Vegan Ice Cream

4-5 very ripe bananas

1 large avocado

2 tablespoons smooth, salted peanut butter

2 tablespoons cocoa powder

Peel bananas and avocado. Cut into small chunks. Separate to two airtight containers and freeze until solid (preferably overnight). 

Add frozen bananas and avocados to a food processor and blend until smooth and creamy (be sure to scrape down the sides of the food processor as needed). The mixture will go through different stages: crumbled, oatmeal-like texture, gooey to finally creamy. At this point, add the rest of the ingredients to combine.

You can enjoy this right away. For best result, freeze until set. Will keep for up to two days.

Gluten Free Chocolate Cheesecake

This is a cheesecake to die for; sinfully rich and utterly delicious. Serve in small portions and garnish with chocolate drizzle for a spectacular presentation.

1 cup ground oats
1 cup almond meal

1/2 cup chopped almonds

6 tablespoons grass fed salted butter, melted

4 8 ounce cream cheese blocks, room temperature

1 1/2 cups Heilala Vanilla Sugar

4 large eggs

1 cup sour cream

8 ounces dark chocolate, melted

1/2 cup pure chocolate powder

2 teaspoons Heilala Vanilla Bean Paste

Preheat oven to 350 F

Combine almond flour, oats, chopped almonds, and melted butter. Press into a round springform pan. Bake for 15 minutes. Set aside to cool.

Place cream cheese and sugar in the mixer at medium speed and beat until smooth and creamy. Add eggs, one at a time, beating well after each addition, followed by sour cream, chocolate powder, melted chocolate, and vanilla bean.

Preheat oven to 300 F

Pour mixture into the pan and bake for 45 minutes. Turn off the oven. Leave the cheesecake to cool completely with the oven door closed before you take it out. Keep refrigerated.

Chocolate Risotto

1/2 cup arborio rice

4 cups full cream milk

1 cup bittersweet chocolate

2 tablespoons salted grass fed butter

This is the same process as making regular risotto. Heat full cream milk in a pot on medium to high heat to a simmer. Reduce heat to very low to keep the milk hot during the whole cooking process. In a heavy-bottomed, deep sided pan, melt butter and saute the arborio rice to coat the grains (about 2 minutes). Add one cup of the milk to the arborio. Stir until all the milk is absorbed. Continue to add one cup at a time repeating the process until the rice is cooked (about 30 minutes). Stir in chocolate to melt and serve immediately with fresh cream, ice cream, or fresh berries.

The Healthiest Chocolate Less Processing, Greater Benefit?

www. longevity.about.com - February 22nd, 2013

Cocoa and the Kuna Indians: Chocolate has been used for medicinal effect for thousands of years, but its recent recognition as a possible heart-healthy food came to light in the early 1990s. Harvard Medical School researchers, led by Norman Hollenberg, investigated why Kuna Indians, living in the San Blas Islands off the Caribbean coast of Panama, had low blood pressure, even with increasing age. This was true despite a high level of salt consumption, which exceeded that of most Western populations.

If the Kunas had their genetic makeup to thank for healthy blood pressure, moving to an urban environment on the mainland shouldn’t make any difference. But it did –- migration to cities corresponded with a rise in blood pressure, with increasing age. Further investigation showed island-dwelling Kunas also lived longer than their mainland cousins, with low rates of cardiovascular disease and cancer. After allowing for factors like stress and lack of pollution, Hollenberg and his team concluded the most striking difference in the Kuna Indians’ island environment was dietary, including a dramatic average daily consumption of more than 5 cups of cocoa, per person.

There’s a big difference between the cocoa the Kunas drink, and the cocoa and chocolate people usually purchase in a grocery or specialty store -- mostly due to how it’s processed and its formulation.

Processing: Cocoa beans grow as the seed of the berry-like fruit of the cacao tree. After shelling and roasting, the beans are ground into a suspension called cocoa liquor, made up of cocoa butter (fat) and solids. Pressing removes most of the cocoa butter, resulting in a hard, dry cake, which is ground into what we use as cocoa powder.

This powder contains most of the flavanols, a family of flavonoids, or antioxidants, that have since been credited with most of chocolate’s health benefits. Flavanols affect the way nitric oxide is produced in the body, helping blood vessels to relax, and thereby improving blood flow to the heart, the brain, and extremities. They also may reduce inflammation, and the proliferation of dangerous free radicals produced in regular cell metabolism.

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Gluten Free Chocolate Vanilla Pikelets

A pikelet is a small pancake. Similar to American pancakes in flavor, pikelets are made out of milk or buttermilk, salt, flour, sugar, eggs, and baking powder. In Australia and New Zealand, a favorite way to eat pikelets is to top them with cream, powdered sugar, and strawberries.

1 cup all purpose gluten free flour blend 

1/2 teaspoon guar gum 

1 cup bittersweet dark chocolate chunks 

1 tablespoon Heilala Vanilla Sugar

2 tablespoons gluten free baking powder 

1 large room temperature egg 

2 tablespoons melted salted butter 

1 cup milk

1 teaspoon pure Heilala Vanilla Bean Paste

Combine all the dry ingredients including chocolate chunks. Set aside. Whisk all the wet ingredients.Add wet to dry to make a thick batter (you may not need all the liquid).

Heat a lightly greased frying pan over a moderate heat. Once heated, cook tablespoonfuls of mixture in the pan for about 1-11⁄2 minutes. Once bubbles appear on the surface and burst, flip the pikelets over and cook for about the same time on the opposite side until they are lightly browned. Place on a cake rack to cool and cover with a clean tea towel while cooking the remaining mixture.

Serve warm with or without butter or try serving with whipped cream, melted chocolate, and raspberry jam.Any leftovers can be reheated to refreshen before serving.

Mini Blackberry White Chocolate Focaccia

Dough:

1 tablespoon instant yeast

1 cup warm water

2 tablespoons raw local honey

1/2 cup pure olive oil

3 cups bread flour (plus extra)

1 teaspoon sea salt

1 teaspoon cinnamon

1 teaspoon allspice

2 cups white chocolate bits

24 blackberries

Egg Wash:

1 egg

1 teaspoon water

Combine all the dry ingredients including chocolate bits on low speed using the dough hook attachment. Whisk all the wet ingredients in a jug. Drizzle in enough liquid on low speed to form a soft dough (add more flour if it's sticky). Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.

Divide dough into 24 equal pieces and shape into balls. Flatten with the palm of your hands. Use your fingers to poke dents in each piece (4). Arrange in a lined baking sheet leaving room in between. Cut blackberries into small pieces and fill the dents. Cover with a kitchen towel and let it rest in a warm place to rest for another 30 minutes.

Preheat oven to 400 F. 

Combine egg and water and brush over the dough and bake for 12 to 15 minutes or until brown and crispy. Remove from oven and drizzle raw honey over the top.

Yield: 24

Gluten Free Double Chocolate Muffins

1 cup sugar 

1 1/2 cups gluten free all purpose flour blend 

1 cup pure cocoa powder 

1 1/2 cups pure dark chocolate bits 

1 teaspoon gluten-free baking powder 

1 teaspoon baking soda 

1 teaspoon sea salt 

3 large room temperature eggs 

1/2 cup pure olive oil 

1/2 cup milk 

1/4 cup organic sour cream 

2 teaspoons pure vanilla essence

Preheat oven to 350 F 

Combine the first 7 ingredients in your mixer. Set aside. Whisk the last 5 ingredients until incorporated in a separate container. With the mixer on low speed, add liquid to the dry ingredients until combined.

Grease an 18-cup muffin pan and dust with flour. Fill each one 3/4 full and bake for 40 to 50 minutes or until a stick inserted into one of the muffins comes out clean.

Gluten Free Mini Caramel Hazelnut Flan

2 large ripe bananas

1 cup salted caramel sauce

1 cup organic chocolate hazelnut spread

3 large room temperature egg yolks

Preheat oven to 325 F

Whisk all the ingredients until smooth. Put through a strainer and divide into 8 extra small ramekins (3" by 2"). Place ramekins in a roasting pan with at least 2" around the sides. Fill the roasting pan with hot water to cover the bottom half of the ramekins. The pan should be in the middle rack in the oven. Cover pan with foil loosely and bake for about 25 to 30 minutes or until set (they will not be completely set in the center). Remove foil and leave to cool completely in the oven before you take them out.

Refrigerate for three hours before serving.

Cinnamon Pumpkin Cranberry Bark

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here.

Available for a limited time only!

Gluten Free Spiced Chocolate Bundt Cake

Cake:

2 1/2 cups gluten free flour blend

2 teaspoons guar gum

3 teaspoons gluten free baking powder

3/4 cup pure chocolate powder

4 large room temperature eggs

1 cup room temperature butter 

1/2 cup Greek yogurt

1/2 cup milk

1 1/2 cups sucanat (natural sugar) or white superfine sugar

2 teaspoons cloves

Preheat oven to 350 F

Sift all the dry ingredients. Set aside. Whisk all the wet ingredients. Set aside. Butter a large Bundt cake pan and sprinkle chocolate powder over the top.

On medium speed, beat butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well in between.

On low speed, add about 60% of the flour mixture followed by the wet ingredients. Add the rest of the flour to the mixture.

Pour into the pan. Bake for 50 to 60 minutes or until a stick inserted into the middle comes out clean. Leave the cake to cool completely in the pan on a cooling rack before you take it out.

Glaze:

1/2 cup dark chocolate chunks

1/2 cup cream

Heat cream in a saucepan on medium heat to hot (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.

Drizzle over the top of the cake to serve.

Gluten Free Spiced Chocolate Apple Muffins

Yields: 15

2 cups Mia's gluten free cake flour blend

1 teaspoon guar gum

2 teaspoons gluten free baking powder

4 green apples, remove skin and core, chop into very small pieces

2 large room temperature eggs

1/2 cup melted dark chocolate

1 cup vanilla Greek yogurt

1 cup milk

1 cup pure vegetable oil

2 teaspoons vanilla paste

1 cup coconut sugar

3 teaspoons apple or pumpkin spice blend

Preheat oven to 350 F

Combine apples, sugar, and apple spice.  Set aside for 30 minutes. In a another bowl, whisk all the wet ingredients until combined and fold into the dry. Add apple mixture to the mix. Scoop into a lined muffin pan. Drop a teaspoon of melted chocolate over the top of each muffin. Bake for 30 to 40 minutes or until a sticked inserted into the middle comes out clean.

Chocolate PB&J Cups

This recipe was inspired by Sweet Box Treats

2 cups bitter sweet dark chocolate chips (60%)

2 cups milk chocolate

Crunchy salted peanut butter

Raspberry preserves

Line a 24-cup mini muffin pan with paper liners. Place chocolate in a heatproof bowl over a pot of hot water that's on a low heat, making sure the bowl doesn't touch the water. When the chocolate is melted, cover the bottom of each paper liner with about a tablespoon of chocolate. Follow this with a teaspoon each of peanut butter and preserves. Finally, fill the top with chocolate (about 3/4 full) and refrigerate to set (about 2 hours).

Keep refrigerated in a airtight container.

Banana Chocolate Marble Cake (Gluten-Free)

2 cups rice flour

4 large eggs, room temperature

1/2 cup raw brown sugar

3 large bananas, mashed

1 cup chopped walnuts

1/2 cup vegetable oil

1/2 cup melted butter

1 cup melted dark chocolate

1/2 lemon, juice

1 teaspoon vanilla

1 teaspoon nutmeg

2 teaspoons GF baking powder

Preheat oven to 350 F

Combine all the dry ingredients including walnuts. 

Combine lemon juice and mashed bananas. Set aside. Whisk eggs, oil, butter, and vanilla. Stir in banana and lemon mixture. 

Combine wet and dry. Pour into a prepared 8" round pan. Drop tablespoonfuls of the melted chocolate randomly over the top of the cake and use a knife or the tip of a rubber to gently swirl chocolate in a circular motion. 

Bake for 50 to 60 minutes or until a stick inserted into the middle comes out clean. 

Remove from the oven, place in a cooling rack until it cools completely.

Keep refrigerated in a airtight container.

Eggless Chocolate Muffins

Muffins:

3 cups all purpose unbleached white flour

2 cups superfine sugar

1/2 cup chocolate/cocoa powder

2 teaspoons baking powder

1 teaspoon nutmeg

1 teaspoon salt

2 cups cold coffee

1 cup melted bittersweet dark chocolate

1 cup pure vegetable oil

1 teaspoon melted butter

Preheat oven to 350 F

Sift all the dry ingredients into a large bowl. Set aside. Blend all the wet ingredients together and fold into the dry.

Scoop into a lined 18 cup muffin pan 3/4 full.

Bake for 40 to 50 minutes or until a stick inserted into the center comes out clean.

Remove from the oven and place on a cooling rack to cool completely.

Chocolate Ganache:

1/2 cup chocolate chunks (60%) or similar

1/2 cup heavy whipping cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.  Brush a generous amount over the muffins.

Triple Chocolate Pudding

4 large egg yolks, room temperature

3 cups whole milk (full cream)

3 tablespoons powdered sugar/icing sugar

2 tablespoons pure dark chocolate powder

1 cup melted dark chocolate chunks (70%)

1 cup shaved dark chocolate (70%)

1 teaspoon espresso powder

1 teaspoon pure vanilla extract

1 tablespoon flour

Whisk flour, 1 cup milk, egg yolks, chocolate powder, espresso powder, powdered/icing sugar and vanilla to fully combine. Heat the rest of the milk on medium heat until just warmed through and whisk in the egg mixture. Continue whisking until sauce is thick and shiny. Whisk in melted chocolate and shaved chocolate and bring to a boil for two minutes whisking constantly. Remove from heat, divide into six 6 oz ramekins (or equivalent) and refrigerate for an hour before serving with fresh whipped cream.

Keep refrigerated.

Almond Chocolate Strawberry Shortcake

2 cups almond flour/meal

2 teaspoons GF baking powder

3 tablespoons powdered sugar

Pinch of salt

1 cup dark chocolate chunks

1 1/2 cups chopped fresh strawberries

6 tablespoons frozen unsalted butter

1 tablespoon cream or milk

1 egg, room temperature

1 teaspoon almond extract
2 tablespoons orange zest

Preheat oven to 425 F.

Add flour, sugar, butter, baking powder and salt to a food processor, pulse until mixture is crumbly. 

Whisk egg, orange zest and milk until well combined in a separate bowl. Gradually pour in one tablespoon at a time to the dry ingredients until the dough comes together but not wet (you might not need all the liquid). Don't over mix!

Turn out onto a floured surface and divide into 8 equal portions. With floured hands, pat each piece into a 3" round, about 2" thick. Place on a lined cookie sheet leaving space in between. Divide chocolate chunks and strawberries evenly amongst the dough circles and press down firmly. Brush dough with a little milk and bake for 10 to 15 minutes or until golden and cooked through.

Ganache:

1/3 cup dark chocolate chunks

1/3 cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny. Pour into a small piping bag with a small round opening and pipe chocolate in a back and forth movement to decorate the top of the shortcake (refer to picture).

Serve shortcake warm with fresh whipped cream and extra strawberries on the side.

Peanut Butter Banana Chocolate Bark

5 cups bitter sweet dark chocolate chips (60%)

2 large ripe bananas

1 cup crunchy salted peanut butter

1 cup salted peanuts, chop

Blend banana and peanut butter until combined and stir in chopped salted peanuts. Melt chocolate in a heatproof bowl over a small pot of hot water on a low heat making sure the bowl doesn't touch the water until melted. 

Line a 16 by 12 inch cookie sheet with parchment paper. Pour melted chocolate over and spread a even layer over the cookie sheet. Drop tablespoonfuls of the peanut butter banana nut mixture over the top and swirl with a knife for marbled effect. Refrigerate until set (about 2 hours). Cut bark into 3 inch square pieces to serve.

Store in a airtight container in the refrigerator.

Gooey Chocolate Banana Cake (gluten-free)

Cake:

3 cups almond meal/flour

2 cups melted dark chocolate

4 large eggs, room temperature

3 large bananas, chopped

1 cup raw honey

1/2 cup pure vegetable oil

2 tablespoons cocoa powder

1 teaspoon vanilla

2 teaspoons espresso powder

Preheat oven to 375 F

Blend all the ingredients in a blender to combine (except bananas). Fold in bananas. Pour into a prepared round 10" Springform cake pan and bake for 1 hour or until a stick inserted into the middle comes out clean.

Let the cake cool completely before removing from the pan while you prepare the ganache.

Chocolate Ganache:

1/2 cup chocolate chunks (60%) or similar

1/2 cup heavy cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny. Pour over the top of the cake and spread out to cover the entire cake.

Keep refrigerated until serve.

Espresso Chocolate Almond Cookies

2 1/4 cup almond meal/flour

1 teaspoon baking powder

1 teaspoon sea salt

3 tablespoons stevia

2 tablespoons cocoa powder
1 tablespoon instant espresso powder

2/3 cup maple syrup
1/2 cup fresh or frozen raspberries

2 cups melted dark chocolate

1/4 cup pure vegetable oil of your choice

Preheat oven to 350 F

Combine all the dry ingredients in one bowl and all the wet in another. Add wet to the dry and stir well to combine.

Line a cookie sheet with parchment paper. Drop small scoops into the cookie sheet, leaving 1 inch in between.

Bake for 15 minutes or until a stick inserted comes out clean.

Leave cookies to cool in a cooling rack.

Raspberry Walnut Bark

12 ounces bittersweet chocolate

12 ounces milk chocolate

1 cup chopped raw walnut

2 cups fresh or dried raspberries

3 tablespoons orange zest

Melt chocolate in a heatproof bowl over a small pot of hot water on a low heat. 

Line a 10 by 10 inch cookie sheet with parchment paper. Pour melted chocolate over and spread a even layer over the cookie sheet. Sprinkle with walnut, raspberries and orange zest and refrigerate until set (about 2 hours). Cut bark into 3 inch square pieces to serve.