Peppermint Chocolate Bites

We all love the dinner mints given out at fancy restaurants, but they only give you one! We decided to try our hand at chocolatiering, and we fell in love with this simple recipe. You can use your favorite dark chocolate (the darker the healthier), and the peppermint essential oil adds a nice flavor that will make it hard to stop eating these little gems.

Chocolate Peppermint Bites

  • Servings: 36–48
  • Difficulty: Moderate
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Ingredients:

  • 2 packages (10 oz. each) dark chocolate melting wafers
  • 1 package (10 oz.) white chocolate melting wafers
  • 6–8 drops peppermint essential oil
  • 2 drops green food coloring (optional)

Instructions:

  1. Preheat the oven to 200°F (95°C).
  2. Place the chocolate into 3 oven-safe bowls (1 package in each bowl), and warm in the oven for 20 minutes or until fully melted.
  3. Line a cookie sheet with wax paper, making sure it covers the sides as well.
  4. Remove one of the bowls of dark chocolate from the oven, and leave the others in to keep them melted.
  5. Pour the first bowl of dark chocolate across the wax paper, spread the chocolate out with a spatula, and shake the pan to help create an even layer.
  6. While that layer is drying, remove the white chocolate from the oven, and add peppermint oil and food coloring.
  7. Wait just until the first layer of chocolate changes from glossy to matte, then pour the white chocolate on top quickly, spreading it out and shaking the pan to flatten.
  8. Once that layer has turned matte, remove the last bowl of dark chocolate from the oven, and spread it across the top in the same manner as the other 2 layers.
  9. Allow the chocolate to dry, then cut into squares with a sharp knife.

The trick to this recipe is knowing exactly when to pour the layers on top. If the chocolate is too wet, the layers will mix. If the chocolate is too dry, the layers won’t stick together. Watch the chocolate as it dries; it will change from glossy to matte, and at this point, you can quickly top the next layer. If they do mix a bit, no big deal! It will still taste delicious!

These chocolate bites are so good, you won’t be able to keep the kids away! They also make great snacks for your essential oil classes. Make up a tray, and give them to your attendees to demonstrate the use of essential oils in cooking.

Stuffed Peppers with Essential Oils

If you’re looking for a new international recipe, you’ll love this European classic. These stuffed peppers are delicious and relatively easy to make. The hint of essential oil adds a nice flavor and makes these even healthier! Your whole family will love this tasty new recipe!

Stuffed Peppers

  • Servings: 8
  • Difficulty: Moderate
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Pepper Ingredients:

  • 4 large bell peppers
  • Parmesan cheese for topping

Sauce Ingredients:

  • 2 cups (500 ml) marinara sauce
  • 1 cup (250 ml) beef broth
  • 1 Tbsp. (15 ml) balsamic vinegar
  • 1/4 tsp. (400 mg) crushed red pepper flakes

Stuffing Ingredients:

  • 1 cup (185 g) uncooked white rice
  • 1 drop oregano essential oil
  • 1 drop basil essential oil
  • 1 onion, diced
  • 1 Tbsp. (15 ml) olive oil
  • 1 cup (100 g) shredded parmesan cheese
  • 1 lb. (500 g) lean ground beef
  • 1 can (10 oz.) diced tomatoes
  • 1/4 cup (15 g) chopped parsley
  • 4 garlic cloves, minced
  • 2 tsp. (10 g) salt
  • Pinch ground cayenne pepper
  • 1 drop black pepper essential oil

Instructions:

  1. Add the rice, oregano essential oil, and basil essential oil to 2 cups (500 ml) water. Cook the rice over the stovetop or in a rice cooker, and set aside.
  2. In a frying pan, cook onion in olive oil until softened. Place half of the onion pieces in a large bowl, and set aside.
  3. Combine marinara sauce, beef broth, crushed red pepper flakes, and balsamic vinegar in the frying pan with the remaining onions. Cook over medium-high heat for 1 minute, then pour sauce mixture into a 9″ × 13″ (23 × 33 cm) baking dish.
  4. To the large bowl with the onions, add uncooked ground beef, diced tomatoes, garlic, salt, cayenne pepper, parsley, and black pepper essential oil. Stir to combine.
  5. Add cooked rice and 1 cup parmesan cheese to the meat mixture.
  6. Cut each bell pepper in half, and remove the seeds. Stuff the peppers tightly with the meat mixture. You can fill them to overflowing, as the meat will shrink when it cooks.
  7. Place the peppers in the baking dish into the tomato sauce, top with more cheese, cover with aluminum foil, and bake at 375°F (190°C) for 45 minutes.
  8. Remove aluminum foil, and bake for 20 minutes, or until the meat is no longer pink, peppers are tender, and the cheese is melted and crispy.
  9. Scoop a pepper half into a bowl, and pour some of the sauce on top.

You can use our marinara sauce if you want the extra essential oil flavor!

Essential Oil Spotlight: Lime

Lime (Citrus aurantifolia) essential oil is cold-pressed from the peel of the fruit. Lime oil is distinguished by its sweet, tart, intense, and lively aroma. This oil contains antibacterial, antiseptic, antiviral, restorative, and tonic health properties.

Historically, lime was used as a remedy for dyspepsia. It was also often used in place of lemon for fevers, infections, sore throats, and colds. This essential oil is known for its powerful effect on the digestive, immune, and respiratory systems.

This oil is commonly used to help with bacterial infections, fever, gum/grease removal, and skin (revitalizing). Other possible uses of lime essential oil include anxiety, blood pressure, dissolving cellulite, improving clarity of thought, energy, gallstones, lymphatic system cleansing, nails (strengthening), nervous conditions, sore throats, water and air purification, and promoting a sense of well-being.

Application of Lime Essential Oil and Safety Data:

Topical Application: Can be applied neat (with no dilution) directly to the area of concern or to reflex points. It makes an excellent addition to bath and shower gels, body lotions, and deodorants.
Aromatic Application: Diffuse, or inhale the aroma directly. Lime essential oil has a lively fragrance that is stimulating and refreshing. The aroma can help you to overcome exhaustion, depression, and listlessness.
Internal Application: Lime oil is recognized as safe for human consumption by the FDA and makes a great flavor addition to food and drinks.
Safety Data: Lime oil is known to cause photosensitivity, so it is advised that you avoid direct sunlight for 12 hours after topical application.

Ways to Use Lime Essential Oil:

1. Diffuse
The sweet yet tart aroma of lime essential oil makes it a nice addition to diffuser blends. You can diffuse it alone, or combine it with some of your other favorite oils. Here are a few diffuser blends we like!

2. Cooking
Lime is common flavor in both sweet and savory dishes. Since this essential oil comes from the peel of the fruit, it serves as a replacement for lime zest. You can substitute 1 tsp. (2 g) zest with 1 drop of lime oil in any recipe. Here are some of our favorite recipes using lime essential oil.

3. Hair Pomade
There are so many great uses of lime essential oil. In this recipe, lime oil adds to the amazing aroma, but it also helps to revitalize your scalp. The best part is that this hair pomade also serves as an amazing lotion for your hands and lips. Click here for the recipe!

4. Flavored Water
The health properties of lime essential oil are incredible and can even help to purify your water. We also can’t forget about how good lime-flavored water tastes, so we’ve made up a few flavored water ideas for you to try out! These make a perfect refreshing drink for summer activities and parties.

5. Bath Salts
Essential oils add a nice touch to a warm, soothing bath. We’ve created a few blends for you to add to your next bath. Just add the blend to 1/2 cup (125 g) epsom salt, stir well, and add under the running tap. Swish your hand through the bathwater to help it disperse properly.

Wake Up Refreshed
2 drops peppermint
2 drops orange
1 drop lime
1 drop grapefruit
1 drop lemon
Uplifting Mood
2 drops lime
2 drops orange
3 drops neroli
Focused Energy
1 drop lime
1 drop eucalyptus
1 drop grapefruit
1 drop lemon
1 drop orange
Invigorating Focus
1 drop lime
1 drop frankincense
1 drop peppermint
1 drop rosemary
1 drop orange

Source:
Modern Essentials™: The Complete Guide to the Therapeutic Use of Essential Oils, 9th Edition, p. 87.

Quinoa Artichoke Essential Oil Bites

These Quinoa Artichoke Bites make a tasty snack or side dish. With the addition of essential oils, they pack even more flavor and health benefits. They go perfectly with our Essential Oil Marinara Sauce (recipe below), or you can mix up your own favorite dipping sauce. Give them a shot; you’re sure to love them!

Quinoa Artichoke Essential Oil Bites

  • Servings: 24
  • Difficulty: Easy
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Ingredients:

  • 1 cup (185 g) cooked quinoa
  • 1 cup (100 g) shredded cheese
  • 2 Tbsp. (13 g) grated parmesan cheese
  • 1 can (14 oz.) artichoke hearts
  • 4 oz. (115 g) frozen spinach, thawed
  • 1/2 tsp. (3 g) salt
  • 1 egg
  • 1 toothpick basil essential oil
  • 1 toothpick oregano essential oil

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Drain and chop the artichoke hearts, and pat dry with paper towels.
  3. Squeeze the spinach with paper towels or a kitchen towel until completely dry.
  4. Combine all the ingredients in a bowl, and mix thoroughly.
  5. Using a mini muffin tin, divide the mixture into 24 cups, and press down to pack the mixture in firmly.
  6. Bake for 20–25 minutes, or until golden brown.
  7. Let the bites cool for a few minutes before removing from the tins.
  8. Serve with a marinara dipping sauce (recipe below).

Cheeses that work great for this recipe are monterey jack, mozzarella, and cheddar. Try one, or a combination of all three!

Essential Oil Marinara Sauce

  • Servings: 8
  • Difficulty: Easy
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Ingredients:

  • 1 Tbsp. (15 ml) olive oil
  • 1/2 white onion, finely chopped
  • 1 garlic clove, minced
  • 1 1/2 tsp. (9 g) salt
  • 2 cans (28 oz. each) crushed tomatoes
  • 1 drop oregano essential oil
  • 1 drop rosemary essential oil
  • 1 drop thyme essential oil

Instructions:

  1. Place the olive oil and chopped onion in a saucepan, and sauté over medium heat until the onions are tender.
  2. Add the garlic in with the onions, and continue cooking for an additional minute, stirring frequently.
  3. Add the salt and crushed tomatoes to the saucepan. Stir everything in the saucepan together, and continue cooking until warmed through.
  4. Turn off the heat, and stir in the essential oils.
  5. Serve over your choice of noodles or with our Quinoa Artichoke Essential Oil Bites (recipe above).

Tuscan Pasta Salad with Essential Oils

If you’re looking for a fun new spring dish, this is the one for you! This pasta salad is super simple but delicious and filling. It makes a lot, so you can eat it as the main dish, take it as a side salad to parties, or save the leftovers for lunch the next day. And the best part? It uses essential oils! Now you can enjoy the flavor of basil and oregano in this tasty salad while enjoying the health benefits of essential oils at the same time.

Tuscan Pasta Salad

  • Servings: 8–10
  • Difficulty: Easy
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Salad:

  • Two 19 oz. packages cheese tortellini pasta
  • 1/2 cup (65 g) sliced olives
  • 1/2 cup (80 g) artichoke pieces
  • 1/2 cup (100 g) mini pepperoni or salami
  • 1/2 cup (90 g) chopped red peppers (roasted or fresh)
  • 1/2 cup (25 g) diced tomatoes (sundried or fresh)
  • 1 cup (20 g) arugula or spinach

Dressing:

  • 1/2 cup (125 ml) olive oil
  • 3 Tbsp. (50 ml) balsamic vinegar
  • 1 tsp. (3 g) minced garlic
  • 1/2 tsp. (3 g) salt
  • 1/4 tsp. (500 mg) black pepper
  • 2 drops lemon essential oil
  • 1 toothpick basil essential oil
  • 1 toothpick oregano essential oil

Instructions:

  1. Following the instructions on the packaging, cook the pasta, drain, and set aside to cool.
  2. While the pasta is cooling, combine all the dressing ingredients in a shaker bottle or glass jar, and shake well to combine.
  3. In a large bowl, combine all the salad ingredients, pour the dressing on, and toss to combine.
  4. Sprinkle with salt and pepper (to taste), and serve!

No-Bake Chocolate Fruit Pizza

Finding healthy snacks that everyone will enjoy can be challenging. Here’s a healthy alternative to your traditional cookie-crust fruit pizzas! This fruit pizza is tasty and healthy, and you can top it with your favorite fruit to make your own special masterpiece. Better yet, have the kids decorate it for a fun activity to cure boredom!

No-Bake Chocolate Fruit Pizza

  • Servings: 6
  • Difficulty: Easy
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Ingredients:

Crust

  • 1 cup (140 g) whole almonds
  • 15 medium pitted dates
  • 2 Tbsp. (24 g) coconut oil, melted
  • 1 Tbsp. (8 g) cocoa powder
  • 1 tsp. (5 ml) vanilla

Filling

  • 1/2 cup (120 g) cream cheese
  • 1/2 cup (140 g) plain greek yogurt
  • 1 Tbsp. (15 ml) sugar or honey
  • 1/4 tsp. (1.5 ml) vanilla
  • 2–3 drops orange, lemon, or lime essential oil

Toppings

  • 1/4 cup (40 g) strawberries
  • 1 clementine or mandarin orange
  • 1/4 cup (40 g) blueberries
  • 1/4 cup (40 g) blackberries

Instructions:

  1. Begin by making the crust by blending the almonds in a food processor until they reach a rough flour-like consistency.
  2. Add in the dates, melted coconut oil, cocoa powder, and vanilla, and blend again in the processor until well combined.
  3. Press the mixture into a circular tin or tart dish, and refrigerate for an hour.
  4. In a separate bowl, whip the cream cheese and greek yogurt until well combined.
  5. Add the honey or sugar, vanilla, and essential oil, and combine thoroughly.
  6. Once the crust has set, move to a plate, and spread on the filling.
  7. Decorate the pizza with the fruit, making your own design!

You can use any fruit you would like, not just the ones listed. Other fruits you can add include grapes, kiwi, apples, raspberries, etc. Find the fruits you like and be creative!

Almond Thumbprint Cookies with Lime Frosting

It’s almost St. Patrick’s Day, and if you’re like us, you’re looking for fun, healthy treats. We all have a sweet tooth sometimes, but we don’t want to eat too much sugar! If you can relate, this recipe is perfect for you. These almond flour cookies don’t use any grain, and the sweetener is just honey—no refined sugar! These cookies are yummy, but not so sweet that they leave you feeling sick. These are cookies you can feel good about feeding your kids! Add the Lime Frosting to the cookies to increase their flavor—and add the health benefits of lime essential oil. You can even dye the frosting green to kick off St. Patrick’s Day!

Almond Thumbprint Cookies

  • Servings: 18
  • Difficulty: Easy
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Ingredients:

  • 2 1/4 cups (215 g) blanched almond flour
  • 1/2 tsp. (2 g) baking soda
  • Pinch salt
  • 1 egg
  • 1 tsp. (5 ml) vanilla
  • 1/3 cup (80 ml) honey
  • 4 Tbsp. (57 g) butter, softened

Instructions:

  1. In a medium bowl, combine the almond flour, baking soda, and salt.
  2. Add the remaining ingredients, and stir until combined completely.
  3. Cover the bowl, and refrigerate for at least 30 minutes.
  4. Preheat the oven to 350°F (175°C).
  5. Once the dough is chilled, use a cookie scoop or a tablespoon to form the dough into balls, and place on a cookie sheet.
  6. Using your thumb, make a dent in the center of each cookie, being careful not to poke entirely through.
  7. Bake for 9–11 minutes, or until slightly browned.
  8. Remove the cookies from the oven, and immediately press the dents back down using a teaspoon.
  9. Allow the cookies to completely cool before filling each hole with Lime Frosting (recipe below).

If you don’t want to use the Lime Frosting, you can also fill the holes with some jam for a fun, fruity dessert.

Lime Frosting

  • Servings: Yield=8 oz. (250 ml)
  • Difficulty: Easy
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Ingredients:

  • 8 oz. (225 g) cream cheese, softened
  • 3 Tbsp. (45 ml) honey
  • 1 tsp. (5 ml) vanilla
  • 1–2 tsp. (5–10 ml) milk
  • 8–10 drops lime essential oil
  • Green food coloring or spinach powder (optional)

Instructions:

  1. In a small bowl, combine cream cheese, honey, and vanilla.
  2. Using a hand mixer, beat the frosting on medium speed.
  3. Slowly add in the milk until the desired consistency is reached.
  4. Add the lime oil and food coloring.

For easier use, place the frosting in a small zip-top bag, and cut the corner off. Squeeze the frosting through the corner of the bag to frost the cookies!

Cilantro Lime Chicken with Avocado Salsa

If you’re looking for a fun new recipe to spice up your dinners, you have to try this yummy cilantro lime chicken! The flavor is rich and savory, and the salsa is delicious. This recipe is simple and can be made up ahead of time, or quickly on the spot!

Cilantro Lime Chicken

  • Servings: 4–6
  • Difficulty: Moderate
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Ingredients:

  • 4–6 chicken breasts
  • Juice of 2 limes
  • 1/2 cup (30 g) chopped parsley
  • 1/2 cup (120 ml) olive oil
  • 2 Tbsp. (30 ml) honey
  • 2 tsp. (12 g) salt
  • 2 garlic cloves, finely minced
  • 1/2 tsp. (1 g) onion powder
  • 3 drops lime essential oil
  • 5–10 drops cilantro essential oil
  • 1 drop black pepper essential oil
  • 1 drop cumin essential oil
  • 1 drop coriander essential oil

Instructions:

  1. Combine all ingredients thoroughly, and place in a plastic zip-top bag.
  2. Marinate in the fridge for at least 1 hour or up to overnight.
  3. Remove the chicken from the bag, and drain the remaining marinade.
  4. Cook the chicken over medium heat in a frying pan until cooked thoroughly and lightly browned.
  5. Top with avocado salsa (recipe below), and enjoy!

Cilantro Lime Avocado Salsa

  • Servings: Yield=2–3 cups
  • Difficulty: Easy
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Ingredients:

  • 2 avocadoes, diced
  • 2 tomatoes, diced
  • 1/4 cup (50 g) onion, finely diced
  • Juice of 1/2 lime
  • 1/4 tsp. (1 g) garlic powder
  • 2–3 drops cilantro essential oil, to taste
  • Salt and pepper, to taste

Instructions:

  1. Combine all ingredients in a bowl, being careful not to stir so much that the avocadoes get mushed.
  2. Serve with chicken, chips, or flatbread.

Essential Oil Ravioli Hearts

These noodles are so cute and fun to make, and they make a perfect Valentine’s Day dinner! The recipe is a little complicated, but this ravioli is to die for, making it worth every minute! It’s so fun that all the kids will want to join in and help you cut out the noodles! The hardest part will be sharing these tasty raviolis with the rest of the family.

Homemade Ravioli

  • Servings: 4
  • Difficulty: Difficult
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Ingredients:

  • 1 1/2 cups (180 g) all-purpose flour
  • 2 eggs
  • 1/4 tsp. (1.5 g) salt
  • 1–2 Tbsp. (15–30 ml) water (as needed)
  • 1 egg, lightly beaten
  • 1 Tbsp. (15 ml) water
  • Cheese mixture (recipe below)
  • Marinara sauce (recipe below)
  • Parmesan cheese for topping

Instructions:

  1. Combine flour, 2 eggs, and salt in a food processor, and process until well mixed.
  2. If necessary, slowly add water until the mixture forms a firm dough.
  3. On a lightly floured surface, knead the dough until smooth. Check the dough by cutting it with a knife. Once there are no air bubbles in the middle, and the outside is smooth, the dough is ready.
  4. Wrap the dough in plastic wrap, and let stand for 30 minutes.
  5. Divide dough into 4 portions, and roll out to about 1/16″  (1.5 mm) thickness using a rolling pin or pasta machine.
  6. Using a heart-shaped cookie cutter, cut hearts into the dough. Or cut the dough into 2″ (5 cm) squares using a knife.
  7. Combine 1 lightly beaten egg and 1 Tbsp. (15 ml) water in a bowl, and brush the dough pieces lightly with the mixture.
  8. Place a small spoonful of the cheese mixture (recipe below) in the middle of the dough, leaving enough space around the edges to seal the dough.
  9. Lay the second piece of dough on top, and use your fingers to press the edges down around the cheese so they stick together.
  10. Bring a pot of saltwater to boil, and gently drop the ravioli into the boiling water. Cook 1/4 of the ravioli at a time to avoid the noodles sticking together. Cook for 5–10 minutes (depending on the thickness of the noodles), or until tender.
  11. Using a slotted spoon, remove the ravioli from the water, and place on a serving dish.
  12. Top with marinara sauce (recipe below) and parmesan cheese.

Notes:
If your noodles are thick, they will take longer to cook.
If you have leftover cheese filling, it makes a great topper for the finished pasta for an added cheesy kick.

Basil and Oregano Cheese Filling

  • Servings: Yield=2 cups (500 ml)
  • Difficulty: Easy
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Ingredients:

  • 1/2 cup (125 g) ricotta cheese
  • 1/2 cup (55 g) shredded mozzarella cheese
  • 1/2 cup (55 g) shredded gouda cheese
  • 1/2 cup (50 g) shredded parmesan cheese
  • 1 clove garlic, finely minced
  • 1/4 tsp. (125 mg) dried parsley
  • 1/4 tsp. (1.5 g) salt
  • Ground black pepper, to taste
  • 1 toothpick oregano essential oil
  • 1 toothpick basil essential oil

Instructions:

  1. Combine cheeses, parsley, salt, and pepper.
  2. Dip a toothpick in the oregano and basil oils, and run the toothpicks through the cheese mixture to combine.
  3. Taste, and add more salt, pepper, and/or essential oil as needed.

The taste may be a little strong, but once the noodles are boiled, the flavor will be much milder.
You can use just about any kind of cheese in this recipe, not just the ones listed. If you have other cheeses, experiment to find out which ones give the best flavor for you!

Marinara Sauce

  • Servings: 8
  • Difficulty: Easy
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Ingredients:

  • 1 Tbsp. (15 ml) olive oil
  • 1/2 white onion, finely chopped
  • 1 garlic clove, minced
  • 1 1/2 tsp. (9 g) salt
  • 2 cans crushed tomatoes (28 oz. each)
  • 1 drop oregano essential oil
  • 1 drop rosemary essential oil
  • 1 drop thyme essential oil

Instructions:

  1. Place the olive oil and chopped onion in a saucepan, and sauté over medium heat until the onions are tender.
  2. Add the garlic in with the onions, and continue cooking for an additional minute, stirring frequently.
  3. Add the salt and crushed tomatoes to the saucepan. Stir everything in the saucepan together, and continue cooking until warmed through.
  4. Turn off the heat, and stir in the oregano, rosemary, and thyme essential oils.
  5. Serve over your choice of noodles.

Fat-Busting Fat Bombs and Shakes (Keto Friendly)

Why Fats are Fab

Contrary to conventional wisdom, researchers have lately discovered that fat doesn’t make you fat. In fact, your body actually requires healthy, natural fats for proper hormone production and metabolism. It’s the quick-release carbohydrates in sugars and grains that the body coverts to fat stores.

That’s why the ketogenic diet has caught fire. (In a nutshell—and nut fats are in—eating keto means getting 60–70% of daily calories from fat, 15–30% from protein, and 5–10% from carbohydrates). The goal is to get your body to burn fat instead of glucose for energy.

The main problem with drastically cutting those naughty sugars and grains is nagging carb cravings. So whether you’re strictly eating keto or just cutting back on carbs for weight control, satisfying fat bombs and shakes can be a diet saver. Flavoring them with essential oils just ups the overall body benefits.

Fat Bomb Basics

Ingredient Categories

  • Healthy fat foundation: such as coconut oil, cacao butter, ghee, or avocado oil. Also heavy whipping cream, milk, butter, and cream cheese, if you consume dairy products.
  • Protein-infused texture: nuts (e.g., almonds, pecans, walnuts), natural nut butters (no sugar added), shredded coconut (unsweetened), chia seeds, flax seeds, etc.
  • Low- or no-sugar flavoring: very dark chocolate, powdered cacao or cocoa*, vanilla extract, erythritol, stevia, essential oils, etc.

Easy Instructions

  1. Mix all ingredients together, after melting solid fats only as needed.
  2. Form balls on a baking sheet, or use silicone molds. A small cookie scoop coated with cooking spray may help.
  3. Solidify, and store in the freezer or refrigerator.

Delectable Diet Desserts

Vegan Cinnamon-Coconut Bombs (with Chocolate-Peppermint Variation)

  • Difficulty: Easy
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Ingredients:

  • 1 cups (225 g) coconut butter (not oil) or almond butter
  • 1 cups (240 ml) coconut milk (full-fat)
  • 1 cup (95 g) unsweetened shredded coconut
  • 1 tsp. (5 ml) vanilla extract
  • 1 tsp. (2 g) stevia powder, or to taste (or 2–3 Tbsp. [30–45 ml] raw honey, if a few extra carbs are okay)
  • 1 drop cinnamon essential oil

Instructions:

  1. Soften coconut butter (not melt), and then mix with all the other ingredients.
  2. Form balls on baking sheet, or use silicone molds. A small cookie scoop coated with cooking spray may help.
  3. Solidify, and store in the freezer or refrigerator.

Chocolate-Peppermint Variation:

  • Add 1/4 cup (30 g) cacao or cocoa powder
  • Substitute 1 drop peppermint essential oil for cinnamon oil.

Vegan Chocolate-Coconut-Pecan Bombs (with Dairy Variation)

  • Difficulty: Easy
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Ingredients:

  • 1 cup (170 g) no- or low-sugar very dark chocolate chips** (or chopped baker’s chocolate)
  • 1/4 cup (50 g) coconut oil
  • 1/2 cup (120 ml) heavy whipping cream
  • 3/4 cup (70 g) unsweetened, shredded coconut
  • 3/4 cup (85 g) finely chopped pecans
  • 1/2 tsp. (2.5 ml) vanilla extract
  • 3/4 tsp. (1.5 g) powdered stevia, or to taste
  • 1 drop essential oil: peppermint, cinnamon, or orange

Instructions:

  1. Mix coconut oil with all the other ingredients.
  2. Form balls on a baking sheet, or use silicone molds. A small cookie scoop coated with cooking spray may help.
  3. Solidify, and store in the freezer or refrigerator.

Brown Cow “Cookie Dough” Bombs

  • Difficulty: Easy
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Ingredients:

  • 8 oz. (225 g) cream cheese, softened
  • 1/2 cup (113 g) butter, softened
  • 1/2 cup (135 g) natural almond or peanut butter (no sugar added)
  • 1/2 cup (85 g) no- or low-sugar very dark chocolate chips** (or chopped baker’s chocolate)
  • 1/3 cup (65 g) erythritol
  • 1 tsp. (5 ml) vanilla extract
  • 1 drop cinnamon essential oil

Instructions:

  1. Mix all the ingredients together.
  2. Form balls on a baking sheet, or use silicone molds. A small cookie scoop coated with cooking spray may help.
  3. Solidify, and store in the freezer or refrigerator.


Bonus Chocolate Bomb Shake

  • Difficulty: Easy
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Ingredients & Supplies:

  • 2 cups (480 ml) coconut milk (full-fat)
  • 2 Tbsp. (31 g) almond butter (peanut butter works but may overwhelm essential oil flavoring)
  • 2 Tbsp. (15 g) cacao or cocoa powder
  • 1 Tbsp. chia and/or ground flax seeds
  • 1/2 tsp. (1 g) stevia powder
  • 1 cup (150 g) ice cubes (or a little cold water)—or more for desired consistency
  • 2 drops peppermint, cinnamon, or orange essential oil

Instructions:

  1. Place all ingredients in a blender or BlenderBottle®, and blend or shake until smooth.

Orange-Berry Variation

  • Substitute 1/2 cup (85 g) berries for nut butter—strawberries, raspberries, blackberries, or blueberries
  • Use 2 drops orange essential oil

*Strictly speaking, raw cacao powder is cold-pressed from unroasted cocoa beans, while cocoa powder is cacao that has been roasted at high temperatures. Raw cacao possesses over 3 times the antioxidant capacity of processed cocoa.
**Many grocery chains carry Guittard 63% cacao very dark chocolate chips (6 g sugar per 15 g by weight). Health food stores may carry sugar-free very dark chocolate chips.

Sources:
http://www.businessinsider.com/eating-fat-wont-make-you-fat-gain-weight-says-doctor-2017-11

The real difference between cacao and cocoa