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.

Choose-Your-Own-Adventure Single-Serving Protein Pancake and Sauce

To cure my sweet tooth in the evening I sometimes make my main course a giant protein pancake... mmm! (With a giant side of greens, of course...).  Here's the thing: it's different every time I make it, sometimes it's flips in one piece, sometimes it falls apart, the flavor/texture can vary.  But, in the end it tastes good. This really is a choose-your-own-adventure sort of experiment to find out what you like and create just the right thing for you that day.  Amounts of ingredients greatly vary, for example, all flours are not made equal.  For example, coconut flour absorbs WAY more liquid than other flours, etc.  So, give this a try (choosing your own adventure)...

Choose-Your-Own-Adventure-Pancake-

I usually pick 1-2 flours/nut meals and maybe shredded coconut and/or ground flax.  I always add 2-3 eggs for protein. I tweak the amount of spices, flavorings, stevia for the day.  Also, I add whatever amount of water or milk (I only use water if I don't have any milk) to bring it to the best pancake batter consistency.  I will list what ingredients I usually choose from, but you can try your own as well...


Flours and such...

• coconut flour
• oat flour (or rolled oats if you are putting this in a blender, or you could even keep the oats whole!)
• ground almonds (almond meal or almond flour)
• ground flax seeds
• garbanzo flour
• shredded coconut
• protein powder
• What else?

Spices/flavorings...

• stevia
• cinnnamon
• nutmeg
• green cardomon 
• vanilla extract
• almond extract
• cocoa powder
• carob powder
• What else?

Remember!...

• 2-3 eggs and milk or milk substitute (or water if you don't have milk)

Optional toppings to sprinkle in or on...

• cocoa nibs
• cinnamon
• pumpkin seeds
• sunflower seeds
• walnuts
• shredded coconut
• What else?

I will give you a very rough idea of what measurements I might include (Disclaimer: I have never once actually measured for this recipe): 1/3 cup ground almonds, 1-2 tbs coconut flour, 1 tbs shredded coconut, sprinkle of cinnamon and nutmeg, 2 eggs, 1/3-1/2 cup milk, stevia to taste, pinch of salt, and a couple drops of vanilla extract.

I usually whisk the eggs first but actually I find it better sometimes to mix dry flours together first.  This allows me to first work the lumps out of the flours.  Make it easy for yourself, just mix it all together with a fork!

While you're preparing your batter get your pan heated on medium. Add about a tablespoon of coconut oil (or other oil you use).  Make sure the pan and oil is nice and hot and pour all the batter in the pan.  I make an amount of pancake batter that fits perfectly in the entire pan.  That way, even if the consistency doesn't allow them to form into perfect circles it will stop on the edges of the pan to cook.

While the pancake is cooking start putting together your choose-your-own-adventure sauce (see below).

After pancake has bubbles coming through top, check that bottom is cooked well and flip it all together if you feel it will stay together reasonably.  If you realize your ingredient combination will not hold it together, don't fret!  Simply cut it in 2 or 4 pieces with end of your spatula and turn the pieces individually.

Allow the other side to cook until the pancakes are cooked through and not mushy in the middle.
(See my lovely pancake below: it didn't flip perfectly but it tasted just great and that's what matters!)

Place it on a plate so it's ready for the sauce:

Choose-Your-Own-Adventure Sauce-

I like using coconut oil as a base for one of the richer sauces.  I'll give you an couple examples I've put together.

Dark Chocolate:

• 1 square dark chocolate
• approximately 1-2 tbs coconut oil
• stevia

Sweet Vanilla Sunflower Seed:

• 1 tbs sunflower seed butter
• 1 tbs coconut oil
• vanilla extract
• stevia

Some other combinations you could play around with could include 1-2 tbs coconut oil along with...

• nut butter of choice
• cocoa powder
• carob powder
• maca powder
• vanilla extract or other extract
• stevia
• cinnamon or sweet spice
• or...?

I like to mix the ingredients together in a 1 cup measuring cup on low over the stovetop.  Mix well! 

You could also use something like a sugar-free cranberry sauce.

Now, take that sauce, drizzle it on your pancake and enjoy!

What combination did you come up with?

Cocoa Butter Hint o' Mint Lip Balm

I've wanted to make my own lip balm for quite some time.  Here's the recipe I came up with for my first attempt (there will be more!).  I've looked at some recipes online for inspiration and created my own version with ingredients I had around the house for a nourishing lip treatment.  Just a hint of essential oil results in a delicate and yummy scent.  The mint doesn't overpower the cocoa butter so it's a cocoa treat with a hint o' mint...

Ingredients:

2 tbs coconut oil
1 1/2 tbs beeswax
1 tbs cocoa butter
1 tbs jojoba oil
several drops of pure vitamin E
drop of peppermint oil
drop of vanilla oil



Directions:

Using a double-boiler melt the coconut oil and beeswax together, stiring frequently.  If you do not have an actual double-boiler, like me, place a smaller metal pot or bowl into a larger pot with a couple inches of water in it.  Since this just makes a small amount I just used a metal 1 measuring cup inside my smallest saucepan.  Heat the water up but don't let it boil or water will end up splashing into the mixture, and it's not necessary to get it quite that hot anyway.

After the beeswax has melted into the coconut oil, add the coco butter.  Stir until melted.  Now, remove saucepan from burner (but keep the mixing area in the hot water so the mixture doesn't cool off enough to set -- If it begins to set before pouring into containers at the end, simply place back on heat) and add the remaining ingredients one-at-a-time, mixing thoroughly before adding the next.  

Finally, place the liquid mixture into lip balm tubes or containers of your choice.  I order some new tubes from Mountain Rose Herbs but you could save, clean out and reuse old tubes or use other little containers such as mint-tins to place the mixture in.   

Okay, so getting the mixture into the tubes is probably the most challenging part of this entire process.  I use what items I have around the house and am glad I found a funnel that was JUST small enough to fit the tube.  I spooned the mixture through the funnel very gradually trying to not overfill.  I did overfill a few times, that was no problem, just leave the tube up and once it sets a bit you can clean off the outside.  Once I got the hang of it I realized it's not so bad.  It simply requires a little patience and focus!  So, not to worry...

Now, I have 8 tubes of natural lip balm that would have cost me roughly $3 total to create (would be less if you reuse your containers, too)!  If you bought 8 tubes of $3 lip balm at the store that would come to $24!  Sure, the ingredients add up but they last a very long time and can be used for many other amazing things such as hair and skin care (jojoba oil, cocoa butter, coconut oil, vitamin E), cooking (coconut oil), didgeridoo (beeswax and PVC!), making candles (beeswax), making body lotion/butter, etc...

Strawberry Frozen Yogurt

Simple, easy and delicious: Stevia-sweetened strawberry frozen yogurt!

Ingredients:

1 cup milk of choice (I use soy or almond)
1 cup whole-milk yogurt (or non-dairy alternative)
1 cup strawberries
1 tsp vanilla extract
stevia, to taste


Directions:

Combine strawberries and milk in a blender and blend on high about a minute.  Add the remaining ingredients and blend thoroughly.   I recommend Trader Joe's Organic European Style plain WHOLE MILK yogurt, but any yogurt would do.

Add to a ice cream maker and follow the directions on the maker.  I use a Donvier Ice Cream Maker and it works real well.

If you do not have a maker you could freeze the mixture in ice cube trays, take out and allow to partially unthaw and then process in a blender.

Creamy and yummy-yum!

If you like this recipe you may also be interested in a Strawberry-Banana "Ice-Cream" Smoothie!

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.

Vanilla-Cinnamon Pecan Butter

I'm nuts about nuts, nut butter, and sweets!  So, here's a nut butter recipe that give a nice sweet-tinge to cure that sweet tooth and give you a nutritious bite.  The pecans grind up so much easier than using so many other nuts, especially raw almonds.  I LOVE using raw almonds for so many things (including eating by the handful) but it's treat to try grinding pecans vs. raw almonds.  They smooth out so nicely...

Ingredients:

3 cups pecans
1/2 tbs cinnamon
2 tsp vanilla extract
stevia, to taste
pinch of salt


Directions:

In your food processor or high-speed blender (such as Vita-Mix) place the pecans and blend until you have a nice nut-butter consistency, using your tamper tool if using the blender.  Add the other ingredients and continue to blend until thoroughly mixed together (and smooth!).  Scrape nut butter from container and store in an airtight glass container (such a a reused nut butter jar!) in your fridge.

Spread on your favorite crackers, bread, muffins, etc... Yum-Yum!  I have a thing for these organic "corn thins" (pictured below) that are made of just organic corn and are very thin to help deliver that yummy nut butter into my tummy without the heaviness of bread or other carb-filled food.  This would also surely be divine on some Pumpkin Protein Muffins!

Also, check out this week's Wellness Weekend and Raw Foods Thursdays!