chocolate

What does a candy-free February look like?

February 5, 2019 by Joni Leave a Comment

It looks better than you may have imagined!

Try some of these non-food nourishing gift ideas and I’ve added a yummy Homemade Chocolate Truffle recipe to satisfy the sweet tooth naturally:

♥ The American Heart Association suggests a gift from the heart, such as a poem or love letter. Choose a favorite poem or write what you feel. Write or type it on beautiful paper (check out some options on Etsy.) In between relationships? Write yourself a loving, “non-negotiable” list – all the things you will never put up with in a relationship ever again. Or write a friend or loved one who has been an inspiration or support in your life.

♥ Savor the moments in pictures. Do you have a ton of pictures on your phone but rarely print them out? Valentine’s Day is the perfect time to remember your loved ones with the thoughtful gift of photos. I love the app Groovebook – for $2.99 a month you can upload up to 100 pictures and Groovebook automatically sends you a photo album each month! Or go for a year of love with a photo calendar – apps like Shutterfly make it easy!

♥Get really decadent and draw yourself a relaxing bubble bath with candles, rose petals, and a bubbly beverage. Yes! You are worth it.

♥ Spend a night with no electronics or digital distractions! Make a fire, bundle up and go for a walk, or have a few friends over and serve the heart-healthy treats below with sparkling water and raspberries.

Instead of reaching for something sweet, chocolaty or gooey this Valentine’s Day, try some of these ideas for indulging the ones you love. (And that includes YOU!)

Taking time to draw a hot relaxing bath is a wonderful way to treat yourself!

Crowd out the candy with Homemade Chocolate Truffles

Ingredients:

2 cups organic pitted Medjool dates – soaked in warm water for 2- 3 hours

2- 3 TBSP raw cacao powder, extra for coating

¼ cup cacao nibs

¼ cups goji berries

1 TBSP coconut oil

2 TBSP chopped raw almonds, walnuts or cashews (soaked 1-3 hrs.)

1 tsp vanilla extract

Sea salt to taste

Directions:

Soak pitted dates in warm water for 2 – 3 hours, until soft.
Blend all ingredients in a high-speed blender or food processor until you have a very smooth, uniform consistency. Use your spatula to scrape the dough down until it’s well combined as you blend.
Scoop out mixture one teaspoon at a time, roll into small balls and place on parchment-lined baking sheet. Mixture will be very sticky; wet or lightly coat hands with coconut oil to make it easier to manage.
Roll balls into additional cacao powder.
Place truffles in the refrigerator for at least one hour to firm.

Chocolate Mint Fudge

December 12, 2018 by Joni Leave a Comment

Chocolate Mint! Oh, my!

I grew up looking forward to all my Mom’s holiday candy making and fudge was always my favorite.

But here’s the deal… Since I’ve gotten the sugar monkey off my back the thought of Mom’s fudge just doesn’t do it for me anymore. No worries. I just came up with a healthier solution. A solution that makes me feel good when I indulge!

This yummy cacao (healthier than processed chocolate!) dessert recipe helps you get through the holidays without packing on the pounds or feeling deprived.

These are great for a pre-workout energy bite, to bring to a holiday party and to crowd-out holiday candy.

Chocolate-Mint Fudge

You will need a mini muffin tin and mini muffin papers.

Ingredients:
* 1 ½ cups walnuts
* 1 cup pitted dates
* 1 tsp vanilla
* 1/3 cup cacao powder
* ½ cup fresh mint (or a drop of peppermint essential oil)

Directions:
Mix all ingredients in food processor, pulse and then blend well. The mixture should have the consistency of peanut butter.

Use a melon baller to scoop out mixture and form into one-inch balls; place in mini muffin paper cups. (I place the paper cups in a mini muffin tray so they don’t slide around.)

Leave as a round ball or simply press mixture into muffin cup (not as pretty but less fuss).

Remove muffin cups from tray and place in a re-sealable storage container using wax paper in between layers; store in freezer for at least one hour.

Remove and serve cold or at room temperature.

*Note: if you are reducing caffeine for a better night’s sleep, remember that cacao has caffeine. If you do eat a piece of the fudge, do so earlier in the day!

Difference between CACOA and COCOA

September 11, 2015 by Joni Leave a Comment

Cacao is a bean from cacao plant. The scientific name of cacao is Theobroma cacao. Cacao pods are large in size, which grow from the limbs and trunk of the tree and the beans are seen inside the pods. When the pods are in the tree, it is known as cacao. And Cocoa is a term used for the cacao seed after it has been harvested. The beans, once harvested, are fermented and dried and these beans are known as cocoa. In other words, cocoa is the refined or processed product of cacao. Where cacao is raw and unadulterated, cocoa is cooked and adulterated. Organic raw cacao is my favorite!

Cacao is known to contain more than 300 compounds that include carbohydrates, fat, protein, copper, fiber, iron, calcium, zinc, sulphur and magnesium. But once the pods are heated, or processed, they lose much of their nutritional value.

Try making your own chocolates using raw cacoa as a treat and for the health benefits! I also add a tablespoon to smoothies for a satisfying chocolate flavor without all the added fats and sugar. Here’s a super simple recipe and be sure to check below for links to some other chocolate treat sensations we whip up at home.

Homemade Cacao Bark

¼ pound (4 ounces) of cocoa butter
¼ cup of organic raw cacao powder
1 ½ – 2 tablespoons of honey
½ of a vanilla bean pod (optional)
Melt the cocoa butter using a double boiler or in a bowl resting above a pot of hot water. Mix in the cacao, honey and vanilla bean scrapings. It’s now ready to pour in molds or my favorite way (and easiest) is to pour the mixture onto a dinner plate and put it in the fridge for 30-60 minutes to harden.

Once it’s hardened I break it (or cut) into pieces and enjoy! Stores great in fridge for a couple weeks.

FOR EXTRA FUN: I add dried blueberries, cherries, cacao nibs, and raw sunflower seeds in the melted mixture to give myself a bit of variety. Super yummy too!

Check out my other chocolate fix recipes that are healthier choices over store-bought, processed junk! The taste difference is amazingly different…and it’s healthier. Who said eating healthy didn’t taste great? Not me! 🙂

Peanut Butter Cups

Frozen Banana Bites

Good Vibrations

August 25, 2015 by Joni Leave a Comment

How does food affect your mood?

Did you know that food has vibrations that allow it to create change in our bodies on a cellular level? Food that is alive and from the earth will energize and invigorate you, while processed, pre-packaged, dead food will leave you feeling lethargic and uninspired, like a light that has fizzled out. Makes sense doesn’t it?

Dark green leafy vegetables are full of chlorophyll, which is basically liquid sunshine. It is the substance in plants that allows them to absorb light from the sun and convert it into usable energy. When we consume raw dark green vegetables such as kale, broccoli, and Swiss chard, we fill our body with the equivalent of the plant’s life blood – the very thing that allows a seed to flourish and take form.

Chemically, the blood of the plant, chlorophyll, is very similar to our blood and, when consumed, it helps us to oxygenate and breathe life into every cell. Pretty cool, huh? Chlorophyll is also extremely cleansing and detoxifying.

Here are some other high vibrational foods for you to try:

1. Tree Fruits – try apples, pears, bananas, coconuts, avocados, nectarines, peaches, plums, apricots, oranges, lemons, limes, mangos, pomegranates, blueberries, cherries, and olives.

2. Non-green veggies

3. Raw Cacao – chocolate in its pure form has over 1,200 phytonutrients. It contains nutrients like magnesium, iron, phosphorus, zinc, copper, and manganese. It also contains phenylethylamine, which are the feel good characteristics, and theobromine which dilates the cardiovascular system to allow all the benefits to come in.

4. Goji Berries – packed with antioxidants, which can help minimize free radical damage to our cells.

5. Cultured and Fermented Foods –a great source of probiotics, which will help your digestion stay on track.

I firmly believe in the old saying, “You are what you eat.” Junk in = feeling like junk, and rich, living, nutrient-dense food = much happier body and mind.

Don’t just take my word for it. We’ve all tried the junk in, junk out experiment, so don’t you think it’s time to rock your body and mind with some fresh and fabulous food? By eating food that vibrates at a higher frequency, we increase our life-force energy and feel more radiant inside and out.

Frozen Banana Bites

June 24, 2015 by Joni Leave a Comment

Most of us buy bananas. Inevitably a couple of the bananas get past their prime before we get around to eating them. In my waste not-want not way I’m always on the prowl to figure out how to use my icky bananas.

There is always the time-tested banana bread, freezing them in thirds for quick smoothie add ins or my new favorite is chocolate covered frozen bites.

These little bits of frozen goodness are quick, easy and fun to make. I’ve made these with my nieces before and they loved it – so get some kids in on the kitchen magic action too!

Frozen Banana Bites

Ingredients

2 ripe bananas (I like them to have brown spots all over them – makes them sweeter!)

1/4 to 1/3 cup vegan chocolate chips

1/4 to 1/3 cup natural peanut butter (Not a fan of peanut butter? Just replace the peanut butter with ¼ cup of coconut oil. Works great too!)

Unsweetened coconut flakes (optional)

Directions

Line a baking sheet or plate with parchment paper. Doesn’t matter what you use – just make sure it’ll fit in the freezer later.
Cut your bananas into chunks. I don’t like mine too thick, but do whatever floats your boat. Rule of thumb – a large banana yields 8-10 chunks for me. Some like 5-6 per banana. Up to you!
In a small sauce pan, heat the peanut butter and chocolate chips on low heat until really smooth. You can use the microwave for about a minute, but please use a glass bowl.
Now the fun part! Dip the banana pieces in the chocolate-peanut butter mixture. I use a fork to drain them off a bit and lay them on the parchment paper. Leave a little space between them. Note: If you have left over mixture, spoon it on the tops for even more yummy goodness!
This is optional, but we like to sprinkle coconut on top. Dresses them up and adds some flavor.
Transfer to the freezer for about an hour so they harden. They aren’t frozen through yet (that will take 24 hours), but you can now put them in a container to keep in the freezer.

Once they’re frozen, you will swear you are gobbling down a chocolate covered vanilla ice cream ball. For real! Enjoy!

Peanut Butter Cups

December 4, 2014 by Joni 2 Comments

Who doesn’t love the taste of peanut butter and chocolate? We do around here! Since I’ve made it my mission to rid the house of processed crap (sorry, Mom – I know you hated that word, but it is what it is!) it was also up to me to replace the bit of sweet (M&Ms!) the hubby liked every once in a while.

I stumbled on this recipe and tweaked it a bit and it’s the ‘go-to’ now in this humble abode. Several awesome qualities in this little bit of melt-in-your-mouth heaven:

Super simple. I can whip up this three-layered recipe while prepping for dinner and by the time the kitchen is cleaned up after dinner we have a nice little nosh to top it off.
Much healthier. The M&Ms with their ingredient list a mile long were not even close to real food. These peanut butter cups are made from simple real food ingredients. Yay!
Keeps well. We pop it in the fridge for at least two weeks and it is just as good when I first made it.
Serving control. Yes, I do like control. I confess. Making my own makes it super simple to cut the yumminess into little bites that please the palate and take care of the urge for sweets. If one doesn’t do it for you – take two – they’re small. 🙂

This recipe is no bake, vegan and did I mention tasty? Also, try to opt for organic when shopping for ingredients!

Ingredients

Chocolate Crust

¾ cup ground organic almond flour/meal

2 T organic raw cacao powder

2 T pure maple syrup

1 T melted organic coconut oil

Pinch of sea salt

Peanut Butter Filling

½ cup creamy natural peanut butter

3 T pure maple syrup

1 T melted organic coconut oil

Pinch of sea salt (or more to taste)

Chocolate Topping

¼ cup organic raw cacao powder

¼ cup melted organic coconut oil

3 T pure maple syrup

Instructions

Line a standard loaf pan (like you make banana bread in) with parchment paper and set it aside. In a medium bowl, stir together all the chocolate crust ingredients until a moist dough is formed. Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set.

To prepare the filling, you can use the same bowl to stir together the peanut butter, maple syrup, coconut oil and salt. Depending on whether you’re using salted or unsalted peanut butter, you may want to add more salt to taste. Store-bought peanut butter cups are quite salty, so I like to add a generous pinch of salt to mimic that flavor. Remove the crust from the freezer and pour the peanut butter filling over the top, using a spatula to spread it out evenly. Return the pan to the freezer to set.

Rinse the mixing bowl, and use it again, if you like, to make the last layer. Combine the raw cacao powder, melted coconut oil, and maple syrup, whisking well to break up any clumps. Once the mixture has become a smooth chocolate sauce, pour it over the peanut butter layer, and return the pan to the freezer to set until firm, about an hour or two.

Once the bars are firm, grab the edges of parchment paper to easily lift the solid bar from the pan, and use a sharp knife to slice the bars into your desired size. Store them in an air-tight container in the fridge for up to two weeks, or in the freezer for up to a month. (The bars become very firm if frozen for too long, so I prefer serving them from the fridge after the first firming-up time.)

Tips:

If you don’t like coconut oil and don’t care about the vegan label, you can use real butter since it firms up well.

Not feeling maple syrup? Try honey! I’ve made it with both ways and we like both.

If you store your maple syrup in the fridge make sure it is warmed to at least room temp before you add the coconut oil in the last layer. I’ve had that globby mess before, but a little warm water on the outside of the bowl made the chocolate sauce as smooth as silk in no time!

Enjoy!

Other Recipes

Hashed Brussels Sprouts

Crazy for Cranberry Sauce

Date Carmel Apples

SEARCH

chocolate

What does a candy-free February look like?

It looks better than you may have imagined!

Crowd out the candy with Homemade Chocolate Truffles

Chocolate Mint Fudge

Chocolate Mint! Oh, my!

Chocolate-Mint Fudge

Difference between CACOA and COCOA

Homemade Cacao Bark

Good Vibrations

How does food affect your mood?

Here are some other high vibrational foods for you to try:

Frozen Banana Bites