Monthly Archives: November 2018

Chocolate Mocha Cups

‘Tis the Season for something yummy! I love these Mocha Cups because they are lower in sugar And really delicious! Chocolate and Coffee treats are one of my favorite combinations! These have a creamy coffee coconut cream center enrobed in delicious dark chocolate! They are a healthier treat for special occasions. Plus with just six ingredients they couldn’t be easier to make. They are also free of nuts, dairy and soy! Chocolate Mocha Cups Dairy Free Gluten Free Delicious

Chocolate Mocha Cups

Ingredients:

1 cup of Enjoy Life Dark Chocolate Chips

1/2 Cup of Coconut Butter

1 Tablespoon of Coconut Milk

2 Teaspoons of Instant Coffee Crystals (I used these)

1/4 Teaspoon of Pure Vanilla Extract

Pinch of Sea Salt

Directions:

Place 14 mini muffin liners into a mini muffin pan.

Heat the coconut milk in a small bowl in the microwave until simmering, then stir in the coffee crystals until dissolved. Measure the coconut butter into a medium bowl and soften slightly in the microwave in ten second increments until you can stir it easily with a fork. Note: If you overheat the coconut butter it will freeze up. Whisk the coffee and coconut milk mixture into the coconut butter with a fork. Stir in 1/4 teaspoon of vanilla and a pinch of sea salt. Make 14 teaspoon sized balls with the coconut butter mixture, and set aside.

In a double broiler on the stove melt your chocolate chips over simmering water. (I do this by placing a small saucepan with an inch of water on the stove, then creating a double broiler with a stainless steel bowl on top with the chocolate chips in it.) Make sure the water doesn’t touch the bottom of the bowl. Melt the chocolate stirring with a fork.

Place a teaspoon of chocolate in the bottom of each mini muffin cup. Rap the tin on counter to spread the chocolate evenly in the bottom of the cups. Place a prepared coconut cream mocha ball in each cup, and flatten it slightly with your fingertip. Spoon the remaining melted chocolate over the balls to make the cups. Rap the tin on the counter to make nice, flat chocolate tops. Refrigerate until set, about 20 minutes.

Makes 14 Cups

Dairy Free Nut Free Chocolate Mocha Cups

Chocolate Peppermint Reindeer Cookies

I’ve been holding onto this cookie for way too long. I can’t wait anymore to share it with you. I just made another batch today, and was asking myself, why haven’t you blogged this yet?

reindeer cookies

The beauty of this cookie is not only how scrumptious it tastes, but it is versatile! You can make cut out cookies or thumbprints and put the frosting in the middle. The thumb print will take less time, but is equally as delicious!

Chocolate Peppermint Reindeer Cookies

Preheat your oven to 350º degrees.

Ingredients:

1/2 Cup of Coconut Flour

1/4 Cup of Avocado Oil or Coconut Oil

3 Tablespoons of Coconut Butter

3 Tablespoons of Maple Syrup

2 Tablespoons of Cacao Powder

1 Tablespoon of Grass Fed Gelatin

1 Teaspoon of Pure Vanilla Extract

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Cream of Tartar

1/4 Teaspoon of Baking Soda

1/8 Teaspoon of Peppermint Extract

Directions:

Place two cookie sheets, lined with parchment out, and set aside.

In a medium mixing bowl, add the Avocado Oil, Maple Syrup, Softened Coconut Butter, Vanilla Extract, and Peppermint Extract. Blend until combined. Then, sprinkle the Gelatin over the liquid mixture, and beat for one minute. Add in the Coconut Flour, Cacao Powder, Sea Salt, Baking Soda and Cream of Tartar, and beat for one more minute.

Place the cookie dough onto a sheet of parchment, add another parchment sheet on top, and roll to 1/4 inch thickness. Refrigerate the rolled dough for ten minutes. Using a reindeer cookie cutter, cut out shapes in the dough. Carefully remove the dough around the shapes, then lift the shapes with an offset spatula onto your prepared baking sheets. Re-roll the dough scraps as necessary to cut out more cookies. If it gets too soft to handle place it back in the refrigerator for ten minutes.

Bake the cookies at 350º degrees F. for 9 to 10 minutes until set and the edges are starting to brown. Remove from the oven and cool completely.

For the icing. In a small mixing bowl with an electric mixer, beat together:

3 Tablespoons of Organic Shortening

2 Tablespoons of Coconut Butter (softened)

1 Tablespoon of Honey

1/2 Teaspoon of Vanilla Extract

1/8 Teaspoon of Sea Salt

Using a small piping bag, pipe decorations on the cookies. Alternately, spread the icing onto the cookies. Top each Reindeer with a dried cranberry half for the nose!

For thumbprints, scoop the dough with a tablespoon cookie scoop into balls. Make a print with your thumb in the center, and bake for 10 to 12 minutes. Fill with the icing.

Approximately 18 rolled cookies

Chocolate Peppermint Reindeer Cookies - Delicious cookie that works as a cutout or dropped cookie thumbprint!