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3-Ingredient Dark Chocolate California Avocado Truffles
3-Ingredient Dark Chocolate California Avocado Truffles
These decadent and delicious Dark Chocolate California Avocado Truffles can be made with just 3 simple ingredients. Plus, with the added bonus of the avocado you get all the amazing nutritious goodness of one of my favorite functional foods.
Rather than heavy cream or butter you’d usually find in a traditional chocolate truffle recipe, avocado steps in and takes this simple recipe up a notch. Best part, you don’t even taste the avocado, all you taste is the rich dark chocolate, but it gives the truffles a decadent, creamy texture and it takes your dessert to the next level. Read the rest of this entry »
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Low Carb Dark Chocolate Mint Chip Cookie Dough Bites {keto, paleo, vegan}
These delicious Low-Carb Mint Chip Cookie Dough Bites take a bath in rich, silky dark chocolate for an easy, fun and super tasty sweet treat! So easy to put together and you can sweeten to your liking. These Cookie Dough Bites are low carb, keto-friendly, paleo, vegan.
These grain-free, dairy-free bites get an added boost thanks to REBBL’s brand new Mint Chip Super Herb Elixir, you get a little plant based protein and some healthy fats, along with some super herbs! Everything you could want in a yummy, bite-sized snack. If you can’t get your hands on the new Mint Chip Super Herb Elixir, TRY HARDER, just kidding, you can make these with your favorite non-dairy milk, too.
These Low Carb Mint Chip Cookie Dough Bites are so much more than the straight-up cookie dough bites you’ve all seen before. With a subtle hint of mint and little crunchy cacao nibs, the mint chip taste really comes through in these truffle-like treats for a fun and unique bite. Best part, these delightful little bites are low carb and keto-friendly. As always, like most recipes you will find here on Tasty Yummies, the way and how much you sweeten your low carb cookie dough bites are totally up to you and your taste buds.
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Grain-free Salmon Pumpkin Dog Treat Recipe
This Grain-free Salmon Pumpkin Dog Treat Recipe will make you the most popular dog parent around. This DIY treat has just 5 simple ingredients that are loaded with nutrients for your furry baby and they are cost-effective, too!
If you’ve been following along with me on Instagram, then you know all about Uncle Larry.
If you don’t, let me fill you in. Uncle Larry is the rescue pup who came into our lives back in November. During the midst of the horrible Woolsey fires in Malibu, I was feeling helpless being so close, yet so far away, down here in Long Beach.
In the early days of the fire, as the devastation mounted, I felt like I needed to do something, but I didn’t know what exactly. As I was thumbing through my Instagram stories I saw the calls for help for displaced animals, both from the families evacuated under emergency circumstance from their homes and the animals from shelters in the fire zones, also being evacuated. There just wasn’t enough room for all of them and with the threat of euthanasia looming there was a desperate need for foster families.
For the first time ever, without hesitation I said to Mark “we need to foster a dog”. I say for the first time ever, because while we have considered it a million times over, it’s not a decision to take lightly when you already have pets, when you travel a fair amount and you know yourselves well enough to know there is a high probability that any animal you take in, may never leave.
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Keto Strawberry Shortcake with Balsamic Roasted Strawberries and Basil Whipped Coconut Cream {gluten-free, paleo}
What? Low Carb Keto Strawberry Shortcake? Yup, you read that correctly. This dreamy, classic summer treat gets a bit of an update with grain-free, low carb biscuits, tasty balsamic roasted strawberries and a basil infused whipped coconut cream. Real food, no weird ingredients. Just some tasty, clean whole foods.
Let’s start off by saying, if you think I’ve lost my mind and if you want to keep this classic dessert more simple and traditional, you can very very easily follow this recipe, opt simply for fresh strawberries or just roast the strawberries without the balsamic, but if you’ve never had balsamic roasted strawberries, yet, you truly aren’t living. And as for the basil infused coconut cream, will change your life. That has to be said.
This recipe is quite fuss-free, despite the amount of characters required to accurately describe it. Make the easy, grain-free low carb biscuits ahead and while they are baking you can prep the strawberries to go into the oven next and then finally, whip together that delicious, basil infused whipped coconut cream while the berries roast.
As far as I am concerned, strawberries are the quintessential summer fruit. They have such fond memories attached to them, for me. From strawberry picking with my mom and my sisters, to bowls of fresh berries being brought outside out for dessert after a delicious summer meal, enjoy al fresco. My mom loves to bake and she made an incredible strawberry shortcake, with fresh baking soda biscuits, which she always made to seem so effortless. Strawberry shortcake reminds me of backyard meals, towels wrapped around our chilly bodies from spending the entire day in the pool. It brings back memories of no school, being outside all day and late sunsets.
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Dark Chocolate Matcha Coconut Butter Keto Cups {paleo, low-carb, gluten-free, vegan}
These super simple Dark Chocolate Matcha Coconut Butter Keto Cups are a tasty snack or the perfect bite-sized dessert. The addition of antioxidant-rich matcha and the healthy fats practically make this treat a health food! My favorite part, for as fancy as they appear, they are ready in little to no time at all. Besides being low carb and keto, they are also paleo, gluten-free and vegan, too!
After the excitement of the Dark Chocolate Raspberry Coconut Butter Keto Cups and so many of you made them and fell in love, too so my mind has been totally swirling with other variations. So here we are, this weekend is St Patrick’s Day. A holiday I could literally give two solid poops about. Butttt, in a sea of artificially colored green foods, green beer, green bagels, soda breads, beer soaked meats and the like, I offer to you a simple, fun, natural and tasty way to get in some green. And hiiiii matcha is a superfood, friends!! (Are we sick of that word, yet?)
Antioxidant rich matcha tea, can help fight free radicals in the body and promote long-term health. Matcha being the whole leaf, ground, also contains 137 times the amount of free radical-fighting antioxidants as any other green teas. WOOT WOOT! So basically you can have your chocolate, get in some healthy fats and become a cancer-fighting super hero all in a couple of bites. (OK, that may not be super accurate marketing, but I like the generalization)
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Dark Chocolate Raspberry Coconut Butter Keto Cups {paleo, low-carb, gluten-free, vegan}
These 5-ingredient Dark Chocolate Raspberry Coconut Butter Keto Cups are a tasty snack or the perfect bite-sized dessert. My favorite part, for as fancy as they appear, they are ready in no time at all. Besides being low carb and keto are also paleo, gluten-free and vegan, too!
You guys know I am not much of a sweets person. It’s just not really my thing. It’s rare I am dreaming up new and clever ways to recreate treats to be more healthful, because for me, as long as I have a bar of super dark chocolate in the fridge, freezer and/or pantry (what can I say, I like my chocolate at different temps for different reasons) – I am a happy lady.
I’ve especially found since I’ve been eating keto for the last year +, my taste for sweets has basically diminished completely. But my love for chocolate will never waiver. Read the rest of this entry »
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Paleo Pumpkin Panna Cotta with Cinnamon Cookie Crumble and Caramel Drizzle
This rich, creamy, luscious Paleo Pumpkin Panna Cotta is made dairy-free and it’s topped with crunchy spiced Cinnamon Cookie Crumble and a homemade dairy-free, honey-sweetened caramel drizzle. The perfect make-ahead, fuss-free holiday treat that you can feel good about eating.
We all know that with the holidays comes fussy recipes, especially desserts, that we covet and cherish every year, so we can savor the traditional flavors we have come to associate with the season. There is so much about this that I love and simultaneously I also find that possibly our time might be better spent in other ways. I would much prefer not to fuss with a complicated pie crust and rather enjoy my family or friends. I would prefer a more health-focused, smarter, more updated version of a recipe, in place of what we’ve always known.
This recipe brings the pumpkin pie vibes in a whole new way. Paleo Pumpkin Panna Cotta with Cinnamon Cookie Crumble and Caramel Drizzle, OK so, it may sound complicated in it’s name, but it will take more time to say the name, than it will to actually make it (ok disclosure: that part’s not true). There is certainly time in set up with this one, but actual hands on minutes of cooking and prep, they are pretty minimal, by comparison to a pie. Plus, as far as I am concerned any holiday recipe that doesn’t require an oven, that’s a win for every one. This single recipe can be made in much smaller serving sizes, serving up to 8, depending on the vessel you choose to serve in.
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Grain-free Carrot Cake Coconut Panna Cotta {Dairy-free and Paleo-friendly }
Subtly spiced dairy-free coconut milk panna cotta topped with chunks of grain-free spiced carrot cake and a little whipped coconut cream, makes for the perfect Spring-inspired treat without the sugar, grains or nuts.
I kinda love that carrot cake has become synonymous with Easter, simply because of the Easter Bunny. Rabbits eat carrots, Easter invites a sweet bunny that leaves baskets and eggs and chocolate for us. Hmmm. It’s a stretch, but I’ll take it – cuz carrot cake rules.
While I have been experimenting with the ketgenic diet since the start of this year and have slowly transitioned toward a fat fueled lifestyle over the last year and a half, my interest and taste for sweets has admittedly all but disappeared. Beyond a solid, super duper dark chocolate, I honestly can’t really be bothered. Not so great as a food blogger, but I make it work.
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Grain-free Dark Chocolate Pumpkin Tart {Paleo, Vegan}
Clearly, as evidence by my recent posts, we are coming up on the season of sweets and treats. With all the upcoming holidays, I think less is more when it comes to this encore course. I find most desserts to be far too heavy, too sweet and generally just too indulgent for my tastes. As with most everything in life, I truly believe that a little goes a long way.
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Dark Chocolate Nut Butter Cups
With Halloween approaching and the rest of the holidays not far behind, sweets and treats are going to be just about everywhere, tempting us at every turn. While I don’t see anything wrong with the occasional indulgence, I still also maintain my concerns about the quality of ingredients in most treats. From loads of refined sugar to, often times if store-bought, a lengthy list of fillers, thickeners, “natural flavors”, soy products and who knows what else. There’s just no reason for it, especially when you can make your own.
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Maple Glazed Pumpkin Spice Almonds
With the start of fall and now as we enter October, I say this means it’s officially, official that we can go all-in on the pumpkin spice everything. Sure it’s considered Basic B*tch to some, but I don’t care, call me “Basic Beth” if you wish – I want to pumpkin spice ALL the things, like these Maple Glazed Pumpkin Spice Almonds.
These lightly sweetened with just a hint of salt, crunchy, crispy, coated almonds are flavored with my homemade Pumpkin Spice Blend (but of course any store bought pumpkin spice blend will work) – they get coated with maple syrup and then if you allow them time to dry slowly, they harden, up, get crispy and will wow you! Otherwise you end up with sticky, stuck together, not-so-crispy nuts.
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Grain-free Chocolate Chip Cookie Dough Coconut Milk Ice Cream {dairy-free}
I broke the seal on this summer’s ice cream maker usage with this incredible Peach Raspberry Sorbet, earlier this month and now I can’t stop. When I get a craving for something, you best watch yourself. Get out of my way and let me do my thing. My current adoration of my ice cream maker plus a craving for a childhood favorite meant it was time to create!
I had the realization that I have sadly been without cookie dough ice cream for longer than should be allowed. The store-bought ones, even when gluten-free or dairy-free, are still loaded with so much junk, tons of refined sugar, creepy lab experiment thickeners and I just can’t.
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Cherry Chocolate Chunk Banana Soft Serve {gluten-free, paleo, vegan}
With Memorial Day behind us, Summer has un-officially kicked off and I couldn’t be more ready! We’ve already managed to get in a picnic and a BBQ to celebrate. Also important to the commemorating of this lovely season. Ice cream! Am I right?
With all the adjustments I have made to my diet and how great I feel these days, while I very much subscribe to the notion of balance and the occasional treat being part of maintaining a healthy and accessible lifestyle, I also always apt to first reach for healthier whole food options, when possible. This recipe celebrates fresh, in-seaon nutrient-dense whole foods – bringing the treat vibes of what usually would be loaded with dairy, refined sugar and gosh, who knows what else. Read the rest of this entry »
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Coconut Apricot Cardamom Bourbon Popsicles {Vegan}
Thankfully it has since broke, but this past week, we had the most insane heat wave here in Southern California. After living here just over a year, I haven’t felt anything quite like this. Several days of right around 100ºF and many days even a few degrees more. Now, we don’t get any of that nasty humidity I am used to from my days on the East Coast, but mugginess or not, 100 degrees is DAMN hot.
Early in the week, we had been in the desert, in Palm Springs, on a much needed anniversary getaway and we came home ready to work our butts off on the various projects we have going on in our cooler beach breeze town of Long Beach. Instead, without any air conditioning and not a breeze to be found, we found ourselves doing a lot of laying around in undergarments, drinking tons of water and we planned lots of meals at restaurants in air conditioning. Seriously guys, I sweat in places this week, that I didn’t even know was possible.
After our lovely organic farmer, Tony, dropped off our CSA box on Wednesday afternoon, I took a peek inside at the goodies and saw some beautiful freshly picked apricots and I instantly thought that they would be perfect for some boozy popsicles for the next day, that might help take my mind off of the furnace we were living in.
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Dairy-free Peppermint Mocha or Hot Cocoa (Gluten-free with Vegan Option)
This time of year, I am all about the familiar comforting flavors of the holiday season. Gingerbread, cinnamon rolls, egg nog and of course, chocolate and peppermint, etc. The Starbucks Peppermint Mocha used to be one of my favs, but I just really don’t love all of those sugary syrups and other junk, plus since I prefer to avoid dairy, my only option there is soy milk, which I really don’t like drinking, either. That said, those flavors are the perfect way to get me in the holiday mood. We have been known to go out of our way to get peppermint mochas, just to sip on while we pick out our tree or check out the holiday lights. It’s holiday perfection in a cup!
Though I am not a regular coffee drinker these days, I do enjoy a cup of joe – now and again. It’s a nice treat once in a while, but I love not being a slave to the caffeine like so many regular coffee drinkers. I only drink it when it sounds good, not because I have to. I find I enjoy coffee and coffee drinks so much more since I tend to indulge only about once a month or so.
This holiday season, I was determined to recreate the classic Peppermint Mocha, so that I could enjoy it without the junk. Dairy-free, refined sugar-free, made with high-quality ingredients! I am super happy with my homemade version, I like it better than any that could come in a cardboard cup with snowflakes on it. It’s thick and creamy, rich in chocolatey goodness and it has just the right amount of peppermint flavor. Read the rest of this entry »
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Dark Chocolate Drizzled Popcorn Balls (Gluten-free & Dairy-Free)
I love the challenge of creating healthier versions of classic recipes. Earlier this week I asked my Facebook readers: what Halloween treat would they like a re-imagined healthier version of? Popcorn balls popped up (pun intended) quite often! Traditional popcorn balls are usually loaded with butter, sugar, corn syrup or marshmallows, etc. I figured the easiest way to hold these together without all the junk was honey! It worked perfectly and it gave the popcorn a nice caramel-like color and flavor, too. The dark chocolate drizzle on top is optional, but I do have to say it really makes these extra special and it shouldn’t be skipped if you can help it. Dark chocolate and salty-sweet is an amazing combo.
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Vegan Pumpkin Spice Almond Butter Fudge (Gluten-Free)
Phew this has been a busy couple of weeks here on Tasty Yummies. I hope you guys have enjoying all of the new stuff and I am not overwhelming you with pumpkin already. I have obviously been inspired by the start of the new season!
I love coming up with fun new ways to enjoy pumpkin this time of year. Who wants to get stuck in a pumpkin rut? Not me! There are plenty of muffins, cookies, smoothies, lattes, etc – so a simple no-cook pumpkin almond butter fudge recipe seemed like a fun new way to enjoy pumpkin.
This sweet treat is super simple to make, grain-free, refined sugar-free (depending on the chocolate you use on top), vegan, etc. If you can’t have nuts, consider trying sunflower seed butter in place of the almond butter. Read the rest of this entry »
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Chewy Pumpkin Spice Granola Bars – Gluten-free + Vegan
So, I’m doing a little something different today, I’m posting this recipe from the road. I don’t mean just that I’m on the road away from home, but I am actually in the road, in the car. We are driving to Chicago and we are somewhere in Ohio right now, about 6 hours from our final destination. I made these granola bars for this trip and I had every intention of photographing them and writing up the recipe to share before we left. Of course I ran out of time and didn’t get time to set up a quick photo shoot with my nice camera, as usual. As I was packing these up for the drive, I thought rather than not sharing the recipe at all, I would just snap a few quick photos with my iPhone and make it work.
They may not be the best photos, but you get the idea. These granola bars are full of goodies and lots of flavor. They aren’t the super crispy crunchy kind, but more soft and chewy, which I prefer. I added in mini chocolate chips, dried currants, sliced almonds and shredded coconut. Feel free to add in your favorite extras and make these your own. If you are using fresh pumpkin purée , which is what I did, make sure you squeeze or drain any excess water from it, so you don’t end up with soggy bars.
if you are in Chicago this weekend, come see us at the Renegade Craft Fair Holiday Market on Saturday or Sunday!
[print_this] Chewy Pumpkin Spice Granola Bars – Gluten-free + Vegan
Makes 8 bars (you can also cut them into smaller squares to 16 or more)- 2 cups certified gluten-free rolled oats
- 1/2 cup certified gluten-free oat flour
- 1 cup fresh pumpkin puree (canned will also work)
- 1/2 cup maple syrup (honey or coconut nectar would also work)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds (or flax seeds)
- 1/2 cup mini-chocolate chips (certified gluten-free and vegan)
- 1/4 cup dried currants, cranberries or raisins
- 1/4 cup sliced almond, plus a tad but extra for the top
- 1/2 cup shredded coconut, plus a tad but extra for the top
Preheat oven to 350º F. Grease an 8″ x 8″ glass baking pan very well (with coconut oil, butter, oil, etc), or line it with foil, leaving some overhang on two of the sides so you can easily pull it out of the pan to make cutting even easier (this is what I did).
In a large mixing bowl, add all of your ingredients. Mix and mash up very well until it is all well combined. Get your hands in there if you really want to.
Press the mixture firmly and evenly into your pan. Sprinkle a bit more coconut, chopped nuts and some cinnamon on top. Place the pan into the oven and bake for 20-25 minutes. Don’t worry if the bars seem a bit soft, they will firm up as they cool. After it has completely cooled, either lift the entire thing out of the pan and cut into bars or squares, or cut while it is in the pan.
These can be stored individually in the fridge or freezer. Since I made these two days ago, I stored them in the fridge and then wrapped each one individually in a little piece of parchment paper and a sandwich bag for easy eating in the car. [/print_this]
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No-Bake Pumpkin Spice Cookie Balls (Gluten-free, Vegan + Sugar-free)
My final recipe in my healthy Halloween series with Free People this month is for a simple, quick no-bake cookie ball, that is full of delicious fall flavors. Instead of the cut-out cookies and donuts and wayyy too much Halloween candy, why not snack on these? Gluten-free, vegan and sugar-free these no-bake treats will still wow your socks off.
The spicy pumpkin flavor is perfect for this time of year and the whole recipe can be put together from start to finish in about 15 minutes. Plus, you can have fun with these and add in your own favorite extras like coconut, raisins, additional nuts, chocolate chips, powdered sugar or maybe even a drizzle of caramel sauce.
This recipe was originally shared on the Free People Blog, BLDG 25
[print_this]No-Bake Pumpkin Spice Cookie Balls (Gluten-free, Vegan + Sugar-free)
Makes approximately 18 balls
- 8 Medjool Dates, pitted
- 1/4 cup creamy almond butter
- 2 tablespoons pumpkin purée (canned or fresh, if you use fresh be sure to drain as much water out as you can)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Dash of ground cloves
- Pinch of salt
- 1 teaspoon vanilla extract
- 3/4 cup raw walnuts
- 1/2 cup unsweetened shredded coconut plus more for rolling
Optional Add-ins:
- raisins (I used raisins in half of the recipe, about 1/4 cup)
- additional coconut for rolling
- additional chopped walnuts for rolling
- mini chocolate chips
Add just the pitted dates to the food processor and process for a minute or two until a thick paste forms – if they are quite dry, you may need to add a teaspoon or two of water to get it moving. If they are pureed and form a large ball in the food processor, don’t worry too much, the other ingredients will thin it out. Next, add the almond butter, pumpkin puree, the spices, salt and the vanilla extract. Process for a minute or two again until thick and creamy. Add in the nuts and coconut and pulse a few times until the nuts are chopped and it all comes together into a thick dough. Try to roll a little in your hand, if it is holding together it is ready, if it is too crumbly try adding more almond butter and/or pumpkin. If it is too creamy and sticky, add more nuts and coconut. If you are adding raisins, just fold them in by hand with a spoon or spatula.
Take the blade out of the processor and roll the dough into balls, about 1 1/2-inches in diameter. Roll into shredded coconut, if you wish. You should end up with approximately 18 cookie balls. You can eat them right away, or place them in the fridge for a bit to firm up (which is what I prefer).
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Grain-free Banana Coconut Mini-Loaves – Gluten-free, Dairy-free + Refined Sugar-free
If you follow me on Instagram you probably already know this, but I just love Instagram 🙂 It is probably my favorite social networking platform there is right now, because it is just a little glimpse into people’s lives. Very few words, just a quick glance. It doesn’t feel totally invasive and it is rare that you have people complaining on there or posting political rants, etc. I just feel like it is a big celebration of everything happy going on in our lives. I love seeing peoples pets, their kids, what they are working on, a snapshot from their amazing vaction and of course, all of the food. Some days I put up so many photos of food, I am sure most of my non-food blogging friends want to (or do) unfollow me, but I personally love seeing what is happening in everyone’s kitchens. It is always so inspiring and exciting.
A week or two ago my good friend Esther, who I sadly haven’t seen in a while, posted a photo on Instagram of some amazing little mini-loaves she just pulled out of the oven. They looks delicious and I loved the pan she made them in. The pans are all connected and just the perfect sized little treat, I had never seen anything like it. I mean, what is it about miniature things that is just so irresistible? When I asked Esther where she got it from, she said just up the street from her (she lives in Princeton, NJ), and she offered to pick one up for me. Yay! So, I told her to tell me what it costs and I would send her the money. Next thing I know a package comes in the mail to me, with the pan and a sweet note, as a birthday gift from Esther. It made my whole day! Thank you again so much Esther! The very next morning I started thinking about what I would make with it.
I had some bananas in the pantry that were definitely overripe, so I thought I had to make some banana bread but I wanted to do something a little different and create a grain-free recipe made with my favorite, almond and coconut flours, that also included some yummy coconut, since the two go so well together.
Even after playing around with so many baked-good recipes that use the combination of almond and coconut flours, I am still amazed every time I bake with it and it comes out with a grain-like quality to it, it really surprises me each time. I always expect a weird goopy mess that doesn’t quite work. These mini-loaves are just perfection, they are moist and spongey like any good banana bread should be, plus I really love the little bits of coconut throughout and on top. These loaves would also be good with nuts on top or some mini-chocolate chips (both of which I thought of after it was too late). By the way, how great is that plate? Perfect for these mini-loaves right? That was a super thoughtful birthday gift from my friends Sarah and Brian. I have some pretty amazing pals!
What’s your favorite mini-food or mini kitchen gadget?
FYI – this is the mini-loaf pan that I used for reference. Each loaf well measures 3 13/16″ x 2 1/2″ and 1 1/2″ high, I haven’t tried this recipe as a single loaf or even the slightly larger mini-loaf pans, so I cannot attest to how it will come out, likely it will work, the loaves will probably have less height to them and you will have to bake it for longer. If you experiment with different loaf pans and this recipe, please let me know how it comes out. Thank you!
[print_this]Grain-free Banana Coconut Mini-Loaves – Gluten-free, Dairy-free + Refined Sugar-free
makes 8 mini-loaves- 1 1/2 cups blanched almond flour (I like Honeyville)
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 cup unsweetened finely shredded coconut, saving a small amount for the top of the loaves
- 2-3 large ripe bananas, mashed (you are looking to get about 1 1/2 cups)
- 4 extra-large local farm fresh brown eggs
- 1/4 cup coconut oil, melted
- 1 tablespoon honey or maple syrup
- 1 tablespoon vanilla extract
Preheat the oven to 350º F. Grease your mini-loaf pans with a little coconut oil, I used this pan.
In a large bowl combine the almond and coconut flours with baking soda, sea salt and shredded coconut. In a small bowl combine the eggs with the coconut oil, maple syrup, vanilla extract and the mashed bananas, whisk until very well combined.
Pour wet ingredients into the dry and mix well until fully incorporated.
Divide the batter evenly into the 8 mini-loaf pans, smooth it out a bit with a spatula and sprinkle a little shredded coconut on top of each loaf.
Bake for 30 to 35 minutes. Test with a tooth-pick for doneness. Remove loaves from oven, let cool in pans for 10-15 minutes and then transfer to a wire rack to continue cooling.I find for these type of grain-free baked goods, that storage in the fridge seems to be best, I usually just cover or wrap them in plastic wrap or put them in a large ziplock bag. When I am ready to eat one, I pull it out, give it 20 seconds in the microwave or a minute or two in the toaster oven and then I slather a little coconut oil on top.
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Spicy Dark Chocolate Bark with Toasted Pumpkin Seeds and Sea Salt – Gluten-free + Vegan
I know I mention not being one of those people that is overly obsessed with sweets, and while that is true, one thing I can never walk away from is really good dark chocolate. That bitter bite with the subtle sweetness is the perfect combination, add some spice, crunch and salt and then you’ve really got me hooked.
I started making bark a year or two ago, as the perfect treat to make for a dinner party, or you can wrap it up in some really nice handmade packaging and even give it as a gift. I always buy the highest percentage of cocoa containing dark chocolate I can find since that darker and more bitter, the better. Lately I have been loving Endangered Species 88% Dark Chocolate, and the bonus is that instead of refined white sugar, the sweetness in their bars comes from unbleached beet sugar. How cool is that?
One of my favorite things about making my own chocolate bark is all of the fun combinations you can create with different ingredients. You can use dried fruits, different nuts and seeds, spices, herbs, etc. You can really make something special every time. Since I was creating another healthy Halloween treat for my ongoing series this month with Free People, I thought that adding toasted pumpkin seeds was the perfect seasonal twist on this, and the addition of the spices bring a nice unexpected heat, and the chipotle powder has a nice subtle smokey flavor.
Feel free to play around with your own favorite add-ins, and make this your own. Here is another dark chocolate bark recipe that I made a while back, that I love.
This recipe was originally shared on the Free People Blog BLDG 25.
[print_this]Spicy Dark Chocolate Bark with Toasted Pumpkin Seeds and Sea Salt
- 12 ounces of gluten-free, vegan dark chocolate (I used this)
- 1/2 cup of hulled, unsalted pumpkin seeds
- 1/4 teaspoon of smoked chipotle powder, plus a bit extra
- 1/4 teaspoon of chile powder
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon coarse grey sea salt (Fleur de sel)
Place the pumpkin seeds in a dry skillet over a medium heat. Toast the pumpkin seeds for about 3-5 minutes, until they jump around a bit in the pan. Set aside to cool.
Line the bottom of baking sheet with parchment paper leaving a small overhang. (I drizzle a small amount of oil on the pan first so the parchment paper will stay put and not wrinkle).
Melt the chocolate in a double boiler over hot water, or in a microwave on low in 30-second bursts. Stir often with a rubber spatula so it melts evenly. Stir in the spices and half of the pumpkin seeds.
Pour the chocolate onto the baking sheet and smooth with a spatula into an even layer. Sprinkle with the remaining pumpkin seeds and a pinch or two of additional smoked chipotle powder and the sea salt. Chill in the refrigerator until completely set, about 20-30 minutes, or in the freezer for 5 minutes.
Peel the bark off the parchment paper and break into irregular pieces. Store in an airtight container in the refrigerator, it is best in the first a couple of days but can be stored up to two weeks.
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