Candied Orange Peels
- 1 large navel orange
- 3/4 cup granulated sugar
- 1/2 cup water
- 3/4 cup chopped semisweet chocolate
Using a peeler, cut 3-inch long, 3/4-inch wide strips of orange peel from the orange. Bring a saucepan of water to a boil and simmer the orange peels for 10 minutes. Drain the peels, rinse them with cold water, and boil them in fresh water for an additional 10 minutes; repeat this process 1 more time.
Bring sugar and water to boil in a saucepan and stir until sugar is dissolved and mixture reduced in volume a bit. Add orange peels and simmer for 15 minutes. Transfer the orange peel to a wire drying rack and allow it to sit undisturbed for 45 minutes.
Line a baking sheet with parchment paper. Place chocolate in a double boiler and stir until melted. Dip 2/3 of the length of each orange strip in chocolate, leaving 1/3 of peel exposed, and place on the baking sheet. Allow to set.
Pecan Pie Truffles
2 ½ cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar, packed
½ teaspoon salt
2 tablespoons maple syrup
¼ cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate
Mix together pecans, graham cracker crumbs, brown sugar and salt. Add maple syrup, bourbon and vanilla, mixing thoroughly. Form mixture into walnut-sized balls and place on cookie sheet to freeze for 2 hours.
In the top of a double boiler melt chocolate. Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate and place on baking sheet. Let sit for 15 minutes until firm.
Paleo Low Carb Fudge
6 oz of Dark Organic Chocolate
1/4-1/2 cup maple syrup or honey
1/2 cup grass fed butter
1/2 cup coconut oil
1/2 cup full fat coconut milk
1 tsp of vanilla extract
1/2 cup chopped walnuts
Melt the dark chocolate, butter, coconut milk and coconut oil over a double boiler with the maple syrup. Combine the melted chocolate mixture with the vanilla and chopped nuts. Put in a square dish and place in the fridge for 2-3 hours until firm.
Grease a 12 inch round pan and sprinkle 3-4 ounces of chopped almonds in the pan.
Cook 1 cup of butter and 1 cup of sugar until it turns dark tan.
Pour the hot syrup slowly into the pan covering the almonds.
Sprinkle 1 large hershey almond bar broken into pieces on the top (or any chocolate you like.)
After it melts a little, spread over the top.
Let cool some before put in freezer for few hours and take it out and break it up!
Lemon Lime Coconut Candy Recipe
1 cup coconut butter
1/2 cup coconut oil
1/2 cup shredded coconut
1 large organic lemon, zested and juiced
2 organic limes, zested and juiced
1 tsp. vanilla extract
1/4 tsp. lemon extract
1/4. tsp. lime extract
1/8 tsp. sea salt
1-2 tbsp. honey or a little stevia (optional)
Over low heat, warm the coconut butter and coconut oil until the oil melts and the butter is smooth. Add sweetener at this time. Stir in the shredded coconut and the lemon and lime zest. Add the vanilla, lemon extract, lime extract, and salt and stir until combined. Remove from heat and stir in the lemon and limejuice. The citrus will almost make the coconut cream curdle for a second, but it smoothes right back out if you keep stirring.
Spoon the mixture into molds or you can spread it into a glass dish and then cut it into chunks later. Chill in the freezer or fridge for an hour, or until firm. Store in an airtight container in your fridge or freezer.