Thursday, April 1, 2010

Homemade Easter Chocolates

I haven't tried this recipe yet but these treats sound SOOO yummy. I got the recipe from my new girlfriend Caralee. I feel the Lord has blessed my hugely for bringing her into my life recently. Yes, I got to meet her in person after hearing about her from our mutual friend Shauna. Another dream come true! I am so blessed! I have been wanting to meet her for three or more years as she is even more into nutrition than I am...yes, this is a blog post for next week maybe.

Anyway, here is her recipe for homemade Easter chocolates in her words. If I make these I will definitely do the cocoa, not carob. I have had a hard time really getting into carob even though I grew up on the stuff. If I am going to make "chocolate" I want the real thing!

"One thing that we really enjoy doing is making our own homemade chocolate
(or carob) candies. We've picked up fun Easter chocolate molds (they're
really inexpensive) and make our own chocolate with individual mix-ins and
let them chill in the freezer for a little while, then pop them out and wrap
them in foil- and they really look authentic! You can make them as
sugar-free as you want, but our basic recipe is this:

*Basic Chocolate Recipe*

1 cup coconut oil
1 cup raw honey or ground sucanat in a mini coffee grinder (honey is
chewier, sucanat is more crunchy)
1 cup cocoa or carob powder (or a combo of the two)
1 teaspoon little vanilla (optional)

Melt on low heat, stirring constantly until well mixed. We divide our
chocolate at this time into smaller bowls and mix in whatever suits your
fancy or leave them plain- peanut butter, shredded coconut, coconut milk
powder, raisins, crispy nuts* (chopped or whole), a drop of peppermint or
orange oil, chopped dried fruit, homemade granola, etc. Pour into molds**
and set in freezer. Wrap in foil when set, if desired. Enjoy!

*Crispy nuts are nuts that have been soaked in purified water and Real Salt
overnight, then dehydrated until crisp. This recipe is found in Nourishing
Traditions
and Eat Fat, Lose Weight for exact instructions, or I can email them
if you wish.
*If you don't have molds and do not want to purchase any, you can pour the
chocolate into a pyrex pie or casserole dish cut into squares when chocolate
is set, approximately 15 minutes.

Another really yummy treat that we reserve for very special occasions is my
homemade version of Almond Roca:

*Almond Roca*
*
*
1/3 cup chopped crispy almonds (or pecans)
1/2 cup semi-sweet chocolate chips
1 stick butter
3/4 cup sucanat
*
*
1. 1/3 cup chopped almonds, put in an 8x8 baking dish and set aside.

2. Chop 1/2 cup semi-sweet chocolate chips (from Good Earth or Whole Foods)
and set aside.

3. Melt 1 cup butter on low on stovetop. Add 3/4 cup sucanat and bring
temp up to medium and cook, stirring constantly until bubbly and mixed well
(a candy thermometer should show that the temperature has reached soft ball
stage, 240ºF). Pour hot toffee mixture over nuts and spread smoothly to
edges with a spatula. Sprinkle the chopped chocolate on top while the
toffee/nut mixture is still hot. Let the chocolate soften and melt, and
smooth it evenly with a spatula or knife. Sprinkle the top with a little
extra chopped almonds while the chocolate is still wet.

4. Place the pan in the freezer for 20 minutes to set the candy.

5. Remove from freezer and break apart, or cut into small squares with a
large sharp knife. Store in an airtight container in the fridge for up to a
week.

Of course, this can be adjusted to be less sweet- and the chocolate can be
homemade, just break off chunks from the basic recipe above and use in place
of the chocolate chips."

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