Category: Chocolate

Chocolate Monday: Homemade Chocolate Frosty

3/16/2015

Happy Chocolate Monday! Let's start it off with this all time favorite! Homemade Chocolate Frosty from Chelsea at Chelsea’s Messy Apron.

This is such a favorite of mine - chocolatey, creamy goodness, and with as warm as it is today - I could eat about 6 of these - who's with me?

Click for Recipe

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Chocolate Mug Cake w/Gluten Free Option

2/18/2015

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Molten Chocolate Lava
Mug Cake

Need an afternoon chocolate fix but tired of the same ol' same ol'? Try this delicious, Chocolatey, bit of dreamy - it will surely get you through the rest of the afternoon.

Molten Chocolate Lava Cake in a Mug recipe - makes 2 so you can share...if you want.

RECIPE

Gluten Free Double Chocolate
Mug Cake

Want a Chocolate Cake fix but can't have gluten? Try this great recipe from Running with Spoons. It is made with Coconut Flour and it is quite yummy.

RECIPE

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Power Packed Protein Bites

12/19/2014

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INGREDIENTS
1/2 cup coconut oil
1/2 cup pure honey
1 cup oat flour
3/4 cup vanilla protein powder
1 1/2 cups rolled oats
1/2 cup chia seeds
1/2 cup unsweetened shredded coconut
1/3 cup flaxseed meal
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup chocolate chips
3/4 cup dried dates (chopped)

DIRECTIONS

Preheat the oven to 350ºF. Spray the cups of a mini-muffin pan with non-stick.
Heat the coconut oil and honey in a small saucepan over medium-low heat, stirring occasionally, until coconut oil has melted. Set aside.
Add the following ingredients to the bowl of an 8-cup or larger food processor: oat flour, oats, and chia seeds. Pulse a couple of times until the seeds and oats begin to break up. Add the coconut, flaxseed meal, baking powder, and salt. Pulse to mix.
Add the chocolate chips and chopped dried dates and pulse until combined.
Pour the melted coconut oil and honey over the dry ingredients, then pulse just until combined. Transfer to a large bowl and stir well to make sure all ingredients are well-combined.
Scoop by the heaping tablespoonful into the cups of the mini muffin pan. With your fingers, press each gently but firmly to pack and flatten.
Bake for about 12 minutes until set and edges are golden.
Remove from oven, allowing to cool for about 10 minutes. Use a butter knife to help pop each bite out of its respective tin; carefully remove from tin and place on a wire rack until completely cool and set.
Keep at room temperature in an airtight container

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