Ok, so….this blog is about clean eating. And these aren’t exactly clean…. Ok they’re not at all. BUT. They are good!! And dannnngggggg… they are pretty.
When I started testing this recipe, I had in mind that I would make a crunchy bark. Then I channeled my inner fat kid and said “YOLO, I’m going for it, this is now fudge”. Best. Decision. Ever.
Prettiest dessert yet? Could be.
Do you like spice? Ok then we’re good here. Do you also like sweet? Covered here as well. Lastly, do you like PISTACHIOS? I feel like that’s not really even a question…
Let’s be clear here. These are an exception to what this blog is all about. These are not clean and they aren’t healthy. They should be considered a treat. The good thing is, they are so flavorful you really only need a couple of bites to be more than satisfied.
The photos speak for themselves here, so let’s just get down to it, shall we?
12 ounces of dark chocolate
2 teaspoons chipotle chile powder
18 ounces white melting candies
Note: seperate out about 12 ounces of the 18 ounces of melted chocolate and mix with red food coloring to make pink chocoate!
1/2 tablespoon of melted coconut oil
1 cup of unshelled and crushed pistachios
Line an 8×8 pan with parchment paper
Melt dark chocolate in the microwave, microwaving for 15 seconds, stirring, and then returning to the microwave until completely melted
Once melted, mix in chipotle powder – you may want to do a taste test to see exactly how much spice feels right
Pour into the lined baking sheet and put in the fridge to set
In new and seperate bowls, melt white and pink chocolate the same way as the dark chocolate
Pour white chocolate over pink. Using a knife, swirl together the pink & white chocolate
Set back in the fridge to set for 2-3 hours
Sprinkle with pistachios before serving
I should warn you that a little spice goes a long way here. Also, I found that it’s kind of necessary to tell people these are spicy before they bite in, otherwise you’ll see their face go into complete shock when chewing. Or maybe watching that that can be part of the fun 🙂
It’s been hot. Really really hot. Like, “feels like 100” hot here in Chicago. When it’s that hot, who can stand to be in the kitchen with a hot oven? Not moi. Time for a no-bake, chilled sweet treat!
These take about 10 minutes to put together. Another SUPER easy one! You really can’t mess this up even if you try!
I have to say… one thing I have never been great at is layering on the chocolate drizzle. It’s a mess. I totally intended to have the chocolate drizzled nicely & evenly across the cookie in straight lines.. Ha! Not even close.
But really…aren’t they more fun this way?
One of the things I love about these is that they are actually better frozen. They’re like a little frozen blueberry coconut meltaway puff. (What a mouthful!) I’m planning on keeping these in the freezer until about 2-3 minutes before I am ready to eat them. Totally not necessary to keep them frozen, as they’ll maintain their shape even if room temperature. I am just using them to provide a little relief from the heat wave!
One pint of organic blueberries (you could also use frozen – I just happened to have some fresh organic blueberries laying around…because…who doesn’t? :))
1/2 cup oat flour (if you don’t have any, just put some gluten free oats in your vitamix and pulse until ground)
1.5 cups of unsweetened coconut shreds
1 full frozen ripe banana
1 tablespoon melted coconut oil
3 tablespoons organic maple syrup
Optional: Dark chocolate for melting
How to: (Um, the easiest ever…)
Pulse all ingredients except for chocolate together in a Vitamix – I like to leave a few blueberry chunks in there
Using your hands or an ice cream scoop, create balls of the mixture and lay on a piece of parchment paper or on a cookie sheet. Freeze for at least 1 full hour.
Melt dark chocolate in a cup or bowl and drizzle (hopefully, more beautifully than I was able to!)
I chose to use blueberries in this recipe because I just happened to have some. If you’re a cheery person, I can imagine they would turn out INCREDIBLY. Omg, maybe I need to try that too…
Also, you could use strawberries, blackberries, or really any berry! Give them a try with some different fruits and let me know what you think!
So we all know the saying “when the cats away, the mouse will play”, right? Well, that happened to me yesterday. My husband was out at a music festival all day and I went a little baking-overboard. I baked 5 different recipes. This is one of the creations that came out of the day.
As you can probably tell, I love breakfast foods. Especially on the weekend. During the week, breakfast is always a green smoothie or some oatmeal. But on the weekends, I vary my selections much more. I found some really delicious looking blueberries at the market and couldn’t resist baking with them right away.
I haven’t posted in a while because some of my original creations have been total busts. I had some matcha muffins backfire on me, a few bland “granola” recipes, and even a few bars (which are my normal go-to!) turn out boring. However, I think these turned out well.
These took a bit more prep work than my normal recipes. That said, they took about 20 minutes in total – much more normal prep time for a baked good. 🙂
Also, the thing I love about these is that they are packed with quinoa & flax seed and you can’t even tell they’re super healthy. You could even throw some chia seeds in there if you wanted the extra fiber & protein!
1½ cups gluten-free oats
1 cup cooked & cooled quinoa
1/4 cup organic flax seeds, or flax seed powder
1 teaspoon baking powder
⅓ cup coconut sugar
1 cup mashed bananas – the more ripe, the sweeter they’ll be
2/3 cup unsweetened applesauce
2 tablespoons creamy almond butter
1 teaspoon vanilla
Pint of fresh blueberries – bonus points if they come from a farmer’s market!
Cook quinoa over the stove per the directions on the box, let it cool
In a medium bowl, combine quinoa & dry ingredients – mix together; set aside
In a seperate bowl, mash bananas. Once mashed, add in vanilla, applesauce and cashew or almond butter.
Beat until well mixed
Add dry ingredients to bowl with the mashed banana mixture; beat until combined
Wash blueberries and hand mix in
Scoop mixture into a muffin tin
You can add an extra oatmeal crumble if you’d like. This is optional, but all I did to create the crumble was mix together a bit of almond milk + oats, tossed with a bit of agave. Sprinkle the crumble on top, if you choose to use it.
Bake at 350 degrees for 18-20 minutes, or until edges start to brown
Totally up to you, but I like to eat these piping hot (but that’s how I eat everything!)
These would be great to prep on a Sunday for the family and eat all week long! Or, freeze them and warn them a bit before grabbing on the go.
These would be great with strawberries, cherries, blackberries…the list is endless!
Give them a shot with some different fruit and let me know what you think! Happy breakfasting!