1/3 cup organic extra virgin coconut oil
3/4 cup dutch dark cocoa powder (or carob powder)
1 tsp pure vanilla extract
3 Tbsp honey (agave and/or maple syrup also work well)
1. In a small saucepan, melt the coconut oil. Remove from the heat.
2. Whisk in the cocoa powder until no lumps remain.
3. Stir in the vanilla and the honey.
4. Allow to cool, transfer to a pastry bag fitted with your tip of choice. Pipe chocolate chips onto a sheet of parchment or wax paper. Place in the fridge to harden.
5. Once the chips have solidified, transfer them to an air-tight container and store in the fridge or freezer until ready to use.
1 cup roasted carob (or cocoa) powder
3 Tbsp sweetener (liquid or granulated should work fine. If using stevia extract, substitute 3 scoops, or to taste.)
4 tsp peppermint extract
Melt coconut oil over a very low heat. Remove from heat. Stir in carob, sweetener, and peppermint extract. (If you heat over too high of a heat or don’t remove from the heat, the coconut oil will separate from the carob when cooling. You can still eat it, but it won’t be as smooth and the chips will be kind of mottled, depending on how bad they separated.)
Follow above directions with pastry bag, or:
Spread mixture into a pan (8×8 works well).
Place in refrigerator or freezer until solid. Remove from pan, and cut into chunks of desired size with a good, solid knife.
Store in a cool place until ready to use.
2 Tbsp peanut butter
3-4 tsp powdered sugar
1 tsp-1Tbsp milk
1/2 tsp vanilla
1. Mix all of the ingredients in a small bowl, starting with only 1 tsp milk. Stir until well combined. Add more milk, 1 tsp at a time, until your mixture has reached a smooth consistency.
2. Scoop your mixture into a ziploc (with a small hole cut in the corner) or a piping bag outfitted with a small round tip.
3. Pipe little chips onto parchment or waxed paper and place in the freezer until firm.
4. Transfer into an airtight container and store in the freezer until the very moment that you are ready to use them.
1/2 cup butter
1/2 cup coconut oil (I used expeller pressed so as not to have a coconut flavor)
1 cup organic brown sugar
1 teaspoon vanilla extract
In a saucepan, melt together butter, coconut oil and brown sugar. Stir continually until all ingredients are mixed well, bringing the mixture ALMOST to a boil, then turning down the heat. Cook and stir some more on low heat until the sugar is dissolved and the mixture is a liquid.
Remove the mixture from the heat and stir in vanilla extract. Pour the contents onto a parchment paper lined container. I used a pyrex 2 quart rectangle dish.
Place the dish into the fridge for 3-4 hours to allow the mixture to solidify. Cut or break the butterscotch into small “chips”.
Store them in an air tight container in the fridge.
2/3 cup granulated sugar
3 tablespoons ground cinnamon
2 tablespoons vegetable shortening
2 tablespoons light corn syrup
¼ teaspoon vanilla extract
1. Preheat oven to 200F. Place a sheet of parchment paper on a cookie sheet and spray liberally with cooking spray. Set aside.
2. In a medium size bowl, combine the granulated sugar, ground cinnamon, shortening, light corn syrup and vanilla extract. Mix with fork until the mixture is uniform and crumbly.
3. Spread on parchment lined baking sheet, flattening with your hands and shaping into a rough square about 1/4 inch or so thick.
4.Bake until mixture is melted and somewhat bubbly, about 35 minutes.
5. Cool completely and cut (or break) into small pieces.