eat your chocolate.

Spent most of yesterday in the kitchen, brewing up some healthy chocolate treats for Valentine's Day! ...and today...and maybe tomorrow. Annnnd then...they'll be gone.
The truffles are honestly so easy and SO good for you. Dates! Full of iron and all the sugars are natural. Plus the coconut oil is such a great oil, that can't not make these!

As for the entree, I wanted something really tasty and super nutritious, often getting too ambitious trying new recipes, and not at the right times. Like when I tried cooking mussels on new years and to avoid poisoning the crowd, sadly had to chuck all those tight lipped Lucy's into the garbage. Or my first ever gluten free lasagna for a big birthday soiree. Which actually turned out great except for the fact that anything gluten is always a challenge. Soooo the noodles completely fell apart. More like a lasagna casserole.
So what's that little phyllo pocket of awesome? Beef Wellington! Stuffed with even more awesome. Picked up some hormone/antibiotic free, local and free range filet-Mignon. Yes, ambitious recipe, yet I've made it before (just not with the phyllo paper) so I felt confident making it again. Originally was going to make a garlic mash, and I wanted vibrant colours with nutrition so I went with roasted butternut squash (mashed) and green beans. SO GOOD. Probably hands down the best feast I've ever made!!!!

Try the chocolate recipes below. Let me know what you think.

date and cocoa truffles //
14 good quality dates
2 tbsp unsweetened cocoa powder
1-2 tbsp coconut oil (I used 2, probably could have used 1)
1 tbsp spiced rum (or vanilla) optional 
unsweetened cocoa to roll the truffles in

Throw everything in food processor.
Roll into small little balls. 
And done!
Try rolling in cocoa powder, icing sugar or chopped nuts. I put these in the fridge, and I'm sure you can leave them out in an air tight container. Annnnd you may want to double the recipe.

chocolate cupcakes // 
1 1/2 cups almond meal
1/4 cup unsweetened good quality cocoa powder
1 teaspoon gluten free baking powder
2 free range organic eggs
1 teaspoon vanilla extract 
1/4 cup coconut oil
14/ cup choice of soy, almond, or coconut milk
2 tbsp honey

Preheat oven to 350
Combine almond meal, cocoa powder and baking powder.
Add the eggs, oil, milk and honey to form a smooth batter.
Spoon into cupcake tins. And I barely half filled 12 so you can either double recipe or maybe just fill 8 tins!
Serve alone or in my honest opinion, warm with ice cream!
Inspired by the healthy chef


jodi renée

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