ALL RECIPES
Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

Meghan’s Super Chocolate Treats

 

The time has come my fine feathered chocolate warriors. All these days and weeks go by and I make chocolate treats and you comment on how amazing they look. And they do. Oh yes, they do. But have you tasted them yet?

I am all about empowerment. And so I set out to make this video to empower you to start making your chocolates!

Now if I were to start a new blog (as if!)… but if I were, I would call it “And That’s Health Food”. On this imaginary new blog, I would just make chocolate. All kinds of chocolate. Chocolate smoothies, chocolate pudding, chocolate covered kale chips (wait… better write that one down), and chocolate treats. Chocolate treats like the ones I have listed below because if you think about it, it’s sort of everything that I put into my breakfast smoothie just in a different form.

Here is the recipe from my video, and below are loads more. Get sweet treating in time for Easter!

Meghan’s Super Chocolate Treats

Chocolate

1/4 cup raw cacao powder
1 tsp maca
3 Tbs Cacao Butter
3 Tbs coconut oil
2 tsp raw honey/ coconut syrup

Filling
1/4 cup almond butter
2 Tbs goji berries, ground
1 Tbs dried coconut, ground
1 Tbs lucuma
pinch of sea salt

For specific directions, check the recipe right below. It’s all the same!

What I have included in the video is a general guide. What I am including below is my anthology of amazing raw goodie filled chocolate loveness.

You ready to go at it alone? Come on now, I know you are! I believe in you!

Super Food Chocolate  Cups

Chocolate
1/3 cup raw cacao powder
1/3 cup coconut oil
2 Tbs Cacao Butter
2 tsp maca
2 Tbs coconut syrup

Filling
1/4 cup hazelnut butter or ground hazelnuts mixed with a little coconut oil to make it creamy
2 Tbs finely ground coconut
1 Tbs raw honey
pinch of sea salt

  • In a small bowl, mix together the filling. If your coconut is too coarse, run it through your spice/coffee grinder. Set aside
  • Over low heat, melt together the coconut oil, honey, maca and cacao powder. You need this only warm enough that the goods melt together
  • Using a small silicone muffin form, or even an ice cube tray that has the pop-out bottoms, pour a small amount of chocolate into each spot. You need just enough chocolate to cover the bottom.
  • Place in freezer for 5-10 minutes or until solid
  • Remove from freezer and form small little patties of the hazelnut mixture and gently place over first layer of chocolate in the muffin/ice tray.
  • At this point, you may need to reheat the chocolate mix, do so just until it is pourable again.
  • Gently spoon chocolate into each compartment until hazelnut mix is covered fully.
  • Return to freezer to allow chocolate to set.
  • Indulge!

 

Chocolate Cranberry Blossoms
Chocolate
1/2 cup raw cacao powder
1/3 cup coconut oil
3 Tbs raw honey or coconut syrup
2 tsp maca (optional)

Filling
3 Tbs dried raisins
3 Tbs dried cranberries
1/4 rum (optional)
1/3 cup water
3 tbs dried coconut, ground in coffee grinder
pinch of cinnamon

  • Line a 12 cup muffin  tin with paper liners.
  • In a bowl, mix together the water and rum and place dried fruit into liquid mixture. Let sit for 20 mins-1 hour
  • Once rehydrated, place fruit in a food processor with coconut and cinnamon and process together until well mixed.
  • Over low heat, melt together the coconut oil, honey, maca and cacao powder. You need this only warm enough that the goods melt together
  • Using a muffin tin, pour about 1/2 – 1 Tbs of chocolate into each cup.
  • Place in freezer for 5-10 minutes or until solid
  • Remove chocolate from freezer and form small little patties of the fruit mixture and gently place over first layer of chocolate in the muffin/ice tray.
  • At this point, you may need to reheat the chocolate mix, do so just until it is pourable again.
  • Gently spoon chocolate into each compartment until fruit mix is covered fully.
  • Return to freezer to allow chocolate to set.
  • Indulge!

 

Dark Chocolate Almond Butter Cups
(makes 12)
2 bars dark chocolate, try and hit up the 70% or greater (or 1 cup unsweetened or bittersweet bakers chocolate- dairy free)
1/2 cup, almond butter (smooth or crunchy depending on your preference)
1/2 tsp vanilla extract, or 1 tsp fresh vanilla bean
pinch sea salt (plus more if you want to sprinkle on top)
3 Tbs arrowroot or tapioca flour
2 Tbs cacao nibs (optional)

  • Create a double boiler by filling one larger pot with water and placing a smaller one inside. Made sure no water gets into the inside pot as this will turn the melting chocolate.
  • Add about 1/3 of the chocolate into the small pot and stir as it melts
  • Once melted, pour into 12 muffin liners. You may wish to add the liners to a muffin tin for added support
  • Chill the tin in the fridge or freezer, until the chocolate has hardened a little (about ten minutes).
  • Mix together the almond butter, salt, vanilla, arrowroot flour and optional cacao nibs until it is able to form little round doughy balls. You may need more arrowroot flour but best to add 1 Tbs at a time to make sure.
  • Make 12 small ‘patties’ and place on the chocolate base in the muffin liners.
  • Melt the remaining chocolate and pour into the cups, covering the almond butter
  • You may wish to sprinkle sea salt or cacao nibs on top
  • Keep in fridge or freezer and best to hide way at the back.

 

 

Healthy Super-Powered Bon Bons
(You don’t need to have all of these ingredients by the way. Just use what you have!)

1/4 cup raw cacao powder
1/4 cup coconut oil
1/2 tsp bee pollen, ground fine
1 tsp maca
pinch of sea salt
6 drops, peppermint essential oil (food grade)
1 Tbs each of:

dried coconut, ground
sunwarrior protein
goji-berries, ground
almonds, ground
flax oil
raw honey

  • Over low heat, melt together roughly 1/2 of the the coconut oil and cacao powder
  • Using a small ice cube tray with rubber bottoms or a flexible candy mold tray, scoop about 1 Tsp of chocolate into each compartment.
  • Transfer tray to freezer for mixture to harden
  • In a food processor, blend together the coconut, hemp, maca goji, almond, flax, pollen and honey and 4 drops of peppermint oil. You may wish to add more honey if you like it sweeter
  • Once evenly processed, remove chocolate tray from freezer and roll out small amount of filling mixture. If too loose, you can play this mix in the freezer for a brief time to harden it. Place a small amount of filling into each compartment.
  • Melt the other half of coconut oil and raw cacao together and scoop with a teaspoon over the first layer of chocolate and filling until filling is covered.
  • Sprinkle with sea salt
  • Replace to fridge or freezer to harden.
  • Once hardened completed, pop out of the tray.
  • Store in the fridge or freezer.

If you are totally inspired to get creative with your chocolate making, check out my brand new Chocolate Making Kit with all my fave chocolate making ingredients. Also, be sure to join our Sweet Tooth and Healthy Treats workshop coming up on April 26th. Last I checked there are just 3 spots left!

Question Of The Day: What is your favourite chocolate treat filling?

 

21 responses to “Meghan’s Super Chocolate Treats”

  1. Valerie @ City|Life|Eats says:

    Your chocolate recipes on your blog were totally the reason I started making coconut oil chocolate at home – I just bought cacao butter recently so i need to make chocolate using cacao butter now too :)

  2. Lindsay at KitchenOperas says:

    Yum! Reading about chocolate is a great way to start the day!!

  3. Samantha Angela @ Bikini Birthday says:

    Mmmm… I love chocolates! Thanks for all the great recipes! I’ll have to try one soon. Maybe I’ll make one that is filled with my homemade nut butter.

  4. Erin says:

    Oh yes. One of my creations is cacao/honey/coconut oil/cinnamon/optional almond butter/optional cacao nibs/optional any other superfood with rice puffs (or millet puffs or similar) for some crisp. It comes out fudgey and delicious! It does not last….

  5. Hanna M. says:

    The Cranberry Blossoms look good… But how much rum do you use? The recipe states 1/4 ? rum….

  6. Alisa Fleming says:

    OMG Meghan! I love making homemade chocolate, but these delights take it to a new level!!

  7. kendra says:

    Awesome! I’ve been experimenting with some of your recipes at home lately. (Made the hazelnut cups over the weekend). My dilemma is that I want to make some for my son for Easter, and I want to put some in his easter basket instead of traditional candy, but all of this stuff melts too fast when it’s out of the fridge. Any suggestions for making some that are more stable at room temperature?

    I haven’t gotten cacao butter yet – does that fix the melting point issue? what about beeswax? is that a big no-no?

  8. Melissa says:

    I make the bon bons all the time..they are a favorite in our house:)

    Everything else looks amazing too..yum:) Thank you for starting my Monday with such deliciousness!!

  9. Alex says:

    It’s too much! I’m dying of lust!

    And I expect to see chocolate covered kale chips promptly.

  10. Laura Bloom says:

    Meghan – you are my new hero! I’ve been addicted to your site (and your twitter feed) for two weeks now. You amaze me with your knowledge and wit! I’m wondering if you can tell me how to find the molds that you use to make the chocolates? Thank you and keep Rocking the Kitchen with your LOVE Making!!! ; )

  11. Julie says:

    I make a version of this using your chocolate brittle recipe and peanut butter. Deliscious!!! The only issue is they dont last very long.

  12. Gisele V says:

    Everything sounds Delish! Not sure if I can find the maca or cacao butter in Sudbury! Does whole foods carry all this?

Leave a Reply

Your email address will not be published. Required fields are marked *

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.
To The Top.