Chocolate Peanut Butter Protein Balls

How can you go wrong when you mix chocolate and peanut butter, you can't!  I typically don't eat peanut butter since it is a legume not a nut.  I did however have one of these and there is something about peanut butter that's just a little bit tastier than almond butter.  An exception would be Justin's Nut Butter Maple and Vanilla Almond Butter.  Those would be ridiculously good in this recipe!  These  could certainly be made with any kind of nut butter or sunflower seed butter (which is awesome!  I prefer Marantha brand over any of the others) if you have nut allergies.  I will be creating a coconut butter truffle in the near future as well.

These little guys are packed with protein from the peanut butter and the added vanilla egg white protein powder.  It adds a little bit of vanilla flavor and is so hidden in there, no one would know they were eating it!  I imagine it can be replaced with a vanilla whey protein powder if you can handle dairy (whey is typically not the issue for people, it's the casein that is found in dairy products such as cheese, milk, yogurt, etc.)  It could also be left out completely but I suggest taking advantage of the additional protein content!

I used Cacao butter (literally the pure oil of the cacao bean, which comes directly from the cacao tree, and is what white chocolate is made of) and dark chocolate chips for the chocolate coating.  The butter is what gives it the smooth hard texture.  Cacao butter has no sugar in it and is full of nutrients!  Cacao Butter, Cacao Beans, Cacao Powder, Cacao Nibs and Cacao Paste are packed with minerals and antioxidants, including polyphenols, catechins and epicatechins that help to fight off free radicals, giving you a healthy, complete superfood. In addition, flavonols help the body produce Nitric Oxide, a compound essential for proper heart function.  So enjoy these treats knowing you are eating something with great health benefits instead of eating a Reese's Peanut Butter Cup!!

Recipe: Chocolate Peanut Butter Protein BallsIngredients

• 1 cup natural peanut butter (I prefer fresh grind from Whole Foods or Vitamin Cottage)
• 1/3 cup honey or Swerve for low sugar option
• 1 Tbsp refined coconut oil, melted (virgin if you want a coconut taste to it)
• 1 tsp vanilla extract (1 1/2 tsp if you are not adding vanilla flavored protein powder)
• 1/4-1/2 cup almond flour, depending on liquid or granulated sweetener used (I use Bob's Red Mill)
• 1/4 cup vanilla egg white protein (use 1/4 cup more almond flour if you don't add this in)
• 1/2 tsp sea salt (omit if using jarred peanut butter with added salt)

Chocolate Coating:

• 2/3 cup dark chocolate chips
• 1 1/2 tbsp cacao butter (refined coconut oil will work)

Instructions

1. Mix all of the ingredients (except chocolate coating) in a bowl
2. Roll the mixture into one inch balls and place on a parchment lined cookie sheet. Place in the freezer for 30 minutes
3. In a double broiler or in a sauce pan over a pot of simmering water, melt the chocolate chips and cacao butter. Let cool for a few minutes
4. Dip the balls into the chocolate with a spoon and place back on the cookie sheet
5. Return the balls to the freezer until chocolate hardens
6. Store in the frig or freezer in an airtight container

Quick notes

This makes about 16 balls.  Whole Foods sells single serve packets of the Jay Robb Vanilla Egg White Protein if you don't want to buy an entire container.  The packet is 1/4 cup.

Variations

If you want to decrease the sugar in the recipe, I suggest using Nature's Hollow Honey made with Xylitol.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Coconut Covered Frozen Strawberries

It's February 1st and Valentine's Day is only a few weeks away!  I have lots of chocolate recipes for you in the next couple of weeks.  I have eaten more chocolate in the past month than I probably ever have!  I love baking and cooking, but testing recipes numerous times is bound to start showing up on me soon!!!  I think it's time to start focusing on main dishes and vegetables for awhile!

So I have another confession besides telling you about all my chocolate consumption, I'm addicted to Pinterest!  Just one more thing to waste time on, but it is pretty cool.  There are tons of grain free recipes on Pinterest that I want to try or healthify to share with you.  I have seen a recipe for yogurt covered frozen strawberries a couple of times now and decided I needed to create something similar.  I thought now was the perfect time with Valentine's Day just around the corner.  Chocolate covered strawberries are always a hit, but I wanted to try something different.  Yogurt is not an option for me so I came up with my own treat.  If you can make chocolate covered strawberries, this should be no problem!  I did however have a problem with the chocolate drizzle.  I need to practice making that prettier!

Recipe: Coconut Covered Frozen Strawberries

Ingredients

• 12-15 fresh strawberries
• 1/4 cup virgin coconut oil
• 1/3 cup full fat coconut milk
• 1/4 cup coconut butter/creme
• 1-2 tbsp honey or to taste
• 1/2 tsp vanilla extract

Chocolate Drizzle

• 2 1/2 tbsp cocoa or cacao powder
• 2 Tbsp virgin coconut oil
• 1 1/2 tbsp maple syrup

Instructions

1. Wash and dry strawberries and set aside
2. In a double broiler (or in a mixing bowl over simmering water) melt the oil, milk and butter
3. Remove from heat and add in the vanilla and honey, mix well
4. Depending on how hot your mixture got, stick the bowl in the frig until it thickens up
5. Dip the strawberries in mixture once it is thick enough to coat strawberries without completely running off of them
6. Place them on a plate or cookie sheet and put in the freezer for about an hour
7. To make the Chocolate drizzle, use a double boiler or bowl method to melt the oil, cocoa and syrup until well combined
8. Once it has cooled, place mixture in a ziploc bag and poke a very small hole in the corner.
9. Drizzle the chocolate over the frozen berries and place back in the freezer
10. Remove about 10 minutes prior to serving to allow the strawberries to soften up just a bit

Quick notes

If these are left out for a long time, the coconut coating may start to melt a little.

I think the frozen aspect makes these different and unique to just chocolate covered strawberries. These are great without the chocolate, I just wanted to make them even prettier!

I highly suggest organic strawberries.  Strawberries are one of the dirtiest foods in terms of pesticides.

I thought about letting the coating freeze just slightly and rolling them in finely shredded coconut.  Or you could roll them in ground up nuts too.  Another idea is to use this as a fruit dip or drizzle over a bowl of strawberries or other berries.  Let me know what you think!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Coconut Macadamia Nut Bark

Valentine's Day is just around the corner and that means lots of chocolate will be consumed.  I am working on numerous chocolatey treats for the month of February.  Here is a simple pleasure to get us all in the mood!  My Chocolate Cherry Bites recipe is another easy way to get your chocolate fix. I have grown to love dark chocolate, especially when there's nuts involved!  Chocolate Bark is such an easy way to fancy up some nuts and chocolate.  This could also be poured into mini muffin trays or any other mold.

Recipe: Chocolate Coconut Macadamia Nut Bark

Ingredients

• 1 cup dark chocolate chips or broken chocolate bar
• 1/2 cup virgin coconut oil
• 1/4-1/2 cup macadamia nuts, chopped
• 1/2 cup shredded coconut or coconut chips
• 1/4-1/2 cup Swerve, honey or sweetener of choice (optional)

Instructions

1. Place a glass mixing bowl over a saucepan of simmering water and add chocolate and oil
2. Once everything has melted, remove from heat and add in the nuts, coconut and sweetener
3. Mix well and pour onto a parchment lined cookie sheet
4. Place in the freezer to set. Once it has hardened, break into pieces

Quick notes

If you are using a dry sugar to sweeten, I would "powder" it in a coffee grinder or blender or it will be gritty

Variations

You could use almonds instead of macadamia nuts.

Store the bark in the freezer so it stays hard.  Let us know what other combos you try!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Banana Nut Muffin Bites

I am loving using mashed bananas in my recipes.  This is a way to create moisture without oil and to add a delicious taste.  What's funny,  I hated plain bananas as a kid and still do.  I think it's the mushy, stringy texture because I certainly love banana flavor.  OK, so maybe I just love the fake artificial flavor in Banana Laughy Taffy and Runts!

As soon as I had success with the Sweet Potato Biscuit Bites, I wanted to try a similar recipe with bananas.  Once we are all back in the mood for pumpkin, there will be pumpkin muffin bites as well.  I couldn't decide what to call these.  They were more like a biscuit fresh and hot out of the oven, but once you store them(if you can hold back eating them all!) they become moist and more like a muffin.  They remind me of those muffin top flat breads with walnuts that we had as kids.  I can't think of the name, you'd toast them and spread butter on them, so good!  I say that, but I bet if I were to try one of those now it would be so sweet and gross!!  These are definitely sweet and the best part is, they are grain free and gluten free!

Recipe: Banana Nut Muffin Bites

Ingredients

• 2 1/4 cups almond flour
• 1 Tbsp arrowroot powder
• 1/4 tsp baking soda
• 1/3 cup walnuts, chopped
• 1 egg plus 1 yolk
• 3/4 cup over ripe banana, mashed
• 1 1/2 tsp vanilla extract
• 1/4 -1/3 cup honey or sweetener of choice
• 1/8 tsp sea salt
• coconut oil, melted (to brush the tops of muffins)

Instructions

1. Combine flour, arrowroot, baking soda and salt and set aside
2. In a small bowl, whisk the egg and yolk, add vanilla, mashed banana and honey. Mix well
3. Pour egg mixture in to flour mixture and combine
4. Fold in walnuts
5. With a cookie scoop or tablespoon, place batter on a greased or parchment lined cookie sheet
6. Lightly brush the top of each muffin with a bit of oil
7. Bake at 350 for 20-25 minutes or until slightly brown on top

Quick notes

I used Nature's Hollow Xylitol Honey, regular honey may be a bit sweeter so start with 1/4 cup or less.

Variations

You could substitute the walnuts for almonds or any other nut.

These are fantastic right out of the oven and just as fantastic the next day when they are even more moist.  Throw them under the broiler to reheat and top with a little butter, yum!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Coconut Creme Brulee

I am not typically a dessert person at restaurants, probably because they all seem to contain gluten and dairy.  I always seem to notice when creme brulee is on the menu and think twice about passing it up!  It is gluten free but certainly not dairy free (heavy cream) and is the mucus really worth it?  I most often decide it's not, but now I can enjoy my own version of it!

Creme Brulee means "burnt cream" and the goal is to have a nice layer of somewhat burnt caramelized sugar on top.  This is easier said than done!  I personally find this recipe to be so good without the extra topping, but everything's always better with sugar on top!  I couldn't get the sugar to harden like they do in the restaurants by using the broiler.  I did use coconut palm sugar and that should work, but maybe the answer is just to use organic cane sugar(I don't even own any!).  Regardless, I am sure this will fill your sweet cravings!

Recipe: Dairy Free Coconut Creme Brulee

Ingredients

• 1 can full fat coconut milk
• 4 egg yolks
• 1/4 tsp vanilla bean powder or 1 pod*
• 1 1/2 tsp vanilla extract
• 1/3 cup Swerve (no sugar option) or coconut palm sugar
• 2 Tbsp additional sugar for caramelizing*

Instructions

1. Add the coconut milk and vanilla bean powder to a sauce pan over medium low heat. The heat helps to release the oil of the beans resulting in more flavor.  Bring to a slight boil and remove immediately
2. Whisk the yolks, sugar and extract in a bowl
3. Slowly add the milk to the eggs and continue whisking. The warm milk will cook the eggs if you add too much too fast
4. Whisk until all of the milk is incorporated and well combined
5. Fill 4 ramekins with mixture and place on a cookie sheet with high edges
6. Fill the cookie sheet with water until it comes half way up the ramekins
7. Bake at 325 for 35-40 minutes, watch to make sure it doesn't brown
8. Let the ramekins cool and place in the frig for a couple hours to set
9. Sift sugar of choice over the tops of ramekins and place under the broiler for about 2 minutes. Watch carefully so they don't burn!  You can also you a torch if you happen to have one
10. Let cool and place in frig until ready to serve

Quick notes

*Use 1/2 tsp more vanilla extract if you are not using vanilla beans. The beans do add so much flavor

*As I mentioned above, I used coconut palm sugar on top, but regular cane sugar is probably best.

Please let us know if you are successful at caramelizing the tops!!  Enjoy!

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Almond Coconut Spread

I am a HUGE fan of Justin's Nut Butters, especially his new Vanilla Almond Butter.  It's like frosting and we all know how much I love frosting!  I was fortunate enough to meet Justin in Boulder where the company is based.  He is such a nice guy so supporting him is easy!

This Almond Coconut Spread reminds me of Justin's products, but is different in terms of ingredients.  I had an idea based off a peanut butter dip recipe my mom makes when she entertains.  I knew it was a success when it became as addicting as Justin's!  When you don't need an apple slice or cracker to spread it on, just a spoon, you have a winner!!

Recipe: Almond Coconut Spread

Ingredients

• 3/4 cup almond butter (I use the fresh grind from Whole Foods or you could make your own)
• 1/2 cup full fat coconut milk
• 1/3- 1/2 cup powdered (run through blender or coffee grinder) Lakanto* or powdered coconut sugar.  You could also use honey, maple syrup or coconut nectar to taste)
• 2 TBSP Coconut Cream/Butter (could probably use virgin coconut oil)
• 2 tsp vanilla
• Dash of sea salt (omit if using jarred almond with added salt)

Instructions

1. Combine all ingredients in a food processor and blend for a couple minutes
2. Store in the refrigerator in an airtight container
3. The spread with thicken up in the frig

Quick notes

*You don't have to powder the Lakanto or Wholesome Sweeteners Zero, but it will result in a bit of grittiness.

Variations

*You could use Wholesome Sweeteners Zero and a little Lo Han (1/4 tsp) in place of Lakanto

This treat could be used in so many different ways!  It is awesome on apples, could do bananas or any other fruit, spread on grain free crepes with strawberries and roll it up.  Spread it on these Grain Free "Wheat" Crackers, use as a frosting or simply eat it out of the jar!  Let us all know what other tasty treats you come up with!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Almond Nut Joy Granola

When I created the VixiBar line over 3 years ago, I had so many flavor ideas.  Once I created and perfected a few flavors, it was so easy to figure out the others.  I think that is how my recipe creating is going to go as well.  I come up with one grain free dough ball cookie recipe and then I have 5 more like it to try.  I come up with a granola recipe, then I have 5 other flavor ideas in mind.  At least I'm giving variety and hopefully appealing to everyone's tastes!  I know not everyone is going to love every thing I create!!

Enjoy as a cereal, snack or topping on home-made dairy free ice cream

Recipe: Grain-Free Almond Nut Joy Granola

Ingredients

• 2 cups raw almonds
• 1 cup raw cashews
• 1/2 cup raw macadamia nuts
• 1 cup almond flour*
• 1/2 cup psyllium husk (could replace with almond flour)
• 1 3/4 cups coconut chips, flakes or shreds
• 1/2 cup vanilla egg white protein powder*
• 2/3 cup roasted almond butter
• 1/2 cup plus a little more virgin coconut oil*
• 2/3 cup full fat coconut milk
• 3/4 cup honey* (I used Nature's Hollow)
• 1 tsp vanilla
• 1/2 cup dark chocolate crushed into pieces
• dash celtic sea salt

Instructions

1. In a food processor or hand chopper, grind nuts down to desired chunkiness. I prefer smaller pieces
2. In a large bowl, combine the nuts, husk, flour, coconut chips, protein powder and salt
3. In a small bowl, combine coconut oil, coconut milk, almond butter, vanilla and honey
4. Pour the coconut mixture over the nut mixture and stir until nut mixture is coated
5. Place mixture on dehydrator sheets and place in dehydrator at 115 degrees overnight or until desired crunchiness
6. For oven method, place the mixture in a thin layer on parchment lined baking sheets. Bake at 175 degrees for 4 hours. Turn the oven off and let granola sit for another 4 hours or overnight to help it dry out. Depending on desired crunchiness, you may cook it less or more
7. Once mixture has cooled just a bit, add the chocolate pieces and mix well.  You want the mixture a bit warm to make chocolate melt stick to the granola.  If it's too hot it will coat the mixture.  Still good this way, just not chunks of chocolate.  You could also add once it's completely cooled if you just want pieces in the mixture.  I use a dehydrator and like to add the chocolate to the mixture before it dehydrates.  The chocolate does melt some, but that's my favorite!!!

Quick notes

*I normally use Honeyville Almond Flour, but used Bob's Red Mill in this and it will work just fine!

*I like Jay Robb's Vanilla Egg White Protein. You can certainly use a vanilla whey in place of. I like the added protein and think it gives a little flavor, but feel free to leave it out.

*I use Nature's Hollow Xylitol Honey but regular honey will work, maybe add a bit less and taste before adding more.  If you cut down on the amount of honey, you may need to add more oil or milk for additional liquid

*I love using Whole Foods or Tropical Traditions Organic Virgin Coconut Oil in recipes when I want the coconut flavor to be present in the recipe

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Hazelnut Dough Ball Cookies

Another yummy Dough Ball Cookie Recipe with more to come!!!

Recipe: Chocolate Hazelnut Dough Ball Cookies

Ingredients

• 2 1/2 cups hazelnut flour
• 1 1/2 tbsp refined coconut oil
• 1/2 tsp baking soda
• 1/2 cup maple syrup (I use Nature's Hollow), or honey or coconut nectar
• 1 tbsp vanilla extract
• dash of sea salt
• 1/2 cup dark chocolate chips or chunks

Instructions

1. Mix all of the dry ingredients in a bowl, set aside
2. Mix all of the wet ingredients in another bowl
3. Combine the wet ingredients into the dry ingredients and mix well. It's easiest to use your hands to mix
4. Roll dough into a bit larger than an inch balls
5. Bake at 350 for 12-15 minutes on a greased or parchment lined cookie sheet
6. Watch them to make sure they don't get too brown on top. If you desire a doughier cookie, under cook them by a few minutes

Quick notes

I used Bob's Red Mill Hazelnut Flour/Meal found at Whole Foods, Vitamin Cottage and on Amazon. Any brand will work.  You could certainly make these with almond flour as well.  The hazelnut flour added an additional bit of sweetness and tasted yummy with the chocolate!

Look out, these are addicting!!!  Good thing they are grain-free and gluten free!!  They can be close to sugar free if you use Nature's Hollow Maple Syrup and  higher cacao content chocolate.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out my Beauty Counter link for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Cinnamon Raisin Dough Ball Cookies

I've always loved cookies that were a little undercooked and doughy, crispy cookies were not my thing.  When I saw this recipe inspired by Katie of Nourishing Flourishing, I knew I had to try it!  I changed a few things in the recipe, one being the removal of arrowroot flour.  I love using arrowroot, but wanted to create these with no added starch.

These taste great, but they taste even better fresh and warm out of the oven!  This creation could be turned into so many different cookie flavors.  I will post the Chocolate Hazelnut Dough Ball Cookie later tonight.  I am excited about a few other ideas I have for these super easy and sweet tooth satisfying treats!!!

Recipe: Cinnamon Raisin Dough Ball Cookies

Ingredients

• 2 1/2 cups Almond Flour
• 1 1/2 tbsp Refined Coconut Oil (melted)
• 1/2 tsp baking soda
• 1/2 cup maple syrup (I used Nature's Hollow), or honey or coconut nectar
• 1 tbsp vanilla extract
• 2-3 tbsp cinnamon
• 1/2 cup raisins

Instructions

1. Mix all of the dry ingredients in a bowl, set aside
2. Mix all of the wet ingredients in another bowl
3. Combine the raisins and wet ingredients into the dry ingredients and mix well. It's easiest to use your hands to mix
4. Roll dough into a bit larger than an inch balls
5. Bake at 350 for 12-15 minutes on a greased or parchment lined cookie sheet
6. Watch them to make sure they don't get too brown on top. If you desire a doughier cookie, under cook them by a few minutes

Enjoy!

Kate's Healthy Cupboard - Gluten Free Recipes

Homemade Marshmallow Creme Fudge

Disaster to Delicious!

I have loved marshmallows and marshmallow creme since I was a kid.  We would  leave the bag open at our house just so they'd get hard, or put them in ice cream for the same effect.  My mom has learned to buy two bags at thanks giving time knowing my sister and I will eat half a bag before she has the chance to top her sweet potato souffle!

When I saw a recipe for homemade marshmallows, I was on it!  Just like most recipes, I had to alter it to get the sugar down.  Well lets just say my alterations didn't work so well the first time and I ending up with really thick (wrap around the beaters and stay there kind of thick) marshmallow creme like stuff.  Couldn't let it go to waste so the options were, eat it or attempt to make fudge.  Fudge it was, and to die for fudge as one of my clients said.  I have to admit, it was to die for!  I guess some of the best recipes come as a result of a disaster!

Recipe: Homemade Marshmallow Creme Fudge .

Ingredients

Fudge:

• 3/4 cup coconut oil (I used virgin for the coconut flavor)
• 1 cup full fat coconut milk
• 3/4 cup Lakanto or erythritol plus 1/4 + 1/8 tsp Lo Han
• 1 3/4 cup 65% or higher chocolate chips
• 1 1/2 tsp vanilla

Marshmallow Creme:

• 1 cup Maple Syrup (I use Nature's Hollow maple syrup made from Xylitol)
• 1 tbsp real maple syrup or coconut nectar if using Nature's Hollow
• 1/4 cup water
• 1 1/2 tbsp gelatin
• 1/2 tbsp vanilla
• dash of sea salt

Instructions

Marshmallow Creme:

1. In large mixing bowl stir the water with gelatin and set aside
2. In a sauce pan combine all maple syrups and bring to a boil
3. Once syrup has reached 260-280 degrees, add to the bowl of gelatin.  Add vanilla and salt to the bowl as well. Beat on high for close to 10 minutes until thick creme forms and begins to attach to beaters. It should be really gooey and in a clump for the most part.  This is important or the fudge will not harden all the way.  Set aside

Fudge:

1. In large sauce pan combine oil, coconut milk, erythritol and monk fruit. Bring to a rolling boil. Once it boils, continue boiling for 5 more minutes, stirring
2. Remove from heat and add chocolate chips and vanilla. Stir until chocolate is completely melted
3. Add the chocolate mixture to the bowl of creme and beat on high until well blended. Make sure to get all hard clumps of gelatin incorporated.
4. Spread in a 9x9 glass pan and place in freezer to set
5. Can be stored in the refrigerator once it has hardened

Variations

You can certainly use all regular maple syrup but obviously sugar content will go way up and may be too sweet.  I haven't tried this so I am not certain if it will turn out the same. Add a bit more real maple syrup if you don't have monk fruit.

Kate's Healthy Cupboard - Gluten Free Recipes

Chocolate Cherry Bites

Who doesn't like nuts and chocolate!!  This is a super easy recipe that can be made in so many different varieties!  Choose your nut, choose your dried fruit or flavor extract and melt them into the chocolate and coconut oil...done!

Recipe: Chocolate Cherry Bites

Ingredients

• 1 cup dark chocolate chips or 8 oz dark chocolate bar
• 1/2 cup coconut oil
• 1/2 cup slivered almonds
• 1/2 cup unsweetened dried cherries

Instructions

1. Melt the chocolate and oil over a double boiler or a glass or metal bowl over a pot of simmering water
2. Stir constantly and remove when fully melted
3. Add in almonds and cherries
4. Pour mixture into mold, mini cupcake pan, parchment lined cookie sheet for bark, etc.
5. Set in the freezer until solid.
6. Store in the freezer or frig

Let us know what creation you come up with for these tasty treats!

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes