Holy cannolley doodle! This recipe here officially marks the second Monday in a row where I have thrown a little rum into the mix. I think this nutritionista spent a little to much time sunning and funning it up in St. Lucia. But you know what? You know me better than to think I play by any rules and a little rum mixed into chocolate once in a while, is super-cali-fantastica-liciousness. So take a deep breath and get your ‘alcohol is the devil’ evil nutrition eye outta here!
The thing about this chocolate covered cup-o-love is that there isn’t much rum and it is the most decadent piece of brilliance I have come up with in ages. And I write this as a giant bottle of rum, stares me in the face. I suppose it may be time that I explain why I even have the boozey booze kicking around these parts given that hard liquor isn’t really my cup of tea.
While we were down in St. Lucia, my mom celebrated her 59th birthday. Yes, my mother is hot to trot at 59 and she wanted some rum to celebrate and so that is just what we did.
Hence this chocolate bliss concoction.
What this actually is, is healthfood. Boyizzle mashnizzle! I am calling this healthy because there is more good stuff than bad and if you lined this chocolate love cup up with 95% of the other foods in the supermarket, booze or not, it would come out ahead!
What I did was I soaked some raisins and cranberries in a dilution of rum and water- and that rehydrated the fruit. That was the use of the rum. Just for flavour. And flavour it gave, flavour it gave!
I then strained out the rehydrated rum/water plumped fruits and processed it with some coconut and that is what formed the soft centres of this chocolate treat.
When was all said and done, they did remind a little of those Cherry Blossom chocolates they always had (maybe still do) at corner stores. Remember- those ones (see the pic). My brother used to love those. I’d like to think that mine are similar but waaaaaay better, and how can I put this… a little less- um, menstrual looking? Yes, I went there.
Might as well stop while I’m ahead. Enjoy!
Chocolate Cranberry Blossoms
1/2 cup raw cacao powder
1/3 cup coconut oil
3 Tbs raw honey
2 tsp maca powder (optional)
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.
If you are doing this with your kiddies I would leave out the rum, just a suggestion.
I am going to do my best to get a video together this week of how I actually do this to make sure you all realize how easy it is! And if you love the sounds of this recipe, or even more, the taste, be sure to give these chocolate treats a try!
- Chocolate Almond Butter Cups
- Chocolate Hazelnut Butter Cups
- Superfood Bon Bons
- Vanilla Cacao Bliss Bites
- Chocolate Covered Strawberries
Question Of The Day: If you could eat chocolate with anyone in the world, who would it be?