Vegan Dark Chocolate “Peppermint Patties”

 

VEGAN DARK CHOCOLATE “PEPPERMINT PATTIES”

For those of us living in the northeast or cooler climates, we now are stepping deeper into winter.  The days seems shorter with less light and there is a nurturing and internal facet of this time of year.  I’ve been reflective and thoughtful about this new year and love finding ways to find comfort in the simple things.  A hot bath, a cup of herbal tea, a nourishing meal or a delicious yummy treat.

I died a little to be honest when I took a bite of one of these and I’m being serious!  These are just the right combination of peppermint and chocolate.  They make the perfect pick me up in the afternoon with a cup of tea and they really satisfy that desire for something sweet or special.  They are vegan, grain free and paleo so they span a myriad of diets.  What I love most though is how simple they are to make.  I hope you enjoy them as much as I do.

EQUIPMENT

Double boiler or 2 pots of equal size

Cupcake liners

A 1 dozen muffin tin

Measuring cups

Measuring spoons

Spatula

INGREDIENTS

2 cups organic cocoa butter

Pinch of sea salt

2 tsp peppermint extract

1 cup unsweetened shredded organic coconut flakes

3 tbs organic real maple syrup

5 to 6 of your favorite dark chocolate bars chopped into pieces for melting (I used 85% Green & Blacks chocolate but but you can use whatever you like)

METHOD

Take your muffin tin and line all dozen with the cupcake liners.  Set aside briefly.

Take a double boiler or two pots of the same size.  Place water in the pot that will be on the bottom, then place the other pot on top.  Add all of the dark chocolate bars and place your stove top to medium heat.  Once the chocolate bars are melted use a spatula and pour a small portion into the bottom of each muffin tin (approx. 1/4 inch).

Once you have poured chocolate in all of the muffin tins set aside briefly.   Use a spatula now to pour the rest of the chocolate into a bowl and set aside briefly.  Wash your double boiler and then set back up once again.  Add the cocoa butter and place heat on your stove top to medium.  The cocoa butter will begin to melt slowly.  As it is melting, add a pinch of sea salt and the peppermint extract.  Once it is fully melted add the coconut flakes and use the spatula to combine.  Take the cocoa butter mixture and using your spatula evenly add to each of the muffin tins over the dark chocolate till all of them are filled.  Place your muffin tin in the freezer for 30 minutes so the cocoa butter layer can set up like the below photo.

Now take the rest of the melted chocolate and pour evenly into each muffin tin over the cooled cocoa butter mixture so that essentially the cocoa butter layer is the middle layer.  Sprinkle a touch of sea salt over each one (optional) and then place in the freezer for 3o minutes till they are nice and firm.  Store in an airtight glass container in the refrigerator or freezer (your preference)  for up to 8-9 days.  Enjoy!

MY NEW COOKBOOK

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.  Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

 

Gluten Free Vegan Dark Chocolate Energy Bliss Bars

GLUTEN FREE VEGAN DARK CHOCOLATE ENERGY BLISS BARS

There are a lot of energy bars, fitness bars, on the go bars, you name it there are lots of bars lol!  I personally like to make my own because I know what is going into them.  It also allows you to control the sugar, sodium levels and keep them simple without any added preservatives or extra ingredients we really don’t need as they aren’t great for our gut health either.

I think what I really love about these most though is how easy they are to do plus the versatility.  The nut butter can be switched to peanut butter, sunflower butter, almond butter just to name a few and they can be topped with goji berries, crushed nuts or whatever you fancy.  These are really nice as an afternoon pick me up with a big cup of tea or as a dessert.  You can also cut them into any size you like.  If you want, they can be cut into smaller individual bite size bars or a bit larger for more granola bar size.  You get to choose so that’s the fun part!  I hope you enjoy them as much as I do for sure.  I really love the extra crunch of the cacao nibs in these and they give you a little subtle energy boost too!  We could all use a little of that!

TOOLS:

Square baking pan 9 by 9

Parchment Paper

Measuring Spoons

Measuring Cups

Food Processor

Spatula

Double Boiler or Two Equal Sized Small Pots

Sharp Knife

INGREDIENTS:

Bottom Crust:

12 dates pitted deglet or medjool dates 

1/2 cup hot water for soaking dates 

2 cups gluten free oatmeal (I like Qia oatmeal)

Pinch of sea salt

2 tbs cacao nibs 

2 tbs flax seeds (optional)

1/2 cup cashew butter or nut butter of your choice 

1 tsp real vanilla extract 

3 tbs reserved date water

Second Layer:

2/3 cup cashew butter or nut butter of your choice 

2 tbs cacao nibs (optional) for added crunch

Top Layer for chocolate coating:

1 cup dark chocolate chips 

1 tbs coconut oil 

Pinch of sea salt (optional)

2 tbs cacao nibs (optional)

METHOD:

Take a small bowl and add pitted dates then add hot water.  Set aside and let soak for 10 minutes.  While the dates are soaking, take your food processor and add oatmeal, sea salt cocoa nibs, flax seeds, cashew butter and vanilla extract.  Now remove dates from the water, making sure to save the date water.  Add the softened pitted dates.  Pulse the food processor till the ingredients become a sticky dough then add the reserved date water and continue to pulse a little more till all the ingredients are fully combined and a nice dough has formed.  Take your baking pan and line with parchment paper, then use a spatula and add dough.  Use your spatula first, then your hands by pressing to evenly distribute the dough thoroughly though the pan making approximately a 1 inch bottom.

Once you have the bottom layer down, now use a spatula and smooth the second nut butter layer over the dough.  You can sprinkle as well with cacao nibs for extra crunch.  Then set aside briefly while you make the top chocolate layer.

Take a double boiler or two equal sized pots and place them inside of each other.  Fill the bottom pot with water then place the second pot on top.  Add the dark chocolate chips along with the coconut oil then place your heat on your stove top to medium.  Chocolate will begin to melt.  Once fully melted, use a spatula once again and pour over the nut butter layer.  Evenly smooth the chocolate over the top till fully covered.  Sprinkle with another layer of cacao nibs and a touch of sea salt to add extra flavor and crunch.  It is optional but makes this really special.  Then place in the freezer for at least one hour till the bars are firm and chocolate is solid.

Once firm, take a very sharp knife and cut into indivual bars.  These can be stored in an airtight glass container like a Pyrex in your refrigator for up to 7 days or some like to keep these in the freezer.  Yum!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Gluten Free Dark Chocolate Zucchini Muffins

Gluten Free Dark Chocolate Zuchini Muffins

It is that time of year where summer is beginning to come to an end and kiddos are going back to school. It is bittersweet indeed and I don’t know about you but I’m not quite sure where the summer actually went!  Ours literally flew by and I’ve already been in the mode of school supply shopping, new sneakers, etc. and all the good stuff that comes along with back to school.  I have to say I actually always love this time of year because it is like a reset that almost feels like a new year.  Fresh start, new teachers and time to get back into routines of earlier bed times, meal planning and the daily rituals that make us feel balanced.  I find this time of year it is important to have some solid recipes that help with this transition and in my opinion, this is one of them.

This recipe is so easy, quick and makes wonderful meal prep for the week.  I especially love one in the afternoon with a good cup of tea but more importantly it is an amazing opportunity to use up all that glorious produce!  Nature is in full bloom right now and there is more than ample zucchini to go around and to be honest its hard to know what to do with all of it.  All you garden growers know what I’m taking about!  We can only make so many zucchini boats, soups, zucchini noodles and by now I’m sure you’ve already persuaded as many friends as possible to take some please!  I love zuchini don’t get me wrong and it has a myriad of uses but one of my favorites is this delcious dark Chocolate zucchini muffin recipe.  It is a great excuse to to eat chocolate and hey get your veggies too!  The recipe is very easy to follow and is really delcious and moist.  I hope you enjoy it as much as our family does!

Equipment

One large bowl

One medium bowl

Measuring spoons and cups

A one dozen muffin tin

Ingredients

3 eggs

3 tbs extra virgin olive oil

2 tbs unrefined coconut oil, melted

1 tsp real vanilla extract

1/2 cup real maple syrup

1 cup buttermilk or unsweetened non dairy milk such as almond or hemp

2 cups zucchini, washed then shredded (press excess water out with a towel)

2 cups gluten free baking flour, I used Pamelas  http://www.pamelasproducts.com

Chef’s Note * If using alternative flour, please add 1 tsp of baking powder

1 tsp Ceylon cinnamon

3/4 cup unsweetened cocoa powder

1 tsp sea salt

2 tbs Dark Chocolate Chips

Method

Preheat your oven to 375

Take a large bowl and crack all three eggs into the bowl, then add olive oil, melted coconut oil, vanilla extract, maple syrup and buttermilk.  Use a fork or spatula to fully combine then add shredded zucchini.  Fold the zucchini in till fully combined, then set mixture aside briefly.  

In a small bowl, combine the dry ingredients of the gluten free flour, cinnamon, unsweetened cocoa and sea salt.  Use a fork to combine the dry ingredients then add them to the wet zucchini mixture. Use a fork or spatula to fully combine the dry ingredients in.  Now add the chocolate chips and fold them through the batter.  Take a one dozen muffin tin and line with parchment paper muffin liners or grease the tin.  Use a large spoon to add the batter to the muffin tin.  Bake at 375 for approx 30-35 minutes.  Yields approx 1 dozen.

Enjoy and if you loved this recipe please share it and tag me @chef_emery #empowerful on facebook and instagram!

Oxoxoxo

-Chef Emery

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Gluten Free Sweet Potato and Dark Chocolate Skillet Cake



Lets Eat Cake!!

I received a lot of requests to get this recipe up on my blog and personally I have been wanting to share this recipe because it is a perfect example of how we can marry our emotional needs to wanting things like “chocolate cake” while packing in some nutritional value along with it.

This recipe is super easy to do and it really satiates that need and desire for a super moist and chocolatey cake.  I actually omitted the maple syrup because I generally do not like things very sweet but most people will want to add at least 1/4 cup to 1/2 cup of maple syrup.

For athletes especially or people that are carb cycling, sweet potato is a fantastic way to refuel energy, blood sugar regulation as well as muscle recovery for the body.  Sweet potatoes are antioxidant rich and anti-inflammatory, great for skin and full of important vitamins such as Vitamin A, B6, C and are full of potassium and magnesium.  They also add a nice sweetness and moisture to baked goods without even knowing there is any sweet potato in it.

Preheat your oven to 400 degrees

1 1/2 Cup Nut Milk ( I used unsweetened hemp milk, almond milk, regular milk or buttermilk could be used as well )
1 tsp Sea Salt
1 tsp Baking Powder
1 Small Organic Sweet Potato Cooked, Cooled and Peeled ** Chef’s Note bake sweet potato at 350 for 1 hour then peel and using a spoon scoop the flesh of the sweet potato out.
3 Organic Local Eggs
3 tbs Organic Olive Oil
1 tbs Organic Real Vanilla Extract
1/2 cup Organic Unsweetened Cocoa Powder
1 Cup Gluten Free 1 to 1 Baking Flour by Bob’s Mill
1/4 to 1/2 cup Organic Real Maple Syrup (optional but encouraged as the cake will not be very sweet without it )
3 tbs Chopped Organic Dark Chocolate

Chef’s Note ** You will need a iron skillet for this recipe but a regular baking pan can be used.  Use 1 tbs of Organic Unrefined Coconut Oil to grease the pan or skillet.

In a medium bowl, add unsweetened cocoa powder, sea salt, gluten free flour, baking soda.  Set aside.

In another medium bowl, crack eggs into bowl then add olive oil, cooked sweet potato, maple syrup, vanilla extract and nut milk.  Whisk fully with a fork. Now add the above dry ingredients until all the ingredients are fully combined.  Add chopped chocolate and combine.

Pour into greased pan and bake at 400 degrees for approx. 25-30 minutes till firm in the center.  Let cool.

For Ganache:

1 tbs Organic Unrefined Coconut Oil

1/2 of a 10 oz Bag of Organic 70% Dark Chocolate Chips

Use a double boiler or two pots of similar size placed on top of each other.  Add water to the bottom pot or to the double boiler.  Place other pot on top and add dark chocolate and coconut oil.  Place heat on medium to high heat till chocolate begins to melt then reduce heat slightly.  Use a spoon or spatula to combine the chocolate with the coconut oil till the chocolate is fully melted.  Once melted, use a spatula to cover the top of the cake.  This can be served with fresh berries and some coconut cream or ice cream!  I personally love mine on it’s own with a cup of tea.

Enjoy!  Let’s eat cake!  oxoxox -Chef Emery

Gluten Free “Morning Glory” Muffins

My son and I baked these together on a day we were especially feeling sad about losing our favorite pet.  Cooking can be a truly therapeutic and calming experience for the soul particularly for kids. My son afterwards sighed and said “I feel so much better.”  As the aromas of cinnamon and nutmeg wafted through our house, we all just felt a little better.

Food can be such a powerful, sensory experience that connects us instantly with ourselves and nature.  When we touch, feel and smell real food, it is an opportunity to truly embrace the now and provides the mind with presence.  I know my son and I both felt that.

On a practical note, these muffins are super satisfying and packed with good quality protein and healthy fats.  Only sweetened with a small amount of maple syrup and dried fruit, they are perfect for those seeking low sugar and naturally sweetened recipes and are fantastic for breakfast or a quick afternoon snack on the go.  The subtle sweeteness of coconut flakes and raisins coupled with the crunch of sunflower seeds and hints of cinnamon, truly make these special.

Preheat oven to 375

You will need a one dozen muffin tin plus cupcake liners.  Line the entire one dozen muffin tin with the cupcake liners then briefly set aside.

3 local organic eggs

3 tbs organic extra virgin olive oil

1 cup buttermilk or non dairy milk such as unsweetened hemp

1 tsp organic real vanilla extract

1/3 cup real organic maple syrup

1 tsp cinnamon

1 tsp sea salt

1 tsp freshly grated nutmeg

2 cups gluten free flour (I highly recommend Pamela’s gluten free baking mix as it is the closest to mimicking real flour and has the baking powder in it)

2 cups organic shredded carrots

1/2 cup organic raisins

1/2 cup organic unsweetened shredded coconut

1/2 cup organic raw sunflower seeds

Wash, peel and shred carrots ( approx 2-3 carrots) till you have 2 cups of shredded carrots. Set aside briefly.

In a large bowl, crack eggs and add to bowl.  Then add vanilla extract, olive oil, maple syrup and buttermilk or non dairy milk. Whisk well with a fork then add sea salt, cinnamon, fresh nutmeg and gluten free flour. Use a fork to whisk well till all the ingredients are fully combined scraping up the sides of the bowl.

Now add shredded carrots, raisins, coconut and sunflower seeds.  Fully combine all the ingredients then using a large spoon fill your muffin tin. This will make exactly one dozen.

Bake at 375 approx. 30-35 minutes till golden brown. Cool and enjoy! These can be stored in an airtight container and are good for 3-5 days.

These muffins are a little gift from me to you ❤️ .  A baking gift that took a super sad day and brought some ease to our tender hearts.

Much love – Chef Emery oxoxox

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️