[Instant Pot] Dark Chocolate Greek Yogurt Cheesecake

Today we revisit the first and most popular of my Instant Pot dessert recipes: the classic Greek Yogurt Cheesecake. This time… it’s chocolate! Sometimes the occasion calls for chocolate cheesecake, and this is my go-to method for turning my basic recipe into a super-rich and deeply chocolate-ized treat.

Aside from revealing my chocolate-ization techniques (!) – the other reason I’ve been overdue to return to this recipe is that I’ve discovered a new cheesecake crust that I’m WAY into. Believe it or not, the secret ingredient is dried almond pulp, which I am always scheming to get rid of because the man in my house has a serious DIY almond milk habit (the pulp is the mass that remains after soaking/blending/pressing to make nutmilk). This coarse almond meal does a beautiful job replacing graham crackers in a crumb crust – it comes out less sweet than a graham crust, which I appreciate, and gains a tasty nutty quality. Another added bonus for some of you: it’s gluten-free, too!

Continue reading “[Instant Pot] Dark Chocolate Greek Yogurt Cheesecake”

Maca Mocha Cocoa Mix

My pantry is never without a stash of this homemade DIY dark cocoa mix. Warm, cozy drinks are an important staple for this Florida Girl adapting to life in northern Washington, you know? I mix it up in bulk, and I’ve been known to pack it up into jars for a simple handmade-with-love holiday gift. This year, I wanted to share the recipe with you in time to give you a chance to do the same!

My not-so-secret ingredient is maca – Lepidium meyenii – a plant in the brassica family (cousin to broccoli and all its cruciferous brethren) native to high altitudes of Peru. In the Andes, it’s long been eaten as a staple food and regarded for traditional medicinal uses. The dried root is thought to enhance endurance, and is known to contain glucosinolates and other compounds that can contribute to antioxidant and anticarcinogenic effects. It has a nutty flavor and aroma reminiscent of butterscotch that I really adore in my cocoa mix.

Continue reading “Maca Mocha Cocoa Mix”

Avocado Fudge Brigadeiros {Brazilian-style dark chocolate truffles, for your Olympic viewing pleasure}

This may be the most festive snack you can enjoy while watching the 2016 summer Olympics in Rio. Not only is the brigadeiro the hosting country’s most beloved dessert… there’s also something delightfully ironic about admiring world-class athletic prowess, while eating bonbons on the couch.

Continue reading “Avocado Fudge Brigadeiros {Brazilian-style dark chocolate truffles, for your Olympic viewing pleasure}”

[Instant Pot] Chipotle Chocolate Chili

I’ve never competed in a chili cook-off, but if I did, this is the contender I would bring to the ring.

Since spying the recipe in an issue of Cooking Light years ago, it’s been a go-to for me and for Grant. I have to give him credit, as he’s taken the recipe on as his specialty – he really makes a mean pot of chili! And as much as I love to cook, there’s something extra-tasty about a home-cooked meal where somebody else does the home-cooking, you know?

Continue reading “[Instant Pot] Chipotle Chocolate Chili”

Avocado Fudgesicles

This summer, I’ve had two recipe-testing obsessions. The first involves whole-grain sourdough pizza crust*, and although it satisfies my endless curiosities into both bread baking and home fermentation, it also makes me feel like a crazy person every time I insist on turning on my oven. The other fixation is much more seasonally reasonable: the quest for the perfect healthy fudgesicle.

I’ve been dreaming of a deeply dark chocolate pop, lightly sweetened, and I had my heart set on achieving a rich and creamy texture from nutrient-dense avocado. I also set high standards for a classic fudge flavor (ie. I didn’t want this thing to just taste like chocolatey guacamole). It took a few tries to get it just right, but this is it!

Depending on the size of your avocado and the type of dark chocolate you use, this recipe comes out to about 200 calories per serving (with about 13g total fat, 4.5g saturated, and 13 grams of sugar). So it’s a legit dessert – but one that is built from real food ingredients, a dessert that will give you real satisfaction in addition to its richness in nutrients. You can also cut the portion size if you have smaller popsicle molds – my squeeze-pop molds hold about 1/2 cup of liquid.

I wasn’t about to waste my weekend trying to create beautiful images of tubes of brown goo, so you’re stuck with the quick pic above. They may not be photogenic, but they have a lot of good qualities that should convince you to try the recipe: a short list of simple ingredients, healthy fats, antioxidants, limited sugars, fiber (5g per serving!), vegan-friendly, and a super-easy technique that will leave you with plenty of time for summer fun.

*Posts on my new sourdough habit are coming soon! In the meantime, get your fermentation fix on my sourdough pinboard.

**Need more healthy frozen desserts to beat the heat? Try my Fresh Strawberry Frozen Greek Yogurt, or the whimsically named chocolate cookie variant: Joe-Joe Fro-Yo

Avocado Fudgesicles

Avocado Fudgesicles

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 4 popsicles

Avocado Fudgesicles

2 oz. dark chocolate (~1/3 cup of chips/chunks)
1 small/medium ripe avocado
1 cup almond milk (or substitute coconut milk)
3 tablespoons maple syrup
1/4 tsp. vanilla extract
1 pinch salt

Place the chocolate in a small bowl or measuring cup and gently heat in a microwave (taking it out to stir after each 20 second increment) until smooth. Combine all ingredients in a blender (or attach a mason jar for easy cleanup). The chocolate will re-solidify, but it will still be soft enough to blend. Puree until very smooth and pour the mixture into popsicle molds. Freeze until solid, about 3 hours or more, depending on the size/shape of your molds.

https://flavorrd.com/2015/09/avocado-fudgesicles/

The Easiest Seasonal Pumpkin Treat (Dark Chocolate Edition)

Tis the season to enjoy pumpkin-flavored treats, so I’m dropping in with this quick Saturday post to share my simplest life-hack for satisfying those cravings when there’s no time for baking from scratch. This is the way that I cover both my seasonal craving for pumpkin spice AND my year-round need for dark chocolate in one simple snack-dessert with relatively respectful ingredients. All it takes is a Trader Joe’s Pumpkin Waffle from the freezer section, and a schmear of my favorite dark chocolate almond spread. Like you needed another reason to keep a jar of that in your fridge! Take it easy, happy weekend!

 

Blueberry Cocoa Hemp Smoothie

As much as I like to try new things in the kitchen, lately I’ve been succumbing to summertime simplicity. We’re eating well, but my efforts haven’t exactly been innovative, and I know that the basic foods we’ve been thriving on are just too boring to blog about (nobody needs me to tell them how to make tacos, for real). But this – antioxidants and omega 3s, whipped into something that tastes like a fruity chocolate milkshake? – thankfully, it’s both a new flavor and a total no-brainer.

I’m a big fan of hemp – it appeals to my classic hippie sensibilities, of course, and it’s also a nutritional wonder! Hemp seeds are high in fiber, rich in omega 3s, and they’re even a complete protein (soy and quinoa are the only other plants that can make this claim).
Continue reading “Blueberry Cocoa Hemp Smoothie”

Dark Chocolate Cake with Berries & Coconut Cream

Are you looking for a way to express your gratitude to whoever invited you to this weekend’s barbeque?

Are you staring down too many pounds of fresh berries that you couldn’t resist at the farmer’s market?

Are you sick of your vegan friends getting in the way of your desire to top everything with whipped cream?

This cake is the answer to all of these questions.

This time of year, fruit pies and cobblers get all of the attention. And sure, summer fruits are worth celebrating, but why not invite chocolate to the party? Personally, I think fresh berries and dark chocolate are really complimentary flavors – antioxidants on top of antioxidants, naturally! And of course berries & cream are a classic combo (and a personal weakness of mine), so getting swept up by the whipped coconut cream sensation taking over the internet solidified the vision of my perfect mid-summer dessert. I mean, any topping that can unite the vegan and paleo communities has got to be some powerful stuff, right?

Continue reading “Dark Chocolate Cake with Berries & Coconut Cream”

Dark Chocolate Almond Spread

Let’s see if I’m totally out of line with this opinion, or if some of you can relate… I like the idea of Nutella, but in practice it’s just too over-the-top unhealthy most of the time. The stuff is overwhelmingly sweet, slick with excess oil, and frankly… not real food. I’m not above a little candy here and there, but the problem is that a nutty chocolate spread doesn’t need to be such a dietary disaster.

I had been wanting to experiment with a superior spread for a while, but I don’t have a food processor and I was wary of grinding up nuts in my blender. Luckily, Jeanine from Love and Lemons is smarter than me and recently shared a spread that circumvents this issue entirely by starting the recipe with almond butter. Duh!! I’m so thankful for the internet.

As a bonus, this is the kind of recipe I can even pass along to friends who aren’t into cooking. It’s extremely simple: Almond butter. Dark chocolate. Coconut oil. I took creative liberty and added an extra tablespoon of high-quality cocoa powder to really push the flavor, and you guys… it’s so much better than Nutella.

Continue reading “Dark Chocolate Almond Spread”

Bittersweet Chocolate Almond Pudding

I can understand the argument that Valentine’s Day is arbitrary and consumerized… but seriously, if anything is worthy of celebration, it’s love. We tend to take a pretty low-maintenance approach around here; he plants me flowers, I make him an extra-nice dinner, and then we eat chocolate pudding. It’s silly, but it’s our go-to Valentine’s dessert. It’s super simple, but still feels special enough for a celebration. It’s rich, but not overly heavy after the preceding indulgent meal. And as a bonus, its prepared ahead of time and chilled until you’re ready for it, so it’s accommodating to whatever spontaneity your night offers.

This year, I felt compelled to try something new, maybe add a little sophistication to my old standby recipe. I experimented with an addition of almond flavor and espresso, and I have to say, it felt pretty fancy. It morphed chocolate pudding’s childhood charm into a deeper, more complex, grown-up indulgence. Of course I couldn’t just stop there, and had to further gild the lily by topping the bowl with lightly sweetened whipped cream, dark chocolate and crunchy almonds… I regret nothing.

Continue reading “Bittersweet Chocolate Almond Pudding”