Superfood Chocolate Bars

I have a weakness and it is chocolate… I just can’t seem to give it up. I have learned to enjoy it in moderation. It’s hard finding allergy free chocolate though. I have ran across a few brands that I like – Enjoy Life is one. They are free of the major allergens and are easy to find where I live. I’ve also found a couple brands online. Artisana is good too. These bars I used a little combination of chocolate, oils, fruits, nuts, etc to promote a healthy little treat. They are packed full of nutrients, antioxidants, etc. It may be difficult to find some of the ingredients at your local grocery store (especially in small town KS!) but I challenge you to venture out a little. Visit a health food store, check online, etc to find some of these ingredients. If you can’t, simply substitute something else! You can make these with regular chocolate too, just watch the sugar content! This makes about 24 small bars

1 12oz package of dark chocolate chips (I used Enjoy Life 60% cacao dark)

1/3 cup coconut oil (or butter)

1 tsp vanilla

½ cup chopped, dried goji berries (cranberries or currants would work)

½ cup chopped nuts (I used walnuts)

¼ cup chia seeds (dry)

¼ cup red wine (just an extra boost! Omit if desired)

½ tsp sea salt

¼ cup organic dry sweetener (I used coconut sugar crystals – optional)

• In a large saucepan, melt chocolate chips and coconut oil together over low heat. Add in wine and vanilla and stir until smooth. Be careful not to over cook chocolate as it can burn quickly. 
• Toss in about half of the berries, nuts and chia seeds into melted chocolate. Stir until well combined. 
• Pour chocolate mixture onto a baking sheet lined with parchment paper. Spread into a thin layer. 
• Sprinkle remaining berries, nuts and chia seeds over top of chocolate. 
• Sprinkle on sea salt and sugar. 
• Chill chocolate for about an hour. Break or cut into small pieces. Store covered in refrigerator for best results. 

Lemon Lavender Chocolate Truffles

This recipe is a really good variation to traditional truffle recipes that is gluten, dairy, soy and nut free with a tart, savory flavor. The centers are so light and fluffy. These would be great coated in chocolate also but I liked the cocoa/sugar dusting on the outside. Makes about 30 truffles

1 pkg of chocolate chips (I used Enjoy Life brand)

1 can coconut milk (or 1 cup whipping cream for dairy version)

1 tsp lemon juice and zest

1 tsp fresh lavender, finely chopped

1 tsp vanilla

Coating

½ cup powdered sugar

1 Tbsp unsweetened cocoa

1 tsp lavender, finely chopped

• In a saucepan, melt chocolate chips. 
• While chocolate is melting, open your can of coconut milk. The coconut cream rises to the top while the liquid settles at the bottom. You want about ½ cup of the coconut cream and ¼ cup of the coconut milk liquid (save the rest for another recipe). 
• Once chips are melted, blend in coconut milk and cream, lemon juice and zest, lavender and vanilla using a mixer over medium speed. Blend for about 5 minutes or until mixture is smooth. 
• Chill in bowl for about 30 minutes. Spoon teaspoons of mixture onto a baking sheet lined with parchment paper and chill for another 30 minutes. 
• Once truffles have hardened, roll into smooth balls.
• In a small bowl, combine coating mixture. Roll truffle balls into coating mix until covered. Keep refrigerated in a sealed container. 

Mint Hazelnut Chocolates

These are quick little chocolates that I whipped together real quick one evening. I was craving just a plain chocolate but we don’t have your typical candies lying around the house anymore. No, unfortunately no Reese’s, Hershey’s Kisses, etc. But out of necessity, these little devils were born. Another perfect gift idea for a friend or loved one.

1 regular package of chocolate chips (I like Enjoy Life)

1 tsp mint extract            
½ regular package of mint chocolate chips (if you can find them, if not just use regular chips)
½ cup finely chopped plain hazelnuts
1 tsp almond milk
¼ cup coconut oil, melted

• Melt chocolates and mint extract in the microwave (careful not to scorch them).
• Once melted, stir in almond milk and coconut oil until smooth. Add in nuts.
• Spoon into mini cupcake pans lined with mini cupcake papers. Freeze until set.
• Note: We like to leave this in the freeze and eat them cold!

Cinnamon Orange Pecans

When you make these your house will smell awesome. I wish I could bottle that scent and sell it – I’d make millions! The aroma of the freshly roasted pecans with cinnamon spice and orange zest is just amazing! They taste pretty great too! These make perfect holiday gifts as they are easy to make but still taste wonderful! This makes about 1 lb of candied pecans.

• 2 oranges, zested and cut into slices
• 1 Tbsp almond milk
• 1 cup coconut sugar, or regular sugar, honey, other sweetener
• 1 Tbsp cinnamon
• 1 tsp all spice
• 1 Tbsp coconut oil
• 1 lb pecan halves

In a large pot, combine coconut oil, milk, oranges, cinnamon, all spice and sugar. Bring to a boil and add in pecans. Cook over medium heat for about 15 minutes or until sugar mixture has coated the pecans and is almost absorbed. Spread pecan mixture on a cookie sheet lined with wax paper and let cool and harden for about an hour or two. Break pecans apart and store in a sealed container. 

Homemade Twix Bars

I have two favorite candy bars, Twix and Reese’s. Before my health problems, I would buy the bags of the bite size bars for holidays (Easter, Christmas, etc). I always had to buy two bags at least because I knew I would eat one bag before I could give them away. Of course, we don’t have candy at the house now. One day I decided we would have a little cheat day and I would make my own Twix bars. They turned out great! I will also give you a heads up – I will be posting homemade gluten free peanut butter cookies (similar to the Girl Scout Peanut Butter Patties). Those are equally fantastic!

1 package of cookie mix (sugar or shortbread preferably – I used Bob’s Red Mill Shortbread)

¼ cup coconut oil
½ cup applesauce or yogurt
1 large egg
¼ cup water
¾ cup caramel sauce (store bought or made with ½ package of Kraft caramels, melted)
½ cup chocolate chips
1 Tbsp almond milk

• Mix together cookie mix, oil, applesauce, egg and water until mix is well combined and crumbly. It will look very dry – this is fine.
• In a greased 9x13 baking pan, press cookie dough until it covers the bottom of the pan. Try to make the cookie dough as level as possible in the bottom of the pan.
• Bake the cookie dough at 350°F for about 10 minutes or until just slightly browned along edges.
• While your cookie is baking, make your caramel sauce or just warm up over low heat in a saucepan. Once the cookie has finished baking, pour over caramel sauce. Let set for about 20 minutes.
• Melt chocolate chips and almond milk together either over the stove or in microwave according to your chocolate chip package instructions. Pour chocolate sauce over caramel cookie. Let this set for about 20 minutes.
• Cut into pieces and serve. Cover and refrigerate leftovers.
• NOTE: I froze my bars instead of letting them cool for 20 minutes. We also liked eating them cold.
• Also – you can bake your cookies according to package instructions if desired – I just lightened ours up a bit.
• This recipe will cover a 9x13 pan, but we ended up just using a 9x5 bread pan and also made some plain cookies, it all depends on how much you want to make!