Hot Chocolate Charcuterie Board | Sugarfree | Lowcarb | Keto
Hot chocolate, cookies, marshmallows and candies are a magical combination. Step up your hot chocolate game and serve a festive Hot Chocolate Charcuterie Board at your holiday party or family gathering this year. I made this hot chocolate dessert grazing board for our Christmas Girl Friends Weekend in the Poconos. It was loved by all.
It's filled with hot cocoa, tea, cookies, and candies. I offered both lowcarb-friendly items and regular. For the lowcarb/sugarfree options, I made homemade Sugar-Free Hot Cocoa Mix, my Flourless Peanut Butter Cookies, and Gingerbread People. I also added sugar-free candy options: peppermint hard candies, mini Reese cups, York peppermint patties, mini Hershey bars, and sugar-free marshmallows. For the for the "regular" options, I made it easy on myself and purchased hot cocoa packets, premade cookies and candies. Aldi has a great selection of cookies for this. From there, I purchased chocolate covered shortbread, cookie sticks, and flavored teas (candy cane and cinnamon). I also added in mini marshmallows, Hershey kisses, nuggets and candy canes. The candy canes make perfect stirring sticks!
Hot Chocolate Charcuterie Board Sugar-Free Hot Cocoa Mix: Mix is made with equal parts unsweetened dark cocoa and sweetener. For this, I used 1/2 cup Hershey dark cocoa and 1/2 cup granular monkfruit. Whisk the two ingredients together and place in a jar. When your ready to make hot cocoa, add 2 Tablespoons of the mix to a mug and then pour in warm unsweetened nut milk (almond, oat, cashew, etc.). For extra creaminess mix in a bit of heavy cream. Flourless Peanut Butter Cookies: You will need: peanut butter sweetener egg butter coconut oil or Crisco shortening baking powder baking soda salt Full recipe for the Flourless Peanut Butter Cookies is here.
Gingerbread People: 1 pkg Kawaii Treats and Eats Tender Shortbread Cookie Mix
1/4 tsp baking powder
1 tsp ground ginger
1 1/2 tsp cinnamon 1/2 tsp ground cloves
4 Tbsp softened butter
2 Tbsp blackstrap molasses
1 tsp vanilla
Directions: 1. Preheat oven to 350°.
2. In a large mixing bowl combine all of the dry ingredients, mix well and set aside.
3. In a different mixing bowl blend all of the wet ingredients really well .
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. In between two pieces of parchment, press the cookie dough to be about 1/3 inch thick. You can use your hands or a rolling pin. 6. Cut cookies with a cookie cutter. 7. Place cookies on a parchment lined backing sheet. 8. Bake 10 minutes. Remove from the oven, and right away sprinkle with granular monkfruit. Enjoy!