Make your family bonding extra sweet with these decadently delicious, and oh-so-simple chocolate-filled recipes. We consulted with Alter Eco Foods to get these 5 easy-to-bake desserts that are perfect for the kids.
If you're a true chocoholic (and who isn't?), you'll want to bake them all. Alter Eco Organic Chocolate is not only USDA organic, but is also vegan, soy-free, gluten-free, non-GMO, and is made without any emulsifiers or artificial flavors. It's time to indulge and let the good times roll.
Get creative with those overly ripe bananas sitting on the counter. Bananas and chocolate come together in a swirl of slightly-sweet gooey bread that is not only easy to make, but so decadently delicious.
2. Grease loaf pan with butter. Melt chocolate bar in a pan on low heat, or in a double boiler.
3. In a large mixing bowl, combine spelt flour, baking soda, baking powder and salt.
4. In a separate bowl, cream together butter and sugar until light and fluffy. Beat eggs into butter and sugar mixture, one at a time. Add vanilla extract and mashed bananas. Beat until fully incorporated. Add banana mixture to flour mixture and slowly stir in milk until batter forms. Fold in melted chocolate bar. Transfer batter to prepared loaf pan.
5. Bake 55-65 minutes, or until toothpick inserted into the middle comes out clean.
6. Cool loaf in pan for 10-15 minutes before transferring to cooling rack. Cool completely before slicing.
Mascobado Caramel Sauce:
1. Spread sugar in a large skillet or saucepan. Pour water over sugar and heat over medium-heat, swirling the pan very gently. (Just enough to moisten the sugar evenly with the water). As the sugar begins to cook, swirl the pan to ensure all sugar is melting. Continue cooking until sugar becomes dark brown, and just starts to smoke. Remove from heat.
2. Whisk in cubes of butter until completely melted. Gradually whisk in cream, continually stirring until sauce is smooth. Tip: If spots of sugar still remain at the bottom of your pan, loosen with a spoon and return to low heat until completely melted.
3. Let cool. Drizzle over warm banana bread. Sauce will keep in the refrigerator for up to 2 weeks.
Coconut cream is the cream that has risen to the top of a can of full-fat coconut milk. You will need one can for every cup of coconut cream called for in the recipe. To get this cream, place coconut milk in the refrigerator overnight. I recommend using the brands: Thai Kitchen, Native Forest or Aroy-D.
1. Preheat the oven to 350°F (177°C). Adjust the oven rack to the middle position. Lightly grease a donut pan with extra ghee. Set aside.
2. In a small bowl, whisk together eggs, ghee, coconut milk, maple syrup and vanilla extract. Set aside.
3. In a large bowl, sift together coconut flour, tapioca flour, baking soda and salt. Whisk to combine. Slowly pour the wet ingredients into the dry. Stir to incorporate until smooth throughout.
4. Transfer the batter into a pastry bag or gallon-size plastic bag with a small corner cut off with scissors. Fill each donut cavity about 2/3 full with the batter. Tap the donut tray on the counter when finished to evenly distribute the batter. Bake at 350°F (177°C) for 10-12 minutes until the donuts are lightly browned throughout.
5. You can use a toothpick to check the center; it should come out dry. Remove from the oven and let cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
6. Using a double boiler or a microwave, melt the dark chocolate chunks. Once they have melted, transfer them into a small bowl and let them cool for 7-10 minutes.
7. Then, mix together coconut cream and cold brew coffee. Microwave for 45 seconds, until just coming to a boil. Pour this mixture into the melted chocolate, and let it sit for another 5 minutes. Add palm shortening, vanilla extract and maple syrup to the chocolate and blend with an immersion blender or in a high-speed blender until well combined.
8. Dip the tops of the donuts into chocolate-espresso glaze, and transfer them to a parchment-lined baking sheet. After you are finished dipping, let them sit in the refrigerator for 10 minutes before serving.
1 batch marshmallow cream (store bought or home made)
1 cup heavy whipping cream
1 cup of heavy whipping cream
1/4 cup powdered sugar
A couple drops of green food coloring (if desired)
1. For the crust: Preheat the oven to 225 °F (110 °C) and grease a 9 inch pie plate. Combine 1 3/4 cups graham cracker crumbs, 6 Tablespoons softened butter, and 7 chopped mint truffles and mold into the pie plate. Bake for 10 minutes.
2. For the filling: While the crust is cooking, melt 3 Mint chocolate bars, 1 pinch salt, 1/2 cup milk, 1 batch marshmallow cream in a medium heat-safe bowl or double boiler. Careful not to burn. Remove from heat and allow to cool completely, stirring occasionally. In a separate bowl, beat 1 cup heavy whipping cream with electric mixer until stiff peaks form. Fold into cooled chocolate mixture. Pour onto prepared pie crust. Refrigerate until set.
3. For the frosting: Beat an additional 1 cup heavy whipping cream until just before stiff peaks form. Add 1/4 cup powdered sugar and drops of green food coloring, if desired. Continue mixing until peaks are stiff. Top pie with whipped cream design of your choice, or simply spread over entire pie.
Mint Chocolate Chip Cupcakes with Mint Ganache Frosting
These delicious mint chocolate chip cupcakes can be made with any Alter Eco chocolate combination. Have fun making your own creation. Thank you Claire Smith for sharing your mouth-watering minty creation with us.
Mint Chocolate Chip Cupcakes with Mint Ganache Frosting (Makes 6 servings)
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