Chocolate SauceChocolate Sauce Pour

 

 

 

 

 

 

 

 

 

Chocolate Sauce with Coconut Oil

Ok, I admit it. I am a sucker for chocolate sauce. My favorite kind is rich and thick with a hint of sweetness. As you can see, this one pours very slowly.

My grandma’s recipe is fabulous but loaded with butter and corn syrup so I adapted it with coconut oil.

Serves: 6 to 8

Time: 15 minutes + cooling time

Ingredients:

  •  16 oz Semi Sweet Chocolate (2 boxes)
  • 1/2 cup of coconut oil
  • 1/4 cup of coconut milk

Directions

  1. In a small sauce pan or double boiler, melt the chocolate on medium heat.
  2. Stir in the coconut oil until it’s creamy.
  3. Then add the coconut milk and stir until it’s mixed in completely.
  4. Remove from the heat and cool.

Note: This chocolate sauce can be kept outside of the fridge for at least a week. It’s never lasted longer than that in my house! If you prefer to refrigerate, it will become solid so heat it for 30 seconds before serving.

xo

Adelma

IMG_1342Sometimes I like a bite of  something light and slightly sweet to finish off dinner. Sautéed peaches hit the spot in the summer.

They’re so easy you can put them on and let them cook while you eat dinner. Be ready for rave reviews.

Serves: 4

Time: 25 minutes

Ingredients: 

  • 6 soft white or yellow peaches
  • 1 bunch fresh basil
  • olive oil
  • 2 pinches of salt
  • 2 to 3 grinds of black pepper

Directions:

1. Rinse & slice the peaches into 1/2 inch slices.

2. Place a frying pan on medium high heat and add 2 swirls of olive oil and the peaches. Cook for about 10 minutes.

3. Add the (rinsed) basil, salt and pepper and cook for another 10 to 15 minutes until the peaches soften as shown.

Enjoy!

Adelma

 

Chocolate O Balls These rich chocolate almond balls are so satisfying that I call them Chocolate O balls. The recipe takes a bit longer because the mixture needs to be just soft enough to mold into balls, so be sure you leave yourself enough time to make them. Time: ~3 hours Ingredients:

  • 16 oz (2 boxes) of bakers semi sweet chocolate
  • 5 TBS Almond butter (use Cashew butter if you are hypothyroid)
  • 6 oz shredded coconut flakes, ideally unsweetened

Directions

  1. In a pot, melt the chocolate on medium high.
  2. Once the chocolate is soft, turn off the heat and stir in the almond butter.
  3. Set it aside to cool until you can spoon out the mixture into small balls (~2-3 hours). Warning: You can also put them in the fridge for 20-30 minutes to speed cook, but watch out. If you forget and they harden (as has happened to me many times) you’ll need to melt the entire mixture and start over.
  4. With a spoon, scoop out the mixture and create soft balls about 1 inches thick.
  5. Roll each ball in the shredded coconut to cover the entire exterior.

Done! Enjoy Xo Adelma