Valentine’s Day Candy Treats

FUDGE (this is Tammy’s favorite fudge recipes)

16 oz chocolate (We like the organic dark chocolate in the bulk bin at Central Market – it has less sugar.  Be sure to check the ingredients in your chocolate!)
1 cup canned coconut milk (Canned coconut milk is very thick and works better than cartons of coconut milk in this recipes.  Or, if you have access to raw cream, you could use that.  We like to order it from Green PolkaDot Box, because they have the BEST prices!  And shopping online is SO convenient and saves gas and time.)
2 T honey (We use <1 T, and add about 10 drops of Stevita Stevia.  You could just use stevia, and omit the honey.)
1 tsp flavoring (We use homemade vanilla.  Vanilla makes the fudge taste sweeter.   If you use other flavorings, be sure to read the ingredients and choose one without excito-toxins in it.  “Flavoring” is usually an excitotoxin.)
1 cup raw nuts – your choice – pecans, walnuts, almonds, hazelnuts…. beware:  cashews and pistachios are higher in starch
Melt chocolate and coconut milk together over very low heat (it’s not necessary to use a double boiler, but you DO have to use low heat and stir often).  Stir often, because the chocolate will retain it’s shape until it is stirred, so it could burn before you notice.  Remove from heat.  Stir in sweetener, flavoring, and nuts.  Transfer to a pan (approximately 8×8, depending on how thick or thin you want it).  Refrigerate till firm.  These will get soft at room temperature, so it’s best to store them in the frig.

Adapted from a recipes by
1/4 cup dark chocolate (chips or any kind of plain dark chocolate bar; organic is better; get one with as little sugar as possible; I prefer the organic chocolate chips in the bulk bins at Central Market)
1/4 cup sunflower seeds or pumpkin seeds (I soak mine overnight in whey water from then dehydrate them in the oven with the oven light on)
1/4 cup chopped pecans or walnuts
2 TBS almond butter (I get mine from )
1 banana, mashed
1 TBS cacao chips* (this is optional… it doesn’t add flavor, but a nice crunch; I get these from GPDB, too)
1 TBS canned coconut milk
1 tsp vanilla extract
1/4 tsp sea salt (this creates the salty sweet combo – yum)
1 TBS coconut palm sugar or honey (I tried both and like brown sugar the best)
BUT – if you’re on the Cellular Healing Diet, you need to use stevia instead of sugar or honey. The banana is very sweet, so you won’t need much.
How it’s done:
1. In a small bowl, combine the seeds, pecans, and cacao chips.
2. In a small saucepan, combine all other ingredients (EXCEPT banana) and stir together over low heat just until melted, being careful not to burn the chocolate (if you smell it, it’s probably burnt). Stir continuously until melted and combined. If you don’t stir, the chocolate will never look melted, it will just burn. This mixture will be thick.
3. Remove from heat and add banana, mashing and stirring until the mixture is shiny and the lumps are gone.
4. Pour over seed mixture and stir together to create a “dough”.
5. Spoon 8-10 cookies onto parchment paper and place in the freezer for 45 minutes or until firm.
6. I sprinkled shredded coconut over some of mine for a festive look.
NOTE: Keep frozen until just before serving. They melt pretty quickly. I leave mine out for 2-3 minutes before eating and they’re perfect!

by Heather Hosilyk on Thursday, November 10, 2011 at 3:03pm

1 cup peanut butter (creamy or crunchy)
1/2 cup honey
1/2 teaspoon vanilla extract
3 cups Brown Rice Cereal
In a saucepan, melt and stir the peanut butter and honey together. Remove from heat and add vanilla. Stir in Crispy Rice Cereal. Spread in a 9×9 inch pan and allow to cool.
For fun, you could add 1/4 cup of dark chocolate chips as you’re stirring in the cereal.
I love that this recipes is gluten free, easy, fast, healthier and crunchy! This is such a simple snack to throw together and take to parties.

The quantities here will make about 4-6 servings, so adjust appropriately if you don’t want leftovers. To make this healthy chocolate dessert, first mix together in a bowl:
• 1 cup of plain Greek yogurt (choose either the 2% or the full fat — remember, don’t be afraid of fats, as they help balance hormones and provide satiety which lowers appetite overall… Greek yogurt is MUCH higher in protein than normal style yogurt, and also tastes creamier!)
• 1 cup of ricotta cheese (I passed on the fat-free and chose the part skim… I also was able to find ricotta from grass-fed cows at Whole Foods)
• 1 scoop of chocolate protein — I like to use grass-fed raw cold processed
• 2 Tbsp cocoa powder
• 3 Tbsp raw cocao nibs — these pieces of 100% pure cocao add tremendous nutrition to the recipes and also a great crunchy chocolate taste (nibs are harder to find than cocoa powder, but can be found at most health food stores or specialty food stores)
• 1/4 cup chopped pecans
• 1/4 cup almond slivers
• 2 Tbsp each of chia seeds and hemp seeds (optional, but adds TONS of nutrition and a nice nutty taste)
• 1 teaspoon vanilla extract
• a couple packets of natural stevia to sweeten
After mixing all of these ingredients thoroughly in a bowl, top off your individual servings with any kind of berries (raspberries and/or strawberries go excellent with this recipes!)
You now have a great much healthier alternative to chocolate desserts… one that is high in protein, fiber, and tons of vitamins, minerals, and antioxidants… but is also incredibly delicious!

This recipes is simple and easy to modify. Once you have made it, you won’t believe how easy it is to make your own raw chocolates and fudge! What’s more, the healthiest chocolate ever! The crowds will go wild!!
½ Cup Sunfood Cacao Powder (raw cocoa powder)
¼ Cup Raw Honey
¾ Cup Coconut Oil
Dash of Sea Salt
1. Melt Coconut Oil in a double boiler over low heat.
2. Once the Coconut Oil is completely melted, stir in Sunfood Cacao Powder, Raw Honey, and Sea Salt.
3. Mix thoroughly with a whisk until combined.
4. Pour the mixture onto wax paper, or spoon into ice cube trays or chocolate molds and place in the freezer for at least 30 minutes to set. Remove fudge from trays and enjoy!
– For a richer flavor, add 1 Tablespoon Sunfood Maca Powder in step 2.
– For a sweet touch, after pouring the chocolate into molds or onto wax paper, sprinkle with Sunfood Goldenberries or Sunfood Goji Berries.
– For added crunch, after pouring the chocolate into molds or onto wax paper, sprinkle with Sunfood Cacao Nibs.
– Tammy’s note: when using coconut oil, this “fudge” has to be kept in the frig. Otherwise, it will get VERY soft, and the honey will separate.


This is my new favorite candy! I’ve made them twice. The 2nd time I actually invested about 5 extra minutes to sproud the sunflower and pumpkin seeds! I put them in a bowl and covered with plenty of water and left them on the counter overnight. The next morning I drained/rinsed them, spread them on my stone in a warm oven an hour or two till they were dry, then used them in this recipes.

You can get many of these ingredients at  (Please DO use that link, which is our affiliate link.)  They have the BEST prices and you can get free shipping and you don’t have to drive to the grocery store and walk up and down the aisles searching for what you want! It saves time, which is priceless!!

Coconut manna is super good. I spread it on “Mary’s” crackers. The only ingredients is usually coconut. It’s kind of like peanut butter, but it’s coconut instead. It does NOT have a very strong coconut taste.

When I finish chilling these (the coconut oil makes them too soft if they aren’t stored chilled), I store them in a jar in the frig.

Cacao Kapows are like a chocolate-coconut hug to the taste buds. These inviting little treats will cause you ask yourself, “How could something so good, be so healthy?” Enjoy!10/28/12 Cacao Kapows 2/3
4-5 Tbsp cacao powder raw
1-2 Tbsp Extra-Virgin Coconut Oil
4 tbsp honey raw organic unpasteurized to taste (I used 2 T honey and about 6 drops Stevita stevia)
4-5 Tbsp Coconut Manna or organic raw tahini, to taste
1/2 tsp kelp powdered (I did not use this – be VERY careful where you get it because oceans are very toxic)
2-3 Tbsp raw pumpkin seeds (optional)
2-3 Tbsp raw sunflower seeds (optional)
Tbsp organic raisins (optional) (I used dried tart cherries)
1 tsp maca powder (optional) (I didn’t use this)
1 tsp Nutiva Organic Hemp Protein 15g (optional) (I skipped this)
A pinch sea salt or Himalayan salts
1. Cut coconut oil into cacao powder with a fork, like butter. Add other dry ingredients.
2. Once completely blended, add honey and the other ingredients until smooth and creamy.
3. Spoon onto a parchment paper covered plate and place in freezer for 15-30 minutes and serve!

Coconut Manna Munchies

These are a perfect after dinner treat and will surely keep your guests asking for more!

  • 1 15 oz. container Coconut Manna
  • 1 Tbs. Cacao Butter
  • 2 Tbs. Cashews Chopped
  • 2 Tbs. Cranberries or Goji Berries
  • 2 Tbs. Cacao Nibs
  • 2 Tbs. Honey Raw
  • 1 Tsp. maca powder
  • 1/2 Tsp. Sea Salt
  1. Gently heat Coconut Manna and cacao butter in pan on stove top until it is a pourable consistency.
  2. Transfer to a glass bowl. Combine remaining ingredients and stir in to heated mixture.
  3. Pour mixture evenly onto a rimmed, lined cookie sheet.
  4. Allow to harden in the refrigerator for 20 minutes.
  5. Remove, cut into small pieces. Voilà! a quick and richly nutritious treat for guests.

most of these ingredients are available at  Green PolkaDot Box
¼ cup coconut butter (Nutiva and Wilderness Family Naturals are both good,)
3 tbsp coconut oil
¼ cup hempseed
½ cup almond flour (I use Honeyville, it is least expensive, I get it from their website when they have a sale:)
2 tbsp honey (or maple syrup), or more to taste (for the Advanced Cellular Healing Diet, use stevia instead)
about 2 tbsp chocolate chips (I get organic ones in the bulk bin at Central Market, get the ones with the least sugar)
Mix all together and roll into 1-inch balls. (that’s not happening in my house . . . . I just spread it in a pan, then sprinkle the cocoa powder, coconut flakes, or nuts on top)
Roll into cocoa powder, coconut flakes, or finely chopped nuts, if desired.
Store in refrigerator when not being served. You may need to warm to room temperature slightly before serving.

6 T cocoa powder
3 T coconut oil
3 T Valencia peanut butter
1 tsp vanilla
4 tsp coconut sugar
1 pinch sea salt
About 15 drops stevita stevia (or more, to taste)
In a medium saucepan, combine cocoa powder, coconut oil, and peanut butter over very low heat. Stir till mixture is liquefied. Remove from heat and stir in other ingredients. Pour mixture into paper mini muffin liners. Transfer to freezer about 15 minutes. Can be stored in the refrigerator.

Valentines Day Candy Treats