chocolate Archives - Happy Healthy RD

Last Minute Candy Cane Chocolates – Only 5 Ingredients

December 20, 2016 by Leave a Comment

Christmas 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.

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.

Be Happy, Be Healthy! Have a wonderful holiday!

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

Heat oil, cocoa powder, maple syrup, and peppermint extract in a small saucepan over low heat. Stir frequently until completely melted and combined.
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.
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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Chocolate Almond Butter Cups with Raspberries

February 11, 2016 by 2 Comments

Anyone have exciting Valentine’s day plans? I will be working this weekend so we will probably have a low-key Valentine’s day night. My main requirement for V-Day is chocolate, I mean…is there really anything else that you need? This year I am all about the homemade chocolate treats.

I’m still deciding if it is a good thing or a bad thing that I have started to experiment with making my own chocolates. Good thing because they are darn delicious and so easy to make but a bad thing because I end up eating them all! To me, there is something so satisfying about watching chocolate melt and become velvety smooth. I could stand at the stove and stir chocolate all day.

You could go down the route of melting actual chocolate bars or chips but I have been digging using coconut oil to make chocolate. Mainly because it only requires three ingredients that I almost always have on hand – just coconut oil, cocoa powder, and maple syrup. Plus I don’t have to keep real chocolate lying around which would most likely be eaten before it could ever get to the candy making stage.

Does this taste like exactly like milk chocolate? No, but for me it is close enough. And when you add in creamy almond butter, I’m just as happy with these as I would be with a peanut butter cup. The possibilities for toppings and fillings are practically endless. I decided to go with raspberries since to me they are such a sexy little fruit but you could do strawberries (maybe cut them in little heart shapes -cute!) or dried fruit like cherries or crystallized ginger would work really well too. The filling is optional or you could use peanut butter or a jam or jelly might taste really good too.

Chocolate Almond Butter Cups with Raspberries

Makes 6 chocolate cups

1/3 cup coconut oil

1/3 cup cocoa powder

2 tablespoons maple syrup

3 tablespoons almond butter

Raspberries for topping

Sprinkle of sea salt if desired

Place 6 muffin liners in a muffin tin. Over very low heat, melt coconut oil, cocoa powder, and maple syrup in a small saucepan. Whisk until combined and smooth with no lumps. Pour about one tablespoon into each muffin liner. Chill in freezer for 5-10 minutes. Then spoon about 1/2 tablespoon of almond butter into each cup. Cover with remaining chocolate sauce until almond butter is covered. Place pieces of raspberries on top and finish with a sprinkle of sea salt. Chill for another 20-30 minutes or until chocolates are firm. Store in a covered container in the fridge until ready to eat.

I hope you have a Happy Valentine’s Day!

Be Happy, Be Healthy!

Chocolate Dipped Apricots with Sea Salt Flakes

December 16, 2015 by 5 Comments

Hey! I’m back from a self-imposed blogging break. Not sure why or how it happened but I guess I needed a break. But I’m glad to be back! I think part of the reason was I’ve been lacking inspiration in the kitchen. Who knows why? But it happens to everyone. I still wouldn’t say I’m cooking up a storm but I am dipping things in chocolate.

So I thought I would ease back into blogging with a short post about one of my favorite things to snack on – chocolate dipped apricots with sea salt flakes. Which I have discovered is my go-to for a quick holiday dessert, gift, or snack (there’s fruit involved!). This works with any fruit that is relatively sturdy, dried or fresh. Basically take whatever fruit you’re using, dip it in chocolate and you’re done. Also works well with pretzels, potato chips, or bacon too if that’s your thing.

I have been on an apricot kick lately. You know where I think has some of the best dried apricots? Aldi! They are extra soft and juicy. The ones I used for this recipe were from Target but they definitely weren’t as good as Aldi’s. Sometimes I forget about Aldi but there are a few things I like to pick up there. They always have the best price on avocados and pineapples and when they have houseplant or orchid specials I can’t resist. If there are other things I should be buying at Aldi, let me know in the comments!

So back to these apricots. The sea salt is optional but I’m all about sweet and salty. are my fave to use because they are super big and flaky. If you don’t eat all these right away, throw in a mason jar with a ribbon and spread the chocolate-covered love.

Chocolate Dipped Apricots with Sea Salt

1 bag dried apricots

1/4 cup chocolate chips

1/2 tablespoon coconut oil

Line a large plate or cookie sheet with parchment paper (make sure it fits in your freezer or fridge). Melt chocolate and oil together in a double boiler or the microwave. If using microwave, stop and stir every 15-20 seconds. Once chocolate is completely melted, dip apricots in halfway. Place on parchment paper and sprinkle with sea salt. Once all are dipped, chill in freezer or fridge until chocolate is hardened. Store in an airtight container.

Enjoy!