A candy cane recipe? It must be Christmastime!
Recipe is simple to make, fun for kids
This recipe is inspired by my oldest daughter — she has recently taken more interest in joining me in the kitchen. She likes to make her own recipes and, because of years of training (as my sous chef since she was about eight months old), she knows her way around the kitchen quite well. Mom-Mission accomplished.
This recipe is simple to make and will impress your friends and family, should there be enough left to share. If you can eat dairy, try it with white chocolate, too! That’s the way my daughter prefers her Candy Cane Cups.
We buy our chocolate at the
Main Ingredient — there’s plenty to choose from. I usually buy the chocolate bars, but you can also use the bulk dairy-free chocolate chips, just make sure they’re the dairy-free ones.
As for peppermint essential oil, just make sure it’s safe for internal use.
You can also get peppermint flavouring, so you could try that, too.
I like to use Wholesome Sweeteners candy canes because they’re free from corn syrup, artificial flavourings and colourings. You’re welcome to use your favourite brand of candy canes.
Chocolate Candy Cane Cups
200 grams of dairy-free chocolate
1/4 cup coconut oil, liquefied 2 drops peppermint essential oil (make sure it’s safe for internal use)
6 Wholesome Sweeteners Candy Canes
Instructions
1. Melt chocolate and coconut oil with a double boiler.
2. Stir in 2 drops of peppermint essential oil.
3. Crush candy canes.
4. Put 1 teaspoon of crushed candy canes in each mini muffin cup (we use silicone muffin cups).
5. Pour 1 tablespoon of the melted chocolate and coconut oil mixture over candy canes.
6. Freeze for at least 15 minutes.
7. Carefully pop out of muffin cups and keep refrigerated.
Makes 24 mini cups.
Maggie Savage is a holistic nutritionist who blogs about healthy glutenfree living. Find more of her recipes at www.SheLetThemEatCake.com