LilliPop Girl

Tag: Chocolat

  • Gâteau double chocolat santé

    Gâteau double chocolat santé

    I found this chocolate muffin recipe, which seemed very tasty and very quick to make. Having several jars of yogurt in the fridge, I wanted a recipe that included this ingredient. The original recipe said 1/2 cup of sugar, I cut it to 1/3, because with the chocolate chips, I find it quite sweet. You can adjust according to your taste. I also made the recipe in a cake pan and everyone liked it. To redo and try to freeze in individual portions perhaps?

     

    gateau au chocolat
    Print Recipe

    Gâteau ou muffins double chocolat santé

    Prep Time10 minutes
    Cook Time30 minutes
    Course: Dessert
    Keyword: chocolat

    Ingredients

    • 1 3/4 tasses farine tout usage non blanchie J'utilise La Milanaise
    • 1/4 tasse cacao
    • 1/3 tasse sucre
    • 2 c. à thé poudre à pâte
    • 1/4 c. à thé sel
    • 1 oeuf
    • 1/4 tasse huile d'olive
    • 1 tasse yogourt nature J'ai utilisé le Riviera
    • 3/4 tasse pépites de chocolat mi-sucré

    Instructions

    • Préchauffer le four à 350 °F
    • Dans un bol, mélanger la farine, sucre, cacao, sel, poudre à pâte.
    • Dans un autre bol, bien mélanger l’œuf avec le yogourt et l'huile, jusqu'à ce que le mélange soit homogène. Ajouter les pépites de chocolat.
    • Incorporer le mélange de farine à la cuillère et mélanger.
    • Verser dans un moule de grandeur 8 X 8 ou dans vos moules à muffin.
    • Cuire environ 25 minutes pour des muffins et 30 minutes pour un gâteau.

     

     

     

     

  • Chocolate hazelnut biscotti

    Chocolate hazelnut biscotti

    In the holiday season, I love to make cookies to offer as a gift or to eat after cross-country skiing. I wanted to make biscotti for a long time and I found the inspiration of the recipe on the new yorker site smittenkitchen, adapted from a recipe from the New York Time. These biscotti are very rich in cocoa,  crisp and do not contain added fat!

    Makes about 50-60 biscotti

    Ingredients:

    • 2 cups unbleached flour
    • 1/2 cup hazelnuts
    • 1/2 cup Dutch-style cocoa powder
    • Pinch of salt
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon vanilla extract
    • 4 eggs
    • 3/4 cups sugar

    Directions: 

    1. Preheat oven to 350 ° F
    2. If your hazelnuts are raw, toast them in the oven on baking sheet about 10-15 minutes, stay closely to avoid burning them.
    3. In a bowl, combine flour, cocoa, salt, baking powder and baking soda.
    4. In another bowl, beat the eggs lightly, then remove 2 tablespoons and keep for later. With the electric mixer, beat the remaining eggs with the sugar and vanilla until they are mixed. Stir in flour mixture with a spoon.
    5. Divide the dough in half and place one portion on a well-floured work surface. With hands, spread the dough into a rectangle shape. Spread half the hazelnuts on the dough and squeeze them into the surface. Fold the dough in half and squeeze well. Spread over a baking sheet covered with parchment paper. Repeat with the remaining dough. Brush the tops with reserved egg.
    6. Put in the oven and cook about 20 minutes, until firm to the touch. Let cool for five minutes and cut into half-inch (1-2 cm) thick slices. Turn the biscotti on their cut sides and put them back in the oven for another 15 to 20 minutes, until they are crisp and dry. Allow to cool completely before serving.
  • Chocolate and Date Cookies

    Chocolate and Date Cookies

    Sometimes we have a craving for sugar, chocolate and cookies! Here is a healthy recipe for tender chocolate cookies, which will satisfy your cravings!

    Yields 16

    Ingredients:

    • 1 1/2 cup unbleached flour
    • 2 tbs of ground flaxseed
    • 1/2 cup sugar
    • 2 eggs
    • 1 tbs pure vanilla extract
    • 1/3 cup melted organic coconut oil
    • a pinch of salt
    • 1/2 tsp baking powder
    • 1/2 tsp  baking soda
    • 1/4 cup unsweetened cocoa powder
    • 4-5 chopped dates

    Directions:

    1. Preheat oven to 350F. Line a large baking sheet or 2 small baking sheet with parchment paper.
    2. In a large bowl, beat the oil, eggs, sugar and vanilla to achieve a smooth and homogeneous mixture.
    3. In another bowl, combine flour, baking powder , the bicarbonate soda, cocoa, salt, flax seeds and add to liquid mixture.
    4. Fold in dates and make small balls crushed with the dough and place on the plate.
    5. Bake for 8-10 minutes, remove from the oven and let cookies cool for 10 minutes on the baking sheet. Transfer cookies to wire racks to cool completely.
  • Dark Chocolate Ginger Pear Muffins

    Dark Chocolate Ginger Pear Muffins

    The pear and chocolate go so well together! Here is a recipe for muffins full of pears and chocolate, with a little touch of ginger. Whether for breakfast with a smoothie or snack, I ‘m sure you will love these muffins.

    Ingredients:

    • 1 3/4 cup unbleached flour
    • 1/2 tsp ground ginger
    • 1 pinch of salt
    • 1 1/2 tsp baking powder
    • 1/3 cup dark chocolate chips or coarsely chopped bittersweet chocolate
    • 2 ripe pears, peeled and diced
    • 2 eggs
    • 1/2 cup organic cane sugar
    • 1/2 tsp vanilla extract
    • 1/4 cup vegetable oil
    • 1/3 cup milk

    Directions:

    1. Preheat oven to 180 ° C (350 °F).
    2. In a medium bowl, whisk together the flour, baking powder, ginger, and salt. In a separate bowl, whisk together the oil, eggs, sugar, milk and vanilla.
    3. Pour in the dry ingredients. Stir gently and add the pears.
    4. Spoon batter into silicone molds with a spoon.
    5. Bake in center of oven for 20 to 25 minutes or until a toothpick comes out clean.
  • Gluten Free Chocolate and Raspberry Cake

    Gluten Free Chocolate and Raspberry Cake

    It’s almost Valentine’s Day, here’s a healthy and delicious cake!

    Ingredients:

    • 1 1/2 cup almond flour
    • 1/3 cup cocoa powder
    • 1 tsp baking powder
    • 1 pinch of salt
    • 2 eggs
    • 1 large ripe banana
    • 1 tsp vanilla extract
    • 1/3 cup melted coconut oil or olive oil
    • 1/2 cup pure cane sugar

    Raspberry puree:

    • 2 1/2 cups frozen raspberries
    • 2-3 tablespoons maple syrup or pure cane sugar
    • 1 tbs cornstarch
    • 1 tbs water

    Directions:

    1. Preheat oven to 350 F.
    2. In a bowl, mix the almond flour, cocoa, baking powder and salt.
    3. In another bowl, beat the eggs with an electric mixer with the sugar for about 2 minutes. Add vanilla, oil and mashed banana, then dry ingredients and combined.
    4. Grease a 6 or 8″ springform pan (I used 9″ and the cake was not very high) with coconut oil and line the bottom with parchment paper.
    5. Pour batter evenly and bake for about 30 minutes or until top is firm enough. Allow to cool completely before removing it from the pan.

    Raspberry puree:

    1. In a saucepan, combine the raspberries, sugar and water and bring to a boil.
    2. In a glass, dilute cornstarch in a little cold water and pour into the pan. Stir constantly until thickened and remove from heat.
    3. Pour into a bowl and refrigerate. This puree can be prepared the day before.
    4. Put the cake on a display tray and spread the raspberry puree on top.
    5. You can double the recipe to make a two layer cake.
  • Chocolate Energy Bites

    Chocolate Energy Bites

    These chocolate no-bake energy bites taste just like a cookie, although they are full of protein and naturally sweetened.

    Yield: about 16 bites

    Ingredients:

    • 1 cup almond
    • 2 cups pitted dates
    • 1/4 cup unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoon chopped bittersweet chocolate chips (optional)

    Directions:

    1. Halve the dates to ensure that it does not remain pits ( I always find one or two pits in a bag of pitted dates ) .
    2. Soak dates in a bowl of water for about 10-15 minutes, then drain well.
    3. In a food processor, grind the almonds until crumbly. Add all other ingredients and grind until the formation of a paste.
    4. Pour into a bowl and place in the freezer for about 15 minutes so the dough is less sticky. In a plate, roll into 1-inch balls and coat with coconut, toasted sesame seeds or cocoa. Keep refrigerate or freeze.
  • Chocolate Covered Cashews

    Chocolate Covered Cashews

    J’aurais voulu faire une meilleure photo, car c’est tellement bon des cajous enrobées de chocolat…en plus d’être très rapide à faire!

    Ingrédients:

    • 1 1/4 tasse de noix de cajou cru non salées (sac 1 kg Bassé au Costco)
    • 1/3 de tasse de pépites de chocolat mi-amer
    • un peu de noix de coco non sucrée (facultatif)

    Directions:

    1. Dans une poêle, faire chauffer à feux doux-moyen les cajous pour les rôtir (avec un peu de noix ce coco si désiré), environ 10 minutes, en remuant de temps en temps. Attention de ne pas les brûler. Vous pouvez aussi les mettre sur une plaque au four à 350 F.
    2. Dans un bain-marie, faire fondre le chocolat et retirer le bol du bain-marie.
    3. Ajouter les cajous dans le bol de chocolat fondu et bien mélanger.
    4. Verser et étendre sur une assiette recouverte de papier parchemin ou ciré. Vous pouvez saupoudrer un peu de sel de mer au goût. Mettre au réfrigérateur pour quelques heures. Briser en morceaux et déguster!
  • Chocolate Coconut Milk Ice Cream

    Chocolate Coconut Milk Ice Cream

    Ingredients:

    • 1 14 oz. can full-fat coconut milk
    • 1/4 cup  tablespoons cocoa powder
    • 1/4 cup maple syrup
    • 1 teaspoon vanilla extract

    Directions: 

    1. Combine all of the ingredients in a blender, and blend until smooth and creamy.
    2. Adjust the flavor to your taste, then transfer to a freezer-safe container. Place in the freezer for 4-6 hours, or until firm.
  • Dark Chocolate Crack Cookies

    Dark Chocolate Crack Cookies

    Yield: 24-30 cookies

    Ingredients: 

    • 3/4 cup (100g) all-purpose Flour
    • 1/2 teaspoon (3g) Baking Powder
    • 1/4 teaspoon (1g) Sea Salt
    • 8 ounces (225g) Dark Chocolate, chopped
    • 3 Tablespoons (45g) unsalted Butter
    • 2 Tablespoons Bourbon or Amaretto
    • 2 large Eggs, room temp.
    • 1/3 cup (65g) Sugar (+ extra for coating cookies)
    • Confectioners Sugar (for coating cookies)

    Directions:

    1. In a bowl, whisk together the flour, baking powder and salt until well combined. Set aside.
    2. Combine the dark chocolate, butter, and Amaretto in a medium bowl over a pot of simmering water. Gently melt the chocolate and butter, stirring frequently. Remove the bowl from the simmering water.
    3. Whisk together the eggs and sugar on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. By hand, gently stir in the melted chocolate mixture until combined.
    4. Again by hand, stir in the flour mixture until just combined. Cover and refrigerate until firm (about 2 hours).
    5. Preheat oven to 325°F. Line a couple baking pans with parchment paper.
    6. Pour the granulated sugar and confectioners sugar into two separate small bowls. Form the chocolate cookies into 1 1/2-inch balls. Roll the balls in the regular sugar, and then roll in the confectioners sugar to coat. Place on the baking sheets spaced about 1-inch apart.
    7. Bake for 8 minutes then rotate the cookies sheets and bake for another 6-8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don’t overbake them.
    8. Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.

    Source: White on Rice Couple

  • Dark Chocolate Millet Crunch

    Dark Chocolate Millet Crunch

    Dark Chocolate Millet Crunch are rich in antioxidants!

    Ingredients:

    • 1 cup dark chocolate chips 70%
    • 1 cup millet, puffed rice or quinoa (biological)
    • 1/4 cup chopped almonds
    • Shredded coconut for decoration

    Directions:

    1. Melt chocolate in a double boiler, stirring constantly until all the chips are melted. Remove from heat.
    2. Stir puffed millet or any other cereal in melted chocolate and mix well.
    3. With a tablespoon put small portions of the mixture on a baking sheet lined with parchment paper. Garnish with coconut and almonds and refrigerate for at least 1 hour.
    4. Will keep in an airtight dish at room temperature or in the refrigerator.
  • Chocolate and chia pudding

    Chocolate and chia pudding

    A nutritious snack, vegetarian, paleo and gluten free. The chia seed is rich in fiber, protein, omega-3, calcium, phosphorus and manganese.

    Ingredients:

    • 1 cup chocolate almond milk (I like the Silk True Almond)
    • 3 tablespoons of chia seeds

    Directions:

    1. Sprinkle chia seeds in a bowl with the almond milk and stir to prevent the seeds clump.
    2. Leave chia seeds absorb the liquid for about 40 minutes, or until the pudding is the consistency of tapioca. Stir occasionally as needed.
    3. Cover, refrigerate and serve.
    4. For a smooth texture, refrigerate for about 8 hours, then blend with a high-powered blender like the Vitamix. Garnish with coconut or dark chocolate chips.
  • Frozen banana bites

    Frozen banana bites

    A super easy dessert to make, perfect for cooling off in the summer and will be appreciated by young and old alike! You can also coat with chopped nuts, a little sea salt or other toppings.

    Ingredients:

    • 2-3 bananas
    • 3/4 cup chocolate drops 70%
    • unsweetened coconut

    Directions:

    1. Slice the bananas into pieces of about 2 cm and place on waxed paper. Place in freezer for 30 to 60 minutes.
    2. In a double boiler, melt the chocolate. Dip each piece of banana in chocolate and sprinkle coconut quickly before the chocolate solidifies.
    3. Return to the freezer at least 30 minutes before serving!
  • Black Bean Brownies

    Black Bean Brownies

    A rather strange recipe at first, but you will quickly forget that these brownies contain legumes. Ideal for people intolerant to gluten or for athletes who want a snack rich in complex carbohydrates, protein and fiber.

    Ingredients:

    • 1 can black beans, rinsed and drained
    • 2 eggs
    • 1/2 cup cocoa
    • 1/2 cup sugar
    • 3 tablespoons melted coconut oil
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • some chocolate chips or chopped nuts

    Directions:

    1. Preheat oven to 350 ° F (180 ° C). Line a square baking pan with parchment paper.
    2. Using a hand blender or food processor, grind all ingredients (except chocolate chips and nuts) until smooth.
    3. Pour the mixture into the pan and sprinkle with chocolate chips and/or chopped nuts. Bake 20 to 25 minutes.
  • Cacao Nibs

    Cacao Nibs

    My latest culinary discovery are the cocoa nibs which can be incorporate in several desserts, energy bars or granola. Unlike chocolate chips, cocoa nibs have a low glycemic index, are a high source of fiber and contain many essential minerals and antioxidants. Choose raw and pure nibs to benefit from all the nutrients. Very crisp, they add texture to dishes and as they do not contain sugar, they can also be used for savory dishes, salads, meats. Although costs are quite expensive (about 8 to $12 for 8oz), very little is sufficient to enhance the dish.

  • Kamut Square

    Kamut Square

    Kamut is an ancient relative of modern durum wheat, originating in the region of the Fertile Crescent. This ancestor of modern durum wheat has a naturally sweet taste, nutty flavor and nutritional qualities. This wheat is higher in protein and minerals, including selenium and the majority of people sensitive to modern wheat,  support it well, even if it contains gluten. This recipe of Kamut square is a delicious treat all will love.

    Ingredients:

    • 1/3 cup coconut oil or butter
    • 1/4 cup honey
    • 1/4 cup peanut butter
    • 1/2 cup grated coconut without sugar
    • 2 tablespoons of cocoa
    • 2 tablespoons of maple syrup
    • 1 teaspoon vanilla extract
    • 5 cups puffed Kamut

    Directions:

    1. In a large saucepan, over low heat melt the coconut oil, honey, vanilla, cocoa, maple syrup, peanut butter and coconut.
    2. When the sauce is liquid, remove the pan from heat, add the puffed Kamut and mix well.
    3. Pour into a nonstick or lightly oiled pan, then press firmly with a spatula.
    4. Refrigerate at least one hour before serving.

    I use puffed Kamut brand Nature’s Path. You can also substitute 1 cup of Kamut by millet, rice or corn puff.