My Fat Heart

Charging full force into the gluten free world with an incredibly fat heart.

Tag Archives: chocolate

Chocolate & PB Chia Pudding

6

Text

The sun is out, I spent the morning sitting in my backyard soaking up some luscious rays before work today. What a way to spend the morning! Who needs to rush in the morning? Wake up slow, take it easy.

2

This is a make-ahead breakfast and who doesn’t love that? Throw a bunch of stuff into a mason jar, shake it up before you go to bed and VOILA chia pudding. What.. okay.. if you insist…

3

It almost tastes like chocolate & peanut butter mousse. But.. for breakfast?! Is this real life? Heaven? All I know is that this is a chocolate peanut butter explosion and it’s healthy. Uhh..

1

Not only are chia seeds delicious, but they have a whole lot of health benefits. Chalk full of fibre and omega 3’s, calcium, manganese, phosphorus, and protein. I recently learned that chia seeds contain tryptophan… the amino acid found in Turkey! Not only is that responsible for the urge to nap, but it also can regulate¬†mood and appetite. They also have cholesterol lowering properties. So.. why are you not eating chia seeds? TELL ME!

4

3 tbsp Chia Seeds
1 tbsp Raw Cacao
1 tbsp Peanut Butter
1/2 tsp Cinnamon
1 tbsp Maple Syrup
1 cup Unsweetened Almond Milk
Unsweetened dessicated coconute, dates, blueberries (for topping)

1. In a jar or container, mix all ingredients (except for toppings) and shake it up! Make sure it is all incorporated.
2. Put in the fridge overnight!
3. Wake up and eat your chocolate chia goodness.

Advertisements

Gluten Free Chocolate Fudge Brownies

0

DSC_0029-text

Ahhhhhh holiday baking. It overwhelms me. Just like finals…

Naturally, come stress and exams… sickness falls upon me. What better cure than brownies… especially if they are gluten free? But you would never know…

DSC_0003

Perfect crackly top, ooey-gooey center. Trust. On the real.

DSC_0012

It IS heaven.

DSC_0018

DSC_0027

8oz semisweet chocolate
2oz unsweetened chocolate
1 cup butter
1 tbsp vanilla
2 cups granulated sugar
4 eggs
1 cup all purpose gluten free flour
1/4 tsp salt

1. In a double boiler, melt both chocolates and butter until smooth and no longer lumpy. Set aside to cool for 10 minutes.
2. Preheat oven to 350 degrees. Grease a 9″x9″ brownie pan and line with parchment paper, leaving an overhang.
3. Once chocolate/butter mixture is cool, mix in the sugar and vanilla.
4. Add eggs one at a time, incorporating fully after each addition.
5. Stir in flour and salt.
6. Pour into prepared brownie pan, level the top and bake for 30-40 minutes until a toothpick inserted into the center comes out almost dry, with a few wet crumbs still attached. Allow to cool completely in the pan before removing. Cut however large you’d like!
I cut it into four squares, then diagonally across into triangles. I then cut those triangles in half. ūüôā

Layered Chocolate Bark with Candied Orange Peel, Pistachios & Cranberries

2

DSC_0029-text

This stuff is like crack. No – I’m not talking about the kind of crack our mayor (Rob Ford) is smoking. This is the good stuff.

To start the process first off – we need to make some awesome-tastic candied orange peel. I was skeptical – but upon tasting – it really is candy so just make it, okay?

DSC_0003
DSC_0020

1 large orange (I used 3 clementines because I didn’t have an orange on hand – works just the same)
2 cups sugar (divided into 1 1/2 cups, and 1/2 cup)
1 1/2 cups water

1. Cut peel on each orange into vertical segments. Try to remove the peel in one piece on the way down (including white pith). Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes. Drain, rinse, and drain again.
2. Bring 1 1/2 cups sugar and 1 1/2 cups water to boil in medium saucepan over medium heat, stirring to dissolve the sugar. Add orange peels. Return to boil. Reduce heat and simmer until the peel is very soft, about 45 minutes. Drain.
3. On a baking tray lined with parchment, toss the orange peels with the remaining 1/2 cup sugar. On a piece of aluminum foil, remove each piece from the sugar and lay to dry out a little bit. **YOU WILL NOT BE USING ALL THE CANDIED ORANGE PEEL FOR THE BARK – IT FREEZES VERY WELL!**
4. Once dried out and hardened, take as much as desired for the bark and chop approximately the size of dried cranberries. No one like a giant bite of candied orange peel. (Well some of us don’t…)
DSC_0023
And now on to the chocolate.
DSC_0006
DSC_0013
I went all out for this one. For 5 bucks at the Bulk Barn… why not take it that extra step? We all know and love regular chocolate bark (if you don’t, just get out), so adding in that layer of white chocolate really just takes bark to a whole new level of chocolatey joy. Not to mention it looks way prettier and people WILL flock to you asking for it. Like birds. I know so.
DSC_0025
DSC_0046
DSC_0045
6 oz semi sweet chocolate, chopped
6 oz white chocolate, chopped
1/4 cup dried cranberries
1/4 cup shelled, raw pistachios, roughly chopped
1/8 – 1/4 cup chopped candied orange peel

1. Line a 8″ x 8″ brownie pan with parchment (I like to spray the pan a little with cooking spray to help the parchment stick).
2. Using a double boiler, melt the semi sweet chocolate. Pour into the bottom of the brownie pan. Place in the freezer.
3. Using the same bowl (or a different one, I used the same one – **NOTE: MAKE SURE YOU WASH AND DRY THE BOWL EXTREMELY WELL BEFORE REUSING IT**, melt the white chocolate. Remove the pan from the freezer and spread the white chocolate over top of the semi sweet chocolate. Sprinkle all toppings over top and gently press them into the chocolate. Place into the freezer to set (doesn’t take long, 20 minutes maybe to be certain).
4. Once set, remove from the pan, and cut into whatever sized pieces you like! I trimmed the edges first, it looks nicer.

Raw Chocolate Almond Fudge

0

DSC_0013-text

Leanne Vogel of Healthful Pursuit¬†has inspired me to try Kombucha every day as a solution to my digestive problems. My body reacts to food so quickly with bloating, gas, and a general uncomfortable feeling. Why must this be a thing tummy? Can’t you just be normal? Regardless, Kombucha is definitely helping and with the incredible discount off Rise Kombucha (although my favourite is GT Dave’s) I get from work – there isn’t a reason not to. I’ve also found that Kombucha serves as an amazing hangover cure. The last thing your body needs the morning after is a dose of caffeine to further dehydrate your system. Next time try a refreshing, fizzy bottle of probiotic joy. You won’t regret it, I promise.

On to the good stuff.

Chocolate.

Raw.

Goodness.

I never knew you could even make chocolate fudge without anything bad for you. I was wrong. I took to google to teach me the ways of raw fudge and there are so many interesting ways to make it with fun, simple ingredients.

DSC_0014

The good thing about this recipe is that the fudge never fully hardens, it remains nice and soft even though it is put into the freezer. Thus, remaining as fudge and not solidifying into regular raw chocolate. ¬†But beware: if you don’t like rich, dark chocolate… this is NOT for you. Oh boy it is sinful.

DSC_0034

1/2 cup melted coconut oil
1/4 cup almond butter
1/2 cup cacao powder
1/2 cup pure maple syrup
1 tbsp vanilla extract
pinch of himalayan pink salt
3/4 cup almonds, chopped

1. Using electric beaters, beat together coconut oil and almond butter until thoroughly combined.
2. Add cacao and beat again until fully combined.
3. Add maple syrup, vanilla, and salt. Beat until smooth.
4. Fold in chopped almonds.
5. Line a brownie pan (I used 9×9 but you can use whatever you like, really) with parchment on all sides, pour chocolate mixture into the pan and freeze for at least 2 hours before removing and slicing.

 

And with this I leave you the perfect song to listen to while you indulge in your raw chocolate almond fudge.

 

 

Chocolate Banana Peanut Butter Steel Cut Oats

0

photo

This is a quick and easy recipe for breakfast when you really want something chocolatey (it happens). Who knew vegan & gluten free could be so good?

1 cup cooked steel cut oats (I use the instant kind to make it quicker but feel free to make actual steel cut oats)
1 banana (half mashed, half cut into thin slices for on top)
1 tbsp creamy all natural peanut butter
1 tbsp cocoa powder or raw cacao powder
1 tbsp maple syrup
chopped almonds, hemp seeds, and whatever else you’d like to top it off

1. Mix the mashed banana, peanut butter, cocoa, and maple syrup into the cooked steel cut oats.
2. Add toppings, additional maple syrup, or almond milk. Enjoy!

Raw Hazelnut Brownies

2

DSC_0031-type

Who else gets excited at the idea of RAW food? I definitely do. I love when I can recreate a sweet treat (God knows I have a massive sweet tooth), while still incorporating amazing nutritional benefits and never sacrificing delicious chocolatey flavour. Ladies, when it’s that time of the month these little squares will definitely come in handy.

DSC_0035

I can remember back in early high school and middle school, I was going to Burger King and A&W every day after school, eating a cheeseburger and fries as a snack. Without a care in the world, still slightly prepubescent, a stick figure. I thought… how could this ever catch up to me? If I could go back in time and tell my 14 year old self to stop gorging on fatty, processed foods and nom hard on some baby carrots and fresh fruit. I would be doing myself the greatest favour I could ever do for myself. Looking at my diet now and the effects my 14 year old self’s diet would have on my body… it would be tremendous. Not only do I notice it right away in my belly, I would be greasy, my face would break out, I would literally be sick to my stomach the moment after eating it. 14 year old Casey…. how could you have been so bad to your body????

DSC_0027

DSC_0010

These “brownies” literally taste like a fudgey, raw bar made of¬†Nutella¬† I honestly almost ate the entire bowl before¬†refrigerating¬†it. There is just something about chocolate and hazelnuts. Add some coconut in there, maybe some cinnamon and vanilla. I’m drooling at the thought of it.

DSC_0030

Brownies:
1 1/2 cups hazelnuts
1/2 cup raw cacao powder (or you can use unsweetened cocoa powder)
1/3 cup unsweetened dried coconut
1 1/2 tsp cinnamon
1/2 tsp pure vanilla extract
2 cups pitted medjool dates (soaked in hot water for a few minutes to soften)

Topping:
1/2 cup hazelnuts
1/4 cup unsweetened dried coconut
2 tsp coconut oil, melted

1. In a food processor, pulse hazelnuts, coconut, cacao, and cinnamon until finely ground.
2. Drain the dates well, and add to mixture. Pulse until evenly combined and blended. Add vanilla and pulse to combine.
3. Line a 9″x9″ brownie pan with parchment leaving an overhang on two sides for easy removal. Press brownie¬†mixture¬†into prepared pan.
4. In food processor, pulse together coconut oil, hazelnuts, and coconut. Top brownies and refrigerate for at least 1 hour. Remove and cut into 16 squares.

Vegan Cocoa Bites

1

First I just gotta say… these are DELICIOUS! Its really really REALLY hard not to eat 12 instead of just 1, especially since they taste like dark chocolate, and they are bite size. The only catch is… they aren’t bad for you! They are actually made of all natural, raw ingredients (makes me feel better about eating a whole bunch of them!).

I first saw these during my vegetarian phase, when I was first getting into different vegetarian, and vegan recipes. I went out and bought Alicia Silverstone’s vegan cook book “The Kind Diet” (after seeing it on Oprah) and boy it was full of interesting information (and a load of different food items I’d never even heard of…). While flipping through I found a recipe for what she calls “Raw Balls” and that is where I got my inspiration for my Vegan Cocoa Bites.

When you first bite into it, you honestly wouldn’t have a clue what the base for it is (unless you were a flavor detective). You would just think you were biting into a tasty, chocolate ball of joy (like my father who kept repeating “Dang, those are good!”).


1/2 cup pecans
1/2 cup raisins
1/2 cup cocoa powder
1/2 cup maple syrup
1/2 cup almond butter
1/2 tsp vanilla extract
1/4 tsp salt
1/2 cup almonds
2 cups shredded, unsweetened coconut

1. Coarsely chop the pecans, place in a medium sized bowl.
2. Chop the raisins and mix with the pecans.
3. Add the cocoa powder, maple syrup, almond butter, vanilla extract, and salt. Mix until well combined.
4. Coarsely chop the almonds and add to the mixture (you want to have a few chunks).
5. Pour the coconut onto a plate.
6. Form golf ball sized balls of the mixture with your hands and roll in the coconut.
7. Place in a sealed container in the freezer until hardened.

Everyone loves bite sized treats, so these easy to make, rich little bites are a definite crowd pleaser. The next time you’ve got to bring something to a party, a pot luck, or even if you’re hosting a get together, serve these for dessert and you’ll have your friends (or guests) tricked for the evening.