Tag Archives: chocolate

Chocolate Peanut Butter Cups

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Today I decided to combine two of my favorite things; peanut butter and chocolate. Isn’t that two of everyone’s favorite things?!

Here’s what really happened; I made these and ate half of the batch. Now I’m feeling pretty sick, but I don’t regret a thing! 😉 Although I do have a workout date with a friend in two hours and eating 12 chocolate peanut butter cups probably wasn’t the smartest thing. We’ll just call it a learning experience and move on… and eat the other 12 after the workout!

Kidding, kidding.

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Chocolate Peanut Butter Cups

makes 24 mini pb cups

Chocolate
9 tablespoons coconut oil (melted)
6 tablespoon cacao
4 1/2 tablespoons agave
3 teaspoon vanilla

Filling
1/4 cup dates
1 tablespoon peanut butter
1 teaspoon water

Line mini cupcake pan. In a microwave safe bowl combine 3 tablespoons of melted coconut oil, 2 tablespoons cacao, 1 1/2 tablespoons agave, and 1 teaspoon of vanilla. Mix together and portion out evenly into candy liners. You should have just enough for 24. Place in freezer. In a food processor blend together dates, peanut butter, and water to create filling. Once mixed, remove pan from freezer and put a small amount of filling on top of set up chocolate. Your filling shouldn’t touch the edges of the liner. Once that is completed, place pan back into the freezer. Make the remainder of your chocolate; combining 6 tablespoons melted coconut oil, 4 tablespoons cacao, 3 tablespoons agave, and 2 teaspoons vanilla. Remove pan from freezer and fill the candy liners enough to cover the filling. Once each liner is filled, place in the freezer one more time. Let them set up, approximately 30 minutes. Remove, enjoy!!

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I store these in the freezer and remove them a few minutes before serving/eating them. They might be okay in the fridge as well, but I can’t say for sure. If you give it a try, let me know 🙂

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Chocolate Halloween Spider Truffles

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I can’t tell you how much I love baking from October until January. Halloween, Thanksgiving, Christmas themed goodies. So exciting!

These are really great because you don’t even have to bake these. I’m saving all of the baked goods for extra chilly days. (Which will be here soon enough.)

I know that a lot of people have a fear of spiders. Myself included, depending on the size of the spider. But these are friendly spiders! And extra yummy as well. What’s better than that?!

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Chocolate Halloween Spider Truffles

makes about 6 large spiders

1 cup dates
1/4 cup buckwheat groats
1/4 cup oats
1 tablespoon cacao
2 tablespoon agave
1/4 cup chocolate (I use this)

Blend everything in a food processor, make little spider bodies by shaping into balls, place on parchment paper and put in the refrigerator. While your truffles are setting up, melt chocolate of your choice and then pipe out your spider legs on parchment paper. Place the spider legs in the freezer for a while to set up completely. While you wait you can add eyes, a nose, smile, etc. to your spider. I used buckwheat groats for eyes but you can get creative and use whatever you want! Once the legs are set up remove them and place the legs into the spider bodies. Enjoy!! 🙂

Gooey Vanilla Bars with Peanut Butter Chocolate Frosting

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The other day I made White Bean Burgers, which are awesome by the way, and had a lot of beans left over. Sure, more burgers would have been great but what fun is that?! That is why I’m presenting you with these white bean blondie bars. Don’t go yet! Hang with me for a minute. These bars, I promise you, are one of the best things I’ve made. I’m working on eating the whole batch.

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When I first heard of using beans is desserts I was kind of skeptical.. okay very skeptical. But there comes a time when you just have to take the plunge and give it a shot. I’m sure glad I did! They’re so soft, gooey, flavorful, addicting, etc. I made a special chocolate peanut butter frosting for these lovely bars as well. This frosting… these bars… both delicious. Perfect way to start you weekend 🙂

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Gooey Vanilla Bars

makes 12 bars

1 1/2 cup white beans; drained, rinsed
1/4 cup oats
3/4 cup pitted dates
1/4 cup + 2 tablespoon almond milk
1 tablespoon coconut oil
1/4 teaspoon cinnamon
1/8 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoon vanilla

Preheat oven to 350 degrees. Place beans, oats, dates, and milk in food processor blending until everything is mixed together. Add coconut oil, cinnamon, baking soda, baking powder, and vanilla; blending again until ingredients are completely mixed.
Place batter into a greased pan or parchment paper lined pan.
Bake for 20 minutes.
Remove and let cool.
While your bars are cooling you can make your frosting.

Peanut Butter Chocolate Frosting

makes enough for one batch of Gooey Vanilla Bars

2 tablespoons cacao
3 tablespoon peanut butter
3 tablespoon almond milk
2 tablespoon maple syrup

Mix everything together until it forms a fluffy frosting texture. I did this by hand.

Spread onto cooled bars.

Enjoy!!

Raw, Vegan, & Gluten Free Date Balls

I’ve been playing around with this recipe for a while. I knew what I wanted but I just couldn’t seem to get it.. until tonight. I wasn’t even planning on making anything today. It was such a beautiful day, but then a thunderstorm came upon us so I figured I’d give these a shot. Definitely meant to be; thank you rain!
I’m so excited about these. I ate half of them and then grabbed my camera to photograph the rest and here we are!

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Chocolate Covered Date Balls

Makes 20 date balls

Date Balls

1 cup pitted dates
2 tablespoons melted coconut oil
1/4 cup maple syrup or honey
1 tablespoon chia seeds
1 tablespoon flax seeds
2 tablespoons almonds
2 teaspoons buckwheat groats

Combine all ingredients into a food processor. Blend until smooth. Roll out mixture into small/medium sized balls. I usually get about 20 balls out of this recipe. Place balls on parchment paper and place in the refrigerator. Then make your chocolate or melt a chocolate of your choice.

Chocolate

3 tablespoon melted coconut oil
2 tablespoon cacao or cocoa
1 1/2 tablespoon agave
1/2 teaspoon vanilla

In a bowl mix together ingredients. Stir mixture until well combined.

Take your date balls out of the refrigerator and dip into the chocolate. I usually dip them, place them in the refrigerator to set up and then dip them once more. You’ll have enough chocolate to dip them twice. If you don’t want them dipped twice, you can place the chocolate in the bowl, in chocolate molds, or pour it onto parchment paper to set up and just enjoy it as it is. Then enjoy!

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I love these because anyone can make them and enjoy them no matter what dietary guidelines you follow. I know that there’s nothing more frustrating than seeing something yummy looking and not being able to eat it for whatever reason. That’s why I try to make most of my recipes easy and accessible enough for anyone.

These are really addicting too. Don’t say that I didn’t warn you 😉 But have fun with them and don’t be afraid to make a mess. That’s one of the best parts!

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Cinnamon Granola

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I love granola. I love it a lot.

I could eat a whole bag of it without even thinking about it. I’m actually eating some right now as I type this out. Surprise!

Now I usually navigate toward KIND granola because all KIND products are absolutely fantastic in my opinion. But if you eat as much as I do, it can get pricey!

So I figured that I could get creative and try to make my own granola this past week. It was the best and worst idea I’ve had.

It was the best idea because it’s so delicious, but at the same time it was the worst idea because it makes me want to go on a strict granola only diet. (Yes, I love it that much.)

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The best thing about granola recipe’s is that you have a lot of freedom with them. You can follow the recipe I give you or you can use it to give yourself some creative ideas of your own. (If you do that, I’d love for you to share them with me!)

The recipe I’m going to share with you is gluten free and vegan. A win win for everyone 🙂

If you’ve read my Gluten Sensitivity Post then you already know that I’ve began a gluten free lifestyle this past week. So this is my first official gluten free recipe. Exciting, right?!

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Cinnamon Granola

1/2 cup oats (I used Bob’s)
1/8 cup dried cranberries
1/8 cup almonds
2 tablespoon chia seeds
1 tablespoon flax seeds
1/8 cup chocolate chips (I used Enjoy Life)
2 tablespoon ground cinnamon
1 1/2 tablespoon coconut oil (liquified)
1 1/2 tablespoon agave

Preheat your oven to 350 degrees. In a bowl, mix together dry ingredients. Add in coconut oil and agave and mix until incorporated. Spread mixture out onto a baking sheet lined with parchment paper. Bake for 15 minutes, removing granola at halfway point to mix around a bit.

Remove from oven and let cool completely. (Good luck with that step!) Then enjoy!

This is a great single serving for breakfast served with a glass or you could save it and just use it to top yogurts, ice cream, fruit bowls, etc. Endless possibilities! Mmmm.

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