CHIA CRUNCH CHOCOLATES

Halloween candy doesn’t have to be so scary! We’ve been making healthy treats all week: Chia Crunch Chocolates, Candied Pecans, Spiced Pumpkin Seeds…

Some even simpler options are a gift straight from Mother Nature herself.

Teach little ones to in*joy juicy pomegranates, kumquats, pears and apples.

In our home, Trick-or-Treating is allowed and then we sit the commercial candy (aka TOTAL junk) on the front steps for the candy witch to swoop down on her broom and make the trade. Her offering is usually some small trinket that has been wished for.

CHIA CRUNCH CHOCOLATES

Ingredients:

1 cup raw cacao butter, melted
1 cup raw cacao powder
4 tablespoons chia seeds
½ teaspoon powdered vanilla beans
¼ cup agave, honey or maple syrup
dash of fine pink salt

Method:

After you have blended your melted cacao butter and powder until it is velvety smooth, you may add the remaining ingredients — save the chia until LAST so it won’t start to get gelatinous. I recommend adding the sweetener a little at a time and tasting it as you stir. (If you are using a powdered sweetener, you can *powder it down* even more in your blender before using. This will help it be less gritty.

For a shiny, crisp chocolate that will remain firm at room temperature you’ll want to take the extra time to temper your chocolate. (More details in my chocolate book that I pinky swear to have out very soon)

Pour into the molds of your choice. Transfer the chocolate filled molds to the freezer and wait an hour for them to completely set.

IN*JOY!

Yields 3 dozen candies depending on size of mold.

Comments

  1. Jodi Clark says:

    This looks great and easy too! Thanks for posting!

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