A sweet tooth shouldn’t be something that you feel bad or guilty about. Many people like sweets, and it’s unfortunate that so many of our sweet choices are unhealthy. They contain massive amounts of sugar, as well preservatives, artificial flavorings, and other things that aren’t good for you.
Just because something is sweet, that doesn’t mean that it’s something that’s not nutritious. You can actually make candies that can satisfy your sweet tooth without, well, rotting it.
Organic Sweets Recipes
Some homemade candies are a little complicated to make, but some are easy or don’t take much effort. You may not have some of these ingredients readily available in your kitchen or a nearby grocery store, but they’re easy enough to order online.
Healthy Butter Buttons
Want a delicious snack that incorporates all the nutrients available in coconut oil? This healthy snack is so good that you might have trouble eating just one piece in one sitting. It can also be great for both children and adults, making it a great snack for the family.
- ¼ cup coconut oil
- ¾ cup coconut butter
- 3 tablespoons raw honey or maple syrup
- ½ teaspoon vanilla bean powder
Yes, you do need to use vanilla bean powder, not vanilla bean extract. The extract has alcohol in it, which means it can wreck the coconut butter.
Take a food processor and add in all the ingredients. Mix them all together until they’re well-combined. Once this is done, you can put the mixture in a Ziploc bag or a piping bag. Make sure you get all the butter into the bag by scooping it all out with a spoon or spatula.
Prepare a sheet of wax paper and lay it down on a tray. Make sure that there’s enough space in your refrigerator where you can easily fit the tray in. Now, cut out the corner of the Ziploc or piping bag. You can also attach a piping tip to the bag to make the butter easier to control.
Squeeze out button-sized dollops of the butter on the wax paper until you use up all the butter. Refrigerate the buttons until they’re firm. Once they are, you can store the buttons in this stylish apothecary jar. Make sure to keep the jar in the refrigerator so the buttons won’t melt.
Sugarless All-Natural Fruit Jellies
How much fruit actually goes into the fruit jelly candies we can buy at the store? Not a lot, we can presume, and that fruity flavor may actually come from artificial flavoring. The upside of these store-bought candies is that they can last for a long time, but they offer little in terms of nutritional value.
Fortunately, you have the option of making your own fruit jellies. They’re also far healthier, and you’ll even use juice from an actual fruit to make them!
- ⅓ cup juice from a fruit of your choice
- ¼ oz unflavored gelatin
- 1 teaspoon citric acid, divided into two equal halves
- ½ cup water, divided into two equal halves
- ¼ cup coconut nectar
- 1 tablespoon arrowroot starch
Take a small pot and add the juice, half of the citric acid, and half the water. Combine these ingredients, then sprinkle the gelatin as evenly as you can over the mixture. Set this aside somewhere close.
Next, take another small pot and add in the remaining half of the water as well as the coconut nectar. Put the pot over medium heat and bring the mixture to a rapid boil. Continue boiling for 5 about 5 minutes. Now, take the pot off the heat and pour the water and nectar over the juice mixture in the other pot. Put this pot over medium heat right away and stir until the mixture has turned into a smooth liquid.
Now, pour the mixture evenly over an 8x8 baking tray. Make sure that it’s in room temperature for the next 2 hours. At the end of these two hours, cut the jelly up into bite-sized cubes. Then, mix the arrowroot starch and half the citric acid. You can use this combination to coat the candy cubes.
Let the candies dry for 8 hours on a wire rack, or even overnight for good measure. Just make sure that you’ll put the candies someplace safe where they won’t get gust or other kinds of dirt on them.
Store the candies in a jar like this so you can keep them fresh and safe from quick decay.
Vegan Nutella With No Artificial Sweeteners
Nutella tastes like heaven, but that’s because it’s packed full of sugar. Well, not exactly full -- after all, it’s only 58% sugar. Also, it has 32% fat, mostly from palm oil, whose production causes massive deforestation. That’s not exactly good for you, or for the environment for that matter.
Does that mean that you should forego this sugary, environmentally unsound treat? Probably yes, but that doesn’t mean you can no longer enjoy a chocolate-y spread on your toast. You can make your own version of a healthier, more environmentally friendly Nutella, and it’s surprisingly easy to do.
- 2 cups roasted hazelnuts
- ⅓ cup unsweetened cocoa powder
- ½ cup unsweetened almond milk
- ¼ cup agave syrup
- 1 teaspoon vanilla extract
If you’re unable to find hazelnuts that have already been roasted, you can do it yourself. Take a baking tray and line it with a baking sheet. Spread your hazelnuts around, still with the skin on. Preheat your oven to 375 degrees Fahrenheit, then put the tray with the hazelnuts in. Roast for 8 to 10 minutes, or until the hazelnuts are fragrant. Make sure not the burn the hazelnuts.
Once the hazelnuts have cooled down, take a dishtowel and use it to rub the hazelnuts and take the skin off. This will take some effort, but try to remove as much of the skins as possible. Once this is done, put the hazelnuts in a food processor and blend for five minutes. Then, add the rest of the ingredients and blend until the mixture is smooth and buttery.
And that’s it! Simply scoop the mixture into this jar, screw on the lid securely, and store it in the refrigerator. It should keep for up to two weeks.
Homemade Organic Sweets and Infinity Jars
Something that you enjoy and that you spent time on making deserves the best containers. Infinity Jars can provide you with a wide variety of jars and bottles that are made of powerful ultraviolet glass. UV glass, unlike clear or amber glass, can prevent visible light rays from coming through. However, it can allow ultraviolet light rays to penetrate.
Visible light rays can promote organic decay, but UV light can promote and preserve the quality of organic and all-natural ingredients. Learn more about how UV glass works here.