Tag Archive | cacao

Flexible Fudgesicle

Fudgesicle2

Would you like to know what the super sweet secret ingredient to this unbelievable delicious and easy chocolate dessert is???

DATES.

The crazy “weird” dried fruit that is kind of like a raisin… maybe you’ve had it in gross fruit cake or cereal as a kid, maybe you’ve never seen them but you don’t even know what you would do with them when you found them. Well relax and take note – dates are more common than you think, forgiving and as sweet as can be. Ever had a bacon wrapped date? You’re missing out. Dates do contain a lot of sugar but they also contain calcium and magnesium in a near perfect ratio (1:1), they have 1.5 g fiber, potassium, vitamin A and other minerals; that’s per date! When dates were tested for their antioxidant content, they scored 3 times higher than red plums. The recipe below can be used as a pie filling, push pop popsicle mold, eaten solo, or even as a parfait – layered with berries and Tru Whip.

Fudgesicle Filling (makes ~3 cups)

  • 1 1/2 cups medjool dates (about 16), pitted and chopped (soak in water for easier blending)
  • 3/4 teaspoon ground vanilla beans or 1 tsp vanilla extract
  • 1/3 cup softened coconut butter
  • 2-3 tsp coconut oil, melted
  • heaping 1/3 cup raw organic cacao powder
  • 1 1/3 cup purified water or leftover date water from soaking

Fudgesicle

Directions:

  1. Soak dates in purified water for 30 minutes or more. Soak them longer if they aren’t very fresh and moist.
  2. Blend or use a tamper and Vitamix – all ingredients until it has a thick pudding-like consistency, add more water if necessary.
  3. Smooth into push pop popsicle molds. You will have plenty for 4 molds.
  4. Freeze for 1 day. Enjoy!

Click here for my other recipes using dates

Buttercups of the Peanut Variety

Reese's Peanut Butter Cups

Reese’s Peanut Butter Cups (makes 4 large cups)

Chocolate Ingredients:

  • 4 T cacao
  • 4 T coconut oil, melted
  • 2 T grade B maple syrup

Peanut Butter Filling:

  • 3-4 T peanut butter (without oil added, I love Santa Cruz)
  • Optional: 1/2 tsp raw honey for added sweetness

Directions:

  1. Mix chocolate sauce in a bowl until smooth.
  2. In a small or large cupcake baking cup, pour enough chocolate sauce in it to cover the bottom. Placing your cups in cupcake pan will help keep the roundness. Freeze for 5-10 minutes until hardened.
  3. Dollop peanut butter onto frozen chocolate base. (Make as thick as you want, I used about 1 T per cup.)
  4. Top with chocolate sauce until peanut butter is covered and freeze for 5-10 minutes.
  5. Store in the freezer for a harder cup or the fridge for a softer one.

You really cannot go wrong with the mixture so feel free to use different molds and/or change the filling type or quantity. Any oil-free nut butter can be substituted (cashew, almond, walnut, coconut) – even non-nut butters like sunflower butter would be great. Eating 1/2 of 1 cup was plenty to satisfy my sweet tooth at that crucial moment. As we approach the end of the 4th sugar-free month I can gladly say I’ve had a few slips and the resulting headaches really keep me honest! With tricks like these up my sleeve I’m not afraid of being refined-sugar free forever.

Brownies B.C.

Paleo Brownies

Ok, so even if brownies weren’t around era B.C. I cannot thank Easy Peas-y enough for these Paleo brownies. They are PERFECT. Perfectly fudgy, chocolate-y, not too sweet – and 7 ingredients is hard to beat. They are absolutely better than boxed brownie mix by a long shot.

B.C. (Paleo) Brownies

Ingredients:

  • 1 cup Grade B maple syrup (or maple syrup / honey / coconut nectar)
  • 3/4 cup cacao powder
  • 1 cup almond butter
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • heaping 1/4 tsp pink salt
  • 2 eggs (a vegan chia or flax egg could work…)
  • Optional: dark (70%+ cacao) chocolate chips or chunks and 1 tsp coconut oil (helps them stay together a bit better)

Directions:

  1. Preheat your oven to 325° and oil an 8×8 or 9×9″ pan with coconut oil.
  2. In a medium pot heat the syrup on low heat for a few minutes.
  3. Whisk in cacao powder until smooth. (This can burn fast so keep your eye on it.)
  4. Remove from heat and stir in the rest of the ingredients.
  5. Pour batter into your greased pan and bake for 40-50 minutes (until toothpick comes out clean – don’t overcook. My ideal time is 46 minutes.)
  6. Allow to cool before cutting (I know! It’s so hard-but trust me!).  I won’t tell if you just grab a fork.

Makes 12-16 brownies (depending on pan size and cut). They are super delicious the next day out of the fridge, if you can stand to wait that long! I made 3 batches before they lasted long enough for a picture! The ones pictured barely made it back in the house. Brownie testing is serious work.

Paleo Brownie Nutrition Info (serving size 1 brownie, 16 servings)

  • Calories 162
  • Fat 9 g
  • Sodium 57 mg
  • Carbs 20 g
  • Fiber 3 g
  • Sugar 14 g
  • Protein 4 g
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