Chocolate Cranberry Nut Yogurt Dip Food

CHOCOLATE CRANBERRY NUT YOGURT DIP

Steps:

• Mix Greek yogurt, pecans, and nutmeg together in a bowl.
• Pulse chocolate chips in a food processor or blender to grind into a coarse powder; stir into the yogurt mixture.
• Chop cranberries in the food processor or blender; stir into the yogurt mixture.
• Refrigerate yogurt mixture until flavors combine, at least 1 hour.

CHOCOLATE-CRANBERRY TREATS

Steps:

• Line a baking sheet with wax paper. Set aside.
• Whisk the honey, vanilla, butter and egg together in a 5-quart saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Stir in the rice cereal, cranberries and almonds until combined. Let the mixture cool for 45 minutes.
• Place the grated chocolate in a small bowl.
• Firmly press the rice mixture together into 36 balls, each about 1-inch in diameter, using slightly damp hands. Roll the cookies in the chocolate until coated and place on the prepared baking sheet. Refrigerate for 1 hour until firm.

CRANBERRY NUT GRANOLA BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
• Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
• Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
• Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

CHOCOLATE CRANBERRY NUT BALLS

Steps:

• Place teff in a large skillet over medium heat and toast until fragrant, 3 to 5 minutes. Transfer to a large bowl. Stir in coconut, chia seeds, and milled flax seed.
• Chop walnuts, almonds, chocolate chips, dates, cranberries, and pumpkin seeds in a food processor, in batches if necessary, until finely chopped and the consistency of coarse breadcrumbs. Add nut mixture to teff mixture and mix thoroughly. Pour peanut butter and honey over nut and teff mixture; mix until evenly distributed.
• Line 2 baking sheets with parchment paper. Roll the teff mixture into bite-size balls and arrange on baking sheets. Wrap sheets well with plastic wrap. Freeze until balls are firm, 8 hours to overnight.

HEARTY, HEALTHY CRANBERRY NUT MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Use 3 separate bowls.
• 1st Bowl - Soak the oats in the yogurt and half & half.
• 2nd Bowl - Sift the dry ingredients (flours, salt, baking powder, baking soda, cinnamon, nutmeg, chia and flax).
• 3rd Bowl - Mix the sugars and the oil. Add in the vanilla and orange juice. Then add the egg and beat until well blended.
• Pour Bowl 3 (wet ingredients) into to Bowl 1 (Oats) and mix well. Then add in the cranberries, orange zest and nuts. (and optional chocolate chips).
• Gradually fold the wet ingredients into the dry ingredients (Bowl 1). Do not overmix.
• Scoop into paper lined muffin tins (or greased and floured muffin tins). Batter will be thick. Fill to top.
• Bake x20 minutes - or until a toothpick comes out clean.
• Yield 12 muffins.