Gluten Free Nut Free Chocolate Globs Recipe
Valentine’s Day is just a couple days away and I have been sitting here trying to imagine what Valentine’s Day would be like without chocolate. I can’t. I just really can’t imagine it! But you may not want to give the loves of your life chocolates filled with refined sugar, high fructose corn syrup, gluten, or any of the other stuff found in purchased chocolates from the store – no matter how pretty the box is that they come in. Why not make your own chocolates for your loved ones this year – healthy, delicious chocolates, like this gluten free nut free chocolate globs recipe?
Ok, maybe the title of the recipe is not all that romantic, I will give you that. But boy, oh boy do these babies taste great! They are creamy, chocolatey, crunchy, melt-your-mouth globs of wonderfulness. They also happen to be gluten free, dairy free, refined sugar free, nut free, and they are super easy to make.
They are made with crunchy Sunbutter for that peanutty taste that goes so nicely with chocolate (without the peanuts!), coconut oil which gives them this luxurious mouth feel (and is good for you!), and packed with seeds, dried fruit, coconut, and crispy quinoa.
My photos show these as homey little treats which I like, but you can certainly gussy them up for Valentine’s Day – just make them in red or pink cupcake liners, put them in a pretty box – and voila! You have a homemade treat for your loves that comes straight from the heart.
- ¾ cup coconut oil
- 3 tablespoons honey (more if you like it sweeter)
- ½ cup Crunchy Sunbutter
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon kosher or fine sea salt
- 1 cup puffed quinoa cereal or puffed rice cereal
- ½ cup toasted coconut flakes
- ½ cup roasted and salted pumpkin seeds
- ½ cup dried cherries chopped
Line 18 standard muffin tins with paper cupcake liners.
In a medium saucepan, melt the coconut oil over low heat until warm. Add the honey, Sunbutter, cocoa powder, and salt. Stir until fully combined. Add the cereal, coconut flakes, pumpkin seeds, and dried cherries. Stir well. Spoon into the cupcake liners. Refrigerate for at least 2 hours or until firm.
You can make these up to a week ahead. Keep them stored in the refrigerator, covered with plastic wrap.
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