If It`s Not Chocolate It`s Not Worth It

If It`s Not Chocolate It`s Not Worth It

IF IT’S NOT
chocolate,
IT’S NOT WORTH IT.
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LIQUID
BULK +
NUTRITION
SWEETENER
+ FLAVOR
SUPERFOODS
+ EXTRA OOMPH
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10 Simple, Gluten-Free, Vegan, Healthy(ish)
Chocolate Recipes
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by Heather Pierce Giannone
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meals that keep you focused.
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2
Contents
Ridiculously Easy-to-Make Treats
Chocolate Chia Seed Pudding
Cacao Avocado Pudding
Chocolate Banana “Ice Cream”
Cocoa-Dusted Vanilla Yogurt
Peppermint Hot Chocolate
3
4
5
6
7
Worth the Effort
Dark Chocolate Frozen Peanut Butter Banana Bites
!"#$%"&'(!)*+,-.&!"##$%&'!98
Almond Butter, Oat, Chocolate Chip Balls
Gluten-Free Fiber-tastic Chocolate Chip Gingerbread
10
Orange Dark Chocolate Truffles
12
SWEETENER
SUPERFOODS
BULK
+
LIQUID
Roasted Nuts Drizzled with Dark Chocolate + FLAVOR
13
+ EXTRA OOMPH
NUTRITION
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How-To Techniques
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Toasting Nuts
Melting Chocolate
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14
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meals that keep you focused.
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3
Chocolate Chia Seed Pudding
Chia seeds are the coolest little secret weapon. Not only is this superfood an
amazing source of fiber, omega fatty acids, calcium, and antioxidants - they
also absorb about 10 times their weight in liquid. So stick them in almond milk
and you have a super healthy and energizing “pudding” or tapioca!
Ingredients
1/8 cup chia seeds
2 cups almond milk
1 tbsp vanilla extract
2 tbsp cocoa powder
2 tbsp maple syrup
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Directions
1. All all ingredients to
SWEETENER
SUPERFOODS
BULK +
a mediumLIQUID
sized
+ FLAVOR
+ EXTRA OOMPH
NUTRITION
bowl and whisk until
combined and
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there are no
clumps.
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2. Place bowl
in fridge 8::D2E&:34;23A
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overnight or for at least a few hours until chia seeds absorb the liquid and
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become
pudding or tapioca-like.
Enjoy.>?I&8=6
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meals that keep you focused.
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4
Cacao-Avocado Pudding
Seriously, you can’t even taste the avocado. The first time I had this, I couldn’t
even tell the difference between this and a dairy-based pudding. I use the
superfood raw cacao powder in here for a nice magnesium, iron, antioxidant
boost.
Ingredients
1 ripe avocado
1/2 tsp vanilla extract
2 tbsp cacao powder
2 tbsp maple syrup
!"#$%"&'(!)*+,-.&!"##$%&'!
pinch of sea salt
Directions
1. Slice avocado
SWEETENER
SUPERFOODS
BULK +
LIQUIDin half,
+
FLAVOR
+
EXTRA OOMPH
NUTRITION
remove pit, and
scoop out the flesh.
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2. Add all ingredients
to 6A379&B:C=54
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a blender or food
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processor
and blend
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until smooth and wellcombined.
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3. Taste, and
adjust to your
desired sweetness
and chocolate-yness.
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5
Chocolate Banana “Ice Cream”
Ingredients
1 banana
1 tbsp cocoa powder
Directions
1. Peel banana and
place it in the
freezer in a plastic
bag or in plastic
wrap for at least a
few hours). !"#$%"&'(!)*+,-.&!"##$%&'!
2. When you’re ready
for your “ice
cream”, take out
SWEETENER
SUPERFOODS
BULK +
the frozen LIQUID
banana
+ FLAVOR
+ EXTRA OOMPH
NUTRITION
and slice into thick slices.
3. Place frozen banana slices
in a blender>?@&F39393
or food processor
and puree until the
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banana gets smooth and creamy, like soft serve.
4. Add cocoa powder and gently blend until all mixed in. (You could also add
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a tablespoon
of peanut
butter or almond
butter here too!)
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5. Serve alone or with chopped nuts.
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6
Cocoa-Dusted Vanilla Yogurt
Ingredients
1/2 cup vanilla or plain
yogurt (I like Redwood
Hill Farms vanilla goat
yogurt)
1 tsp honey, optional
1 tsp cocoa or raw
cacao powder
Directions
1. Place yogurt
in a
!"#$%"&'(!)*+,-.&!"##$%&'!
cup, mix honey if
you’d like (my
favorite vanilla
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LIQUID
brand is sweet
+ FLAVOR
+ EXTRA OOMPH
NUTRITION
enough but if I only have plain yogurt, I’ll add honey).
2. Dust cocoa over the top >?@&8=6
of the yogurt >?@&F39393
(using a wire mesh
strainer if there are
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clumps). Mix in and enjoy!
3. Optional - you can also top with shredded coconut or chopped nuts.
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7
Peppermint Hot Chocolate
Ingredients
8 oz water
1 teabag of peppermint tea
1-2 tbsp raw cacao powder
honey or maple syrup, to taste
almond milk, optional
Directions
1.
2.
3.
4.
Boil water and pour into a mug (leave room at the top).
Steep peppermint
teabag in hot water for 2-3 minutes.
!"#$%"&'(!)*+,-.&!"##$%&'!
Remove teabag.
Spoon raw cacao powder into water and stir until mixed (one of those teenytiny whisks work well here).
SWEETENER
SUPERFOODS
BULK +
LIQUID
5. Add enough
sweetenerNUTRITION
to your liking. + FLAVOR
+ EXTRA OOMPH
6. Top it off with almond milk, if you’d like. Enjoy!
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milk in a saucepan and
use instead
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heat almond
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For a thicker hot cocoa,
water.
of the
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8
Dark Chocolate Frozen Peanut Butter-Banana Bites
Ingredients
2 medium-ripe bananas
Unsalted, natural peanut
butter or almond butter
sea salt
1 cup dark chocolate
chips
Directions
1. Peel and slice bananas
into 1-inch slices
and
!"#$%"&'(!)*+,-.&!"##$%&'!
arrange on a
parchment-lined
baking sheet.
SWEETENER
SUPERFOODS
BULK +
LIQUID
2. Gently spread
a dab of NUTRITION
peanut butter on
top of each
banana
slice. Sprinkle
+ FLAVOR
+ EXTRA
OOMPH
tops with sea salt.
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3. Melt the chocolate
(see page
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4. Quickly add remaining chocolate and stir so it’s smooth and shiny.
5. Gently drizzle chocolate over
the banana
and peanut butter slices with a
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spoon. Keep stirring chocolate so it doesn’t harden. (Tip: make them look
fancier by freezing the bananas for an hour first then using a fork to dip them
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in chocolate
and completely
cover, but>?I&8=6
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that
extra step!)
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6. Stick the baking sheet in the freezer and let chocolate harden for at least 1
hour. These are great for just grabbing >&4K6&J397AA3
a slice or two at a@&4FK6
time for a quick
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pick-me-up!
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meals that keep you focused.
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9
Almond Butter, Oat, + Chocolate Chip Balls
Inspired by and adapted from my favorite sweet snack at The Stand juice bar in
CT.
Ingredients
1 cup almond butter
1 cup rolled oats
2 tbsp raw honey
sea salt
1/2 cup bittersweet
chocolate chips
1/2 cup dried shredded
!"#$%"&'(!)*+,-.&!"##$%&'!
coconut (optional)
Directions
BULK +
SWEETENER
SUPERFOODS
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LIQUID
1. Mix almond
butter,
+ FLAVOR
+ EXTRA OOMPH
NUTRITION
rolled oats, raw
honey, and a few
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sprinkles of sea salt
until well combined.
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2. Add about
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chips and gently8173&K22EK
mix to combine.
3. Scoop out mixture with a tablespoon, roll between your palms until it looks
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like a little
golf ball. Repeat
with rest of mixture.
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4. Keep as is or, to prevent them from sticking to each other, roll them in dried
shredded coconut. You can also use cocoa
powder or finely
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Add some a few tablespoons
of ground flax seeds into the mixture for some
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10
Gluten-Free Chocolate Chip Gingerbread
I gifted myself the
Babycakes
cookbook by Erin
McKenna a few
Christmas’s ago
so I could learn
how to make
their bakery’s
amazing baked
goods that are so
delicious you
!"#$%"&'(!)*+,-.&!"##$%&'!
don’t even
notice they are
vegan, glutenSWEETENER
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BULK +
free, and mostly
LIQUID
+ FLAVOR
+ EXTRA OOMPH
NUTRITION
sugar-free.
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to “trick out”MA3NK22EK
leftover gingerbread
batter with shredded carrots and ground flaxseed to kick up the health factor
>?@&8=6
>?@&8=6
8173&K22EK
but I thought,
“why stop 8::D2E&:34;23A
there?
Baked goods
without chocolate
is just plain
8:8:9=4&/3425
M5:P29&F25572K
silly.”
C5229K
3A;:9E&;7AD
M5:P29&;39C:
6=522E&6=;6D79
You can get
the gluten free
baking flour and
xanthan gum at
Whole Foods, any
health food store, or here.
Ingredients
GHI&A23J2K&D3A2L
2 cups Bob’s 5782&;7AD
Red Mill Gluten-Free
All-Purpose
Baking Flour @&4FK6&
K679381L&8:AA35E
>?@&4K6&C79C25
6KBAA7=;&1=KDK
C5229K
2 tsp baking powder
65:4279&?&;23A&
2 tsp baking soda
>?I&8=6&
>?@&4K6&
526A382;294
M52K1&125FK
87993;:9&
1 tsp xanthan gum
6:/E25
1 tsp salt
>&4FK6&&
>?I&4K6&
1 tsp ground cinnamon >?@&3J:83E:
M52K1&C5342E&&
9=4;2C
C79C25&5::4&&
2 tbsp ground ginger
>H@&4FK6
1/4 tsp nutmeg
>?@&6235
934=53A&6239=4
1/2 cup coconut oil, plus:5&3A;:9E&F=4425
more for the pan :5&366A2
2/3 cup agave nectar
A2;:9&KA782
1/4 cup molasses
2/3 cup rice milk
1 tbsp pure vanilla extract
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11
1 1/3 cups canned unsweetened pumpkin puree
3/4 cup hot water
1 cup shredded carrot
1/2 cup ground flax seeds or flax meal
1 cup dark chocolate chips
Directions
1. Mix Preheat the oven to 325 degrees. Lightly grease a 7x4x3-inch loaf pan
with coconut oil (I also like to use mini-muffin tins for the leftover batter).
2. In a medium bowl, whisk together the flour, baking powder, baking soda,
xanthan gum, salt, cinnamon, ginger, and nutmeg.
3. Add the oil, agave nectar, molasses, rice milk, and vanilla to the dry
ingredients and stir until the thick batter is smooth.
!"#$%"&'(!)*+,-.&!"##$%&'!
4. Using a plastic
spatula, gently fold in the pumpkin puree and hot water just
until the batter is smooth.
5. Gently stir in carrot and flax until evenly mixed in.
6. Fold in chocolate
chips. BULK +
SWEETENER
SUPERFOODS
LIQUID
+
FLAVOR
+
OOMPH
NUTRITION
7. Fill the prepared pan halfway with batter. The leftover EXTRA
batter
can go into a
2nd loaf pan or into muffin tins.
>?@&F39393
@&4FK6&C5:=9E
>?@&8=6
8. Bake the gingerbread
on
the center rack
for 40 minutes,
(rotating the pan
/3425
OM5:P29&7K&F24425Q
MA3NK22EK
6A379&B:C=54
180 degrees after 20 minutes).
9. The finished
gingerbread >?@&8=6
will bounce back
slightly when
pressed, and a
>?@&8=6
8173&K22EK
8:8:9=4&/3425
M5:P29&F25572K
8::D2E&:34;23A
toothpick inserted through the center should come out clean.
10. Let the gingerbread stand in the pan for about 20 minutes,
then gently run a
6:/E252E&
=9K/224292E
>?I&8=6
>?@&8=6
knife around
the edge
of the cake. Cover
the top of theC5229K
pan with a plate or
3A;:9E&;7AD
M5:P29&;39C:
6=522E&6=;6D79
cutting board, and invert the loaf onto the board and carefully lift pan away.
>&4K6&J397AA3
11. Then re-invert
the pan>?@&8=8=;F25
on a wire rack to
cool completely.@&4FK6
8:8:9=4&;7AD
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12. Serve alone or with a dollop of vanilla yogurt.
5782&;7AD
GHI&A23J2K&D3A2L
K679381L&8:AA35E
C5229K
>?@&4K6&C79C25
@&4FK6&
6KBAA7=;&1=KDK
65:4279&?&;23A&
526A382;294
6:/E25
>?@&4K6&
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>?I&8=6&
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>?@&3J:83E:
>?I&4K6&
9=4;2C
>H@&4FK6
934=53A&6239=4
:5&3A;:9E&F=4425
>?@&6235
:5&366A2
>&4FK6&&
M52K1&C5342E&&
C79C25&5::4&&
A2;:9&KA782
FEED
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12
Orange Dark Chocolate Truffles
Ingredients
½ cup light coconut milk
(or rice milk)
1 tbsp fresh orange zest
1 ¼ cups of bittersweet
chocolate chunks or
chips (I used ½ bar of
Scharfenberger 72%
bittersweet chocolate,
chopped into small
!"#$%"&'(!)*+,-.&!"##$%&'!
pieces)
¼ cup cocoa powder
Directions
LIQUID
BULK +
NUTRITION
SWEETENER
+ FLAVOR
>?@&3J:83E:
>?I&4K6&
9=4;2C
>H@&4FK6
934=53A&6239=4
:5&3A;:9E&F=4425
>?@&6235
:5&366A2
SUPERFOODS
+ EXTRA OOMPH
1. Place about an inch
of water in a pan and bring it to a summer.
>?@&F39393
@&4FK6&C5:=9E
>?@&8=6
/3425 milk in a
2. Place dairy-free
double-boiler
and place over simmering
water to
OM5:P29&7K&F24425Q
MA3NK22EK
6A379&B:C=54
heat through. >?@&8=6
>?@&8=6
3. Add freshly
grated orange
zest to milk and
let it infuse for
about 5 minutes.
8173&K22EK
8:8:9=4&/3425
M5:P29&F25572K
8::D2E&:34;23A
4. Turn off heat and immediately add chocolate to the milk, stirring with a heatproof spatula
until all the chocolate is melted and the mixture
is smooth.
6:/E252E&
=9K/224292E
>?I&8=6
>?@&8=6
C5229K
5. Pour chocolate
into a6=522E&6=;6D79
heat-proof medium-sized
bowl,
cover
the
top with
3A;:9E&;7AD
M5:P29&;39C:
plastic wrap, and place in the refrigerator for about an hour until it sets.
@&4FK6 if there are any
6. Fill a small
bowl with cocoa
powder (sift>&4K6&J397AA3
it with a mesh strainer
8:8:9=4&;7AD
>?@&8=8=;F25
53/&8383:
2N45384
chunks).
GHI&A23J2K&D3A2L
7. Remove chocolate from
fridge. Using a melon baller or teaspoon,
scoop the
@&4FK6&
5782&;7AD
K679381L&8:AA35E
>?@&4K6&C79C25
6KBAA7=;&1=KDK
chocolate and roll into a small
C5229K ball between your palms.
8. Gently roll the truffle in 65:4279&?&;23A&
the cocoa powder and place on a plate. Serve or
>?I&8=6&
>?@&4K6&
store in the fridge or freezer,
covered, until
you are ready
to take that first,
526A382;294
M52K1&125FK
87993;:9&
6:/E25
seductive bite.
>&4FK6&&
M52K1&C5342E&&
C79C25&5::4&&
A2;:9&KA782
FEED
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13
Roasted Nuts Drizzled with Dark Chocolate
You can use any nut
that you’d like,
roasted or raw. I
enjoy roasted
hazelnuts but when it
comes to walnuts or
pecans, I’m happy to
keep them raw.
Totally up to you and
how desperately you
just want to get to
!"#$%"&'(!)*+,-.&!"##$%&'!
the chocolate party
already!
Ingredients LIQUID
BULK +
NUTRITION
SWEETENER
+ FLAVOR
SUPERFOODS
+ EXTRA OOMPH
>?@&8=6
6=522E&6=;6D79
>?I&8=6
M5:P29&;39C:
6:/E252E&
C5229K
>H@&4FK6
934=53A&6239=4
:5&3A;:9E&F=4425
>?@&6235
:5&366A2
1/2 cup of any nuts of
your choice (hazelnuts, almonds,
pecans, cashews,
shelled pistachios,
@&4FK6&C5:=9E
>?@&8=6walnuts, >?@&F39393
/3425
OM5:P29&7K&F24425Q
MA3NK22EK
6A379&B:C=54
etc.)
1/2 cup of bittersweet dark chocolate chips (I use Ghiradelli)
>?@&8=6
>?@&8=6
8173&K22EK
sea salt 8:8:9=4&/3425 8::D2E&:34;23A
M5:P29&F25572K
Directions=9K/224292E
3A;:9E&;7AD
1. If using hazelnuts, it’s tough to find ones that have already been skinned. So
to blanch them (remove the skins) see >&4K6&J397AA3
page 14.
@&4FK6
8:8:9=4&;7AD
>?@&8=8=;F25
53/&8383:
2N45384
2. If you want the nuts to have a toasty flavor
and you didn’t
buy them pretoasted, see page 14 for
toasting them.
GHI&A23J2K&D3A2L
@&4FK6&
5782&;7AD
3. Melt the chocolate
chips
(see page 14).
K679381L&8:AA35E
>?@&4K6&C79C25
6KBAA7=;&1=KDK
C5229K
4. Line a baking sheet or plate
with parchment paper.
65:4279&?&;23A&
5. Arrange the nuts in little clusters of 4-5 nuts.
>?I&8=6&
>?@&4K6&
526A382;294
M52K1&125FK
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6. Dip a teaspoon into the melted
6:/E25 chocolate and drizzle over the clusters of
nuts until they are covered. Repeat with remaining nut clusters.
>&4FK6&&
>?I&4K6&
M52K1&C5342E&&
7. Stick them in the freezer>?@&3J:83E:
for about an hour
to let the chocolate
harden.
9=4;2C
C79C25&5::4&&
Serve or just stick your hand in the freezer any time you need a pick-me-up.
A2;:9&KA782
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14
Chocolately How-To’s
How to Melt Chocolate for Dipping + Drizzling
The Stovetop/Double-Boiler Method:
1. Heat about an inch or so of water in a saucepan until it begins to simmer.
2. Place a heat-proof bowl or pan over the saucepan.
3. Add 2/3 of the chocolate and keep stirring with a rubber spatula until
chocolate is almost fully melted.
4. Take off heat, add remaining chocolate and stir until smooth and shiny.
The Microwave Method:
!"#$%"&'(!)*+,-.&!"##$%&'!
1. Place chocolate
in a microwave-safe bowl and heat for 30 seconds.
2. Stir chocolate well with a rubber spatula, then heat for another 30 seconds.
3. Stir and repeat if necessary but stop microwaving before chocolate chips
are completely melted. BULK +
SWEETENER
SUPERFOODS
LIQUID
+
FLAVOR
+
EXTRA OOMPH
NUTRITION
4. Stir until smooth and shiny.
>?@&8=6
>?@&F39393
/3425 Skins from
How to Remove
Hazelnuts
OM5:P29&7K&F24425Q
6A379&B:C=54
@&4FK6&C5:=9E
MA3NK22EK
It’s tough to find hazelnuts that have already been skinned. So, to blanch
>?@&8=6
hazelnuts (remove
the skins):>?@&8=6
8173&K22EK
8:8:9=4&/3425
8::D2E&:34;23A
M5:P29&F25572K
1. Preheat=9K/224292E
the oven to 350 degrees.
6:/E252E&
>?I&8=6
>?@&8=6
3A;:9E&;7AD
2. Lay the hazelnuts in a6=522E&6=;6D79
single layer on aM5:P29&;39C:
baking sheet andC5229K
put in oven for
about 10 minutes, until the skins start to crack but aren’t close to burning.
@&4FK6
>&4K6&J397AA3
3. Remove8:8:9=4&;7AD
from oven, let>?@&8=8=;F25
cool for 10 minutes.
53/&8383:
2N45384
4. Take a handful of nuts in your hands with clean dish towel or paper towel and
GHI&A23J2K&D3A2L
rub your hands
together
over the towel. Most of the skins@&4FK6&
should fall off the
5782&;7AD
K679381L&8:AA35E
>?@&4K6&C79C25
6KBAA7=;&1=KDK
hazelnut.
C5229K
5. Place skinned hazelnuts
into
a separate bowl and repeat with remaining
65:4279&?&;23A&
>?I&8=6&
>?@&4K6&
526A382;294
hazelnuts.
M52K1&125FK
87993;:9&
6:/E25
How to Toast Nuts
>?@&3J:83E:
>?I&4K6&
9=4;2C
If you didn’t buy your nuts roasted and would like a nice
>H@&4FK6
your chocolate, you can 934=53A&6239=4
easily
toast them yourself.
>?@&6235
:5&3A;:9E&F=4425
>&4FK6&&
M52K1&C5342E&&
C79C25&5::4&&
toasty
flavor
to go with
:5&366A2
On the Stovetop:
A2;:9&KA782
1. Heat a dry skillet (no oil or cooking spray)
over medium high heat and place
nuts in a single layer in the skillet.
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15
2. Stir the nuts or frequently shake the skillet to toss the nuts until they begin to
turn golden brown and smell nice and toasty. Pay close attention, you’ll
notice a nice toasty, nutty aroma before they are done. Make sure you take
them off before they start to burn. It should take 5-15 minutes depending on
the size of the nut.
3. Take off heat and let them cool on another plate because they’ll continue to
cook if you leave them in the hot pan.
In the Oven or Toaster Oven:
1. Preheat oven to 350 degrees.
2. Place nuts in a single layer on a rimmed baking sheet and roast in oven (or in
a toaster oven) until they become golden brown and fragrant. About 5-15
minutes depending on the size of the nut.
!"#$%"&'(!)*+,-.&!"##$%&'!
LIQUID
BULK +
NUTRITION
SWEETENER
+ FLAVOR
SUPERFOODS
+ EXTRA OOMPH
/3425
>?@&8=6
6A379&B:C=54
>?@&F39393
OM5:P29&7K&F24425Q
@&4FK6&C5:=9E
MA3NK22EK
8:8:9=4&/3425
>?@&8=6
8::D2E&:34;23A
>?@&8=6
M5:P29&F25572K
8173&K22EK
=9K/224292E
3A;:9E&;7AD
>?@&8=6
6=522E&6=;6D79
>?I&8=6
M5:P29&;39C:
6:/E252E&
C5229K
8:8:9=4&;7AD
>?@&8=8=;F25
>&4K6&J397AA3
2N45384
@&4FK6
53/&8383:
5782&;7AD
GHI&A23J2K&D3A2L
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@&4FK6&
6KBAA7=;&1=KDK
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6:/E25
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934=53A&6239=4
:5&3A;:9E&F=4425
>?@&6235
:5&366A2
>&4FK6&&
M52K1&C5342E&&
C79C25&5::4&&
A2;:9&KA782
FEED
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16
Enjoy!
Check out http://heatherpierceinc.com/ for more healthy and simple recipes or
drop me a note to let me know how you liked your chocolate-y treats!
!"#$%"&'(!)*+,-.&!"##$%&'!
LIQUID
BULK +
NUTRITION
SWEETENER
+ FLAVOR
SUPERFOODS
+ EXTRA OOMPH
/3425
>?@&8=6
6A379&B:C=54
>?@&F39393
OM5:P29&7K&F24425Q
@&4FK6&C5:=9E
MA3NK22EK
8:8:9=4&/3425
>?@&8=6
8::D2E&:34;23A
>?@&8=6
M5:P29&F25572K
8173&K22EK
=9K/224292E
3A;:9E&;7AD
>?@&8=6
6=522E&6=;6D79
>?I&8=6
M5:P29&;39C:
6:/E252E&
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>&4K6&J397AA3
2N45384
@&4FK6
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>?I&4K6&
9=4;2C
>H@&4FK6
934=53A&6239=4
:5&3A;:9E&F=4425
>?@&6235
:5&366A2
>&4FK6&&
M52K1&C5342E&&
C79C25&5::4&&
A2;:9&KA782
FEED
///0123412567258279808:;&&<&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&<&&Fast
meals that keep you focused.
GO
YOURSELF