Posted on 11/03/2018
National Candy Day:

Discover Healthy Candy Alternatives

Find here our delicious healthy takes on popular candies. These four easy recipes will satisfy your sweet tooth and are much healthier than ordinary candies. Enjoy with no regrets.

Super delicious and healthy fudge
• 112g refined coconut oil
• 72g cocoa powder (white or brown)
• 192g creamy almond butter or nut butter of choice
• 104g maple syrup – you can also use honey, or agave syrup
• 1 teaspoon vanilla extract (you can also flavour it with concentrated caramel extract)
• ⅛ teaspoon salt
• Flaky sea or Himalay salt (for decoration.Try using rose or blue coloured salts to change it up a bit)
1. Line a small baking pan with foil or parchment paper
2. Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30-60 seconds. Add to the cocoa powder, nut butter, maple syrup, and if desired, vanilla extract/caramel extract and salt, and whisk into the melted coconut oil until completely smooth.
3. Pour the mixture into the prepared pan. Place the pan with fudge in the fridge until chilled and firm, about 2-2,5 hours.
4. Take as sharp knife and cut fudge into even squares.
5. Decorate with flaky sea salt (use sparingly). Store in the fridge, and serve desired amount with a nice cup of tea or coffee.

Scrumptious mouth watering healthy Snicker bars
For the caramel layer:
• 175g of pitted dates
• 2 tbsp Peanut Butter / or Almond / Cashew Butter
• 1 tsp Vanilla Extract
• ¼ tsp Salt
For the nougat layer:
• 125g Oat Flour (you can also DIY by putting whole grain oats into a blender until fine and smooth)
• 65g of the date caramel paste already pepared (see above)
• 65g of dry roasted, and if desired, salted, peanuts, you can also use almonds or a mix of peanuts and almonds
• 113g of raw chocolate
1. Fill a small bowl with the dates and add hot water until completely covered. Soak the Dates for 10 minutes.
2. Drain any excess water off of the dates and place them into a blender with the remaining ingredients for the caramel layer. Blend until you have a creamy and smooth paste.
3. Remove the caramel paste from the blender. Add the oat flour to the blender (do not rinse the blender) with 65g of the date caramel paste and blend until well incorporated. The result should be sticky dough-like paste that has a firm yet soft texture.
4. Press the oat flour nougat into a small and narrow plastic container. You can also place the “dough” onto parchment paper and use a rolling pin to achieve and even and desired size.
5. Use a spatula to spread the remaining date caramel paste evenly over the nougat. Then sprinkle the peanut pieces over the caramel layer. Press the peanut pieces into the layer, using your fingers, so they won’t fall off.
6. Place everything in the freezer for 60-90 minutes, until the paste is firm.
7. Remove the frozen paste from the container, use a sharp knife and cut the paste into bar-sized pieces. Return the bars to the freezer.
8. Melt the raw chocolate using a water bath or the microwave. Once the Chocolate is about 80% melted, remove from heat source (microwave or water bath) and stir the mixture with a spatula until completely smooth and melted.
9. Take the bars out of the freezer and dip each of them into the melted chocolate, making sure each whole bar is evenly covered with chocolate. Make sure to let any excess chocolate drip off. When done, place each bar onto a plate lined with parchment paper.
10. Place the bars in the fridge for 5-10 minutes, to allow the Chocolate to harden.
11. Serve and enjoy! (Pro tip: take them out of the fridge 5-10min prior to serving)

Healthy yummy rocky road
• 60g of almonds or cashews
• 60g of pistachios
• 100g of pecans
• 120g of pitted dates
• 200ml of coconut oil, melted
• 2 tbsp of cashew or almond milk
• 45g of raw cacao powder
• 50g of dried cranberries
Dry toast the nuts in a pan, for roughly 4 minutes, and then leave to cool.
Place the dates, coconut oil, milk, cacao in a blender. Add the nuts and cranberries and blend well together. Take a baking tray and spread the mixture evenly. (depending on how thick and chunky you like your rocky road pieces you should choose the appropriate baking tray or plate). Place tray/plate in the fridge and leave to set for at least 3-4 hours.
Use a sharp knife and slice into chunky squares and serve.

Delicous energy balls with pistachio cover
Pistachio-Cranberry Energy balls
• 150 g almonds
• 60 g cashews
• 50 g whole grain oats
• 8 pitted dates
• 1 tablespoon chia seeds
• 80 g dried cranberries
• 2 tablespoons of coarsly grounded pistachios (if you want more ground up another 1-2 extra tablespoons)
• 1-2 tablespoons of grounded pistachios for cover
1. Place all the ingredients into a blender and blend until well incorporated and smooth. The mixture should be sticky yet smooth in order to be easily shaped into balls.
2. Form about 20 energy balls.
3. Place grounded pistachios onto a plate and roll the energy balls until well covered.
4. Serve and enjoy!