Happy Holidays! This year flew from March right into December and took us all along for the ride of our lives! Much like everyone else, I am so happy it's the last month of the year! New months, the holiday season and a brand new year are such a breath of fresh air for me. We all have some traditions that we had growing up, and that we carry in to adulthood. For me, part of the holidays will always be food. My family has always baked specialty goods once a year, so they are looked forward to for months! One of my favourite memories is waking up each morning and before anything else (I know, I know) opening up my advent calendar and popping that milk chocolate in. It's been quite a few years since I've had a traditional morning chocolate, so I thought it was time to re-create something I love! These are more of a mid day pick me up now, but just as special :)
Ingredients you will need: Supplies: Silicone Chocolate Molds
I bar of 100% Bakers Chocolate
1 Cup all natural Hazelnut Butter
Pure Powdered Stevia
Dried Cranberries
Pumpkin Seeds
Slivered Almonds
Unsweetened Shredded Coconut
Himayalan Salt
Ceylon Cinnamon
Pre heat your oven to 350° and lay your coconut, almonds and pumpkin seeds on a cookie sheet. Sprinkle with Himayalan salt and Ceylon Cinnamon. Toast for 10 minutes or until they are aromatic. This step is important since the chocolate is rich.
Melt the chocolate on the stove on the lowest setting. Add your stevia until your desired sweetness. Once fully melted, add in your hazelnut butter and stir until completely mixed.
Use a tablespoon to scoop the chocolate into your mold and add any of the toppings you would like. For mine, I added coconut prior to the chocolate or poured half chocolate then added toppings and finished with more chocolate.
Be creative! These mini chocolates remind me of classic Christmas treats from my past, but feel free to add in any nut butter and toppings that feed your childhood memories! Best kept in the fridge :)
