Once Again Nut Butter
1875 g Once Again creamy almond butter lightly toasted
- 578.13 g freeze dried raspberries
- 37.5 g kosher salt
- 1796.88 g dates pitted
- 437.5 g desiccated coconut
- 156.25 g honey
- 234.38 g coconut oil
- 390.63 g quinoa flakes
- 281.25 g sesame seeds
- 390.63 g chia seeds
- 1875.00 g Bittersweet chocolate (for coating)
To make bites
In a food processor, process all ingredients except sesame seeds, chia seeds and chocolate until mixture comes together and no large pieces are left. When the mixture is ready it will be slightly sticky and should hold its shape when squeezed together.
Add sesame seeds and chia seeds and pulse just to combine, being careful to keep the seeds as whole as possible. Use a #60 portion scoop (or deposit at 17 grams each) and roll into round balls.
To manually temper chocolate
Place roughly ¾ of the chocolate in a dry, heat-proof bowl. Create a double boiler by placing the heat proof bowl of chocolate over a pot filled with two inches of water. The bowl should not be touching the water. Turn the heat down to low. Let the chocolate sit over the hot water, uncovered, until it is about 2/3 melted. Be careful to not allow any water to splash or touch the chocolate. Once the chocolate is about 2/3 melted, gently stir and allow it to melt completely until a thermometer reaches 115°F (46°C). Remove the melted chocolate from the pot and set it aside. Add the remaining ¼ of the chocolate to the melted chocolate, stirring constantly until all pieces have melted and the mixture cools to 89°F (32°C). To check if the chocolate is in temper, dip as mall piece of parchment paper in the melted chocolate. When the chocolate sets to a satiny texture without any streaks, it is ready to use. Note that cooling temperatures vary by type and brand of chocolate and it’s best to check with the manufacturer. If the chocolate doesn’t start to set within 2-3 minutes, cool chocolate two more degrees and then test again.
To manually finish bites
Working quickly, dip each protein bite in chocolate with a dipping fork. Tap gently on the side of the bowl to let excess chocolate drip off and then allow to set up on parchment paper or silicon mat. Once set and working with a few bites at a time, drizzle the top of each bite with more tempered chocolate and sprinkle with dried cranberries, pistachios and desiccated coconut (roughly 2 grams total per bite).