Craving Candy and Sweets

Chocolate Toffee

• 1 1/2 c. butter
• 1 1/2 c. brown sugar
• 1/2 tsp. vanilla
• pinch of kosher salt
• 2 c. semisweet chocolate chips

1. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and then cook, stirring constantly with a spatula 15 to 20 minutes. Attach a candy thermometer to the saucepan and cook until the temperature reaches 285º, or hard crack stage.
2. Pour toffee mixture onto a parchment-lined baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.
3. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.

Garnish suggestions: chopped almonds, chopped pecans and/or flaky sea salt.

Cashew Caramel Clusters

                          

Cashew Caramel Filling                                           Chocolate Topping

½ cup creamy almond butter                                     1/2 cup coconut manna      
½ cup coconut manna                                                   1 tablespoon coconut oil
½ cup honey                                                                   1/2 cup cocoa powder
1 tablespoon vanilla                                                       1/2 cup cashew butter
½ teaspoon sea salt                                                       1/4 cup honey
1 cup cashew pieces                                                        1 teaspoon vanilla 

1. Combine almond butter, coconut manna and honey in a small pan over low heat.
2. Stir in vanilla, salt and nuts.
3. I use a mini cookie scoop to drop mixture into mini muffin cups.
4. Place in freezer while preparing chocolate topping.
5. Melt coco manna and coconut oil in small pan over low heat.
6. Whisk in cocoa powder.
7. Stir in cashew butter, honey and vanilla.
8. Pour over partially frozen cashew clusters.
9. Return to freezer about 10 minutes.

Store in a sealed container in the refrigerator. 

These are SO good and can be made with any of your favorite nuts.

I love a combination of macadamia and cashews.                                                SCD Recipe

Crunchy Peanut Butter Fudge

• 1/2 cup coconut oil                              1. Melt coconut oil over low heat.
• 1/2 cup cocoa powder                          2. Whisk in cocoa powder.
• 1/2 cup chunky peanut butter              3. Stir in remaining ingredients.
• 1/4 cup honey                                      4. Pour into silicon muffing cups.
• 1 teaspoon vanilla                               5. Freeze 10 minutes till firm.

Store in sealed container in refrigerator.        Makes 12          SCD Recipe

Coconut Macaroons

• 2 large egg whites
• 3  tablespoons and 1 teaspoon honey
• ¼ teaspoon sea salt
• 8 ounces finely shredded coconut, unsweetened (1-1/3 cups)

1. In a large bowl, whisk together egg whites, honey and salt.

2. Stir in shredded coconut.                                                                      SCD Recipe

3. Chill for an hour.

4. Firmly pack into a small cookie scoop and release onto a baking sheet lined with parchment paper.

5. Bake in a 350 degree oven for 10 to 12 minutes or until they are a golden brown color.

6. Cool on a cooking sheet for an hour. They will crumble if you handle them to soon.