Posts tagged ‘chocolate’

July 29, 2012

Paleo-friendly Chocolate Chip Muffins – Recipe in progress

This is a recipe in progress! After my success in making delicious paleo muffins including banana berry and pumpkin pecan, I decided to try making chocolate chip muffins!

I’ve made really tasty chocolate chip cookies in the past (I’ll save that recipe for a future post) using Enjoy Life Semi-sweet chocolate mini chips. Only THREE ingredients: evaporated cane juice, chocolate liquor, and cocoa butter! They’re as paleo friendly as chocolate chips can get! Plus the mini chips means that you can use a lot less chocolate. Who wants that really, but being paleo you’re probably trying to keep your sugar intake at a minimum.

These muffins turned out grainier than the others. Haha, a grainier grain-free muffin! I used 2/3 cup almond flour and 1/3 cup coconut flour, which is a different coconut to almond ratio than I’ve used in the past. It was also a tad dry. I also either used too much banana or not enough. There’s a hint of banana flavor of which I ended up wishing there was more or none at all. I think next time chocolate chip banana muffins would be better, especially since the extra banana will help with the dryness. There’s lots of potential here though. I basically followed the banana berry muffin recipe, using chocolate chips instead of berries. I only added some vanilla and used less banana. I won’t post a recipe until I feel like I’ve perfected it though! Leave a comment if you’d still like the recipe or if you have any baking tips!

Even the batter/dough was dryer and doughier than the other muffins I’ve made.


Good thing I made half a batch and ended up with only 5 or so muffins! These weren’t bad at all. They were good enough for me to eat all of them in two days, actually… They were better than most gluten-free muffins. Just not up to par with the other muffins I’ve made, so that’s why it’s in progress. 🙂


January 19, 2012

Chocolate coconut cookies

I make Coconut cookies more than any other treat because they’re easy to make and yummy! I decided to try adding some cocoa powder to make them chocolate coconut cookies and they were pretty good! Much better than the chocolate cookies I made before with disappointing results.

Chocolate Coconut Cookies

1 egg
1/4 cup coconut oil
1/3 cup coconut palm sugar
1/4 tsp vanilla extract
1/4 cup coconut flour
1/4 cup almond flour
1/4 tsp baking soda
2 Tbsp cocoa powder
2/3 cup unsweetened shredded coconut

1. Preheat oven to 350 degrees.
2. Combine wet ingredients, add dry ingredients, mix into dough. Roll dough into smaller than walnut sized balls, press down half way.  Makes about 12 cookies. I always line my cookie sheets with foil or parchment paper for easy clean up.
3. Bake for ~10 minutes! Make sure they cool before you attempt to remove them from the pan because they fall apart when warm.

January 10, 2012

Paleo-friendly zucchini brownies with chocolate frosting

Three posts today to make up for being behind on blogging! Now that I’ve justified my inability refusal to get rid of my sweet tooth, it’s time to share my latest paleo baking experiment!  Paleo-friendly, rather, since it uses plenty of my beloved coconut palm sugar! These were rich, moist, non-cakey, dark chocolatey brownies that taste like brownies. The frosting may need a little work.


Paleo-friendly Zucchini Brownies
Adapted from this recipe

– 1/4 cup walnut oil
– 3/4 cup coconut palm sugar
– 1 tsp vanilla extract
– 1/2 cup almond flour
– 1/2 cup coconut flour
– 1/4 cup unsweetened cocoa powder
– 3/4 tsp baking soda
– 1/4 tsp salt
– 1 cup shredded zucchini
– 1/4 cup chopped walnuts

1. Preheat oven to 350 degrees F. Line a 8×8 baking pan with foil and lightly grease with a little walnut oil. (You could grease and flour the pan, but it’s so much easier to lift the foil out of the pan and not worry about sticking.)
2. In a large bowl, mix together the oil, sugar, and vanilla until well blended. Combine the flours, cocoa, baking soda, and salt then stir into the mixture. Fold in the zucchini and walnuts. This will not look like a batter, it’ll be dry and crumbly since the moisture from the zucchini comes out during baking.
3. Spread evenly into the baking pan, pressing down and compacting with the back of a spoon.
4. Bake for 25-30min in preheated oven. Remove from pan and let cool completely.

Paleo-friendly Chocolate Frosting (Work in progress)
This is a little grainy since the coconut palm sugar doesn’t dissolve as readily as white sugar, but it’s not that noticeable. Maybe I can melt it in the oil and then wait for it to cool back into a frosting consistency? I only made a small amount as an experiment and it’s ok the way it is, but I want to continue perfecting it in the future. The coconut oil is a spreadable solid at room temperature, but has a very low melting point, so make sure the brownies are completely cooled (or better yet, chilled) before spreading. Note: The following doesn’t make enough to cover the entire 8×8 brownie.

– 1/4 cup (4 parts) virgin coconut oil (Coconut butter might be better, but would have a stronger coconut flavor. The oil lends just a slight hint of coconut.)
– 2 Tbsp (2 parts) coconut palm sugar
– 1 Tbsp (1 part) cocoa powder
– 1/4 tsp vanilla extract

Blend together and spread over cool brownies.