Dark Chocolate Gingerbread Truffles

Article-Headers_Dark-Chocolate-Gingerbread-Truffles.png

Ingredients

  • 6 ounces dark chocolate (at least 50 percent cacao), finely chopped
  • 1 tablespoon coconut oil
  • 1 tablespoon honey
  • 1/3 cup coconut milk
  • Pinch of sea salt
  • 2 drops Cinnamon Bark Essential Oil
  • 2 drops Ginger Essential Oil
  • 1 drop Clove Essential Oil
  • 1 drop Nutmeg Essential Oil
  • Unsweetened cocoa powder for rolling

Instructions

  1. Place the chopped chocolate in a heat-proof bowl and set aside.
  2. Combine the coconut oil, honey, coconut milk, and salt in a small saucepan and bring to a simmer (do not boil).
  3. Pour mixture over reserved chopped chocolate. Let stand for 1–2 minutes, and then stir gently until completely melted and smooth.
  4. Stir in the vitality oils.
  5. Refrigerate until mixture is just set, about 2 hours.
  6. With a small scoop or spoon, make 12 balls, rolling each between the palms of your hands to smooth.
  7. Place about 1/4 cup of cocoa powder in the bottom of a shallow plate or dish. Roll each truffle in the cocoa until coated.
  8. Refrigerate for at least 15 minutes to firm and serve.
  9. Truffles can be refrigerated in an airtight container up to 2 weeks; let stand at room temperature 10 minutes before serving.

Chocolate Fudge with Peppermint Essential Oil


  1. Melt the chocolate chips in a pot withe the condensed milk on low.
  2. Remove from head and add the Peppermint Essential Oil
  3. Line a 9×13 pan with parchment paper and scoop the fudge into the pan.  Flatten and smooth out then put into the fridge for 2 or more hours.
  4. Flip out and cut into small squares and keep refrigerated until ready to eat.

Baked Cinnamon Walnut Pears

Ingredients 

  • 2 large ripe pears
  • ¼ cup crushed walnuts
  • 2 tablespoons of honey
  • 3 drops Cinnamon Bark Essential Oil
  • ¼ teaspoon of ground cinnamon

Instructions

  1. Preheat oven to 350°F.
  2. Cut pears in half, horizontally.
  3. Scoop out core.
  4. Place on baking sheet.
  5. Combine walnuts, honey, and Cinnamon Bark in a bowl.
  6. Stuff each pair half with mixture.
  7. Top with honey and a sprinkle of cinnamon.
  8. Bake 30 minutes.
  9. Let cool slightly, then dig into festive fall treat!

 


 

Guilt Free Peppermint Brownies

 

  • 1 15-ounce can low-sodium black beans
  • 1/3 cup coconut oil
  • 1/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 cup honey
  • 3 eggs
  • 2 drops Peppermint Essential Oil

 

Ingredients

  1. Preheat oven to 350°F.
  2. Rinse and drain black beans and blend separate in food processor.
  3. Melt coconut oil on stove until clear.
  4. Blend all ingredients except eggs in food processer until smooth.
  5. In a separate bowl, lightly whisk eggs until well beaten.
  6. Fold into chocolate mixture.
  7. Pour mixture into a greased 8×8 pan and bake 25–30 minutes.
  8. Let cool 15 minutes then cut.
  9. Let cool another 15 minutes and serve.