Trail Mix and Candy Snacks

Posted: May 4, 2015 in Ramblings

It’s a tough life when you’re trying to maintain a carb-free, or even a low-carb, diet.  There are times when you need the crunch of something, or times when a bit of chocolate would completely satisfy!  Eating Swiss cheese during a movie is just not the same as popcorn.  But my trail mix is pretty good.

Donna’s Trail Mix

1/2 cup dry roasted peanuts

1/2 cup Spanish Redskin peanuts

1/2 cup smoked almonds

a handful of golden raisins

1/2 cup cacao nibs

1/4 cup walnuts (only because I don’t like walnuts much, but Chris does)

1/4 cup sunflower seeds

a handful of Ghirardelli 60% cocoa chocolate chips.  If you can find chips with a higher cocoa percentage, that would be even better (see recipe revision below).

If you like pecans or other nuts, they can be added, though we added pumpkin seeds once and it was hideous.  The main thing is to keep the sugar to a minimum.  No honey peanuts, no M&Ms.

Mix it all up and eat it as desired.

Unfortunately Chris and I were snagging a handful every time we walked past the bowl, which is pretty low-carb, but high in calories!  So I amended the recipe to make individual candies, and now we allow ourselves just one per day, each:

Make a double batch of trail mix as above, leaving out the chocolate chips.  You may want to keep the raisins to one handful instead of a double handful, if you’re being stern about the diet.  Or leave them out entirely.

In a large Pyrex, place the whole bag of Ghirardelli chips plus two Ghirardelli 100% cocoa baking bars (broken up).  (These are 10 ounces each.  Any brand will do, but this is all they have at Safeway.)

With a mug of water next to the Pyrex to act as a heat sink, microwave the chocolate in 3-minute bursts until it is all melted, stirring in between each burst.  It usually takes our microwave three bursts to get to this point.  I always dump out the boiling water in the mug and change to cold water for the second and third bursts.

Dump in all the trail mix and stir until everything is coated in chocolate.

Scoop out onto waxed paper in cookie-sized clumps.  I have been using a flat spoon both to stir the mix into the chocolate and to scoop it onto the waxed paper, but it’s awkward, and the next time I will probably either use an ice cream scoop or dole out the mixture into mini muffin pans.

Allow to cool.  Store in the fridge in a sealed container.

If anyone does know of chocolate chips with more than 60% cocoa, please let me know.  Those Ghirardelli ones are the darkest chocolate chips I’ve been able to find around here.



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