Fudgy Black & White Salted Candy Cups and A Fitness Update

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I have been thinking about Halloween candy a lot lately. And I mean A LOT. In the next couple of weeks I have a feeling that I am going to be on a healthy candy making marathon. There are some amazing looking recipes from Oh She Glows and Fork & Beans that I have on my list of candies to make this month. I decided to try my hand at some candies myself and I came up with a seriously fudgy candy cup recipe. It is a sort of play on the traditional Black & White Cookies but in candy cup form.

Can you believe these beauties are vegan, gluten free, raw AND only require 5 ingredients? Almost too good to be true. Almost.

Oh, and I almost forgot, it is required that you add some sea salt to the top of these. I am a firm believer that all foods should have salt on them, especially chocolate!!

This recipe, similar to my Healthy Peanut Butter Cups, would be best if I had a silicon muffin mold…but I do not. So I used a knife to get my cups out of the tin.

Fudgy Black & White Salted Candy Cups
Serves 6.

Coconut Base:
4 tablespoons coconut butter
1 ½ tablespoons agave syrup
¼ teaspoon vanilla extract

Chocolate Topping:
4 tablespoons coconut oil
3 tablespoons unsweetened cocoa powder
2 tablespoons agave syrup

Topping: sea salt

1. Add coconut base ingredients to a food processor and process until completely combined. With the addition of the agave the mixture may become a little gritty but this is okay.
2. Using a muffin tin, add approximately 1 tablespoon of coconut mixture to the bottom of each muffin mold. Press down with your fingers to even out the top.
3. Lightly rinse out food processor and add chocolate topping ingredients. Process until completely smooth. Evenly divide among muffin molds and shake or tap the muffin tin slightly to even out the chocolate coating.
4. Place in the fridge for about 15 minutes. Remove and top with sea salt. Place back in the fridge or freezer and leave for 2 hours to cool completely.
5. Before removing from muffin tin, let sit out for about 5 minutes to make it easier. You can use a knife to pop them out or if you have a silicon mold you are good to go.

Nutritional Information
Serving Size: 1 cup Calories: 189 Fat: 16.1 g Carbohydrates: 16.2 g Protein: 2.2 g Fiber: 4.7 g Sugar: 10 g

On another note, I wanted to give you a quick update on how I’m doing with my 100 miles before Halloween for the Tone It Up challenge. I am realizing I need to be doing even more miles each day if I want to get to 100 by the end of the month!

Day	Mileage	Type
Monday	3.51+1.63+.79	walking+running+elliptical
Tuesday	2.23	walking
Wednesday	2.23+1.64	walking+running
Thursday	2.05	walking
Friday	3.25	walking
10/5Saturday	2.9	walking
Sunday	–	rest day
Total	20.23 miles

Total from Week 1 and 2: 41.73 miles