Tis the eve of Eid, Mama Fizzle is walking around saying Takbir, there’s very audible neighbourhood karaoke going on outside coz it’s the Mid-Autumn Festival in a few days, we’re all fasting and hungry and the kitchen is bustling with Eid preparations.
Sounds like a party to me.
So, time to Eid-ify our fridge with Part 1 in a 3-part series of How to Celebrate a Chocolatey Eid. Brought to you by the recent stack of baking chocolate in the Fizzle’s fridge.*
I’m still exploring the world of nut butter and it’s blowing my mind one dessert at a time.
I found this recipe on The Green Forks, and the outcome is very cute, or at least it was supposed to be. I intended them to turn out like this:
But they kind of all smushed together as you may be able to tell.
They’re also easy peasy to make and are guilt-free snacks.
- For 1 cup of almond butter
- Add 2 tbs oat flour, 4-5 tbs honey and 1 tsp vanilla
- Make these into teensy balls and freeze them for at least an hour
- Melt some chocolate (quantity depends on the size of the balls – smaller balls will require more because surface area and maths and everything)
- And dip the almond butter balls in the chocolate
- You’ll want to think it through before you return them to the freezer. If you put them all in a bowl like I did, it’ll be less like finger foods and more like a nut butter pudding formation. Fortunately this goes down fine for a Fizzle but more presentation-oriented foodies will have to do more thinking.
These are both cute and yummy at the same time which is great because that’s really all I ever aim for.
Stand by for more Eid foods, and expect only chocolatey contributions on my part.
*This in turn was brought to you by Singapore’s internationally renowned Mustafa Centre (otherwise known as The Mustafar System in certain people’s minds) where I (very happily) discovered other sources of 100% chocolate besides the very expensive Hersheys.