Holiday Treats with a Twist
Tis’ the season for gifts and treats, and who doesn’t love something slightly sweet and with a crunch!?!
This is almost too simple to even call a recipe, but a buttery crunch + dark chocolate + sea salt is a damn good combo, that’s why we want to share it anyway.
Like with our special holiday Pumpkin Pie blog, we want to offer you an alternative to the usual sweet snacks on the holiday table.
This recipe is simple and will fill the room with a little extra joy once you take your first bite. These also make a superb travel snack when you’re headed to the in-laws. With adaptogens like Maca Powder and Ashwagandha your hormones will thank you for this magnesium rich raw cocoa delight. Here’s How it’s Done:
Holiday Treats with a Twist
What you will need:
- 2 chocolate bars (we used the Crunchy Caramel and the Signature Dark)
- ½ tsp Ashwagandha Power
- 1 Tbsp Maca Powder
- 2 Tbsp Cold Pressed Coconut Oil
- ¼ cup shredded coconut for topping
- 1-2 Tbsp Coarse Sea Salt for topping
- Parchment paper
- 1 large bag of gluten & grain-free pretzels (See products below for the exact ones we used)
Directions:
- In a medium sized pot add your coconut oil and set on medium-low heat. (You can also do this with a double boiler, but this method seems to work well)
- Break up your chocolate bars and add them to already heated pot
- Once the chocolate is completely melted, add the spices and the adaptogens (with the heat turned off)
- Stir generously until the chocolate is nice and smooth
- Add the pretzels in one handful at a time
- Using tongs scoop them out (shaking off any excess chocolate and place them onto the parchment paper
- Next sprinkle any toppings you like (we did coarse sea salt and coconut flakes)
- Transfer into the freezer for about an hour
Happy Holidays ! !
Special Ingredients that we used:
Ashwagandha Powder from Banyan Botanicals