Soffia Wardy

The Art of Living Well

Chocolate

Coconut Banana Chocolate Cream Pie

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Since we have been back on Kauai, we have been taking this amazing raw cooking class every Friday, hosted by Raw Chef, Sarah Mangold. Sarah was trained at the Institute for Integrative Nutrition and teaches the miraculous benefits of incorporating more living foods into your diet. We will continue to share her raw recipes in the coming months.

Coconut Banana Chocolate Pie-finished

Spray spring form pan with non-stick coconut oil spray. Process crust ingredients until sticky when pressed together. Press evenly into the sides and the bottom of the pan. Place in the freezer while you make the filling.

Scoop out coconut meat (see tips in recipe for choosing a young coconut).


Blend 2 cups of bananas, coconut, cashews, coconut water, agave, sea salt, and vanilla until smooth. Slowly add the coconut oil and blend again.

Divide the mixture into 2 bowls, place one back in the blender and add the cacao powder plus more sweetener if desired.

Pour the chocolate filling mixture over the prepared crust, then top with sliced bananas, then the plain filling, then more bananas.

 

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Coconut Banana Chocolate Cream Pie

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Ingredients

Crust

  • 1 cup macadamia nuts
  • 1 1/2 cups shredded, unsweetened dried coconut
  • 1/8 teaspoon sea salt
  • 1/2 cup medool dates, pitted

Filling

  • 2 cups sliced bananas
  • 1/2 cup raw cashews (soaked for at least 4 hours in filtered water and drained)
  • 1/3 cup coconut water
  • 1 1/2 cups of young coconut meat
  • 1/3 cup plus 1 Tbsp raw agave nectar or raw honey
  • 1/4 tsp sea salt
  • 1/2 vanilla bean (other half reserved for topping)
  • 1/3 cup raw coconut oil (warmed to liquid)
  • 2 sliced bananas
  • 3 Tbsp raw cacao powder

Cream Topping

  • 3/4 cup raw cashews pieces (preferably soaked overnight)
  • 1/4 cup coconut water
  • 1 cup fresh young coconut meat
  • 4 Tbsp raw agave nectar or raw honey
  • 1/4 tsp sea salt
  • half a vanilla bean
  • 1/4 cup raw coconut oil (warmed to liquid)

Instructions

Crust

  1. Spray spring form pan with non-stick coconut oil spray. Process crust ingredients until sticky when pressed together. Press evenly into the sides and the bottom of the pan. Place in the freezer while you make the filling.

Filling

  1. Scoop out coconut meat (see tips on choosing a young coconut above).
  2. Blend 2 cups of bananas, coconut, cashews, coconut water, agave, sea salt, and vanilla until smooth. Slowly add the coconut oil and blend again.
  3. Divide the mixture into 2 bowls, place one back in the blender and add the cacao powder plus more sweetener if desired.
  4. Pour the chocolate filling mixture over the prepared crust, then top with sliced bananas, then the plain filling, then more bananas.
  5. Place in the freezer to set for about an hour or overnight. If freezing overnight, you will need to thaw it out.

Cream Topping

  1. Blend the cashews, coconut, coconut water, sea salt, agave nectar, and vanilla and process until smooth. Add coconut oil and blend.
  2. Place the topping in the freezer for about 30-45 minuted until it firmed up to whipped cream consistency. Once frosting consistency is met, move to the fridge until ready to use.
  3. Once the filling has set, spread cream over the pie.
  4. Sprinkle shredded coconut over pie, and serve, storing extra in the fridge.

Notes

Shared By Raw Chef Sarah Mangold | Adapted From Fragrant Vanilla Cake

How to Select and Handle a Young Thai Coconut

  1. Select white coconuts with the least amount of blemishes.
  2. Examine the bottom and avoid coconuts that have mold, cracks, or large holes in them. The holes can burrow into the coconuts and mold can set in.
  3. It’s not uncommon for the bottom to have a soft spot, however avoid pink young coconuts. Pink water or flesh can be a sign of mold.
  4. The tender flesh of this immature coconut can be scooped out with a spoon.
  5. Sweet Young Coconut has a shelf life of two weeks when refrigerated.

Nutrition

  • Serving Size: 8-10

 

Meringue with Pears, Hazelnuts, Chocolate & Ginger

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Making this meringue in a tray makes serving a breeze and presentation a huge WOW! However individual meringues are also fabulous. We love the flexibility and ease of this dessert as you can virtually use any variation of toppings that you enjoy together. This is not a dessert that your guest will easily forget.

Pear Meringue-finished tray

Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them.

Whisk on medium until the whites form firm peaks. With your mixer still running, gradually add the sugar and the pinch of salt.

Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, until the meringue mixture is white and glossy. To test whether it’s done you can pinch some between your fingers – if it feels completely smooth it’s ready; if it’s slightly granular it needs a little more whisking.

Dot each corner of the waxed paper with a blob of meringue, then turn it over and stick it to the baking sheet. Spoon the meringue out onto the paper. Using the back of a spoon, shape and swirl it into a rectangle or individual disks. Place in the preheated oven and bake for 1 hour or until crisp on the outside and a little soft and sticky inside.

At the same time, bake the hazelnuts on a separate sheet in the oven for 1 hour or until golden brown.

 

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Meringue with Pears, Hazelnuts, Chocolate & Ginger

  • Prep Time: 35 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 35 minutes
  • Yield: 6-8 1x
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Ingredients

  • 4 large free-range or organic egg whites
  • 1 1/4 cups raw sugar
  • Pinch sea salt
  • 4 ounces hazelnuts, skins removed
  • 2–3 ripe, sweet pears, peeled and sliced into 6 slices each
  • 2 T of candied ginger pieces
  • 7 ounces bittersweet chocolate (minimum 70 percent cocoa solids)
  • 1 1/2 cups heavy cream
  • 2 ounces icing sugar, sifted
  • 1 vanilla bean, halved and seeds scraped out
  • 1 orange, zested

Instructions

  1. Preheat your oven to 300F degrees and line a baking sheet with a sheet of waxed paper.
  2. Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them.
  3. Whisk on medium until the whites form firm peaks. With your mixer still running, gradually add the sugar and the pinch of salt.
  4. Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, until the meringue mixture is white and glossy. To test whether it’s done you can pinch some between your fingers – if it feels completely smooth it’s ready; if it’s slightly granular it needs a little more whisking.
  5. Dot each corner of the waxed paper with a blob of meringue, then turn it over and stick it to the baking sheet. Spoon the meringue out onto the paper. Using the back of a spoon, shape and swirl it into a rectangle or individual disks.
  6. Place in the preheated oven and bake for 1 hour or until crisp on the outside and a little soft and sticky inside.
  7. At the same time, bake the hazelnuts on a separate sheet in the oven for 1 hour or until golden brown.
  8. Using a double boiler melt the chocolate and set aside.
  9. Take the meringue and hazelnuts out of the oven and leave to cool. Place the meringue on a nice rustic board or platter. Whip the cream with the sifted icing sugar and the vanilla seeds until it forms smooth, soft peaks.
  10. Smash the toasted hazelnuts (in a kitchen towel) and sprinkle half of them over the top of the meringue and half of the candied ginger.
  11. Spoon half the whipped cream over the top and drizzle with some of the chocolate sauce if the sauce has firmed up, melt it slightly.
  12. Divide most of the pear pieces evenly over the top. Pile over the rest of the whipped cream and pears. Drizzle with some more chocolate sauce, then sprinkle over the remaining toasted hazelnuts and ginger pieces with some grated orange zest.
  13. Serve immediately. If you’re making this in advance, get everything ready and assemble at the last minute.

Notes

Adapted From | Jaime Oliver

Raw Chocolate Decadence

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We all crave chocolate, and every New Year we all vow to do a better job controlling those cravings, and now with the wheat free, gluten free, dairy free revolution what indulgences are left? Well here’s an amazing raw dessert and yes it’s gluten, wheat and dairy free. We suggest you make it and serve it to your friends and family, describing it simply as a dense, rich chocolate torte. It’s the perfect dessert for any chocolate lover, healthy eaters with dietary restrictions will appreciate it and those who are not familiar with raw desserts will love it. We would love to hear your comments and encourage you to let us know how you like this and all our recipes.

Raw-Chocolate-Decadence-single-cover-2

Pulse nuts, dates and chia seeds in a blender or food processor until slightly stuck together, but not finely ground.

Press mixture into the bottom and sides of a spring form pan and place in the freezer to set, while preparing filling, chill 30 minutes.

For the filling, add all ingredients to a food processor and pulse.

If it seems dry add a bit more water, it should look like a paste.

Remove the base from the freezer and layer the filling on top.

Spreading it into a smooth layer. and return to the freezer for at least 2 hours.

 

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Raw Chocolate Decadance

This is a rich, smooth, decadent chocolate dessert. Totally dairy and wheat free! You can also puree strawberries or raspberries as a sauce to spoon over when serving.

  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
Scale

Ingredients

Crust

  • 1 3/4 C Pitted Dates
  • 2 C Hazelnuts
  • 1 C Walnuts
  • 2 T Chia Seeds
  • 1/2 t Sea Salt

Filling

  • 3 Large or 4 Med Avocados
  • 1 C Extra Virgin Coconut Oil
  • 1–1/2 C Raw Cacao Powder
  • 1/2 C Light Brown Sugar
  • 1/2 C Local Honey
  • 1 Pinch Salt
  • 2 T Water
  • Strawberries or Raspberries for garnish

Instructions

Crust

  1. Pulse nuts, dates and chia seeds in a blender or food processor until slightly stuck together, but not finely ground.
  2. Press mixture into the bottom and sides of a spring form pan and place in the freezer to set, while preparing filling, chill 30 minutes.

Filling

  1. For the filling, add all ingredients to a food processor and pulse.
  2. If it seems dry add a bit more water, it should look like a paste.
  3. Remove the base from the freezer and layer the filling on top.
  4. Spreading it into a smooth layer. and return to the freezer for at least 2 hours.
  5. Take out of the freezer 20 minutes before serving, cut into small slices as it is very rich and top with sliced strawberries or raspberries.

Nutrition

  • Serving Size: 12

Chocolate Pecan Bars

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There are just some splurges in life that you can’t refuse, these delicious pecan bars absolutely fall into that category. Crunchy, sweet, gooey, chocolate all in a small bite that fits in the palm of your hand for the briefest moment as it gets swiftly carried to your mouth. Perfect for a large group and a great option when a pecan pie is just not enough!

Pecan-Bars-finished

Beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.

Add the eggs and the vanilla and mix well.

Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.

Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

Combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir.

Raise the heat and boil for 3 minutes.

Remove from the heat. Stir in the heavy cream and pecans.

Pour over the crust, trying not to get the filling between the crust and the pan.

Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold.

Cut into bars

Using a glass bowl heat chocolate chips in the microwave in 10-20 second increments taking care not to burn. If necessary mix in the heavy cream to thin out. Dip just the end of each bar in the chocolate and lay on parchment lined cookie sheet. When all bars have been dipped return to the fridge allowing the chocolate to set. ENJOY!

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Chocolate Pecan Bars

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 20 bars 1x
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Ingredients

Crust

  • 1 1/4 pounds unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3 extra-large eggs
  • 3/4 teaspoon pure vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Topping

  • 1 pound unsalted butter
  • 1/2 cup good honey
  • 3 cups light brown sugar, packed
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 1/4 cup heavy cream
  • 1–1/2 pounds pecans, coarsely chopped

Chocolate Dip

  • 1 12 oz bag of Ghiradelli semi-sweet chocolate chips
  • 2 –4 T of heavy cream

Instructions

  1. Preheat the oven to 350 degrees F.

Crust

  1. Beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
  2. Add the eggs and the vanilla and mix well.
  3. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
  4. Press the dough evenly into an un-greased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
  5. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

Topping

  1. Combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir.
  2. Raise the heat and boil for 3 minutes.
  3. Remove from the heat. Stir in the heavy cream and pecans.
  4. Pour over the crust, trying not to get the filling between the crust and the pan.
  5. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold.
  6. Cut into bars.

Chocolate Dip

  1. Using a glass bowl heat chocolate chips in the microwave in 10-20 second increments taking care not to burn. If necessary mix in the heavy cream to thin out.
  2. Dip just the end of each bar in the chocolate and lay on parchment lined cookie sheet. When all bars have been dipped return to the fridge allowing the chocolate to set. ENJOY!

Notes

Attributed To | Ina Garten

Chocolate Mousse

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If you love chocolate you have to try this sweet and healthy version of the classic chocolate mousse. It is absolutely deliciously simple, creamy and chocolatey. BONUS…it’s non-dairy and contains no refined sugar.

Chocolate Mousse

 

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Chocolate Mousse

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Ingredients

  • 2 cans Coconut Milk (full fat)
  • 1/2 C Raw Cacao Powder
  • 1 t Vanilla
  • 1–1/2 T light Agave Nectar or more to taste

Instructions

  1. Refrigerate the 2 cans of coconut milk for 24 hours.
  2. Open refrigerated cans and remove only the milk solids, reserve the liquid for another use.
  3. Add coconut milk solids, cacao powder, vanilla and agave to glass mixing bowl mix.
  4. Mix with a fork until all lumps are gone, and cacao powder is well blended.
  5. Using a pastry bag with a star tip, pipe the mousse into mini serving glasses and serve.

Notes

Garnish Serving Suggestions: fresh mint leaves and toasted, chopped hazelnuts.

May be made several hours ahead and set aside in the refrigerator.

Nutrition

  • Serving Size: 6 mini desserts

Mexican Chocolate Bark

3 Comments

We made this chocolate for our Cinco de Mayo party and it was such a big hit that we will keep it as a regular item on our dessert menu. The light and dark chocolate with the cinnamon and spice offer a perfect balance of sweet and spicy…we recommend a bit more cayenne if you like it spicy.

Mexican Bark

Chocolate bark is one of the most versatile desserts as it offers a small sweet bite and can be made with any number of ingredients, get creative and try some new flavors.

Line a baking sheet with parchment paper. Using a microwave melt the semi-sweet and milk chocolates separately in a glass bowls, at 30 second intervals until shiny and smooth. Blend the semi-sweet chocolate, cayenne pepper, and cinnamon, until smooth. Using an offset spatula, spread the semi-sweet chocolate mixture on the lined baking sheet, about 1/4″ thick. Drop spoonfuls of the melted milk chocolate on the top of the semi-sweet chocolate base. Tap the baking sheet against the counter to eliminate air bubbles and level out the milk chocolate. Use a knife marble the milk chocolate with the semi-sweet by swirling over the entire base, be careful not to over swirl.

Sprinkle the pepitas over the top of chocolate while it is still wet. By holding the sides of the pan, tap down gently to set the pepitas into the mixture. Finish with a few sprinkles of sea salt. Transfer to the fridge and allow to set for 1 hour. Break into pieces and serve.

 

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Mexican Chocolate Bark

  • Prep Time: 1 hour 15 minutes
  • Total Time: 1 hour 15 minutes
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Ingredients

  • 8 oz semi-sweet chocolate
  • 4 oz milk chocolate
  • 1/4 C pepitas (pumpkin seeds), toasted
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • coarsely ground sea salt for garnish

Instructions

  1. Line a baking sheet with parchment paper.
  2. Using a microwave melt the semi-sweet and milk chocolates separately in a glass bowls, at 30 second intervals until shiny and smooth.
  3. Blend the semi-sweet chocolate, cayenne pepper, and cinnamon, until smooth.
  5. Using an offset spatula, spread the semi-sweet chocolate mixture on the lined baking sheet, about 1/4″ thick.
  6. Drop spoonfuls of the melted milk chocolate on the top of the semi-sweet chocolate base.
  7. Tap the baking sheet against the counter to eliminate air bubbles and level out the milk chocolate.
  8. Use a knife marble the milk chocolate with the semi-sweet by swirling over the entire base, be careful not to over swirl.
  9. Sprinkle the pepitas over the top of chocolate while it is still wet.
  10. By holding the sides of the pan, tap down gently to set the pepitas into the mixture.
  11. Finish with a few sprinkles of sea salt.
  12. Transfer to the fridge and allow to set for 1 hour.
  13. Break into pieces and serve.

Notes

Attributed To | The Moonlight Baker

Nutrition

  • Serving Size: 8-10

Coconut Kiss Brownie Bites

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Calling out to all those coconut and chocolate lovers out there…Now close your eyes and imagine a brownie bite with crispy edges and a chewy center, ok… here comes the creamy coconut kiss that dropped by for the party and ended up taking a dip in the center of the brownie bite, and of course that unmistakable Hersey’s kiss pointy top. What, you want another one? well so do I and so will all your guests, kids, friends, family and if your dog could eat chocolate he’d want one too…This bite size beauty is a winner!

Single Brownie 2

Kiss in Bag unwapped kiss.

Brownie box

Batter Brownie in Pan

 

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Coconut Kiss Brownie Bites

  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 42 Brownie Bites 1x
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Ingredients

  • 1 Pouch Ghiradelli’s Triple Chocolate Mix
  • 1 Egg
  • 1/3 c Water
  • 1/3 c Vegetable oil
  • 42 Hershey Coconut Creme Kisses

Instructions

  1. Preheat oven to 325 degrees
  2. Spray 24 square silicon pan with non-stick cooking spray.
  3. Unwrap all Hershey’s Kisses and set aside (don’t eat them)
  4. Prepare batter according to recipe on box.
  5. Pour batter into 24 squares and bake for 15-20 minutes until toothpick comes out clean.
  6. Let cool for 5 minutes, place a kiss in each square so it starts to melt, then place in fridge to set.
  7. Repeat with left over batter, bake, melt kisses and refrigerate to set.

Notes

You could also use a mini-cupcake tin, and any other flavor of chocolate Kisses you like.

Nutty Buddy Marshmallow Pops

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I have never been a big fan of marshmallows, then Pepper came up with these Nutty Buddy Marshmallow Pops. OMG were they ever amazing.  Imagine soft, crunchy and chocolaty all at the same time.

Nutty-Buddy-Marshmallow-Pops-slider

They remind me of the Nutty Buddy ice cream cones I loved as a child. She used chocolate to hold the stick in the marshmallow and that little piece of chocolate is exactly like the chocolate at the bottom of the cone. You know the one; that last delicious bite of chocolate. You won’t be able to have just one so hide them from the kids! And absolutely try them at your next dinner party… They make a fun yet very elegant dessert.

 

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Nutty Buddy Marshmallow Pop

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
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Ingredients

  • 12 Jumbo Marshmallows
  • 12 Paper Lollipop Sticks
  • 1 Bag Dark Chocolate Chips
  • 1 1/2 tsp Fleur de Sel
  • 1 1/2 C Roasted Chopped Almonds

Instructions

  1. Cover a large cookie sheet with a piece of parchment paper.
  2. Lay out marshmallows and lollipop sticks.
  3. Roast or toast almonds, chop into small pieces.
  4. Using a glass bowl and microwave, melt dark chocolate chips at 30 sec intervals until it appears silky smooth and can be easily stirred.
  5. Take lollipop stick and dip into chocolate about 1 inch, then stick it into the end of the marshmallow. The chocolate will help hold the marshmallow to the stick.
  6. Set on the cookie sheet and chill in the refrigerator for 15 minutes until set.
  7. Microwave again if chocolate starts to cool.
  8. Take cooled marshmallows and dip into the warm chocolate until almost covered, hold and swirl to allow excess chocolate to drip away.
  9. Lightly sprinkle with fleur de sel on all sides.
  10. Dip end in almonds and sprinkle all around to cover top and sides of marshmallow.
  11. Return to the refrigerator 30-45 minutes to set and serve.

Strawberry Kabobs

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A platter of Strawberry Kabobs makes an impressive, light dessert presentation for a dinner party. Colorful and fun these sweet treats offer a delicious surprise in every bite.

Crushed toasted nuts or sweetened coconut flakes may be added on top of drizzled chocolate prior to placing in fridge.

Strawberry-Kabobs-slider

 

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Strawberry Kabobs

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 1x
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Ingredients

  • 2 pints of ripe sweet strawberries
  • 1 small loaf or bundt of angel food cake
  • 1 cup dark chocolate chips
  • 1 cup white chocolate chips
  • 6–8 bamboo skewers
  • 2 sandwich bags

Instructions

  1. Wash strawberries, remove tops and allow to dry.
  2. Cut angel food cake into 1 inch square pieces.
  3. In a double boiler or microwave, melt white and dark chocolate chips separately until smooth and creamy. If using microwave melt at 30 sec intervals.
  4. Skewer strawberries and angel food cake alternating each until all skewers are done.
  5. Place melted chocolates in separate sandwich bags, twist shut, cut a small tip from one corner of each bag to create a piping bags.
  6. Drizzle dark chocolate over each skewer and repeat with white chocolate.
  7. Allow to set in the fridge for 30 mins, serve.

Notes

Created By | Pepper Weinglass

 

Cranberry Pistachio Chocolate Bark

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Super easy and delicious and a wonderful way to use left over chocolate, nuts and dried fruits. Enjoy combining different ingredients to create your own bark. These treats also make wonderful gifts wrapped in cellophane bags with bows.

Pistachio Bark

Be creative, add anything you like, any kind of nuts, candies, toffee, shredded coconut, etc.

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Cranberry Pistachio Chocolate Bark

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 1x
Scale

Ingredients

  • 1 bag of semi-sweet chips
  • 1 bag of white chocolate chips
  • 3/4 C roasted salted shelled pistachio nuts
  • 3/4 C sweetened dried cranberries

Instructions

  1. In a double boiler or microwave, melt semi-sweet chips until smooth and creamy. If using microwave melt at 30 sec intervals.
  2. Place 1/4 C of melted chocolate in sandwich bag and twist shut and set aside.
  3. Line cookie sheet with parchment paper.
  4. Pour remaining melted semi-sweet chips onto parchment paper, smooth into an even layer with a spatula.
  5. Chill in fridge for 30 mins.
  6. In double boiler or microwave, melt white chocolate until smooth and creamy. If using microwave melt at 30 sec intervals.
  7. Add cranberries and pistachios (reserving 1/4 C combined for topping) into the mixture and blend well.
  8. Remove semi-sweet chocolate from the fridge, pour white chocolate mixture on top and spread evenly with spatula.
  9. Take sandwich bag filled with semi-sweet chocolate and cut a small tip from one corner to create a piping bag.
  10. Drizzle over mixture on cookie sheet in a zig zag motion, until bag is empty, sprinkle with reserved nuts and cranberries for color.
  11. Place cookie sheet back in fridge for another 30 mins until hard and set.
  12. Break into small pieces, store in a wax paper lined airtight container in the fridge. Allow to sit at room temperature prior to serving or serve chilled, according to preference.

Notes

Created By | Pepper Weinglass

Marshmallow Pretzel Pops

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Marshmallow Pretzel Pops are salty, sweet and delicious. Wonderful for Valentine’s or any sweet occasion. The way you create these is limited only by your imagination. Have fun trying different colors and toppings. Happy Valentine’s Day-Enjoy!

Marshmallow Pretzels

These treats can be made a day ahead. We made pink chocolate for Valentine’s Day, but any color can be used. Once dipped in chocolate, marshmallows can also be rolled in chopped nuts, toffee pieces, shredded coconut or sprinkles. Pretzel rods may be used without marshmallow or marshmallow’s on fun colored straws without pretzel rods. Everybody loves these treats!

Marshmallow Pretzels Pops Pretzel Rods Marshmallow Straws

 

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Marshmallow Pretzel Pops

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
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Ingredients

  • 1 bag dark chocolate chips
  • 1/2 bag white chocolate chips
  • 12 pretzel rods
  • 12 large marshmallows
  • 2 quart size plastic bags
  • Red food coloring

Instructions

  1. Using either 2 double boilers or glass bowls and a microwave, melt dark chocolate chips and white chocolate chips separately. If using microwave melt at 30 sec intervals.
  2. While chips are melting take a sharp knife and make a deep criss-cross cut on the bottom of each marshmallow, insert a pretzel rod into each cut.
  3. Finish all 12 and allow to set in the fridge.
  4. Keep stirring chocolate until smooth and shiny.
  5. Take marshmallow pretzels out of fridge and dip in melted dark chocolate until well covered.
  6. Set on parchment paper lined cookie sheet, and return to the fridge and allow to set 10 minutes.
  7. Open the plastic bags and fold over 2 drinking cups or glasses.
  8. Scoop white chocolate into both bags
  9. Add 3 drops of red food coloring to one bag, remove bag from glass and squish around until food coloring and white chocolate mix together, creating a pink color. Set back into the glass.
  10. Take both bags and twist each one closed.
  11. Remove chilled chocolate covered marshmallows pretzels from the fridge, remove from parchment.
  12. Cut small tips off one corner of each bag to create piping bags.
  13. Hold a pretzel in one hand and the white chocolate piping bag in the other hand, pipe in an up and down motion until nicely cover, repeat with pink chocolate and set back pretzel back on parchment paper.
  14. Repeat with the rest of the marshmallow pretzels.
  15. Set in fridge for an additional 30 minutes and enjoy.

Notes

Created By | Pepper Weinglass

Nutrition

  • Serving Size: 12

 

 

Chocolate Covered Raspberries

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A quick and easy dessert; the perfect ending to any meal. The raspberries add a burst of flavor and the chocolate melts in your mouth. You can use a double boiler if you don’t have a microwave. If you have any left over chocolate, throw in some roasted salted nuts to create additional clusters following the steps above.

Chocolate Raspberries

 

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Chocolate Covered Raspberries

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 10-12 1x
Scale

Ingredients

  • 1 pint of fresh raspberries
  • 1 bag semi-sweet chocolate chips or Hershey’s special dark chips

Instructions

  1. Melt chocolate chips in the microwave for one minute, continue in 30 second intervals until chocolate is completely melted.
  2. Stir with a spoon until smooth.
  3. Drop 3 to 4 raspberries at a time into melted chocolate, DO NOT MIX.
  4. Take a spoon and carefully scoop the raspberry cluster out of the chocolate, so some fruit is covered with chocolate and some is showing.
  5. Carefully drop the chocolate and raspberries onto a parchment lined cookie sheet.
  6. Repeat until all raspberries are gone.
  7. Refrigerate for 1 hour to set
  8. Serve on a platter.

Notes

Created By | Pepper Weinglass

Chocolate Peppermint Pretzels

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Chocolate Peppermint Pretzels are salty, crunchy, delights and perfect for the holiday season. We love these as a sweet ending to a holiday meal, paired with our mini Peppermint-Tini.

Pepperment Pretzels

Can also be made using large pretzel rods, simply melt chocolate in narrow container to accommodate the rods. Place crushed peppermint on a plate, roll the rod in peppermint after most of chocolate has dripped off. Then place on parchment lined cookie sheet, same as above.

 

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Chocolate Peppermint Covered Pretzels

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 32 1x
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Ingredients

  • 1– 12 oz.bag Hesheys special dark chocolate chips
  • 32 Rold Gold tiny twist pretzels
  • 1 Cup crushed Peppermint candies

Instructions

  1. Crush peppermint candies in food proccesor put in small bowl and set aside.
  2. Melt chocolate in microwave in small bowl.
  3. Dip pretzel in chocolate and let extra dip off.
  4. Sprinkle crushed peppermint on top.
  5. Lay on parchment paper lined cookie sheets.
  6. Refridgerate until set.
  7. Serve

Notes

Created By | Pepper Weinglass

Mini Peppermint Martini

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This Mini Peppermint Martini starts with a chocolate dipped; crushed peppermint rim, then crystal clear coconut liquor is blended with premium vodka to create the sweetest holiday cocktail ever! It is the best adult dessert we have ever tasted. Serve in a larger glass as a cocktail or in this mini version as a dessert accompanied by our Chocolate, Peppermint Covered Pretzels.

I used mini martini glasses for this, and served it after dinner with chocolate covered pretzels dipped in crushed candy canes.

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Mini Peppermint Martini

This Mini Peppermint Martini starts with a chocolate dipped; crushed peppermint rim, then crystal clear coconut liquor is blended with premium vodka to create the sweetest holiday cocktail ever!

  • Author: Soffia Wardy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 Mini Cocktails 1x
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Ingredients

  • 12 oz. Premium Vodka
  • 4 oz. Coconut Liquor (Kalani Brand)
  • 6 Mini Candy Canes
  • 1/4 Cup Dark Chocolate
  • Cocktail Shaker
  • Ice

Instructions

  1. Pulse candy canes in a food processor until crumbly, set aside on small plate.
  2. Melt chocolate in a small flat bowl in the microwave. The bowl should be big enough to dip the mini-martini glasses in.
  3. Dip each glass in melted chocolate and then immediately dip in crushed peppermint; chill in the fridge to set until ready to serve.
  4. Using the shaker first mix half the vodka and half the coconut liquor with ice and shake for 15 seconds, pour into chocolate peppermint rimmed glasses.
  5. Repeat with other half of mixture and serve.

Notes

Created By | Pepper Weinglass

Chocolate Coconut Macaroons

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chocolate_macaroonDelicious and simple tasty bite-sized Chocolate Coconut Macaroons are creamy, chewy and very addictive! This recipe is Gluten Free. Make plenty of extras and package these sweet treats for your friends and family.

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Chocolate Coconut Macaroons

Delicious and simple tasty bite sized Chocolate Coconut Macaroons are creamy, chewy and very addictive! This recipe is Gluten Free. Make plenty of extras and package these sweet treats for your friends and family.

  • Prep Time: 240
  • Cook Time: 15
  • Total Time: 4 hours 15 minutes
  • Yield: 36 1x
  • Category: Desserts, Sweets
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Ingredients

  • 3 c Shredded unsweetened Coconut
  • 1 1/2 c Cacao Powder (Cocoa Powder) preferably Organic
  • 1 c Agave Nectar
  • 1/3 c Coconut Oil
  • 1 tbsp. Vanilla
  • 1/2 tsp. salt
  • 1 c Hemp seed (available at health food stores)
  • 2 mini cupcake tins

Instructions

  1. Mix shredded coconut, cacao, agave, coconut oil, vanilla, salt, and hemp seed in a large bowl, using a spoon to incorporate ingredients.
  2. Using a small ice cream scoop fill mini cupcake tins.
  3. Refrigerate for 4 hrs before serving.

Notes

Source: Shared by Joe Kistner

Will keep for over a week in the refrigerator wrapped in plastic.

Koa Kahili-Kauai’s Chocolate Man

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Photo courtesy of Koa Kahili
Photo courtesy of Koa Kahili
Kauai-Island-Chocolate-Bar
Spicy Pepper Bar from Kauai Island Chocolate

My favorite movie as a child was “Willy Wonka and The Chocolate Factory”, it made me feel as though I had found a golden ticket and was allowed into Wonka’s inner sanctum. This Saturday, I was transported back in time with a far more real but just as magical experience. Pepper and I spent the day at Garden Island Chocolate, learning how to make the world’s most beloved confection. Koa Kahili, our host is not just a Cacao Farmer, he is a true Chocolate Maker and Artisan Chocolatier.

I asked him how he started making chocolate, with a smile in his eyes he said, “I have always loved to farm and believe in sustainability”. Cacao, pronounced (‘ka-KOW) is a life sustaining, highly nutritious super-food that inter-plants well with his farms other organic crops. Koa’s determination and unrelenting curiosity is easy to see as he describes every detail of his journey in becoming a cacao farmer and  his magical quest towards unraveling the mysteries of making chocolate.

Cacao-Pods
Beautiful Cacao Pods grown on the Hawaiian Island of Kauai

Kauai’s humid temperatures provide ideal conditions for growing cacao trees that bear the colorful super-fruit. Cacao pods grow in shades of red, orange, yellow and green and sprout from the trunks of the tree. The pods have a hard outer shell, once cut through reveal a delicate cluster of beans surrounded by, sweet fruity pulp that taste like miniature Mango seeds bursting with flavor.

We spent six hours with Kauai’s Chocolate Man at his farm on the banks of the Hanalei River, exploring the chocolate process from beginning to end while sampling delectable handmade truffles (ginger, pineapple and banana) as well as spiced and plain chocolates. I will take you through our journey step by step…

1. Cacao pods 2. Koa expertly splitting a cacao pod. 3. The inside of a cacao pod showing a cluster of beans. 4. The beginning of the fermentation process.
1. Cacao pods 2. Koa expertly splitting a cacao pod. 3. The inside of a cacao pod showing a cluster of beans. 4. The beginning of the fermentation process.
1. Roasting the fermented and dried beans. 2. Cracking the beans. 3. Removing the chaff. 4. The cacao nibs ready for the melanger.
1. Roasting the fermented and dried beans. 2. Cracking the beans. 3. Removing the chaff. 4. The cacao nibs ready for the melanger.
1. Any desired ingredient can be added to a chocolate bar. 2. The inside of the melanger. 3. Pouring tempered chocolate into molds. 4. Delicious, rich hot chocolate! 5. Bars ready to either be embellished or cooled. 6. Our hand embellished chocolate bars. 7. Bars ready to either be embellished or cooled. 8. We wrapped our bars in golden paper. 9. Our golden ticket!
1. Any desired ingredient can be added to a chocolate bar. 2. The inside of the melanger. 3. Pouring tempered chocolate into molds. 4. Delicious, rich hot chocolate! 5. Bars ready to either be embellished or cooled. 6. Our hand embellished chocolate bars. 7. Bars ready to either be embellished or cooled. 8. We wrapped our bars in golden paper. 9. Our golden ticket!

Harvesting, Fermenting & Drying: After watching Koa expertly split the pods; we harvested them by scooping out and separating the cluster of beans. We were working with two varieties of Cacao, Criollo and Trinitario. Fermentation takes 3-7 days depending on the variety.

Roasting: We used a custom made spit roaster fashioned on a traditional gas grill. This step took 20-30 minutes at approximately 280 degrees. Again this profile depends on the variety.

Cracking & Winnowing: We cracked the beans and removed the chaff or husk using a hair dryer.

Whole-Vanilla-Beans
Whole Vanilla Beans

Grinding & Melanging: The resulting nibs were then ground into the cacao liquor with chopped vanilla beans, lastly sugar was added to the mixture. This step reduces the particle size of solids and sugar crystals. After the melanging was complete and the chocolate was off to be tempered, Koa added hot water to the machine to create amazing hot chocolate for us to try.

Tempering: This important step which must be done in a climate controlled area, heats and cools the chocolate to form stable crystals in the chocolate fat which allow it to harden with a slight sheen, snap when broken and keep at a cool temperature.

Molding: Koa poured the tempered chocolate into bar molds and we hand embellished our bars. I used pink peppercorns and shredded dried coconut and Pepper used cayenne and fleur de sel.

Chocolate Bars: We then hand wrapped our “Kauai Chocolate” bars in gold foil. Koa reminded us to taste our chocolate with all five senses, use your eyes, touch it, listen to it, smell it and of course taste it!

If you find yourself on our beautiful Garden Island of Kauai, don’t miss an opportunity to tour Garden Island Chocolate. Kauai Chocolate can be found at select stores throughout the island and accepts special orders for Artisan Truffles!

It’s important to note that there are over 500 chemical properties in chocolate that promote a plethora of healing and reactive properties. Kauai, although isolated is rich and abundant in natural resources and Garden Island Chocolate assists in the perpetuation of sustainable, and organic agriculture on the Islands.

Peppermint Pattie Brownies

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Rich chocolate minty brownies create the perfect combination of mouth melty goodness! Make plenty, they never last. Amazing with coffee or after dinner liqueurs. A nice touch is to bake extra and create a little to-go present for your guests, include a copy of the recipe…they will ask!

Peppermint Brownies

Peppermint Brownies cut

 

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Peppermint Pattie Brownies

Rich chocolate minty brownies create the perfect combination of mouth melty goodness! Make plenty, they never last. Amazing with coffee or after dinner liqueurs.

  • Prep Time: 40
  • Cook Time: 55
  • Total Time: 1 hour 35 minutes
  • Yield: 16 brownies 1x
  • Category: Sweets
  • Method: Bake
  • Cuisine: Desserts
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Ingredients

  • 1 Pouch Ghirardelli Triple Chocolate Brownie Mix
  • 1/3 c Water
  • 1/3 c Vegetable Oil
  • 1 Egg
  • 16 Small Peppermint Patties

Instructions

  1. Preheat oven to 325 ° F
  2. Prepare 8×8 baking pan by lightly greasing or spraying with non-stick cooking spray.
  3. Blend water, oil, egg, in mixing bowl.
  4. Add Brownie mix and stir until moistened (about 40 stokes)
  5. Take half the batter and spread in pan evenly
  6. Line up 4 rows of 4 peppermint patties in 8×8 pan
  7. Then pour the rest of batter on top and spread to cover the peppermint patties.
  8. Bake 40 minutes.
  9. Cool completely in pan before cutting. Cut with wet sharp knife.

Notes

Tips: Do not over bake, fresh baked brownies appear under baked but cool to doneness. Store in a tightly covered container. High Altitude: For each pouch. add 1/4 cup all-purpose flour and an additional 2 TBS of water. For an elegant look pipe icing on top of each with pastry bag and a star tip.

Keywords: Brownie, Sweets, Chocolate, Mint

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