Tag: chocolate

Festive Cacao + Coconut Butter Bark \\ Sweet Laurel

I just love coconut butter (sometimes called coconut manna) and use it as a frosting most of the time. Today, we’re using coconut butter to make this delicious Festive Cacao + Coconut Butter Bark! The fun thing about this recipe you can add peppermint essential oil to make it taste festive, or add dehydrated raspberries to make it look festive! If you aren’t a coconut butter person,  sub in white chocolate. Enjoy!

Raspberry Coconut Butter Bark \\ Sweet Laurel

Raspberry Coconut Butter Bark \\ Sweet Laurel

Raspberry Coconut Butter Bark \\ Sweet Laurel

Raspberry Coconut Butter

Yields one 8 x 8 sheet of chocolate


Ingredients:

1 cup coconut butter

1/2 cup coconut or almond milk

4 oz 100 % cacao baking chocolate

1/4 cup maple syrup (divided)

1 teaspoon vanilla extract

Optional:

1 cup freeze dried raspberries, finely chopped

1 small drop peppermint essential oil

 


 

Directions: 

In a saucepan, place coconut butter over very low heat, or over a double boiler. As the coconut butter melts into a liquid, slowly stir almond or coconut milk. If the coconut butter turns brown, it has overheated, so try and keep your stove at its lowest setting.  Off heat, add the 3 tablespoons of maple syrup. If you don’t want your bark too sweet, feel free to leave the maple syrup out. (I prefer it sans maple syrup). Once the mixture reaches a pourable consistency, spread mixture onto a cookie sheet lined with parchment paper. Spread evenly over the parchment.

Working quickly, melt the 100% cacao baking chocolate over low heat. Slowly add 3-4 tablespoon maple syrup. This is where you can optionally add the peppermint oil to make a peppermint flavored bark. Take care not to add too much peppermint however.

Dollop one tablespoon of chocolate over coconut butter mixture. I like to do three rows of four round dollops. Using the back of a spoon, spread the chocolate into the coconut butter mixture, making a fun, swirly design. Top the bark with finely chopped freeze dried raspberries. Place in fridge until completely firm, then cut into squares. Keep in fridge or freezer until serving.

Chocolate Dipped Macaroons with Vegan Eggnog \\ Sweet Laurel

Santa is getting an upgrade with these Chocolate Dipped Coconut Macaroons paired with Vegan Egg Nog. This perfect combination of holiday favorites will satisfy all at your next holiday gathering. The eggnog is not too rich and has the perfect pop of flavor. Enjoy, and we wish you all a beautiful holiday season!

Coconut Macaroons with Vegan Eggnog \\ Sweet Laurel

Coconut Macaroons with Vegan Eggnog \\ Sweet Laurel

Coconut Macaroons with Vegan Eggnog \\ Sweet Laurel

Chocolate Dipped Coconut Macaroons


 

Ingredients:

1 1/2 cup almond flour

3 cups shredded coconut

1/2 teaspoon Himalayan pink salt

3/4 cup maple syrup

4 egg whites

1 teaspoon vanilla extract

Directions:

Preheat oven to 350.

Combine all ingredients in a bowl and mix well. Using a small ice cream scooper, scoop ball – like rounds onto a cookie sheet.

Bake about 15 minutes. You can bake longer if you’d like your macaroons to be crispy. Allow to cool in pan about 10 minutes. Move to rack to cool.

Dip cooled macaroons in chocolate sauce, then let set for at least 10 minutes. Enjoy!


 

To prepare chocolate sauce:


 

Ingredients:

2-3 ounces unsweetened chocolate

2 tablespoons maple syrup

Directions:

Melt chocolate over low heat. Allow to cool, then add maple syrup.


 

Egg Nog

Makes about 4 cups


 

Ingredients:

2 cups almonds, soaked overnight

3 dates

1 teaspoon vanilla extract

1 teaspoon turmeric

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon allspice

Directions:

Combine almonds in Vitamix or high-speed blender with 4 cups of water. Add all remaining ingredients. Blend on high for about 1-2 minutes. Strain through cheesecloth into a bowl. You may wish to switch the egg nog to a pitcher, then store in the fridge until serving.

Enjoy!

Back To School Donuts \\ Sweet Laurel

One.. two.. three donuts! We are sharing three of our favorite donut recipes with you today. We figured those kiddos deserve a little Back to School treat, right? Our Apple Donuts are optionally sweetened and so delicious. Raspberry Glazed Donuts are dainty and simple, while our Samoa Donut is for the true chocolate lover in your life. Try one, try all! You will not be disappointed. Enjoy!

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts \\ Sweet Laurel

Back To School Donuts 3 ways


 

Apple Donuts


 

1 3/4 cups almond flour

2 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp baking soda

1/8 tsp sea salt

1 large egg, plus 1 egg white

1/4 cup coconut milk

1/2 cup unsweetened apple sauce

1 Tbsp coconut oil, melted

1 tsp vanilla extract

2 Tbsp maple syrup


 

Preheat oven to 350°F. Generously grease a 6-cavity donut tin with oil; set aside.

In a small bowl, stir together the blanched almond flour, cinnamon, ginger, baking soda and salt;.

In a large mixing bowl, whisk together the egg, egg white, coconut milk, applesauce, melted coconut oil, vanilla and Optional maple syrup until well combined.

Add the dry ingredients to the wet and use a spoon to thoroughly combine. Then, carefully spoon batter into the prepared pan.

Bake for 16-18 minutes, until donut springs back when touched.

Remove from oven and allow the donuts to cool in the pan for 1-2 minutes.


 

For the glaze:

1/4 cup coconut butter

1/4 cup coconut oil, melted

2 tablespoons maple syrup


 

Whisk all ingredients together until smooth paste is formed. Dip donuts into glaze. Allow to rest on counter about 5 minutes. Dip donuts again if desired.


 

Raspberry Glaze Donuts


 

1¼ cup blanched almond or hazelnut flour

¼ teaspoon baking soda

1/8 teaspoon Himalayan pink salt

3 tablespoons 100% maple syrup

½ teaspoon vanilla extract

2 tablespoons coconut oil, melted

1 teaspoon apple cider vinegar

2 eggs, at room temperature, whites and yolks separated


 

Preheat oven to 350 degrees Fahrenheit. Generously grease your 6-mold donut pan with coconut oil.

Combine the dry ingredients in a medium bowl. In another medium bowl combine all of the wet ingredients except egg whites.

Mix the wet with dry and set aside. Beat the egg whites until firm peaks form. Gently fold the egg whites into the batter.

Equally distribute the batter between the 6 donut molds. Smooth out the tops of each donut. Bake for 12-15 minutes until lightly golden. Allow the donuts to cool, remove from pan and then chill in the fridge for half an hour.


 

For the glaze:

¼ cup coconut butter

¼ cup coconut oil, melted

1 tablespoons maple syrup

5-10 raspberries, smashed


 

Whisk all ingredients together until smooth paste is formed. Spoon raspberry mixture into paste. Stir. Dip donuts into glaze. Allow to rest on counter about 5 minutes. Dip donuts again if desired.


 

Samoa Donuts


 

1/4 cup coconut flour

1/4 cup cocoa powder

1/8 teaspoon Himalayan pink salt

1/2 teaspoon baking soda

3 eggs

1/4 cup coconut oil, melted

1/3 cup pure maple syrup

1 tablespoon vanilla extract


 

For Topping:

1/2 cup Sweet Laurel Vegan Caramel

1/2 cup shredded unsweetened coconut, toasted


 

Preheat oven to 350 and prepare donut molds but greasing generously with coconut oil.

Mix dry ingredients and wet ingredients in separate bowls. Add the wet to the dry and stir.

Pour into donut molds. Bake at 350 for 15 minutes.

Allow to cool, them top with vegan caramel and toasted coconut.

Ice Cream Workshop \\ Sweet Laurel X Kippy’s Ice Cream

Join us on August 27th from 2-4 PM for an ICE CREAM WORKSHOP with Kippy’s Ice Cream and Sweet Laurel! Sweet Laurel will demo grain free waffle cones and toppings and our friends at Kippy’s will chat all about vegan ice cream making!!

Click here to find out more about the event!

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Ice Cream Workshop

Hope to see you there!

 

Also, you can check out the recipe for these grain-free and gluten-free waffle cones from our previous blog post here!

Brownie S’mores \\ Sweet Laurel

It is that time of year…S’more season! Lets kick of this special time of year with a healthier twist on the classic: S’more Brownies. These are delicious and a perfect for treat for the summer!

Brownie S'mores \\ Sweet Laurel

Brownie S'mores \\ Sweet Laurel

Brownie S'mores \\ Sweet Laurel

Brownie S'mores \\ Sweet Laurel

Brownie S'mores \\ Sweet Laurel

Yields about 24 brownies


 

2 cups almond, cashew or sunbutter

2 eggs

1 cup maple syrup

1/4 cup date paste or 4 dates (pitted)

1 tablespoon vanilla extract

1/2 cup cacao powder

1/2 teaspoon Himalayan pink salt

1 teaspoon baking soda

1 cup chocolate chips (recipe below)

Preheat oven to 350.


 

In large bowl, beat the maple syrup and dates or date paste until creamy. Blend nut butter, then slowly add eggs and vanilla extract.

Add cacao, baking soda and salt. Mix until well incorporated. Add chocolate chips, reserving some for the top.

Pour batter into 8×8 pan lined with parchment paper.

Bake 320 for 30-35 minutes.


 

Homemade Chocolate Chips


 

4 ounces unsweetened baking chocolate (100% cacao, organic is preferable)

1-2 tablespoons maple syrup or raw honey


 

Break baking chocolate into one inch pieces and place in thick saucepan or double boiler.  Over a very low heat, melt baking chocolate. Once melted, take off heat and add maple syrup or raw honey and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break into small pieces and use as chocolate chips.


 

Honey Roasted Marshmallows


 

1 cup water (divided)

3 tablespoons grass fed beef gelatin powder (for vegan, use soy based gelatin)

1 cup honey (because it’s being cooked, it doesn’t have to be raw)

1 teaspoon vanilla extract

1/4 teaspoon Himalayan pink salt


 

Set aside prepared brownies. You will be topping brownies with marshmallows!

Pour 1/2 cup of water into a Kitchen Aid mixer bowl. Sprinkle gelatin over the top of the water. Allow to sit.

In a saucepan, combine remaining 1/2 cup water, honey and vanilla. Turn on stove to medium heat, and bring the mixture to a simmer until it reaches the soft ball stage at 240° F. Turn mixer on, blending the gelatin and water mixture. Slowly begin mixing in syrup mixture and continue to beat for about 10 minutes. Beat until marshmallow peaks form.

Pour mixture onto brownies. Allow to set. You can either cut the brownies after they have set and then torch them with cooking torch, or leave brownies uncut and torch the top of the brownies. Your choice! They are both beautiful and delicious either way. Enjoy!

Chocolate Caramel Turtles \\ Sweet Laurel

After four years of marriage, my husband and I continue to indulge in this richly sweet treat. The combination of the melted chocolate, creamy caramel, and crispy pecans complement each other divinely, while it’s also a healthier vegan alternative to your favorite chocolate candy. I love that these turtles are so easy to make and they’re also completely paleo, grain-free, refined-sugar free, and dairy-free!

Turtles \\ Sweet Laurel

Turtles \\ Sweet Laurel

Turtles \\ Sweet Laurel

Turtles \\ Sweet Laurel

Yields for 10-12 Turtles


 

For the vegan caramel:


 

1/4 cup dates, pitted and packed or date paste

1/4 cup maple syrup

1 Tbsp coconut oil

1 Tbsp almond butter

1/2 tsp vanilla extract

A pinch of salt


 

Combine everything in a blender and mix until smooth. Pop in the refrigerator to chill.

We also have our very own Sweet Laurel Raw Vegan Caramel all ready to go!


 

For the turtles:


 

6 oz unsweetened cacao, melted

2 Tbsp maple syrup

1/2 tsp vanilla extract

1/2 cup vegan caramel, cold (recipe above)

1 cup pecan halves, toasted


 

Combine the melted cacao and maple syrup, and vanilla. Set aside.

On a parchment or a silcone mat, create little mounds of pecans (3 or 4 is perfect). Top with a tablespoon or so of cold vegan caramel (it can get a bit gooey if warm). Pour melted cacao over each turtle, letting the pecans stick out a bit. Let the turtles set for at least 30 minutes, until the chocolate is fully hardened.

Enjoy!

Chocolate Ganache Tart \\ Sweet Laurel

Chocolate chocolate and more chocolate please! We absolutely love chocolate at Sweet Laurel. Here’s a fun alternative to brownies and chocolate cake (our go- to). This Chocolate Ganache Tart will blow your mind. Enjoy!

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Chocolate Truffle Tart \\ Sweet Laurel

Yields one 8-9 inch tart


 

Chocolate Ganache Tart


 

To Prepare Crust:


 

2 1/4 cups brazil nuts

1/4 cup coconut oil (melted)

3 tablespoons date paste

1/4 teaspoon Himalayan pink salt


 

Preheat oven to 350.

Blend all ingredients in food processor and press into 8-9 inch circular tart pan. Bake for 12 minutes. Allow to cool while preparing filling.


 

To Prepare Filling:


 

2 cans coconut milk, I like Nature Value, or make your own!

2 teaspoons grass fed gelatin

4 egg yolks

1/4 cup 100% maple syrup

1 teaspoons vanilla extract

2 ounces unsweetened 100% baking chocolate

2 tablespoons cacao

1/4 teaspoon Himalayan pink salt

Optional Topping: Maldon Salt


 

Pour coconut milk into saucepan and sprinkle gelatin on top. Allow to soften in the pot for about 5 minutes.

In a bowl, whisk together egg yolk, maple syrup and vanilla. Set aside.

Whisk the coconut milk and gelatin mixture over low heat until smooth and warm. Add a cup of the warm coconut milk mixture to the yolk mixture and stir. Pour the entire yolk mixture in to the saucepan and mix well. Add baking chocolate, cocoa and salt. Allow mixture to simmer and whisk constantly, 2-3 minutes. Poor mixture into cooled tart crust.

Place in refrigerator over night or 8-12 hours. Top with Maldon Salt and serve!

Decadent Fudgy Brownies \\ Sweet Laurel

Fudgy, decadent, delicious…the description goes on. These grain free, refined sugar free and dairy free brownies are the real deal. I’m 100% ok with my husband eating these for breakfast most mornings, however they are a treat all hours of the day! Enjoy!

Decadent Fudgy Brownies \\ Sweet Laurel

Decadent Fudgy Brownies \\ Sweet Laurel

DSC_8019

Decadent Fudgy Brownies \\ Sweet Laurel

Yields about 24 brownies


 

Decadent Fudgy Brownies


 

2 cups almond, cashew or sunbutter

2 eggs

1 cup maple syrup

1/4 cup date paste or 4 dates (pitted)

1 tablespoon vanilla extract

1/2 cup cacao powder

1/2 teaspoon Himalayan pink salt

1 teaspoon baking soda

1 cup chocolate chips (recipe below)


 

Preheat oven to 350.

In large bowl, beat the maple syrup and dates or date paste until creamy. Blend nut butter, then slowly add eggs and vanilla extract.

Add cacao, baking soda and salt. Mix until well incorporated. Add chocolate chips, reserving some for the top.

Pour batter into 8×8 pan lined with parchment paper.

Bake at 320 for 30-35 minutes.


 

Homemade Chocolate Chips


 

4 ounces unsweetened baking chocolate (100% cacao, organic is preferable)

1-2 tablespoons maple syrup or raw honey


 

Break baking chocolate into one inch pieces and place in thick saucepan or double boiler.  Over a very low heat, melt baking chocolate. Once melted, take off heat and add maple syrup or raw honey and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break into small pieces and use as chocolate chips.

 

If you’d like a fun video tutorial of my girl Claire Thomas and I making these fudgy brownies, check our her YouTube channel here!

Lavender Brownies \\ Sweet Laurel

When chocolate is on the menu, little else exists. We almost feel bad for the other desserts being offered up, but it’s too late, we’re already fork deep in chocolatey deliciousness. These brownies are simple and classic, with rich, deep flavors, and a mysterious earthiness from the lavender. If lavender isn’t your thing, no worries! Just replace with your favorite spice, or remove all together.

DSC_5940

DSC_5931

DSC_5947

Yields about 20 brownies


 

Lavender Brownies


2 cups creamy roasted almond or cashew butter

2 large eggs

1 1⁄2 cups maple syrup

2 dates, pitted and blended or 2 tablespoons date paste

1 tablespoon vanilla extract

1⁄2 cup unsweetened cocoa powder

1⁄2 teaspoon Himalayan pink salt

1 teaspoon baking soda

1 1/2 cup chocolate chips (recipe below)

2 teaspoons lavender, ground


In a large bowl, mix almond butter until smooth with a hand blender. Blend in eggs, then maple syrup, dates and vanilla. Blend in cacao, salt and baking soda, then fold in chocolate chips.

Grease a 8×8 inch baking dish. Pour batter into dish. Bake at 350° for 30 to 35 minutes, or until the edges are set. Enjoy!


 

Homemade Chocolate Chips


 

4 ounces unsweetened solid baking chocolate (100% cacao)

3 tablespoon 100% maple syrup or honey (or more depending on how dark you like it)

Break baking chocolate into one inch pieces and place in thick saucepan. Over a very low heat, melt baking chocolate. Once melted, take off heat and add maple syrup and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break of pieces and use as needed

Paleo Hot Cocoa with Honey Pumpkin Spice Marshmallows \\ Sweet Laurel

Paleo Hot Cocoa with Honey Pumpkin Spice Marshmallows // Sweet Laurel

Where can I even begin? Hot Cocoa is just that much of a classic. The marshmallows take some time, but I promise the payoff is worth it! They have all the fun sweetness and flavor of a marshmallow without any of the yucky stuff and the texture is more decadent. Even if you do not usually like marshmallows these are definitely worth a try, especially on top of hot cocoa. So cozy up and enjoy!

Paleo Hot Cocoa with Honey Pumpkin Spice Marshmallows // Sweet Laurel

Paleo Hot Cocoa with Honey Pumpkin Spice Marshmallows // Sweet Laurel

Paleo Hot Cocoa with Honey Pumpkin Spice Marshmallows // Sweet Laurel

Paleo Hot Cocoa with Honey Pumpkin Spice Marshmallows

Makes 3 cups cocoa

For the Cocoa:

3 cups coconut milk
3 tablespoons unsweetened cacao powder
3 tablespoons maple syrup
Pinch of Himalayan pink salt

In a small pot over medium heat, whisk all ingredients together and bring to a simmer. Pour into a mug and enjoy.

Honey Pumpkin Spice Marshmallows:

1 cup water (divided)
3 tablespoons grass fed beef gelatin powder (for vegan, use soy based gelatin)
1 cup honey (because it’s being cooked, it doesn’t have to be raw)
1 teaspoon vanilla extract
1/4 teaspoon Himalayan pink salt
1/2 teaspoon pumpkin pie spice (equal parts cinnamon, ginger, and allspice)
1 tablespoon Arrowroot powder + extra for sprinkling the knife

Prepare a 6×6 inch pan by lining with parchment paper. Sprinkle with arrowroot powder.

Pour 1/2 cup of water into a Kitchen Aid mixer bowl. Sprinkle gelatin over the top of the water. Allow to sit.

In a saucepan, combine remaining 1/2 cup water, honey and vanilla. Turn on stove to medium heat, and bring the mixture to a simmer until it reaches the soft ball stage at 240° F. Turn mixer on, blending the gelatin and water mixture. Slowly begin mixing in syrup mixture and 1/4 teaspoon of pumpkin pie spice and continue to beat for about 10 minutes. Beat until marshmallow peaks form.

Pour mixture into prepared pan and allow to set for about 4 hours. Sprinkle knife with arrowroot powder and cut marshmallows into squares. Sprinkle with remaining pumpkin pie spice.

Enjoy with warm hot cocoa.