The Perfect Holiday Treat, The Double Chocolate Hazelnut Candies by GreenChef Julie Morris

chocolate raw candy holiday julie morris 01 The Perfect Holiday Treat, The Double Chocolate Hazelnut Candies by GreenChef Julie Morris

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Photographer: Julia Morris

I need to admit, as a health food lover, Halloween and the whole holiday (Thanksgiving, Christmas) really puts me in rather a quandary. On one hand, I love the moderate madness that occurs around this time of year. The clothing, the celebrations, the imagination, the (concept of) candyland-come-true … clearly there’s some significant residual little-kid excitement completely force below. The irony is that much of exactly what Holidays is about (traditional sweet … and great deals of it) is essentially my bane. It’s not an issue of fun-size bundle denial, it refers reality: hydrogenated oils, high fructose corn syrup, red # 5, or any ingredient made in a labcoat for that issue, usually equates to things humans mustn’t consume.

Do not get me wrong, I am not right here to pull a scrooge minute. I comprehend this is not the time of year to acclaim the perks of things like tooth brushes, raisins, or a good apple. But do not you fret, I’ve actually got strategies for us. Better plans. Strategies like, ahem, chocolate hazelnut strategies. And while these chocolate hazelnut strategies may still entirely live in the treat category (aka– don’t consume the entire dish in one serving … everyday), this dessert is billions of times more useful than conventional holiday candy fare. Aside from using clean natural ingredients, it teems with superfoods too. Raw cacao powder lends its copious antioxidant content and rich minerals, and the chocolate coating uses the natural sweetness of mesquite powder (the milled mesquite sheaths from a low-lying South American bush) making the outdoor especially low in sugars. I have even snuck a little of optional adrenal-supporting maca powder into the filling of these candies, maybe as a preemptive healthy strike against any conventional sugary “events.”

This dessert is billions of times more advantageous than standard holiday sweet fare.

Needless to say, these sweets are an all-around “yes.” The exterior chocolate coating will stay strong at room temperature, and the inside wallet is a soft, sweet blend of cacao and hazelnuts. You can make use of ice dice trays for as molds for these, or get fancified and utilize real-deal candy molds with deep vessels to correctly consist of the filling. If making use of candy molds, double the quantity of chocolate coating that the recipe requires (the filling will continue to be the exact same). Brief on time? Merely melt down a dark chocolate bar and take as the exterior covering instead of the raw chocolate dish below.

chocolate raw candy holiday julie morris 03 The Perfect Holiday Treat, The Double Chocolate Hazelnut Candies by GreenChef Julie Morris

chocolate raw candy holiday julie morris 02 The Perfect Holiday Treat, The Double Chocolate Hazelnut Candies by GreenChef Julie Morris

For the Filling

½ cup hazelnuts

3/4 cup medjool dates (about 6-7 big), pits removed

1/3 cup cacao powder

½ teaspoon maca powder (optional)

¼ teaspoon cinnamon

1 Tablespoon melted cacao butter (use a double boiler to melt)

2 teaspoon vanilla extract

2 Tablespoon water

For the Chocolate

1/2 cup melted cacao butter (utilize a double boiler to melt)

¼ cup cacao powder

1 Tablespoon + 1 teaspoon mesquite powder

1 teaspoon agave nectar

Instructions For The Filling:
1. Use a small food processor to blend the filling ingredients into a smooth paste.
2. Stop the equipment and scrape down the sides, if needed, to ensure appropriate blending. This could take a few mins to obtain as smooth as possible.

Instructions For The Chocolate:
1. Whisk the powders and agave into the cacao butter until completely combined.
2. Utilizing ice dice trays or candy molds * pour a little quantity of chocolate into each vessel, then gently turn the tray on an angle and in a circle to coax the chocolate into covering the sides of the vessels in a thin layer (alternately, utilize a little brush to paint the sides with chocolate).
3. Location in the freezer for 5 minutes to form a tough shell.
4. Eliminate the trays from the freezer and place a small ball of the filling into the center of each tooth cavity.
5. Gently flatten so that the filling stays below the level of the tray and doesn’t stand out.
6. Pour the continuing to be chocolate ** on top of the filling to fill each vessel, and return the trays to the freezer for 10 more minutes, or till strong.
7. Pop out of trays and serve.

* Recipe yields about 4 full sweet trays or 1 ice cube tray … though specific number of candies depends entirely on size of tray used.

** If remaining chocolate has begun to strengthen too soon (which can happen in colder environments), float the vessel holding the chocolate in a little bowl of boiling water to slowly re-melt it into a liquid.

chocolate raw candy holiday julie morris 04 The Perfect Holiday Treat, The Double Chocolate Hazelnut Candies by GreenChef Julie Morris