Category Archives: candy alternatives

Monday, October 12, 2015

Healthy Halloween Treats the Whole Family Can Enjoy

alternative treats cover

Yay!  It’s almost Halloween!  My favorite holiday.  There is something about Halloween I’ve always loved.  And it’s not all about the candy and treats (as you might know, I’m not a huge sweet tooth). Truth be told… I’m a big ole’ scaredy cat and don’t even believe in ghosts, but man I love the spirit of Halloween.  It’s so fun to dress up and I remember how exciting it was as a kid walking around in the dark gathering candy with the anticipation of being scared out of my Princess Leia buns any minute.  My kiddos participate in Halloween, but they agree to eat mommy’s healthy treats and they turn in their trick-or-treating candy for a gift from the “Great Pumpkin” (who comes the morning of November 1st).  I’ve done this for years now (since my daughter was 2) and my kids love it.  We usually come in early from trick-or-treating and I make some popcorn and other favorites like caramel apples and ginger cookies (via Ricki Heller) and we snuggle up on the couch and watch a low-key Halloween cartoon.  And I’m the nerdy neighbor who does NOT give out candy (I know…booo to me) please don’t egg my house.  I hit up the dollar store for festive stickers, pencils, erasers, and other little trinkets and that’s my “treat.”  It’s nice to have some variety, right.  

Below are my family’s favorite treats for Halloween. Continue reading →

Posted by Amber at 7:56 am

Labels: candy alternatives, carob, chocolate, dessert, Halloween, holidays.

11 Comments

  • Emily @ Recipes to Nourish October 16, 2015 at 5:01 pm

    I am drooling Amber! Everything looks so delicious! Pinning. The linky party is live now at Savoring Saturdays … I’d love for you to share any of your posts over there. xo

    Reply
    • Amber October 16, 2015 at 5:59 pm

      Awesome! Heading over there…

      Reply
      • Emily @ Recipes to Nourish October 19, 2015 at 11:34 am

        Thanks so much for sharing this post at Savoring Saturdays Amber xo

        Reply
        • Emily @ Recipes to Nourish October 23, 2015 at 1:43 pm

          Just wanted to swing back and let you know that I’m featuring this over at Savoring Saturdays today. Have a great weekend xo

          Reply
          • Amber October 23, 2015 at 4:02 pm

            Thank you so much for the feature, Emily! Yay! 🙂

  • Bethany October 18, 2015 at 1:43 pm

    Wow. All of these recipes look so good!

    Reply
    • Amber October 18, 2015 at 2:06 pm

      Thanks so much! 🙂

      Reply
  • Heather October 21, 2015 at 5:11 pm

    I love the peppermint nutty roons and freezer fudge. Yum! I love how you are able to hold firm to your beliefs and lovingly encourage your family to support you. Good work Mom!

    Reply
    • Amber October 21, 2015 at 7:14 pm

      Hi Heather. Thanks…and right back atcha. xo

      Reply
  • Raia October 22, 2015 at 7:39 am

    So much yum! Thanks for sharing them all at Savoring Saturdays! I’m featuring this round-up at this weekend’s party – hope to see you there! 🙂

    Reply
    • Amber October 22, 2015 at 8:52 am

      Yay! Thanks so much, what an honor. See you on Saturday.

      Reply

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Thursday, July 25, 2013

Raw Peppermint Patties

These raw peppermint patties are dedicated to my handsome chocoholic husband.  This is his favorite combination (chocolate, peppermint, and coconut).  I love creating healthy treats for my family…I feel like such a superstar mom when I’m like, “Why yes, we have a fun sweet treat for snack, or yes, there is something tasty and healthy for dessert.”  I love it.  I’ve been working on this recipe for a while. I’m excited to share the final product with you today.  Enjoy!   
Raw Peppermint Patties 
 
Ingredients:
 
Chocolate Shell
-1/4 cup melted cocoa butter
-1/4 cup honey (vegans use 3 T maple syrup, 4 T coconut nectar or 1 teaspoon stevia) 
-1/4 cup raw cacao powder
-1/4 cup melted coconut oil 
-1 teaspoon vanilla extract 
-Tiny pinch of salt 
Filling
-1 cup shredded coconut
-1 to 2 tablespoon honey* (vegans use maple syrup or coconut nectar) 
-1 teaspoon vanilla 
-1 tablespoon peppermint extract/flavor (or more to your preference) 
-1 tablespoon cocoa butter (optional, but worth it) 
-Cacao nibs (optional) 
How To:
1.  Melt the cocoa butter.  Here is how to keep it raw while melting: fill a small pot with water (half full) and place a 1 cup glass Pyrex in the water.  Add the cocoa butter (shredded for quicker, more even heating).  Stir while it’s melting.  Once melted, remove from the water.  
2.  To the melted cocoa butter add in all the above chocolate shell ingredients.  Stir until the raw cacao powder is incorporated.  
3.  Don’t skip this next step:  Use an immersion blender (or some blender) to emulsify the mixture for only about 10 seconds* (see notes).  If you skip this step, the honey will sink to the bottom and will not be evenly distributed throughout the chocolate.  
4.  Pour chocolate (as much or as little as you like) into the bottom of a mold (silicone or paper) – place in the freeze for about 5 to 10 minutes to harden.  
5.  In a food processor make the filling.  Add the 1 cup of shredded coconut and blend 3 to 5 minutes.  Scrape down sides as needed. Add in the rest of the ingredients and blend until incorporated.  If adding the cacao nibs, add last and pulse a few times to incorporate.  
6.  Remove the molds from freezer and (with your hands) add in the filling on the layer of chocolate, leaving enough room on all side for the top layer of chocolate to form around the filling and touch the bottom layer of chocolate.  Add as much or as little as you like. 
7.  Transfer to fridge or freeze to harden.  
8.  Makes 4 to 5 large peppermint patties.  I pour any leftover chocolate into small silicone candy molds and refrigerate.   
Notes:
*Be careful…DO NOT blend the chocolate too long.  Something crazy will happen: the honey and coconut oil blob together and the cocoa butter separates.  There is no recovery when this happens.  
*I use 1 tablespoon of honey for the filling – these puppies are RICH, but add in more sweetener to your preference.    
Here they are with cocoa nibs for added texture and flavor 
Here’s what they look like made thin(er) 
*
Here is the general building process
Shared on: Fat Tuesdays, Raw Foods Thursdays, Allergy-Free Fridays, Wellness Weekend, Healthy Vegan Friday 
Posted by Amber at 11:31 pm

Labels: candy alternatives, chocolate, dessert, Paleo, raw.

26 Comments

  • Anonymous July 26, 2013 at 2:40 pm

    any substitute for coconut butter? I can’t get it where I live.

    Reply
    • Amber July 26, 2013 at 3:10 pm

      Hi Anonymous,

      You don’t need coconut butter, you can just use shredded coconut. Hope that helps.

      Reply
  • Megan Ancheta July 26, 2013 at 7:11 pm

    Amber!
    I kid you not, I just ordered cocoa butter off of Amazon to make these! I have questions though! I’ll have to omit the honey and use all stevia. In the shell, do you think this would work if I upped the cocoa butter content by a tablespoon or two to make up for the honey? I’ve never worked with cocoa butter, but I’m assuming it’s much like coconut oil (just a little more thick/durable)? And what about the filling? Just up the cocoa butter to replace the honey? What do you suggest?

    Thanks so much, my friend! I’m really looking forward to these!
    Hugs,
    M

    Reply
    • Amber July 26, 2013 at 7:35 pm

      Hi Megan,

      All good questions!

      Stevia will absolutely work with the shell. If you want to make up for the lost 1/4 up of honey, I would add a tablespoon or two more of the cocoa butter, coconut oil, 1/2 teaspoon vanilla, and another teaspoon or two of cacao. That should bring you up to the correct liquid ratio.

      I make chocolate all the time with stevia and it works well. Just a few drops of stevia will also work in the filling. You could even add in a T of coconut oil to make up for the lost tablespoon of honey liquid. But I think it would be fine without adding in any additional liquid.

      Let me know how it all turns out! These are super rich girl, such a decadent treat. I’m excited for you to try cocoa butter. It’s wonderful. 🙂

      Hugs,
      –Am

      Reply
  • Em Kathryn July 26, 2013 at 8:32 pm

    I just found this recipe through the veggie nook and I’m so excited! I will definitely be making the vegan version. They look amazingggg! 🙂

    Reply
    • Amber July 27, 2013 at 1:19 am

      Welcome, Em. Thanks for stopping by. Nice to meet you.

      Reply
  • gfe--gluten free easily July 26, 2013 at 9:46 pm

    You never cease to amaze me, Amber! Wish I was home so I could make these right away! 🙂

    xo,
    Shirley

    Reply
    • Amber July 27, 2013 at 1:20 am

      You’re very sweet, Shirley. Thank you. 🙂

      Reply
  • Vicky July 26, 2013 at 10:27 pm

    I can’t wait to make these! I love the simple ingredients and they look so delicious!

    I think they would make ideal Christmas presents for the family – who doesn’t like peppermint and dark chocolate! Yum!!

    Reply
    • Amber July 27, 2013 at 1:21 am

      Thanks Vicky. Yes, I agree, these would be great around the Holidays. I just need to figure out how these can keep at room temp…you know, like the original version. I love making chocolate, but it has to stay in the fridge or it will melt. Still, these are very tasty. And I like them cold, actually. 🙂

      Reply
  • Laura July 28, 2013 at 5:23 am

    I am making these chocolate babies tomorrow! I am going to try them with a few drops of pure peppermint essential oil-totally stoked. You are a SuperMom Amber!

    Reply
    • Amber September 23, 2013 at 7:08 pm

      I hope you enjoyed them, Laura!!!

      Reply
  • Heather @Gluten-Free Cat July 28, 2013 at 1:14 pm

    Oh WOW! Peppermint Patty’s were one of my favorite treats as a kid. I can NOT wait to make these! Thanks for the great recipe, the instructions, and the pictures. What a fabulous post! (Now I’d like to place an order for…)

    Reply
    • Amber September 23, 2013 at 7:16 pm

      Thanks Heather. Mine too. Love them. 🙂

      Reply
  • Stacy Makes Cents July 30, 2013 at 9:37 am

    Yum, these look DELICIOUS! And I’m always looking for ways to use my immersion. 🙂
    Visiting from Fat Tuesday.

    Reply
    • Amber September 23, 2013 at 7:16 pm

      My pleasure, thanks Stacy.

      Reply
  • Dawn @Transformed by Food July 31, 2013 at 11:01 am

    These look fantastic! Thanks for sharing, and for hosting. Have a happy, gut healthy day!

    Reply
    • Amber September 23, 2013 at 7:16 pm

      You too, Dawn. Thanks!

      Reply
  • Gabby @ the veggie nook August 2, 2013 at 2:30 pm

    Amazing Amber! A chocoholic myself, I would love these! I will definitely be keeping these in mind for Christmas 🙂

    Reply
    • Amber September 23, 2013 at 7:16 pm

      Oh, that’s a great idea, Gabby! You’re thinking ahead. I love it.

      Reply
  • Miz Helen August 4, 2013 at 11:34 pm

    Hi Amber,
    Great looking Peppermint Patties. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

    Reply
    • Amber September 23, 2013 at 7:30 pm

      Thanks Miz. Helen. Glad to share.

      Reply
  • Adelheid Peterson August 12, 2013 at 6:24 pm

    I just made these today and they are wonderful! Thank you so much for sharing 🙂

    Reply
  • Amber September 23, 2013 at 7:30 pm

    Woo–hoo! So glad you enjoyed them. Thanks for dropping me a note!!

    Reply
  • Paleo Holiday Cookies | Go Raw NewsGo Raw News December 12, 2014 at 4:10 pm

    […] Everybody loves chocolate, and with this recipe for raw peppermint patties you can have as much as you want this holiday season. This paleo- and raw vegan-friendly option is […]

    Reply
  • 55 Real Food Chocolate Recipes - Simple Life Abundant LifeSimple Life Abundant Life February 1, 2016 at 6:53 am

    […] Raw Peppermint Patties – The Tasty Alternative […]

    Reply

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Thursday, August 16, 2012

No Guilt, Sugar-Free Vegan Carob Chocolates

I’ve been addicted to making chocolates since I made Ricki’s Orange-Goji Berry Chocolates a few months ago.  Homemade chocolate is ridiculously easy – and if you’re moving into whole food eating, making your own is the perfect opportunity to have total control over the ingredients.  When it comes to chocolate in our home, I generally use carob.  I discovered carob several years ago and I have to say, I really like it.  I know, I know, chocolate is revered by many (insert picture of my husband here) and touted for healing properties, but since I’m not a huge chocolate lover (ahem, like my chocoholic husband) I therefore don’t feel an incredible urge to eat it (ahem, like my chocoholic husband).  But moreover, I’m not ready to expose my son to the stimulating effects of chocolate.  I always experience this side effect when I eat or drink something with raw cacao (I don’t drink coffee either, so I can REALLY feel the chocolate). So I can only imagine what it does to a little 3-year-old (and I will let nothing stand in the way of nap time – cyber high-five to all my mommy peeps who know what I’m talking about – LOVE nap time).  But moreover, my son suffers from eczema and we’ve come to find out that chocolate aggravates my husband’s eczema (oh boy, that was a sad day).  Okay, so, long story short here on the chocolate…it’s a fun treat once in a while for my daughter and husband, but carob is used far more frequency in this house and that’s just fine with me…AND my family.  Less stimulating effects, less eczema, more smiles.  See HERE for health benefits of carob. 
Sugar-Free Vegan Carob Chocolates
(slightly adapted from Ricki’s Orange-Goji Berry Chocolate recipe)

Ingredients:
-2 ounces raw organic cocoa butter
-2 tablespoons organic carob powder 
-1/4 teaspoon vanilla stevia, or to taste (orange or cocoa stevia would be great too) 
-1 tablespoon homemade cashew butter
-1 teaspoon vanilla 

How To:
1.  In a small non-stick pan, melt the above ingredients on medium heat, taking care not to burn mixture.  Mix the entire time.  Remove from heat and continue mixing until everything is melted and happy.
2.  Transfer to 1 cup glass Pyrex (you will have approximately 1/2 cup of liquid).  Whisk mixture as you pour into silicone molds to prevent separation.  
3.  Transfer to freezer (for 10 – 20 minutes)
4.  Remove from molds and store chocolates in fridge in glass container.
Makes 12 small chocolates 

Shared on: Keep It Real Thursdays, Wellness Weekend, Fight Back Friday, Fresh Bites Friday. Freaky Friday, Lifeologia Summerizing Party, Friday Food,  Allergy-Free Wednesdays, Sweet Saturday, 

Posted by Amber at 4:09 am

Labels: candy alternatives, dessert, sugar free, vegan.

19 Comments

  • Ricki August 16, 2012 at 12:27 pm

    Isn’t it amazing how EASY they are? (maybe too easy in my case. . . ha ha!!). I love the idea of using carob. It may not be chocolate, but it’s totally delicious in its own right. Yum!

    Reply
  • Kammie @ Sensual Appeal August 16, 2012 at 3:17 pm

    These look awesome! They look like reese’s! I haven’t used cocoa butter before and haven’t seen it in any stores, where do you get yours?

    Reply
  • Laura August 16, 2012 at 6:13 pm

    Thanks for sharing your experience with raw cacao. I have never had any problems with it, but I would love to experiment more with carob powder. And yes-naptime is sooo critical in my household too! I am really looking forward to trying this treat and playing around with delicious carob.

    Reply
  • Lauren @ Empowered Sustenance August 16, 2012 at 6:55 pm

    I’m intensely craving chocolate on the SCD! After a few years on this diet, I think chocolate (or carob) will be the first thing I re-introduce. I’m going to give the white chocolate version a try for now, and see if that will satisfy my craving! This is a creative and beautiful recipe, as always!

    Reply
  • Gabby @ the veggie nook August 16, 2012 at 7:12 pm

    You know, I make a version of raw chocolate with coconut oil and cacao powder, and have always been meaning to try it with carob. I haven’t quite graduated to using cacao butter (hehe) but these certainly make me want to try it, and soon! Maybe for now I’ll test the waters with a carob and coconut oil concoction, then when I’m ready to take the plunge I’ll come back to these for inspiration.

    I’m very interested in the SCD white chocoate! Can’t wait to see it!

    Reply
  • Amber Shea @Almost Vegan August 16, 2012 at 7:23 pm

    Ooh, the white chocolate variation sounds incredible! I hope you’ll do a post all about that one! 🙂

    Reply
  • Megan @ The Detoxinista August 16, 2012 at 8:05 pm

    Oh my goodness, I’m so happy I just discovered your blog. Like your husband, I do LOVE chocolate– but I definitely feel the stimulating effects! I’m learning to love carob, so perhaps these little cups will satisfy my cravings!

    The white chocolate version sounds divine!

    Reply
  • gfe--gluten free easily August 16, 2012 at 10:16 pm

    Oh, beautiful and delish candy, Amber! I should make some and them to my son. He was just discovering some gluten-free, carob candy goodness at our farmer’s market before he left home. 😉

    xo,
    Shirley

    Reply
  • France@beyondthepeel August 16, 2012 at 11:48 pm

    I think these could satisfy any chocolate lovers craving. No chocolate needed. Lovely.

    Reply
  • glutenfreehappytummy.com August 17, 2012 at 1:56 am

    oh my gosh those white chocolates sound incredible! i’ve really been craving chocolate since going SCD. I’m totally going to make that tomorrow! YUM! Also — question for you: do you eat Larabars on the SCD? (the ones without chocolate) The ingredients appear to be SCD legal: (dates, almonds, cashews, unsweetened cherries) but I just don’t want to risk it. I tend not to trust anything “processed.” Thanks!

    Reply
  • Sarena Shasteen - The Non-Dairy Queen August 17, 2012 at 10:09 am

    Oh my goodness! I just found raw organic cocoa butter here locally yesterday. These sound amazing and I’m definitely trying the white chocolate option. YUM!

    Reply
  • christine August 17, 2012 at 12:02 pm

    you make it sound so easy – one day I’ll have to give it a try, but I’ve not seen cocoa butter around, I’ll have to search it out, I’ve a friend’s birthday coming up, and what says “I love you” better than home-made treats? thanks:)

    Reply
  • Jessica September 22, 2012 at 4:26 pm

    MMmmmm these look great too! A perfect holiday gift for the vegans and loved ones with allergies in my life!

    Reply
  • April S. September 24, 2012 at 3:44 pm

    How interesting about the link between chocolate and eczema – I had it really bad when I was younger and it has sort of been cured after being on oral Lamisil (hated the side effects of that) but I’ve seen it coming back here and there and now wonder how much my diet might affect it. Thanks so much for sharing at Sweet Saturday!

    Reply
  • Katherine @ Green Thickies December 8, 2012 at 7:40 pm

    Thank you so much for this recipe. I am a chocoholic but it doesn’t agree with me and I’m not ready to expose my baby to it’s effects either. I’ve just ordered some cocoa butter so I’m going to make these for Christmas.
    Thank you for the white chocolate recipe too. I never thought I’d eat white chocolate again. I used to love that!

    Reply
    • Amber December 25, 2012 at 11:36 pm

      Thanks Katherine. My kids LOVE these little “chocolates.” The white chocolate is a little difficult with honey. I recommend blending the ingredients well before you put into molds. The honey is heavy and sinks to the bottom and separates. I’m slowly working on an actual recipe for SCD white chocolate.

      Reply
  • Anonymous January 5, 2013 at 5:40 am

    wow

    Reply
  • Javaroons – Lizard Dreamtime January 25, 2016 at 7:16 pm

    […] after they cool. If you want, dip them in melted sugar free chocolate. I often use this chocolate recipe for […]

    Reply
  • Yvette June 27, 2016 at 6:56 pm

    Hi Amber

    Just wondering if you’ve tried these without the stevia? We find carob naturally sweet and I share your views on carob and exclude both theobromine (the stimulant in chocolate) and caffeine from my 3 yr olds diet. It’s quite handy too because she identifies chocolate as grown up chocolate and something that she will only like when she’s bigger. Guess I’ll just give it a whirl and hope it still sets. Thanks for sharing your recipe

    Reply

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Friday, May 11, 2012

Alert – Foodgasm Ahead!! Chocolate Covered Strawberries (with homemade dark and white chocolate – vegan and sugar free)

We went strawberry picking a few weekends ago and we’ve been eating strawberries every day and I’ve had fun incorporating these red beauties in everything from ice cream to salads.  You just can’t go wrong with strawberries, right!  Don’t these look wonderful drenched in chocolate (um, yes, foodgasm – the perfect mix of sweet and tart…swoon)!  What a thoughtful Mother’s Day gift these would make, perhaps for dessert after dinner out or a home cooked meal.  This chocolate was completely inspired by Ricki @ Diet Dessert and Dogs.  She recently made some goji berry sugar free chocolates, and they were amazing. It was my first time using stevia as a sweetener in chocolate, and I have to say, it worked beautifully.  And my chocoholic husband LOVED them, so that’s ALL I need to know.  If he gives me the thumbs up, it’s a winner in my book.  
Ingredients

Dark Chocolate
-2 oz cocoa butter
-1/4 cup cashew butter*
-3 level tablespoons of cacao powder
-1/4 teaspoon vanilla stevia 
-1/4 teaspoon cocoa bean extract stevia
-1/4 teaspoon coffee flavor
-1/4 teaspoon peppermint extract

White Chocolate 
-1 oz cocoa butter
-2 tablespoons cashew butter*
-1 teaspoon coconut oil
-30 drops vanilla stevia

How To:
1.  For dark chocolate: in a double boiler (or just put a nonstick pan on top of a pot filled with water), add cocoa butter, cashew butter, and cacao powder.  Stir as it melts to help break up the cashew butter.  When the chocolate looks nice and hot and it’s melting, turn off heat and continue to stir until everything is well incorporated.  
2.  Add in both vanilla stevia and cocoa stevia.  Stir. 
3.  Transfer melted chocolate into two separate bowls (should be 1/3 cup for each bowl).  
4.  In one bowl add 1/4 teaspoon peppermint extract, and in the other bowl, add coffee flavor.
5.  Allow chocolate to cool and thicken a bit before you start to dip in the strawberries.  
6.  You may need to place the bowls of chocolate in the fridge, but not for long.  Be forewarned, once the bowl gets cold, the chocolate hardens very fast.  So, if this happens, simply put the bowl directly in some hot water to melt and start over.  It may take a few tries to get the chocolate just right, but what you want is a somewhat thick syrup.
7.  It helps if you put a plate in the freezer before you start.  After you dip your strawberries, you can place them on the cold plate and it hardens the chocolate and helps it from oozing.

How To:
1.  For the white chocolate:  in a double boiler (see above), add cocoa butter, cashew butter, and coconut oil. Stir as it melts to help break up the cashew butter.  When the chocolate looks nice and hot and it’s melting, turn off heat and continue to stir until everything is well incorporated.  
2.  Add in vanilla stevia. Stir. 
3.  Transfer melted chocolate into a bowl and allow to cool.  You can place in the fridge to help thicken, but see above if it hardens over completely. 

Notes:
*To make cashew butter, add 1 – 2 cups raw cashews to food processor.  Turn on and blend until creamy.  It will get creamy right after the ball of nut butter forms.  
*You don’t HAVE to make the chocolate with cashew butter!  Skip it for a creamier finish.  
*When you start to dip the strawberries, do 5 to 7 strawberries at a time, the place in the fridge on the cold plate with a non-stick surface, such as parchment paper to help set up.
*Cool the berries, then re-dip in chocolate until you achieve your desired chocolate thickness.  I prefer a thin layer, 
*If you place the strawberries directly on a glass plate, a metal spatchula works well to remove them from the cold plate – be gentle but firm. 
*Garnish when chocolate is wet, before you place in fridge – use shredded coconut, lemon, orange or lime zest. 
*These can be left out at room temperature, they will not melt all over.  Placing in the fridge just helps them set up.  
*Please add your stevia to taste.  I don’t like super sweet, just enough to offset the bitter.  So test the chocolate before you drizzle on the strawberries. 
*Make little chocolates with leftover melted chocolate (see below)
I also use a spoon to cover the strawberry with chocolate 
This is what happens if the chocolate gets too firm, it becomes difficult to work with.  Just warm the chocolate if this happens.  You need to find the right consistency, this takes a little practice.  Remember, the white chocolate will look a little pale, but will become whiter as it cools.  
Shredded coconut and lemon zest for garnish 
Pour your extra chocolate into miniature silicone baking cups and make little individual chocolates.  So fun!

Shared on: Slightly Indulgent Tuesdays,  Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten-Free Wednesdays, Pennywise Platter Thursdays, Wellness Weekends, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Allergy-Friendly Fridays, Pot Luck Party Friday,  Sugar Free Sundays 

Posted by Amber at 1:59 am

Labels: candy alternatives, dairy free, dessert, how to, sugar free, summer treats, vegan.

19 Comments

  • Amber Shea @Almost Vegan May 11, 2012 at 2:04 am

    I am a white chocolate FIEND…these look so good! Especially the little double chocolate cups at the end. I could eat one or five of those.

    Reply
    • Amber May 13, 2012 at 3:33 am

      Oh man, Amber, I ate like 20! I couldn’t stop myself. Love them.

      Reply
  • Ricki May 11, 2012 at 3:19 am

    Okay, that was weird–NO idea why my comment came up that way!!! What I said was, how SENSATIONAL those look–and thanks for the shout-out! Glad you love the chocolate as much as I do (though I really, really have to get me some cocoa butter!!). Please delete that previous whatever-it-is!!

    Reply
    • Amber May 13, 2012 at 3:33 am

      Thank you Ricki for the inspiration!! And yes, cocoa butter is great! It’s a must. You have me addicted to making chocolates! But they are so healthy, so why not right. 🙂

      Reply
  • Tessa Domestic Diva May 11, 2012 at 4:03 am

    mmmmMMMMMM goooOOOOD! Try to imagine how I was saying that one!! ha! I am so trying these!! Our strawberries are right around the the corner…the local Oregon ones! Can’t wait!

    Reply
    • Amber May 13, 2012 at 3:37 am

      Roger that lady! It’s like you’re right here with me! Can’t wait for you to enjoy some strawberries. Summer produce rocks!!

      Reply
  • Jen May 11, 2012 at 12:55 pm

    LOL, foodgasm. It really is! I am salivating. 🙂 I am making these soon. I bet they freeze well too.

    Reply
    • Amber May 13, 2012 at 3:36 am

      Hi Jen,

      Perhaps? Not sure about the freezing. Let me know. They keep in the fridge for a good 4 days. But I like them at room temp. 🙂

      Reply
  • Anonymous May 11, 2012 at 5:05 pm

    These look so good. Is Stevia safe for SCD? It would open up so many options for me. Either way, thanks for the great recipe. Sharon

    Reply
  • Amber May 11, 2012 at 7:51 pm

    Hello Anonymous,

    Thank you.

    Unfortunately, stevia is not SCD legal. But honey would work great!! 🙂

    You might already have this, but just in case, here is a link to all the SCD legal and illegal foods:

    http://www.breakingtheviciouscycle.info/legal/legal_illegal_a-c.htm

    Be Well,
    –Amber

    Reply
  • Mrs. Ed May 11, 2012 at 10:22 pm

    Yumm…I’ll have to try these.

    Reply
    • Amber May 13, 2012 at 3:24 am

      I hope you like them!!! 🙂

      Reply
  • Laura May 12, 2012 at 5:00 am

    You had me at the title 🙂 My hubby even had to check out this recipe after I read the title to him! Now these strawberries are exactly what I want for Mother’s Day. I always avoid white chocolate because I think of it as unhealthy, but not these ones. I am very excited about a delicious, healthy white chocolate recipe on top of fresh strawberries nonetheless!

    Reply
    • Amber May 13, 2012 at 3:31 am

      I can’t agree more, Laura. It’s impossible to find a sugar free vegan chocolate. So this is such a healthy alternative for my family!! The little chocolates are sooo addicting though. Watch out. 🙂

      You have a beautiful Mother’s Day my friend.

      Hugs,
      –Amber

      Reply
  • Vicky May 12, 2012 at 11:58 pm

    I love the little chocolate sandwiches! Such a good idea to use cashew butter too! You are such a creative lady!

    Hope you have a lovely Mother’s Day!

    Vicky x

    Reply
    • Amber May 13, 2012 at 3:29 am

      Thank you sweet Vicky!!

      That cashew butter was Ricki’s super smart idea. She totally inspired me with the chocolates. I thought I would NEVER use all that cocoa butter (that I use for my lotions). Nice to have another use for it. A little goes a long way. 🙂

      You also have a great Mother’s Day Vicky.

      Hugs to you,
      –Amber

      Reply
  • Balvinder Ubi May 13, 2012 at 12:55 am

    You don’t need a slice of cake when you have these juicy berries covered with chocolate and that, too homemade.

    Reply
    • Amber May 13, 2012 at 3:27 am

      Agreed! These are super fun. I love that my son can have the white chocolate. I feel so good about giving him a special treat that’s sugar free and vegan. He thought they were pretty special!! I have say though, the little chocolates are soooo good! I’m officially addicted. 🙂

      Be Well,
      –Amber

      Reply
  • Kelli Becton May 18, 2012 at 3:45 am

    totally pinned this one! thanks for linking with kids in the kitchen!

    Reply

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Saturday, October 15, 2011

Tasty Alternatives to Traditional Halloween Candy

 Healthy versions of some traditional Halloween treats    

Rice Crispy Chocolate Bars
(my spin on a traditional candy bar)

Ingredients
*I used this recipe for “rice crispy treats” from the Gluten
Free Goddess for the inside of the bars
*One bar of this chocolate for the coating
*Shredded coconut, if desired

How To
*I made the above rice crispy treats, smoothed the mixture out
on a silicone baking mat  – around 1 inch high.  Chilled them
in the fridge until nice and solid.  Then cut them into bars
*Melt an entire bar of chocolate on a double boiler (I fashioned
my own using a small 8″ non-stick saute pan on top of a small
sauce pan filled with some water)
*Quickly cover bars with chocolate, rolling them around
with a wooden pair of tongs.  When fully coated,
transfer immediately to a cooling rack with a baking sheet
underneath to catch the chocolate drippings
*Transfer to fridge until cooled
*These do very well sitting out at room temperature,
the chocolate does not melt.  Perfect to eat like a “candy bar”


These are so decadent.  But I love that the 

chocolate bar is only sweetened with 

filtered beet sugar.  
My husband said the coconut covered
ones tasted (like, but much better than)
a Mounds bar.


Chocolate Covered Figs
(my spin on a Tootsie Roll Pop)
Ingredients
*Fresh Figs
*One bar of this chocolate for the coating

How To
*Melt an entire bar of chocolate on a double boiler (I fashioned
my own using a small 8″ non-stick saute pan on top of a small
sauce pan  filled with some water).
*Place lollipop stick into fig.  All I had on hand when I made these was a few wooden skewers, a little too sharp on the end for children.  I found some 4″ lollipop sticks here in town the next day…much better.
*Using a silicone spatchula, drizzle chocolate quickly over fig 
*Be sure to get some chocolate on the area between the stick and the fig, this will provide a nice hold, like a glue, ensuring the fig won’t fall off.  I missed this on a few as you can see in the above picture and these were much more precarious
*Transfer immediately to a cooling rack with a baking sheet 
underneath to catch the chocolate drippings
*Transfer to fridge until cooled
*These do very well sitting out at room temperature,
the chocolate does not melt.  Perfect to eat like a “Tootsie Roll Pop”

These fig pops are so delicious! I was very pleased with 
how they turned out.  These would make super 
cute hors d’oeuvres at a party!


Caramel Pops and Caramel Apples
(My spin on traditional caramel)

Ingredients
*5 Tablespoons brown rice syrup (or Yacon Syrup might work)
*5 Tablespoons coconut sugar
*1 Tablespoon coconut oil

How To
*Spray some oil on wax or parchment paper and strategically place lollipop sticks on paper
*Have a small space on paper sprayed with oil for the apple.  Have apple ready (with wooden skewer firmly in place) 
*In a small non-stick saute pan (same as used above but not as a double boiler) heat brown rice syrup until bubbly, always stirring quickly to avoid burning
*Add in coconut sugar and coconut oil and stir quickly 
*Keep on med/low heat with a slight bubble for about 2 minutes stirring the entire time to prevent burning
*Remove from heat and continue stirring for about 30 seconds
*With a silicone spatchula, pour a small amount of the sauce on the end of each lollipop stick. Let it sit and repeat once more, this will make it a little thicker and give the stick a little more to hold on to
*For apple, hold apple by the skewer and drizzle the sauce quickly over apple and then place on the oiled paper 
*Transfer lollipops and apples into the fridge to cool
*When the sauce has hardened, take out items and remove from paper.  You may get a little paper stuck on your treat, but it peals off pretty easy
*I suggest eating the lollipops right away, as they do get a little soft at room temperature
*Slice apple and let it sit at room temperature before eating.  The sauce turns ooey and gooey when it warms up.  So delicious with the tart apple!
*You will see in the picture below (the pops in the jar) here look a little different than the flat version described above.  For these I made another batch of the sauce and let it cool a little and then started pulling it like taffy.  It took a bit to get the texture just so, but it allowed me to make a thicker sucker
*This recipe may work with honey (instead of the brown rice syrup) or with Yacon syrup, but I didn’t test it out. 

I haven’t had “real” caramel is so long.  It was even years before I was diagnosed.  I never loved caramel, but I thought this would be a fun challenge and I am very please with how it turned out. And I am now remembering that as a young girl I was forbidden to eat caramel apples due to a mouth full of braces.  Bummer.  For fun I looked up a traditional caramel recipe and can I tell you that my stomach started hurting from just reading the ingredients! 

Posted by Amber at 10:41 pm

Labels: candy alternatives, dessert, Halloween, holidays.

4 Comments

  • Tessa October 27, 2011 at 3:29 am

    Can’t wait to try some of these goodies! The fig one makes me swoon!!

    Reply
  • Amber October 27, 2011 at 8:11 pm

    Hi There~

    Thanks Tessa.

    I have to say, the figs are decadent and my favorite.

    Happy Halloween!

    Be Well,
    –Amber

    Reply
  • Squash Blossom Babies October 28, 2011 at 4:39 pm

    Hi, I love these ideas! I featured your fig pops on my site today! Stop by and check it out: http://squashblossombabies.com/2011/10/28/happy-halloween/

    Reply
  • Amber October 28, 2011 at 9:50 pm

    Hello Squash Blossom Babies~

    Thank you for including me in your post. I’m flattered! What a fun blog you have there. And a happy 1-year anniversary to you. Keep up the great work.

    Be Well,
    –Amber

    Reply

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