Coconut Flour Fudge Brownies (Grain-Free Goodness!)

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It’s no secret…I am definitely in love with chocolate, particularly chocolate brownies. If I am honest, I have something on hand every week! πŸ™‚ Am I addicted? Probably. πŸ™‚ These brownies have been my “go to” dessert for quite a while; they also have been successful at satisfying the sweet tooth of family and friends. I am incredibly grateful to Erica from the Comfy Belly for this delicious recipe. I did alter the amount of coconut flour, but other than that, this is Erica’s recipe. πŸ™‚ Be sure to check out her blog for more great dishes! πŸ™‚

Ingredients:
1/4 cup minus 1/2 tsp. coconut flour (Do not pack this. Too much coconut flour will alter the texture of your brownies.)
3/4 cup unsweetened cocoa powder (You can also use cacao powder.)
1/2 teaspoon sea salt
4 organic eggs (This is important.)
3/4 cup maple syrup (Grade B preferred)
2 teaspoons pure vanilla extract
1/3 cup melted coconut oil (If dairy is tolerated, Kerrygold butter tastes great in place of the coconut oil! I find mine at Trader Joe’s. Sometimes Costco will carry this as well.)

Directions:
1. Preheat the oven to 350 and grease an 8×8 pan with coconut oil.
2. In a large mixing bowl, whisk the dry ingredients together. Set aside.
3. In a smaller bowl, combine all of the wet ingredients, except for the coconut oil (or butter). Add the wet ingredients (except the coconut oil/butter) to the dry ingredients. Using a handheld mixer, combine the wet and dry ingredients until well incorporated. Add the 1/3 cup oil or butter and process again until incorporated.
4. Let the batter set for 5 minutes, and then proceed to process once more for 30 seconds with the handheld mixer.
5. Pour the batter into the prepared pan, and bake for 20-25 minutes, or until the toothpick inserted comes out clean. (I always under bake mine a little and take them out at 20 minutes because I prefer them that way; it is a matter of your taste preference.)
6. Optional but absolutely delicious: Poke holes into the top of the brownies and frost with Erica’s delicious ganache! Find the recipe here.
7. Let cool slightly and enjoy! πŸ™‚

*This page contains affiliate links.
*Brownie and ganache recipe from Comfy Belly.

Coconut Peanut Butter Stuffed Date Truffles

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My love for chocolate, peanut butter, and dates inspired me to give this recipe a whirl, and all I can say is, “Wowza!” These are AMAZING. I am not even kidding; you need to have made these yesterday. Not only are they delicious, but they are an excellent choice for a treat. Dates are packed with nutrients: fiber, potassium, iron, B vitamins, and vitamins A and K, just to name a few. (See more on the health benefits of dates on Dr. Mercola’s site. )

Before I go any further and give you the directions for these date truffles, I do have to thank Sylvie, from Gourmande in the Kitchen, who is the master behind the original recipe. If you want her original recipe without my modifications, head on over and check out her creation (She has named these treats Chocolate Covered Coconut Dates). Plus, she has some other wonderful recipe inspirations as well! πŸ™‚

Without further ado, here is your tasty treat! πŸ™‚

Ingredients for the Stuffed Dates:
1/2 cup unsweetened shredded coconut (Note: If your batter seems a little runny after the stuffing ingredients are mixed, add 1-2 extra tablespoons of shredded coconut.)
2 tablespoons melted coconut oil
2 tablespoons maple syrup, Grade B preferred
4 tablespoons organic, creamy peanut butter (You can also use sunflower seed butter or almond butter as well!)
Pinch of sea salt or pink Himalayan salt
1/8 teaspoon vanilla extract (Trader Joe’s sells one that is both alcohol free.)
About 20 large, soft Medjool dates (I actually have found a great deal on dates at Costco!)

Ingredients for Chocolate Dip:
1/2 cup melted coconut oil
1/2 cup cocoa powder
4 tablespoons maple syrup, Grade B preferred
1/4 teaspoon vanilla extract
Pinch of sea salt or pink Himalayan salt

Directions:
*In a large mixing bowl, combine the ingredients for the date “stuffing” (mixing by hand). You can also put all of the ingredients in a food processor for a smoother filling.
*Cut each date in half lengthwise one way, and take out the pit.
*Fill each date with the peanut butter stuffing.
*Chill the dates in the freezer. 20 minutes is a good amount of time.
*While the dates are chilling, make the chocolate dip. Place the melted coconut oil in a medium-sized bowl. Add in the remaining ingredients and mix with a whisk.
*Remove the dates from the freezer. Using a toothpick to hold each date, dip one at a time in the chocolate until fully covered. Place them on a parchment lined cookie sheet. If you desire, sprinkle the dates with chopped nuts, coconut, etc., right after dipping so that your sprinkles set with the chocolate. Place back in the freezer until the chocolate sets. Enjoy!! Store in an airtight container in the fridge or freezer.

*This page contains affiliate links.
*This recipe has been adapted from Gourmande in the Kitchen.

Divine Flourless Chocolate Cake (Sweetened with Maple Syrup)

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Happy New Year to all of you, and many blessings as you begin another chapter of your life. To celebrate the new year, I thought it only appropriate to share a little chocolate goodness with you! I certainly can not take credit for this divine, rich, flourless chocolate cake, and I must thank Amee Livingston from Amee’s Savory Dish for this excellent dessert idea. She also adapted it from Mastering the Art of Paleo Cooking. I am so grateful that I found this recipe, as it is SO INCREDIBLY AMAZING. Each bite tastes of smooth, fudgy bliss, and it is excellent paired with a little homemade whipped cream. We have used it for entertaining many times as well, and it has never failed to be a crowd pleaser! Enjoy this recipe for years to come! πŸ™‚

Ingredients:
18 oz Bittersweet Chocolate (Ghirardelli chocolate chips recommended)
1 cup coconut oil
ΒΎ cup real maple syrup (Grade B preferred)
2 tbsp water
ΒΌ tsp sea salt
6 whole eggs
2 tsp good quality vanilla extract

Directions:
*Preheat the oven to 275.
*Grease a 9 inch springform pan. Dust it with cocoa powder by tapping the pan so that the cocoa covers the bottom and sides of the pan. Surround the springform pan with aluminum foil (shiny side of foil facing toward the pan), making sure it is sealed tight! If you have to double up the foil in a few areas, that is okay. This will prevent water from seeping in while baking. Set this pan aside.
*In a double boiler, slowly melt the bittersweet chocolate and the coconut oil, stirring frequently to avoid any burning. Remove the melted chocolate from the heat. Beat in the maple syrup, water, salt, and vanilla extract until combined. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next one. (It is best to use the whisk attachment for beating in the eggs.)
*Pour your batter into the springform pan.
*Cook your cake in a water bath (water should be half way up the side of the pan) for 50 minutes. The cake will be set but will still look wet in the middle.
*Let the cake rest for an hour at room temperature, and then transfer to the fridge for another 5 hours before serving. When slicing the cake, run the knife under hot water, and dry with a towel between pieces. Enjoy with homemade whipped cream!

*For more pictures of this cake, see the recipe on Amee’s Savory Dish. Head on over to Amee’s Savory Dish and Mastering the Art of Paleo Cooking for more delicious dishes. πŸ™‚

*This page contains affiliate links.

Protein Packed Peanut Butter Cups

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This past week, my precious sister was in town to visit for the Thanksgiving holiday, and boy, do I miss her sweet presence, as well as that of her family, now that she has traveled back home to her place. Amongst the many things that we enjoy doing together, one of them is eating chocolate, and we definitely made sure that we tried a few good treats from the kitchen while she was here. One favorite that came as a result of her stay here was these beautiful protein packed peanut butter cups! They are tasty, yet filled with an extra dose of healthy fats and protein. You can feel good about placing these on your holiday tray this Christmas. πŸ™‚

Protein Packed Peanut Butter Cups
Ingredients:
2 tablespoons coconut oil
2 tablespoons organic crunchy peanut butter
*2-3 tablespoons high quality protein powder ( I would suggest this protein powder)
1/2 teaspoon maple syrup (Grade B preferred)
2 ounces dark chocolate + 1 tablespoon coconut oil for melting

Directions:
Melt the the coconut oil, peanut butter, and maple syrup in a sauce pan on low. Stir frequently. Remove the pan from heat and stir in the protein powder. Fill approximately 10 mini muffin liners with the peanut butter mixture. Each liner should be half full. Place in the freezer to set for 10 minutes while you melt the chocolate topping. In a small sauce pan, melt together the chocolate and the coconut oil on low, stirring constantly, making sure not to burn. Remove the peanut butter cups from the freezer and pour chocolate on top of each cup. Place back in the freezer for 10 minutes. Remove and enjoy! πŸ™‚ Store in an airtight container in the refrigerator. πŸ™‚

*Thank you to my lovely sister for this great recipe. πŸ™‚ It will be consumed often. πŸ™‚

*Note about whey protein: Above all, I still recommend getting the majority of your protein from high quality grass-fed meat. This is still the most natural way to consume protein and the most easy for one’s body to recognize. If you are still wanting to supplement with a whey protein, then there is some information worth noting.

I do not recommend using several whey proteins on the market as many of them have been denatured, filled with artificial sweeteners, and are very hard on one’s gut. Dr. Axe gives a well written response to what to look for in whey proteins as well as the risks of using one that is not in its natural form:
“Unfortunately, not all whey protein is created equal. Most of the protein powders on the market today have undergone acid treatments, been injected with steroids and hormones like rBGH, contain artificial sweeteners and are denatured.

Consuming denatured protein powder is hard on your digestive tract and can lead to a condition called leaky gut, which can then cause inflammation and autoimmune issues.

 So, I urge you to stay away from all processed non-organic protein powders because they will likely do you more harm than good. 

Instead look for organic and Grassfed whey proteins. 


When buying whey protein, make sure you’re getting both β€œorganic” and β€œgrass-fed”. 

Along with these, here are 7 others important things you’ll want to consider:

Cold Processed, NOT heat processed
Only ORGANIC so it’s free of pesticides, hormones and heavy metals
Grass-fed, NOT grain-fed, which is important for healthy fat ratios of CLA
High Bio-Availability, so better option than rice or vegan protein powders
Sweetened naturally, No artificial sweeteners
Easy to Digest, No protein isolates which harm the digestive tract, concentrates are less processed.
Low Carb, No fructose or other processed sugars
…”

*To read more about Dr. Axe, you can find his website here.

*This page contains affiliate links.

Butter Melts

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This recipe has me hooked on butter. πŸ™‚ They melt in your mouth and are a great treat to satisfy the sweet craving. I have discovered that my oldest son loves them! (My youngest one would probably enjoy these as well, but we are waiting for a few teeth to show up before he takes a bite into one of these butter patties. :)) They are simple to make,the prep work is very minimal, and they contain high quality fats. Try mixing in some spices like cinnamon to make a fall treat. πŸ™‚ Enjoy!

Butter Melts
1/4 cup coconut butter
1/4 cup Ghee (Clarified Butter)
1 tablespoon maple syrup (Grade B preferred) or raw honey

Directions:
In a small saucepan, melt the coconut butter and the Ghee on a low setting. Stir the mixture constantly until melted. Add the maple syrup and mix. Remove from the heat, and divide the mixture amongst 6 muffin liners in a muffin tin. Place the melts in the freezer until set! If there are any butter melts left, store them in the freezer in an airtight container. πŸ™‚

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Pumpkin Delights

In the spirit of the fall season, I can’t help but share some of my favorites with you. πŸ™‚ This one is a winner and so easy. Even better, it is grain free, dairy free, AIP friendly, full of healthy ingredients, and it has a “melt-in-your mouth” texture to it that leaves you craving more. Keep this one in your recipe files for the Thanksgiving holiday. It is sure to please and is great for guests with food allergies. Enjoy!

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Ingredients:
2 cups of coconut manna or coconut butter (Both work fine; it is really a matter of preference. Here is a link that compares the two.)
1 1/2 cups organic pumpkin puree (Trader Joe’s sells it for $1.99 a can during the fall season.)
2/3 cup maple syrup (Grade B if possible; I found this at my local Trader Joe’s recently!)
1 teaspoon vanilla
1 teaspoon cinnamon
Pinch of ginger to taste
1/2 teaspoon salt (Do not skip the salt! This really helps bring out the spices in this recipe.)

Line an 8×8 pan with parchment paper and set aside. In a medium saucepan, stir and heat the coconut butter or manna over low heat until melted. In a mixing bowl, add the pumpkin puree, vanilla, cinnamon, ginger, and salt. Add the melted coconut butter/manna. Mix all ingredients on medium speed until smooth and blended. Pour the batter into your prepared 8×8 pan. Place the pumpkin delights in the fridge for 3 hours until chilled. (I am sometimes impatient and place them in the freezer for quicker chilling. :)) Cut into squares and enjoy. If desired, serve with a dollop of real whipped cream or whipped coconut cream. πŸ™‚

Nutrient Packed Banana Bread with Maple Frosting

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Every mommy has at least one recipe that she uses so frequently that she could make it in her sleep. (Wouldn’t that actually be great if we could do that?! Breakfast ready to go before we even entered the kitchen in the morning…Whala!) In all seriousness, though, I don’t know what I would do without this one. I love it because it is incredibly easy (the kids can help too!), and it is so good for bellies, young and old. πŸ™‚ It is packed with fiber and protein, and it is sweetened naturally. No sugar, no junk. Nothing but sheer goodness. Enjoy, and make it often!

Nutrient Packed Banana Bread with Maple Frosting

4 very ripe bananas, mashed

4 organic eggs, slightly beaten

1/3 cup melted coconut oil (I love this brand) or organic, grass-fed butter (I useΒ Kerrygold I have found this at Costco or Trader Joe’s for a good price.)

1 tablespoon vanilla (gluten and alcohol free)

1 heaping teaspoon 100% baking soda (aluminum free)

1/4 teaspoon baking powder (aluminum free, gluten-free)

1 1/2 teaspoons cinnamon

1/2 cup coconut flour (I use this brand)*

1/4 teaspoon sea salt

Optional: 1/3 cup add ins: Enjoy Life chocolate chips, dates, raisins, raw walnuts, etc.

Directions:Preheat the oven to 350 degrees. Line a bread pan with unbleached parchment paper. With a spatula, mix all ingredients together, except for the coconut flour and optional add-ins, in a medium sized mixing bowl. Add the coconut flour and stir until combined. (Sometimes the mixture looks more wet, sometimes it looks more dry. DO NOT ADD ANY MORE COCONUT FLOUR. Coconut flour is unique. πŸ™‚ You will have very dry bread if you try to play with the ratio on this. ) Fold in the add-ins if using. Pour into your prepared bread pan and spread it out evenly in the pan. Bake for 45 minutes. *Note: This recipe also makes 12 muffins if you would rather do that! πŸ™‚Β  When the bread is cooled completely, frost liberally. πŸ™‚

Maple Frosting (Recipe from Civilized Caveman Cooking

Β½ cup organic palm shortening
1/3 cup pure maple syrup
1 teaspoon vanilla extract
2 tablespoons arrowroot powder
2 teaspoons coconut flour
1 tablespoons chilled, coconut milk fat (thick part from the top of can)

Directions:Mix everything, except for the coconut milk fat, until smooth. Add the coconut fat and mix until combined. Do not over mix as your frosting could start to separate. Frost your cooled bread or muffins. πŸ™‚

*Fun fact: 2 tablespoons of this coconut flour contain 6 grams of fiber and 3 grams of protein! πŸ™‚

 

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