Chocolate Pudding

I apparently have an insatiable need for chocolate in my life. I mean, I must, what with the way I keep finding ways around the Paleo/Primal restrictions to have my beautiful, delicious, silky chocolate. So here’s another chocolate recipe. Chocolate pudding. I was never a fan of the pre-packaged stuff, or even the mix you made with milk. My mom would make those, and they were OK.. they fed my need for sugar back when my body still wanted it all the time. But they never quite tasted like chocolate. Even then, I could taste chemicals. I’m having a very hormonal time in my life right now. Everything’s changing and I’m going absolutely nuts. So I made Alex get me some of those Andes creme de menthe things. And I’ll admit, they’re damn good. Alex HATES chocolate, and he stole several. I ran out, obviously, because that’s what happens when you give this girl chocolate, especially Andes. And Brookside’s “fruit” chocolates. But anyway. Today I was at a loss. I needed chocolate very, very badly. I also wanted some nice, hot, buttered bread. That clearly was not going to happen.

Enter Google. I needed to know what chocolatey goodness I could make with cocoa powder and honey. I found this recipe and said Oh. No. This is happening. And I got to work. I modified it – took out the coffee and the vanilla, changed the salt a bit, and used honey rather than maple syrup.

Ingredients:
1 can full fat coconut milk
1/2 cup unsweetened, unprocessed cocoa powder
1/2 cup unfiltered, uncooked honey
few light shakes sea salt

Method:
1. Shake the coconut milk really well, and then dump it into a medium saucepan. I used a small one, because I’m a rebel and digging around in the mess in this torn up house was just not happening. It worked fine, if a little bit of a tight fit. Whateva.
2. Add the cocoa powder. I whisked in 1/4 cup and then 1/4 cup again, rather than half all at once. It worked good that way.
3. Add the honey, and whisk again. Then shake some salt and whisk again.
4. At this point, go ahead and turn your stove on to about 6. Watch the pudding mix like a hawk! I am fully convinced that milk mixes like this wait to boil until you turn your back so you have to clean up a mess. I swear it’s a conspiracy or something. Or maybe it’s just me. That’s entirely possible also.
5. Once the milky mix boils, turn the heat down and simmer for 15 minutes. Milky mixes don’t exactly boil. They foam. So like I said, watch it like a hawk, because you won’t hear bubbly sounds to alert you.
6. While simmering for 15 minutes, keep an eye on it and whisk it frequently. You want air moving through it and you want it to thicken slightly.
7. When the 15 minutes are up remove the pan from the heat. Cool the mixture to room temperature, whisking occasionally to cool it evenly. Try not to eat it yet. really, try. I promise, though it’s fabulous now, It’s super fabulous after it’s been chilled.
8. Once it’s at room temperature, transfer it to an airtight container and chill in the fridge before eating. And by chill in the fridge I mean at least an hour.

Don’t be like me, sneaking into the fridge under the pretense of grabbing some kefir and “testing” the pudding. Don’t. Be. Like. Me. OK? That’s bad. Very bad.

thisisdelicious

And I promise, in my next post I’ll do something without chocolate.

Chocolate Mint Fudge

This fudge is similar in concept to my Blender Fudge, but I didn’t make it in a blender and it had two parts. I honestly think this one came out better.

Ingredients:
one stick salted sweet cream butter
1/4 cup unfiltered honey
unsweetened, unprocessed cocoa to taste
——-
2-3 tablespoons virgin expeller pressed coconut oil
1 tablespoon honey
few drops mint extract

Method:
1. Place butter in a large glass mixing bowl. Cut into several slices. Add 1/4 cup honey.
2. Let sit until butter is softened to room temperature.
3. Mix by hand with a fork until the honey creams the butter.
4. Add cocoa powder. Mix by hand with fork again, until completely mixed. This will take a few minutes. Set aside.
5. In a smaller bowl, add the coconut oil, 1 tablespoon honey, and the mint extract. Mix, then pour into fudge mixture.
6. Mix well, until all fudge looks the same – no shiny, wet looking parts remain.
7. Line a loaf pain with plastic wrap, leaving enough extra to fold over the fudge.
8. Dump the fudge into the pan. Fold the plastic over the fudge loosely and gently press down until you reach the desired shape and thickness.
9. Gently secure plastic wrap and pop the loaf pan into the freezer for about 20 minutes. Remove from freezer, and take the plastic wrapped fudge and store in the fridge.

This fudge is far less runny than the blender fudge, which I like. It was more ‘whipped’ in the bowl, and definitely has a nice texture to it when hardened. Enjoy!

Peanut Butter Cups – Semi-Paleo-Wannabe deliciousness

So this week I was hit with a random peanut butter cup craving. OK, I lie. Not that random, but random enough. Since going Paleo/Primal I’ve had some issues cutting out certain “foods”. Peanut butter just so happens to be one of them. I mean, I know peanuts are a legume and have cancer causing agents in them and all kinds of scariness that I don’t even want to get into, but I mean… it’s peanut butter. Peanut. Butter. So anyhow, I knew Reese’s were out of the question, and the last time I had those Alex and I both declared them awful, just awful. I searched the trusty Google, and sure enough, ten bajillion hits. I clicked on some, and then ultimately selected this recipe (after reading more of her blog and drooling all over the computer). So here is the recipe, in its unaltered form. Because it is just sheer gloriousness, and I found no need to change it up. Original recipe here.

Ingredients:
1 cup virgin expeller pressed coconut oil
1/2 cup raw honey (yeah, I just used unfiltered… )
3/4 cup unsweetened, unprocessed cocoa powder
peanut butter

Method:
1. Plop the coconut oil into a glass mixing bowl. If it’s a little hard, go ahead and stir it up some. If it’s all runny and clear, stick it in the fridge a bit.
2. Add the honey and mix it up really well.
3. Add the cocoa, and mix until there are no more pockets of dry cocoa.
4. Put about a teaspoon (I just used a spoon) of the chocolate mix in your mini muffin cups.*
5. Add some peanut butter on top of that.
6. Freeze. Eat. Die and go to chocolatey coconutty peanut buttery heaven.

*If you’re like me, you don’t have mini muffin cups on hand. I can’t eat muffins, and I wouldn’t want the treat-making temptation around all the time. Although that apparently doesn’t stop me when I do want to make treats. I got out my olive oil bottle and pressed foil on the cap. It worked. Gave me a ‘muffin cup’. All in all I had over 60 treats. Alex went to use the freezer and was… not pleased to find a baking sheet covered in little foil-wrapped treats taking up an entire shelf. Too bad?

Store these in the freezer! The coconut oil WILL melt.

And go read that blog. She has some just awesome stuff on there. Finally! A mother who isn’t afraid to give her child chunks of butter to snack on!!! That’s exactly what I would do if I had kids! Anyhow. I should run. Got some treats to eat.

Acceptable treat consumption times:
-breakfast
-lunch
-dinner
-dessert
-snacks
-whenever you feel like it because they’re healthy aside from the peanut butter
🙂