Happy July!
This morning I was really in the mood to make something but I had no idea as to what I should create. My mom recently bought some sugar free chocolates that have coconut, caramel and truffle fillings and I decided that I wanted to make my own version--much healthier!
This was the easiest candy/dessert I have ever made. You can basically top the chocolate with whatever your heart desires but I wanted to keep it simple and add a little crunch and sweetness to balance out the dark chocolate. According to the taste tester (aka. my mother) they were delicious! I used 85% and 99% dark chocolate in this recipe so incorporating the coconut really helped to give it a sweeter taste.
Ingredients:
1 bar of dark chocolate (any percent is fine, you can also use milk chocolate!)
about 20 roasted almonds
coconut flakes (un-toasted)
1/2 tsp butter
Parchment paper
Directions:
In a sauce pan, add a 1/2 tsp butter and melt on medium-low heat. You want to make sure the chocolate is not going to stick to the bottom of the pan. If you are confident in your non-stick pan, I think you can go ahead and skip this step.
Next, break up the chocolate bar and add into the saucepan.
When it is all melted, use a spoon to scoop it onto a piece of parchment paper. You can make them any size you would like. Mine were around 1 inch wide.
After all your chocolate has been scooped onto the parchment paper, add you desired toppings and place in the freezer for 30 minutes to an hour. Afterwards, you can either eat them right away or store in a container and place it back in the freezer.
I hope you enjoy! (:
-Hannah
This morning I was really in the mood to make something but I had no idea as to what I should create. My mom recently bought some sugar free chocolates that have coconut, caramel and truffle fillings and I decided that I wanted to make my own version--much healthier!
This was the easiest candy/dessert I have ever made. You can basically top the chocolate with whatever your heart desires but I wanted to keep it simple and add a little crunch and sweetness to balance out the dark chocolate. According to the taste tester (aka. my mother) they were delicious! I used 85% and 99% dark chocolate in this recipe so incorporating the coconut really helped to give it a sweeter taste.
Ingredients:
1 bar of dark chocolate (any percent is fine, you can also use milk chocolate!)
about 20 roasted almonds
coconut flakes (un-toasted)
1/2 tsp butter
Parchment paper
Directions:
In a sauce pan, add a 1/2 tsp butter and melt on medium-low heat. You want to make sure the chocolate is not going to stick to the bottom of the pan. If you are confident in your non-stick pan, I think you can go ahead and skip this step.
Next, break up the chocolate bar and add into the saucepan.
When it is all melted, use a spoon to scoop it onto a piece of parchment paper. You can make them any size you would like. Mine were around 1 inch wide.
After all your chocolate has been scooped onto the parchment paper, add you desired toppings and place in the freezer for 30 minutes to an hour. Afterwards, you can either eat them right away or store in a container and place it back in the freezer.
I hope you enjoy! (:
-Hannah
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