I must confess, chocolate and sweets have always had happy memories for me. My father was Dutch, and he took such delight in anything sweet. When I was a kid, as a special treat he’d buy me an ice cream, or he’d take some white bread, smear it with margarine, and sprinkle either white sugar or chocolate sprinkles (Chocolade Hagelslag) on it.
Nowadays I cringe at the thought of white bread, white sugar and margarine, and they are nowhere to be seen in my super healthy, super conscious diet…yet the association between sweets and love still remains.
Many years ago, I set about finding healthy sweet treats that can satisfy that craving in a guilt free way.
I discovered the wonders of using raw cacao (rather than heavily processed, sugary chocolate), and healthy “refined sugar free” sweeteners. And then I met Young Living, and the opportunity to use essential oils in these sweet treats took them to a whole other level of “Heaven” for my taste buds.
I love creating my own recipes, but I also love being inspired by other people’s recipes….so today I want to share with you some fabulous sweet treat recipes created by our fellow oil-lovers. Enjoy!!!!
Jaffa in a cup
Sally S. writes:
This is my favourite sweet treat when I’m craving chocolate. I use hot almond milk as the base, then add Pana Hot Chocolate and 1 or 2 drops of Orange essential oil. It’s Jaffa in a cup!
- Almond milk or any milk of choice
- Heaped tsp of Pana Hot Chocolate powder
- 1-2 drops of Orange oil
- Add a little boiling water
- 1 tsp of honey or natural sweetener of choice
My home-made Geranium Chocolate
Marianne W. writes:
My favourite sweet treat is this chocolate made with Geranium oil. It tastes just like Turkish Delight! I’m going to give nougat a try with it at some point, too. I do make my own chocolate, rather than just melt bars of shop-bought chocolate. This is a quirky cooking recipe that we love.
- 200g of cacao butter
- 60g of cacao powder
- 70-100g of raw honey
- 1tsp of vanilla paste or vanilla extract or ½ tsp of vanilla powder
- 1/8 tsp of salt
- 5-10 drops of Geranium oil
Melt the cacao butter in a double boiler, add remaining ingredients and whisk until they’re all incorporated. Then add Geranium oil to taste. I add 5 drops, then go up by 1 drop at a time until I reach the desired taste level. Just remember that it does taste stronger after the chocolate has set.
You have to keep them in the freezer as they tend to melt at room temperature, but that means they last longer as they’re not in plain view!
Dreamy Bliss Balls
Alison S. writes:
Yes I’m a Bliss Ball addict!
Not any old balls… I’m pretty fussy which balls I choose!!!
I’ve given up buying bliss balls when I’m out as it’s always disappointing. So I make balls for on the run. These would have to be the quickest, easiest snack for the whole family.
You can change it up to suit your taste or vibe on the day.
- 250g jar of Almond Butter (Foodland sell organic almond and cashew butter, and so do most health food stores in Australia)
- 1 cup of organic almonds
- ½ cup of sunflower seeds
- ½ cup of Young Living Organic Dried Wolfberries
- 1 x 60ml Young Living Ningxia Red sachet (if you haven’t heard of it you’re missing out on an amazing whole body nutrient drink that is AMAZING)
- 7 Medjool dates
- Shredded coconut (enough to roll your balls in!)
- 7 drops each of Orange, Lemon and Lime oil
Pop all the dry ingredients into a food processor, whizz up until the mixture is as fine as you like it, then whizz it once more as you add 7 drops of each oil into the mix. This makes such a flavour burst! Then add the almond butter and dates. Whizz some more, and add your sachet of NingXia Red (keeps you feeling young). Then when it’s a sticky dough consistency, form it into balls and roll each ball in coconut.
I’m warning you now – it’s hard to stop at one ball!
Protein Power Balls with Geranium oil
Jen G. writes:
My sweet treat is so versatile. You can change it up or add different oils. At the moment I am obsessed with Geranium oil!
- ½ cup of sunflower seeds
- ¼ cup of hazelnut meal
- ½ cup of desiccated coconut
- ¾ cup of hemp protein powder
- ¼ cup of maple syrup
- 3 tbsp of tahini
- 3 tbsp of cacao powder
- 1 drop of Geranium oil
- Young Living’s Organic Dried Wolfberries
*Measurements are approximate as I eyeball everything. You can also substitute other nuts if you wish.
Blend everything in a high-powered blender until thoroughly blended. Add a bit more tahini or maple syrup if the mixture is too dry to form into balls. Add more protein powder if you need to make the mixture dryer. Roll into balls and refrigerate. You can roll them in coconut or Young Living’s Organic Dried Wolfberries to make them look pretty! Voila!
Chocolate fudge infused with Cardamom oil
Marjaneh B. writes:
I found this amazing recipe on #biggerbolderbaking, and tweaked it a bit. Yum!
- 3 cups of bittersweet chocolate, roughly chopped
- 1 can of sweetened condensed milk
- ¼ cup of butter
- A few drops of Cardamom oil
I love adding frozen dried raspberries and slivered pistachios.
If dark chocolate’s not your thing, you can switch it up for white chocolate and include dried rose petals and freeze dried raspberries instead!
Butter an 8 x 8 inch (20 x 20cm) pan, then line it with parchment paper. Set it aside.
In a large microwave-safe bowl add the chocolate, sweetened condensed milk, and butter. Microwave for 2 minutes or until the chocolate is just melted. Or, you can also make the fudge over a bain-marie if you prefer not to use a microwave.
Once melted, stir to combine, I love adding dried frozen raspberries, slivered pistachios, and a few drops of Cardamom oil.
Do not over-mix the fudge as this can cause it to separate. Transfer the fudge to the prepared tin, smooth out the top, then garnish with ingredients of your choice.
Allow the chocolate to set in the fridge for a minimum of 2 hours to overnight. Remove from the fridge and cut into 16 squares. Cover and store in an airtight container for up to 4 weeks.
Gluten-free Choc Orange Brownies
Sharon L. writes:
I made these for our monthly Oils Club get-together and they were a real hit. We also served a beautiful spiced Hibiscus Tea with a shot of NingXia Red in it, which was the perfect accompaniment. Very Christmas in July!
- ¾ cup of melted butter, unsalted
- 1 cup of Rapadura sugar
- ½ cup of brown sugar
- 3 eggs
- 1 tsp vanilla essence
- ½ cup of cocoa powder, or raw cacao powder
- ½ cup of gluten-free flour
- Handful of Young Living’s Organic Dried Wolfberries
- 6-8 drops of Orange oil
Whisk together the melted butter, rapadura sugar and brown sugar until the mix becomes frothy. Add the eggs one at a time. Then add the vanilla essence, cocoa (or cacao) powder and gluten-free flour and mix well. Add the Dried Wolfberries and Orange oil. Bake at 180°C (350 F) in a lined tin.
How to Order…
If you have a wholesale account with Young Living, order through the shopping cart on your virtual office, or via phone with your local Young Living office.
If it’s been more than 12 months since you’ve ordered, or you’ve never set up an account, reach out to the person who introduced you to Young Living. You’ll need their member number when you place your first order.