Doubly Delicious Nougat Bars

Doubly Delicious Nougat Bars

4 Tbsp. peanut butter
1/2 cup raisins
1/3 cup coconut
3 cups millet, cooked
4 Tbsp. maple syrup
1/2 cup sunflower seeds (or nuts)
1/2 cup brown rice syrup

Mix all ingredients together. Form into small balls. Chill until ready to serve. Roll nougats in cocoa powder, fine coconut, or powdered sugar if desired.

Mint Infused Chocolate Truffles

8 ounces dairy-free semi-sweet or bittersweet chocolate (choose a good quality of 62% cacao or higher), chopped

1/2 cup plain soymilk

1 tsp. vanilla

1 cup fresh mint leaves, chopped

cocoa powder

Over a double boiler, heat soymilk until it starts to simmer. Remove from heat and add mint leaves. Cover and steep in fridge for one hour. Then, strain and place mint infused soymilk back into double boiler and bring to a simmer again. Add a tsp. more soymilk if too much evaporation took place during the simmering process.

Place the chopped chocolate in a separate bowl. Pour the hot soymilk over the cocoa. Add the vanilla. Stir until the chocolate has melted and is creamy.

Cover the bowl and place in the refrigerator for two hours or more. Remove from refrigerator. Using a teaspoonful of chocolate mixture at a time, form small balls (wear plastic gloves for this process). Place rolled truffles on parchment set on a cookie sheet. Cover and place in the refrigerator overnight.

Then, roll truffles in cocoa powder and place in individual papers.

Makes 30 - 40 truffles

Variations: sift a dusting of powdered sugar over cocoa coated truffles; or roll in chopped walnuts, pecans, or almonds instead of cocoa powder. May also roll in unsweetened coconut.

Walnut-Date Truffles

Recently I was craving chocolate, but didn't want to cave in to the extra ingredients added to a candy bar.  I went in search of a recipe that would allow the natural goodness of pure cocoa and healthy ingredients to please the palette.  Here's what I found --- and it was well worth the effort.  Yummy, healthful, raw, and oh, so good!

Walnut-Date Tuffles


1/2 cup walnuts
1/2 cup Medjool dates
1/4 tsp. cinnamon
2 Tbsp. raw cacao powder
2 Tbsp. water

Place ingredients in a food processor and process until smooth.  Then, using a small cookie scoop, fill with dough to measure, then roll in hands to form a smooth ball.  Once round, gently roll in cacao powder.  Place into a mini cupcake or candy liner.  Chill until ready to serve.


Super delicious and enjoyed by all who came to visit!  Even better than "real" candy!

Honey Fruit Balls

 

Honey Fruit Balls

1 Tbsp. coconut, dried, shredded

1 Tbsp. honey (or alternative liquid sweetener)

1 cup apricots, dried

1 cup peaches, dried

Wash, then steam dried fruits for about five minutes.  While still hot, place through a food grinder or chopper.  Stir in honey and coconut.  Mix until completely blended.  Form into small balls or roll into a log.  May be rolled in shredded coconut if desired.  Chill.  

Makes 24 candies

*Fruit roll can be sliced into small rounds after chilling.

Honey Nut Squares

 

Honey Nut Squares

3/4 cup honey (or alternative liquid sweetener)

1/4 cup dates, ground

3/4 cup raisins, ground

3 Tbsp. wheat germ*

1 cup nuts, ground

Heat honey.  Add ground fruits.  Stir in the wheat germ and nuts.  Spread into a pan and press down.  Cut into squares.

Makes 24 squares

*for a gluten-free version of this recipe, substitute brown rice bran for the wheat germ

Carob Carmels

 

Carob Carmels

1 cup coconut

1/2 cup carob powder

1 cup soymilk powder

1 tsp. vanilla

3/4 cup honey or alternative sweetener

2 Tbsp. Earth Balance margarine

1 tsp. orange rind, grated

1/8 tsp. salt

1 cup nuts, finely chopped

Mix all ingredients, except nuts, together in bowl.  Spread 1/2 cup of nuts in the bottom of a pan.  Add the carob mixture and spread over the nuts.  Press firmly.  Sprinkle the remaining nuts over the top.  Pat down.  Chill and cut into squares.  Wrap individually.

Makes:  24 carmels

Parisian Sweets

 

Parisian Sweets

1 cup raisins, seedless

1/2 cup figs

1 cup almonds

1/2 cup cherries, dried

1 cup dates, pitted

1 cup walnuts

1/2 cup confectioners' sugar*

Grind fruits and nuts together in food mill.  Mound mixture and then roll out on a flat surface to about 1/2 inch thickness.  Sprinkle with powdered sugar* (optional) and cut into squares.  

Makes 4 dozen

This recipe can be varied by the types of fruits added or taken away from the recipe.  Fruits that could be substituted are dried prunes, pears, peaches, citron, candied orange peel, etc.  If desired, fruit squares could be dipped in chocolate or carob.

Crunchy Chocolate Candies

Crunchy Chocolate Candies

1 cup dairy-free chocolate chips
3 Tbsp. peanut butter
3 cups crispy rice cereal*

Melt the chocolate chips and peanut butter in a double boiler. Stir well. Remove from heat and add crispy rice cereal. Mix so that all the cereal is coated with the chocolate and peanut butter mixture. Spread in a prepared pan and refrigerate until firm. Cut into small pieces and place in mini muffin paper.

*Rice Crispy cereal generally contains malt barley to sweeten; not gluten free. Look for brands that use a gluten free sweetener.

**Chocolate can be replaced with carob if you desire. Or a good quality, dairy-free, high chocolate candy bar (with minimal sugar). Add stevia to sweeten as desired.

Alma's Almond Roca

Alma's Almond Roca

1 lb. butter (salted or unsalted)
2 cups sugar
2 Tablespoons light Karo Syrup
6 Tablespoons water
2 cups raw almonds
1 – 7 oz. Hershey bar

Mix first 5 ingredients in large pan. Cook stirring constantly over high heat till mixture starts smoking, turning dark and almonds start popping. Have a 15 x 10 cookie pan or jelly roll pan with aluminum foil. Pour mixture into pan, smooth quickly and allow it to cool 10 – 15 minutes (no longer or Hershey bar doesn’t melt). Chop up Hershey bar into small pieces and scatter over candy. Allow it to melt and smooth with spatula. Sprinkle with a few chopped almonds. Cool completely at a cool room temperature. Refrigerate overnight, crack and break into pieces. Take out of aluminum foil or it becomes sticky. Refrigerate and enjoy!!!!

Dark Chocolate-Tangerine Truffles

Do you like truffles? They make a lovely addition to an afternoon tea. Making them both gluten-free and vegan can be challenging. But if you are a chocolate lover like me, where there's a will, there's a way! Here's a recipe for Dark Chocolate-Tangerine Truffles that I think you'll enjoy.

Dark Chocolate-Tangerine Truffles

3 ounces chopped dark chocolate, dairy-free*
4 ounces Tofutti vegan cream cheese, room temperature
1 1/3 cups Florida Crystals powdered sugar, sifted
zest of one tangerine or half orange
1 1/2 cups roasted sliced almonds, chopped

Chop chocolate and place in a medium-sized bowl. Microwave on high for one minute or until the chocolate is almost melted. Remove from microwave and stir until smooth. Add the softened Tofutti cream cheese and beat with an electric mixer until smooth and creamy. Slowly add the powdered sugar and blend well. Stir in tangerine or orange zest. Place plastic wrap on a small baking pan and then spread on the chocolate mixture. Cover and refrigerate from 1 - 24 hours. Remove from the refrigerator and cut into 24 small pieces. Roll into small balls and then roll each ball in chopped almonds.

Makes: 24 truffles

*Green and Black's Organic Dark Chocolate Bar; dairy-free and of excellent quality.