For as long as I can remember I’ve tried to watch my salt intake. I never add it to my meals, and even the slightest amount makes me feel like a swollen slug. I have to drink at least 100oz of water just to combat the tiniest intake of salt. Blech.
While I don’t use salt much in my cooking, I always use it in my baking. The amount of salt in most baked goods is less than a teaspoon, but that small pinch is powerful. When I was in high school I took a food science class, and little did I know one very small piece of information (& then some) I learned would stick with me all these years.
Salt is known to enhance, and awaken the flavors combined in baked goods. It creates a balance that make your treats that much sweeter. For this reason alone, I never skimp on the salt when I bake/create sweets…it’s a staple in all my recipes. Chocolate and salt are commonly paired together, and this is simply because they just mesh..really well.
I’ve always been a sucker for the chocolate, almond, and salt combo. When I worked at Trader Joe’s I would often sneak into the back room to see if any chocolate salted almonds were open and I would grab a handful (or five) to give me an extra boost around noon.
You can imagine my excitement when I saw this recipe on Amanda’s blog, the second recipe from her blog that I just had to make. These truffle bites looked perfect, but they were missing one thing…salt! I also used gluten free pretzels instead of wheat.
Chocolate Salted Almond Butter Bites
- 1 cup crushed gluten free pretzels
- 1/2 cup creamy almond butter
- 2 tbsp. honey
- 1/3 cup semi sweet vegan chocolate chips
- Sea salt
Directions
- Line a baking sheet or pan with wax paper and set aside.
- Pour your pretzels into a high speed blender, or food processor and pulse until you get a meal like consistency. Do this until you have enough “powdered” pretzels to make 1 cup.
- Once pretzels are crushed, pour them into a medium sized mixing bowl and add in your almond butter, and honey. Mix until fully combined. Once combined place your bowl into the freeze to set for about 10 minutes.
- After the mixture sets, form dough into small ball bites, this should make about 12 total. Place your bites onto your wax paper lined pan, and put back into the freezer to set for another 10 minutes.
- While you’re waiting for the bites to firm, melt your chocolate chips using a double boiler, or a microwave. I don’t own a microwave so a double boiler is what I use.
- Dip each bite into the melted chocolate and roll around with a fork to ensure each side is coated, remove and place onto the wax paper.
- After each bite is coated, immediately sprinkle sea salt on top before the chocolate sets.
- Place back into the freezer and let set for as long as you can refrain from eating. At least 15 minutes.
The most common comment I got about these: “Wow, I love the salt on top..it goes really well with the chocolate.” Booya. Salted chocolate paradise.
Q: Do you use salt in your baking/treat making?
