Wednesday, January 13, 2016

Black Pepper Popcorn & Orange Infused Chocolate Bark

The oil infused treats for tonight's intro class are all ready to go. It took me all of about fifteen minutes to get this together. It really doesn't have to be complicated! Here are the recipes!


1/4 cup Oil
1 teaspoon Salt
2 drops YL Black Pepper Oil
1/2 cup Popcorn Kernels

Put the oil, salt and black pepper oil in a large pot over medium-high heat. Stir to combine. Add the popcorn kernels and stir again. Put the lid on the pot and allow it to cook over the heat until there are 2 to 3 seconds between pops. Remove from heat, pour the popcorn into a bowl and add extra salt if needed.


1/4 cup Sliced Almonds
1/4 cup Cashew Pieces
1/8 cup Sunflower Seeds
1/8 cup Pumpkin Seeds
1/2 cup Unsweetened Shredded Coconut
1/2 cup Coconut Oil
2 tablespoons Maple Syrup
1/2 cup Unsweetened Cocoa Powder
3 drops YL Orange Oil
Pinch of Salt
1/2 cup YL Dried Wolfberries

Toast the nuts in a non-stick pan over medium heat for about five minutes, stirring occasionally so they do not burn. Add the shredded coconut to the pan. This will burn quickly so be sure to keep moving it around as it toasts. Remove the pan from the heat. Put half of this nut mixture aside. Add the coconut oil, maple syrup, cocoa powder, orange oil and salt to the remaining nut mixture left in the pan. Stir well to combine. Allow to cool in the fridge until it thickens enough to pour easily. Line a baking sheet with parchment paper and pour the chocolate mixture onto it and allow it to spread out. Sprinkle the reserved nut mixture and wolfberries on top of the chocolate mixture . Put in the freezer to harden for about fifteen minutes. Remove from the freezer, peel off the parchment paper and break the chocolate bark into into pieces. Keep them frozen until you are ready to serve.

ENJOY! smile emoticon

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