Do you know what I have learnt over my years of trying to navigate this crazy game of life?
I have learnt that you can’t force change. You can want it, you can think about it, you can take steps towards it. But for the most part, you just can’t force it.
Often things need to evolve. Often the seed is planted and that seed takes time to blossom. Change creeps in: slowly, slowly and the more we push it the more resistant it can become.
So be gentle on yourself. Keep your eye on the prize, but let time work it’s magic because all too often slow and steady wins the race.
Not Quite A Kit Kat
the biscuit
- 3 tablespoons almond butter
- 3 tablespoons honey*
- 1 teaspoon vanilla extract
- pinch of salt
- 1 1/4 cups almond meal
the chocolate inside
- 50 grams dark chocolate, roughly broken
- 1 tablespoon honey*
the chocolate outside (optional, refer to note)
- 150 grams dark chocolate, melted
- Starting with the biscuit layer, place the almond butter, honey, vanilla and salt into a heat proof bowl and briefly heat either in a microwave or over a saucepan of simmering water until the mixture has softened. Remove from the heat and stir until the mixture is smooth and well combined. Add the almond meal and use your hands to work the mix to a dough. Roll the dough into 24 even sized balls.
- Place 12 of the balls into the holes of a silicon mini muffin tray and press them firmly down to make a base.
- Place the chocolate for the inside layer into a small heat proof bowl. Gently melt the chocolate, either in a microwave set at medium heat or over a saucepan of simmering water. Once melted remove from the heat and add the honey. Stir until the mixture is looking lovely and smooth. Place a teaspoon of the chocolate mixture over each of your bases and place your Kit Kats into the freezer for 10 minutes. While they are in the freezer slightly flatten the remaining biscuit balls.
- Once the chocolate is hard, remove the Kit Kats from the freezer and top each one with a ball of the biscuit mixture. Press the ball firmly down and return the Kit Kats to the freezer.
- When the Kit Kat’s are cool, melt the chocolate for the outside in a small bowl and remove the Kit Kat’s from the freezer. Use two forks to dip each one into the melted chocolate. Once dipped, place them on a tray lined with baking paper and put in the fridge to set and to store.
- Serve. Eat. Enjoy.
*you can use rice malt syrup if you prefer.
note – I have made these countless times now and I love them with and without the chocolate coating on the outside. To simplify the recipe, omit this step and they will still be divine.
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