Wholetarian Holiday Candy
  • 2 cups (16 oz jar) peanut butter, almond butter or nut butter of choice (Sunbutter sunflower seed spread works beautifully for those with nut allergies)
  • 1 cup raw honey, white thick & creamy is Karly's favorite. Discover your favorite honey as it will make all the difference to you (vegans can use dates or raisins, soaked, drained and pureed).
  • ¼ cup pecans, finely chopped (eliminate if you have nut allergies or use dried coconut).
  • ⅛ cup 60% + dark chocolate chips, chopped into small pieces if chips are large or from a dark chocolate bar (optional). (Raw's use raw chocolate chips or cacao nibs)
  • 2 Tbsp of carob or cacao powder (optional) (kids prefer the chocolate chips instead).
  1. In a mixing bowl, mix everything together except the chopped nuts and or chocolate chips. Stir together with a sturdy spoon.
  2. Adjust amounts for taste and consistency (see how below) to shape into balls or silicone molds.
  3. If using silicone molds:
  4. Fill molds and place in the freezer to harden. Then pop out of molds.
If using dates and/or raisins as the sweetener:
In a small bowl, cover the dates with pure water and soak for at least 30 minutes. Drain off the liquid and save it. Put the dates into the food processor or high powered blender and puree. Add a tiny amount of the poured off liquid only if needed to blend into a paste.
For Consistency:
If your honey is too runny it will not shape into balls well. You can thicken it up by adding a little nut flour. Use packaged almond flour or coconut flour a little at a time to get it just right or simply blend some nuts or dried coconut in a small blender until it is a flour.
Recipe by Wholetarian Society at http://wholetarian.com/wholetarian-holiday-candy