Try these super-easy-to-make chocolate treats for Super Bowl Sunday that include what some call the ‘super’ food, cocoa nibs. Your guests and family will happily dip into these savory and sweet temptations. Recipes are easily adaptable for small gatherings or large parties and will appeal to all ages. These tantalizing snacks are healthier than most. The nibs or cocoa beans have been fermented and roasted but not processed or sweetened. They can be accessed from your local health food store or on-line. Have a super Sunday!
Wake Up Chocolate Chunks
Munch on these goodies as the hint of pepper spices up the game. The healthy ingredients, including the cocoa nibs, will moderate that calorie count-down.
• 1 pound dark chocolate, chips or broken into pieces
• ½ cup almonds or peanuts
• ½ cup cocoa nibs
• ½ cup raisins, dates, or other dried fruit
• 1/8 cup coffee beans
• 2 teaspoons cayenne pepper, to taste
• ½ cup unsweetened cocoa powder
• Granola or other dried cereal (optional)
1. Line a large baking sheet with parchment paper, aluminum foil, or waxed paper.
2. Melt the chocolate in a large heatproof bowl set over a pan of simmering water.
3. Remove from the heat.
4. In a food processor with the chop blade, combine the almonds, raisins, coffee beans, and cayenne.
5. Pulse until coarsely chopped.
6. Stir the cocoa into the melted chocolate.
7. Once the mixture is even and getting stiff, add the chopped nuts and fruits. Keep stirring.
8. Taste to check the spice level.
9. If the mixture is too moist and sticky, add more nuts, or matzah meal, or wait until firm enough to handle. (Cooling in the refrigerator will firm the mixture faster.)
10. Roll the mixture into balls and place on the prepared baking sheet.
11. Cool completely.
12. Remove from the baking sheet and store in a covered container.
Quantity: Approximately 20 chunks
These stunning black and white additions to your dessert platter primarily consist of egg white. That makes them a rather light snack fortified with the cocoa nib ‘super’ food. These delicacies stay in the oven over night. However you will not easily forget them once you taste them.
• 2 large egg whites
• 2/3 cup sugar
• 1 cup chocolate chips, cocoa nibs, or both
• 1 cup pecans, coarsely chopped
• Pinch of salt (optional)
• 1 teaspoon vanilla extract
• 30-40 chocolate buds or kisses
1. Preheat the oven to 350ºF.
2. Line two or three baking sheets with parchment paper or aluminum foil.
3. Beat the egg whites until foamy.
4. Gradually add the sugar and beat until stiff.
5. Gently fold in the chocolate chips and/or cocoa nibs, and nuts.
6. Add the salt and vanilla.
7. Drop teaspoonfuls onto the prepared baking sheets.
8. Cap each cookie with a chocolate bud or kiss.
9. Place the pans in the oven; after about 1 minute turn off the heat.
10. Leave in the oven for several hours or overnight; (“Forget about them.”)
11. Carefully peel the cookies off the paper or foil using a spatula.
Quantity: About 35 cookies
Cocoa Nib Citrus Salad
This recipe uses in-season citrus fruits. This colorful and healthy addition to any buffet offers a great break from the junk foods that often accompany spectator sports. Prep this a few hours before serving and the cocoa nibs begin to dissolve a bit.
• 1 grapefruit, peeled (membrane removed, optional)
• 2 navel oranges, peeled
• 3 blood oranges, peeled
• 4 clementines, peeled
• Pomegranate syrup (optional)
• Several tablespoons cocoa nibs
• Pistachios, roasted and chopped (or whole)
1. Cut the fruit into bite-size pieces and place in a large serving bowl, preferably glass.
2. Add the pomegranate syrup to taste. Sprinkle in the cocoa nibs
3. When ready to serve toss the roasted pistachios over the salad. Quantity: Fills a very large bowl.
Rabbi Deborah R. Prinz is the author of “On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao” (Jewish Lights) and the upcoming “The Boston Chocolate Party” (Behrman House).