Happy Healthy RD

Living a happy healthy life

Last Minute Candy Cane Chocolates – Only 5 Ingredients

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candy-cane-chocolatesChristmas is this weekend!  Are you ready?!? I know I have a few more things to cross off my list before Sunday including making another batch of these chocolates. :) If you are in need of a quick sweet treat for a last minute gift or holiday party this week, I’ve got you covered.  These chocolates take just minutes to prepare and the ingredients are easy to find (or you might already have them in your pantry).  Just four ingredients: coconut oil, cocoa powder, maple syrup, and peppermint extract and/or crushed candy canes and you’ve got yourself some chocolates.

candy-cane-chocolates-3    I made these using a medium size muffin tin with muffin liners which totally worked, although it is difficult to get a completely perfect and consistent shape.  I think they would be darling in a candy cane shape, and I’m definitely going to hit up the after Christmas sales and be on the hunt for Christmas themed chocolate molds so I’m better prepared next year.

I added a bit of peppermint extract to the chocolate mixture but if you don’t have that on hand, don’t sweat it.  The candy cane crunchies are really the star of the show and they add a delicious minty flavor.  Smooth dark chocolate with mint, is there any better combination?!?

Also since the ingredient list is very short, these treats should be good for those with food sensitivities.  They are dairy, nut, and gluten free.

candy-cane-chocolates-vegan-gluten-free-happy-healthy-rd

Be Happy, Be Healthy!  Have a wonderful holiday!

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Candy Cane Chocolates
These peppermint candy cane chocolates are the perfect holiday treat (vegan & gluten free).
Course Chocolate, Dessert
Servings
chocolates
Ingredients
  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/2 tsp peppermint extract
  • candy canes, crushed for garnish
Course Chocolate, Dessert
Servings
chocolates
Ingredients
  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/2 tsp peppermint extract
  • candy canes, crushed for garnish
Instructions
  1. Heat oil, cocoa powder, maple syrup, and peppermint extract in a small saucepan over low heat. Stir frequently until completely melted and combined.
  2. Prepare chocolate molds or muffin tin using muffin liners. Evenly distribute chocolate mixture between molds. I used about 2 tablespoons per chocolate, but this may vary depending on what mold you are using.
  3. Sprinkle crushed candy cane in each chocolate. If you want candy throughout the chocolate, give a small stir. If you just want the candy on top, do not stir. Pop them in the freezer for about 30 minutes or until hard. Best kept cold.
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Gingerbread Granola

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gingerbread-granola-3Gingerbread is one of my favorite holiday flavors.  I love ginger year round but when it is combined with molasses and cinnamon, I love it even more.  I recently made a batch of gingerbread cookies that lasted about 2.5 minutes before they were gone. I wanted to make more cookies but decided maybe it would be better to make gingerbread granola since then I can eat it for breakfast (not that I didn’t eat a gingerbread cookie for breakfast once or twice. :) )gingerbread-granola  To get the gingerbread flavor I used molasses, which in granola has the added surprise of making extra crunchy clusters.   And if you eat it with milk, the milk turns into a delicious spiced milk that I could drink on its own (hmm….a gingerbread milk recipe could be in my future).  Just keep in mind molasses tends to burn easy so be careful when cooking this granola.  (I unfortunately have lost many batches to the burnt granola graveyard.)

I don’t typically stir my granola when cooking because I like lots of clusters (check out this post on tips on how to get more clusters!) but if you prefer no clusters, maybe give the mixture a quick stir after 5 or 10 minutes of cooking and at the end too.

This recipe creates a subtly sweet granola. I would recommend giving the mixture a taste before cooking to see if it is to your liking.  If you like things a little sweeter, add a little more maple syrup.  I also encourage you to play around with the recipe and use whatever nuts or seeds you prefer.  I used walnuts, pumpkin seeds, and almonds but I think pecans would work great too.  A few dried cranberries added after cooking would also be a delicious addition!

Enjoy!

Be Happy, Be Healthy!

Print Recipe
Gingerbread Granola
A warm and spicy twist on classic granola.
Course Breakfast, Granola
Prep Time 10 min
Cook Time 20 min
Servings
Ingredients
Wet Ingredients
  • 1/4 cup coconut oil
  • 1 tablespoon molasses
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
Dry Ingredients
  • 2 cups rolled oats
  • 1 cup nuts, chopped
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • generous pinch of salt
Course Breakfast, Granola
Prep Time 10 min
Cook Time 20 min
Servings
Ingredients
Wet Ingredients
  • 1/4 cup coconut oil
  • 1 tablespoon molasses
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
Dry Ingredients
  • 2 cups rolled oats
  • 1 cup nuts, chopped
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • generous pinch of salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. In a small saucepan over low heat, combine coconut oil, molasses, and maple syrup. Cook until melted, turn off heat and add vanilla extract.
  2. In a large bowl, combine oats, nuts, and spices. Pour wet ingredients over dry ingredients. Stir until all the oats and nuts are coated. Line a cookie sheet with parchment paper or a silpat. Spread oats in a thin layer on the lined cookie sheet.
  3. Cook for 15-20 minutes. Check after 10 minutes and rotate pan to help cook evenly. When oats start to brown, remove from oven. Let cool on cookie sheet. Store in an air tight container.
Recipe Notes

gingerbreadgranolapin

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Roasted Brussels Sprouts with Lemon Maple Aioli

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Fall vegetables are some of my favorite vegetables.  I try not to play favorites with veggies, but squash, pumpkin, parsnips, Brussels sprouts, sweet potatoes, dark leafies (and the list could go on)….they are all just so darn good!

Today I want to share one of my new favorite ways to make Brussels sprouts.  This recipe was inspired by a dish we had at a restaurant in Cleveland, The Greenhouse Tavern.  If you are ever in Cleveland, you must go there! Every dish that we had, we loved!  One of their featured dishes the night we went was roasted Brussels sprouts.  They were so delicious that I knew I had to try to replicate the recipe once I got home.  (Plus it is always nice to change things up a little bit from the standard roasted veggies with olive oil…)

roasted-brussels-sprouts

To get sprouts extra brown and crispy, I like to cook them first on the stovetop and then finish them in the oven.  Cast iron skillets work really well for this type of browning but any oven safe pan will work.  You could even skip the stovetop step if you want and just roast the sprouts in the oven for a more hands off recipe.

Roasted Brussels SproutsI think these would make a great Thanksgiving side dish if you are looking for a traditional vegetable side with a unique flavor twist.  roasted-brussels-sprouts-2

Be Happy, Be Healthy!

roastedbrusselssprouts

Print Recipe
Roasted Brussels Sprouts with Maple Aioli
Brussels sprouts roasted until they are nicely browned, topped with a tangy aioli and finished with a burst of fresh mint. A crowd pleaser for sure!
Course Side Dish, Vegetable
Prep Time 10 min
Cook Time 30 min
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 lb Brussels Sprouts with ends trimmed and cut in half
  • salt and pepper
Maple Lemon Aioli
  • 2 1/2 tablespoons mayonnaise
  • 1/2 lemon, juiced
  • 1 tablespoon maple syrup
  • Salt and pepper to taste
  • 1-2 tablespoons fresh mint for garnish
Course Side Dish, Vegetable
Prep Time 10 min
Cook Time 30 min
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 lb Brussels Sprouts with ends trimmed and cut in half
  • salt and pepper
Maple Lemon Aioli
  • 2 1/2 tablespoons mayonnaise
  • 1/2 lemon, juiced
  • 1 tablespoon maple syrup
  • Salt and pepper to taste
  • 1-2 tablespoons fresh mint for garnish
Instructions
  1. Preheat oven to 375 degrees. Heat olive oil in oven safe pan on medium low heat. Once shimmering, add Brussels sprouts. Spread them in a thin even layer. Cook without turning for about 5-7 minutes or until they start to brown. Sprinkle with salt and pepper.
  2. Stir Brussels sprouts and then add pan to heated oven. If you don't have an oven safe pan, transfer to a cookie sheet. Roast for 15-20 minutes or until tender.
  3. While sprouts are roasting, make aioli. Mix mayo, lemon juice, and maple syrup in a small bowl. Whisk until combined.
  4. Remove sprouts once tender, add aioli and stir well. Salt and pepper to taste. When ready to serve, transfer to serving bowl and then top with fresh chopped mint. Enjoy!
Recipe Notes

Inspired by The Greenhouse Tavern 

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Filed Under: Recipes Tagged With: Brussels sprouts, side dish, vegetable