I hope everyone enjoyed the healthy Halloween candy real food remix recipes from last week. 

If you missed any of them, we did real food ingredient recipes for the Crunch Bar, Almond Joy, Reese’s Peanut Butter Cup, Butterfinger, Twix Bar, and Snickers.

If you follow me on Twitter, then you already know the recipe remix for the Kit Kat bar was a FAIL.  I tried to recreate and “real food adapt” it four times, and it just didn’t come out right.  So it’s back to the drawing board with it, sorry Kit Kat fans!  I’ll get it right eventually and we’ll have a solid recipe for it.

That said, I didn’t want to leave you hanging, so what I did was came up with a raw superfoods “Hershey” candy bar. 

This chocolate bar is paleo & vegan-friendly, dairy free and gluten free.

This recipe is great because if you made any of the other healthy candy alternatives, you may have had some chocolate left over from when any excess dripped off when you coated them.  We need not waste the chocolate!  You can take that excess chocolate and add to a dish or pan that will mold it into the shape you want and simply add to the freezer.  This will create your plain ol’ Hershey’s-like candy bar.  If you want to jazz it up, you can do what I did and add any superfood ingredients you have laying around. 

And of course if you do this recipe from scratch, here’s what you’ll need-

Chocolate Ingredients:

1/2 cup melted cacao butter

1/4 cup melted coconut oil

3/4 cup cacao powder

2 tablespoons maple butter

1 tablespoon coconut milk

1/2 teaspoon vanilla

1/8 teaspoon pink salt

Superfood ingredients:

1 heaping tablespoon spirulina crunchies

1/2 cup dried goji berries

Optional:  I didn’t have it, but you could add a tablespoon of raw maca powder or 1/2 cup coconut flakes to this as well.  I always encourage to get creative with it and have some fun.

Directions:

1. Start by melting your cacao butter and coconut oil in a sauce pan.

When doing this only melt it on lowest heat.  I even recommend having the sauce pan barely on the burner, as well as taking it off the burner and letting it slowly melt as the pan heats up.  We want to keep the nutrient contents intact as much as possible and raw cacao butter begins to melt between 95-100 degrees (that’s why chocolate melts in our mouth).

After your cacao butter and coconut oil is melted, add all your other chocolate ingredients off of the heat and whisk together until all incorporated.

2. Once you’ve got your chocolate, add it to a pan or dish that will mold the size/depth of chocolate you want.  You’ll want something that yields about 1/4 inch to 1/2 inch thickness (in other words, don’t you use a big cookie sheet or your chocolate will be paper thin, right?).

3. Add your superfood ingredients and stir them in.

4. Place in the freezer and let set up over night

Simple as that. 

This is one of those recipes you can have fun with. As I alluded to, you’re basically just making chocolate base, freezing it, and that turns it into a chocolate bar; so add any superfoods you think will be tasty with it.