Crunchy Chocolates

Crunchy Filling:

  • 1 cup oats
  • 1 TB maple syrup
  • 1/4 cup+ 2 TB sugar (I used coconut sugar, this time)
  • 2 TB almond butter
  • 1/2 tsp vanilla
  • 1/8 tsp sea salt

Chocolate Bottom and Top:

  • 2 bars of chocolate (I used one dark chocolate bar and one milk chocolate bar, this time!)

Preheat oven to 325.

Add all the crunchy filling ingredients to a food processor and turn on until every thing is well combined and the oats are in very small pieces. Spread the filling on a parchment lined baking sheet and bake for 15 minutes. Remove from the oven and allow to cool.

Melt 1/2 the chocolate over a double boiler.

Pour the chocolate into molds or a parchment lined pan in a thin and even layer. Put the chocolate in the refrigerator for 10 minutes.

Melt the rest of the chocolate over a double boiler.

Remove the refrigerated chocolate and add a layer of crunchy filling on top. Pour the melted chocolate on top and refrigerate for 10 minutes. Enjoy!

Peanut Butter Fudge

This is my version of freezer fudge! It is quick, easy and delicious!

4 oz room temperature butter, cubed

4 oz creamy peanut butter

1/4 cup + 2 TB maple syrup

32 g cacao powder

1 1/2 tsp vanilla

Pinch of sea salt

1/2 cup water

Add butter, peanut butter, maple syrup, cacao powder, vanilla and sea salt to a blender. Bring the water to a boil in a saucepan or kettle and pour over the other ingredients. Blend on high for 15-20 seconds, or until creamy.

Pour fudge into silicone molds or a parchment lined 1/2 baking sheet and freeze until set.

Double Chocolate Granola Butter Fudge

Hubby and I are spending a month in California and one of the coolest things is being able to buy Granola Butter in a physical store. I am obsessed with granola butter, it is so delicious. It’s a nut and seed free spreadable granola! We picked some up at Whole Foods along with a vanilla crunch Hu Chocolate bar.

This is the easiest and most delicious chocolate treat!

  • Jar of granola butter, well stirred
  • Hu Kitchen vanilla crunch bar, chopped
  • Pinch of Maldon sea salt

Line a pan with parchment paper. Pour the granola butter into the pan. Spread the chopped chocolate bar on top and press the chocolate in using the back of a spoon. Sprinkle with sea salt and freeze for at least 4 hours. Chop and enjoy!!

Double Chocolate Cashew Cupcakes

These cupcakes are divine!! You can also make them with almond butter or peanut butter… those variations coming soon!
Sometimes gluten, dairy and refined sugar free baked goods are dense and lack moisture. But I promise you these are fluffy and moist (sorry I don’t have a better word for it 😬)!!

1/4 cup + 3 TB milk (I used @goodmylkco almond milk)
3 TB cacao powder
1/3 cup cashew butter
5 TB maple syrup
1 egg
1/4 tsp vanilla 
1/4 cup + 2 TB almond flour 
1/4 tsp baking soda
4 TB arrowroot 
A very large pinch of sea salt

2/3 cup cashew butter
1/2 cup maple syrup 
A very large pinch of sea salt
1/8 tsp vanilla
2 TB cacao powder

Make sure cashew butter and egg are at room temperature and oven is set to 350 degrees before beginning.
Heat milk in a saucepan over medium low heat until the milk scalds. Remove from the heat and pour into a liquid measuring cup or bowl. Add cacao powder and stir to combine. Let sit until it reaches room temperature.

Cream cashew butter and maple syrup in a mixing bowl with a large mixing spoon or spatula. Add the egg and vanilla and cream until homogenous. 
Strain the cacao milk mixture over the creamed cashew mixture (using a fine mesh strainer- or if you don’t have one, you can blend the cacao milk in a blender to make sure there are no lumps) in two additions folding the milk in completely before adding the second addition. 
Whisk the dry ingredients together and add to the creamed mixture in 3 additions, folding the ingredients in completely before adding another addition. 

Bake in cupcake molds for 25 minutes, rotating halfway through cooking.
Remove from the oven and let sit for 10 minutes before unmolding. Let the cupcakes come to room temperature before frosting them.

Cream the room temperature cashew butter, maple syrup, vanilla and sea salt together in a mixing bowl with a spoon or spatula. Once the mixture is homogenous, sift the cacao powder over it in two additions. Make sure to fold all of the first addition in before adding the second one. 
Pipe or spread the frosting on the cupcakes and enjoy! 

Chocolate Fudge

Chocolate Fudge!

I whipped up some of my easy blender fudge! It is delicious, quick and easy!

I used a Christmas silicone mold this time, but you can use any mold or a parchment paper lined pan.

  • 8 oz almond butter (or peanut butter)
  • 8 oz ghee or coconut oil
  • 1 TB vanilla
  • 64 g cacao powder
  • 3/4 cup maple syrup
  • 1/4 tsp sea salt (plus opt. tiny pinch extra for topping)
  • 1 cup water

Add all ingredients except the water to a high powered blender.

Bring the water to a boil in a pot on I the stove. Pour the boiling water over the rest of the ingredients. Blend until well combined.

Pour into a silicone mold or a parchment paper lined pan. Freeze overnight. Unmold or pull the fudge out by grabbing onto the parchment paper and cut into desired size. Freeze until ready to serve/eat. Enjoy!

Chocolate Pumpkin Mousse

This mousse is very quick and easy to make and absolutely delicious! It also features two of my favorite brands: Your Super and Good Mylk.

Makes 4 desserts:

1/3 cup walnuts, lightly chopped

3 TB chia seeds

2/3 cup milk (I used Good Mylk oat milk. Check out my recipes for plant milks)

1 cup pumpkin

3 bananas

1-2 TB maple syrup

2 TB Your Super chocolate lover

3 TB Your Super chocolate protein

1/4 tsp sea salt

1/4 tsp vanilla

Toast walnuts over medium low heat for about 3 minutes. Remove from the heat and set aside.

Combine chia seeds and milk in a high powered blender. Blend on high for 20 seconds. Add pumpkin, banana, maple syrup, chocolate lover, chocolate protein, sea salt, vanilla and about 1/3 of the walnuts to the blender with the milk mixture. Turn the blender on and blend until thick and creamy.

Pour mousse into serving cups/bowls and chill for at least 3 hours.

Top cups/bowls with toasted walnuts before serving. Enjoy!

Double Peanut Butter Double Chocolate Cupcakes

This recipe makes 4 cupcakes.


1/4 cup peanut butter

3 TB maple syrup

1 egg yolk

1/4 cup milk (I used hemp milk this time)

1/4 tsp vanilla

1/4 tsp sea salt

4 TB almond flour

3 TB coconut flour

1 TB arrowroot powder

1/8 tsp baking soda

3 TB dark chocolate chips (or chopped chocolate)

Heat oven to 350. Have all ingredients at room temperature.

Cream peanut butter in a bowl using a large mixing spoon.

Add egg yolk and maple syrup to the peanut butter and cream until well combined.

Add vanilla extract to milk. Add the milk mixture to the peanut butter mixture in 3 additions, creaming well after each addition.

Stir dry ingredients together. Add dry ingredients to wet ingredients in 3 additions, folding each addition into the mixture until combined.

Fold in chocolate.

Bake in cupcake molds (I absolutely love my Silpat cupcake molds) for 35 minutes, rotating the pan halfway through.

Remove from the oven and let sit for 5 minutes. Remove the cupcakes from the molds and allow them to come to room temperature.


1/4 cup + 1TB peanut butter

Large pinch of sea salt

1/4 cup maple syrup

1 TB cacao powder

1/8 tsp vanilla

Allow all ingredients to come to room temperature.

When the cupcakes are cooled, add all frosting ingredients to a bowl (sift the cacao powder if it’s lumpy) and stir or whisk until well combined.

Spread or pipe the frosting onto the cooled cupcakes and enjoy!



This is my dark chocolate recipe. It is delicious! Use it for all your chocolate needs.

200 g cacao paste

100 g cacao butter

140 g maple syrup (1/2 cup- 1 TB)

1/2 tsp sea salt

1/4 tsp vanilla

Chop the cacao paste and cacao butter into small pieces.

Melt all ingredients over a double boiler. Whisk as the cacao is melting.

Remove from the double boiler and whisk until thick and shiny.

Pour chocolate into silicone molds or onto a parchment paper lined baking sheet.

Freeze for at least 2 hours. Store in the freezer until ready to use. Enjoy!


Your Super Chocolate

  • 3 TB coconut oil
  • 1/4 cup maple syrup
  • 1/3 cup Your Super Chocolate Lover
  • 1/8 tsp sea salt
  • 1/8 tsp vanilla
  • optional: shredded coconut or toasted nuts or seeds

Optional: place coconut, nuts or seeds in a silicone mold or on a parchment paper lined baking sheet.

Melt coconut oil in a saucepan over very low heat. Once melted, remove the pan from the heat and whisk in maple syrup. Once combined, whisk in chocolate lover, sea salt and vanilla. Whisk until shiny and well combined.

Pour chocolate into silicone molds or on a parchment lined baking sheet and freeze for at least 1 hour. Enjoy!