Allergen-Free Chocolate Treats

Recipe by Liz Fetchin at Octofree

For the S’mores Cups

EQUIPMENT

12 silicone muffin tin liners (or you can use paper liners, but the cups pop out of the silicone ones much easier)

Medium microwave-safe bowl

6 allergen-free graham crackers (I use Kinnikinnick’s S’moreables, available at Naturally Soergel’s, soergels.com)

Ingredients

3 10-oz bags of allergen-free chocolate chips or baking chips (I use and recommend Guittard 72% baking chips from Mon Aimee Chocolat in the Strip District)

2 tbsp coconut oil

12 large soy-free marshmallows (I use Smashmallows Churro, Toasted Vanilla, and Cookie Dough flavors, all delicious!)

Instructions

1. Place the silicone muffin tin lin-ers into the slots of a muffin tin.

2. Break or crush the graham crackers into coarse pieces and set aside.

3. Place the chocolate and coconut oil into a medium-size, microwave-safe bowl.

4. Microwave in 30-second increments, stopping to stir each time, until the chocolate is completely melted.

5. Spoon about half of the choc-olate mixture into the bottoms of the muffin tin liners.

6. Place a couple of pieces of the crushed graham crackers and one marshmallow into each muffin tin on top of the choco-late layer.

7. Spoon the remainder of the chocolate over top of the marsh-mallows and graham

crackers, covering them com-pletely, then sprinkle the tops with more graham cracker pieces.

8. Place the muffin tin in the re-frigerator for at least 45 minutes to allow the candies to harden.

9. Pop the chocolates out of their molds and enjoy, or store in an airtight container in the refrigerator for up to 1 week.

Quinoa Crunch Berry Cups

 

Equipment

12 silicone muffin tin liners (or you can use paper liners, but the cups pop out of the silicone ones much easier)

Medium microwave-safe bowl

Small saute pan

 

Ingredients

1 cup raw, uncooked quinoa

3 10-ounce bags of allergen-free chocolate chips (I used and would recommend Guittard 72% baking chips from Mon Aimee Chocolat in the Strip District)

2 tbsp coconut oil

Approximately 1 cup raspberry preserves

 

For garnish

½ cup shredded coconut

1 cup freeze-dried strawberries or raspberries

 

Instructions

1.     Place the silicone muffin tin liners into the slots of a muffin tin.

2.     Place the raw quinoa into a small saute pan over medium heat.

3.     Toast the quinoa, stirring often, until slightly brown and fragrant. The quinoa will make popping sounds as it cooks.

4.     Place the chocolate and coconut oil into a medium-sized, microwave-safe bowl.

5.     Microwave in 30 second increments, stopping to stir each time, until the chocolate is completely melted.

6.     Stir in the toasted quinoa until it’s distributed evenly throughout the chocolate.

7.     Spoon about half of the chocolate mixture into the bottoms of the muffin tin liners.

8.     Spoon a heaping tablespoon of raspberry preserves into each muffin tin in the center of the melted chocolate.

9.     Spoon the remainder of the chocolate over top of the preserves, covering them completely, then sprinkle the tops with shredded coconut and freeze dried strawberries.

10.  Place the muffin tin in the refrigerator for at least 45 minutes to allow the candies to harden.

11.  Pop the chocolates out of their molds and enjoy, or store in an airtight container in the refrigerator for up to one week.

 

Story and styling by Keith Recker/ Photography by Dave Bryce / Recipe by Liz Fetchin at Octofree