Couch Pesto!
Couch pesto > regular pesto
3 oz. Fresh Basil
juice from 1 lemon
2 tbsp. roasted hemp seeds (happy-hemp.com)
1/3 cup vegan cheese (or whatever cheese you like)
Salt and pepper to taste!
Stock Time!
Hey everyone! This is my first official cooking video for you since I’ve been down in Austin. If you have specific questions surrounding technique or anything else, leave a comment below! 
My pig and I had fun making this for you. (ps. The videos will get better as I continue to bust them out for you!)
Oink.
Asparagus Obsession Leads to….
I’m slightly obsessed!
With this veggie really shoving spring into our faces, I can’t help but eat it almost every day of the week! It’s easy to cook, easy to eat, and easy to love. The only thing about it is you can only take so much of the same thing. Most of us find a way we like to eat certain foods and we cook that same recipe until we kill it…until everyone is screaming for you to stop because they know what’s coming for dinner.
So how do you keep asparagus interesting? Well here’s a couple simple ideas
#1 
Turn your asparagus into a refreshing salad!
Ingredients
- 1 bundle fresh Asparagus spears, snapped or trimmed to remove the tough ends
- 1/3 cup quinoa cooked in 1/2 cup of water with 1/2 tsp salt.
- 1 red bell pepper, Julienned
- 1/2 cup sliced almonds, toasted
- 1/3 cup feta cheese
- enough Lemon Vinaigrette to dress the salad
How To
- Bring a big pot of water to a boil and start getting your asparagus ready! Snap each spear or trim the woody end off, then using a sharp knife simply slice each spear in half length wise. (You don’t necessarily have to slice them in half, but I like it better that way!) Then when your asparagus is prepped just put it into the boiling water and blanch for about 1 minute. Blanching is just a fancy word for quickly boiling. After the minute is up you want to “shock” the asparagus in an ice bath, which is just a bunch of ice water in a bowl. This will stop the cooking and cool down the asparagus getting it ready for the salad. Pat the spears dry, and then add them to a bowl to assemble the salad!
- Cook your quinoa until tender and all of the water has been absorbed, then allow it to cool. You can rinse it in ice water to quickly cool it off. Then add it into the bowl with the asparagus.
- You have a couple of options with the red pepper after you thinly slice it. You can quickly sauté it with a bit of olive oil for some added flavor, roast it with a bit of olive oil at 425 degrees for about 7 minutes, or leave it raw in the salad. I personally like it roasted, but feel free to do whatever you would like. Once it’s prepared how you want, (let it cool if it’s been cooked) put it into the salad bowl!
- Now you can toast the almonds, which it extremely simple! Using a small sauté pan, just allow the almonds to toast until they turn a golden color and you can easily smell them. I do this on medium high heat, with no oil in the pan. Careful because they can go from perfectly toasted to burnt in no time!
- To toss the salad just add the almonds in along with the feta cheese and then lightly dress with the lemon vinaigrette. This salad is best served the same day it’s made, but if you do make it ahead of time, just keep the feta, almonds, and vinaigrette separate until serving time.
The sky is the limit when turning your asparagus into a salad. You can add any ingredients you would like and create your own unique salad. Make sure to share your pictures with me if you make something!
Make sure to share your pictures with me if you make something!If you have questions about this recipe tweet me or leave a comment below!
#2
Asparagus Frozen Yogurt!!
Yea…I went there. And honestly I was pretty sure I wasn’t going to like it, but man was I wrong! The asparagus flavor just excites your taste buds and boggles your mind. I can’t wait for you to try this out! Plus it’s crazy easy to make…and you can always make it dairy free! One of my tricks for jazzing up ice cream is buying a plain fat-free and no sugar added frozen yogurt…then adding great flavors to it. Strawberry rhubarb, sweet potato or beet ice creams are just a few ingredients away when you steal my tip.
Ingredients
- 2 cups fat-free, no sugar added frozen yogurt. (to make this dairy free, just substitute almond or coconut milk ice cream)
- 1 bundle fresh Asparagus spears
- 1/4 cup plain yogurt (You can use almond or coconut yogurt)
How To
- Start by putting the 2 cups of frozen yogurt into a mixing bowl. Allow it to soften while you prep your asparagus!
- In this recipe I only use the top 3-4 inches of the asparagus to make sure they are extremely tender. So slice your asparagus spears and blanch them just like in the recipe above! That means drop them in boiling water for about 1 minute, and then move them to an ice bath to stop the cooking process. Next just pat them dry once you take them out of the ice bath and add them to your blender or food processor.
- Add the yogurt to the asparagus in the blender or food processor and puree until it’s nice and smooth. To make the puree extremely smooth you can press it through a sieve after your done mixing!
- Now just add the asparagus mixture to the frozen softened yogurt and mix well! You can easily just swirl the asparagus mixture into it as well to create a white on green look with your ice cream. Taste the asparagus frozen yogurt mixture before you put it into the freezer. If it’s too strong of a flavor for you, just add a bit more frozen yogurt to mellow it out. Then let it freeze back up for a couple of hours and serve!
If I were you I would feed this ice cream to our friend and have them guess what the flavor is.
Tweet me or comment below with questions!
What are your favorite asparagus recipes?
One of my favorite things to do is just simply roast the spears. I love the two recipes above, but there is almost nothing better than asparagus lightly coated in olive oil, sprinkled with salt, pepper, and lemon zest, then roasted at 425 for 7-10 minutes. Yep there’s a little bonus recipe for you. Finish them off with a bit of fresh lemon juice and YES! delicious.
Talk to you all soon! Enjoy your asparagus! (we could get into the whole smelly pee thing…but thats another blog. and it’s gross)
Healthy No Bake Cookies!
My girlfriend @Marahartt inspired me to make these cookies!
because my experience with no bake cookies looks like this:
They just weren’t very pleasant…..Too sweet, Crazy texture, and nothing like a cookie. Plus they were no where close to healthy since they were packed with powdered sugar, sweetened coconut, and milk chocolate.
Well welcome to my world folks, where I make recipes as healthy as possible. Those cookies above (if you can even call them cookies) were a thing of the past. (occasionally i’m in the mood for unhealthy…but that’s another blog.) The no bake cookies I’ve created for you today are Gluten Free, Dairy Free, Soy Free, Vegan, and just plain wonderful. If that doesn’t sell you though, I have some powerful ingredients just waiting to make you happy and healthy.
Introducing! The new and improved: Healthy No Bake Cookie
Ingredients
- 1 cup rolled oats
- 1 cup toasted shredded unsweetened coconut
- 1/2 cup ground flax seed
- 1/2 cup dairy free semi-sweet chocolate chips
- 1/2 cup raw unsalted almond butter
- 1/3 cup Agave Nectar
- 2 tbsp. Chia Seeds
- 2 tbsp. minced crystalized ginger
- 1/4 cup dried goji berries
- 2 tbsp. Black currant juice
- 1 tsp. vanilla
Why ground Flax Seed?
Many nutrition experts prefer ground flax seed over whole flax seed because the ground is easier for our bodies to digest. In this recipe I needed something to bind the cookies together, and the health benefits of Flax Seed made it my number one choice. Flax seed is full of fiber, omega-3 fatty acids and phytochemicals called lignans.
Why Chia Seeds?
I’m a lover of chia seeds because they really give you a boost of energy…that lasts! But that’s not the only benefit of putting these in my recipe. Chia seeds also have more omega-3′s than Atlantic Salmon, more antioxidants than fresh blueberries, and more calcium then 2% milk. I try to sneak chia seeds into everything that I can. More recipes will come with these as the star.
Why Goji Berries?
More and more people are using these berries…and honestly…I just wanted to try them in a recipe! I have never used them before, so I thought this was the perfect time! The cool thing though is goji berries are packed with nutritional benefits: tons of Antioxidants, essential minerals, amino acids and 4 unique polysaccharides (complex carbohydrates). I bought my goji berries dehydrated..and then I rehydrated them in black currant juice. Feel free to rehydrate them in whatever liquid you would like! If you can’t find these tasty little berries…dried cranberries are and excellent alternative!
How To
- Start by re-hydrating the goji berries in the black currant juice. You can really use any kind of juice, or even water to re-hydrate the berries…black currant juice is just what I had available. Place the berries into a small bowl and then cover with the liquid for about 30 minutes.
- In a nice sized bowl, mix the oats, toasted coconut, ground flax seed, chocolate chips, chia seeds, and ginger. (to toast the coconut, spread it out on a small baking sheet and toast at 425 degrees for about 5 minutes, or until nicely browned…but not burned!) …also, make sure to chop the crystalized ginger into very small pieces. This is a sticky ingredient, so I like to use scissors and snip small pieces right into the bowl.
- Once the goji berries are nice and plump, drain them from the juice remaining in the bowl and then add them to the mix. give it a quick toss and then get ready to add the next ingredients!
- In goes the almond butter, Agave, and vanilla. Using a silicon spatula, just gently mix all of the ingredients together!
- Once everything is nicely incorporated…use a 1 tbsp. measure and make your cookies. This recipe makes about 30. Roll each tbsp. full of the cookie mix into a ball and then flatten it into a round cookie shape.
- I place my finished cookies on a lightly greased cookie sheet, and then refrigerate them for at least 2 hours.
Once these healthy no bake cookies are finished…share them with a friend, eat them with your breakfast, eat them as a snack, eat them as dessert, eat them on a bus, eat them on a plane, eat them on a jog, eat them at a party….
Obviously there are no limits here.
Feel free to experiment with other dried fruits or berries…chopped apricots, mango, or blueberries would be fantastic in these cookies!
Make sure to tweet me with your questions.
If you like this recipe and what I do here on my blog, leave a comment below!
March Madness
For me, March Madness has nothing to do with Basketball…and everything to do with plain madness. In a good way though! The last few weeks have been lined with speaking events, food, and radio…which are all things I love! So March, you’re looking good to me.
Be on the lookout for blogs this week and next week for sure. I’ve been slacking because of my schedule…but don’t worry. Pictures, quotes, recipes, and stories are coming your way.
Right now I’m sitting in the airport on my way to Austin Texas! I’ve enjoyed a Breakfast prepared by Wolfgang puck himself, and I also slurped down an unnaturally green Jamba juice.
Why am I headed to Austin? Well I get to visit the Natural Epicurean Culinary School! Two weeks ago I had Christy Morgan, aka The Blissful Chef on my radio show. She’s the author of Blissful Bites, a completely Vegan cookbook. (Find the podcast here) She was talking about this school…and it really peaked my interest. Do I think I could go Vegan? No…not at all. But I’d love to be able to really take in everything that this school can offer. I’ll let you know what I think about it once I visit.
So for now I’ll leave you with a quote…a futuristic quote as I look at a potential college. (seriously…I can’t even believe I’m looking a colleges.) I’ll be staying with my Grandparents down in TX…so hopefully I can get you guys a recipe this week too!
“When it comes to the future, there are three kinds of people: those who let it happen, those who make it happen, and those who wonder what happened.”
-John M. Richardson, Jr. quotes
I don’t know about you…but I’m going to make it happen.
Gluten Free and Dairy Free Cream Puffs!
I’m trying extremely hard to get into Pinterest, but it seems like no matter how hard I try…I just end up forgetting that It’s there! I really want to “pin” things and do whatever else Pinterest allows…but I think I’ve hit my online limit. Has there been research done on how many social networks a single person can handle in their life? My guess is 3.
The good thing about Pinterest though is that for the 5 minutes I’m logged in it gives me some awesome recipe inspiration. After I saw a picture of some cream puffs…I was seriously not going to rest until I had eaten my fair share. has there been research done on how many cream puffs a single person can handle in their life? My guess is at least 10.
As many of you that follow my blog know…I’m Gluten Free by choice…so I set out to create a gluten-free pate a choux recipe to make these cream puffs. I have made a traditional pate a choux ever since I first stepped food in the kitchen! I actually won one of my first culinary competitions by making fried doughnuts out of a pate a choux dough. Making it gluten-free though…seemed just a little too easy. Weird…I know…but if you just substitute a gluten-free A.P. flour for the regular flour, you pretty much have a gluten-free cream puff! So I set out to really challenge myself. How do I make these Dairy Free too?
While I was testing this recipe…it scared me a couple of times. The best part about not being sure about a recipe turning out…is when the recipe turns out perfect. I was so excited when the Pate a Choux came out of the oven looking…freaking gorgeous…and both of my pastry creams turned out AMAZING. You have no choice…you have to try this recipe. You’ll never even miss the gluten or the dairy! (Okay you do have a choice…but I know you’ll be sucked into the cream puffs magical trance just like I was)
Below is the recipe for the Gluten Free and Dairy free Pate a Choux…as well as two flavors of Dairy Free Pastry Cream! Enjoy!
Gluten Free and Dairy Free Pate a Choux
Ingredients
- 1/2 cup grape seed oil
- 1 cup almond milk
- 1 tbsp. agave nectar
- pinch of kosher salt
- 1 cup all-purpose gluten-free flour
- 4 large eggs
How To
- Pre-heat your oven to 400 degrees
- Combine the oil, almond milk, agave, and salt in a medium-sized saucepan. Using an immersion blender, electric mixer, or a whisk…try to mix the oil into the almond milk. It won’t ever completely come together..but don’t worry! It will still turn out just fine!
- Bring the mixture to a boil. Then reduce the heat to medium and dump all of the gluten-free flour in at one time. Using a spoon, just stir it until the dough comes together. Then let it cook for another two minutes, stirring it to make sure it doesn’t stick to the bottom of the pan.
- Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment, or to a work bowl with an electric mixer standing by. Mix the dough for a minute or two and let it slightly cool off. Then start adding your eggs…one at a time. You can add the next egg once the other is completely mixed into the dough.
- After adding the eggs the dough will be nice and ribbony…which means it’s ready to bake! Using a 2 tbsp. ice cream/cookie scoop…dish out the dough onto a greased cookie sheet. This recipe makes about 16. You can also pipe out you cream puff dough into different shapes if you’d like!
- Bake for 18-20 minutes without peaking in the oven…then open the oven door about 5 inches, and leave it open with the pate a choux still in the oven for another 5 minutes.
- Once they come out of the oven…use a knife to slice a small hole in each puff to allow the steam inside to escape. (make the slice on the side of the cream puff) then allow them to cool for about 20 minutes before filling with pastry cream!
Dairy Free Pastry Cream
Ingredients
- 5 egg yolks
- 1/2 cup white granulated sugar
- 5 tbsp. corn starch
- 2 cups almond milk
- Option #1: 1/4 tsp. whole vanilla bean paste.
- Option #2: 2 tbsp. Nutella
How To
- Bring the almond milk to a boil in a medium-sized saucepan.
- whisk the egg yolks, sugar and cornstarch together in a big bowl until it’s nice and smooth. (add the vanilla bean paste to the egg yolk mixture now if you’ve chosen to make a vanilla bean pastry cream)
- Take the almond milk off of the heat and temper the egg yolks by pouring bout 1/2 cup of the hot milk directly into the egg yolk mixture. Whisk constantly and furiously during this time to make sure you don’t end up with scrambled eggs!
- Pour the remaining hot almond milk in with the eggs, and continue to whisk pretty furiously for one minute.
- Transfer the mixture back into the saucepan and continue to cook it on medium heat until the pastry cream is nice and thick, almost frosting consistency.
- Once your pastry cream is beautiful, it’s time to put it into a container, and then into the fridge to cool.
- It will take about 30 minute for the pastry cream to cool…but once it’s ready, just slice your pate a choux rolls in half, and fill them with the pastry cream! (if you want to turn your pastry cream into a Nutella pastry cream, just mix in the 2 tbsp. of Nutella in after it has cooled)
Serve these babies for breakfast, lunch, dinner….or I guess dessert.
Tweet me with questions! I hope you enjoy these as much as I did!
Let me know what you think in the comments.
The Nugget Addiction with a side of Green Ketchup
Chicken nugget addiction….It affects over 60% of children under 10 years old. I’ve witnessed this sight many times in my life. It’s almost like McDonald’s/Burger King/KFC have injected a secret love potion into each nugget that just keeps kids constantly requesting more and more. (I just made up that statistic for dramatic effect)
(Read this crazy article about a chicken nugget addiction…Click Here)
Here’s the obvious question…What do we do about this addiction? Nugget Rehab? possibly…but the absolute best solution is:
Make your own chicken nuggets.
Why?
- You know what’s inside of them
- They are HEALTHY
- They are gluten-free
- they only take 30 minutes
You can find my Chicken (or turkey) nugget recipe below. It seems like ground turkey is easier to find in the grocery store…and it’s a bit cheaper…so feel free to make these chicken nuggets into turkey nuggets! (is it just me or does saying “turkey nuggets” out loud sound weird…)
Before I reveal the recipe to you though…Let me talk a little bit about my condiment of choice.
Remember when Heinz came out with that green ketchup? Seriously….I LOVED that stuff as a kid. My mom wouldn’t buy if for me that often, so when I did get my hands on the green slimy stuff…man I went all out. My hotdogs were loaded! Was the reason I liked it so much because it resembled slime? I mean as a young kid…slime was pretty cool. So that’s a possibly. But all I know is that I was attracted to this green ketchup concoction, not because it tasted good…but because it was just plain awesome and weird at the same time. So I was thinking yesterday…and I decided that I want to experience this feeling again.
The window of opportunity to buy this product was short. I can’t remember if my mom came to her senses and stopped buying it for me, or it all got shipped off to the world of forgotten and failed condiments first. But I’m going to bring back green ketchup…by making it healthy.
Green Ketchup will live on!
Ingredients
1/2 lb ground dark meat chicken or dark meat turkey
1/2 lb ground white meat chicken or white meat turkey
1/2 cup chopped yellow onion
1/2 cup chopped red bell pepper
1 tbsp. olive oil
2 cloves of garlic, grated
1/2 tsp. salt
1/2 tsp. pepper
2 eggs
2 tbsp. milk
1/2 cup rice flour
How to
- Pre-heat your oven to 425 degrees
- Sauté the chopped onion, red pepper, and garlic in the olive oil. It will take about 5 minutes on medium high heat. Transfer them into a small bowl once they are done and let them come to room temperature.
- These chicken nuggets really come together using a food processor. If you don’t have a food processor you can just mix the ground turkey or chicken together with your hands. you’ll end up with more of a meatloaf consistency instead of a nugget consistency, but they will still taste amazing.
- Put your cooled onion, red pepper, and garlic into the bottom of the food processor. add in 1 egg and then pulse about 5 times. Now add the ground chicken or turkey and pulse about 15 times or until it really comes together. The purpose of processing the turkey/chicken is to create…almost an emulsion with the meat. It will cook into nugget form and texture very easily…that is loved and recognized by kids! (and it’s healthy remember!)
- Once the chicken or turkey mixture is ready, just transfer from the food processor to a bowl. Then in two smaller bowls, put the rice flour and the remaining egg. You’re setting up a little breading station for these nuggets! Whisk the egg together with the two tbsp. of milk and then get ready to make the actual chicken/turkey nuggets.
- Using a tablespoon cookie scoop, or a tablespoon measure…form about 16, 2 tbsp. balls out of the chicken or turkey mix. You might want to spray your hand with a bit of non stick spray, because this can be a sticky job! But once you have the balls made, you can start the breading and baking process.
- The best way to put a nice crust on the outside of these nuggets is to drop the first ball into the rice flour to get a very light coating on the outside. Tap off the excess and then flatten the ball into nugget form. (you can really shape these anyway that you would like) Now to continue “crusting” just place the nugget into the egg wash, covering the outside in a thin layer of egg…and them immediately transfer it right back into the rice flour for another light coating. Repeat this process with all of the nuggets!
- Place all of the crusted nuggets onto the top of a greased broiler pan, a pizza pan, or a metal cooling rack on top of a sheet tray. You want a baking vessel that allows the dry oven air to hit the chicken/turkey from every angle to properly crisp them all! Then bake at 425 degrees for 20- 25 minutes, flipping them halfway through the cooking time.
- Once these nuggets are beautiful and done…just let them cool slightly and serve!
But wait….You need ketchup right?
Ingredients for Green Ketchup
- 10 oz. golden (yellow) cherry tomatoes
- 2 tbsp. Agave Nectar
- 2 tbsp. Apple Cider Vinegar (with the mother)
- 2 cloves garlic, grated
- 1/2 tsp. onion powder
- 1 tbsp. tomato paste
- 1 6 oz. bag of spinach
- salt and pepper to taste
How To
- This ketchup comes together very easily! You can use a food processor or a blender. So to start just process or blend all of your golden cherry tomatoes and then transfer the puree to a saucepan. (I leave the skins and seeds in this ketchup, but feel free to strain the mixture before you put it into the pan.)
- Add the agave, apple cider vinegar, garlic, onion powder, and tomato paste to the pan with the tomato puree. Stir and then bring to a simmer for about 10 minutes.
- Once the mixture has cooked, let it cool slightly and then transfer it back into the food processor. Add all of your spinach as well as salt and pepper…and then pulse until the green ketchup comes together! Put it into a squirt bottle and place it in the fridge for a healthy and fun ketchup whenever you need it! I no longer miss green ketchup!
If you have any questions about these recipes, tweet me at anytime!
Fake Fried Hot Wings
I took a day and experimented with one of my favorite finger foods…CHICKEN WINGS!
Is the caps lock really necessary? YES IT IS.
With the Super Bowl coming up I figured that many of you needed a recipe to distract you from watching Madonna perform during halftime. 
These wings literally had me stuck in the kitchen until every last finger was licked clean of sauce. I’m not just talking these up either. They are crunchy, moist, sweet, and spicy all at the same time. My secret? White rice flour.
Enjoy!
Ingredients
For the wings
- 12 chicken wings
- 1/3 cup white rice flour
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
For the sauce
- 1/4 cup Sriracha sauce
- 1/4 cup teriyaki sauce (I use gluten free teriyaki sauce)
- 1/4 cup agave nectar or honey
- 1/4 cup ketchup
- 1 tsp. freshly grated ginger
How To
- Pre-heat your oven to 425 degrees.
- Make sure all of the moisture is off of the skin of the chicken wings by patting them dry with paper towels.
- Mix the rice flour, salt, and garlic powder together in a bowl. Then add the wings to the bowl and gently toss them around until they are lightly coated in the rice flour.
- Tap the excess flour off of each wing and transfer to a broiler pan or a sheet tray fitted with an oven safe metal cooling rack. The cooling rack allows the chicken wings to be elevated off the pan, making them extra crispy! Make sure to spray the rack, or broiler pan with non-stick spray!
- Bake for for 25-30 minutes, or until golden brown and crispy!
- While the wings are cooking it’s time to make this super simple sauce! Just add all of the ingredients into a small saucepan and bring to a boil. Reduce the rockin sauce to a simmer for about 5 minutes and then set it aside and wait for the wings to come out of the oven! (To grind the ginger I just take the skin off and use a microplane grater.)
- To serve the wings, just toss in the sauce and put on a plate with plenty of celery and bleu cheese dressing!
Let me know what you think.
It’s a chocolaty kind of Friday
Chocolate and Peanut Butter Mousse (Made with Tofu)
(after this recipe, read on to see how Ignite Lincoln went!)
Last week I made my version of a Reese’s Peanut Butter Cup…But turned it into a healthy almond butter cup. (find the recipe here) So this week I’m sticking with the chocolate and peanut butter theme!
Mousse is one of those desserts that I crave. I always want something creamy, smooth, and rich…something so chocolaty that you can feel your heart beat faster and faster with every bite you take. The thing is…I like the flavors of those kinds of foods, I just don’t believe in eating them when your body is going to be slowly rotting away. Don’t take this the wrong way though…I believe in dessert of all kinds, and I ate them for a long time! (well 16 years) But I just decided that if you can make it healthy, then why eat the unhealthy.
So for you today I have an amazing guilt free chocolate dessert. Enjoy my friends and let me know what you think!
Ingredients
- 12 oz. of Silken soft tofu
- 1/4 cup of agave nectar
- 1 cup of at least 60 percent dark chocolate chips
- 1/4 cup of water
- 2 tbsp. powdered peanut butter/ or an equal amount of regular peanut butter (all natural please, the ingredients in the jar should be peanuts and salt…that’s it)
- 1 tsp. vanilla extract
How to
- using a food processor or an electric hand mixer, beat the tofu in a medium-sized bowl until nice and smooth. About 2 minutes.
- Melt the chocolate chips over a double boiler. To do this find a 4 quart saucepan and fill it with about 2 inches of water. Bring the water to a boil and then reduce to a simmer. Dump the chocolate chips into a glass or metal bowl that snuggly fits over the top of the 4 quart saucepan. Place the bowl on top of the pan and stir the chocolate chips slowly while the steam from the simmering water below melts the chips into a velvety chocolate pool.
- Slowly add the melted chocolate into the tofu. Then you can add all of the remaining ingredients while mixing the mousse on low-speed. If you’re using a food processor just pulse the mixture each time you add a new ingredient to the mix.
- Once the mousse comes together, just transfer it to a holding vessel (a plastic container or mason jar) and place it in the fridge for 1 hour. The mixture will become thick and then you can transfer this rich, chocolaty, moussey goodness into your serving dish of choice.
Tweet me with questions and like my Facebook page.
By the way! Ignite Lincoln was an amazing success last night. I had a blast speaking to over 350 people…sharing my passion with Lincoln! I’ll post the video of my talk as soon as I get it.
Lincoln is truly a booming city…with so many amazing people following their passion. It was an honor to be apart of this event!
Almond Butter Cups
Let me start by telling you about my almond butter obsession. I guess you could say I put it on about everything…So naturally I would want it with chocolate! It’s great in parfaits, smoothies, chicken salad, even salad dressings. Yummy? Yes…yes it is.
Reese’s are one of my favorite candies. I remember always buying them when I went to my grandma’s house. We would stash them in the freezer for a cool and chocolaty sack after coming home from the swimming pool! Enjoy this healthier version of a reese’s and let me know what you think.
This recipe makes 7 almond butter cups so you can have one everyday of the week!
Ingredients
- 1/3 cup chocolate powder
- 1/4 cup coconut oil
- 1/4 cup Agave Nectar or Honey
- 7 tsp. almond butter
How To
- Melt the coconut oil in the microwave (takes about 30 seconds) and add it to a 2 cup liquid measuring cup with a spout. (The spouted measuring cup makes the mixture easier to pour)
- Add the agave and chocolate powder to the melted coconut oil and mix well.
- Use a mini cupcake pan to make the Reese’s. Pour about a tsp. of chocolate into the bottom of 7 spots in the pan. You’ll have about half of the chocolate mixture left after doing this. There’s no need to grease the pan.
- Put the pan into the freezer for 10 minutes.
- Once nicely chilled, you can put 1 tsp. of almond butter onto the top of each future reese’s. spread it, using a spoon, to cover the top of the chocolate.
- using the remaining chocolate, coconut oil, and agave mixture, cover the almond butter so it’s no longer visible.
- Chill for 20 minutes in the freezer.
- To flip these out of the cupcake pan, run a dish cloth under really hot water and then ring out the excess H20. Flip the pan over onto a sheet tray and cup the bottom of each cupcake spot to just warm the edges of your reese’s. Then give the bottom a good tap and the cups should just fall right out!
Let me know if you have any questions by Tweeting Me!
Enjoy!
