Normally, I wouldn’t post two treat recipes back-to-back, but I blame it on Valentine’s Day…it inspired me. I actually rarely post dessert recipes as it is, but alas…Valentine’s Day. But, truthfully, I’ve been wanting to experiment with something like this for a while, so that’s reason enough.
This recipe is super easy and very customizable too. The freeze-dried raspberries are a splurge, in my opinion, but really make this fudge extra special. And, the pop of color is quite pretty too. Kinda romantic, eh?
Cheers and enjoy! Oh, and happy Valentine’s Day too!
- 3/4 cup coconut oil
- 3/4 cup cocoa or cacao powder
- 1/4 cup raw honey
- Pinch of sea salt
- 1 tsp pure vanilla extract
- Freeze-dried raspberries, to taste (I used this brand)
- Cacao nibs, to taste
- Melt coconut oil in a saucepan over low heat. Once melted, remove from heat and whisk in the honey and stir until dissolved. Then, add the cocoa or cacao powder, sea salt and vanilla. Whisk until cocoa powder is completely mixed in. Let mixture sit a few minutes to thicken a little.
- Line an 8×8 baking pan with parchment paper. Pour mixture into pan and while still wet, sprinkle the desired amount of freeze-dried raspberries and cacao nibs on top. Place in fridge to set for 20 minutes or so.
- Cut into desired-size pieces and store in the refrigerator.
I’ve been wanting to make a big ol’ cobb salad for a while now, but the cold, rainy and wintery weather held me back. But now, it’s been calling my name again since the weather has been in the 80s — or what I deem as salad weather. Honestly, I’ve been wanting to replicate a cobb salad since December, when Jesse and I were in Hawaii. I ordered a cobb salad during our last dinner on the island, and it was so delicious, even without any dressing. You can’t go wrong with that much tasty fat and protein on one platter!
I warn you, this salad does take quite a bit of time to prepare if you don’t have things ready beforehand. So, if you do choose to make it, try planning ahead, even if it’s just grilling an extra chicken breast at dinner one or two nights before. This will at least put you one step further in the process.
For the salad:
- 1 leftover grilled boneless skinless chicken breast, chopped
- 5 strips US Wellness Meats sugar-free grass-fed beef bacon, cooked and chopped
- 4 hard-boiled eggs, chopped
- 4 cups chopped romaine and kale
- 1-2 Roma tomatoes, chopped
- 1/2 avocado, chopped
Spread the chopped lettuce and kale out among two plates. Then, make a row of tomato, avocado, egg, chicken and bacon. If space is tight on your plate, combine the avocado and tomato together. Drizzle with vinaigrette just before serving (see recipe below).
For the vinaigrette:
- 2 Tbsp + 1/2 tsp extra virgin olive oil
- 1 Tbsp champagne vinegar
- 1 tsp Dijon mustard
- 1 tsp raw honey
- Sea salt and black pepper to taste
- Pinch of cayenne
- Splash of full-fat coconut milk
Whisk all ingredients together. Taste and adjust flavor as needed. Drizzle over individual salads just before serving.
Yields: 2 entree-sized salads