These Brownie Muffins are perfect when they're fresh out of the oven combined with a vanilla bean ice cream. You can chop them up and mix into the ice cream for a fun treat. I'm no expert or anything, but based on my experience, they pair really well together! When I was younger, Andes Mints were a favorite. I just loved the mint and chocolate combination and these muffins definitely took me back to those days. Not a big mint lover? No problem. You can tone it down a notch with just a drop of peppermint (it goes a long way) or you can kick it up if you're a big mint fan, like my husband. I found two to three drops was a good fit for us. Enjoy!
Preheat oven to 350F. Melt together the dark chocolate, butter, Nikki's Dark Chocolate and peppermint extract. Whisk to combine. Allow the mixture to cool slightly. Add the eggs and maple sugar whisk until incorporated.
In a separate bowl, sift together the tapioca flour, salt, instant espresso (if using), and baking soda. Add the dry ingredients to the wet. Fold until just combined.
Use an ice cream scoop to divide the batter into a silicone muffin pan, or paper lined muffin tin.
Bake at 350F for 15-18 minutes and let cool for 10 minutes. Be patient!
Serve with ice cream or save for later.
Recipe and pictures by Denise of @denimelon on IG.
Coconut Rice Crispy Treats with Dark Chocolate Drizzle
There's something special about rice krispie treats. They're reminiscent of those days when we spent baking with mom in the kitchen and getting our hands sticky and gooey. Somehow, we didn't care and were more than happy to lick our fingers and spatula clean.
Well, here's your chance to have fun and get messy again. These gluten free rice krispies are simply amazing and the chocolate drizzle just adds an extra layer of fun. Enjoy and don't forget to lick the spatula!
½ cup dark chocolate chips, for the chocolate drizzle
Line an 8x8 inch square pan with parchment paper. Combine the coconut butter, maple syrup, ghee and sea salt in a large pot over medium-low heat. Once melted, remove the pot from the heat. Stir in the cereal and vanilla extract with a wooden spoon or rubber spatula.
Scoop the mixture into the prepared baking dish and spread it evenly to the corners of the dish - you may need to press it down with your fingers.
Stick the dish in the freezer for about 10 minutes to allow it to firm up.
Meanwhile, make the chocolate drizzle: melt the chocolate in a double boiler (a metal pan over a small saucepan filled ½ inch with water, on a low boil) OR in a microwave-safe dish. Set the microwave for 3-4 30 second intervals, stirring after each time.
Once the chocolate is completely melted, take the treats out of the freezer, and drizzle chocolate all over them. Sprinkle with shredded coconut, for garnish.
Store these in the refrigerator.
Recipe and Pictures by Real Food with Dana for Nikki’s Coconut Butter
This chocolate banana bread is amazing and will win over anyone who is skeptical about your paleo/gluten-free lifestyle. Our Dark Chocolate Fudge is the perfect flavor to bring this banana bread to another level. You can add in some chopped pecans or hazelnuts to add some crunch or leave it without the nuts. Either way, it's awesome!
Make this recipe ahead and cut up slices to enjoy for breakfast during the week. You can add banana slices and drizzle more dark chocolate fudge coconut butter to make your breakfast extra special.
Preheat oven to 350 and grease a 1lb loaf pan and then line with parchment paper.
Smash the bananas and place in a bowl or stand mixer and then add the eggs, coconut oil, milk and vanilla. Mix until combined.
Add the almond flour, arrowroot, cinnamon, baking soda and salt and mix until just combined.
Add the pecans and use a spatula to fold them in to the batter.
Scoop out the coconut butter in to a bowl and use a spoon to stir until it is slightly softened.
Use a spoon to drop small amounts of coconut butter on top of the banana bread batter and then use the tip of a pairing knife to streak and swirl the butter on top.
Place the bread in the middle rack of the oven and bake for 25 minutes and place a piece of foil on top and cook for about another 20-25 minutes or until you can insert a toothpick and it comes out clean.
Let cool for a few minutes and then remove from the pan and place on a cooling rack.
This recipe was created and photographed by our friend Jessi. You can find her awesome creations at @jessiskitchen on instagram!
We love making these dates for gatherings and over the holidays! With all the sweets and decadent foods served, it's nice to have a sweet treat that isn't filled with bad ingredients and will still please the not-so-healthy guests. Another aspect we love about this one is that you can easily make it ahead and store in the fridge- the dates hold up really well.
This recipe was created by our friend, Ashley of @fitmittenkitchen and she uses our Cashew Cookie Butter, although the recipe works really well with our Vanilla Cake Batter too or Dark Chocolate Fudge for an extra chocolatey treat!
Using small sharp knife, carefully slice down center of dates (lengthwise) and remove pits. Place pitted dates on baking sheet and spoon a heaping 1/2 tsp of coconut butter into sliced dates. Transfer sheet to freezer for 5 minutes to harden the coconut butter.
While the coconut butter is setting in the dates, use microwave to melt together chocolate chips and coconut oil in small bowl, about 15-20 second increments, stirring in between. Once coconut butter has set/hardened in the dates, dunk and drizzle stuffed dates in chocolate. Place dates back on baking sheet and transfer again to freezer, about 10 minutes, and allow chocolate to set.
Quick, easy, and healthy, enjoy!
Notes: store these treats in airtight container in fridge, up to 2 weeks. Double recipe to bring as a healthy treat to a dinner party :-)