Category Archives: Chocolate
When it comes to grocery shopping, I’m definitely an impulsive buyer. I walk through every aisle, even though I know exactly what I need going in, and always leave with a bag full of ingredients for which I have no true purpose; this purchase was no exception.
With my box of Cacao Butter in tow, I began “hitting the books” and trying to find a recipe.
When I stumbled upon these raw, vegan almond joy bars, I couldn’t help but squeal with delight — they were exactly the sweet treat that I needed.
These are definitely healthier than the variety you would find at the drugstore, but they are so satisfying — I’m totally converted.
RAW NO BAKE ALMOND JOY CANDY — Courtesy of A Simply Raw Life (With one modification)
Makes about 12 pieces
For the filling:
1 1/2 cups dried unsweetened coconut
2 tbsp coconut oil
2 pitted dates
3 tbsp maple syrup (*I used 2 tablespoons, and combined with the sweetness of the dates, it was definitely sweet enough)
1 tsp vanilla
For the coating:
1/3 cup cacao butter, warmed until melted
1/3 cup raw cacao powder
2 tbsp maple syrup
Pinch sea salt
In a food processor, process all filling ingredients till well combined. It will be a little wet, but they will stick together well once you chill it.. Shape the filling into twelve mini bit size rectangles. Place them on a parchment lined baking pan and refrigerate for 30 minutes.
Set up a double boiler, using a medium sized mixing bowl. Melt the cacao butter, then whisk in the cacao powder, syrup, and sea salt.
Take each mini coconut bar and dip it into the chocolate coating, quickly placing it back on the parchment. Return them to the fridge for 10-15 minutes, or until one coating has set. Repeat the process again, so that each has a double coat.
Return them to the fridge for another 15 minutes, or more to let them set. When ready to serve, let them sit outside the fridge for about 10-15 minutes.
Although it isn’t the prettiest cake I’ve ever made, this raw chocolate ginger frosted cake is really something to celebrate. It is so healthy (high in protein, fiber, omega-3s, vitamins, and minerals) yet it doesn’t sacrifice any flavor. I’d highly recommend this cake to any chocolate lover looking to satisfy their sweet tooth with a healthier alternative to the more traditional chocolate cake.
Raw Chocolate Ginger Frosted Cake:
- 1 cup almonds
- ¾ cup walnuts
- ¼ cup raw cacao powder
- ¼ tsp high quality sea salt
- 1 tsp freshly grated ginger
- 3 Tbsp coconut nectar (can replace with maple syrup… NOT agave)
- 5 Medjool dates, pitted
- 1 tsp vanilla extract
Grind the almonds, walnuts, and cacao in a food processor until it resembles bread crumbs. Add the sea salt, ginger, coconut nectar, dates and vanilla and mix again until you achieve a smooth texture. Press the mixture into a 9 x 5 inch rectangular glass baking dish.
- ¾ cup avocado flesh
- 3 Medjool dates, pitted
- 2 Tbsp raw cacao powder
- ¼ cup coconut nectar (can substitute with maple syrup… NOT agave)
For the frosting, put all the ingredients for frosting in the food processor, or vitamix, and blend together.
I was convinced that I was the only person (apart from maybe my parents) that really, truly tracked the progress of my blog. I wrongly assumed that no one really followed my culinary escapades; much to my surprise and excitement, these past few months, I have received SO many requests for new posts from so many different people. I apologize for the unnecessarily long hiatus, but I’m back (for now) with some great recipes to share. I’d highly recommend this cake — it’s delicious, easy-ish, and really impressive.
Rich Chocolate Cake with Salty Dulce de Leche & Hazelnut Brittle – One Girl Cookies (via Epicurious)
- 1 cup freshly brewed hot coffee
- 1/2 cup Dutch-processed cocoa powder
- 3/4 cup packed light brown sugar
- 1/2 cup plain whole-milk yogurt
- 2 teaspoons vanilla extract
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon table salt
- 1/2 cup whole unsalted hazelnuts, skins removed
- 6 tablespoons (3/4 stick) unsalted butter
- 1/2 cup sugar
- 1 tablespoon light corn syrup
- 1/8 teaspoon baking soda
- 1/8 teaspoon table salt
Salty Dulce de Leche
- 1/2 cup dulce de leche
- 1 1/2 teaspoons kosher salt
1. Preheat the oven to 350°F. Prepare a 10-inch round cake pan by greasing it with cooking spray and then lining the bottom with parchment paper.
2. To make the cake, pour the hot coffee into a medium bowl and stir in the cocoa powder until it dissolves. Stir in the brown sugar, followed by the yogurt and the vanilla. Stir thoroughly to ensure that all of the ingredients are incorporated.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light-yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the eggs and mix for 2 minutes, scraping down the bowl as needed.
4. In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer running on low speed, mix in a third of the flour mixture and half of the coffee mixture. Scrape down the bowl. Add another third of the flour mixture and all the remaining coffee mixture. Remove the bowl from the mixer and, using a rubber spatula, fold in the remaining flour mixture until all of the ingredients are fully incorporated. Pour the batter into the prepared cake pan.
5. Bake for 25 minutes. Rotate the pan in the oven and bake for 20 more minutes, or until a cake tester inserted in the center of the cake comes out clean. Remove the pan from the oven and let the cake cool in the pan for 20 minutes. Then turn the cake out onto a clean plate, remove the parchment, and turn the cake back over onto a wire rack. Let the cake cool completely.
Preheat the oven to 350° F.
Put the hazelnuts on a baking sheet and toast them in the oven for 15 minutes until browned and fragrant. Let cool.
Prepare a large baking sheet by lining it with parchment paper. Melt the butter in a heavy-bottomed saucepan set over medium heat. Whisk in the sugar and corn syrup, and bring to a boil. Continue whisking constantly until the syrup is a rich amber color, about 10 minutes. Remove the pan from the heat and carefully whisk in the baking soda and salt. Stir in the hazelnuts and then pour the contents of the pan onto the prepared baking sheet and spread it out into a thin layer. Let the brittle cool completely.
Break the brittle into 2-inch pieces. The brittle will keep in an airtight container for up to 1 week.
6. In a food processor, pulse the brittle pieces 3 to 4 times until the brittle is powdery.
7. Put the cooled cake on a serving dish. In a microwave-safe dish, heat the dulce de leche on high power for 30 seconds, or until it is just liquid. Spoon the dulce de leche over the cake, and then sprinkle the kosher salt over the dulce de leche. Sprinkle about 1/2 cup of the ground brittle around the outer edge of the cake as a delicious decoration.
When I got home for spring break, I noticed a few new interesting additions to the pantry: ground flax meal, coconut oil, and raw honey. While I wasn’t surprised (my mom is obsessed with healthy foods and health food “trends”), I was curious if I would be able to make something that was as healthy as it was delicious. Thankfully I stumbled upon these, the perfect start to my spring break detox. These raw chocolate drops not only taste good, but also they are good for you. Filled with omega-3 fatty acids and antioxidants, these chocolate drops satisfy your sweet tooth without sending you into a sugar coma. They only take a few minutes to prepare, so I suggest you make these ASAP!
Raw Chocoalte Drops – Elizabeth’s Kind Cafe
1/3 Cup Sesame Seeds
1/3 Cup Ground Flax
1 Cup Walnuts
1 Cup Cacao Powder
1 Cup Shredded Coconut
½ Cup Raw Honey
1/3 Cup Coconut Oil
Put Seeds, Flax, Walnuts in Food Processor and mix until ground (about 10-20 seconds).
Add Coconut, and Cacao, mix until all ingredients are well blended.
Transfer to medium mixing bowl.
Add coconut oil, honey (or maple syrup to make vegan), and mix with a spoon until blended.
Form into small balls on a baking sheet and store in the refrigerator.
This post is slightly belated, but the stretch from Thanksgiving to winter break was filled with long nights in the library, and early morning final exams. This year, other than my staple pies (pumpkin and key lime), I made two delicious desserts. The first dessert that I made was Dorie Greenspan’s Tourtley Apple Tart, a delicious combination of apple and almond, paired with a crumbly shortbread-esque crust. This tart could definitely replace a more traditional apple pie. The second dessert I made was a chocolate pie with a chocolate and pretzel crust. It, too, was delicious, but had a much more mellow chocolate flavor than I had expected.
Tourtely Apple Tart – Dorie Greenspan, for the recipe visit: http://thewhimsicalcupcake.wordpress.com/2011/04/19/a-tourtely-apple-tart-twd/
Chocolate Pie with Chocolate Pretzel Crust – Food Network
MAKES: one 9-inch pie
2 cups milk
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
2 tablespoons brewed coffee, cooled
1/2 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped
Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the pan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.
Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours. Top with whipped cream and shaved chocolate.
For the Crust:
- 1 cup ground chocolate cookies
- 1 cup finely chopped pretzels
- 3 tablespoons sugar
- 7 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees F. Grind the cookies, pretzels and sugar in a food processor. Add the melted butter and pulse until moist. Press into a 9-inch pie plate and bake until firm, 18 to 22 minutes. Let cool before filling.