If candy bars grew on trees

I wish candy bars grew on trees. Whenever that urge for a treat would hit me. I would go to my candy bar tree, reach up and harvest a mouth watering treat. If candy bars grew on trees, surely they would be full of vitamins and minerals to make us healthy. I have a feeling candy bars would be hard to grow organically. I think they would be very attractive to ants.

If candy bars grew on trees, there would be less garbage littering the streets. If candy bars grew on trees, I bet we would buy them from small farmers or grow them in our backyards instead of purchasing them from large corporations because they would be farm fresh and delicious instead of coming from places and people we don’t know or trust.

You know and I know the candy bar tree is a fantasy, but what if a candy bar could come from trees instead of grow on trees? Would they be just as virtuous? I think so. I can’t lie to you and tell you that a candy bar that comes from trees would have less calories than a regular candy bar, but I don’t think I would be lying if I told you that it would be healthier for you. It might take some getting used to, because it would not be the same as biting into a chunk of fat, sugars and salt, but I think you could easily get used to a candy bar that was made of luscious whole food ingredients.

Wanna make a candy bar?

The first tree we’ll have to look for is Prunis dulcis: The almond tree.

Photo by Alfonso, creative commons 2.0 license
 
 We’ll go pick some almonds. We’ll roast them and use them whole and chopped.

Our second tree will be Phoenix dactilylifera: The date palm.

Photo courtesy Wikipedia.org, creative commons 2.5 license

 

We’ll pick close to a couple of dozen dates and pit them

Those first two trees can be found within driving distance of me, but the third one grows in the tropics. We’ll have to get on a plane to find Theobroma cacao: The cocoa tree.

Photo by Claus Bunks courtesy of wikipedia, public domain license

 

We’ll need to pick the fruits, ferment them, clean the beans, roast the beans, liquefy them and then make dark chocolate.

Ha! You knew I was lying about harvesting the ingredients, didn’t you? If not, I got you! Valrhona makes a good 71% bittersweet chocolate, let’s use that.

That’s it. Our chocolate bars are three ingredients. These three ingredients are rich in manganese, vitamin E, magnesium, iron, potassium, B vitamins, fiber, polyphenals and minerals. The bars are super healthy and luxurious. Can your snicker’s bar claim that?

Dark chocolate covered almond stuffed dates

3 ½ oz bar bittersweet chocolate (I used a 71% dark chocolate bar)

About 20 pitted fresh dates. Use Deglet noor or any other large date

1 cup roasted whole almonds. (I used unsalted almonds. Using salted almonds is your call but I don’t think it’s necessary).

Line a cookie sheet with parchment.

Stuff each date with one or two almonds depending on the size of the date. Chop the remaining almonds coarsely and set aside. Melt the chocolate in a double boiler stirring until smooth. Dip a stuffed date into the chocolate, turning to coat. Set it on the parchment lined tray and sprinkle with chopped almonds. Repeat with each stuffed date. Put cookie sheet into the refrigerator for at least 30 minutes to help the chocolate set. Serve immediately or store in a airtight container in the refrigerator