Tag Archives: chocolate

Double Chocolate Donuts

donuts 2

I mean, who wouldn’t love double chocolate donuts for breakfast? Or shoot, for dinner?

I really could eat chocolate as a meal every single day.  And I just have to agree with that graphic floating around that argues chocolate = salad.

Let me explain.

Chocolate is made from the cacao plant.  Salads are made from plants.  Therefore (right?) chocolate = a salad?

Ahhh. Only if it were true.

I love salads. But I also love chocolate.  I say this every time I post about chocolate, but I don’t live in a world in which there is no chocolate.

So yeah, I drink green juice.  And yeah, I eat chocolate.  And yeah, I love both 🙂

These donuts have a muffin-like consistency, but are baked in a donut pan.  You can buy them at retail stores like Target or Michaels, or you could probably just make muffins.  But–it’s festive to have donuts.  Right?

You could make them healthier by leaving out the chocolate chips or you could sub cacao nibs (it’s the unprocessed chocolate without the sugar).  If you make a substitution, just know that it will alter the taste just a little bit.

For a topping, I put pitted dates, water, and cacao powder in the blender for a glaze and sprinkled organic, dye-free sprinkles on top. This step is optional!

Take a crack at these and let me know what you think!  Enjoy!


Double Chocolate Donuts
  • ¾ cup oat flour (store-bought or made out of rolled oats in a blender)
  • ¼ raw cacao powder
  • 1.5 t baking powder
  • ¼ t sea salt
  • 2 T ground flax seed mixed with 4 T warm water
  • ¼ cup maple syrup or raw honey
  • 1 banana, mashed
  • 1 t vanilla
  • ¼ cup almond milk
  • 1 T coconut oil, melted
  • ¼ cup chocolate chips
  1. Preheat the oven to 300 degrees and grease a donut pan (I use coconut oil on a paper towel).
  2. Combine the ground flax seed and water and set aside for 5 minutes.
  3. Mix dry ingredients (except chocolate chips) in a medium mixing bowl. Stir well.
  4. Mix maple syrup, mashed banana, vanilla, and almond milk in another medium mixing bow. Stir well.
  5. Add the flax "egg" mixture to the wet ingredients until combined well.
  6. Add the wet ingredients to the dry ingredients and stir gently. Do not overmix.
  7. Fold in the chocolate chips.
  8. Divide the batter evenly between the 6 donuts.
  9. Bake for 25-26 minutes.
  10. Take out of oven and let cool completely.
  11. Enjoy!




Chocolate Covered Rice Krispy Treats

Rice Krispy treats are kinda like an American favorite. Or its own food group.  Or a tasty treat with a beautiful shiny blue wrapper that’s pretty much irresistible.

Or–my favorite–homemade rice krispy treats.  Wasn’t it so nice of whoever came up with that recipe to call for less marshmallows than were given in a bag? That meant I could snack, snack, snack while I “baked.”

There’s no surprise here that these probably aren’t very healthy.  Even making them homemade, not so much.  Marshmallows are full of bad ingredients–one of which is an addictive sweetener, High Fructose Corn Syrup, that I gave up over a year ago.

But no fear. I’m all about solutions!

I’ve found a perfect resolution to making these delicious treats without bad ingredients….all thanks to my sweet 6 year old, McCall!

Many of you know that he and his little brother Sawyer both have a rare esophageal disease which limits the foods they can eat.  At one point, McCall could only eat chicken and rice…and you better believe this mama found every RICE product on the market.  Our Amazon bill hasn’t been very light.  But hey, what’s a girl to do?  At least it’s not shoes. (I used to get in trouble for that!)

We found this product called Brown Rice Syrup–and as we transitioned to a clean diet, I saw it used in several recipes as a sweetener.  Since McCall could eat rice, we decided to give it a try–and it’s been working for him!

The addition of this sweetener was HUGE for this sweet boy–because we learned that we could heat it and add rice cereal and make a “McCall” version of Rice Krispy Treats.  “McCall’s” recipe is a little too potent for my taste buds, but I’ve finally found the perfect recipe for the rest of the family.

Unfortunately, our middle son Sawyer (age 3) has no safe foods and survives on a medical formula, but our youngest is blessed with many more foods and is  following an elimination diet free of fish, shellfish, dairy, egg, gluten, peanut, and soy.

Since I have chosen not to give my children (well, Beckham’s the only one who can even have corn) High Fructose Corn Syrup, I tried to find some “healthy” marshmallows for Beckham–which turned out to be another strike out because most healthy versions contain fish.

Ok, there’s lots more to the story, but here’s the gist.  These treats are something Beckham can eat.  They are something I won’t stop eating.  And they are something my non-dessert lovin’ husband grabs four of.

While this recipe isn’t perfectly healthy, it’s a good start to a staple treat in the American diet.  We cannot deny ourselves of all things, right?

This recipe is free of the top 8 allergens (for those who need it), is gluten free, vegan, vegetarian….

And they make Beckham happy.  That’s all the convincin’ I need to get these ingredients out and start cookin’.

Chocolate Covered Rice Krispy Treats
Inspired by Detoxinista
  • ½ cup brown rice syrup
  • ¼ cup coconut oil
  • 2 T soy-free vegan butter, such as Earth Balance (or regular butter if not vegan or have dairy allergies/intolerances)
  • 1 t vanilla
  • ¼ t sea salt
  • 4 heaping cups of crispy rice cereal (We use Erewhon brand)
Chocolate Topping:
  • 1 cup Enjoy Life chocolate chips
  • 2 t coconut oil
  1. Put brown rice syrup, coconut oil, butter, vanilla, and salt in a medium saucepan on medium heat.
  2. Slowly bring to a boil, stirring occasionally.
  3. Once rapidly boiling, stir constantly and allow to boil for one minute.
  4. Take the pan off the heat, and stir in the cereal until combined.
  5. Pour into a greased 8 x 8 pan (I used coconut oil on a paper towel to grease).
  6. Using a greased utensil (like a spatula), pat the treats down as tightly as you can to help them get stuck together well.
  7. Place in freezer while you complete the next step.
  8. Put chocolate chips and coconut oil in a small saucepan.
  9. Heat on medium-low/medium until melted, stirring frequently.
  10. Take the treats out of the freezer, and pour the chocolate mixture on top.
  11. Using a greased spatula, spread the chocolate over the treats until even.
  12. Place in freezer for about 10-15 minutes until hardened.
  13. Cut in squares and store in fridge!


Chocolate Coconut Peanut Butter Milkshake

Allergen Information: Contains Peanuts (can be substituted!). Contains coconut.

Special Equipment: Blender

Chocolate Coconut Peanut Butter Milkshake 2

I’ve been making a milkshake similar to this recipe for about a year now.  It inspired me to create something that my taste buds really enjoy.

Something with coconut. Something way chocolate-y. Something with Peanut Butter.

I know some of you are thinking: PEANUT BUTTER?!

Yes, we have a kid with an anaphylactic reactions to peanut butter.

So, this is my process: Make sure McCall gets to school (or to bed at night). Come home & make the smoothie.  Wash everything thoroughly. Wash my hands. Drink smoothie. Wash smoothie cup. Wash hands again. Brush teeth.  Sanitize toothbrush.

I know, I know it sounds crazy, but life-threatening allergies are no joke.

BUT, if I go to all this trouble just to drink this milkshake, it’s probably THAT good 🙂

Next time you’re wanting a milkshake, try this one out.  I don’t calorie count, but I can guarantee it’s better for your body than the ones from fast food joints that can have as much as 1,500 calories–and contain NOTHING good for your body.

This milkshake?  Cacao nibs, bananas, coconut milk–all nutrient rich foods.

So, yes, you can have your milkshake and eat it too!!

Substitution ideas:  If you don’t like peanut butter, or can’t have peanut butter in your household, try almond butter.  If you are on the top 8 Elimination diet, try Sunbutter (sunflower seed butter). For the milk, you could also use almond milk or rice milk.

Chocolate Coconut Peanut Butter Milkshake
Prep time: 
Total time: 
Serves: 1
  • 2 bananas, frozen & broken into small pieces
  • 1 T cacao nibs
  • 1 T cocoa powder
  • 2 T peanut butter (or other nut/seed butter)
  • ½ T maple syrup
  • ½ t vanilla
  • ¾ cup unsweetened coconut milk (boxed variety)
  1. Place all ingredients in blender and blend until smooth, stopping to scrape down sides if necessary.
  2. Add more liquid if it won't blend well!


Chocolate Milkshake–Dairy Free

Allergen Information: Dairy Free, Gluten Free, Soy Free. Contains tree nuts (substitution given)

Special Equipment: High powered blender

Chocolate Milkshake 2

Sometimes we don’t want something to taste green (for some of us, that might be most of the time 🙂 ).  We just need CHOCOLATE!  That is where this Almond Milk Chocolate Milkshake comes into play.  Now you can have your chocolate milkshake without feeling guilty! This milkshake is full of good stuff AND tastes great.  Next time you feel the need to eat ice cream or devour a box of cookies, try this first!

Cacao NibsA note about Cacao Nibs: Cacao nibs are just raw, shaved pieces of cacao beans, the basis of chocolate.  If consumed by themselves, they don’t taste like the processed chocolate we know, but more like coffee beans.  If you eat them alone, you will notice how much processing, sugar, and/or milk must go into chocolate to make it taste like we like it.  Unlike regular chocolate, cacao nibs are considered a superfood and provide your body with some amazing benefits, including antioxidants, minerals, and fiber. Who knew?!

I prefer to make my own vanilla almond milk so I can make sure I have only the ingredients I want in it, but if you are going to buy it, try this Pacific Vanilla Almond Milk–it’s wonderful! For a nut-free option, try rice or hemp milk or organic cow’s milk if you have no dairy allergy/intolerance!

Cheers 🙂

Chocolate Milkshake--Dairy Free
Prep time: 
Total time: 
Serves: 1
  • 1 T Cacao Nibs
  • 1 frozen banana
  • 1 T cocoa powder
  • 1 cup vanilla almond milk
  • ½ cup ice
  1. Place all ingredients (except ice) in the blender in the order shown. Blend until smooth. Add ice & blend again until creamy. Enjoy!


Banana-Chocolate Drops

Allergen Information: Contains Tree Nuts (substitution given)  Gluten-free (if using gluten free oats), egg free, soy free, dairy free

Banana-Chocolate Drops 2

Common ingredients. Inexpensive ingredients.  And only four.  You really can’t get easier than that!  These are a cinch to make & absolutely incredible.  They are light & fluffy, and may I add quite addicting?

Make these pronto!

Banana-Chocolate Drops
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 medium bananas, mashed (see note)
  • 2 T almond butter (see note)
  • 1 cup quick cooking oats (gluten-free oats for those that need)
  • ¼ Enjoy Life chocolate chips (see note)
  1. Preheat oven to 350 degrees & line pan with parchment paper.
  2. Combine almond butter and mashed bananas. Stir until well combined.
  3. Add the oats and stir.
  4. Fold in chocolate chips.
  5. Using a spoon, drop spoonfuls of batter onto the pan (I had about 14-15).
  6. Bake for 15-16 minutes.
  7. Cool for about 10 minutes.
  8. Enjoy!
1. Bananas vary in size. After you've made your batter, if it looks too gooey or moist, add more oats, about a tablespoon at a time until desired consistency!
2. If you have an almond allergy, sunflower seed butter works great, too!
3. We use Enjoy Life chocolate chips because they are free of the top 8 allergens (you can find them at most grocery stores in the organic section or at your local health food store!) If you do not want to use those, get some good quality dark chocolate chips (70% or higher)!