Happy Valentine’s Day, lovelies!

These Pink Love Hearts are dreamy, melt-in-your-mouth treats with beautiful pink hues and a touch of Valentine’s Day magic. They are gluten-free, vegan-friendly and dairy-free sweets that are perfect for gifting, sharing or indulging in a little self-love. Made with simple ingredients and lots of heart, they are as delightful to make as they are to eat! 

Who loves chocolate on Valentine’s Day? I sure do! But sometimes, a little twist is fun—like swapping traditional chocolate for velvety white baking chips made with wholesome, organic ingredients instead. And the best part? Their dazzling pink colour—so pretty, right?!

They also carry cute messages, adding an extra layer of love and playfulness. Of course, you can make them plain, like my Vegan Chocolates Hearts which are lovely but I love that extra touch of charm! You can’t go wrong either way.

I honestly see Valentine’s Day as more than just romance—it’s about LOVE in all its beautiful forms. Love for your special someone, friends, family, and just as importantly, yourself. Because you are special, you are worthy, and you deserve to be loved—by others and by yourself.

So what’s to love about these Pink Love Hearts?

• An easy & simple no-bake recipe 

• Vegan  • Gluten-free   • Dairy-free

• They’re super pretty and cute! 

• A beautiful edible gift for Valentine’s Day

Music is such a powerful force in my life—it moves me, inspires me, and even influences my recipes, like this one. The recipe is inspired by Beloved, a beautiful song by Ben Barnes. While widely recognized as an accomplished actor, some may not know he is also an incredibly gifted singer, musician and songwriter. Among his many beautiful songs, this one is a favourite of mine. I was especially inspired by the lyrics:  “You are beloved, so be loved.” I love the clever wordplay and the deep, meaningful message behind those words. It made me reflect on the ways we can show love and appreciation to loved ones. That’s how this recipe was born—a sweet little token of love to remind the special people in our lives that they are cherished and loved .

Sprinkles recipe fun facts:

• DAIRY-FREE WHITE BAKING CHIPS – are made with cane sugar making a healthier alternative to traditional white chocolate and are also dairy-free, gluten-free and vegan.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate. 
• NATURAL RED FOOD COLOURING – is an allergen-friendly alternative that uses natural ingredients to source the colouring versus traditional food colourings.

So, let’s spread some love! Whether you’re making these for your sweetheart, friends, or loved ones or as a little act of self-care, these Pink Love Hearts are a sweet way to say, You are Beloved. Ready to make something magical?

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Pink Love Hearts

Pink Love Hearts are sweet, melt-in-your-mouth sweet treats that are gluten-free, vegan, and dairy-free. With their dreamy pink hues and handmade charm, they’re the perfect way to add a little extra love to Valentine’s Day. Simple, delicious, and made with heart!

Course Dessert

Author Priscilla S

Ingredients

Pink Love Hearts

• 1 cup vegan white baking chips (or regular white baking chips)
• 1 tsp coconut oil
• 15-30 drops natural red food colouring

Equipment

• small-medium stainless steel bowl (or heatproof glass bowl)
• small saucepan
• silicone spatula (large metal spoon)
• silicone heart-shaped chocolate mold (or plastic candy/chocolate heart molds)
• small assorted bowls
• metal spoons
• parchment paper
• piping bag (or ziplock bag for DIY piping bag)
• large plate (or a baking tray)
• oven mitts

Instructions

MAKING PINK LOVE HEARTS

Melting the White Baking Chips (Double Boiler Method)

• Fill the saucepan with 1–2 inches of water and place a heatproof bowl on top, making sure it fits snugly but doesn’t touch the water. Bring the water to a boil over high heat.
• Add the coconut oil and let it melt. Then, add the white baking chips and stir constantly with a silicone spatula until smooth.
• Once fully melted, turn off the heat and carefully remove the bowl.
• Let it cool for 2–3 minutes. Set aside 1 tablespoon of melted chocolate for optional piping.

Piping the Lettering in the Mold (Optional, but Highly Recommended)

• This step is optional but adds a cute, decorative touch with different shades of pink. If you’d like to give it a try, let’s do it!
• Mix a few drops of natural red food colouring into the reserved melted white baking chips. Add the colour gradually until you reach your desired shade.
• For the deep pink-red hue in the photos, I used about 20–30 drops for 1 tablespoon of melted white baking chips. If you prefer a natural alternative, beet juice or beet powder works beautifully, though it will slightly alter the flavour.
• Transfer the coloured 'chocolate' to a piping bag with a small tip and carefully pipe the letters into the mold. If it slightly overflows, don’t stress—it’s all about the love and effort, not perfection.
• Place the mold in the freezer for 5–10 minutes to set before moving on to the next step.

Filling the Mold

• Time to fill the mold! I prefer silicone molds because the chocolates release easily, but plastic molds work too. 
• Place the mold on a tray or plate to make transferring to the fridge or freezer easier and to catch spills.
• Now for a little Valentine’s magic! Tint the melted white baking chips with red food colouring to create beautiful pink hues.

  Feel free to mix different shades—separating the white chocolate into small bowls and adjusting the amount of food colouring in each will give you a gorgeous gradient effect.
• Using a spoon, carefully fill each mold to the top without overflowing.
• Once all the molds are filled, transfer them to the fridge or freezer. If using the fridge, allow 40–50 minutes to set; in the freezer, 20–30 minutes should do the trick.

Removing the Pink Love Hearts from the Molds

• Once your Pink Love Hearts are fully set, it’s time for the big reveal! Have a parchment-lined plate or tray ready to place them on.
• Gently press on the back of each mold, using your thumb to push the chocolates out while slightly bending the mold if needed. They should release easily with little effort.
• Now, if you want to do a little quality control taste test, I highly recommend it!
• From here, you can package these sweet treats in a cute tin or box for gifting, store them in an airtight container in the fridge or freezer, or (let’s be honest) enjoy them right away! Enjoy, dear friends!

Notes

This recipe makes 8 chocolates (1 standard heart-shaped mold).

* I used Camino White Baking Chips because they’re my favourite, but feel free to use whatever ones you like—just note that results may vary.

TIP: If the melted white baking chips start to thicken up while you're working, no worries! Just place the bowl back on the double boiler and melt it down again.

STORAGE: Store in the fridge for a week in an airtight container or tin. Store in the freezer for 1-2 months in an airtight container, but that is if they last that long.

WANT MORE?: Need a bigger batch for all your loved ones? Just double the recipe and spread even more love!

EXTRA FUN: Got extra melted chocolate? Why not practice some piping? You can create cute little messages to go with your treats or use the extra chocolate as toppers for other Valentine’s goodies—like my Easy Vanilla Strawberry Cupcakes or Very Vanilla Cake (wink wink). Just have fun with it!

The post Pink Love Hearts {vegan, gluten-free, dairy-free} first appeared on Pure Sprinkles.

Merry Christmas & Happy Holidays lovelies!

Indulge in the delightful flavours of the season with this easy-to-make Simple Dark Chocolate Peppermint Bark. A festive treat that requires only a handful of ingredients, these minty delights can be whipped up in no time. Whether you crave a quick and delicious snack for yourself or are looking for a lovely edible gift for friends and family, this recipe has you covered.

It’s that time of year for fun holiday recipes, and while I do love baking for the holidays, I also love quick and easy no-bake recipes that allow you more time to enjoy the season. The bonus with this particular recipe is that it works double time, also being a potential edible gift for loved ones.

And when I say this recipe is easy, I mean it is REALLY easy. All you have to do is melt the chocolate and crush the candy canes (which also acts like an excellent stress buster, by the way, which can be needed during the hustle and bustle of the holiday season, so you’re welcome ;)). Lastly, mix everything and sprinkle some extra crushed candy canes on top to pretty them up for a fun festive flair, then let them set, and you are done! I mean, can it get any easier?!

If you have fond memories of savouring candy canes during your childhood, this recipe is sure to evoke a sense of nostalgia. Growing up, I adored the wintry coolness of candy canes, which seemed to mirror the winter wonderland depicted in my favourite Christmas movies and the snowy landscape right outside my house in Canada. As a kid, candy canes felt like snowflakes in candy form—magical.

So what’s to love about this Simple Dark Chocolate Peppermint Bark?

• Vegan  • Gluten-free   • Dairy-free

• An easy stress-free holiday recipe (great for making with kiddies)

• No bake recipe (that can be made ahead of time)

• Makes a wonderful edible gift for loved ones

While enjoying candy canes on their own is delightful, there’s only so many you can eat. That’s where this recipe comes in, offering a fun and delicious way to make the most of these beloved holiday candies. And what takes it to the next level? Dark chocolate. The pairing of mint and chocolate is truly extraordinary. The deep, rich dark chocolate intensifies the minty notes of the candy canes, creating a dynamic flavour combination that is nothing short of refreshing.

Embrace the magic of childhood with this delightful dark chocolate peppermint bark; it will surely put a smile on your face. Plus, it’s a fantastic recipe to make with kids, getting them involved and creating new magical memories. 

Sprinkles recipe fun facts:

• DAIRY-FREE DARK CHOCOLATE CHIPS – are rich in cocoa that is high in and is also dairy-free, gluten-free, and vegan and uses minimally processed cane sugar for a healthier alternative to white sugar.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• SEA SALT – contains many healthy essential minerals such as sodium, potassium, calcium, and magnesium.

So let’s get the holiday festivities underway and make some delightful Simple Dark Chocolate Peppermint Bark, shall we?

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Simple Dark Chocolate Peppermint Bark

This Simple Dark Chocolate Peppermint Bark is a festive treat, that requires just a handful of ingredients and very little time. These minty chocolate delights are perfect for holiday snacking or gifting for loved ones. They are gluten-free, dairy-free, and vegan-friendly, a fun holiday treat that everyone can enjoy!

Author Priscilla S

Ingredients

Equipment

• medium stainless steel bowl (or heatproof glass bowl)
• small saucepan
• silicone spatula (large metal spoon)
• parchment paper ( or a silpat mat)
• baking tray
• meat mallet (or rolling pin)
• freezer zip lock bags
• kitchen towels
• spoons

Dark Chocolate Peppermint Bark

• 2 cups dairy-free dark bittersweet chocolate chips (or 2 bars of dairy-free dark chocolate)
• 1-2 tsp coconut oil
• pinch of sea salt
• ½ cup crushed candy canes (half a box)
• 2 tbsp crushed candy canes, for sprinkling on top
• 1 tsp peppermint extract (optional)

Instructions

Dark Chocolate Peppermint Bark

• Line a baking tray with a silpat or parchment paper and set aside.
• Add the candy canes to a zip lock bag and place them on a sturdy surface with a kitchen towel underneath. Use a small meat mallet or rolling pin and go to town crushing the candy canes (an excellent stress reliever, for the holiday season) until they break down into small pieces. But not too much as you don’t want to turn it into dust unless you prefer it that way, that’s fine too!

  Put aside 2 tbsp of the crushed candy canes to sprinkle over top the bark later and set aside the rest. 
• Melt the dark chocolate chips using the double boiler method or in the microwave in increments until everything is melted down. If you like things extra minty you can add in ½ tsp of peppermint extract to intensify the minty goodness.

  For the full steps of the double boiler method, please refer to my recipe here, where I provide a detailed process. Once the dark chocolate chips have melted down to a nice, smooth consistency, set aside.
• Add the crushed candy canes to the melted chocolate and mix everything together until everything is well combined.
• Transfer to the baking tray and smooth the bark nice and evenly, to your desired thickness. Sprinkle over the reserved crushed candy canes. Give the peppermint bark a gentle shake to help it set. Place in the fridge for 1 hour or freezer for 30 minutes.
• Remove and break the bark into pieces. If you are removing from the freezer let it come up to room temperature for 10-15 minutes and then break into pieces. Now all that’s left to do is devour your chocolate peppermint bark. Enjoy!

Notes

* I used Camino's Bittersweet Chocolate Chips as they are the ones I personally love. I love the taste, it has a rich deep chocolate flavour that pairs so well with the peppermint. Feel free to use whatever one you like. You can also use dairy-free dark chocolate bars if you prefer. Just break the bar into pieces and then follow the same melting process as noted in the recipe.

You could also use semi-sweet chocolate if you prefer something with a little more sweetness.

STORAGE: Store in an air-tight container in the fridge for up to a week or store in the freezer for a month. Place some parchment paper in between the bark to ensure they don’t stick together. 

GIFTING: If you are gifting place them in a lined cookie tin or cellophane bag and tie them up with some pretty ribbon for a delightful homemade gift for the holidays!

WANT MORE? Just double the recipe, and you'll have even more Simple Dark Chocolate Peppermint Bark to enjoy.

Enjoy!

The post Simple Dark Chocolate Peppermint Bark {vegan, gluten-free} first appeared on Pure Sprinkles.

Happy Halloween, my lovely friends!
These Easy Halloween Mummy Bites are a spooktacular treat! This no-bake recipe uses simple pantry staples to create a snack that’s not only frightfully adorable but also packs a healthy twist. These treats are the ultimate ghoulish goodies to savour this Halloween. Bonus: they’re gluten-free, dairy-free, and totally vegan!

I’m going to let you in on something: I absolutely love making no-bake recipes! There’s something incredibly satisfying about creating a sweet treat recipe that you can whip up on a whim when you’re craving something sweet. Especially when you use natural, wholesome ingredients that are good for your health and well-being. That’s what Pure Sprinkles is about after all :).

I wanted to experiment with new ingredients while keeping things super easy because Halloween is a time for spooky movies, costumes, and fun, not spending hours in the kitchen. So, here’s a quick and simple, no-bake recipe to enjoy this Halloween season.

For this year’s Halloween recipe, I decided to give my little creations a costume – yes, you heard it right! A costume made of velvety white ‘chocolate’ wrapped around airy brown rice crispies, creamy cashew butter, and a spoonful of coconut oil. Sweetened naturally with maple syrup and a hint of vanilla. The result? Adorable mummy bites! They’re frighteningly cute, aren’t they? I just couldn’t resist.

I also opted for using cashew butter instead of marshmallows to give them a fun healthy twist, that adds a lot of depth of flavour and a beautiful contrast in textures as well.

I’m also super excited to use Camino’s new Vegan White Baking Chips! I have been waiting for the perfect recipe to use them so I can show off these beauties! 

So what’s to love about these Easy Halloween Mummy Bites?

• Loads of fun to make (especially with little kids)

• No bake recipe (that can be made ahead of time)

• Vegan friendly   • Gluten-free   • Dairy-free

• They’re super adorable

• No refined sugar or additives

And while I usually say that decorating is optional, in this case, it’s a must. It’s how we bring these cute mummies to life – well, figuratively speaking. But trust me, the effort is totally worth it. Not only do these treats taste AMAZING, but they’re also a blast to make. You can even turn it into a no-bake Halloween party with friends and family, and it’s a fantastic way to involve the kids. Who knows, it might become a Halloween tradition! So grab a spooky movie, gather in the kitchen, and whip up these delightful treats. The best part? You can indulge a little, or a lot, guilt-free. Enjoy!

Sprinkles recipe fun facts:

• WHITE BAKING CHIPS – are made with cane sugar making a healthier alternative to traditional white chocolate and are also dairy-free, gluten-free and vegan.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• BROWN RICE CRISPIES – are low in calories and provide a source of fibre, vitamins, and minerals while promoting digestive health and weight management.

Let’s get into the Halloween spirit, and make some spooktacular Easy Halloween Mummy Bites! 

Enjoy!

The post Easy Halloween Mummy Bites {gluten-free, dairy-free, vegan} first appeared on Pure Sprinkles.

A warm hello, dear friends!

With Easter just around the corner, I have a very special treat to share with you. One of my favourite Canadian brands, Camino, is back with new festive treats for Easter-chocolate eggs! Chocolate eggs just so happen to be one of my all-time favourite Easter treats too, woo-hoo!

I was very excited when Camino announced the launch of their first-ever chocolate eggs. It is so lovely to see Camino creating new, festive-themed chocolate products and giving customers quality sweet treats for special occasions.

This news is even sweeter because they outdid themselves with not 1 or 2 but 3 types of chocolate eggs! Dark chocolate, milk chocolate, and white chocolate eggs are all filled with yummy caramelized hazelnut praline!

I was beyond thrilled when they kindly gifted me these chocolate eggs to review and share with all of you. So, a big thank you again to Camino for this wonderful opportunity! If you would like to try out these chocolate eggs or learn more about Camino check out their website or read about them in my previous post here. 

I will be breaking down this review into a few different categories with different aspects of the 3 chocolate eggs.

• Packaging Design

• Taste, Flavour & Texture

• Final Verdict

All 3 chocolate eggs are gluten-free*, certified organic, and certified fairtrade.

C’mon, let’s try out these unique chocolate eggs!

* These products do not contain gluten, but to learn more about the ingredients and if these products are right for you, please check the Camino website for more information. 

REVIEW

PACKAGING DESIGN  

The packaging of the chocolate eggs is adorable! The light and airy pastel colour palette and illustration capture the look and feel of Easter and Spring. And of course, beautiful images of all three chocolate eggs flavours are displayed in all their glory.

These cuties are encased with yellow, green, and dark green foil wrappers, giving them a bright, joyous Spring and festive feel—so fresh and pretty. I was pleasantly surprised when I opened the package the eggs are quite big! I thought they would be smaller like traditional mini chocolate eggs, but these are a great size. 

Now let’s talk about the most awaited part of this review, how they taste!

DARK CHOCOLATE EGGS

TASTE, FLAVOUR & TEXTURE

The dark chocolate eggs have a lovely, delicate coating of bittersweet chocolate, enrobing a creamy milk chocolate centre. Once you hit the velvety filling, the feel and taste of the sprinkling of hazelnut praline comes through. The earthiness of the dark chocolate seems to enhance the nutty notes of hazelnut praline. The contrast between the dark and milk chocolate along with the hazelnut praline creates a harmonious blend of flavours and texture. 

MILK CHOCOLATE EGGS

TASTE, FLAVOUR & TEXTURE

The milk chocolate eggs are just oh so dreamy and creamy. Its luscious milk chocolate coating and milk chocolate center, scattered with hazelnut praline, creates a blissful bite. The nuttiness of hazelnut praline is a bit more mellow because of the creamy, richness of the milk chocolate, but is very well balanced in taste and texture. 

WHITE CHOCOLATE EGGS

TASTE, FLAVOUR & TEXTURE

These white chocolate eggs are such a tasty bite of white chocolatey goodness. The silky-smooth shell, paired with the hazelnut praline filling, creates a pleasant medley of flavours with its nuttiness and chocolate notes. They are also the perfect level of sweetness, which is no easy feat (white chocolate has the tendency to be on the sweeter side).

FINAL VERDICT

All 3 flavours of the chocolate eggs are delightful! I really love how none of them were overly sweet. Instead, you are greeted with the same, well-balanced lusciousness from the chocolate and crunch from hazelnut praline filling in every single egg. I immensely enjoy how each chocolate flavour, paired with the hazelnut praline, creates its own unique taste experience.

Another nice touch is the texture of the chocolate eggs’ outer shells. They have an embossed shell-like texture. Not only is it visually lovely, but it also gives the eggs their own unique look, which I quite appreciate. 

Kudos to Camino for creating these next-level chocolate eggs. They are like no other I have ever tried. And let me tell you, I have tried my fair share over the years. However, I have never had one with a nutty crunch filling in the center like these ones and in different types of chocolate flavours. 

As far as selecting a favourite, I honestly don’t think I can pick one this time around. I thoroughly enjoyed all of them equally, especially because each had its own individual taste experience. 

SWEET TREAT FOR EASTER

These chocolate eggs are the perfect sweet treat for Easter and great for Easter egg hunts for kids, a gift for family, friends, or even a sweet treat for yourself ;). So, give them a try, and have some delightful chocolate eggs to celebrate Easter or Springtime :).

Enjoy!

The post Camino’s New Chocolate Eggs – Review first appeared on Pure Sprinkles.

A warm hello, dear friends!

I have a special treat for all of you to kick off the holiday season! I’ll give you a quick hint. It’s something sweet and festive. Any guesses? Well, if you guessed chocolate *ding ding ding* you are correct!

I love the holiday season, it’s my favourite time of the year. As I am sure many of you may have noticed, I’m quite keen on chocolate and have created quite a few chocolate treat recipes to date.

As I’ve mentioned in previous posts, my favourite chocolate brand and one that I have used for years is Camino. They are a Canadian company owned by La Siembra Co-operative based in Ottawa (Canada’s National Capital) and the Gatineau area. I did not know they were Canadian when I first started using their products, but was delighted when I found out, as I love supporting local Canadian companies. 

Their products are ones you can feel good about on many levels, from supporting and advocating fair trade practices to supporting small-scale farmers. They use only high-quality organic ingredients, which means you are getting top-grade products that are better for health and well-being. Their products are free of a slew of allergens and many of them are gluten-free, soy lecithin-free, dairy-free, and vegan-friendly. They also use cane sugar instead of regular white sugar and use minimal ingredients without additives and preservatives. 

Camino has recently launched their new limited edition festive chocolate bars for the holiday season. I was excited to learn about their new, first-ever holiday line, as it was something I’d hoped for as a long-standing customer of their products. Needless to say, I was thrilled when they kindly gifted me these chocolate bars to try out and create this review to share with all of you. So, a big thank you to Camino for this amazing opportunity!

The beauty of these festive bars is that there is something for everyone! There is dark chocolate, milk chocolate, and white chocolate! All 3 bars are gluten-free and also soy lecithin-free. They are all certified organic and kosher. One of the bars is vegan-friendly as well.

I will be breaking down this review into a few different categories with various aspects of the 3 chocolate bars.

• Packaging Design

• Description

• Taste & Flavour

• Texture

• Ways to use

So, let’s try out these lovely, festive treats, shall we?

REVIEW

PACKAGING DESIGN | ALL 3 BARS

As a Graphic Designer, I would be remiss if I didn’t at least mention this aspect of these bars. Simply put, I love the designs! The winter forest wonderland theme gives a holiday feel without using traditional Christmas-themed graphics. The metallic finish on certain parts of the labels adds the razzle-dazzle feel of the holidays. As with all Camino chocolate bars, these too are packaged in environmentally conscious packaging. The wrappers are printed on acid-free paper using vegetable-based inks. The inner wrappers are biodegradable/compostable and made from wood pulp, and the outer wrappers are made of recyclable materials.

CRANBERRY, ORANGE, GINGER ZING | DARK CHOCOLATE

DESCRIPTION

This chocolate bar uses 65% dark chocolate with tiny pieces of tart cranberry and hints of bright orange, and a gentle hit of ginger.

TASTE & FLAVOUR

If you are a fan of dark chocolate, you will surely love this chocolate bar! The dark chocolate flavour is a beautiful balance between the bitter, earthy taste of the dark chocolate and the bright tart notes from the cranberry pieces and bright hint of citrus from the orange. Lastly, you get a little zing from the ginger, creating a harmonious blend of festive flavours.

• Gluten-free • Soy lecithin-free • Vegan-friendly • Dairy-free • Certified organic • Fairtrade certified • Certified kosher 

TEXTURE

It has a smooth texture without being too chalky, which can sometimes be the case with dark chocolate. The cranberry pieces are a pleasant surprise in each bite that creates a nice balance with the flavour and texture.

WAYS TO USE

Camino recommends enjoying this bar with a hot cup of tea or at the end of a nice meal. I think it would also be a welcome addition to your holiday baking: cakes, cookies, cupcakes, and endless possibilities.

CRISPY GINGERBREAD SPICE | MILK CHOCOLATE

DESCRIPTION

This chocolate bar uses 37% milk chocolate with airy cocoa crisps, creating a lovely crunchy texture. Paired with flavourful warming spices, it’s perfect for the holiday season.

TASTE & FLAVOUR

Say hello to this bar, my milk chocolate-loving friends! It’s one you are sure to enjoy. Along with the creaminess of the milk chocolate, the gingerbread spices are upfront and centre. You also get a scattering of ground hazelnuts throughout the bar adding to the crunch factor. Your taste buds are greeted with warming spices—ginger, cinnamon, cloves, and cardamom. I definitely felt the hit of the ginger and cardamom most prominently, but the blend of spices works so well together. It feels warm and comforting, like eating a gingerbread cookie fresh out of the oven.

• Gluten-free • Soy lecithin-free • Certified organic • Fairtrade certified • Certified kosher 

TEXTURE

It has a lovely silky milk texture that melts in your mouth. It reminded me of hot chocolate, so luscious and creamy. Then you feel the contrast with the light cocoa crisps, and ground hazelnuts creating a delightful blend of creamy and crunchy.

WAYS TO USE

I think this bar would be a great addition for creating your holiday goodies like chocolate chip cookies, brownies, scones, cakes. There are so many other options.

WHITE COCOA CRUNCH | WHITE CHOCOLATE

DESCRIPTION

This white chocolate bar reimagines your childhood “Cookies & Cream” chocolate in a whole new way. The tiny whisps of cocoa and chocolate chips are enveloped in silky, white chocolate making for a delightful bite.

TASTE & FLAVOUR

Now for my white chocolate lovers, you are definitely in for a special treat with this bar. The white chocolate is not overly sweet (which I feel can often be the case with most white chocolate). It is just the right amount of sweetness and is wonderfully balanced with the cocoa bits and chocolate chips, creating a luscious white chocolate dream.

• Gluten-free • Soy lecithin-free • Certified organic • Fairtrade certified • Certified kosher 

TEXTURE

The white chocolate is silky smooth with the little cocoa bits that create a nice crunch. The contrast makes for a tasty bite of white chocolatey goodness.

WAYS TO USE

This bar can be thoroughly enjoyed on its own or added to your favourite holiday-baked treats such as cookies, no bake cheesecakes, and cupcakes, and so much more.

FINAL VERDICT

I honestly loved all 3 of them. Each has its own unique taste and characteristics, but all encompassed the feel of the festive season with its flavour. The Cranberry Orange Ginger Zing is great for anyone who likes dark chocolate paired with bright, fruity undertones. The Crispy Gingerbread Spice is lovely for anyone who likes creamy milk chocolate paired with warming spices. Lastly, the White Cocoa Crunch is the perfect match for anyone who wants velvety white chocolate with little chocolate bits to create a beautiful balance. So no matter your preference, you are sure to find a bar that you will fancy!

Now if I had to pick a favourite which is certainly not easy, I would have to say the one that tugged my heartstrings just a little more is the White Cocoa Crunch.

I have a soft spot for white chocolate and have loved it since I was a child, particularly “Cookies & Cream”. This bar brought back all those lovely memories.  So, kudos to Camino for recreating my childhood chocolate dream. 

SWEET TREAT FOR THE HOLIDAYS

So, give them a try and see which one is your favourite. I am confident you are bound to find one (or all) that you’ll enjoy. They are also perfect as a gift topper, stocking stuffers and host gifts, or even a gift for yourself. So, go ahead, have some chocolate and kick off the holidays in a sweet way :).

Enjoy!

The post Camino’s Festive Chocolate Bars – Review first appeared on Pure Sprinkles.

Happy Halloween!

This recipe promises no tricks, just an absolute treat! It is easy to make with just a few ingredients and is perfect for little kiddies and all us kids at heart. They are not loaded with refined sugar and additives, so go ahead have an extra piece or two. Trust me, you will want to ;).

It’s been some time since I last posted, but I wanted to come back with something special, my first Halloween recipe. I decided to go with my all-time favourite Halloween treat – chocolate bars!

I’ve done a couple of chocolate recipes to date but not one with any crunch. I’ve always enjoyed chocolate bars with a bit of a bite and wanted to find a way to recreate that same texture without cookie wafers or nuts and came up with this recipe. A chocolate bar packed with little airy brown rice crispies enveloped in velvety chocolate—bliss.

I have always been a sucker for Halloween treats and find this time of year gives us the perfect excuse to indulge a little. It also brings back fond memories of trick or treating. Dressing up in costumes, running around the neighborhood plundering as many sweets as possible. Coming home to see the results was like opening a treasure chest full of gold—pure joy. Though those days in my life are gone, the memories will always remain. I wanted to find a new way to keep that fun alive; one such tradition is making these homemade treats.

So what’s to love about these crispy chocolate bars?

• Fun to make and great to activity to do with little kiddies

• Vegan friendly

• Gluten-free

• Dairy-free

• No refined sugar or additives

I love how easy this recipe is to make. Just melt the chocolate, add the crispies, mix and freeze, and boom, you are done! Could it be any easier?! If you decide to go the extra mile to coat and decorate them, it may take a little more time, but well worth it. Plus, chocolate making and decorating is a lot of fun. I certainly don’t profess to be a fancy decorator, but I certainly have a lot of fun with it and is guaranteed to bring out the kid in you. It’s also great way for those of you with little kiddies to get them involved and make it a fun family activity! Also, you can feel good about knowing what is going into it with only a few wholesome ingredients.

Sprinkles recipe fun facts:

• DAIRY-FREE CHOCOLATE CHIPS – are also gluten-free and use cane sugar instead of traditional white sugar.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• BROWN RICE CRISPIES – high in fiber and provides fuel for energy with low calories.

So turn on your favourite Halloween movie, roll up your sleeves and let’s make us some chocolate goodies! 

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Crispy Chocolate Bars

These frightfully easy chocolate bars are the perfect treat with just 4 simple ingredients, for Halloween or any time you are craving something sweet!

Author Priscilla S

Ingredients

Crispy Chocolate Bars

• 1 ½ cups dairy-free semi-sweet chocolate chips* (you could also use a bar of dairy-free chocolate as well)
• 1 tsp coconut oil
• 1 cup brown rice crispies (puffed white rice or puffed quinoa will also work)
• pinch of sea salt

Chocolate Coating (Optional)

• 1-1½ cup dairy-free semi-sweet chocolate chips* (you could also use a bar of dairy-free chocolate as well)
• 1 tsp coconut oil
• pinch of sea salt

Halloween Decorating (Optional)

• ½ cup powdered sugar (refined sugar-free)
• 1-2 tsp almond milk (or any dairy-free milk of your choice)
• a handful of dairy-free semi-sweet chocolate chips

Equipment

• small-medium stainless steel bowl (or heatproof glass bowl)
• small saucepan
• silicone spatula (large metal spoon)
• measuring cups and spoons
• metal spoons
• parchment paper
• baking tray
• oven mitts
• ziplock bags

Instructions

CHOCOLATE MAKING

Melting the Chocolate (Double Boiler)

• Get a baking tray (that will fit into your freezer) and line with parchment paper, set aside.
• Fill your saucepan with 1-2 inches of water and place it on the stove. Place the stainless steel bowl on top of the saucepan — the two should sit tightly together. You don't want a gap, as heat will escape. You also want to make sure the bowl does not touch the water, as it may burn the chocolate. Turn up the heat to high.
• Once you hear the water start to boil, add the coconut oil.
• After the oil is melted down (after 1-2 minutes) add the chocolate chips. Stir the chocolate constantly with your silicone spatula or spoon to help melt the chocolate. Then add in pinch of sea salt.
• Once you see the chocolate starting to melt down to a liquid consistency, cut the heat and remove it from the double boiler. It's fine if it's not all melted down, the residual heat from the bowl will help melt it all down. Once melted down, the chocolate should be a nice liquid-syrup consistency with a nice glossy sheen that slowly drips off your spatula or spoon. Let it cool down for 2-3 minutes. Remove ¼ cup of the chocolate in a separate bowl and set aside.

CRISPY CHOCOLATE BARS

• Slowly add the brown rice crispies into the melted chocolate bowl and fold in gently until everything is well incorporated and all crispies are covered with chocolate.
• Transfer the mixture onto the baking tray with parchment paper and press down on the tray with a spoon or spatula to bring everything together and press the edges to form a rectangle or square.
• Add the reserved melted chocolate over the mixture and use the back of your spoon or spatula to smooth over the mixture. This will help fill all the nooks and crannies with chocolate and ensure the mixture stays together, and doesn't crumble. Once you are done, place the tray in the freezer for 20-30 minutes.
• NOTE: When I created these bars, I personally liked that the pieces were not uniform and each one was a different size and shape. However, if you prefer them to be more uniform, you can just score the bars with a knife to the desired shape and size you want before placing them in the freezer.
• After they are set, remove them from the freezer and let them rest at room temperature for 10 minutes. Then with a knife gently press into the block to break up the pieces. As you press down they will naturally break off into pieces. Alternatively, if you scored them before placing them in the freezer you will have your uniform pieces. You now have some yummy crispy chocolate bars, ready to enjoy! However if you want to take them a step further to give them a real store-bought chocolate bar feel, continue on for the next steps.

CHOCOLATE COATING (OPTIONAL)

• Repeat the steps of the chocolate melting process. Once the chocolate has melted and has cooled down for 2-3 minutes (We don't have it too hot, as it may melt the frozen chocolate bar pieces) gently place each bar piece one at a time into the melted chocolate. Move them around, spoon the chocolate over the piece until all sides are covered. Gently take them out and place them on the baking sheet.
• Repeat until all Crispy Chocolate Bars are coated with the chocolate and place them back in the freezer for 20-30 minutes to set.
• Once everything is set, take them out and leave them at room temperature for about 5 minutes and eat!

DECORATING (OPTIONAL)

• If you want to take these Crispy Chocolate Bars a step further and really get into the festive spirit, here are a few options to try out after coating your crispy chocolate bars:

  • CHOCOLATES: Take the remaining melted chocolate and drizzle on top of the Crispy Chocolate Bars. This will create a nice decorative finish to the bars.

  • SPRINKLES: add fun colourful sprinkles to brighten them up and add a splash of fun

  • NUTS: use some chopped nuts like almonds, walnuts, or pistachios for some added crunch.

  • ICING: create some pretty, dairy-free icing with ½ cup of powdered sugar and 1 tsp of dairy-free milk (white). Add the milk slowly as it is easy to add too much and tricky to adjust after. Add the mixture into a ziplock bag, close and push the mixture to the edge and make a small cut at the corner of the bag. You now have your own do-it-yourself piping bag! (If you have a piping bag you can use that as well). Be sure to practice on the parchment paper as the flow may come out too fast. Now is the fun part go ahead and decorate whatever design you'd like! You can even add some natural food colouring if you want to jazz them up even more.

  Honestly, the possibilities are endless. Just have fun with it and bring out your inner artist!

Notes

* This recipe makes 15 chocolate bar pieces.

** I used Camino Semi-Sweet Chocolate Chips as they are the ones I personally love but feel free to use whatever ones you like.

*** Store in the freezer for a week in an airtight container or tin. Store in the freezer for 1-2 months in an airtight container, but that is if they last that long.

**** I added chocolate chips to create eyes but you could also use candy eyes if you wanted as well.

NOTE: Sometimes the chocolate may start to thicken up if too much time has passed, not to fret. Just place the bowl back on the double boiler, and melt the chocolate down again. 

MELTED CHOCOLATE: You may have some leftover melted chocolate after everything is said and done. You could just eat the rest with the spoon, that is a totally fine option. However, to ensure you use every last drop, I have a suggestion. Heat up a cup of dairy-free milk (or milk of choice) and add the chocolate, mix it up and bring it to a low boil, cut the heat and pour into your favourite mug, you now have yourself a mug of hot chocolate! 

ANOTHER OPTION: Alternatively, when you create the mixture instead of creating a block to make the bars you could just scoop out clusters with a spoon and spread them across the tray if you prefer smaller round bite-size pieces.

Enjoy!

The post Crispy Chocolate Bars {gluten-free, dairy-free, vegan-friendly} first appeared on Pure Sprinkles.

Happy Valentine’s Day, dear friend!

Do I have a special Valentine’s day treat for you! Something sweet, easy to make, and oh so yummy. So what is it, you ask? Did I hear someone say chocolate? Well then, you are correct. It is indeed a chocolate treat and not just any chocolate treat but dairy-free and gluten-free chocolate hearts!

Oh, but wait! This isn’t just your typical chocolate recipe packed with loads of refined sugar and milk by-products, certainly not. It is, however, vegan-friendly, and made with only 3 simple ingredients. 

If that hasn’t sold you, then maybe their decadent chocolatey goodness will do the trick. Just for good measure, I should also mention they are ridiculously easy to make (and a lot of fun too!).

Around the time I changed my diet, I found myself really missing chocolates. I don’t know if it was because I knew I couldn’t have any or because my body was craving for sugar since I had cut out all refined sugars. All I knew is that I was on a mission to figure out a way to bring chocolates back into my life.

I came across some dairy-free chocolate chips and rekindled my chocolate-making techniques, and got to work creating dairy-free chocolates. And you know what, they turned out great! I was so pleasantly surprised. The dairy-free chocolates are remarkably similar to milk chocolates and totally satisfied the chocolate void in my life. Thus, my chocolate candy recipe was born. And I have been making them ever since. 

So if you’re looking to make a gift for someone special in your life, whether it’s a significant other, friend, family member, neighbour, or just for yourself! Because hey, we all deserve a little self-love with a nice sweet treat now and then too. These delectable little bites of chocolate goodness can be enjoyed by one and all.

Sure they are pretty on the nose with the whole heart theme, but with it being Valentine’s day, I think they get a pass, plus they’re just too cute and tasty to resist. Give them a try, and you’ll see why.

Sprinkles recipe fun facts:

• DAIRY-FREE CHOCOLATE CHIPS – are also gluten-free and use cane sugar instead of traditional white sugar.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• SEA SALT – contains many healthy essential minerals such as sodium, potassium, calcium, and magnesium.

The beauty of this recipe it is can be used in many ways, which we will explore in a future post. But for now, shall we make us some chocolate hearts?

Print

Vegan Chocolate Hearts

These delectable dairy-free chocolate hearts are super easy to make and are the perfect sweet treat for Valentine's Day or any other time of year!

Author Priscilla S

Ingredients

Chocolate Hearts

• 1 ½ cups *dairy-free semi-sweet chocolate chips (you could also use a bar of dairy-free chocolate as well)
• 1 tsp coconut oil
• pinch of sea salt

Equipment

• small-medium stainless steel bowl (or heatproof glass bowl)
• small saucepan
• silicone spatula (large metal spoon)
• silicone heart-shaped chocolate molds
• metal spoons
• parchment paper
• plate (or a baking tray)
• oven mitts

Instructions

CHOCOLATE MAKING

Melting the Chocolate (Double Boiler)

• Fill your saucepan with 1-2 inches of water and place it on the stove. Place the stainless steel bowl on top of the saucepan — the two should sit tightly together. You don't want a gap as heat will escape. You also want to make sure the bowl does not touch the water, as it may burn the chocolate. Turn up the heat to high.
• Once you hear the water start to boil, add the coconut oil.
• After the oil is melted down (after 1-2 minutes) add the chocolate chips. Stir the chocolate constantly with your silicone spatula or spoon to help melt the chocolate. At this point in time add the pinch of sea salt. You may wonder why sea salt? It helps to bring out the chocolatey goodness!
• Once you see the chocolate starting to melt down to a liquid consistency, cut the heat and remove it from the double boiler. It's fine if it's not all melted down, the residual heat from the bowl will help melt it all down. Once melted down, the chocolate should be a nice liquid-syrup consistency with a nice glossy sheen that slowly drips off your spatula or spoon. Let it cool down for 2-3 minutes.

Filling the Molds

• It's now time to fill the molds. I like using silicone molds as I find the chocolates come out effortlessly, but you could use a plastic mold as well. Place the mold on a plate or tray, for easier transfer to the fridge or freezer and to catch any spills.
• Take a spoonful of the chocolate and slowly start filling up the molds. Don't worry if it drips all over the place, it's all a part of the fun. Fill it as close to the top as possible.
• Once all the molds are filled, place them in the fridge or freezer. Set the remaining chocolate aside, we will be using it later. If placing in the fridge, it will take about 40-50 minutes and the freezer 20-30 minutes. Shake the tray gently to see if it's set if it moves it's not ready, just place it back and let it set a little longer till they are firm.

Removing from the Molds

• Once the chocolates are set it is time to remove them from the molds! Have a plate or tray covered with some parchment ready to go as that is where we will be placing the chocolates. Press your thumb behind the shape and gently press the chocolates out and bend the molds as necessary. It should come out easily. Now if you want to taste test a couple, I would highly recommend doing that, for quality assurance of course ;).
• At this point they are done and you can place the chocolates in a tin, or airtight container to store away OR feel to enjoy them straight away, but if you want to take these chocolates one step further, then let us continue on.

Decorating (optional)

• Now, comes the most fun part of the chocolate-making process, decorating! Place all the chocolate hearts on the parchment paper, make sure to have them spaced away from one another. Then let's bring back our melted chocolate, it's time to bring out the artist in you. Drizzle the melted chocolate over the chocolates, whatever way your heart desires. It can get a bit messy and you may get some on you as well, but it is all part of the fun. You could even put sprinkles on top too if you wanted to take them even a step further. Once you are done place the chocolates back in the fridge or freezer to set. Once they are set, take them out and enjoy!

Notes

* I used Camino Semi-Sweet Chocolate Chips as they are the ones I personally love but feel free to use whatever ones you like.

** This recipe makes 30 chocolates (2 chocolate heart molds)

*** Store in the fridge for a week in an airtight container or tin. Store in the freezer for 1-2 months in an airtight container, but that is if they last that long.

NOTE: Sometimes the chocolate may start to thicken up if too much time has passed, not to fret. Just place the bowl back on the double boiler, and melt the chocolate down again. 

MELTED CHOCOLATE: You may have some leftover melted chocolate after everything is said and done. You could just eat the rest with the spoon, that is a totally fine option. However, to ensure you use every last drop, I have a suggestion. Heat up a cup of dairy-free milk (or milk of choice) and add the chocolate, mix it up and bring it to a low boil, cut the heat and pour into your favourite mug, you now have yourself a mug of hot chocolate! 

Enjoy!

The post Vegan Chocolate Hearts {gluten-free, dairy-free, vegan-friendly} first appeared on Pure Sprinkles.