First Published in 2013 by Victory Belt Publishing Inc.

Copyright © Kelly V. Brozyna

All rights reserved. No part of this publication may be reproduced or distributed in any form or by any means, electronic or mechanical, or stored in a database or retrieval system, without prior written permission from the publisher.

ISBN 13: 978-1-628600-16-2

This book is for entertainment purposes. The publisher and author of this cookbook are not responsible in any manner whatsoever for any adverse effects arising directly or indirectly as a result of the information provided in this book.

RRD 0113

All text © Kelly V. Brozyna, with the exception of “Science, History, and Ethics” by Andrew Brozyna

All photos © Kelly V. Brozyna, with the exception of: iStockPhoto, see here; Shutterstock, see here; The Library of Congress, Reproduction Number: LC-USZ62-98874, see here; Bibliothèque Nationale de France, see here; and Found Image Press, see here.

Cover design, interior design, and illustrations by Andrew Brozyna.

Contents

FOREWORD

WITH GRATITUDE AND LOVE

INTRODUCTION

GETTING STARTED

Ingredients

Techniques & Troubleshooting

Equipment

Store-Bought Chocolate Taste Test

SCIENCE, HISTORY, AND ETHICS

Cacao Botany

Ancient History

Cacao Farming

Chocolate Production

Health Benefits

Myths

Organic and Fair Trade

Further Reading

RECIPES

Breakfast

Cake

Cookies

Puddings and Pies

Ice Cream

Drinks

Candy

Savory Dishes

Foreword

I’m a big fan of Kelly’s. I love her recipes, especially her chocolate recipes, so I am beyond delighted that she has written The Paleo Chocolate Lovers’ Cookbook—her fourth book in four years.

I spent an entire summer with Kelly’s last book, Dairy-Free Ice Cream, and I consider it the definitive tome on making ice cream according to the principles of Paleo. Kelly’s ice creams consist of coconut milk, hemp seed, and natural sweeteners, although you would not guess this by tasting them. They taste just like the real thing.

Some may wish to argue that ice cream is not Paleo—that it is not a food cavemen ate. Yes! You are correct. Still, I eat ice cream and enjoy Kelly’s superfood version of this all American dessert, a treat that we all long for on a hot summer’s day.

While I adore Kelly’s book Dairy-Free Ice Cream, I love her new one, The Paleo Chocolate Lovers’ Cookbook, even more.

You’ll find that trying to decide which of the recipes in this incredible book are your favorites is quite a challenge—I myself love them all. And you will too, whether you’re making the Chocolate Pie with Raw Graham Cracker Crust, Mocha Fudge treats, Mint Chocolate Brownies, or Salted Caramel Bacon Bark.

In our house we eat very clean, very real food. Yet we enjoy the occasional treat, every now and then. And my husband and children are freaks when it comes to chocolate. So this book is perfect for us. My family gets breakfasts, breads, entrees (such as Spicy Chocolate Massamam) and desserts that taste amazing, and I get to know that I am fixing them food that is far more nutritious than the average American fare.

Congratulations Kelly on an outstanding collection of recipes! Your readers (including myself) are very lucky. I am thrilled with your new book.

Best of luck and looking forward to more cookbooks from you!

Elana Amsterdam

elanaspantry.com

Author of Paleo Cooking from Elana’s Pantry

With Gratitude and Love

There are so many people who helped in the creation of this cookbook.

To my husband, you are my best friend, my talented business partner, and the dearest father. I can’t get enough of you. Thank you so much for this awesome book cover, the interior design, and all the research and writing you did. I couldn’t have done it without you. I love you.

To my husband’s mom, Patti, I really can’t thank you enough for all the lovely props you sent me. From baskets and plates to unique silverware and serving pieces, you made the book so beautiful with the treasures you found.

To Elana, my dear friend and prop-shopping buddy, I am so grateful for your friendship. I can’t thank you enough.

To my daughters, thank you so much for being such an inspiration to me. Every day, I am in awe of the people you are.

To Michele and Erich, thank you so much for creating this book with me and for all your support. I couldn’t imagine working with anyone else. You guys rock.

To Pinterest (yes, Pinterest), for giving me so many amazing ideas for recipes and food photography. I don’t know how I would have accomplished this book otherwise.

To the fair trade and Rainforest Alliance chocolate makers, thank you so much for making sure that people are ethically treated and for such delicious chocolate.

This book is dedicated to my readers. Thank you so much for all your love and support.

Introduction

Over the years, my family has gravitated toward the Paleo diet. The concept of eating the types of foods that our ancestors ate is a good one and my family and I feel better than ever eating this way.

But cavemen didn’t eat cupcakes or ice cream. So, in that case, I guess we aren’t really Paleo, and I’m okay with that. To me, following a Paleo lifestyle isn’t about being extreme or trendy. It’s about being healthy and feeling great. I have celiac disease, while my daughter Ashley is allergic to gluten. Eating grains affects her behavior terribly. Going from gluten-free to grain-free took our well-being from pretty good to awesome. That’s what it’s all about.

I really struggled over this introduction. Then, a wise friend told me just to write from my heart. But my heart is heavy when it comes to our diet and why we eat this way, like I know it is for a lot of you. Our reasons were serious. Ashley suffered brain damage and developed autism from vaccines when she was a baby. I know a lot of my readers hate it when I say that. Vaccine safety is a controversial issue, and I, for one, can’t stand being at the center of a controversy—it gives me a major stomachache. But the truth is that vaccines, like all drugs, have serious risks.

I wish I could say that Ashley’s brain damage and autism were the result of some other common prescription. It would be so much easier for me if the cause were medications, which people understand have dangerous side effects. People wouldn’t get mad at me, question me, or argue with me. What I can say is that Ashley has come incredibly far thanks to her Paleo diet and biomedical treatments. Her early doctors and therapists said that she would never talk, never walk, and possibly never feed herself. I am so grateful that she can do all those things. She probably won’t be able to move out on her own, but there is no one else (other than my husband) with whom I would rather spend the rest of my life.

I created The Paleo Chocolate Lovers’ Cookbook so that we could still enjoy all our favorite chocolate treats, but make them with ingredients that don’t make us sick.

You won’t find any grains, legumes, or dairy here. You will find nutrient-dense recipes that are high in protein and good fats. That doesn’t mean you should eat these treats every day! The point of this book is that when we treat ourselves, we don’t have to break from our Paleo diet.

By using stevia, an herb that scores a zero on the glycemic index, I’m able to keep the total amount of honey or coconut sugar very low as compared to the sugar content of conventional recipes. Coconut oil, coconut milk, and nut and seed flours are high in protein and good fat. When you eat these treats, you feel more satisfied than you would if you ate a carb-centric dessert.

As with the Paleo emphasis on ethically treated meat, it’s important to buy chocolate from fair trade or Rainforest Alliance sources, where human beings are treated ethically and workers aren’t child slaves. Where your chocolate comes from is as important as where your meat and produce come from. See here for more information.

I created a limited color palette for my photography in The Paleo Chocolate Lovers’ Cookbook. I chose shades of black and white, brown, and turquoise. My family and friends helped by giving me dishes and silverware that have a nice aged quality. Finding fabrics and boards in my color palette was the most fun part for me. And the food is so beautiful all by itself.

For those of us with celiac disease, autism, or other autoimmune disorders, cheating on our diet isn’t an option. But even if I could cheat once in a while, I wouldn’t want to. I would rather stick to my healthy way of eating when I have a chocolate treat. And none of my typical-eating guests have ever been anything less than thrilled with my Paleo chocolate recipes.

Happy Paleo chocolate-eating!

, Kelly

Getting Started

If you’re new to the Paleo lifestyle you may not be familiar with all the ingredients used in this book. Below is a description of each, including some notable nutrition facts, and where they can be found.

INGREDIENTS

A. Full-fat coconut milk. Made from pressed coconut meat and water, coconut milk contains a good amount of fat (see coconut oil below for more information about the fat in coconut), as well as protein and iron. I use Natural Value coconut milk (cans), and Aroy-D 100% coconut cream (cartons), because both are gum-free and BPA-free. They can be found at health food stores and on Amazon.com, but they cost less at Asian grocery stores.

B. Coconut Cream. I get coconut cream from Natural Value full-fat coconut milk (cans), and Aroy-D 100% coconut cream (cartons). See here for how to make coconut cream.

C. Coconut oil. At about 7 grams per tablespoon, coconut oil has the most lauric acid of any component of the coconut. A medium-chain saturated fat, coconut oil should not be confused with other sources of saturated fat, which are unhealthy. The medium chain fat in coconut oil is easy to digest and is converted to energy rather than stored as fat in the body. Coconut oil actually increases your metabolism while protecting against bacteria and viruses. I prefer Tropical Traditions coconut oil.

D. Coconut flour. Approximately 20% protein and 50% fiber (more fiber than any other flour), it also contains 5% iron. Does it seem expensive? Don’t worry—a little goes a long way, and most of my recipes call for about half of a cup. I use Tropical Traditions coconut flour.

E. Coconut Butter/Cream Concentrate. Made from fresh or dried coconut meat, this butter/concentrate is mostly fat, but also contains protein, fiber, vitamins, and minerals. It can be purchased raw from fresh coconut meat or not raw from dried coconut. You can also make coconut butter yourself. My friend, Lexie, (LexiesKitchen.com) has a great tutorial on her site for making it. I buy Artisana (coconut butter) or Tropical Traditions (cream concentrate).

F. Shredded unsweetened coconut. I use Tropical Traditions.

A. Raw honey. I use Mudhava. Another good one is Clark’s.

B. Nut/seed butters. I use organic SunButter (sunflower seed butter), Artisana Raw Almond Butter, Artisana Macadamia Butter with Cashews, and Artisana Cashew Butter. You can make all these yourself in a food processor fitted with an S blade. If you make them yourself, don’t add anything to the nuts/seeds. Just process, scrape the sides, and process again until you have butter. It will take about twenty minutes. Always store nut/seed butters in the refrigerator because they will become rancid otherwise.

C. Soft Medjool dates. I buy them in health food stores and from iHerb.com.

D. Arrowroot flour/starch. I buy it at health food stores and from iHerb.com.

E. Golden flax seeds. I buy them at health food stores and from iHerb.com.

F. Chia seeds. I usually use white chia seeds from a health food store or from iHerb.com. To make chia meal, grind the seeds in a coffee grinder or mini blender.

G. Nut flour. I buy Bob’s Red Mill and Honeyville almond flours, and I make my own walnut, hazelnut, and macadamia nut flours in the food processor fitted with an S blade.

H. Soft vanilla beans. I buy Starwest Botanicals organic vanilla beans on Amazon.com. After scraping out the seeds, you can save vanilla pods in an airtight container and use them to infuse hot chocolate.

I. Organic fair trade cocoa powder. Raw cacao powder is made without roasting the cacao beans. I buy both powders from iHerb.com.

J. Coconut sugar. This sweetener comes from the sap of the flowering branch of the coconut tree. Once the flowering branch is tapped, the sap flows for twenty years, making it extremely sustainable. The sugar is created by boiling the sap for a short period until the liquid evaporates and crystals form. Coconut sugar is low on the glycemic index and is rich in vitamins and minerals, as opposed to refined sugars which have been depleted of nutritional value. I buy it at health food stores and from iHerb.com.

K. Liquid vanilla stevia. Stevia is an herb that you can grow yourself and eat the leaves! It scores a zero on the glycemic index, and its sweetness is extremely concentrated. There is no equal substitution. I much prefer NuNaturals and NOW Foods brands, which I buy at health food stores or on iHerb.com.

L. Chocolate bars. For homemade dark and white chocolate bar recipes, (See here). For store-bought, see here.

M. Organic raw cacao butter. I buy the Tisano brand on Amazon.com.

TECHNIQUES & TROUBLESHOOTING

OVEN TEMPERATURE

If your baked goods come out burned or undercooked, there are two possible explanations:

Your oven is lying to you. (That was supposed to be funny, but it’s actually true.) For one thing, when the oven beeps to tell you that it has reached the desired temperature, it most likely hasn’t. It may be as much as 50°F below temperature when it beeps. Even when your oven has been heating for 30 minutes or more, it may be completely off the projected temperature. My last oven ran hot, and my new one runs cool. The easiest way to ensure that your oven is at the correct temperature is to buy an oven thermometer. They cost about $20.

VOLUME & WEIGHT

Using volume (cups) is not as accurate as using weight (ounces and grams). For example, I might measure a cup of nut flour that weighs 100 grams, while the cup I measured the week before weighed closer to 120 grams. Strange, but true. This is probably due to moisture (or lack thereof) and pressure (how firmly you pack your cups). The bottom line is that weight is much more precise than volume. All you have to do is buy an inexpensive kitchen scale ($25 and up), or you can use a scale meant for mail like I do (less than $20).

NO CHOCOLATE CHIPS?

You may notice that I don’t use store-bought chocolate chips in a single recipe here. There is a very good reason for this. Store-bought chocolate chips contain way more sugar than store-bought dark chocolate bars. To compare:

A 1/4 cup of dairy-free mini chocolate chips contains about 28 grams of sugar.

A heaping 1/4 cup of chopped store-bought 85% chocolate contains about 6 grams of sugar.

That’s more than 4 times the sugar in store-bought chips! So, take the extra minute to chop your own “chips” or use cacao nibs for completely sugar-free chocolate chips. Just note that not everyone enjoys cacao nibs, especially kids.

HOW TO MELT COCONUT BUTTER / CREAM CONCENTRATE

Note: The coconut butter/cream concentrate should be in a glass jar.

1) Loosen the lid of the jar. Place the jar in a small heavy-bottomed pot, and fill the pot with enough water to cover most of the butter/cream in the jar.

2) Remove the jar of butter/cream from the pot, and bring the water to a boil.

3) Turn off the heat, and put the jar of butter/cream in the hot water. Leave it to soften for about 20 minutes.

4) Take the jar out of the pot, and stir the butter/cream with a butter knife.

HOW TO MELT COCONUT OIL

Note: If you buy coconut oil in bulk like I do, transfer some to a large glass Mason jar with a lid for daily use.

1) Place the glass jar in a small heavy-bottomed pot, and fill the pot with enough water to cover about half the oil in the jar. (If the water level is higher than the oil level, the jar will tip over.)

2) Remove the jar of oil from the pot, and heat the water. (It needs to be hot, but it doesn’t need to boil.)

3) Turn off the heat, and put the jar back in the water. The oil will liquefy very quickly.

EQUIPMENT

BLENDER

If you’re already a reader of my blog (www.TheSpunkyCoconut.com) then you know that I’m obsessed with my Blendtec. If you’re meeting me for the first time, let me just say… that I’m obsessed with my Blendtec. It’s more powerful, shorter (it fits on the counter under the upper cabinets), and easier to clean than a Vitamix. Plus, it has a BPA-free carafe and a model with a four-inch blade. I use mine at least twice a day. Honestly! Not just for the recipes in this book, but for soup, green smoothies, nut milks, and more. If you don’t want to make such an expensive investment, though, another blender can be used.

MINI BLENDER

Mini blenders are really useful little guys. In this book, I use my Magic Bullet for making candy, cream sauces and cheese dressings, powdered coconut sugar, and ground spices. However, a coffee grinder or food processor will also work for these jobs.

FOOD PROCESSOR

A food processor is important for grinding your own nut flours and often can be used in place of a blender. I also use it to shred zucchini (for zucchini bread) and cauliflower (for Cauli-Rice), and to purée fudge, cheesecake, and more.

ICE CREAM MACHINE

Although it doesn’t add as much air as a commercial machine, your home ice cream maker does add air and volume. For more dairy-free ice cream flavors (and an excuse to use your ice cream machine more often), check out my cookbook, Dairy-Free Ice Cream.

SMALL SCOOP WITH LEVER

I use a 3/4-ounce (size 40) scoop with a lever in several recipes. It’s faster than hand-rolling, and creates uniform cookies and candies.

TRUFFLE MOLD

To make truffles easily and quickly I use a mold, which has the added benefit of creating uniformly-round candies. Inexpensive molds can be found at craft stores. If you want to make a large quantity for a party or as gifts, I recommend the 63-Cavity Medium Round Truffle Mold by Truffly Made, which I purchased from Amazon.com.

STORE-BOUGHT CHOCOLATE TASTE TEST

One of the first recipes I developed for this book was my own Dark Chocolate Bar (See here). I also use store-bought chocolate, so here are my reviews of a variety of brands. My comparison includes only chocolate bars that have an 80% or higher cocoa solid content, are dairy-free, and are fair trade or Rainforest Alliance certified (See here). Since I’m celiac and my daughter is allergic to gluten, I narrowed it down even further to exclude bars that are made on equipment shared with gluten. If gluten is not a concern for you, there are some yummy bars that meet my other criteria, but not this one. They include Chocolove, Newman’s Own, and Theo, to name just three. Perhaps these bars will be made on dedicated gluten-free equipment in the future, so keep checking those labels. I know I will.

TASTE TEST SUMMARY:

Alter Eco 85%: Tasted great and was very creamy.

Dagoba 87%: Was our least favorite in taste and creaminess.

Endangered Species 88%: Tasted great and was somewhat creamy.

Equal Exchange 80%: Tasted great and was very creamy.

Green & Black 85%: Tasted great and was very creamy.

All five bars had about the same amount of sugar per serving. There are two servings (or 10 to 14 grams of sugar) in each bar. At the time this book was published, the following brands did not contain soy lecithin: Alter Eco, Equal Exchange, and Green & Black.

Science, History and Ethics

by ANDREW BROZYNA

I have a keen interest in food science and history, and I’m a great lover of chocolate. So, when Kelly told me about her idea for this book I was surprised to realize that I didn’t know where chocolate comes from. I heard that it was made from some kind of bean in the tropics, but that was the extent of my limited knowledge. After much fascinating research, I’m happy to share a few facts about the plant, its long history, and how it’s made into a delicious treat.

CACAO BOTANY

The chocolate tree, Theobroma cacao, is native to the Amazon River Basin, perhaps originating along the eastern range of the Andes Mountains. A persnickety plant, cacao thrives only in a narrow band along the Equator. Fruit-producing trees must be cultivated in areas with constant moisture at no higher elevation than about nine hundred eighty-five feet (three hundred meters), and the temperature cannot dip below 60°F (16°C). The tree itself is fragile, and it’s easily damaged by high winds or intense sun. These plants do best when growing in the shade of taller trees. Very particular indeed!

The chocolate we love so much is made from seeds that grow in fruit pods. Curiously, these pods sprout directly from the tree’s trunk and the sides of its older branches. The fruit of our more familiar trees (apples, oranges, olives, plums, etc.) grow on the ends of branches, but in the tropics, trunk-borne fruit is actually common among shade-growing plants. A single cacao tree might produce a few thousand flowers during the year, but only 1%-5% are pollinated by midges and develop into fruit.

The fruit pod has somewhat of an elongated lemon shape with ridges along its length. The pod color starts out as green and ripens to a variety of possible shades of green, yellow, red, orange, purple, or brown. The pods can grow to eight inches long (twenty centimeters), and each contains twenty to forty seeds within sweet white pulp. As with coffee, the seeds of Theobroma cacao are usually called “beans,” but neither plants are legumes. The flavor of chocolate depends greatly on where the cacao was grown and the plant’s particular variety.

Historically, cacao trees have been categorized into three main groups: criollo, forastero, and trinitario. Within each of these general groupings are many cacao varieties exhibiting a wide range of traits. A genetic study published in 2008 separated cacao plants more precisely. This more scientific classification does away with the three vague groups, and it assigns each variety to one of ten genetic clusters. Botanists currently follow the genetic method, while farmers, chocolate makers, and chocolate connoisseurs continue to use the old terms.

CRIOLLO

You might say that criollo is the most gourmet of the three cacao groups. It’s the most difficult to grow, and it has the lowest yield. Its chocolate is thought to be the very highest quality, however. Originally cultivated in Central America, criollo trees supply only about 5% of the world’s cacao production. Ripe criollo pods tend to be long and narrow, and they contain the fewest seeds (twenty to thirty). Because of its rarity and expense, criollo chocolate is usually mixed with another variety.

FORASTERO

A typical chocolate bar is made from cacao beans of the forastero subspecies. A native South American crop, it accounts for roughly 80% of the world’s cacao. Forastero is a hardier plant: It is more resistant to disease, and produces the most pods with the most seeds (thirty to forty). Ripe pods tend to have a more rounded shape.

TRINITARIO

The criollo and forastero varieties can be mated to produce fertile hybrid plants. The first hybridization took place in the eighteenth century to create the trinitario tree. In 1727, a disease (or perhaps a hurricane) destroyed many of the Spanish criollo plantations on the island of Trinidad. To replace the losses, forastero trees were brought from Venezuela, and these cross-pollinated with the surviving criollo trees. The hybrid trinitario beans have much of the superior criollo flavor, while the tree itself enjoys the more robust health of the forastero plant. The ripe pods, typically red-orange in color, contain thirty to forty seeds.

ANCIENT HISTORY

In 1502, Christopher Columbus was on his fourth and final voyage to the Americas. He was sailing off the coast of what is now Honduras when his four ships encountered a great Mayan trading canoe. His crew commandeered the vessel and took its cargo. Among the high-value goods they found was a great quantity of seeds. This was the Europeans’ first encounter with cacao, a treat that had been enjoyed in the New World for thousands of years.

The people who migrated to Central and South America began to develop agriculture about 8,500 years ago. Hunter-gatherers and early farmers were probably drawn to cacao for the sweet pulp inside the pods. The earliest direct evidence of the consumption of chocolate comes from almost 4,000 years ago. On the Pacific coast of southern Mexico, archaeologists have found pottery that still contains chemical residue that is unique to chocolate. This early chocolate was produced by the Mokaya, who were among the first ceramic-using people in Central America. Scholars of linguistics corroborate this discovery, determining that the word “cacao” originates from the same time and place.

A similar ancient find comes from an Olmec site on Mexico’s Gulf Coast. The ceramic chocolate vessel there was dated at 1650 to 1500 BC. Chocolate-related finds in the form of Mesoamerican sculptures, inscriptions, and paintings become more common in subsequent years.

The cultivation and consumption of chocolate was adopted by a succession of civilizations—the Izapan, Olmec, Maya, Zapotecs, Mixtecs, Toltecs, and Aztecs. Held sacred in these cultures, chocolate was reserved for only the elite of society. The royalty, nobility, warriors, and high-status merchants drank chocolate as a ceremonial beverage. The many varied recipes called for a mixture of ground cacao, water, and flavorings of chili, vanilla, and other herbs and spices. Aerating the liquid to build a hefty foam was a crucial step, and the Mayans and Aztecs are known to have taken their drink cold.

The Spanish conquerors were initially unimpressed with chocolate, complaining that the drink was too bitter. It only became a welcome addition to their diet after it was sweetened with cane sugar and their familiar Old World spices like cinnamon and black pepper. In the sixteenth and seventeenth centuries, hot chocolate appeared as a fashionable novelty drink in the courts of Europe. Due to its high cost, it remained a privilege of the elite until the early nineteenth century.

Modern chocolate production began in 1828, when a Dutch chemist patented a hydraulic press to remove the cocoa butter from the seeds. The cacao butter extracted by this new process was added to the age-old ground cacao paste, allowing for a more fluid mixture that could be molded into the first chocolate bars. Chocolate could be produced efficiently on a large scale, at last making the treat affordable to the general public. By the end of the nineteenth century, numerous chocolate companies were operating in Britain, Europe, and the United States.

CACAO FARMING

Today, cacao is cultivated around the world in Mexico, South America, Africa, Asia, and the Pacific Islands. Roughly two-thirds of the world’s cacao is grown on small farms, while large plantations can be found in countries like Brazil and Malaysia.

On most farms, the cacao trees are shaded by taller crops such as bananas, coconuts, and mangoes. Some growers clear forest undergrowth and plant the cacao under existing trees. Wild cacao trees can grow to 50 feet (15 meters), but on farms, they are pruned to be no taller than half that height. This pruning enables the pods to be removed by hand or with long-bladed poles.

Pods can be harvested two or three times a year. Ripe pods are split by hand, and the seeds are piled on the ground or in wooden boxes and covered to ferment for three to six days. Fermentation prevents the seeds from sprouting, helps remove the surrounding pulp, and begins the flavor development. Fermentation also destroys the seeds’ phytic acid (a substance that inhibits our absorption of minerals). The seeds are then raked out to dry in the sun for a couple of weeks. At the end of this process, the seeds have lost almost half of their weight and are ready to sell. Brokers purchase the seeds and then sell them to the world’s chocolate companies.

A cacao farm in Ecuador, 1907.

A grinding macine at a French chocolate factory, 1936. Photo courtesy of Bibliothèque Nationale de France.

CHOCOLATE PRODUCTION

At the factory, the first step in the chocolate-making process is to sort the incoming cacao beans. A machine removes foreign objects such as bits of rope, sticks, stones, etc. Sometimes, the odd knife or hat is found among the beans.

To develop their flavor, the cacao beans are roasted in large ovens at temperatures ranging from 210° F to 290° F (100° C to 145° C). The roasting time varies depending on the type of cacao and the desired finished chocolate. Higher-quality beans, such as criollo or trinitaro, require less roasting than forastero. The hot beans are then quickly cooled.

After roasting and cooling, a winnowing machine cracks and removes the outer shell of the beans. The discarded shells have various uses such as animal feed, garden mulch, or as a source of theobromine for the medical industry.

The cacao nibs, which are the inner part of the bean, are crushed and ground to a fluid paste called, “chocolate liquor.” Although chocolate liquor is not actually alcoholic, the nibs do carry notes of alcohol-like flavor. The friction of the grinding process produces heat that melts the cacao fats. At room temperature, the substance solidifies and is then called “cacao block,” “cacao paste,” “cocoa mass,” or “cocoa solids.” This pure chocolate can be sold as a confectioners’ product. The chocolate liquor remaining at the factory has two different options for further processing.

OPTION 1: COCOA POWDER AND

COCOA BUTTER

Following the century-old Dutch process, chocolate liquor is pressurized in a great hydraulic press. The cacao butter passes through screens, leaving a solid cake behind. Depending on the cacao type, a whole bean contains 46% to 61% cacao butter (55% on average). After pressing, the cocoa cake is left with only 10% to 24% cacao butter. The cake is crushed to create cocoa powder, which is also called “baking cocoa.” The powder is called “Dutch cocoa” when it is treated with alkali to make it mix well with liquids. The separated cacao butter is sold to the cosmetic industry, used to make white chocolate, or added to other chocolate products.

OPTION 2: CHOCOLATE

The chocolate liquor is ready to mix with other ingredients such as sugar, vanilla, or milk powder. The concoction is mixed into a dough and passed through rollers to reduce the size of its solid particles. It is then poured into a conche machine that uses paddles like a giant mixer. Additional cacao butter, cheap vegetable oil, or soy lecithin is added. The agitation of the conching process and the heat of friction blends the mass into a smooth consistency. This conching process can range from hours to days until the desired texture and flavor have been reached.

The still-liquid chocolate is then piped into a tempering machine. Tempering is a delicate heating process that places the crystals of the cacao butter in an even and stable arrangement. The tempered chocolate is poured into molds and quickly cools to a smooth and shiny solid.

The percentage printed on chocolate packaging refers to the amount of cocoa solids a bar contains. For example, a bar of Alter Eco 85% Dark Blackout Organic Chocolate is mostly pure cacao, with the remaining 15% made up of cacao butter and sugar. Conversely, a bar of Hershey’s Milk Chocolate contains about 11% cacao, which means 89% of what you are eating is sugar, cacao butter, lactose, milk fat, soy lecithin, polyglycerol polyricinoleate, and artificial flavors.

HEALTH BENEFITS

Cacao has supported the well-being of chocolate lovers for thousands of years. The archaeological remains of ancient Mayan rulers show that they were in better health and lived far longer than the commoners who went without chocolate. Today, the native Kunas people who live on islands off the coast of Panama drink chocolate with almost every meal and enjoy greater cardiovascular health than their countrymen who moved to the mainland and gave up their traditional drink. In these examples, we can’t definitively attribute chocolate to their good health, however. The elite Mayans had better access to food in general, and the island and mainland Kunas have different diets. Still, it’s apparent that drinking massive amounts of chocolate did these people no harm.

French advertising cards showing a cocoa bean sorting machine and roaster (above), and a conche machine and “Dutch” press (below), 1915.

Hundreds of chemical compounds are found naturally in cacao, making it difficult for food scientists to define the exact health effects of chocolate. The most studied components of chocolate are its alkaloids and flavonoids. Alkaloids are compounds occurring in 10% of the world’s plants. Two found in cacao are theobromine and caffeine, making up 2% of its weight. Considered a mood-enhancer, theobromine releases relaxing endorphins when consumed and lowers blood pressure. It is thought to energize the body like caffeine but is non-addictive. Dark chocolate holds ten times more theobromine than caffeine. Eating an entire 3-ounce bar of dark chocolate provides about the same amount of stimulation as drinking a cup of regular coffee.

Flavonoids are antioxidants found in plants and are beneficial to the human body. They fight cell-damaging free radicals, support the immune system, reduce inflammation, lower blood pressure, and reduce levels of bad cholesterol. Cacao contains more beneficial antioxidants than any other widely consumed food. It contains two to three times the amount found in green tea, topping other antioxidant-rich foods like blueberries, cranberries, pomegranates, acai, and red wine.

Cacao is also very high in magnesium, and it contains impressive amounts of other essential minerals such as calcium, iron, manganese, potassium, and zinc. Cacao beans do contain phytic acid, which inhibits our absorption of minerals. However, much of these troublesome phytates are destroyed when the cacao is fermented at the farm, roasted at the chocolate factory, and baked in your oven.

MYTHS

Contrary to popular belief, chocolate is not known to cause acne. Dr. Kanade Shinkai, a dermatologist at the University of California, San Francisco School of Medicine, was quoted in an April 23, 2013 article in the Huffington Post: “Although there’s a lot of talk about chocolate and other foods playing a role in acne, there’s very little evidence to show they do.” Occasional studies attempt to link chocolate consumption to acne, but the chocolate tested contains only 30% cacao or less. This means that the “chocolate” bars are more sugar, milk, and vegetable oil than actual chocolate.

Some might be wary of the fat found in cacao butter, but there is no need to fear for your heart or weight. Cacao beans do contain saturated fat, but it consists mostly of stearic and oleic acids. Studies show that these fats do not raise blood cholesterol levels. Cacao also contains monosaturated fat, but this is the same desirable “good fat” found in avocados and olive oil. Much of the cacao butter is not absorbed by the body at all.

Chocolate has been considered an aphrodisiac since the Spanish conquered the Aztecs. There are no scientific findings to suggest this theory is true, either. The salacious reputation comes from European cultural views of chocolate as an indulgent and exotic food.

ORGANIC AND FAIR TRADE

The tropical climate necessary for cacao trees is also home to a multitude of pests. On vast plantations, cacao trees grow alone or paired with just one or two other crops. The lack of biodiversity leaves the cacao more susceptible to fungi, insects, and rodents. The response of conventional cacao farmers is to treat their trees with a frightening amount of pesticides. Of all crops, cotton is the only one that receives a greater volume of pesticides than cacao. Conventional growers also rely heavily on chemical fertilizers.

Conventionally grown cacao beans are fumigated before exportation and again when they arrive at ports around the world. Methyl bromide has long been the preferred poison used to kill hitchhiking insects on this crop. This substance is highly toxic, is carcinogenic, and depletes the earth’s ozone layer. An international treaty was signed to phase out the production of methyl bromide, but an exception allows for its continued use in pest control. Phosphine, another poisonous gas, is a common substitute. Organic shipments of cacao are treated in a safe, albeit more time-consuming, way. Organic cacao is hermetically sealed, causing the insects to suffocate over a period of weeks.

The US and European governments have set maximum levels for chemical residues in chocolate, but buying organic avoids eating those poisons altogether. Happily, organically grown cacao is also beneficial to the environment. The typical small organic cacao farm is nestled in the existing forest. The healthy ecosystem of plants, animals, and microbes combats pests and disease and fertilizes the soil naturally. Preserving the land as forest absorbs carbon dioxide from the atmosphere, slows global warming, and provides habitat for wildlife

Buying a bar of certified Fair Trade chocolate ensures that the workers on that cacao farm were treated fairly and paid a livable wage. Shockingly, much cacao is harvested by child laborers working under hazardous conditions. Thousands of these young children are kept on cacao farms as slaves. This dreadful practice is centered on West Africa, the largest cacao-producing region. The major chocolate companies that buy unethically sourced cacao have been slow to effect change, and African governments have been equally reluctant.

Chocolate lovers can take action by supporting only those companies that produce chocolate that is certified organic and Fair Trade or Rainforest Alliance Certified.

FURTHER READING

Bell, C. H. “Report for link Project AFM87 -

Modified atmospheres at raised temperature, an alternative to methyl bromide as a means of ensuring clean, pest-free, hygienic standards in food commodities”

This scientific report discusses the chocolate industry’s options for cacao pest control. The PDF can be found on the website for the of Cocoa Commerce: www.cocoafederation.com/issues/fumigation/

Coe, Sophie D., and Michael D. Coe. The True

History of Chocolate. 2nd ed. London: Thames & Hudson, 2003.

A scholarly, yet approachable history of chocolate.

Dreiss, Meredith L., and Sharon Greenhill.

Chocolate: Pathway to the Gods. Tucson: University of Arizona, 2008.

This informative book includes many beautiful color photos, and it comes with a documentary film DVD.

Jayne-Stanes, Sara. Chocolate: The Definitive

Guide. London: Grub Street, 2005.

This British cookbook includes a good deal of history, facts, and figures about chocolate.

Terry G. Powis, W. Jeffrey Hurst, et al. “Oldest

Chocolate in the New World” in Antiquity, Vol. 81, Issue 314, December 2007 viewed online at http://antiquity.ac.uk/projgall/powis/

This archaeology paper details the oldest evidence of the existence of chocolate.

Presilla, Maricel E. The New Taste of Chocolate:

A Cultural and Natural History of Cacao with Recipes. Berkeley: Ten Speed, 2009. This beautifully illustrated book discusses the history of chocolate and its cultural role.

A cacao pod split to show its interior. In South America the seeds surrounded by their white pulp are together called, “cacao en baba”.

CHOCOLATE SWIRL CHEESE DANISH CAKE

BANANA-WALNUT CHOCOLATE CHIP MUFFINS

PALEO BAKING POWDER

EGG-FREE

CHOCOLATE-STUFFED FRENCH TOAST

CHOCOLATE-GLAZED CAKE DOUGHNUTS

CHOCOLATE BANANA PANCAKES

CHOCOLATE CHUNK BUTTERMILK MUFFINS

CHOCOLATE ZUCCHINI BREAD

CHOCOLATE GRANOLA

EGG-FREE

RASPBERRY CHOCOLATE CHUNK WALNUT BISCUITS

HAZELNUT PANCAKES WITH CHOCOLATE SYRUP

VANILLA CREPE CAKE WITH CHOCOLATE CREAM

This recipe is very near and dear to my heart. It takes me back in time because I grew up eating all sorts of cheese Danish and kringles. Instead of chocolate, you can also make this recipe with warmed fruit spread like Bionaturae or St. Dalfour, both of which are free of added sugar.

CHOCOLATE SWIRL CHEESE DANISH CAKE

CREAM CHEESE INGREDIENTS

1 cup (136 g) raw cashew pieces

1/2 cup unsweetened almond milk

1/4 cup melted coconut oil

2 tablespoons honey

2 teaspoons vanilla extract

1 egg white

1/8 teaspoon sea salt

DRY CAKE INGREDIENTS

2 cups (224 g) almond flour

1/4 cup (34 g) arrowroot flour

1 teaspoon baking powder

1/2 teaspoon baking soda

WET CAKE INGREDIENTS

1/4 cup melted coconut oil

1/4 cup honey

1 egg

1 teaspoon vanilla extract

1/8 teaspoon liquid vanilla stevia

CHOCOLATE SWIRL INGREDIENTS

3 ounces dark chocolate

1/3 cup canned full-fat coconut milk

1) Preheat your oven to 325°F.

2) Grease an 11" x 8" or 8" x 8" baking dish. Set the dish aside.

3) In a blender, purée the cream cheese ingredients—cashews, almond milk, coconut oil, honey, vanilla extract, egg white, and salt—until completely smooth. Transfer the purée to a dish, and set it aside.

4) In a mixing bowl, whisk together the dry cake ingredients—almond flour, arrowroot flour, baking powder, and baking soda.

5) In separate mixing bowl, use an immersion blender or a whisk to combine the wet cake ingredients—coconut oil, honey, egg, vanilla extract, and liquid vanilla stevia.

6) Add the dry cake ingredients to the wet cake ingredients and mix with an electric mixer until just combined. (Be careful not to accidentally add the dry ingredients to the cream cheese.)

7) Transfer the batter to the greased baking dish, and spread it evenly with wet hands or a flexible silicone spatula.

8) In a double boiler, heat the dark chocolate until just barely melted. Remove it from the heat, and set it aside.

9) Spread the cream cheese evenly over the cake, and drizzle the thick melted chocolate over the cream cheese.

10) Use a knife in a figure-8 motion to swirl the chocolate and cream cheese.

11) Bake the cake for about 25 minutes. Let cool on the counter, and then refrigerate to set.

Makes at least 6 servings.

I love banana bread and banana muffins, especially when chocolate and walnuts are involved!

BANANA-WALNUT CHOCOLATE CHIP MUFFINS

DRY INGREDIENTS

1/2 cup (67 g) coconut flour, sifted

1/3 cup (51 g) coconut sugar

1/4 cup (21 g) chia seed meal

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

WET INGREDIENTS

1 cup mashed bananas

3 eggs

1/4 cup canned full-fat coconut milk

1/4 teaspoon liquid vanilla stevia

FOLD INS

1 & 1/2 ounces dark chocolate, chopped, or 1 ounce cacao nibs

1/2 cup walnut pieces

1) Preheat your oven to 350°F.

2) In a mixing bowl, whisk together the dry ingredients—coconut flour, coconut sugar, chia seed meal, cinnamon, baking soda, baking powder, and salt.

3) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—bananas, eggs, coconut milk, and liquid vanilla stevia.

4) Add the dry ingredients to the wet ingredients, and combine them with an electric mixer.

5) Fold in the chocolate and walnuts.

6) Pack the mixture into a large (1/3 cup) ice cream scoop, and level it off. Use the lever to transfer the batter into muffin tins lined with paper cups, creating nice rounded tops. Add 1 scoop to each paper cup. Note: If the tops are flat going into the oven, they will be flat coming out as well.

7) Bake the muffins for about 27 minutes or until a toothpick inserted into the center comes out clean.

Makes about 9 muffins.

Store-bought baking powder contains corn. You can quickly make your own grain-free baking powder to use in all of my recipes.

PALEO BAKING POWDER

2 tablespoons baking soda

1/4 cup cream of tartar

1/4 cup arrowroot powder

1) In a small glass container with a lid, add the baking soda, cream of tartar, and arrowroot powder.

2) Screw the lid on tightly and vigorously shake the container to blend the baking powder.

3) I store mine in the refrigerator.

Makes over 1/2 cup.

When I was young, there was this café that my mom and I visited once in a while. My favorite dish there was stuffed French toast. The bread was so thick—crispy on the outside, soft on the inside, and filled with fruit. I was in awe of the way it tasted, so it thrills me to have my own variation now.

CHOCOLATE-STUFFED FRENCH TOAST

1 pan of Mock Cornbread (See here)

1/4 teaspoon liquid vanilla stevia

2 ounces store-bought dark chocolate, cut into 1" squares

6 eggs

1 cup canned full-fat coconut milk

1/8 teaspoon sea salt

Coconut oil for frying

1) Make the Mock Cornbread, but add 1/4 teaspoon liquid vanilla stevia to the recipe with the wet ingredients.

2) When the bread is completely cool, trim the crust from the sides and bottom.

3) Preheat your oven to 300°F.

4) Cut the bread into 4 squares. Then cut each square on the diagonal so that you have 8 triangles that are about 1 & 1/4" thick.

5) Line a baking sheet with unbleached parchment paper, and bake the cut bread for 15 minutes.

6) Flip the bread pieces over, and bake them for another 15 minutes. (Baking dries the bread so that it will absorb the egg mixture.)

7) When the bread is done, remove it from the oven to cool, and turn off the oven.

8) When the bread is cool, use a serrated knife to make an incision in the longest side of each triangle. Move the knife from left to right inside the incision to create a pocket for the chocolate.

9) Stuff 2 squares of dark chocolate into each pocket. Repeat until all the bread has been stuffed.

10) In a 9" x 13" or 3-quart baking dish, thoroughly combine the eggs, coconut milk, and salt with a fork.

11) Place the stuffed bread in the egg mixture, and soak each side for a few minutes.

12) Preheat a 12" heavy-bottomed skillet over about medium heat. Fry the stuffed French toast in coconut oil until nicely browned on each side.

Makes 8 servings.

My husband and I were obsessed with doughnuts in our previous (junk food) life, and this was always his favorite flavor.

CHOCOLATE-GLAZED CAKE DOUGHNUTS

WET INGREDIENTS

5 eggs

1/2 cup applesauce with no added sugar

1/2 cup honey

1/4 cup melted coconut oil

1 tablespoon vanilla extract

3/4 teaspoon liquid vanilla stevia

DRY INGREDIENTS

1 cup (112 g) almond flour

1/2 cup (46 g) cocoa powder

1/4 cup (34 g) arrowroot flour

1/4 cup (34 g) coconut flour

1 teaspoon baking soda

1/2 teaspoon sea salt

GLAZE

6 ounces homemade dark chocolate (See here)

1) Preheat your oven to 350°F, and grease the doughnut pans.

2) In a blender, purée the wet ingredients—eggs, applesauce, honey, coconut oil, vanilla extract, and liquid vanilla stevia—until smooth.

3) Add the dry ingredients—almond flour, cocoa powder, arrowroot flour, coconut flour, baking soda, and salt—to the blender and purée until smooth.

4) Let the batter rest for about 15 minutes or until thickened.

5) Transfer the batter to a large plastic food storage bag. Cut about 1/2" off a corner of the bag, and pipe the doughnuts into the pans.

6) Bake for about 12 minutes or until a toothpick inserted comes out clean.

7) Let the cooked doughnuts cool in the pans for a few minutes. Run a spoon around the edges to loosen them, and carefully remove the doughnuts. Let them cool completely on wire racks.

8) In a double boiler, melt the dark chocolate, then remove it from the heat. Stir occasionally until the melted chocolate is at room temperature, about 5 minutes.

9) Put the melted chocolate in a 2-cup bowl that is about 4" wide.

10) Dip the doughnuts in the chocolate, and return them to the racks to dry.

11) Store the doughnuts in a glass container with a lid. They also freeze well.

Makes 18 doughnuts.

If you’ve never had fried bananas, I hope you will try them. If you follow my directions and tips, they’re easy to make, and they taste crazy good. You may even forget all about the pancakes.

CHOCOLATE BANANA PANCAKES

PANCAKE INGREDIENTS

4 large eggs

1/2 cup full-fat coconut milk

1/4 cup banana (about half a banana)

1/4 cup raw almond butter

1/4 cup (34 g) coconut flour

1/4 cup (23 g) cocoa powder

1 teaspoon vanilla extract

1/4 teaspoon sea salt

1/4 teaspoon liquid vanilla stevia

2 tablespoons melted coconut oil, plus more for the skillet

FRIED BANANAS

1 banana per person

Coconut oil for frying

PANCAKE DIRECTIONS

1) In a blender, purée all of the pancake ingredients until smooth , adding the melted coconut oil last.

2) Warm a 12” skillet over medium-low heat for a few minutes.

3) Add 1 tablespoon melted coconut oil to the skillet, and spoon the batter into the pan, using 2 tablespoons of batter per pancake. In a 12” pan, you can fit 4 pancakes at a time.

4) Using the back of a spoon, spread out the batter to make each pancake about 3 & 1/2” wide. Any larger and they will be difficult to flip.

5) Flip the pancakes when they’re slightly browned on one side, and repeat until you have used all the batter.

FRIED BANANAS DIRECTIONS

1) To make the fried bananas, slice each banana in rounds, about 1/2” thick.

2) In a skillet, heat 1/4" of coconut oil over medium heat.

3) After the oil has heated for a few minutes, add the bananas to the skillet, flat side down. Use tongs, and place the bananas all the way into the oil to prevent splattering. The trick is not to disturb the bananas. Once you put them in the oil, don’t touch them again for about 3 minutes. Note: You may need more or less time, depending on the temperature of the pan and the oil.

4) When the bananas are nicely browned, flip them. If your tongs become sticky, flipping the bananas will become difficult, so keep the tongs clean.

5) Don’t disturb the bananas while they fry on the other side. After about 3 minutes, they should be browned on both sides and ready to top the pancakes.

Makes about 14 pancakes.

A great trick to giving dairy-free recipes a hint of buttermilk flavor is to add a tablespoon of apple cider vinegar. I’ve added it here in these heavenly muffins, and I often add it to my classic pancake recipe as well.

CHOCOLATE CHUNK BUTTERMILK MUFFINS

DRY INGREDIENTS

2 cups (224 g) almond flour

1/2 cup (68 g) coconut flour, sifted

1/2 cup (48 g) white chia seed meal

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

WET INGREDIENTS

4 eggs

1 cup canned full-fat coconut milk

1/4 cup honey

1 tablespoon apple cider vinegar

20 drops liquid vanilla stevia

1/4 cup melted coconut oil

FOLD IN

3 ounces dark chocolate, roughly chopped, or 2 ounces cacao nibs

1) Preheat your oven to 325°F.

2) In a mixing bowl, whisk together the dry ingredients—almond flour, coconut flour, white chia seed meal, baking soda, baking powder, and salt.

3) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—eggs, coconut milk, honey, apple cider vinegar, and liquid vanilla stevia. Add the melted coconut oil last while the mixer is running.

4) Add the dry ingredients to the wet ingredients, and combine them with an electric mixer.

5) Fold the chocolate into the batter.

6) Pack the mixture into a large (1/3 cup) ice cream scoop, and level it off. Use the lever to transfer the batter into muffin tins lined with paper cups, creating nice rounded tops. Add 1 scoop to each paper cup. Note: If the tops are flat going into the oven, they will be flat coming out as well.

7) Bake the muffins for about 25 minutes or until a toothpick inserted into the center comes out clean. Let them cool on wire racks. (They will continue cooking after coming out of the oven.)

Makes 14 muffins.

I think that “chocolate zucchini bread” is kind of a joke. It doesn’t taste like zucchini, and it’s more of a cake than a bread. But putting the words “zucchini bread” in there will make you think that it’s healthy. And my version is as healthy as chocolate zucchini bread gets. The real reason to eat this treat, though, is that it’s super yummy.

CHOCOLATE ZUCCHINI BREAD

WET INGREDIENTS

1 & 1/2 cups packed shredded zucchini

5 large eggs, brought to room temperature in a bowl of warm water (cold eggs will harden the coconut oil)

1/4 cup melted coconut oil

1/2 teaspoon liquid vanilla stevia

DRY INGREDIENTS

1/2 cup (78 g) coconut sugar

1/2 cup (68 g) coconut flour, sifted

1/2 cup (46 g) cocoa powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1) Preheat your oven to 350°F.

2) To shred the zucchini, peel it, and chop it into 1" pieces. Shred it in a food processor fitted with an S blade. Measure 1 & 1/2 packed cups. Note: Don’t use your spiralizer for this step, or your bread will look like it’s full of worms. (Yes, I did that once.)

3) In a mixing bowl, combine the wet ingredients—zucchini, eggs, coconut oil, and liquid vanilla stevia.

4) In a separate mixing bowl, whisk together the dry ingredients—coconut sugar, coconut flour, cocoa powder, baking soda, and salt.

5) Combine the dry and wet ingredients with an electric mixer.

6) Line a loaf pan with a piece of unbleached parchment paper so that the paper goes down one long side, across the bottom, and back up the other long side. Grease the ends of the pan with coconut oil.

7) Use a flexible silicone spatula to transfer the batter to the prepared pan, and bake the bread for about 52 minutes.

8) Let the bread cool in the pan for 5 minutes. Then loosen the ends with a knife and remove the loaf to cool on a wire rack. Cover and store it on the counter.

Makes 6 servings.

I’m wild about the convenience of this granola. It’s magic to wake up in the morning, add a few handfuls of this granola to our bowls, and be done with breakfast preparation.

CHOCOLATE GRANOLA

2 cups whole almonds

1 cup hazelnuts

1 cup macadamia nuts

1 cup applesauce with no added sugar

1/2 teaspoon liquid vanilla stevia

1/2 teaspoon sea salt

1/4 cup chia seed meal

1 cup shredded unsweetened coconut

1/2 cup (46 g) cocoa powder*

1/2 cup (80 g) coconut sugar

*If you are using a dehydrator this is a good opportunity to replace the cocoa powder with raw cacao powder.

1) Place the almonds, hazelnuts, and macadamia nuts in a bowl. Add enough water to the bowl to cover the nuts plus 3". Soak them overnight or for about 8 hours.

2) Strain the nuts, and discard the soaking water. Rinse them in fresh water, and strain them again.

3) In a food processor with an S blade, roughly chop the nuts in 3 batches.

4) In a very large mixing bowl, combine the applesauce, liquid vanilla stevia, salt, and chia seed meal.

5) Add the chopped nuts, coconut, cocoa powder or raw cacao powder, and coconut sugar to the bowl, and combine well.

6) Dehydrate the granola on lined trays at 120°F until crunchy (about 24 hours), or bake it in the oven at the lowest possible heat setting (about 160°F) until crunchy (about 10 hours).

7) Store the granola in the refrigerator in a glass container with a lid.

Makes 2 quarts.

You can make these biscuits with all almond flour, but trust me, they’re way better if you take the extra minute to grind some walnuts into meal. The walnuts add an amazing flavor.

RASPBERRY CHOCOLATE CHUNK WALNUT BISCUITS

DRY INGREDIENTS

2 cups (213 g) walnut flour (from walnuts finely ground in a food processor)

1 & 3/4 cups (198 g) almond flour

1/4 cup (34 g) coconut flour, sifted

2 tablespoons flax meal

1/4 teaspoon sea salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

WET INGREDIENTS

1/2 cup canned full-fat coconut milk

1/4 cup honey

1 egg

1 teaspoon vanilla extract

1/4 teaspoon liquid vanilla stevia

FOLD INS

6 ounces (about 1 cup) fresh raspberries

2 ounces dark chocolate (homemade or store-bought), chopped, divided

*Note: If you use homemade chocolate, the chunks should be cold from the refrigerator when you press them into the biscuits.

1) Preheat your oven to 350°F.

2) In a mixing bowl, whisk together the dry ingredients—walnut flour, almond flour, coconut flour, flax meal, salt, baking soda, and baking powder.

3) In a separate mixing bowl, whisk together the wet ingredients—coconut milk, honey, egg, vanilla extract, and liquid vanilla stevia.

4) Add the dry ingredients to the wet ingredients, and mix with an electric mixer until the ingredients are just combined.

5) Using a flexible silicone spatula, fold the raspberries and half of the chopped chocolate into the batter.

6) On a baking sheet lined with unbleached parchment paper, use a large (1/3 cup) ice cream scoop with a lever to shape the batter into round piles.

7) Using wet hands, flatten each biscuit until it is about 3" wide. Once flattened, the biscuits should be approximately 2" apart on the baking sheet.

8) Press the other half of the chopped chocolate into the tops of the biscuits so that you can see them after they bake. The chocolate chunks should be level with the tops of the biscuits, or the chocolate will run down the sides.

9) Bake the biscuits for about 24 minutes or until a toothpick inserted into the center comes out clean, and let them cool on wire racks.

Makes about 12 biscuits.

With two weeks to go before this book was due to the publisher, I thought that I was finished with the recipes and photographs. Then one morning, with pancakes on my mind, I saw that I had some leftover hazelnut flour in the refrigerator, and the idea for this recipe came to me. The pancakes were such a hit that we had to include them in the book!

HAZELNUT PANCAKES WITH CHOCOLATE SYRUP

PANCAKE INGREDIENTS

Heaping 1/2 cup (68 g) hazelnut flour

5 eggs

1 cup unsweetened almond milk

1/2 cup (68 g) coconut flour

1/4 cup (34 g) arrowroot flour

2 tablespoons coconut sugar

2 tablespoons melted coconut oil

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/8 teaspoon liquid vanilla stevia

TOPPING

Crushed hazelnuts

CHOCOLATE SYRUP INGREDIENTS

1 cup canned full-fat coconut milk (this will not work with almond milk or lite coconut milk)

1 teaspoon honey

20 drops liquid vanilla stevia, or more to taste

3 ounces store-bought dark chocolate, chopped

PANCAKE DIRECTIONS

1) In a food processor with an S blade, grind hazelnuts to make the flour, or use store-bought flour.

2) In a blender, purée all of the pancake ingredients until smooth , adding the melted coconut oil last.

3) In a 12” skillet preheated on medium-low heat, add 1 tablespoon coconut oil.

4) Pour 4 small pancakes into the pan at a time. Use the back of a spoon to spread the batter, making each pancake about 3 & 1/2” wide.

5) When the bottoms of the pancakes are lightly browned, flip them over, and cook them until they are lightly browned on the second side.

6) Top the pancakes with crushed hazelnuts and Chocolate Syrup (see below).

CHOCOLATE SYRUP DIRECTIONS

1) In a saucepan, bring the coconut milk, honey, and liquid vanilla stevia to a boil, watching it carefully so that it doesn’t boil over. Reduce the heat, and simmer for about 2 minutes.

2) Place the chocolate in a bowl, and pour the hot coconut milk over it. Let it sit for 2 minutes.

3) Stir the chocolate and milk. Transfer the mixture to a blender, and purée it to fully combine the ingredients.

4) Let the syrup cool to thicken.

Makes about 15 pancakes and 1 & 1/3 cups syrup.

I put this crepe cake in the breakfast chapter because it isn’t very sweet. It makes a great breakfast treat, especially on holidays or for brunch with friends. To add a little more sweetness, serve it with warm blackberry spread. I prefer Bionaturae Wild Blackberry Fruit Spread because it’s free of added sugar.

VANILLA CREPE CAKE WITH CHOCOLATE CREAM

CREPE INGREDIENTS

1 cup egg whites (leftover from Vanilla & Chocolate Bread Pudding, see here)*

2 whole eggs

3/4 cup canned full-fat coconut milk

1/3 cup (50 g) coconut flour

1/4 cup (34 g) arrowroot flour

1 teaspoon vanilla extract

1/8 teaspoon liquid vanilla stevia

1/8 teaspoon sea salt

1 tablespoon melted coconut oil, plus more for the skillet

*Egg whites are used in coconut flour crepes so that the crepes don’t taste like omelettes.

CHOCOLATE CREAM FILLING

2 cups coconut cream**

1/2 cup (about 8) soft, pitted Medjool dates

1/4 cup water

2 teaspoons vanilla extract

1/4 cup (23 g) raw cacao powder

2 tablespoons coconut flour, sifted

Fresh blackberries

**To get coconut cream, refrigerate canned full-fat coconut milk overnight to get it to separate. Open the can, and remove the cream on top. You can also make homemade fresh coconut cream (See here). Note: Coconut butter/cream concentrate will not work for whipped cream.

CREPE DIRECTIONS

1) In a blender, purée all of the crepe ingredients until smooth , adding the melted coconut oil last.

2) Heat an 8” stainless steel skillet over medium-low heat.

3) When the skillet has heated for 1-2 minutes, add 1/2 teaspoon melted coconut oil, and swirl it around.

4) Measure 1/4 cup of the batter, and pour it into the skillet.

5) Lift the skillet and swirl the batter outward, making the crepe slightly larger.

6) Flip the crepe when it’s ready, and cook it for only a few seconds on the other side.

7) Repeat the process for the rest of the crepes, adding 1/2 teaspoon melted coconut oil to the skillet before each new crepe.

8) Let the crepes cool completely before assembling with the Chocolate Cream Filling (see below).

CHOCOLATE CREAM FILLING DIRECTIONS

1) In a blender, purée the coconut cream, dates, water, and vanilla extract until smooth. The mixture will separate, but that’s okay.

2) Transfer the mixture to a saucepan, and bring it to a simmer to re-emulsify.

3) Add the raw cacao powder, and whisk until incorporated.

4) Pour the mixture into a mixing bowl, and let it come to room temperature, stirring frequently to prevent a skin from forming.

5) Refrigerate the mixture until cold.

6) Add the sifted coconut flour, and whip the mixture with an electric mixer for 1 minute.

7) Let the chocolate cream come to room temperature before assembling the cake.

TO ASSEMBLE

1) Layer the cooled crepes with the filling, using a very thin layer of filling between crepes.

2) Top the cake with a very thin layer of filling and fresh blackberries.

3) Serve the cake in thin slices laid on their sides.

4) Store on the counter, covered, or refrigerate.

Makes 12 or more servings.

CHOCOLATE CLAFOUTIS

GERMAN CHOCOLATE CAKE

CHOCOLATE CUPCAKES WITH COOKIE DOUGH FROSTING

CHOCOLATE CHIP MERINGUE CAKE

MINI ROSE WATER POUND CAKES WITH WHITE CHOCOLATE

MACADAMIA BROWNIES

EGG-FREE

LAVA CAKES

EGG-FREE

ICE CREAM CONE CUPCAKES WITH CHOCOLATE FROSTING

FUNNEL CAKES WITH CACAO POWDER

MINT CHOCOLATE BROWNIES

EGG-FREE

CHERRY CHOCOLATE ROULADE

BUNDT CAKE WITH GANACHE

GANACHE

EGG-FREE

CHOCOLATE CREPE CAKE WITH COCONUT CREAM

BLACK FOREST CUPCAKES

The idea to make a clafoutis came from my friend Aran Goyoaga’s book, Small Plates & Sweet Treats. The recipe itself was inspired by Jamie Oliver’s chocolate version.

CHOCOLATE CLAFOUTIS

2 tablespoons melted coconut oil for the skillet

WET INGREDIENTS

1 cup canned full-fat coconut milk

1/2 cup (about 8) soft, pitted Medjool dates

1/4 cup melted coconut oil

3 egg yolks

3 whole eggs

3 ounces dark chocolate, melted over a double boiler

1/8 teaspoon liquid vanilla stevia

DRY INGREDIENTS

1 cup (112 g) almond flour

1/4 cup (23 g) cocoa powder

1/4 cup (34 g) coconut flour

1/4 cup (39 g) coconut sugar

1/2 teaspoon sea salt

TOPPING

Thinly sliced fresh strawberries

1) Preheat your oven to 350°F.

2) In a 12" cast iron skillet, add 2 tablespoons melted coconut oil, and set it aside.

3) In a blender, purée the wet ingredients—coconut milk, dates, coconut oil, egg yolks, whole eggs, melted chocolate, and liquid vanilla stevia.

4) Add the dry ingredients—almond flour, cocoa powder, coconut flour, coconut sugar, and salt—to the wet ingredients in the blender, and purée again.

5) Transfer the mixture to the prepared skillet.

6) Top with the sliced strawberries.

7) Bake for about 30 minutes or until a toothpick inserted into the center comes out clean, and serve warm.

Makes about 8 servings.

This big, beautiful cake makes a delicious dessert for parties and special occasions. It’s best enjoyed the day it’s made. The frosting will be much firmer the next day.

GERMAN CHOCOLATE CAKE

DRY INGREDIENTS

1 & 1/2 cups (130 g) cocoa powder

2/3 cup (100 g) coconut flour, sifted

2/3 cup (55 g) chia seed meal

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

WET INGREDIENTS

10 eggs

2 cups applesauce with no added sugar

1/2 cup honey

2 tablespoons vanilla extract

1 teaspoon liquid vanilla stevia

1/2 cup melted coconut oil

COCONUT PECAN FROSTING INGREDIENTS

1 cup + 2 tablespoons shredded unsweetened coconut

1 & 1/2 cups water

1/2 cup coconut sugar

1 tablespoon vanilla extract

1/8 teaspoon liquid vanilla stevia

1/2 teaspoon coconut extract (I use Flavorganics) (optional)

1 & 3/4 cups (16 ounces of the Artisana brand) melted coconut butter/cream concentrate

1 & 1/2 cups chopped pecans

Tip: Save your parchment paper circles, and use them again next time.

CAKE DIRECTIONS

1) Preheat your oven to 325°F.

2) Line the bottoms of three 9" x 1 & 1/2" round cake pans with unbleached parchment paper. Set them aside.

3) In a mixing bowl, whisk together the dry ingredients—cocoa powder, coconut flour, chia seed meal, baking soda, baking powder, and salt.

4) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—eggs, applesauce, honey, vanilla extract, and liquid vanilla stevia, adding the coconut oil last.

5) Add the dry ingredients to the wet ingredients, and combine them with the electric mixer.

6) Divide the batter evenly among the 3 prepared cake pans, and bake for about 22 minutes or until a toothpick inserted into the center comes out clean.

7) Let the cakes cool in the pans for about 15 minutes.

8) Run a knife around the edges to loosen the cakes, and carefully remove them to cool completely on wire racks before frosting.

COCONUT PECAN FROSTING DIRECTIONS

1) Preheat your oven to 350°F.

2) Toast the shredded coconut for 5-10 minutes, stirring it once and keeping a close eye on it to make sure that it doesn’t burn. Set it aside.

3) In a small saucepan on low heat, simmer the water and coconut sugar until the sugar is just dissolved.

4) Transfer the dissolved coconut sugar to a mixing bowl, and add the vanilla extract, liquid vanilla stevia, and coconut extract (if using). Stir to combine.

5) Add the melted coconut butter/cream concentrate, pecans, and 1 cup of the toasted shredded coconut. Stir to combine.

TO ASSEMBLE

1) Let the frosting set for about half an hour. If it sits longer or becomes too stiff, place it in a bowl over a pot of barely simmering water for a few minutes to soften it.

2) Lay one of the cakes on a cake plate, and spread a third of the frosting on top of the cake.

3) Add another cake, and spread another third of the frosting on top.

4) Add the last cake, and spread the remaining frosting on top.

5) Garnish the cake with the remaining 2 tablespoons toasted shredded coconut and extra pecan pieces.

6) Serve the cake in thin slices laid on their sides.

7) Cover and store the cake on the counter. Do not refrigerate.

Makes 12 to 16 servings.

The idea for this recipe came from some cookie dough frostings that I saw on Pinterest. Who doesn’t love cookie dough?

CHOCOLATE CUPCAKES WITH COOKIE DOUGH FROSTING

DRY INGREDIENTS

3/4 cups (62 g) cocoa powder

1/3 cup (50 g) coconut flour, sifted

1/3 cup (29 g) chia seed meal

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

WET INGREDIENTS

5 eggs

1 cup applesauce with no added sugar

1/4 cup honey

1 tablespoon vanilla extract

1/2 teaspoon liquid vanilla stevia

1/4 cup melted coconut oil

COOKIE DOUGH FROSTING INGREDIENTS

1 cup palm shortening

1/2 cup honey

2 teaspoons vanilla extract

1/4 cup (34 g) coconut flour, sifted

1/4 cup (34 g) almond flour

1/4 teaspoon sea salt

Liquid vanilla stevia to taste

Yellow India Tree natural food coloring (optional)

Finely chopped dark chocolate for sprinkling on top

CUPCAKE DIRECTIONS

1) Preheat your oven to 325°F.

2) In a mixing bowl, whisk the dry ingredients—cocoa powder, coconut flour, chia seed meal, baking soda, baking powder, and salt.

3) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—eggs, applesauce, honey, vanilla extract, and liquid vanilla stevia, adding the melted coconut oil last.

4) Add the dry ingredients to the wet ingredients, and combine them with the electric mixer.

5) Place 12 unbleached paper liners in a muffin tin and fill liners three-quarters full with the batter.

6) Bake the cupcakes for about 28 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.

COOKIE DOUGH FROSTING DIRECTIONS

1) Mix together the palm shortening, honey, vanilla extract, coconut flour, almond flour, salt, liquid vanilla stevia, and food coloring (if using). Note: Add more almond flour to make the frosting even more like cookie dough. Just note that you may need to spread the frosting in this case, as it will be more difficult to pipe.

2) Pipe the frosting onto the cupcakes. I use a #1M Open Star Tip for piping. The frosting (as directed, without extra flour) tastes even better the day after it’s made. The flours absorb some of the moisture, making it slightly thicker.

3) Sprinkle the chopped chocolate on top.

Makes 12 frosted cupcakes.

This cake happened by accident while I was trying to develop some airy baked doughnuts. After a few tests, I had this batter and realized that it would make a delicate cake. So I put the batter in my 7" springform pan (which you may notice I’m a bit obsessed with), and everyone loved the result.

CHOCOLATE CHIP MERINGUE CAKE

4 large eggs, separated

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

1/8 teaspoon liquid vanilla stevia

1/4 cup honey

1/4 cup unsweetened almond milk

Pinch of sea salt

1/4 cup (34 g) coconut flour, sifted

FOLD IN

3 ounces dark chocolate, chopped

1) Preheat your oven to 350°F.

2) Line the bottom of a 7" springform pan with unbleached parchment paper, and lightly grease the sides.

3) In a small mixing bowl, use an electric mixer to whip the egg whites, cream of tartar, vanilla extract, and liquid vanilla stevia to form stiff peaks. In order to achieve stiff peaks, make sure that the bowl and beaters are completely clean and free of oil. Set aside.

4) In a separate bowl, use the electric mixer to beat the egg yolks and honey for 3 minutes until they are very pale.

5) Add the almond milk and salt to the egg yolk mixture, and beat for a few seconds.

6) Add the sifted coconut flour to the egg yolk mixture, and beat for a few seconds until the ingredients are just combined.

7) Quickly pour the coconut flour batter into the stiffened egg whites, and use a flexible silicone spatula to fold the batter into the whites. It’s important to do so right away because the coconut flour will immediately begin to absorb the liquids and thicken the batter, making it hard to fold in.

8) Gently fold the chopped chocolate into the batter.

9) Transfer the batter to the prepared springform pan, and bake for about 25 minutes or until the middle is just set but still slightly jiggly.

10) As soon as you take the cake out of the oven, run a knife around the outside to loosen it, but let it cool completely in the pan.

11) This cake is very airy and delicate, which makes it tricky to slice. I suggest using a long serrated knife heated in a tall glass of hot water and dried before each slice.

12) Store the cake at room temperature, or refrigerate it.

Makes 6 servings.

When I first began dreaming up chocolate recipes for this book, I decided that I had to do something with white chocolate and rose water. These mini cakes are the perfect pairing of the two ingredients. If the combination doesn’t appeal to you, simply substitute coconut milk as directed.

MINI ROSE WATER POUND CAKES WITH WHITE CHOCOLATE

ROSE CREAM INGREDIENTS

1/4 cup canned full-fat coconut milk

1/4 cup rose water (or an additional 1/4 cup coconut milk if you want vanilla pound cakes)

1/2 cup honey

1/2 cup cashew pieces

1 tablespoon lemon juice

DRY CAKE INGREDIENTS

2/3 cup (95 g) coconut flour, sifted

1/4 cup (35 g) arrowroot flour

1 teaspoon baking soda

WET CAKE INGREDIENTS

4 eggs

1/3 cup canned full-fat coconut milk

1 tablespoon vanilla extract

1/2 teaspoon liquid vanilla stevia

1/4 cup melted coconut oil

TOPPING:

4 & 1/2 ounces homemade white chocolate (See here)

1) Preheat your oven to 325°F.

2) In a blender, purée the rose cream ingredients—coconut milk, rose water, honey, cashews, and lemon juice—until smooth. Set aside.

3) In a mixing bowl, combine the dry cake ingredients—coconut flour, arrowroot flour, and baking soda.

4) In a separate mixing bowl, use an electric mixer to combine the rose cream and the wet cake ingredients—eggs, coconut milk, vanilla extract, and liquid vanilla stevia, adding the melted coconut oil last while the mixer is running.

5) Add the dry ingredients to the wet ingredients, and combine with the electric mixer.

6) Fill 5 lightly greased mini cake pans three-quarters full with the batter.

7) Place the cakes on a baking sheet, and bake for about 32 minutes or until a toothpick inserted into the center comes out clean.

8) Let the cakes cool in their pans for 5 minutes, carefully remove them, and let them finish cooling on wire racks.

TO ASSEMBLE

1) Put the cakes in the freezer for about 15 minutes. (The cool surface will help the white chocolate stick as it runs down the sides.)

2) In a double boiler, melt the white chocolate. When the white chocolate is just melted, remove it from the heat.

3) Let the white chocolate cool to room temperature for about 5 minutes, whisking occasionally.

4) Remove the cakes from the freezer, and slowly pour the white chocolate over them.

5) Serve the cakes warm or at room temperature.

6) Cover and store the cakes on the counter overnight, or refrigerate them for longer storage. They taste best the day after they’re made.

Makes 5 mini cakes.

I wanted to put chocolate and macadamia nuts in more than one recipe because I adore the combination. If you don’t fancy macadamia nuts, however, you can substitute almond butter.

MACADAMIA BROWNIES

DRY INGREDIENTS

1/4 cup (34 g) coconut flour, sifted

1/4 cup (23 g) cocoa powder

2 tablespoons flax meal

1 teaspoon baking powder

1/2 teaspoon baking soda

WET INGREDIENTS

1 cup macadamia and cashew butter (I use an 8-ounce jar of Artisana Macadamia Butter with Cashews)

1/2 cup canned full-fat coconut milk

1/4 cup honey

1 tablespoon vanilla extract

1/4 teaspoon liquid vanilla stevia

TOPPING

Handful of chopped macadamia nuts (optional)

1) Preheat your oven to 325°F.

2) Grease an 8" x 8" baking dish, and set it aside.

3) In a mixing bowl, whisk together the dry ingredients—coconut flour, cocoa powder, flax meal, baking powder, and baking soda.

4) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—macadamia and cashew butter, coconut milk, honey, vanilla extract, and liquid vanilla stevia.

5) Add the dry ingredients to the wet ingredients, and combine with the electric mixer.

6) Transfer the batter to the prepared dish, and spread it evenly.

7) Sprinkle the chopped macadamia nuts (if using) over the top.

7) Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

9) The brownies will hold together best when refrigerated. I like to slice them into quarters, and then cut each quarter on the diagonal for a triangle shape.

Makes 8 brownies.

Lava cake, molten chocolate cake, pudding cake—whatever you call it, you can’t have a chocolate lover’s cookbook without one.

LAVA CAKES

DRY INGREDIENTS

1 & 1/2 cups (168 g) almond flour

1/4 cup (34 g) coconut sugar

2 tablespoons (17 g) arrowroot flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

WET INGREDIENTS

3 ounces dark chocolate, melted over a double boiler

1/4 cup applesauce with no added sugar

2 tablespoons melted coconut oil

2 teaspoons vanilla extract

1/8 teaspoon liquid vanilla stevia

ADD IN

1 ounce dark chocolate, cut into large pieces*

*Homemade chocolate works better here. Store-bought chocolate will harden faster, so if you use it, serve the cakes right away!

1) Preheat your oven 400°F.

2) In a mixing bowl, whisk together the dry ingredients—almond flour, coconut sugar, arrowroot flour, baking soda, and baking powder.

3) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—melted chocolate, applesauce, coconut oil, vanilla extract, and liquid vanilla stevia.

4) Add the dry ingredients to the wet ingredients, and combine with the electric mixer.

5) Grease 4 small (1/3 cup) ramekins, and divide the batter evenly among them. The batter will be quite thick and look almost like cookie dough.

6) Press the chocolate chunks partially into the batter in the middle of each ramekin.

7) Place the ramekins on a baking sheet, and bake for about 18 minutes or until a toothpick inserted into the cake comes out clean.

8) Let cool for only a few minutes before serving. The chocolate centers will solidify as the cakes cool.

Makes 4 small cakes.

My oldest daughter is forever asking me to bake cupcakes in ice cream cones. When I saw a cupcake pan in the shape of ice cream cones, I had to get it for her. Of course, if you prefer, you can make these as regular cupcakes. “What are those pretty red sprinkles?” you ask. They’re simply ground freeze-dried strawberries. They look beautiful and taste great, too!

ICE CREAM CONE CUPCAKES WITH CHOCOLATE FROSTING

CUPCAKE INGREDIENTS

Bundt Cake recipe (See here)

CHOCOLATE FROSTING INGREDIENTS

1 cup palm shortening

1/2 cup honey

2 teaspoons vanilla extract

1/4 cup (34 g) coconut flour, sifted

1/4 cup (23 g) raw cacao powder, sifted

1/8 teaspoon sea salt

Liquid vanilla stevia to taste

ADD ON

Freeze-dried strawberries, ground

CUPCAKE DIRECTIONS

1) Preheat your oven to 325°F.

2) Using the Bundt Cake recipe, make the cake batter.

3) Grease the ice cream cone cupcake pan lightly, and fill each cone three-quarters full with the batter.

4) Bake the cupcakes for about 18 minutes or until a toothpick inserted into the center comes out clean.

5) Let the cupcakes cool in the pan for 15 minutes, and carefully transfer them to a wire rack to cool completely before frosting.

CHOCOLATE FROSTING DIRECTIONS

1) Mix together all the ingredients—palm shortening, honey, vanilla extract, coconut flour, raw cacao powder, salt, and stevia.

2) Pipe the frosting onto the cooled cupcakes. I use a #1M Open Star Tip for piping. Sprinkle with ground, freeze-dried strawberries.

Makes 6 frosted cupcakes.

I admit that there isn’t much chocolate in this recipe, but I love the idea of topping a healthier version of a funnel cake with raw cacao powder rather than powdered white sugar.

FUNNEL CAKES WITH CACAO POWDER

EQUIPMENT

1 tall, heavy-bottomed pan, about 9" wide x 4" deep

1 small splatter screen/guard (small enough to fit inside the pot when the handle is bent at a 90-degree angle)*

Candy thermometer

Enough coconut oil to fill the pot to about 2" high**

1 cup measuring cup

Stainless steel spatula

Small sieve

*If the screen has plastic inside the steel handle, use a hammer to break the plastic and remove it. Otherwise, the plastic will melt into the frying oil. You can find small splatter screens/guards at hardware stores and on Amazon.com.

**I don’t know if these funnel cakes would work fried in a different kind of oil.

INGREDIENTS

1 & 1/4 cups (146 g) almond flour

1 cup unsweetened almond milk

5 eggs

1/4 cup (34 g) coconut flour

1/4 cup (34 g) arrowroot flour

2 tablespoons honey

1/4 teaspoon sea salt

1/4 teaspoon baking soda

1/4 teaspoon liquid vanilla stevia

2 tablespoons melted coconut oil

1) In a blender, purée all of the ingredients, adding the melted coconut oil last, just before blending. Set the batter aside.

2) Fill the pot to about 2" high with the coconut oil, and turn the heat to medium.

3) Bend the handle of the splatter screen/guard so that it makes a right angle, and place it into the oil. (See diagram.)

4) Place the candy thermometer in the oil.

5) Fill the measuring cup half full, or three-quarters full for a fatter fried dough. Make sure that the measuring cup is dry before adding the batter. If water makes contact with the oil, it will splatter, and someone could get burned.

6) When the thermometer reaches 325°F, put on oven mitts, and take out the thermometer. Slowly pour the batter into the oil in a spiral motion.

7) If the screen floats, use your mitted hands to press it down by the handle.

8) Count 5-10 seconds, and lift the screen handle to remove the funnel cake. Let the excess oil run back into the pot.

9) Put the screen on a plate, and use the stainless steel spatula to scrape the funnel cake off.

10) Use the sieve to sprinkle the top of the funnel cake with raw cacao powder, and serve it hot.

11) Scrape the crumbs off the screen, and put the screen back into the pot.

12) Put the thermometer back in the pot, and when it reaches 325°F again, make another funnel cake.

13) Save any leftover batter in a glass jar in the refrigerator, and let it warm on the counter for an hour before use. You can speed up this process by putting the jar in a bowl of hot water. To reheat leftover funnel cakes, preheat your oven to 375°F. Put the leftovers on a baking sheet, and bake them for about 5 minutes or until hot.

Makes about 5 funnel cakes.

I was sitting in my favorite coffee shop one day while writing this book when I saw a low-fat cooking magazine on the coffee table. On the cover was a photo of mint chocolate brownies, and they looked so good! I didn’t flip to the recipe because I figured it included all kinds of ingredients that I would never use, but I couldn’t wait to get home and make my own version.

MINT CHOCOLATE BROWNIES

DRY INGREDIENTS

1/4 cup (34 g) coconut flour, sifted

1/4 cup (23 g) cocoa powder

2 tablespoons flax meal

1 teaspoon baking powder

1/2 teaspoon baking soda

WET INGREDIENTS

1 cup almond butter

1/2 cup canned full-fat coconut milk

1/4 cup honey

1 tablespoon vanilla extract

1/4 teaspoon liquid vanilla stevia

TOPPING

Handful of chopped macadamia nuts (optional)

MINT FROSTING INGREDIENTS

1 cup melted coconut butter/cream concentrate

1/4 cup water

2 tablespoons honey

1 teaspoon vanilla extract

1/4 teaspoon alcohol-free peppermint extract (you may need less if you use extract that is not alcohol-free)

1/4 teaspoon yellow India Tree natural food coloring (optional)

3/4 teaspoon blue India Tree natural food coloring (optional)

GANACHE (See here)

BROWNIE DIRECTIONS

1) Preheat your oven to 325°F.

2) Grease an 8" x 8" baking dish, and set it aside.

3) In a mixing bowl, whisk together the dry ingredients—coconut flour, cocoa powder, flax meal, baking powder, and baking soda.

4) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—almond butter, coconut milk, honey, vanilla extract, and liquid vanilla stevia.

5) Add the dry ingredients to the wet ingredients, and combine with the electric mixer.

6) Transfer the batter to the prepared dish, and spread it evenly.

7) Sprinkle chopped macadamia nuts (if using) over the top.

8) Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.

9) Let the brownies cool completely before adding the frosting and Ganache.

MINT FROSTING DIRECTIONS

1) Mix together all the ingredients—coconut butter/cream concentrate, water, honey, vanilla extract, peppermint extract, and food colorings (if using).

2) Spread the frosting evenly over the cooled brownies.

3) Pour the Ganache over the mint frosting on the brownies, and spread it evenly.

4) Let the frosted brownies sit for a few hours, allowing the frosting and Ganache to set.

5) Store the brownies, covered, on the counter; the frosting and Ganache would harden in the refrigerator.

Note: If you use India Tree food colorings in this frosting, the color will look awful at first. Don’t worry; after the frosting sets for a few hours, it will look like it does in the photo.

This cake may look complicated, but it’s actually very simple. It’s fantastic with cherries when they are in season, but don’t let that stop you from making it at other times of the year. Substitute strawberry extract in the frosting and top it with fresh strawberries, or omit the extract to make plain frosting and top it with your favorite compote.

CHERRY CHOCOLATE ROULADE

CAKE INGREDIENTS

1 tablespoon honey

4 eggs, separated

20 drops liquid vanilla stevia

Pinch of sea salt

1/2 cup (46 g) cocoa powder, sifted

CHERRY FROSTING INGREDIENTS

1 cup palm shortening

1/2 cup honey

1/4 cup (34 g) coconut flour, sifted

1/4 cup (34 g) almond flour

1/4 teaspoon almond or amaretto extract (I use Olive Nation brand)

1/8 teaspoon sea salt

Liquid vanilla stevia to taste

Cherries for garnish

CAKE DIRECTIONS

1) Preheat your oven to 425°F.

2) Lightly grease unbleached parchment paper with coconut oil, and flour the greased paper with cocoa powder, shaking off the excess. Place the prepared paper on a baking sheet, and set it aside.

3) Set out 2 medium-sized mixing bowls. Place the honey and egg yolks in one bowl and the egg whites, liquid vanilla stevia, and salt in the other.

4) Use an electric mixer to beat the egg whites until stiff peaks form. (It’s important to beat the egg whites first.) Set them aside.

5) Beat the egg yolks and honey for 3 minutes until they are very pale.

6) Use a flexible silicone spatula to transfer the yolk mixture to the bowl with the stiff egg whites.

7) Add the sifted cocoa powder, and gently fold the yolks and cocoa into the whites. A little bit of the air will be lost, but that’s okay.

8) Transfer the batter to the prepared paper. Use the spatula to spread the batter into a 9" x 12" rectangle.

9) Bake the cake for about 6 minutes. It will crack slightly.

10) Use the paper to lift the cake onto a cooling rack, keeping the paper between the cake and the rack. Cover the cake with a lightly damp kitchen towel, and let it cool completely before adding the frosting.

CHERRY FROSTING DIRECTIONS

1) In a mixing bowl, use an electric mixer to combine the palm shortening, honey, coconut flour, almond flour, almond or amaretto extract, salt, and liquid vanilla stevia.

2) Use a flexible silicone spatula to spread just over half of the frosting onto the cooled cake. Note: If you use too much frosting, the cake will squat like a flat tire. If you use too little frosting, the cake will break too much when you roll it.

3) Use the paper to help you lift the cake by the short end, and begin rolling fairly tightly. The cake may crack a bit when you begin rolling, but the cracks won’t be visible after you’ve finished.

4) Transfer the rolled cake to the serving tray, seam side down, and trim the ends slightly. Spoon the remaining frosting onto the top of the rolled cake, and garnish it with cherries.

5) Cover the roulade, and store it at room temperature.

Makes 6 servings.

Ten years ago (when I ate a very different diet), I learned that you could add sour cream to a store-bought cake mix for added moisture and a richer, denser cake. I re-created this concept by making a cream with cashews, honey, coconut milk, and lemon juice. Although it is dairy-free, it achieves the same terrific effect.

BUNDT CAKE WITH GANACHE

CREAM INGREDIENTS

1/2 cup canned full-fat coconut milk

1/2 cup honey

1/2 cup cashew pieces

1 tablespoon lemon juice

CAKE DRY INGREDIENTS

1/4 cup (35 g) arrowroot flour + 2 tablespoons for the pan

2/3 cup (95 g) coconut flour, sifted

1 teaspoon baking soda

CAKE WET INGREDIENTS

4 eggs

1/3 cup canned full-fat coconut milk

1 tablespoon vanilla extract

1/2 teaspoon liquid vanilla stevia

1/4 cup melted coconut oil

1) Preheat your oven to 325°F.

2) Grease a Bundt pan. Note: I use a ceramic Bundt pan that I bought on eBay because I avoid nonstick coatings whenever possible. If your Bundt pan isn’t ceramic, your baking time may differ.

3) Sift 2 tablespoons arrowroot flour into the greased Bundt pan. Tap the pan to coat evenly, and shake out the excess. Set the pan aside.

4) In a blender, purée the cream ingredients—coconut milk, honey, cashew pieces, and lemon juice—until smooth. Set the cream aside.

5) In a mixing bowl, whisk together the dry cake ingredients—arrowroot flour, coconut flour, and baking soda.

6) In a separate bowl, use an electric mixer to combine the cream with the wet cake ingredients—eggs, coconut milk, vanilla extract, and liquid vanilla stevia, adding the melted coconut oil last while the mixer is running.

7) Add the dry ingredients to the wet ingredients, and combine with the electric mixer.

8) Transfer the batter to the prepared pan, and spread it evenly. The top won’t be smooth, but it will even out in the oven.

9) Bake the cake for about 40 minutes or until a toothpick inserted comes out clean.

10) Let the cake cool in the pan for 15 minutes, and go around all the edges (especially the center) with a butter knife to make sure that they are loose.

11) Place a small wire cooling rack over the top of the pan, and carefully flip the cake over onto the rack. Remove the pan, and let the cake cool completely before adding the Ganache.

Makes 10 servings.

GANACHE

GANACHE INGREDIENTS

2/3 cup canned full-fat coconut milk (this will not work with almond milk or lite coconut milk)

3 ounces store-bought dark chocolate, chopped

GANACHE DIRECTIONS

1) In a small saucepan, heat the coconut milk until it begins to simmer.

2) Place the chopped chocolate in a bowl, pour the hot coconut milk over it, and let it sit for 1-2 minutes.

3) Whisk as the heat of the coconut milk melts the chocolate, and continue whisking until the milk and chocolate are well combined.

Note: The hotter the Ganache, the runnier it will be.

I love the look of this cake almost as much as my friends and family love the taste of it.

CHOCOLATE CREPE CAKE WITH COCONUT CREAM

CREPE INGREDIENTS

1 cup egg whites* (leftover from Vanilla & Chocolate Bread Pudding, see here)

2 whole eggs

3/4 cup canned full-fat coconut milk

1/4 cup (34 g) coconut flour

1/4 cup (23 g) cocoa powder

2 tablespoons (17 g) arrowroot flour

1 teaspoon vanilla extract

1/8 teaspoon liquid vanilla stevia

1/8 teaspoon sea salt

1 tablespoon melted coconut oil + more for cooking

*Egg whites are used in coconut flour crepes so that the crepes don’t taste like omelettes.

COCONUT CREAM FILLING

1 & 1/2 cups coconut butter/cream concentrate, melted

1/2 cup honey

1/4 cup + 2 tablespoons water

1 tablespoon vanilla extract

1/8 teaspoon liquid vanilla stevia

TOPPINGS

Fresh raspberries

Fresh mint leaves for garnish (optional)

CREPE DIRECTIONS

1) In a blender, purée all of the crepe ingredients until smooth , adding the melted coconut oil last.

2) Heat an 8” stainless steel skillet over medium-low heat.

3) When the skillet has heated for 1-2 minutes, add 1/2 teaspoon melted coconut oil, and swirl it around.

4) Fill a 1/4 cup dry measuring cup three-quarters full of the batter from the blender, and pour the batter into the skillet.

5) Lift the skillet to swirl the batter, making the crepe slightly larger.

6) Flip the crepe when it’s ready, and cook it for only a few seconds on the other side.

7) Repeat the process for the rest of the crepes, adding 1/2 teaspoon melted coconut oil to the skillet before each new crepe.

8) Let the crepes cool completely before adding the filling.

COCONUT CREAM FILLING DIRECTIONS

1) In a mixing bowl, combine the coconut cream/cream concentrate, honey, water, vanilla extract, and liquid vanilla stevia.

TO ASSEMBLE

1) Layer the cooled crepes with the filling, using a very thin layer of filling between crepes.

2) Top the cake with a thin layer of filling and fresh raspberries, and garnish with mint leaves (if using).

3) Serve the cake in thin slices laid on their sides.

4) Cover the cake, and store it on the counter. Do not refrigerate.

Makes 12 or more servings.

The cherry filling combined with the chocolate cake is excellent, but I think the real star here is the frosting. Flecked with vanilla bean and flavored with Olive Nation amaretto extract, it’s a show-stopper.

BLACK FOREST CUPCAKES

CUPCAKES DRY INGREDIENTS

3/4 cups (62 g) cocoa powder

1/3 cup (50 g) coconut flour, sifted

1/3 cup (29 g) chia seed meal

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

CUPCAKES WET INGREDIENTS

5 eggs

1 cup applesauce with no added sugar

1/4 cup honey

1 tablespoon vanilla extract

1/2 teaspoon liquid vanilla stevia

1/4 cup melted coconut oil

FILLING

12 maraschino cherries (I use Tillen Farms) (optional)

1 (9-ounce) jar sour cherry spread (I use Bionaturae, which is free of added sugar)

CHERRY FROSTING INGREDIENTS

1 cup palm shortening

1/2 cup honey

1 vanilla bean, split lengthwise and scraped, seeds reserved

1/4 teaspoon amaretto extract or to taste

1/4 cup (34 g) coconut flour, sifted

1/4 cup (34 g) almond flour

1/8 teaspoon sea salt

Liquid vanilla stevia to taste

CUPCAKES DIRECTIONS

1) Preheat your oven to 325°F.

2) In a mixing bowl, whisk the dry ingredients—cocoa powder, coconut flour, chia seed meal, baking soda, baking powder, and salt.

3) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—eggs, applesauce, honey, vanilla extract, and liquid vanilla stevia, adding the melted coconut oil last.

4) Add the dry ingredients to the wet ingredients, and combine them with the electric mixer.

5) Place 12 unbleached paper liners in a muffin tin and fill liners three-quarters full with the batter.

6) Bake the cupcakes for about 28 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.

FILLING DIRECTIONS

1) Chop the maraschino cherries (if using) and mix them with the sour cherry spread.

CHERRY FROSTING DIRECTIONS

1) Mix together the palm shortening, honey, seeds from 1 vanilla bean, amaretto extract, coconut flour, almond flour, salt, and liquid vanilla stevia.

TO ASSEMBLE

1) Scoop out about 1 tablespoon of cake from the top of each cupcake.

2) Spoon the cherry filling into the empty space you created on top of each cupcake. Note: The filling doesn’t need to be level with the top of the cupcakes. The frosting will cover it.

3) Pipe the frosting onto the cupcakes. I use a #1M Open Star Tip for piping. The frosting is even better the day after it’s made. The flours absorb some of the moisture, making it slightly thicker.

Makes 12 frosted cupcakes.

COCONUT MACAROONS WITH CHOCOLATE DRIZZLE

BIRTHDAY COOKIE CAKE

EGG-FREE

DARK CHOCOLATE HAZELNUT COOKIES

EGG-FREE

WHITE CHOCOLATE CHAI COOKIES

EGG-FREE

MINT CHOCOLATE BISCOTTI

EGG-FREE

WHITE CHOCOLATE DIPPED MACADAMIA BISCOTTI

EGG-FREE

GERMAN CHOCOLATE WHOOPIE PIES

EGG-FREE

NO-BAKE CHOCOLATE CHIP “PEANUT BUTTER” COOKIES

EGG-FREE

NO-BAKE CHEWY PALEOLEOS

EGG-FREE

CHOCOLATE WHIPPED CREAM SUNFLOWER COOKIE SANDWICHES

CHOCOLATE BILBERRY FIG COOKIES

TOASTED COCONUT CHOCOLATE CHUNK COOKIES

CHOCOLATE CHIP COOKIES THREE WAYS

EGG-FREE

Shredded coconut has been one of my favorite ingredients since I was little. The first cookie I remember eating was made of shredded coconut. These classic coconut macaroons are lightly sweetened and so good.

COCONUT MACAROONS WITH CHOCOLATE DRIZZLE

MACAROONS INGREDIENTS

4 egg whites

1/2 teaspoon cream of tartar

1/4 cup honey

1/4 teaspoon liquid vanilla stevia

2 teaspoons vanilla extract

1/8 teaspoon sea salt

3 cups (224 g) shredded unsweetened coconut, divided

CHOCOLATE DRIZZLE INGREDIENTS

3 ounces store-bought dark chocolate, melted over a double boiler

1/3 cup canned full-fat coconut milk, heated

1 tablespoon shredded unsweetened coconut for garnish, or more to taste

MACAROONS DIRECTIONS

1) Preheat your oven to 350°F.

2) In a mixing bowl, beat the egg whites with an electric mixer until foamy. Make sure that your mixing bowl and beaters are clean and free of oil.

3) Add the cream of tartar, and beat further to form stiff peaks.

4) Add the honey, liquid vanilla stevia, vanilla extract, and salt. Beat for just a few seconds to combine.

5) Fold in half of the shredded coconut.

6) Fold in the other half of the shredded coconut.

7) Line a baking sheet with unbleached parchment paper.

8) Use a tablespoon to drop the cookies onto the sheet, making them tall and round.

9) Bake the cookies for about 17 minutes, and allow them to cool before adding the Chocolate Drizzle.

CHOCOLATE DRIZZLE DIRECTIONS

1) In a bowl, whisk together the chocolate and coconut milk until completely smooth. Allow the mixture to come to room temperature.

2) Place the chocolate mixture in one corner of a plastic food storage bag, and snip off the tip, making a very small hole.

3) Squeeze the air out of the bag, and pipe the chocolate back and forth across the tops of the cookies.

4) Sprinkle the cookies with shredded unsweetened coconut.

5) You can store the cookies at room temperature, but they are best the day they are made.

Makes about 20 cookies.

Kids of all ages get a big kick out of a giant cookie. My little girls like this cookie “cake” with cacao nibs, which they say taste like coffee beans.

BIRTHDAY COOKIE CAKE

CAKE INGREDIENTS

2 cups (224 g) almond flour

1/4 cup (34 g) arrowroot flour

1/2 cup (80 g) coconut sugar

1/4 teaspoon sea salt

1/4 teaspoon baking soda

1/2 cup palm shortening

1 teaspoon vanilla extract

3 ounces dark chocolate, finely chopped, or 2 & 1/2 ounces cacao nibs

COOKIE DOUGH FROSTING

1/2 cup palm shortening

1/4 cup honey

1 teaspoon vanilla extract

2 tablespoons coconut flour, sifted

2 tablespoons almond flour

1/8 teaspoon sea salt

Liquid vanilla stevia to taste

CAKE DIRECTIONS

1) Preheat your oven to 350°F.

2) In a mixing bowl, whisk together the almond flour, arrowroot flour, coconut sugar, salt, and baking soda.

3) Add the palm shortening and vanilla extract, and beat with an electric mixer.

4) Fold in the chocolate.

5) Line a 12" cast iron skillet with unbleached parchment paper on the bottom only.

6) Spread the cookie dough evenly in the skillet and pack it down.

7) Bake for about 20 minutes or until the edges are beginning to brown slightly.

8) Let the cookie and the skillet cool completely before frosting.

COOKIE DOUGH FROSTING DIRECTIONS

1) Mix together all the ingredients—palm shortening, honey, vanilla extract, coconut flour, almond flour, salt, and liquid vanilla stevia.

2) Decorate the cookie cake with the frosting. I use a #1M Open Star Tip to create stars at the top, and a small round tip to write Happy Birthday. If you don’t feel confident writing Happy Birthday, just pipe stars or flowers all around the border of the cookie cake, and fill the middle with candles.

Makes 10 servings.

These are the cookies to reach for when you are craving a dark chocolate cookie with a little crunch. They are not very sweet, especially when made with homemade chocolate bars, but they are satisfying. If sweetness is what you’re after, try my S’mores Cookie Parfaits (See here) or Chocolate Bilberry Fig Cookies (See here).

DARK CHOCOLATE HAZELNUT COOKIES

DRY INGREDIENTS

3 cups (340 g) hazelnut flour

1/2 cup (45 g) cocoa powder

1/4 cup (23 g) chia seed meal

1/4 cup (40 g) coconut sugar

1/2 teaspoon baking soda

1/4 teaspoon sea salt

WET INGREDIENTS

1 tablespoon water

1/4 cup applesauce with no added sugar

2 ounces (57 g) dark chocolate, melted over a double boiler

1/2 teaspoon liquid vanilla stevia

1) Preheat your oven to 350°F.

2) In a food processor with an S blade, grind hazelnuts to make the flour, or use store-bought flour.

3) In a mixing bowl, whisk together the dry ingredients—hazelnut flour, cocoa powder, chia seed meal, coconut sugar, baking soda, and salt.

4) In a separate mixing bowl, combine the wet ingredients—water, applesauce, chocolate, and liquid vanilla stevia.

5) Add the dry ingredients to the wet ingredients and combine with an electric mixer.

6) Now, you have two options: either lightly flour the dough with cocoa powder and roll it out using any shape or size of cookie cutter you like, or roll the dough tightly in unbleached parchment paper, creating a tube to chill and slice into round cookies later. It all depends on how many cookies you want to make at a time and what shape you want them to be. For heart-shaped cookies that you can put on a mug, see the illustration.

7) Roll the dough to about 1/4" thick and use cookie cutters, or slice it into 1/4" slices if using a refrigerated tube of dough.

8) Line a baking sheet with unbleached parchment paper, and place the cookies close together on the lined sheet, as they don’t expand in the oven.

9) Bake the cookies for about 12 minutes, depending on how crunchy you want them to be.

Makes about 20 cookies.

You can substitute dark chocolate for the cookies and the drizzle on top, but all my testers agreed that these cookies are better with white chocolate. My friend Elana (ElanasPantry.com) loved them and said they were unlike any cookies she had ever had. Our favorite way to eat them is straight from the freezer.

WHITE CHOCOLATE CHAI COOKIES

DRY INGREDIENTS

2 cups (224 g) almond flour

1/4 cup (34 g) arrowroot flour

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/4 teaspoon sea salt

1/4 teaspoon baking soda

1/8 teaspoon ground cloves

A few cranks of black pepper to taste

WET INGREDIENTS

1/2 cup palm shortening

1/3 cup honey

2 tablespoons melted homemade white chocolate (See here)

1 vanilla bean, split lengthwise and scraped, seeds reserved

DRIZZLE

2 ounces homemade white chocolate (See here), melted

1) Preheat your oven to 350°F.

2) In a mixing bowl, whisk together the dry ingredients—almond flour, arrowroot flour, cinnamon, cardamom, salt, baking soda, cloves, and pepper.

3) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—palm shortening, honey, white chocolate, and vanilla bean.

4) Add the dry ingredients to the wet ingredients, and combine them with the electric mixer.

5) Line a baking sheet with unbleached parchment paper.

6) Pack the dough into a 3/4-ounce (size 40) scoop with a lever, and level it off. Then use the lever to place each ball of dough on the paper.

7) Wet your hands, and use your palms to flatten each ball to about 2" wide. Leave about 3" of space between the flattened cookies to allow for spreading.

8) Bake the cookies for about 12 minutes or until the edges are slightly golden. They should look a little undercooked, as they will continue to cook slightly after they come out of the oven.

9) Let the cookies cool on the sheet for 5 minutes before using a spatula to transfer them to wire racks to cool completely.

10) Put the cookies in the freezer for 20 minutes.

11) When you remove them from the freezer, immediately drizzle them with the melted white chocolate.

12) Eat the cookies at room temperature, or store them in the freezer and eat them frozen. They crumble less when frozen.

Makes 18 cookies.

Who doesn’t love a crunchy mint chocolate cookie? Dipped in white chocolate for contrast, these biscotti are as pretty as they are tasty.

MINT CHOCOLATE BISCOTTI

DRY INGREDIENTS

1 & 1/2 cups (168 g) almond flour

1/4 cup (23 g) cocoa powder

2 tablespoons (17 g) arrowroot flour

2 tablespoons (20 g) coconut sugar

4 tablespoons flax meal

1/2 teaspoon baking soda

WET INGREDIENTS:

1/4 cup applesauce with no added sugar

1/4 teaspoon liquid vanilla stevia

1/2 teaspoon alcohol-free mint extract (if your extract is not alcohol-free, you may need less)

DIP

1 Homemade White Chocolate Bar (See here), melted

1) Preheat your oven to 300°F.

2) In a mixing bowl, whisk together the dry ingredients—almond flour, cocoa powder, arrowroot flour, coconut sugar, flax meal, and baking soda.

3) In a separate mixing bowl, combine the wet ingredients—applesauce, liquid vanilla stevia, and mint extract.

4) Add the dry ingredients to the wet ingredients, and combine with an electric mixer until the batter becomes sticky.

5) Line a baking sheet with unbleached parchment paper.

6) Use wet hands to shape the dough into a 4" x 7" log on top of the paper.

7) Bake for 25 minutes. Remove the log from the oven, and let it cool for about an hour.

8) Preheat your oven to 250°F.

9) Using a serrated knife, slice the biscotti on the diagonal into 1" strips.

10) Carefully lay the strips on their sides, and bake them for 25 minutes.

11) Gently flip them over, and bake them for 25 minutes on the other side.

12) Turn off the oven, but leave the biscotti in the oven for another hour.

13) Remove the biscotti from the oven, and leave them on the baking sheet to cool.

14) Freeze the biscotti for an hour before dipping them in the melted white chocolate. (This helps the chocolate dry faster and drip less.)

TO ASSEMBLE

1) Pour the melted white chocolate into a tall, skinny glass.

2) Dip the cold biscotti into the white chocolate, starting with the longest pieces.

3) Hold the biscotti until the chocolate dries. Then dip it a second time.

4) Place the dipped biscotti on unbleached parchment paper to dry.

5) Store the biscotti on the counter for up to a few days or for longer in the freezer. If keeping them on the counter, lightly cover with a kitchen towel. My favorite way to eat them, however, is straight from the freezer. If you freeze them, keep them wrapped in unbleached parchment paper inside a sealed bag.

Makes about 7 cookies.

These addictive biscotti are lightly sweetened with the herbal tincture stevia and dipped in chocolate. They are one of my absolute favorite treats in this book.

WHITE CHOCOLATE DIPPED MACADAMIA BISCOTTI

DRY INGREDIENTS

2 cups (283 g) macadamia flour (from macadamia nuts finely ground in a food processor)

2 tablespoons (17 g) arrowroot flour

1/2 teaspoon baking soda

1 tablespoon white chia seed meal

WET INGREDIENTS

1/4 cup applesauce with no added sugar

1/4 teaspoon liquid vanilla stevia

DIP

1 Homemade White Chocolate Bar (See here), melted

1) Preheat your oven to 300°F.

2) In a mixing bowl, whisk together the dry ingredients—macadamia flour, arrowroot flour, baking soda, and chia seed meal.

3) In a separate mixing bowl, combine the wet ingredients—applesauce and liquid vanilla stevia.

4) Add the dry ingredients to the wet ingredients, and combine with an electric mixer until the mixture becomes sticky.

5) Line a baking sheet with unbleached parchment paper.

6) Use wet hands to shape the dough into a 4 & 1/2" x 8" log on top of the paper.

7) Bake the log for 25 minutes.

8) Remove the baking sheet from the oven, and allow the log to cool for about 1 hour.

9) Preheat your oven to 250°F.

10) Using a serrated knife, slice the biscotti on the diagonal into 1" strips.

11) Carefully lay the strips on their sides, and bake them for 25 minutes.

12) Gently flip them over, and bake them for 25 minutes on the other side.

13) Turn off the oven, but leave the biscotti in the oven for another hour.

14) Remove the biscotti from the oven, and leave them on the baking sheet to cool.

15) Freeze the biscotti for 1 hour before dipping them in the melted white chocolate. (This helps the chocolate dry faster and drip less.)

TO ASSEMBLE

1) Pour the melted white chocolate into a tall, skinny glass.

2) Dip the cold biscotti into the white chocolate, starting with the longest pieces.

3) Hold the biscotti until the chocolate dries. Then dip it a second time.

4) Place the dipped biscotti on unbleached parchment paper to dry.

5) Store the biscotti on the counter, lightly covered with a kitchen towel, for up to a few days. My favorite way to eat them, however, is straight from the freezer. If you freeze them, keep them wrapped in parchment paper inside a sealed bag.

Makes about 7 cookies.

I closely associate whoopie pies with my childhood. This version is a much healthier alternative to the convenience store variety, and my kids adore them.

GERMAN CHOCOLATE WHOOPIE PIES

DRY INGREDIENTS

1/2 cup (40 g) coconut sugar

1/4 cup (29 g) flax meal

1/2 cup (44 g) cocoa powder

1/2 cup (69 g) coconut flour, sifted

1/4 cup (34 g) arrowroot flour

1 teaspoon baking soda

1 teaspoon baking powder

WET INGREDIENTS

1 cup canned full-fat coconut milk

1/2 cup applesauce with no added sugar

1 teaspoon vanilla extract

1/4 teaspoon liquid vanilla stevia

1/4 cup melted coconut oil

COCONUT PECAN FROSTING INGREDIENTS

1/2 cup shredded unsweetened coconut

3/4 cup water

1/4 cup (39 g) coconut sugar

1 & 1/2 teaspoons vanilla extract

12 drops liquid vanilla stevia

1/4 teaspoon coconut extract (optional)

1 cup (227 g) melted coconut butter/cream concentrate

3/4 cup chopped pecans

PIE DIRECTIONS

1) Preheat your oven to 325°F.

2) In a mixing bowl, whisk together the dry ingredients—coconut sugar, flax meal, cocoa powder, coconut flour, arrowroot flour, baking soda, and baking powder.

3) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—coconut milk, applesauce, vanilla extract, and liquid vanilla stevia, adding the melted coconut oil last while the mixer is running.

4) Lay a piece of unbleached parchment paper on a baking sheet.

5) Pack the dough into a large (1/3 cup) ice cream scoop with a lever, and level it off. Use the lever to transfer each scoop to the lined sheet, spacing the scoops about 3" apart. Make 10 little cakes.

6) Use wet hands to flatten the scoops to about 3" circles.

7) Bake the cakes for about 25 minutes, and let them cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely (at least an hour) before frosting.

COCONUT PECAN FROSTING DIRECTIONS

1) Preheat your oven to 350°F.

2) Spread the shredded coconut evenly on a baking sheet and toast for 5-10 minutes or until golden, stirring once, and keeping a close eye on it so that it doesn’t burn.

3) In a small saucepan, add the water and coconut sugar, and simmer until the coconut sugar is just dissolved.

4) In a mixing bowl, place the dissolved sugar, vanilla extract, liquid vanilla stevia, and coconut extract (if using). Stir to combine.

5) Add the melted coconut butter/cream concentrate, pecans, and toasted shredded coconut. Stir to combine.

6) Set the frosting on the counter and let it cool to room temperature (about 30 minutes).

TO ASSEMBLE

1) Lay 5 of the cakes upside down.

2) Top the upside-down cakes with some of the frosting. (You will have a few tablespoons left over.)

3) Top each frosted cake with another cake, and press lightly.

4) Store the whoopie pies on a wire rack on the counter, covered with a kitchen towel. They are best enjoyed soon after they’re made. The frosting will be much firmer the next day. Do not refrigerate.

Makes 5 whoopie pies.

Along with hot chocolate, no-bake cookies topped the list of reader requests for recipes in this book. These are our favorite no-bake cookies of all time. They take just minutes to make, last a long time in the refrigerator, and are so handy when cravings strike. Lots of protein and good fat make these treats very satisfying.

NO-BAKE CHOCOLATE CHIP “PEANUT BUTTER” COOKIES

1/2 cup (about 8) soft, pitted Medjool dates

1/2 cup sunflower seed butter with no added sugar

1 & 1/2 cups (126 g) shredded unsweetened coconut

1 teaspoon vanilla extract

1/4 teaspoon sea salt

FOLD IN

2 ounces dark chocolate, chopped, or 1 & 1/2 ounces cacao nibs

1) In a food processor with an S blade, purée the dates until a ball forms.

2) Add the sunflower seed butter, shredded coconut, vanilla extract, and salt, and purée again.

3) Fold in the chocolate.

4) Use a 3/4-ounce (size 40) scoop or your hands to form the dough into about 14 balls, and refrigerate to set. Store the cookies in the refrigerator.

Makes about 14 cookies.

As you may guess from the name of these cookies, they are my soft and chewy version of a certain famous sandwich cookie. This recipe was inspired by the Raw Ice Cream Sandwiches from the website A Dash of Compassion.

NO-BAKE CHEWY PALEOLEOS

COOKIE INGREDIENTS

1 cup (112 g) any nut flour (I use half walnut flour and half almond flour)

1/2 cup (46 g) raw cacao powder

1/8 teaspoon sea salt

1/2 cup (about 8) soft, pitted Medjool dates

1 teaspoon vanilla extract

1 teaspoon water

FILLING INGREDIENTS

1/2 cup melted coconut butter/cream concentrate

2 tablespoons honey

1 teaspoon vanilla extract

4-6 teaspoons water, as needed

COOKIE DIRECTIONS

1) In a small bowl, combine the nut flour, raw cacao powder, and salt.

2) In a food processor with an S blade, process the dates until a ball forms.

3) Add the vanilla extract, water, and flour mixture to the dates in the food processor, and process for about 20 seconds. (It will look like fine crumbles.)

4) Line a baking sheet with unbleached parchment paper.

5) Transfer the dough to the baking sheet, and lift the sides of the paper to squeeze the dough into a solid mass.

6) Lay another piece of unbleached parchment paper on top, and roll the dough between the 2 pieces of paper to about 8" x 10".

7) Remove the top piece of parchment paper, and use cookie cutters of about 2 & 1/2" (I use the lid of a small mason jar) to cut out cookie shapes.

8) With a spatula, transfer the cookies to a flat plate or cutting board covered with another piece of parchment paper.

9) Press the dough scraps together, and roll the dough between 2 pieces of parchment paper to the same thickness as the first cookies. Continue cutting and rolling until you have 10 large cookies.

10) Freeze the cookies on the paper-covered plate or cutting board for about 45 minutes before adding the filling.

FILLING DIRECTIONS

1) In a small bowl, mix together the coconut butter/cream concentrate, honey, vanilla extract, and water.

2) Add more water as needed until the mixture reaches the consistency of frosting.

TO ASSEMBLE

1) Remove the cookies from the freezer.

2) Turn 5 of the cookies upside down.

3) Divide the filling evenly among the 5 cookies, and spread it across each cookie.

4) Press another cookie on top to complete the sandwiches.

5) Store the cookie sandwiches in the refrigerator.

Makes 5 big cookie sandwiches.

These chilled cookie sandwiches are perfect for summer birthday parties and barbecues. If you like the flavor of peanut butter, then you’ve gotta give sunflower seed butter a try! Almond butter works here, too, but I think these cookies are much better with SunButter.

CHOCOLATE WHIPPED CREAM SUNFLOWER COOKIE SANDWICHES

DRY INGREDIENTS

1/2 cup (37 g) shredded unsweetened coconut

1/4 cup (34 g) coconut flour, sifted

1/4 cup (39 g) coconut sugar

1/2 teaspoon sea salt

WET INGREDIENTS

1 cup sunflower seed butter with no added sugar

1/2 cup unsweetened almond milk

1 egg

1/2 teaspoon liquid vanilla stevia

1/4 cup melted coconut oil

CHOCOLATE WHIPPED CREAM INGREDIENTS

2 cups coconut cream*

1/2 cup (about 8) soft, pitted Medjool dates

1/4 cup water

2 teaspoons vanilla extract

1/4 cup (23 g) raw cacao powder

*To get coconut cream, refrigerate canned full-fat coconut milk overnight to get it to separate. Open the can, and remove the cream on top. You can also make homemade fresh coconut cream (See here). Note: Coconut butter/cream concentrate will not work for whipped cream.

COOKIE DIRECTIONS

1) Preheat your oven to 350°F.

2) In a mixing bowl, whisk together the dry ingredients—shredded coconut, coconut flour, coconut sugar, and salt.

3) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—sunflower seed butter, almond milk, egg, and liquid vanilla stevia, adding the melted coconut oil last while the mixer is running.

4) Add the dry ingredients to the wet ingredients, and combine with the electric mixer.

5) Line a baking sheet with unbleached parchment paper.

6) Pack the dough into a 3/4-ounce (size 40) scoop with a lever, and level it off. Then use the lever and your fingers to place each cookie on the paper.

7) Use wet hands to flatten each ball to about 2 & 1/2" wide. (They don’t spread in the oven.)

8) Bake the cookies for about 17 minutes for softer cookies (perfect for these sandwiches) or longer for crunchier cookies.

9) Let the cookies cool completely on wire racks before adding the filling.

CHOCOLATE WHIPPED CREAM DIRECTIONS

1) In a blender, purée the coconut cream, dates, water, and vanilla extract until smooth. It will separate, but that’s okay.

2) Transfer the mixture to a saucepan, and bring it to a simmer to re-emulsify.

3) Add the raw cacao powder, and whisk until incorporated.

4) Pour the mixture into a mixing bowl, and let it come to room temperature, stirring frequently to prevent a skin from forming.

5) Refrigerate the mixture until cold.

6) Whip the mixture with an electric mixer for 1 minute to make the whipped cream.

TO ASSEMBLE

1) Turn 5 of the cookies upside down.

2) Divide the filling evenly among the 5 cookies, and spread it across each cookie.

3) Place another cookie on top to complete the sandwiches.

4) Freeze the cookie sandwiches for about 2 hours before serving.

Makes 5 cookie sandwiches.

These big, tasty cookies are based on my husband’s Christmas Cucidati (Italian fig cookies), which can be found on our blog, www.TheSpunkyCoconut.com. Use the Bionaturae brand spread without added sugar.

CHOCOLATE BILBERRY FIG COOKIES

FILLING INGREDIENTS

1/2 cup dried figs, stems removed, soaked in hot water for 15 minutes

1/2 cup (about 8) soft, pitted Medjool dates, soaked in hot water for 15 minutes

1/2 cup bilberry spread (or raspberry, orange, or any other fruit flavor)

1/2 cup pecans

1/4 cup + 2 tablespoons (60 g) cocoa powder

1/4 cup water

1/8 teaspoon sea salt

DOUGH DRY INGREDIENTS

2 cups (227 g) almond flour

1 cup (136 g) coconut flour, sifted

2 teaspoons baking soda

2 teaspoons baking powder

DOUGH WET INGREDIENTS

1/2 cup melted coconut oil

1/2 cup honey

2 eggs

1/4 teaspoon liquid vanilla stevia

1) Preheat your oven to 350°F.

2) In a food processor with an S blade, purée the filling ingredients—figs, dates, fruit spread, pecans, cocoa powder, water, and salt—for about 15 seconds. Set aside.

3) In a mixing bowl, whisk together the dry dough ingredients—almond flour, coconut flour, baking soda, and baking powder.

4) In a separate mixing bowl, use an electric mixer to combine the wet dough ingredients—coconut oil, honey, eggs, and liquid vanilla stevia.

5) Add the dry ingredients to the wet ingredients, and combine with the electric mixer.

TO ASSEMBLE

1) Lay half of the dough on a sheet of unbleached parchment paper.

2) Lightly flour the top of the paper, and roll the dough into a 7" x 10" rectangle. Use your hands to press the edges in as you roll, making nice, clean edges.

3) Add half the filling in a log shape 1 & 1/2" from one long side of the dough.

4) Use the other side of the parchment paper to lift the dough over the filling so that the 2 long sides meet.

5) Use the side of your hand to press the ends together, sealing the dough. Use a pizza cutter or knife to trim the excess dough.

6) Using the pizza cutter in a back-and-forth motion, cut 1" cookies.

7) Line a baking sheet with unbleached parchment paper.

8) Place the cookies 1" apart on the lined sheet.

9) Repeat the process with the other half of the dough and filling.

10) Bake the cookies for about 12 minutes.

11) Store any leftover cookies on the counter, lightly covered with a cloth napkin.

Makes 18 to 20 cookies.

Toasted coconut goes so well with chocolate. For a special treat, share one of these delicious cookies with someone you love.

TOASTED COCONUT CHOCOLATE CHUNK COOKIES

DRY INGREDIENTS

1 cup (75 g) shredded unsweetened coconut

2 cups (224 g) almond flour

2/3 cup (102 g) coconut sugar

2/3 cup (68 g) flax meal

1 & 1/2 teaspoons baking soda

WET INGREDIENTS

1/2 cup melted coconut oil

2 eggs, brought to room temperature in a bowl of warm water (cold eggs will harden the coconut oil)

1 teaspoon coconut extract

FOLD IN

3 ounces dark chocolate, roughly chopped, or 2 & 1/2 ounces cacao nibs

1) Preheat your oven to 350°F.

2) Spread the shredded coconut evenly on a baking sheet and toast for 5-10 minutes, stirring once, and keeping a close eye on it so that it doesn’t burn.

3) Let the toasted coconut cool, and increase the oven temperature to 375°F. Reserve 1 tablespoon of the toasted coconut for the tops of the cookies.

4) In a mixing bowl, whisk together the rest of the cooled toasted coconut, almond flour, coconut sugar, flax meal, and baking soda.

5) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—coconut oil, eggs, and coconut extract.

6) Add the dry ingredients to the wet ingredients, and combine with the electric mixer until dough begins to form.

7) Make sure that the dough isn’t warm from the melted coconut oil. Then fold in the chopped chocolate. (If the dough is warm, it will melt the chocolate.)

8) Line a baking sheet with unbleached parchment paper.

9) Use a flexible silicone spatula to divide the dough into 8 balls. Place the balls at least 3" apart on the baking sheet, as they will spread quite a bit in the oven.

10) Using wet hands, flatten the balls into 3" circles.

11) Sprinkle the tops with the reserved toasted shredded coconut, gently patting it down.

12) Bake the cookies for about 15 minutes.

13) Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

Makes 8 huge cookies, perfect for sharing.

These cookies are inspired by my dear friend Elana (ElanasPantry.com) and her famous chocolate chip cookie recipe. There are three ways to make them, depending on what kind of cookie you want. Most of my friends prefer Honeyville almond flour, and I love it too, but these cookies are much better with Bob’s Red Mill almond flour (especially Option 3).

CHOCOLATE CHIP COOKIES THREE WAYs

DRY INGREDIENTS

2 cups (224 g) almond flour

1/4 cup (34 g) arrowroot flour

1/4 cup (39 g) coconut sugar

1/4 teaspoon sea salt

1/4 teaspoon baking soda

WET INGREDIENTS

1/2 cup palm shortening

1/4 cup honey

1 teaspoon vanilla extract

FOLD IN

3 ounces dark chocolate, finely chopped, or 2 & 1/2 ounces cacao nibs

Option 1: Follow the recipe as written for medium-thick cookies with a little crunch.

Option 2: For a fatter, slightly softer cookie, omit the honey. Add 2 tablespoons water, and use 1/2 cup coconut sugar.

Option 3: For a thin cookie that is both crunchy and chewy (and really spreads), use 1/2 cup honey and no coconut sugar. If you choose this option, be sure to leave at least 3" of space all the way around the flattened cookies because they will double in size! Note: They won’t spread as much with Honeyville almond flour.

1) Preheat your oven to 350°F.

2) In a mixing bowl, whisk together the dry ingredients—almond flour, arrowroot flour, coconut sugar, salt, and baking soda.

3) Add the wet ingredients—palm shortening, honey, and vanilla extract—to the dry ingredients, and mix with an electric mixer. (No need to mix the wet ingredients separately first.)

4) Fold in the chocolate.

5) Line a baking sheet with unbleached parchment paper.

6) Pack the dough into a 3/4-ounce (size 40) scoop with a lever, and level it off. Then use the lever to place the ball of dough on the paper.

7) Wet your hands, and use your palms to flatten each ball to about 2" wide. Leave about 2" of space between the flattened cookies to allow for spreading (unless you are making Option 3, in which case you should leave 3").

8) Bake the cookies for about 12 minutes or until the edges are nicely golden. They will continue to cook slightly after they come out of the oven.

9) Let the cookies cool on the baking sheet for 5 minutes before using a spatula to transfer them to wire racks to cool completely.

Makes 20 cookies.

WHIPPED COCONUT CREAM (From Store-Bought Coconut Milk)

EGG-FREE

WHIPPED COCONUT CREAM (From Fresh Young Coconuts)

EGG-FREE

VANILLA AND CHOCOLATE BREAD PUDDING

MOCK CORNBREAD

MINI CHOCOLATE HAZELNUT PIES

EGG-FREE

CHOCOLATE PUDDING

EGG-FREE

S’MORES COOKIE PARFAITS

CHOCOLATE SWIRL CHEESECAKE

EGG-FREE

CHOCOLATE PIE WITH RAW GRAHAM CRACKER CRUST

EGG-FREE

MOCK PEANUT BUTTER CHEESECAKE

EGG-FREE

MULLED WINE POACHED PEARS WITH GANACHE

EGG-FREE

CHOCOLATE STRAWBERRY SHORTCAKE TRIFLE

STRAWBERRY SEMIFREDDO PIE WITH CHOCOLATE CRUST

EGG-FREE

There are two ways to make whipped coconut cream. One way is to use canned full-fat coconut milk that has separated. Not every can will separate, however; it’s very frustrating. But if you have cans that have already separated or cans that you know will separate for you when you refrigerate them overnight, this is the easier and less expensive option.

The second way to make whipped coconut cream is to use coconuts (see following pages). Sometimes I do both, making a little bit of each and combining them. Adding some fresh whipped coconut cream to canned whipped coconut cream helps smooth out the texture.

WHIPPED COCONUT CREAM (from store-bought coconut milk)

INGREDIENTS

2 (13.5-ounce) cans Natural Value full-fat coconut milk*

1 tablespoon honey

1 teaspoon vanilla extract

Several drops liquid vanilla stevia to taste (optional)

*I use Natural Value coconut milk because it’s gum-free and BPA-free. This recipe also works with the 33-ounce carton of Aroy-D Coconut Cream, which is 100% coconut cream and gum-free. If the Aroy-D does not separate in the refrigerator, pour it into a bowl, and freeze it. Then thaw the cream on the kitchen counter. Do not heat it or it will re-emulsify. Now it’s ready for Step 2 in the directions.

Note: I have not been able to get brands with gum (such as Thai Kitchen) to separate for more than a year now, though I know of other people who are still able to get them to separate.

1) Chill the cans of coconut milk in the refrigerator overnight.

2) Place a thin cloth napkin over a large mixing bowl, and pour the contents of 1 can over the napkin.

3) Lift the napkin, and squeeze out some of the water. Don’t overdo the squeezing, or your coconut cream will be too dry. Just remove most of the water.

4) Repeat Steps 2 and 3 with the second can of coconut milk. When you open the cloth, your coconut cream should look like a ball of soft cheese.

5) In a small mixing bowl, mix together the honey, vanilla extract, and liquid vanilla stevia (to taste).

6) Add the strained cream to the honey-vanilla mixture, and whip with an electric mixer, working up to high speed, for about 1 minute.

To get just over 1 cup of cream, you need at least three whole fresh young coconuts (the white ones with pointy tops). This version costs $12, more or less, depending on where you live, and takes about half an hour to make. If you have the time and the money to make it fresh, the taste is far superior to canned.

WHIPPED COCONUT CREAM (from fresh young coconuts)

INGREDIENTS

At least 3 whole fresh young coconuts (the white ones with pointy tops)

1) Lay a coconut on its side, and carefully trim the pointy tip until some brown is showing. Then position it right side up.

2) As a safety measure, put your left hand behind your back (or your right hand if you’re left-handed). Doing so will protect you from the knife.

3) Using the heel of a knife, strike the coconut at a 45-degree angle.

4) If the top doesn’t open right away, spin the coconut a little bit, put one hand behind your back again, and strike it again. Continue until you are able to pry open the top.

5) Pour the nutritious coconut water into a large glass. I put mine in big mason jars. Store what you don’t drink right away in the refrigerator. Note: The water should be clear or slightly yellow. Pink or purple water means that the coconut has gone bad, and you shouldn’t use the water or the meat.

6) Wedge a flexible silicone spatula between the meat and the inside wall of the coconut. Run the spatula around in a circle, dislodging the coconut meat.

7) Reach inside the coconut, and remove the meat. It usually comes out in 1 piece.

8) Repeat the process with 2 or more coconuts.

9) In a food processor with an S blade, purée the coconut meat, scraping the sides periodically, until it is completely smooth and heavenly.

This bread pudding tastes like it has fallen from heaven. I can’t remember ever eating a bread pudding this divine—since changing my diet or even before!

VANILLA AND CHOCOLATE BREAD PUDDING

About 3/4 loaf of Mock Cornbread (see below)

7 egg yolks (leftover from making Crepes, see here)

1 whole egg

3 cups canned full-fat coconut milk

2 tablespoons honey

1 vanilla bean, split lengthwise and scraped, seeds reserved

1/8 teaspoon liquid vanilla stevia

1/8 teaspoon sea salt

TOPPINGS

1 & 1/2 ounces dark chocolate

Chopped berries for topping (optional)

1) Cut the Mock Cornbread on the diagonal into 4 triangles.

2) Trim the crust on 3 of the 4 cornbread triangles, and cut each of those 3 triangles lengthwise so that they are half as thick.

3) Arrange the bread in a greased 9" x 13" baking dish.

4) Bake the bread at 300°F for about 30 minutes to dry it out. Then allow it to cool. (Otherwise, it won’t absorb any liquid.)

5) In a mixing bowl, combine the egg yolks, whole egg, coconut milk, honey, vanilla bean, liquid vanilla stevia, and salt.

6) Pour the mixture over the cooled bread in the baking dish.

7) Cover the dish, and let the bread soak in the refrigerator for about 8 hours.

8) Remove the dish from the refrigerator, and allow it to come to room temperature (approximately 1 & 1/2 hours).

9) Bake the pudding at 325°F for about 30 minutes.

10) Serve the pudding warm, topped with the chopped chocolate and berries.

11) If you need to reheat it, cover it first.

Makes about 10 servings.

MOCK CORNBREAD

DRY INGREDIENTS

1 & 3/4 cups (198 g) almond flour

1/2 cup (68 g) coconut flour, sifted

1/4 cup (34 g) arrowroot flour

1 teaspoon sea salt

3/4 teaspoon baking soda

WET INGREDIENTS

1 cup canned full-fat coconut milk

4 eggs

1/4 cup melted coconut oil*

1 tablespoon apple cider vinegar

1 tablespoon honey

1) Preheat your oven to 350°F.

2) Grease an 8" x 8" baking dish, and set it aside.

3) In a mixing bowl, whisk together the dry ingredients—almond flour, coconut flour, arrowroot flour, salt, and baking soda.

4) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—coconut milk, eggs, coconut oil, apple cider vinegar, and honey.

5) Add the dry ingredients to the wet ingredients, and mix with the electric mixer until just combined.

6) Use a flexible silicone spatula to transfer the batter to the greased baking dish.

7) Even out the batter, and smooth the top with wet hands or the spatula.

8) Bake for about 38 minutes.

Makes about 9 servings.

*Use coconut oil for Bread Pudding, or you can substitute lard if you plan to eat the Mock Cornbread as a side dish.

This chocolate hazelnut filling is based on a recipe in my cookbook Dairy-Free Ice Cream. It has far less sugar than store-bought, and no dairy. It’s delicious in anything, but I won’t tell if you just eat it with a spoon.

MINI CHOCOLATE HAZELNUT PIES

CHOCOLATE HAZELNUT FILLING INGREDIENTS

1 & 1/2 cups hazelnuts

1 & 1/2 cups canned full-fat coconut milk

1/2 cup (40 g) coconut sugar

1/8 teaspoon sea salt

9 ounces dark chocolate

CRUST DRY INGREDIENTS

1 cup (108 g) walnut flour (from walnuts finely ground in a food processor)

1/2 cup (68 g) coconut flour, sifted

1 & 1/2 tablespoons chia seed meal

1 teaspoon baking soda

1 teaspoon baking powder

CRUST WET INGREDIENTS

1/4 cup + 2 tablespoons applesauce with no added sugar

1 tablespoon honey

10 drops liquid vanilla stevia

1/4 cup melted coconut oil

CHOCOLATE HAZELNUT FILLING DIRECTIONS

1) Preheat your oven to 350°F.

2) Toast the hazelnuts on a baking sheet in the oven for about 15 minutes.

3) Meanwhile, in a small saucepan, heat the coconut milk, coconut sugar, and salt. When the sugar has melted, remove the mixture from the heat, and set it aside.

4) Remove the toasted hazelnuts from the oven, and transfer them to a clean, dry kitchen towel. Rub the hazelnuts in the towel to remove as much of the skin as possible.

5) In a food processor, purée the hazelnuts until they are very fine, then set the food processor aside.

6) Over a double boiler, melt the dark chocolate.

7) Add the melted chocolate to the hazelnut flour in the food processor, and purée until creamy and smooth (about 2 minutes).

8) Add the coconut milk mixture to the chocolate and hazelnuts. Purée until smooth.

CRUST DIRECTIONS

1) In a mixing bowl, whisk together the dry ingredients—walnut flour, coconut flour, chia seed meal, baking soda, and baking powder.

2) In a separate mixing bowl, use an electric mixer to combine the wet ingredients—applesauce, honey, and liquid vanilla stevia, adding the melted coconut oil last while the mixer is running.

3) Add the dry ingredients to the wet ingredients, and combine with the electric mixer.

4) Using a large (1/3 cup) ice cream scoop, divide the batter evenly among six 4" x .75" tart/quiche pans. Press the dough evenly across the bottom of each pan.

5) Put all six pans on a baking sheet and bake the crusts (without the filling) for about 12 minutes.

6) Allow the crusts to cool completely.

TO ASSEMBLE

Pour the chocolate hazelnut filling evenly over the cooled crusts. Sprinkle the top of each pie with chopped hazelnuts, and put the pies in the refrigerator to set. To serve, remove the pies from their pans, and allow them to come to room temperature.

Makes 6 mini pies, with 2 servings per pie.

Stirring a pot of simmering chocolate pudding was one of my first cooking responsibilities; I think I was about eight years old. And my cooking repertoire didn’t expand much until I was in my twenties!

CHOCOLATE PUDDING

1 cup unsweetened almond milk

1 cup canned full-fat coconut milk

4 large, soft, pitted Medjool dates

1 vanilla bean, split lengthwise and scraped, seeds reserved

3 ounces store-bought dark chocolate, roughly chopped

1) In a blender or food processor, purée the almond milk, coconut milk, dates, and vanilla bean until completely smooth. The mixture will probably separate, but that’s okay.

2) Transfer the mixture to a small saucepan, and bring it to a simmer, watching carefully so that it doesn’t boil over.

3) Reduce the heat, and simmer for 10 minutes, whisking frequently.

4) Turn off the heat, and add the chocolate. Stir until the chocolate is melted and incorporated into the pudding.

5) Ladle the pudding into bowls, and serve it warm or cold. It will be thicker after refrigerating.

Makes 2-4 servings, depending on the size of the bowls.

I set out to make a chocolate-dipped meringue “kiss,” but I didn’t like the sweetness of the cookies with the traditional ratio of 1 egg white to 1/4 cup sugar. Even my husband, who has a much sweeter sweet tooth, said that they were too sweet. Then I made them with half the sugar. Not only were they lighter and airier, but the coconut sugar made them taste just like a marshmallow toasted over a campfire. Yum! They were also more prone to breaking, however, which led to the crumbled S’mores Cookie Parfaits. I can’t wait for you to try this one.

S’MORES COOKIE PARFAITS

COOKIE INGREDIENTS

2 large egg whites

1/4 teaspoon cream of tartar

1/4 cup (39 g) coconut sugar, ground in a mini blender or coffee grinder

LAYERS

1 batch of Ganache (See here)

1 batch Whipped Coconut Cream (See here)

1) Preheat your oven to 220°F.

2) In a small bowl, beat the egg whites with an electric mixer until foamy.

3) Add the cream of tartar, and continue beating until the whites form stiff peaks.

4) Add the ground coconut sugar all at once, and beat it until just incorporated and no longer (a few seconds).

5) Line a baking sheet with unbleached parchment paper, and set it aside.

6) Transfer the meringue to a large plastic food storage bag. Cut about 1/4" off a corner of the bag, and pipe the cookies onto the baking sheet. Smaller cookies will be less likely to break when you remove them from the paper, but you can try any shape you like. These cookies are much more delicate than traditional meringue cookies because they contain half the sugar.

7) Bake the cookies for 2 hours.

8) Turn off the oven, but leave the cookies inside for a couple more hours or until they are completely dry.

9) These cookies are best eaten the day they’re made. After that, they start to soften.

TO ASSEMBLE

1) Add a spoonful of Ganache to each small glass.

2) Crumble a handful of the cookies over the Ganache.

3) Add a few spoonfuls of Whipped Coconut Cream.

4) Repeat the process until each glass is full.

Makes 4 parfaits.

I was more crushed when I realized that I had to stop eating dairy than I was when I realized that I had to stop eating gluten. That’s when I got into the raw diet. I learned how to make almost every one of my favorite dairy recipes with cashews and coconut. Using many raw food techniques, I created my own dairy-free recipes, and I’m so excited to share some of them with you!

CHOCOLATE SWIRL CHEESECAKE

CRUST INGREDIENTS

1 cup (75 g) shredded unsweetened coconut

1/2 cup (about 8) soft, pitted Medjool dates

2 tablespoons (29 g) raw cacao powder

1 teaspoon vanilla extract

Pinch of sea salt

FILLING

1 cup coconut cream*

1/2 cup (70 g) cashew pieces, soaked for 4-8 hours

1/4 cup honey

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/8 teaspoon liquid vanilla stevia

1/4 cup melted coconut oil

SWIRL IN

1 batch of Ganache (See here)

*To get the coconut cream, follow the directions for making whipped cream (See here), but do not add the honey, vanilla, or stevia.

CRUST DIRECTIONS

1) In a food processor with an S blade, purée the shredded coconut, dates, raw cacao powder, vanilla extract, and salt until the ingredients clump together.

2) Line the walls only of a 7" springform pan by making a ring of unbleached parchment paper. You can staple the paper where the ends meet to help it stay together.

3) Press the crust into the lined pan, and set it aside.

FILLING DIRECTIONS

1) In a food processor with an S blade, purée the coconut cream, cashews, honey, lemon juice, vanilla extract, and liquid vanilla stevia. Add the melted coconut oil last while the processor is running.

2) Continue to purée the mixture for a few minutes. In the beginning, the fat will separate. Then the heat from processing will help it re-emulsify. The filling is done when it’s completely smooth and looks like cream sauce.

3) Set aside a few tablespoons of the filling to use when you make the swirl on top of the cheesecake.

4) Pour the rest of the filling over the crust, and set it aside while you make the Ganache.

TO CREATE THE SWIRL

1) The Ganache should be very warm when you add it to the cheesecake. If it isn’t, heat it before you begin.

2) When the cream filling is slightly set (like soft cream cheese), drizzle some of the Ganache over the top. Note: You won’t use all the Ganache.

3) Use a knife to swirl the Ganache in a figure-8 motion.

4) Heat the reserved cream filling, and add it to the top as needed to create a pretty design. This is especially helpful if you end up with a glob of Ganache that you don’t like. Just add some of the heated cream filling over the glob, and swirl it around with the knife to fix it.

5) Chill the cheesecake overnight in the refrigerator.

TO SERVE

1) Remove the cheesecake from the refrigerator. Remove the wall of the springform pan, and peel off the paper.

2) Heat a large chef’s knife in a glass of very hot water. Run the knife between the crust and the bottom of the pan until the cheesecake has completely separated from the pan. Lift the cheesecake onto a serving plate.

3) Heat the knife again in very hot water, and dry it with a towel. Use the knife to slice the cheesecake while it’s still cold from the refrigerator.

4) Allow the cheesecake to come to room temperature for serving. Store it in the refrigerator.

Makes 12 servings.

This chocolate pie is perfect for holidays, and it doesn’t take very long to make.

CHOCOLATE PIE WITH RAW GRAHAM CRACKER CRUST

CRUST INGREDIENTS

1 cup (100 g) walnut halves and pieces

1/4 cup (about 4) soft, pitted Medjool dates

1 teaspoon ground cinnamon

Pinch of sea salt

FILLING INGREDIENTS

1 cup coconut cream*

1/2 cup (about 8) soft, pitted Medjool dates

3 ounces dark chocolate (preferably homemade, see here), melted

1/4 cup melted coconut oil

2 teaspoons vanilla extract

*For the filling, use the cream at the top of a can of separated full-fat coconut milk, such as Natural Value brand (which is BPA-free). To get it to separate, refrigerate a couple of cans overnight. You do not need to squeeze the cream in a cloth napkin for the pie filling as you do to make Whipped Coconut Cream (See here).

1) To make the crust, in a food processor with an S blade, purée the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine.

2) Transfer the crust mixture to a glass pie dish, and press it across the bottom and halfway up the sides.

3) Rinse the food processor.

4) In a small saucepan, heat the coconut cream just slightly.

5) Add the heated coconut cream, dates, chocolate, coconut oil, and vanilla extract to the food processor, and purée for 1 minute or until the filling is dark and completely smooth.

6) Pour the filling over the crust, and chill to set.

7) When you’re ready to serve the pie, top it with Whipped Coconut Cream.

8) Store the pie in the refrigerator.

Makes 8 servings.

If you like cheesecake and the combination of peanut butter and chocolate, you’re going to love this dessert. My husband says that it reminds him of a Carvel ice cream cake.

MOCK PEANUT BUTTER CHEESECAKE

COOKIE CRUST DRY INGREDIENTS

1 & 1/2 cups (170 g) any nut flour

1/4 cup (23 g) cocoa powder

2 tablespoons (12 g) chia seed meal

2 tablespoons (20 g) coconut sugar

1/4 teaspoon baking soda

1/8 teaspoon sea salt

COOKIE CRUST WET INGREDIENTS

2 tablespoons applesauce with no added sugar

1 ounce dark chocolate, melted over a double boiler

1/4 teaspoon liquid vanilla stevia

2 teaspoons water

FILLING INGREDIENTS

1/2 cup coconut cream*

1/2 cup sunflower seed butter with no added sugar

3/4 cup (105 g) cashew pieces, soaked for 4-8 hours, then strained

1/4 cup honey

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/8 teaspoon liquid vanilla stevia

1/8 teaspoon sea salt

2 tablespoons melted coconut oil

*To get the coconut cream, follow the directions for making Whipped Coconut Cream ((See here), but omit the honey, vanilla, and stevia.

COOKIE CRUST DIRECTIONS

1) Preheat your oven to 350°F.

2) In a food processor with an S blade, grind nuts to make the flour, or use store-bought nut flour.

3) In a mixing bowl, whisk together the dry ingredients—nut flour, cocoa powder, chia seed meal, coconut sugar, baking soda, and salt.

4) In a separate mixing bowl, combine the wet ingredients—applesauce, melted chocolate, liquid vanilla stevia, and water.

5) Add the dry ingredients to the wet ingredients, and use an electric mixer to combine them.

6) Line the bottom of a 7" springform pan with unbleached parchment paper.

7) Press half the cookie mixture (it will be very crumbly) into the bottom of the pan. Save the rest for the filling.

8) Bake the crust for about 14 minutes, and let it cool completely before adding the filling.

FILLING DIRECTIONS

1) In a food processor with an S blade, purée the coconut cream, sunflower seed butter, cashews, honey, lemon juice, vanilla extract, liquid vanilla stevia, and salt, adding the melted coconut oil last while the processor is running. Purée the mixture for a few minutes until it is completely smooth.

2) Line the walls of the springform pan by making a ring of parchment paper. You can staple the paper where the ends meet to help it stay together.

3) Use a flexible silicone spatula to transfer half the filling into the crust, and smooth it out.

4) Sprinkle most of the remaining cookie mixture over the filling, saving a few tablespoons for the very top. Press the cookie mixture lightly into the filling.

5) Drop the rest of the filling by the spoonful over the cookie mixture, and smooth it out with the spatula.

6) Sprinkle the remaining cookie mixture on top to garnish, and chill the cheesecake in the refrigerator overnight to set. Store it in the refrigerator.

TO SERVE

1) Remove the wall of the springform pan, and peel off the paper.

2) Use a thin spatula to remove the cheesecake from the base, and discard the paper.

3) Heat a large chef’s knife in a glass of very hot water, and use it to slice the cheesecake.

Makes 12 servings.

I’ll be honest: What drew me to poached pears was how beautiful they are. But these lovely pears taste as good as they look.

MULLED WINE POACHED PEARS WITH GANACHE

PEARS

6 cups (about 1 & 1/2 bottles) red wine that you like to drink

6 bags mulling spices, such as R.W. Knudsen Organic Mulling Spices

6 ripe (but not overly ripe) pears (with stems, if possible)

2-4 tablespoons honey to taste

TOPPING

1 batch of Ganache (See here)

1) In a 3-quart pot with a lid (I use a Le Creuset pot that is about 9" wide x 4" deep), bring the wine to a simmer.

2) Add the mulling spices to the pot, turn off the heat, and steep for 15 minutes. Remove the bags, and bring the wine back to a simmer.

3) Peel the pears, but leave the stems on. Pick up the peeled pears by the stems, or use a large slotted spoon to carefully lower them into the mulled wine. (It’s okay if they lie sideways.)

4) Reduce the heat to low, cover, and poach the pears for about 10 minutes or until tender.

5) Carefully remove the pears, and let the mulled wine cool.

TO SERVE

1) Top the pears with the Ganache.

2) Strain the wine, and serve it with the pears. You can also save it to drink later.

Makes 6 servings.

This trifle is so pretty that making it is worth all the effort. Set it out for your guests to admire when you host a baby shower, bridal shower, birthday party, or Fourth of July celebration.

CHOCOLATE STRAWBERRY SHORTCAKE TRIFLE

1 batch of Bundt Cake batter (See here)

1-2 cartons fresh strawberries, depending on the size of your trifle

1 batch of Whipped Coconut Cream (See here)

1 batch of Ganache (See here)

1) Lightly grease a round cake pan that is as wide as or slightly wider than the trifle bowl you plan to use. Line the bottom of the pan with unbleached parchment paper to make it even easier to remove.

2) Fill the pan about half full of Bundt Cake batter, and bake it until a toothpick inserted into the middle comes out clean. (The time depends on the size of your pan.)

3) Allow the cake to cool in the pan for 15 minutes, and then carefully transfer it to a wire rack.

4) Rinse the strawberries, and remove the stems and leaves. (I like to save the strawberry tops to garnish the trifle as shown in the photo.)

5) In a food processor with an S blade, pulse the strawberries until they resemble chunky jam.

6) Add the strawberries to the bottom of the trifle bowl.

7) Add the Whipped Coconut Cream layer next.

8) Trim the cake so that it fits tightly in the trifle bowl, and put it on top of the whipped cream layer.

9) Top the cake with the Ganache, and garnish with strawberry tops or more whole fresh strawberries.

10) Store the trifle at room temperature.

Makes 6-12 servings, depending on the size of each portion and the size of the trifle dish.

I love the pairing of chocolate and strawberries. This yummy semifreddo (semi-frozen) pie with chocolate crust comes together quickly and looks so pretty.

STRAWBERRY SEMIFREDDO PIE WITH CHOCOLATE CRUST

CRUST INGREDIENTS

1 cup (75 g) shredded unsweetened coconut

1/2 cup (about 8) soft, pitted Medjool dates

2 tablespoons (20 g) raw cacao powder

1 teaspoon vanilla extract

Pinch of sea salt

FILLING INGREDIENTS

2 packages (68 g) freeze-dried strawberries, divided

3 cups Whipped Coconut Cream (See here)

1 tablespoon honey

1 tablespoon lemon juice

1 teaspoon vanilla extract

CRUST DIRECTIONS

1) In a food processor with an S blade, purée the coconut, dates, raw cacao powder, vanilla extract, and salt until the ingredients clump together.

2) Press the crust mixture into a 7" springform pan, and set it aside.

FILLING DIRECTIONS

1) Set aside 1/4 cup of the freeze-dried strawberries for garnish.

2) Use a small blender or a food processor (it must be completely dry!) to grind the rest of the strawberries into a powder. Reserve 1 tablespoon of the powder for the top of the pie.

3) In a mixing bowl, combine the Whipped Coconut Cream, honey, lemon juice, and vanilla extract.

4) Add the strawberry powder to the bowl, except for the tablespoon reserved for the top. Whip the filling with an electric mixer for about 1 minute.

5) Use a flexible silicone spatula to transfer the filling to the crust, and spread it evenly.

6) Freeze the pie for 2 hours before serving.

7) Run a knife between the pie and the side wall of the pan to loosen it. Remove the side wall, and run a knife between the base and the crust to loosen it.

8) Transfer the pie to a serving plate.

9) Sift the reserved tablespoon of strawberry powder over the pie just before serving, and garnish it with the freeze-dried strawberries that were set aside.

10) I like to store the pie uncovered in the refrigerator. It dries this way so that the consistency is more like cheesecake.

Makes 10 servings.

CHOCOLATE FROZEN YOGURT

EGG-FREE

FROZEN MISSISSIPPI MUD PIE

EGG-FREE

SALTED CARAMEL CHOCOLATE CHUNK ICE CREAM

EGG-FREE

FROZEN CHOCOLATE CUSTARD

CHOCOLATE VELVET ICE CREAM

EGG-FREE

MINT WHIPPED CREAM BITES

EGG-FREE

SUNFLOWER CUP PUDDING POPS

EGG-FREE

If you like tangy ice cream or frozen yogurt, this recipe is for you. Don’t be intimidated; whipping up this treat is surprisingly simple.

CHOCOLATE FROZEN YOGURT

2 (13-ounce) cans full-fat coconut milk

1 tablespoon maple syrup

1/2 cup boiling water

1 tablespoon gelatin

Contents of enough dairy-free probiotics to equal about 50 billion

2 tablespoons raw cacao powder

1/4 cup (about 4) soft, pitted Medjool dates

Liquid stevia to taste

1) In a saucepan, bring the coconut milk and maple syrup to a boil, watching carefully so that it doesn’t boil over.

2) Reduce the heat to low, and simmer for 3 minutes.

3) Pour the boiling water into a glass measuring cup, and immediately whisk in the gelatin, whisking until the gelatin is completely dissolved. Add the gelatin to the coconut milk mixture.

4) Pour the liquid into a sterile mixing bowl, and allow it to cool.

5) When the liquid reaches about 92°F, add the probiotics, and whisk very well with a sterile whisk.

6) Add the mixture to a sterile 8" x 8" glass baking dish with a lid.

7) Place the dish on top of a heating pad sandwiched between 2 kitchen towels. (Heating pads without automatic shutoff can be found on Amazon.com.) Turn the heat to low, and let the dish sit on the pad for 18-24 hours. You can also use a yogurt maker. Note: The gelatin will separate from the cream during this time, and that’s okay.

8) When the yogurt’s taste is to your liking, add it to a blender with the raw cacao powder, dates, and liquid stevia, and purée until completely smooth.

9) Freeze the purée for an hour, or refrigerate it until cold.

10) Pour the mixture into your ice cream machine per the manufacturer’s instructions.

11) Eat the yogurt straight from the machine, or freeze it further until it is hard enough to make pretty scoops. If it’s frozen solid, allow it to sit on the counter for about 20 minutes or until it is as soft as you like.

Makes 6 servings.

Cookie crumbles, coffee ice cream, and fudge are such a great combination. I made this pie while my husband’s parents were visiting, and they adored it. Make sure to read the instructions for assembling the pie before making any of the parts of the pie!

FROZEN MISSISSIPPI MUD PIE

GANACHE LAYER

1 batch of Ganache (See here)

COFFEE ICE CREAM INGREDIENTS

1 (13-ounce) can full-fat coconut milk

3/4 cup unsweetened hemp milk

1 tablespoon vanilla extract

1/2 cup (about 8) soft, pitted Medjool dates

1/2 cup decaf organic coffee beans

1 cup water, just off the boil

COOKIE CRUST DRY INGREDIENTS

1 & 1/2 cups (170 g) any nut flour

1/4 cup (23 g) cocoa powder

2 tablespoons (12 g) chia seed meal

2 tablespoons (20 g) coconut sugar

1/4 teaspoon baking soda

1/8 teaspoon sea salt

COOKIE CRUST WET INGREDIENTS

2 teaspoons water

2 tablespoons applesauce with no added sugar

1 ounce dark chocolate, melted over a double boiler

1/4 teaspoon liquid vanilla stevia

TO ASSEMBLE

1) Prepare Ganache and set aside, allowing it to come to room temperature.

2) Line a loaf pan with a sheet of unbleached parchment paper large enough to cover the entire inside. Pinch the corners, and fold the edges over to help it stay in place.

3) Mix the Coffee Ice Cream ingredients together (though Step 3) and while it is in the refrigerator/freezer add the Ganache to the lined pan, and put it in the freezer.

4) Make the cookie crust.

5) Continue with making the Coffee Ice Cream in your ice cream machine then transfer the ice cream to the dish containing the chilled Ganache. Leave about 1” at the top for the crust. (There may be some leftover ice cream depending on the size of the pan.)

6) Press about half the cookie crust crumble onto the top of the ice cream, and pack it down. Save the rest to bake as cookies or sprinkle on as a topping.

7) Freeze the mud pie overnight.

8) To serve, place the frozen dish on the kitchen counter for about 30 minutes. Gently remove the pie by lifting the paper, and let it thaw on the serving plate for another 30 minutes before serving.

COFFEE ICE CREAM DIRECTIONS

1) In a blender, purée the coconut milk, hemp milk, vanilla extract, and dates until completely smooth. Keep the mixture in the blender.

2) Grind the coffee beans, and add them to a French press. Cover them with the hot water, and steep for 10 minutes.

3) Press the coffee, add it to the blender with the coconut milk mixture, and purée it again.

4) Freeze the mixture for about 1 hour, or refrigerate it until cold.

5) Pour the mixture into your ice cream machine per the manufacturer’s instructions.

COOKIE CRUST DIRECTIONS

1) In a mixing bowl, whisk together the dry ingredients—nut flour, cocoa powder, chia seed meal, coconut sugar, baking soda, and salt.

2) In a separate mixing bowl, combine the wet ingredients—water, applesauce, chocolate, and liquid vanilla stevia.

3) Add the dry ingredients to the wet ingredients and combine with an electric mixer.

4) Shape the leftover crumbles into cookies. Bake at 350°F for about 12 minutes.

This ice cream is out of this world. No one can believe that it’s dairy-free and homemade.

SALTED CARAMEL CHOCOLATE CHUNK ICE CREAM

1 (13-ounce) can full-fat coconut milk

1/2 cup (about 8) soft, pitted Medjool dates

1 & 1/4 cups unsweetened hemp milk

1 tablespoon vanilla extract

2 ounces dark chocolate, chopped, or 1 & 1/2 ounces cacao nibs

1/2 batch of Salted Caramel (See here), at about room temperature Note: Make the whole batch of caramel, but use only half in the ice cream.

1) Place a 6-cup rectangular glass dish with a lid in the freezer. That way, when you transfer the ice cream to the frozen dish, it will freeze faster.

2) In a blender, purée the coconut milk and dates until completely smooth.

3) Add the hemp milk and vanilla extract to the blender, and purée again.

4) Freeze the mixture for about 1 hour, or refrigerate it until cold.

5) Pour the mixture into your ice cream machine per the manufacturer’s instructions.

6) When the ice cream reaches a soft-serve consistency, add the chopped chocolate.

7) Get the Salted Caramel ready to pour (it should be about room temperature).

8) Spread half the ice cream in the freezer dish, and pour the caramel over the ice cream. Add the rest of the ice cream on top, and freeze.

9) When the ice cream is frozen solid, let it thaw on the counter for about 15 minutes or until it reaches the desired firmness.

Makes 6 servings.

Frozen custard or gelato is meant to be eaten warmer than ice cream. The egg yolks give it a certain smoothness that makes it especially enjoyable.

FROZEN CHOCOLATE CUSTARD

2 (13-ounce) cans full-fat coconut milk

1/2 cup (about 8) soft, pitted Medjool dates

6 egg yolks

1/2 cup (80 g) raw cacao powder

1 tablespoon vanilla extract

1/8-1/4 teaspoon liquid vanilla stevia to taste

1) In a blender, purée the coconut milk and dates until completely smooth.

2) Add the egg yolks, raw cacao powder, vanilla extract, and liquid vanilla stevia, and purée again.

3) Freeze the mixture for about 1 hour, or refrigerate it until cold.

4) Pour the mixture into your ice cream machine per the manufacturer’s instructions.

5) Eat the custard right away, or freeze it until it’s hard enough to make pretty scoops. If it’s frozen solid, leave the custard on the counter to thaw until it reaches the desired temperature.

Makes 6 servings.

This ice cream is deep, smooth, and rich, as the name implies. It looks smashing in clear martini glasses for parties, but feel free to eat it in your pajamas any old night of the week.

CHOCOLATE VELVET ICE CREAM

1 (13-ounce) can full-fat coconut milk

10 large, soft, pitted Medjool dates

1/4 cup hemp seeds

1 cup water

1/3 cup (28 g) raw cacao powder

1 tablespoon vanilla extract

1) Add the coconut milk, dates, and hemp seeds to a blender. (A Blendtec or Vitamix works best. If you don’t have one of those, you may need to use a food processor for this step.) Purée until completely smooth.

2) Add the water, raw cacao powder, and vanilla extract to the blender. Purée until completely smooth.

3) Pour into a dish, cover, and freeze right away while it still has some air from puréeing.

4) To serve, let it sit on the counter until it is as soft as desired. Scoop into bowls.

Makes about 6 servings.

Like Ricky Martin says, “Shake Your Bon-Bon, Shake Your Bon-Bon!”

MINT WHIPPED CREAM BITES

FILLING INGREDIENTS

2 cups Whipped Coconut Cream (See here)

2 tablespoons honey

3/4 teaspoon Frontier organic spearmint flavor (You will need less if you use regular peppermint extract. This is the only spearmint flavor I have found.)

1/8 teaspoon liquid vanilla stevia

Several drops yellow and blue India Tree natural food coloring (optional)

COATING

9 ounces homemade* dark chocolate

*You could use store-bought chocolate, but the shells would be much harder and contain much more sugar. You need at least an inch or two of melted chocolate in the jar in order to completely dunk the bites in the coating.

1) In a small bowl, use an electric mixer to whip the Whipped Coconut Cream, honey, spearmint flavor, liquid vanilla stevia, and food coloring (if using).

2) Transfer the filling to one corner of a large plastic food storage bag, and snip about 1/4" off the tip.

3) Squeeze the air out of the bag, and pipe the filling into a truffle mold. Freeze until hard.

4) Pop the filling balls out of the molds, and keep them in the freezer. They probably won’t look perfect, but don’t worry. When you coat them in the chocolate, they will.

5) Melt the homemade chocolate over a double boiler until just melted.

6) Pour the chocolate into a narrow glass or bowl (I use a small mason jar), and allow it to come to room temperature.

7) Place a piece of unbleached parchment paper on a baking sheet. This is where the bites will dry after you coat them in the chocolate.

8) Take out about 5 frozen filling balls at a time, keeping the rest in the freezer so that they don’t melt while you’re coating them.

9) Use a toothpick inserted at an angle into the bottom to dip each ball into the melted chocolate.

10) Let the coating dry, twisting the toothpick between your fingers. (This takes only a few seconds).

11) Dip each ball a second time, and let it dry on the toothpick.

12) Ease the ball off of the toothpick by pulling against the surface while pressing gently with your index finger. (See diagram.)

13) Store the bites in the freezer, and let them defrost on the counter for about 20 minutes before serving.

Makes 35 big bites using the Medium Round Truffle Mold from Truffly Made.

These pudding pops are very fudge-like. The nut butter (or fat) and honey (or sugar content) keep them soft and never icy.

SUNFLOWER CUP PUDDING POPS

LAYERS 1 AND 3 INGREDIENTS

3 ounces dark chocolate, melted over a double boiler

1 cup water

1/2 cup sunflower seed butter with no added sugar

1/4 cup chia seeds

1/4 cup honey

1 tablespoon raw cacao powder

LAYER 2 INGREDIENTS

1/2 cup sunflower seed butter with no added sugar

1/4 cup honey

1 tablespoon water

1/8 teaspoon sea salt

1 & 1/2 ounces chocolate shavings

1) Line a loaf pan with a piece of unbleached parchment paper big enough to cover the bottom and go up every side. Pinch the inside corners, and fold the paper over the edges to help it stay in place.

2) In a blender, purée the Layer 1 and 3 ingredients—melted chocolate, water, sunflower seed butter, chia seeds, honey, and raw cacao powder.

3) Pour a little more than half of the mixture into the prepared loaf pan. Keep the rest in the blender and set aside.

4) Over a double boiler, heat the Layer 2 ingredients (except for the chocolate shavings)—sunflower seed butter, honey, water, and salt—until warm.

5) Pour the Layer 2 mixture over Layer 1, and spread evenly. Add the chocolate shavings. You want the heat of Layer 2 to partially melt the chocolate shavings.

6) Add the rest of the filling from the blender, and spread evenly.

7) Add 8 popsicle sticks, pressing them all the way down, and freeze the pan overnight.

8) To serve, take the pan out of the freezer, and let it sit on the counter for about 20 minutes. Use the parchment paper to lift the block of pudding from the pan, and use a hot chef’s knife to cut apart the 8 pops.

9) Store leftovers in the freezer wrapped in parchment paper and sealed in a food storage bag.

Makes 8 servings.

FROZEN CAFE MOCHA

EGG-FREE

DECADENT 60-SECOND CHOCO-CHIA MILKSHAKE

EGG-FREE

MOLTEN CHOCOLATE AND THE BEST CHOCOLATE MILK EVER

EGG-FREE

WHITE CHOCOLATE RASPBERRY SMOOTHIE

EGG-FREE

AZTEC HOT CHOCOLATE

EGG-FREE

ALMOND BANANA CACAO SMOOTHIE

EGG-FREE

In Colorado, we are spoiled by coffee shops that offer coconut, almond, and hemp milk. But you can make healthier dairy-free coffee drinks at home very easily. Just like chocolate, it’s important to buy fair trade coffee to ensure that the people who produce it are ethically treated.

FROZEN CAFE MOCHA

1/4 cup organic fair trade coffee beans

1 & 1/2 cups water

1 cup full-fat coconut or other nut milk*

1 tablespoon raw cacao powder

1 tablespoon honey

15 drops liquid vanilla stevia

*You will need extra milk if you aren’t using a Blendtec or Vitamix blender.

1) Grind the coffee beans, and add them to a French press.

2) Pour 1 & 1/2 cups water just off the boil over the ground coffee, and steep for 10 minutes. Then press.

3) Pour the coffee into BPA-free freezer trays, and freeze it until hard.

4) In a blender, purée the frozen coffee cubes, the milk, raw cacao powder, honey, and liquid vanilla stevia until completely smooth.

5) Pour evenly between 2 glasses and serve.

Makes 2 servings.

My testers say that this reminds them of the drive-through chocolate milkshakes they used to drink.

DECADENT 60-SECOND CHOCO-CHIA MILKSHAKE

1 cup canned full-fat coconut milk

6 ice cubes

2 tablespoons chia seeds (Grind them in a coffee grinder first if you don’t have a Blendtec or Vitamix blender. Otherwise, the shake will be lumpy rather than thick and smooth.)

1 tablespoon raw cacao powder

1 tablespoon honey

10 drops liquid vanilla stevia, or more to taste

1) In a blender, purée the coconut milk, ice cubes, chia seeds, raw cacao powder, honey, and liquid vanilla stevia until smooth.

2) Pour into 1 or 2 glasses and serve.

Makes 1 large or 2 small servings.

Every time I asked my blog readers what chocolate recipe they couldn’t live without, at least one person said hot chocolate. I think hot chocolate is like Mom’s chicken soup—pure comfort. This recipe also makes the best chocolate milk ever if you use homemade dark chocolate (See here).

MOLTEN CHOCOLATE AND THE BEST CHOCOLATE MILK EVER

4 large, soft, pitted Medjool dates

3 ounces dark chocolate*, melted

1 cup canned full-fat coconut milk

1 vanilla bean, split lengthwise and scraped, seeds reserved or 4 leftover vanilla bean pods

1 & 1/4 cups unsweetened almond milk

*Use homemade dark chocolate (See here) if you’re making chocolate milk. You can use either homemade or store-bought dark chocolate for molten (hot) chocolate. My family prefers molten chocolate made with homemade bars, but it’s thicker with store-bought.

OPTION 1 (FOR USING VANILLA BEAN CONTENTS)

1) In a blender, purée the dates, melted chocolate, coconut milk, and contents of vanilla bean until completely smooth. Leave the mixture in the blender.

2) Add the almond milk to the chocolate purée in the blender. Purée again until smooth.

3) Refrigerate the mixture for chocolate milk, or serve it hot for molten chocolate.

OPTION 2 (FOR USING LEFTOVER VANILLA BEAN PODS)

1) In a blender, purée the dates, melted chocolate, and coconut milk until completely smooth. Leave the mixture in the blender.

2) Bring the almond milk and leftover pods to a boil in a small saucepan. Reduce the heat to low, and simmer for 5 minutes with the lid on, slightly cracked. (This step will infuse the milk with the vanilla). Keep a close eye on it so that it doesn’t boil over. Remove the pods from the saucepan.

3) Add the almond milk to the chocolate purée in the blender. Purée again until smooth.

4) Refrigerate the mixture for chocolate milk, or serve it hot for molten chocolate. (Pictured with Dark Chocolate Hazelnut Cookies, See here.)

Makes 2 large or 4 small servings.

This pretty smoothie has a surprise ingredient: cacao butter. I think it goes very well with the bright flavor of the raspberries.

WHITE CHOCOLATE RASPBERRY SMOOTHIE

1 ounce cacao butter

1 heaping cup (5 ounces) frozen raspberries

1 cup unsweetened almond or canned full-fat coconut milk (I like to use 1/2 cup of each)

Juice of half a lemon

1 tablespoon chia seeds

1 tablespoon honey

1 tablespoon egg white protein powder (optional)

1) Over a double boiler, heat the cacao butter until just melted. Remove it from the heat.

2) In a blender, add the raspberries, milk, lemon juice, chia seeds, honey, and egg white protein powder (if using). Add the melted cacao butter last, just before blending, and purée until smooth.

Makes 1 large or 2 small smoothies.

California chilies add sweetness and a vibrant color that makes this hot drink beautiful. My Aztec Hot Chocolate is presented in two layers and served with a spoon for stirring.

AZTEC HOT CHOCOLATE

1 cup canned full-fat coconut milk

1 cup unsweetened almond milk

1/4 cup honey

1/8 teaspoon ground cayenne pepper

1 vanilla bean, split lengthwise and scraped, seeds reserved or 4 leftover vanilla bean pods

2 dried California chilies

3 ounces dark chocolate, melted over a double boiler

TOPPING

Chocolate shavings (optional)

OPTION 1 (FOR USING VANILLA BEAN CONTENTS)

1) In a blender, add the coconut milk, almond milk, honey, cayenne pepper, and vanilla bean contents. Set aside.

2) Remove the seeds from the chilies, and grind them in a mini blender or coffee grinder.

3) Add the ground chilies to the milk mixture in the blender, and purée.

4) Pour the mixture into a small saucepan and bring to a simmer over low heat. Set aside.

5) Add the melted chocolate to the glasses, then ladle the hot milk mixture over the top to create 2 layers. Top with chocolate shavings, if desired.

6) Serve with a spoon for stirring the chocolate into the milk after presentation.

OPTION 2 (FOR USING LEFTOVER VANILLA BEAN PODS)

1) In a blender, add the coconut milk, almond milk, honey, and cayenne pepper. Set aside.

2) Remove the seeds from the chilies, and grind them in a mini blender or coffee grinder.

3) Add the ground chilies to the milk mixture in the blender, and purée.

4) Pour the mixture into a small saucepan, and add the leftover vanilla pods.

5) Bring to a boil, reduce the heat to low, and simmer for 5 minutes with the lid on, slightly cracked. (Doing so will infuse the milk with the vanilla.) Remove the pods from the saucepan.

6) Add the melted chocolate to the glasses, then ladle the hot milk mixture over the top to create 2 layers. Top with chocolate shavings, if desired.

7) Serve with a spoon for stirring the chocolate into the milk after presentation.

Makes 2 servings.

The banana in this smoothie is there more for thickening than for flavor. If you want a stronger banana taste, use a whole banana. This smoothie is also excellent with organic SunButter in place of the almond butter (for a peanut butter-like flavor).

ALMOND BANANA CACAO SMOOTHIE

1 (13-ounce) can full-fat coconut milk, chilled

1/2 banana, refrigerated

4 ice cubes

2 tablespoons raw almond butter

1-2 tablespoons raw cacao powder to taste

1 teaspoon honey

5 drops liquid vanilla stevia

Pinch of sea salt

1) In a blender, purée all the ingredients—coconut milk, banana, ice cubes, almond butter, raw cacao powder, honey, liquid vanilla stevia, and salt—until completely smooth.

2) Serve in 1 or 2 glasses.

Makes 1 large or 2 small smoothies.

HOMEMADE DARK CHOCOLATE BAR

EGG-FREE

HOMEMADE WHITE CHOCOLATE BAR

EGG-FREE

CHOCOLATE CARAMEL APPLES WITH SLICED ALMONDS

EGG-FREE

SALTED CARAMEL

EGG-FREE

SALTED CARAMEL BACON BARK

EGG-FREE

ALMOND COCONUT CANDIES

EGG-FREE

CHOCOLATE FUDGE

EGG-FREE

WHITE CHOCOLATE FUDGE

EGG-FREE

CHERRY CORDIALS TWO WAYS

EGG-FREE

CHOCOLATE-DIPPED CRANBERRY-ORANGE NUT BARS

EGG-FREE

SUNFLOWER CUPS

EGG-FREE

WHITE CHOCOLATE BACON CANDIES

EGG-FREE

CHOCOLATE TRUFFLES

EGG-FREE

MOCHA TRUFFLES

EGG-FREE

STRAWBERRY TRUFFLES

EGG-FREE

MATCHA TRUFFLES

EGG-FREE

ALMOND AND CHOCOLATE-STUFFED BACON-WRAPPED DATES

EGG-FREE

PISTACHIO-DATE FREEZER CANDIES

EGG-FREE

Not only are these chocolate bars easy to make, healthy, and crazy delicious, but they’re low on the glycemic index, too. Sweetened with a small amount of coconut sugar and stevia, they won’t spike your blood sugar levels like junk food candy does. Unless store-bought is specified, you can use this bar as an ingredient in any of my recipes.

HOMEMADE DARK CHOCOLATE BAR

1/2 cup (85 g) cacao butter

1 vanilla bean, split lengthwise and scraped, seeds reserved

1 tablespoon + 2 teaspoons (28 g) melted coconut butter/cream concentrate

2/3 cup (57 g) cocoa/raw cacao powder*

1/4 cup (39 g) coconut sugar

10 drops liquid vanilla stevia, or to taste (the more you add, the softer the bars will be)

*If you plan to eat your bars like candy or heat them only slightly, use raw cacao powder.

1) Make sure that your bowl, spoons, and all other equipment are completely dry, or the chocolate will separate!

2) Place a mixing bowl over a pot of barely simmering water. The bottom of the bowl should sit a few inches above the water level.

3) Add the cacao butter to the bowl. As soon as the butter has melted, remove the bowl from the heat.

4) Add the vanilla, coconut butter/cream concentrate, and cocoa/raw cacao powder to the bowl. Stir to combine, and set the bowl aside.

5) Grind the coconut sugar into a powder in a coffee grinder or mini blender.

6) Stir the powdered coconut sugar into the rest of the ingredients. You don’t need to mix it well.

7) In a small blender, purée the lumpy mixture for 1 minute. (You can use a food processor or stick blender, but a mini blender works best for a single batch.)

8) Add the liquid vanilla stevia a few drops at a time until the chocolate is sweet enough for you. Make sure that the tasting spoons are dry!

9) Line an 8" x 6" x 2" (6 cup) glass dish with a piece of unbleached parchment paper big enough to cover the bottom and go up the sides. Pinch the corners to help the paper stay in place. You can use candy molds instead, if desired.

10) Pour the chocolate into the lined dish, and allow it to cool to room temperature.

11) Refrigerate the bar until it hardens completely. Keep it in the refrigerator in a glass container with a lid until you’re ready to use it.

Makes 1 bar, about 7 ounces.

Creating a white chocolate bar without powdered white sugar or milk powder is difficult. I developed three substitutions for white sugar and milk powder.

HOMEMADE WHITE CHOCOLATE BAR

1/2 cup (85 g) melted cacao butter

1 tablespoon + 2 teaspoons (28 g) melted coconut butter/cream concentrate

3 tablespoons 100% egg white protein powder, or 3 tablespoons coconut flour, or 3 tablespoons powdered coconut sugar

1 vanilla bean, split lengthwise and scraped, seeds reserved

20 drops liquid vanilla stevia, or to taste (optional)

100% egg white protein powder: This is a great option because it keeps the chocolate bar white. Use up to 20 drops of liquid vanilla stevia to sweeten.

Coconut flour: If you can’t use egg white protein powder, coconut flour works, too. The only problem is that it gives the bar a grainy texture. You likely won’t notice it when you use the white chocolate to dip biscotti or drizzle on cookies. (None of our testers noticed.) For white chocolate bars to be eaten alone, use powdered coconut sugar instead. Sweeten your coconut flour bars with up to 20 drops of liquid vanilla stevia.

Powdered coconut sugar: Grind coconut sugar into a powder using a dry mini blender or coffee grinder. This bar tastes amazing and is caffeine-free, but it isn’t white. Omit the stevia for this option.

1) Make sure that your bowl, blender, and all other equipment are completely dry, or the chocolate will separate!

2) Place a mixing bowl over a pot of barely simmering water. The bottom of the bowl should sit a few inches above the water level.

3) Add the cacao butter to the bowl. As soon as the cacao butter has melted, remove it from the heat.

4) In a small blender, purée the coconut butter/cream concentrate, protein powder/coconut flour/coconut sugar, and vanilla for 1 minute. (A mini blender works best for a single batch.)

5) Add your liquid vanilla stevia a few drops at a time until the chocolate is sweet enough for you. Make sure that the tasting spoons are dry!

6) Line an 8" x 6" x 2" (6 cup) glass dish with a piece of unbleached parchment paper big enough to cover the bottom and go up the sides. Pinch the corners to help the paper stay in place. You can use candy molds* instead, if desired.

7) Pour the chocolate into the lined dish, and freeze it until the chocolate sets.

8) Keep the bar in the refrigerator in a glass container with a lid until you are ready to use it.

*For using molds: Place the mold in the freezer, and let the white chocolate cool on the counter for an hour and a half. Stir well then pour into the cold mold. Freeze immediately to set quickly and prevent the vanilla or coconut sugar from settling.

Makes 1 bar, about 5 ounces.

These sweet treats make me want to go for a hayride and pick a pumpkin in a pumpkin patch.

CHOCOLATE CARAMEL APPLES WITH SLICED ALMONDS

EQUIPMENT

Popsicle sticks

3 ice cream-sized bowls (for chocolate, caramel, and nuts)

2 empty egg cartons

INGREDIENTS

4 apples

6 ounces store-bought dark chocolate

Sliced almonds

1 batch of Salted Caramel (See here)

1) Press a popsicle stick into the top of each apple, and chill the apples in the refrigerator overnight.

2) Make two 1/4" slits, at least 4" apart, in the top of each closed egg carton. (These will hold the apples upside down as they dry.)

3) Melt the chocolate over a double boiler, and carefully pour the melted chocolate into one of the ice cream-sized bowls.

4) Dip each cold apple in the chocolate, and swirl it around. Hold the apple over the bowl, and twist it until the chocolate begins to dry.

5) Place the apple stick in one of the slits in the egg carton, and let it sit upside down to dry completely.

6) Repeat with the other 3 apples.

7) Fill another ice cream-sized bowl about half full with sliced almonds. Set it aside.

8) Heat the leftover Salted Caramel as directed at the end of the recipe (See here). Note: The caramel should be fairly thick and cool, as you can tell by the photo. If the caramel is too thin and hot, it will just run off the apple, taking the chocolate with it.

9) Dip a chocolate-covered apple in the caramel, and swirl it around. You can also use a butter knife to spread the caramel around the apple. Only a small amount of caramel is needed for each apple.

10) Dip the coated apple in the sliced almonds.

11) Place the apple stick in one of the slits in the egg carton, and let it sit upside down to dry completely.

12) Repeat with the other 3 apples.

Makes about 4 caramel apples.

The tricks to making this caramel are to watch it carefully and be patient. The ingredients and the method couldn’t be simpler. Store covered at room temperature.

SALTED CARAMEL

1 cup canned full-fat coconut milk

1 cup (156 g) coconut sugar

1/4 teaspoon sea salt

1) In a heavy-bottomed pot that is about 7" wide x 3" deep, add the coconut milk, coconut sugar, and salt.

2) Whisk to combine the ingredients, and turn on the heat. Bring the mixture to a boil, watching carefully so that it doesn’t boil over. Boil over medium heat for 15 minutes.

3) Reduce the heat to low, and simmer for 5 minutes, watching carefully to make sure that it doesn’t burn. If it begins to burn, the edges will turn dry and black.

4) Wear gloves to pour the caramel into a small bowl, and stir periodically as it cools to room temperature. Don’t wash the pot just yet; you may need it again.

5) If the caramel isn’t thick (similar to molasses) when it reaches room temperature (after about 20 minutes), pour it back into the pot, and let it simmer over the lowest heat possible for another 3-5 minutes.

6) Wear gloves to pour the caramel back into the small bowl, and stir periodically as it cools to room temperature. Store covered at room temperature.

7) To reheat leftover caramel (such as for dipping apples or pouring over ice cream), put the dish of caramel in a larger dish of very hot water, and cover it for 15 minutes. If needed, add more hot water, and repeat.

Makes about 1 cup.

SALTED CARAMEL BACON BARK

1/2 batch of Salted Caramel (above)*

6 ounces dark chocolate

4 strips of crisp cooked bacon

*Make the whole batch of caramel, but use only half in the bacon bark.

1) Make the Salted Caramel, and let it cool almost to room temperature.

2) Line an 8" x 8" dish with a piece of unbleached parchment paper big enough to cover the bottom and go up the sides. Pinch the corners to help it stay in place, and set the dish aside.

3) Over a double boiler, melt the chocolate, and pour it into the prepared dish.

4) Allow the chocolate to cool to room temperature on the counter. Then place it in the freezer until hard.

5) Drizzle the caramel over the chocolate, and sprinkle the top with crumbled crisp bacon.

6) Freeze the candy until it is hard enough to break into bark. You can then store it in the freezer or the refrigerator.

Makes 8 servings.

Inspired by a certain famous candy, this distant cousin is infinitely healthier, more satisfying, and more attractive.

ALMOND COCONUT CANDIES

1/4 cup melted coconut butter/cream concentrate

2 tablespoons melted coconut oil

2 tablespoons honey

1/4 teaspoon almond extract

1/4 teaspoon coconut extract

Pinch of sea salt

3/4 cup (56 g) shredded unsweetened coconut

2 tablespoons coconut flour, sifted

6 ounces dark chocolate, melted over a double boiler

30 almonds

1) In a small mixing bowl, combine the coconut butter/cream concentrate, coconut oil, honey, almond extract, coconut extract, and salt.

2) Add the shredded coconut and coconut flour to the bowl, and stir to combine.

3) Press the mixture into a 30-cavity silicone peanut butter cup mold so that each cavity is two-thirds full.

4) Place the mold in the freezer for about 20 minutes.

5) Remove the mold from the freezer, and top each cavity with a spoonful of the melted chocolate or enough to fill each cavity.

6) Give the mold a little jiggle to smooth out the chocolate.

7) Let the candies sit on the counter for 5 minutes so that the chocolate comes to room temperature. Then refrigerate them until firm.

8) Pop each candy out of the mold, and flip the mold over so that the chocolate is on the bottom.

9) Add a drop of melted coconut oil to each cold candy and secure an almond on the top. The coconut oil will harden from the cold candy and act as a “glue” for the almonds.

10) Store the candies in the refrigerator or in a cool spot in the kitchen.

Makes 30 candies.

A couple years ago, I dreamed of selling this fudge and variations of it in cute little boxes, especially around the holidays. Then baby #3 arrived, we moved, and I started writing this cookbook. But this recipe is too good to keep it a secret any longer!

CHOCOLATE FUDGE

1 & 1/2 cups water

3/4 cup (119 g) coconut sugar

2 cups melted coconut butter/cream concentrate

3/4 cup (62 g) raw cacao powder

2 teaspoons vanilla extract

1/2 teaspoon liquid vanilla stevia

1) In a small saucepan, heat the water over medium heat. Add the coconut sugar, stir until the sugar has just dissolved, and turn off the heat.

2) In a food processor with an S blade, purée the sugar water, coconut butter/cream concentrate, raw cacao powder, vanilla extract, and liquid vanilla stevia for 20 seconds, stopping once to scrape the sides.

3) Line an 8" x 8" dish with a piece of unbleached parchment paper large enough to cover the bottom and go up the sides. Pinch the corners of the paper to help it stay in place.

4) Using a flexible silicone spatula, transfer the fudge mixture to the lined dish, and spread it out evenly.

5) Refrigerate the fudge to set, and store it in the refrigerator.

6) Cut the fudge into bite-sized pieces to serve.

VARIATIONS

Mint Chocolate Fudge: Add 1/2 teaspoon mint extract.

Mocha Fudge: Add 4 teaspoons ground decaf coffee.

Cherry Cordial Fudge: Add 1 teaspoon amaretto extract (I use Olive Nation brand).

Makes about 16 servings.

Something about this White Chocolate Fudge makes me want to curl up on the couch and watch the snow falling outside my window.

WHITE CHOCOLATE FUDGE

1/2 cup (85 g) cacao butter

3/4 cup Whipped Coconut Cream (See here)

1/2 cup melted coconut butter/cream concentrate

1/3 cup honey

1/2 a vanilla bean, split lengthwise and scraped, seeds reserved

1/8 teaspoon liquid vanilla stevia

1/4 cup coconut flour, sifted

1) Over a double boiler, heat the cacao butter until just melted. Set it aside.

2) In a food processor with an S blade, purée the Whipped Coconut Cream, melted coconut butter/cream concentrate, honey, vanilla, and liquid vanilla stevia.

3) While puréeing, add the melted cacao butter.

4) Turn off the food processor, and add the coconut flour. Purée for 10 seconds.

5) Line a 6-cup rectangular dish with a piece of unbleached parchment paper large enough to cover the bottom and go up the sides. Pinch the corners of the paper to help it stay in place.

6) Using a flexible silicone spatula, transfer the fudge mixture to the lined dish, and spread it evenly.

7) Refrigerate the fudge to set, and store it in the refrigerator.

8) Cut the fudge into bite-sized pieces to serve.

Makes about 16 servings.

CHERRY CORDIALS TWO WAYS

MARASCHINO CHERRY CORDIALS

1 (9-ounce) jar sour cherry spread (I use Bionaturae, which is free of added sugar)

9 maraschino cherries

4 ounces homemade* dark chocolate (See here), melted over a double boiler

*Store-bought chocolate also works, but creates a harder shell. You won’t use all the chocolate.

1) Fill 9 cavities of the truffle mold about half full with the sour cherry spread.

2) Press 1 whole maraschino cherry into each cavity, and top it with extra sour cherry spread as needed.

3) Insert a toothpick into the middle of each cavity, through the maraschino cherry.

4) Freeze the filling in the mold for at least 8 hours. It will not harden completely.

5) Remove the mold from the freezer, and press each cavity from the bottom up to gently pop the fillings out of the mold. If a little bit remains in the cavity, scoop it out, and then press it back into place. Once it’s dipped in chocolate, no one will ever know. Do not try to pull them out by the toothpicks, which are for dipping the candies in chocolate.

6) Dip each candy into the melted chocolate, and allow it to dry as you hold it by the toothpick. (This only takes a few seconds.) Twist the toothpick between your fingers while the chocolate dries. Then dip it a second time, once again allowing it to dry as you hold it.

7) Carefully remove the toothpick, and place the candy on a sheet of unbleached parchment paper.

8) Allow the chocolate-coated candies to thaw to room temperature, or refrigerate them for firmer candies.

Makes 9 cherry cordials.

SOUR CHERRY CORDIALS

1 (9-ounce) jar sour cherry spread (I use Bionaturae, which is free of added sugar)

4 ounces homemade* dark chocolate (See here), melted over a double boiler

*Store-bought chocolate also works, but it creates a harder shell. You won’t use all the chocolate.

1) Fill 7 cavities of the truffle mold with the sour cherry spread.

2) Insert a toothpick into the middle of each filled cavity. If your spread isn’t thick enough to hold a toothpick, then freeze the filling in the mold for 30 minutes or until it will hold a toothpick.

3) Freeze the filling in the mold for at least 8 hours. It will not harden completely.

4) Remove the mold from the freezer, and press each cavity from the bottom up to gently pop the fillings out of the mold. Do not try to pull them out by the toothpicks, which are for dipping the candies in chocolate.

5) Dip each candy into the melted chocolate, and allow it to dry as you hold it by the toothpick. (This only takes a few seconds.) Twist the toothpick between your fingers while the chocolate dries. Dip it a second time, once again allowing it to dry as you hold it.

6) Carefully remove the toothpick and place the candy on a sheet of unbleached parchment paper.

7) Allow the chocolate-coated candies to thaw to room temperature, or refrigerate them for firmer candies.

Makes 7 cherry cordials.

Cherry cordials were my favorite candies when I was younger. Finding dairy-free versions is almost impossible, so I’m excited to share these recipes with you!

I have two ways of making them. One uses the classic maraschino cherry. I didn’t want to make my own maraschino cherries, so I ordered cherries that are free of red dye online, from a company called Tillen Farms.

The filling for option two is made with pure sour cherry spread. These cherry candies are both sweet and sour—a great combination. If the filling is too sour for you, it’s easy to sweeten it with a little liquid stevia.

For both versions, I use the 63-Cavity Medium Round Truffle Mold by Truffly Made (purchased on Amazon.com). For cherry cordials it’s important that the mold is made of silicone so you can get the filling out once it’s frozen. If you’re making the maraschino cherry version, the mold also needs to be deep enough to hold a whole pitted cherry.

These candy bars are perfect to take to the movies or to enjoy on movie night at home.

CHOCOLATE-DIPPED CRANBERRY-ORANGE NUT BARS

BAR INGREDIENTS

1 cup whole almonds

1 & 1/4 cups sliced almonds

1 cup walnuts

3/4 cup dried cranberries

2 tablespoons black sesame seeds

Coconut oil to grease the dish

1/4 cup shredded unsweetened coconut

1/2 cup honey

1 teaspoon vanilla extract

3 tablespoons orange zest (from about 2 whole oranges)

1/4-1/2 teaspoon sea salt to taste

DIP

6 ounces dark chocolate, melted

1) Preheat your oven to 350°F.

2) In a mixing bowl, combine the whole almonds, sliced almonds, walnuts, dried cranberries, and sesame seeds. Set the mixture aside.

3) Line a 9" x 13" baking dish with a piece of unbleached parchment paper large enough to cover the bottom and go up the sides. Pinch the corners of the paper to help keep it in place.

4) Grease the bottom of the paper with coconut oil, and sprinkle it with the shredded coconut. Set the dish aside.

5) In a small saucepan over medium-low heat, add the honey, vanilla extract, orange zest, and salt. As soon as the honey begins to simmer, remove it from the heat.

6) Pour the honey mixture over the dry ingredients in the bowl, and stir to coat the dry ingredients evenly.

7) Using a flexible silicone spatula, transfer the nut mixture to the prepared baking dish, and spread it evenly.

8) Bake for about 20 minutes. (The longer it bakes, the crunchier the bars will be. If you prefer a crunchy bar, bake a little longer so that the nuts are more golden brown.)

9) Remove the dish from the oven, and allow it to cool. Slice into 12 bars, and refrigerate until cold.

10) Over a double boiler, melt the dark chocolate. Dip each refrigerated bar halfway into the melted chocolate, and return it to the parchment paper.

11) Return the dipped bars to the refrigerator to set before serving.

VARIATION

Chocolate-Dipped Cherry-Ginger Nut Bars: Substitute 1/2 cup dried sour cherries for the cranberries. Add 1/4 cup crystallized ginger, rinsed and finely chopped. Omit the orange zest.

Makes 12 bars.

You won’t use all of the chocolate, but it’s better to have too much than too little. Save whatever you don’t use for another recipe.

SUNFLOWER CUPS

6 ounces dark chocolate

1/2 cup sunflower seed butter with no added sugar

1 tablespoon honey

1 vanilla bean, split lengthwise and scraped, seeds reserved

Pinch of sea salt

1) Melt the chocolate. When it is the consistency of frosting use a silicone basting brush to coat the inside of 8 miniature baking cups. When all are coated rinse the brush in hot water and dry with a towel.

2) Freeze for 5 minutes then brush on another coat of chocolate. Freeze the chocolate-coated cups while you make the filling. Rinse the brush in hot water and dry with a towel.

3) In a mixing bowl combine the sunflower seed butter, honey, vanilla, and salt.

4) Remove the chocolate cups from the freezer. Roll the sunflower seed mixture into balls and press into the cups.

5) Brush chocolate over the top of the filled cups and freeze to set. Rinse the brush in hot water and dry with a towel. When the top coat is solid brush a final coat of chocolate on top.

6) Store the Sunflower Cups in the refrigerator and enjoy cold or at room temperature.

Makes 8 miniature sunflower cups.

My little girls love these candies. I hope you do, too!

WHITE CHOCOLATE BACON CANDIES

CANDY BASE INGREDIENTS

1 & 1/2 ounces cacao butter

1 & 1/2 ounces melted coconut butter/cream concentrate

2 teaspoons honey

1 vanilla bean, split lengthwise and scraped, seeds reserved

10 drops liquid vanilla stevia

1-2 teaspoons lard to taste

TOPPINGS

Crisp bacon crumbles

Ground pink Himalayan salt

1) Place a mixing bowl over a pot of barely simmering water. The bottom of the bowl should sit a few inches above the water level.

2) Add the cacao butter to the bowl. As soon as the cacao butter has melted, remove it from the heat.

3) In a mini blender, purée the coconut butter/cream concentrate, honey, vanilla, liquid vanilla stevia, and lard.

4) Let the mixture come to room temperature, then stir well, pour into molds and freeze to set.

5) Top the candies with crisp bacon crumbles and ground pink Himalayan salt. Store in the refrigerator.

*The bacon candies in the photo were made in a spiral cone silicone chocolate mold that I got from Amazon.com. You can also make them in a truffle mold and dip them in dark chocolate.

Makes 12 spiral cone candies.

Thanks to truffle molds, these candies are fast and simple to make. They’re also completely delicious.

CHOCOLATE TRUFFLES

1/2 cup (85 g) cacao butter

1/3 cup (85 g) melted coconut butter/cream concentrate

1-2 tablespoons honey to taste

1-2 tablespoons raw cacao powder to taste

1 vanilla bean, split lengthwise and scraped, seeds reserved

20 drops liquid vanilla stevia

3 ounces dark chocolate

1) Place a mixing bowl over a pot of barely simmering water. The bottom of the bowl should sit a few inches above the water level.

2) Add the cacao butter to the bowl. As soon as the cacao butter has melted, remove it from the heat.

3) In a mini blender, purée the cacao butter, coconut butter/cream concentrate, honey, raw cacao powder, vanilla, and liquid vanilla stevia.

4) Pour the mixture into a truffle mold, and freeze until cold (several hours or more).

5) Place the dark chocolate in a bowl, and place the bowl over a pot of barely simmering water for 1-2 minutes until the chocolate has just barely melted.

6) Remove the bowl from the heat, and transfer the melted chocolate to a small dish for dipping.

7) Place a piece of unbleached parchment paper on a baking sheet. (This is where the truffles will dry after you coat them in the chocolate.)

8) Remove the truffles from the mold, and use a toothpick inserted at an angle into the bottom to dip each truffle into the chocolate.

9) Let the excess chocolate run off into the bowl, and ease it off the toothpick by pulling the truffle against the surface while pressing gently with your index finger. (See diagram, here.)

10) Let the truffles dry and come to room temperature before serving. Store them in a dark place at 70°F or lower.

Makes 15 or more truffles, depending on the size of the mold.

This chocolate and coffee flavor is amazing, and I love the way these truffles look when you bite into them.

MOCHA TRUFFLES

1) Same as above, but in step three omit the cacao powder and add 2-3 teaspoons ground organic decaf coffee, to taste.

The kids have a lot of fun dipping these truffles in melted chocolate. The only hard part is waiting until they cool to eat them.

STRAWBERRY TRUFFLES

1/2 cup (85 g) cacao butter

1/3 cup (85 g) melted coconut butter/cream concentrate

1 tablespoon honey

1 vanilla bean, split lengthwise and scraped, seeds reserved

20 drops liquid vanilla stevia

4 teaspoons Frontier alcohol-free strawberry extract

1-2 teaspoons India Tree red food coloring, depending on how dark you want the color

3 ounces dark chocolate

1) Place a mixing bowl over a pot of barely simmering water. The bottom of the bowl should sit a few inches above the water level.

2) Add the cacao butter to the bowl. As soon as the cacao butter has melted, remove it from the heat.

3) In a mini blender, purée the cacao butter, coconut butter/cream concentrate, honey, vanilla, liquid vanilla stevia, strawberry extract, and food coloring.

4) Pour the mixture into a truffle mold, and freeze until cold (several hours or more).

5) Place the dark chocolate in a bowl, and place the bowl over a pot of barely simmering water for 1-2 minutes until the chocolate has just barely melted.

6) Remove the bowl from the heat, and transfer the melted chocolate to a small dish for dipping.

7) Place a piece of unbleached parchment paper on a baking sheet. (This is where the truffles will dry after you coat them in the chocolate.)

8) Remove the truffles from the mold, and use a toothpick inserted at an angle into the bottom to dip each truffle into the chocolate.

9) Let the excess chocolate run off into the bowl, and ease it off the toothpick by pulling the truffle against the surface while pressing gently with your index finger. (See diagram, here.)

10) Let the truffles dry and come to room temperature before serving. Store them in a dark place at 70°F or lower.

Makes 15 or more truffles, depending on the size of the mold.

Matcha, or green tea powder, makes the prettiest truffles. I created this flavor for my husband, who is an avid tea drinker.

MATCHA TRUFFLES

1) Same as above, but in step three omit the strawberry extract and food coloring. Replace with 1-2 teaspoons Matcha powder, to taste. (The color will be dark at first, but will lighten after the mixture solidifies.)

I was first introduced to bacon-wrapped stuffed dates at my bridal shower in 2001. I thought then, and still think, that they are one of the most heavenly treats in the world. Rather than stuffing these with whole almonds, however, I’ve made a filling of almond butter and cocoa powder. I think they’re divine.

ALMOND AND CHOCOLATE-STUFFED BACON-WRAPPED DATES

1/4 cup almond butter

3 tablespoons cocoa powder

1 & 1/2 teaspoons honey

1/8 teaspoon sea salt

Water, as needed

20 large, soft Medjool dates

About 8 ounces uncooked bacon

1) Preheat your oven to 400°F.

2) In a small mixing bowl, combine the almond butter, cocoa powder, honey, and salt. Add a splash or two of water as needed to properly combine. The mixture should be just dry enough to roll into balls with your hands.

3) Roll the mixture into 20 balls about 3/4" wide.

4) Carefully make an incision down the long side of each date, and remove the pit. (Split it open; don’t cut it in half.)

5) Stuff each date with an almond-chocolate ball. Close the dates around the filling so that they look as if they had never been cut.

6) Cut each uncooked bacon strip into thirds.

7) Keeping the cut sides of the dates up, wrap the cut bacon tightly around the stuffed dates so that the ends of the bacon meet or overlap on the bottom. Secure each with a toothpick straight through the middle.

8) Bake the candies on a baking sheet for about 24 minutes or until the bacon is crisp. (You will need more or less baking time depending on the leanness of the bacon.)

9) Let cool for at least 5 minutes before serving.

Makes 20 candies.

These candies have a great balance of pistachio and chocolate, and I just love to look at them (and then eat them).

PISTACHIO-DATE FREEZER CANDIES

CANDY INGREDIENTS

10 large, soft, pitted Medjool dates

1/2 cup shelled dry-roasted pistachios (such as Eden Organic brand)

1/4 cup raw cashew butter

3 tablespoons water

2 tablespoons raw cacao powder

2 tablespoons coconut flour, sifted

COATING INGREDIENTS

1/4 cup shelled dry-roasted pistachios

3 ounces dark chocolate

1) In a food processor with an S blade, purée the dates, 1/2 cup pistachios, cashew butter, and water for about 5 minutes or until smooth, stopping to scrape the sides a few times when it gets stuck.

2) Add the raw cacao powder and coconut flour to the food processor, and purée until combined.

3) Use a flexible silicone spatula to transfer the dough to a small dish, and chill it in the refrigerator for a few hours.

4) Using your hands or a 3/4-ounce (size 40) scoop with a lever, shape the dough into about 11 balls.

5) Freeze the balls on a baking sheet covered with unbleached parchment paper for about an hour.

TO COAT

1) To make the coating, grind 1/4 cup pistachios in a coffee grinder or mini blender until fine. Set them aside in a small dish for dipping.

2) Over a double boiler, melt the dark chocolate for 1-2 minutes. Remove it from the heat, and transfer it to a small dish for dipping.

3) Insert a toothpick into the bottom of each ball and dip it into the melted chocolate, and then quickly into the ground pistachios before the chocolate dries.

4) Store the candies wrapped in unbleached parchment paper in a sealed bag in the freezer. You can eat them at room temperature, but they are most delightful straight from the freezer.

Makes about 11 candies.

ANCHO CHILI BEEF STEW

EGG-FREE

SALADE DU JOUR WITH VINAIGRETTE AU CHOCOLAT

EGG-FREE

CHILI WITH ROASTED BUTTERNUT SQUASH

EGG-FREE

SPICY CHOCOLATE MASSAMAN

EGG-FREE

COCOA AND SPICE-RUBBED RIBS

EGG-FREE

CHICKEN IN MOLE SAUCE

EGG-FREE

BARBECUE SAUCE

EGG-FREE

OVEN-ROASTED BARBECUE DRUMSTICKS

EGG-FREE

TOMATO AND CHERRY CHICKEN CUTLETS

EGG-FREE

CAULI-RICE

EGG-FREE

SLOW-COOKED CHICKEN

EGG-FREE

You can make this rich stew with any type of meat or vegetables. It’s very versatile and hearty. Mock Cornbread (See here) tastes great with this stew.

ANCHO CHILI BEEF STEW

1 cup water

2 dried ancho chilies

1 cup tomatoes, cored

1 tablespoon coconut oil

1 small yellow onion, roughly chopped

2 cloves garlic, peeled

1 teaspoon ground cinnamon

1 & 1/2 teaspoons ground cumin

2-4 tablespoons honey to taste

1/2 to 1 teaspoon sea salt to taste

1 quart beef broth (homemade or Imagine Organic brand), divided

1 pound stew beef, at room temperature

3 ounces dark chocolate, chopped

1/2 cup canned full-fat coconut milk

Sliced cherry tomatoes for garnish

1) Boil the water. Pour the water into a bowl, place the dried chilies in the water, cover, and let them soften for about 20 minutes.

2) Squeeze the cored tomatoes to remove the excess liquid, and roughly chop them. Set them aside.

3) Place a large pot over medium-low heat. Add the coconut oil, and sauté the tomatoes, onion, and garlic in the oil for about 5 minutes.

4) Transfer the tomatoes, onion, and garlic to a blender, and set aside.

5) Take the chilies out of the water, reserving the soaking water. Remove the stems, cut the chilies in half, and scrape out the seeds. Add the chilies and soaking water to the blender with the tomatoes, onions, and garlic. Wash your hands right away so that you don’t touch your eyes with chili juice.

6) Add the cinnamon, cumin, honey, salt, and 1 cup of the beef broth to the blender, and purée.

7) Place the stew beef in the pot, and pour the purée from blender, as well as the rest of the beef broth, on top.

8) Bring the stew almost to a boil, and reduce the heat. Simmer with the lid on, slightly cracked, for about 1 hour.

9) Turn off the heat, and add the chopped chocolate and coconut milk.

10) Serve with lots of sliced cherry tomatoes.

Makes about 4 servings.

I love using cacao nibs in this sensational salad. Figs and berries are a feast for your eyes and your palate.

SALADE DU JOUR WITH VINAIGRETTE AU CHOCOLAT

VINAIGRETTE INGREDIENTS

2 tablespoons water

1/4 cup apple cider vinegar

1/4 cup cashew pieces

1/4 teaspoon sea salt

A few cranks of black pepper

1 tablespoon honey

1/2 cup extra-virgin olive oil

1 tablespoon cacao nibs

SALAD INGREDIENTS

Fresh figs

Blackberries

Blueberries

Lettuce

Cacao nibs for garnish

1) In a mini blender, purée the water, apple cider vinegar, and cashew pieces until creamy and smooth.

2) Add the salt, pepper, honey, olive oil, and cacao nibs and purée for just a few seconds. If you purée it longer, your vinaigrette may become the consistency of mayonnaise. It will be just as good, but extremely thick.

3) Assemble the salad to your liking, pour the vinaigrette over it, and enjoy.

Makes about 1 & 1/2 cups of dressing.

If you’ve never cooked with dried chilies, you’re in for a real treat. They take the flavor of a dish to a whole new level, and they’re so easy to use. Mock Cornbread (See here) tastes great with this recipe.

CHILI WITH ROASTED BUTTERNUT SQUASH

1 cup water

2 dried chipotle chilies

1 dried ancho chili

1 pound uncooked butternut squash, diced

Coconut oil for cooking

1/8 teaspoon sea salt + 1/2 to 1 teaspoon to taste

1/8 teaspoon garlic powder

2 cups chopped yellow onion

4 cloves garlic, chopped

1 pound grass-fed ground beef

1 cup beef broth (homemade or Imagine Organic)

1 (15-ounce) can fire-roasted diced tomatoes (I use Muir Glen)

1 (7-ounce) jar tomato paste (I use Bionaturae)

2 tablespoons honey

2 teaspoons dried oregano

2 teaspoons ground cumin

1 teaspoon paprika

1/2 teaspoon ground cinnamon

2 ounces dark chocolate, chopped

Juice of half a lime (about 1 tablespoon)

1) Boil the water. Pour the water into a bowl, place the dried chipotle and ancho chilies in the water, cover, and let them soften for about 20 minutes.

2) Preheat your oven to 400°F.

3) Drizzle the squash with coconut oil. Sprinkle it with 1/8 teaspoon salt and 1/8 teaspoon garlic powder, and toss to coat.

4) Spread the squash in a single layer on a baking sheet, and roast it for about 1 hour or until nicely browned.

5) In a large pot over medium-low heat, combine 1 tablespoon coconut oil and the onion and chopped garlic. Sauté for about 5 minutes.

6) Add the ground beef to the pot, and break it up with a spatula as it cooks for about 5 minutes.

7) Meanwhile, take the chilies out of the water, remove the stems, cut them in half, and scrape out the seeds. Wash your hands right away so that you don’t touch your eyes with chili juice.

8) In a blender, purée the chilies and beef broth.

9) Add the purée, tomatoes, tomato paste, honey, oregano, cumin, paprika, cinnamon, and 1/2 to 1 teaspoon salt to the beef in the pot.

10) Bring the beef mixture to a boil, reduce the heat to low, and simmer, uncovered, for about 20 minutes.

11) Turn off the heat, and stir in the chopped chocolate.

12) Top the chili with the roasted butternut squash and lime juice, and serve.

Makes about 4 servings.

A faster, easier version of Massaman curry, my Spicy Chocolate Massaman doesn’t disappoint. To make a milder version, cut the ancho chili powder, garlic, and ginger in half. We like to eat our curry over Cappello’s grain-free fettuccine (www.cappellosglutenfree.com) or Sweet Potato Noodles (see below).

SPICY CHOCOLATE MASSAMAN

SAUCE INGREDIENTS

Coconut oil for cooking

1 cup finely chopped onion

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1 tablespoon ancho chili powder

1 (13-ounce) can full-fat coconut milk

2 tablespoons coconut sugar

2 tablespoons cocoa powder

1 tablespoon tamarind paste (I use Aunt Patty’s Organic)

1 tablespoon sunflower seed butter with no added sugar

1 teaspoon fine lemon zest (from about half a lemon)

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/8 teaspoon ground cloves

About 2 pounds chicken breasts (4 chicken breast halves) or stew meat

1/4 cup packed fresh basil

SWEET POTATO NOODLES INGREDIENTS

2 peeled sweet potatoes

Lard or coconut oil for cooking

Sea salt and freshly ground black pepper to taste

SAUCE DIRECTIONS

1) In a 12" skillet, add a few tablespoons of coconut oil. Sauté the onion, garlic, and ginger in the oil for about 3 minutes.

2) Add the chili powder, coconut milk, coconut sugar, cocoa powder, tamarind paste, sunflower seed butter, lemon zest, salt, cinnamon, cardamom, and cloves to the pan. Bring the mixture to a simmer, and reduce the heat to low.

3) Massaman curry is often eaten with stew beef, but we usually use boneless, skinless chicken breast. Whatever meat you choose, cut it into cubes or strips. Stir the meat into the sauce, and simmer (uncovered) until the meat is cooked through.

4) Top each serving with fresh basil, chopped first if you prefer.

SWEET POTATO NOODLES DIRECTIONS

1) Use a spiralizer (I adore my Benriner Turning Slicer) or a food processor with a julienne attachment to create the sweet potatoes noodles.

2) Cook the noodles in 1–2 tablespoons of lard or coconut oil over medium heat for 5-10 minutes, stirring frequently.

3) Season with salt and pepper.

Makes 4 servings.

These ribs are fast and easy to prepare. The only hard part is waiting for them to slow cook!

COCOA AND SPICE-RUBBED RIBS

EQUIPMENT

A pan with a lid that is long enough to hold ribs (Tip: The bottom tray of a broiler pan is usually big enough to hold a rack of ribs, and you can use an upside-down baking sheet as a lid.)

INGREDIENTS

2 tablespoons cocoa powder

2 tablespoons coconut sugar

1 tablespoon ancho chili powder

1 & 1/2 teaspoons sea salt

1 tablespoon onion powder

1 & 1/2 teaspoons garlic powder

1 & 1/2 teaspoons dried oregano

1 & 1/2 teaspoons mustard powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 cup red wine

1/2 cup water

2 & 1/2 pounds beef or pork baby back ribs, at room temperature

1) Preheat your oven to 300°F.

2) In a small bowl, combine the cocoa powder, coconut sugar, ancho chili powder, salt, onion powder, garlic powder, oregano, mustard powder, ginger, and cinnamon. Set aside.

3) Coat the bottom side of the ribs with about 1/4 cup of the spice mixture.

4) Lay the ribs in the pan, right side up.

5) Coat the tops of the ribs with the rest of the spice mixture.

6) Pour the wine and water in the pan around the ribs, and cover with the lid.

7) Bake for 1 hour, and then check the level of the liquids. If the lid isn’t tight-fitting, add another 1/2 cup each of wine and water.

8) Bake for another 30 minutes.

9) If the lid is tight-fitting, remove it at this point. If it isn’t tight-fitting, leave it on.

10) Bake for another 30 minutes.

11) Check the ribs for an internal temperature of 160°F, then transfer to a platter, and pour the juices over top.

Makes 2 to 4 servings.

This recipe is based on the chicken mole in my first cookbook, The Spunky Coconut Cookbook, 2nd Edition. Although not a Paleo cookbook (it was first published in 2009), I still use many of the recipes in that book that are naturally Paleo, and I modify others.

CHICKEN IN MOLE SAUCE

1 cup chopped yellow onion

2 cloves garlic, minced

1 tablespoon lard or coconut oil

1 cup chicken stock

2 tablespoons tomato paste

2 tablespoons cocoa powder

1/2 cup raisins

1/4 cup sesame seeds + 2 tablespoons for garnish

2 tomatoes, cored and chopped

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt

About 2 pounds chicken breasts (4 chicken breast halves)

Herbamare or sea salt and freshly ground black pepper to taste

1) Preheat your oven to 350°F.

2) In a large Dutch oven, sauté the onion and garlic in the lard or coconut oil for about 5 minutes. Then turn off the heat.

3) Add the chicken stock, tomato paste, cocoa powder, raisins, 1/4 cup sesame seeds, tomatoes, chili powder, cumin, cinnamon, and salt. Stir to combine the ingredients.

4) Season the chicken with Herbamare or salt and pepper on both sides, and sink the chicken breasts down under the sauce.

5) Cover the Dutch oven with its lid, and bake for about 45 minutes or until the chicken is cooked through.

6) To serve, garnish with the remaining 2 tablespoons of sesame seeds.

Makes 4 servings.

You may not ordinarily keep tamarind paste, fish sauce, and celery seed powder in your kitchen, but trust me, you should pick them up to make this crazy-good barbecue sauce. This recipe makes enough sauce to freeze half so that you won’t run out of sauce anytime soon. And you can use the tamarind paste again soon when you make my Spicy Chocolate Massaman (See here).

BARBECUE SAUCE

1/3 cup apple cider vinegar

1 (14-ounce) jar organic tomato paste

1/2 cup honey

1 ounce dark chocolate, melted over a double boiler

1 teaspoon tamarind paste (I use Aunt Patty’s Organic)

1 teaspoon gluten-free fish sauce

3/4 teaspoon chili powder (for medium sauce; add more for a hotter sauce)

1/2 teaspoon garlic powder

1/4 teaspoon celery seed powder

3/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1) In a blender, purée the apple cider vinegar, tomato paste, honey, chocolate, tamarind paste, fish sauce, chili powder, garlic powder, celery seed powder, salt, and pepper until smooth.

2) Store the sauce in mason jars in the refrigerator, or freeze it for later use. If you freeze it, leave an inch of space at the top of the jar for expansion.

Makes 3 cups.

Here’s a great way to put that newly made barbecue sauce to good use!

OVEN-ROASTED BARBECUE DRUMSTICKS

12 chicken drumsticks

Barbecue Sauce (see above)

1) Preheat your oven to 425°F.

2) Lightly grease a broiler pan, and lay the drumsticks on the pan.

3) Brush the drumsticks on both sides with the barbecue sauce.

4) Bake for 40 minutes, taking the drumsticks out and brushing them with more sauce every 10 minutes. (I brush only the tops and sides when I take them out of the oven.)

5) Turn off the oven, and leave the drumsticks in the oven for another 10 minutes or until the meat is cooked through.

6) Serve with extra sauce.

Makes 12 drumsticks.

This is one of my family’s favorite chicken recipes, and it’s also one of the fastest to make!

TOMATO AND CHERRY CHICKEN CUTLETS

About 2 pounds chicken breasts (4 chicken breast halves)

3/4 cup crushed tomatoes

3/4 cup sour cherry spread with no added sugar (I use Bionaturae)

2 tablespoons cocoa powder

1 tablespoon apple cider vinegar

1/4 teaspoon sea salt + a pinch for seasoning

10 drops liquid vanilla stevia

A few cranks of black pepper

Coconut oil for cooking

1/4 cup toasted sliced almonds for garnish

1) Slice the 4 chicken breast halves into cutlets. Set them aside.

2) In a large liquid measuring cup, combine the tomatoes, sour cherry spread, cocoa powder, apple cider vinegar, 1/4 teaspoon salt, and liquid vanilla stevia.

3) Add a few tablespoons of coconut oil to a 12" stainless steel skillet, and preheat it over medium-low heat.

4) Add the chicken to the heated skillet (it’s okay if the cutlets overlap a little), and season the meat lightly with salt and pepper.

5) Pour the sauce from the measuring cup over the chicken.

6) Cover the skillet with a lid, slightly cracked, and reduce the heat to low.

7) Cook for 20 minutes or until the chicken is cooked through.

8) Serve over Cauli-Rice (see below), and garnish with toasted sliced almonds.

Makes 4-8 servings.

CAULI-RICE

1 large head of cauliflower

1/2 cup chopped yellow onion

2 tablespoons lard or coconut oil

Herbamare or sea salt and freshly ground black pepper to taste

1) Roughly chop the cauliflower.

2) In a food processor with an S blade, purée one-quarter of the chopped cauliflower until it is fine like rice. Transfer it to a mixing bowl.

3) Add another quarter of the chopped cauliflower to the food processor, along with the chopped onion, and purée until fine like rice. Transfer it to the mixing bowl.

4) Shred the remaining 2 batches of cauliflower as before.

5) In a 12" stainless steel or cast iron skillet over medium heat, add the lard or coconut oil. Cook the Cauli-Rice in the lard or oil for about 20 minutes, stirring every 5 minutes.

6) Season with Herbamare or salt and pepper.

Makes about 6 servings.

Slow-cooking creates meat that is tender and moist. Once you make this chicken, I guarantee that you will be eager to slow cook more often. This rub is also fantastic with pork shoulder.

SLOW-COOKED CHICKEN

1 tablespoon cocoa powder

2 teaspoons whole green peppercorns

2 teaspoons whole coriander seeds

2 teaspoons sea salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 & 1/2 pounds sweet potatoes

1 & 1/2 pounds carrots

1 tablespoon melted coconut oil

1 whole uncooked chicken (3-5 pounds)

1) Preheat your oven to 300°F.

2) Grind the cocoa powder, peppercorns, coriander seeds, salt, cinnamon, and nutmeg in a mini blender or coffee grinder. Let the spices settle before opening.

3) Scrub the sweet potatoes and carrots, and chop them into bite-sized pieces. Add them to a greased Dutch oven, large enough to hold the whole chicken, and then toss them in 1 tablespoon of the spice mixture and the oil. Set aside.

4) Rub 1 tablespoon of the spice mixture on the back side of the chicken. Rub another tablespoon between the chicken breast and the skin. Finally, add the rest of the spice mixture to the top of the skin.

5) Lay the chicken on top of the sweet potatoes and carrots. Tuck the wings under, and tie the legs together.

6) Put the lid on and bake for 2 hours.

7) Check the chicken for an internal temperature of 165°F. Then untie the legs, slice into pieces, and serve.

Makes 4 servings.

Table of Contents

FOREWORD

WITH GRATITUDE AND LOVE

INTRODUCTION

GETTING STARTED

Ingredients

Techniques & Troubleshooting

Equipment

Store-Bought Chocolate Taste Test

SCIENCE, HISTORY, AND ETHICS

Cacao Botany

Ancient History

Cacao Farming

Chocolate Production

Health Benefits

Myths

Organic and Fair Trade

Further Reading

RECIPES

Breakfast

Cake

Cookies

Puddings and Pies

Ice Cream

Drinks

Candy

Savory Dishes