I have a tendency to often bite off more than I can chew. This habit applies not only to my constant overeating but to many other aspects in my life. Working under pressure seems to bring out the best in me however this can sometimes lead to being in the position where there is so much to do that it’s almost overwhelming. Being a persistent and determined person I always seem to get through it all, often with success which only serves to drive me to do it all again. Earlier this year the rambunctious Amanda from Chew Town told me all about her project of The Sweet Swap over an oversized second breakfast at Miss Kitty’s Saloon. It sounded like such a great idea to me. The best way to describe The Sweet Swap is it’s kind of like a food bloggers Kris Cringle but not at Christmas and the presents are all edible.
The basic idea is this: make three batches of some sort of sweet treat that could survive a journey through Australia Post. Send a batch to each of your three nominated bloggers. Wait for your anonymous parcel to arrive from a different blogger. All proceeds go towards The Child Fund charity.
Now I’m not a fancy chef. My recipes have never been the main focus of my blog but more an expression of my interest in food while to meet all my intolerance criteria without sacrificing flavour. So here’s my offering. You won’t be able to stop at just one: Gluten Free Raspberry and Almond Chocolate Kisses.
- 460 g milk or dark chocolate chips
- 2-3 teaspoon coconut oil
- ½ cup almond butter
- 1 tablespoon powdered/confectioner ‘s sugar
- ¼ cup of raspberry jam
- Line a mini muffin tin with paper liners and set aside.
- Melt the chocolate in a double boiler, saucepan or microwave. Once it’s melted down, add coconut oil to thin out. Add more, if needed.
- Add about 1 teaspoon of melted chocolate to the bottom of each paper cup. Tilt the liners so the chocolate evenly coats the bottom and slightly up the sides. Another option is to take a pastry brush or even a small knife to spread the chocolate.
- Place the cupcake tin in the freezer for 15-20 minutes to let set.
- Meanwhile, mix together almond butter and powdered sugar – this makes it less sticky and easier to handle. Place almond butter mixture in the fridge for 10 minutes.
- Once both timers have gone off, roll [in your hands] about ½ teaspoon of the almond butter mixture and place in the centre of each chocolate cup. Place tin back in the freezer for about 10 minutes.
- Remove and add ¼ teaspoon of jam on top of the peanut butter.
- With the remaining chocolate, cover each cup until covered. Top with sea salt – optional.
- Place muffin tin back into the freezer, last time I promise, for about 20 minutes.
- These can be left out at room temperature or in the fridge.