Updates on this recipe: First I cut the sugar in half and it was still plenty sweet enough. Second I was making this and realized I did not have enough cocoa powder. I substituted 60 grams of the cocoa for carob powder. It came out so much tastier. I make that substitution regularly now.
By request I am listing the brands of the ingredients I usually use when I’m at home and have these choices :
280 grams Nutiva Extra Virgin Organic Coconut Oil
200 grams Organic Cocoa Powder (I buy this in bulk)
140 grams Coconut Secret Raw Organic Coconut Crystals (sugar)
2 tablespoons organic vanilla (I make my own organic vanilla)
150 grams Coconut Secret Raw Organic Coconut Flour
45 grams ground Nutiva Organic Chia Seed (I get the whole seeds and grind them myself)
Place coconut oil, cocoa powder, coconut sugar, and vanilla in food processor and mix well.
Put this mixture in a pan, put in oven preheated to 350 degrees and bake for 15 minutes.
I use a large all stainless steel (including handle) soup pan for this. It will make it easier for mixing in the remaining ingredients.
Remove from oven and add coconut flour stirring in very quickly with a wire whisk. Then quickly whisk in chia seed.
I set this by placing the pan in the fridge but it will set fine on the counter if it is not too hot in the kitchen. Cut into squares when it is set. They will be like fudge. I don’t refrigerate them, they do not last that long around here.
Sometimes I like to serve these on a Himalayan salt block. The addition of a little salt really makes a good thing better here. If you don’t have a salt block just sprinkle with a little Himalayan, Celtic, or other true salt.
All of these ingredients are raw, at least they claim to be. If you are raw you can skip the bake. Without the bake it will not be as sweet and not taste as much like fudge.
I made this on the spur of the moment last night for a get together. I just threw in what I had handy. I encourage my readers to do this. Sometimes you come up with something no one would want to eat but most the time you come up with a new and unique taste treat.
1 cup almonds
¼ cup hemp seeds
1/4 cup honey
1/3 cup chickpea miso
¼ cup lemon juice
¼ cup minced ginger in apple cider vinegar
Put nuts and seeds in food processor and run till nuts are chopped fine. Add the rest of the ingredients and run till you have a batter like consistency. It will have crunchy texture from the almonds. I love it when delish is this simple.
I served it with sliced sweet peppers, Persian cucumbers and cherry tomatoes. It kind of clashes with wine so I also served a goat milk gouda with it. I am going to try it as an icing on a paleo type muffin. I will post that if it works out.
_Pumpkin Seed Pesto_
Dried tomato soaked in olive oil and raw apple cider vinegar
Basil (I freeze then put them in food processor while frozen to mince easily)
Peruvian olives (dried unsalted) Continue reading
Caffe d’orzo is a grain based coffee free hot drink that is as good as coffee… this comes from a real coffee lover. This version here is an old family recipe from Augusta, Sicily. It is a bit of work but worth the time and makes well over a pound. Continue reading
Romano Kale Salad
I grew up in a family that put strong cheeses: Romano, Parmesan, Provolone, etc, on everything. I am always experimenting to recreate that taste. This salad tastes like it has Romano cheese sprinkled on it. I don’t think it is any one ingredient but just dumb luck in finding a combination that simulates that taste. Continue reading
This is a quick, protein rich ,broiled side dish that takes just minutes to make.
If you don’t have coconut aminos substitute with chickpea miso, or sea salt. Continue reading
This is a high protein, high fiber, savory cake made with coconut flour. This recipe makes 8 servings.
Suitable for plant based diets, vegan and vegetarian. Continue reading
It is very convenient when you are cooking quick meals to have the spices already premixed. The ones that you buy premixed most often have salt added. More importantly there can be other ingredients, not required to be listed, lurking in your spice and herb mixes. These can be MSG, aspartame, and other toxins and chemicals, even the organic mixes. Furthermore the mixes are priced very high. Continue reading