Every Christmas, I get my truffles on. This is the same recipe (and post) that I’ve whipped out every holiday season—for good reason.
If you’re panicking because you need a last-minute, homemade gift to bring to a holiday party, make some of these chocolatey balls. These deliciously dairy-free treats will make you the superstar of the soirée.
With Labor Day signaling the end of summer, it’s time to put all our white apparel back into storage. Good thing, too, ‘cause I have a hard time convincing my boys that mommy’s white clothes shouldn’t be used to wipe their hands and mouths.
But before the hot weather gives way to the crisp, cool autumn, what do you say about indulging in one more frozen treat?
These ice pops are named after one of my favorite tropical frozen drinks: the Lava Flow—a frosty piña colada topped off with strawberry purée. Come to think of it, these popsicles are more like Virgin Lava Flows, given that I’ve omitted the rum; in fact, my version’s just made with fruit and coconut milk—perfect for those of you who want to avoid any added sweeteners. Of course, if your fruit’s not quite in tip-top shape or if you prefer your desserts a tad sweeter, feel free to add some honey.
Who’s in the mood for a frosty, nutty, chocolatey treat?
By merging together two of my favorite recipes—The Kitchn’s One Ingredient Ice Cream and Irvin Lin’s homemade Magic Shell—I came up with this simple, bite-sized confection.
The steps are easy, but timing is key. You must wait for the “ice cream” to freeze completely (twice!) before proceeding, and then you gotta work fast. Otherwise, you’ll end up with melty brown lumps.
Six Ingredients + Patience = Happy Little Monkeys.
Here’s what to gather to make 24 bite-sized Bon Bons:
- 3 medium ripe bananas, frozen and cut into 1-inch pieces
- 1 teaspoon vanilla extract
- 7 ounces dark chocolate (70% cacao or higher), finely chopped
- ¼ cup coconut oil
- Pinch of salt
- 3 tablespoons almonds or walnuts, toasted and finely chopped (Chunky Monkey ice cream typically contains walnuts, but I prefer almonds)
When it comes to chocolate pots de crème, there’s no messing around. These dense little cups of smooth, dark chocolate don’t pretend to be delicate or airy, and you’ll never mistake them for bland-tasting instant pudding or low-fat chocolate mousse. With just one bite, you’ll taste the message loud and clear: These bittersweet pots de crème are intensely chocolatey, decadently full-fat, and proud of it.
I rarely indulge in sweets these days, but dark chocolate is my kryptonite — so when occasion calls for it, I’ll happily whip up a batch of dairy-free chocolate pots de crème. And my favorite ways to amp up the intensity of this special treat is with a touch of cinnamon, vanilla, and ancho chile powder — a flavor combination inspired by the rich, spicy kick of traditional Mexican hot chocolate.
This recipe is foolproof, provided you don’t rush things. Yes, I know it’s virtually impossible to exercise self-restraint when it comes to chocolate, but to ensure a silky-smooth ganache, staple these three tips to your forehead:
- Be patient when forming the base custard,
- Step away from the chocolate for a full five minutes while it’s melting, and
- Stir slooowly and deliberately when combining the melted chocolate and custard.
Trust me: you’ll be rewarded for your stoic Jedi ways.
Ready to learn how to make these little pots o’ joy?
I’m glad I’m no longer addicted to bread products, but I still feel an occasional twinge of nostalgia for scones — crusty, with a tender crumb, and just a touch of fruity sweetness.
's to blame for this grain-free scone recipe. He created a cinnamon apple scone for our iPad® cookbook app
last year — one of my favorite Paleo treats! — and ever since, I’ve been experimenting with new and different variations.
After months of testing, I’ve finally landed on my favorite: dark chocolate and cherries. With an almond flour base, these scones marry three of my favorite ingredients, and they just so happen to taste fantastic together. But just to be sure, I figured I needed to make one more batch. (All in the name of responsible recipe development, of course. It had nothing to do with my love for chocolatey scones. NOTHING!)
Once the kids were off to school, I had the house to myself for a few hours this morning, so I cranked up the oven and broke out the chocolate. Less than an hour later, my kitchen was filled with the warm scent of freshly-baked scones.
As usual, after trying one, I had to banish the rest of the batch from the house for fear I’d eat the whole tray in one sitting. (Calories do still matter
, you know.) But don’t let me dissuade you from making these incredible scones. Just save one for yourself, and give the rest away as holiday treats!
Keep reading for the recipe!