My Valentine Box of Chocolate

We all have those moments when you just want to eat a whole box of chocolate! well, this was one of those years for me. So this year I made a plan to eat a whole box of chocolate!Box fo Chocolate

My Husband blessed my for V-day with 8 boxes of un-sweetened chocolate, (he is the best) so I had to put it to good use, and fill my empty box 🙂

Almond Joyful

Almond Joy

  • 1 1/2 cup unsweetened shredded coconut
  • 1/4 cup  cold coconut milk
  • 1/4 cup coconut Oil
  • 2 Tablespoons of  Stevia Baking Blend

Chocolate Dip

  • 4 oz of Unsweetened Chocolate
  • 1 T of Coconut Oil
  • 1 T of butter
  • Stevia Sweeter to taste (powder or liquid work the best)
  • pinch of salt

Melt everything in a double broiler and its ready to use.

Mix all ingredients in a blender, and fill a plastic bag, pip into a long longs, top with almonds and freeze.

Once they are frozen, remove and dip into the chocolate and let cool, and eat 🙂

 

Brownie Cake Pop

Bownie Cake Pop

 

This was an easy one! I simply took a few of the leftover Cry-No-More Brownies, crumbled them up, and mixed it with the chocolate frosting recipe from the Trim Healthy Mama cookbook. then I made balls, froze them and dipped them in Chocolate, and enjoyed.

*Or if you have a favorite Brownie recipe or any leftover cake, use that and add the frosting (Chocolate Frosting –  1/2 C Heavy Cream, 2 T of Coco Powder, 3-4 T Ground Stevia Blend – Blend in a mixer. )

 

Orange Malt Melt-away

Orange Malt Meltaways

Orange MaltThis one was a simple delicious addition! I took a the frosting recipe from the  Trim Healthy Mama Cookbook, added orange extract. placed it in a bag, and pipped out little kisses, then Freeze them until they are hard, dip and chocolate, cool and enjoy!

Chocolate Frosting –  1/2 C Heavy Cream, 2 T of Coco Powder, 3-4 T Ground Stevia Blend – Blend in a mixer.

 

Salted Caramel Coffee Cream Cheese Truffles

Salted Carmal Cofee Truffle2

  • 8oz of cream cheese
  • 1/4 Butter
  • 1 teaspoon vanilla extract
  • 1-2 T Stevia Baking Blend
  • 1/8 cup coconut Oil
  • pinch of salt
  • 1/2 t of Vanilla
  • 1/8 t of Coffee extract
  • 2 T Coco powder

Blend all ingredients in a blender, cool in the fridge, once cooled, scoop out and freeze, then top with chocolate, cool and enjoy!

Chocolate Dip

  • 4 oz of Unsweetened Chocolate
  • 1 T of Coconut Oil
  • 1 T of butter
  • Stevia Sweeter to taste (powder or liquid work the best)
  • pinch of salt

Melt everything in a double broiler and its ready to use.

 

Salted Chocolate Cover Strawberry’s

Chocolate Cover Strawberrys

Chocolate Dip

  • 4 oz of Unsweetened Chocolate
  • 1 T of Coconut Oil
  • 1 T of butter
  • Stevia Sweeter to taste (powder or liquid work the best)
  • pinch of salt

Melt everything in a double broiler and its ready to use. then just dip strawberries in and sprinkle with sea salt, cool and enjoy!

 

Peanutty Butter Cups

Peanutbutter Cup

 

  • 1/4 cup Peanut Flour
  • 1/4 cup Powdered Stevia (put stevia in a blender until it turns to a powder)
  • pinch of Salt
  • 2 T Peanut butter
  • 2 T  Coconut Oil

Blend everything in the blender, place in a bag and freeze, once frozen, cut off chunks and press in the bottom of a lined muffin pan, Top with the Chocolate Dip, cool and enjoy.

Chocolate Dip

  • 4 oz of Unsweetened Chocolate
  • 1 T of Coconut Oil
  • 1 T of butter
  • Stevia Sweeter to taste (powder or liquid work the best)
  • pinch of salt

Melt everything in a double broiler and its ready to use.

Peanut Butter Cup

Chocolate Mint Hearts

Dark Chcolate Mint Hearts

  • 4 oz of Unsweetened Chocolate
  • 1 T of Coconut Oil
  • 1 T of butter
  • Stevia Sweeter to taste (powder or liquid work the best)
  • pinch of salt
  • 1/2 t Mint Extract

Melt everything in a double broiler, fill chocolate molds,  Cool and enjoy.  Note: this is a great recipe for all the leftover chocolate dip 🙂

 

How to Chocolate dip-

Freeze your stuffing, put it melted chocolate, cover with chocolate using a spoon, scoop under the truffle, take your knife, slip under the truffle, gently bounce on the side until the chocolate is no longer dripping, use the edge of the bowl to scape the bottom of the knife, and lay on wax papper, cool and enjoy.

 

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