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!

Print Recipe
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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DIY Dog Toy

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We are dealing with some super cold temperatures in Michigan right now.   Our dogs love playing in the snow but when the temps are this frigid outside, play time is definitely limited.

To help burn off some doggie boredom, I thought we could try some DIY dog toys.  This one I’m sharing today took just minutes to set up and it uses things you probably already have around your home…assuming you hoard cardboard tubes like I do (you never know when you might need them for a craft!).  Once you have your tubes, place them in some sort of container  (I think a square or rectangle shape would work best) and then drop in treats or kibble.   Our dog, Dexter, really isn’t motivated by treats so he sniffed around a bit but wasn’t really into it (tennis balls are more his thing) but Rosie is treat obsessed and loves it.

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*It might help to put the container on a towel or rug too so it doesn’t slide around so much.

easiest-diy-dog-toy

Be Happy, Be Healthy!

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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