healthy candy

This Kombucha SCOBY Candy is a simple and delicious way to use your extra kombucha "mothers". Carmelized and perfectly gummy, they're a fun and unique treat!

Kombucha SCOBY Candy

Kombucha SCOBY (however many you have

Equal part sugar as SCOBY* (by weight)

lemon juice

lemon zest and sugar (Optional)

Cut: Rinse SCOBY to remove gunky stringy things, then dice with clean scissors or a very sharp knife.

Boil: Gently combine SCOBY squares, sugar, and a tablespoon or so of lemon juice. Bring to a boil over medium heat in a large saucepan. Boil for 7 to 10 minutes (if you have a candy thermometer, aim for 250 degrees F, 120 C), stirring frequently.

Coat: Remove pot from stove and, with a perforated spoon, remove candies and place them on a parchment paper-lined baking sheet. Allow syrup to cool until slightly thickened, then pour over the candies.

Bake: Bake at 350 degrees F (175 C) for about 10 minutes. Remove and allow candies to cool. Optionally sprinkles with a mix of lemon zest and sugar.

Pecans coated in an easy 3-ingredient homemade dark chocolate sweetened with maple syrup and tossed with cocoa powder for easy eating. Healthy and delicious!

Healthy Chocolate Covered Pecans with Homemade Maple-Sweetened Chocolate

pecan halves ((or walnut halves))

butter (or coconut oil

cocoa powder (+ 2 tablespoons for dusting)

maple syrup

maple sugar

Heat oven to 350 degrees and line a medium sized cookie sheet with parchment paper. Spread the pecans on the parchment and toast in the heated oven for 5 minutes. Turn the oven off, remove cookie sheet and set aside.

Meanwhile melt the butter in a medium saucepan over medium heat. Remove from heat and whisk in the 1/3 cup cocoa powder, maple syrup, and salt. It will thicken as you whisk fully.

Toss the nuts into the pan and stir to coat well.

Use a spoon to remove the nuts, one at a time to the parchment-lined cookie sheet you toasted the nuts on. Spoon any extra chocolate coating on any that look like they need more. Place cookie sheet in the freezer for 20-30 minutes.

Place 2 tablespoons of cocoa powder in a small bowl and mix in 1 tablespoon of maple or coconut sugar, if desired.

Add a few chocolate-covered nuts at a time to the cocoa powder mixture (they may be a bit sticky, a flat spatula helps scrape them off the parchment), stir until coated and then place on a clean parchment-lined tray. I find it helps to use a little strainer to remove the extra coating before setting on the tray.

Place the tray in the refrigerator until serving, or package the chocolate covered nuts up as desired. Store in the refrigerator.

A healthy, homemade candy with a filling sweetened only with honey, and optional homemade honey-sweetened chocolate.

Easy Honey Sweetened Chocolate Peanut Butter Cups

peanut butter

honey

coconut flour

vanilla

cocoa butter wafers (about 200 grams)

cocoa powder

honey ((or maple syrup))

salt

chocolate chocolate

coconut oil

Filling:

Mix peanut butter, honey, coconut flour, and vanilla until completely combined.

Shape into 1/2-teaspoon sized balls and flatten slightly into discs. Place on a cookie sheet and refrigerate for an hour or two.

Meanwhile, line 34 mini muffin pans with paper liners.**

Chocolate Coating:

Option #1- Homemade Chocolate: Set a glass bowl in a saucepan with water in the bottom that doesn&#039;t touch the bottom of the bowl (or a double boiler).

Add the cocoa butter wafers to the bowl and heat the water to simmering over medium-high heat, melting the cocoa butter completely.

Remove from heat and whisk in the cocoa powder gradually until completely smooth.

Add honey, vanilla, and salt, whisking again until smooth.

Option #2- Melt Chocolate: Place chocolate chips in a double boiler or microwave-safe bowl along with the coconut oil or butter. Melt until smooth, stirring often.

Assemble Cups:

Using a teaspoon, add enough chocolate to the bottom of each candy liner to cover it; refrigerate just until starting to set, about 5-10 minutes.

Remove from fridge and place a cold peanut butter disc in the center of each cup. Use a teaspoon to add more chocolate to cover all the discs completely.

Refrigerate until hardened. Remove from trays and store in an airtight container in the fridge.

These were amazing!!  Thank you SO much!  I made them for valentine's day for my family and they were a perfect substitution for the orginal, sugar-filled, nutrient-poor reese's cups.  These were delicious and I feel good about feeding them to my family!  Thank you!

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