Crockery Cocoa

Crockery Cocoa
Fix-It and Forget-It Diabetic Cookbook

Makes 12 servings, depending on the size of your mugs
Ideal Slow Cooker: 4-5 quarts

½ cup sugar (heartweed-I would use raw sugar)
½ cup unsweetened cocoa powder
2 cups boiling water
3 ½ cups nonfat dry milk powder
6 cups water
1 tsp. vanilla
1 tsp. ground cinnamon

1. Combine the sugar and cocoa powder in a slow cooker.

2. Add 2 cups boiling water. Stir well to dissolve.

3. Add dry milk powder, 6 cups water, and vanilla. Stir well to dissolve.

4. Cover. Cook on Low 4 hours or High 1-1 ½ hours.

5. Before serving, stir. Ladle into mugs.

Homemade Nutella

From http://www.davidlebovitz.com Living the sweet life in Paris

1/3 cup (40g) whole almonds
1 1/3 cup (160g) hazelnuts
1 3/4 cup (400g) whole milk
7/8 cup (60g) powdered whole milk
3 tablespoons (40g) mild-flavored honey
pinch of salt
6 ounces (170g) bittersweet or semisweet chocolate, chopped
5 ounces (140g) milk chocolate, chopped (use one that’s at least 30% cacao solids)

1. Spread the nuts on a baking sheet, keeping the almond separate, and toast the nuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned.

2. While they are roasting, warm the whole milk and powdered milk in a small saucepan with the honey and salt just until it starts to boil. Remove from heat.

3. In a clean, dry bowl set over a pan of barely simmering water, or in a microwave oven, melt the chocolates together until smooth.

4. Once the nuts are well-toasted, remove them from oven and use a spatula to place the warm hazelnuts in a clean tea towel, then fold them inside the towel and rub them vigorously to remove any loose skins. They don’t need to be pristine; just try to get as much off as possible.

5. In a food processor, grind the warm hazelnuts and almonds until they’re as fine as possible. You may not be able to get them completely smooth, depending on your food processor. (I have a brand new one and even after five minutes, there were little bits of nuts in mine, which is normal.)

6. Add the melted chocolate and continue to process the mixture, stopping to scrape down the sides of the work bowl, as necessary.

7. Once the mixture is smooth, add the warm milk mixture and process until everything is well-combined.

(The original instructions here said to strain the paste, which I didn’t do because I don’t mind the little bits of toasted nuts, but you can.)

9. Transfer the mixture into two jars and refrigerate until ready to use.

Storage: The Chocolate-Hazelnut Paste will keep in the refrigerator for up to one week.

It thickens in the fridge.

Recipe from Granny Good Food- this is a healthier version of nutella

To make NOT-ella, dump a jar of almond butter in a bowl. Make a Chocolate/Coconut Ganache. This is SO easy.

Heat a can of coconut milk full fat in a pan. Add in a cup or more of chopped chocolate semi-sweet stir until melted. If you don't use all the ganache in the spread, it is REALLY good in hot milk.

Mix in the warm ganache, Add in about a half cup of coconut oil, about half cup of maple syrup about 2 tsp vanilla ~~NOT vanillin, which is made from wood pulp~~and a sprinkle of salt.

Chop some frozen bananas and insert frilly toothpicks and let kids dip into this to their hearts' content. Oh so good, and good for them.

Power Balls

recipe from www.lifeasaplate.com

What you need:

• 10 pitted dates
• 1 tbsp honey
• 2 tbsp nut/seed butter
• 1/2 c. finely chopped nuts
• 1/4 c. unsweetened shredded coconut
• 1 tbsp chia seeds
• 1-2 tbsp dark mini chocolate chips
• 1/4-1/2 c. dried fruit
• 1 egg

What you do:

1. Pulse or finely chop the nuts.
2. In a food processor or blender, add the dates and turn on high. Once the dates turn to small pieces, drizzle in the honey. This will make a paste.
3. Add the date paste, nuts, and the remaining ingredients to a bowl and mix thoroughly.
4. The mixture will be wet so form into balls as best as you can and place on parchment.
5. Bake at 250 for 35-40 minutes. Slow and steady.