Purple Sweet Potato Brownies! Grain Free! Dairy Free!

Purple Sweet Potato Brownies
Grain Free, Paleo, Gluten Free, Dairy free
Happily serves 12

ALL ORGANIC INGREDIENTS

2 Purple Sweet Potatoes
14 Medjool Dates
1 1/2 Paleo Nut Flour
4 TBSP Raw CACAO Powder
3 TBSP Maple Butter
1/4 tsp Himalayan sea salt

Soak Date about 1-4 hours. Remove seeds.
Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
Mix all other ingredients in a bowl, then add cream mixture. Stir well.
Bake for 20-30 mins on 350 until the toothpick comes out dry.

Allow to cool 10 mins for the brownies to gel together.

Chocolate Class! How to make chocolate healthy!

Chocolate….we all love it, might as well figure out how to make it healthy so we can enjoy it without Guilt! Just a few things we sampled and made today! Most of these products I got from Sprouts and Natural Grocers.

Purple Sweet Potato Brownies
Grain Free, Paleo, Gluten Free, Dairy free
Happily serves 12

ALL ORGANIC INGREDIENTS

2 Purple Sweet Potatoes
14 Medjool Dates
1 1/2 Paleo Nut Flour
4 TBSP Raw CACAO Powder
3 TBSP Maple Butter
1/4 tsp Himalayan sea salt

Soak Date about 1-4 hours. Remove seeds.
Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
Mix all other ingredients in a bowl, then add cream mixture. Stir well.
Bake for 20-30 mins on 350 until the toothpick comes out dry.

Allow to cool 10 mins for the brownies to gel together. (Important step!!)

Jodi’s Fudgy Black Bean Brownies
Grain free, Dairy free, Gluten Free, Vegan
Happily serves 12-15

ALL ORGANIC INGREDIENTS

1 Egg Replacer (or 1 egg)
2 Cups Cooked Black beans
One Avocado (or 1/2-3/4 Cup coconut oil)
1 TBSP Vanilla extract
1/2 Cup Coconut sugar
2/3 Cup Raw Cacao or Carob
1/4 tsp Baking soda
1/4 tsp Baking powder
Optional: 1/2 cup dairy free chocolate chips

Preheat oven to 350°.
Grease an 8 x 8″ baking stone or mini muffin pan (spray coconut oil)
Mix flax egg, black beans, avocado or oil, vanilla and sugar in the food processor until smooth.
Add the Cacao, baking soda, baking powder and mix again until smooth.

Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or tsp coconut oil.
Fold in the chocolate chips spread in the pan and bake for about 20 minutes or until toothpick comes out clean.
Cool completely.

Tips:
The food processor is best, blends and hides the consistency of the beans.
Brownies are best cold.  Can be stored in the fridge or frozen.
Also tastes good raw, no need to bake if you are in a hurry.

Paleo Chocolate Fudge with a Keto Fat Bomb Option

Paleo Chocolate Fudge
(Keto Fat Bomb Option)
Gluten Free, Vegan, Paleo
Happily serves 6

ALL ORGANIC INGREDIENTS

1/2 Cup Pecan or Walnut butter
1/2 Cup Coconut Oil
1/2 Cup Raw Cacao Powder
1/4 Cup maple syrup
(Keto sub: 1 tsp maple extract, stevia to taste or 2 TBSP Erythritol)

Blend all ingredients together in a food processor.
Use a mini muffin for easy measuring. You can also Roll into balls on parchment paper.
Store in fridge or freezer.

Keto Chocolate Butter Fat Bomb-Delicious!!! Best morning or afternoon snack for REAL energy!

Keto Chocolate Butter Fat Bomb
Gluten Free, Dairy Free
Happily serves 8

ALL ORGANIC INGREDIENTS

1/2 Cup Coconut Butter
1/4 Cup Coconut Oil
1/2 Cup Ghee
3 TBSP Raw Cacao Powder
2 TBSP Erythritol or 15-20 drops Stevia
Optional: 1 tsp Vanilla extract

Optional: 1/4 cup Paleo Nut Flour

Put room temperature butters in the food processor, add all ingredients and blend til smooth.

Add Nut Flour if desired for more texture.

You can scoop onto parchment paper or us mini muffin tin. Should make about 15.
Refrigerate at least 30-60 mins to harden the butters.
You can store them in the fridge or freezer.

Nutrients: 1 ball (without nut flour)
2.5g carbohydrate
Net carbs: 1 (depending on your sugar choice)
1g Protein
Fat: 15
About 135 calories each

Kids home from school? Try this healthy Chocolate pancakes to keep them full of natural energy

Coconut flour cacao pancakes
GF, Dairy free
Happily serves 12 pancakes

ALL ORGANIC INGREDIENTS
1⁄3 Cup Coconut flour
5 eggs
½ Nut milk of choice
¼ Cup full fat coconut milk
¼ Cup coconut sugar or stevia
3 TBSP Raw Cacao powder
¾ tsp vanilla extract
Dash of Sea salt
Coconut oil spray for each pancake

In a deep bowl, whisk all ingredients except ghee/coconut ghee/coconut oil, until well combined. Batter should be very thick but pourable. Not watery.
Let batter sit for 5 minutes to let the coconut flour absorb the liquid, stirring once more at the end.
Pour about 1⁄3 cup of batter into a frying pan pre-heated with coconut oil. 
If necessary, tilt pan and shake lightly for even distribution of batter. (Batter does not necessarily need to spread throughout the pan).
Fry for a couple of minutes, occasionally covering with a lid, till liquid has almost firmed up
Tip: Covering the pan with a lid occasionally will help keep moisture and enhance even cooking.
Flip with a spatula, and fry the other side for a couple more minutes, then remove from pan.
Repeat for rest of batter, greasing pan between batches as needed, and occasionally stirring the batter left in your bowl for even consistency.

Triple Chocolate Cheesecake

Triple Raw Chocolate Cheesecake
Vegan, GF, Refined sugar free
Happily serves 8

ALL ORGANIC INGREDIENTS

CRUST
1 cup pecans, ground (or mixture of pecans and walnuts)
3 medjool dates, soaked
1 tbsp maple syrup or coconut nectar
1/2 cup raw cacao powder

FILLING

8oz Vegan cream cheese
1/2 cup raw cocoa butter, melted
1/2 cup maple syrup or coconut nectar
1/2 cup water
1/2 cup raw cacao powder
2 tsp vanilla extract

CHOCOLATE GANACHE TOPPING

1/4 cup coconut oil, melted
1/4 cup raw cocoa butter melted
3 tbsp maple syrup or coconut palm syrup or coconut nectar
5 tsp raw cacao powder
1 tsp vanilla extract

Mix all the crust ingredients together in a food processor until crumbly and just starting to stick together. Press the mixture into the bottom of an 8 inch dish. Keep in the fridge while you make the filling.
Blend cream cheese with the melted cocoa butter, water and maple syrup until smooth and creamy. Then add in the cacao and vanilla, blend well. Spoon the mixture on to the base and smooth down evenly. Put in the freezer while you make the ganache topping. If you do not have the crust cold it will be hard to spread.
Stir maple syrup, cacao and vanilla into the melted oils until well combined and glossy. Let cool slightly but not so much that it starts to harden. Pour over the cheesecake, place in the fridge to set. Best if refrigerated for 4 hours or overnight before serving. I put mine in the freezer, cover to preserve.

Chocolate Iced Coffee Protein Shake

Chocolate Iced Coffee Protein Shake
Dairy Free, Vegan, Refined Sugar Free
Happily serves 1

ALL ORGANIC INGREDIENTS

2 TBSP Raw Cacao powder
2 TBSP Collagen Powder
2 oz Coconut milk
2 oz Cold brew (optional)
2-6 oz Chai Tea or water
Dash of cinnamon
Stevia Powder if desired sweeter
Ice

You can use Chicory Herbal Roast in place of the cod brew if you don’t consume coffee or caffeine.  Great benefits of extras herbs and barley.

Blend all ingredients in bullet/blender, transfer to shaker bottle.

You can also quick steam this recipe for a hot “chocolate” protein drink

Chocolate Cooking Class info & Recipes

Cooking Class 2.12.2017
Chocolate Info

Cacao can fuel energy and mood. It is an excellent source of fiber good source of protein and iron. It is high in antioxidants and polyphenols. A half half a cup of raw organic cocoa powder has 110 cal, 2 g of fat 16 carbohydrates, 10 of which is dietary fiber. It contains 8 g of protein and will give you 10% of the iron you need for your daily requirements. It is considered a stimulant and should be eaten occasionally not every day.

Cocoa beans are the fermented seeds of the cacao tree. The fruit of the cocoa tree is a pod full of sweet pulp enfolding a cluster of about 20-40 cacao seeds. Cocoa refers to the low-fat constituent of the finely ground cacao beans. These ground beans, known as cocoa liquor or cocoa mass, also contains cocoa butter which is a non-dairy, naturally occurring fat. Cocoa butter is a mixture of monounsaturated fats like oleic acid and saturated fats, namely stearic acid and palmitic acid. About 50-60% of cocoa liquor consists of cocoa butter.

Cacao bark, butter and flowers have also been valued since ancient times for treating various diseases like skin ailments, bowel malfunction and wounds. Cocoa has anti-inflammatory, anti-allergenic, anti-carcinogenic and antioxidant qualities. Health benefits include relief from high blood pressure, cholesterol, obesity, constipation, diabetes, bronchial asthma, cancer, Chronic fatigue syndrome and various neurodegenerative diseases. It helps to improve cardiovascular health and brain health. It also helps in treating copper deficiency.

Commercially available chocolates and cocoa-products may not be rich in the original beneficial flavonols since their properties get destroyed by over-processing and heat. In order to obtain the benefits of cocoa, it is important to consume the correct source of cocoa. Milk/dairy blocks the absorption of the antioxidants in chocolate, so be sure to check the labels!

Antioxidant Capacity: Studies have shown it is evident that cocoa exhibits higher antioxidant activity than against green and black tea, and red wine. Antioxidants helps to neutralize the oxygen-based free radicals that are present in the body. Cacao is abundant in phenolic phytochemicals and possesses a high amount of flavonoids as well.

Of course, everything in moderation!

 

 

Jodi’s Sweet Potato Brownies
Grain Free, Paleo, GF, Dairy free
Happily serves 12

ALL ORGANIC INGREDIENTS

2 medium Sweet Potatoes
14 Medjool Dates
1 1/2 Cups Quinoa or Almond Flour
4 TBSP Raw CACAO Powder
3 TBSP maple Syrup (Grade B) or Coconut netar
Pinch of sea salt

Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
The smaller the pieces, the faster it will cook.

Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
Mix all other ingredients in a bowl, then add cream mixture. Stir well.
Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
Allow to cool 10 mins for the brownies to gel together, very important step!!

Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.

 

 

Chocolate Nut Butter Cookies
GF, Refined Sugar Free
Happily serves 12

ALL ORGANIC INGREDIENTS

1 Cup Chocolate Peanut or Sunflower butter
3/4 Cup Coconut sugar
1 egg

Combine all ingredients. Bake on 350 for 7-8 mins.
If you are not using an already flavored nut butter, you can use a regular nut butter and ad 1/4 cup raw cacao
Chocolate Iced Coffee Protein Shake
Dairy Free, Vegan, Refined Sugar Free
Happily serves 1

ALL ORGANIC INGREDIENTS

2 TBSP Raw Cacao powder
2 TBSP Collagen Powder
2 oz Coconut milk
2 oz Cold brew (optional)
4-6 oz Chai Tea or water
Dash of cinnamon
Stevia Powder if desired sweeter
Ice

Blend all ingredients in bullet/blender, transfer to shaker bottle.

Jodi’s Sweet Potato Brownies

Jodi’s Sweet Potato Brownies

Grain Free, Paleo, GF, Dairy free
Happily serves 12

ALL ORGANIC INGREDIENTS

2 medium Sweet Potatoes
14 Medjool Dates
1 1/2 Cups Quinoa or Almond Flour
4 TBSP Raw CACAO Powder
3 TBSP maple Syrup (Grade B) or Coconut netar or coconut palm syrup
Pinch of sea salt

Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
The smaller the pieces, the faster it will cook.

Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
Mix all other ingredients in a bowl, then add cream mixture. Stir well.
Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
Allow to cool 10 mins for the brownies to gel together, very important step!!

Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.

Jodi’s Chocolate Zucchini Oatmeal Chocolate Chip Cookies

chocolate zucchini cookies

Healthy Chocolate Chip Cookies

Healthy Cookies???

Everyone loves cookies, so why not make them with organic ingredients.  If they are healthy and tasty, that is the best of both worlds.  THESE ARE SUPER TASTY.

Here is the recipe

Jodi’s Chocolate zucchini oatmeal chocolate chip cookies

1 1/2 cups all-purpose flour (I used 1/2 c quinoa flour and 1 cup all purpose gluten free flour)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 butter  (I used coconut oil)
1/2 Cup organic sugar (I used organic turbinado raw cane sugar)
1/3 cup brown sugar (I used organic coconut sugar)
1 organic egg (I used Chia seed substitute)
(Sub: 1 tablespoon ground Chia seed to 3 tablespoons water)
1 1/2 teaspoon organic vanilla
1 1/2 cups shredded zucchini
1 cup steel cut oats (I used buckwheat)
1 cup dairy free chocolate chips
1/3 cup cacao nibs
3 tbsp raw cacao powder
2 tsp stevia

Preheat oven to 350°. In a mixing bowl, whisk flour, cinnamon, baking soda, salt, and raw cocoa, set aside.
In the mixing bowl whip butter or coconut oil, sugar and brown sugar until creamy. Mix in the egg and vanilla. Add zucchini to the mixture on low speed, slowly adding the flour mixture. Stir in cooked oats and chocolate chips.
Spoon into balls, and bake 8 to 10 minutes depending on your oven.chocolate zucchini cookies