This chocolate brittle is so yummy! Who doesn’t like orange- and cinnamon-flavored chocolate topped with dried cranberries and pumpkin seeds? (If you don’t, then maybe this post isn’t for you—but you are seriously missing out!) This recipe is as healthy as you make it. You can make the chocolate as dark as you please and add lots of dried fruit and seeds to get a good source of antioxidants and fiber, along with the benefits of the essential oils. You can also make this mostly chocolate (sweetened to your preference) and eat it for dessert. Either way you like it, we’ll show you how to make it.
Time: 15 minutes active; 1 hour inactive | Difficulty: Easy
Servings: 2–2 1/2 cups (480–600 ml) melted | Time: 10 minutes | Difficulty: Easy
For a healthy dark chocolate version: use cacao powder and maple syrup. Omit the powdered milk.
For a sweeter milk chocolate version: use cocoa powder, powdered sugar, and powdered milk.
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Spanish sage, also known as sage lavender (Salvia lavandulifolia), is steam distilled from the leaves and stems of the plant. It belongs to the Lamiaceae botanical family. The aroma is herbaceous and camphorous (with camphor as a primary chemical constituent), with a subtle lavender undertone.
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