Chocolate Icing (Mary's)

Yield: 2 cups (enough for one cake)

1.5 oz semi sweet chocolate

1/2 cup butter

1 3/4 cup icing sugar

1/4 cup cocoa powder

1 tbsp sour cream

1. Melt chocolate and let cool.

2. Whip butter until softened.

3. Add cocoa powder and icing sugar.

4. Add melted chocolate and sour cream.


Mary - email in recipes folder from May 24, 2024

Chocolate Cupcakes

Yield: 12

4/9 cup boiling water

1/2 cup unsweetened cocoa powder

2/3 cup buttermilk

2/3 + 1/2 cup all-purpose flour

1 tsp baking soda

1/3 tsp salt

1 cup unsalted butter, room temperature

2/3 cup sugar

1/3 cup light brown sugar

2 eggs

1 tsp vanilla

1. Preheat the oven to 350F. Line a cupcake pan with liners.

2. In a bowl, whisk the cocoa powder into the boiling water.

3. Let cool to lukewarm, then whisk in the buttermilk.

4. In another bowl, sift together the flour, baking soda and salt.

5. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, sugar, and brown sugar on medium speed until combined.

6. Add the eggs one at a time, beating well after each addition. Adding the vanilla along with the second egg.

7. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the cocoa mixture, beginning and ending with the flour mixture. Beat just until combined.

8. Divide the batter evenly between the prepared cupcake compartments.

8. Bake for 15 to 18 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://www.williams-sonoma.com/recipe/dark-chocolate-cupcakes.html

Double Chocolate Banana Bread

Yield: 1 loaf

3 ripe bananas

1/2 cup butter, melted

3/4 cup brown sugar

1 egg

1 tsp vanilla

1 tsp baking soda

1/4 tsp salt

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 cup chocolate chips/chunks

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large mixing bowl, mash bananas (should be just over 1 cup of mashed banana).

3. Whisk in melted butter, then brown sugar, egg, and vanilla.

4. Place baking soda, salt, flour, and cocoa powder in a sifter and sift over wet ingredients. Stir together until just combined.

5. Stir in chocolate chunks or chips.

6. Pour into the tin and bake for about 55 to 65 mins until a skewer comes out clean.

https://smittenkitchen.com/2014/03/double-chocolate-banana-bread/

Avocado Chocolate Mousse

Servings: 3-4

2 ripe avocados

1/4 cup maple syrup

1/4 cup cacao powder

1/3 cup milk of choice (eg soy, coconut, oat, almond, rice)

1/4 tsp salt

1 tsp vanilla extract

1. Scoop out the flesh of two very ripe avocados and place in a food processor.

2. Add maple syrup, cacao powder, milk, salt, and vanilla.

3. Purée for about a minute until creamy.

4. Refrigerate until cool.

5. Top with fresh fruit, coconut, or your favourite toppings.

https://nextbitenutritioncoaching.com/2020/01/11/vegan-chocolate-avocado-pudding/

Chocolate Bark

Servings: 12 bars

1/2 cup coconut manna

1/3 cup coconut oil

1/2 cup cacao powder

1/4 cup maple syrup

1/4 cup dried cranberries

1/4 cup pumpkin seeds

1/4 cup almonds, chopped

1. In a small pot, melt coconut manna and coconut oil over medium heat. Stir to keep from burning.

2. Once melted, remove from heat. Whisk in cacao powder until smooth.

3. Let cool for a couple of minutes before adding in maple syrup.

4. Line a pan with parchment paper. Pour chocolate mixture into an even flat layer.

5. Spread cranberries, pumpkin seeds, and almonds evenly over the chocolate.

6. Place in the freezer for 1 hour to set.

7. Break bark into pieces. Place in an airtight container and store in the fridge or freezer.

https://www.instagram.com/p/CIlV4Nkhf3c/

Pumpkin Brownies

Yield: 1 8x8 pan

1 cup pumpkin puree

1 cup almond flour

2 eggs

1/3 cup swerve

1/2 cup cocoa powder

1/4 cup coconut oil (or melted butter)

1 tsp baking powder

1 tsp pumpkin spice

1. Preheat oven to 350F. Line a 8x8 baking pan with parchment paper.

2. Combine all ingredients in a bowl.

3. Pour batter into prepared pan. Bake for 25 to 30 minutes, or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.

4. Store in an air tight container in the fridge.

https://sugarfreelondoner.com/pumpkin-brownies-sugar-free-low-carb/

Nut Butter Energy Balls

Yield: 20

1 cup walnuts

1/2 cup nut butter

1/2 cup Swerve

1/4 cup cocoa powder

1/4 cup shredded unsweetened coconut

1/2 tsp vanilla extract

1 tbsp sugar-free chocolate chips

1. Line a baking sheet with parchment paper.

2. In a food processor, combine all ingredients except the chocolate chips. Blend until mixture starts to form a ball.

3. Add the chocolate chips and pulse until there are small pieces of chocolate throughout.

4. Form into 20 balls and place onto prepared baking sheet.

5. Chill in the fridge until firm.

Carb Manager

Chocolate Avocado Bars

Yield: 1 loaf pan

Bottom Layer:

1/2 cup almond flour

1/2 cup coconut flakes

3 tbsp cacao powder

3 tbsp coconut oil, melted

10 drops liquid stevia

Middle Layer:

1 avocado, mashed

1/4 cup coconut oil

15 drops liquid stevia

1-2 drops peppermint essential oil (optional)

Top Layer:

1/2 cup coconut oil

1/4 cup cacao powder (or 1/2 cup melted dark chocolate)

10 drops liquid stevia

1. Line a loaf pan with parchment paper.

2. To make the bottom layer, in a bowl, combine all the ingredients together.

3. Press the mixture evenly into the bottom of the lined pan and set aside.

4. For the filling, put all the ingredients into a blender or food processor and blend until smooth and creamy.

5. Transfer the filling to the pan and use a spatula to spread it evenly over the bottom.

6. In a separate bowl, combine the ingredients for the top layer together. Mix until smooth, then pour over the avocado filling.

7. Place the pan in the freezer for 10 minutes, then transfer the pan to the refrigerator for an additional 2 hours.

8. Remove from fridge for 5 to 10 minutes before slicing. Serve chilled.

https://drjockers.com/chocolate-avocado-dessert-bars/

Chocolate Chili Cake

Yield: 1 8-inch cake

8 eggs

1 1/2 cups cocoa powder

3/4 cup coconut oil, melted

2/3 cup monkfruit sweetener

1/2 tsp ground cayenne powder

1/2 tsp cinnamon

1/2 tsp gelatin powder

pinch salt

1. Preheat the oven to 285F. Line a 8-inch pie pan with parchment paper.

2. Combine all ingredients together in a food processor. Transfer to the prepared pan.

3. Bake for 45 minutes, or until filling doesn’t jiggle. Let cool slightly and then slice.

4. Top with fresh berries or whipped coconut cream.

The Metabolic Approach to Cancer

Double Chocolate Chip Cookies

Yield: 12

1/2 cup almond butter

3 tbsp applesauce

1/3 cup coconut sugar

1/2 tsp vanilla extract

1/4 tsp salt

1/4 cup cocoa powder

1 tbsp coconut flour

1/2 tsp baking soda

1/4 cup chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, combine almond butter, applesauce, coconut sugar, vanilla, and salt.

3. Sift in cocoa powder, coconut flour, and baking soda. Gently stir to combine.

4. Fold in chocolate chips.

5. Drop scoops of batter on prepared baking sheet. (They will spread so allow space.) Using your fingers (wet slightly with water if necessary), flatten into cookies.

6. Bake 8 to 10 minutes, or until cookies begin to crack on top. Let cool completely before removing.

7. Optional: sprinkle with flaky sea salt when just out of the oven.

https://gourmandeinthekitchen.com/paleo-vegan-double-chocolate-cocoa-cookies/

Chocolate Almond Butter Cookies (Sugar-Free)

Yield: 12

1 cup almond butter

4 tbsp cocoa powder

1/2 cup granulated sweetener (erythritol or monkfruit)

1 egg

3 tbsp almond milk, if needed

1/4 cup (sugar free) chocolate chips

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a bowl, mix almond butter, cocoa powder, granulated sweetener, and the egg with a fork until well-combined.

3. If the mix is crumbly, thin it with almond milk. Start with one tablespoon and add up to three tablespoons if needed. The batter should look fudgy and soft, but not runny.

4. Add chocolate chips and stir to combine.

5. Roll dough into balls and press them into cookies. Place on the prepared baking sheet.

6. Bake 10 to 12 minutes until the tops of the cookies begin to show little cracks. They will be very soft when straight out of the oven. Let them cool completely before handling.

https://sugarfreelondoner.com/almond-butter-brownie-cookies/

Chocolate Almond Butter Bars (No-Bake)

Yield: 1 8x8 pan (24 bars)

Crust:

1 1/2 cups almonds or walnuts (can use almond flour as well)

1/4 cup cocoa powder

pinch salt

1 cup packed dates

Almond Layer:

1 cup almond butter (creamy or crunchy) (or sub other nut or seed butter)

2 tbsp maple syrup

pinch salt

Ganache:

1 1/4 cup (9 ounces / 255 g) vegan dark chocolate, very finely chopped

7 tbsp light coconut milk

1 tbsp coconut oil

1. Prepare crust by adding nuts, cocoa powder, and salt to a food processor and blending into a meal. Remove from bowl and set aside.

2. Add dates to the food processor and pulse until small bits remain or a ball forms. Break up the dates so they are not all in one clump.

3. Add the nut-cocoa mixture back in and blend to combine until a loose dough is formed.

4. Transfer the dough to a parchment-lined 8x8-inch baking dish and spread with fingers to evenly distribute. Use a flat-bottomed object to press and pack the crust into a solid, even layer. Set aside.

5. Add almond butter to a small mixing bowl along with maple syrup and sea salt. Stir to combine. 

6. Place spoonfuls of the almond butter mixture on top of the crust. Use an offset spatula to spread and pack the mixture down into a flat, uniform layer. Set in freezer to chill.

7. Add finely chopped dark chocolate to a medium mixing bowl.

8. Add coconut milk and coconut oil to a small saucepan. Heat until very hot but not boiling. Pour the coconut milk directly over the chocolate, and stir to combine.  

9. Cover with plastic wrap and let chocolate melt for 5 minutes. Whisk to combine. The mixture should be entirely melted and smooth. If not, heat in the microwave in 15 second increments until entirely smooth and no chunks remain. 

10. Remove pan from the freezer and pour the ganache on top. Spread with offset spatula until smooth. Place back to the freezer to set for 5 to 10 minutes.

11. Slice into desired number of bars, say 24. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month.

https://minimalistbaker.com/no-bake-almond-butter-cup-bars/

Bliss Balls

Yield: 15

1 cup cashews

1 cup oats

3 tbsp shredded coconut

2 tbsp cacao powder

1/4 cup chia seeds

2 tbsp honey (or maple syrup)

2 tbsp tahini (or other nut butter)

1 tbsp coconut oil, melted

1/4 tsp salt

1. In a food processor, pulse cashews, oats, coconut, cacao powder, and chia seeds until fine.

2. Add in honey, tahini, coconut oil, and salt. Pulse again until mixed together.

3. Using your hands, roll into bite-sized balls. Store in refrigerator until ready to eat.

https://foodonyourfacebeauty.com/2018/01/11/food-for-thought-brain-boosting-bliss-balls/

Peanut Butter Brownie Bars

Yield: 1 8x8 pan (about 25 squares)

Brownie Layer:

1 cup medjool dates, pitted

1 cup walnuts

1/2 cup almonds

1/2 cup cocoa powder

1/4 cup chocolate chips (semisweet or dark)

pinch sea salt

Peanut Butter Layer:

1/2 cup medjool dates, pitted

1 cup peanuts

1/2 cup almonds

1/2 cup peanut butter

pinch sea salt

1. Line an 8x8 pan with parchment paper and set aside.

2. To make the brownie layer, pulse dates in the food processor until small bits remain. Remove from processor and set aside in a small bowl.

3. Combine walnuts, almonds, cocoa powder, and chocolate chips in the processor, and pulse until well combined.

4. While the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole pitted dates until a dough is achieved.

5. Using your hands, press into prepared pan until flat. Place into the freezer.

6. To make peanut butter layer, pulse dates in the food processor until small bits remain. Remove and set aside in a bowl.

7. Add almonds and peanuts and pulse until small bits remain.

8. Add peanut butter and the dates and process until well combined.

9. Press on top of brownie layer until smooth.

10. Freeze for at least 30 minutes before removing from pan. Cut into about 25 squares.

11. Store in an airtight container to keep fresh. Storing in the freezer will keep them fresh for weeks.


https://minimalistbaker.com/2-layer-no-bake-peanut-butter-brownie-bars/

Chocolate Olive Oil Cake

Yield: 1 9-inch round cake

Cake:

1 1/2 cups all-purpose flour

3/4 cup cocoa powder

1 1/2 tsp baking soda

1/2 tsp fine sea salt

3/4 cup sugar

3/4 cup dark brown sugar

1/2 cup olive oil

1 1/2 cups coffee (or water)

1 tbsp apple cider vinegar

Glaze:

3/4 cup semisweet chocolate chips

2 tbsp cocoa powder

3 tbsp olive oil

1 tbsp light corn syrup

pinch flaky sea salt

1. Preheat oven to 350F. Line the bottom of a 9-inch round cake pan with a fitted round of parchment paper.

2. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
3. Add brown sugar and olive oil, and stir to combine.
4. Add coffee (or water) and vinegar and whisk until smooth.

5. Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter).
6. Cool cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.

7. To make the glaze, in a medium bowl over a double boiler, combine all glaze ingredients. Stir gently until just melted and smooth. Pour over completely cooled cake and use a spatula to gently nudge it down the sides.

8. Cake will keep at room temperature for 2 to 3 days and up to a week in the fridge.


https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/

Chocolate Hemp Energy Bites

Yield: 15

1 cup pitted medjool dates

2 cups walnuts

1/3 cup cacao powder

2 tbsp hemp seeds, plus more for rolling

1/4 tsp sea salt

3 tbsp almond butter (or other nut or seed butter)

1 tbsp coconut oil, melted

1. Add dates to a food processor and pulse until small bites remain or a ball forms. Scoop out and set aside.

2. Add walnuts to the food processor and pulse into a fine meal.
3. Add cacao powder, hemp seeds, and sea salt. Pulse a few more times to combine. 

4. Add the dates back in along with the almond butter and melted coconut oil. Pulse to combine. The result should be a moist dough-like mixture. If too wet, add a bit more cacao powder or hemp seeds.
5. Refrigerate for 10 minutes.
6. Scoop out rounded tablespoon amounts and carefully form into balls. 

7. Roll in extra hemp seeds.

8. Store leftovers in a well-sealed container in the refrigerator up to 1 week or in the freezer up to 1 month.


https://minimalistbaker.com/dark-chocolate-hemp-energy-bites/

Chocolate Frosting

Yield: 3/4 cup

1/4 cup coconut oil

1/4 cup raw cacao powder

1/4 cup maple syrup

1. Warm the coconut oil in a small saucepan just until it melts.
2. Combine warmed oil with all other ingredients and stir to combine until you have a smooth, glossy glaze.
3. Use to frost cold items, then leave to set.


http://www.telegraph.co.uk/food-and-drink/chocolate-recipes/deliciously-ellas-chocolate-ganache-cake/

Chocolate Ganache Cake

Yield: 8 servings

1 tbsp coconut oil

3 avocados

1/3 cup almond butter 

1/2 cup raw cacao powder, plus more to dust (optional) 

2/3 cup maple syrup

1 cup ground almonds

3 tbsp chia seeds 

1. Preheat the oven to 350F. Grease an 8-inch cake tin with coconut oil.

2. Scoop the avocado flesh out of the skins and add to a food processor with all the other ingredients and blend until smooth. Scrape the batter into the prepared tin and level the top.

3. Bake for 30 minutes, or until a knife inserted into the centre comes out clean.
4. Let cool for at least 20 minutes before turning out of the tin. 

5. Can be served as is, dusted with cacao powder, or with chocolate frosting. 

http://www.telegraph.co.uk/food-and-drink/chocolate-recipes/deliciously-ellas-chocolate-ganache-cake/

Black Bean Brownies

Yield: 12

2 flax eggs (2 heaping tbsp ground flax + 6 tbsp water)
1 3/4 cups black beans, well rinsed and drained

3 tbsp coconut oil, melted

3/4 cup cocoa powder

1/4 tsp sea salt

1 tsp vanilla extract
1/4 cup turbinado sugar

1/4 cup cane sugar

1 1/2 tsp baking powder

optional: chopped walnuts, chocolate chips

1. Preheat oven to 350F.

2. Lightly grease a standard size muffin pan (not mini). 

3. In a small bowl, prepare flax eggs by combining ground flax and water and let rest for a few minutes.

4. Add remaining ingredients, except any optional additions, to a blender or food processor. Puree about 3 minutes, scraping down sides as needed. The mixture should be pretty smooth, slightly less thick than chocolate frosting but nowhere close to runny.
5. Add any optional toppings if using. Stir to combine.

6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon.

7. Bake for 25 to 28 minutes or until the tops are dry and the edges start to pull away from the sides. 

8. Remove from oven and let cool for 30 minutes before removing from pan. They are very tender, so remove gently with a fork. 

9. Store in an airtight container for up to a few days on counter or in refrigerator.


http://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/

Brownie (No-Bake)

Yield: 12 brownie squares

3/4 cup walnuts
2/3 cup pitted dates
1/4 tsp cinnamon
1/8 cup coconut flakes
1/2 tsp vanilla bean powder
1/4 cup cocoa powder
pinch sea salt
pinch cayenne

1. Grind the walnuts in a food processor until they are a fine powder.
2. Add the dates and process for 1 to 2 minutes.
3. Add all remaining ingredients and blend well for 1 to 2 more minutes. The mixture will easily form shape when you roll it into your hands.
4. Shape small 1-inch brownies. Top with coconut flakes, nuts, or a drizzle of honey.
5. Place into the freezer for about 10 minutes or until firm.
6. Brownies can be consumed immediately, or kept in the freezer for storing.

http://mikaelareuben.com/recipes/no-bake-brownie/