Keto Truffles – Low Carb Chocolate Truffles

yummyinspirations.net/

Keto Truffles Recipe

• 1/2 Cup Cream
• 100g Chocolate (I used 90% Lindt)
• 1-2 Tablespoons Sweetener of Choice, or more to taste (I used Stevia)
• 1 Tablespoon Butter (I used salted to add flavour)

1. Pour the cream into a small saucepan.
2. Bring the cream up to a simmer over low heat.
3. Remove from the heat and quickly add the chocolate, sweetener and butter.
4. Stir quickly and gently to melt the chocolate and butter and help the sweetener dissolve.
5. Taste a tiny amount to check it’s sweet enough to your liking, adding more sweetener and stirring it needs it.
6. Allow to cool then refrigerate for a few hours until thickened and the mixture can easily be rolled into balls.
7. Once the truffles mixture has thickened, remove from the fridge and roll into balls, using a teaspoon of the mixture per ball.
8. You could leave the balls as is or dip into cacao, coconut or more melted chocolate.
9. Keep refrigerated.

Makes 16 balls

Ice Cube Tray Chocolate Covered Cheesecake Bites With Raspberries

Ingredients

• 10 ounces semisweet chocolate (hw:dark 70% or more)
• 8 ounces cream cheese softened
• 1/2 cup powdered sugar (hw: homemade not store bought with corn starch)
• 1 teaspoon vanilla
• 1/4 cup whipped cream
• 14 raspberries fresh or frozen

Instructions

1. Place chocolate in a medium bowl and microwave in 30 second intervals until smooth.
2. Take an ice cube tray (or a silicone mold), and coat each cube with chocolate. Freeze for 5 minutes; meanwhile, prepare filling.
3. In a medium bowl, mix cream cheese, powdered sugar, vanilla until smooth. Add whipped cream.
4. Fill each ice cube 1/4 full with cream cheese mixture. Add 1 raspberry and then cover the rest with cream cheese mix.
5. Add melted chocolate on top and chill for 1 hour to set. Remove from fridge and invert to unmold. Serve and enjoy! 

Make Your Own Organic Peanut Butter Cups

https://www.davidwolfe.com/3-reasons-stop-eating-peanut-butter-cups/

Heartweed: Store bought that is : I am sure in 1928 they did contain the harmful ingredients they contain now. 

Ingredients

• 12 muffin tin liners (Hw: I love the silicon ones- the paper ones are lined with corn :0 ) 
• 12 ounces of organic dark chocolate
• 1 cup of organic peanut butter (hw sunbutter, cashew...)
• 1/4 cup of raw honey 
• 1/4 teaspoon of organic salt (hw: optional) 

Directions

1. Using a small saucepan, melt the chocolate on low heat while stirring continually. Leave it on for 1-2 minutes and be careful not to overcook.
2. Using a teaspoon, put chocolate portions into the muffin cups.
3. Place the whole muffin tin into the fridge to solidify.
4. In a medium bowl, mix the organic peanut butter, raw honey and salt.
5. Once the chocolate in the fridge has hardened, heat the peanut butter in a small saucepan over low heat to soften it.
6. Put a small portion of peanut butter into each of the chocolate-coated cups leaving some room at the top for another layer of chocolate.
7. Store the cups in the fridge for 10 minutes, then spread and flatten the peanut butter.
8. Put the cups back in the fridge for 1 hour or until the peanut butter hardens.
9. When the peanut butter is ready, rewarm the remaining chocolate and add a layer to the top of each candy.
10. Cool it once again in your fridge until the chocolate hardens.
11. Enjoy!

HOMEMADE “HAIL MERRY” MACAROON INGREDIENTS:

http://mcclurefamily.tumblr.com/post/33638140640/hail-merry-macaroon-cookies-healthy-post-monday

1 heaping Cup Unsweetened Shredded Coconut 

¼ Cup Coconut Oil

5 Tbsp. organic Cocoa or Cacao Powder (vanilla version at bottom) 

2 Tbsp. Organic 100% Maple Syrup 

½ tsp. Vanilla

1/8 tsp. Sea Salt

Pulse coconut in a food processor a few times.

Add the remaining ingredients and mix thoroughly, scraping down sides if necessary.

Scoop small balls with a batter scoop (or roll by hand, which is kinda messy) and place in a dish lined with parchment paper. 

Refrigerate immediately and store in a covered dish in your fridge or freezer.
Makes 10-15 macaroons, depending on size.

NOTE: *for the vanilla macaroon version, I substituted the cacao powder for 8 Tbsp. of blanched almond flour

Healthy No Bake Breakfast Brownies

http://thebigmansworld.com/2016/06/24/healthy-no-bake-breakfast-brownies/

For the brownies

1. 1/2 cup coconut flour, sifted
2. 1/2 cup cocoa powder, sifted
3. 1 scoop chocolate protein powder (optional)
4. 1/2 cup nut butter of choice (I used drippy almond)
5. 3/4 cup pure maple syrup (can sub for honey, agave or brown rice syrup)
6. 1/2 cup mashed sweet potato (can sub for mashed pumpkin) (HW: baby food perfect size) 

For the frosting

1. 1/2 cup cocoa powder
2. 1/4 cup coconut oil, melted
3. 3 T maple syrup
4. pinch vanilla extract

For the protein frosting

1. 2 scoops chocolate protein powder 
2. 1-2 T granulated sweetener of choice (optional)
3. 1-2 T nut butter of choice (optional)
4. Milk of choice, to form batter

Instructions

1. Line a small, deep baking tray with baking paper and set aside.
2. In a large mixing bowl, add your coconut flour, cocoa and protein powder and set aside.
3. In a microwave safe bowl or stovetop, melt your nut butter with your maple syrup until combined. Add the wet mixture to the dry mixture and mix until fully incorporated. Stir through the mashed sweet potato until fully incorporated and batter is even. If batter is too thick, add a tablespoon or more of milk of choice until a very thick batter is formed. If batter is too thin, add a dash more coconut flour.
4. Pour batter into the lined baking dish and refrigerate for at least 30 minutes to firm up. While no bake brownies are firming up, make your frosting and enjoy.

To make the frosting

1. Combine all the ingredients in a bowl and mix until fully combined and thick.

To make the protein frosting

1. Combine all the ingredients and using a tablespoon, add milk of choice until a thick, firm batter is formed. Spread on cooled cake.

Notes

1. Breakfast brownies are best kept in the refrigerator, but are also freezer friendly. It is best to keep brownies unfrosted if you go the latter route.

Squash chocolate pudding

http://www.youngandraw.com

2 acorn squash, baked
1 can of coconut milk
1/2 cup maple syrup
1/3 cup coconut sugar
1/2 cup cacao powder 
1 tbsp. vanilla extract
3 tsp. cinnamon
3 tbsp. coconut oil

Notes: the sugar/ syrup can be less. Cacao can be omitted and cinnamon can be less. 

Instructions: Heat oven to 350 degrees and baked squash for approximately 45 minutes. De-seed and scoop out the squash into a blender.

Add your other ingredients into the mixture and blend in high until smooth -sppon into jars and set in the fridge for an hour or longer. Or serve right away for a warmer and thinner consistency.

RAW CHOCOLATE BROWNIES

Yields approximately 8 small brownies

Ingredients

1 cup cashews (soaked for a minimum of 3 hours)

1/2 cup macadamia nuts (soaked for a minimum of 3 hours)

1/3 cup chopped hazelnuts

2 tablespoons unrefined coconut oil

2 tablespoons pure raw honey (I used once again killer bee raw organic honey) sub maple syrup for vegan

4 tablespoons cacao powder + more for dusting

Method

- Soak cashews and macadamia nuts in water for a minimum of 3 hours and drain.

- Combine nuts, honey, coconut oil, and cacao powder in high powered blender and blend until smooth (use a spatula to scrape down the sides and add to mixture, blend until all is combined!)

- Spread evenly into half of a 7x10 pan, using your hands to press it into the pan.

- Refrigerate for at least two hours to set before cutting.

- Dust with cacao powder and garnish with 1/3 cup chopped hazelnuts.  Cut into squares and serve.

- Store in refrigerator.

BANANA BITES 
use a different nut butter not peanut butter.  use sun slower butter to make nut free

Ingredients

• 8 oz of cream cheese
• 1/2 cup of nut butter (creamy)
• 2 tbs sugar
• 1/2 cup of Ghirardelli bittersweet chocolate chips
• 1 cup of Ghirardelli dark candy making & dipping wafers (melted)

heartweed: without ordering online I do not have a local resource for Ghiradelli candy making wafer so I am going to use just melted ghiradelli chocolate 60% chips in my mini crockpot. It seems to work very well for melting and not burning the chips. 

Instructions

1. In a bowl on an electric mixer (you can use a hand-held mixer as well), combine the cream cheese, peanut butter and sugar. Mix on medium to medium-high for about 2 minutes, until the consistently is lighter in color and lighter in texture.
2. Chop and fold in the chocolate chips.
3. Transfer the mixture into a bowl, cover and refrigerate for about an hour or two.
4. Cover a large cutting board with a sheet of parchment paper. Scoop the cheesecake dough with a standard cookie scoop onto the parchment paper (make sure to leave some space in between).
5. Pop them in the freezer for about 15-20 minutes to harden.
6. Melt the chocolate melts according to the package instructions.
7. Using a toothpick (or a fork) dip the cheesecake bites into chocolate, covering them completely (you can smooth over the cheesecake bites with your hands before dipping). Lay them back on the parchment paper. Give the chocolate a few minutes to harden.
8. Store in the refrigerator!

No Bake Peanut Butter Chocolate Cheescake Bites 

from willcookforsmiles.com

Yield: About 15

Ingredients

• 8 oz of cream cheese
• 1/2 cup of peanut butter (creamy) or any nut butter
• 2 tbs sugar
• 1/2 cup of Ghirardelli bittersweet chocolate chips
• 1 cup of Ghirardelli dark candy making & dipping wafers (melted)

Instructions

1. In a bowl on an electric mixer (you can use a hand-held mixer as well), combine the cream cheese, peanut butter and sugar. Mix on medium to medium-high for about 2 minutes, until the consistently is lighter in color and lighter in texture.
2. Chop and fold in the chocolate chips.
3. Transfer the mixture into a bowl, cover and refrigerate for about an hour or two.
4. Cover a large cutting board with a sheet of parchment paper. Scoop the cheesecake dough with a standard cookie scoop onto the parchment paper (make sure to leave some space in between).
5. Pop them in the freezer for about 15-20 minutes to harden.
6. Melt the chocolate melts according to the package instructions.
7. Using a toothpick (or a fork) dip the cheesecake bites into chocolate, covering them completely (you can smooth over the cheesecake bites with your hands before dipping). Lay them back on the parchment paper. Give the chocolate a few minutes to harden.
8. Store in the refrigerator!

heartweed-I have used just plain Ghirardelli chocolate chips for dipping. You use what you have -turned out just fine. 

Butter Nut Rocky Road Fudge

You can not go wrong with this no fail fudge. It is the hit of the party. This recipe makes enough for everyone. Oh YES! its gluten free!

1 stick of BUTTER

1 cup semi sweet chocolate chips

1 cup peanut butter (or any nut butter)

1 cup butterscotch chips

Melt in pot stirring as you go or they will burn

Remove from heat and add:

1 cup of walnuts (or any nut)

3 cups of mini marshmallows

Spread on a 8x12" pan -I like to cover the bottom with parchematn and let it drape over the ends (for handles) much easier to remove.

Refrigerate -when cool and hardened grab the ends and remove fudge form pan. Cut into peices.

Chocolate Covered Cherries-sugar & corn free

1 (10) ounce package frozen cherries
½ cup agave nectar
1 tablespoon vanilla extract
⅛ teaspoon almond extract
1 tablespoon arrowroot powder
1 tablespoon water
1 cup dark chocolate chips 73% cacao

1. In a medium saucepan, heat cherries, agave, vanilla and almond extract to a simmer
2. Combine arrowroot and 1 tablespoon water in a small bowl to form a paste
3. Raise heat a bit and stir the arrowroot paste into the cherry mixture
4. Stir for about 1 minute until mixture thickens, scraping bottom of the pan with spoon, to evenly distribute the arrowroot, which can tend to settle on the bottom of the pan
5. Remove cherry mixture from heat and set aside
6. Melt chocolate in a small saucepan over very low heat
7. Spoon scant 1 teaspoon of the melted chocolate into each of the candy molds
8. Spoon one cherry (with some of the sauce) on top of the chocolate
9. Cover with another scant teaspoon of chocolate
10. Place in refrigerator to set, about 20-30 minutes
11. Remove from refrigerator, pop candy out of molds
12. Serve

Peppermint Bark Recipe

INGREDIENTS:

1 bag of chocolate chips (any kind you like)

1 bag of white chocolate chips

24 mini candy canes, crushed *do not crush using a food processor – place candy canes in a zip lock bag and use a hammer to crush into small pieces

DIRECTIONS:

Line the bottom of a 9×13 pan with parchment paper. Pour (brown) chocolate chips in a microwave-safe bowl. Microwave chocolate chips in increments of 30 seconds stirring the chips each time until chocolate chips have completed melted and mixture is smooth. Spread melted chocolate as evenly as possibly into lined pan. Place pan into freezer for 20 minutes. Repeat the same melting process with the white chips. While chocolate is still smooth, stir in half of the crushed candy cane mixture. Allow the white chocolate to slightly cool for a minute. Remove pan from freezer and spread white chocolate/crushed candy canes mixture on top of the chocolate layer. Spread white chocolate as quickly as possible. Top off with remaining crushed candy cane and gently pat down with the back of a spatula. Return pan to freezer for 20 minutes. Remove from freezer and gently lift the whole mixture from the pan with a butter knife. You should now have a solid sheet of peppermint bark. Remove parchment paper and break into pieces. Store any left over bark in a ziplock bag and place in the freezer. Enjoy!

Christmas Chocolate Bark

2 cups dark chocolate chips 73% cacao
⅓ cup pistachios (mine were unsalted)
⅓ cup dried cranberries
½ teaspoon coarse sea salt (I used almost 1 teaspoon, as I like salt a lot)

1. In a small saucepan over very low heat, melt chocolate
2. Pour chocolate into a parchment paper lined 8x8 pyrex baking dish
3. Sprinkle pistachios and cranberries over chocolate
4. Using a metal spatula, spread the mixture evenly back and forth to around ½ inch thickness
5. Sprinkle salt over bark
6. Allow to sit out until set, 1-2 hours
7. Cut into 16 squares and serve