Stay healthy while enjoying holiday goodies
Let's continue with our holiday battle of wanting all the sweets and not wanting all the carbs.
Last week, we found some healthier cookies. This week let's tackle the holiday candies. Switching the sugars can be tricky with candy. You have to adjust the grain cope to accommodate the sugar change. Just remember that you can have a healthy lifestyle with planning and moderation.
2 oz unsweetened bakers chocolate
1/4 cup cacao butter
1/4 cup confectioners sweetener
2 teaspoons flavored extract. (optional)
16 nuts (optional)
In a small sauce pan, add the baker's chocolate, cacao butter and sweetener. Mix until everything is almost melted and then take off the stove. Mix until everything is melted.
If you are adding extracts, add them now. Then pour into molds. If you are adding nuts, add them to the molds before pouring the chocolate.
Set the molds in the refrigerator or freezer until solid through - about 1 hour.
COCONUT CANDY BARS
(Almond Joy or Mounds)
7.6 ounces Nestle table cream or heavy cream
1 cup low carb sugar substitute
1 tablespoon vanilla extract
2 ½ cups unsweetened shredded coconut
50 unsalted roasted almonds
8 ounces unsweetened baking chocolate
2 ounces cocoa butter
6 Tablespoons sugar substitute
¼ teaspoon stevia concentrated powder
1 teaspoon vanilla extract
In a large bowl, stir together table cream, sweetener, and vanilla extract. Mix in the unsweetened coconut.
Using about one tablespoon of coconut mixture each, form into a log and set onto a parchment paper or silicon mat lined baking sheet.
Place two almonds on each log (or omit nuts if making Mounds bars).
Put baking sheet of logs into freezer. Remove the coconut logs from the freezer.
In a chocolate melter or double boiler, melt all chocolate coating ingredients together. Place each coconut almond log on a fork and dip bottom into melted chocolate. Then use a spoon to drizzle chocolate over top and sides until log is completely covered in chocolate.
Wipe excess chocolate off bottom of fork on side of melter and then set on non-stick sheet to harden.
Repeat steps until each log is covered in chocolate. Place finished sheets of candy in refrigerator. Let sit at least an hour then remove and place in covered container. Store in refrigerator.
13 oz. can skim evaporated milk
3 tbsp. cocoa
1/4 c. butter
1 tbsp. granulated sugar, replacement
1 tsp. vanilla extract
2 1/2 c. unsweetened cereal crumbs
1/4 c. nuts, very finely chopped
Combine milk and cocoa in saucepan; cook and beat over low heat until cocoa is dissolved. Add butter, sugar replacement, salt and vanilla. Bring to a boil; reduce heat and cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes.
Divide in half; roll each half into a tube, 8 inches long. Toll each tube in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut into 1/4 inch slices.