Trick or Thesis

I wanted to recreate some of the candies that I am unable to eat due to most candy being made with High Fructose Corn Syrup or some sort of Corn ingredient being in the candy. I did find a recipe that someone has already developed for mounds candy bars. Mounds Bar Recipe I changed the recipe slightly to fit the ingredients we prefer to use in our home. Also going to make Almond Joy which is very simple upgrade to the Mounds Recipe.

I used unsweetened coconut, Coconut Cream and Ghirardelli 60% Dark Chocolate chips.

For the Peanut Butter cups I did use Sun butter and give it a try from a recipe that I developed quite awhile ago. The original recipe Peanut Butter Cups I am having to change the recipe since I can no longer tolerate oats. See the transformed recipe below.

Jamie at A Families Love created some very tasty apple pancake cupcake with a maple butter cream frosting. Also, Better Batter has some fantastic treats that they are sharing with us today!

Mounds/Almond Joy Candy Modified Recipe

Ingredients:

3 cups unsweetened shredded or chopped coconut
1 1/4 cups coconut cream
1 bag of dark 60% cocoa Ghirardelli chocolate chips (Enjoy chocolate chips or Sunspire chips can be used instead)
2Tbs Organic Spectrum Shortening
Wax Paper

Directions:

1) Line a pizza pan with wax paper.
2) Place the coconut and coconut cream into a bowl and mix together.
3) Take a good amount of coconut mixture in your hand and shape like a miniature log. Place the log onto your pizza pan to place in the freezer.
4) To make Almond Joy's take 2 almonds and dunk them in the remaining coconut cream and place on top of your coconut log before placing into the freezer.
5) Place the coconut logs with or without nuts in the freezer over night so that they are nice and firm and cold.
6) Next day melt your chocolate chips with 2Tbs Organic Spectrum Shortening in the microwave or double broiler.
7) Take your mounds and almond joy out of the freezer and dip into your chocolate and place back onto your pizza pan that is lined with wax paper.
8) Place in freezer to harden and remove about 5 minutes before consuming.
9) ENJOY!

Peanut Butter Pumpkins

Ingredients:

2/3 cup coconut flour
2/3 cup flaxseed meal
3/4 cup peanutbutter (Sunbutter can be substituted or any other nut butter of your choosing)
2Tbs coconut oil
1/4 cup agave nectar
1 package semi sweet chocolate chips
2Tbs Organic Spectrum Shortening
Wax Paper

Directions:

1) Take wax paper and line a pizza pan.
2) Take all ingredients and put into a mixer until fully combined.
3) Take a pumpkin cookie cutter and place a good sized ball of mixture in it until desired thickness. Remove cookie cutter and you should have a pumpkin shape.
4) Place them on the wax lined pizza pan and place in the freezer over night.
5) Next day take your semi sweet chocolate chips and melt with your shortening.
6) Dip your pumpkins into the chocolate and place back onto your pizza pan and once all are dipped place back into the freezer until hard.
7) Remove from freezer for about 5 minutes before eating.
8) ENJOY!