Chocolate love – weekend desserts

I LOVE chocolate. I used to love milk chocolate. Not anymore….I still remember days when I was teenager and I could eat 200-300g of chocolate in one sit. Seriously…I liked it that much…But, since I went paleo, I find it difficult to find chocolate that would not have soya lecithin in it and it is impossible to find chocolate without sugar. Well, in best case scenario you get chocolate with cane sugar and no soya lecithin and it might be pricey 🙂 But I prefer not to have sugar at all, so I prefer to make desserts by myself and explore different ways to enjoy it while making desserts with 100% cocoa.  I love richness of chocolate and I think I couldn’t live without it, but the sweetness was replaced by bitterness. That’s where the problem lies is making desserts, because Keven is sugar fan. So, this weekend for me was chocolate dessert weekend…I almost always make desserts on weekends to have what to enjoy during the week 🙂

This weekend I made paleo candies, sun butter chocolate fudge and sweet potato chocolate brownies. Actually, brownies are still in the oven, so pictures for all desserts will follow. My favourite easy to make dessert that I must have in freezer is pale candies. So easy to make and I started to separate now in a half. First half I make almost unsweetened (for me) and second half triple  sweetened (for Keven). The good thing about these candies is that you can mix in whatever I want. Sometimes I make them only with coconut flakes, sometimes make half nuts and half coconut flakes, sometimes I add a little bit of nuts. The one that is in recipe has maybe 1/4 cup of chopped walnuts and rest is coconut flakes, so experiment to find the best combination for you. I like this recipe because it doesn’t have as much of coconut oil and/or almond butter. I love both, but I also love to have something not that expensive to make, so these candies are good budget solution 🙂

Paleo Chocolate Bars

  • 2-3 Tbs coconut oil (depends on how crunchy you can you bars to be)    
  • 1/4 cup 100% cocoa
  • 1/2 cup finely chopped nuts (if not just replace them by shredded coconut)
  • 1 cup unsweetened shredded coconut
  • 1 Tbs raw honey (add more if you want it sweeter)
  • parchment paper or pyrex

Then comes the easiest part. Over medium heat in small saucepan heat oil and honey until melted. Add cocoa, nuts    and coconut and mix everything. Pour the mixture on a parchment paper or in a pyrex and form a square. Put in a freezer until set. Cut into desired sizes. Enjoy! I keep them in a freezer not to eat all at once. It is easier if you don’t see it, because it would be gone much faster 🙂

Sunflower Fudge

I found this recipe through Dessert Stalker and I chose to make it, because it did not relied heavily on either butter or coconut oil. Plus it offered to make your own sun butter (which I did, but I think I toasted seeds a bit too much, so my fudge has some little taste of burn….oh well…next time it will be perfect). Whether you choose to make your own sun butter or not, it is up to you, I think you will be satisfied with result. It is really nice and filling dessert (adopted from Erin).

Ingredients:

  • 2oz  100% cacao unsweetened chocolate (if you don’t have, just replace by 1/3 cup of cacao)
  • 1/2 cup coconut milk
  • 1/4 cup organic sun butter (or make your own sunflower butter)
  • 3 Tbsp Maple syrup (or any other your preferred natural sweetener)
  • 6 drops stevia (I think next time I will not put stevia and maybe just add 1 tbsp of honey)

Over medium heat mix all ingredients in a medium saucepan until well combined. Pour into bread pan and freeze until set. Cut into desirable sizes and enjoy. What is good about this recipe that you can replace sun butter by any other nut or seed butter and have a great result, because the taste is really rich and I love the idea of using coconut milk instead of oil.

Last recipe came from my favourite dessert maker Juli 🙂 Needless to say it is really yummy, though less yummy than sweet potato pie 🙂 Anyways, when you have sweet potatoes around, very well worth to make.

Sweet Potato Brownies

  • 1 sweet potato
  • 3 eggs, whisked (I used 1 whole egg and 1/2 cup of egg whites)
  • 1/4 cup melted Coconut Oil
  • 1/3 cup unpasteurized honey
  • 1/4 cup Semi  Sweet Chocolate Chips
  • 3 tbsp Coconut Flour
  • 2 tbsp 100% cocoa
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • pinch of salt

Bake potato on 425F for around 30mins. or until soft. Then reduce heat to 350F for brownies. Peel and mash sweet potato. Add coconut oil, eggs, honey and vanilla. Mix well. Add dry ingredients: cocoa, baking soda, coconut flour, cinnamon, salt and chocolate chips. Mix all well. Pour into 8×8 or similar size pyrex and bake for 30-40mins. Cut into squares.

I served it with coconut ice cream and blueberries. Super nice 🙂

So, these are my treats for a week 🙂 I know that it might seem a lot, but brownies will be gone tomorrow and fudge will last a bit longer as it has burned sunflower seed taste :)))

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Sweet Potato Pie

I have been making quite lots of desserts lately. Well, after my Whole30 challenge I really missed making sweets and especially because Paleo is still new to me I love experimenting and trying out new stuff, especially free from all the inflammatory stuff 🙂 So, I have never made not Paleo sweet potato pie as well as I have never made pumpkin pie before in my life, so for me, this pie tasted amazing. Actually, all Paleo desserts tastes for me amazing, but this one is definitely worth trying, especially if you got couple sweet potatoes laying around.

This recipe is entirely from the book “Paleo Comfort Foods” and it has two parts: Nutty Crust and Sweet potato Pie filling itself.

Nutty Pie Crust:

  • 1 cup almond Flour
  • 1/2 cup pecans (chopped)
  • pinch of salt
  • 1/4 cup coconut oil (melted)
  • 2 tbsp honey (optional)
  • 1 tsp vanilla extract.

Preheat the oven to 350F. Mix all the dry ingredients in one bowl and all wet in the other. Combine wet with dry until completely mixed. Using fingers  or spoon (for me with spoon was less hassle as it dough is quite sticky) press dough into 24cm pie pan. Bake for 12-14mins. or until browned. Let it cool completely before filling.

Sweet Potato Pie:

  • 1 Nutty Pie Crust
  • 2 cups (400 g) sweet potatoes, peeled, boiled and mashed
  • 1 tbsp of butter or coconut butter (melted)
  • 2 large eggs
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp baking powder (I did not use baking powder as the one that I have from old times contains starch, so I just added extra 1/2 tsp of baking soda. I always do that when recipe calls for baking powder. I know that they have different reactions, but I have been lazy to search for appropriate baking powder or simply don’t remember that when I am shopping)
  • 1/4 tsp salt
  • 2/3 cup coconut milk
  • 1 tsp apple cider vinegar
  • 1/4 cup honey (it is optional and I actually used maple syrup as I run out of sugar and as Keven still has huge sweet tooth I decided to please him by adding this extra sweetness to dessert)

Preheat the oven to 400F. In large bowl or food processor mix sweet potatoes and butter. Add in eggs and mix until fluffy. Combine cinnamon, nutmeg, baking soda, baking powder and salt in separate bowl. To the sweet potato mixture add coconut milk, vinegar and spices. Mix until fully combined and add honey if desired. Pour content into pie crust and bake for 10mins. at 400F and then reduce heat to 325F and bake for 30mins. or until set. Decorate with pecan halves 🙂
Super nice and everyone will be very pleased with this pie.

WOD 30 April and new favourite post-WOD meal

Today I finally went to Crossfit training after not being there for more than a week as I have been feeling not good all the time. And despite of my best wishes to work out as much as possible I haven/t done anything since Tuesday as everyday I was waking up with running nose and/or big headache. I was supposed to go to training on Saturday, but since waking up all I could think off was where I could hide my head that it would stop hurting. I could not figure out what was causing the headache, maybe because I tried to take tylenol previous days, so I decided not to take it anymore. I don’t know, maybe because I am cleaning my body from all possible additives and chemicals, it is also refusing to accept medicine or is actually showing to me that this medicine is no good for me. Anyhow, I did not have any headache on Sunday and this morning so I was more that happy to go to workout. I have to say that even warm up seemed hard for me and I needed to catch a breath 🙂 (3 round of 10squats, 10 push ups, 10 burpees).

Todays workout was 2 parts, first AMRAP challenge of 26 mins.:

  • 15 front squat (mine was 85 lbs)
  • 10 push ups
  • 5 power press (same 85 lbs)
  • 20 abdos (arms on cheats)
It was really hard to do front squats and power press…I think it was a first time I was doing front squats, so I am sure that my ass and my thighs  will hurt a lot tomorrow. Obviously, I could take less weight and make more rounds, but I decided to be slow this time and not so ambitious, so my result was 5 rounds. I have shamefully admit that I was not pushing to my limits, especially when after finishing 5th round I saw that there is 20sec. left and I decided not to start new round. Not very typical for me, but hey…sometimes we all feel weak 🙂
For the finish we had time challenge of 2 rounds of:
  • 20 knees to elbows  (that was killing my skin, especially after 50 pull ups)
  • 30 russian twists (16 lbs).
Got back to the game and finished this challenge at 3:41min.

After that I had the best post-WOD meal ever that consisted of egg white “crepe” dusted with cinnamon and Sweet Potatoes Chews. I got the recipe of Sweet potatoes Chews from Whole9 website and it is so delicious that I could eat that all the time :)))

Here comes the recipe:

Ingredients:

  • Sweet potatoes (I had 2 big one, so I used them)
  • cinnamon
  • coconut oil.
Process:
preheat the oven to 325F and bake sweet potatoes on the baking sheet or aluminium foil for about an hour or until it is soft and you can easily take off the skin. Let it cool down in the oven until you decide to proceed. You can even leave overnight. Once ready, peel the potatoes, the skin should go off with fingers, work the hard parts with knife. Slice the potatoes and cut about 1/2cm thick. Arrange on the baking sheet and brush with melted coconut oil. Dust generously with cinnamon. bake at 350 for about an hour. Half way through and turn them around and dusted more with cinnamon. Pack them in Ziploc bags or covered glass storage containers.  Combine for post WOD meal with some easily digestible proteins, like chicken, egg whites or salmon 🙂
This is super yummi and better to keep away from the eyes if you want it to last :))))