Guilt-Free Chocolate Peppermint Patties

Ingredients:
5 Tbsp. filtered water
2 Tbsp. Artisana Coconut Butter
1/8 tsp. pure peppermint extract (to taste)
8-10 drops liquid stevia
4 Tbsp. virgin coconut oil, melted
5 Tbsp. organic cocoa powder
10 drops NuNaturals Vanilla Stevia (to taste)

Tools:
Candy molds or lined cupcake pan
Heavy-bottom saucepan or double boiler

Procedures:
In a small bowl, combine 2 tsp. water, coconut butter, peppermint extract and plain stevia in a small bowl to form a paste.

In a separate bowl, combine the melted coconut oil, cocoa powder, 3 Tbsp. water and vanilla stevia. Stir well until smooth and thick.

In candy molds or cupcake liners, spread out half of the chocolate.

Divide mint filling equally among cups.

Cover with the remaining chocolate

Freeze until chilled.

Makes: 8 Patties

Source: Carefree Candies cookbook

Chocolate Truffles

Ingredients:
3 cups semi-sweet chocolate chips
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract

Coatings (optional):
Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, confectioners' sugar or colored sugars

Procedures:
In heavy saucepan, over low heat, melt chocolate chips with condensed milk. Remove from heat; stir in vanilla. Chill 2-3 hours or until firm.

Shape into 1-inch balls; roll in any of the listed coatings.

Chill 1 hour or until firm. Store tightly covered at room temperature.

Source: Delicious Candy Recipes

Chocolate Walnut Fudge

Ingredients:
1/2 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts

Procedures:
Butter an 8x8 inch dish.

Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.

In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.

Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan.

Refrigerate several hours until firm.

Makes: 1 - 8x8 inch dish

Source: Delicious Candy Recipes

Toasted Almond Truffles

Ingredients:
1/2 cup Evaporated Milk
1/4 cup granulated sugar
1 (11.5 ounce) package Milk Chocolate Morsels
1/2 teaspoon almond extract
1 cup sliced almonds, finely chopped, toasted

Procedures:
Combine evaporated milk and sugar in small, heavy-duty saucepan. Bring to a full rolling boil over medium-low heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

Stir in morsels. Stir vigorously until mixture is smooth. Stir in almond extract.

Refrigerate for 1 1/2 to 2 hours. Shape into 1-inch balls; roll in nuts. Cover; refrigerate until ready to serve.