Some nights I just want to throw stuff into my small 2 quart crockpot and have a warm drink for the kids when we wake up. This recipe is a great, low effort take on a classic winter comfort drink, and so easy!
1/4 cup cocoa powder
1/4 cup granulated sweetener
1/4 tsp salt
1/4 tsp vanilla extract
cream, milk, or nut milk
(optional) 1 tbsp honey, maple syrup, or date syrup for depth of flavor
(optional) 1/4 tsp beetroot powder–my kids like to have pink cocoa 🙂
Combine cocoa powder, salt, sweetener, beet powder, and syrup/honey in crockpot.
Fill crockpot to the top with water. Whisk as well as you can (it won’t incorporate perfectly) and set crockpot on low overnight.
In the morning add vanilla extract. Blend in a bullet or use immersion blender for frothiness.
Spoon into mugs and serve with cream, milk, or nut milk and a sprinkle of cinnamon.
It’s been so long since I’ve been to Starbucks that I don’t even know if these are available anymore, but 10 years ago this was my favorite. I have finally found an amazing, healthy recipe to replace the insanely high sugar original.
These buttery, chocolatey gems were for my daughter’s dinosaur themed birthday party! Seriously unlike anything else, the texture of the cashews and the cashew coating combines perfectly with the chocolate and “blood” drizzle. My husband came in afterwards and said, “hey, cool, it looks like meat, bones, and blood!”
These are sure to satisfy any carnivore’s sweet tooth.
Amounts vary depending on your molds. If you don’t have molds for this you can pour in a tray and cut into squares.
For the Filling:
1/2 cup cashews
1 stick of butter
1/2 cup confectioner’s swerve
10-15 drops of red food dye
For the Chocolate:
1/4 cup cocoa powder
1 tbsp coconut oil
1/4 cup butter
1/2 cup confectioner’s swerve
1 tbsp heavy whipping cream
1/4 tsp vanilla
1 tbsp moringa greens powder (optional)
a tiny amount of emulsifier such as xanthan gum (optional)
For the Drizzle:
20 drops red food dye
1 tbsp cocoa powder
4 tbsp butter
20 drops liquid stevia
Melt the butter for the filling in the microwave, about 30 seconds. Add swerve and red food dye.
Stir the cashews into the pinkish red butter mixture. Spoon into molds or scatter in a greased tray.
Melt the coconut oil and butter for the chocolate in the microwave. Add heavy cream and vanilla and whisk with a fork.
Add swerve, cocoa powder, and greens powder and whisk until combined.
Pour over cashew mixture evenly. Place in refrigerator or freezer and allow chocolate to set.
For the red “blood” drizzle, melt butter in microwave, 10-15 seconds. Add red food dye.
Add cocoa powder and liquid stevia.
Remove chocolate from refrigerator once it has set. Remove chocolate from molds/tray. Drizzle red chocolate on top and serve.
Karissa is going through a huge dinosaur obsession, and if you ask me that calls for a fun cookie recipe! When I think of dinosaur times, I think mud, rock, brown and earthy and dark. It logically follows that peanut butter and chocolate would fit into this mindset, right? RIGHT?!
Anyway, onto the cookies. They’re great, and only 4 ingredients!
1/2 Cup chocolate chips
1/2 cup erythritol
1 cup peanut butter
Preheat oven to 350.
In a mixing bowl, combine ingredients until smooth.
Place parchment paper on baking sheet. Roll batter with your hands into balls about 1 inch wide.
Place balls on parchment paper and mash flat with a fork. Bake for 20-30 minutes until desired consistency.
1/2cupbutterYou can sub butter for coconut oil or vice versa, but the coconut oil will be a little softer and melt faster than butter.
2-4tbspheavy whipping cream
1/4tspsea salt or Himalayan salt
20-30 dropsliquid stevia
pinchcream of tartar
Peanut Butter Filling
1/4cuppeanut butterno sugar added
1/4cupheavy whipping cream
In a microwave safe bowl combine butter and coconut oil. Microwave until melted.
Transfer to blender. Add cocoa powder, salt, liquid stevia, vanilla, and heavy cream and blend for a few seconds to incorporate ingredients. You should have a nice brown liquid.
Chocolate taste test time! If you don’t like it, tweak it to your liking.
Line your muffin tin with the paper liners. Spoon a small amount of chocolate into the bottom of each paper and place in the fridge to set. Set the rest of the chocolate to the side.
While the chocolate is setting we’re going to make the peanut butter filling. Rinse the blender out or wipe it out with a paper towel.
In the blender, combine peanut butter, cream, and stevia. You can do this by hand with a fork as well, but the cream may not really become whipped. It will still taste wonderful.
Do a peanut butter taste test. Adjust it to your tastes if you need to.
Remove the chocolate from the fridge. It’s okay if it’s not completely set and is still slightly soft, but it should not be liquid. Using a spoon, scoop globs of peanut butter into the cups on top of the chocolate. Smooth out until flat. Repeat for all 12 of your cups.
Pour remaining chocolate over the peanut butter. Place in fridge for 1-2 hours.
Remove from paper and enjoy! Can be stored in an airtight container in the fridge for 1-2 weeks, although around here they rarely last that long.
Originally written as an Instructable: https://www.instructables.com/id/Sugar-Free-Peanut-Butter-Cups
Hey, folks! I’ve been keeping healthy gummies and chocolates in stock for when the kids need a quick snack, but yesterday we ran out of our homemade peanut butter cups (recipe coming soon). I’ve been having a lot of fun experimenting with making a solid milk chocolate, so this was a lot of fun!
1TspMoringa greens powder or collagen powderOptional, I just like packing it in for the kids
1/4Cup Raw AlmondsWhole or crushed
1/4CupHeavy whipping cream
With a mortar and pestle or rolling pin, crush the almonds into a coarse consistency.
In a microwave safe bowl combine butter and coconut oil. Microwave for 15-30 seconds. If butter and oil are soft already you can skip this. We don't want melted, only softened, so watch it closely.
Mash the two together with a fork.
Add cream and vanilla and mix.
Add cocoa powder, greens powder, and erythritol. Stir the dry ingredientd in well. You should have a pretty, milk chocolate with a mousse-like consistency.
For setting the chocolate, either line a container with parchment paper or use plastic or silicone, something that you can pop the chocolate out of easily. Mix the almonds into your chocolate or spread them on top afterwards.
Using a spatula or spoon, spread the mixture evenly in your container or mold. Place in the fridge to set for 4-6 hours.
Remove from refrigerator. Pull parchment paper out and, with a sharp knife, slice into squares.
Ho ho ho. I found out that I have Hashimoto’s recently, which explains a lot, and because of this I’m on another unforgiving diet (aren’t I always?) It’s AIP except with nuts and cocoa. No nightshades, eggs, dairy, grain, or soy.
I started making these cookies because of how easy they are. All you need is a few ingredients laying around and bam–you’ve got chocolate cookies! I like them with powdered swerve sprinkled on top, they remind me of crinkle cookies like this. My measurements are always guesses, since I usually don’t measure when I bake. I am sending these to work with my husband and making a huge batch to take to my in-laws on Christmas day, too.
Powdered Chocolate Cookies (gluten, grain, dairy, egg free)
2CupsAlmond flourI've used coconut flour too. Alternatives are fine, I love almond flour
1/4 to 1/2CupCocoa powder
1/2CupSwerve sweetenerI used confectioners powdered. You will want a little extra for dusting.
DashCinnamon, nutmeg, allspice
Preheat oven to 375°. Combine dry ingredients in a mixing bowl. Stir well with a fork.
Add almond milk and vanilla. Mix thoroughly. Mixture should be a good consistency--not too doughy or liquidy. To correct too much liquid simply add more tapioca starch, and more almond milk if too thick.
Spoon onto parchment paper on cookie sheets and bake for 25-30 minutes. Remove when still soft, they will firm up as they cool. Dust with powdered swerve and serve.