I decided to name this recipe Chocolates? with a question mark because that is what people will say when they hear I made them? It's been a very, very long time since I have had chocolates! I remember helping my Mom make them once or twice when I was a kid but I have never made them before until today! Wow they are sweet! ;) My first try didn't turn out perfect but I know exactly what I will do next time so I have the changes posted here in the final recipe. I wanted to be sure and get them posted since Valentines Day is right around the corner and I feel these are a much better option then the typical chocolates we see all over this time of year and I don't think ANYONE will notice the difference!
After the recipe I have posted a sort of picture tutorial to help you see my mistakes and easily fix them!
1 small potato, peeled, boiled and mashed
4 Tablespoons coconut oil
2 cups dehydrated cane juice crystals, blended to a powder in blender
pinch of Real salt
Mix together well, it will seem really runny but will harden as it cools. Divide into 4-6 equal portions to mix in different flavors. Some different flavor options are listed below. Roll into small balls then put in freeze while mixing up the chocolate to dip them in.
Peanut Butter: Add 1-2 heaping Tablespoons of natural peanut butter
Coconut: Add 1/2 teaspoon Vanilla or Peppermint (this is good like a peppermint patty) flavoring and 1-3 Tablespoons unsweetened shredded coconut
Maple Pecan: Add 1/2 teaspoon Maple Flavoring and 1-2 Tablespoons chopped Pecans
Orange: Add 1/2-1 teaspoon Orange Flavoring
Chocolate Mint: Add 2-4 Tablespoons Carob Powder and 1/2-1 teaspoon peppermint flavoring
Turtles: Forget this filling all together and use this caramel recipe and some pecans to make Turtles!
Dried Fruit or All Fruit Jellies: Add favorite chopped dried fruit or mixture of fruits and/or Jellies, Cherries, Cranberries, Raisins, Apricots, etc.
Chocolate for Dipping:
½ cup peanut butter or other all natural nut butter (like almond or cashew) OPT.
6 Tablespoons raw carob powder
2/3 cup Sucanat or raw sugar, powdered fine in blender
1 teaspoon liquid soy lecithin (optional)
pinch of sea salt
½ teaspoon vanilla
Warm up the coconut oil and almond butter in a double boiler until smooth. Add the rest of the ingredients and stir until well combined and very smooth with a wire whisk. Take COLD fondant filling that has been rolled into balls and dip them. Set on tray with plastic wrap put into freezer when cold dip once more for a nice thick layer of Chocolate. Freeze again before serving. Be sure to keep cool this chocolate will melt faster then kinds with partially hydrogenated oils. (Since it is almost plastic after all;)