And if you are a serious ice cream lover, be sure to check out my Avocado Ice Cream and Cashew Coconut Milk Ice Cream.

Ingredients

This chocolate honey ice cream recipe requires just a handful of simple ingredients. We will need:

• Heavy Cream: Heavy cream, sometimes labeled heavy whipping cream, provides a rich and creamy consistency that is so akin to ice cream. 
• Whole Milk: Make sure to also use full-fat milk for the richest texture.
• Honey: Seek out high-quality honey from a brand you trust. Whether it is local or raw honey, or both, pick a flavor you like, like orange blossom or clover.
• Unsweetened Cocoa Powder: Unsweetened cocoa powder (not Dutch-processed) provides a rich, earthy, chocolatey flavor. I tested this recipe with both Hershey’s (affiliate link) and Valrhona (affiliate link), and both were equally delicious. For even more powerful antioxidants, try organic Cacao Powder (affilaite link), which is not heated to as high a temperature during processing as traditional cocoa powder.
• Raw Egg Yolks: Egg yolks add richness and create a chocolate custard ice cream dream.
• Vanilla Paste: Although more expensive, vanilla bean paste (affiliate link) adds richness and specks of vanilla bean. If you would like to use pure vanilla extract instead, make sure to add it while the chocolate ice cream base is cooling, so as to not evaporate the alcohol.
• Salt: A pinch of Kosher salt enhances the sweet cream and chocolate notes.

How to Make Chocolate Ice Cream with Honey?

Honey-sweetened chocolate ice cream is just as delicious, if not more so, than traditional ice cream recipes. Here’s how to do it:

1. Heat cream mixture: In a medium saucepan, place the cream, milk, honey, unsweetened cocoa powder, vanilla paste, and salt. Cook over medium-high heat, string frequently until it is barely simmering, 7-8 minutes. Do not let it boil.
2. Whisk egg yolks: While the cream mixture is coming up to a simmer, whisk the egg yolks in a medium bowl.
3. Temper egg yolks: Carefully pour 1 ½ cups of the warmed cream mixture into a measuring cup. Gradually and slowly whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is very important to prevent the eggs from curdling.
4. Make the chocolate custard: Immediately pour the egg yolk mixture back into the saucepan. Cook over medium to medium-high heat for approximately 8 minutes, stirring constantly with a wooden spoon, until it is slightly thickened. Make sure to also stir the bottom edge of the saucepan to incorporate the mixture. Do not let it boil, as this will scald the cream and milk. The mixture should be around 180 degrees Fahrenheit.

5. Chill: Pour the chocolate mixture into a heatproof container or a medium bowl. Keep it uncovered and allow it to cool to room temperature on the counter for 30 minutes. Then, cover it with plastic wrap and refrigerate for at least 3 hours, or up to 24 hours.
6. Churn: Once the custard is thoroughly chilled, churn it in your ice cream maker (affiliate link) according to the manufacturer’s instructions. My ice cream maker takes about 20 minutes for it to reach a soft-serve consistency.
7. Freeze: Transfer the now-churned ice cream to an ice cream tub (affiliate link) or a loaf pan and be sure to cover or wrap tightly. Let it freeze for at least 3 hours before serving.

How to Store

Chocolate ice cream with honey will keep for up to 1 week in the freezer. For proper storage, make sure to:

• Store in a designated ice cream tub (affiliate link), or freezer-safe airtight container.
• Store away from any odorous foods (i.e. seafood, onions, etc.), preferably in the back of the freezer.
• Optionally, place a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals.

How to Serve Honey Ice Cream?

Naturally sweetened chocolate ice cream is going to become your favorite homemade ice cream flavor. To really bring out its chocolate flavor, I love to serve it in any of the following ways:

• Bowl / Cone: Scoop into a bowl or cone, and finish with your favorite toppings like fresh fruit, naturally sweetened Strawberry Sauce, dark chocolate chips, melted chocolate sauce, and toasted nuts for a little crunch or flaky sea salt (affiliate link.)
• Over Cake or Brownies: Get a double dose of chocolate by scooping on top of warm Almond Flour Brownies, or any of our Cake Recipes.
• Ice Cream Sandwiches: The rich chocolate flavors are perfect in between two Almond Butter Cookies or Chocolate Chip Cookies.
• Affogato: Pour a shot of hot espresso over a scoop of custard chocolate ice cream for a scoop of Italian flair.

FAQs

Other Ice Cream Recipes You Might Also Like:

• Frozen Yogurt Bark
• Strawberry Coconut Milk Popsicles

If you try this Chocolate Honey Ice Cream recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Honey Chocolate Ice Cream Recipe

Honey chocolate ice cream is an ultra rich, naturally sweetened custard based ice cream that is the ultimate summer indulgence. Made with just a few basic ingredients, it is an easy ice cream recipe you’ll be making over and over again.

Course Dessert/Ice Cream

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4 servings

Calories 577kcal

Author Aysegul Sanford

Equipment

• 1 Ice Cream Maker
• 1 Reusable Ice Cream Tub
• 1 Ice Cream Scoop

Ingredients

• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• ½ cup honey
• ½ cup unsweetened cocoa powder
• 4 large egg yolks
• 1 ½ teaspoon vanilla paste or vanilla extract*
• ½ teaspoon Kosher salt

Instructions

• Place cream, milk, honey, unsweetened cocoa powder, vanilla paste, and salt in a medium-sized saucepan over medium-high heat. Cook, string frequently until it is barely simmering, 7-8 minutes. Do not let it boil.
• Whisk the egg yolks in a medium bowl.
• Carefully pour 1 ½ cups of the warmed cream mixture into a measuring cup.
• Gradually whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is very important to prevent the eggs from curdling.
• Pour the egg yolk mixture back into the saucepan. Using a wooden spoon, cook over medium to medium-high heat for approximately 8 minutes, stirring constantly until it is slightly thickened making sure you also stir the bottom edge of the saucepan to incorporate the mixture. Do not let it boil, as this will scald the cream and milk. The mixture should be around 180 degrees F.
• Pour the cream mixture into a heatproof container and let it cool (uncovered) on the counter for 30 minutes. Cover it with stretch film (place it on the surface of the custard) and refrigerate for at least 3 hours or for up to 24 hours.
• Churn the mixture after it has chilled according to the ice cream manufacturer’s instructions. In my ice cream maker, it takes about 20 minutes for it to reach soft serve texture.
• Transfer the churned ice cream to an ice cream tup (or a loaf pan), put the lid on and let it freeze for at least 3 hours before serving.

Notes

• Yields: This recipe makes 1-quart ice cream.
• You can substitute the vanilla paste with vanilla extract. Use an equal amount but stir it into the custard at the very end (at the cooling stage) to prevent it from evaporating.
• Check doneness: The proper temperature of the mixture should be no more than 180 degrees F. Boiling or scalding the mixture can cause the eggs to curdle and potentially burn, giving an unpleasant taste. Do not walk away as the boiling point can be very quick! You can easily test for the correct thickness of the mixture by lifting the wooden spoon out and running your clean finger on the back of the spoon. If the other area of the spoon holds on to the mixture and does not run off, it is thick enough.
• Use a fine mesh strainer (Optional): I made this recipe three times and didn’t need to strain the mixture. However, straining through a fine mesh strainer helps to catch any unwanted clumps of egg yolk that may have developed during tempering the eggs. This is a good practice to follow if you are new to tempering eggs.

Nutrition

Calories: 577kcal | Carbohydrates: 50g | Protein: 11g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 306mg | Sodium: 362mg | Potassium: 427mg | Fiber: 4g | Sugar: 43g | Vitamin A: 1720IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 2mg

The post Honey Chocolate Ice Cream appeared first on Foolproof Living.

Like my Almond Flour Chocolate Cake and Flourless Chocolate Cupcakes recipes, this easy brownie recipe is easy to make. Plus, it is a great alternative to traditional brownies that are butter and sugar-packed and not so healthy.

Why You’ll Love This Recipe:

1. Made with everyday ingredients: The almond flour brownie batter comes together in one bowl in just a few minutes and uses only 7 simple ingredients, all of which are pantry staples.
2. No different than a brownie made with regular flour: You won’t be able to detect any difference when it comes to taste and texture. Perfectly fudgy, almond flour brownies pack the same addictive chocolate flavor you’d expect from a brownie.
3. Made with diet restrictions in mind: Like all of my almond flour recipes, compared to traditional baked goods made with all-purpose flour and butter, it uses a minimal amount of oil. It is also low-carb, grain-free (great for Passover), and paleo-friendly. Plus, thanks to the healthy fats in ground almonds, you can even count this as a healthy brownies recipe.

Ingredients:

The ingredient profile for this gluten-free almond flour fudge brownies recipe is similar to that of my Almond Flour Chocolate Cake recipe and even my Flourless Chocolate Cupcakes recipe. (Can you tell I love almond flour desserts?)

In terms of ingredients, you will need:

• Blanched almond flour (affiliate link)
• Unsweetened cocoa powder – You can use cacao powder and cocoa powder interchangeably in this recipe.
• Melted coconut oil (cooled)
• Maple syrup
• Large eggs
• Vanilla extract
• Walnuts

How To Make Brownies with Almond Flour?

The steps to making this easy almond flour brownie recipe has 6 folds:

1. Prepare for baking: Preheat the Oven to 350 Degrees. Line an 8X8 square baking dish with parchment paper.

2. Combine Dry Ingredients: Whisk together almond flour and cocoa powder in a large bowl until homogeneous, and no lumps remain.

3. Add Wet Ingredients: Add coconut oil, maple syrup, eggs, and vanilla extract to the bowl of dry ingredients, and whisk until fully incorporated.
4. Add the Nuts: Fold in half a cup of the nuts.

5. Prepare to Bake: Transfer the raw batter into the prepared pan and spread it out evenly using a spatula. Sprinkle it with the rest of the walnuts.
6. Bake: Cook them for 35-40 minutes in the prepared oven or until a toothpick inserted in the center of the brownies comes out clean (or with a few tiny crumbs). Allow the brownies to cool for 5 minutes, and remove them from the pan onto a wire rack. Let it cool to room temperature before slicing to avoid them falling apart. Serve with coffee, milk, or plant-based milks such as almond milk.
7. Optional step: If you are like me, and enjoy extra chocolatey, gooey brownies, then I recommend drizzling them with melted chocolate. I think the easiest way to melt chocolate is in the microwave. To do so;
   1. Place 2 oz. of your favorite chocolate chips (both semi-sweetened and unsweetened would work) in a microwave-safe glass bowl. 
   2. Microwave at high for 30 seconds. Give it a stir and then repeat in 30-second intervals until fully melted. Slice your brownies and drizzle them with melted chocolate chips.

How To Store, Freeze and Thaw?

My favorite thing about these homemade almond flour brownies is that they get better as they sit. I recommend storing them in the refrigerator and warming them slightly before serving.

• Storage: These gluten-free chocolate brownies will keep for 3-4 days in the fridge in an airtight container or plastic bag. You can also store them on your counter in the same fashion for a day as long as your kitchen stays fairly cool. 
• Freezing: To freeze, bring brownies to room temperature, individually wrap them with parchment paper, and store them in an airtight container in the freezer for up to a month.
• Thawing: To thaw, let it sit on the counter for 15 minutes and warm in a low-heat (300 degrees F) oven for 10-15 minutes and serve.

FAQs:

Other Almond Flour Recipes You Might Like:

If you are in need of creative and healthier gluten-free recipes made without the use of refined sugars (i.e., white sugar), you’ll like the recipes below:

• Almond Flour Apple Cake
• Banana Bread with Almond Flour
• Almond Flour Carrot Cake
• Waffles Made with Almond Flour
• Almond Flour Banana Muffins

This almond flour chocolate brownies recipe is adapted from Almond Flour Brownies at Allrecipes.com with changes.

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Almond Flour Brownies Recipe

Almond Flour Brownies recipe made with only 7 ingredients in one bowl. They are just the trick to satisfy your sweet tooth without going totally overboard. Fudgy, moist, and Paleo-friendly, meaning they’re gluten-free, wheat-free, and dairy-free! Plus, they get their sweetness from maple syrup, making them refined sugar-free, as well.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 9 servings

Calories 375kcal

Author Aysegul Sanford

Ingredients

• 1 ½ cups almond flour 6.3 oz.
• ½ cup + 2 tablespoons cocoa powder 2.3 oz.
• ½ cup coconut oil melted and cooled
• 1 ⅓ cups maple syrup at room temperature
• 4 large eggs at room temperature
• 2 teaspoons vanilla extract
• 1 cup walnuts or pecans chopped & divided

Chocolate Drizzle (Optional)

• 2 oz. chocolate chips i.e. Naturally sweetened Enjoy Life brand
• 1 tablespoon dried strawberries

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees. Line an 8X8 square baking pan with parchment paper.
• Mix together almond flour and cocoa powder in a large mixing bowl until no lumps remain.
• Add in coconut oil, maple syrup, eggs, and vanilla extract and whisk until fully incorporated.
• Fold in half a cup of the nuts.
• Transfer batter to the parchment lined pan and spread it throughout the pan using a spatula.
• Sprinkle it with the rest of the walnuts.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean (or with a few tiny crumbs).
• Let it cool for 5 minutes and remove from the pan on to a wire rack. Let it cool before slicing.
• If you are using chocolate drizzle, place the chocolate chips in a glass bowl and melt in the microwave in 30-second intervals, mixing after each time until fully melted.
• Drizzle the melted chocolate over the brownie and sprinkle with dried strawberries.
• Slice & serve.

Video

Notes

• To Store leftovers: Place the leftover brownies in an airtight container after they come to room temperature. Store in the fridge for up to 4 days. You can also store them on your counter in the same fashion for a day as long as your kitchen stays fairly cool. 
• Freezing: To freeze, bring brownies to room temperature, individually wrap them with parchment paper, and store them in an airtight container in the freezer for up to a month.
• Thawing: To thaw, let it sit on the counter for 15 minutes, warm in a low-heat (300 degrees F) oven for 10-15 minutes, and serve.

Nutrition

Calories: 375kcal | Carbohydrates: 38g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 32mg | Potassium: 136mg | Fiber: 2g | Sugar: 31g | Vitamin A: 106IU | Calcium: 103mg | Iron: 1mg

The post Almond Flour Brownies appeared first on Foolproof Living.

Since then, I have also created other almond flour cakes like Almond Flour Carrot Cake, Strawberry Almond Flour Cake, Almond Flour Apple Cake, Lemon Almond Cake, and Almond Flour Brownies. I based all of these recipes on this cake made with almond flour with minor ingredient changes.

With this update, I am answering all the questions I have received over the years and even showing you how to turn this healthy flourless cake into a birthday cake. If you need a dark, decadent and elegant cake recipe, you are in for a treat, even if you are new to making a cake with almond flour.

Why You Should Make This Recipe

If you ever needed an excuse to make this chocolate almond cake recipe, then this one’s for you!

I love it because it’s:

• Mixed in just one bowl with a whisk in under 10 minutes using only 7 simple ingredients. No other equipment is needed.
• Can be served in several ways: Serve it by itself, spread it with frosting or whipped cream, or make two batches and make a layered cake.
• Perfect for parents who are looking for a chocolate cake recipe made without processed sugars for their children. My recipe here is mildly sweetened with less than a cup of maple syrup.
• Flourless, low carb, gluten-free, refined sugar-free, paleo-friendly.
• Super forgiving and can be made with a number of substitution swaps – keep reading to learn more!

Ingredient Notes:

The ingredient list is short and sweet, with only 7 pantry staples. Gather together coconut oil, almond flour, unsweetened cocoa powder, baking soda, kosher salt, large eggs, maple syrup, and vanilla extract. It is best if they are all at room temperature.

Below are a few helpful notes, including a few substitutions:

• Almond Flour: Almond flour and almond meal can be used interchangeably in this recipe. You can also make your own almond flour 
• Make it with honey: Use ½ cup of any light-colored honey instead of maple syrup 
• Make it with agave nectar: If you want to substitute maple syrup with agave, be sure to use an equal amount of it
• Cocoa Powder: This recipe uses Unsweetened Cocoa Powder, and it will not taste good if you use its Dutch Processed version. 

How to Make

This low carb chocolate cake recipe comes together in minutes in one large bowl. Simply;

1. Preheat the oven to 325 F degrees. Line an 8-inch* springform pan with parchment paper and grease it generously with melted coconut oil using a pastry brush. Set aside.

2. To make the cake batter: Mix the almond flour, cocoa powder, baking soda, and salt in a large mixing bowl. Add the eggs, maple syrup, and vanilla extract into the almond flour mixture and whisk until thoroughly combined. You can whisk wet ingredients and dry ingredients in separate bowls, but I have found success in mixing them in the same bowl, so I no longer bother dirtying two bowls.

3. Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick or a cake tester inserted in the middle comes out clean.
4. Let it cool on the kitchen counter for 10 minutes. Gently run a knife over the edges and transfer the cake onto a cake plate. Let it cool to room temperature.

How to Serve / Topping Ideas:

My favorite thing about this almond flour chocolate cake recipe is that it is so versatile. Here are a few ways to serve it:

• Serve it by itself: This is one of those incredible chocolate cakes that can stand on its own with a cup of coffee, tea, or even a glass of almond milk. You can lightly dust it with powdered sugar (if you must) or top it off with ice cream as well.

• Spread it with Whipped Cream: Make a batch of my Maple Whipped Cream and spread a generous amount on top. Garnish it with fresh berries or any other seasonal fruit.

• Frost it with Chocolate Frosting: If you’d rather have a dairy-free alternative as a spread, use my Healthy Chocolate Frosting recipe made with almond butter, cocoa powder, and maple syrup.

How to Turn it Into a Paleo Birthday Cake?

If you want to take it a bit further, you can turn it into a celebratory layer cake. How to do this was one of the most asked questions I received, especially from young moms (with children with strict dietary restrictions) looking for a low sugar and low carb birthday cake recipe.

To make a layered chocolate birthday cake (or a cake that would work for any celebration), simply:

1. Make two batches of the same cake (aka double the recipe)
2. Place them on a wire rack and let cool to room temperature.
3. Place the first layer of cake in the middle of a large plate (or a cake platter), spread half of the chocolate frosting evenly over the top. Place the second layer on top. Spread the rest of the chocolate frosting and garnish with strawberries (or any seasonal fruit would also work)

Because I like that deep chocolate flavor, I used chocolate frosting, but you can use whipped cream to layer as well.

How to Store & Freeze

• Storage Instructions: The cake can be stored, unfrosted, and without the fruit in an airtight container in the refrigerator for up to 3 days.
• Freezing Instructions: To freeze, I recommend first slicing the cake into eight pieces. Place on a parchment-lined baking sheet and freeze for 1 hour. Transfer the now frozen cake slices to an airtight container or large plastic freezer storage bag with small squares of parchment between each piece. Seal tight, label, date, and freeze for up to 3 months.
• Thawing Instructions: To thaw, leave it out on the kitchen counter for about 15 minutes for the cake to loosen up, then enjoy!

If you make the layered version, I recommend keeping it in an airtight container in the fridge. It should keep fresh up to 2 days.

Equipment Used:

• 8-inch Springform Cake Pan
• My favorite cocoa powder

More Chocolate Recipes:

I have heard so many of my readers refer to this as the best chocolate cake recipe that they have ever made. I hope you get to try for yourself and feel the same way. And if you cannot get enough of chocolate, here are a few more reader favorites that you might also like:

• Almond Flour Chocolate Chip Cookies
• Best Chocolate Bundt Cake
• Healthy Chocolate Smoothie
• Nut Free Chocolate Chip Cookies
• Can’t get enough? Check out all my favorite Easy Chocolate Desserts

Want more recipes made with almond flour?

Here are a few of my favorites:

• How To Make Almond Flour At Home – Cheaper!
• Foolproof Almond Flour Recipes For Beginners
• Almond Flour Pancakes
• Quick Almond Flour Bread
• Easy Banana Nut Muffins with Almond Flour
• Flourless Chocolate Cupcakes
• Almond Flour Gingerbread Cookies

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Almond Flour Chocolate Cake Recipe

Imagine a chocolate cake without butter and processed sugar that is made with whole ingredients. This Almond Flour Chocolate Cake is that cake. It is made with almond flour and naturally sweetened with maple syrup. Gluten-free & Paleo Friendly

Course Cake

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 slices

Calories 306kcal

Author Aysegul Sanford

Ingredients

For The Cake:

• 1 tablespoon coconut oil to grease the pan
• 1 ¼ cups almond flour or almond meal (5.25 oz. or 148 gr.)
• ½ cup unsweetened cocoa powder (1.5 oz. or 43 gr.)
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 4 large eggs at room temperature
• ¾ cup + 2 tablespoons maple syrup (approximately 230 ml)
• 1 tablespoon vanilla extract

As Topping (optional)

• 1 cup maple whipped cream or healthy chocolate frosting
• 1 cup fresh berries and other seasonal fruits
• 3-4 leaves of fresh mint thinly sliced (julienned)

Instructions

• Pre-heat the oven to 325 F degrees. Line an 8-inch* spring form pan with parchment paper and grease it generously* with coconut oil. Set aside.
• To make the batter: Mix together the almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat the eggs. Add in the maple syrup and vanilla extract and whisk until fully combined.
• Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.
• Pour the batter into the greased pan. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
• Let it cool on the kitchen counter for 10 minutes. Gently run a knife over the edges and transfer the cake onto a cake plate. Let it cool to room temperature.
• When ready to serve, spread the maple whipped cream or chocolate frosting over the top and decorate it with fruit and mint. Slice and serve.

Video

Notes

• Make sure to grease the pan well. Otherwise it might not come off easily.
• This recipe makes one 8-inch cake. You can serve it as it is or spread it with maple whipped cream or healthy chocolate frosting. 
• To Make it a Layered Cake: If you want to turn it into a layered cake make two batches of this cake. Let them fully cool to room temperature. If you want to follow my footsteps (like I did in the photos), use my healthy chocolate frosting recipe in between the layers and on top. Garnish it with fresh strawberries or any other seasonal fruit.
• Cake Pan: If you do not have an 8-inch spring form pan, a 9-inch pan would work as well.
• Honey instead of Maple Syrup: If you want to use honey instead of maple syrup, simply use 1/2 cup light flavored honey and follow the rest of the recipe as it is.
• Storage Instructions: The one layer cake can be stored, unfrosted, and without the fruit in an airtight container in the refrigerator for up to 3 days.
• Freezing Instructions: To freeze, I recommend first slicing the (one layer) cake into eight pieces. Place on a parchment-lined baking sheet and freeze for 1 hour. Transfer the now frozen cake slices to an airtight container or large plastic freezer storage bag with small squares of parchment between each piece. Seal tight, label, date, and freeze for up to 3 months.
• Thawing Instructions: To thaw, leave it out on the kitchen counter for about 15 minutes for the cake to loosen up, then enjoy!

 

Nutrition

Calories: 306kcal | Carbohydrates: 30g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 255mg | Potassium: 191mg | Fiber: 4g | Sugar: 22g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

This recipe was originally published in August 2017. It has been updated with new photos and helpful information in May 2021 based on comments and questions I received throughout the years. 

The post Almond Flour Chocolate Cake appeared first on Foolproof Living.

One of those moms recently asked me how to turn that almond flour chocolate cake recipe into a paleo birthday cake. And because no cake is birthday-cake worthy without frosting, I had to develop a healthier chocolate frosting recipe that I could spread all over the cake.

Why should you make this recipe?

In addition to being the best substitute for butter and powdered sugar-packed frosting recipes, this paleo chocolate frosting is terrific because it:

• Is made with five simple ingredients and comes together in the food processor in less than 5 minutes.
• Can be adjusted to make it work for your taste buds and dietary needs. Not a fan of nut butters (i.e., almond butter or peanut butter)? Swap it with sunflower butter. Want it sweeter? Add in more maple syrup.
• Has a deep chocolate flavor, and it is easily spreadable. Perfect for any of your cupcake, cake, or brownie recipes (like my Almond Flour Brownies) to use in place of regular frosting.

Ingredients & Substitutions:

To make this easy vegan chocolate frosting recipe, you will need:

• Your choice of unsweetened nut butter (or seed butter): I used creamy almond butter, but you can use any of your favorite nut butters. Peanut butter, cashew butter, and walnut butter would all work. If you are allergic to nuts, you can use seed butters like tahini (sesame butter), sunflower seed butter, or even pumpkin seed butter.
• Unsweetened Cacao Powder: Make sure it is unsweetened. My favorite brand is Valhrona (affiliate link)
• Plant-based milk: I wanted this recipe to be dairy-free, so I used homemade almond milk, but any plant-based, dairy-free milk would work.
• Maple Syrup: If you do not have maple syrup on hand, you can use an equal amount of agave nectar or honey instead. If you use honey, it won’t be vegan, but it will be a good substitute. You can also use coconut sugar, but you might have to add a few more tablespoons of almond milk to compensate for the liquid sweetener if you use that.
• Vanilla Extract

How to make chocolate frosting without sugar?

Making this healthy frosting recipe is so easy and has only three folds:

1. Gather everything in the food processor: Place all ingredients in your food processor attached with the blade attachment.
2. Pulse: Pulse 8-10 times in 1-second increments or until it is thoroughly combined and has a creamy texture. Stop the machine, scrape down the sides with a rubber spatula, and repeat until it reaches a soft and creamy consistency.
3. Taste & Spread: Give it a taste and add in more sweetener if you prefer it to be sweeter. Once it is to your liking, spread over cakes, brownies, and cupcakes as you please.

What Makes This Recipe Healthy?

I call this easy frosting recipe healthy because it is made without butter and confectioners sugar (aka powdered sugar). Instead, it uses wholesome ingredients like unsweetened nut butters packed with good-for-you healthy fats and a natural sweetener like maple syrup.

This doesn’t mean that you should eat all of it in one sitting, but when consumed in small amounts, this paleo-friendly and vegan cake frosting is a healthier alternative than traditional frosting.

Variations:

• Add in a pinch of salt: I usually add in a pinch of flaky sea salt when I am using it in my almond flour brownies or cake flour brownies recipes.
• Use dried fruits as a sweetener: If you prefer not to use maple syrup or honey, you can also use dried fruits such as dates or unsulphured apricots. If you decide to do so, be sure to soak them in hot water for at least an hour before and drain them before using. For this recipe, I would start with 5-6 dates (or apricots) and increase it if it is not sweet enough to your liking. You will have to process longer, but it will still be delicious.

Make-Ahead & Storage Instructions:

• Make-ahead instructions: You can make this healthy cake frosting a day in advance and keep it in the fridge in an airtight container. When you first take it out of the refrigerator, it will be hard. Let it sit on the counter for 30 minutes until it comes to room temperature, and stir it before using it in your recipe.
• Best way to store: Place in an airtight container such as a mason jar and keep it in the fridge. It will stay fresh for up to 3 days.

Recipe Ideas To Put It To Use:

You can spread this refined sugar-free frosting over any of your favorite cupcakes, brownies, cakes, and even cookies. Here are a few recipes I use it in:

• Almond Flour Chocolate Cupcake Recipe
• Chocolate Bundt Cake
• Almond Butter Brownies
• Paleo Pumpkin Bread
• Banana Bread with Almond Flour

Other Basic Recipes:

I am a big fan of having a few back-pocket recipes that I can use in more than one recipe. If you agree and enjoyed this healthy vegan frosting recipe, you might also like the recipes below:

• Cream Cheese Frosting with Maple Syrup
• Whipped Cream with Maple Syrup

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Healthy Chocolate Frosting

This Healthy Chocolate Frosting recipe is made without butter or powdered sugar. Instead, I used almond butter (or any other nut/seed butter like peanut butter can be used), cacao powder, maple syrup, almond milk, and vanilla extract. It comes together in a food processor in just about 5 minutes.

Course Vegan & Naturally-Sweetened Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup

Calories 1975kcal

Author Aysegul Sanford

Ingredients

• 1 cup almond butter unsweetened & creamy – At room temperature
• ½ cup cocoa powder unsweetened
• ⅓ cup maple syrup at room temperature
• 1 tablespoon vanilla extract
• 7 tablespoons almond milk unsweetened

Instructions

• Place ingredients in the bowl of a food processor fitted with the blade attachment.
• Pulse 8-10 times, in 1-second increments, or until it is creamy and spreadable. You may have to stop the machine and scrape down the sides a once or twice to make sure that everything is throughly mixed.

Notes

• The calorie information below is for the whole frosting. I usually use it in an 8-inch cake which yields 8 slices, which in turn would be for 8 servings.
• Nut Butter: If you have nut allergies, you can use sunflower or tahini instead of nut butters (i.e, almond, cashew, or peanut butter)
• Sweetener: You can use agave nectar or honey (a non vegan option), instead of maple syrup.
• Storage & Make ahead: You can make this healthy chocolate frosting recipe a day in advance, place it in an airtight jar, and keep it in the fridge. It should keep fresh up to 3 days. Be sure to let it sit on the counter 30 minutes before you are ready to use and give it a stir before using.
• No food processor? If you do not have a food processor, you can use a blender. It is a little bit messier with a blender but it would work. If you do not have both of those equipments, you can use a bowl and a whisk. It would take a bit longer but it would still work

Nutrition

Calories: 1975kcal | Carbohydrates: 146g | Protein: 61g | Fat: 146g | Saturated Fat: 14g | Sodium: 174mg | Potassium: 2786mg | Fiber: 40g | Sugar: 78g | Vitamin A: 3IU | Calcium: 1167mg | Iron: 15mg

The post Healthy Chocolate Frosting appeared first on Foolproof Living.

Yup, you heard it right. These are all clean, easy yet delicious simple chocolate dessert recipes you can splurge on without the guilt. If you are a lover of chocolate, start scrolling to see 18 of my favorite easy chocolate dessert recipes:

Easy and Quick Chocolate Desserts

We’ve all been there. The moment you are struck by the sudden urge to have some chocolate goodness in the middle of the night.

No need to run to the store in the dark. Here are 4 clean and quick to make easy chocolate recipes that you can with a few ingredients that are most likely already in your pantry:

• Vegan Cocoa Truffles: If you have a food processor and just a few minutes, this superfood-packed cocoa truffles come together in just a few minutes and are perfect to snack on later. I usually make a big batch and keep in a container in the fridge.
  Get the recipe
• Almond Flour Chocolate Brownies: If you need a rather easy and fast chocolate dessert, then give this brownie recipe a try. It comes together in a bowl with only 7 ingredients.

• Healthy Chocolate Smoothie: Do you have just a few minutes to whip up a good-for-you chocolate smoothie that tastes like Nutella? Himmm… I thought so.
  This chocolate smoothie is made with cocoa powder, Medjool dates, pears, and hazelnuts and it tastes like a chocolate ice cream in a glass. Perfect for breakfast, afternoon pick-me-up or late night chocolate cravings.
  Get the recipe
• Bourbon Date Nut Truffles from Vanilla and Bean: Love some booze-y chocolate? You are not alone.
  These bourbon-infused nut truffles are quick to whip up and super satisfying. Simply put everything in the food processor and then roll them into delicious truffles.
  Don’t care for bourbon? No worries, Traci offers an option made with coffee.
  Get the recipe

Easy Chocolate Snacks

Who says that you have to deny your sweet cravings to live a healthy lifestyle? I’d say with a few small changes to the way you “do” sweet, you can still enjoy chocolate as a snack.

The trick is to make it at home with ingredients you know (and can read), stay away from refined sugars (and switch it with unrefined/natural ones), and consume in moderation.

Here are a few of my favorite go-to chocolate snacks:

• Healthyish Salted Caramel Turtles: from My New Roots: Love turtle candies? The combination of sweet salted caramel and nutty pecan pieces covered in chocolate has been a childhood favorite for most of us. Thanks to Sarah, now we can enjoy these as a chocolate snack. Sweetened with brown rice syrup, these decadent snacks are guaranteed to please.
  Get the recipe
• Chocolate Almond Bark: I don’t think that it would be right to put together a simple chocolate recipes round up and not include this recipe. Let me tell you, it does not get easier than this.
  This chocolate almond bark is my go-to chocolate snack. I usually make a batch of it and keep it in the freezer. Made with wholesome ingredients like coconut oil, cocoa powder, maple syrup, and almonds, it is perfect for those who are following a vegan and gluten-free diet as well.
  Get the recipe

• Grain Free Chocolate Granola from Feasting on Fruit : I’d say this chocolate granola serves both as a snack and as a granola to top of your smoothie bowls for breakfast. Sweetened with molasses and made without any grain, it is a great snack to satiate your chocolate cravings.
  Get the recipe
• Raw Chocolate Fudge Brownie Bars from Well and Full : I don’t know about you, but when I hear the words, fudge and brownie in the same sentence my heart starts to beat faster. In her recipe, Sarah created a decadent chocolate-y heaven that is packed with superfoods like cocoa powder and walnuts.
  Get the recipe

• Almond flour chocolate chip cookies: Chocolate and nuts, what is better than that? If you are a lover of almond flour baked goods, you have to try this simple chocolate chip cookie recipe. It is vegan and sweetened with a little bit of maple syrup.

Dark Chocolate Desserts:

Look, I know not everyone is a fan of dark chocolate, but as someone whose heart belongs to rich and luscious dark chocolate (the darker the better) I had to create a special section for it. If you are with me, you will LOVE these clean dark chocolate desserts I picked for you.

• Greek Yogurt Chocolate Mousse: Love chocolate mousse? If so, your life just got easier, because this Greek Yogurt Chocolate Mousse is just as creamy and delicious as the classic recipe, but made without all the multiple steps and ingredients. The best part of this recipe is that you can easily switch up its flavors to create your own version.
  Get the recipe
• Naturally Sweet Dark Chocolate Coconut Bites from Pinch of Yum: Serious dark chocolate lovers, who also love coconut, Lindsay got you covered. These dark chocolate coconut bites check a few boxes at the same time because they are quick and easy to make, and super delicious at the same time.
  Get the recipe

• Almond Butter Brownies: I have never believed that a brownie can be vegan and refined sugar free without a ton of butter and sugar. Well, this recipe changed everything for me, because I can confidently say that if and when you try this recipe you will never go back to the other version. Adapted from the cookbook At Home in The Whole Foods Kitchen (affiliate link) by Amy Chaplin, this is my all-time favorite chocolate brownie recipe that is made with clean ingredients.
  Get the recipe
• Flourless Chocolate Cupcakes: Almond flour chocolate cakes batter turned into chocolate muffins and then topped off with a dark chocolate glaze. A gluten-free dark chocolate dessert that you can make any time of the year.
  Get the recipe

Easy Chocolate Desserts Without Oven

Don’t feel like turning the oven on?

No oven, no problem! Here are a few of my no-bake chocolate desserts that you can add into your list of delicious chocolate recipes:

• Sea Salt Dark Chocolate Popcorn from Green Kitchen Stories: Ready to up your pop corn game? This dark chocolate popcorn is the best no bake dark chocolate dessert when you want to get kids involved. You can use any chocolate you like, but this dark chocolate version has my heart.
  Get the recipe
• No Bake Chocolate Cream Tart from Bojon Gourmet : Guys, I know the title of this post starts with “easy” and this no-bake tart looks to good to be easy, but stay with me because I couldn’t not include this gorgeousness in a post titled “chocolate desserts”. I think Alana created magic here and therefore her chocolate cream tart (with a dreamy almond-cocoa crust) had to be included in this blog post.
  Get the recipe

Well friends, here is one last simple chocolate cake recipe.

The last one of my easy chocolate desserts recipe is currently one of the most popular chocolate recipe on Foolproof Living. I shared this Almond Flour Chocolate Cake recipe last year and since then it has been a reader favorite. If you are a fan of minimally sweetened chocolate-y desserts, you will love this easy to make and gluten-free chocolate cake recipe.

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Easy Chocolate Desserts – A Reader Favorite: Flourless Chocolate Cupcakes

I can't imagine a better recipe than this Flourless Chocolate Cupcakes when it comes to quick and easy chocolate desserts. Made in one bowl with almond flour and sweetened with maple syrup, they are gluten free.

Course Cupcakes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 cupcakes

Calories 218kcal

Author Aysegul Sanford

Ingredients

For The Cake:

• 1 tablespoon coconut oil to grease the pan
• 1 ¼ cups (4.22 oz.) almond flour
• ½ cup (1.5 oz.)unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 4 large eggs at room temperature
• ¾ cup + 2 tablespoons maple syrup
• 1 tablespoon vanilla extract

For The Chocolate Frosting:

• 4 oz. unsweetened baking chocolate cut into small pieces
• 2 tablespoons of maple syrup or more to taste
• 1 cup fresh strawberries sliced

Instructions

• Pre-heat the oven to 325 F degrees. Spray/brush a 12-cup muffin pan generously with coconut oil and line it with muffin liners. Set aside.
• To make the batter: Mix together the almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat the eggs. Add in the maple syrup and vanilla extract and whisk until fully combined.
• Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.
• Pour the batter into the greased muffin tin. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Set aside to cool for 20-30 minutes before frosting.
• Meanwhile, to make the chocolate frosting, bring a cup of water in a small pot. Place a heat-proof glass bowl over the pot. Place the chocolate and maple syrup in it. Using a wood spatula, mix until chocolate melts completely.* Taste for sweetness and add in if necessary.
• Spoon the frosting over the flourless chocolate muffins and garnish them with strawberries.
• Serve immediately.

Notes

• Alternatively, you can melt the chocolate in the microwave. To do so, place the chopped chocolate in a glass bowl and melt the chocolate in the microwave in two to three 20-second intervals. Be sure to stir in between. Stir the maple syrup at the very end.

Nutrition

Calories: 218kcal | Carbohydrates: 23g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 173mg | Potassium: 217mg | Fiber: 4g | Sugar: 14g | Vitamin A: 79IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 3mg

The post 17+ Clean & Easy Chocolate Desserts (No Refined Sugars) appeared first on Foolproof Living.

These types of autumn days find me craving something sweet and substantial with my morning coffee. The smell of freshly baked goods seems to complement the bitter tones of the coffee and gives me a sense of comfort as the weather cools.

So, I wanted something that would accompany my morning coffee without competing, something that wasn’t too sweet, but with a richness of body and texture that would leave me pleasantly filled, yet not overwhelmed with flavor explosion. That’s when I came up with Flourless Chocolate Cupcakes.

Indulgences are a part of life, especially for anyone who loves to bake. My gluten-free chocolate cupcake recipe is rich and chocolate-y, but without being overly-sweet. These exceptionally moist cupcakes use almond flour in place of all purpose flour, making them a gluten free, heart-healthy option to regular cupcakes. I also use maple syrup instead of refined granulated sugar.

How To Make Chocolate Cupcakes

If I am being honest, I didn’t want to reinvent the wheel here so I chose to adapt this recipe from my Almond Flour Chocolate Cake. You can take a look at the comments from that recipe to get an idea of all the love that one got. Hopefully you will find plenty of love in this one as well!

As in all cupcake recipes, in this no flour cupcakes recipe, you first make the muffins and then the frosting.

Flourless chocolate muffins

To make the muffin part, I used the exact same recipe of my Almond Flour Chocolate Cake. The only difference is that instead of baking it in a 9-inch cake pan, I used a 12-cup muffin tin. Baking time was the same as well.

In my opinion, the best part of this recipe is that it doesn’t use any additional oils. Since it is made with almond flour, the high fat content of it is enough to create muffins that are moist and rich at the same time.

Additionally, it is naturally sweetened with less than a cup of maple syrup so it is not overly sweet.

The process of making these flourless chocolate muffins has 3 folds:

First, you mix the dry ingredients; almond flour, unsweetened cocoa powder (not Dutch processed), baking soda, and kosher salt.

Then you mix the wet ingredients; eggs, maple syrup, and vanilla extract.

Last but not least, you stir in the wet ingredients into the dry ones and divide the batter evenly in a 12-cup muffin tin. Then you bake them in a 325 F degree preheated oven for 35-40 minutes or until a toothpick inserted in one of the muffins comes out clean.

Frosting for flourless cupcakes

While you can certainly use a cream cheese and butter based frosting (and it would taste amazing), I went for a simple chocolate frosting. When I say simple, I mean that quite literally.

To frost my flourless chocolate muffins, I melted some unsweetened baking chocolate in a glass bowl placed over boiling water and added a few tablespoons of maple syrup to sweeten it.

I used unsweetened chocolate so that I can adjust the amount of sweetness and use a natural sweetener (maple syrup) to make sure that the (maple) flavor is consistent throughout my gluten free chocolate cupcake recipe.

I topped it off with some fresh strawberries for a pop of color and additional sweetness. However, you can use any other fruit you have on hand or just serve it without the fruit.

Alternatively, if you prefer a more traditional cupcake with frosting here are a few suggestions:

• Maple Whipped Cream and Fruit: Similar to what I did with my Almond Flour Chocolate Cake, you can top if off with maple whipped cream and fruit (pomegranate seeds, strawberries, and raspberries are my favorite fruits for this flourless cupcake)
  I know that this is not a traditional frosting per say, but I promise it works.
• Cream Cheese Frosting: If you prefer more of a traditional frosting, then you can try my friend Alana’s Cream Cheese Frosting recipe. While it is not naturally sweetened (she uses powdered sugar), it is creamy and tangy without being overly sweet.
  Plus in her post, she shares various flavorings using the same cream cheese frosting recipe as the base.

I think this covers it all. I hope you will add these easy gluten-free chocolate cupcakes in your desserts without flour collection and give them a try soon.

If You Liked This No Flour Cupcakes Recipe, You Might Also Like

• Easy Banana Nut Muffins
• Gluten-Free Gingerbread Cake
• Gluten-Free Strawberry Cake
• Paleo Pumpkin Muffins
• Low-Carb Double Chocolate Blender Brownies ~ All Day I Dream About Food
• Strawberry Mascarpone Tart {With Almond Flour Crust}
• Vegan Almond Flour Cookies
• Gluten-Free Gingerbread Cookies

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Easy Chocolate Desserts - A Reader Favorite: Flourless Chocolate Cupcakes

I can't imagine a better recipe than this Flourless Chocolate Cupcakes when it comes to quick and easy chocolate desserts. Made in one bowl with almond flour and sweetened with maple syrup, they are gluten free.

Course Cupcakes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 cupcakes

Calories 218kcal

Author Aysegul Sanford

Ingredients

For The Cake:

• 1 tablespoon coconut oil to grease the pan
• 1 ¼ cups (4.22 oz.) almond flour
• ½ cup (1.5 oz.)unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 4 large eggs at room temperature
• ¾ cup + 2 tablespoons maple syrup
• 1 tablespoon vanilla extract

For The Chocolate Frosting:

• 4 oz. unsweetened baking chocolate cut into small pieces
• 2 tablespoons of maple syrup or more to taste
• 1 cup fresh strawberries sliced

Instructions

• Pre-heat the oven to 325 F degrees. Spray/brush a 12-cup muffin pan generously with coconut oil and line it with muffin liners. Set aside.
• To make the batter: Mix together the almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat the eggs. Add in the maple syrup and vanilla extract and whisk until fully combined.
• Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.
• Pour the batter into the greased muffin tin. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Set aside to cool for 20-30 minutes before frosting.
• Meanwhile, to make the chocolate frosting, bring a cup of water in a small pot. Place a heat-proof glass bowl over the pot. Place the chocolate and maple syrup in it. Using a wood spatula, mix until chocolate melts completely.* Taste for sweetness and add in if necessary.
• Spoon the frosting over the flourless chocolate muffins and garnish them with strawberries.
• Serve immediately.

Notes

• Alternatively, you can melt the chocolate in the microwave. To do so, place the chopped chocolate in a glass bowl and melt the chocolate in the microwave in two to three 20-second intervals. Be sure to stir in between. Stir the maple syrup at the very end.

Nutrition

Calories: 218kcal | Carbohydrates: 23g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 173mg | Potassium: 217mg | Fiber: 4g | Sugar: 14g | Vitamin A: 79IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 3mg

Shop The Tools I Used In This Flourless Chocolate Cupcake Recipe

The post Flourless Chocolate Cupcakes appeared first on Foolproof Living.

Since the day our guests left, I have been in the kitchen testing cookie recipes one after another. As I usually do every year, I have signed up for more cookie exchanges than one person can handle, but I have no regrets as I am enjoying all the cookie testing happening in my kitchen. My oven is working overtime, radio is in full blast, and the twinkling lights on our Christmas tree makes my heart fill with joy.

What is Chocolate Almond Bark

Speaking of Christmas… Now that it is officially the gifting season, today’s recipe, dark chocolate almond bark, is an easy-to-make edible gift that you can make in less than 30 minutes, with only a 10-minute hands on time. It is my healthier take on the Christmas chocolate bark recipe that is made by melting semi-sweet baking chocolate and mixing it with various nuts and dried fruits.

While that version is a stellar one, my take on that chocolate bark recipe is vegan and a little bit more wholesome, made with coconut oil, cocoa powder, and maple syrup. To make it fun and festive, in addition to some maple-roasted and sea-salted almonds, I also sprinkled my chocolate bark with some colorful dried fruits.

How To Make?

The process of making this vegan almond bark has 3 folds:

First, you roast almonds with a little bit of maple syrup and sea salt in a 350 F degree oven for 8-10 minutes.

Second, while almonds are roasting, you prep the chocolate bark part. To do so, you melt some coconut oil in a saucepan and mix it with unsweetened cocoa powder and maple syrup. At first, the mixture will be very runny but don’t worry because it will thicken as it sits.

To assemble, you pour the chocolate on a parchment sheet pan and spread it thinly using a spatula (or a spoon). Then you sprinkle it with the roasted almonds. I also added some dried fruit for color, but that is totally optional.

Here is a quick video on how to make chocolate almond bark (48 seconds):

Ingredients

Since I wanted to make this chocolate bark recipe healthy, instead of using sugary baking chocolate, I went for coconut oil, unsweetened cocoa powder and maple syrup. I also roasted whole almonds with a little bit of maple syrup for additional sweetness, and some sea salt to balance out all the flavors.

To make it festive and to add in more sweetness, I sprinkled it with a variety of dried fruit and some shredded coconut.

I used these clear treat bags (affiliate link) to package them and tied them with colorful ribbons. If you want to prepare your gifts in advance, you can place your homemade chocolate almond bark in these bags and store them in the fridge until you are ready to gift them, up to 2 days.

If you are planning to enjoy it for yourself, you can keep it in the freezer, covered lightly with stretch film, up to 3 days.

How to Melt

Melting almond bark after it was frozen takes just a few minutes. When ready to serve, simply take it out of the freezer and let it sit on the kitchen counter for 10 minutes. Depending on the temperature of your house (mine is usually between 63-70 F degrees), it should not take longer than that.

The Easiest Way to Make Someone Happy – Put a Bow on it & Attach a Handwritten Card:

I don’t know about you, but I have never met anyone who wouldn’t light up when they see chocolate with a bow around it. That is why, I placed my almond bark chocolate in clear bags and tightened them with a ribbon around it. I also included a handwritten card that I got from Target. If you are a big fan of Target as I am, you know that they have a great greeting card section. Every time I go there, I lose myself in those beautifully designed and crafted cards and usually end up picking more than I need. This year was no different, I picked a bunch of cards from their Papyrus line and I am so excited to include them along with my edible gifts.

A Few Helpful Tips:

While the recipe for this easy chocolate bark is pretty straightforward, below I am including a few tips to help you as you make it for your loved ones:

• At first, you might think that the chocolate mixture is too thin: When I first made this recipe, I felt as though the coconut oil-maple syrup-cocoa powder mixture was way too thin. If you have ever tried your hand in making chocolate bark out of baking chocolate, you know that the texture is creamy and spreadable.
  While my version was still spreadable, it was less creamier than the classic recipe so I couldn’t help but worry that it wouldn’t thicken. However, after a short 15-20 minutes in the freezer, it thickened beautifully. If you feel the same way, no worries, because the recipe below is foolproof.

• Feel free to get creative with your version of almond bark ingredients: While I am a huge fan of dark chocolate-almond-sea salt combination, you can get as creative as you want. That is the beauty of this recipe. Feel free to play around with your favorite nuts and dried fruits. Or if you are a die-hard salted dark chocolate almond bark, just leave it as it is without any of the toppings.

• Is Almond Bark Gluten-Free: Yes, this healthy chocolate bark recipe is gluten free. Additionally, it is vegan and naturally sweetened with maple syrup.
• Almond Bark Nutrition: The recipe below easily serves 6 people. The calorie count per serving is 335 calories. For more nutritional information, please check out the nutrition card underneath the recipe card below.

Whether you are trying to make a kid happy or impress a colleague with a thoughtful gift, this easy-to-make and fairly inexpensive edible gift along with a handwritten card will surely get the job done. And if you feel like you are not good with words, no need to worry because Target’s greeting card section has a card for everyone with beautifully written words that is perfect for the occasion. So head on over there to shop for all your Christmas greeting card needs and be sure to make this festive and colorful chocolate almond bark recipe to spread the joy.

You Might Also Like:

If you liked this healthy chocolate bark recipe, here are a few other recipes you might enjoy:

• Maple Sweetened Almond Flour Chocolate Cake
• Healthy Chocolate Smoothie
• Dark Chocolate Waffle Cake
• Flourless Chocolate Cupcakes

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Chocolate Almond Bark

Today’s recipe, healthy chocolate almond bark, is the perfect edible gift that will cheer anyone on your list. My version is made with wholesome ingredients like coconut oil, cocoa powder, maple syrup, and almonds.This recipe is adapted (with several changes) from Oh She Glow's Crazy Good Coconut Oil Chocolate Bark Recipe.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 325kcal

Author Aysegul Sanford

Ingredients

For the roasted almond:

• ½ cup almonds roughly chopped
• 3 tablespoons maple syrup
• Pinch of sea salt

For the chocolate bark:

• ½ cup coconut oil
• ½ cup unsweetened cocoa powder
• ¼ cup maple syrup
• ¼ cup dried fruit chopped *I used cranberry and apricot
• 3 tablespoons coconut flakes

Instructions

• To roast the almonds: Pre-heat the oven to 350 degrees. Cover a baking sheet with parchment paper. Spread almond over the sheet and drizzle it with maple syrup. Sprinkle it with sea salt. Give it a toss and roast in the oven for 8-10 minutes. Let it cool on the counter.
• Spread another baking sheet (or a casserole dish) with parchment paper and set it aside.
• To make the chocolate bark, heat coconut oil in a pan just until it is melted. Transfer it into a bowl. Whisk in the cocoa powder and maple syrup. Mix until smooth.
• Mix in the half of the roasted almond mixture into the chocolate. Spread the mixture onto the sheet. Sprinkle it with the rest of the almonds, dried fruit, and coconut flakes.
• Place it in the freezer for 20-30 minutes.
• Break the chocolate bark into small pieces and serve.

Video

Nutrition

Calories: 325kcal | Carbohydrates: 24g | Protein: 4g | Fat: 27g | Saturated Fat: 18g | Sodium: 5mg | Potassium: 271mg | Fiber: 4g | Sugar: 16g | Calcium: 69mg | Iron: 2mg

The post Maple Sweetened Chocolate Almond Bark {VIDEO} appeared first on Foolproof Living.

I have been on the hunt for a good chocolate smoothie for sometime now. It is safe to say that I tried over 10 different recipes to finally end up in this one. In my quest for the “best healthy chocolate smoothie”, I wanted a recipe made with healthy ingredients and no refined sugars. I also wanted it to taste like milk chocolate. And when it comes to milk chocolate flavor, Nutella is my all-time favorite. The taste of cocoa mixed in with roasted hazelnuts and blended into a creamy concussion is to die for.

I don’t know about you, but I grew up eating Nutella every morning. My mother would spread a thick layer of it on a toast every morning for breakfast. Now years later, I do not eat Nutella everyday, but when I treat myself with a spoonfull it surely takes me back to my childhood. It is so sad that Nutella is not a healthy food that we should consume everyday.

If you feel the same way, I have some good news for you. Because this healthy chocolate smoothie recipe made with cocoa powder, hazeltnuts, pears, coconut water, vanilla extract and sweetened with Medjool dates tastes like Nutella. When I first read the recipe, I had zero expectations and didn’t think much of it. But after the first sip, I thought that this was the best chocolate smoothie I have ever had.

So here is to a great vegan and healthy chocolate smoothie recipe to help you cure your Nutella cravings.

If You Liked This Healthy Chocolate Smoothie Recipe, You Might Also Like

Maple-Sweetened Chocolate Almond Bark
Dark Chocolate Waffle Cake
Maple-Sweetened Almond Flour Chocolate Cake
Best Chocolate Recipes For The Holiday Season

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Nutella Lovers Healthy Chocolate Smoothie

Let's face it. We all love Nutella, but it is not the most healthiest food to eat. Here is an alternative healthy chocolate smoothie recipe that is sweetened with dates and made with all vegan ingredients. Made with superfoods like cocoa powder and hazelnuts, this smoothie is guaranteed to cure all your Nutella cravings.

Course Smoothie

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 261kcal

Author Aysegul Sanford

Ingredients

• ¼ cup roasted unsalted hazelnuts a few more hazelnuts as garnish
• 1 cup ripe pear chopped with the skin on from 2 small or 1 large pear
• 2 Medjool dates pitted
• 2 tablespoons unsweetened cocoa powder
• 1 ½ teaspoons vanilla extract
• 1 ½ cups coconut water
• 2 cups ice
• handful of seasonal fruit as garnish

Instructions

• Place all the ingredients in a blender and blend until smooth and frosty. Serve immediately.

Nutrition

Calories: 261kcal | Carbohydrates: 43g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 889mg | Fiber: 9g | Sugar: 30g | Vitamin A: 36IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 2mg

This recipe is adapted from Julie Morris’s cookbook, Superfood Smoothies.

The post Nutella Lovers Healthy Chocolate Smoothie appeared first on Foolproof Living.

Since then, I have made it so many times and received so many compliments each time I shared it with people, that I decided to update it with new photographs, notes, and more of a “Christmas look”.

First thing you need to know – and you can take my word for it – this cake is actually very easy to make. As long as you have a 10-cup bundt pan, you are good to go. You do not need to have a fancy mixer or any other baking equipment to make it.

Basically, you mix wet ingredients with dry ingredients, pour it into a bundt pan, and bake it. It is that easy. I am telling you this because last week as I was photographing it, I posted a picture of it on Instagram with a note saying, “This is a simple chocolate cake dressed up for Christmas.” Then, a couple of good friends joked about it, as they were skeptical of my definition of “simple”.But seriously, it may look fancy but it is really easy to make.

Secondly, I know some of you might be nervous about getting cakes out of a bundt pan in one piece. Believe me, I feel you. However, please know that as long as you generously butter and flour the pan, and wait for the cake to cool down to room temperature (or to a level where you can comfortably hold the pan with your hands without burning yourself), you are good to go.

Oh, and also – you need to have a good recipe. But no worries, this chocolate bundt cake recipe is 100% foolproof.

How to make a chocolate cake from scratch

The recipe for chocolate bundt cake has 3 folds.

First, you prep the batter: To do so, you start by melting some butter with cocoa powder and water. This is the “chocolate” part of the recipe. I recommend doing this at the very beginning as you’ll need it to cool down while you are getting the other ingredients.

While it is cooling down, mix together sour cream and vanilla and set them aside. Sour cream is crucial for this chocolate bundt cake to be moist.

In a large bowl (this would be the bowl you will mix everything so pick one accordingly), whisk together the dry ingredients:  flour, sugar, and baking soda.

Second, pour in the now-cooled cocoa-butter mixture into the dry ingredients and gently fold it in in two batches. Whisk in the eggs one at a time and mix until fully incorporated.

Third, oil and flour a 10-cup bundt cake pan generously. Pour in the batter into the bundt pan.

How long does it take to bake a chocolate cake

This easy chocolate bundt cake recipe takes between 40-45 minutes to bake at a preheated 350 degree oven. However, I recommend testing the doneness by doing the toothpick test to make sure that it is fully baked.

How long to let cake cool in the bundt pan

It is imperative that you let the cake cool for at least 30 minutes for it to come out of the bundt pan in one piece. In my experiments, I found that 30 minutes is usually enough, but if you have time and don’t mind waiting, I recommend letting it fully cool to room temperature before inverting it onto a plate.

A Word on using dutch-processed cocoa powder

I wanted to take a moment here and mention the importance of using Dutch processed cocoa powder in this recipe. If you are a regular baker you probably know that it is NOT the same thing with regular cocoa powder. As a matter of fact, if you substitute Dutch-processed version with regular cocoa powder, this sour cream chocolate cake will have a very tart and acidic taste.

Luckily, nowadays most supermarkets sell Dutch-processed cocoa powder. If you can’t find it, you can also order it online. This is the brand  (affiliate link) I used in my chocolate bundt cake recipe here.

How to make chocolate glaze for bundt cake

The last step in this recipe is making the chocolate glaze and all the fun decorations on top.

The chocolate glaze I used in this recipe is the one that I use every time I need to glaze anything with chocolate. It is made by melting baking chocolate with honey by pouring hot (boiling) heavy cream and whisking until smooth.

You can certainly make it with granulated sugar only, but I highly recommend using honey as well as I think it adds another layer of flavor to the whole recipe.

This sauce is somewhat thick, but if you want a thinner (more pourable) chocolate glaze for this bundt cake, simply increase the amount of heavy cream you use in the recipe until it reaches the consistency you want.

How to decorate a chocolate bundt cake

Last but not least, since it is December, for the this updated version, I wanted to dress it up appropriately for the season and turn it into Christmas bundt cake recipe that you can easily make in your own kitchen.

To decorate it, I made sugared cranberries that I found in Food Network Magazine. Then I placed them on my bundt cake after I smothered it with chocolate. To finish it off, I sprinkled it with pistachios and some baby basil leaves (though basil leaves for more for the photos).

While it ended up being perfectly dressed for the season, certainly one that you can add in your Christmas bundt cake recipes collection, you can easily decorate it with anything you have on hand.

Alternatively, you can use fresh berries, sliced oranges, or go all chocolate and top it off with mint chocolate. Seriously, use your imagination, sky is the limit.

How long does bundt cake last

This cake will last for up to 2 days on the kitchen counter as long as it is kept in an airtight container. I use a cake stand with a glass lid to cover it, similar to this one (affiliate link).

Can I freeze this chocolate bundt cake

You can freeze this bundt cake after it is fully cooled down to room temperature. If you decide to do so, I recommend:

1. Placing the leftover slices in an airtight container and freezing them in it. With that being said, if you want you can freeze the whole bundt cake. If you decide to do so, be sure to wrap it tightly with stretch film to prevent freezer burn.
2. Making the glaze right before serving it. In other words, I do not recommend freezing it with the chocolate glaze.

Whether you make it for the holiday season like I did or for a fun birthday party gathering, this easy chocolate bundt cake recipe is guaranteed to impress.

If You Liked This Simple Chocolate Bundt Cake Recipe, You Might Also Like

• Chocolate Peanut Butter Globs
• Flourless Chocolate Cupcakes
• Nutella Sandwich Cookies
• Really Good Chocolate Chip Cookies with Sea Salt
• Chocolate Almond Bark
• Almond Flour Chocolate Cake
• Vegan Chocolate Hazelnut Cake with Whipped Ganache – From Vanilla and Bean
• One-Bowl Teff Chocolate Cake with Peanut Butter Frosting – From Bojon Gourmet

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The Ultimate Chocolate Bundt Cake Recipe

I call this The Ultimate Chocolate Bundt Cake because I think it is the one and only chocolate bundt cake recipe you need. It is super easy to make, incredibly moist and very chocolatey.  If you are looking for the perfect bundt cake recipe, you've found it!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 slices

Calories 595kcal

Author Aysegul Sanford

Ingredients

For The Cake:

• 1 cup unsalted butter (8 ounces)
• 1/3 cup Dutch-processed cocoa powder (1 ounce )
• 1 teaspoon kosher salt
• 1 cup water (250 ml)
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all purpose flour (10 ounces)
• 1 3/4 cups granulated sugar (12.25 ounces)
• 1 teaspoon baking soda
• 2 large eggs at room temperature

For The Chocolate Glaze

• 4 ounces bitter sweet chocolate 60% cocoa- cut into small pieces
• 1 tablespoon honey
• 1/2 cup heavy cream
• 1 tablespoon granulated sugar
• 3 tablespoons pistachios chopped coarsely

For The Sugared Cranberries (optional):

• 1/2 cup water
• 1/2 + 1/2 cup sugar divided
• 1 1/2 cups fresh cranberries washed

Instructions

• Position a rack in the center of your oven and pre-heat it to 350°F. Butter and flour a 10-inch Bundt pan.
• To make the batter: Combine butter, cacao powder, salt, and water in a saucepan, and heat it over medium heat. Cook, stirring frequently, until the butter is completely melted. Remove it from the heat, and let it cool for 15-20 minutes.
• In a small bowl whisk sour cream and vanilla until combined. Set aside.
• In a large mixing bowl, whisk together the flour, sugar, and baking soda.
• Pour in the now-cooled cacao powder and butter mixture into the dry ingredients in two batches, and whisk until they are all blended.
• Whisk in the eggs one by one making sure that they are fully incorporated into the mixture. Add in the sour cream and vanilla extract mixture. Whisk until smooth.
• Pour the batter into the prepared bundt pan. Bake it for 40 to 45 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool in the Bundt pan for half an hour before flipping it onto a cake platter.
• To make the glaze: Place chocolate and honey in a bowl. Set aside.
• Put the heavy cream and sugar in a small saucepan and heat it over medium heat until sugar is fully dissolved. Pour the warm cream and sugar mixture onto the chocolate and honey mixture and stir it until smooth and silky.
• Generously spoon the chocolate glaze over the cake.
• To make the sugared cranberries: Place 1/2 cup sugar and water in a small saucepan and bring it to a boil. Pour the mixture over the cranberries. Allow it to cool for an hour and drain. Sprinkle 1/2 cup sugar on to a baking sheet. Roll the cranberries in sugar and let them dry for 4 hours.
• To decorate the cake for this Christmas Edition: Decorate the top of the cake with sugared cranberries and sprinkle it with pistachios (or other nuts).

Notes

Note: You can use the rest of the sugared cranberries to decorate cupcakes or add them in drinks as garnish.

Nutrition

Calories: 595kcal | Carbohydrates: 75g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 105mg | Sodium: 374mg | Potassium: 213mg | Fiber: 3g | Sugar: 50g | Vitamin A: 885IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg

The recipe for the chocolate bundt cake is adapted from Bi-Rite Market’s Eat Good Food cookbook.

The post The Ultimate Chocolate Bundt Cake appeared first on Foolproof Living.

However, I can’t say the same thing about baking. I have been trying my hand in baking with alternative flours (spelt, brown rice, almond, buckwheat, etc.) and sugars (honey, dates, maple syrup, stevia, etc.) for over a year now and it has been a challenge, especially when it comes to creating my own recipes.

After many failed attempts, I finally decided that the only way to learn is by following other people’s recipes to a ‘T’ and then adjusting them to my personal preference. These dark chocolate and almond butter brownies with sea salt are a great example.

One cookbook that has been a tremendous resource on this subject is Amy Chaplin’s At Home in the Whole Food Kitchen (affiliate link). As I wrote about it in Fresh Peach and Walnut Tart recipe’s post, this book is a great source for those, who are like me, new to healthier baking. Also it hasn’t come out yet, but I am looking forward to getting my hands on Alanna’s (of Bojon Gourmet) new cookbook, Alternative Baker (affiliate link), for the same reason. She has a wealth of information on this subject and everything I made from her site turned out really good.

The last time I made these brownies was last year during Christmas time and had all the intentions of sharing it in here on the blog, but for some reason I totally forgot about it. So the other day when I found a package of Valrhona chocolate in my pantry and saw that it was about to expire, I decided to make them for you.

About this Vegan Spelt Flour Almond Butter Brownies Recipe:

I do not mean to go all Ina Garten on you by saying that you should use the best quality chocolate and cocoa powder you can get your hands on. However the truth is, if you want these to turn out really good the quality of chocolate you use matters. Here, I do not mean to say that you should get the most expensive one. Instead, I recommend using a chocolate brand that you think tastes the best. I love Valrhona and their cocoa powder for baking. Our local Whole Foods sells them in smaller portions making it more affordable than buying a pound of chocolate of the same brand. For almost all my baking, including this recipe, I use their 70% baking chocolate.

In the recipe below, I have made a few changes to Amy’s original recipe. First, I switched olive oil with coconut oil, because I really like the combination of coconut oil-dark chocolate-almond butter. Second, instead of using maple sugar I used coconut sugar (Trader’s Joes’ coconut sugar is my favorite) as I didn’t have maple sugar on hand. I am letting you know these changes just in case if you prefer to use olive oil and maple sugar instead of coconut oil and coconut sugar. Both set of ingredients work well while tasting mildly different.

The hands on time for the recipe is no longer than 20 minutes and it bakes in 30 minutes or so. I know that it will be hard to wait, but do your best to let it cool down before slicing. Amy suggests placing it in the fridge after it comes down to room temperature. Embarrassingly, I couldn’t wait that long but it still turned out amazing. The combination of almond butter, chocolate and sea salt is truly out of this world.

You Might Also Like:

• Almond Flour Brownies
• Spicy Vegan Chocolate Chili
• Vegan Zucchini Bread
• Best Chocolate Bundt Cake Ever
• Dark Chocolate Waffle Cake with Whipped Mascarpone Cream
• DoubleTree Hotel’s Chocolate Chip Cookies

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Dark Chocolate and Almond Butter Brownies with Sea Salt

Vegan Almond Butter Brownies made with spelt flour, dark chocolate and sweetened with dates, maple syrup, and coconut sugar.

Course Vegan & Naturally-Sweetened Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 squares

Calories 374kcal

Author Aysegul Sanford

Ingredients

• ½ cup Medjool dates pitted
• 1 ½ cups whole spelt flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder I used aluminum free baking powder
• 1/3 cup almond butter at room temperature
• ¾ cup coconut oil melted and cooled – at room temperature
• ¾ cup maple syrup
• 1/2 cup coconut sugar OR organic Cane sugar
• 1/3 cup almond milk
• 1/2 teaspoon sea salt
• 1 tablespoon vanilla extract
• 3 ½ ounces (100 grams) 70% dark chocolate, chopped and divided
• ½ cup toasted almonds chopped
• ¼ teaspoon fleur de sel or Maldon Salt

Instructions

• Place the dates into a bowl and cover them with boiling water. Let them soak for 20 minutes. Drain and set aside.
• Pre-heat the oven to 350 degrees. Line a 9X13 sheet pan with parchment paper and spray it with non-stick spray.
• Sift the spelt flour, cocoa powder, and baking powder into a large bowl.
• Place the dates, almond butter, coconut oil, maple syrup, coconut sugar, almond milk, salt, and vanilla extract in the bowl of a food processor. Process until thoroughly combined.
• Pour the wet mixture over the sifted dry ingredients. Gently stir until combined. Reserve 2 tablespoons of the chopped chocolate and fold the rest into the batter.
• Pour the batter into the sheet pan. Using the back of a spatula distribute it evenly throughout the pan.
• Sprinkle it with the reserved chocolate pieces, almonds, and fleur de sel.
• Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
• Let it cool for 45 minutes, slice, and serve.

Notes

As long as it is kept in an airtight container in room temperature, these brownies keep their freshness up to 3 days.

Nutrition

Calories: 374kcal | Carbohydrates: 44g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Sodium: 231mg | Potassium: 264mg | Fiber: 6g | Sugar: 23g | Vitamin A: 9IU | Calcium: 110mg | Iron: 2mg

Recipe adapted (with changes) from Amy Chaplin’s cookbook At Home in the Whole Food Kitchen.

The post Vegan Spelt Flour Almond Butter Brownies appeared first on Foolproof Living.

It was a great and informative listen, where she mostly talked about how she became a cook, started her blog and how this book came to be. But the part of the interview that stayed with me, even after several weeks of listening, was when she talked about the process of creating the recipe for these cookies.

Towards the end of the interview, while explaining the time and effort spent on certain recipes over the course of 18 months, she mentioned having baked 700 cookies to end finally with this recipe. SEVEN HUNDRED cookies!!

I did the math. If this recipe yields 28 cookies and you divide 700 by 28, it would be 25. Meaning that she made (more or less) TWENTY-FIVE batches of (variations) of this cookie dough just to come up with the best chocolate chip cookie recipe.

It made me think, what recipe could be more foolproof than this one? So I bought the book and made it for myself. And it didn’t disappoint.

To be honest, until I made these cookies I didn’t believe that a cookie could taste good without some type of nuts in it. I thought that the one and only recipe that I ever needed was the DoubleTree Hotel’s famous Chocolate Chip Cookies, which happens to be one of the most popular recipes on this blog. But then after I made a batch of Tara’s version, I was happily surprised.

I knew that the combination of sea salt and dark chocolate would not disappoint, but wasn’t sure that they would be enough to compete with DoubleTree Hotel’s recipe without any nuts in it. But they did. And in an incredibly delicious way.

On a final note, even though in the recipe below, it instructs you to bake them right away, I almost never bake cookies on the same day. Instead, I cover the baking sheet with stretch film and let it rest in the fridge overnight. Over the years of baking, I learned that letting the batter rest overnight deepens the flavor immensely. And not just for cookie recipes, I do this for cake batters as well.

Also, I never bake all of the cookies on one day. After I let them sit in the fridge overnight, I place them in a large Ziplock bag and keep them in the freezer. That way whenever I want cookies, I can quickly bake some. If you do the same thing, make sure to take them out of the freezer 45 minutes prior to baking and increase the baking time 3-4 minutes.

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Really Good Chocolate Chip Cookies with Sea Salt

Really Good Chocolate Chip Cookies with Sea Salt

Course Sweets

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 28

Calories 238kcal

Author Aysegul Sanford

Ingredients

• 8 ounces 2 sticks unsalted butter
• 3 1/4 cups (16.25 ounces) all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon Kosher salt I used Diamond brand
• 1 1/2 cups (10.5 ounces) light brown sugar
• 1/2 cup (3.5 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 12 ounces 70% baking chocolate chopped (I used Varlhona brand)
• Flaky sea-salt I used Maldon Salt

Instructions

• Pre-heat the oven to 360 F degrees. Line three baking sheets with parchment paper. Set aside.
• Place butter in a saucepan and heat in medium-low heat until it is melted. Do not let it boil or sizzle. All you want is for it to completely melt. Take off the heat and set aside for it to cool.
• Meanwhile, sift the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
• In a separate large mixing bowl, whisk the sugars and melted butter. Whisk in the eggs one at a time. Stir in the vanilla extract.
• Switch to a silicon spatula (or a wooden spoon) and fold in the dry ingredients. Mix just until incorporated.
• Add in the chopped chocolate and mix until equally distributed throughout the dough.
• Using an ice cream scoop (I used 2” ice cream scoop), divide the dough into smaller portions. Arrange them on baking sheets, leaving 3 inches in between each.
• Sprinkle each cookie with sea salt. Bake on sheet at a time, until the tops are cracked and lightly golden, but they are still soft in the center, 10-12 minutes. Also, make sure to rotate the pan halfway through the baking process.
• Once baked, let them rest in the sheet pan for 2-3 minutes and then transfer to a wire rack. Let them cool for 20-25 minutes. Serve.
• Keep the cookies in an airtight container for them to keep their freshness up to a week.

Nutrition

Calories: 238kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 195mg | Potassium: 138mg | Fiber: 2g | Sugar: 16g | Vitamin A: 219IU | Calcium: 38mg | Iron: 3mg

Adapted from Tara O’Brady’s Seven Spoons: My Favorite Recipes for Any and Every Day.

The post Really Good Chocolate Chip Cookies with Sea Salt appeared first on Foolproof Living.

Ever since I came back from my trip to Chicago a couple of months ago, I find myself looking for recipes for different types of granola. While living on a small island in the Caribbean, I missed the granola-revolution that happened in the last couple of years in the mainland. It was a nice surprise to see how available they were throughout every supermarket in Chicago.

With that being said, I just don’t understand why people prefer buying granola from a supermarket when they can easily make it in their own kitchen. I can almost hear you say that not everyone loves spending time in the kitchen as much as I do and I know that. But still, I can’t help but want to show people how easy and quick it is to make granola at home.

Therefore, today I come to you with my most recent favorite granola recipe: Chunky Banana Bread Granola. First of all, this granola has no refined sugar in it. It uses only a half a cup of maple syrup. In terms of fat, a 1/3-cup of coconut oil is all you need. And if you consider the fact that you get 9 cups of granola out of this recipe, it is very minimal.

Secondly, every single ingredient used in this granola (ie: walnuts, buckwheat groats, coconut flakes, sunflower seeds, bananas,etc.) is packed with nutrients giving you the energy you need to start your day. I paired it with chocolate almond milk to eat as a bowl of granola/cereal in the morning, but if you prefer, you can totally skip the almond milk and eat it as a snack throughout the day.

I prefer to make my own chocolate almond milk as I find the versions sold in the supermarkets to be too sweet for my taste. Plus, I just don’t like the fact that they use sugar to sweeten it. Instead, to make chocolate almond milk at home, I place some unsweetened/unflavored almond milk, a couple of tablespoons of unsweetened natural cocoa powder, and a couple of pitted Medjool dates in a blender (or a food processor) and blend until they are all combined.

This way, I get to adjust the level of sweetness to my desired level and know exactly what is in it. Sometimes if I feel like it, I put a teaspoon of vanilla extract to give it a little more flavor. Of course if you have time, you are more than welcome to make your own almond milk, which obviously is the healthiest option.

As I am a huge fan of chocolate banana bread, it was a no brainer for me to pair this delicious granola with chocolate almond milk. However, if you prefer to eat it by itself or by other types of milk, I promise it won’t disappoint.

On a final note, the blue flowers you see in the photos just started blooming a couple of weeks ago and I just love them so much. I go down to our small backyard every morning and pick some to display in several vases all over our small apartment.

You may think that I went a little crazy with them in every photograph – and you are probably right-, but I just couldn’t help but share with you some of the gorgeous flora of our island during this time of the year.

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Chunky Banana Bread Granola with Chocolate Almond Milk

This Banana Bread Granola is an easy to make granola recipe that you can enjoy as a healthy snack throughout your day or, do what I do and serve it as cereal with chocolate almond milk for a filling breakfast. It is minimally sweetened with ripe bananas and maple syrup.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 servings

Calories 346kcal

Author Aysegul Sanford

Ingredients

For the Granola:

• 1/3 cup coconut oil melted and cooled
• 3 very ripe bananas
• 1/2 cup organic maple syrup
• 3 cups old-fashioned Gluten-free oats
• 1 cup buckwheat groats
• 1 1/2 cups unsweetened coconut flakes
• 1/2 cups sunflower seeds
• 2 teaspoons ground cinnamon
• 1/2 teaspoon sea salt
• 1 cup walnuts chopped

For the Chocolate Almond Milk:

• 2 cups almond milk
• 2 tablespoons unsweetened cocoa powder
• 3-4 medjool dates seeded

To top it off: – Optional-

• 1 banana sliced
• 2 tablespoons hemp seeds

Instructions

For the granola:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• Place the coconut oil, bananas, and maple syrup in the bowl of a food processor. Process until everything is combined and turned into a thick liquid, 40-45 seconds.
• In a large mixing bowl, combine the oats, buckwheat groats, coconut flakes, sunflower seeds, cinnamon, salt, and walnuts.
• Pour the liquid mixture over the dry ingredients. Give it a stir to ensure that the dry ingredients are coated with the liquid mixture as much as possible.
• Spread the granola evenly in the prepared baking sheet. Using the back of a ramekin or a mug, press to compress until it is compact.
• Place in the oven and bake for 15 minutes.
• At the end of 15 minutes, remove it out of the oven. Using a large spatula, flip it over in large sections. Place it back in the oven.
• Repeat the same process 3-4 times every 5 minutes, making smaller chunks each time. *1
• Let the granola cool completely without touching it. *2

For the almond milk:

• Meanwhile, place the almond milk, cocoa powder, and medjool dates in a blender. Blend until combined.
• When ready to serve, place chunks of granola in a bowl, pour some chocolate almond milk over it, and if preferred top it off with some sliced bananas and hemp seeds.

Notes

Makes 9 cups of granola[br][br]Note 1: We are doing this to ensure even baking.[br]Note 2: It is imperative to let it cool without touching as this will help it set into chunks.

Nutrition

Calories: 346kcal | Carbohydrates: 35g | Protein: 6g | Fat: 23g | Saturated Fat: 8g | Sodium: 205mg | Potassium: 406mg | Fiber: 4g | Sugar: 23g | Vitamin A: 63IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 2mg

This recipe is adapted from Sarah Britton’s My New Roots: Inspired Plant-Based Recipes for Every Season cookbook.

The post Chunky Banana Bread Granola with Chocolate Almond Milk appeared first on Foolproof Living.

Speaking of special occasions, last year Dwight and I went there for our anniversary. As usual, the food was very good. I ordered what I usually order the beef short ribs, and Dwight went for the duck breast. When it was time for dessert, I thought that we were going to share our usual sticky toffee pudding that we have always ordered in the past. But Dwight suggested that since this was our anniversary, we should each order a dessert that we had never tried before.

I immediately agreed, especially because I knew that it was my first time in the restaurant since Miguel Somoza, the new pastry chef from Spain had started working there. I went for the crème brûlée and Dwight went for the chocolate fondant. By the time our desserts came, we were finished with a bottle of wine and had our coffees ordered.

I don’t know if it was because of the ocean breeze or the wine, after the first bite of that chocolate fondant I had a moment of disbelief. It was the most amazing thing I had ever eaten in my life. Topped with cinnamon ice cream, it was an exceptional dessert, one that is perfect for a chocolate lover. By the end of the night, I knew one thing for sure: I had to learn to make it.

Later, I met Miguel in person and asked him if we could make this together and share it on Foolproof Living. He graciously agreed, and last week we baked this decadence together in my kitchen. As you can imagine, being able to bake with a professional baker in my very own kitchen was an amazing experience. In addition to learning how to make this amazing dessert, I got a chance to watch him as he baked. As a bonus, along the way I even learned some small tips and tricks. Needless to say, this was an experience that I enjoyed immensely and one that I will never forget.

I can almost hear you say, “what is the big deal?!” Internet is full of chocolate fondant recipes. I do agree with you. However, in my opinion what takes this recipe to another level and makes it the best is the chocolate used and the fact that Miguel uses a vanilla bean instead of vanilla extract. If you can afford it, I highly recommend using 64% Valhrona chocolate (or any other bakers chocolate you like to eat) for this recipe as the quality and taste of the chocolate used is critical for the final product. In addition, even though you can substitute it with a teaspoon of vanilla extract, using the seeds of a vanilla bean really makes a huge difference in the end.

As we were baking together, one of the tricks that I learned from Miguel was how to properly take all the seeds out of a vanilla bean. Though it was such a simple trick, I had never seen it done like that before and thought that it would be a great idea to share it with you. As you’ll see in the photos, first he straightened out the bean on a cutting board using the back of a pairing knife. Then he cut the bean horizontally into two pieces and scraped out all the seeds with the knife. Here, straightening it out at the beginning gave him enough surface to (1) cut it horizontally and (2) get all the seeds out of the bean without wasting any of them.

I thought that he would leave after baking the fondant, but come to find out he was just as excited as I was about the photographing it.We spend the rest of our time taking photos of this beauty, which allowed me to show him some of my tricks. At the end of the day, we both had a fantastic time and agreed to do this again very soon.

On a final note, to bake the fondants we used aluminum dairy molds that you can find here. We served them with fresh raspberries, but your favorite ice cream and/or homemade caramel would go great as well. Last but not least, Miguel says that you could also make this fondant recipe with 58% or 70% chocolate.

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Miguel’s Chocolate Fondant

The Best Chocolate Fondant recipe, made in collaboration with my friend Miguel, a Spanish pastry chef. Learn how to make chocolate fondant with all his tips for a scrumptious chocolate dessert that you can make any time of the year. It is easier than you think.

Course Dessert

Cuisine American/French

Prep Time 25 minutes minutes

Cook Time 13 minutes minutes

Total Time 38 minutes minutes

Servings 6 Slices

Calories 312kcal

Author Aysegul Sanford

Ingredients

• 4 ounces Dark chocolate such as 64% Valrhona chopped roughly
• 1 stick 4 ounces unsalted butter, plus extra for buttering the moulds
• 3/4 cup (5,25 ounces) granulated sugar
• 3 large eggs at room temperature
• 2 large egg yolks at room temperature
• 1/3 cup + 1 1/2 tablespoon 2 ounces all-purpose flour
• Seeds of a half vanilla bean or 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar
• 1/4 cup fresh raspberries

Instructions

• Pre-heat the oven to 350 F degrees.
• Place butter and chocolate in a heat proof bowl, and while stirring frequently heat until completely melted (using the bain-marie* method). Set aside to cool, for at least 10 minutes.
• Whisk together sugar, eggs, egg yolk, and flour in a mixing bowl. Stir in the chocolate butter mixture and whisk until combined.
• Generously butter 6 aluminum dairy moulds.
• Divide the batter equally in between the buttered moulds, filling each one 2/3 full.
• Place them on a baking sheet.
• Bake for 12-13 minutes or until the top of the cakes formed a crust and they are starting to come away from the sides of their moulds.
• Let them rest for two minutes. Invert a fondant onto a serving plate. Sift some powdered sugar over each fondant and serve them with a couple of fresh raspberries.

Notes

Bain-Marie method: Fill a saucepan with water about one third of the way to the top. Bring it to a boil. Place a glass bowl that is slightly bigger than the saucepan. It is important that the bottom of the bowl is not touching the boiling water.

Nutrition

Serving: 6cups | Calories: 312kcal | Carbohydrates: 46g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 148mg | Sodium: 38mg | Potassium: 187mg | Fiber: 3g | Sugar: 36g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg

The post Miguel’s Chocolate Fondant appeared first on Foolproof Living.

I am still trying to figure out what I should do or how I should feel on mother’s day. What happens to those who do not have a mother on mother’s day?
It is hard to watch the mother’s day related commercials or to read e-mails asking me what I am planning to get for my mother. I know it is all marketing to sell their products, but it feels like salt on my wound.

Loosing someone you love gives you a different perspective in life. In time, you learn to deal with the pain and realize things will never be the same. More than anything, you grow up. At least that is what happened (or is still happening) to me.

I feel like I am not the person that I used to be. Just to give you an example, I used to feel so angry when my mother ate desserts. She was a diabetic and was supposed to be very careful with her sugar consumption. She loved sweets and couldn’t care less. She would tell me that if she is going to die from eating what she loved, so be it.

I never understood her. At least at the time…

Today when I look back, I am glad she ate all the sweets she wanted. It made her happy, and now for me, it feels good to know that she was happy.

Profiteroles were my mother’s favorite dessert. I grew up listening to the story about how she would go to the small bakery by her high school every day after school to eat profiteroles with her friends. In several occasions she told me that she wouldn’t mind being hungry all day so that she would have enough money to spend on profiteroles.

Like I said, I never understood how one would love something so much knowing that it is not good for you. I guess I couldn’t because I have a different personality. However, I am changed. This experience taught me to respect other people’s decisions about their lives.

Today, I know that life is and should be all about those moments that we are happy. At the end of the day, happy moments are all we can take with us when we die. At least, that is my hope.

So I decided to make this mother’s day a day for me to celebrate those happy moments that I had with my mother when we made and ate profiteroles together. I am a very lucky daughter for having such a wonderful mother, who not only thought me how to cook but also how to enjoy eating good food.

As complicated as they may look, these profiteroles are so easy and quick to make. After making the dough (pate au choux) all you have to do is bake it for 18-20 minutes. Once baked, cut each ball in half, place a scoop of your favorite ice cream (I love my homemade vanilla ice cream) in the middle, and drizzle it with a quick chocolate sauce. I love some chopped pistachios on top for some color and crunch, but it is totally optional.

Here, I even made a video of how it looks, which I would like to call “food porn for all ages.”

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Profiteroles

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Author Aysegul Sanford

Ingredients

• 1 cup 8 fluid oz. milk
• 1 stick 4 ounces unsalted butter
• 1 cup 5 ounces all-purpose flour
• pinch of kosher salt
• 4 large eggs
• 8 ounces semi-sweet chocolate chopped
• 1 cup 8 fluid ounces heavy cream
• 1 tablespoon honey
• 2 tablespoons granulated sugar
• 2 tablespoons brewed coffee
• 2 cups vanilla ice cream
• 1/4 cup pistachios chopped (optional)

Instructions

• Preheat oven to 425 degrees.
• Heat milk, butter, and salt in a small pan over medium heat. When the butter melts and the liquid reaches the point right before it boils, add the flour and mix vigorously until the mixture becomes thick and looks like a dough.
• Turn the heat to low and continue mixing for 2 minutes. Once the dough feels like it’s sticking to the bottom of the pan, transfer it into a food processor.
• Wait for the dough to cool a bit, but not completely, just enough so that it won’t cook the eggs. Then, add one egg and pulse 5-6 times. Repeat this process with the rest of the eggs until they all have been incorporated and the mixture turns into thick dough.
• Put the thick mixture into a pastry bag with a hollow round tip and squeeze it into 1.5 inches wide and 1 inch high circles onto a baking sheet lined with parchment paper.
• Place it in an oven and bake for 18-20 minutes, or until lightly brown.
• In the meantime make the chocolate sauce. Heat heavy cream, honey, and sugar in a small pan over medium heat, stirring occasionally until the sugar is melted—right before boiling point.
• Place the chopped chocolate into a bowl and pour the melted cream mixture and coffee over it. Whisk vigorously until smooth.
• To assemble: Allow the profiterole puffs to cool on the kitchen counter for 5 minutes. Cut each puff in half and let the steam escape. Place a scoop of ice cream in between each puff. Drizzle chocolate over each profiterole as desired. If preferred, sprinkle chopped pistachios over them.
• Serve.

Notes

Note: Depending on the size of your balls, you should get 25-28 balls.[br][br][u]Update to the recipe on March 15th, 2015:[/u] I just made this again in my friend's house in Chicago, and realized something that I wanted to share with you. [br]If you follow the recipe and cook the milk, butter, salt, and flour combination for only 3-5 minutes, it may not be enough. The batter has to cook until it is sticking to the bottom of the pan while you are constantly stirring it. As it cooks, you'll realize that it feels like if you stop stirring it would burn. It will also change some of its color (turn a little more yellowish). For some reason, it took much longer than 3 minutes for it to reach to the level of consistency I wanted.[br]I came back home (to Virgin Gorda) and made it again. I tried the same exact recipe and it reached to the consistency I wanted so much faster than it did in my friend's house in Chicago.[br]So please be aware that the amount of cooking times may vary based on the location and altitude that you are in.

This recipe is adapted with changes from Ina Garten’s Barefoot in Paris cookbook.

The post Ina Garten’s Profiteroles Recipe appeared first on Foolproof Living.

For instance, one of her favorite things to do while cooking was to play old French songs and sing along with them. As her apprentice in the kitchen, though I found most of the French words and their pronunciation very difficult, I still did my best to sing along with her.

I took some French classes in college, though I regret that I didn’t make more of an effort to really learn the language. I so wish I had…

After her passing, I found my mother’s cookbook in the kitchen. It was a notebook full of recipes that she collected and made over and over throughout her life. As I looked through the pages, I wasn’t surprised to see several recipes written in French. Some of which are photocopied from old French cookbooks and food magazines.

This clafoutis recipe is from that cookbook. I must have eaten this French classic maybe a hundred times while I was growing up.
My mom’s original recipe was made with pears. However, for my version, I wanted to add my own twist to it and decided to make it with bananas instead.

On my first try, I felt like it was missing something. It needed something chocolaty. That is when I decided to add chunks of Nutella to it.

My second try – this time with bananas and Nutella – wasn’t a success either, mainly because the chunks of Nutella sank to the bottom of the pie pan. It was very hard to slice and plate it without it falling apart. I had to find a way to keep the Nutella in the middle of the batter and prevent it from sinking during the baking process.

Luckily, the third time was the charm. Arranging banana slices at the bottom, pouring half of the batter over it, and piping the Nutella in a thin layer all over the batter worked. To finish it, I poured the rest of the batter over the Nutella and sprinkled it generously with roasted hazelnuts. I thought hazelnuts would enhance the flavor of the tablespoon of Frangelico (hazelnut liquor) that I decided to add to the batter at the last minute.
It ended up being incredibly delicious.

What I love most about this recipe is that I can easily make the batter in less than 10 minutes before going to bed, place it in the fridge, and quickly bake it in the morning. It is a lifesaver for impromptu entertaining.

Perfect for breakfast, brunch, teatime, or simply no reason at all…

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Nutella and Banana Clafoutis with Roasted Hazelnuts

This Nutella and Banana Clafoutis is an easy to make, make-ahead French dessert that is perfect for brunch. Simply, make the batter at night, assemble it in the morning, and serve it while it is still warm.

Course Brunch

Cuisine French

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 Slices

Calories 567kcal

Author Aysegul Sanford

Ingredients

• 1/2 cup hazelnuts chopped
• 3 eggs
• 1 cup heavy cream
• 8 tablespoons (4 oz.) butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 tablespoon Frangelico
• 1/2 cup (3.5 oz.) granulated sugar
• 2/3 cup 3.4 oz. all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3 ripe bananas sliced
• 3/4 cup Nutella
• 1 tablespoon powdered sugar optional
• 1 tablespoon cocoa powder
• Butter & Flour Spray

Instructions

• Preheat the oven to 350 F Degrees.
• Place hazelnuts onto a small baking sheet and roast them for 8-10 minutes. Set aside and allow to cool.
• Increase the temperature of the oven to 375 F Degrees.
• Put eggs, heavy cream, butter, Frangelico, vanilla extract, and sugar into a medium-mixing bowl. Whisk until smooth. (I did by hand, but if you want you can use a mixer.)
• In a separate bowl, combine flour, baking powder, and salt.
• Gently, whisk the dry ingredients in to the wet ingredients, until combined and there are no lumps remaining.
• Fill a piping bag with Nutella. Set aside.
• Spray a 10-inch pie pan with butter and flour spray.
• Arrange half of the sliced bananas, in a single layer, in to the pie pan. Pour half of the batter over the bananas.
• Pipe the Nutella all over the batter (for more, see the video).
• Pour the rest of the batter over the Nutella, making sure that it is all covered.
• Arrange rest of the bananas on top, and sprinkle it generously with roasted hazelnuts.
• Using a rubber spatula, smooth the surface of the batter.
• Bake it for 30-35 minutes, until the top is golden brown and the custard is firm.
• Allow it to cool in room temperature, for at least 30 minutes.
• When cooled, if you’d like, dust it with cocoa powder and powdered sugar.
• Serve immediately.

Nutrition

Calories: 567kcal | Carbohydrates: 54g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 132mg | Sodium: 306mg | Potassium: 390mg | Fiber: 4g | Sugar: 37g | Vitamin A: 905IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 3mg

The post Nutella and Banana Clafoutis with Roasted Hazelnuts {VIDEO} appeared first on Foolproof Living.

I learned this in the very early stages of cooking for Foolproof Living. At first, in order to make sure that I am prepared for a disaster, I bought 2 of the same ingredients. That way, I thought, I would always have enough to make it again. But as you can imagine, it got very costly in no time, and there was never a guarantee that it would work when I made it the second time.
It was not long after I knew that I had to deal with disasters with what I have on hand, and find ways to fix it by using every resource that I could find.

I can’t say that this method works all the time, but I can surely say that it always ends up being a BIG learning lesson.

After I read the article about Mast Brothers Chocolate on Bon Appetit magazine‘s February issue, I decided to give the Dark Chocolate waffle recipe a try. It looked so simple for such a good looking and chocolaty waffle. However, instead of serving it with butter and maple syrup (as suggested in the article), I decided to turn it into a cake, and use a luxurious mascarpone whipped cream in between the layers. I thought that fresh raspberries that I bought yesterday would, not only give it the sweet kick it needs, but also make it look pretty.

Dark chocolate waffle recipe was pretty straightforward and easy. However, things did not go as planned with the mascarpone whipped cream.

In the morning, long before I started cooking, I took my cold ingredients out of the fridge so that they can come to room temperature before I am ready to start. Since I knew that this recipe had two components (dark chocolate waffles and mascarpone whipped cream), I made sure my mis-en-place was ready before I start. My recipe was written down and I was ready to follow through. The plan was to make the waffles first, and as they were cooling, quickly whip the cream.
After making the waffles, just as I was getting ready to start whipping the cream, I realized that I forgot to take the heavy cream out of the fridge. I immediately took it out and waited for 10 minutes. For some reason, I thought that it is okay to not wait any longer for it to totally come to room temperature.

I put the mascarpone cheese, heavy cream, sugar, and vanilla extract in the bowl of my standing mixer and immediately started whipping it. At first, it looked okay, but then less than a minute later it curdled. Like, BIG time. Literally, it turned into lumps of mascarpone cheese and a weird looking milky liquid. I decided to whip it a little more and faster, which made it curdle even more.

Of course, I panicked. I told myself to calm down and decided to make it again. Thankfully, I had an extra mascarpone cheese in my fridge. I took it out and immediately (!!??!!) put it in the bowl with the cream, sugar, and vanilla extract. It curdled again. Only this time it was much quicker.

At this point, as you can imagine, I am almost in tears. Because (1) I did not have any more mascarpone and heavy cream (2) the closest supermarket is 20 minutes walking distance, and even if I go there to get more, there is no guarantee that it would work. 

So I decided to Google it and see if I can find some information. Luckily for me, I found several people who had the same issue. There were lots of ideas to salvage the situation. I read them all and decided to try one that sounded right to me.

Aaaaand it WORKED! Needless to say, I was very happy that it worked. Not only I learned something new, but also, I ended up with a beautiful looking and delicious mascarpone whipped cream.

So here is what I learned: 

1. Mascarpone cheese can be very prone to curdling, especially like in my case, if the temperature of the other ingredient, heavy cream, is different than the cheese itself. That is exactly why, when working with mascarpone cheese all ingredients should be in room temperature.
2. To prevent curdling, it is best to whip the cheese first, and then slowly add the heavy cream, sugar, and vanilla extract.
3.  To salvage it:Using the double boiler method, gently heat the curdled mixture while constantly whipping it, until all lumps are gone and it is smooth. This happens pretty quickly. So do not over heat. Allow it to come to room temperature and whip it using a mixer. 

To make the waffles I used this Waring Pro WMK300A Professional Stainless-Steel Belgian Waffle Maker waffle maker (which I highly recommend if you are in the market for one) that has a round plate. If I did not have a round-plated waffle maker, I would place one waffle on a plate, top it off with a scoop of mascarpone whipped cream, and sprinkle it with raspberries, and confectioners’ sugar.

Same principle but presented in a different way. Either way, pretty looking and ridiculously delicious waffles on your breakfast (or brunch) table.

If You Liked this Dark Chocolate Waffle Cake, You Might Also Like:

• Maple-Sweetened Chocolate Almond Bark
• Maple-Sweetened Almond Flour Chocolate Cake
• Best Chocolate Recipes For The Holiday Season
• Dark Chocolate Bundt Cake

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Dark Chocolate Waffle Cake with Mascarpone Whipped Cream

Chocolate waffles cake with mascarpone whipped cream. Simply put, homemade chocolate waffles layered with a luscious mascarpone frosting, turned into a cake and topped off with fresh raspberries for a not only delicious but also gorgeous breakfast/brunch dish. Plus, in this recipe post you will learn how to fix curdled mascarpone cream and what to do when that happens to salvage it.

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 674kcal

Author Aysegul Sanford

Ingredients

For the waffles:

• 2 cups (10 ounces) all-purpose flour
• 1/2 cup (1 1/2 )ounces unsweetened cocoa powder
• 1/4 cup brown sugar 3 1/2 ounces – packed
• 2 teaspoons baking powder
• 1- teaspoon baking soda
• 1- teaspoon kosher salt
• 3 large eggs – separated and at room temperature
• 2 cups buttermilk – at room temperature
• 1/2 cup olive oil
• 1- teaspoon vanilla extract
• 6 oz. bittersweet chocolate – finely chopped
• Non-stick vegetable oil spray

For the Mascarpone Whipped Cream:

• 8 ounces Mascarpone cheese at room temperature
• 1/4 cup +1 tablespoon divided confectioners’ sugar
• 3/4 cup heavy cream at room temperature
• 1- teaspoon vanilla extract
• 1/2 cup fresh raspberries or any other seasonal fruit you like

Instructions

• Sift flour, cocoa powder, brown sugar, baking powder, baking soda and kosher salt in a large bowl.
• In another large bowl, whisk together the egg yolks, buttermilk, olive oil, and vanilla extract.
• Fold the dry ingredients into the wet ingredients in 3 batches. Do not overbeat. Just mix them until thoroughly combined.
• Using a standing mixer beat egg whites until soft peaks form, 5-7 minutes.
• Gently fold in the egg whites into the batter, until no white streaks remain.
• Fold in the chocolate.
• Heat your waffle maker until it is very hot. Pour 1/2 cup of the batter onto your well-oiled (with vegetable spray) waffle maker. Cook until it is cooked through. (My waffle maker has a light that goes off when it is cooked. Follow your waffle maker’s instructions.) Transfer them onto a baking sheet and let them cool.

To make the Mascarpone Whipped Cream:

• Place mascarpone cheese in the bowl of a standing mixer fitted with a paddle attachment, and whip it for 1 minute.
• Slowly add heavy cream, confectioners’ sugar, and vanilla extract in the bowl and whip the mixture until it turns into light and fluffy.
• Like I mentioned in the post, everything must be in room temperature to prevent curdling.

To assemble:

• Place the first waffle onto a plate and spread 1/4 cup of the mascarpone whipped cream onto it.
• Place the second one on top of the first one, and again, spread 1/4 cup mascarpone whipped cream.
• Repeat this process two more times.
• Top it off with raspberries.
• Sprinkle it with 1 tablespoon (or more) of confectioners’ sugar.
• Serve immediately.

Nutrition

Calories: 674kcal | Carbohydrates: 55g | Protein: 13g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 127mg | Sodium: 671mg | Potassium: 391mg | Fiber: 4g | Sugar: 21g | Vitamin A: 913IU | Vitamin C: 2mg | Calcium: 275mg | Iron: 3mg

This “Dark Chocolate Waffles” portion of this recipe was adapted from here.

The post Dark Chocolate Waffle Cake with Mascarpone Whipped Cream appeared first on Foolproof Living.

1. I think the best time to visit the Caribbean (and of course Virgin Gorda) is in the months of May and October because weather in those months is neither too hot nor too cold. The minute November hits, the winds start. I do like the breeze but I prefer the mellow days of May and October.

2. There is so much to do in Virgin Gorda, where my husband and I live. I need to sit down and work on posting some of those places on my blog. Just need to decide which one to start with…
3. I really enjoyed reading “Nigel Slater’s 5 Essentials for the Home Cook” article on thekitchen.com. I knew about the first 4 essentials (and mostly applied) but I never thought about the 5^th one: “Once a week, buy an ingredient you have never used before. You never know what you might discover.” I thought that it is such a clever idea. What a great way to create recipes with new ingredients! It is like a home version of the Food Network show “Chopped”. I guess, at the end, my husband will “chop” me if it turns out to be a bad dish.

4. Chocolate or chocolaty deserts never fail as a dessert. 99% of the people I know love chocolate. If I am planning a party or just  have a friend come over for coffee, I make sure that I have plenty of good quality chocolate at home. I prefer dark chocolate with nuts. Darker the better.
5. Last night, I enjoyed watching our friends fight for the last of these Chocolate Peanut Butter Globs that was left in the cookie jar. I know it’s not nice to enjoy people fight, but hearing them say that this was the best thing they’ve had in their lives and watching them fight for it was selfishly satisfying.

The funny thing is that I cannot agree more. These peanut butter globs (not cookies!) are outrageously chocolaty with a ton of nuts that you can enjoy with every bite. The sweet and salty peanut butter chips add even more of a nutty flavor that enhances the taste of the chocolate.

It is one of those forever satisfying Ina Garten cookies that is guaranteed to impress any chocolate and peanut butter lover.

How To Make Barefoot Contessa’S Chocolate Globs

The process of making these glob cookies have 4 folds:

First, you melt the chocolate: To do so, you simply melt the chocolate with butter in a bowl placed over simmering water. You let it cool on the counter while you are working on the batter.

Second, you prep the nuts mixture: In this chocolate globs cookies recipe, Ina uses a combination of walnuts, pecans, chocolate chips, and peanut butter chips. You combine all the nuts and chips in a bowl along with a little bit of flour. The role of the flour here is to prevent the nuts and chips to stick to each other.

Third, you prep the “cookie” batter: To prep the batter for the globs, she mixes eggs with espresso powder (instant coffee would work too), and vanilla extract in a standing mixer (handheld mixer would work as well). Here, espresso powder is used to enhance the chocolate flavor. However, if you don’t have any you can simply omit it.

Next, you add in the sugar, chocolate mixture, rest of the flour, baking powder, and salt into the batter. Here, it is important not to overmix this mixture. If you do so, your chocolate globs will be too hard.

Finally, you fold the nuts and chips into the batter just until combined. Then using an ice cream scoop, you scoop them onto a baking sheet and bake in a pre-heated 325 F degree oven for 15 minutes.

They will look undercooked when they first come out of the oven, but as they sit they will harden. I usually let them cool for 20 minutes and serve them while they are still somewhat warm.

For anybody who needs an afternoon-pick-me-up, surprise them with these globs. Oh and do not forget to pair them up with a cup of coffee. I promise they will love you for it.

After all, it is the month of giving thanks♥

If You Liked This Chocolate Peanut Butter Globs Recipe, You Might Also Like

• The Ultimate Chocolate Bundt Cake
• Nutella Sandwich Cookies
• Really Good Chocolate Chip Cookies with Sea Salt
• Chocolate Almond Bark
• Want more chocolate? Be sure to check out all my easy chocolate recipes on the blog.

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Chocolate Peanut Butter Globs Recipe

Barefoot Contessa’s Chocolate Peanut Butter Globs recipe: Chunky walnuts and pecans mixed in with chocolate and baked to perfection.

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 17 cookies

Calories 340kcal

Author Aysegul Sanford

Ingredients

• 6 tablespoons unsalted butter (3/4 stick)
• 12 oz. bittersweet chocolate chips divided
• 2 oz. unsweetened chocolate
• 2 large eggs
• 1 tablespoon instant espresso or coffee powder (optional)
• 2 teaspoons vanilla extract
• 3/4 cup granulated sugar
• 1/3 cup plus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon Kosher salt
• 1 cup whole walnuts NOT chopped
• 1 cup whole pecan halves NOT chopped
• 2/3 cup peanut butter chips

Instructions

• Pre-heat the oven to 325 degrees. Line 2 baking sheets with parchment paper.
• Place the butter, 6 oz. of chocolate chips, and the unsweetened chocolate in a glass bowl. Place the bowl over simmering water and stirring occasionally, melt the chocolates and butter. Once melted, let it cool in room temperature for 10-15 minutes.
• Combine the remaining 6 oz. chocolate chips, walnut halves, pecan halves, peanut butter chips and 1 tablespoon flour in a bowl. Set aside.
• Beat the eggs, espresso powder, and vanilla in the bowl of an electric mixer fitted with a paddle attachment until they are combined. Scrape the bottom of the bowl with a rubber spatula halfway through to ensure that they mix thoroughly.
• Increase the speed to medium high and add the sugar. Beat it for 2 minutes.
• Decrease the speed to low and add the chocolate mixture and mix it until combined. Set it aside.
• Whisk the remaining 1/3 cup flour, baking powder, and salt in a bowl.
• Fold it in to the chocolate batter. Do not overmix.
• Lastly, fold the mixed nuts and chocolate chip mixture until they are all coated with the chocolate batter mixture.
• Using 2 spoons, drop rounded amounts of batter 1 inch apart from each other on to the prepared baking pans. Keep in mind that they almost double in their size. Mine were close 2 inches in diameter. I ended up with 12 globs.
• Bake for 15 minutes. Cool it on a rack.

Nutrition

Calories: 340kcal | Carbohydrates: 30g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 31mg | Sodium: 103mg | Potassium: 229mg | Fiber: 3g | Sugar: 20g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg

Adapted from Ina Garten’s Barefoot Contessa Foolproof: Recipes You Can Trust Cookbook Pg: 230

The post Chocolate Peanut Butter Globs appeared first on Foolproof Living.

Seriously! I also believe that a brownie recipe is like an LDB (Little Black Dress). Just like every woman should have an LDB in her wardrobe, every food blogger should have a brownie recipe in her/his blog.

Well, this one is my “Ultimate Brownie” recipe.

These brownies coupled with a cup of coffee and my favorite book (or a great movie) is how I spoil myself. Just like I did this past weekend with my husband…

I kid you not, after eating 2 squares of brownies topped with 2 BIG scoops of vanilla ice cream, my husband, Dwight said that even if it were to make him go blind for the next 3 days, he would still eat them.
Crazy husband! No?

I have made this so many times and it never failed me. The best part about it is that you do not need a fancy mixer. All you need is your very own arm power.

It is chewy, gooey, fudgy and SERIOUSLY chocolatey.

There are three things you have got to do for this recipe to work:

1. Use cake flour: If you were wondering if you can use cake flour to make brownies, you are in the right place. This recipe is made with cake flour and I would not recommend it with all-purpose flour for this recipe. You have got to use cake flour. If you do not have cake flour at home, you can make your own.
   Here is the formula: To make 1-cup cake flour, you need ¾ cup plus 2 tablespoons of all-purpose flour and 2 tablespoons of corn starch. Mix them in a bowl and then, using a sifter set over a bowl, sift them at least four times to get them well incorporated.
   Or… simply go to the supermarket and buy some cake flour. I tried, they, both, work very well…
2. You need to switch from whisking to folding: As you will see in the recipe, at first, you whisk the wet ingredients and then you fold the dry ingredients into the wet batter.
   I think this is the most important part because if you continue whisking (instead of “folding”), the proteins in the flour toughen, which, as a result, produces a tougher cake.So, what is “folding”?I found the best answer for this question in the Bouchon Bakery
3. Book co-writen by Sebastien Rouxel, the Pastry Chef of Bouchon Bakery. In his book he says:
   
   “Folding one ingredient to another – flour into beaten eggs for a cake, for instance – is so common an instruction that we scarcely think to define it. The method we teach our chefs for folding is to use a double action: spin the bowl gently counterclockwise with you left hand as you draw your spatula from the back of the bowl toward you, scraping the bottom of the bowl, lifting and folding the batter. (If you are left handed, do the reverse.) The idea here is to incorporate the dry and wet ingredients uniformly but as quickly as possible to avoid smashing the air bubbles out of your batter.”
4. The last thing is very simple. Top it off with your favorite ice cream (mine is this ice cream) or have it for breakfast with a cup of cold milk.

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Cake Flour Brownie Recipe

These Cake Flour Brownies might be the best brownie recipe ever. This "foolproof" recipe comes together in a bowl and makes the most delicious brownies to satisfy all your chocolate cravings.

Course Cakes

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 452kcal

Author Aysegul Sanford

Ingredients

• 1 1/4 cups Cake Flour 5 oz.
• 3/4 teaspoon baking powder
• 1/2 teaspoon table salt
• 6 oz. unsweetened chocolate chopped fine
• 12 tablespoons unsalted butter, cut into 6 pieces 1 1/2 sticks – 6 oz.
• 2 1/4 cups sugar 15 3/4 oz.
• 4 large eggs at room temperature
• 1 tablespoon vanilla extract
• 1 cup walnuts, chopped 4 oz.

Instructions

• Place the oven rack in the middle position and heat the oven to 325 F degrees. Line a 13X9 inch baking pan with aluminum foil. Spray it with vegetable oil spray.
• Mix the flour, baking powder and salt in a bowl and set aside.
• Using the bain-marie double boiler method (place a heatproof bowl over barely simmering water), melt the chocolate and butter. Stir it occasionally, until it becomes smooth.
• Off the heat, transfer the now-melted chocolate to a large glass bowl. Whisk in the sugar into the chocolate-butter mixture in three batches. Add eggs one at a time, whisking after each addition, until they are thoroughly combined. Whisk in the vanilla extract.
• Fold in the flour mixture in three additions, until it is completely smooth and thoroughly combined.
• Pour the batter into the prepared baking pan. Using a spatula, spread it evenly and into the corners. Sprinkle it with walnuts.
• Bake it for 33 to 35 minutes.
• Cool on a wire rack for an hour before cutting it into small squares.
• Serve it with vanilla ice cream or with a cup of cold milk.

Nutrition

Calories: 452kcal | Carbohydrates: 53g | Protein: 7g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 150mg | Potassium: 197mg | Fiber: 3g | Sugar: 38g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 3mg

Adapted from The America’s Test Kitchen‘s Classic Brownie Recipe.

The post The Ultimate Cake Flour Brownie appeared first on Foolproof Living.

When I was in high school, a packaged version of this cookie, Çokoprens, was my favorite desert after lunch. Every single day…

I would never want to eat or, even try, anything else. This was “it” for me…
Imagine a super rich chocolate spread in between two shortbread cookies. It is the kind of taste that will make you want more. So much time has passed from those days but I still remember how much I enjoyed the taste of that cookie.

While I was looking for a similar taste, as usual, Ina Garten came to my rescue with a recipe called, Chocolate Hazelnut Cookies. Probably the closest homemade version of Çokoprens. If not, better.

To me, still to this day, this is the best cookie of all times.

The best part about these cookies is that you can make them in advance and spread the Nutella spread right before serving. As long as you keep them in an airtight container, they are good for 5 to 6 days. You can share or just eat all of them yourself.

I shared. Therefore, I have some very happy friends.♥

If You Liked This Nutella Sandwich Cookies Recipe, You Might Also Like

Chocolate Peanut Butter Globs
Flourless Chocolate Cupcakes
Really Good Chocolate Chip Cookies with Sea Salt
Chocolate Almond Bark
Moist Chocolate Bundt Cake Recipe
Doubletree Hotel’s Chocolate Chip Cookies

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Nutella Sandwich Cookies

Ina Garten’s chocolate hazelnut cookies turned into Nutella Sandwich Cookies. Simply put, it is made by spreading a hazelnut cookie generously with nutella and then placing another one on top for a delectable chocolate “sandwich”. Serve with a glass of milk for kids or treat yourself with a cup of coffee.

Course Dessert, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting 45 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 18 Cookies

Calories 255kcal

Author Aysegul Sanford

Ingredients

• 1/2 cup whole hazelnuts
• 3 sticks 12 oz. unsalted butter, at room temperature
• 1 cup (7 oz.) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 1/2 cups (17 1/2 oz.) all-purpose flour, sifted
• 1/2 teaspoon kosher salt
• 1 cup Nutella
• 2 tablespoons confectioners’ sugar – for dusting

Instructions

• Pre-heat the oven to 350 °F.
• Spread hazelnuts on a sheet pan and roast them for 10 minutes. Set them aside and let them cool.
• Place them in a food processor, fitted with steel blade, and pulse for 10 times (2 seconds each), or until finely ground. Do not pulse too many times as it quickly turns into hazelnut butter.
• Mix flour and salt in a bowl and set aside.
• In the bowl of an electric mixer (with paddle attachment) mix the butter and sugar on low speed until combined (about 1 minute), scraping down the bowl if necessary.
• While it is running on low speed, add vanilla and almond extracts, mix for 30 seconds.
• Still on low speed, gradually add the flour and salt mixture. Scrape down the bowl to make sure that there are no big lumps at the bottom of the bowl.
• Add the hazelnuts and mix until the dough comes together.
• Place the dough onto a floured bowl and shape it into a disk. Wrap in plastic and refrigerate (chill) for 30 minutes.
• On a floured board, cut the dough into half. While working with the first batch chill the second batch in the fridge. It is easier to handle it when the dough is cold.
• Roll the dough 1/4 inch thick.
• Cut 18 (2 3/4-inch) rounds with a fluted cutter. (You can use whatever cutter is your favorite. If you like other shapes or if you do not have this shape cutter, it is no problem.)
• Use a 3/4-inch cutter to cut a small circle out of the middle of half of the cookies. Repeat this process with the second batch.
• Line two sheet pans with parchment paper and place all the cookies on them and chill for 15 minutes.
• Bake each sheet separately for 20 minutes, rotating once, until the edges of the cookies turn brown. Let it cool to room temperature.
• Spread 1 1/2 tablespoon (or more!!!) Nutella Spread on the flat side of each solid cookie and place the cutout cookies on top.
• Lightly dust with confectioners’ sugar and eat!

Nutrition

Calories: 255kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Sodium: 73mg | Potassium: 117mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg

Adapted from Ina Garten’s, Chocolate Hazelnut Cookie

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