Triple Chocolate Brownie Cookies
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Meal Tags: Dessert, Edible Gifts, Holiday
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Dietary Tags: Nut-free, Pescatarian, Vegetarian
Triple Chocolate Brownie Cookies
Ingredients
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup warm melted butter
- 1/2 cup cocoa powder
- 2 tsp instant espresso powder
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg, at room temperature
- 1/3 cup milk chocolate chips
- 1/3 cup white chocolate chips
- 1/3 cup dark chocolate chunks
Instructions
In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
In a large bowl, add the melted butter, cocoa powder, and espresso powder. Using an electric hand mixer, blend until the mixture is smooth, about 1 to 2 minutes. Add the granulated sugar, brown sugar, and the egg and mix. Add the flour mixture, and mix until everything is well incorporated. Fold in the milk chocolate, white chocolate, and dark chocolate. Allow the dough to chill in the refrigerator for at least 20 minutes.
While the dough is chilling, preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Once the dough is chilled, scoop and shape the dough into balls. Flatten them slightly and arrange them on the prepared baking sheet. Bake the cookies until they begin to firm up around the edges, about 8 minutes. Allow the cookies to cool slightly before enjoying them.
Store in an airtight container for up to 5 days.
Biscotti
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Servings: 18
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Meal Tags: Breakfast, Brunch, Dessert
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp butter
- 2/3 cup sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup almonds
- 6 oz semi-sweet chocolate, chopped
Preparation
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until they are well combined. Set aside.
In a large bowl, using a hand mixer, cream the butter and sugar until they are light and fluffy. Add the eggs, vanilla extract, and almond extract and continue to beat until they are incorporated. Add the dry ingredients into the wet ingredients and continue to mix until a dough forms. Fold in the almonds.
Divide the dough in half, transfer it to the baking sheet, and form each half into a rounded rectangle that is approximately 3/4 inch high.
Bake for 25 to 30 minutes, just until the bottom begins to brown. Remove the tray from the oven and allow the biscotti to cool for 15 to 20 minutes.
Using a sharp serrated knife, cut the biscotti into 1/2″ slices and arrange the slices upright on a parchment-lined baking sheet.
Reduce the oven temperature to 325°F. Return the biscotti to the oven for 15 to 20 minutes or until it is just golden.
Remove the biscotti from the oven and allow it to cool completely.
Using a microwave or a double-boiler, gently melt your chocolate until it’s completely smooth. Dip each of your biscotti into the chocolate, covering 1/3 of the cookie. Arrange the chocolate-dipped biscotti on parchment paper to set.
Once the chocolate has set, the biscotti is ready to enjoy. Serve it immediately or store it in an airtight container for up to 1 week.
Iced Mocha
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Servings: 2
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Meal Tags: Drink
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Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 cup strong brewed coffee, chilled
- 2/3 cup milk
- 1/4 cup sweetened condensed milk
- 2 tbsp chocolate sauce
- 1/8 tsp salt
- 2 cups ice
Preparation
Combine all of the ingredients in a blender. Blend until smooth.
Enjoy immediately.
Mocha Almond Fudge Ice Cream Cake
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Servings: 8
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Meal Tags: Dessert
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- *Brownie Base*
- 2/3 cup cocoa powder
- 1/2 cup flour
- 1/2 cup butter
- 2 oz semi-sweet chocolate
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- *Mocha Almond Fudge Ice Cream*
- 2 cups whipping cream
- 1 cup sweetened condensed milk
- 1 1/2 tbsp instant espresso powder
- 1 tsp vanilla extract
- 1/2 cup toasted slivered almond
- 1/4 cup chocolate syrup
- 1/2 cup whipped cream, for garnish
- 6 almonds, for garnish
Preparation
Preheat the oven to 350°F. Generously grease a spring-form pan with melted butter.
In a small bowl, whisk together the flour and cocoa powder.
In a large bowl, combine the melted butter and chocolate. Stir until the chocolate is completely melted. Add the sugar, eggs, and vanilla extract. Whisk thoroughly. Add the dry ingredients to the wet ingredients and stir until a thick batter forms.
Transfer the batter to the prepare spring-form pan and use a spatula to smooth it into an even layer.
Bake for 25 to 30 minutes or until a toothpick inserted into the center of the brownie comes out clean. Allow the brownie base to cool completely before moving on to the next step.
To make the ice cream layer, in a large bowl combine the whipping cream, sweetened condensed milk, espresso powder, and vanilla extract. Use a hand mixer to beat the mixture until it becomes light, fluffy, and thick. Fold in the almonds.
Pour the ice cream mixture over top of the brownie base. Add the chocolate syrup and use a spoon to create a marble pattern.
Freeze the cake for 6 to 8 hours or overnight so the ice cream can set completely.
Garnish with whipped cream and almonds. For best results, allow the cake to thaw for 5 to 10 minutes before serving to allow the brownie layer to soften.
Double Chocolate Brownies
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Servings: 6
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Meal Tags: Dessert
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Dietary Tags: Dairy-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 19-oz can black beans, drained and rinsed
- 2/3 cup sugar
- 1/4 cup cocoa powder
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/8 tsp salt
- 1/3 cup chocolate chips
- 1/2 tsp flaked sea salt
Preparation
Preheat the oven to 350°F.
In the bowl of a food processor combine the black beans, sugar, cocoa powder, eggs, coconut oil, vanilla, baking powder, and salt. Blend for 2 to 3 minutes or until the batter is very smooth. Don’t forget to scrape down the sides.
Fold in the chocolate chips.
Scoop the batter into 6 well-greased 125mL heat-safe mason jars or ramekins. Bake for 35 to 45 minutes or until a toothpick inserted into the centre comes out clean. Top each with a pinch of flaked sea salt.
Allow the brownies to cool slightly before serving or store in the refrigerator for up to 3 days.
**IMPORTANT Most mason jar manufacturers do not recommend baking in mason jars as there is a risk of the jars cracking in the oven. We have never had an issue with this but it is important to understand the risks involved. It’s important to make sure they’re heat-safe mason jars (like the ones used for canning), not the cheaper versions.
Chocolate Granola
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Servings: 12
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Meal Tags: Breakfast, Brunch, Snack
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Dietary Tags: Egg-free, Gluten-free, Pescatarian, Vegetarian
Ingredients
- 3 cups old-fashioned rolled oats
- 1/2 cup slivered almonds
- 1/4 cup cocoa powder
- 1 tsp flaked sea salt
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted
Preparation
Preheat the oven to 325°F.
In a large bowl, combine the oat, almonds, cocoa powder, and salt. Whisk until they are well combined. Add the maple syrup and coconut oil and stir until everything is thoroughly coated.
Transfer the mixture to a baking sheet and until it is crisp and golden, about 25 to 30 minutes.
Allow it to cool completely.
Enjoy immediately or store it in an airtight container for up to 1 week.
Superfood Trail Mix
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Servings: 16
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Meal Tags: Make-ahead, Snack
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 2 cups almonds
- 1 cup walnuts
- 1/4 cup pumpkin seeds
- 1/4 cup dried goji berries
- 1/4 cup dried cherries
- 1/4 cup dried blueberries
- 1/4 cup dark chocolate (vegan)
Preparation
In a large bowl, combine the almonds, walnuts, pumpkin seeds, dried goji berries, dried cherries, dried blueberries, and chocolate chunks.
Serve immediately or store in an airtight container for up to 2 weeks.
Chocolate Almond Oat Bars
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Servings: 9
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Meal Tags: Breakfast, Brunch, Dessert, Make-ahead, Snack
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegetarian
Ingredients
- 1 cup old-fashioned rolled oats (gluten-free)
- 1 cup unsweetened shredded coconut
- 1/4 cup almond flour
- 1/2 tsp salt
- 3/4 cup smooth natural almond butter
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/3 cup dark chocolate chips (vegan)
- 1 tbsp coconut oil
- 1/4 cup chopped roasted almonds
Preparation
Preheat the oven to 350ºF. Line a baking dish with parchmnet paper. Set it aside.
In a large bowl, combine the oats, coconut, almond flour, and salt. Stir in the almond butter, honey, and vanilla extract. Transfer the mixture into the baking dish. Press the mixture down into an even layer.
Bake the bars until they are lightly golden, about 25 to 30 minutes. Once baked, allow the bars to cool before topping them with the chocolate.
Once cool, in a double boiler over low heat, melt the chocolate and coconut oil. Pour the chocolate mixtue over the oat bars and spread into an even layer. Top the bars with the chopped almonds. Allow the bars to cool in the refrigerator until the chocolate has completely set, about 10 minutes.
Once set, cut the oat bars into squares and serve immediately. Store in the refrigerator for up to 5 days.
Chocolate Peanut Butter Oatmeal
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Servings: 1
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Meal Tags: Breakfast, Brunch
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 2 cups unsweetened almond milk
- 1 cup old-fashioned rolled oats (gluten-free)
- 2 tbsp maple syrup
- 2 tbsp smooth natural peanut butter
- 1 tbsp cocoa powder
- 1 tbsp chopped peanuts
- 1 tbsp chopped dark chocolate (vegan)
Preparation
In a medium pot, heat the milk over medium heat. Once hot, reduce the heat to low and stir in the oats, maple syrup, peanut butter, and cocoa powder. Cook, stirring often, until all of the milk has been absorbed, about 10 minutes.
Serve immediately topped with the chopped peanuts and dark chocolate. Store in the refrigerator for up to 3 days.