Another use for my favorite question!

I was raised by a mom who was utterly convinced that the way to do virtually anything was to do it the way Granny did it.

Granny did lots and lots of amazing things. Things I still do. Or miss doing.

Granny did not, however, live in a world where she was feeding insulin dependent diabetics. Or a couple of gluten free folks. Or people with varying ideas about protein sources.

I do.

And I love them.

Thus, holiday food “traditions” have needed some updating around here. And, instead of relying on the way we’ve always done it, my go-to question comes in really handy.

Yep! What are we trying to accomplish?

The answer for me is simple. I want everybody to belong. To feel like part of the tribe. To be able to help. And to have things that they love without feeling like they’re “cheating” or “making do”.

So, here’s my gift to you… In theory if not in practice. We happen to be fine with chocolate and nuts. I’m so hoping that, in case you and yours are not, you’ll just run with the theory!

Grammy’s Chocolate Almond Bark

Ingredients:

• 1 c. organic roasted almonds with sea salt, coarsely chopped if desired
• 1 Tbsp. + 1/2 tsp. coconut oil, measured while solid
• 1 tsp. pure vanilla extract
• 1/2 c. finely chopped excellent dark chocolate, like Endangered Species 88% cacao strong & velvety dark (about 2/3 of a 3.17 oz. bar) or dark chocolate chips
• 1 scoop Cacao Bliss or a slightly rounded Tbsp. of organic raw cacao powder
• 1 good pinch Anthony’s espresso baking powder, if desired (or instant espresso granules)
• 1 tsp. Maldon flaked sea salt for garnish if using unsalted almonds

Recipe doubles easily!

Line a sheet tray with unbleached parchment paper.

In a heavy saucepan (or double boiler) combine chocolate, coconut oil, and vanilla extract. Stir over low heat until completely melted. Add Cacao powder and espresso powder and stir thoroughly. Add almonds and mix until covered.

Pour chocolate mixture onto tray with parchment paper, spreading evenly with a rubber spatula to a thin layer.

If you used salted almonds, you’re done. If you used unsalted nuts, sprinkle evenly with sea salt flakes, or omit if you prefer.

Refrigerate for an hour or until well set. Break into bite sized pieces and store, tightly covered, in fridge or freezer. Allow to warm a few minutes to cool room temp before serving, preferably with roses on the table!

Technically, I suppose, you could call it candy. I call it sustenance. Body. Mind. Spirit.

Or, in the eternal words of Charles M. Schulz…

All you need is love. But a little chocolate now and then doesn’t hurt. 

ps… If you haven’t seen the Intentional Grandmothers Archetype Quiz yet, you’re in luck! It’s my gift to you… sueboardman.com/archetype

pps… For a fun way to start your New Year, check out FierceArtWithHeart. Original art, archival prints, and Grammy Archetype goodies, plus some to share with the littles! (The elves are still in a holiday mood!)