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Hi. I'm Sara!

Welcome to Mercer + Green.
I am a born and bred New Yorker, mom of two little girls who loves
all things New York and is passionate about healthy living.

Salted Chocolate Almond Cups

Salted Chocolate Almond Cups

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Growing up I always loved Halloween. I loved dressing up, going to a friends apartment building and trick-or-treating up and down the elevator from apartment to apartment. I had a very Manhattan childhood. This year for Halloween I made these for Doug and I as a special treat to enjoy while we watched scary movies in the dark.

While you could use store bought almond butter in the center, I love these as a way to use up the pulp from my Almond Milk.

Salted Chocolate Almond Cups

  • 2 3oz bars of 70 percent or higher dark chocolate (I like to use the Endangered Species brand)
  • ½ cup almond pulp(leftover from making almond milk)
  • 1 tsp cinnamon
  • 5-10 drops liquid stevia
  • large pinch sea salt
  • 6 baking cups( I like to use the reusable silicone kind)
  1. In a small bowl combine the almond pulp with the cinnamon, stevia and sea salt. You may need to adjust the amounts until you get a sweet/salty balance that you like.
  2. Melt 1 of the chocolate bars in a pan over low heat. Be careful not to turn the heat up too high or your chocolate will burn.
  3. Spoon just enough melted chocolate into the bottom of each baking cup to cover it,
  4. Place baking cups in refrigerator until the chocolate is cooled and solid.
  5. Place a small spoonful of the almond pulp in the center of each cup on top of the chocolate.
  6. Melt the second chocolate bar as you did the first.
  7. Drizzle enough melted chocolate on top of the almond pulp in each cup to completely cover it.
  8. Top each cup with a tiny sprinkle of sea salt
  9. Return the cups to the refrigerator to cool and set again.
  10. When the chocolate is completely set remove the baking cups and enjoy!

These are best stored in the refrigerator or freezer as the will soften very quickly at room temperature.

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