Cherry Chocolate Crisps



Cherry Chocolate Crisps

*Makes about 26

10 oz Bag of Enjoy Life Miniature Chocolate Chips (dairy free)

3/4 Cup of Tart Dried Cherries

1 Cup of Gluten Free Rice Chex Cereal

Mini Candy Cups

Melt the chocolate and stir in the dried cherries. Fold in the cereal and drop by teaspoon into miniature paper cups.  Allow to set. Store at room temperature. 



Mini Peanut Butter Cups

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I don’t know where 2016 went but here we are almost into February of a new year. Valentine’s Day will be here before we know it!


I am used to making my own treats because of food allergies and I prefer home made. I like that I know exactly what’s in the food I eat and the food I give as gifts.


There are so many different types of candy that you can make easily and with minimal ingredients.


Homemade candies also make really sweet and thoughtful gifts.


These peanut butter cups only take a few minutes (not counting the chilling time for layers) and would be a great project for kids too.


You can do any nut butter you like, add mini chocolate chips, dried fruit, nuts…the options are all up to you.


I’ll post another simple candy recipe tomorrow.


Peanut Butter Cups

*Makes 34

1 1/4 Cups of Organic Crunchy Peanut Butter (no stir)

1/3 Cup of Organic Coconut Sugar

4 Bars (3oz each) Organic 70% Dark Chocolate

34 Mini Candy Cups

In a double boiler or a pan with a bowl over the top (which is how I do it), melt the chocolate. In a small bowl combine the peanut butter and sugar and soften in the microwave for 20 seconds (you can also do it in a pan if you don’t use a microwave).

Spread out the candy cups on a cookie tray, this will make it easy to move them to the fridge or outside to chill between layers.

Drop a small amount of chocolate in the bottom of each cup and chill until set. Then drop a dollop of the peanut butter mixture into each cup. Tap the tray lightly on the counter until the peanut butter levels out (doesn’t have to be perfect). Chill for 20 minutes. Drop a small amount of chocolate on top of each cup and swirl to cover the top. Chill until set and store in fridge in an airtight container.

Powerhouse Candybars


These candy bars are packed with protein and all kinds of ingredients that are not only delicious, but extremely good for you.


They’re simple to make. You know how I am about fussy recipes. I avoid them if I can.

Just make sure you don’t spill your chocolate all over after you’ve weighed it when you’re opening the honey like I did…that added a little extra work for me.


Chocolate on the floor.


Don’t be put off by the mixture of ingredients.


They fit together like best friends.


Just a small piece will satisfy that sweet craving that hits in mid afternoon. That time of day when you’re looking for that little something to hold you over until dinner.


A couple spoonfuls before they’re set up won’t hurt you either.

You know, just to taste and make sure they’re good before they go into the fridge…


When they come out of the fridge they’ll be solid, but not so hard that you can’t very easily enjoy them cold.


Even my non-nut-loving husband enjoyed them.


Powerhouse Candy Bars

1 Cup of Organic Cashew Butter

1/3 Cup of Raw Organic Honey

1/4 Cup of Organic Coconut Oil

6 Ounces of 70% Dark Belgian Chocolate, chopped

2 Cups of Organic Unsweetened Coconut Flakes

2 Tablespoons of Organic Dried Cranberries

2 Tablespoons of Organic Dried Tart Cherries

1/4 Cup of Dry Roasted Salted Almonds

2 Tablespoons of Organic Raw Pumpkin Seeds

2 Tablespoons of Organic Chia Seeds

1/2 heaping teaspoon of Organic Turmeric

1 teaspoon of Organic Cinnamon

1/4 teaspoon of Organic Ground Ginger

In a medium saucepan melt the cashew butter, raw honey, and coconut oil. Do not boil. Turn off the heat and add the chopped chocolate. Stir until completely melted. Add the remaining ingredients and stir until fully incorporated. Spoon into the prepared dish, smooth, and refrigerate until partially set, 1-2 hours. Remove from fridge and score into about 1 1/2 to 2 inch squares. Return to the fridge to set completely (4 hours or overnight). Run knife along sides of pan and lift chocolate bars out of pan with parchment paper. Using a sharp butcher knife or large knife, cut into bars. Store in the fridge in an airtight container.


Stack between a layer of parchment and store in the fridge.


Twenty Nine Gluten Free & Dairy Free ~ Holiday Cookie & Candy Recipes


The holidays just aren’t the same in our house without our yearly traditional recipes. Each Christmas season I always tell myself I’m going to add something new to the list, but there are just those favorites that I’m not willing to give up.

Below you’ll find pictures and links to all of my traditional holiday recipes, as well as other cookies and candies I’ve made along the way that can easily be incorporated into your list of favorites if you’re looking for something new.

Pecan Pie Bars


Clementine Carrot Cookies


Gingerbread Snowflakes


Cranberry & Pepita Bark


Grandma’s Divinity


Double Chocolate Chunk Rum Balls


The BEST Sugar Cookie Dough 


Fig Pillows


Clementine Shortbread


Caramel Heavenlies


Chokecherry & Raspberry Thumbprints




Triple Chocolate Cherry Brownie Bites


Toasted Coconut & Pecan Haystacks


Not Your Momma’s Sugar Cookie


No Bake Peanut Butter Cookies


Raspberry & Apricot Pie Dough Cookies


Peanut Butter Balls


Rum Fudge with Macadamia Nuts & Coconut


Chocolate Chunk & Dried Cherry Oatmeal Cookies


Pumpkin Macaroons


Pumpkin Biscotti with Drizzled Belgian Chocolate


Wild Blueberry & Orange Bars


Pecan Sandies


Dark Chocolate Cherry Surprise


Peanut Butter, Pretzel, & Cherry, Chocolate Clusters


Orange & Sea Salt Chocolates


Fruit & Nut Tea Cookies


Dried Apricot & Almond Butter Granola Bars


Dark Chocolate Cherry Surprise



This candy is incredibly easy and fast to make and has a big payoff. Cherries and chocolate are a match made in Heaven and with the addition of salted pretzels and a few soft marshmallows…very tasty!

I would say from start to finish, making this candy will take you about 25 minutes, if that. Perfect for a dinner party or for decadent little holiday gifts to give to your favorite neighbors.


I was running out of daylight for pictures…so the chocolate is still warm here. They will set up once they cool. The coconut oil will keep them from getting too hard.

~ Dark Chocolate Cherry Surprise ~

1 1/2 Cups of 70% Dark Belgian Chocolate, chopped

1 1/2 Tablespoons of Organic Virgin Coconut Oil

1/2 Cup of Dried Cherries, chopped

1/2 Cup of Salted Gluten Free Pretzels, broken up into small pieces

1 Cup of Miniature Marshmallows

A Tiny Amount of Sea Salt

Melt the chocolate and coconut oil slowly in a double boiler or microwave. Add the cherries, pretzels, and marshmallows and stir. Spoon into miniature foil lined candy papers. Sprinkle the tiniest amount of sea salt on top of each one. Allow to set. If you want them to set quickly, allow them to rest in the refrigerator for a half an hour.


Peanut Butter, Pretzel, & Cherry Chocolate Clusters


Peanut Butter, Pretzel, & Cherry Chocolate Clusters

16 oz Dairy Free Semi-Sweet Chocolate

About 1 Cup Crushed Gluten Free Pretzels

1/2 Jar Organic Crunchy Peanut Butter

Dried Cherries (about 1/4 of a bag)

Paper Candy Cups

Line up the candy cups on a baking sheet. The baking sheet will be helpful when moving them outside or to your fridge to set.

Melt chocolate on medium low in a double boiler or fill a medium pan 1/3 with water and set a glass bowl on top. Once chocolate has melted completely, stir in peanut butter but not too much. You want it to be swirled throughout the chocolate. Gently fold in crushed pretzels, folding only until incorporated.

With a small spoon, fill candy cups just below the edge, about 3/4. Top with three cherries each.

Refrigerate chocolates for 20 minutes or until completely set up. Don’t leave them too long or the oils will separate and the chocolate will become cloudy.

Orange & Sea Salt Chocolates


Orange & Sea Salt Chocolates

16 oz. Dairy Free Semi-Sweet Chocolate (I use Baker’s, you can also use a high quality dark chocolate 70% or so)

2 teaspoons Pure Orange Extract

Sea Salt

Chocolate Molds

Lay out the chocolate molds and sprinkle 2-3 pieces of sea salt in each one.

Melt chocolate on medium low in a double boiler or heat water in 1/3 of a medium pan and place a glass bowl on top of the pan. Once chocolate is melted, leave on the heat and quickly stir in the extract, 1 teaspoon at a time stirring constantly. It will look like it is starting to seize a bit on the sides, continue to stir constantly and quickly and it will come back together.

Spoon chocolate (it will be hot!) into a piping bag fitted with a thin tip and pipe chocolate into molds, do not overfill. Tap each mold sheet lightly on the counter once it is filled to settle the chocolate.

Allow to set up completely before removing. (I set mine outside on our deck for 20 minutes.)

The salt will leave little divots in the chocolate, but don’t worry about it, it adds character and as soon as people taste them they won’t be thinking about what they look like.

I used the leftover chocolate to make decorative hearts for my Clementine Buttercream Cupcakes by piping chocolate hearts onto waxed paper.