Chocolate Dipped Delights

When you're craving a bit of chocolate with a mix of healthy, this is the perfect pair!

Ingredients:

1- 2 lbs of mixed fruit of choice ( make sure they are dry and almost to room temp)

1 cup chocolate (60%+ cacao chocolate chips)

1-2 teaspoons coconut oil ( I have also done this w/ out the oil)

Instructions:

1. Melt the chocolate, You can use a double boiler or the microwave.

2. Microwave method : Melt the chocolate in 20-30 second intervals stirring a few times. Heat small amounts at a time to prevent clumping.

3. Double boiler method: Use a glass or stainless steel bowl over a pot of simmering water (Keep some space between the water and the bowl) Stir frequently as the chocolate heats up.

4. Dip fruit into the melted chocolate. Lay it on a parchment or wax paper-lined baking sheet.

5. Refrigerate for 15-20 minutes to set up the chocolate. 

6. Serve chilled

Double Chocolate Banana Almond Mini Muffins

I love when my fellow Chefs, health foodies, and plant forward pioneers make some awesome treats to share. Here is one of my faves. The fact that they are mini, helps with the portions sizes. You just have to make sure you put the rest away after 1 or 2! ( maybe )

VEGAN, GLUTEN FREE, DAIRY-FREE

Serves: 24 mini muffins

INGREDIENTS

• Wet Ingredients
  • 3 medium, very ripe bananas
  • ¼ cup melted coconut oil
  • ¼ cup pure maple syrup
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10 mins)   or 1 egg beaten

• 1 tsp vanilla extract

Dry Ingredients
• 1 cup gluten free oat flour
• ¾ cup almond meal
• ½ cup unsweetened cocoa powder
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Add-ins
• ¼ cup vegan mini chocolate chips
• ¼ cup sliced almonds, chopped
Optional for topping
• 1 tablespoon each: vegan chocolate chips and sliced almonds, chopped

 INSTRUCTIONS
• Preheat the oven to 350°F. Line a 24-cup mini muffin pan with mini muffin liners.

• Add peeled bananas to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add coconut oil, maple syrup, flax egg, and vanilla. Whisk until well incorporated.

• Add the dry ingredients: oat flour, almond meal, cocoa powder, baking powder, and baking soda. Whisk together until just incorporated, making sure no flour patches remain.

• Using a spoon or cookie scoop, drop batter evenly into muffin cups (about 2 tablespoons of batter per muffin). Optional: sprinkle chocolate chips and almonds on top of the muffins.

• Bake for 16-24 minutes. Mine took 19 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!

Pumpkin Peanut Butter Choc Bites

These little balls are a delicious treat to have on hand. The textures of smooth pumpkin, earthy peanut butter and crunchy chocolate chips make this a winner combo! Great to freeze too!

Ingredients:

• ¾ can of pumpkin puree

• ¾ cup Peanut butter ( or almond)

• 3 Tbsp Maple syrup ( or agave)

• ¼ tsp of cinnamon

• 2 cups of oats/ quick oats

• ½ cup mini vegan chocolate chips

• pinch of salt

Directions:

1. Mix all ingredients in a lg bowl and make into small balls.

2. Freeze for 1 hour on a cookie sheet lined w/ parchment paper

3. Transfer into a ziplock back to freezer or keep in fridge.