Tag: sweet recipe

Food + Drink

No-Bake Chocolate, Peanut Butter, Coconut Balls

Sound yummy?  They are! 

When you crave something sweet but don’t care to ingest crappy ingredients, these energy balls are packed with sweet goodness with their satisfying combo of cacao, peanut butter and coconut.

This simple, guilt-free recipe could be called a triple-crown delight just made that up because of being 1) easy to assemble 2) delicious and, best of all 3) they’re healthy!  The only down side is that it can get messy…but in a finger lickin good way.

I bought a package recently at a health food store when I was feeling low energy and craving something sweet. You wouldn’t believe how many things I wanted to have but ended up putting back before I bought these. Because when you start reading labels in the dessert isle, you’ll probably end up being turned off of eating that piece of cake or pie you just put into your food basket. I tell you, reading about the ingredients spoils all the fun. But choosing wisely will end up making you feel better, literally. When I got home and looked at the ingredients on the packaging again, I thought “I can make these.”  So I looked up recipes and used *cacao instead of chocolate chips (although you can decide to use those if you prefer).

The recipe I followed with a few tweaks:

getting it together
https://cleanplatemama.com/chocolate-coconut-peanut-butter-balls/

My tweaks:

Instead of using only rolled oats, I used a combo of organic, old-fashioned whole grain rolled oats & Trader Joe’s organic rolled oats with ancient grains  (amaranth flakes, quinoa flakes, chia seeds, and ground flax seeds) for a chewier consistency. 

Instead of using only peanut butter, I mixed organic creamy peanut butter with “Artisana Organics” Cashew Cacao Spread (has organic coconut MCT oil).  Even this alone on a piece of toast is scrumptious.

kept the packaging from what I bought and put some of mine inside

*The difference between “Cacao” and “Cocoa“

“Cacao” refers to the raw, unprocessed beans from the cacao tree, while “cocoa” is the result of processing those beans, typically involving roasting and grinding them into a powder, meaning cocoa is a more processed form of cacao; essentially, cacao is the starting material and cocoa is the finished product after processing. 

Photos (including header): d. king

Enjoy and send feedback if you make them.  

 

Food + Drink

A sweet recipe for both Easter and Passover

Happy Holidays!

I want to make sure you don’t Passover this recipe.  It’s a good one. Everybunny says so.  Sure; it’s got calories but we’re celebrating…always a good excuse to have a heavenly chocolate dessert.  Also, why cut corners with low-fat ingredients?  Just make it, eat it and enjoy it.  Just don’t do it again until next year. XO

Chocolate Pots de Crème

*Mexican chocolate, which is flavored with ingredients like cinnamon, almonds and vanilla, lends a distinct flavor to this recipe – which is a rich custard like delicious dessert from Food & Wine’s Stephanie Prida.  *Look for it at Mexican markets and specialty-food stores.

Ingredients

  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 6 large egg yolks
  • 6 ounces Mexican chocolate, preferably Ibarra, finely chopped
  • 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
  • Unsweetened whipped cream, for serving

How to Make It

Step 1

In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.

Step 2

In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.

Make Ahead

The pots de crème can be refrigerated for up to 3 days.
After that you can re-start your diet…..