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CHOCOLATE POMEGRANATE DROPS https://tinyurl.com/PomDrops
6 oz dark Chocolate (at least 70% cocoa)
1 cup pomegranate seeds
Line a rimed baking sheet with a silpat mat or some parchment paper.
Make sure that your pomegranate seeds are bone dry! Too much moisture will cause the chocolate to seize, so don’t skip this step.
Create a double boiler and melt your chocolate (to see this technique demonstrated click here).
Once the chocolate has melted toss in your pomegranate seeds and gently toss until all the seeds are coated with the chocolate.
Scoop about a tablespoon of your oooey-gooey chocolate coated seeds into little puddles on the silicone mat. Repeat until finished.
Pop tray into the fridge for about one hour or until set. Store in an airtight container in the fridge for up to 3 days.
Makes about 16 drops.
Calories: 67; Total Fat: 4.8g; Saturated Fat: 2.6g; Cholesterol: 0mg; Carbohydrate: 7.5g; Dietary Fiber: 1.2g; Sugars: 5.3g; Protein: 1g
CHOCOLATE CRANBERRY COCONUT BARK https://tinyurl.com/CranBark
8 ounces dark chocolate
2 ounces (1/4 cup) macadamia nuts
3 tbsp dried cranberries
2 tbsp shredded coconut
Cover a large rimmed baking sheet with either a silicone mat or a piece of parchment paper.
Create a double boiler to melt your chocolate or melt chocolate in the microwave, checking and stirring every 30 seconds until it has melted.
Add the macadamia nuts to the melted chocolate and stir until all the nuts are coated with the chocolate. Pour onto your rimmed baking sheet and spread around until even and about 1/4 inch thick.
Sprinkle dried cranberries and shredded coconut over the top. Pop the tray in the fridge for at least 1 hour or until the chocolate is set.
Gently pull the chocolate bark off of the silicone or parchment and break into pieces (I aim for 10 pieces).
Store in an airtight container in the fridge for up to two weeks. Enjoy!
Calories: 159g; Total Fat: 13g Saturated Fat: 6.3g; Cholesterol: 0mg; Carbohydrate: 13.5g; Dietary Fiber: 2.1g; Sugars: 9.4g; Protein: 2.2g
MINI NO-BAKE CHEESECAKE RECIPE
24 medium strawberries
6 graham cracker sheets (1 cup crumbs)
3 tablespoon coconut oil
8 ounce light cream cheese
1/4 cup Greek yogurt
1.5 tablespoons maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla extract
Coat a 24-cup mini muffin tin with cooking spray, butter to coconut oil.
Wash your strawberries and trim the leafy greens off of the top. Lay them out on a clean dish towel to dry while you work on the rest of the recipe.
Place graham crackers into a food processor and pulse until they are a sand-like texture. Add in coconut oil and pulse again until well combined.
Evenly divide the crumbs amongst all 24 cups and gently press down to pack them in. Pop in the freezer while you work on your filling.
In a nice big bowl, combine cream cheese, Greek yogurt, maple syrup, lemon juice and vanilla extract. Use a hand mixer to combine all ingredients together.
Grab the muffin tin from the freezer and evenly divide the cream cheese filling amongst all 24 muffin cups, spreading them over the top to even them out.
Pop back in freezer for a minimum of 30 minutes. Gently pop out each mini cheese cake by sliding a butter knife or cheese knife on one side (they should pop right out).
Top each mini cheesecake with a strawberry right before serving and enjoy!!
NUTRIENTS PER SERVING: Calories 65 | Total Fat 3.8g | Saturated Fat 2.7g | Cholesterol 6mg | Sodium 61mg | Carbohydrate 6.4g | Dietary Fiber 0.4g | Sugars 3.5g | Protein 1.3g
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