Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"

“Love Ya Back” Candy

Coconut Cream Date Nut Candy Recipe

When you feel in need of a little extra love, you can treat yourself to this candy without feeling any guilt.
This candy will treat you right by providing lots of sweetness, creaminess and nuttiness. But even better it will make you feel satisfied on a small amount.

Keep them handy. They will keep well refrigerated or frozen.

"Love Ya Back" Candy
 
Author:
Yield: 28 candies
 
Ingredients
  • 16 oz package of date rolls with almonds (or make your own with just almonds and dates blended together in a food processor)
  • 1 cup of dark chocolate chips or bar (60%+ cocao)
  • 28 Pecans or nuts and seeds of choice
  • 1 cup Coconut Creamy Filling (see recipe)
Ingredients for Coconut Creamy Filling (optional)
  • ¼ cup coconut butter (liquefied-see notes)
  • ⅔ cup coconut cream (see notes)
  • 2-4 tsp raw white honey-anymore than that will make it runny.
  • 5 drops liquid stevia depending on taste preference
Instructions
Coconut Creamy Filling
  1. Liquefy the coconut butter first. If you don't, the ingredients will be too thick to mix well together.Place the jar of coconut butter in a pot of very hot water for 5 to 10 minutes. Once it has softened, stir it well.
  2. Use a small bullet type blender and add the coconut butter, coconut cream, and raw white honey. Blend until smooth.
  3. Add liquid stevia to taste (use as little as you can).
  4. The mixture will be quite runny at this point. To thicken it up, keep the mixture in the bullet blender or transfer to another container and place it in the freezer for 15 minutes and then transfer to the refrigerator for maybe 30 to 45 minutes until it thickens to the right consistency.
  5. If after 45 minutes it hasn't thickened up, add a small amount of coconut butter and blend it in the mixture. The coconut butter will thicken it up while honey and coconut cream will thin it - just so you know.
Method For Assembling the Candy
  1. While the Coconut Creamy Filling mixture is in the refrigerator thickening up, get the chocolate chips starting to melt by either using a double boiler over low heat or using a special chocolate melting pot.
  2. Line a cookie sheet with parchment paper.
  3. Take the date logs and cut them in half. Set the cut side down and press with the bottom of a glass or palm of your hand to flatten in a coin shape. It might stick to your cutting board or glass, just use a paring knife to remove it. Then place on the lined cookie sheet.
  4. When the chocolate is melted, spoon the chocolate onto the date layer. Add a pecan or other nuts or seeds of choice.
  5. When the Coconut Creamy Filling mixture is the right thickness, scoop some into a frosting bag with desired tip. If you don't have a frosting bag, you can fill a baggie with cream, zip it shut and snip off part of the corner to squeeze the cream out of the bag.
  6. Place a dollop of filling on top of the candy.
  7. Drizzle chocolate over the top with a spoon or for better results fill a baggie and snip off a corner and drizzle the chocolate on or use a frosting bag.
  8. Next place them in the refrigerator until ready to serve.

How to melt coconut butter

Melting the coconut butter

Healthy Date Candy Recipe

Cutting the date logs purchased from the store and pressing them with a cup to flatten

how to make healthy date candy

Topping the candies before chilling

 Variations

Date Candy recipe
You don’t have to put the dollop of Coconut Creamy Filling on but it sure makes it extra fancy and adds so much yumminess to it!

Cream Filled Strawberries Recipe

I also use this Coconut Creamy Filling in my recipe for Cream Filled Chocolate Dipped Strawberries.

Notes

Chocolate melts at around 97 degrees (about body temperature) but Coconut butter and Coconut cream will get soft at even lower temperatures at about 76 degrees, so keep them cool!

 

healthy vanilla coconut frosting recipe

The creme filling in this recipe was used as frosting for these cupcakes and I sprinkled the tops with black sesame seeds. The chocolate cup cakes were make with Simone Shifnadel’s “No Joke Dark Chocolate Cake recipe found at Zenbelley. It is Gluten-free, Paleo and we love it.

 

First 5 Photos and last one is by: Karly Blair
Strawberry Dipped Chocolates Photo by: Sam of Photographicsam

 

Cream Filled Chocolate Strawberries

Cream Filled Strawberries Recipe

The only thing better than chocolate dipped strawberries is whipped coconut cream filled ones. This non-dairy cream filling provides a healthy dose of yum to a variety of desserts.
This recipe only has a few ingredients and if they are not common staples in your kitchen yet, they are likely to become so before too long (at least if you’re trying to replace refined ingredients for real food treats like these.

How to melt coconut butter

Liquefy the coconut butter first. If you don’t, the ingredients will be too thick to mix well together.
Place the jar of coconut butter in a pot of very hot water for 5 to 10 minutes. Once it has softened, stir it together well. It should be the consistency you see here.

How to core strawberries

I used a melon ball tool to core the strawberries to make room for extra filling.

Cream Filled Chocolate Strawberries
 
Author:
Yield: 8-12 Cream Filled Strawberries
 
Ingredients
  • 1 quart strawberries, organic- strawberries are on the dirty dozen list for pesticides
  • 2 cups dark chocolate chips or bar (60%+ cocao) or for a raw version use chocolate crackle recipe.
Coconut Creamy Filling or Frosting Recipe:
  • ¼ cup coconut butter (liquefied-see notes) Make your own or purchase
  • ⅔ cup coconut cream (see notes)
  • 2-4 tsp raw white honey-anymore than that will make it runny. Vegans use maple syrup
  • 5 drops liquid stevia depending on taste preference
Instructions
  1. Use a small bullet type blender and add the coconut butter, coconut cream, and raw white honey or maple syrup. Blend until smooth.
  2. Add liquid stevia to taste (use as little as you can).
  3. The mixture will be quite runny at this point. To thicken it up, keep the mixture in the bullet blender or transfer to another container and place it in the freezer for 15 minutes and then transfer to the refrigerator for maybe 30 to 45 minutes until it thickens to the right consistency.
  4. If after 45 minutes it has not thickened up, add a small amount of coconut butter and blend it in the mixture. The coconut butter will thicken it up while honey and coconut cream will thin it- just so you know.
  5. While the mixture is in the refrigerator thickening up, get the chocolate chips starting to melt by either using a double boiler over low heat or using a special chocolate melting pot.
  6. Wash strawberries and cut off the leaves with a straight cut. Core the center of each strawberry with the small end of a melon baller or use a paring knife. This part is not essential. I made these once without coring them and the cream filling successfully stuck to it so you decide.
  7. Photo of strawberries & melon baller
  8. Make sure the strawberries are dry by patting with a towel.
  9. Place strawberries on a cookie sheet and place in the freezer for 30 minutes. Chilling them first makes this work so much better. Don't freeze them, just chill them. If you're thinking plenty ahead of time you can chill them in the refrigerator.
  10. When the cream mixture is the right thickness, Scoop some into a frosting bag with desired tip. If you don't have a frosting bag, you can fill a baggie with cream, zip it shut and snip off part of the corner to squeeze the cream out of the bag.
  11. Take the strawberries out of the freezer and begin to fill the cavity of the strawberries with the cream filling.
  12. Set the cream filled strawberries on their sides on the cookie sheet.
  13. Drizzle chocolate over the strawberries with a spoon or for better results fill a baggie and snip off a corner and drizzle the chocolate on or use a frosting bag.
  14. Next place in the refrigerator until ready to serve.

Notes

It’s important to understand the difference between coconut butter and coconut cream. See the article “Making sense of coconut products” so you don’t get confused about conflicting names such as coconut cream concentrate and creamed coconut.

See how to easily make Coconut butter here. It is usually solid and needs to become a liquid for this recipe.
Purchase coconut cream in a tetra pak at an Asian supermarket.

Or use the coconut cream found in a can of coconut milk.

Purchase a can of coconut milk (you may need two cans for this recipe, each can has a different amount of cream) and place in the fridge for at least 4 hours to separate.

Open the can and carefully scoop out just the top cream layer, leaving the liquid portion. Be sure to use the remaining liquid for soups or smoothies.

Due to the melting nature of the coconut oil in the butter and cream, be aware of the temperature when working with and serving this special dessert. Be sure to keep them cool or even cold. You don’t want the chocolate to melt either.

Coconut Cream Date Candy Filling

This recipe for Coconut Creamy Filling is also a great addition to my “Love Ya Back” Candy recipe.

Top Photo by: Sam of Photographicsam
Next Three Photos by: Karly Blair

Sweetypie Meatloaf

Valentine Shaped Meatloaf Recipe

This one is a wowzer. Not only does it surprise people with the novelty of it but it taste great too. OK, it may take a little extra effort to put it all together but aren’t your loved ones worth it? At least once a year for Valentines Day?
I hope you enjoy this as much as my family does.

Valentine Meatloaf with Pink Mashed Potatoes Recipe

Here it is ready for the final touch of gravy to be drizzled on top.
White Gravy for Valentine MeatloafSee recipe for the Creamy White Gravy.
Sweetie Pie Meatloaf PanLook for a heart shaped pan as deep as this one for best looking results and feel the Love.

This recipe calls for cooked quinoa or brown rice. Before starting, see recipe for cooked quinoa if needed and also the recipe for the Creamy White Sauce.

For everyday use, nothing fancy, I like to use a muffin pan. When you bake them in muffin pans or any other relatively small size, like this heart shaped pan, they will only take 20-25 minutes to bake rather than 1 hour in a loaf pan.

Sweetypie Meatloaf
 
Author:
Yield: 12- 3"x4" hearts
 
Ingredients
  • 2 green onions, diced
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1 Tbsp Tamari Sauce or Worcestershire sauce
  • ¼ cup ketchup
  • 1 teaspoon Himalayan sea salt
  • ½ teaspoon fresh ground black pepper
  • 1 pound ground beef, grass-fed, 15% fat or less)
  • 1 cup quinoa or brown rice, cooked or ½ cup almond meal/flour (for Paleo)
Instructions
Cook the quinoa or brown rice if using. Try to plan this meal when you have left-overs to use for this.
Prepare the white sauce gravy. See recipe on this site.
Prepare the mashed potatoes while the meatloaf hearts are cooking. See recipe on this site on how to make them pink.
For the Meatloaf:
  1. Combine the diced green onions, minced garlic, eggs, ketchup, tamari sauce, and salt & pepper in a bowl. Mix together well with a fork.
  2. Then add in the ground beef and pre-cooked quinoa and mix together. You may want to use your hands to mix it well.
  3. Grease the heart shaped pans with coconut oil. Press the meat mixture into the molds.
  4. Bake at 350° for about 20-25 minutes depending on how big and thick your hearts are. Use a meat thermometer to verify that it is at least 145° in the center.
  5. While they are baking make the pink mashed potatoes.
  6. When the meatloaves are done, carefully place them on a cookie sheet.
  7. With a knife, frost the tops of the meatloaf with mashed potatoes. Just like frosting a cake.
  8. Put the white gravy in a squeeze bottle and drizzle over the hearts once plated and ready to serve.
  9. Do it all with love and gratitude in your heart.

Photos by: Karly Blair

Grain-Free Paleo Blueberry Banana Muffins

Grain Free Paleo Blueberry Banana Muffins

Grain-Free Paleo Blueberry Banana Muffins
 
Author:
Yield: 12 regular muffins
 
Ingredients
  • 1 banana
  • 3 eggs
  • ½ cup maple syrup
  • 1 cup almond butter
  • 1 cup almond flour
  • ⅓ cup arrowroot powder
  • ⅓ cup coconut oil, melted
  • ¼ tsp sea salt
  • 1 tsp baking soda
  • 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350 degrees.
  2. Puree banana in a small bullet type blender.
  3. Add banana puree to a medium/large mixing bowl.
  4. Add the rest of the ingredients except the blueberries.
  5. Blend together well with beaters on medium/high speed.
  6. Hand stir in the blueberries.
  7. Spoon mixture into silicone muffin cups or paper muffin cups or grease a muffin pan with coconut oil or spectrum shortening and spoon mixture in. Fill ¾ the way up.
  8. Bake medium muffins at 350 for 18-20 minutes.
  9. Bake mini muffins at 350 for 10-12 minutes.

 

wReese’s Peanut Butter Bars

Wholetarian Reese's Peanut Butter Cups

These taste so much like the real thing it is ridiculous! The amount of honey in this recipe makes it very sweet but this is perfectly off-set by the dark chocolate.
If however you no longer tolerate such sweet treats, first of all congratulates! And then of course, you could easily put in less honey and adjust the flours for thickness.
If you have the time and desire you can get candy molds to make these into look-a-like peanut butter cups.

 

wReese's Peanut Butter Bars
 
Author:
 
Ingredients
  • 2 cups (16 oz jar) peanut butter or Sunbutter-sunflower seed spread for those with nut allergies
  • 1 cup raw Canadian white honey, (It is thick & creamy and tastes closest to sugar and is the best thickness. (Vegans can use coconut nectar or try dates or raisins, soaked, drained and pureed)
  • 1-2 Tbsp coconut butter, liquefied (optional but is amazing)
  • 1 Tbsp coconut flour or 2 Tbsp oat flour (slightly more if your sweetener of choice is more liquid)
  • 1½ -2 cups dark chocolate chips
Instructions
  1. In a large mixing bowl, add the peanut butter and white honey.
  2. Liquefy the coconut butter by putting the coconut butter in a small jar and place in hot water and then stir.
  3. Add the coconut butter to the mixture and with a spoon, stir together well.
  4. Next add in coconut flour or oat flour a little at a time as needed so that it is thick enough to roll into a soft ball. (Note that coconut flour is much more absorbent than oat flour)
  5. Set the peanut butter filling aside while you melt the chocolate.
  6. Place the chocolate in a double boiler over medium heat and melt the chocolate and stir until smooth.
  7. Place parchment paper into a 9”x13” pan with the parchment paper sticking out enough to grab and lift the slab of candy out later.
  8. Spread half of the chocolate on top of the parchment paper and spread evenly..
  9. Place the pan in the refrigerator for 15-20 min or until its hard enough to spread the peanut butter filling over it.
  10. Once you layer the filling on top, spread the rest of the melted chocolate on top.
  11. Place the pan once again in the refrigerator to harden.
  12. When its firm and ready, Grab the parchment paper and remove the three layer slab of candy from the pan and on to a cutting board.
  13. Cut the candy into desired size and serve. Store refrigerated in an air tight container or wrap individually. They can also be frozen.
Notes
These taste so much like the real thing it is ridiculous! The amount of honey in this recipe makes it very sweet but this is perfectly off-set by the dark chocolate.
If however you no longer tolerate such sweet treats, first of all congratulates! And then of course, you could easily put in less honey and adjust the flours for thickness.
If you have the time and desire you can get candy molds to make these into look-a-like peanut butter cups.

The best healthy Resese's peanut butter cups candy recipe

Photos by Karly Blair