Chocolate Pudding

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There are so many ways to make a healthy, nutritious chocolate pudding.  I featured a couple recipe variations for this decadent dessert but I just tried this great recipe from The Rawtarian and it was great!

I love recipes like this because they can be enjoyed so many ways…

  • Snack
  • Dessert
  • Breakfast!  Yes!  Breakfast… Chocolate lovers rejoice

And there are a few ways to jazz this treat up and increase it’s nutrient density…

  • Topped with your favourite fresh fruit
  • Sprinkled with coconut flakes
  • Sprinkled with goji berries or chopped nuts and seeds

A recipe like this can be doubled to have a few servings for the week.  This way it’s ready to go for lunch, work, after a workout, a late night snack or for breakfast!

 

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Bomb’s Away: Chocolate Peanut Butter Pudding

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Now doesn’t that look divine?

 

 

It’s comfort food season and I’m all about comfort food.  There are so many great recipes that keep my senses singing during these dreary winter months.  Here’s one that upped “THE BOMB” factor for me.  Everyone knows how much I love my chocolate pudding… but here’s a twist for all us chocolate-peanut butter lovers out there.

You have to check out The Minimalist Baker’s Chocolate Peanut Butter Avocado Pudding.  It is soooooo good!  To go the extra mile, give the coconut whipped cream* a whirl.  And gosh darn it… ADMIRE their pics while you’re at it… they made me want to lick my computer screen.  TMI?  🙂

*Did you know that “Cool Whip” is hydrogenated coconut & vegetable oil with high fructose corn syrup and a bunch of other artificial ingredients.  Whipping your own coconut milk and thickener (like tapioca flour, guar gum or arrowroot powder) is so much better for you!

Reprised: No Bake Chocolate Torte

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With the holiday season appearing faster than you can say you can name all of Santa’s reindeer, I’m getting into the holiday mood by preparing some of our favourite treats.  For today’s recipe post, I decided to re-post this heavenly Chocolate Pie with a twist.

This no bake chocolate pie is one of my all time favourites.  It’s simple and easy to make.  And… I love this recipe so much because it’s a decadent sweet dessert, with a hint of salty, that’s so big right now.

I typically like to make the pie recipe that I posted, however with two kiddies running around, work and seemingly not enough hours in the day, I modified the recipe to half the ingredients to make a chocolate torte.  This cuts down on prep time and still keeps this dessert’s wow factor.  It’s hard to see in the pictures, but the original pie recipe makes a thick upper mousse layer, where as the torte’s mousse layer is half that of the pie recipe.

Here’s the Torte recipe:

The Mousse

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I made this first because I do it all in my food processor.  After I make the mousse, a quick rinse of the food processor allows me to move on to making the crust in the same processor bowl.  This cuts down on time.

3 Avocados, chopped coarsely

1/4 cup almond milk

1/2 cup maple syrup

1 tbsp almond butter (or any other nut or seed butter)

1 tbsp arrowroot powder (easily found at the Bulk Barn)

1/4 tsp sea salt

1 tsp vanilla

1/4 cup raw cacao powder (now easily available in most grocery stores, Bulk Barn or health food stores)

2 cups semi sweet chocolate chips, melted

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Note: I found this great option in the natural health food section at Zehrs.  It’s a dairy free, sugar free and gluten free chocolate.

Put all the ingredients into the food processor and blend until smooth.  Transfer to a bowl.

Make the Crust

1 cup pecan pieces

1/8 cup raw cacao powder

1 tbsp coconut oil

1/8 cup maple syrup

1/2 tsp vanilla

1/4 tsp sea salt

Combine all ingredients in a blender and blend until crumbly.  Press crumbly mixture into a 7-9 inch round pan.  Using a spring form pan gives this recipe a nice leg up for presentation and serving.  Chill crust for 30 minutes in the freezer.

Assemble

Pull crust out of the freezer.  Fold mousse over crust.  Garnish with pecan pieces and chocolate chips.  Put it back in the freezer to set for about 30 min.  Let sit 5-10 minutes before serving.  Happy festive season!

Easy Chocolate Apple Dip

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Every now and then, after a long day and the kids have been tucked into bed, I like to chill out and enjoy a little healthy treat with a helping of chocolate.  🙂

My favourite apples this time of year are the tart, tangy and slightly sour kind… like Macintosh and Granny Smith’s.  I can turn something simple, like an apple, into a healthy decadent treat by dipping it into a healthy chocolate spread that I can whip up in my own kitchen.

Here’s my divine little chocolate spread…

1 tbsp raw cacao powder

1 tbsp almond butter

1 tbsp maple syrup

Combine three ingredients in a bowl and mix together with a fork until smooth.

…Now the fun part…

Cut up a crisp fresh apple, dip in chocolate spread and enjoy.  Heavenly and healthy!  Sometimes I live for the duality of life!

Healthy Nutella Recipe!

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Ahhh… The Avengers! You’ll stop at nothing to get a bite of my yummy natural chocolate hazelnut spread. Those super powers come in handy, don’t they!

 

Ok… so who knows what Nutella is?  Or should I ask… who doesn’t?

A few words – Nutella.  Total. Chocolate. Dreaminess.

As I kid I would do back flips when my mom brought this home from the grocery store.  My mom would have to hide it from my sister and I because we would sneak a scoop, sans bread and outside of a “healthy breakfast” or other meal (…as a kid I’d go for a Nutella sandwich for dinner any day!).

As a chocolate lover I can appreciate how amazing Nutella is to the senses.  As a Naturopathic Doctor I cringe at the ingredients.  I honestly don’t know how Nutella was able to tote it’s “part of a healthy breakfast” image for so long before someone called them on it!  Looking at the ingredient list I see it contains loads of sugar and hydrogenated oils.

I have always had the idea floating around in my mind to try making my own Nutella at home.  Over the years I have seen recipes for homemade chocolate hazelnut spread that was healthy.  I recently got the green light one day and whipped some up!  I combined a few different recipes to suit my liking and came up with a chocolate spread that was super delicious!

It was so easy to make!  It’s rich, chocolaty and totally not cringeworthy! 🙂

Homemade Nutella Recipe

1 cup hazelnuts

1/3 cup maple syrup

1 heaping tbsp cinnamon

1/3 cup raw cacao powder

1 tsp vanilla extract

1/8 tsp sea salt

1/3 cup almond milk

Process hazelnuts in a food processor with a “S” blade until very fine.  Alternatively, for a super fine nut flour, process in a spice or coffee grinder.

In a food processor with an “S” blade, add the ground hazelnuts.  Then process on a medium speed while adding one ingredient at a time: maple syrup, cinnamon, cacao powder, vanilla, sea salt and almond milk.  Stop the food processor if needed to scrape sides down. Process until all ingredients are well combined.

Once completed, taste the spread.  And add ingredients to suit your liking and give the food processor another whirl with your addition… for example a little extra raw cacao for a richer chocolate flavour, more cinnamon or more almond milk to thin it out if desired.  A little extra sea salt can be added for those who love that sweet and salty flavour.

This spread can be used to top plain rice cakes, fruit of all kinds (apples, bananas, peaches, pears, berries) and Ezekiel bread (sprouted grain bread).  Now I can see this spread being a great part of a healthy breakfast or snack!

Chocolate Peanut Butter Bites

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I love the combination of chocolate and peanut butter!  These little dandies are a healthy alternative to the classic chocolate peanut butter ball.  My version is a variation on a recipe I found on FitSugar.

The Balls

1 cup crunchy Natural peanut butter

1/4 cup maple syrup

1/2 cup ground flax seeds

1 cup Nature’s Path Crispy Rice (not the Rice Puffs from this company… totally different thing.  Kellogg’s Rice Crispies could be used here, but I opted for a healthier version of them).

The Chocolate

1/2 cup cocoa powder

2/3 cup maple syrup

1/2 cup coconut oil, melted

Combine the ingredients for the peanut butter balls.  Scoop up batter with hands and roll into balls.  Wet palms a little if batter if too sticky and is not rolling well.  This will prevent the batter from sticking to your hands.

Place balls on parchment lined cookie sheet and chill for at least 1 hour.

Next, mix the chocolate sauce.  Take balls from the freezer, roll in chocolate until well covered and put back on cookie sheet.  Chill a few minutes until chocolate is set.  Then store in a sealed container in the fridge or freezer.

These didn’t last very long at our house!  They were absolutely delish!  Enjoy!

Hot Chocolate

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This season makes me pine for hot chocolate.  I have a great simple dairy free recipe that I indulge in every now and then during a snowy winter’s night.

I hope you find this recipe enjoyable too!

Hot Chocolate

8 oz. Almond Milk

1-2 tbsp maple syrup or agave syrup (depending on your sweet tooth!)

1 tbsp raw cacao powder (or pure cocoa powder)

Sprinkles of cinnamon or a cinnamon stick (optional)

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Warm the almond milk in a pan.  While milk is warming, whisk together the maple syrup and the cacao powder in the mug.

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Add heated milk and stir to create a rich, creamy, chocolate dessert drink.

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Sprinkle with cinnamon or add a cinnamon stick for a spicy twist.