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Category: mint

chia pudding, upbeet.caa

The best summer recipes involve either a BBQ or no heat at all. This is one reason I love this healthy dessert in the summer (and every other season), along with its deliciousness of course!

It’s an extremely versatile recipe. You can adapt it to suit any craving…chocolate? berry? maple?

For a chocolaty pudding mix in 2 tbsp cocoa and a little extra sweetener + some chopped dark chocolate!

It’s Christmas time!!

christmas-cookies-3

I can officially listen to Christmas carols without feeling guilty as soon as December 1st hits. This also happens to be my birthday, what a great birthday present!

Although it’s still November, I definitely listened to carols while baking these cookies (look at them, how could I not?), all while secretly hoping no one would come home to witness it.

christmas-cookies

These cookies are perfect for the holiday season! You could bring them to your next Christmas party and no one would even know they are healthy (I like to call it stealth health)! These cookies are packed with healthy fats, fiber, vitamins and minerals…what a deceptive little cookie ;) To make them even more exciting they take less than 10 min to make and will store for weeks!

I highly recommend these for chocolate mint fanatics, like myself. Just make sure to spread out the extract well, if it doesn’t get totally mixed throughout the other ingredients it can be really strong tasting. If you’re not a big mint fan just skip the mint extract or replace it with a different flavored extract instead.I bet coconut or orange would be good!

Enjoy!

raw-choco-mint-cookies

Raw Dark Chocolate (Mint) Cookies

Makes 12 cookies
Slightly modified from Radiant Health
  • ½ cup raisins
  • ½ cup raw almonds
  • ¼ cup raw cashews
  • 3 tablespoons raw cacao powder
  • 1 heaping tablespoon liquid honey
  • 2 teaspoons vanilla
  • 1 teaspoon mint extract (replace with a different flavored extract if preferred, or omit)
  • ⅛ teaspoon salt
  • shredded coconut

Blend all of the ingredients, except the coconut, in a food processor until the mixture is in fine crumbs (it will start to clump) and is very sticky. Remove heaping 1-tablespoon bits of the mixture, form into balls and roll in the coconut.

Store in the refrigerated in an airtight container. They will keep for several weeks…but be gobbled up before then!

February 19th may just be a better day for chocolate than February 14th….The US National Confectioners Association has declared February 19 to be Chocolate Mint Day! This flavor combo happens to be one of my all-time favorites (salted caramel chocolate is a close runner up!)

There has been a lot of talk about how chocolate has health benefits lately, which may be true if you are eating minimally processed dark ( >70%) chocolate, making sure cocoa mass/solids is the 1st ingredient (not sugar). This way you are getting the most flavonoids (an antioxidant). Also, if you like cocoa powder as much as I do (I add a teaspoon to my coffee, some teas, plain yogurt, oatmeal etc) make sure you don’t use dutch processed cocoa as this alkalinization process markedly reduces the antioxidant content. With that in mind, I don’t usually eat chocolate for the antioxidants (which I can get in many other foods) I eat it for pleasure! And that is exactly what this post is about.. because this recipe is by no means healthy…so eat lots of vegetables at dinner! ;)

These brownies are very easy to make and only require 1 bowl to lick to wash when you’re done! They are fudgy, chewy, minty, chocolatey goodness…pretty much just the best things ever!

chocolate mint brownies

Mint-Stuffed Dark Chocolate Brownies

Makes 12 (if you resist the urge to eat batter…I usually end up with 11 slightly bigger ones)

Ingredients

  • 1/2 cup (1 stick) unsalted butter, at room temperature and cut into pieces
  • 8 ounces semisweet or bittersweet dark chocolate, chopped (or use dark chocolate chips)
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 12 (1 1/2 inch) chocolate covered peppermint patties (such as york patties)

Directions

Preheat oven to 350°F. Line a muffin tin with paper liners.

Place chocolate and butter in a large microwave-safe bowl and microwave in 30-second bursts, stirring between, until just melted and smooth.

Whisk in sugar and salt until smooth. Whisk in eggs. Gently whisk in flour and cocoa until just smooth (do not over mix).

Spoon 1 heaping tablespoon of batter into each lined cup. Press 1 peppermint patty on top of batter. Top with 2 more tablespoons of batter, covering peppermint patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway into the centers comes out with only a few moist crumbs attached, about 25 to 30 minutes (I like mine slightly under done, usually 25 min)

Transfer tin to a wire rack and cool completely before removing cupcakes. Eat immediately, with vanilla ice cream.

Brownies can be stored at room temperature in an airtight container for up to 3 days… if they last that long.

Peanut Butter Cup Stuffed Version

  • Replace mint patties with mini peanut butter cups (I added 1.5 per cupcake)
  • Ice cupcakes when cooled with a peanut butter icing (googled a recipe)
  • Top with half a PB cup

VUALA!

 



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