Raspberry Fudge Brownies (Grain, Dairy, and Nut Free)

 

Raspberry Sauce:

  • ½ c fresh organic Raspberries

  • 1 Tbs. Coconut oil

  • 1 Tbs. pure Maple syrup or raw Honey

Batter:

  • 4 free-range Eggs (or 2 eggs + 2Tbs. freshly ground flax in 4 Tbs. warm water)

  • ⅓ c. Coconut oil

  • ⅓ c pure Maple syrup

  • 2 tsp. pure Vanilla extract

  • ½ c. pure raw Cacao powder

  • 2 Tbs. Coconut flour

  • 2 Tbs. Almond Flour

  • 1 Tbs. decaf Instant Coffee (opt.)

  • ½ tsp. Baking soda

  • ¼ tsp Sea salt

  • ⅓ c. Dark chocolate chips or pieces 

  • ½ c. fresh organic Raspberries

    Preheat oven to 350℉ (175° C).

Directions

Sauce: 
Place ½ cup fresh raspberries and coconut oil in a pot over medium heat for 2-3 minutes.  Stir until raspberries have broken down and you’ve created a sauce.  Take away from heat and whisk in 2 tablespoons of maple syrup or honey. Set aside.

Brownies:
Next combine wet brownie ingredients in mixing bowl.  Add in dry ingredients and stir until incorporated.  Gently fold in chocolate chips and raspberries.  Pour batter into 8”×8” (20.25 cm x 20.25cm) or 9”x9” glass baking pan greased with coconut oil.

Drizzle raspberry sauce over the top and swirl into batter with a knife so it’s barely under the surface.  Bake on lower oven rack for approx. 25 minutes. 
Don’t over-bake this brownie.  It should still be a little soft on the inside. Let it cool for 15 minutes before cutting into squares.

Chia Chocolate Cupcakes - GF & Vegan

For extra goodness: Melt 10 oz. 75 - 80% dark chocolate in a double boiler, add 1 Tbs. almond or coconut milk and 1 packet Stevia. Stir well and smear on the cupcakes as they reach room temperature.

Recipe

  • 3/4 rounded c. Sorghum flour

  • 3/4 rounded c. Potato starch or tapioca starch

  • 1/2 c. unsweetened raw Cocoa Powder

  • 1/4 c. Chia seeds

  • 1 Tbs. ground Flax seeds

  • 3/4 c. Birch Xylitol (or 3 packets pure Stevia)

  • 1/2 tsp. Sea Salt

  • 1 tsp. Psyllium Husk Powder

  • 1 tsp. Baking Powder

  • 1 tsp. Baking Soda

  • 1 Pasture-Raised Egg (or 2 Tbs. freshly ground Flaxseed for Vegan)

  • 3 Tbs. virgin Olive Oil

  • 2 tsp. Vanilla

  • 1/2 tsp. Distilled Vinegar

  • 1 c. warm Water, Green Tea or Decaf Coffee

Line a 12-c. cupcake pan with paper or silicon liners. Preheat oven to 350º F.

Whisk together the dry ingredients.

Add in the warm water (or tea or coffee), egg, chia seeds, oil, vanilla, and vinegar and beat until smooth. Beat for 2-3 minutes.

Scoop the batter into the 12 lined muffin tin cups.

Bake for about 15-20 minutes, until an inserted toothpick comes out clean.

Remove the cupcakes to a wire rack and let cool completely.

~To Your Health! ♥

 

Overnight Chia Chocolate Pudding

They danced all night, and in the morning... they were one!

I happened upon this recipe for Chia Chocolate Pudding at Simplysugarandglutenfree.

I tried a version with Coconut Milk which I posted before, but I have to admit I prefer a mild coconut flavor so this one is right up my alley!

The recipe makes 2 servings, so double it for leftovers!

  • 1 c. unsweetened Chocolate Almond Milk

  • 1/4 c. Chia seeds

  • 2 Tbs. currants, dried cherries, or dried cranberries (optional)

  • 5 - 6 drops liquid Vanilla Stevia (alcohol-free), or a touch of monk fruit

Pour almond milk in a pint mason jar. Stir in the chia seeds and dried fruit.

Place the lid tightly on the jar and refrigerate overnight.

Stir well, and add additional almond milk to adjust the consistency if desired.

Sweeten to taste with liquid vanilla stevia. Serve in stemmed glass pudding cups with a sprig of Mint for a beautiful presentation.

~ Cheers! ♥

Chia n Chocolate, Cha Cha Cha

I wanted to make a non-dairy pudding using Chia seeds, since they are just like tapioca once add to liquid.  I found a couple of recipes and tried one, but was not happy with the results. (Read about Chia Seeds here.) After an experiment or two I came up with an acceptable version!

Let me know how you find it!

Chocolate Chia Seed Pudding

choco chia pudding2
choco chia pudding2
  • 1/4 cup Chia seeds
  • 1/4 c. organic Almond Milk
  • 3/4 c. Coconut Milk (canned)
  • 2 packets Stevia or 1 Tbs. Xylitol (to taste)
  • 1 small ripe Banana, mashed
  • 3 ounces 75% or more Dark Chocolate, melted
  • 2 Tbs. Cocoa powder
  • 1 tsp. pure Vanilla Extract (optional)

In a medium bowl, whisk Chia and almond milk, and let sit while you mix the rest of the ingredients.

Whip Coconut milk until thickened. Add sweetener and banana and mix well. Add melted chocolate, cocoa and vanilla and whisk to mix.  Add Chia mixture and whisk again to combine.

Cover and refrigerate for 2 hours or overnight.

choco-chia-pudding
choco-chia-pudding

Stir pudding, ladle into glasses and garnish.

~ Chia cheers! ♥