Healthy chocolate candy

I still have so many Christmassy and chocolately recies to share...lets see how many I can pack in before New Year hits, and then there may even be a few more then too since my healthy recipes will tick the box for a 'healthy' new year too. 

Today's recipe is a perfect gifting recipe for all the relatives and friends still to be visited this holiday season!

This chocolate candy was an accident, as many of my recipes are ;-)  I like accidents like this, a little bit of spontaneity and surprise....just when you think something has gone totally wrong it morphs into something totally new. This began life as an idea for a drippy chocolate sauce, but as I stirred the agave in it began to thicken...oh no....oh yes! You note in the method that I have stated 'melt the cacao until it has melted but not overheated' since one batch I made compromised the texture when it went beyond its optimum, I still used it, it was just harder to handle.

I have now experimented with this idea a few more times, its so simple and you can make small batches so it is the perfect base for experiments and flavour combos....go ahead and throw you own ideas into the comments section! If you have an idea for me to try let me know.

almond and roasted hazelnut and peppermint with sprinkles!

Recipe: Chocolate Slices

Ingredients:

1/2 cup raw cacao chip/chunks
4 tbs agave
1 tsp almond, peppermint or orange extract
pinch stevia
2 tbs topping/mix ins e.g toasted hazelnuts or almonds, desiccated coconut sprinkles, chopped dried fruit

Method:

Melt the raw cacoa on the stove or in the microwave until melted BUT before it begins to go hard and 'grainy'.

Mix in all ingredients other than topping. Mix well until the mixture begins to stiffen.

Spoon onto a layer of non-stick parchment and place another layer over the top. Using a rolling pin, roll out to a even rectangle approx. 3mm thick. Slice into squares (or use a cutter for other shapes), and sprinkle with toppings pressed lightly into the surface.

Chill until solid.

raw cacao chunks

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

‘Twelve Days’ day 6: Mini Christmas puds

So, a couple of days ago I told you there was another marzipan inspired treat coming up….no more waiting…. it’s here!

So cute it seems cruel to eat them!

These are a combination of my chocolate orange smoosh bars and the marzipan to create a mini Christmas pudding with custard top. I added some ’holly ’using a little bit of green colouring to the marzipan and a topped with a clove for completeness.  Because cloves are so powerfully fragrant, they added a slight spiced taste to the whole pud. I really liked this as It made it all the more Christmassy flavoured, but if you are not  keen on the taste of cloves I suggest you omit or just use for decoration right before serving so they aren’t in place for so long.

These will store well for a couple of weeks, perfect to make in advance for guests throughout the holiday season. They are also gluten free, raw, super simple, super healthy and just…well…super all round! If you used the marzipan recipe I gave for the stollen you should have enough left over to easily make about 20 custard tops (maybe more). To make 20 puds you will need to double the recipe below.

See my original posts highlighted above or simply refer below where I have included the recipes again for efficiency.

Recipe: Mini Christmas puds

Ingredients

Pudding

(makes approx. 10 puddings)

100g dates

60g cashews

45g raisins

20g coconut flour

10g ground oats

15g cocoa powder

Grated rind of 1 orange or ½ tsp orange extract

Marzipan

(you will need only 1/3 of this amount for the topping- use or freeze the remainder)

100g finely ground almonds

100g white coloured ‘healthy flour’ e.g spelt or other GF flour

100g coconut butter

50g agave (tiny pinch stevia)

1 tsp almond extract (more if needed to taste)

Method

The method is so simple! Blitz together each batch of ingredients in a food processor until a fine sticky powdery crumb is formed. Create the balls by pressing together with your hands. Make sure there is no contamination between the batches (or from your hands) otherwise the marzipan will be discoloured.

Make the custard tops by taking smaller balls then flattening them out over the top of the pudding balls smoothing the edges down and to give the effect of poured custard or cream.

Mix a little bit of green food colouring to part of the dough, mix through well then pull off small pieces to pinch into shape as holly leaves. Press the leaves onto the top of the ‘custard’ and add a clove for decoration.

Leave to chill in the fridge for a little while to fully firm up but then these can be stored at room temperature in an airtight container.

Note: you will probably find the marzipan dough feels oily as you mould it, this is just the oils from the coconut in the warmth of your hands. Once cool the marzipan will not be oily.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

These make great little gifts... which reminds me I had planned on linking to a few of my favourites Pinterest pins that i'd come across for the holiday season. There is still plenty of time to get crafty.... I know i'll be using a few of these myself!

 Bauble cards

Colour card gift tags

 

The cutest elf! 

 

Brown paper wrapping