The Best Bacon Salt Recipe - And It's Healthier Too!

If you like bacon, you will love this bacon salt! 

Have you ever tried a good bacon salt? A potent bacon salt packs quite a smoky punch and livens up almost any dish you can dream up.

Bacon Salt

We love to sprinkle a bit of this amazing seasoning on grilled burgers, our Roast Chicken, eggs, hash browns, Our Copy-Cat Costco Rotisserie Chicken Salad, breakfast casseroles, mac & cheese, potato salad, pop corn, grilled cheese sandwiches, B-B-Q chicken pizza, baked potatoes, scalloped potatoes, oven fries, savory nut mixes, vegetable casseroles, grilled corn on the cob, tuna topped garden tomatoes, steamed or roasted asparagus, and any other place you'd want bacon in.

We have perfected the art of bacon salt making here at the Kitchen Cheetahs test kitchen. Most homemade bacon salts are oily, clumpy, and weak on the smoky bacon flavor. We set out to solve these problems. This recipe is the result of these efforts.

This bacon Salt is very fragrant and flavorful. A little goes a long way. We love it!

Bacon alone does not give the flavor punch we were looking for, so we added a high quality smoke salt and a nutritional yeast product called "Bakon Yeast". It is a natural hickory smoked Torula yeast product that is used as a smoky bacon flavored seasoning for snack foods, sauces, meats, and vegetarian foods.

We also use our in house BioSalt recipe in pace for regular salt. We like our salt because it is balanced for the body and does not promote water retention. BioSalt is a staple in our kitchens.

Feel free to make this recipe to suit your tastes. You may add more or less bacon, vary the type of smoke salts used, and add however much salt you want here. Have fun with it.


My research shows that you can find this Bakon Yeast here:


Bakon Yeast Products are available from Ohly Americas located in Hutchinson, MN.  Their website is :http://www.ohly.com .  
MN telephone: 800-321-2689



Some online retail sites carrying it are:


http://abchealthfoods.com/index.php/brands/bakon-yeast.html


http://stores.wholesome-essential.com/bakon-yeast-hickory-smoke-seasoning-2-oz/



Best Bacon Salt Recipe:

1 c. well rendered bacon (1 to 2 pounds raw smoked bacon)
1/2 to 1 c. BioSalt or sea salt, to taste
1/4 to 1/2 t. of your favorite smoke salt, to taste
2 T. Bacon-Yeast
1 t. fresh ground black pepper, optional, to taste


Method: 

Use the healthiest, most flavorful smoked bacon you can find.

Preheat the oven to 325 degrees F.

Spread the strips of raw bacon onto a cooling rack set over a rimmed baking sheet.

Place the bacon in the oven and bake for at least 30 minutes, or until very crispy and quite dark in color. Render the bacon long and slow to remove as much fat as possible (or the bacon salt will really clump together - not good).

Remove bacon from the oven and let cool completely. Dab with paper towels to remove fat.

Process the rendered bacon in a food processor until it looks like grainy bits.

Add the salt, to taste.

Add your chosen smoke salt to taste.

Emphasize the bacon salt flavor by adding the "Bakon-Yeast" seasoning.  The Bakon-Yeast also helps to absorb some of the oil from the bacon.

Add the pepper if using. Taste and adjust flavors as desired.

Store air-tight.


Tip: Alderwood smoke salt is good. Mesquite smoke salt is good for mexican foods.


Enjoy, 

Leila & Nancy.

Copy Cat Restaurant Teriyaki Sauce & Marinade plus a Delicious Teriyaki Rice bowl - Gluten-Free, Sugar-Alternative, Paleo, Clean-Eating

Restaurant Teriyaki Sauce

Do you like that nice, thick, sweet teriyaki sauce you get 

at your favorite Asian restaurant or takeout joint?

With this new recipe you can now have it at home. 

I have tried a few home made Teriyaki recipes through the years, but they are very runny and usually too heavy on the soy sauce. I want to taste the ginger and garlic, not just sugar and soy sauce. I created this recipe to be used over Teriyaki bowls, or for glazing and dipping grilled chicken or salmon in, or even drizzle over a sushi roll! I wanted the sauce to cling nicely to the meat, not run off in a salty puddle at the bottom of my dish. I'm even going to try it in a dish called Yaki Udon (Grilled chicken, stir-fried vegetables, drained, cooked udon noodles + this sauce).

I have made this Teriyaki sauce with a healthier sweetener called organic coconut palm sugar. It looks like a more granular, dry brown sugar and it has a brown sugar type taste. It is high in minerals and is lower on the glycemic scale than regular sugar. It is not zero calorie like erythritol, but it tastes better in this sauce. If I were to make this sauce completely sugar free, I would use a combination of erythritol, xylitol, stevia glycerite and a touch of black-strap molasses. Just sayin'.

I also use a gluten free soy sauce called Tamari. It is a high quality soy sauce and is easy to find at oriental markets or your better grocery stores. Alternately you may use Bragg's Aminos, but this is not my first choice. 

I prefer to use fresh garlic and ginger for the best flavor. I like to store whole ginger root in a small freezer bag in my freezer (in a place where I can find it!). Whenever I need fresh ginger, I just pull it out of the freezer and grate the amount I need with a small Microplane grater. You can grate fresh garlic with a small Microplane too, but I prefer to smash it to death in my mortar & pestle.

I thicken this sauce with xanthan gum. Xanthan gum is easy to use and is a healthy soluble fiber. I much prefer it over using corn starch or other starches for thickening. Starches must be cooked unless they are modified starches. Starches also have carbs unless they are resistant starches. Xanthan gum thickens regardless of it being heated or not. I love using it in my home made salad dressings too. The easiest way to mix xanthan gum into your liquid ingredients is to first blend it with some of the dry ingredients, like sugar, salt, flour, etc...

This sauce recipe is easily halved. You can also start out making it less sweet by adding 3/4 cup of the sweetener, bringing it to a simmer, taste for sweetness and then add more sweetener as desired.

Restaurant Teriyaki Sauce

Restaurant Teriyaki Sauce Recipe:

1 c. Tamari soy sauce (or Bragg's Aminos, are both gluten free)
1/4 c. Mirin (sweet rice wine)
1 1/4 c. purified water
1 T. minced fresh garlic (about 6 large cloves)
1 T. minced fresh ginger
1 1/4 c. organic coconut palm sugar
3/4 to 1 t. xanthan gum


Garnishes (optional):

sesame seeds
scallions sliced on the diagonal
toasted sesame oil


Method:

In a small sauce pan mix the soy sauce, mirin, water, garlic, and ginger.

Turn the stove on to medium heat.

In a separate small bowl mix together the palm sugar and the xanthan gum.

Whisk the sugar mixture into the soy sauce mixture.

Bring up to a gentle simmer with stirring to dissolve the palm sugar. 

Once it starts to simmer, time it for one minute and then remove from heat. 

Set aside to cool and use to glaze your favorite meat or use as a dipping sauce.

Add garnishes as desired at serving time.

Store unused Teriyaki Sauce in the refrigerator. Gently reheat to use.


To Make as a Marinade:

Make the sauce in the same way, except omit the xanthan gum.The result will be a thin marinade.

Note: I also use the thickened sauce recipe as a marinade.


Tips:

For a less sweet sauce, cut the coconut palm sugar down to 1 cup, or to taste.

For a slightly thinner sauce use only 3/4 t. xanthan gum.

Mixing the xanthan gum into the dry sugar first makes the xanthan gum easy to disperse into your sauce without clumping issues. If you forget to do this, use a stick blender to blend the xanthan gum into your sauce thoroughly.

 Photos of making Teriyaki Sauce and Teriyaki Rice Bowl:

Putting the sauce ingredients together.

The xanthan gum is blended into the coconut palm sugar.

The sauce before cooking.

The thickened Teriyaki Sauce after simmering 1 minute.

Skinless boneless chicken breasts ready for marinating in Teriyaki Sauce.

Teriyaki Sauce rubbed onto the chicken and marinated 30 minutes.

Broccoli, Carrots, Cabbage, Onion, and celery chopped and ready for steaming.

The prepared vegetables in the steamer.

Steam vegetables only until tender-crisp and bright in color.

Sushi rice , steamed vegetables & grilled chicken topped with our Teriyaki Sauce. YUM.

Enjoy,

Leila.

"Faux" Tamarind Paste - A Healthy Foundational Recipe - Plus a recipe using it!

Our delicious tangy fruity paste is the perfect addition to Indian sauces and curries.

Tamarind paste is delightfully tangy and fruity, but it is not always easy to find. Our original recipe making a faux version uses fruits easily found in the USA and it is easy and more affordable to make

Tamarind is a secret ingredient in many sauces, like Worcestershire Sauce. It is in many B-B-Q sauces and Indian dishes as well. You can even use it in refreshing summer beverages

I have made real tamarind paste before, using the fibrous tamarind pods filled with large seeds. It was quite an adventure, cooking and mashing and straining, and mashing and straining some more, until every last drop of tangy goodness was removed from the pulpy pods. It turned out great.

However, this recipe is easier to manage, and it is very yummy too. Use our formula in any recipe calling for tamarind paste..

This was a fun recipe to create. We hope you enjoy using it!

"Faux" Tamarind Paste Recipe:

10 ounces pitted prunes, chopped

6 ounces tart dried apricots, un-sulfured

2 1/2 c. fresh (or bottled) lemon juice

2 1/2 c. fresh (or bottled) lime juice

Water, as needed (up to 3 cups)

up to 1 T. finely powdered ascorbic acid (Vitamin C)

Method:

Chop the dried fruits and put into a 1/2-gallon glass jar or bowl.

Pour over the lemon juice and lime juice.

Put the submerged fruit in the refrigerator, covered, for 24 to 48 hours (even up to a week is OK).

Puree this fruit mixture until it is super smooth in a high powered blender (VitaMix) in 2 to 3 batches, adding purified water just until the blender vortexes. Do not use more than 3 cups total water.

Cook this pureed fruit mixture down on the stove top as you would apple butter, stirring frequently.

Alternately, you may bake the mixture in a 200 degree oven. Spread the mixture out onto Pyrex baking pans.

When the mixture has thickened, taste it. If you want it to taste more tart, stir in up to 1 T. powdered Vitamin C.

Transfer to storage jars and store in the refrigerator for up to 2 weeks, or freeze for later use in small glass jars.

Note: 

Brown colored un-sulfured apricots are good to use here! Use up your older dried apricots.


Here is an Indian chutney recipe using our Faux Tamarind Paste.

Tamarind Date Chutney:
Yield: Approx 1 1/2 cups

1 t. Faux Tamarind Paste (recipe above), to taste
1 1/2 c. warm purified water
1 1/2 c. chopped seedless dates
1/4 t. cayenne pepper powder, to taste
1/4 t. sea salt

Method:

Mix the Faux Tamarind Paste with the 1 1/2 c. warm water. Stir in the dates, cayenne, and salt. Bring to a boil, uncovered, over medium-high heat. Once it comes to a boil, lower heat to medium, and simmer 6 to 8 minutes, stirring occasionally, until dates soften.

Transfer warm mixture into a glass storage jar. Puree the mixture with a stick blender. 

Store in your refrigerator for up to a week, or freeze for longer term storage.

Serve this chutney as a chilled dip with your favorite appetizers. 

Enjoy,

Leila & Nancy.

Dad's Healthified Orange Julius - with a Secret Ingredient (Copy-Cat)

So over the top good and refreshing & good for you too!

My dad comes up with killer protein drinks. Being an athlete and trainer for athletes, he drinks protein drinks a lot. You have to mix it up a little if you drink a lot of them, or YAWN....

He makes protein drinks we WANT to drink. This is one of them, and it has a unique secret ingredient... Angostura Bitters.

As a family, we have been exploring bitters and tonics. Some people use them for alcoholic drinks, but actually bitters are old fashioned remedies for digestion and general health. We like to use them to create depth of flavor in various recipes and non-alcoholic beverages, much like you would use vanilla or almond extract. As far as bitters go, Angostura Bitters is king. It is affordable and has great flavor. It is the secret ingredient in this version of an Orange Julius. Give it a try.


Dad's Orange Julius Recipe:

Makes 2 big servings:

10 ice cubes
1/4 to 1/3 c. frozen orange juice concentrate
1/2 c. almond milk
1 scoop (3 T.) whey protein isolate
1 pinch sea salt or BioSalt
1 pinch orange flavor powder or 1 to 2 drops tangerine essential oil
stevia glycerite, to taste
Angostura Bitters, to taste


1 big serving:

5 ice cubes
2 to 3 T. frozen orange juice concentrate
1/4 c. almond milk
1 1/2 T. whey protein isolate
mini-pinch sea salt or BioSalt
mini-pinch orange flavor powder or 1 drop tangerine essential oil
stevia glycerite, to taste
Angostura Bitters, to taste


Method:

Place all but stevia glycerite and bitters in a blender and blend until smooth.

Add stevia glycerite and bitters to taste, blending in well.

Serve cold.


Enjoy,

Dad.

Vanilla Creme Brulee Instant Pudding (No Cook, Low Glycemic, JELL-O Copy Cat Recipe)

This is a truly delicious instant no-cook pudding mix I created today, and it's lower glycemic too...

Vanilla Creme Brulee Instant Pudding.

This Vanilla Creme Brulee Instant Pudding is full-bodied and creamy. It has a decadent vanilla caramel flavor. You will be surprised that this is an instant pudding mix when you taste it! It is good enough to serve as a stand alone dessert.

This pudding has a secret, it is made with pure organic coconut palm sugar. Coconut palm sugar gives a nice caramel color, scent, and flavor to this pudding mix. It looks a lot like brown sugar, yet it is high in minerals like potassium and phosphorus. The thing that awesome about organic coconut sugar, is that it is a healthy, low glycemic alternative to other sugars like regular table sugar. It can also be used as a sweetener in beverages, desserts, and other recipes that call for regular cane sugar.

We make this pudding truly decadent by substituting some of the milk for cream, which just so happens to lower the carbs even further. Party.

Bonus: This is a true instant (no cook) pudding mix recipe you can use to replace the commercial 3.5 ounce boxed instant vanilla pudding mix called for in recipes. Party.

This is my second trial with no cook puddings. These instant pudding mixes will be evolving. I have plans to make instant protein puddings.

My goal: They have to taste good, like dessert, or I won't enjoy eating them much. I'd like to have a healthy pudding snack, say, before bed? Or maybe for breakfast. I have wanted to make delicious protein puddings/protein drink mixes for years. So now I'm going for it!

One hurdle has been how to get an instant pudding consistency without cooking it and without having to source ingredients only available to commercial food manufacturers. So this recipe is definitely progress. earlier I made a chocolate instant pudding that had a great consistency... I think I will post about my progress, then you can see how the instant pudding recipes evolve too.

See my first trial recipe of instant chocolate pudding too.



Vanilla Creme Brulee Instant Pudding & Pie Filling Mix:

3/4 c. (120 g) Organic Coconut Palm Sugar
6 T. (30 g) Ultra Gel Instant Non-GMO Modified Corn Starch (Cornaby's brand)
1 t. Lecithin granules (like Now brand)
1/8 t. (1 g) Sea salt or BioSalt (up to 2 g, to taste)


Method:

Grind the coconut sugar, Ultra Gel, lecithin powder and salt together 30 seconds until fine textured in a VitaMix blender. Let the dust settle before opening up the lid.

Store the pudding mix in an air-tight container.


To Prepare Pudding:

Liquid Ingredients:

1 3/4 c. organic whole milk
1/4 c. heavy cream
1 t. real vanilla extract
1/4 t. caramel flavoring (like Brickford brand), optional


Method:

Pour 1 3/4 cups cold milk into a mixing bowl.
Add 1/4 c. heavy cream to the milk (you may cut cream down to 2 T. and increase the milk by 2 T.).
Add 1 t. real vanilla extract and caramel flavoring, if using.
Add 1 recipe of Instant Pudding Mix above.
Using a hand mixer or whisk, blend for 2 minutes.
Let the pudding set up for 5 minutes in the refrigerator.


Photos of the process:

Organic Coconut Palm Sugar

Put the dry ingredients into a blender and grind fine, with the lid on!

Pour the wet ingredients into a mixing bowl and then add the pudding mix.

Whisk pudding ingredients together.

Adding the heavy cream to the pudding.

Whisk until smooth and glossy, and starting to thicken.

Pour into small serving dishes and chill at least 5 minutes to set up.

Top with sweetened whipped cream if desired.

Enjoy,

Leila.

The BEST Tasting D.I.Y. Low-Carb Milk (3 Variations)

I thought you may enjoy a tasty yet inexpensive "Milk" to enjoy with your new low-carb breakfasts.

I have been posting some nice low-carb breakfast options, but they all go well with milk! We need a low-carbohydrate milk too, right?

You could always use unsweetened almond, coconut, or soy milk, but I thought I'd give you a really affordable option for all you dairy lovers out there (me). You most likely have milk for the rest of the family, so it will be easy to make this recipe for yourself.

I have included other low-carb milk variations, but the first one tastes the best. Try them all and see what you think. I know I love to have lots of options, so I try hard to provide you with a variety of options too.



The Best Tasting Low-Carb Milk Recipe:

1 c. organic whole milk (12 grams total carbs)
3 to 4 c. purified cold water
2 to 4 T. heavy cream (from about .80 to 1.60 total carbs)
1/8 t. sea salt or BioSalt, to taste
1/4 t. stevia glycerite, to taste
1/2 t. real vanilla extract, to taste (optional)


Method:

Measure everything into a glass mason jar.
Tighten the lid and shake together well.
Chill in the refrigerator.



To make 1 serving (3.2 grams carbs):

1/4 c.organic whole milk (3 grams carbs)
3/4 to 1 c. purified cold water
1/2 to 1 T. heavy cream (from about .20 to .40 total carbs)
1 pinch sea salt or BioSalt
1 to 2 drops stevia glycerite, to taste
1/8 t. real vanilla extract, to taste (optional)

Notes & Variations:

This Low-Carb Milk has a combined total of about 12.8 grams of carbohydrates for the full amount made (with only 2 T heavy cream added).

If you want more of a skim milk taste, mix it with the 4 c. water.

If you want more of a whole milk taste, mix it with only 3 c. water.

If you want a richer milk, increase the cream up to 8 T.

If you want to make chocolate milk, add a paste made of cocoa powder and sweeten to taste

If you want to use powdered milk instead of fresh whole milk: 

Omit whole milk and add 1/4 c. plus 1 T. plus 1 t. instant dry milk powder (dried whole milk is preferred to dried skim milk). Increase the heavy cream to anywhere from 4 to 8 T., according to your tastes. This version does not taste as good as when using fresh whole milk. (The carb count is the same for the powdered milk and the fresh milk.)


If you want a higher protein content Low-Carb Milk (1 serving): 

Mix together these dry ingredients:
1 T. buttermilk powder (a low carb variety)
1 T. whey protein isolate *
1/4 t. Table-Top Sugar Replacement Blend
1 pinch sea salt or BioSalt
Slowly add:
1 c. purified water
2 T. heavy cream
Mix well until everything is dissolved, then add: 
A splash of real vanilla extract, if desired
Chill well. Shake well before using.
(0.5 g carbs and 11 g protein per serving.)

* Source: Now brand or get from the Protein Factory (online).


Now you can enjoy some low-carb milk with your High Fiber Hot Cereal, low-carb pancakes or low-carb buttermilk pancakes!


Enjoy,

Leila.

Easy Wasabi Potato Salad - A Real Restaurant Recipe - Improved!

I like collecting real restaurant recipes. This is a recipe for an unusual potato salad that I acquired along the way from the Asia Dog Restaurant. 

My Wasabi Potato Salad

We love the heat of wasabi. It is like horseradish in that the heat dissipates quickly through the nose, verses burning your mouth and throat for a prolonged length of time, like chilies. In fact most of the wasabi found in the United States is actually horseradish that has been colored green! Sad but true.

I have given you the original recipe that feeds 20. I am also giving you my revised scaled down version, for when you just want to make a little. I'd try the smaller version first, to test out how you like wasabi in your potato salad. You can even make more wasabi to put in this salad if you want to. I know I want to...

If you decide you want to make wasabi salad to feed 20, just multiply my revised recipe by 4.

Now, to be totally honest, I don't care for the original recipe from the Asia dog restaurant. Sorry Asia Dog. I think it is way too vinegary and boring. I do like the concept of wasabi potato salad however.

In our family, recipes are always evolving. You are probably starting to notice this if you have been following our blog. For example, more pancake recipes are coming. The pancakes just keep evolving, we can't help it. Who are we to stop their progress?

There are some comfort foods my mom used to make when I was little that I do not like to mess with though. Isn't it interesting how memories can be so closely associated with food?

Anyway, I posted the original potato salad recipe that serves 20, below for your own information.

But first, I am posting my version of Wasabi Potato Salad. I will probably mess with the recipe some more later, but I do like my version a lot as it is now. The vinegar is mellowed out and balanced, but the salad definitely has some kick!

Notice that I switched to white wine vinegar. I think rice vinegar would be terrific here too. I added fresh scallions (green onions), and added a bit of xylitol (which is sugar-free) for balance.

If you end up tweaking this recipe and love what you end up with, write in and tell us all about it.


Leila's Version of Wasabi Potato Salad:

Yield: Serves 6

28 ounces whole new red potatoes, unpeeled, scrubbed
6 stalks celery, halved lengthwise and sliced
4 large scallions, minced
1/2 c. to 2/3 c. white wine vinegar
2/3 c. Best Foods mayonnaise
2 T. xylitol or Lakanto White Sugar Substitute (or sugar)
1 T. wasabi paste (1 T. wasabi powder plus 1 T. water)
1 to 1 1/2 t. sea salt or BioSalt, to taste
40 grinds freshly ground black pepper


Method:

Put the potatoes in a large pot, cover with cold water and bring to a boil over medium-high heat.

Cook until a knife inserted into the center of the potatoes meets little resistance, but they still hold their shape. Do not overcook.

Carefully drain the potatoes, let them cool to room temperature, and chill for at least 2 hours or preferably overnight.

Prepare the wasabi paste by mixing 1 T. wasabi powder into 1 T. water and set aside.

Halve the potatoes lengthwise and then slice into pieces (thickness up to you).

Stir together the mayonnaise and wasabi paste in a medium bowl. Slowly add the vinegar, blending smooth as you go. Add the xylitol, salt, and pepper, to taste.

Place the potatoes, celery, and scallions into the bowl with the dressing and mix well. Chill until serving time.

At serving time, check for salt and adjust if needed.



Origional Asia Dog Restaurant Wasabi Potato Salad Recipe:

Yield: 20 servings (bulk recipe).

5 lbs whole russet potatoes, unpeeled, scrubbed
1 bunch celery, halved lengthwise and sliced
2 c. white vinegar
1 1/2 c. mayonnaise
3 T. wasabi paste
kosher salt
freshly ground pepper


Method:

Put the potatoes in a large pot, cover with cold water and bring to a bol over medium-high heat.

Cook until a knife inserted into the center of the potatoes meets little resistance, but they still hold their shape. Do not overcook.

Carefully drain the potatoes, let them cool to room temperature, and chill for at least 2 hours or preferably overnight.

Halve the potatoes lengthwise and then slice into pieces (thickness up to you).

Stir together the potatoes and celery in a large mixing bowl, and then stir in the vinegar, mayonnaise and wasabi.

Season with salt and pepper. Mix well and chill.


Photos of the process:

Look at the ingredient list here...

Enjoy,

Leila.

French Chocolate Anise Bark Recipe (Copy-Cat Recipe) Gluten-Free

This unique recipe is a copy of a chocolate bark made in a Paris restaurant called L'ARPÈGE. 

Make this lovely chocolate, then close your eyes, take a bite and imagine you are in Paris as you savor this delicious treat. If you want to imagine that you are in Paris anyway... I do know that this chocolate will take you somewhere... To chocolate bliss land.

This delicious chocolate is exotic with many flavor and texture dimensions. We love it. It is also extremely easy to make. You can make a half batch the first time if you are not sure what you think of anise flavoring, which is licorice-like. Trust me though, this is g-o-o-d.

To make this chocolate even better, I recommend my mother's healthy sugar-free dark chocolate formula manufactured by Lakanto. It will be sold at Whole Foods. Call your local Whole Foods store and ask them to order it in , if they don't have it in stock yet. You will love her chocolate!



Chocolate Anise Bark Recipe:

Serves: 12

12 oz high quality bittersweet or dark chocolate, finely chopped (Lakanto Dark Chocolate is our fav.)
2 t. (4 grams) anise seeds, freshly ground to a fine texture in a krups seed mill
2/3 c. (12 grams) dried (pitted) sour cherries
2/3 c. (16 grams) dried apricots, coarsely chopped
2/3 c. (12 grams) roasted salted cashews,coarsely chopped
1 drop star anise essential oil, optional



Method:

Line a cookie sheet with a silicone mat or parchment paper. Chill the cookie sheet a few minutes.

Melt the chopped chocolate in a microwave safe bowl in 45 second intervals until melted and smooth, stirring in between.

While the chocolate is melting, prepare the fruit and nuts and mix together in a bowl.

Stir the finely powdered anise seed into the melted chocolate.

Optionally add 1 drop of star anise essential oil and stir into the chocolate very well, if you want a stronger anise flavor.

Stir half of the fruit and nut mix into the melted chocolate.

Spread the chocolate mixture onto the lined and chilled cookie sheet with a spatula into a rectangle shape.

Quickly sprinkle the chocolate with the rest of the fruit and nut mixture and gently press in so that it's slightly embedded in the chocolate.

Chill the chocolate until it is completely set up, up to 30 minutes.

Break into 12 pieces and store air-tight.


Note: Lakanto's Dark chocolate is sugar-free and delicious and it is formulated by my mom!


Photos of the process:

Enjoy!

Leila.