Tag Archives: chocolate

‘Salted’ Vegan Chocolate Almond Butter Fudge

22 Friday Apr 2011

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This is a super fast, super easy and super delish. And did I mention only five ingredients as you can see from the picture. The fun thing about this recipe is the salted flavor, it helps balance the the chocolate and almond butter. I use Celtic Grey Salt- it has a natural balance of minerals and trace elements. I usually find it at Whole Foods or Good Earth.
-Salted Vegan Chocolate Almond Butter Fudge-

1 c. vegan chocolate chips
1 c. almond butter
2 T. agave nectar
1 T. vanilla
1/2 tsp. Celtic Salt

1. In a small saucepan over low heat melt the chocolate, stir until melted. Make sure to melt the chocolate low and slow.
2. When chocolate is melted stir in the almond butter until combined well. Then add the vanilla, salt and agave, stir again to combine.
3. Pour mixture into a small loaf pan or small square casserole pan. (I did prep the casserole dish with some coconut oil to make it easy to get the fudge out when sliced)
4. Place the fudge into the fridge for at least two hours to set up.
5. When ready, slice any way you want. (I sliced into 1″ squares)

Vegan Chocolate Pudding

05 Monday Apr 2010

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So a few months back I posted an awesome Mint Chocolate Pudding which I love, and then I came up with this one. It’s just a little easier and dairy free which is a great alternative for any diet direction. It has become one of Billy’s favorite ‘treats’, and he requests it often and I feel great about making it for him. I have also made it for my family and friends and they would agree it’s a winner, you may be a little surprised by the ingredients but don’t knock it till you try it. ENJOY
-Chocolate Pudding-
1 14-oz silken tofu (organic)
1/2 c. soy milk, (last time I used some leftover coffee, yummy)
1/2 c. maple syrup (real) or agave nectar
1/2 c. cacao powder (raw chocolate powder)
2 tsp. pure vanilla extract
pinch of salt, shake of cinnamon, dash of nutmeg
1. Put all the ingredients into the food processor and mix until smooth, just once remove lid and scrape down sides, put lid back on and mix again until totally smooth.
2. Divide into 6 ramekins, place in the refrigerator at least an hour before serving.

Sweet Tooth- Peanut Butter Cups

24 Sunday Jan 2010

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When the new year is upon us it gives us this little extra incentive to better the places in our lives where we can improve. For some of us that might be traveling more, taking more time for ourselves, and maybe possibly eating better. I bet it’s safe to say that eating right is the number one place in our lives we resolve to be better. That’s what happened at our house this year, for the most part we do really well, but my sweet loving man has a major sweet tooth. So much so that if I ask him to run to the store he can’t help but stop by the bulk candy section, and then tries to unwrap the candies in the pocket of his sweat shirt to not get caught. Seriously. I finally had a come to Jesus talk with him and my mom about there love affair with Red Vines, these two were like animals when it came to this crap, double fisting it. Sorry but candy is not supposed to be an everyday treat, and my sweet husband was partaking in the candy dish at work EVERYDAY! So when January 1 rolled around I asked him to give up sugar for thirty days. I wasn’t sure if he could do it the first week he came home with a headache, damn withdrawals. He stayed strong and as far as I know he’s been on the straight and narrow. But I didn’t want him to feel deprived, all things in moderation, so I thought I would offer him some healthy, creative, responsible alternatives, after all I love that man of mine and I want him to remember where the sweet love resides… at home! So this next is one of the alternatives we have been enjoying.
This first one comes from one of the new cookbooks I got for Christmas,’The Kind Diet’, by Alicia Silverstone. I was so impressed with this cookbook, it gives options for where ever you are on you conscious eating journey. Billy can’t keep his hands off these. Enjoy.
-Chocolate Peanut Butter Cups- a.k.a. Reese’s Peanut Butter Cups
1/2 c. Earth Balance butter
3/4 c. crunchy peanut butter (preferably unsweetened and unsalted)
3/4 c. graham cracker crumbs or 10 graham cracker squares
1/4 c. maple sugar, (I used agave nectar)
1 c. grain sweetened, nondairy chocolate or carob chips
1/4 c. soy, rice or nut milk (I used soymilk)
1/4 c. chopped pecans, almonds, or peanuts
1. Line a 12 cup muffin tin with paper liners, set aside.
2. Melt butter in a small saucepan over medium heat. Stir in peanut butter, graham cracker crumbs, and sugar or agave, mix well and remove from the heat.
3. Divide the mixture, about 2 T. per cup among the muffin cups.
4. Combine the chocolate and milk in a small saucepan over low-med heat, stir until chocolate starts to melt. Turn off heat and continue to stir until completely melted.
5. Spoon chocolate mixture over the peanut butter mixture and top with chopped nuts.
6. Place in the fridge to set for at least two hours before serving.

My famous Healthy Oatmeal Cookies

09 Monday Nov 2009

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I love these cookies, my clients love these cookies, my friends love these cookies, you’ll love these cookies. I don’t have a sweet tooth but these hit the spot if you do, there soft and warm and make a great gift to say thanks to someone you care about. These can be made with chocolate chips or raisins, you decide. Enjoy

-Moist Oatmeal Cookies-
3/4 c. canola oil
2/3 c. agave nectar
1/4 c. soy milk
1 egg
1 tsp. vanilla
1 c. whole wheat pastry flour
4 T. flax meal
1/2 tsp. baking soda
1 tsp. salt
3 c. oatmeal
1 c. large chocolate chips or raisins (if using raisins I toss them with cinnamon and nutmeg)
1. Preheat oven to 350 F.
2. Cream together the canola oil, agave, soy milk, egg and vanilla with a whisk until mixed and fluffy.
3. Sift together flour, baking soda, salt and add a little at a time to the creamed mixture whisking lightly to mix together.
4. Stir in oatmeal and flax meal until well blended and then fold in the chocolate chips or raisins.
5. I use a small ice cream scoop to scoop batter onto lined (parchment paper) cookie sheets.
6. Bake for 10 minutes and then let cool for 5 minutes on the cookie sheet, then transfer to cooling rack until completely cool. Store in airtight container, or wrap up as a gift. Enjoy

Food Dillema- Mousse au Chocolat

18 Sunday Oct 2009

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Okay, Okay I know this will sound funny but I’m kind of sick of food. What? I know it sounds weird but really now that the farmers market is over I have to rethink our menus for the season to come. I’ve relied on the farmer’s market to dictate what we eat all summer. Now what? And on top of it I’m sick of our usual standbys, our protein shake, my green drink, breakfast burritos, the yummy hot cereal (shh don’t tell Billy, he loves making this for us on the weekend) what’s a foodie/nutritionist to do? And on top of that I’ve have had a weird sweet tooth lately which on a normal basis only happens once a month, if you catch my drift. So I’ll share the treats I’ve been working on for the last two weeks and I hope you find one you like, and hopefully I’ll get back on track in the healthy food department.

This first recipe comes from that great cookbook Sweet Basil, Garlic, Tomatoes, and Chives (Shaw 1992). I found this cookbook on my awesome road trip with Billy in Manzanita, Oregon.

-Mousse au Chocolat

6 ounces chocolate, chopped into bits ( I used 3oz dark chocolate with deep forest mint, and 3oz smooth milk chocolate, yummy!)
1/4 c. brewed espresso or strong black coffee
4 eggs, seperated
1 T. unsalted butter
1/2 t. vanilla extract
3 T. sugar

1. Heat together the chocolate and coffee in a medium saucepan, (I used a vintage double boiler that my mom gave me just to insure I didn’t burn the mixture). Stir until the mixture has melted. Simmer gently until the mixture thickens slightly. Remove from heat and beat in the egg yolks one at a time. Stir to blend well. Beat in the butter and vanilla. Set aside until tepid.

2. In a large mixing bowl, whip the egg whites to form stiff peaks. Sprinkle in the sugar and whip another 30 seconds until the egg whites are glossy. Using a rubber spatula, fold in the chocolate. Pour into 4 individual ramekins or wineglasses. Chill for at least 4 hours. Makes 4 servings, Enjoy!

We loved this recipe, I would suggest sharing one with you sweetie, they are very rich.
P.S. use the best chocolate you can find the higher the cocoa content the better for you, REAL chocolate is high in antioxidants.