Honey Chocolate Candy
Looking for a snack that’s sweet and delicious, but won’t throw your brain into a tizzy? Try this easy recipe created by Martha Lindsay, our exceptional nutritionist, for Honey Chocolate, which substitutes the processed sugars and butters for natural ingredients. Martha works with several clients here at the practice, developing customized nutrition programs based on their needs. Many people with brain injuries, post concussion disorder, or brain disorders of any kind don’t realize that your diet makes a huge difference in your mental functioning! If interested in receiving a customized program, feel free to give us a call at 800-500-9971.
- 1/4 cup butter or ghee
- 1/4 cup coconut oil
- 1/4 cup raw nut butter
- 2-3 tbsp raw honey
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- Place ghee, coconut oil, nut butter and honey in small but DEEP saucepan and heat on low while whisking constantly. Whisk until smooth, thickened and well-combined. DO NOT LET BUBBLE.
- Remove from heat and add cocoa powder and vanilla and whisk until smooth. Adjust sweetness to taste with honey. Pour in silicone candy mold or line a pan with waxed paper. Chill in refrigerator or freezer for 2-4 hours then remove from the silicone mold and store in fridge or freezer. Molded candies will soften at room temperature and lose their shape.