Dark Chocolate Nut Bark

Dark Chocolate Nut Bark

 

Servings: 3 dozen  Serving Size: 1 1/2-inch peices
Prep time: 5 min;  Cooking time: 25 min; Total Time: 30 min
Nutrition/serving: 74 calories,
5g fat (2g sat), 7g carbohydrates, 1g protein

 

 

 

 

 

 

 

 

INGREDIENTS

  • 2 cups dark chocolate chips (high cocoa content of 70% or more), melted
  • 1 1/2 cups assorted nuts, such as hazelnuts, almonds and/ or cashews

 

INSTRUCTIONS

  1. Line a deep-rimmed baking sheet with foil.
  2. Slowly melt the dark chocolate in a bowl while slowly mixing in the nuts.
  3. Scrape the mixture onto the foil and spread it into a rectangle that is approximately 1/2 inch deep.
  4. Refrigerate until set, about 20 minutes.
  5. Transfer the bark and foil to a cutting board and cut into 1 1/2-inch pieces.

 

 

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Posted Monday, Feb. 10, 2014 by Michael Gonzales in Recipes, Dessert

 
 
 

Chocolate Mousse

Chocolate Mousse
 Prep time: 30 min  Total Time: 1 hr 30 mins 
Servings: 6   Cal: 248     Fat: 6g (3g sat)     
Protein: 7g     Carbs: 47g

 

 

 

 

 

 

 

 

 

Ingredients

  • 1 teaspoon(s) unflavored gelatin
  • 2 tablespoon(s) strong brewed coffee
  • 3/4 cup(s) low-fat milk
  • 1 large egg
  • 1 cup(s) packed light brown sugar
  • 2/3 cup(s) unsweetened cocoa powder,  preferably Dutch-process
  • 2 ounce(s) dark chocolate, chopped
  • 2 teaspoon(s) vanilla extract
  • 4 large egg whites
  • 1/2 teaspoon(s) cream of tartar
  • 3 tablespoon(s) water

 

Directions

  1. Sprinkle gelatin over coffee in a small bowl; let stand until softened, about 1 minute.
  2. Whisk together milk, whole egg, 1/4 cup of the brown sugar and cocoa in a medium saucepan until smooth. Cook over low heat, whisking constantly, until thickened, about 5 minutes. Remove from the heat and add the softened gelatin mixture, stirring until the gelatin has dissolved. Add chocolate ...

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Posted Friday, Dec. 20, 2013 by Michael Gonzales in Recipes, Dessert

 
 
 

Super Green Raw Brownies

Super Green Raw Brownies

 

 

 

 

 

 

 

 

Ingredients

Brownie

  • 1 c. cashews
  • 1c. dates (soaked 10 minutes)
  • 1/3 c. raw cacao powder
  • 2 scoops Amazing Grass chocolate powder
  • 1/4 c. water

Frosting

  • 1/2 avocado
  • 2 tsp. maca powder
  • 5 T. agave
  • 1 1/2 T. cinnamon
  • 1/4 c. cacao
  • pinch salt

Instructions

  1. Soak dates for 10 minutes, then drain. Line a 9x9 pan with non stick foil.
  2. Place all brownie ingredients in food processor and pulse to combine. It will be a sticky mixture.
  3. Press evenly into the bottom of the 9x9 pan.
  4. In the same food processor (you can reuse) add all the frosting ingredients. Pulse until smooth.
  5. With an offset spatula, spread frosting overtop of the brownies. Sprinkle with flax and place in refrigerator for 1 hour.
  6. Cut into 16 pieces and enjoy!

Notes

To view more of Chef Colby's delicious recipes, visit her website at http://www.chefcolby.com/.

 

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Posted Sunday, July 15, 2012 by Michael Gonzales in Recipes, Dessert