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Saturday, October 19, 2013

Make Your Own Halloween Treats


If you want to make your own Halloween treats this year, try some of these healthy alternatives to store-bought candy. Unlike other DIY candy recipes, these are simple and straightforward, and you don't need a candy thermometer. You can create some impressive results with just a handful of ingredients that you may already have on hand.

http://naturopathicgourmet.blogspot.com/2013/03/make-your-own-chocolate-candy.html


http://naturopathicgourmet.blogspot.com/2013/03/raw-chocoate-truffles.html 


http://naturopathicgourmet.blogspot.com/2012/10/walnut-butter-cups.html


http://naturopathicgourmet.blogspot.com/2012/12/dark-chocolate-clusters-with-cranberries.html

 
http://naturopathicgourmet.blogspot.com/2013/09/chocolate-almond-squares.html








Saturday, October 12, 2013

Dark Chocolate-Dipped Mini Coconut Cakes

GLUTEN-FREE | DAIRY-FREE


These little coconut cakes are like macaroons: light, airy, and made of coconut and egg whites. They're easy to put together but several steps are involved: mixing, baking, cooling, chilling, dipping, and chilling again. None are particularly difficult and the results are entirely worth it, so don't let that put you off.

Saturday, October 5, 2013

Chocolate Almond Squares

GLUTEN-FREE | DAIRY-FREE



These small bites are good and good for you. Raw walnuts and coconut oil add healthy fats, and cocoa powder adds antioxidants shown to reduce the risk of cardiovascular disease, diabetes, heart attack, stroke, and cancer.

Be sure to use a good quality cocoa powder. Avoid alkalinized and Dutch-processed cocoa powders because alkalizing agents destroy healthy antioxidants.

I used a silicone mold with one-inch squares but you can use any mold or just drop spoonfuls onto wax paper.

Ingredients:
  • 6 pitted dates, Medjool or other 
  • 3 tbsp coconut oil
  • 1/2 cup raw almond butter
  • 2 tbsp unprocessed cocoa powder 
Directions:
  1. Combine all of the ingredients in a food processor and mix until smooth. Drop the mixure by spoonfuls into a silicone mold and transfer to the freezer.
  2. Once thoroughly chilled, unmold the squares and store them in an air-tight glass container in the fridge or freezer.

Yield: 18 (1-inch by 1-inch) squares