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!!
3 1” cubes cacao paste, microplaned or finely grated
1/2 cup dried banana
Toast oats at 325 degrees for 10 minutes.
While oats are toasting, melt coconut oil, almond butter and maple syrup over very low heat until coconut oil is melted. Turn off heat. Add vanilla and finely grated cacao paste to the maple mixture and stir to combine.
Remove the oats from the oven and add flax, almonds, salt and the chocolate maple mixture. Stir to combine. Cook in the oven for 25 minutes, stirring after 10 minutes. Remove from the oven and stir in the dried banana. Allow the granola to come to room temperature (stirring every 10ish minutes, so it doesn’t stick to the pan).
Overnight Chocolate and Flax Oats: Makes 4 servings
These were so delicious and creamy!
4 TB maple syrup 4 TB avocado oil Pinch of sea salt 1/2 tsp vanilla About 1” cube of cacao paste 1 can full fat coconut milk (try to find one without added guar gum)
1 1/3 cup oats 3 TB flax seeds 3 TB almond flour 4 scoops collagen peptides Pinch of salt
Heat avocado oil and maple syrup over very low heat until hot. Turn off heat and microplane the cacao paste over the maple oil mixture (if you don’t have a microplane, grate or chop cacao paste very fine). Stir in vanilla and coconut milk. In a bowl combine oats, flax seeds, almond flour, collagen and salt. Add the liquid mixture and stir combine. Scoop each serving into individual ramekins/bowls/glasses, cover and refrigerate over night. Top with fresh fruit and enjoy!
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 😬)!!
Cupcakes: 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
Frosting: 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!
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!
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!
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!
Cut a slit in the date and remove the pit. Add the almond butter to the center of the split date. Add a tiny bit of sea salt, the almond and the chocolate.
