With Valentines Day right around the corner, what a great way to celebrate by not only giving a box of chocolates but also making them. This is a great activity to do with children, or to treat yourself, or your loved one. I am putting a few recipes that I have tried and that are my personal favorite. I will be posting a link to where it is I found these amazing recipes in case you would like to leave them a comment.
Homemade chocolate. Refined sugar free, and loaded with super foods, this chocolate is the perfect 5 ingredient treat.
Prep Time:5 mins
Total Time:5 mins
Servings: 9 serves
Calories: 148 kcal
Author: Whole Food Bellies
1/2 cup melted coconut oil
1/4 cup raw cacao powder
2 1/2 tbsp pure maple syrup
1/4 tsp sea salt
Himalayan pink salt for topping
1.In a medium sized bowl, whisk together the coconut oil, cacao powder, maple syrup and sea salt until everything is well combined and no lumps are present
2.Pop into moulds of choice and pop into the freezer for 5 minutes , or until firm
3.Remove from freezer, sprinkle with a little bit of pink himalayan salt and serve
Storage: serve immediately, or keep stored in and airtight container in the fridge or freezer
Just as an FYI you can get different styled ice cub trays online or at the Dollar Tree. Dollar Tree has ice cub trays that are silicone and they usually have a great selection especially over the holidays. Plus you do not have to spend a fortune.
3/4 cup (1 ½ sticks) butter, melted
3/4 cup cocoa powder
1/4 cup vegetable or canola oil
2 cups sugar
1 teaspoon vanilla
1 cup flour
8 ounces semi-sweet chocolate baking squares
Preheat oven to 350°F (or 325°F if using a glass baking dish).
In a large bowl, combine butter, cocoa powder and vegetable oil and whisk until smooth. Add sugar and whisk to combine. Add eggs and vanilla and whisk to combine. Add flour and mix until just combined. Pour mixture in a buttered 9×13-inch baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Cut the edges off the cooled brownies then fluff brownies with a fork. Using a cookie scoop, scoop 1 tablespoon brownie then roll between your hands to create a ball. Place on a parchment-paper lined baking sheet then continue with remaining brownies.
Melt chocolate in a large, microwave-safe bowl in 20 second increments, stirring between increments, until melted. Using tongs or two forks, dip each brownie ball into the melted chocolate then place back onto baking sheet. Continue with remaining brownie balls. Sprinkle tops with colored sprinkles and refrigerate until chocolate is hardened.
Author: Chelsea from Chelsea’s Messy Apron
6 tablespoons butter, at room temperature
½ cup light brown sugar, packed
3 ounces cream cheese, at room temperature
4 tablespoons white sugar
2 teaspoons vanilla extract
¼ teaspoon baking soda
¼ teaspoon salt
1 and ¼ cups white flour
¾ cup miniature chocolate chips
¾ cup + 2 tablespoons milk chocolate chips
½ teaspoon coconut oil, separated
In a large bowl, beat together the butter (make sure it is at room temperature and not melted or you will need to chill the dough) and brown sugar for 2-3 minutes. Beat in the room temperature (again not melted at all) cream cheese and the white sugar. Beat until well combined.
Beat in the vanilla, baking soda, salt, and flour until a dough is formed. If it is too wet add in a little more flour until it pulls away from the sides when beating.
Stir in ¾ a cup of chocolate chips.
Roll the cookie dough into small balls and set aside.
Line a miniature muffin tin with miniature lining cups.
In a small microwave-safe bowl melt ½ cup chocolate chips with ¼ tsp. coconut oil. (I microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and then its ready!)
Spoon an even amount of the melted chocolate mixture into the bottom of each of the muffin cups.
Place the balls (slightly flattened) of cookie dough on top of the melted chocolate mixture.
In the same bowl melt another ¼ cup + 2 tbsp, of chocolate and ¼ tsp. coconut oil.
Pour an even amount of chocolate over all of the cookie dough balls.
Chill in the fridge for at least 30 minutes.
Store in an airtight container in the fridge for up to one week.