Salted Chocolate Caramelized Bananas

salted chocolate caramelized bananas

The possibilities with these are endless–you could of course add in some almond butter, or sprinkle with cinnamon. Like tart? Dip in lemon juice before caramelizing. But the way these are right now are perfect!

salted chocolate caramelized bananas

Salted Chocolate Caramelized Bananas
 
Prep time
Cook time
Total time
 
Author:
Serves: Makes about 16 pieces
Ingredients
Instructions
  1. Heat the oil in a skillet over high heat.
  2. Slice the bananas into bite-size pieces.
  3. Place into hot oil and fry for about 1 minute, then gently flip over and brown other side. Remove to cool for a minute onto a paper towel:
  4. salted chocolate caramelized bananas
  5. Melt the chocolate chips in a double boiler.
  6. Use a cake pop stick or decorative toothpick to dip the banana into the chocolate. You can cover it all the way in chocolate, or part way like I did.
  7. Be careful–the banana can slide off the stick, just maneuver it around carefully.
  8. Place onto a plate covered with parchment paper and place in freezer to cool completely.
  9. Sprinkle with a bit of sea salt, if desired.
  10. Serve frozen.

 

40 Grain Free, Nut Free Desserts

grain free nut free recipes

I get a lot of e-mails from people looking for nut-free desserts because they have nut allergies in their homes. I don’t have much experience with baking grain-free outside of almond flour, so I thought I’d put together a list of grain-free, nut-free recipes to make it easier to experiment! Here are more than 40 recipes for your perusal!

Ice Creams and Sorbets

*A food processor or high-quality blender works great for some of these recipes! 

Paleo Pudding Pops from Life Made Full

Chocolate Smothered Coconut Ice Cream from jarOhoney

Cantaloupe Ice Cream from Life Made Full

Grape Sorbet from Life Made Full

Strawberry Granita from Life Made Full

 

Cookies

*This is my favorite baking sheet!

Coconut Cloud Cookies from Just Enjoy Food

Paleo Vegan Chocolate Dipped Orange Zest Cookies from The Real Food Guide

Vanilla Bean Macaroons from Kate’s Healthy Cupboard

Chocolate Chip Coconut Macadamia Cookies from Whole New Mom
*You can sub out the macadamia nuts if desired

Pistachio Cranberry Icebox Cookies* from Just Enjoy Food
*Sub out pistachios for pumpkin seeds

Flourless Thin Mint Cookies from Kate’s Healthy Cupboard

Flourless Double Chocolate Chip Cookies from Kate’s Healthy Cupboard

Frosted Pumpkin Cookies from Just Enjoy Food

 

Muffins

*This Wilton muffin pan has amazing ratings and is less than $7!

Grain-Free Chocolate Muffins from Just Enjoy Food

Paleo Pumpkin Muffins from Hollywood Homestead

 

Other Baked Goods

Dark Chocolate Mint Truffle Cake (flourless) from Life Made Full

Simple Homemade Apple Pie from The Real Food Guide

Upside-Down Cranberry Orange Bread from Meg’s Vegucation

Boston Cream Pie from Paleo Fondue

Mini Pumpkin Pies from The Real Food Guide

Maca Chocolate Pots De Créme from Real Food RN

Chocolate Ganache Pie from Just Enjoy Food

Silky Banana Bread Bites from 20 Something Allergies

Coconut Pear Crisp from The Skinny Pear

Easy Homemade Vegan & Paleo Fudge Brownies from The Real Food Guide

Peppermint Mocha Pots De Créme from A Happy Health Nut

 

No-Bake Desserts

Peppermint Patty Bites from Life Made Full

Berries in Compote and Vanilla Paste Sour Whipped Cream from The Organic Kitchen

Sugarless Banana Tarts from Hollywood Homestead

Apple Pie Bites from Delicious Obsessions

No-Cook Paleo Chocolate Pudding from Life Made Full

Lemon Lime Coconut Candy from Delicious Obsessions

2-Ingredient Paleo Caramels from My Heart Beets

 

Miscellaneous

Homemade Peppermint Magic Shell from Life Made Full

Healthy Low Carb Pancakes from Good Food Eating

Caramel Apples…the Easy Way! from Life Made Full

Paleo Peppermint Patties from Real Food RN

Cranberry Mint Mousse from A Happy Health Nut

Chocolate Raspberry Clusters from The Organic Kitchen

Fried Banana Delight from Life Made Full

Paleo Raspberry Pop Tarts from A Girl Worth Saving

Caramelized Cinnamon Plantains from Life Made Full

Chocolate Avocado Mousse from Level Health & Nutrition

3 Ridiculously Easy Truffle Recipes from Whole New Mom

Frozen Banana Berry Sandwich Bites from Life Made Full

Chocolate Nut Butter Bars

chocolate nut butter bars

4.8 from 4 reviews

Chocolate Nut Butter Bars
 
Prep time
Cook time
Total time
 
Light and flaky, these Chocolate Nut Butter Bars are delicious!
Author:
Serves: 12
Ingredients
  • For the crust:
  • 2.5 cups blanched almond flour
  • ¾ cup unsweetened cocoa powder
  • ½ cup pure maple syrup
  • ½ cup coconut oil, melted
  • dash of salt
  • For the topping:
  • 1 cup organic peanut butter or almond butter
  • ¼ cup coconut oil, melted
  • 1 egg
  • ⅓ cup pure maple syrup
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine all the crust ingredients in a large bowl. Spread evenly into an 8×8 glass pan with parchment paper covering the bottom.
  3. Beat together the topping ingredients and then spread evenly on top of the crust.
  4. Bake in oven for 20-25 minutes, then remove and cool for 10 minutes before placing in refrigerator to cool completely.
  5. Serve chilled for best results!

 

 

Scrumptious Key Lime Tart

key lime tart slice

Cashews?! Avocado?! Believe me, my kids were skeptical when they saw me adding ingredients to the blender. But they were fully convinced once they tasted this amazing key lime tart! This recipe has it all: a crisp, light crust and a smooth, creamy topping with a little zing to it!

Recipe: Scrumptious Key Lime Tart

key lime tart slice

For the crust:

1 cup almond flour

3 TBSP tapioca flour

1/8 tsp salt

1/8 tsp baking soda

1/8 cup pure maple syrup

1 tsp pure vanilla extract

1/4 cup coconut oil, melted

Preheat oven to 350 degrees and combine the dry ingredients in a large bowl. In a small bowl, whisk together the maple syrup, vanilla and melted coconut oil. Pour into dry ingredients and stir to combine. Press into a 10″ tart pan with removable bottom and bake for about 15 minutes, until turning light golden brown. 

Remove and let cool completely. 

While that’s cooling, make the key lime topping:

3/4 cup lime juice (about 15 limes if you use fresh lime juice)

zest of 1 lime

1 ripe avocado

1 cup cashews (mine were the salted ones from Costco)

1/4 cup pure maple syrup

1 tsp pure vanilla extract

1 TBSP coconut oil, melted

Combine all ingredients in a food processor or blender until completely smooth. 

Once the tart crust is cooled completely, pour filling over the crust, then place in fridge and allow to chill for a couple hours before eating!

 key lime tart

 

 

Grain Free Lemon Zinger Cookies

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lemon zinger cookies

Grain Free Lemon Zinger Cookies
Yields 36
A delicious lemony cookie!
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Ingredients
  1. 1/2 cup butter, softened or coconut oil
  2. 1/2 cup pure maple syrup
  3. 1/4 cup coconut sugar
  4. 1/2 tsp pure vanilla extract
  5. 1 egg + 1 egg yolk
  6. 2 tsp tapioca flour
  7. 2 TBSP lemon juice
  8. 1 tsp lemon zest
  9. 1/2 tsp salt
  10. 1/2 tsp baking soda
  11. 2.5 cups almond flour
Instructions
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, beat together the butter or coconut oil, syrup, coconut sugar, and vanilla.
  3. Beat in egg and egg yolk, lemon juice and zest.
  4. Add in the salt, tapioca flour, baking soda and almond flour and beat until combined.
  5. Scoop onto baking sheet (note: the dough will be sticky, that's ok), and bake for 9-10 minutes.
  6. Remove from oven and let sit on baking sheet for 5 minutes before removing to a wire rack to cool.
  7. Enjoy!
Life Made Full http://www.lifemadefull.com/

Chocolate Peanut Butter Cupcakes (With Optional Cream Cheese Filling)

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chocolate peanut butter cupcakes with cream cheese frosting

Chocolate Peanut Butter Cupcakes (with optional cream cheese filling)
Yields 10
Chocolate + Peanut Butter is always amazing. Add in a cream cheese filling, and these go over the top! Even if you want to keep the filling out, these are SO delicious!
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1 cup blanched almond flour
  2. 1 cup unsweetened cocoa powder
  3. 1 tsp baking soda
  4. 1/2 tsp salt
  5. 1 cup unsweetened peanut butter
  6. 1/2 cup coconut oil , melted
  7. 3 eggs
  8. 1 tsp pure vanilla extract
  9. 3/4 cup pure maple syrup
Optional cream cheese filling
  1. 1 (8 oz) package cream cheese
  2. 1/4 cup pure maple syrup
Instructions
  1. Preheat oven to 350 degrees and line a muffin tin with muffin liners.
  2. Combine dry ingredients in a large bowl.
  3. Beat together the wet ingredients and then stir into dry ingredients.
  4. Rinse off beaters, then beat together the cream cheese and maple syrup (if desired).
  5. Spoon a heaping spoonful of batter into one of the muffin liners, spreading out a bit and leaving a bit of a hole in the center.
  6. Add a spoonful of the cream cheese filling.
  7. Top with another spoonful of the batter, spreading it out to cover the filling as much as possible.
  8. Bake in oven for 20-25 minutes, until done.
  9. Let cool for about 5-10 minutes before eating.
Life Made Full http://www.lifemadefull.com/
chocolate peanut butter cupcakes with cream cheese frosting

Paleo Pumpkin Bundt Cake with Coconut Cream Glaze

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Recipe: Paleo Pumpkin Bundt Cake with Coconut Cream Glaze

This recipe is basically the same as my Grain-Free Pumpkin Spice Cake, with a few minor changes. A key to success with this is to make sure the cake is completely done before you take it out of the oven, and allow it to cool for a full 30 minutes before removing from pan. I know this is yummy because, well, I loved it and every one of my kids had seconds!

 

For the cake:

4 cups almond flour

1/2 tsp salt

1 tsp baking soda

1 TBSP cinnamon

3/4 tsp allspice

1/2 tsp ground ginger

3 eggs

3/4 cup unsweetened, full-fat coconut milk

1 (15 oz) can pureed pumpkin

1 cup pure maple syrup

1 tsp vanilla

Preheat oven to 340 degrees and grease a bundt pan with coconut oil (very important!) In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, coconut milk, pumpkin, maple syrup and vanilla, then stir into dry ingredients. Pour into greased pan and bake in oven for 40-50 minutes, or until toothpick inserted comes out clean. Let cool for 30 minutes on a wire rack before turning upside-down onto a serving platter. While it cools for another 15-20 minutes, prepare the glaze:

For the glaze:

1/2 cup coconut cream concentrate, melted

1 TBSP full-fat, unsweetened coconut milk

3 TBSP pure maple syrup

1/2 tsp pure vanilla extract

water

Combine the coconut cream, coconut milk, syrup and vanilla in a bowl. It will thicken, so add water slowly until it gets to a “glaze” consistency. After cake has cooled, drizzle glaze over it and store in fridge for best results.

 

Upside-Down Nectarine Berry Cobbler

upside down nectarine berry cobbler

Recipe: Upside-Down Nectarine Berry Cobbler

Crust:

2 cups almond flour

1/4 cup tapioca flour or arrowroot starch

1/4 tsp salt

1/4 tsp baking soda

1 tsp cinnamon

1/4 cup pure maple syrup or honey

1 tsp vanilla

Filling:

3 nectarines, cut into bite size pieces (I used fresh)

2 cups blackberries (I used frozen)

1/4 cup pure maple syrup or honey (you could use less depending on how sweet your fruit is)

dash of salt

dash of cinnamon

Preheat oven to 350 degrees. Add all filling ingredients to a saucepan and cook over medium heat for 7-8 minutes, until bubbling. Meanwhile, mix all crust ingredients until combined, then form into a ball and place on a sheet of parchment paper. Put another piece of parchment paper on top and with a rolling pin, roll out into a thin crust. Take off top piece of parchment, and slide the crust (with the bottom piece of parchment) into a 9-inch round pan. Pour in filling, being careful to strain off liquid, and then fold crust over (it will crumble–that’s ok, just crumble it on top of the filling):

Bake in oven for 30-35 minutes, until bits of crust are turning golden brown and filling is bubbling. Carefully flip upside down into a glass dish and let cool for a few minutes before serving.

Note: You could simplify this recipe by avoiding the “upside-down” part and just doing it in a regular baking dish if desired.

Paleo Pudding Pops That’ll Take You Back

paleo pudding pops

Do you remember Jello Pudding Pops? Boy, I sure do. I could eat a box of those in one sitting. Especially the vanilla ones. YUM. They haven’t been on the market for years (at least around here), and did you know there’s actually a petition to bring them back? I gotta say, I understand why.

I had forgotten about these little gems until last night, when our family was watching the 1997 movie, “Leave It To Beaver,” and they mentioned Pudding Pops. I jumped up off the couch (I’m not kidding–I missed the end of the movie for this!) and went to the kitchen to come up with my own “healthier” non-dairy version. After a bit of experimenting, this was the end result.

I have to say, I love my little Zoku Quick Pop Maker:

It makes popsicles in 7-9 minutes! Of course, you could make these the old fashioned way, and they would be just as delicious.

Recipe: Paleo Pudding Pops That’ll Take You Back (makes 6-7 pops)

1 can full-fat, unsweetened canned coconut milk

1 tsp pure vanilla extract

2 TBSP honey or pure maple syrup

2 TBSP cocoa powder

1/2 cup Enjoy LIfe Semi-Sweet Chocolate Chips (Note: you could eliminate these, and the popsicles still taste great, they just aren’t as chocolatey)

Melt the chocolate chips into the coconut milk in a small saucepan over low heat (or if you’re not using the chips, you can just mix all the ingredients together). You don’t need the mixture to get hot, just warm enough to melt the chocolate chips. Stir in the remaining ingredients and cool for about 15 minutes, then pour into Zoku Quick Pop Maker or popsicle molds and freeze until hard. Be careful, you’re gonna want more than one!

Pancake Cookies

pancake cookies

Recipe: Pancake Cookies

1/2 cup coconut oil

1/2 cup softened butter or organic palm shortening

2 eggs

1/2 cup pure maple syrup or honey

2 tsp pure vanilla extract

2.5 cups almond flour

1 tsp baking soda

1/4 tsp salt

2 tsp cinnamon

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, beat together the coconut oil, butter or shortening, eggs, syrup and vanilla. Add remaining ingredients and beat until combined. Scoop onto baking sheet and bake for 9-11 minutes, until golden brown.

 

Chocolate Almond Chortles

chocolate almond chortles

Sorry about all the sweet stuff I’ve posted this week–it has just been a week of treats around here! These are amazing…soft on the inside, a bit crunchy on the outside. Heavenly!

Recipe: Chocolate Almond Chortles

1 cup unsweetened almond butter

3 TBSP pure maple syrup

5 TBSP coconut oil + 3 TBSP (separated)

2 cups soy-free, dairy-free chocolate chips

In a small bowl, combine the almond butter, maple syrup and 5 TBSP coconut oil. Stir until well combined. Cover an 8×8 pan with a piece of parchment paper and spread the almond butter mixture on top, not spreading too thin. Place in freezer for about 20 minutes. Meanwhile, melt chocolate chips in a double boiler. Stir in 3 TBSP coconut oil and remove from heat to cool. Once the chocolate is about room temperature, remove almond butter mixture from freezer, place onto a cutting board and cut into squares. Dip each one in the cooled chocolate and set back on to parchment paper. Place in refrigerator for at least a 1/2 hour, until chocolate hardens. Store in refrigerator, as they will soften if left out at room temperature.

 

Toasted Coconut Pecan Snackies

toasted coconut pecan snackies

This is so easy it’s almost embarrassing. You could, of course, add more ingredients if you desire. You could throw in raisins, different nuts, dried fruit, or pretty much anything! I just wanted something quick and simple for the kids, and these ingredients are what I had on hand. It was the perfect balance of a bit of chewy and a bit of crunch, and was a HUGE hit with all the kids!

Recipe: Toasted Coconut Pecan Snackies

1 cup unsweetened coconut flakes

1/3 cup honey

1/2 cup chopped pecans

Preheat oven to 325 degrees and line a baking sheet with parchment paper. Stir all ingredients together in a bowl until coconut is coated with honey. Pour onto baking sheet (it will still be pretty flaky). Bake in oven for about 6-10 minutes, watching carefully–they burn quickly!  Remove and cool for 10 minutes. Break into pieces and enjoy!

Almond Butter Cookies

almond butter cookies

Recipe: Almond Butter Cookies

2 cups unsweetened almond butter

2 eggs

1/2 cup butter or organic palm shortening

1/2-3/4 cup pure maple syrup

1 cup almond flour

1 tsp baking soda

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Beat together the almond butter, eggs, butter, and syrup. Stir in almond flour and baking soda. Scoop onto baking sheet and bake for about 10 minutes, until golden brown. Let cool for 5 minutes on a wire rack before eating.

Homemade Nutella Almond Butter Fudge

nutella almond butter fudge

I based this recipe off my my Almond Butter Fudge recipe, but wanted to try using my Homemade Nutella in it. Enjoy!!

Homemade Nutella Almond Butter Fudge

1 cup Homemade Nutella

1 cup unsweetened almond butter

1/4 cup pure maple syrup

1/4 cup coconut cream concentrate

Beat all ingredients together in a bowl and spread into an 8×8 or 9×9 pan. Place in refrigerator to harden a bit, then enjoy! Store in refrigerator and eat within a few days (if it lasts!)

Strawberry Granita

strawberry granita

I didn’t know what a granita was until not long ago. But once I found out, I knew I needed to come up with a dairy-free version! This recipe is so delicious and refreshing!

Recipe: Strawberry Granita

1 cup water

1/4 cup honey + 1 TBSP (separated) Note: You can change this amount depending on how sweet your strawberries are

1/2 cup chopped fresh mint leaves

2 cups chopped strawberries (plus more for garnishing, if desired)

1/2 cup chilled coconut milk (take a can of coconut milk, pour it into a container, shake it very well, and refrigerate until cold)

3 TBSP lemon juice

pinch salt

In a small saucepan, combine water, 1/4 cup honey and mint leaves. Simmer on low while you prepare the strawberry mixture. Pour the strawberries into a food processor, and add the 1 TBSP honey (if needed–you may not need it if your strawberries are sweet) and puree. Add the coconut milk, lemon juice and salt and process again until well-combined. Strain the mint leaves out of the water mixture and pour the water mixture into the strawberries (discard the mint leaves). Process again, then pour into a glass dish, 8×8 or 9×9 and place in freezer for 3-4 hours, until frozen. To serve, scrape with a fork and scoop out. This will help ensure a “fluffy” texture.

Peppermint Patty Recipe, Pure Virgin Coconut Oil Review and a Giveaway!

peppermint patty bites

I use coconut oil all the time, so it’s a staple in our pantry. It’s great in baking, pan-frying, or even raw treats. I’ve even used it as lip balm or for rough, dry skin. I know there are tons of uses for the stuff, and you can read about a lot of those HERE. I’ve always bought my coconut oil in bulk off of Amazon, and have never tried Tropical Traditions products (except for my favorite–coconut cream concentrate, but that’s another post!) Tropical Traditions was kind enough to send me a free sample of their Gold Label Virgin Coconut Oil to review. And not only that, they are offering one free quart of this wonderful stuff to one of you lucky readers!

There are lots of different types of coconut oil, and apparently, they are not all created equally.  So what’s the difference? That’s what I wanted to know. And you can read all about the difference and how coconut oil is produced HERE.  Tropical Traditions has also done a cool video that explains their Gold Label Virgin Coconut Oil:

My biggest question was whether I would notice a difference between the Nutiva brand that I normally buy in bulk off Amazon and this product. And the consensus was: yes! In a straight-up taste test right out of the jar, the Gold Label product was much milder. One thing I love about the Gold Label product is that it’s made in small batches, and is not mass-produced. Makes me feel like I’m a part of helping small farmers, even if that’s just idealistic.

I was trying to think of a way to feature the coconut oil, and not have it get lost in the recipe. I thought these did a great job of it! They may make you reminisce of York peppermint patties, as the minty goodness melts in your mouth!

Recipe: Peppermint Patty Bites

1 cup Gold Label Virgin Coconut Oil + 1 TBSP (separated)

1.5 tsp pure peppermint extract

2 TBSP honey (raw preferred)

1.5 cups dairy-free, soy-free chocolate chips

Melt the chocolate in a double boiler, add 1 TBSP coconut oil, stir and set aside. Mix the 1 cup coconut oil, peppermint extract and honey in a bowl, then melt. Pour into candy molds (I had some heart-shaped ones on-hand) and place in fridge for about 45 minutes, until hard:

Quickly dip each peppermint patty in the cooled chocolate and place on a plate covered with parchment paper. Place in fridge for another 1/2 hour or so until hardened. Eat ‘em up! Store in fridge for best results, as these will soften at room temp.

And here’s the giveaway: 

One lucky winner will win ONE FREE QUART of Tropical Traditions Gold Label Virgin Coconut Oil! This giveaway will close on Friday, May 18th at 9 p.m. PST.

There are lots of ways to get entries!  Click on the image below to see the easy ways you can enter. Be sure to go through the image below so you can be sure to get credit for your entries. Otherwise, I have no way of keeping track! 

a Rafflecopter giveaway

  • Like Clean Eats In The Zoo on Facebook
  • Sign up for the Tropical Traditions’ newsletter HERE. You’ll get access to all sorts of deals and coconut oil-related info!
  • Like Tropical Traditions on Facebook
  • Comment on this post about how you would use the coconut oil if you win!
  • Share this post or my Facebook page!
You may do one or all of the above, but the more you do, the more chances you have to win!
 
Can’t wait? Click on the picture below to order directly from the Tropical Traditions website!
 

Virgin Coconut Oil, Gold Label – 1 pint

 

 

 

 

 

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
 *If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.*

Dark Chocolate Mint Truffle Cake (flourless!)

dark chocolate mint truffle cake

I’m going to “girl’s night” at my friend’s house this evening, and wanted to bring something decadent. I also wanted to figure out a way to use some of the fresh chocolate mint leaves I have growing in my garden! This recipe is incredibly rich and doesn’t use any flour! A great option for those of you avoiding nuts! Note: I have made this a couple times now with semi-sweet dairy-free chocolate chips, and it was amazing. I only used 1/4 cup maple syrup when I used semi-sweet chips.

Recipe: Dark Chocolate Mint Truffle Cake (flourless!)

10 TBSP butter

1/2 cup fresh chocolate mint leaves (you could use any type of mint leaves here, I think)

12 ounces unsweetened chocolate or Enjoy Life chocolate chips Note: You could also use bittersweet chocolate, and adjust the amount of sweetener you add

6 eggs, room temperature

1/2-3/4 cup pure maple syrup (or you could use more if you want it sweeter. With this amount, the cake definitely tastes like “dark chocolate.” If you want it sweeter, feel free to add more)

Preheat oven to 350 degrees. Grease an 8- or 9-inch cake pan with coconut oil. Melt butter in a small saucepan and add mint leaves in. Set aside in a warm place to let mint infuse butter (I put it on the warm setting in the oven). Meanwhile, melt the chocolate in a double boiler. Once the chocolate is almost melted, strain the mint leaves out of the butter and pour butter mixture into the melted chocolate. Stir until combined. Set aside to cool slightly. In a stand mixer (if you have one, if you don’t you can use a regular hand mixer, you’ll just have to stand there for awhile), beat the eggs and syrup on high for 7-10 minutes, until light and fluffy:

Turn the mixer to low and slowly add in the melted chocolate/butter mixture. Once all the chocolate is added, increase beater speed and mix until all the chocolate is incorporated. Pour into the greased cake pan and place the cake pan into some type of baking dish with sides. Pour about a 1/2″ of water into the baking dish to surround the cake pan, but not come up too high. Bake for about 25 minutes, until the top begins to look “dull” but isn’t cracking. Remove from oven and cool for 30 minutes before serving. Refrigerate for a decadent cold treat!

Almond Cookie Drops

Recipe: Almond Cookie Drops

2 cups almond flour

1 tsp baking soda

1/2 tsp salt

2 eggs

1 tsp pure vanilla extract

1 tsp pure almond extract

1/4 cup pure maple syrup (or less depending on how sweet you like it)

sliced almonds to garnish

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, combine almond flour, baking soda and salt. In a small bowl, combine the eggs, vanilla, almond extract and syrup. Pour into dry ingredients and stir until combined. Scoop onto baking sheet and gently top each cookie with a few sliced almonds. Cook for 8-10 minutes, until lightly golden. Store in refrigerator.