Imagine making your own healthy chocolate candy.
My daughter, Rose, first found a recipe on Chocolate Covered Katie’s blog to do just that. http://chocolatecoveredkatie.com/
Before I had a chance to make the treats, however, a guest on Dr. Oz offered another option using carob powder. I used a lot of carob powder in the 1970′s and I just have one comment – it’s not chocolate. Not by a long shot. But the Dr. Oz recipe used the same basic ratio for the ingredients, so I decided to give them a try – with cocoa powder.
They are simple to make, but there’s a trick to making them prettier, more uniform. Yes, I’ll save you some trouble and share what I learned. (Don’t you love blogs?)
On the first run at these candies, I used a bar pan covered with parchment paper. I dropped the liquid by teaspoonfuls and then put the pan in the fridge to set up. The result? It looked like the Federal Highway System from about 1850 – a mess – actually non existant. I broke them into odd sized pieces and stored them in the fridge. When I wanted a chocolate fix, they still satisfied that craving.
OK, I can learn. I remembered my daughter saying something about using candy molds. Hmmm another option please. Digging through my cupboards (the lower ones that are hard to get to) I found two mini muffin pans. One from Target and one from Pampered Chef. Perfect. The pan from Pampered Chef was more expensive because it has a no-stick coating. I tried it with just one little candy and found that “no-stick” is a relative term. I had to chip the candy out and it broke apart, and got eaten. (Don’t ask.)
Result: Use a cooking spray so they pop out more easily.
Another lesson: these melt easily. You may notice that the number of chocolates kept shrinking in the successive pictures. Munchkins must have eaten them before I could snap pics. (Too bad no one was home so I had a culprit to blame.)
1/2 cup nonsweetened cocoa powder
1/4 cup coconut oil
1 tsp vanilla
2 TBS Stevia or another powdered sweetener (Or more if you like it sweeter.)
1/4 cup dried blueberries or nuts – optional
Spray a mini muffin pan or candy mold, or regular muffin pan with cooking spray.
Melt the oil in a small glass bowl.
Add the rest of the ingredients and mix or whisk together. The Stevia may be a bit grainy, but it won’t affect the taste.
Put one teaspoonful of blueberries in each of 12 mini muffin cups.
Drizzle about one tablespoon in each muffin cup.
Put pan in the fridge for about 15 – 20 minutes to set up.
Use a spoon or knife to pop them out of the pan.
Store candy in the fridge as it will melt at room temp.
Use any dried fruit, such as craisins, raisins, apricots or cherries if you like a chewier texture.
Nuts, such as pecans, cashews, walnuts, would be a great addition to add crunch and protein.
If you crave chocolate, but don’t want all the unhealthy fats and sugar in commercial candies, give these chocolate drops a try.