HUG N KISS DATE BOMBS

CHOCOLATE DIP FOR EXTERIOR

  • 1 cup cacao butter
  • 1 Tablspn coconut oil
  • 2 Tablspn coconut palm nectar (similar to maple syrup consistency) and 5 drops of monkfruit liquid drops (or either depending on your glycemic index intake considerations)
  • 1 dash Ceylon Cinnamon
  • 1 dash of fine Himalayan pink salt
  • 1 teaspoon of Vanilla extract (with no alcohol!)
  • 1 cup cacao powder
  • optional: 1 teaspoon of ground Ramon Seeds –unique, subtle flavor

…then the dates:

  • 25 whole medjool dates (pits removed…make sure no fragments, too!)
  • Tahini
  • Almond or your choice of nut butter
  • 1 pinch sea salt
  • 2 Tbsp unsweetened coconut shreds, sesame seeds, slivered almonds

What to do:

  1. Use double boiler to gradually melt the cacao butter
  2. Add rest of dip ingredients and whisk together
  3. Once melted, carefully remove bowl from heat (turn off stove top) and add the monkfruit liquid drops and/or coconut nectar (maple if you don’t have) and cacao powder. Make sure you mix until all well combined.
  4. Once melded together let sit if you have time off the heat. The cacao mixture needs to thicken before you dip the stuffed dates in it. Or you can pop in fridge and stir every couple minutes and take out when it becomes the right viscosity to dip the dates and cover nicely.
  5. Split the pitless medjool dates like an open hotdog bun making sure the date still stays intact and nice cut open. Fill half with unsweetened almond butter and the rest with tahini. (The squeeze dispenser for each from Thrive Market really made this part easier than using little spoons.)
  6. Don’t overfill since each date as to close up fully to dip and not have the filling bleed out of cacao covering layer.
  7. Prep your parchment or silicone baking sheet to place dipped dates upon to chill.
  8. Use little thongs to dip dates into cacao mixture, tap off excess, and place on your baking sheet. Sprinkle with coconut shreds and sesame seeds for the tahini filled ones and place almond slice atop almond butter filled dates. One is the hug and the other is the kiss… they really do make a lovely pair together…subtle, complementary tastes.
  9. Freeze them and pull out 20 minutes or so before serving. It’s hard to keep from eating them all, but the motivation to do so is — they do make really adorable gifts!

QUIETLY NUTS CACAO KETO CUPS – Vegan

  • INGREDIENTS: (STILL BEING TESTED BY JANE.–not final recipe, but still good)
  • 1/4 cup coconut oil
  • 3/4 cup cacao butter
  • 1/2 cup nut butter (almond, cashew, or macadamia)
  • 5 Tablespoon raw cacao powder
  • 1 Tablespoon MCT powder or MCT oil
  • 7 Tablespoons of granulated monkfruit
  • pinch sea salt for mixture
  • 1 teaspoon vanilla extract – no alcohol–can bind up cacao
  • large salt flakes for topping
  • coconut shreds and freeze dried berries for optional decor topping

WHAT TO DO:

  1. In double boiler, melt down cacao butter and coconut oil and when melted together and mixed, then add nut butter and stir until well combined.
  2. Take of heat and stir in sweetener, vanilla extract, MCT option, and fine granules of salt
  3. Pour into molds of choice
  4. Top with coconut shreds, freeze dried berries, or large flakes of salt…and all of them!
  5. Chill for 25 minutes… pop out of molds. Enjoy!
  6. optional–if you want to have a nut butter cup… you can pout the final mixture halfway up mold, then place dollop or nut butter in middle of mold of cup, and then cover the dollop with the final mixture until it levels to the top of the mold. This just takes a bit more time and work, but it’s worthwhile 🙂

LOVE MY CACAO MOUSSE Vegan & Keto!

KETO CACAO MOUSSE with topping variations

Before I get into the low-carb version, here is my original share for everyday folks who want to sneak some health into unsuspecting standard American diet eaters… I love and miss this one! Pre-KETO version… yummy, but for when higher-glycemic whole fruits are back on my plate! https://joiedejane.wordpress.com/2015/04/23/raw-dark-chocolate-pudding-for-earth-day/

pre-Keto version with dates

Now, since I am Vegan-Keto for health recovery reasons and need the healthy fats to do their best to reset my brain and body, here comes a version with MCT powder and Lakanto (which has erythritol and extract of luo han guo fruit.)

pre-Keto Version closeup

INGREDIENTS:

=2 large ripe avocados

=1/3 cup coconut milk (or unsweetened nut mylk of choice/not rice. I love the combo of coconut cream and almond mylk)

=6 tablespoons unsweetened raw cacao powder (more if you’re need it dark, dark… or less if you like it bit less noir! Use carob powder if you cannot have chocolate.

=4-tablespoon of Lakanto sweetener and, if you need, add Lakanto monkfruit liquid drops to your taste as you blend

=1 Tablespoon vanilla extract… and teaspoon of vanilla beans, if you have it

=1 scant teaspoon of cinnamon

=2 heavy dashes Himalayan pink salt

=MCT oil few drops or one teaspoon or MCT powder

=optional 1 Tablespoon of cold brew coffee (I don’t usually have coffee, but enjoy if you do~)

Fresh out of the processor

WHAT TO DO: Just use a strong food processor or high-powdered blender and taste as you go… 🙂 It will be potent, but so good with a side of berries 🙂

It does give you a nice afternoon energy lift!

MINTY BROWNIE HEAVEN (Vegan. GF.)

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Base fudgey brownie layer
-2 cups soft pitted dates(I like caramelly kinds.. but go for Medjool if it’s easiest!
-4 tsp coconut oil
-1 teaspoon Himalayan pink salt
-2 cup sprouted and dehydrated walnuts
-3/4 cup rolled oats
-6 tablespoon raw cacao powder
-1/2 cup dark chocolate chips (I used the kind sweetened with stevia)
-2 peppermint candy cane, crushed (for holidays)
(or crumble up 1/4 cup organic mint candy patties for non-holiday times)
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Mint Ganache Top
-3/4 cup full fat coconut milk (only use the solidified portion of canned milk)
-1 tablespoon peppermint extract & a splash of mint extract
-1 cup dark chocolate chips (I like stevia ones unless you want to make your own!)
Decoration
1 cup of crumbled mint candies of your choice or 6 peppermint candy canes for thewp-1482547192949.jpg holidays, crushed and sprinkled on top
WHAT TO DO:
Base
  1. Use food processor to pulse walnuts and oats until finely chopped–like coarse sand. Set aside in larger bowl.
  2. Add dates, melted coconut oil, sea salt and process on high until a smooth paste forms. Let it get super sticky and dense.
  3. Add the raw cacao, walnuts/oats mixture, chocolate chips, and mint candy of choice. Process until thoroughly mixed.  It’s hard to over-process them, so keep going until you’re darn sure 🙂
  4. Line an 8×8 or smaller springform with parchment paper. (The smaller the pan, the thicker the brownie!) Press the brownie layer firmly into the loaf pan..use gloved hands. Chill while you make the ganache.
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Ganache Top
  1. Bust out your double boiler 🙂
  2. Add the coconut creamed part of your millk and mint extracts to the bowl. Heat until the mixture is steamy hot…not rolling at a boil.  Add the chocolate chips and whisk to mix thoroughly. Pour the mixture over the brownie layer and chill in the freezer.
  3. Chill for 30 minutes and top with crushed candy canes-press into the top ganache with your gloved hands gently.  Chill for another 45 minutes minutes and then cut into mini squares. Store in freezer. Allow 3o minutes in fridge before serving…and at room temperature, the nice chilled minty flavor will last about 2 hours before your should put in fridge again.
wp-1482547192996.jpgThis fantastic recipe is adapted from ilovevegan.com … Thank you!

HECK YA Healthy Brownies (GF, Paleo, Nut-free)

When you bake to give, you bake and get… really YUMMY, HEALTHY TREATS!!!

This was prompted by my dear mom’s birthday. She enjoys chocolate, but I don’t want to give refined sugars to those I love if I can help it.  The constant challenge? … reinvent standard, sweet-tooth comforts with good-for-you options that taste great!

and TA-DAAAAAA:

Introducing–HECK YA HEALTHY BROWNIES–all whole food ingredients you can feel great about baking with, devouring, and sharing (if you have any left!)  (Awesome carob version at bottom if you need to skip caffeine in raw cacao!)20160305_232906.jpg

Happy to be sharing this 1st time successful baking run of these Gluten-Free, Paleo, Nut-free, Soy-Free Brownies.  These are light in texture, but become dense and chewy as they feel like they are melting in your mouth.  These have no added refined sugars, especially if you omit the optional stevia-sweetened chocolate chips used in the topping-layer baked in.  DO NOT TRY THESE IF YOU NEED A SUGAR HIGH– you won’t get such a high except for the good for you happies from whole food sourced ingredients. Then, again, there is that cacao that can lift your mood, though.

What you need (go organic, local, farmer market sourced!):

  • 2 medium purple sweet potatoes 2 cups when grated
  • 2 whole eggs
  • ½ cup melted coconut oil
  • ½ cup of date paste moistened with coconut milk and blended to thick syrup
  • 2 teaspoons vanilla bean paste
  • 3/4 cup cacao powder, sifted with next 3 ingredients (sift 2x’s) (replace with carob, if needed)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2½ tablespoons coconut flour
  • Himalayan pink salt – few dashes and one dash cinnamon
  • Mix stevia chocolate chips (optional) into ½ cup date paste mixed with melted coconut oil and 2 tablespoons of mesquite (top later of brownies before baking)

What to do:

  1. Preheat oven to 365 °F .
  2. Combine grated sweet potato, eggs, vanilla, date paste and coconut oil in a mixing bowl and stir together until well mixed. Then add sifted powders cacao powder, baking powder, baking soda, and coconut flour and hand mix. (I really like when the powdered ingredients are sifted 2x’s for lighted consistency.)
  3. Line springform pan with parchment paper and grease sides with coconut oil.
  4. Pour into 9×9 springform pan
  5. Cook for 30 minutes. Cool for 10 minutes, undo springform, cut into nice pieces. Add other toppings as you wish! This would be fantastic with raw banana ice cream or coconut ice cream.

So delectable!  I actually took a huge bite out of this fresh out of the oven.  I don’t have much patience to wait for baked goods to cool! LOL… It wasn’t a bite, it was several spoonfuls shared by a friend 🙂

Note: if you are not a bittersweet, dark chocolate lover like me, replace raw cacao powder with dutch chocolate and omit baking soda.  Here’s an in-depth article explaining why: http://www.seriouseats.com/2014/08/difference-dutch-process-natural-cocoa-powder-substitute.html why dutch cocoa

Regardless of whether you use carob, cacao, or dutch chocolate, ENJOY ENJOY ENJOY!

Happy birthday to my beloved mom… 🙂

Take 2!  I liked this version better because it was fudgier…the 1st version above was lighter and more cake like…

  • 3  cups of sweet potato grated
  • 1 cup of moistened (with coconut mylk) date paste blended to thick honey consistency
  • dollop of vanilla paste to mix into moistened date paste
  • 3 small eggs
  • add 1 teaspoon of lucuma and mesquite to batter
  • ½ cup coconut oil melted
  • ¾ cup cacao powder; ¼ cup baking chocolate
  • 1 teaspoon baking powder and baking soda each
  • 2 ½ tablespoon coconut flour (sift all dry ingredients 2xs)
  • Himalayan pink salt
  • For topping, use ½ cup of moistened date paste with vanilla paste and coconut oil, add 1 teaspoon each of cinnamon and mesquite and mix in stevia chocolate chips… layer on top of batter…. follow ingredients above and bake!

Last, but definitely not least… version with CAROB! … for someone dear with gallbladder concerns and was told she needs to avoid chocolate.  Keep recipe the same as first version, add 1/4 cup of Monkfruit granules to batter.  For topping to mix in just at top–soak 1/3 cup of raw Indonesian cashews, 5 medjool dates and roughly blend. Add thawed, mashed cherries…mix into top of batter and bake!  Just make sure the carob is raw and fresh!

RAW DARK CHOCOLATE PUDDING for EARTH DAY

On this EARTH DAY, I figured why not indulge in what I LOVE as I skip all things animal based?

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Plus, my parents were coming over, so that motivated me to whip up something that will treat them!  Here’s a simple go-to dessert that will prove to be a reliable decadent delight for the most picky of palates.

wpid-20150422_173613.jpgIngredients:

3 small-medium ripened to perfection avocados

3/4 cup soaked dates (with just enough liquid to cover (not too much)

4/5 Tablespoons of raw cacao powder (use carob as an alternative)

Dashes of Himalayan sea salt and ceylon cinnamon (add cayenne if you want another layer of flavor to savor)

1 Tablespoon of mesquite powder (optional.. you can add a handful more of dates instead, but I like the mineral content)

Directions:

Food process until it’s thick and smooth…put in fridge and top with chia berry pudding, cacao nibs, and fruit as pictured when serving.

For chia topping, just soak white chia seeds in fruit juice of diluted fruit only preserves… perfect presentation!

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my daddy inhaled the raw pudding after this work... and was shocked at how healthy the ingredients made it!  He happily took another serving home :)

my daddy inhaled the raw pudding after this work… and was shocked at how healthy the ingredients made it! He happily took another serving home 🙂