Tag Archives: chocolate

Chocolate Covered Pretzels

I love the sweet and salty flavors of chocolate covered pretzels.  Instead of buying a bag, make your own at home with your own flavor combinations…. such as coconut, peppermint, smoked sea salt, or even curry!  These also have no baking involved, so they are a perfect summer treat on hot days.  And of course, gluten and dairy free!

Chocolate Covered Pretzels

Pieces:

  1. one bag gluten free pretzels
  2. 2 cups dairy free chocolate chips (I swear you won’t know the difference!)
  3. your favorite toppings… I sprinkled with shredded coconut, smoked sea salt, and even a few with curry powder for a spicy kick.  You can also add your favorite candies or extracts, such as peppermint or orange.

 

Process:

  1. In a microwavable bowl, add the chocolate chips.  Microwave on high for about 1-2 minutes, checking after each minute.  Stir the chocolate to see if it has melted.
  2. Dip the pretzels in the chocolate halfway, and lay on wax paper.
  3. Top with your favorite toppings and leave to cool.  You may have to put them in the fridge, depending on how hot the day is.  If you are adding flavor extract, stir a tsp. in with the melted chocolate.
  4. Enjoy!

 

choc pretzels

 

Happy Allergy Free Eating!

 

 

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Candied Chocolate Crackers

Ready for something sweet?!  After being diagnosed with allergies, I was determined to find alternatives to chocolate that still actually tasted like chocolate… I just couldn’t give it up!  To my surprise, there are many dairy free and vegan chocolate chips out there that truly taste like the real thing, and actually are more chocolatey because they are made from actual cocoa.  So, I recently made a sweet treat that I hope you enjoy.

Candied Chocolate Crackers

Pieces:

  1. 6 ounces plan gluten free crackers…. I used one box of Glutino brand, like Ritz crackers
  2. 5 tbsp. vegan butter
  3. 2 tbsp. brown sugar
  4. 2 cups vegan chocolate chips
  5. 4 tbsp. shredded coconut
  6. 2 tsp. sea salt

Process:

  1. Melt the vegan butter and sugar in a bowl in the microwave, about 30 seconds.
  2. On a cookie sheet, break up the crackers with your hands so they are small pieces but not finely ground.  Make sure they stay close together, with no gaps in between the pieces.
  3. Pour the brown sugar butter evenly over the crackers.
  4. Bake at 375 degrees about 15 minutes, just until edges of the crackers start to brown.
  5. Pour the chocolate chips evenly over the crackers.
  6. Put back in the oven for 2 minutes.
  7. Using the back of a spoon, spread the chocolate over the crackers so it melts and covers.
  8. Sprinkle the sea salt and coconut on top.
  9. Put in the fridge to cool for 45 minutes.
  10. Once it is cooled, take it out and break it up into pieces.
  11. Try to eat just one!

coco choc candyHappy Allergy Free Eating!

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Peanut Butter Amazeballs

I have a big sweet tooth, but with living a healthy life style and being gluten and dairy free, I have to balance my sweets.  I was looking to satisfy that sweet tooth and made these peanut butter chocolate truffles.  I had to make a small batch because I knew I would be tempted to eat all of them!  I used dairy free chocolate chips, and I promise you will never know the difference.  This recipe make about 2 dozen balls.

Peanut Butter Amazeballs

Pieces:

  1. 3 tbsp. vegan butter
  2. one half jar smooth peanut butter (about 8 ounces)
  3. 1 cup confectioners sugar
  4. 1 cup gluten free crispy rice cereal
  5. 8 ounces dairy free mini chocolate chips
  6. cinnamon sugar to sprinkle on top

Process:

  1. In a large bowl, mix together butter, peanut butter, and sugar.  Mix well.
  2. Stir in rice cereal just until incorporated.
  3. Chill the dough 1 hour.
  4. Form dough into balls, about 1 tbsp. at a time.  In the center of each ball, fold in a few mini chocolate chips using your fingers.
  5. Freeze the formed balls for about 2 hours.
  6. Heat the rest of the chocolate chips in a shallow bowl about 2 minutes in the microwave, stir to make sure chocolate is melted.
  7. Roll each peanut butter ball into the melted chocolate and place on wax paper.
  8. Sprinkle cinnamon sugar on top and put in the fridge.
  9. Serve when the chocolate has hardened again.

 

Happy Allergy Free Eating!

 

 

 

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Chocolate Chip Pumpkin Bread

Here comes another pumpkin recipe!  I thought I made a similar bread last fall, but couldn’t find the recipe… so I made a new one.  I love this recipe… great paired with a cup of coffee on a lazy weekend morning.  I especially love the mini chocolate chips!

Chocolate Chip Pumpkin Bread

Pieces:

  1. 2 cups gluten free flour
  2. 1.25 cups sugar
  3. .5 cup brown sugar
  4. a pinch of salt
  5. 1 tsp. baking soda
  6. .75 cups oil
  7. 1 egg
  8. 1.5 cups canned pumpkin puree
  9. 3 tsp. nutmeg
  10. 2 tbsp. cinnamon
  11. 2 tsp. ginger
  12. 1 cup vegan mini chocolate chips

Process:

  1. Mix all ingredients in a large bowl.
  2. Stir until they are well blended.
  3. Pour into a greased bread pan.
  4. Bake at 350 degrees for about 50 minutes, until a toothpick comes out clean.
  5. Let cool, then slice and serve with your favorite breakfast.

Happy Allergy Free Eating!

 

 

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Chocolate Chocolate Pumpkin Cookies

So I have really just jumped right into the whole fall cooking idea… and may have gone a little overboard with the use of pumpkin.  There will be a few more pumpkin posts to follow!  Today is Chocolate Chocolate Pumpkin Cookies.  Not too sweet, great texture, and filling.  A great fall afternoon snack!

Chocolate Chocolate Pumpkin Cookies

Pieces:

  1. 2.5 cups gluten free flour
  2. 1 tsp. baking soda
  3. 1 tsp. baking powder
  4. 4 tbsp. vegan butter
  5. 2 cups sugar
  6. .25 cups brown sugar
  7. 1.25 cups canned pumpkin puree
  8. 1 egg
  9. 1 tsp. vanilla
  10. 1 cup cocoa powder
  11. pinch of salt
  12. 2 tsp. cinnamon
  13. 2 tsp. nutmeg
  14. .25 cup oil
  15. 1 cup vegan mini chocolate chips
  16. powdered sugar for dusting

Process:

  1. Mix all ingredients in a bowl.
  2. Stir well until dough is combined.
  3. On a greased cookie sheet, drop tablespoons of dough.  Leave about an inch between each cookie.
  4. Bake at 350 degrees for 18-20 minutes, until a toothpick comes out clean when put in the middle of each cookie.
  5. Let cool.
  6. Dust with powdered sugar.
  7. Makes about 2 dozen cookies.

Happy Allergy Free Eating!

 

 

 

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Summer ice cream sandwiches

I recently had some friends over to my new house to catch up and celebrate summer.  We had so much fun chatting and laughing, and of course eating!  One friend brought homemade ice cream sandwiches, and I had to share.  So delicious, and perfect for summer.  They used the classic peanut butter and chocolate combination that we all love!

PBC Ice Cream Sandwiches

Pieces:

  1. 1 cup peanut butter
  2. 1 cup sugar, plus 3-5 tsp. more for garnish
  3. 1 egg
  4. 1 tsp. baking powder
  5. 1 tsp. vanilla
  6. 1 carton dairy free chocolate peanut butter ice cream

Process:

  1. Mix the peanut butter, sugar, egg, baking powder, and vanilla together in a large bowl.
  2. Roll the dough into golf ball sized balls.
  3. Dip the balls into extra sugar to garnish.
  4. Place the balls in a cookie sheet, and use a fork to make a criss cross design and to flatten a little.
  5. Bake at 350 degrees for 10-12 minutes.
  6. When the cookies cool, spread softened chocolate peanut butter ice cream in between 2 cookies.
  7. Wrap each cookie in wax paper and freeze until ready to eat!

Happy Allergy Free Desserting!

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Chocolate Dipped Coconut Macaroons

I have always been a big fan of dessert, but when you take wheat and dairy out of your diet… sweets become tougher to come by.  I have slowly found my favorite sweet treats… such as allergy free homemade peanut butter chocolate chip cookies and coconut milk ice cream.  My venture this week was a coconut cookie… chocolate dipped coconut macaroons.  They do have egg whites in them, but I don’t seem to have a reaction.  Major plus!  Although tempting to eat the whole batch, I won’t push my limits!  In addition to being delicious, they are also super easy to make.

Chocolate Dipped Coconut Macaroons

Pieces:

  1. 3 cups flaked coconut
  2. two thirds cup white sugar
  3. one quarter cup gluten free flour
  4. 3 egg whites
  5. 1 tsp. vanilla
  6. one quarter tsp. almond extract
  7. 2 cups dairy free chocolate chips

Process:

  1. In a large bowl, combine the coconut, sugar, flour, egg whites, vanilla, and almond extract.  Stir well to combine.
  2. In a greased cookie sheet, drop rounded spoon fulls of the batter.  You can use your hand to shape them.
  3. Bake at 325 degrees for about 20 minutes, until the tops start to turn golden brown.
  4. Let them cool completely.
  5. In a double boiler or similar, melt the chocolate chips over medium heat.  Stir the melted chocolate until smooth.
  6. Dip half of each macaroon into the chocolate.
  7. Let sit, cool, and harden on wax paper.

Happy Allergy Free Desserting!

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