It seems I have been slaving over cookie cutters far too much lately, so I went easy on myself with this week’s recipe. Making chocolates is not very difficult and can be quite fulfilling. You can grab whatever is in your pantry to make them savory, healthy, and any taste you choose (I added cinnamon). I also discovered a new recipe twist I had to try – it added probiotics to the mixture for a health-giving extra. Now you can have your sweets and supplements at the same time.
This recipe has no tips for high altitude baking, but I can offer a few insights. In the past I had used Cocoa Butter for making body products. It was from a crafts website and I thought it smelled pretty good because it had cocoa undertones. And then I opened a package of Navitas Naturals Organic Cacao Butter. It was heaven. I wanted to eat the nuggets straight from the bag. They are luscious, but be aware that when the melted butter cools it gets almost as hard and messy as candle wax. Another Navitas Naturals product I tried was Maca Powder. It is dubbed an “Incan Superfood” and it has a caramel-like taste. I chose to roll my bonbons in a mixture of Cacao Powder and Maca Powder for extra nutrients and the caramel overtones. Note: I’m not paid to like Navitas’ products, I just do.
Superfood Chocolates adapted from Sea Salt Probiotic Chocolates in Tasty. Naughty. Healthy. Nice.
1/4 cup melted Navitas Naturals Organic Cacao Butter
1/2 cup raw agave syrup
1/3 cup Navitas Naturals Cacao Powder
1/4 tsp ground cinnamon
1/4 cup + 2 TBS almond butter
1 tsp vanilla extract
a few grinds of sea salt
2 TBS hot water
1 TBS probiotic powder (I got mine from 16 capsules of Ora Organic vegan probiotic & prebiotic)
1.5 TBS Navitas Naturals Cacao Powder + 1.5 TBS Navitas Naturals Maca Powder, for rolling into
To get 1/4 cup of melted cacao butter, put slightly more than 1/4 cup of unmelted cocoa butter in a double boiler with simmering water beneath. Remove from heat and let cacao butter naturally melt over hot water for 5 minutes. In a food processor, blend agave, 1/3 cup cacao powder, cinnamon, almond butter, vanilla, salt, and hot water. Add probiotic powder and blend again, scraping down sides as necessary. With motor running, slowly add melted cacao butter in a steady stream.
Refrigerate in same bowl, with blade intact, for 1 to 3 hours. If mixture seems too hard, blend it again to loosen it up. Put cacao/maca powder mix in a shallow plate. Roll mixture into bonbons between your palms, then drop into powders. Store in refrigerator. Can be frozen for up to 3 months.
When I get together to see friends I always bring a tasty treat. A gluten free pal and I were going to the movies but it was too hot to whip something up using the oven. We both love dark chocolate, so I found a recipe that was no bake and gluten free and loaded with chocolate. If you take this with you when going out I do have a recommendation – have wet naps nearby. Movie theaters hate when you leave sticky chocolate handprints on their seats.
This recipe was already vegan and didn’t require high altitude baking, so it was a snap to prepare. The only change I made was to add more berries and a variety of them. They are delicious superfoods so I figured it was a good idea. As a matter of fact, all of the ingredients below are superfoods. So, indulge away.
Berry Chocolate Bundles adapted from Cherry Chocolate Almond Clusters
8 oz dark chocolate, broken or chopped into small pieces
1 TBS creamy unsalted almond butter 1 cup quick cooking rolled oats
1/3 cup raw unsalted almonds, chopped
1/2 cup dried cherries and blueberries, chopped
To a heat-proof bowl over a pot of gently simmering water, add chocolate and almond butter. Stir occasionally for 2-3 minutes, until chocolate has melted. Remove from heat and stir in oats, almonds and dried berries. Drop by rounded teaspoonful onto a parchment-lined baking sheet. Place in refrigerator until set, 20-25 minutes. Makes 2 dozen.
Earth Day is a fun day – not only do you get to honor the earth, but you can do so with whimsy. I combined cute ideas from a few blogs to come up with my celebration dessert. It wasn’t baked but it was filled with superfoods (cacao and hemp are superfoods) so I honored myself as well.
Because the already vegan dessert wasn’t baked it had no required changes. The alterations I made were to add baking extracts and more cacao to deepen the pudding flavor. Also, the pudding recipe called for cocoa powder but I used raw cacao powder instead to up the nutritional value. I grabbed ideas from a few websites to make my version of a dessert worthy of Earth Day.
Superfood Earth Day Pudding adapted from lovemefeedme.net and godairyfree.org For the pudding:
1.5 cups unsweetened almond milk
1 ripe medium banana
4-5 TBS maple syrup, to taste
1/2 tsp coffee extract
1/2 tsp vanilla extract
1/4 cup + 2 TBS Navitas Naturals raw cacao powder
2 TBS arrowroot For the dirt topping:
2 TBS Navitas Naturals raw hulled hemp seeds
1 TBS Navitas Naturals raw cacao powder
1 TBS Navitas Naturals sweet cacao nibs
Put almond milk, banana, maple syrup, extracts, and cocoa powder in a blender and blend until smooth. Put 1/4 cup of the mixture aside and pour the remainder into a small pot. Heat over medium heat until it begins to boil. Whisk arrowroot into mixture you set aside. Slowly pour this mixture into the pot on the stove and whisk it in. Reduce heat to low and continue to stir for 2 minutes. Remove from heat and pour into 3 or 4 small containers. Let cool for 15 minutes before placing in fridge to cool completely.
While the pudding cools, mix topping ingredients together. Once pudding has cooled, top with a generous sprinkle of dirt topping. You can add an herb sprig or edible flower to your creation. Note: If using a flower pot with a drainage hole in the bottom, line it with foil prior to adding the pudding.
Another hot day, another no-bake recipe. Besides making a tasty treat without turning on the oven, I wanted something that my athletic husband could take on the go. I added superfoods for quality energy along with coffee and chocolate for a mocha tasting breakfast bite. Healthy mocha goodness was a good choice because they are yummy enough for dessert.
I have been collecting “energy balls” recipes for years, so this is an amalgamation of all of them with no nod to a particular author. I did choose ingredients that would not require refrigeration to make them an easy, anywhere snack. And, of course, there was no baking involved so no consideration was taken for high altitude.
Superfood Energy Bites
10 large, soft dates, pitted
1 cup unsalted, raw almonds
2 TBS Navitas Naturals cacao nibs
1/4 cup Navitas Naturals dried mulberries
2 tsp Navitas Naturals cocoa powder
¼ tsp coffee extract
Soak dates in warm water for 5-10 minutes, depending on the dryness of the dates. Save the date soaking water. Grind almonds and cacao nibs to a coarse powder in a food processor. Add salt, mulberries, and cocoa powder and pulse a few times. Add dates in batches. Add coffee extract. Squeeze mixture into balls. If too dry to form balls, then add a bit of the saved date water. Store in an airtight container. Will keep for one week.
Until next time, happy non-baking!
Note: I do not make any money by mentioning products by Navitas Naturals – I just like them.