Dark Chocolate Almond Cashew Buttercups

For any of you Reeses fanatics (like myself!) you have to try these melty buttercup treats.  My version is unprocessed, free of refined sugars, preservatives, and is totally guilt-free. Seriously. If you don't have a double-boiler, melt the chocolate in a glass dish or nonstick pan that will sit safely over a pot with simmering water, like this. 

Yield: 12-14 mini cups       Allergens: nuts

Ingredients:

 mini muffin liners 

7oz dark chocolate.  I like Endangered Species brand

1 Tbs coconut oil

3 Tbs coconut butter or coconut manna 

1/2 tsp vanilla extract

3 Tbs honey, divided

2 Tbs raw almond butter

2 Tbs raw cashew butter

a few pinches of sea salt (optional)

Directions:

1. Place 12 mini muffin liners on a sheet tray or in a mini muffin tin.  Set aside. 
2. Using a double boiler, melt chocolate, coconut oil, coconut butter, vanilla and 2 Tbs honey. Whisk until mixture is smooth and shiny.  As soon as ingredients are melted, use a spoon to pour the chocolate-y goodness into mini muffin liners, making sure to only fill liners 1/3 full. Place tray in fridge for 10 minutes to set chocolate.
3. While cups are chilling in fridge, make the filling. In a small bowl, combine almond butter, cashew butter, remaining 2 Tbs honey, and pinch of salt. Set aside.
4. Once chocolates are hard, scoop about 1 tsp nut butter filling into each cup.  After cups receive a generous dollop of filling, cover each cup with remaining chocolate so that the filling is not longer exposed.  Sprinkle a few pinches of sea salt over cups.  Let buttercups harden in fridge.  Store buttercups in the fridge.

Adapted from Diane Sanfilippo's Chocolate Almond Butter Cups 

Grain free rosemary crackers with mission fig and caramelized onion tapenade

Crackers adapted from Chef Christine Ruch.  Tapenade is an original recipe by Katie Ring

Scaled for 10 people 

Ingredients:

Crackers

1 ¾      cup almond meal

½         cup sunflower seeds, coarsely ground

1 ½      Tbsp ground chia seeds

2 ½      Tbsp rosemary, finely chopped

1.5       Tbsp chives, chopped (extra for garnish)

1          tsp salt

4          Tbsp water

Tapenade

½         cup fresh mission figs (or reconstituted figs)

½         cup dates

¾         medium onion, thinly sliced half moons

1          Tbsp balsamic

½         cup olives

2          tsp olive oil, plus more for sautéing

1 ½      tsp thyme, finely chopped

½         cup water

½         cup crème fraiche (optional)

Procedure

For Crackers

1.  Preheat oven to 350°F.
2. Add all ingredients to food processor, keeping out water.
3. Add water a tablespoon at a time, or until a slightly wet ball of dough forms.
4. Roll ball between two sheets of parchment until dough is ¼ in thick.
5. Remove top layer of parchment. Using a ruler, measure dough into 1 1/2 in squares.  Cut away any excess dough to roll out after.
6. Once all the dough has been used, bake for 20-25 minutes, checking every 7-10 minutes.  Remove from oven once crackers have hardened and are crisp.

For Tapenade

1. In a medium saute pan, caramelize onion over medium low heat in 1 tablespoon olive oil.  Saute onions until golden brown and soft, about 20 minutes. Stir frequently.  Then remove from heat and set aside.
2. Place figs and dates in food processor, pulse for 30 seconds until well chopped and paste forms.
3. Add remaining ingredients, including onions.
4. Spoon onto crackers.  Top each with crème fraiche (an alternative would be cashew cream if you can't have dairy) and a piece of chive.