Peppers Spicy Cocoa Recipes
SPICY COCOA ALMONDS
This protein-packed snack is great for healthy eating on the go. The cayenne pepper gives these cocoa almonds a metabolism-boosting kick. Store in an airtight container.
Provided by M.Perry
Categories Appetizers and Snacks Nuts and Seeds
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place the almonds in a single layer on a rimmed baking tray.
- Bake in the preheated oven for 5 minutes. Stir and continue baking until fragrant and toasty, about 5 minutes more. Let cool on tray for 2 minutes; pour into a bowl.
- Add cocoa powder, sucralose, and cayenne pepper. Stir with a spatula until well coated. Pour almonds back onto the baking tray to cool completely.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 7.4 g, Fat 18.1 g, Fiber 4.4 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 0.5 mg, Sugar 1.7 g
SPICY CHOCOLATE CHILI PEPPER BARK
I am a sucker for both chocolate and spicy foods - so I figured why not combine the two? Using a high-quality, dark chocolate is key in this recipe so you can reap the benefits. The Further Food Chocolate Collagen, with no added sugar, helps to ramp up the delicious chocolate flavor plus helping to strengthen hair and nails. If you can make your own fresh cinnamon, I say go for it! Cinnamon has incredible health benefits as well. It is the perfect recipe to whip up around Valentine's Day or when you want a rewarding treat around the house. Having homemade snacks like this helps me forego the unhealthy food that is so easily accessible in today's world!
Provided by Marisa Zeppieri
Yield 20-24 pieces
Number Of Ingredients 8
Steps:
- Line a baking pan with wax paper.In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled.Pour chocolate onto baking pan. Spread out evenly.Be creative with some decoration at the end using leftover nuts.Chill for 20 minutes in the freezer, or until set.Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl. Line a baking pan with wax paper. In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled. Pour chocolate onto baking pan. Spread out evenly. Be creative with some decoration at the end using leftover nuts. Chill for 20 minutes in the freezer, or until set. Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl.
- Line a baking pan with wax paper. In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled. Pour chocolate onto baking pan. Spread out evenly. Be creative with some decoration at the end using leftover nuts. Chill for 20 minutes in the freezer, or until set. Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl.
Nutrition Facts : Per Serving Calories
SPICY COCOA GLAZED PECANS
The original of this slightly tweaked recipe comes from the Dec 2006 cookbooklet, Best Recipes, Hershey's Holiday Favorites. Preparation time does not include the time needed for the finished nuts to cool completely.
Provided by Sydney Mike
Categories Fruit
Time 30m
Yield 3 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F, then use a vegetable oil spray to lightly coat a large but shallow baking sheet.
- In a bowl combine the 1/2 cup of sugar & the warm water, stirring until sugar is dissolved.
- Add pecans & let soak 10 minutes before draining & discarding the water.
- In a large bowl, stir together the 1/4 cup of sugar, cocoa, chili powder & cayenne pepper.
- Add pecans to this spicy cocoa mixture & toss until all the cocoa mixture coats the pecans, then spread the nuts evenly on the prepared pan.
- Bake 10 to 15 minutes or until pecans start to glisten & appear dry, stirring several times while baking.
- Remove from the oven & let the baking sheet cool completely on a wire rack.
- Store nuts in a tightly covered container, placed in a cool, dry spot.
- Serve as a snack, with beverages, or sprinkle in salads.
PEPPER'S SPICY COCOA
I made this for gifts for Christmas. This makes a good amount so good to put in a container and wrap up for a present or put in a basket. Great for those who can't have milk too, make with soy or almond milk.
Provided by unicornbeauty
Categories Beverages
Time 10m
Yield 1 large container, 30 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a large bowl.
- Scoop into a container.
- Direction to make hot chocolate: Place 2 Tablespoons for every 8 oz of hot milk.
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