With St. Patty’s Day just around the corner, I knew I had to celebrate the holiday the only way I know how–with dessert, of course! (Ok, and maybe with some green beer or Guinness, too).
Growing up, my dad always indulged in York Peppermint Patties. They were his weakness, his vice. To this day, they’re still his dessert of choice.
I’m fairly certain that I inherited my love of all things chocolate + mint from him. All joking aside, I have an extremely difficult time controlling myself around a bowl of Mint Chocolate Chip Ice Cream. I even worked at an ice-cream shop when I was a teenager for the sole purpose of having unlimited access to the stuff. If only I could have that metabolism back…
To celebrate the upcoming holiday–and pay homage to my dad’s beloved dessert–I decided to make my own batch of dairy-free and refined-sugar-free Peppermint Pattie Cups. One of my favorite things about these cups (aside from the stellar flavor combo and the healthy ingredients) is how quickly they come together.
My least favorite thing about these cups is how quickly they’re gone.
Melt the bar of cacao and the coconut oil in a double broiler. Add the sweetener and sea salt and whisk everything together.
Using 6 silicone cupcake molds or 6 cups of a cupcake tin, pour approx. 1 Tbs. of the melted chocolate mixture into the bottom of each cup. Place in the freezer to set.
While waiting on the chocolate to harden, prepare the mint filling by mixing all of the ingredients together in a food processor or blender.
When the chocolate bases have hardened, scoop 1 Tbs. of the mint filling onto the center of the bases. Gently spread the mixture out and smooth the top, making sure to leave a little space around the perimeter to fill with the remaining chocolate. Top off each cup with the remaining chocolate so that all of the mint filling is covered and the tops are smooth. Place the cups back in the freezer for at least an hour, or until the chocolate and filling have set.
Pop the cups out of the molds or tin and serve immediately or store in the fridge/freezer.
February 21 is a special day in our family: it’s the birthday of my mom, my stepson Kaden, and Kaden’s stepdad! Since this special day happened to fall on a Friday this year, we decided to turn the entire weekend into one long celebration, complete with tons of food, family time, and even paintball.
I firmly believe that such a special day also deserves an equally fantastic dessert, but then, I usually go out of my way to come up with excuses to make dessert. As much as I love birthday cake, I wanted to prepare something a little different. It didn’t take me long to come up with these amazing No-Bake Nutella Pies. Now, I honestly can’t imagine life without them!!
Don’t be fooled by these deliciously fudgy little treats. Even though the recipe for these Raw Brownie Bites is extremely simple with only a few ingredients involved, they definitely pack a chocolatey-sweet punch! Continue reading →
It didn’t occur to me until I looked over the past few posts that I’ve been eating a lot of orange foods recently–pumpkins, sweet potatoes, butternut squashes, grapefruits, and the list goes on and on. Now, I’ve added persimmons to that list. I’ve found the vibrant fruits with their sweet, delicate flavor absolutely impossible to resist. Not only are they delicious, they’re also in season (persimmon season usually begins in October and ends around December) and have been fully stocked and on sale for only $1 per pound at my local Whole Foods! Say what?! As you can probably imagine, I bought more persimmons than one human being could possibly need…. Fortunately, having an over-abundance of these beautiful orange orbs in my fruit basket has forced me to include them in absolutely everything.