- 1 cup smooth almond butter (I used raw unsalted)
- 1/3 cup raw cacao powder
- 1 extra large egg
- 1/8 cup maple syrup
- 1/8 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- Cream filling:
- 1 can full-fat coconut milk
- 2 tablespoons powdered sugar
- 2 tablespoons cacao powder
Paleo Molten Chocolate Lava Cakes
4 oz. dark chocolate
3 tbsp coconut oil
2 tbsp honey
1/2 tsp vanilla extract
Pinch of salt
1 tbsp almond flour
1 tbsp cocoa powder
Preheat the oven to 375 degrees F. Prepare four ramekins with coconut oil spray. Dust with cocoa powder.
Melt the chocolate and coconut oil in a large bowl in the microwave. Stir to combine and set aside.
In a separate bowl, combine the eggs, honey, vanilla, and salt. Mix with a hand blender for 4-5 minutes, until frothy. Gently stir in the melted chocolate. Sift the almond flour and cocoa powder over the top and fold all of the ingredients together.
Divide the batter equally among the four ramekins. Place on a baking sheet and put into the oven. Bake for 10-12 minutes until set. Serve warm.
By Rebecca Bohl (PaleoGrubs.com)
Healthy desserts continue….what do we think of a paleo version of S’mores from edibleharmony.com????
Ingredients for the Graham Cracker:
2 cups of almond flour
½ cup of tapioca flour
6 tbsp of coconut oil softened
½ tsp of baking soda
¼ cup of honey
1 tsp of ground cinnamon
Preheat oven to 325 degrees Fahrenheit.
In a medium bowl, combine all the ingredients.
Using your hands, knead and massage the dough until uniform.
Roll the dough into a ball and place between two pieces of parchment paper.
Using a rolling-pin or the palms of your hands flatten the dough into a thin cracker width layer.
Bake for 10 to 12 minutes or until golden. Keep an eye on them because they burn fast.
Immediately after taking out from the oven cut into desired shape, using a sharp knife.
Allow them to cool for 3 to 4 minutes and transfer to a cooling rack until crispy.
Ingredients for the Marshmallows:
I cup of honey
4 tbsp of unflavored gelatin
1 cup of water, divided in half
1 tsp of vanilla or 2-3 tbsp of unsweetened cocoa powder
In a small saucepan bring ½ cup of water plus the honey to a gentle boil.
In a separate mixing bowl using a stand up mixer on medium high-speed, mix the remaining ½ cup of water and the gelatin.
Start pouring the hot honey into the gelatin mixture VERY slowly while the mixer is running. Pour the honey into the side bowl and not directly into the gelatin to avoid curdling. This process should take about 3 minutes.
Leave the mixer on for about 15 minutes or until the mixture has the consistency of a foamy shaving cream.
While the mixer is still running, mix in the vanilla, cocoa powder or flavor of choice.
Immediately transfer to a greased or plastic lined baking dish or mold.
Refrigerate for at least 3 hours or until set.
Cut into desired shape.
Ingredients for the chocolate:
4 ounces of tempered cacao paste or unsweetened soy-free chocolate, chopped into small pieces
1 tbsp of cacao butter or coconut oil
2 tbsp of raw honey
¼ tsp of vanilla extract
Fill a saucepan with a couple of inches of water and bring to a gentle boil.
Place the ingredients into a heat-resistant bowl and set over the simmering water until the chocolate is melted.
Remove from heat.
Allow the chocolate to cool down while until it reaches about 85 degrees (If you pour the chocolate while it is still too hot the honey will separate from the rest of the ingredients).
Pour into molds or spread over a parchment paper and place in the freezer until set.
Store in the refrigerator.
To assemble the S’mores melt the marshmallow over the fire and sandwich between two cookies and a piece of chocolate.
This pie is tasty, easy to make AND a much healthier alternative to most other pie recipes. This is a great option for dessert this upcoming Easter. Enjoy!
- 2 cups almond flour;
- ½ tsp salt;
- 2 tbsp coconut oil;
- 1 egg;
Filling and topping ingredients
- ½ cup coconut milk (or cream if you allow it in your diet);
- 8 oz chocolate (70% cocoa);
- 18 oz frozen cranberries;
- Preheat your oven to 375 F.
- Like most pies, you’ll start by preparing the crust first. This one is nice and easy, all you have to do is throw all the ingredients into a large bowl and mix them well in either a blender, or by using a hand-mixer. A crumbly dough will form.
- Transfer the dough into a lightly greased 9” pie baking dish. Using your fingers, press the dough firmly into the dish and make an inner shell with it so that the dish is evenly covered. I made a simple trim on my crust, just a little detail, but this is not necessary.
- Place the crust in the oven and cook for about 15 minutes, just until it begins to turn golden brown around the edges and is flaky to the touch.
- While your crust is baking, begin working on preparing the filling. In a small sauce pan over a medium-high heat, bring the coconut milk to a simmer. Once it has started to simmer, immediately remove it from the heat and begin stirring in the chocolate. Continue stirring until the chocolate is completely melted.
- Once the crust has finished baking, remove it from the oven and allow it to cool completely.
- Pour the chocolatey filling into the pie shell and then place the whole pie dish into the fridge for anywhere from 2 hours to 1 day. Essentially, you want the filling to become more solid to the touch.
With the oven at 375 F again, take out the frozen cranberries, spread them out on a baking sheet and bake them for about 8 to 10 minutes, tossing them around once or twice to avoid them from sticking. Once they have blistered and are soft, remove them from the oven and transfer them to the fridge. They will need at least an hour in the refrigerator, this will keep them from getting mushy. After the pie and the cranberries have been in the fridge long enough, spoon the berries on top of the pie and its ready to be served.
This hot weather has gotten me in the mood for ice cream! I was so excited to find this healthier alternative to a klondike bar from www.detoxinista.com. I love finding healthier alternatives so I can indulge without the guilt! Enjoy!
Vanilla Ice Cream Bars:
1 cup raw cashew pieces, soaked in water for 2 hours
1 cup water
1/4 cup melted coconut oil
2 tablespoons honey
1 tablespoon maple syrup
1 tablespoon vanilla extract
5 tablespoons cocoa powder
5 tablespoons melted coconut oil
1/4 cup maple syrup
Line a standard loaf pan with parchment paper and set aside, then drain and rinse the cashews, discarding the soak water. Combine the soaked cashews, water, coconut oil, honey, maple syrup, and vanilla extract in a high-speed blender, and blend until completely smooth. Adjust the flavor to taste, if necessary, then pour the ice cream batter into the lined loaf pan. Place the pan in the freezer until the ice cream is frozen solid, about 4 to 6 hours.
Chocolate is the only ingredient that is its very own food group.
Well not really—but it seems as if it should be. Powerfully comforting, creamy, delicious—many people eat chocolate at least several times a week.
Which begs the question…
Is Chocolate Good for You?
The answer is both yes and no.
Chocolate has been used for centuries to treat bronchitis, sexual malaise, fatigue, hangovers, anemia, depression, memory loss, high blood pressure, poor eyesight, and more. It also helps release that feel-good neurotransmitter—serotonin—in the brain.
But eat the wrong kind and you’ll get loads of sugar, calories, and junky ingredients.
How to Eat it Responsibly
Chocolate begins life as raw cacao (pronounced kah-kow) beans. Loaded with antioxidants, minerals, vitamins, and plant phenols, cacao is a powerful superfood. The more processed cacao becomes, however—think commercially produced candy bars—the fewer healthy components remain.
So how to get the most out of your chocolate fix?
- Don’t be afraid of the dark. The darker the chocolate, the more beneficial cacao it contains.
- Know your percentages: the number on dark chocolate packaging refers to the percentage of cacao bean in chocolate. For maximum health benefit, look for dark chocolate that has 75% to 85% cacao.
- Go raw—or as unprocessed as possible.
Looking for more fun ways to enjoy your favorite food? You’ll love this dark chocolate treat. Invite some friends over and make a batch!
Chef Karolina’s Raw Chocolate Truffles
Prep time: 20 minutes
Makes 25 truffles
1 cup raw cacao powder
1 cup cashews or macadamia nuts
½ cup maple syrup
Water (to mix)
- Roll-in ingredients: shredded coconut, chopped nuts, chocolate nibs, raw sugar, cacao powder, ginger, or something else you love
- Mix cashews in a food processor until a powder, adding enough water to create a thick paste.
- Add maple syrup to cashews and pulse to process.
- Add cacao powder. Pulse to process.
- Refrigerate for four hours or overnight for best results.
- Form teaspoon-sized balls of dough. Coat balls in your chosen roll-in ingredients!
YIELD: 20 PIECES
- 1/4 cup raw hazelnuts
- 1/4 cup raw almonds
- 1/3 cup large flake dried coconut
- 1/2 cup virgin coconut oil
- 1/2 cup cocoa or cacao powder, sifted if necessary
- 1/4 cup pure maple syrup
- 1 tablespoon smooth almond butter, optional
- pinch fine sea salt
- Preheat oven to 300F. Line a 9″ square pan or a small baking sheet with two pieces of parchment paper, one going each way. Set aside.
- Add hazelnuts and almonds on a baking sheet and roast in the oven for 10 minutes. Remove baking sheet and add the coconut flakes and spread out. Continue roasting the nuts and coconut flakes for another 3-4 minutes, or until the coconut is lightly golden. Watch closely to avoid burning – coconut burns fast!
- Place hazelnuts on several sheets of damp paper towel. Wrap the hazelnuts and rub them vigorously with the paper towel until the skins fall off. It’s ok if some skins don’t come off. Discard the skins and roughly chop the hazelnuts and almonds.
- In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the cocoa (or cacao) powder, maple syrup, and almond butter (if using) until smooth. Add a pinch of sea salt to taste. Stir in half of the almonds and hazelnuts.
- With a spatula, spoon the chocolate mixture onto the prepared parchment-lined pan or sheet and smooth out until it’s about 1/4-1/2 inch thick. Sprinkle on the remaining nuts and all of the coconut flakes. Place into freezer on a flat surface for about 15 minutes, until frozen solid.
- Once frozen, break apart into bark. Store in the freezer until ready to eat. I don’t recommend keeping it out on the counter long because it melts fast.
Tip: To make this nut-free, simply omit the almond butter, hazelnuts, and almonds. It will still turn out just fine! You can try adding toasted sunflower seeds on top for a little crunch.
- 1 Ripe Avocado
- ¼ Cup Cocoa
- ¼ Cup Raw Honey
- ¼ Cup Almond Milk
- 1 Teaspoon Vanilla Extract
Puree all ingredients until smooth. Enjoy!