Lucuma Mocha Chocolates

I have other chocolate recipes made with a base of coconut oil such as Carob-Mint and Almond Faux-Chocolate and Quick Nutty Coconut Dark Chocolate.  This one, on the other-hand, is based in cocoa butter, staying true to a traditional chocolate.  Well, except for the addition of a couple non-traditional ingredients.  Here's a sweet twist for you...



Ingredients:

1/2 cup cocoa butter
1 tbs coconut oil
4 tbs cocoa powder
1 tbs lucuma powder
1-1/2 tsp instant coffee granules (depends on your taste)
1 tsp vanilla extract
1 tsp top notch honey (raw, unfiltered)
stevia (to taste - I used approximately 1/8 tsp powder)

Directions:

Either grate the cocoa butter or cut into smaller pieces and slowly melt in a double boiler along with the coconut oil, stirring often.  Gradually add the remaining ingredients, thoroughly combining before adding the next.  Carefully spoon the mixture into candy molds.  If you do not have candy molds, find a dish or small tray to pour it into.  Allow to cool in the fridge for several hours.  Once it is completely set, carefully remove.  If you used a dish to set it in, break up into pieces like peanut brittle.

The small amount of coconut oil makes it more melty than a regular chocolate at room temperature, especially in the warm summer.  This ingredient can be left out if you would like and it will still taste great!

Store in an airtight container in the fridge.

Quick Nutty Coconut Dark Chocolate (a healthy chocolate treat!)

They say the first step to recovery is admitting you have a problem.  I get those cravings for chocolate and such and I've found quite the way to satisfy it.

Ingredients:

1/2 ounce unsweetened chocolate
2 1/2 tbs coconut oil
2 tbs finely shredded coconut
small amount of walnuts, broken into little pieces (or other nuts/seeds)
1/2 tsp vanilla extract
stevia, to taste


Directions:

Melt the chocolate and coconut oil together in the smallest saucepan you have (or a metal measuring cup like I use), stirring frequently over low heat.  While that is melting (and you're stirring frequently) begin to prepare the chocolate mold.  If you do not have a chocolate mold you could use a muffin tin with paper inserts or even a bread pan and then break the chocolate into pieces when done.  I am using a very cheap plastic chocolate mold.  Preparing the mold, break the walnuts or other nuts into the size you'd like and place in your mold.

Once the chocolate and coconut are melted and mixed together smoothly, add the shredded coconut, vanilla extract and stevia.

Use a small spoon to place the mixture in the mold, one spoon at a time.

Set the mold in the freezer for about 20 minutes, or until the chocolate is hardened.  Remove from freezer and take the chocolate out.  You can store the pieces in a small container in the freezer or refrigerator.  Since the coconut oil sets up hard when chilled you don't want to let it get too warm or it will melt.  

(Check out other tasty picks at this week's Wellness Weekend

and Raw Foods Thursdays.)

Lime-Hemp Coconut Candy

Get prepared for St. Patty's Day (or any day) with these healthy and delicious lime dessert bars.  I love how the hemp gives these ample nutrition AND green color, making lime the perfect flavor!  It's raw, gluten-free, sugar-free, anti-candida friendly, low-carb, paleo, and just plain GOOD.   When I began experimenting here, I was originally inspired by the use of hemp in this recipe from Diet, Dessert and Dogs.  I really like how it seemed to complete the bars along with the coconut.

Ingredients:

2 1/2 cups unsweetened shredded coconut
3/4 cup hemp seeds
1/4 cup almonds
juice from 1 lime
2 tbs ground flax
stevia, to taste
pinch of salt
1 tsp vanilla extract (optional)

Directions:

Place coconut, hemp seeds and almonds in a high-speed blender and, using tamper, blend until smooth.

Add the lime juice, flax, stevia, salt and optional vanilla extract.  Blend until thoroughly mixed.

Place either in a 9x9 pan or loaf pan lined with wax paper.  Use a spatula to smooth mixture out evenly.  Sometimes I wrap the wax paper over it and use that to help press it evenly across.

Place in the freezer for approximately an hour, or until it's quite set through to the middle.  Take out and cut to desired sizes with butter knife.  If it has hardened too much in the freezer simply leave it on the counter until it softens slightly.  I store this in the freezer and serve soon after as it will start to almost melt if it becomes too warm.  The oil in the coconut helps hold it together since it firms up at cooler temperatures.  It makes great bars that way --- function, flavor and nutrition!  See what else is crackin' at Wellness Weekend, February 21-25.

Carob-Mint and Almond Faux-Chocolate

I am always on the lookout for chocolaty treats that are both healthy and tasty.  This one goes beyond the tasty part that was inspired by the combination of this idea: Whole New Mom: Homemade Chocolate Chips AND peanut brittle.
I used coconut oil instead of butter and had a hard time cutting those chips without them just crumbling.  Recently, I had the craving for something similar to a candy bar and came up with this idea and, instead of cutting it apart, you break it apart like peanut brittle.  The nuts are a wonderful compliment and addition as well!  When having something as purely decadent as this I have absolutely NO reason to miss the ol' fashioned chocolate filled with sugar... I actually think this is better.  Please note: you want to eat this right from the freezer for a solid "chocolate" and from the fridge for a softer sort of "chocolate," or in a hot car if you'd like chocolate syrup...

Ingredients:

1 cup coconut oil
1 cup carob powder (up to 1/3 of that can be cocoa powder if you'd like it SUPER chocolaty.  I used about 1 tbs cocoa)
stevia powder, to taste
1 tbs vanilla extract
3-6 drops peppermint oil or 1/2 tsp peppermint extract
1 cup raw or roasted almonds (or walnuts, pecans or hazelnuts)


Directions:

If your nuts are raw and you would like to toast them first, lay them across a 9x12 baking pan and roast them at 350 degrees for approximately 10 minutes, or until slightly brown.

While the nuts are toasting...

With a medium saucepan over low heat, stir coconut oil with a whisk until melted thoroughly.  Do not leave unattended while on the burner.

Add carob/cocoa powder and whisk into the oil until all the lumps are out.  Next, take it off the heat and thoroughly whisk in extract, peppermint, and stevia.

With the pan out of the oven and cooled enough to handle safely, spread nuts evenly across pan and pour the "chocolate" over them.  Use a spatula to scrape the excess out of the saucepan.  If you choose move the chocolate around with spatula to coat the top portion of nuts.

Place pan in freezer, making sure to leave it on a level shelf (very important!).  If you do not have enough room in your freezer to place it flat you may find a flat area in your fridge to place it until lit sets up solid enough to move it to the freezer to set up the rest of the way.  Leave in the freezer for approximately 1 hour, or until it has turned completely solid (check the middle).

Next, either use an even larger pan or a clean counter top to turn the "chocolate" on to.  Using your hands, break the "chocolate" into smaller pieces.  The size it up to you.  I break mine into pieces that are approximately 1-3 bites.

Store in an air-tight container in your freezer.   Be sure to not leave them in a room-temperature (or warmer) environment for very long as they will melt.  Let them melt in your mouth instead... and, oh, they will!!

A link to this recipe can also be found here, along with many more delcious and nutritious recipes: Wellness Weekend December 13-17-2012.