Are you someone who enjoys healthy treats but still want them to be simple and satisfying?  Then this recipe is for you!  These little molded chocolates are truly magical.  Not only have they been regularly satisfying my chocolate cravings, they’re simple, satisfying and oh so sinfully divine.  Did I also mention that they’re raw, vegan {if substituting the honey}, gluten and refined sugar free, no bake/cook with just 3 ingredients?  Oh, and they help boost your metabolism!  I told you that they’re magical.

My last chocolate recipe from scratch produced a more classic chocolate experience with a base of cacao butter but today, we’re making it a bit more healthy with coconut oil.  Coconut oil is one of the most nutrient dense parts of the coconut and is rich in lauric acid which our bodies convert into monolaurin.  This conversion is helpful for fighting off bacteria and infections in our bodies.  Coconut oils medium chain fatty acids are easily digested and sent right to the liver for energy production, giving the body an instant boost of energy while allowing better absorption of vitamins, minerals and amino acids into our bodies.  What better way to intake coconut oil than through the vehicle of chocolate?

These little gems are fast and easy to make.  It takes me about 15 minutes from start to finish to create 8 perfect little bites.  The hardest part of this recipe is waiting for the chocolates to chill and set but that really only takes a few minutes too.  I love using my seashell molds for these but you could also pour these into lined cupcake tins or a smaller pan lined with parchment.  Beyond that, the possibilities for flavor combinations are endless.  A bit of instant espresso will enhance the chocolate depth while fleur de sel will balance out the flavors.  A fine dusting of cayenne will give your chocolates a sexy kick and chia or hemp seeds or goji berries will take these up another healthier notch.  I’ve even been known to gift these with a sprinkle of edible stars.  Better still is that you could turn this into chocolate sauce/fondue, a coating for pretzels, truffles or bark, even.  So basically, these are not only healthier treats to indulge in for this halloween or any of the upcoming holidays, these make perfect little treats to share with your loved ones.

5.0 from 4 reviews

Healthy 3 Ingredient Chocolate

 

Prep time

15 mins

Total time

15 mins

 

Author: The Squishy Monster

Serves: 8 Chocolates

Ingredients

• 3 tb unrefined, virgin coconut oil*
• 3 tb unsweetened cacao or cocoa powder
• 1-2 tb honey {agave, brown rice syrup, etc}

Instructions

1. Whisk everything together and pour into desired molds.
2. Chill in the fridge/freezer until set.
3. Mine took about 5 minutes to harden in the freezer and my seashell molds yielded 8 chocolates.
4. I highly recommend keeping these chilled as they melt fairly quickly.

Notes

I like to make these when my house is warm so the coconut oil is already melted and it can be kept raw but if it's not, you can always heat it over the stovetop/microwave.

3.4.3177

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With the flurry of activity during the holidays, it’s easy to get swept up in the insanity of it all but I always insist on making homemade gifts for all my friends and family.  This may sound bonkers but I’ve realized the only way to maintain a semblance of sanity here is to keep it simple, {especially if you’re building several gift baskets like I am.}  These homemade peanut butter cups are heaven sent as they only ask for 2 ingredients and couldn’t be simpler to whip up on the fly.  More 10 minute, 2 ingredient recipes are what the holidays need.

When’s the last time you read the package of your store bought  “Reeses peanut butter cups?”  Even some of the “natural” brands have ingredients like soy lechitin {more on that here}.  Making chocolate peanut butter cups at home ensures that what you end up with is just quality chocolate and peanut butter, as it should be.  Why should enjoying a treat be a guessing game?  What’s more is when did enjoying a simple treat of chocolate and peanut butter get complicated?  These little nuggets are just pure, unadulterated chocolate and peanut butter.  You know, that oh so familiar perfect match made in heaven.  This recipe is just a matter of melting and pouring.  Easy, right?  With all the time you’ll be saving, you could of course get really fancy.  You could make a thicker ganache in substitution for straight up chocolate for a velvetier mouth feel and make the tops sparkle with finishing salts or add in a small hit of espresso to enhance the chocolate flavor and really, anything else you feel like doing.  Orange liquor anyone?  With less foreign food stuffs, you have the freedom to allow the star ingredients to really shine like they’re suppose to.  These are homemade chocolate peanut butter cups like they were always meant to be.  Merry Christmas!

5.0 from 7 reviews

Homemade Reeses Peanut Butter Cups

 

Prep time

10 mins

Total time

10 mins

 

Author: The Squishy Monster

Serves: 1 Dozen Minis

Ingredients

• 1 c semi sweet chocolate
• ½ c peanut butter
• Optional: finishing salt and instant espresso

Instructions

1. In a heat safe bowl, slowly melt the chocolate in the microwave in 20-30 second bursts, stirring in between. Heat until almost all the chocolate chips have melted but allow residual heat the melt the rest.
2. In another heat safe bowl, gently heat the peanut butter for 10-15 seconds, just until its loosened up a bit so it pours easier.
3. Layer the chocolate and peanut butter in a lined cupcake tin. Only pour the first bottom layer of chocolate and second peanut butter layer.
4. Rap the tin on a flat surface to dislodge air bubbles and smooth out the surface.
5. Pop the entire tin in the freezer to set for about 15 minutes.
6. Smooth on the top layer of chocolate and repeat.
7. Enjoy at room temperature.

3.2.2807

Your Squishy Monster ^.~

Happily enough, I get a ton of emails from very young viewers and they express how much they love my easy recipes, most of which are no-bake or only require 2-3 ingredients.  In that spirit, I’ve created super simple no-bake cookie dough truffles that are safe to eat and come together in no time.

5.0 from 7 reviews

No-Bake Cookie Dough + Truffles

 

Prep time

10 mins

Cook time

2 mins

Total time

12 mins

 

Author: The Squishy Monster

Serves: 1 Dozen

Ingredients

• ½ c unbleached flour
• ¼ ts fine salt
• ½ stick unsalted room temperature butter
• ⅓ c brown sugar
• 1 tb granulated sugar
• 1 ts pure vanilla extract
• 1 ts whole milk {optional}
• ½ c mini chocolate chips

For Truffles

• 1 c melted chocolate

Instructions

1. In a bowl, combine the flour and salt.
2. In another bowl, cream together the butter and sugars until fluffy.
3. Add the vanilla.
4. Add milk if the mixture is dry.
5. Carefully mix in the flour and salt in 2 separate additions. Don't overwork it.
6. Fold in the chocolate chips.
7. Roll into balls.
8. If making truffles, chill the dough balls in the fridge for 30 minutes.
9. Melt the chocolate low and slow. If using the microwave, heat it in 15-20 second bursts and stir each time.
10. Dip each dough ball into the chocolate, tap off excess and set to dry on parchment/silpat/wax.

3.2.2807

Your Squishy Monster ^.~

To be quite honest, I had no idea what these even were but per baby brother and his friends requests, I tested these in my kitchen, having a good ole’ time ripping open nostalgic pudding packs, that unmistakable smell taking me back to middle school again.  I produced this recipe by scaling back both the flour and sugar to take the pudding into consideration with an egg binding the dough and of course there are a ton of crumbled cookies mixed into the batter for good measure.

httpv://youtu.be/CvM6mRiQENg

5.0 from 3 reviews

Oreo Pudding Cookies

 

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: The Squishy Monster

Serves: 1-2 Dozen

Ingredients

• ½ c unbleached flour
• ½ ts baking soda
• ¼ ts fine salt
• 1 package of vanilla/oreo pudding
• 1 stick soft, unsalted butter
• ⅓ c granulated sugar
• ¼ c brown sugar {just all granulated is fine}
• 1 ts pure vanilla extract
• 1 room temperature egg
• 8-10 crushed Oreos + 2 for the tops
• Melted chocolate/ganache

Instructions

1. In the first bowl, sift together the flour, baking soda, salt, and pudding mix.
2. In the second bowl, cream together the butter {and both sugars, if using} for 2-4 minutes.
3. Add the vanilla and the egg.
4. Slowly combine the first and second bowl together in thirds. Don't over mix.
5. Fold in the cookie pieces and if time allows, chill the batter in the fridge for 20-30 minutes.
6. If not chilling, proceed by scooping onto flat, greased cookie sheets at 350 for 10-12 minutes {if you want a larger cookie, gently flatten the tops with greased palms before baking}.
7. Cool completely then drizzle with melted chocolate or ganache then crumble the 2 Oreos over the baked cookies.

3.2.2807

Love,

Your Squishy Monster ^.~

Remember what I said about needing something sweet to polish off that steak?  Well, here it is.  Even if you’re incapacitated from supper, this is something you can still whip up in a matter of moments {specially for you procrastinators out there}

5 ingredients, 15 minutes.  That’s all you need.

http://youtu.be/Qv_OajDOO5A

5.0 from 4 reviews

Red Velvet Fudge

 

Cook time

15 mins

Total time

15 mins

 

Author: The Squishy Monster

Serves: 4

Ingredients

• 1 c white chocolate {I recommend a nice baking bar}
• ⅓ c sweetened condensed milk
• ½ tb unsweetened sifted cocoa powder
• 1 ts apple cider
• 1 tb beet juice
• ¼ ts salt & ½ ts vanilla {optional}

Instructions

1. Toss everything into a heat proof bowl and microwave in 30 second intervals. Stir and heat until smooth. {You can also do this with a double boiler}
2. Fill any mold of your choice and set in the refrigerator for about 15 minutes and serve.

3.2.2124

Your Squishy Monster ^.~

Sure it’s a mouthful to say but it’s also a mouthful of utter deliciousness. This cookie experience should be deemed illegal. You can’t help but feel naughty when you have melting chocolate smudged all over your fingers, gooey caramel dripping everywhere and cookie crumbs that won’t be brushed off absentmindedly this time. Nope. You’ll be lapping them up just like I did. The incredible complexity of this cookie blooms in multi-layered stages. First, there’s the nutty aromatic browned butter that marries fluffy brown sugar, imparting a slight smokiness that only molasses can do. Then, there’s the aging process where for 3 days, the cookies get to know each other on an intimate level {who knows what they’re doing in there when the lights go out}? Finally, the 2-step process of the salted caramel alone could make for a decadent experience but two cookies come together to create a larger cookie, stuffed with hot caramel with tops flecked with glittering salt. Cookie foodgasm at its finest. httpv://youtu.be/4NqMWjB8jKI

5.0 from 2 reviews

Stuffed Salted Caramel Chocolate Chip Cookies

 

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Author: The Squishy Monster

Serves: 1 Dozen Large Cookies

Ingredients

• 1½ c unbleached flour + 2 tb
• 1 ts baking soda
• ⅛ ts fine salt
• 1 stick browned butter
• 6 tb granulated sugar
• ½ c brown sugar
• 1 room temperature egg
• 2 ts vanilla extract
• 1 c chocolate chips
• Chocolate covered caramel candies and fleur de sel/sea salt

Instructions

1. In a pot set over medium-low, slowly melt the butter. Swirl/whisk until the pale yellow takes on a bronze color. Don't walk away. It can go from nutty to burned in a matter of seconds.
2. In the first bowl, sift together the flour, baking soda, and salt.
3. In the second bowl, sprinkle in both sugars and cream together with the cooled browned butter.
4. Blend in the egg and splash in the vanilla.
5. Mix in the first bowl a little bit at a time to the second bowl. Do not over mix.
6. Fold in the chocolate chips.
7. Wrap the bowl and stick it in the fridge for 3 days.
8. Before scooping, set the bowl out 15-20 minutes before use. Scoop/roll cookie dough.
9. Take on dough ball and smudge in a candy. Take another dough ball and mound it over. Roll into one cookie.
10. Sprinkle over with a touch of salt and bake at 350 for 10-12 minutes.

Notes

Does not include chilling time.

3.4.3177

Big ole’ hugs & kisses from me and my favorite girl!

XOXO

Your Squishy Monster ^.~

I don’t know about you, but in my house, I go through eggs and butter like water.  There’s nothing more satisfying than opening up a door to a fully stocked pantry, cupboard or fridge but on sadder days, I have [maybe] a 1/2 stick of butter and an empty carton of eggs.  Confession #564, I’d rather have a well stocked pantry than a Carrie Bradshaw closet.  I wish the neighborhood would allow me to keep hens I know that not everyone feels this way (for a variety of reasons), but I happen to love eggs.  I use them often when I bake and love them any which way to eat.  I also found out today that I’m hypoglycemic so that instant burst of protein is always nice (per doctor recommendation but no worries, no diabetes, nor is it something that runs in my family).  We typically use Eggland’s Best.  Last week, with my coupon + sale I got an 18-carton for $2.  To give you an idea of how quickly they’re gone, I was fully stocked on Monday, out by Thursday–eek!

So, on those days that you don’t feel like running out (or you’re a vegan–kudos to you because I never could figure out how to maintain it), these are my go -to.  Quick, easy, and indulgent, these will definitely satisfy your sweet tooth.

Watch this video on YouTube Embedded with WP YouTube Lyte.

Showin’ love to my Vegan Peeps

Love,

Your Squishy Monster ^.^

When Whipping Egg Whites:

• Separating the white from the yolk is easier when the eggs are cold.  However, room temperature whites whip up better.
• Keep in mind that even a speck of yolk/fat ruins the whole she-bang.  Make sure you swipe everything down to make double-sure.  It’s a good (but not absolutely necessary) practice to reserve a separate spatula for meringues.  If you flub up, don’t despair!  Try using a bit of shell to catch the yolk that strayed as it’s coated with a protein keratin that attracts the protein in the yolks.
• Stainless steel or copper are the only ways to go.  Proper chefs only use copper as it’s said to be the best when dealing with whipping.
• Cream of Tartar might be your best friend here.  It will help maintain those hard earned peaks and stabilize everything.  (Just don’t use it or any other acid when utilizing a copper bowl).  Not to mention, the stuff lasts forever and is great for a variety of cleaning uses.
• A whisk works best.  Start from low and work your way up.
• Never over beat (you just want to achieve the appropriate peaks your recipe calls for) otherwise,  the entire bowl will destabilize.
• Use right away.

Watch this video on YouTube Embedded with WP YouTube Lyte.

Life may not always be cotton candy or butterflies, but this part of it can be

Have a blessed weekend!

Love,

Your Squishy Monster