chocolate

Keto Cinnamon PB Cup

Chocolate and peanut butter are at the top of my list for favorite combos. This time of year it is nice to have a sweet treat that doesn’t spike your blood sugar. I created these little fat bombs to be enjoyed any time of day. They are perfect for an afternoon pick up me up with a cup of chai or coffee. The cinnamon is a lovely, unexpected addition.

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For the chocolate:

  • 1/4 cup coconut oil

  • 2 oz unsweetened chocolate (I used Trader Joe’s 100% chocolate bar)

  • 2 T Cacao Magic or Cocao Powder (use code bodybliss15)

  • 7 drops Stevia (I used Sweet Leaf Vanilla Cream)

  • pinch of salt

In a double boiler or a glass bowl over a saucepan of water, combine the chocolate, coconut oil and cacao powder. Stir until melted and combined. Remove from heat and stir in stevia and salt. Line a mini cupcake pan with 10 cupcake liners and spoon half the chocolate into the cups. Place in freezer for 2 minutes (do not let freeze solid)

PB Center:

  • 1/3 cup peanut butter or other nut butter of choice

  • 1 T coconut flour

  • 10 drops Stevia

  • 1/2 tsp cinnamon

Remove the chocolate from the freezer and scoop the peanut butter into each cup. Top the peanut butter with remaining chocolate. At this point you can top the cups with salt, hemp seeds or cacao nibs. Place the cups back in the freezer for 20 minutes. Store in freezer and enjoy as you please.

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Drool-worthy Twix Bars

About a year ago I thought to myself "there has got to be a way to make a healthy Twix bar." I have no shame in admitting I have eaten way too many of these in my life. So into the kitchen I went to create. It took a few tries, but I think I nailed it. The cookie is slightly sweet, salty and crunchy. The caramel has the perfect texture; chewy and delicious! These are perfect for the holidays (or, let's be real, anytime of the year). They are gluten, grain, and refined sugar free and vegan. If you make these, make sure to use #bodyblissrecipes on instagram so I can see your beautiful creations! Happiest of Holidays to you! May it be filled with family, friends and so much love!

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Cookie:

  • 3/4 cup organic peanut flour
  • 1/2 cup almond flour (I also successfully used hazelnut meal)
  • 1/4 cup melted coconut oil
  • 1 T maple syrup
  • pinch of salt

Preheat the over to 350. Mix everything together in a medium bowl. Line a bread pan with parchment paper and press the cookie batter into the pan. Using your hand or the a wet spatula to smooth out the top. Pierce the cookie several times with a fork at bake for 10 minutes. Remove from the oven and place in the freezer.

Caramel:

  • 10 dates, pitted and soaked in hot water for 10-15 minutes
  • 2 T cashew butter (almond butter also works0
  • 1 T melted coconut oil
  • 1 tsp each of pine pollen, reishi and maca 
  • 1/2 tsp salt

Put everything into the bowl of a food processor and process until creamy (I like to make sure it is a creamy paste and no date pieces remain). Remove the cookie from the freezer. With wet hands, spread the caramel over the cookie. Take a wet spatula and smooth it out until it is flat and place back in the freezer. Let set at least an hour.

Chocolate:

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In a double boiler (if you don't have one, place a glass bowl over a pan of water and bring to boil, make sure the water doesn't touch the bottom of the bowl when it boils). Chop or break up the chocolate and add it to the bowl with oil and cacao magic. Stir until melted. Remove the bars from the freezer. With a sharp knife cute in half length-wise and then into 1 inch slices width-wise. Dip into chocolate either on all surfaces or dip the bottom and drizzle over the top. Place on a cookie sheet and put back in the freezer until set. 

Chocolate Pumpkin Pie Chia Seed Pudding

Something you should know about me: I am obsessed with pumpkin. Pumpkin coffee, pumpkin pie, pumpkin soup, pumpkin spice scented candles. As soon as the cool weather hits and the leaves start to change, I am in the kitchen using as much of the orange stuff as I can. Last night, I threw together this super quick and delicious chia seed pudding. It is loaded with adaptogens, superfoods and good fats. Happy Pumpkin Season and stay tuned for more pumpkin-y goodness!

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Ingredients:

  • 1 cup nut milk (I used homemade coconut milk)
  • 1/4 cup + 2 T chia seeds
  • 3 T pumpkin puree
  • 1 T maple syrup (or other liquid sweetener of choice)
  • 1 T The Philosophie Cacao Magic
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardamom
  • pinch of ground clove
  • pinch of sea salt

In a medium bowl combine all ingredients. Using a whisk, whisk until completely smooth. Pour into two 8 ox jars, cover and place in the fridge for 4 hours to overnight. I topped with homemade apple butter, cacao nibs, pine pollen and pepitas. 

Note: Use code "bodybliss" when ordering from The Philosophie to receive 15% off your order.

Heavenly Chocolate Peanut Butter Bar

A couple weeks ago I was have a massive sugar craving. Like the kind where I was considering running down to the store at 10:30 pm just to get my fix. It was note cute. I managed to get through it but the next morning I decided to take matters into my own hands and make something healthy and delicious that would satisfy my sweet tooth. And this chocolate peanut butter chocolate bar was born. It is loaded with good fats, adaptogens to help my body cope with stress and that sweet salty flavor combo that this girl is always chasing. 

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Ingredients:

In a double boiler or a glass bowl fit into a saucepan with water (you do not want the water to touch the bottom of the bowl when it boils), add coconut oil, coconut butter and cacao butter. Stir until melted and combined. Remove from heat and add cacao powder, cacao magic, maca, reishi, he shou wu and honey. Whisk together until smooth and combined. Pour into a small parchment paper lines pyrex or chocolate molds.  Place flat in the freezer for about 10 minutes until slightly firmed. Remove from freezer and drizzle with peanut butter. use a butter knife to marble. Sprinkle with sea salt and place back in freezer until set. Remove and cut into squares.

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Why I used what I used:

Cacao has 40 times the antioxidants than blueberries, is loaded with iron, magnesium and calcium, has anti-depressant properties and elevates your mood. No wonder we crave it when we are on our moon cycle. 

Maca has long been used to enhance the libido and balance hormones. It also gives you a natural energy without caffeine. Yes please!

Reishi is one of my favorite mushrooms. Like all adaptogens, it helps the body to adapt to stress; however, Reishi specifically helps with stress on the body. It also helps with liver functions, adrenals, hormones balance and helps to fight of illness. This is just a small list of the amazing benefits of Reishi*.

He Shou Wu has been used throughout history for longevity. It blood building and is said to be a support for beauty (hair and skin). 

*Make sure to use code "bodybliss" when ordering from Root and Bones to get 15% off your purchase.