It wouldn’t be Valentine’s Day without something chocolatey, right? To be honest, I don’t even really celebrate Valentine’s Day, but still like to have a little chocolate or sweet treat. So, I guess I celebrate a tiny bit. But, if you ask me, any reason is a good reason to eat chocolate. Valentine’s Day is the chocolate holiday though.
Meanwhile, melted dark chocolate, coconut butter, and freeze-dried strawberries come together in this combo to create a decadent, satisfying, and pretty sweet treat. Can’t beat the touch of pink for Valentine’s Day either! Use your favorite dark chocolate bar and adjust accordingly if you want the cups more or less sweet. Personally, I like really dark chocolate, but know that the darker stuff can be too bitter for some people.
Cheers and enjoy!
- 4-4.5 oz good-quality dark chocolate (I used a mix of 100% and 85%)
- 1/4 cup coconut butter, melted (I used this brand)
- 2 Tbsp ground freeze-dried strawberries (grind in a small blender, coffee grinder, or food processor)
- Extra ground freeze-dried strawberries for garnish, optional
- Line a mini muffin tin with paper liners and set aside. Melt chocolate in a double boiler over medium-low heat, being careful not to get any moisture in the chocolate.
- Remove from heat and spoon about 1 tsp of the melted chocolate into each liner. Place muffin tin in the refrigerator for chocolate to set. Meanwhile, place chocolate bowl back over pot of hot water to stay warm over low heat.
- While chocolate is setting, prepare the filling. In a small bowl, mix together the melted coconut butter and 2 Tbsp of ground freeze-dried strawberries. It will look crumbly, but keep mixing and smushing mixture down with a fork to work in the strawberry powder. Eventually, it smooths out some and is no longer crumbly. Know that it will not be drizzly and melty though.
- Remove muffin tin from fridge and scoop about 1 tsp worth of coconut mixture into each liner. Flatten mixture slightly with hands or back of spoon. Lastly, remove melted chocolate from heat and top with about 1 tsp more of melted chocolate. Place in fridge to set. After a few minutes or so, while chocolate is still tacky, garnish with extra freeze-dried strawberries, if desired. Place back in fridge to finish setting.
- Store in an airtight container at room temperature.
Yields: 12 strawberry coconut butter cups
This time of year is full of indulgences and honestly, there is nothing wrong with indulging, especially when it’s done consciously, with joy, and in the company of those we love. I think whatever we choose to consume shouldn’t leave us feeling crummy though, unless those consequences are worth it and you know what you’re getting into (if you stew over your choice or feel guilty about it after the fact, it’s not worth it). Personally, I want a treat that doesn’t wreck me or send me into a tailspin and make me want all the sweet things. In my opinion, those consequences are not worth it.
Fortunately, there are ways that I can have my cake and eat it too. This holiday brownie recipe fits the bill. It’s made of high-quality ingredients, isn’t too sweet, and doesn’t leave negative after effects. It is, however, decadent, rich in chocolate flavor, and offers a festive dash of peppermint. After all, chocolate and mint are a classic holiday combo. These would be great without the mint though too, so if peppermint is not your thing, go ahead and omit it. Either way, it’s likely these brownies will not last long. We went through two batches quite quickly — just the two of us. It took me a couple batches to get it right, so we ended up with double and both were worth eating!
Meanwhile, catch me making this recipe on KATU Afternoon Live later this afternoon, between 3-4pm PST. Watch the replay of my segment HERE.
Cheers and enjoy!
- 1/4 cup grass-fed butter, ghee, or coconut oil, melted
- 3 eggs, preferably pasture-raised
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 3 drops dietary-safe peppermint essential oil OR 1 tsp peppermint extract (where to get high-quality essential oils)
- 2 Tbsp full-fat coconut milk
- 1/4 cup cocoa or cacao powder
- 1/4 cup coconut sugar
- 1/4 cup almond meal/flour (I like this brand)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 3 oz good-quality dark chocolate, finely chopped (I used 88%)
For the ganache:
- 3 oz good-quality dark chocolate, broken into squares (I used 88%)
- 3 Tbsp grass-fed butter, ghee, or coconut oil
- 2 Tbsp melted coconut butter, or to taste (I like this brand)
- Line a 8×8 baking pan with parchment and set aside. Preheat oven to 350 degrees F.
- In a large bowl, whisk together the wet ingredients. In a separate medium-size bowl, whisk together the dry ingredients, except for the chopped chocolate.
- Slowly whisk dry ingredients into wet. Whisk until smooth. Then, fold in the chopped dark chocolate with a spatula.
- Pour batter into lined baking pan and bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow brownies to cool in pan.
- For the ganache, melt 3 oz dark chocolate and 3 Tbsp butter in a double boiler on the stove, stirring occasionally. Alternatively, you can melt in the microwave, but be sure to do it on a lower power setting and keep a close eye. If your microwave has a melt feature, you can go that route as well.
- Once brownies are cool to the touch, pour the ganache on top and spread with a spatula in an even layer or gently shake pan to spread. Chill in the refrigerator until ganache is set. Then, drizzle with melted coconut butter and slice into desired-size squares.
These chocolate mint popsicles are creamy and full of mint chip flavor. Not only that, but they’re dye-free, have no refined sugar, include a dose of protein and probiotics, and have vitamins and minerals from the spinach (and natural light green color to boot). They are not your average popsicle. They’re the perfect healthy treat on a hot day and I’ve definitely been enjoying my fair share. I went through two rounds of experimenting with this recipe, so I’ve had a freezer full. No complaints on my end!
In the directions, you’ll notice that I don’t add the chocolate pieces to the blender. It doesn’t work all that well if you do and I know since I tested it this way on my first trial run. The chocolate pieces break up a bit more, but then sink to the bottom, which means you then have to scoop them out by hand.
Meanwhile, I’ll be making these popsicles on KATU Afternoon Live at the end of the month, along with two other flavors (one of which will be for adults only). Stay tuned for those recipes!
Hope everyone had a happy Fourth of July! Cheers!
UPDATE: watch the replay of my KATU Afternoon Live segment HERE.
- 1.5 cups coconut cream (I used this brand, which has no gums)
- 3/4 cup plain whole milk Greek yogurt, preferably grass-fed (I used this brand)
- 2 tsp pure vanilla extract
- 1 Tbsp raw honey (use more if you want it sweeter)
- 3 cups loosely packed fresh spinach
- 3-4 drops high-quality, dietary-safe peppermint essential oil OR 1/2 tsp peppermint extract (learn where to get therapeutic-grade oils here)
- 2.5 oz good-quality dark chocolate bar, finely chopped (I used this one, which is lightly sweetened with coconut sugar)
- To a high speed blender container, add all the ingredients, except the chocolate. Blend on high until smooth.
- Pour mixture into popsicle molds, leaving a little space at the top of each mold. Then, disperse chocolate evenly among the molds. Top off with more of the mixture and stir a little with popsicle stick, if desired (chocolate will distribute a bit during freezing though).
- Freeze for 6-7 hours or overnight. Once ready, rinse mold under hot water briefly to remove popsicle.
Note: I used these molds, but the Dixie cup & popsicle stick method will do the trick as well. Just put the stick in halfway through freezing. This way, the sticks will stay centered.
Yields: 6 popsicles