Cocoa Almond Butter Spread: Easy “Nutella” You Can Make Without a Food Processor!

Cocoa Almond Butter Spread: Easy "Nutella" You Can Make WITHOUT a Food Processor | OUR NOURISHING ROOTS

Sometimes I just cannot be bothered to bust out my food processor, as much as I love this one, and make hazelnut butter, you know?

So I cheat.  Yep, I admit it!

I cheat and I make this quick, simple, yummy version of “nutella” that satisfies my chocolate craving just as well as the original ever did.  Plus it doesn’t make me want to restrain myself from reading the label and lamenting the fact that they are using vanillin instead of vanilla, among other things.

I mean look, at the ingredient label for it these days: [Read more…]

Homemade Cracker Jacks

homemade cracker jacks

This recipe was a sort of happy accident.  I was figuring out how to make this caramel corn and one of the early attempts yielded way too much caramel coating for the amount of popcorn.  So I added some peanuts, baked it, and then let it cool.  And when I tasted it, I realized: this tastes like cracker jacks!

Unlike my effort to figure out caramel chips (a dismal failure; I’m still working on that one!), this accidental cracker jack recipe is one I’m sure will be a big hit.  My kids love taking a bag to school in their lunch.  I love that the sugar is wholesome.  And I have even made a double batch and brought it to a party with great success!

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Naturally Sweetened Peanut Brittle

coconut sugar peanut brittleSweet and salty, crunchy and crisp.  Old-fashioned peanut brittle is one of my favorite treats to make at home with wholesome, natural sweeteners.  I love the buttery flavor, and deep amber color from the coconut sugar.  Peanuts, or maybe cashews if you prefer, give a salty and rich flavor to the brittle, as well as delectable texture.

If you look up a recipe for peanut brittle these days, the ingredients read something like this: sugar, corn syrup, butter, peanuts, salt.  I do not have much of an issue with them, until refined white sugar and corn syrup are in everything we eat.  If you are out, just eat a piece of “regular” peanut brittle.  But if you are at home, then it is time to take it up a notch with whole sugar.

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Coconut Sugar Caramel Corn

homemade caramel cornEver since I failed miserably at crafting caramel chips a few days ago, I have been rethinking my approach to caramel in general.  If you check the standard cookbooks that most people own, the caramel recipes nearly always call for white sugar, corn syrup, brown sugar, or some combination thereof.

Natural sweeteners can be a bit of a challenge by comparison!  I have had success making caramel with honey, like in my caramel sauce in a homemade macchiato or even these grain-free salted caramel shortbread bars.  While honey worked in those recipes, I hoped to find another whole sugar that would work well for a caramel sauce.

Enter coconut (or palm) sugar!  Coconut sugar combined with melted butter makes this recipe absolutely gorgeous.  The richness from the butter melds beautifully with the satisfying sweetness of the coconut sugar and the crunch of the sea salt into a sweet and savory bowl of popcorn everyone will love!

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How to Make Cinnamon Chips

cinnamon chips chocolate chip only better!

What are cinnamon chips?  Well, they are like chocolate chips only better!  The first time I even knew what cinnamon chips were was during my 3 year stint in Michigan while I worked at a bread store and bakery.  My favorite bread that we made there was a loaf of whole wheat cinnamon bread with oatmeal, dates, and…cinnamon chips!

Most cinnamon chips that you can buy commercially are made with palm oil, white sugar, non-fat dry milk, and an emulsifier like soy lecithin.  Fortunately, my cinnamon chip recipe is only four ingredients, and has a beautiful texture without the aid of any questionable additives.  [Read more…]

Old-Fashioned Almond Roca (Honey-Sweetened)

Alongside my peanut butter cups and fudge recipes, this old-fashioned almond roca stands among the tried and true that I make regularly.  You don’t need to wish there was a Real Food Candy Shoppe near you anymore.  You can just whip up a real food candy yourself, and you will be surprised how simple and delectable they are.

Ever since I had so much fun figuring out semi-sweet and white chocolate chips, I have wanted to do more candy-making endeavors.  Like most of us I remember going into candy shops as a child and seeing all the different colored candy and wrappers. It was like being in Willy Wonka’s magical factory! [Read more…]

Honey-Sweetened White Chocolate (and GAPS White Chocolate Chips!)

A few days ago I shared my recipe for honey-sweetened chocolate chips, and they are fabulous!  I have been testing chocolate chip cookie recipes, both sprouted flour and almond flour versions, and they turn out really well.  But some people who are on GAPS (a starch- and grain-free diet), cannot tolerate cocoa powder.  Enter my white chocolate recipe.

White chocolate is fragrant and delicate, scented with vanilla and sweetened with raw honey.  The floral notes from the honey and vanilla are perfect juxtaposed with the smooth creaminess of the clean, organic cocoa butter. [Read more…]

Simple Honey-Sweetened Chocolate (and GAPS Chocolate Chips!)

homemade chocolate with honey


Handmade chocolate, fragrant with cocoa butter and vanilla bean and enhanced by just a touch of coffee.  Chopped fine, this simple chocolate becomes chocolate chips for truly spectacular homemade chocolate chip cookies.  Poured into molds, this chocolate can easily become homemade candy, such as these GAPS Peanut Butter Cups.  And simply cut into bars, you can make homemade chocolate bars for snacking or even s’mores!

Homemade chocolate chips are surprisingly easy to make, despite the ease with which most people can simply buy a package of chocolate chips from the store.  For many people, store chocolate chips are not an option.  Whether from principle or allergies, I have good news: you can make chocolate chips at home! [Read more…]

Honey-Sweetened GAPS Peanut Butter Cups

Honey-Sweetened Peanut Butter Cups | OUR NOURISHING ROOTS

These peanut butter cups might be my greatest recipe creation to date.  They just turned out exactly like I wanted, and that is so satisfying!  I used to make a version of peanut butter cups that had coconut oil in both the chocolate and peanut butter mixtures, but I would have to store them in the freezer and they really didn’t taste like what I wanted.  Now I know that what I was missing was the proper fat.

Cocoa butter has a melting point around 100 degrees which, when compared to coconut oil’s 76 degrees, makes it a much better fat to use in homemade candies that you want to set up and harden at room temperature.  Plus it has such a wonderful understated flavor, smooth and chocolatey.  Not to mention the fact that the company on my resource page supplies a very high quality cocoa butter: food grade, organic, and raw-processed.  The scent and flavor should be rich yet delicate.

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Chocolate Peppermint and Coconut Citrus Fudge


The holidays are my favorite time of year, full of excitement, friends and family, food, and entertaining.  But it is also the time of year when we need to give our immune systems some support, not bombarding them with foods that are difficult to digest.  So instead of making fudge with conventional ingredients like marshmallow fluff and white sugar, make these healthier versions.  Your body will thank you.

These fudges are perfect for increasing your intake of heart-healthy coconut oil.  Coconut oil contains lauric acid and other fatty acids that are very good for you.  I try to eat 4 tablespoons of coconut oil every day.  But aside from the practical benefit, these are beautiful and nourishing during the time of year when we usually eat a lot of refined sugar and flour during the holidays.  If you make these for a holiday party, or even to simply have around at home for a sweet snack, you will find that you are able to curb the need for white sugar and white flour.

[Read more…]