All About Chocolate

Homemade chocolate offers the most rich, smooth depth of flavor, simply incomparable to any chocolate I’ve tried, even the expensive gourmet kind.

Almond Honey Millet Crispies Treats

You know those “rice krispy” treats that come in the blue metallic packaging? I used to love those things, though that’s exactly what comes to mind when I hear the term “empty calories,” ha! The ingredients list is…well, it takes up half the package. Even homemade rice krispy treats are really high on the glycemic index and are not vegetarian anyway. Enter this recipe.  Think of these puffed millet squares as a healthier, heartier version, but just as tasty. This recipe is inspired and slightly adapted from this recipe from Oh She Glows. I used puffed millet rather than rice, and you’ll love the chewiness and fun texture.

You’ll also love how easy these are to make! It just requires a few simple ingredients…

and is easy as 1…

2…

3!

Ingredients

1/2 cup almond butter

1/4 cup + 2 tbs (6 tbs) honey

1 tbs coconut oil, melted (or butter)

1/2 tsp almond extract

1/4 tsp kosher salt

1/2 tsp cinnamon (optional)

optional add-ins: chocolate chips, chopped almonds, coconut flakes, etc

4 cups millet puffs (I use and recommend Nature’s Path)

Directions

In a saucepan over medium-low heat, add all ingredients except millet puffs. Stir until smooth and well mixed. Add in millet puffs and stir until millet is evenly coated. Pour the mixture into a baking dish (use a smaller dish if you like thicker squares, a larger one for thinner squares). Refrigerate for a couple hours to set. Cut and enjoy!

Luscious White Chocolate Tofu Pudding with Pomegranate and Lime

Get excited.

This makes an excellent and decadent dessert. You know, in case you didn’t get enough dessert with all those Christmas cookies and New Year’s party treats. 😉

While this is healthier than most white chocolate puddings, it’s not exactly low calorie. It’s so rich and creamy, though, that just a little bit goes a long way. 🙂

Ingredients

• 1 12-oz package silken tofu (I recommend Mori-Nu brand for its mild flavor)
• 1 1/4 white chocolate chips or chunks (use non-dairy if you like)
• 2 tbs lime juice
• 1 tbs sugar or powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup pomegranate seeds
• zest of 1 lime (for garnish)

Directions

In a food processor, puree the tofu until smooth.

Melt the white chocolate in a small bowl (I used a microwave, heating in 20 sec increments and stirring in between).

Add the white chocolate, lime juice, sugar, and vanilla, and process everything until smooth. Serve right away, or refrigerate for a couple hours to allow the pudding to thicken up. Sprinkle the pomegranate seeds and lime zest on top right before serving. Enjoy!

3 Minute Pumpkin Spice Fudge

Oh boy am I excited to share this one with you! I am fairly obsessed with all things pumpkin, and with Mexican chocolate, so this seemed like a match made in heaven. Could it get any better than a fudge recipe with less than 5 ingredients, less than 5 minutes to prepare, healthy (well, at least healthier than other fudges), and free of butter/cream/dairy, added sugar, and artificial ingredients?

Some exciting serving ideas:

• Pumpkin Spice Fudge Frosting: increase the pumpkin puree, decrease the chocolate chips, and add a little liquid sweetener. Perfect with a vanilla spice cake!
• Pumpkin Spice Fudge Pie: Double or tripe the recipe and use it to fill a pie crust. Top with whipped cream of course!
• Pumpkin Spice Fudgepops: Fill popsicle molds with this recipe and freeze

Ingredients

Makes about 12 1-cubic inch pieces

• 1 cup pumpkin puree (canned or homemade)
• 1 cup dark chocolate chips, melted (see note below)
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp cinnamon (to taste) and a dash of nutmeg (can substitute pumpkin pie seasoning)
• optional topping: coconut, chopped nuts, extra cinnamon, or mini chocolate chips.

Directions

Melt the chocolate chips. [Note: It’s best to use a double boiler on a stovetop, but I usually use the microwave, which works fine as long as you’re very careful not to scorch the chocolate. My method: Heat the chips for 1 minute on high. Stir. Heat at 20 second intervals, stirring between each. After the 3rd or4th interval, the chips will be entirely melted after you stir.]

In a food processor, combine pumpkin, melted chocolate, spices, and cocoa powder. Process until smooth.

Pour into a glass dish or onto wax paper, and shape as you’d prefer. Sprinkle on any toppings you’d like.

You can enjoy it immediately, or refrigerate for a while (30 minutes or more) to allow it to firm up a bit.

I hope you like this! It turned out way better than I would have guessed. Also note, you can make a half or quarter recipe for just enough for 1 😉

Easy Ginger Spiced Pears

I think it is finally autumn enough to publish this. Maybe. It is kind of an Indian summer around here though. Oh well, it’s always the right time for ginger!

!

 

Ingredients

Serves 1-2

• 1 pear, halved (bosc or bartlett will be fine, though I think bosc might be a little better)
• 1/4 cup ricotta cheese
• 2 tsp brown sugar
• 1/8 tsp cinnamon (or to taste)
• 1 tbs crystallized ginger, diced
• pinch of dried powdered ginger

Directions

Preheat oven to 350 F. (You can also use the microwave, thought it won’t get browned) Halve the pear and scoop out the seeds.

In a small bowl, mix the ricotta, sugar, cinnamon, and ginger.  Fill the pear cavities with the ricotta mixture. Top with the diced ginger and sprinkle some extra cinnamon and ginger if you want. Bake for 5-10 minutes until golden brown. Or microwave for 1 minute, or until the pear is soft. Enjoy!

Carmelized Figs over Greek Yogurt with Rosemary, Toasted Almonds, and Honey

Oh boy am I excited to share this with you. Sorry about the long title…I had to mention every ingredient that went into this to give you the full picture!

This is the first thing I’ve ever done with fresh figs. I love dried figs and that fig butter from Trader Joe’s, but I had yet to try these plump, seasonal, and colorful fruits fresh. This is inspired from a recipe I saw in Whole Living magazine.

Plain Greek yogurt works best – it adds a tartness and creaminess that really make the dish. I use the nonfat version because it has more protein per serving, but any plain Greek yogurt would be great.

Ingredients

Serves 2

• 1 cup plain Greek yogurt
• 1/4 cup toasted almonds
• 1 tsp dried rosemary (I suspect fresh will be much better…maybe try 1/2-1 tbs fresh chopped rosemary)
• 1 tbs honey (or to taste)
• 4-5 fresh figs

Directions

Halve the figs.

In a saute pan over medium heat, drizzle about 1 tsp of the honey. Smear the honey around so the fig halves (cut side down) each are lightly covered. Cook over medium heat about 5 minute until the figs are soft and, well, caramel-y looking.

Meanwhile, chop the almond and rosemary if you are using fresh.

Mix the almonds, rosemary, and remaining honey in the yogurt.

When the figs are done, divide the yogurt into two little bowls (if you are sharing 😉 ) and arrange the figs on top. If you like, sprinkle with more almonds and rosemary.

Makes a fabulous breakfast with black coffee or mildly sweet dessert.

Can you tell they were very fun to take pictures of? 😉