How about ending my infamous "Heart Art" week with a recipe for your sweet tooth that even includes hearts...made of chocolate. Some may say those are the best kind of hearts out there :-)
Gluten-Free Almond Butter Kisses (makes about 20 cookies)
1 cup creamy Almond Butter
1 cup evaporated cane juice (or granulated sugar)
Chocolate pieces (ie. Hershey Kisses, Dove Dark Chocolate (they are heart shaped for Valentine's day right now!) or Enjoy Life! GF, dairy free, soy free chocolate chunks!)
In a medium sized bowl, mix together the almond butter, evaporated cane juice and egg until well combined. Scoop about a tablespoon of dough, roll balls, and slightly flatten onto a parchment lined baking sheet. Bake at 350 degrees for about 10 minutes.
3 ingredients. Yes, they seriously make a cookie!
Mix all three ingredients above together until well combined, then roll into 1 inch balls. Press flat onto a parchment lined cookie sheet. Bake at 350 for about 10 minutes or until slightly golden brown.
Grab a few of these babies and start unwrapping them while the cookies bake. Once the cookies are out and cooling, lightly press a chocolate on top. The chocolate will turn very gooey so either eat right away and enjoy the mess or wait until completely cooled for a more pretty version to serve! You can always omit the chocolate too...I think they are great without them!
Thanks for stopping by today!