Tag Archives: chocolate

Paleo Sheet Pan Chocolate Chip Blondies

Sheet Pan Chocolate Chip Blondies

So… who’s excited for Valentine’s Day? Half of you are probably saying, “Me, me, me!!” and the other half of you are probably rolling your eyes. But hey, no matter whether you are single or have that special someone to celebrate with, I think we can ALL enjoy some sweets and express a bit of love to someone else and/or to ourselves.

And what says L-O-V-E better than a chocolate treat? These sheet pan chocolate chip blondies will definitely fulfill the purpose of giving you all the happy feels without the gluten, soy, and processed sugars. They did for me!

Sheet Pan Chocolate Chip Blondies

Sheet Pan Chocolate Chip Blondies

Sheet Pan Chocolate Chip Blondies

Full disclosure: I made these chocolate chip blondies in a sheet pan for the sole reason that we are in the middle of a move staying at an Airbnb, and a sheet pan was all I had to bake anything in. But hey, I don’t regret a thing because they turned out fan-freakin-tastic! I already tested out popping them in the freezer and defrosting one square at a time and it still tastes amazing. Oh, and they are even better when toasted in the oven for a few minutes after getting defrosted!

Sheet Pan Chocolate Chip Blondies

Sheet Pan Chocolate Chip Blondies

Sheet Pan Chocolate Chip Blondies

If you want to go full treat mode, you can even make some chocolate frosting to slather on top and make it a sheet pan cake. The blondies are soft and fluffy enough to be pass as cake, and it’ll add another layer (pun intended) of decadence!

How will you be celebrating Valentine’s Day? C and I usually are pretty low-key about it. We don’t exchange presents but we do like to try out a restaurant we haven’t been to before. But, sometimes we just get lazy and I just cook at home. I know… cooking at home is lazy to us, but that’s because we can be our my sweatpants for dinner and there’s something so magical about that. Who’s with me??

No matter what you’ll be doing, I hope these sheet pan chocolate chip blondies will be part of your mini celebration of love, whether you are treating yourself or someone else!

Sheet Pan Chocolate Chip Blondies

Paleo Sheet Pan Chocolate Chip Blondies
 
Prep time
Cook time
Total time
 
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Line a 18"x13" sheet pan with parchment paper.
  2. In a large bowl, mix together almond flour, tapioca flour, baking soda and sea salt.
  3. In a separate bowl, mix almond butter, avocado oil, maple syrup, eggs, and vanilla extract until smooth and combined.
  4. Add dry ingredients to wet ingredients and mix well until a thick batter is formed.
  5. Fold in 1 cup of dark chocolate chips.
  6. Pour the batter into the pan and spread out evenly with a spatula.
  7. Bake for 10 minutes. Remove from oven and take the remaining ¼ cup chocolate chips and place them on top of the batter evenly. Bake for additional 10 minutes
  8. Cool completely before cutting into squares, then serve.

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Paleo Gluten Free Dairy Free Sheet Pan Chocolate Chip Blondies

Paleo Chestnut Chocolate Chip Cookies

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Merry almost Christmas! This is my last recipe before Christmas so I decided I need to fit in one more recipe of everyone’s favorite dessert: chocolate chip cookies!

About 2 weeks ago, I asked on my Instagram what you like to do with chestnuts (’tis the season!), besides just roasting them and eating them. I got several responses which were all great, and one of my friends mentioned that you can use them as flour by grinding them up after roasting them. What a great idea! That’s exactly what I did with my chestnuts to make them into these chocolate chip cookies.

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

I loved the texture of these cookies, and you honestly can’t really taste the chestnuts. They taste like good ol’ chocolate chip cookies, which no one hates at all. I actually sent these to my dad for Christmas all the way to South Korea, and they held together with no broken pieces! 

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

If you are looking for last minute crowd-pleasing recipe for the holidays, I hope you make these because they are absolutely delicious! I think it’s the perfect treat for Santa Claus and if he doesn’t finish it, you can nibble on them while you open those presents he brought. Hope you have a wonderful holiday, filled with cozy and relaxing times with your loved ones!

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Chestnut Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Serves: About 18 cookies
Ingredients
  • 1 cup roasted and peeled chestnuts
  • ¼ cup coconut flour
  • 6 tbsp coconut sugar
  • ½ tsp baking soda
  • 6 tbsp coconut oil, melted and cooled
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 oz 75% (or higher) dark chocolate bar, roughly chopped
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place roasted chestnuts in a food processor, and grind until crumbly and fine.
  3. In a large bowl, combine ground chestnuts, coconut flour, coconut sugar, and baking soda.
  4. In a separate bowl, whisk together coconut oil, egg, and vanilla extract. Pour this mixture into the dry ingredients and mix well.
  5. Fold in chopped chocolate.
  6. Scoop with a large rounded tablespoon to drop dough onto the lined baking sheet. Flatten slightly.
  7. Bake for 10-12 minutes, until slightly golden brown.
  8. Cool completely before serving.

Paleo Gluten Free Chestnut Chocolate Chip Cookies

Paleo Mexican Hot Chocolate

Paleo Vegan Mexican Hot Chocolate

I don’t eat a lot of sweets, and I don’t even crave it much. I’m still sensitive to candida overgrowth and tend to stay away from dessert as a RESTART sugar detox instructor. I just don’t do well on them, unfortunately. Most of the desserts I make on the blog usually get thrown in the freezer and I’ll take out a piece to enjoy every few weeks or so.

However, I do looooove me some creamy and slightly bitter hot chocolate, especially during the holiday season. What’s different about hot chocolate is that they don’t need much sweetness but still feel indulgent for me, so I don’t feel the after-effects of a sugar binge. It’s a win/win!

Paleo Vegan Mexican Hot Chocolate

Paleo Vegan Mexican Hot Chocolate

Paleo Vegan Mexican Hot Chocolate

My favorite type of hot chocolate is Mexican hot chocolate. Have you ever had it? It’s amazing and you are missing out if you haven’t (yes, it’s worth being this dramatic about it…)! It uses a combination of spices to brighten up the flavors and also has a nice spicy kick to it that complements with the chocolate SO well. It’s just wonderful and tastes so fancy, but it’s actually really easy to make.

Paleo Vegan Mexican Hot Chocolate

Paleo Vegan Mexican Hot Chocolate

Paleo Vegan Mexican Hot Chocolate

Like I said, I don’t add any sweeteners to this Mexican hot chocolate, because the melted chocolate bar is plenty sweet on its own, but I do give an option to add them below. Don’t you think this would be the perfect thing to drink while unwrapping presents or spending time with family over the holidays? That’s a heck yes.

Paleo Vegan Mexican Hot ChocolatePaleo Vegan Mexican Hot Chocolate

Paleo Mexican Hot Chocolate
 
Prep time
Cook time
Total time
 
Serves: 2 servings
Ingredients
Coconut Whipped Cream
  • 1 can full fat coconut milk with no stabilizers like guar gum, chilled in the fridge for at least 4 hours
  • 1 tbsp maple syrup
  • ¼ tsp vanilla extract
Mexican Hot Chocolate
  • 2 cups non-dairy milk (I used ½ almond milk and ½ full fat coconut milk)
  • 1 tsp ground cinnamon
  • 2 tbsp cocoa powder
  • 1.5 ounce dark chocolate bar, roughly chopped
  • Optional: 1-2 tbsp honey or maple syrup*
  • ½ tsp pure vanilla extract
  • ¼ tsp nutmeg
  • ⅛ tsp cayenne pepper
  • ⅛ tsp salt
  • Options: cocoa powder, chopped chocolate, or cinnamon, for garnish
Instructions
Coconut Whipped Cream
  1. Carefully take out the can of coconut milk from the fridge, and turn it upside down.
  2. Open the can. You'll see the coconut water floating at the top. Pour out the coconut water, until you see the thick coconut cream resting on the bottom.
  3. Scoop out the cream into a large bowl. Add the maple syrup and vanilla extract.
  4. Using a hand mixer, a stand mixer, or an electric whisk, whip the cream until it becomes fluffy.
  5. Place back into the fridge until ready to use.
Mexican Hot Chocolate
  1. Pour milk and cinnamon into a saucepan and bring to a simmer over medium low heat for 5 minutes until fragrant. Whisk occasionally to prevent the milk from burning.
  2. Add cocoa powder, chocolate, honey, vanilla extract, nutmeg, cayenne pepper, and salt. Whisk frequently, until the chocolate is melted, about 5 minutes.
  3. Pour the hot chocolate into 2 mugs
  4. Top with coconut whipped cream.
  5. Garnish with cocoa powder, chopped chocolate, and/or cinnamon.
Notes
I don't add like to add sweeteners to my hot chocolate and I really love it that way, but if you need a bit of sweetness, feel free to add some!

Paleo Vegan Mexican Hot Chocolate