in Desserts, Healthy Sweets, Recipes

7 delicacies candy and confections

by eatwoo.com 27 July 2019, 09:52 1.5k Views

7 delicacies candy and confections

MACADAMIA COCONUT TRUFFLES delicacies candy and confections

1- PEPPERMINT PATTIES

Yield: 12 patties (1 per serving)

Prep
Time: 20 minutes

Cook
Time: 5 minutes

Inactive
Time: 2 hours

I used to
love York Peppermint Patties—all that bright peppermint flavor enrobed in dark
chocolate. Who knew it would be so easy to make your own sugar-free and
dairy-free version? Oh, and maybe I should say guilt-free,
too.

½ cup coconut oil, slightly
softened

2 tablespoons coconut cream (from a can
of coconut milk; see Tip)

½ cup powdered erythritol-based
sweetener

1 teaspoon peppermint extract

3 ounces sugar-free dark chocolate,
chopped

½ ounce cacao butter, or 1 tablespoon
coconut oil

SWEETENER
OPTIONS:

A bulk sweetener is important here
because it gives the peppermint mixture some structure. And you want a powdered,
or confectioners’-style, sweetener to avoid grittiness.

1. In a medium bowl, beat the coconut oil and
coconut cream with an electric mixer until smooth.

2. Add the sweetener and peppermint extract and
beat until well combined.

3. Line a baking sheet with wax paper or
parchment paper. Dollop a heaping tablespoon of the mixture onto the paper and
spread it into a 1½-inch circle. Repeat with the remaining mixture and freeze
until firm, about 2 hours.

4. In a heatproof bowl set over a pan of barely
simmering water, melt the chocolate and cacao butter together, stirring until
smooth. Remove the pan from the heat.

5. Working with one patty at a time and keeping
the other patties in the freezer to stay firm, drop a patty into the melted
chocolate. Toss to coat well and lift out with a fork, tapping the fork firmly
on the edge of the bowl to remove the excess chocolate.

6. Place the patty on a wax paper or parchment
paper–lined baking sheet and let set. Repeat with the remaining
patties.

STORAGE
INSTRUCTIONS: These peppermint patties will
last for up to 2 weeks in the fridge, if you can resist them that long! They can
also be stored in the freezer for up to a month, although the color of the
chocolate coating may turn a little gray once frozen.

TIP: Coconut cream is
the thick part of the coconut milk that rises to the top of the can. Simply
scoop it out in tablespoons and level it off, taking care to not get any of the
thin coconut water underneath. You do not want the coconut cream chilled, as
cold cream would be too hard to beat into the coconut oil.

NUTRITIONAL INFORMATION

PEPPERMINT PATTIES Candy and Confections

2- CHOCOLATE-COVERED CHEESECAKE BITES

Yield: 24 truffles (2 per serving)

Prep
Time: 20 minutes

Cook
Time: 5 minutes

Inactive
Time: 3 to 4 hours

These easy
truffles were a surprise hit with my kids, who usually disdain cheesecake. As an
experiment, I put some frozen raspberries in a few of them, and those were even
more popular. I highly recommend that little variation!

1 (8-ounce) package cream cheese,
softened

¼ cup (½ stick) unsalted butter,
softened

½ cup powdered erythritol-based
sweetener

½ teaspoon vanilla extract

4 ounces sugar-free dark chocolate,
chopped

¾ ounce cacao butter, or 1½ tablespoons
coconut oil

SWEETENER
OPTIONS:

The cheesecake filling can really be
sweetened with any sweetener you like.

1. Line a baking sheet with wax paper or
parchment paper.

2. In a large bowl, beat the cream cheese and
butter with an electric mixer until well combined. Beat in the sweetener and
vanilla extract until smooth.

3. Using wet hands, roll the mixture into 1-inch
balls and place on the lined baking sheet. Freeze until firm, 3 to 4
hours.

4. In a heatproof bowl set over a pan of barely
simmering water, melt the chocolate and cacao butter together, stirring until
smooth. Remove the pan from the heat.

5. Working with one ball at a time and keeping
the other balls in the freezer to stay firm, drop a ball into the melted
chocolate. Toss to coat well and lift out with a fork, tapping the fork firmly
on the edge of the bowl to remove the excess chocolate.

6. Place the ball on a wax paper or parchment
paper–lined baking sheet and allow to set. Repeat with the remaining cheesecake
balls.

7. Drizzle any remaining chocolate decoratively
over the coated balls.

STORAGE
INSTRUCTIONS: These truffles are best kept
in the fridge, where they will last for up to 5 days. However, they have the
best flavor and consistency when served at room temperature, so be sure to let
them sit out a bit before eating. They can also be frozen for up to a month,
although the chocolate coating may turn a little gray once
frozen.

CHOCOLATE-COVERED CHEESECAKE BITES Candy and Confections

NUTRITIONAL INFORMATION

VARIATION:

RASPBERRY
CHEESECAKE BITES

Follow the directions on the opposite
page, but form the cheesecake ball around a frozen raspberry (using 24
raspberries in all). You can do this most easily by flattening the cheesecake
ball into a disc and then placing the raspberry in the center and folding the
disc around it. Proceed to freeze and then dip in the melted chocolate as
directed.

CHOCOLATE-COVERED CHEESECAKE BITES

NUTRITIONAL INFORMATION

3- MAPLE WALNUT FUDGE CUPS

Yield: 12 cups (1 per serving)

Prep
Time: 5 minutes

Cook
Time: 5 minutes

Inactive
Time: 1 hour

Fake it ’til
you make it, as they say. I don’t touch real maple syrup, but a little maple
extract allows me to enjoy one of my favorite flavors.

½ cup (1 stick) salted butter

4 ounces coconut butter

¼ cup powdered erythritol-based
sweetener

1 teaspoon yacón syrup (optional, for
color and flavor)

2½ teaspoons maple extract

¼ cup chopped toasted walnuts

SWEETENER
OPTIONS:

These cups do not rely on bulk for
consistency, so any sweetener will do.

1. Line a mini muffin pan with 12 silicone or
parchment paper liners.

2. In a medium saucepan over low heat, melt the
butter and coconut butter together, stirring until smooth.

3. Whisk in the sweetener, yacón syrup (if
using), and maple extract. Stir in the toasted walnuts.

4. Divide the mixture among the lined mini
muffin cups and refrigerate until firm, about 1 hour.

STORAGE
INSTRUCTIONS: These cups need to remain
refrigerated for the best consistency and will last for up to 2 weeks. They can
also be frozen for up to a month.

MAPLE WALNUT FUDGE CUPS Candy and Confections

NUTRITIONAL INFORMATION

MAPLE WALNUT FUDGE CUPS

4- TOFFEE ALMOND BARK

Yield: 12 servings (about 1 ounce per
serving)

Prep
Time: 5 minutes

Cook
Time: 15 minutes

Inactive
Time: 50 minutes

Coating the
almonds with sugar-free toffee takes almond bark to a whole new level. This
sweet treat was a huge hit at our New Year’s Eve celebration this past
year.

3 tablespoons granulated
erythritol-based sweetener

2 tablespoons salted butter

1 cup raw almonds

¼ teaspoon vanilla extract

Pinch of salt

6 ounces sugar-free dark chocolate,
chopped

½ ounce cacao butter, or 1 tablespoon
coconut oil

SWEETENER
OPTIONS:

Sorry, kids, but only granulated
erythritol or an erythritol blend will do here. It’s impossible to make
sugar-free toffee with any other sweetener. Believe me, I’ve
tried!

1. Line a baking sheet with parchment
paper.

2. In a medium saucepan over medium heat,
combine the sweetener and butter, stirring until the sweetener dissolves. Add
the almonds and bring to a boil. Cook without stirring until the butter darkens
to a rich amber color, 5 to 7 minutes.

3. Remove from the heat and stir in the vanilla
extract and salt. Spread the almonds in a single layer on the lined baking sheet
and let cool for 20 minutes. Break up the almonds with your hands.

4. In a heatproof bowl set over a pan of barely
simmering water, melt the chocolate and cacao butter together, stirring until
smooth. Add the almonds and toss to coat well. Spread this mixture on the same
parchment-lined baking sheet to about 9 inches square.

5. Refrigerate until set, about 30 minutes.
Break into pieces with your fingers.

STORAGE
INSTRUCTIONS: This bark is fine on the
counter for up to a week. You can also store it in the
fridge.

TOFFEE ALMOND BARK Candy and Confections

NUTRITIONAL INFORMATION

TOFFEE ALMOND BARK

5- MACADAMIA COCONUT TRUFFLES

Yield: 24 truffles (2 per serving)

Prep
Time: 20 minutes

Cook
Time: —

Inactive
Time: 1 hour

Macadamia
nuts are like Mother Nature’s very own fat bombs. These truffles are rich in
healthy keto fats and taste like you’ve been whisked away to a tropical
island.

2 cups roasted unsalted macadamia
nuts

⅔ cup plus 3 tablespoons unsweetened
shredded coconut, divided

⅓ cup powdered erythritol-based
sweetener

2 tablespoons grass-fed collagen
powder

1 tablespoon melted coconut
oil

1 teaspoon vanilla extract

⅛ teaspoon salt

SWEETENER
OPTIONS:

You can sweeten these tasty treats
however you please!

1. Place the macadamia nuts and ⅔ cup of the
shredded coconut in a food processor. Process on high until the mixture begins
to clump together into a ball.

2. Transfer the nut mixture to a large bowl and
stir in the sweetener, collagen, melted coconut oil, vanilla extract, and salt
until well combined.

3. Spread the remaining 3 tablespoons of
shredded coconut on a shallow plate. Line a baking sheet with wax paper or
parchment paper.

4. Working with about 1 tablespoon at a time,
squeeze the truffle mixture together in your hands to compact it, then roll it
into a ball. Roll each ball in the shredded coconut and place on the lined
baking sheet. Refrigerate until firm, about 1 hour.

STORAGE
INSTRUCTIONS: These truffles will keep for
about a week in the refrigerator or can be frozen up to a month.

TIP: Macadamia nuts
are so fatty that they can quickly turn to butter if you process them too long.
Be sure to remove the mixture from the food processor when it begins to clump
together into one big ball.

MACADAMIA COCONUT TRUFFLES Candy and Confections

NUTRITIONAL INFORMATION

MACADAMIA COCONUT TRUFFLES delicacies candy and confections

6- PEANUT BUTTER AND JAM CUPS

Yield: 12 cups (1 per serving)

Prep
Time: 5 minutes

Cook
Time: 10 minutes

Inactive
Time: 45 minutes

I’ve loved
the combination of peanut butter and raspberry jam ever since I was a child. I
obviously don’t do the sandwich version anymore, but these keto cups allow me to
enjoy that salty-sweet flavor and feel a little like a kid
again.

¾ cup fresh raspberries

¼ cup water

6 to 8 tablespoons powdered
erythritol-based sweetener, divided

1 teaspoon grass-fed gelatin

⅔ cup creamy peanut butter
(salted)

⅔ cup coconut oil

SWEETENER
OPTIONS:

The peanut butter mixture is best made
with a powdered bulk sweetener, but you could probably get away with any
sweetener if you really prefer.

1. Line a standard-size muffin pan with 12
silicone or parchment paper liners.

2. In a medium saucepan over medium heat, bring
the raspberries and water to a boil, then reduce the heat and simmer for 5
minutes. Mash the berries with a fork.

3. Stir in ¼ cup of the powdered sweetener until
combined. Whisk in the gelatin, then let cool while you prepare the peanut
butter mixture.

4. In a microwave-safe bowl, combine the peanut
butter and coconut oil. Microwave on high power for 30 to 60 seconds, until
melted. Whisk in 2 to 4 tablespoons of powdered sweetener, depending on how
sweet you like it. I prefer mine less sweet.

5. Spoon about 1 tablespoon of the peanut butter
mixture into each cup and set in the freezer to firm up, about 15
minutes.

6. Divide the raspberry mixture among the cups
and top with the remaining peanut butter mixture. Refrigerate until firm, about
30 minutes.

STORAGE
INSTRUCTIONS: These cups need to stay
refrigerated to be firm enough to eat. They will last for up to a
week.

TIP: Not a fan of
peanut butter? No problem. Swap in your favorite nut or seed butter
here.

NUTRITIONAL INFORMATION

PEANUT BUTTER AND JAM CUPS Candy and Confections

7- WATERMELON LIME GUMMIES

Yield: About 24 mini muffin–size pieces (4 per
serving)

Prep
Time: 5 minutes

Cook
Time: 5 minutes

Inactive
Time: 2 hours

Keto gummy
candies are easy enough to make, but I managed to make them even easier by using
a flavored sugar-free beverage. This way, you don’t have to puree or strain any
fruit, and carbs are kept to the bare minimum. You could have so much fun with
this recipe and make any number of different flavors. My kids couldn’t get
enough of these gummies; they were gone in one day!

1¼ cups sugar-free watermelon-flavored
beverage (see Tip)

⅓ cup fresh lime juice

3 tablespoons grass-fed
gelatin

2 tablespoons powdered erythritol-based
sweetener, plus more if desired

Special
equipment:

Silicone mini muffin pan or gummy mold
(optional)

SWEETENER
OPTIONS:

Go wild with whatever sweetener you
prefer here. Do note that Bai is already sweetened with erythritol, so you need
only add sweetener to taste.

1. In a medium saucepan, combine the
watermelon-flavored beverage and lime juice. Whisk in the gelatin and sweetener
and bring to a simmer, stirring until the gelatin dissolves. Add more sweetener
to taste.

2. Remove from the heat and spoon into the
silicone molds. Refrigerate until firm, about 2 hours. You can also line a
square baking pan with parchment paper and pour the mixture into that to
chill.

3. To unmold, simply push the gummies out from
the bottom of the silicone mold, or lift the parchment out of the baking pan and
cut into squares.

STORAGE
INSTRUCTIONS: These gummies need to be kept
in the fridge so they don’t melt. They will last for up to a week or
two.

TIP: There are a
number of sugar-free flavored beverages on the market, with a wide range of
flavors to choose from. I like the ones that are sweetened with erythritol or
stevia or both, like Bai. There are fruit-flavored mixes and drops that you can
add to water as well.