I am in full-on holiday mode! Today, I whipped up these treats that have a crisp chocolate exterior and a soft, minty inside. In case you didn't notice from other posts, I can be a bit disorganized when I am in a cooking frenzy! I might possibly be the messiest cook ever ;)
Anyway...What's so great about these candies is that they use just a few ingredients so that even if you don't have any special dietary needs in your home, you can easily make these for all of your guests to safely enjoy without a large financial investment. They also would make a great homemade gift.
(Note: To crush the candy canes, I just smashed them up with my rolling pin. It took about 4-5 standard size candy canes to get the 5 tablespoons.)
Makes 18 candies
1/4 cup rice milk or coconut milk beverage
2 1/2 cups allergy-free, gluten-free chocolate chips
5 tablespoons crushed allergy-free, gluten-free candy canes
Fill a mini muffin pan with mini muffin papers.
In a small saucepan, heat rice milk until it is just about to boil. Turn off heat.
Stir 1 cup chocolate chips into rice milk, continue stirring until chocolate is completely melted.
Stir crushed candy canes into melted chocolate. Set aside.
In another small saucepan, heat remaining chocolate chips , stirring constantly until about half-way melted.
Remove from heat, and continue to stir until completely melted.
Spoon a small amount (about 1/2 teaspoon) of the melted chocolate into a muffin paper.
Top with approximately 1 teaspoon of peppermint chocolate.
Cover the peppermint chocolate with another 1/2 teaspoon of melted chocolate.
Continue with remaining papers, one at a time.
Cover muffin pan with waxed paper, and refrigerate for at least one hour.
My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.