Tag Archives: dark chocolate

Dark Chocolate Pecan Biscotti

 

Dark Chocolate Pecan Biscotti 4

Hello! I hope you are well and safe!

I’ve been in the kitchen this week testing new recipes, and I think you are going to love this healthy Dark Chocolate Pecan Biscotti that is sweetened with dates!

Dark Chocolate Pecan Biscotti 5

There are so many benefits in this cookie that you can enjoy guilt free!

There is raw cacao powder that is full of flavanoids, a powerful antioxidant. How lucky are we that chocolate has this!

A little bit of cinnamon really compliments this Italian cookie, and it is great for regulating blood sugar! Put a little in your smoothies everyday too!

Pecans are heart healthy, boost immunity and are great for skin and hair!

Olive Oil is a heart healthy fat used for baking for many, many years and has strong anti-inflammatory properties.

Dates are full of fiber and are a whole food way to sweetened baked goods slowing down the absorption of sugar into your blood stream. The potassium in dates can help maintain bone mass and they also have brain boosting choline!

Eggs are a great source of protein and an important binder in baking. They also have necessary vitamins and minerals in the yolks.

Every ingredient in my cookie recipe has a health benefit. But most importantly, they are delicious!

Dark Chocolate Pecan Biscotti 3

Here’s how to make them:

Dark Chocolate Pecan Biscotti

Ingredients:

1 1/2 Cup of Toasted Pecans

1/2 Cup of Raw Cacao Powder (my favorite)

2 Good Quality Eggs

1/2 Cup of Dates, pitted and chopped

1/4 Cup of Olive Oil

1 Teaspoon of Pure Vanilla Extract

1/2 Teaspoon of Ground Cinnamon

1/4 Teaspoon of Salt

1/4 Teaspoon of Baking Soda

Directions:

Preheat your oven to 350° F. Lay your pecans out on a baking tray in a single layer, and toast in your oven for approximately 8 minutes, or until the pecans are lightly brown and releasing some of their oils.

While the pecans are toasting, set up your food processor with a blade attachment.

Add the eggs, olive oil and dates to your food processor, and process for a minute. The dates will be in pieces but not completely emulsified with the eggs and oil. Now, add in the raw cacao powder, cinnamon, salt, vanilla extract and baking soda. Blend in your food processor, pausing to scrape down the sides of the bowl a couple times, until creamy.

When your pecans are toasted add them to your food processor with the rest of the dough you have already prepared. They should still be warm. Process by pulsing the pecans into the dough until they are chopped and the dough holds together.

Dump the biscotti dough out onto a parchment lined baking sheet and form it into a rectangle that is about 12″ by 6″. This works best if you use wet hands to keep the dough from sticking to your fingers. Bake in your preheated 350° oven for 20 minutes.

Remove the biscotti log from the oven and cool for one hour.

Dark Chocolate Pecan Biscotti

After an hour has passed. Place your biscotti rectangle onto a cutting board, and using a serrated knife, slice your biscotti on a diagonal into 1 inch slices. Lay back onto your parchment lined cookie sheet cut side down. Put your biscotti back in the oven for 4 minutes. Then, remove it from the oven and flip the biscotti over to the other cut side, and bake for an additional 4 minutes. Remove from the oven and cool completely.

Dark Chocolate Pecan Biscotti 2

3April

Store your biscotti in an air tight container.

God Bless you! Be safe and healthy!

Dark Chocolate Pecan Biscotti Grain Free

Two Ingredient Dark Chocolate Cashew Bark

Cashew 5

This dark chocolate cashew bark is so pretty and scrumptious, and it has just two ingredients!

Cashew 1

This is how it looks before you cut it up into pieces. This would make a beautiful gift in a clear bag with pretty ribbon packaged whole.

This is the time of year for food gift giving, most people love to get food gifts, and homemade is even better because it has love in it!

Toasting the raw cashews brings out their flavor more and turns them lightly golden brown.

Cashew 6

I used Organic Gluten Free Guittard dark chocolate baking wafers and Raw Cashew to make this bark. That’s it……..simple and good. I like to get my nuts from nuts.com They have a large selection of gluten free nuts and dried fruit, and the nuts are always very fresh.

Two Ingredients Dark Chocolate Cashew Bark

Ingredients:

1  Cup of Guittard Dark Chocolate Baking Wafers

1/3 Cup of Raw Whole Cashews

Preheat your oven to 350°F. Lay the cashews on a small baking sheet in a single layer, and toast them in the preheated oven for 7 to 10 minutes until they are just turning a golden brown. Remove them from the oven and set aside.

Lay out another small cookie sheet, and line it with parchment paper.

In a small saucepan, bring an inch and a half of water to a full boil. Then turn it down to a simmer. Put 1 Cup of dark chocolate baking wafers into a small stainless steel mixing bowl that will fit inside the saucepan but not touch the water. Place the stainless bowl with the chocolate into the pan with the simmering water (you have just created a double boiler), and stir slowly and constantly until the chocolate is completely melted and creamy.

Scrape the melted chocolate out of the bowl right onto parchment lined cookie sheet and pick up the pan to swirl the chocolate until it is about a 1/4″ thick layer. Now, take the toasted cashews, and sprinkle them evenly over the melted chocolate.

You can set the pan aside at room temperature to harden for 24 hours, or for quicker results, refrigerate it for an hour and a half.

When your chocolate has set, take a large cutting knife, and cut it into pieces.

Store the cashew bark in a sealed container at room temperature, or keep it in the refrigerator. You can also store it whole, and gift it whole, or broken into pieces.

Cashew 7

Enjoy and Gift this homemade bark with Love added as the extra ingredient!

Two Ingredient Dark Chocolate Cashew Bark Gluten Free and Easy Gifts to Give

 

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

Grain Free Cherry Berry Granola Bars

Granola Bars have been a long time favorite around our house, and today I have a grain free version for you! My girls have given me the thumbs up on them.

Grain Free Cherry Berry Granola Bars

 

There is so much to love about granola bars. They stay fresh for several days, so you can make a big batch and wrap them individually for a quick snack, breakfast or a grab and go when you are heading out! Because, hey, the weather is getting so nice, who wants to spend a lot of time in the kitchen on a bright sunny day, or you have ball practice, a yoga class or workout to get to at the gym, or it is your day to……?

I really like the tahini in the recipe. I have noticed since consuming more nut and seed butters in the last six months, my hair is growing thicker and faster, and who doesn’t want that? Read this for information on 10 Superfoods to Prevent Hair Loss.

I added optional chocolate chips in the recipe. Note: If you use chocolate, they are not SCD approved. I have recently tried a mini dark chocolate chip that is sweetened with Stevia by Lily’s or use your favorite dark chocolate.

Grain Free Cherry Berry Granola Bars

Ingredients:

1 Cup Raw Pecans

1 Cup Raw Walnuts

1/2 Cup Dried Dates, pitted & coarsely chopped

1/2 Cup Coconut Flour

1/2 Cup Superfine Almond Flour

2/3 Cup Honey

1/2 Cup Tahini

3 Tablespoons Coconut Oil

1/2 Cup Dried Cranberries (no sugar added)

1/2 Cup Dried Blueberries (no sugar added)

1/2 Cup Mini Dark Chocolate Chips (optional, omit for SCD)

2 Teaspoons Pure Vanilla Extract

1/4 Teaspoon Himalayan Pink Salt or Sea Salt

(see In My Pantry here for product brands I use)

Directions: Preheat your oven 350º degrees. Line a square 8″ x 8″ baking pan with a sheet of parchment paper.

Using a Food Processor with a blade attachment, add the pecans, walnuts, coconut flour, almond flour, chopped dates and salt. Pulse in the processor until you have coarse pieces of nuts. Melt the coconut oil in the microwave (takes about 20 seconds), and add the melted coconut oil, honey, vanilla and tahini to the food processor and pulse until evenly combined but the mixture still contains chunks. Add the dried berries and chocolate chips if using.

Granola Bar Mix

Granola Bar Mix

Pulse until evenly distributed. Transfer the dough to your parchment lined pan, and using a piece of plastic wrap to prevent it sticking to your hands, press the dough evenly into the pan.

Bake for 30 minutes in your preheated oven.

Remove from the oven and cool completely. After the bars have cooled, lift them easily from the pan using the edges of the parchment.

With a sharp knife on a cutting board. Cut the bars into 15 rectangles.

Enjoy!

Eat Your Nutrients!

Eat Your Nutrients!

 

 

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