Candies: A Guilt-Free Holiday Indulgence
Ingredients
For the candy base:
1 cup (175g) dates, pitted and soaked in cold water for 15 minutes
1/2 cup (60g) sweetener-based cookies, ground into crumbs
3 tablespoons (15g) cocoa powder
1 pinch of salt
7 fluid ounces (200ml) milk (dairy or plant-based)
2 tablespoons (30ml) vegetable oil
1/2 cup (70g) hazelnuts, chopped
For the chocolate coating:
2.1 ounces (60g) dark chocolate (sugar-free)
4 ounces (115g) white chocolate (sugar-free)
2 tablespoons (30ml) vegetable oil, divided
Step-by-Step Instructions
1. Preparing the Candy Base
I begin by draining the soaked dates and removing any remaining pits. Then, I chop them into small pieces to ensure they’ll blend smoothly. In a large mixing bowl, I combine the chopped dates with the ground cookies, cocoa powder, and salt. I add the milk and vegetable oil, then use an immersion blender to create a smooth, homogeneous mixture. If you don’t have an immersion blender, a food processor works well too.
Once the mixture is smooth, I cover the bowl with plastic wrap and refrigerate it for 30 minutes. This chilling step is crucial as it helps the mixture firm up, making it easier to shape into candies later.
2. Shaping the Candies
After the mixture has chilled, I prepare a clean work surface and lightly oil my hands to prevent sticking. I take small portions of the mixture and roll them into balls about 1 inch (2.5 cm) in diameter. As I shape each ball, I press a whole hazelnut into the center, then reshape the candy around it. This creates a delightful surprise in the middle of each treat.
I place the shaped candies on a parchment-lined baking sheet and return them to the refrigerator for another 40 minutes. This additional chilling time ensures the candies hold their shape when dipped in chocolate.
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3. Preparing the Chocolate Coating
While the candies are chilling, I prepare the chocolate coating. I set up a double boiler by placing a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. I melt the dark chocolate and white chocolate in separate bowls, stirring occasionally until smooth.
Once melted, I remove each bowl from heat and stir in 1 tablespoon of vegetable oil into each. This helps create a smoother, more fluid consistency for dipping. I also finely chop some additional hazelnuts to sprinkle over the chocolate-coated candies.
4. Dipping and Decorating
Now comes the fun part! I remove the chilled candies from the refrigerator and, working quickly, dip each one into either the dark or white chocolate. I use a fork to lift the candy out of the chocolate, gently tapping it on the side of the bowl to remove excess coating. Before the chocolate sets, I sprinkle each candy with some chopped hazelnuts.
I return the chocolate-coated candies to the parchment-lined baking sheet and refrigerate them one last time for about 30 minutes, or until the chocolate has fully set.
5. Serving and Storing
Once the chocolate has hardened, my No-Sugar, No-Bake Christmas Candies are ready to be enjoyed! I like to serve them chilled for the best texture and flavor. If there are any leftovers (which is rare in my household!), I store them in an airtight container in the refrigerator, where they’ll keep well for up to a week.
Nutrition Information
This recipe yields approximately 24 candies. Per candy:
Calories: 85
Total Fat: 6g
Saturated Fat: 2g
Cholesterol: 1mg
Sodium: 15mg
Total Carbohydrates: 8g
Dietary Fiber: 1g
Sugars: 5g (naturally occurring from dates)
Protein: 2g
Please note that these values are approximate and may vary based on specific ingredients used.
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