Tag Archives: cacao

Creamy Keto Fudgesicles (Paleo & Vegan)

Unlike many homemade ice pops, these keto fudgesicles are ultra creamy and fudgy while being paleo and vegan. Super healthy avocados are the secret ingredient that you’ll never guess is in there!

Creamy Keto Fudgesicles (Paleo & Vegan)

I have tried to make fudgesicles at home many, many times before, but I never loved them enough to post on the blog. They always tasted yummy, but the texture was a little bit off. I wanted to recreate that creamy, fudgy, and soft texture that you can get from store-bought fudgesicles I used to love growing up, but they always turned out a bit too icy and runny when melted.

Creamy Keto Fudgesicles Recipe

Which is why I’m super stoked today to finally post a keto fudgesicles recipe with the perfect texture, in my humble opinion. It seriously tastes like regular fudgesicles that’s thick and velvety, but it’s actually really healthy dairy free!

The secret ingredient? Avocados! Using ripe avocados made the keto fudgesicles mixture super thick and, once frozen, carried on that creamy texture as well. And don’t worry, you’ll never guess that they are in there because you really can’t taste them at all!

Creamy Keto Fudgesicles (Paleo & Vegan)

How to Make Paleo & Vegan Fudgesicles With Maple Syrup (Not Keto)

I know not all my readers are keto or low carb, and may not feel the need to use zero carb sweeteners like erythritol in your recipes. If that’s the case for you, you can easily just use maple syrup with small adjustments to the ingredients.

All you need to do is reduce the coconut milk to 1/2 cup instead of 1 full cup, and replace the erythritol with the same amount of maple syrup. Even though you are halving the coconut milk, the ripe avocados are rich enough to not interfere with the creamy texture of the fudgesicles. It’s such a simple adjustment but works perfectly!

Creamy Keto Fudgesicles (Paleo & Vegan)
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Creamy Keto Fudgesicles (Paleo & Vegan)

Unlike many homemade ice pops, these keto fudgesicles are ultra creamy and fudgy while being paleo and vegan. Super healthy avocados are the secret ingredient that you'll never guess is in there!
Course Dessert
Prep Time 3 minutes
Cook Time 0 minutes
Freezing time 4 hours
Servings 6 fudgesicles
Calories 218kcal

Ingredients

Instructions

  • Place all ingredients in a high powered blender and blend until smooth. The mixture should be creamy and thick.
  • Divide the mixture into 6 popsicle molds.
  • Push down the popsicle sticks into the middle of the mold.
  • Freeze for at least 4 hours.
  • When ready to eat, run the mold under warm water to remove the fudgesicles easily.

Notes

If you aren’t low carb, you can easily make this recipe paleo by adjusting the coconut milk amount to 1/2 cup and replacing erythritol with maple syrup.

Nutrition

Serving: 1fudgesicle | Calories: 218kcal | Carbohydrates: 12g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Sodium: 109mg | Potassium: 539mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2% | Vitamin C: 9.5% | Calcium: 2.4% | Iron: 11.2%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

White Chocolate Glaze Paleo Brownies [VIDEO]

These fudgy and decadent Paleo Brownies are so delicious with the white chocolate glaze, you’ll want to make it over and over again!

White Chocolate Glaze Paleo Brownies

Holy moly. Someone come and take these paleo brownies out of my house, please. They are way too addicting and I can’t stop. So make at your own risk. Don’t say I didn’t warn you now.

WATCH A QUICK VIDEO OF THIS PALEO BROWNIES RECIPE

And subscribe to my YouTube channel for more cooking videos and other fun tutorials!

White Chocolate Glaze Paleo Brownies Recipe

These paleo brownies are made with almond flour as the base and sweetened with coconut sugar. They honestly just taste like regular brownies and you wouldn’t even notice that they are grain free. The combination of eggs, ghee, and melted chocolate chips makes these paleo brownies super moist and decadent.

You honestly don’t even need to make the white chocolate glaze if you don’t want to or are just feeling lazy. The paleo brownies alone are pretty darn fantastic if I do say so myself. BUT. If you want to feel a bit fancier and extra, the white chocolate glaze really does add a fantastic texture to the recipe.

White Chocolate Glaze Paleo Brownies White Chocolate Glaze Paleo Brownies

Decadent White Chocolate Glaze

If you are a white chocolate lover, I highly recommend you add this layer because it’s super easy to make but adds such a delicious and delicate crunch and sweetness to this recipe. Cacao butter is melted with a little big of honey then poured and brushed on top of the paleo brownies. Once it’s cooled, it hardens into the most delicious glaze that complements the softness of the brownies so so well.

It also adds such a pretty design to the brownies that I think makes them look even more special. I’m definitely going to have to make a batch over the winter because I’m loving the “snowy” look of that glaze! So perfect for the holidays.

White Chocolate Glaze Paleo Brownies

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White Chocolate Glaze Paleo Brownies

These fudgy and decadent Paleo Brownies are so delicious with the white chocolate glaze, you'll want to make it over and over again!
Course Dessert
Cuisine American
Keyword decadent dessert, fudgy brownies, holiday dessert, white chocolate frosting, white chocolate glaze, winter dessert
Prep Time 5 minutes
Cook Time 35 minutes
Cooling Time 45 minutes
Total Time 40 minutes
Servings 16 servings
Calories 181kcal
Author Jean Choi

Ingredients

Instructions

  • Preheat oven to 350 degrees F, and line an 8x8 baking sheet with parchment paper.
  • In a large mixing bowl, stir together almond flour, carob powder, coconut sugar, baking soda, and sea salt. 
  • In a separate bowl, whisk together eggs, ghee, and vanilla extract. 
  • Pour wet ingredients over dry ingredients and stir together until smooth.
  • Stir in chocolate chips.
  • Pour the batter into the prepared pan. 
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. 
  • Cool the brownies in the pan for 30 minutes. 
  • While the brownies are cooling, melt cacao butter and honey in a heat safe bowl over a pot of simmer water on low heat, about 5 minutes. The mixture should be thin. You can also microwave this mixture 30 seconds at a time while stirring in between until completely melted.
  • Set aside to cool until warm to touch. 
  • Once the brownies are cooled completely, evenly pour the cocoa butter mixture over the brownies and use a spoon or a spatula to evenly spread into a thin layer.
  • Sprinkle with sea salt flakes, if using. 
  • Place in the refrigerator for 10-15 minutes until the glaze hardens and turns white.
  • Remove from the refrigerator and use the parchment paper to lift the brownies out of the pan. You may need to use a knife to loosen the sides if the glaze seeped in there. 
  • Cut into squares and enjoy! Store in an airtight container in the fridge for up to a week. 

Video

Nutrition

Serving: 1brownie | Calories: 181kcal | Carbohydrates: 13g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 103mg | Potassium: 69mg | Fiber: 2g | Sugar: 9g | Vitamin A: 0.9% | Calcium: 2.7% | Iron: 4%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

This paleo and vegan Chocolate Toasted Coconut Butter is your new go-to spread for all things sweet, and it takes only 3 ingredients to make! You’ll love its natural sweetness without any added sugar. 

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

There are times that I just want a small bite of something sweet and yummy, without consuming a ton of sugar (basically everyday…) especially after a meal. If you know what I’m talking about, I think you will love this Chocolate Toasted Coconut Butter recipe that’s super easy and only takes 3 ingredients to make (1 of them being salt… so does that even count?).

If you’ve ever had coconut butter before, you probably love it as much as I do. It’s full of healthy fats, so creamy, and has a naturally sweet taste to it that’s hard to beat. What makes it even better tasting is when you make coconut butter out of toasted coconut chips. The toasting process really brings out the sweetness even more, the color turns golden brown, and you’ll just want to eat it by the spoonfuls.

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP) Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

And when you add some chocolate goodness to that toasted coconut butter? It’s just magic. I recently started using carob powder in place of cacao or cocoa powder because it doesn’t contain any caffeine and still acts the same in recipes to give that chocolatey taste. It’s also AIP friendly, which means even those on an autoimmune protocol can enjoy this treat as well!

Ever since making this Chocolate Toasted Coconut Butter, I’ve been using it as a spread on gluten free toast, eating it plain with a spoon, and putting a dollop over 100% dark chocolate bars to give it a little bit of sweetness. It does harden once it’s cooled, but all you need to is heat it up in the microwave for 10 seconds, or run the jar under hot running water for a minute, and it’ll soften up quickly.

Whether you are paleo, AIP, keto, or vegan, this Chocolate Toasted Coconut Butter is a delicious and healthy treat you can enjoy anytime those sugar cravings hit!

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

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Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

This paleo and vegan Chocolate Toasted Coconut Butter is your new go-to spread for all things sweet, and it takes only 3 ingredients to make! You'll love its natural sweetness without any added sugar. 
Course Condiment, Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 36 servings
Calories 85kcal
Author Jean Choi

Ingredients

Instructions

  • Preheat oven to 350 degrees F. 
  • Spread the coconut chips or shredded coconut in a thin layers on a baking sheet. Use 2 baking sheets, if needed.  
  • Bake the coconut for 10-15 minutes, stirring every 3 minutes. Make sure to keep an eye on them and take them out when they are golden brown as they can burn quickly. Shredded coconut will toast much quicker than coconut flakes. 
  • Cool the coconut for 15 minutes. 
  • Add the coconut to a blender or a food processor and process until smooth and runny.
  • Add carob powder and sea salt and blend together until well mixed. The coconut butter should be extremely runny and thin. 
  • Pour into jar with an airtight lid. It will firm up as it cools. Store at room temperature.
  • The oil may separate and float to the top once it's fully cooled, while the coconut butter will harden. You can heat it up slightly (10 seconds in the microwave or run the jar under hot water) and stir together before using. 
  • It will keep for up to a year at room temperature, but highly unlikely that it'll last that long!

Nutrition

Serving: 1tbsp | Calories: 85kcal | Carbohydrates: 3g | Fat: 8g | Saturated Fat: 7g | Sodium: 21mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.2% | Calcium: 0.7% | Iron: 2.5%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.