Tag: chocolate

  • Banana Chocolate Zucchini Bread

    Banana Chocolate Zucchini Bread

    Banana Chocolate Zucchini Bread

    Print Recipe Pin Recipe
    Servings: 12
    Ingredients Method

    Ingredients
      

    • 1 cup buckwheat flour
    • ¼ cup hemp hearts
    • 3 tablespoons raw cacao powder
    • ½ teaspoon baking soda
    • ½ teaspoon fine sea salt
    • 1 teaspoon ground cinnamon
    • 1 small zucchini coarsely grated
    • 2 large, over-ripe bananas well mashed
    • 2 tablespoons maple syrup
    • 2 tablespoons coconut oil melted and cooled slightly
    • 1 teaspoon vanilla extract
    • 2 large organic eggs

    Method
     

    1. Preheat oven to 350°F. Line a 4 x 8 inch loaf pan with parchment paper and set aside.
    2. In large bowl, whisk together flour, hemp hearts, cacao powder, baking soda, salt, and cinnamon until well combined.
    3. Squeeze out any excess water from grated zucchini before adding to a medium bowl along with mashed banana, maple syrup, coconut oil, vanilla, and eggs. Whisk together until well combined.
    4. Add wet ingredients to dry ingredients and, with a rubber spatula, fold together until just combined. Pour batter into prepared loaf tin and bake in preheated oven until a wooden skewer inserted in centre of loaf comes out clean, about 45 to 60 minutes. Let loaf cool in pan on a wire rack until room temperature. Slice and enjoy.
    5. Banana Chocolate Zucchini Bread may be made up to 4 days ahead and refrigerated in an airtight container. Enjoy!

    By Lawren Moneta

    Article Courtesy of Alive Magazine

  • 3 heart-healthy dishes

    3 heart-healthy dishes

    3 heart-healthy dishes

    Meals you’ll love for the month of love

    This assortment of healthy and beautiful dishes covers diverse dietary preferences so that no one is left out—a true display of love. The passion behind these recipes will surely leave you falling head over heels!

    Smoked Salmon Carpaccio

    This beautiful starter speaks to one’s heart. With a solid dose of salmon and a stunning array of little vegetables, it’s a delicious dish for Valentine’s Day.
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    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    Silky pea puree
    • 2 cups frozen peas thawed
    • ¼ cup low-sodium vegetable stock
    • 1 tablespoon lemon juice
    • ¼ cup chopped Italian parsley
    • 1 tablespoon chopped fresh chives
    • 1 tablespoon unsalted butter softened
    • ⅛ teaspoon salt
    • ⅛ teaspoon ground pepper
    Smoked salmon carpaccio
    • ¼ pound thick asparagus spears about 6
    • 2 small green zucchinis or cucumbers
    • 1 8 ounce package cold-smoked sliced salmon
    • ½ cup frozen peas thawed, for garnish
    • 1 tablespoon capers drained and rinsed, for garnish
    • Fresh dill, lemon zest, and pea tendrils for garnish

    Method
     

    1. In high-speed blender, add pea puree ingredients. Pulse mixture until blended, scraping down sides of blender with a spatula. Continue to blend until a smooth puree is formed. It needs to be thick enough to hold its shape when dolloped or smeared onto serving plates. To ensure silky-smooth finish, press pea puree through a sieve into a bowl. Add more seasonings, to taste, if you wish.
    2. Trim stems of asparagus spears. Using vegetable peeler, shave spears into long strips. Set aside. Shave unpeeled zucchini or cucumbers into long strips.
    3. Artfully arrange 2 or 3 pieces of smoked salmon shaped into rosettes onto each of 8 individual salad serving plates. Intersperse with shavings of asparagus and curls of zucchini or cucumber. Stud plates with a few peas and some capers. Dollop with pea puree and garnish with dill and pea tendrils.

    Notes

    Each serving contains: 98 calories; 9 g protein; 3 g fat (1 g sat. fat); 10 g total carbohydrates (4 g sugar, 4 g fiber); 658 mg sodium

    Middle Eastern Kebabs with Couscous and Roasted Red Pepper Sauce

    A bit of West meets East with buffalo and coconut flavors married with red peppers in this dish. Served over couscous, it’s a world of deliciousness in a single healthy dish.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    Kebabs
    • ¼ cup coconut sauce, coconut aminos, or low-sodium tamari sauce
    • 3 tablespoons apple cider vinegar
    • 3 tablespoons olive oil
    • 1 garlic clove peeled, smashed, and minced
    • ¼ teaspoon salt
    • ⅛ teaspoon cayenne pepper
    • 1 pound sirloin tip water buffalo, bison, or beef cut into 1 inch cubes
    • 1 red onion cut into 1 inch cubes
    • 1 yellow bell pepper seeded and cut into 1 inch pieces
    Pearl couscous
    • 1 tablespoon olive oil
    • 1 cup Israeli (also known as pearl) couscous
    • 1 ½ cups low-sodium vegetable stock
    • ¼ cup chopped Italian parsley
    Roasted red pepper coconut cream sauce
    • 1 12 ounce jar roasted red bell peppers drained
    • ½ cup coconut cream
    • ¼ cup low-sodium vegetable stock
    • 2 tablespoons tomato paste
    • 1 teaspoon maple syrup
    • 1 garlic clove peeled, smashed, and minced
    • ½ teaspoon cinnamon
    • ⅛ teaspoon salt
    • Generous pinches of ground black pepper, allspice, and nutmeg
    • Toasted coconut flakes for garnish (optional)
    • Baby nasturtium for garnish (optional)

    Method
     

    1.  In bowl, combine coconut sauce, aminos, or tamari, with vinegar, olive oil, garlic, salt, and cayenne. Whisk together to blend. Add cubes of meat and stir in until evenly coated. Cover and refrigerate for 8 hours or overnight. Stir occasionally. The longer it marinates, the more tender the meat becomes.
    2. In medium saucepan, heat oil. Add couscous and stir with wooden spoon over medium heat until it becomes toasty and golden, about 2 minutes. Slowly add vegetable stock to prevent it from sputtering. Turn heat to low. Cover and cook for about 12 to 14 minutes or until couscous is tender and stock is absorbed. Remove from heat and stir in parsley.
    3. To blender, add roasted pepper, coconut cream, vegetable stock, tomato paste, maple syrup, garlic, and seasonings. Whirl until smooth. Transfer to small saucepan and cook over medium heat until bubbly, about 5 minutes. Cover, set aside, and keep warm.
    4. Drain marinade from meat and discard. Bring meat to room temperature before grilling, about 45 minutes. If using bamboo or wooden skewers, soak in water for at least 45 minutes before using. Grease barbecue grill and preheat to 400°F.
    5. Thread drained cubed meat, onion, and yellow pepper among 4 metal or soaked bamboo skewers. Place skewers on grill. Grill covered, for 5 to 7 minutes for medium rare, or 145°F when tested with a meat thermometer. Turn skewers once. Grill a minute or 2 longer for medium 160°F doneness. Remove and cover loosely with a tent of parchment for kebabs to rest for a few minutes.
    6. To serve, add couscous onto plate. Straddle kebabs overtop and spoon warm roasted red pepper sauce overtop. Garnish with toasted flaked coconut and baby nasturtiums, if you wish.

    Notes

    Each serving contains: 576 calories; 43 g protein; 23 g fat (10 g sat. fat); 51 g total carbohydrates (8 g sugar, 6 g fiber); 361 mg sodium

    Mousse au Chocolat

    Mousse—a perfect ending to a delicious meal, yet so much more. Our mousse can stand alone as a decadent treat served anytime of day. It’s made from the creamiest soy in combination with dark chocolate and espresso for an added kick.
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    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 1 10.5 oz package soft plain tofu brought to room temperature
    • 3 tablespoons maple syrup
    • 1 tablespoon chia seeds
    • 1 teaspoon espresso instant coffee powder
    • ½ teaspoon cinnamon
    • 1 5.5 oz dark chocolate bar, 70% cocoa
    • Flaked salt optional
    • Sweetened plain yogurt, shaved dark chocolate, raspberries for garnish (optional)

    Method
     

    1. Drain tofu and place in high-speed blender or food processor. Add maple syrup, chia seeds, coffee powder, and cinnamon. Blend until smooth. While mixture rests, melt chocolate in saucepan over medium-low heat or in microwave, stirring until smooth and fully melted. Cool slightly.
    2. In blender with creamy tofu, turn motor to low and gradually drizzle in melted chocolate until fully blended and creamy. Spoon or pipe into 6 – 4 oz ramekins. Top each with a pinch of flaked salt if you wish. Place ramekins on tray, cover securely, and slide into refrigerator to chill.
    3. When ready to serve, drop a dollop of sweetened plain yogurt on top with shavings of grated chocolate and a couple of raspberries for garnish, if you wish.

    Notes

    Each serving contains: 158 calories; 6 g protein; 8 g fat (4 g sat. fat); 18 g total carbohydrates (15 g sugar, 2 g fiber); 20 mg sodium

    By Irene McGuinness

    Article Courtesy of Alive Magazine

  • Chocolate Chia Seed Pudding

    Chocolate Chia Seed Pudding

    Chocolate Chia Seed Pudding

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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 cup milk (whole, almond, oat, etc.)
    • ½ cup plain yogurt
    • 1 teaspoon vanilla extract
    • ¼ cup chia seeds
    • 2-4 tablespoons agave syrup
    • 3 tablespoons cocoa powder sifted
    • 1 teaspoon mushroom powder
    • Pinch of salt
    • Shaved chocolate for garnish
    • Sliced almonds for garnish

    Method
     

    1. Whisk together all ingredients through salt in a mixing bowl until smooth. Adjust sweetness to taste and place in the refrigerator for 2-4 hours to thicken.
    2. Spoon pudding into serving dishes and garnish with shaved chocolate and sliced almonds.
  • Decadent Chocolate Mug Cake

    Decadent Chocolate Mug Cake

    Print Pin

    Decadent Chocolate Mug Cake

    Servings 1

    Ingredients

    • ¼ cup all-purpose flour
    • 2 tbsp cocoa powder
    • 2 tbsp cane sugar
    • ¼ tsp baking powder
    • ⅛ tsp grated nutmeg
    • 6 tbsp whole milk
    • 1 tbsp avocado oil
    • 2 tbsp chocolate chopped

    Instructions

    • In a 12-ounce mug, whisk together dry ingredients.
    • Add milk and oil and add to the dry ingredients. Stir until smooth and there are no lumps. Top with chopped chocolate.
    • Place mug in microwave and cook for 1 minute. Continue to cook in 10 second increments until cake has set. Allow cake to cool for 5-10 minutes before eating.

    Recipe Courtesy of INFRA

  • Adaptogenic Hot Chocolate Bliss

    Adaptogenic Hot Chocolate Bliss

    Adaptogenic Hot Chocolate Bliss

    This adaptogenic hot chocolate aims to provide a sense of calm and balance, thanks to the inclusion of an ashwagandha and mushroom blend, known for their adaptogenic properties.

    Adaptogens are a class of herbs and mushrooms that are believed to help the body adapt to stress and maintain balance. They have been used in traditional medicine systems, such as Ayurveda and Traditional Chinese Medicine, for centuries. While the scientific understanding of adaptogens is still evolving, there are several potential reasons why they are considered beneficial:

    Stress Response Regulation: Adaptogens are thought to modulate the body’s stress response by regulating the production of stress hormones, such as cortisol. They may help the body adapt to both physical and mental stressors, promoting a more balanced response.

    Homeostasis Promotion: Adaptogens are believed to support homeostasis, the body’s natural state of balance and stability. By helping the body maintain equilibrium, adaptogens may contribute to overall well-being.

    Energy and Endurance: Some adaptogens are thought to enhance physical and mental performance by supporting energy production and increasing endurance. They may help the body cope with fatigue and improve stamina.

    Immune System Support: Adaptogens are thought to have immune-modulating properties, meaning they may help regulate the immune system. This could contribute to a better defense against infections and diseases.

    Antioxidant Properties: Many adaptogens have antioxidant properties, which means they can help neutralize free radicals in the body. This antioxidative effect may contribute to cellular health and longevity.

    Cognitive Function: Some adaptogens are believed to have neuroprotective effects and may support cognitive function. They are thought to enhance mental clarity, focus, and memory.

    It’s important to note that while adaptogens have a long history of use in traditional medicine, scientific research on their efficacy is still ongoing, and more evidence is needed to fully understand their mechanisms of action and potential health benefits. Additionally, individual responses to adaptogens can vary, and they may interact with medications or have contraindications in certain situations. Before incorporating adaptogens into your routine, it’s advisable to consult with a healthcare professional to ensure they are safe and appropriate for your specific health needs.

    Elisa Franco

    Adaptogenic Hot Chocolate Bliss

    Warm, cozy, adaptogenic hot chocolate to soothe your worries.
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 2 cups almond milk or your preferred milk
    • 2 tblsp cacao powder
    • 2 tblsp maple syrup
    • 1 tblsp OM Master Blend powder
    • pinch of sea salt
    • whipped cream or marshmallows optional

    Method
     

    1. In a saucepan, heat milk over medium heat.
    2. Whisk in cacao powder, maple syrup, OM Master Blend powder, and a pinch of sea salt.
    3. Heat until hot but not boiling.
    4. Pour into mugs and top with whipped cream or marshamallows if desired.
  • Chai Spiced Chocolate Covered Dates

    Chai Spiced Chocolate Covered Dates

    Chai Spiced Chocolate Covered Dates

    These chai spiced chocolate covered dates are the perfect sweet treat! They’re so easy, and you can keep them in the fridge until you’re ready to eat them. If you can’t find a chai spiced chocolate bar, you can always mix a personalized batch of your own chai spices. You can use a scalable recipe to make as much or as little as you’d like and add it to all sorts of baked goods and desserts. We don’t recommend using the spice blend for actual chai tea, as you’d want to use whole spices for that application. Filling dates with almond butter, or the nut butter of your choice, adds a bit of protein and fat to make this a perfect little bite-sized snack. 

    Chai Spiced Chocolate Covered Dates

    These chai spiced chocolate covered dates are the perfect sweet treat! They’re so easy, and you can keep them in the fridge until you’re ready to eat them.
    Print Recipe Pin Recipe
    Servings: 24 dates
    Ingredients Method Notes

    Ingredients
      

    • 24 Medjool dates
    • ½ cup almond butter
    • 12 ounces chai spiced chocolate chopped
    • ½ teaspoon avocado oil

    Method
     

    1. Cut open each date halfway and remove pit.
    2. Place one teaspoon of nut butter inside the date to stuff and close.
    3. Place chocolate and oil in a small bowl and heat over gently simmering water, stirring frequently until melted.
    4. Dip dates in chocolate and coat using a fork. Transfer to a parchment-lined baking tray. Place dates in the freezer for 10 minutes to set the chocolate.
    5. Drizzle remaining chocolate over dates and store in refrigerator until serving.
    6. Enjoy!

    Notes

    Vegetarian, Gluten-Free
    If you can’t find a chai spiced chocolate bar, you can add a blend of spices to the chocolate in step 3. Start with:
    ½ teaspoon cinnamon
    ¼ teaspoon ground cardamom
    ¼ teaspoon ground ginger
    A pinch of ground cloves
    A pinch of ground nutmeg
    A pinch of ground allspice

    Recipe Provided by INFRA

  • Double Chocolate Stout Brownies

    Double Chocolate Stout Brownies

    Double Chocolate Stout Brownies

    This brownie recipe is pulling double duty. Equally at home at a St. Patrick’s Day celebration as it is a girl’s night in, these brownies deserve a spot in your dessert rotation. Use your favorite chocolate stout in the batter and the glaze. The deep malty beer will enhance the chocolate of the brownies without overpowering them. A can of black beans helps fill out the batter with extra protein and fiber. Who says you can’t have your brownie and eat it too? 

    Double Chocolate Stout Brownies

    Try a brownie recipe with TWO secret ingredients! Chocolate stout beer adds depth and complexity, while black beans add protein and fiber. 
    Print Recipe Pin Recipe
    Servings: 9 brownies
    Ingredients Method

    Ingredients
      

    • 15 ounce can black beans, rinsed and drained
    • ⅔ cup chocolate stout beer
    • ½ cup all-purpose flour
    • 1 cup cane sugar
    • ¾ cup cocoa powder
    • ¾ cup brown sugar, packed
    • 1 stick unsalted butter, melted and cooled
    • 3 Large eggs
    • 1 teaspoon vanilla extract
    • ¼ teaspoon sea salt
    • ½ cup semisweet chocolate chips
    Glaze
    • 1 cup confectioner’s sugar
    • 1 tablespoon milk
    • 1 tablespoon chocolate stout beer

    Method
     

    1. Preheat over to 350°F. Line an 8×8-inch baking pan with parchment paper.
    2. Using a blender or food processor, blend beans and stout until smooth. In a mixing bowl, combine bean mixture, eggs, melted butter, vanilla, and salt. Stir until mixed.
    3. In another mixing bowl whisk together flour, cane sugar, cocoa powder, and brown sugar.
    4. Add dry into wet ingredients and mix together until just combined. Fold in chocolate chips.
    5. Pour batter in prepared baking pan and bake for 48 minutes. Cool completely before glazing.
    6. For glaze, stir together confectioner’s sugar, milk, and stout. Drizzle over cooled brownies and serve.
    7. Enjoy!

    Recipe Provided by INFRA

  • Chocolate Sea Salt Mandarin Oranges

    Chocolate Sea Salt Mandarin Oranges

    Chocolate Sea Salt Mandarin Oranges

    Chocolate covered strawberries look impressive, but the flavors of chocolate and orange are a classic combination that shouldn’t be forgotten this time of year. With peak season citrus and a dash of flaky sea salt, these chocolate sea salt mandarin oranges will be bursting with juicy flavor. They’re super easy to make, and you’ll get credit for a homemade Valentine’s gift. You can turn to this recipe year-round whenever you want to impress or have an abundance of citrus on hand. 

    Chocolate Sea Salt Mandarin Oranges

    A Valentine’s mainstay is the chocolate covered strawberry, but we think seasonal citrus and just the right amount of flaky sea salt is an even better expression of your love.
    Print Recipe Pin Recipe
    Servings: 3
    Ingredients Method

    Ingredients
      

    • 4 mandarin oranges peeled and segmented
    • 2 ounces chocolate
    • 1 ½ teaspoons avocado oil
    • Flake sea salt

    Method
     

    1. Place chocolate and avocado oil in a microwave-safe bowl and heat at 30 second intervals until melted, stirring frequently.
    2. Dip orange segments in melted chocolate and place on parchment paper.
    3. Sprinkle flake sea salt over chocolate and chill in refrigerator for 10 minutes.
    4. Enjoy!

    Recipe Provided by INFRA

  • Chocolate Peanut Butter Crispy Rice Treats

    Chocolate Peanut Butter Crispy Rice Treats

    Chocolate Peanut Butter Crispy Rice Treats

    We all know and love the classic crispy rice bar. Take it up a notch by adding natural peanut butter and fair-trade chocolate for these chocolate peanut butter crispy rice treats. The result? A portable treat that you can take to picnics by the water, camping under the stars, or your next backyard barbecue.

    Print Pin

    Chocolate Peanut Butter Crispy Rice Treats

    Servings 9

    Ingredients

    • 2 Endangered Species Chocolate Bars finely chopped
    • 5 cups rice crisp cereal
    • 1 cup natural creamy peanut butter
    • ¾ cup agave syrup
    • 2 tablespoons plant-based butter
    • 1 teaspoon vanilla extract
    • ¼ cup crushed salted peanuts

    Instructions

    • Line an 8” square pan with parchment paper. 
    • Put rice crisp cereal in a large mixing bowl. 
    • Melt butter in pan over low heat. Add agave to the pan and stir together until combined. Add peanut butter. Stir to combine.
    • Let this mixture cook on low for three to four minutes, stirring frequently. It should start to thicken slightly but still be a liquid when you take it off the heat. Take pan off heat. Add vanilla extract. Stir to combine.  
    • Pour the peanut butter mixture over the rice crisp cereal. Stir to combine. Pour mixture into parchment-lined pan. Press mixture down firmly to be sure it all sticks together.
    • Let set in the fridge for one hour. Chop roasted and salted peanuts. Set aside.   
    • Melt chocolate in microwave in 20 second increments. Stir well between each increment. Stop microwaving when there is still a bit of solid chocolate remaining. 
    • Pour the chocolate over the top of the rice crispy treats. Spread out evenly with a spatula or the back of a spoon. Sprinkle chopped nuts on top while chocolate is liquid. 
    • Let set in fridge. Once chocolate is firm cut into 12 squares and serve.
    • Enjoy!

    Recipe Provided by INFRA

  • Easter Egg Cupcakes with Lake Champlain Chocolate!

    Easter Egg Cupcakes with Lake Champlain Chocolate!

    Quarantine is the perfect time to try those recipes that you’ve been meaning to get to! Since the kids are home, you can get them to help you too (but we can’t say they’ll help with the cleaning part). Check out this perfect cupcake recipe that is not only fun to make but will help you get Easter-ready for this Sunday.

    Lake Champlain makes it easy to make holidays festive and delicious with their holiday chocolate bunnies, eggs, and more!

    Ingredients

    1 box cupcake mix (you will need more ingredients to make this but they will vary per brand)

    1 container vanilla frosting

    1 packet of blue food coloring

    1 packet of yellow food coloring

    Lake Champlain Chocolate eggs (pick your favorite flavor or pick them all!)

    Method:

    1. Follow the instructions on the box to make cupcakes.

    2. Once cupcakes are finished baking, place in refrigerator to cool cupcakes completely before covering with icing to keep the tops from becoming sticky, about 30 minutes.

    3. While cupcakes are cooling, mix the yellow and blue coloring packets in the white icing. Use as little or as much coloring as you desire!

    4. Once the cupcakes are cooled, it’s time to ice them. Time to let your creativity flow! Use a piping bag, plastic bag, fork and knife, or whichever tools you have in order to make the icing grass. After cupcakes are completely covered in icing, add a Lake Champlain chocolate egg (you may have to add more icing around the eggs to create a “hidden egg” effect).

    5. Serve to your cupcake lovers and enjoy!

    Before you enjoy your Easter Egg Cupcakes, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite organic market, Basil Bandwagon Natural Market! #basilbandwagon

    For more amazing recipes featuring Lake Champlain chocolates, visit: https://www.lakechamplainchocolates.com/recipes?p=3&product_list_limit=all