The Blissful Blueberry

a journey into mindful living and wellness

Tag: cocoa

5-ingredient dark chocolate avocado cookies

5-ingredient dark chocolate avocado cookies

 

These were a huge hit at work! And with me. I devoured this. Like little magic balls of bitter chocolate. 

The original recipe came from The Smoothie Lover, but I took out the egg. Why? Because I ran out.  So, if you have the egg, I suggest you follow their recipe and add in that one egg. :) More protein! But, then it makes it 6 ingredients. The first time I made this recipe I used the egg, so I was really nervous to make them without. But still delicious!

Monsieur Cupidon celebrates his birthdayThis little guy recommends eating this with a tall glass of Cabernet. I agree.  He knows what he’s talking about – as his name is Monsieur Cupidon and he’s a wine and chocolate expert. 

5-ingredient dark chocolate avocado cookies

Here it is. The full ingredients. Not much to it, is there? Two avocados, coconut sugar, dark cocoa powder, dark chocolate chips and baking soda. And the egg if you want it. I didn’t taste a difference, really, so pop that egg in!

5-ingredient dark chocolate avocado cookies

5-ingredient dark chocolate avocado cookies

5-ingredient dark chocolate avocado cookies

Blend the avocado and coconut sugar. I used the food processor bowl of the Ninja. After you do this, blend in the egg if using. 

5-ingredient dark chocolate avocado cookies

5-ingredient dark chocolate avocado cookies

5-ingredient dark chocolate avocado cookies

Mix in the dark cocoa powder and the chips. Use a mini cookie scoop to portion them out. 

5-ingredient dark chocolate avocado cookies

5-ingredient dark chocolate avocado cookies

Eat, drink and take a nap! Lucky cats just sleep all day. :) 

5-ingredient dark chocolate avocado cookies

5-ingredient dark chocolate avocado cookies
Serves 18
A healthful and rich cookie dream!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. the flesh of 2 small ripe avocados (3/4 cup)
  2. 1/2 cup coconut sugar (low glycemic index!)
  3. 1 egg (optional)
  4. 1/2 cup dark cocoa powder (local co-op has high quality and low price)
  5. 1 cup dark chocolate chips (I used 90%, but anything above 75% will work.)
  6. 1/2 tsp. baking soda
Instructions
  1. Preheat oven to 350.
  2. Using any kid of mixer you have, process the avocado and the sugar. (Optional egg would be added here.)
  3. Mix in the cocoa and baking soda.
  4. Stir in chocolate chips by hand.
  5. Using a cookie scoop, place a small amount on a baking sheet lined with parchment.
  6. Bake for 8-10 minutes (I did 10.) or until cookies aren't so darn gooey.
  7. Cool before eating.
Notes
  1. You can use banana instead of avocado, but the avocado adds healthy fat!
Adapted from The Smoothie Lover
The Blissful Blueberry http://blissfulblueberry.com/

Slow-cooker Cocoa & Carrot Chili

 

Slowcooker Cocoa and Carrot Chili

The snow is falling fiercely today. The day before Thanksgiving–apparently Mother Nature wants to make sure everything looks festive for us! 😛 Looking out my window I can see no more grass. Luckily, I had this one garden project to finish this morning, which I did, just before the snow started falling. (I’m attempting a garden compost project I pinned on Pinterest forever ago.)

Snow bird

In spirit of this cold snap here in lovely Herkimer, I decided to make some chili. I had discovered a recipe in Practical Paleo that I wanted to make, but it needed some serious modifications to account for my budget, items in my fridge, and my low-FODMAP needs. But, it was a solid foundation. Not even the title will be recognizable though!

Thankfully, I am a traitor vegetarian because low-FODMAP calls for no beans. I lived on beans as a vegetarian; now, frozen chicken. Slightly more expensive. But less damaging gut-wise for sure. This recipe omits the beans and adds in plenty of veggies and lean meat to keep the health benefits high.

Ground-beef-for-the-chili

In the original recipe, it called for bison. I’m not sure even where to buy bison, but I wanted to keep it red meat, so I went with lean ground beef. I decided to keep it clumpy so it could turn out like little meat chunks when it was done. Mmm…meat chunks.

Carrots-for-health!

My carrots were starting to go a little south in the fridge, so I knew I needed to use them up quickly. The original recipe called for butternut squash and onions (high-FODMAP), so in went carrots, trusty ol’ spinach, and red pepper (hiding under the spinach).

Spice-blend-prep

Boy, do I love making spice mixes. I’ll sniff and sniff and sniff until I feel a little dizzy. So pretty. So fun. This was a mix of smoked paprika, chili powder, cumin (original called for chipotle powder [didn’t have it]), cinnamon, cocoa powder, sea salt and pepper. The original also called for garlic (high-FODMAP), so I omitted it. But, as most people love garlic, if you have it, add it (3 smashed cloves).

All of this lovely spice was added to a big can of crushed tomatoes. The original called for diced, but I was all out. That seems like it might hold up better in a slowcooker, but I really enjoyed the texture of mine, so go with what’s in your cupboard. In 6 hours, I’m sure it all looks like crushed tomatoes.

Pre-cooked-cocoa-chili

Plop it all into the slowcooker. And set it and forget it–or whatever that infomercial says! 😛 While it cooked, I tossed the frisbee with the dog, watched the kitties try to jump off of things, and watched the news. And probably a lot of other things because I let it go for 6 hours–although if doing ground beef (instead of cubed meat) and crushed tomatoes, you could probably do less time. I just got antsy to get it going.

Cocoa-Chili

Voila! Delicious and smoky (with a bit of heat) chili. My husband said it’s his favorite chili I’ve made so far. High compliments! Flourish with a cinnamon stick for prettiness and tortilla chips for crunch.

And to melt your heart with your mouth: here’s a kitty mouth! And kitty cuddle!

kitty-mouth

Kitties at rest-ish.

Slow Cooker Cocoa and Carrot Chili
Serves 4
A bean-free healthy, smoky, spicy chili that can't be beat!
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Prep Time
20 min
Cook Time
4 hr
Prep Time
20 min
Cook Time
4 hr
Ingredients
  1. 1 tbs smoked paprika
  2. 2 tbs chili powder
  3. 1 tbs cumin powder
  4. 1 tbs cinnamon
  5. 1 tbs cocoa powder
  6. 1 1/2 tbs sea salt
  7. 2 tsp black pepper
  8. 28 oz. crushed tomatoes (or cubed or fresh [4 cups])
  9. 1 1lb. lean ground beef (or bison)
  10. 1 small package baby carrots (or 4 large, cut into smaller pieces)
  11. 2 cups spinach (instead of carrots and spinach, try sweet potatoes, zucchini--or anything yummy)
  12. 1 red bell pepper, diced
  13. Crushed tortilla chips (optional)
Instructions
  1. In a bowl, mix all of the spices.
  2. After mixed, add in the tomatoes.
  3. Place the beef and vegetables in the slowcooker, and cover with the tomato mixture.
  4. Cover and cook on low for 4-6 hours.
  5. Serve with crushed tortilla chips.
Adapted from Practical Paleo
Adapted from Practical Paleo
The Blissful Blueberry http://blissfulblueberry.com/