Tag Archives: chocolate

Dark Chocolate Peppermint Bonbons

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I made these for Valentine’s day, but let’s just say we had a classic “case of the missing Ice cream bonbons” so I had to make some more batches for photos! No complaints there! 🙂 These would be awesome for St. Patrick’s Day!

Blog paleo ice cream bon bons-7 Blog paleo ice cream bon bons-2 Blog paleo ice cream bon bons-1

Ingredients

  • 1/2 cup cashew nuts/pieces, soaked overnight in cold water
  • 1/2 cup virgin coconut oil, melted
  • 1/4 cup agave or maple syrup
  • 2 tablespoons milk (rice, almond, coconut)
  • a big handful fresh peppermint leaves (approx 1 cup loosely packed)
  • 1/4-1/2 teaspoon natural peppermint extract, to taste
  • 1 cup dark chocolate + 1 Tbsp coconut oil, melted, to coat

Directions

  • Drain and rinse soaked cashews and add to a blender along with all the other ingredients, except the chocolate. Blend on high for about a minute, or until really smooth with just little flecks of green throughout.
  • Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
  • Remove patties from the moulds and place back into the freezer on a tray while melt the chocolate.
  • Dip patties in melted chocolate, covering thoroughly and place on a sheet of parchment paper.
  • Once they’ve all been covered, return the lot to the freezer for 5 minutes or more to set. They will keep in a covered container in the freezer for 2-3 weeks.

Thanks for the inspiration MyDarlingLemonThyme.com

dit-elle-Esther

Paleo Chocolate Pudding with Almond Date Topping

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If you’ve been following our blog for a while you know that we are big fans of avocado! This recipe takes avocado, some cocoa, a little sweetener, a splash of coconut milk and vanilla – and makes a lovely silky chocolate pudding.

It is similar to the Paleo Chocolate Pudding I made a while ago, but the recipe below is quicker and a nice variation! I discovered it sort of by accident – as luck would have it – while trying to make a Paleo Chocolate Pie.. turned to soup.. turned to pudding!

Blog paleo avocado chocolate pudding

Ingredients for the Topping

  • 1 cup almond meal
  • 4-5 dates, pitted

Ingredients for Filling

  • 2 ripe avocados
  • 2-4 tbsp. cocoa (depending on how dark you like it)
  • 1-2 Tbsp agave syrup (or you could use maple or honey)
  • 1/2 cup coconut milk (adjust for consistency)
  • 1 tsp vanilla essence

Directions

  • In food processor, pulse almond meal and dates until crumbs form
  • For filling – combine all ingredients and blend with an inversion blender until smooth
  • Layer filling and topping in individual serving dishes

Enjoy!

dit-elle-Esther

Mexican Hot Chocolate

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Merry Merry Christmas everyone!

Feeling chilly? Need a drink after playing in the snow? This Mexican Hot Chocolate will warm you right up! A delicious blend of spices including ginger and cayenne make this a wonderful steamy drink for a cold winter day.

Blog mexican hot chocolate (2) Blog mexican hot chocolate (1)

Ingredients (1 serving)

  • 2 tsps cocoa
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • cayenne to taste (I use about 1/8 tsp, but I like it spicy!)
  • 1 Tbsp agave syrup or honey
  • 1/4 cup water
  • 1 cup milk (or coconut milk)
  • Half ‘n’ half or cream to taste

Directions

  • Mix dry ingredients in a cup
  • Add agave and water
  • Microwave on high for 20 seconds
  • Stir till well blended, add milk and return to the microwave for another minute or until hot
  • Add some whipped cream (optional)

dit-elle-Esther

Chocolate Pumpkin Chiffon Pudding

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This is an amazing, rich and silky chocolate pudding inspired by Elanaspantry.com. Yes it has pumpkin in it, but no it did not taste like pumpkin! So if you are looking for a pumpkin flavored pudding this is not it. But a great way to add some pumpkin to a dessert.

The original recipe called for raw egg, which I’m not a fan of, so I’ve modified the recipe to allow for cooking the egg.

I bet this would be amazing with some Coconut Cream Pumpkin Spice Frosting (Let me know if you try it :))

Blog chocolate pumpkin pudding-1

Ingredients

  • ½ cup pumpkin puree
  • ½ cup coconut milk
  • 2 eggs
  • ½ cup coconut sugar
  • 1 cup chocolate chunks, melted
  • dash of celtic sea salt
  • 1 tsp vanilla extract

Directions

  1. In a double boiler (I use a stainless steel bowl in a pot of 1-2″ of water) combine pumpkin, coconut milk, and eggs
  2. Whisk while mixture heats, and keep whisking till hot and bubbly
  3. If egg starts to turn solid (clumping) use an immersion blender to fix
  4. Mix in chocolate, sugar, salt and stir till chocolate is melted
  5. Add vanilla and remove from double boiler
  6. Transfer into ½ cup jars, and place in fridge for 2 hours to set

dit-elle-Esther

Paleo Chocolate Pudding

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Awesome paleo chocolate pudding that can also be used for Chocolate Fudgesicles (more on that later! :-))

Whipped avocado, coconut milk, dates, honey and cocoa – make a velvety chocolately yummy dessert.

Blog paleo chocolate pudding (2) Blog paleo chocolate pudding (1)

Ingredients

  • 8 soft medjool dates, pitted
  • 1/2 cup water
  • 3 medium avocados, pitted
  • 1 cup coconut milk
  • 1/4 cup honey
  • 5 to 7 tablespoons raw cacao powder
  • 2 teaspoons vanilla

Directions

  • Place the dates into your blender and cover with the 1/2 cup warm water. Pack the dates down if needed so they are covered, for the most part, in the water. Let soak for about 30 minutes.
  • Add in the remaining ingredients and blend until very smooth and creamy. Add extra liquid (coconut milk or water) if needed.
  • Chill and serve with fresh berries

Thanks nourishingmeals.com!

dit-elle-Esther

Paleo Chocolate Cupcakes with (not so paleo) Mocha Frosting

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Need some sweet inspiration? We think a four day week is reason enough to celebrate!

Totally awesome paleo and nut-free cupcakes! Add some mocha frosting (not quite paleo) but so yummy!

blog chocopaleocupcake blog chococupcakemochafrosting3 Blog chococupcakemochafrosting2  Blog chococupcakemochafrosting1

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup cacao powder
  • Dash of sea salt
  • 1/2 tsp baking soda
  • 8 eggs
  • 1/2 cup coconut oil
  • 1/2 cup agave syrup

Directions

  • Pulse together dry ingredients in a food processor
  • Pulse in wet ingredients
  • Line a muffin pan (12) with paper liners and scoop batter into each
  • Bake at 350° for 15-18 minutes
  • Cool and serve

Thanks Elana’s Pantry for the cupcake inspiration!

For the Frosting

  • 1/3 stick melted butter
  • 1/4 cup strong drip coffee
  • 1 Tbsp cocoa
  • 1 tsp vanilla
  • Powdered sugar (1-2 cups)

Directions

  • Mix melted butter, coffee, cocoa and vanilla
  • Start adding powdered sugar while stirring constantly
  • When desired consistency has been reached, frost the cooled cupcakes
  • Top with sprinkles or M&Ms immediately if desired

dit-elle-Esther

Chocolate Chip Cookies

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Super delicious – gluten free and protein rich – chocolate chip cookies! So easy to make, this is a great cooking project with your toddler! Ava did all the mixing for me and then we dropped these on a baking sheet to cook!blog chocochipcookies

Ingredients

  • 2 ½ cups blanched almond flour
  • ÂĽ teaspoon sea salt
  • ÂĽ teaspoon baking soda
  • 10 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 1/2 cup agave nectar or honey
  • 1 cup chocolate chunks

Directions

  • Combine dry ingredients in a large bowl
  • Stir together wet ingredients in a smaller bowl
  • Mix wet ingredients into dry
  • Form 1-inch balls and press onto a parchment paper lined baking sheet
  • Bake at 350° for 7-10 minutes
  • Cool and serve

Thanks ElanasPantry.com!

dit-elle-Esther

Frozen Banana Bonbons

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Happy Valentine’s Day! These are delightful tiny frozen treats – made these early this morning before school & work! They take ~10 minutes to prepare. Love bonbons? We do too! Did you know –

“..the name bonbon (or bon-bons) refers to any of several types of sweets, especially small candies enrobed in chocolate. The first reports of bonbons come from the 17th century, when they were made at the French royal court. Their name arose from infantile reduplication of the word bon, meaning ‘good’. In modern French and several other European languages, the term simply refers to any type of candy or small confection.” (Wikipedia)

Blog chocolatebanana1  Blog chocolatebanana2e

Ingredients

  • 1 banana, cut into ½ -inch slices
  • 1/2 bag chocolate chips
  • unsweetened shredded coconut (optional)

Directions

  • Place sliced bananas on a parchment paper lined plate
  • One by one, using a small heart shaped cookie cutter, cut banana slices into hearts
  • Put chocolate in microwave safe dish and heat (~45 seconds) until melted, stir
  • Dip sliced banana hearts into chocolate, then sprinkle with coconut
  • Place on parchment lined plate to set
  • Freeze for 1 hour or more

Thanks Elana’s Pantry – see the original Paleo Frozen Banana Bites.

dit-elle-Esther

Paleo Chocolate Cupcakes with Coconut Cream Pumpkin Spice Frosting

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These are amazing!blog pumpkinchococupcake1

Ingredients
For the Paleo Pumpkin Spice Frosting
  • 1 cup canned coconut cream/milk, full fat, refrigerated overnight (I used 1 can)
  • ÂĽ heaping cup canned pumpkin or pulp from roasted pumpkin
  • 3 Tbsp pure maple syrup
  • 1 tsps vanilla
  • ½ tsps apple cider vinegar
  • pinch sea salt
  • a few dashes of cinnamon to taste and some to sprinkle on the cupcakes
  • a few dashes of pumpkin pie spice to taste
  • a few dashes of cloves to taste
  • Coconut palm sugar to sprinkle on the cupcakes
For the Paleo Chocolate Cupcakes
  • 1 cup of blanched almond flour, sifted
  • 1 tablespoon of coconut palm sugar
  • ½ teaspoon of baking soda
  • pinch sea salt
  • a few dashes of cinnamon
  • 1 cup of enjoy life mini chocolate chips
  • ½ cup of full fat canned coconut milk, room temperature
  • ÂĽ cup of organic palm shortening or coconut oil, melted
  • ½ tsp vanilla
  • 2 eggs, whisked
Instructions
  1. To make the frosting: In a tall cup or bowl, put the hardened layer of coconut cream/milk from the refrigerated cans, equaling about a cup, along with the rest of the ingredients.
  2. Use an immersion blender or hand mixer to combine and whip the ingredients together. Add more spices if needed to preferred taste. Put in the refrigerator uncovered to thicken for 30 minutes or longer while you make your cupcakes.
  3. To make the cupcakes: Preheat oven to 350 F. Line a cupcake pan with liners
  4. In a medium sized bowl combine your dry ingredients, almond flour, coconut palm sugar, baking soda, salt and cinnamon, stir together with a fork and set aside.
  5. In another medium sized bowl combine chocolate chips and coconut milk and melt using the double boiler method. Stir consistently until completely melted. Remove from heat.
  6. Stir in the melted organic palm shortening or coconut oil, vanilla and eggs into the melted chocolate and coconut milk mixture.
  7. Now fold your dry ingredients into the melted chocolate mixture until completely combined.
  8. Pour batter into the cupcake liners or pan and fill about â…” full, they will rise slightly when baking.
  9. Bake for 20 minutes or until a toothpick comes out clean.
  10. Let completely cool before frosting. To frost, transfer the frosting to a decorating bag and use desired tip. Garnish with a sprinkling of cinnamon and coconut palm sugar and enjoy!

Source and inspired by PaleOMG.com

dit-elle-Esther