My friend Molly from OrganicSpark.com recently released her new book, Back to Butter. It is a treat to flip through the pages rich with beautiful images and mouth-watering recipes. When I got to the dessert section, this one really caught my eye: almond boy.
A play on words, almond boy is reminiscent of the sticky sweet candy bar dipped in chocolate that I never really liked as a kid. With a traditional foods makeover, this recipe is packed with nutrient dense fats, sweetened with mineral-rich dates, and is both fun and satisfying.
From Back to Butter:
For the average day when dessert really shouldn’t be on the menu but you’re dying for something sweet, here’s the solution. The key ingredient is a juicy Medjool date and a bit of trust, because who would pair a date with coconut oil?! We would! It’s delicious, and the coconut oil stops any cravings for additional sweets in its tracks.
I have to admit, I was a bit skeptical to bite down on a mound of coconut oil, even if it was piled atop chocolate chips inside of a chewy, sweet date.
But, I’ll be darned, this almond boy was delicious, and hit the spot for my mid-afternoon hankering for something sweet. My hubby devoured his, and even my kids were impressed.
Welcome almond boy, our new sweet solution for sugar cravings.
Almond boy ingredients
- 1 large Medjool date – get them here
- 1/2 to 1 tsp. soy-free carob chips*
- 1 T. coconut oil, soft but not melted – I get this by the gallon
- 1 crunchy almond
Almond boy method
- Split open and pit the date.
- Fill it with as many carob (or chocolate) chips as you like.
- Smother the top with coconut oil.
- Place the almond on top and press down lightly.
*While the Weston Price Foundation recommends carob over chocolate, I’m not making this switch for all of the health benefits in the world. Instead, I use a few of these fair-trade, organic chocolate chips in my almond boy.
Let’s get Back to Butter
I first met Molly Chester years ago at a Weston Price meet-up group here in Los Angeles. I was new to the world of traditional foods – wide-eyed, excited, and more than a little overwhelmed. Molly sat toward the side of the room with a friendly infectious smile that melted the toughest strands of introvert in me. Before I knew it, we were chatting away, and she promised to teach my husband how to make the perfect sourdough bread.
A few years ago they moved to Apricot Lane Farms in Southern California where they now spend their days cultivating the breath-taking biodynamic and organic farm, tending heritage chickens, Scottish Highland cows, sheep, ducks, and over 175 varieties of fruit trees.
In her new cookbook, Back to Butter, Molly has teamed up with her mother, Sandy, to produce a beautiful homage to real food that is both inspiring and approachable for everyone from a real food newbie to a seasoned chef.
A must have cookbook, this is one that will be cherished in your family’s kitchens for generations to come.