What would Valentine’s Day be without chocolate candies in the mix? But you don’t want the calories and carbs of candy from the store. You can make some easy and very good candies at home to satisfy that sweet tooth or to give to your special person and then swipe a piece.
I have three recipes here that are all low carb. Two of them have a cream cheese base. All of these candies will keep in the refrigerator and may be frozen. They will not set up to hard in the ‘fridge so expect them to be a little gooey or freeze them to keep them hard.
Chocolate Raspberry Candies
This was a recipe that I found that evolved as I worked with it. Rather than putting it in molds, I made the candies drops. Very simple.
5 tablespoons unsalted butter
2 tablespoons coconut oil
2 tablespoons cocoa powder
2 tablespoons sugar-free raspberry syrup
1/2 cup confectioner sugar substitute
1/2 tablespoon cream
20-24 pecan halves, walnut halves or almonds (optional)
Prepare a baking pan with waxed paper.
Combine butter, oil, cocoa powder and syrup in sauce pan over extremely low heat until it reaches chocolate sauce consistency. Stir in powdered sugar and cream and mix until it thickens enough to drop. As it cools it will get thicker.
Using two teaspoons spoons, get about 1 half a spoon of chocolate and use the other spoon to push it onto the paper into a mound. Repeat with the rest of the chocolate. You can place these within an inch of each other. When all the candies are down, go back through and press a nut half on each candy, making it a little flatter.
Put in either the refrigerator or the freezer to set up. Will keep for at least a couple of weeks in the refrigerator.
The recipe should make 20 to 24 candies.
Nutrition Info per candy (24):
Calories: 13.2 Fat: 1.5 Net Carbs: o.1 g Protein: .1 g
Pomegranate Cream Cheese Chocolates
This is a lovely, fruity chocolate that uses pomegranate syrup or unsweetened pomegranate juice for the flavor.
2 oz. Cream Cheese
2/3 tablespoon Butter, unsalted
2 cups powdered Sugar substitute
2 tablespoons sugar free pomegranate syrup or juice
Chocolate topping
1/2 cup sugar free chocolate chips
1 teaspoon cream
3 drops of liquid sucralose
In a small bowl, cream together the butter and cream cheese. Add the pomegranate juice or sugar free syrup. Gradually mix in powdered sugar to make a stiff batter.
Put a sheet of waxed paper on a baking sheet. Spoon candy mixture onto the wax paper, about 1/2 a heaping teaspoon at a time. Use a second teaspoon to slide the candy off the spoon and onto the waxed paper. Use the spoon to shape the candy if necessary.
When all candies have been done, set in a safe place to dry for about 24 hours. You can cover them with another sheet of waxed paper, but the more air they get the quicker they will dry.
The tops should be mostly dry after they’ve dried overnight. Use a small, thin spatula to carefully turn each candy over so the bottoms can dry. If they are dry enough, the candy will lift easily from the waxed paper and shouldn’t leave more than a slight smear of cream on the paper. If they are too moist, let them dry longer.
Let the candies dry two more hours, then put them in the freezer to get very cold. They should be in for at least two to three hours. When they are very firm, prepare the chocolate topping.
In a small microwave bowl, such as custard dish, put the sugar free chocolate chips, the cream and the liquid sucralose. Put the dish in a small soup bowl and add enough water to come part way up the side of the custard dish. You don’t want to get water in the chocolate. Put the bowl in the microwave and cook on high for 20 second. Stir the chocolate to mix and make sure it is melted. If it isn’t smooth or completely melted, microwave another 10 seconds.
If you prefer, you can melt the chocolate in a double boiler. If you do put 3/4 of the chocolate in the double boiler with the cream and melt it. Remove the top pot and stir in the sucralose and the rest of the chips. This will melt the newly added chips and also cool down the chocolate.
Working quickly, dip each candy in the chocolate so it is half-covered or use a spoon to ice half of each candy with chocolate. If the chocolate sets too much before you are done, then microwave it for 10 seconds and continue.
Return the candies to the refrigerator to set up completely, about an hour. You can then transfer them to an air tight container or plastic storage bag until you are ready to eat. You can set them out for about 15 minutes before you serve them to soften or just eat them chilled.
These will keep in the refrigerator for about a week. Makes about 28 candies.
Nutrition Info per candy (28):
Calories: 30 Fat: 2.3 Net Carbs: o.5 g Protein: .2 g
Cream Cheese Mocha Candies
This is a less sweet candy with a taste of coffee and a bit of bourbon or rum to add a subtle underlying flavor. Like the first candy, it features a nut on top, which is optional.
This easy to make candy combines cream cheese, chocolate and coffee for a delicious mocha flavor. It’s quick to make up but need a few hours to set in the refrigerator or freezer.
4 oz. cream cheese
1/2 to 3/4 cup sugar free confectioner’s sugar
1 teaspoon espresso coffee powder
2 tablespoons powdered cocoa
1/2 teaspoon vanilla
1 teaspoon bourbon or rum or hazlenut sugar free syrup
1 tablespoon coconut oil
2 tablespoons butter
24 pecan or walnut halves or whole almonds
Soften cream cheese, then add powdered sugar and mix to a creamy consistency. Use closer to the 3/4 for a sweeter, firmer candy. Add in the remaining ingredients and mix well with the beaters.
Prepare a cookie sheet with wax paper. Using two teaspoons, drop about 1/2 teaspoon of mixture on the paper. It should be about the size of a candy kiss. Repeat with all the mix. You should have about two dozen candies.
Press a nut half or whole nut into each candy. Set into the refrigerator or freezer to get firm. If the candy doesn’t firm up in the refrigerator, put it into the freezer.
Nutrition Info per candy (24):
Calories: 37.8 Fat: 3.9 Net Carbs: o.3 g Protein: .6 g
POSTED BY RENE AVERETT AT 2/12/2014