OK, here's an easy-peasy recipe for a CHOCOLATE candy dessert!! (with optional pnut butter for pnut butter lovers!! (
CAVEAT These are NOT LOW CALORIE!! One piece is about 150+ cal or so!!! )
Equipment needed
plastic ice cube tray or other "mold" to hold candy while it freezes
microwavable safe bowl
measuring cup(s)
spoon(s)
small dip or spoon to dip melted liquid into ice cube tray or "mold"
piece of wax paper to cover mold while freezing
Knife to prod candy piece out of tray/mold
Ingredients: (Feel free to double amounts for larger yield)
1/2 cup chocolate chips (I have used either semi-sweet and/or dark chocolate)
2 TBSP pnut butter (can omit if you don't like pnut butter--yield will be a little less due to less volume)
1/2 cup organic, unrefined coconut oil (solid or liquid is fine)
some crushed cashews (omit if you don't like nuts, or substitute your own favorite)
organic coconut flakes
Process:
Place the chocolate chips in microwavable safe dish and microwave for 30 seconds.
If using pnut butter, add to lightly melted chips and melt for another 20-30 seconds.
Continue melting in 15 second intervals until you can stir easily and see no solid pieces left.
Add coconut oil....If already melted, just blend until smooth. If solid, stirring a bit will begin the melting process. Then, just microwave in 15-20 second intervals until thoroughly melted and nice and smooth.
Use small dipping spoon or other device to place liquid into ice cube tray (or candy mold) about 3/4 full.
Place some crushed nuts (if used) into each ice cube compartment (or candy mold).
Sprinkle some coconut flakes over each candy area.
Place piece of wax paper over tray/mold. Freeze until firm. Use knife along one edge to
pop pieces out of tray/mold. Place in a container and keep refrigerated. They stay nice and firm in the refrigerator. This amount WITH PNUT BUTTER should yield about 12 pieces using ice cube tray.
WITHOUT PNUT BUTTER it yields about 10 pieces using ice cube tray.
ENJOY!!!