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Edible Gifts

Chocolate Bark Dark Chocolate Almond Granola Date Peanut Bar Marinated Olives

Chocolate Bark

Serving size 2" Pieces 60 cal Protein: 1 g Carbs: 7 g Fat: 4 g

Ingredients

  • 6 oz White, Milk or Dark Chocolate
  • 1 Tsp Vegetable Oil
  • Pinch Sea Salt
  • Matcha Powder FLAVORINGS (OPTIONAL):
  • Beet Root Powder FLAVORINGS (OPTIONAL):
  • Dragon Fruit Powder FLAVORINGS (OPTIONAL):
  • Dried Fruit TOPPING
  • Candied Ginger TOPPING
  • Toasted Nuts TOPPING
  • Candies TOPPING
  • Sprinkles TOPPING
  • Coarse Sea Salt TOPPING

Directions

  1. Parchment line a 12”-15” platter. Set Aside.
  2. Melt Chocolate and Oil in a double boiler over low heat. Mix in flavoring, if desired.
  3. Spread in thin layer over parchment paper. Add any combination of fruit and nuts. Put in fridge for at least one hour to set; longer if the chocolate is thick.
  4. When ready to eat, break into pieces and enjoy.

Dark Chocolate Almond Granola

Serving size ¼ C 177 cal Protein: 5 g Carbs: 18 g Fat: 10 g

Ingredients

  • 4 C Oats , whole grain
  • 1 C Almonds , sliced
  • 1 C Unsweetened Coconut
  • ¼ C Cocoa Powder
  • 1 Tsp Sea Salt
  • ½ C Coconut Water
  • ¼ C Maple Syrup
  • 1 Tbsp Molasses
  • 1 Tbsp Vanilla Extract

Directions

  1. Combine ingredients.

Date Peanut Bar

Serving size 1 Ball 67 cal Protein: 2 g Carbs: 9 g Fat: 3 g

Ingredients

  • 1 C Dates
  • 1 C Hot Water
  • 1 Tbsp Molasses
  • 1 Tsp Vanilla Extract
  • 1 C Peanuts

Directions

  1. Place dates in a bowl and pour hot water over the top. Set aside for 10 minutes.
  2. Place peanuts in food processor and pulse until finely chopped, but not pureed. Set Aside.
  3. Drain water and place dates in the food processor with molasses and vanilla. Pulse until smooth. Remove to a mixing bowl and set aside.

Marinated Olives

Serving size ¼ C 69 cal Protein: 0 g Carbs: 2 g Fat: 7 g

Ingredients

  • ¼ C Olive Oil
  • 2 Tbsp Vinegar
  • 5 Bay Leaves
  • 2 Cloves Garlic , sliced
  • 1 Lemon Rind
  • 1 Tbsp Thyme
  • 1 Tsp Rosemary
  • 1 Tsp Fennel Seeds
  • 2 C Olives

Directions

  1. Combine all ingredients in saucepan over low. Heat until just warm.
  2. Place olives in a jar and pour oil over the top. Shake the jar to coat the olives. Refrigerate up to 2 weeks, shaking the jar occasionally to redistribute the flavors.
  3. Eat the olives or add to any dish. Then use the infused oil to make the most amazing salad dressing.
Sandy
  • Hurdle 12: Holidays & Parties
  • Hurdle 9: Prepared Foods
  • Hurdle : Sweets and Sweeteners
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