Edible Gifts Archives - Making Healthy Choices

Ever since I saw a video of this simple recipe on my Instagram feed I couldn’t wait to try it. But in the midst of holiday traditional baking and festivities I didn’t get to it until New Years Eve. It comes together so quickly, literally, it takes 5 minutes to prepare and then sets in the freezer for an hour. It is amazing, with just the right amount of sweetness from maple syrup, tartness from the raspberries wrapped in smooth, silky, rich chocolate that you have made yourself.

I have been experimenting with making chocolate for a while. Various recipes using cocoa butter, coconut oil, honey, cocoa powder etc with varying results. I like that this recipe includes some nut butter and nut milk and makes a soft chocolate that is a delicious fudge like dessert. A perfect sweet treat that is easy to vary based on seasonal fruit or what ever combination you like.

Although my family tells me they could eat this everyday, it is luxurious enough for special occasions. When liquid it would pour nicely into molds, such as hearts for Valentine’s Day or other shapes for other special days. Packaged up in a special box, what a lovely gift it would be.

Homemade Chocolate with Raspberries

100 grams cocoa butter *

1/4 cup maple syrup

4 tablespoons cocoa powder

2 tablespoons cashew butter or other nut butter

1/4 cup coconut milk or almond milk

fresh raspberries

Prepare small cookie sheet or pan by lining with parchment paper. In a small saucepan melt the cocoa butter with the maple syrup. When melted whisk in cocoa powder until well blended. Add nut butter and coconut milk and whisk until combined. Pour onto parchment paper and spread out a little (I simply tilted the pan to spread evenly) Sprinkle with fresh raspberries and freeze for one hour. Cut into pieces and serve. Store in the refrigerator.

*For those in the Metro Vancouver area, cocoa butter is available at Galloways.

This recipe is from feedfeed as part of Edible Holiday Gifts.

Dark Chocolates with Ginger, Cranberries and Hazelnuts

These are so easy to make and fun to assemble! They are just perfect for homemade treats to gift to family, friends, neighbours and teachers. After making the first batch with my kids, they made them on thier own to sell in small packages at the school Christmas Craft Fair. They were a huge hit and sold out so quickly we wish we had made more!

The variations in flavours are endless, although this combination tastes especially seasonal. Have fun experimenting and let me know what you come up with.

Chocolate is a treat but does provide nutritional benefits as well. Dark chocolate contains flavonoids which are phytonutrients that have anti-inflammatory, anti-clotting, and antioxidant properties. Dark chocolate varies in cocoa content and generally the higher the better, so aim for 70% or more.

Dark Chocolate with Ginger, Cranberries and Hazelnuts

Fine quality extra dark chocolate (this one is 72%) cut into smallish squares or pieces
Hazelnuts, chopped
Candied ginger, very finely chopped
Sweetened dried cranberries, finely chopped
Fine sea salt

Heat oven to 150 degrees (on my oven, this is one of the keep warm settings). Anything over 100 will work as chocolate melts at about 90 degrees. Put a silicone mat on a cookie tray or pan and arrange chocolate leaving about 1 inch space between each piece. Depending on the size of the chocolate and your oven temperature it will melt quickly (mine took about 5 minutes). Remove from oven once chocolate is melted. Sprinkle chocolate with hazelnuts, ginger and cranberries and top with a few grains of salt. Cool until set and chocolate is hardened, generally a couple of hours, however the freezer works in case of emergencies. Gently lift from silicone mat (you may need to lift mat up and peel them off).