ooh, yum. I will go scout out ingredients for this one! except I am a real peanut butter lover, so I will give it a shot with peanut better. I don't eat almond butter except for the odd recipe, so it invariably expires on the shelf. Perhaps this recipe will get me into more of it!
One question, of course. For your chocolate recommendation - fair trade is the way to go, for sure. I'm trying to source chocolate that is clear of heavy metals after reading some damned article about excessive lead and cadmium. I know, it's not like I'm eating a pound of the stuff a day - but along with protecting my liver, I'm trying to protect my brain. It's the number one thing helping me stay away from the stuff I shouldn't eat, after all.
I think when I finally made it through the article, sobbing bitterly, I found this as the list of "less likely to kill you slowly and stupidly" options:
Ghirardelli Intense Dark 72 and 86
Taza Deliciously Dark 70%
Mast Dark 80%
Valrhona Abinao Dark 85%
Last random comment that is only useful if you are not taking prohibited medications and are not afraid of needles: If you can and will donate blood at a regular cadence, you are removing micro plastics, heavy metals, and any other crap you've accumulated over the years in your blood. Then your very own clever body makes more, hopefully without as many add-ons. I've been doing this for a while (76 pints and counting at this point) which I think is one reason I'm in good health DESPITE having had very weird liver enzyme numbers over the years. Now that all of you (you, Dr Cate, Dr Lustig et. al.) have made it clear that my liver has probably been protesting the tasty bread and crunchy crackers, I'll see if dropping the carb levels will help! and that will be one in the eye to all the gastroenterologists who say "diet can't really help with this now that you have cut out alcohol".
(I also have to pursue the potential line of inquiry that links vigorous exercise with evanescent elevated liver enzymes - of that I would definitely be guilty.)
You may wind up with granola. The coconut oil is the binding agent that keeps them solid. It melts at near room temperature. Still good, just pack a spoon!
Peanut butter should work in the bars, though we've not tried it. Almond butter is much thicker, and provides the "glue" to hold them together. As long as they are kept cold, it seems like peanut butter would be a viable choice. I did read the CR report on cadmium in chocolate. At time we were getting Lindt from the grocery store. This article goes deeper into the problem, and explains why it's hard to get it out: https://www.thechocolatejournalist.com/blog/cadmium-chocolate. The article points out that cadmium is worst in chocolate from South America, not so much in Africa. Askinosie does source some from Ecuador, but also from Africa and Philippines. The standards set by California are much more stringent, and I did see somewhere that the levels CR used in the article were based on levels of cadmium in the air, not food. Until the temperatures come down a bit we are in a chocolate drought. Askinosie ships with cold packs, but when the we get into triple digits they don't help.
ooh, yum. I will go scout out ingredients for this one! except I am a real peanut butter lover, so I will give it a shot with peanut better. I don't eat almond butter except for the odd recipe, so it invariably expires on the shelf. Perhaps this recipe will get me into more of it!
One question, of course. For your chocolate recommendation - fair trade is the way to go, for sure. I'm trying to source chocolate that is clear of heavy metals after reading some damned article about excessive lead and cadmium. I know, it's not like I'm eating a pound of the stuff a day - but along with protecting my liver, I'm trying to protect my brain. It's the number one thing helping me stay away from the stuff I shouldn't eat, after all.
https://www.foodsafetynews.com/2023/10/consumer-reports-finds-one-third-of-chocolate-is-high-in-heavy-metals/
I think when I finally made it through the article, sobbing bitterly, I found this as the list of "less likely to kill you slowly and stupidly" options:
Ghirardelli Intense Dark 72 and 86
Taza Deliciously Dark 70%
Mast Dark 80%
Valrhona Abinao Dark 85%
Last random comment that is only useful if you are not taking prohibited medications and are not afraid of needles: If you can and will donate blood at a regular cadence, you are removing micro plastics, heavy metals, and any other crap you've accumulated over the years in your blood. Then your very own clever body makes more, hopefully without as many add-ons. I've been doing this for a while (76 pints and counting at this point) which I think is one reason I'm in good health DESPITE having had very weird liver enzyme numbers over the years. Now that all of you (you, Dr Cate, Dr Lustig et. al.) have made it clear that my liver has probably been protesting the tasty bread and crunchy crackers, I'll see if dropping the carb levels will help! and that will be one in the eye to all the gastroenterologists who say "diet can't really help with this now that you have cut out alcohol".
(I also have to pursue the potential line of inquiry that links vigorous exercise with evanescent elevated liver enzymes - of that I would definitely be guilty.)
Made my first batch after a Costco run for pistachios and almond butter - mmm mmm, good!!! Thank you so much, Jim!
I have a couple in my pack on a plane right now for emergency munchies. We will see how long they last intact with travel handling.
Appreciate you taking the time to share it!
You may wind up with granola. The coconut oil is the binding agent that keeps them solid. It melts at near room temperature. Still good, just pack a spoon!
They withstood the treatment! Still solid, still delish.
Peanut butter should work in the bars, though we've not tried it. Almond butter is much thicker, and provides the "glue" to hold them together. As long as they are kept cold, it seems like peanut butter would be a viable choice. I did read the CR report on cadmium in chocolate. At time we were getting Lindt from the grocery store. This article goes deeper into the problem, and explains why it's hard to get it out: https://www.thechocolatejournalist.com/blog/cadmium-chocolate. The article points out that cadmium is worst in chocolate from South America, not so much in Africa. Askinosie does source some from Ecuador, but also from Africa and Philippines. The standards set by California are much more stringent, and I did see somewhere that the levels CR used in the article were based on levels of cadmium in the air, not food. Until the temperatures come down a bit we are in a chocolate drought. Askinosie ships with cold packs, but when the we get into triple digits they don't help.
Thank you for all the great information and what sounds like a delicious recipe! And so easy to follow "your" story.