Dark Chocolate Peppermint Flourless Cake

This flourless dark chocolate cake has a rich peppermint-chocolate icing that is absolutely irresistible.  I added crushed candy canes and sprinkled them on top for the holidays, but the decoration is optional of course.  You could also dust the top with powdered sugar and arrange an assortment of berries on top and serve with fresh whipped cream.  Rich, moist, and surprisingly light, this cake is sure to make any chocolate lover's dreams come true.  This cake is perfect for the holidays because it is so decadent, but is also gluten free, grain free, and guilt free.  Hey, it is the holidays after all!  Live a little!

So good Anthony snuck a piece before I could even get a picture!

Ingredients:

A little slice of chocolate heaven

1 1/2c almond flour
1c semisweet chocolate chips (I used Ghirardelli 60% cocoa)
3/4c fine granulated bakers sugar
6oz butter (1 1/2 sticks), room temp or softened
6 large eggs, whites separated
1/8tsp salt
1tsp lemon juice
1/2c heavy cream
1tsp pure peppermint extract
1c semisweet or dark chocolate chips
3 or 4 candy canes, crushed (optional)
Berries & Whipped Cream for serving (optional)

Directions:
1. Preheat oven to 375F.  Adjust a rack to the upper third.  Line the bottom of a 9" spring form pan with nonstick foil.  
2. Place 1c chocolate chips in the top of a small double boiler over simmering water (I used a glass bowl over a small saute pan filled with 2" of water).  Stir until almost melted.  Remove from heat and continue to stir until completely melted and smooth.  Set aside until just barely warm.
3. In a large bowl, warm butter slightly in the microwave if it's cold.  Add 1/2c sugar and beat using and eclectic mixer until the butter and sugar is soft and smooth.  Add egg yolks and beat until smooth (scrape the sides of the bowl to ensure it's all mixed in well). 
4. On low speed, add the melted chocolate until mixed.  Then add the almonds and beat until fully mixed.
5. Place the whites in a large separate bowl.  Add the salt and lemon juice.  Beat with the electric mixer (with clean beaters), starting on low and increasing gradually.  When the whites barely hold a soft shape, add in the last 1/4c sugar.  Then, on high, continue to beat until stiff peaks form (lift the beaters and if a straight point stays where the beaters are raised, they are done).  Try not to overbeat.
6. Stir 1 large spoonful of the egg whites into the mix.  Then in 3 parts, fold in the remaining egg whites.  Do not thoroughly mix until the last addition to keep from handling more than necessary (you don't want the egg whites to fall or the cake will be too dense).
7. Pour into prepared pan.  Level the batter and bake in the top third of the oven for 20 minutes.  Then reduce temperature to 350F and bake an additional 30-45 minutes.  The cake should come out clean when a toothpick is inserted.  The top of it may be cracked or sunk in a bit, this is all fine.
8. Remove and loosen pan.  Take out of pan completely and let cool on a plate.  Line the bottom of the cake with strips of parchment or foil so it's easy to frost.
9. To make the frosting, heat cram in a medium sized saucepan over medium high heat.  When it starts to bubble, stir in 1c chocoalte chips and 1tsp peppermint until smooth.  Turn off heat and stir occasionally until slightly thick.
10.  When the icing is barely warm (about 10 minutes later), pour over the cake and spread with a spatula.  Spread a bit over the sides.  Remove the foil.  Sprinke the top and sides with crushed candy canes if desired.  Store in the fridge.  Enjoy with berries and whipped cream or all by itself.

 

Paleo Chocolate Chip Cookies

Nothing is more satisfying than a homemade chocolate chip cookie.  You may or may not have noticed that I have a few chocolate chip cookie recipes on my blog, but this one is probably the easiest and fastest one that I have come up with.  With only a few all natural ingredients, you are about 15 minutes away from a big batch of healthy cookies.  Almond flour is the main ingredient here, which you can find at Trader Joe's, Whole Foods, the Commissary, many retail grocers, or you can make your own by grinding almonds into a fine powder in a food processor.  Grain and refined sugar free desserts are just as delicious as the real thing.  Try them and enjoy guilt free!

Crunchy on the outside, soft in the center.  Yum!

Ingredients (makes 9 large cookies):
3c almond flour
1/2c butter, softened
1/2c honey
2 large eggs
1tsp baking soda
1tsp salt
1tsp vanilla extract
1 1/2c chocolate chips (I used Ghirardelli 60% cocoa chips)

Directions:
1. Preheat oven to 375F.  In a large bowl, beat butter and honey.  Add in eggs, almond flour, baking soda, salt and vanilla.  Mix well.  Stir in chocolate chips.
2. Line a baking sheet with nonstick foil (genius invention by the way).  Add a golfball size scoop of batter to the pan.  Repeat with the remaining batter.  I pushed mine down a little bit so they weren't completely round.
3. Bake in the center of a preheated oven for 10 minutes.  They are done when they are golden brown (like them crispy like me... cook them a bit more... like them soft... cook them a bit less).
4. Serve warm or at room temp.  Enjoy!
Note:  Store leftovers in the refrigerator for up to a week.

Paleo Dark Chocolate Coconut Brownies w Walnuts

I'm not going to lie.  I love brownies.  Better yet?  These are my favorite brownies.  Even better than regular brownies.  They are very moist and very rich.  If you like "cake brownies" these are not for you.  These are fudgey, rich, uber-chocolately deliciousness.  I don't make these very often but when I do they rarely last longer than 24 hours in my house.  If you hate coconut, just omit it.  It's an add-in that personally love but I know it's not for everyone.  Paleo or not, everyone will enjoy these immensely!

These might be to die for. Literally.

Ingredients:
5oz dark chocolate (I used Ghirardelli 60% cocoa but please use your favorite!)
1/2c unsweetened applesauce
1/2c cocoa powder
2 Omega-3 eggs
3/4c pure maple syrup
1/2c rounded almond flour
1/4c coconut flour
1/2tsp fine sea salt
1/4tsp baking soda
2tsp vanilla extract
1c shredded unsweetened coconut, 1/2c reserved
1c chopped walnuts, 1/2c reserved
1/2c bittersweet or dark chocolate chips (I used more Ghirardelli 60% cocoa chocolate chips)

Directions:
1. Preheat oven to 350F.  Line an 8x8" pan with nonstick foil or parchment paper.
2. In a mixing bowl, mix eggs by hand until lighter in color.  Add other liquid ingredients and mix well.
3. In another bowl, mix together the dry ingredients.
4. Microwave the 5oz dark chocolate in the microwave, stirring after every minute, until melted.  Let cool slightly.
5. Pour melted chocolate into the dry ingredients and then add the wet ingredients.  Mix well.  Add 1/2c walnuts and 1/2c coconut at the end and stir in.
6. Pour into the lined baking pan.  Sprinkle the top with the extra 1/2c walnuts , 1/2c coconut and 1/2c chocolate chips.  Drop the pan on a flat surface a few times to get out the air bubbles.  Bake in the oven for about 30 minutes or until a toothpick inserted into the center comes out with moist crumbs (under-baked is better than over-baked here).
7. Let brownies cool before removing from pan.  Serve warm or at room temp. Enjoy!

Grain Free Chocolate Chip Banana Muffins

These are a delicious low sugar grain free snack that I created using only mashed banana and a few tablespoons of pure natural maple syrup for sweetener.  They are moist, rich, and perfectly chocolatey.  For a more decadent muffin, stir in a few handfuls of rich chocolate chips at the end.  This is my favorite way to use old overripe bananas.  I hope you will try it. 

Is it just me or do these look like they have a halo around them?

Ingredients:
1/4c cocoa
1/2c coconut flour
1tsp baking soda
1/4tsp salt
2 large eggs
2 large egg yolks
1/2c coconut oil, melted
1/2c semi-sweet or dark chocolate chips, melted
1/2c full fat coconut milk or coconut creme
1tbs vanilla extract
2tbs pure maple syrup
2 overly ripe bananas, mashed well
1/4-1/2c chocolate chips (optional)

Directions:
1. Preheat oven to 350F.  In a large bowl, mix cocoa, coconut flour, baking soda and salt. 
2. In another bowl, beat banana, egg, yolk, coconut milk, vanilla and maple syrup.
3. In a third glass bowl, melt chocolate and oil in the microwave and then stir until well combined (do it in 1 minute intervals).  Let cool slightly.
4. Pour the banana mixture into the dry ingredient bowl and mix.  Slowly pour in the melted chocolate oil mixture while whisking until well combined.  For a more decadent muffin, stir in a few handfuls of extra chocolate chips at the end.
5. Line a cupcake baking sheet with 12 cupcake liners.  Using an ice cream scooper.  Scoop even amounts into the cups.  Bake in the center of a preheated oven for 15-20 minutes.  You will know they are done when a toothpick inserted in the center comes out clean and they feel slightly spongy to the touch, not wiggly and wet.  Take out of the baking sheet and let cool.  Keep leftovers refrigerated.

Double Trouble Chocolate Brownie Cookies

These gluten and grain free cookies are double chocolate and have the texture of a rich brownie.  They only take a few minutes to whip up and are sure to leave everyone satisfied.  Enjoy!

There's no such thing as too much chocolate!

Ingredients:
1/2c crunchy almond butter
1/2c almond flour
1 large egg
1/4c cocoa powder
1/2c chocolate chips
1tbs vanilla extract
1/4c pure  maple syrup

Directions:
1. Preheat oven to 350F.  Stir all ingredients in a bowl until well combined.  At this point you can chill them in the refrigerator for 30 minutes if you want to make them later or you can bake them right away.
2. On a nonstick foil lined baking sheet, place mounds of dough about 1 1/2" in diameter.  Press each ball of dough down with your fingers slightly.
3. Bake in the center of a preheated oven for 12-13 minutes.  They tops should look set and the whole cookie should come off the pan easily when done.  Let cool a few minutes before serving.  Enjoy!

Chocolate Banana Cupcakes w Ganache Frosting

This is a rich moist cupcake that reminds me of chocolate banana pudding.  Using overly ripened bananas is a great way to sweeten up desserts without any added sugar.  I topped it with a chocolate ganache frosting to make this treat extra decadent.  Enjoy!

Chocolate & Banana:  Pure genius

Ingredients:
1/4c cocoa powder
1/2c coconut flour
1tsp baking powder
1/2tsp baking soda
1/4tsp salt
2 large eggs
2 large egg yolks
1/2c  coconut oil, melted
1/2c bittersweet or dark chocolate chips, melted
1/2c coconut milk, full fat
1tbs vanilla extract
2tbs pure maple syrup
2 large overly ripened bananas

Frosting Ingredients:
1/2c semi-sweet chocolate chips
2tbs full fat coconut milk

Directions:
1. Preheat your oven to 350F.  Line a cupcake pan with 12 liners.  In a bowl, mash bananas with maple syrup with a fork or potato masher.  Add vanilla, coconut milk, egg and yolks and whisk well.
2. Melt coconut oil and chocolate chips in a bowl together.  Whisk to combine.  Slowly pour it into the banana mixture whisking the whole time.  Add your cocoa powder, coconut flour, salt, baking powder, and baking soda.  Give it all a good whisk to combine and allow the coconut flour to expand (another minute).
3. Using an ice cream scooper, scoop batter evenly into the cupcake liners.  Bake in the center of a preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out pretty much clean.  Cool completely before frosting.
4. To make the ganache:  In a glass bowl, melt the coconut milk and chocolate chips in one minute intervals until melted (stir after each minute).
5. Using a spoon, spread across each cupcake evenly.  Store in the fridge to set the frosting.  Enjoy!

Chocolate Dipped Prunes

Personally, I think prunes get a bad rap.  They are delicious, full of antioxidants, and help with your digestive health.  Of course, dipping them in chocolate makes them feel like a decadent treat.  Enjoy!

Bite sized dessert is ready in 20 minutes

Ingredients:
2c chilled prunes
1c semisweet or dark chocolate chips

Directions:
1. Heat a saucepan filled 1/4 with water over high heat until boiling.  Place a glass or metal bowl over it and turn it down to a simmer.  Place chocolate chips in the bowl and stir until completely melted.
2. Line a baking sheet with nonstick foil.  One by one, dip each prune 1/2 way in chocolate and place on the baking sheet.  When finished, place the whole tray of dipped prunes in the fridge until the chocolate sets (about 15 minutes).  Store leftovers in the fridge to keep the prunes fresh.

Fruit & Nut Clusters

I wanted to finish using up some leftover chocolate I had sitting in the cupboard so I made this simple treat.  Choc full of almonds, cashews and raisins it's sure to be a hit with the whole family!

Homemade clusters are fun to make and even more fun to eat

Ingredients:
2c semi sweet or dark chocolate chips (Ghirardelli 60% cocoa is my fav!)
1c roasted almonds (roast your own 350F for 10 minutes or until fragrant)
1c roasted salted cashews
1c raisins

Directions:
1. Heat a saucepan with a few cups of water to a boil.  Then place a glass or metal bowl over the saucepan and fill with chocolate.   Turn to low to simmer.  Stir until chocolate completely melts.  Turn off heat.
2. Add as many nuts and dried fruit that can be evenly coated with the chocolate.
3. Line a baking sheet with nonstick foil or parchment paper.  Use a spoon to scoop out whatever size clusters you want (mine are a few tbs each).  Place in the refrigerator for 15-20 minutes, or until set.  Enjoy!

Coconut Mocha Ice Cream

I bought a soft serve ice cream maker on clearance for $12 at Target so I was itching to make some coconut milk ice cream.  My favorite ice cream in the world is coffee so I decided to make a rich mocha ice cream that is paleo friendly and dairy free.  This might be the best soft serve I've ever eaten in my life.  Correction:  This IS the best soft serve ice cream I've ever had. 

Rich, creamy, and delicious

Ingredients (Serves 4):
16oz first pressed full fat Thai coconut milk (it's the best!)
2T instant coffee
1/2c pure maple syrup
1tsp vanilla extract
1/4c semi sweet or dark chocolate chips
3 egg yolks

Directions:
1. In a saucepan, combine all ingredients and whisk well.  Bring to a boil, whisking continuously.  Boil on low for a few minutes.  Remove from heat.
2. Pour mixture into a container and chill until cold.
3. Follow your ice cream maker instructions (Mine took 8 minutes to make).  Enjoy!

Grain Free Blondies

Anthony comes home from his deployment tomorrow and I wanted to make his favorite dessert:  blondies.  Unfortunately, the original recipe is full of refined sugar and flour.  Several months ago, when he went gluten free I recreated the recipe with Pamela's Gluten Free Baking Mix (see here).  Now that we are both completely grain free, I recreated the recipe for a second time using almond flour.  Honestly, this might be the best of the three:  perfectly sweet and chewy with a bit of crunch from the toasted walnuts.  Who says going grain free leads to deprivation?!  Not me! 

You won't believe these are grain free!!  They are that good!

Ingredients:
1 1/2c blanched almond flour
5tbs organic butter, melted
3tbs amber agave nectar
1/8tsp baking soda
pinch salt
1 large egg, omega-3 enriched
1tbs vanilla extract
1/2c shredded unsweetened coconut
1/2c chopped raw walnuts, plus more to sprinkle on top
1/2c semi-sweet or dark chocolate chips, plus more to sprinkle on top

Directions:
1. Preheat oven to 350F.  Line an 8x8 pan with nonstick foil. 
2. In a large bowl, stir almond flour, baking soda and salt. 
3. In a glass bowl melt butter.  Stir in agave nectar and vanilla.  Pour into the dry mixture and stir well.  Add egg and continue to stir until evenly combined.
4. Stir in shredded coconut, 1/2c walnuts, and 1/2c chocolate chips.
5. Spread evenly into lined pan.  Sprinkle the top with more walnuts and chocolate chips, pressing them into the batter slightly.
6. Bake in the center of a preheated oven until the top is golden brown and a toothpick inserted into the center of the pan comes out clean (took me between 15-20 minutes).  Let cool, remove from pan, and slice into squares.  Enjoy!

Grain Free Chocolate Chip Walnut Cookies with Coconut

These are a twist on my favorite paleo chocolate chip cookies.  Adding walnuts gives them a nutty crunch and a bit of shredded unsweetened coconut makes them more chewy.  These might be my best cookies yet.  Enjoy!

A rich chewy cookie that is sure to cure your sweet tooth

Ingredients:
1 1/2c blanched almond flour
1/8tsp baking soda
pinch salt
5tbs melted butter
3tbs pure maple syrup or amber agave nectar
2tsp vanilla extract
1 large egg
1/2c semi sweet chocolate chips
1/2c chopped walnuts
1/2c shredded unsweetened coconut (plus a bit more for cookie topping)

Directions:
1. Preheat oven to 350F.
2. In a large glass bowl, melt butter. Stir in almond flour, baking soda and salt.
3. Stir in maple syrup, vanilla and the egg. Mix well (no need to use a hand mixer).
4. Stir in the chocolate chips, walnuts and coconut.
5. On a nonstick foil or parchment lined baking sheet, place rounded tablespoon size mounds of dough onto the sheet (should make about 12 cookies).  Top each cookie with a bit of coconut.  Bake for 10-12 minutes, or until the coconut topping and the top of the cookie look golden brown.  Let cool and serve.

Chocolate Ganache Cupcakes

My second Valentine's dessert is a rich chocolate ganache cupcake that is completely grain and refined-sugar free.  It's rich, decadent and sure to cure the worst of chocolate cravings.  Enjoy!

A perfect dessert for Valentine's Day:  try it with a side of sliced strawberries!

Ingredients (Makes 6):

1/4c coconut flour
3 large eggs
1/4c organic palm shortening, melted (non hydrogenated)
1/4c pure maple syrup
2tsp bourbon vanilla extract
1/4tsp baking soda
1/4tsp salt
2tbs cocoa powder
1c semi sweet or dark chocolate chips
2tbs organic palm shortening

Directions:
1. Preheat oven to 350F.
2. In a large bowl, mix flour, eggs, palm oil, maple syrup, vanilla, baking soda, salt and cocoa powder with a hand mixer.
3. Scoop batter evenly into muffin tins (or silicone heart molds)
4. Bake for 20 minutes or until a toothpick inserted into the center comes out clean
5. Let cool and make frosting:  In a glass bowl melt chocolate on 1 minute intervals in the microwave, stirring between each minute until melted.  Add shortening and beat.  Let sit 10 minutes and beat again.  Frost over each cupcake getting the top and sides.  Place in the refrigerator until the chocolate hardens (about 15 minutes).  Serve.

Banana Chocolate Chip Cookie Cakes

I'm getting in the mood for Valentine's day so instead of making dinner last night I decided to make a few Valentine's treats paleo style.  First I made an attempt at Banana Chocolate Chip Cookies.  They are grain and refined sugar free but, don't worry, I promise they will fool your family.  They came out amazing (so amazing I ate 3)!  Trouble is, the texture is somewhere between a cookie and a cake so I'm calling them my cookie-cakes.  Problem solved.

I made them in a little heart shaped cookie pan for Valentine's Day :)

Ingredients:
1c mashed bananas (about 2)
3tbs almond butter (I used Trader Joe's Roasted Almond Butter w/ Flaxseeds)
2tbs bourbon vanilla extract
1tsp baking soda
1/2tsp cinnamon
1/2tsp finely ground sea salt
1+1/4c blanched almond flour
1 large egg
2tbs honey
1/2c semi-sweet or dark chocolate chips

Directions:
1. Preheat oven to 350F.
2. In a large bowl, mash banana with a fork.  Add almond butter, vanilla, baking soda, salt and cinnamon.  Mix well.  Stir in egg and honey until combined evenly.  Stir in almond flour and lastly chocolate chips.
3. Line a baking sheet with parchment paper or nonstick foil.  Use a small ice cream scoop to scoop them onto a baking sheet (or to scoop them to the inside of heart molds like I did).  Bake for about 10 minutes or until golden brown.  Let cool and serve.

Mom's Birthday Chunkys

My mom's favorite candy as a kid is a small thick chocolate candy bar called a "Chunky."  It's filled with raisins and nuts.  For her birthday, I recreated her favorite treat into heart shaped molds.  Using good quality dark chocolate and lots of natural raisins and pecans, the homemade Chunky was born.  These are easy treats to make at home or to give out as gifts.  Valentine's Day anyone?!? 

Plastic or tin heart shaped molds can be used for baking as well as candy making!

Ingredients:
10oz bittersweet or dark chocolate (I used Ghirardelli 60% cocoa chocolate chips)
1c chopped pecans (substitute your favorite nut)
1/2-1c raisins (just add as many as you can)

Directions:
1. In a large glass bowl, microwave chocolate, stirring after each minute until completely melted.
2. Pour in as many nuts and raisins as you like and stir well.  The mixture will be very chunky.
3. Pour into plastic or tin heart molds and spread evenly.  If you don't have any molds, you can make clusters by dropping them by the spoonful onto a parchment lined baking sheet.  Place in the refrigerator for 15 minutes.  Remove.  Store at room temp.  Enjoy!

Secret Chocolate Cinnamon Almond Clusters

My friends know I like to give these away as gifts and everyone LOVES them.  It is actually a tradition that my mom and I make these around the holidays and we have been doing it ever since I was a kid.  It's actually a 4 step process to make these tasty candies but they are definitely worth it!  I finally decided to reveal the recipe for those of you that want to make them at home.  Remember, the key is to use Dutch Cocoa Powder at the end.  Regular cocoa powder will not work as well because it is much more bitter. 

A family favorite holiday treat

Ingredients:
8oz raw almonds
2.5c sugar
1/2c water
2tsp ground cinnamon
2lb best-quality semisweet chocolate chips (I use Ghirardelli)
2tbs coconut oil (optional)
1.5c Dutch-processed cocoa powder

Directions:
1. Preheat oven to 350°. Place almonds in a single layer on a rimmed baking sheet (or 2 sheets), and toast until fragrant, about 10 minutes, stirring half way through.
2. Then line 3 baking sheets with parchment or nonstick foil.
3. In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize around the almonds (8 minutes).  Pour the almond mixture onto the parchment-lined baking sheet.  Make sure all the almonds are separated. Transfer to the freezer or refrigerator, and chill for 15 minutes.
4. Place the chocolate in a heatproof bowl, and set over a pan of simmering water. Stir until melted (Add 2tbs coconut oil for a subtle coconut flavor). Add the chilled almond mixture, stirring until nuts are thoroughly coated. With a large spoon, scoop out the almonds into clusters and place them on the lined baking sheets.  Alternatively you can place them on the sheets and break up each cluster with a fork for individual coated almonds (but this takes a lot more time). 
5. Place the clusters, or individually coated almonds, into the refrigerator for 10 minutes or until hardened.
6. Place cocoa powder in a large bowl, and add the almond clusters or individual almonds in batches. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.

*Original recipe adapted from a Martha Stewart magazine

Chocolate Pecan Bark

After some extensive candy making with my mom and niece, I still had leftover chocolate.  Of course, my mom wanted to throw it away and I cried outrage!  I took the bowl from her hands and made a nice plate of pecan chocolate bark with my leftover melted chocolate.  It's so easy a caveman (or Anthony) can do it!  Simple.  Elegant.  Delicious.

This elegant bark takes only 5 minutes to prepare!

Ingredients:
1c Ghirardelli 60% cocoa chocolate chips (or darker)

1/4c whole, broken, or chopped unsalted pecans (raw or toasted)
a pinch fine sea salt

Directions:
1. Optional:  To toast your pecans place them in a preheated 350 degree (F) oven for 10 minutes or until fragrant.  Remove.
2. In a large glass bowl, melt chocolate chips in minute intervals, stirring between each one until completely melted.
3. Place a piece of seran wrap at the bottom of a large flat plate, pan, or baking dish.  Pour the melted chocolate on top of the wrap and spread evenly and thinly with a spatula.
3. Sprinkle with nuts and a tiny pinch of sea salt.  Place in the fridge until hardened.  Remove from the seran wrap and break into bark.  Enjoy!

Paleo Chocolate Almond Butter Cups

The second candy I made, with the help of my niece Malori, was chocolate almond butter cups.  Those of you who are paleo savvy know that peanuts are off limits (no legumes!) so I substituted a rich creamy almond butter instead.  The perfect bite size after dinner treat!  Go ahead, give it a try!

Rich chocolate with a creamy almond butter center

Ingredients:
1c Ghiradelli 60% cocoa chocolate chips (or darker!)
1/4c salted almond butter (pick your favorite, I used Trader Joe's Creamy Salted Almond Butter)
1tbs honey (make sure it says "make in the USA")

Directions:

2nd step:  Fill with a spoonful of almond butter

1. In a large glass container (or special ceramic candy cups my sister gave me) melt chocolate in the microwave at 1 minute intervals until melted (stir between each minute).

2. Using candy peanut butter cup molds, place a little pat of melted chocolate at the bottom of the mold and paint it around the edges (I didn't have a candy brush so I used a baby spoon and it worked fine, but produces thicker chocolate edges).  Place mold in the freezer for 10 minutes.
3. Meanwhile, stir together almond butter and honey in a separate bowl.  When the candies have hardened take them out of the freezer and fill each with the almond butter mixture until almost full.  Place back in the freezer for 10 minutes.
4. When the filling has hardened, take the molds back out of the freezer and paint the remaining chocolate on top, closing off the candies.  Yup, once again stick them in the freezer for 10 minutes.  When completely hard, take out and pop out of the molds gently.  Let come to room temperature before serving.  Enjoy!

Paleo Coconut Truffles

I'm Baaaack!  Two weeks without blogging seems like  an eternity!  My first cooking concoction upon return from my Christmas vacation in California was candy (did you really expect anything less?!?)  My sister gave me some fun creative candy molds for Christmas so I was really excited to use them!  They were so much fun to make and turned out perfect!  Who says a healthy dose of dark chocolate can't be part of  your New Year's diet?!

A fun and healthy treat for 2012!

Ingredients:
1c Ghirardelli 60% cocoa (or darker) chocolate chips
1/4tsp coconut extract
1/4c coconut oil, melted
2tbs pure maple syrup

Directions:
1. In a large glass container (or special ceramic candy cups my sister gave me) melt chocolate in the microwave at 1 minute intervals until melted (stir between each minute). 

Chocolates filled with coconut and ready for their tops!

2. Using candy truffle molds, place a little pat of melted chocolate at the bottom of the mold and paint it around the edges (I didn't have a candy brush so I used a baby spoon and it worked fine, but produces thicker chocolate edges).  Place mold in the freezer for 10 minutes.
3. Meanwhile, stir together coconut oil, extract, and maple syrup in a separate bowl.  Let cool to warm (but don't let it harden).  When the candies have hardened take them out of the freezer and fill each with melted oil until almost full.  Place back in the freezer for 10 minutes.
4. When the filling has hardened, take the molds back out of the freezer and paint the remaining chocolate on top, closing off the candies.  Yup, once again stick them in the freezer for 10 minutes.  When completely hard, take out and pop out of the molds gently.  Let come to room temperature before serving.  Enjoy!

The Cupcake Chronicles Part 6: Healthy Chocolate Coconut Paleo Cupcakes

I love experimenting with grain and refined-sugar free treats for my fellow health enthusiasts.  This delicious cupcake is made with coconut flour, coconut oil, pure maple syrup and unsweetened applesauce.  Who knew a cupcake could be so healthy?  You really can have your cake and eat it too!

A bit of chocolate almond glaze & toasted coconut finish off this perfect little treat

Ingredients:
1/3c coconut flour
3tbs cocoa powder
1/2c chocolate chips (at least 60% cocoa)
1/2c coconut oil
3 large eggs
1/2c unsweetened applesauce
1tbs vanilla extract
1/4 rounded tsp baking soda
1/3c pure maple syrup

Chocolate Almond Glaze Ingredients:
2tbs melted chocolate chips
1/4c creamy almond butter
1tbs cocoa powder
1tbs pure maple syrup or honey
2tbs hot water (heavy cream works too)
1/2c toasted coconut flakes

Directions:
1. Preheat your oven to 350F.  In a large bowl, beat eggs, applesauce, vanilla, baking soda and maple syrup until smooth.  In a microwave safe bowl, combine chocolate chips and coconut oil.  Microwave for 1 minute and stir until completely smooth.  While beating the wet ingredients, slowly add the melted chocolate coconut mixture.  Once combined, add the coconut flour slowly.  Beat for an additional minute.
2. Using an ice cream scooper, place batter into lined cupcake tins (will make about 8 cupcakes).  Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.  Cool completely on a wire rack.
3. To make your frosting, beat melted chocolate and almond butter until smooth.  Add the melted chocolate and maple syrup and beat again until smooth.  Add a bit of hot water or heavy cream until your frosting reaches your desired consistency (will firm up a bit as it cools so you want it a bit soft).
4. To toast your coconut flakes, place them on a single layer on a baking sheet and bake at 350F for 10 minutes, stirring and rotating half way through (and checking closely because they burn easily).
5. When your cupcakes and frosting are both cool, place a bit of glaze on top of each cupcake and spread evenly.  Sprinkle with coconut.  Enjoy!

Nutritional Information:
1 serving = 1 cupcake with 1tbs glaze and a rounded tbs coconut flakes
Calories: 340
Fat: 29g
Protein: 5g
Carbs: 24g
Fiber: 4g

-

Chocolate Almond Cherry Clusters

I have made these little nuggets a million times.  I originally used the recipe from Ellie Krieger's book So Easy, but modified it a bit to make it my own.  These are a hit with every single person I've ever made them for... even my father-in-law-the-ultimate-picky-eater.  I set these out on Thanksgiving Day and they didn't last long.  You will LOVE them.  Enjoy!

Dried Cherries, Chocolate, and Almonds make this the perfect treat

Ingredients:

2c semisweet or dark chocolate chips (I used Ghirardelli 60% cocoa)

2c dried cherries
1c raw almonds
fine sea salt

Directions:
1. Preheat oven to 350F.  Spread your nuts on a baking sheet and bake for about 10 minutes, or until toasted and fragrant.  Let cool (alternatively buy dry roasted unsalted almonds).
2. In a large microwavable bowl, pour in chocolate chips.  Cook for 1 minute at a time, stirring between each minute until chocolate is melted and smooth.  Let cool slightly.
3. Stir in almonds and dried cherries.
4. On a parchment lined baking sheet, drop rounded chocolate almond cherry clusters in mounds.  Sprinkle the tops with a pinch of sea salt.  Place in the fridge for about 20 minutes, or until hard and set.  Then serve and store at room temp.