Sweet Treats for FebruaryFeb 11, 2019 10:00AM ● By WLMagazine
by Danea Mather | Photos by August Nyson @eatquantum
These super simple chocolate-based goodies are the perfect treat for your sweetheart, your sweet friends, or your very own sweet tooth! With minimal ingredients and easy instructions, you can wow anyone in just a few minutes of active cook time. Make this holiday easy and spend more time doting on someone special- including yourself.
Cinna-Coco Sipping Cocoa Makes 4 mugs of cocoa 11/2 - 2 cups of dark chocolate, chopped very small 2 cups non-dairy milk (recommended: Almond milk) 1 cup coconut cream or milk 1 generous pinch of cinnamon
Garnish: Gelatin free mini marshmallows
In a medium sized pot, combine almond milk and coconut cream or milk.
Bring to a boil, then reduce heat to a simmer.
Whisk in chopped dark chocolate and continue to whisk until completely melted. Whisk in cinnamon until combined, then transfer Cocoa to large mugs.
Top with mini marshmallows, dust with cocoa powder or extra cinnamon and enjoy!
Dark Chocolate Raspberry Fudge Tarte
Makes 1 large tarte 2 cups dark chocolate, chopped very small 1 cup coconut cream or milk 11/2 cups frozen real raspberries, thawed 1/4 - 1/2 cup coconut oil, melted
Garnish: Freeze dried or fresh raspberries, extra melted chocolate, powdered sugar
Chop dark chocolate into small pieces, than place in a heat safe bowl.
Bring coconut cream or milk to a low boil, then pour evenly over chocolate in bowl. Cover with a lid or plate and allow to sit for several minutes.
Stir chocolate with a spatula until completely creamy, then transfer to a shallow pie or other round dish. Set aside.
In a high speed blender, add thawed raspberries and melted coconut oil. Puree until completely blended, then pour mixture over chocolate in pie dish.
Transfer to freezer to set minimum of 2 hours. Serve from freezer with just a few minutes set out on counter before serving.
Garnish with drizzled chocolate, freeze dried or fresh raspberries and powdered sugar.
Valentine’s Hand Dipped Pretzels
Makes 15+ pretzels
1cup or more dark chocolate, chopped very small
jumbo pretzel sticks (gluten free optional)
freeze dried strawberries or raspberries
mini marshmallows (gelatin free)
drizzles of extra melted dark chocolate
Drizzles of raspberry magic shell:
Pureed 1 cup thawed frozen raspberries with 1/4 cup melted coconut oil
Garnish: Sprinkles, powdered sugar and more!
Create a double boiler by bringing a medium sized pot, half full of water to a boil.
Set a glass, metal or other heat safe bowl gently inside the pot of boiling water.
Make sure that the water will not spill over the sides of the pot.
Add chopped dark chocolate to the empty bowl. Allow to heat gently, and begin to stir as the chocolate melts. Continue stirring until chocolate is completely smooth. Remove from heat, but keep chocolate bowl in the hot water.
Set out a sheet pan or cutting board covered with parchment paper to rest pretzels on.
One at a time, dip pretzels into the melted chocolate. Use a spoon or spatula to drizzle chocolate half-way or more up the pretzel. Allow excess chocolate to drip off pretzel, then transfer to parchment paper.
Garnish each pretzel with your favorite toppings before the chocolate hardens. When all pretzels are decorated, carefully transfer to the refrigerator.
Serve cool from the fridge, or set out just a few minutes to warm before serving to keep chocolate from melting.