CoreCamper’s Ali Holman shared these two healthy Christmas cookie recipes on Monday’s edition of WCCO Mid-Morning.

CoreCamper Dark Chocolate Sea Salt Almonds

Ingredients
6 ounces bittersweet or semi-sweet high quality chocolate
1 and 1/2 cups unsalted raw almonds
sea salt
Any coarse/raw sugar

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Directions
1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
3. Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don’t want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.
4. Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
5. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

CoreCamper Healthy Easy Peanut Butter Cups

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Ingredients
• 1 1/2 cups chocolate chips
• 6 tablespoons coconut oil, DIVIDED
• 1 cup creamy all-natural peanut butter

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Directions
1. Line a 24-cup mini muffin pan with mini paper liners. Set aside.
2. Place chocolate chips in a microwave-safe bowl. Microwave for 30 seconds; stir. Microwave for another 30 seconds; stir. Add 3 tablespoons of coconut oil and microwave for 30 more seconds. Stir until completely melted and blended. If chocolate chips are not completely melted, you may microwave in additional 15-second increments, stirring in between. (Alternatively, you may melt together the chocolate chips and coconut oil over a double boiler, stirring until well combined.)
3. Into each mini paper liner, spoon about 1 teaspoon of melted chocolate. Use the spoon to push chocolate up the sides of the paper liner, as high as possible. Freeze for five minutes or until chocolate is set.
4. While muffin pan is in freezer, melt remaining 3 tablespoons coconut oil. Stir oil into peanut butter until completely blended.
5. Remove muffin pan from freezer. Divide peanut butter mixture between chocolate shells (about 2 to 3 teaspoons peanut butter filling per cup).
6. If melted chocolate has started to thicken, microwave for 15 seconds and stir until smooth. Divide remaining melted chocolate between all of the peanut butter-filled muffin cups (about a teaspoon per cup). Use back of spoon to lightly spread chocolate towards edge of the wrapper, if necessary, until no peanut butter is visible.
7. Freeze muffin pan for 30 minutes. Remove from freezer and peel paper muffin liner off of each peanut butter cup. Serve peanut butter cups immediately or store in refrigerator until ready to serve.