Chocolate Almond Braid Recipe By Tasty Recipes

CHOCOLATE ALMOND BRAID RECIPE BY TASTY

Steps:

• Lay out your puff pastry. Place your chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart.
• Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until you are close to the bottom. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath.
• Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts over.
• Bake at 415°F (213°C) for 25 minutes or until golden brown.
• Enjoy!

CHOCOLATE ALMOND SMOOTHIE RECIPE BY TASTY

Steps:

• In a blender, combine the oat milk, banana, oats, almond butter, cocoa powder, and ice. Blend until smooth.
• Enjoy!

CHOCOLATE COCONUT ALMOND BALLS RECIPE BY TASTY

Steps:

• In a large bowl mix together coconut, sugar, salt, vanilla, and condensed milk. If the mixture is too dry add additional milk until it all just comes together.
• Roll the mixture into 1-inch (2.5 cm) balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.
• Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
• Remove the coconut balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with additional coconut and top with an almond (optional).
• Enjoy!

DELICIOUS ALMOND BRAIDS

Steps:

• Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth., Place puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of 1 pastry sheet. On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling., Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool completely., Combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.

CHOCOLATE INFINITY BRAID RECIPE BY TASTY

Steps:

• Use a spatula to spread the chocolate hazelnut spread evenly over 1 puff pastry sheet, leaving a ¼-inch (6 mm) border all around. Brush the border with egg wash. Place the other sheet of puff pastry on top.
• Cut the pastry sheets into 9 squares.
• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• Take 1 square and make 5 even cuts crosswise across the center. Do not cut all the way through the edges.
• Take 2 fingers and place them under the first cut, then over the next. Repeat until your fingers reach all the way through the square. Use the other hand to feed the farthest corner through the gap your fingers created. Gently pull the corner all the way through to form a braid. Repeat with the rest of the squares.
• Transfer the braids to the prepared baking sheet and brush with egg wash.
• Bake for 14 minutes, or until golden brown.
• Enjoy!