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How to make Hanukkah gelt in a couple easy steps: Melt chocolate in microwave or double boiler than fill desired amount of silicone molds with chocolate about halfway (if you are adding in toppings, do so now too!) Allow the chocolate to set in the fridge for about 2 hours then gently pop the coins out of the mold and wrap with gold foil and enjoy!

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Top your chocolate gelt with crushed peppermint candy, candied ginger, almond slices or sprinkles. Once the gelt are set, wrap them in gold foil, being sure to pull the foil tightly all the way around the chocolate. To make imprints in your wrappers, set the chocolate in molds that feature a Hanukkah symbol, such as a menorah.

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Assemble a double boiler with a medium sized pot filled halfway with water. Bring the water to a simmer and place a metal mixing bowl over the pot. Pour the coconut butter and coconut oil into the metal bowl and allow it to slowly melt, mixing often. Once the mixture is melted and completely liquid use an oven mitt to remove the bowl from the heat.

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Step 3 Pour 1 to 1 1/2 teaspoons chocolate into each prepared cup, tapping pan to evenly distribute chocolate. Sprinkle with desired toppings, if using. Refrigerate until chilled, about 10 minutes.

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How to Make Chocolate Gelt. Start by melting one cup of the chocolate chips with one teaspoon of avocado oil in the microwave in 15-30 second increments, stirring every 15-30 seconds until melted and smooth. The splash of oil mixed with the chocolate will ensure the chocolate comes out smooth. Add the chocolate into a disposable piping bag or.

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Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 90 seconds. Divide the melted chocolate evenly among 24 cups or circles. Tap the pan against the counter to remove any air bubbles and even out the chocolate. Top with cacao nibs or sprinkle with.

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How to freeze Hanukkah Gelt cookies . Baked cookies also freeze very well and last up to 3 months. I scoop the cookie dough into two tablespoon-sized scoops and place them on a baking sheet. The cookie dough balls are first frozen in a single layer for at least 30 minutes before being transferred to a freezer-safe bag or a container.

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How to make Hanukkah Gelt. Place the chocolate in a microwave-safe bowl to nuke for 15-20 seconds and stir. Repeat nuking 15-20 seconds and stirring until the chocolate is fully melted. Pour the melted chocolate into a squeeze bottle, piping bag, Ziploc bag, or you can even just use a spoon. Fill your preferred Hanukkah gelt molds with the.

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Instructions. In a microwave-safe bowl, microwave melting wafers in 30 second increments, stirring until melted. Measure one teaspoon of melted chocolate into 12 mini muffin tins (not standard muffin tins) and gently tap on the counter to spread into a smooth layer. Immediately top with sprinkles and chopped almonds before chocolate solidifies.

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Place the muffin tin in the refrigerator for an hour to let the chocolate harden. Place in the freezer to speed up the hardening process. Once the chocolate is fully hardened, pop each piece of chocolate gelt out of the silicone muffin tin mold. Wrap each piece of chocolate gelt in foil candy wrappers if desired.

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Instructions. Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside. To the mixing bowl add almond flour, baking soda and salt and stir to fully combine. Add the wet ingredients (melted vegan butter, maple syrup and vanilla extract) and combine using a spoon.

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Tap the mold against the counter to release air bubbles, then refrigerate 5-10 minutes, until the chocolate is set. Remove the mold from the refrigerator and tap against the counter to release the coins. If the coins have designs, place the coin design down on the back of a foil square. Wrap the coin in the foil.

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Instructions: Preheat oven to 375. Line a cookie sheet with parchment paper and set aside. In the bowl of your electric mixer, cream together the butter or margarine and cream cheese until just combined. Add the confectioner's sugar and vanilla sugar and cream until smooth. Add the flour and beat until it forms a dough.

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Directions. Brush a 24-cup mini muffin pan or two 12-cup mini muffin tins (preferably nonstick) with oil. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring.

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Instructions. Place chocolate and oil in a microwave-safe bowl or a glass liquid measuring cup. Heat in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Pour about 1 teaspoons melted chocolate into each mold/cup and bang pan on counter. Sprinkle chocolate with toppings (optional).