|Haystacks, upper left; chocolate-covered strawberries, upper right; sunbutter crunchy cup, right front; quinoa chocolate cookies, left front.
There will be no Cadbury eggs for me this Easter but at least I have some ACD-friendly treats stashed in the freezer that will quell my longing for an Easter basket of goodies. The good thing about these treats is they can be made with either chocolate or carob, depending on your sensitivities.
I purchased some dried gooseberries and mulberries from Navitas Naturals. They are dried without added sugars or preservatives. They became the inspiration for the Chocolate Haystacks.
Chocolate or carob haystacks
Let your food sensitivities guide you in making this recipe. You can use chocolate or carob.
1 4-ounce chocolate bar, 100 percent cacao (or substitute 1 cup carob chips)
1 cup trail mix (toasted pumpkin and sunflower seeds, dried cherries, dried cranberries, dried blueberries; include nuts if tolerated)
Dash of powdered stevia or 1 T. maple sugar
Optional: 1 T. coconut oil to make it easier to pour
Line a baking sheet with wax paper. Drop tablespoons of trail mix about 2-3 inches apart on the baking sheet.
Melt chocolate or carob (with coconut oil if desired) in a small saucepan. Add sweetener. Stir until chocolate or carob has melted.
Spoon the chocolate or carob evenly over each pile of trail mix on the baking sheet. Add additional piles of trail mix and spoon on chocolate/carob until all is used up.
Refrigerate haystacks until they are hardened. Store them in a container in the refrigerator or freezer until ready to eat.
Crunchy Chocolate or carob sunbutter cups
¾ cup sunbutter
¾ cup crumbs made from homemade quinoa chocolate cookies (pictured above) or substitute gluten-free graham crackers
dash of powdered stevia
1 4-ounce baking bar 100 percent cacao with 1 T. coconut oil or substitute 1 cup nondairy chocolate or carob chips melted with ¼ cup dairy beverage (soy, rice, hemp or nut milk)
Line a 12-cup muffin tin with cupcake liners. Soften sunbutter and add crumbs, and sweetener. Remove from heat and divide evenly among muffin cups, about 2 T. per treat.
In another saucepan, melt chocolate or carob chips, combined with dairy beverage. Or melt 100 percent cacao bar with 1 T. coconut oil and add a pinch of stevia. Stir until smooth.
Spoon chocolate/carob mixture evenly over sunbutter in muffin cups. Top with seeds or nuts if desired.
Refrigerate until firm. Store them in a container in the fridge until ready to serve.
Chocolate or carob-covered strawberries
Use up any extra melted chocolate or carob from the recipes above to coat fresh or frozen strawberries. Or mix up more of the chocolate mixture from the haystack recipe to coat a batch of strawberries.