Categotry Archives: Candy


Favorite Find Friday – Candy


Favorite Find Friday2

One of my kids has been asking for candy corn.  Traditional candy corn is not gluten free nor is it dye free.    We don’t typically eat a lot of things with dye in them, sometimes we indulge, but one of my kids cannot eat dye.  I had been intending to search for some when I came across it at Whole Foods.  I grabbed a bag and my kids were so excited.  Everyone liked them and the ones who’ve eaten the traditional said they tasted just as good or better than the traditional ones.

Since finding these at Whole Foods I have since found an awesome place online that offers I really like this online store.  I am waiting to receive my first order right now. They carry an amazing variety of healthier candies made with all-natural ingredients — no artificial flavors, no artificial colors or dyes, no hydrogenated oils, no high fructose corn syrup.

Check it out:

P.S. If you place your first order through this link, I get credit!



Natural Candy Corn


Gluten Free Chocolate Dipped Stuffed Pretzels


sunbutter stuffed pretzels in chocolate


This is a no-recipe recipe.  I haven’t been able to eat peanut butter in years.  I’ve never really been a big fan of sun butter and I can’t eat tree nuts…..Well, I found these honey roasted sunflower kernels at my local Kroger.  One of the best things about these, besides being so tasty, is that their Allergen Statement is: This product is made in a nut free facility. No cross contamination with peanuts, soy nuts or tree nuts has occurred.  I decided that I would make them into seed butter.  With a food processor and a little oil these turn into a fabulous butter.

So for the ingredients:

Seed or nut butter of your choice
GF  pretzel twists (I get mine at Aldi)
Melted Chocolate (I used dark chocolate chips)

Cookie sheet with wax paper

Smear butter on one pretzel, press another atop it, dip in melted chocolate and place on prepared pan.  Chill in fridge if you’re in a hurry and I know I was.

That’s it!  So good.


Chocolates (Gluten Free/Grain Free/Dairy Free/Refined Sugar Free)


Homemade Chocolates
Homemade Chocolates

These are super simple and delicious!  Maybe a bit too easy….you can whip up a batch in less than 10 min and be eating them about 5-10 minutes after that.  Seriously.

I use these molds or these molds for filled chocolates to make them, but you could use ice cube trays or even a wax paper lined cookie sheet (you want it to fit in freezer though).  I set my mold on a cutting board or the like so that I can stick it in freezer easily.

2/3 cup coconut oil
1/3 cup 100% pure maple syrup
pinch of salt1/2 cup cocoa powder

Melt the coconut oil and syrup.  I do this on the stove top.  Then add cocoa powder and salt, stir well.  Make sure it’s mixed together well.

Fill your molds.  Stir mixture before filling each cavity, otherwise the mixture may separate and your chocolates won’t turn out.

Filling Homemade Chocolate Molds
Filling Homemade Chocolate Molds










If you want to have filled chocolates you fill your mold about 1/3 full, freeze for 5 minutes, add filling and top with more chocolate.  I’ve filled mine with DF “caramel”  (I still need to add the recipe) and with toasted coconut butter, which tastes a little like peanut butter to me, but then I have been off peanuts for about 6 years…. you could also use regular caramel, peanut butter or whatever!!

You could also use this to make your own chocolate covered ice cream bars or use as magic shell.

The two downfalls: 1. are they are so good you might make yourself sick eating them and you do have to keep them in the freezer.  2. Since they are made with coconut oil (liquifies at above 76°) you have to keep in fridge or freezer.

I’d love to hear about and see pictures if you decide to give these a go!


Inside of toasted coconut butter filled chocolate
Inside of toasted coconut butter filled chocolate




Gluten Free Raspberry Truffles


So, I asked what you’d like to see and thank you, Allison, for answering! 

These tasted heavenly.  They were soft and creamy on the inside and the crispness of dark chocolate on the outside.  They could easily become an addiction.  I personally don’t prefer to use artificial food dyes.  Therefore, my raspberry truffles are creamy colored instead of bright pink.  If having a pink center is important to you then add a drop or two of red food coloring, I’m guessing that will give you the desired results.  The centers never really set up hard, which is an amazing end result, but a little difficult to work with when dipping, but it’s not so bad if you know that going in. Also, if your kitchen is warm I would suggest working in batches, leaving some in the freezer and pulling out 5-6 at a time and dipping.

About 2-2 1/2 dozen

1/2 cup heavy whipping cream
2 T raspberry jelly (I used Polaner’s)

pinch of salt
1 egg yolk
8 oz. white chocolate, melted

1 pound bittersweet OR dark chocolate, melted

In a sauce pan bring cream, jelly and salt to a boil, whisk.  Place egg yolk in a separate bowl (glass or metal).  Slowly add hot cream mixture to egg yolk (tempering), whisking to incorporate.  Add white chocolate.  Refrigerate mixture for 1 1/2 hours.  Use a mixer to whip filling for 30 seconds.  Use a scoop to make the truffle centers, dropping onto parchment or wax paper lined sheet pan.  Freeze for
1 hour or overnight. 

When you’re ready to dip the centers, melt your dark chocolate, slowly on the stove, in a double boiler (or a glass or metal bowl over pot of simmering water)  OR in the microwave, 10 second intervals stirring after each time.  Do not over heat or the chocolate will seize up.

Use a fork, I used a pickle fork to do it and it was a bit easier.  Set on wax paper to set up, once all dipped store in fridge to finish setting up.  The centers will still say creamy.


Gluten Free Homemade Mounds


Homemade Mounds

Makes about 2 1/2 dozen

2 cups unsweetened coconut (I used shredded from Tropical Traditions, it’s a fine shred)
1/4 cup powdered sugar
1/2 teaspoon salt
1/3 cup agave nectar OR maple syrup
2 Tablespoons melted butter
1 teaspoon vanilla

8 oz of bittersweet chocolate

In a medium bowl combine coconut, powdered sugar and salt.  Stir to combine. 
Add the agave, melted butter and vanilla.  Mix until dry ingredients are completely coated.

Line a baking sheet with wax paper, one that will fit in your freezer.

You can mold these into little bars if you want to.  I thought that was a little hard so I used a 1 Tablespoon cookie scoop.  I scooped the filling and then packed it in.  Scoop all the filling onto the waxed paper.

Place the balls in the freezer for about 30 minutes.

While the balls are chilling, melt the chocolate.  You can melt it in a bowl over a pot simmering water, stir frequently, OR in microwave stir every 15-20 seconds.

Dip frozen balls into melted chocolate and place on wax paper to set up. How long it takes to set up will depend on the temperature in the kitchen.  If you’re in a hurry you could chill them in the fridge.

In warm settings you’ll probably need to store in the fridge.  I, personally, don’t like mine cold, so I leave them on the counter, but the chocolate does melt fast when I pick them up.

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