Archive for the 'chocolate' Category

Stevia Sweetened Chocomole

There is everything to love about chocomole: thick, chocolatey goodness. Healthy avocado and unsweetened cocoa powder. I’ve made chocomole sweetened with dates, honey, agave, and maple syrup. I love them all! I decided, though, that in order to cut the calories just a bit that I’d make a version with stevia. It did not disappoint.

You can add enough water to thin it to pudding consistency or keep it thick like frosting. I’m pretty certain that for Jackson’s first birthday I’m going to make him a Pumpkin Chocolate Cake with Chocomole frosting. Chocolate cake with chocolate frosting = awesome mom. Chocolate cake with chocolate frosting that contains no grain, no refined sugars and packs healthy ingredients like pumpkin and avocado = awesome mom!

Stevia Sweetened Chocomole

2 very ripe avocados
1/3 – 1/2 cup unsweetened cocoa powder (to taste)
1 Tbsp all natural smooth nut butter
5 servings of stevia (or to taste)
2 Tbsp – 4 Tbsp water (to desired consistency)

Add everything to the food processor and process until very smooth. The worst part about this chocomole is that you can’t shouldn’t eat the entire batch in one sitting!


Single Serving Coconut Oil Chocolate Frosting or Coconut Oil Chocolate Truffles (Paleo)

You could top a single serving mug cake with this as frosting at room temperature or you could chill for a bit and roll into balls for truffles. Or you could just eat it with a spoon as a snack like I do!

Single Serving Coconut Oil Chocolate Frosting / Truffles

2 Tbsp coconut oil, softened but still solid
2 Tbsp cocoa powder
2 packets stevia

optional: vanilla, mix-ins such as mini chocolate chips, raisins, chopped almonds

Mix the coconut oil, cocoa powder and stevia vigorously until it is very smooth and well combined. Spread it on a treat as a frosting or chill it then roll it into balls for truffles. Truffles with mini chocolate chips rolled in almond flour would be delicious! Mine never lasts long enough to chill, I just spoon it into my face immediately.

Sweet Potato or Pumpkin Chocolate Cake (Paleo)

I pinned this recipe listed as Sweet Potato Paleo Brownies because I cannot have enough brownies in my life, ever. I love dense, fudgey brownies. I particularly liked that these used sweet potatoes since I already have phenomenal recipes for brownies using coconut flour and almond flour.

Sadly, this recipe does not create brownies. There is nothing dense or fudgey about these, although they were wonderfully chocolately. It could be because I used canned pumpkin instead of boiled sweet potatoes, I’m not sure.

Happily, this recipe (made with the canned pumpkin) does create a very delicious, moist and fluffy chocolate cake! I will definitely make this again when I want chocolate cake.

When I want brownies, though, the almond flour brownies are still my favorite!!

Sweet Potato or Pumpkin Chocolate Cake
adapted from My Paleo Life (as Sweet Potato Paleo Brownies)

  • 4 oz dark chocolate
  • 1 cup canned organic pumpkin
  • 1/4 cup unpasteurized local honey
  • 3 eggs
  • 1/4 cup cocoa powder
  • 1 tsp instant coffee granules
  • 1 tbsp vanilla
  • 1 tbsp coconut flour
  • 1 tbsp coconut oil
  • 1 tsp baking soda
  • 1/2 tsp salt


  1. Melt the dark chocolate in the coconut oil in either a double boiler, a steel or glass bowl over a pot of boiling water or in the microwave. I use the microwave at 30 second bursts, stir repeat until melted (usually in 1 1/2 minutes)
  2. Add in all of the other ingredients, and mix until very smooth and creamy.
  3. Transfer the batter to an oiled 8×8 dish.
  4. Bake at 325 degrees for 35 – 40 minutes. Check for doneness by inserting a wooden skewer into the middle and seeing if it comes out clean. If not cook for another 5 minutes and test again.

For best texture and rich flavor chill in the refrigerator before serving.

Almond Flour Brownies

Remember when I said that the coconut flour brownies were my favorite? Well, they are still amazing, but these almond flour brownies are my new favorite! Unbelievably delicious. I promise you will not miss the white flour at all – feel confident serving these to guests whether they eat paleo or not!

Almond Flour Brownies
slightly adapted from Wannabe Chef Evan

3/4 cup almond flour
1/4 teaspoon salt
2 tablespoons cocoa powder
1/2 teaspoon baking powder
3/4 cup sucanat (you can use regular sugar)
3 large eggs
1 teaspoon vanilla
1 teaspoon instant coffee granules
1/2 cup butter (I use pastured)
3/4 cup chocolate chips

Preheat oven to 350 degrees.
Mix together the almond flour, salt, cocoa powder, and baking powder and set aside. In a separate bowl, melt together 1/2 cup chocolate chips with the butter. White the chocolate is melting, beat together the eggs, sucanat, vanilla and coffee granules. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact. Pour the chocolate mixture in with the dry ingredients and mix completely. Pour the batter in an 8 x 8 pan. Sprinkle the top with the remaining chocolate and gently press it into the batter.

Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.

Coconut Flour Brownies

I can’t take credit for these amazing brownies – original recipe is here. I made only minor modifications. These are the most delicious, dark chocolate brownies ever! I will never make another brownie for myself ever again!

Coconut Flour Brownies
from Always Order Dessert (below with minor modifications)

1 cup coconut flour
2/3 cup good cocoa powder
¼ cup semisweet chocolate chips
¼ teaspoon salt
1 tablespoon baking powder
¾ cup butter
1/4 cup olive oil
3 extra large eggs
1 cup lukewarm water
1 tablespoon white rum
1 tablespoon vanilla extract
¾ cup grade A maple syrup

Preheat oven to 350 degrees.

Mix the coconut flour, salt, cocoa, and baking powder. Set aside.

Cut butter into chunks and place in a small saucepan over medium heat. Stir until melted then add the chocolate chips and mix just until they soften. Quickly remove from heat and continue stirring until everything is combined. Let cool.

In a medium bowl, beat the eggs and maple syrup. Add the oil, rum, and vanilla followed by the cooled chocolate butter mixture.

Slowly pour the wet ingredients into the dry. The coconut flour tends to suck moisture quickly so don’t worry if the batter clumps. Use the lukewarm water to loosen it up by drizzling a little bit at a time until it is all absorbed but the batter is still wet. If you need to, add up to ¼ cup more water.

Pour the batter into a 8” square baking pan lined with parchment paper.

Bake for 30 minutes until the top is dry to the touch and the batter is firm.

Remove from the oven and let cool for a few minutes before lifting the parchment paper to remove the brownies from the pan. Slice and eat right away for a warm, cakey brownie or let sit over night for a firmer fudgier one.

I put these in the refrigerator  over night and the next day they were like big squares of fudge. Amazing!

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
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