Real Food Halloween (or any day) Treats
I couldn’t resist making up this real food Halloween choccie recipe this afternoon after flicking through the Sunday papers and seeing more and more sugar laden ‘treats’ that fill the recipe pages of mainstream media. Mine are not as beautifully styled as the chefs’ treats, but nutritionally, there is no comparison and they are so yummy! Ditch the “candy” (or use it for pretend play only as my kids do) and try these fantastic treats instead.
Easy to make and full of healthy saturated fat that kids need for growth – in the form of coconut oil. Only mildly sweetened with 100% organic Canadian maple syrup.
To make a non-Halloween version any day just make smiley faces or other patterns with the white topping – be creative! Enjoy!
Halloween chocs
Halloween-y chocolates
Equipment:
-Food processor, 2 x 6 hole silicone muffin trays, flat tray, pipe bag with nozzle like ones used for icing cakes
Ingredients:
For white topping: 1/2 cup cashews soaked in 3 tbsp. boiled water, 1 tbsp. maple syrup, 3 tbsp. coconut oil
For choc base: 1 cup coconut oil- melted, 3 tbsp. raw cacao powder, 3 tbsp. maple syrup
HOW TO:
Chocolate base:
-In large mug mix melted coconut oil, cacao and maple syrup- once liquid is smooth, pour into the muffin tray rounds about 2-3 tbsp. per round (you only need to fill about 1 centimetre at the bottom -otherwise the kids will be eating solid chocolates the size of a muffin!)
-Place the muffin trays on a larger flat tray and into the freezer for about 40 mins to set
Topping:
-Whilst the chocs are setting in freezer, in food processor blend the cashews together with the soaking water, 3 tbsp. of coconut oil and 1 tbsp. of maple syrup. Blend until a smooth paste forms (should be the consistency of toothpaste, but not too thick)
-Get your pipe bag with nozzle ready – spoon cashew paste into the pipe bag
Putting it together:
-Once the chocs have set in freezer, carefully scoop them out of the silicone moulds (run the knife around the edges to help- see pic below) and place on a plate
-Use the pipe bag with cashew cream to make patterns on the chocs (see pic below)
-Place in fridge for 1-2 h to set (the topping will harden a bit as the coconut oil in it sets)
Store in air-tight container in fridge for up to 1 week.
Enjoy!
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