Recipes
Recipes
Creamy Chocolate Collagen Pudding
by Alex Wittenberg
on May 08 2018
The chia seeds in the pudding create the creamy pudding-like texture while adding healthy fats and fiber. The collagen and protein in my Chocolate Bone Broth Protein will keep you feeling satisfied for hours.
Ingredients:
½ avocado
1 cup almond milk or coconut milk (not canned)
1 scoop of Chocolate Bone Broth Protein Powder
1 tablespoon cocoa or cacao powder
1 tablespoon chia seeds
Directions:
In a small bowl mash the avocado with a fork until creamy. Add the remaining ingredients and blend until fully combined.Pour into bowl(s) or dessert cup(s).Refrigerate for at least an hour to thicken into a pudding consistency.
Enjoy!
Recipes
Vanilla Latte Collagen Mug Cake
by Kellyann Petrucci
on Apr 27 2018
The texture of my collagen-rich mug cake is more cake-like than others I’ve tried thanks to baking powder. The cake will rise over the top of the mug while baking (use a really big mug to prevent it from spilling over), and will have a very moist cake-like texture.
The mug and the cake WILL BE EXTREMELY HOT when you remove it from the microwave. I know you’re going to be tempted to dig in, but wait a minute or two so you don’t burn yourself! Enjoy your latte in a mug… as a cake! Rich in protein and collagen and loaded with intense flavors, you’ll begin to think about your latte in a new way.
Vanilla Latte Collagen Mug Cake
Prep time: 5 mins ● Cook time: 2 to 2½ mins ● Yield: 1 serving
Ingredients:
¼ cup almond flour
½ mashed banana (optional)
1 egg
1 scoop Vanilla Bone Broth Protein
1 packet Collagen Coffee
½ teaspoon baking powder
Coconut oil pan spray
Directions: Combine all ingredients in a small bowl. Spray a large coffee mug with coconut oil. Pour in cake mix. Microwave for about 2½ minutes if you use the banana or about 2 minutes without the banana. The cake will rise up above the mug as it bakes, but will deflate when done cooking. Let cool for a few minutes before enjoying. The mug will be extremely hot.
Enjoy!
Recipes
by Alex Wittenberg
on Feb 14 2018
These sweet treats are absolutely delicious and melt in your mouth. A perfect craving-killer and dose of healthy fat for an 80/20 Forever snack.
Prep time: 5 mins ● Freeze time: 3-5 mins ● Yield: About 12 tablespoon-size servings
Ingredients
1/4 cup coconut oil
1/2 cup sunflower seed butter
1 scoop Bone Broth Protein in Vanilla
1 packet Instant Collagen Coffee™
1/8 teaspoon Celtic or pink Himalayan salt
Directions
In a small saucepan heat coconut oil and sunflower seed butter on low until melted. You can also microwave the coconut oil for about 30 seconds until melted. If you live in a warm climate, you may not need to melt the coconut oil if it is already liquefied. Stir together all ingredients. Pour into an 8” x 8” pan, mini muffin tins, or silicone/plastic candy molds. Freeze until firm. These bombs melt quickly out of the freezer, so take them out just before serving.
If desired, top with nuts, coconut flakes, or a dark-chocolate-covered espresso bean before freezing — bring them to a party and everyone will be impressed!
Recipes
Orange Ginger Mulled Cider with Collagen
by Kellyann Petrucci
on Nov 06 2017
For that occasional treat while you’re on the 80/20 maintenance plan, the sweet, spiced taste of this cider satisfies your sweet tooth, AND gives you a boost of collagen to erase fine lines.
Prep time: 25 min • Yield: 2 servings
Ingredients:
2 cups of fresh, no-sugar-added apple cider (check your labels for added sugar!)
1 cup of water
1 packet of Orange Cream Collagen Cooler
6 whole cloves
1 (3-inch) cinnamon stick, broken into pieces
1/2 orange, sliced
1-inch peeled, fresh ginger, cut into 6 slices
Directions: Combine all ingredients into a medium saucepan. Simmer over low heat for 20 minutes, strain, and pour into 2 mugs.
Enjoy!
Recipes
by Kellyann Petrucci
on Oct 28 2017
This mocha shake gives you a kick of caffeine to start your day, AND a healthy dose of pure, grass-fed collagen.
Prep time: 3 min • Yield: 1 serving
Ingredients:
1 cup water or almond milk, coconut milk, or coconut water if you’re on the maintenance plan
2 tablespoons coconut cream or ¼ cup full-fat coconut milk (optional for those on maintenance, adds creaminess)
1 packet Chocolate Almond Collagen Shake™
1 packet Collagen Coffee
Ice, add to blender or pour shake over ice (optional)
Directions: Pour liquids into blender first then add all other ingredients. Blend well
Enjoy!
Recipes
by Alex Wittenberg
on Aug 20 2017
This Raspberry Sorbet with Orange Cream Collagen Cooler is delicious, healthy, and beautiful!
Raspberry Sorbet with Orange Cream
Yield: 2 servings
Ingredients:
1 cup frozen raspberries
2 packets of Collagen Cooler in Orange Cream
1 cup water
2 ripe bananas
Directions: Blend all ingredients and re-freeze for 4 hours, or until it reaches desired sorbet texture... serve with coconut shreds on top. NOTE: Enjoy this sorbet if you are on the 80-20 maintenance plan. If you are still on the 21-Day Bone Broth Diet stay on track by making it a breakfast smoothie instead!
Raspberry Smoothie with Orange Cream
Yield: 1 serving Portions: 1 protein, 1 fat, 1 fruit
Ingredients:
1/2 cup frozen raspberries
1 packet of Collagen Cooler in Orange Cream
1 cup unsweetened coconut milk
Ice, optional
Directions: Add all ingredients to a blender and blend well. Hope you enjoy!
Recipes
by Alex Wittenberg
on Oct 03 2016
Pecan Crusted Salmon Filets
Good for you Omega-3s in salmon boost your skin’s elasticity and are great at moisturizing your hair to help keep it shiny. Almonds and pecans are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease by decreasing total as well as LDL or “bad cholesterol” and increasing HDL or “good cholesterol” levels in the blood.
Prep time: 15 min • Cook time: 10 min • Yield: 4 servings • Portions: 1 protein, 1.75 fat
Ingredients:
1 tablespoons ghee, melted
½ tablespoon coarse Dijon mustard
2½ teaspoons pure maple syrup
⅓ cup almond meal, or finely grind
1/3 cup whole almond
⅓ cup pecans, finely chopped
2 teaspoons freshly chopped parsley
1 pound wild salmon, 1 inch thick, skinned and cut into
4 pieces Celtic or pink Himalayan salt and pepper to taste
Directions:
Preheat oven to 450 degrees F. Line a baking sheet with parchment. Combine melted ghee, coarse Dijon mustard, and maple syrup in a small bowl. In another small bowl, combine almond meal, pecans and parsley.
Place salmon filets on prepared baking sheet. Generously brush the top of the filets with the mustard mixture. Top each piece with the almond meal/pecan mixture and pat down lightly. Bake for 8 to 10 minutes or until salmon flakes with a fork. Garnish with additional chopped parsley if desired.
Enjoy!
Recipes
Primal Parmesan Crisps with Chicken Salad
by Alex Wittenberg
on Sep 14 2016
Who would have guessed just non-processed full-fat cheese could make a crunchy good treat? These Parmesan crisps are the perfect primal substitute for crackers or even tortilla chips and perfect with dips, guacamole, and chicken salad.
PRIMAL PARMESAN CRISPS
Prep time: 10 min • Cook time: 5 - 7 min • Yield: 1 dozen PARMESAN CRISPS
Ingredients
1 cup unprocessed full fat parmesan cheese, shredded
Directions
Preheat oven to 350º F. Line a sheet pan with parchment.
Make twelve 3-inch circles of cheese (about 1 tablespoon plus 1 teaspoon each) spaced evenly on parchment.
Bake for 5 to 7 minutes until the edges are starting to turn golden.
Remove from oven and let cool.
CHICKEN SALAD
Ingredients
¾ cup cooked chicken, cut into a small dice or shredded
2 tablespoons celery, minced
1 tablespoon onion, minced
2 to 3 tablespoons olive oil mayonnaise
Salt and pepper to taste
Directions
Mix all ingredients in a medium bowl.
Spoon a dollop of chicken salad on each cooled cheese round and serve.
Recipes
by Alex Wittenberg
on Sep 14 2016
YES! You can have dessert! Granita is a frozen dessert you can make with almost any of your favorite flavors including coffee, tea, lemon juice and mint. Originally from Sicily, it’s served all over Italy. By scraping the liquid mixture as it freezes, you create a yummy crystallized dessert.
GRANITA
Prep time: 10 mins plus 1 ½ or more hours for freezing • Yield: 2 servings
INGREDIENTS
Espresso Granita
2 cups espresso or strong black coffee, at room temperature
½ teaspoon lemon zest (optional)
Stevia to taste
Lemon Granita
1½ cups freshly squeezed Meyer lemon juice from about 6 Meyer lemons (If you use tradition Eureka lemons, they are much more acidic and lack the sweetness of Meyer lemons. In this case you may choose to use less lemon juice and make up the difference with water.)
½ cup water
1 teaspoon lemon zest
Stevia to taste
Spiced Tea
2 ¼ cups water
2 Earl Gray tea bags, black tea bags, or equivalent loose tea
½ teaspoon ground green cardamom or two green cardamom pods
2 whole black peppercorns
½ teaspoon fennel seeds
½ to ¾ teaspoon cinnamon or 1 small cinnamon stick
4 slices fresh ginger
2 whole cloves
Stevia to taste
Green Tea Mint
2 ¼ cups water
2 green tea bags or equivalent loose tea
Handful fresh mint
Stevia to taste
DIRECTIONS
For Espresso and Lemon Granita: Combine all ingredients and stir until stevia dissolves.
For the two Tea Granitas: Heat water, tea, and all spices/herbs in a small saucepan. Bring to a boil and simmer on low for 3 to 5 minutes to infuse the tea. Strain through a fine mesh sieve.
Pour mixture into 9- x 13-inch pan and place in freezer. The mixture should only be ¼- to ½-inch deep. Freeze for about 30 minutes.
Remove from freezer and use a dinner fork to scrape any ice crystals that have formed on the bottom or sides of the pan. Return to freezer and repeat the scraping process every 30 minutes for 1 ½ hours or until the mixture is thoroughly frozen. The granita should look like a fluffy pile of ice crystals. If you freeze until the crystals are frozen solid, dip the bottom of the pan in a hot water for a few seconds to loosen. Spoon into pretty bowls or glasses and garnish if desired.
Hope you enjoy!
Recipes
Bloody Bull – a Bone Broth Cocktail
by Alex Wittenberg
on Jun 19 2015
Prep Time: 3 min • Yield: 2 servings
Ingredients:
3 ounces potato vodka (2 shots)
1 cup Beef bone both
1 cup organic tomato or vegetable juice
Beef bone broth frozen ice cubes or regular ice cubes
Directions:
Combine first 3 ingredients in a pitcher or drink shaker and whisk or shake well. Serve over bone broth ice cubes.
Variation:
A Brothy Mary is sometimes prepared with only the broth and tomato juice as noted above; however, I think it’s much more flavorful seasoning it as a Bloody Mary. Here’s the recipe for that:
3 ounces potato vodka (2 shots)
1 cup Beef bone both
1 cup organic tomato or vegetable juice
1 tablespoons fresh lemon juice
1 tablespoons fresh lime juice
1 to 2 teaspoons Worcestershire Sauce
1 teaspoon garlic, minced (optional)
½ teaspoons tabasco
½ teaspoon Celtic or Pink Himalayan salt (if juice is unsalted)
½ teaspoon pepper
Beef Bone Broth frozen ice cubes
Chipotle in Adobo, sauce only (optional, for smoky and hotter variation)
Recipes
by Alex Wittenberg
on Apr 11 2015
Clafoutis is a simple French dessert made with fresh fruit and a light flan-like batter.
Prep time: 20 min • Cook time: 40 to 45 min • Yield: 8 servings
Equipment:
12-inch fluted tart pan or pie dish
Ingredients
3 large eggs at room temperature, separated
¾ cup full fat coconut milk
1 tablespoon Meyer lemon juice, 1 small to medium lemon (If you can’t get a Meyer, use a traditional lemon)
1 teaspoon Meyer lemon zest (If you can’t get a Meyer, use a traditional lemon)
1 teaspoon pure almond extract
¾ cup unrefined coconut sugar
⅔ cup almond flour
⅔ cup chestnut flour
¼ teaspoon cream of tartar
¼ teaspoon salt
3 ½ to 4 cups pitted dark sweet cherries, fresh or frozen
½ cup plus 2 tablespoons sliced almonds, toasted
Directions
Preheat the oven to 375º F and move the oven rack to the center of the oven. Brush or spray the tart pan/pie dish with coconut oil.
Combine egg yolks, coconut milk, lemon juice, lemon zest, almond extract, sugar, almond flour, and chestnut flour and mix well.
In a separate dry, grease-free bowl, beat egg whites, cream of tartar, and salt for about 5 minutes until soft peaks form. Gently fold egg whites into flour mixture. Pour into tart pan/pie dish and top with cherries. Gently push cherries into batter. Sprinkle with toasted almonds.
Bake for 40 to 45 minutes until set and top is golden brown. When a toothpick or bamboo skewer comes out of the batter dry, the clafoutis is done. Cool on a wire rack. Serve warm or at room temperature. Refrigerate any leftovers.
Notes Clafoutis is traditionally made with sweet dark cherries, but variations abound. You can swap out the cherries for Rainer cherries, sliced pears, apricots, plums, blackberries, raspberries, blueberries, or sliced apples. If you use apples you might want to replace the almond extract with vanilla, add cinnamon, and use toasted walnuts or pecans. You can even use sliced mangos and toasted coconut chips! Nuts are not traditional in clafoutis, but they add texture, taste, and nutrients.
Recipes
by Alex Wittenberg
on Apr 04 2015
Prep time: 10 min • Cook time: 40 min • Yield: 4 servings
Ingredients
2 large sweet potatoes
1 tablespoon arrowroot powder
2 tablespoons coconut oil
½ tablespoon ground cumin
1 teaspoon chili powder
¼ teaspoon ground cinnamon
¼ teaspoon dried thyme
8 cloves garlic, minced
¼ teaspoon dried ginger
¼ teaspoon salt, plus more to taste
¼ teaspoon ground black pepper
Directions
Preheat the oven to 450 degrees. Cover two baking sheets with parchment paper.
Cut sweet potatoes into ⅛-to-¼-inch strips. Place in a large bowl, add the arrowroot powder, and toss until the fries are lightly coated.
In a small bowl, combine the coconut oil, cumin, chili powder, cinnamon, thyme, garlic, dried ginger, salt, and pepper. Heat in the microwave for 15 to 20 seconds, until the coconut oil is melted. Stir with a fork to combine.
Add the seasoned coconut oil to the sweet potatoes and toss with two wooden spoons to evenly coat the fries with the oil.
Arrange coated fries on the baking sheets, making sure the fries aren’t touching. Bake for 15 minutes, and then flip and bake an additional 15 to 20 minutes, until desired crispness.
Remove from oven, sprinkle with additional salt, and serve immediately.
Notes If using organic sweet potatoes, keep the skin on. If using conventionally grown potatoes, peel them. These fries are great with bunless burgers, Slow Cooker BBQ Pulled Pork (Chapter 11-Livng Paleo for Dummies-Wiley), or eggs for a fun and fancy brunch.
Dip them in Cave Man Ketchup, or eat them the Belgian way with season Homemade Mayonnaise (both recipes in Chapter 14-Living Paleo for Dummies-Wiley)) Change the seasonings! Try Garam Masala or Morning Spice (both recipes in Chapter 14-Living Paleo for Dummies-Wiley), smoked paprika, or a little garlic powder for extra zing. Recipe from Living Paleo for Dummies by Melissa Joulwan and Kellyann Petrucci
Recipes
Sweet and Salty Sweet Potato Fries
by Alex Wittenberg
on Apr 04 2015
Sweet potatoes have more beta-carotene than white potatoes, so are better for you.
Prep time: 20 min • Cook time: 25-30 min • Yield: 3 servings
Ingredients
1 ½ pounds sweet potatoes, (about 3 medium), peeled
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
Freshly ground pepper, to taste
1 cup coconut aminos
2 tablespoons honey
1 teaspoon butter
Directions
Preheat oven to 425°F. Line a rimmed baking sheet with foil. Cut sweet potatoes into 1/2-inch-thick wedges. Place on the prepared baking sheet, drizzle with oil and toss well. Spread out in a single layer. Bake until tender when pierced with a knife, 25 to 30 minutes. Season with salt and pepper.
Meanwhile, combine coconut aminos and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Swirl in butter.
Drizzle the sauce over the sweet potatoes.
Recipes
by Alex Wittenberg
on Apr 02 2015
Hmmmm. So lets see. You want to give your kids a side dish, but want to make it a little more creative. Not the same old, same old. Oh yea, if you can make it healthier, than by gosh throw that in there too!
These ought to do the trick!
Prep time: 10 min • Cook time: 5 min • Yield: 2 servings
Ingredients
2 sweet potatoes, peeled
½ cup almond flour
1 tablespoon of cinnamon
½ tablespoon of turmeric
½ teaspoon of celtic sea salt
2 eggs beaten
¼ cup of grass fed butter
Directions
Slice the sweet potatoes into coin sized pieces ( about 1/4 inch thick) and place them on a baking sheet.
With a fork, combine the almond flour and spices in a bowl
Set up a bowl with the eggs whisked together
Set up a bowl with the almond flour and spices together
Take each sweet potato silver dollar and dip in the egg, the flour mixture, and place back on the baking sheet
With a large skillet, melt the butter over medium heat
Place each silver dollar in the skillet and cook them about 3 minutes on each side, until a nice crisp brown
Add more butter to the skillet as needed
Remove each silver dollar sweet potatoes from the skillet when browned, put aside and continue to cook more until the batch is done.
Whola! A kid friendly side dish.. healthy too!
Recipes
Lime-Blueberry Poppy Seed Coffee Cake
by Alex Wittenberg
on Apr 02 2015
Prep time: 10 min • Cook time: 40 min • Yield: 12 servings
Ingredients
½ cup coconut flour
½ teaspoon salt
¼ teaspoon baking soda
6 eggs
½ cup coconut oil, melted
¼ cup honey
½ tablespoon pure vanilla extract
Zest of 1 lime
2 tablespoons lime juice
1½ tablespoons poppy seeds
1¼ cup fresh blueberries (or frozen, defrosted)
Directions
Preheat the oven to 350 degrees.
In a small bowl, mix coconut flour, salt, and baking soda with a fork. Set aside.
In a large bowl, whisk eggs, coconut oil, honey, vanilla, lime zest, and lime juice until smooth. Stir in flour mixture, poppy seeds, and blueberries until just combined.
Grease an 8 x 8 inch square pan with coconut oil, and then dust with coconut flour. Pour batter into pan and spread into corners with a rubber scraper. Bake until lightly golden and a toothpick inserted into the center comes out clean, about 35-40 minutes.
Cool the cake in the pan, and then cut into 12 squares. Store covered in the refridgerator or at room temperature.
Notes Serve this coffee cake alongside Berry-Nice Chicken Salad for brunch. Substitute raspberries or strawberries for the blueberries-or replace the lime juice and zest with lemon.
Recipes
by Alex Wittenberg
on Apr 02 2015
Prep time: 15 min • Cook time: 40 min • Yield: 4-6 servings
Ingredients
1 pound apples, cut into half-moon slices (about 4 cups)
½ teaspoon lemon zest
½ tablespoon lemon juice
⅓ cup almond flour
4 dried dates, pitted
¼ teaspoon ground cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon salt
1 tablespoon coconut oil, chilled until solid then diced
¼ cup chopped walnuts or pecans
Directions
Preheat the oven to 350 degrees
In a medium bowl, mix the apples, lemon zest, and lemon juice with wooden spoon. Allow to rest at room temperature while you prepare the topping.
Place almond flour, dates, cinnamon, nutmeg, and salt in a food processor. Pulse until combined.
Sprinkle the chilled coconut oil chunks over the flour mixture. Pulse about 10 times, and then process on high for 5 to 10 seconds until there are no lumps. Pour the topping into a bowl and use a fork to mix the chopped nuts.
Pour the fruit into an 8-inch square pan, pressing it gently into place with the back of a wooden spoon. Sprinkle the nut topping over the fruit with the back of the spoon.
Cover the crisp lightly with foil and back for 30 minutes. Remove foil and back 5 to 10 more minutes, until browned.
Notes You can also bake this dish in individual ramekins. Place four ramekins on a baking sheet covered with parchment paper. Spoon generous ½-cup servings into each ramekin, press aobut 2 tablespoons of topping onto each, and then follow baking instructions above.
This crisp is yummy topped with Whipped Coconut Cream (see recipe in Chapter 12-Living Paleo for Dummies-Wiley) or with a drizzle of coconut milk. Substitute pears for the apples and sliced almonds for the walnuts or pecans. For extra zing, add ½ teaspoon dried ginger along with the lemon juice to the pears.
Recipes
Lime Gelatin with Strawberries & Basil Essence
by Alex Wittenberg
on Mar 15 2015
Prep time: 10 min • Cook time: 3 min • Yield: 6 servings
Ingredients
2 tablespoons pasture-raised beef gelatin, i.e. Great Lakes Gelatin
½ cup cold water (to soften dried gelatin)
3 cups boiling water
Handful fresh basil leaves, about ½ cup
¼ cup cold water (for basil)
½ cup freshly squeezed lime juice, about 4 to 5 Persian limes
3 to 4 tablespoons honey
About 5 to 6 large strawberries
Basil leaves for garnish
Directions
Add the gelatin to the cold water to soften. Bring 3 cups water to boil. While waiting for the water, add basil leaves and ¼ cup water to blender and blend until the leaves are dissolved into the water. Pour basil water through a fine mesh sieve, add to gelatin, and stir.
Pour boiling water over the gelatin and stir until the gelatin is dissolved. Add lime juice and honey to taste. Pour gelatin into 6 dessert cups. Refrigerate for about an hour and add fruit. Refrigerate until fully gelled and serve cold. Garnish with fresh basil.
Optionally top with whipped coconut cream.
Notes: You can also make this in a two-quart mold or in a serving bowl if you prefer. If you are making it as a molded dessert, add 2 teaspoons gelatin to the recipe. You can also use kaffir limes to achieve a totally different flavor.
Recipes
by Alex Wittenberg
on Mar 08 2015
Prep time: 10 min • Cook time: 15 min • Yield: 4 to 6 servings
Ingredients
1 cup coconut cream
¼ cup pure maple syrup
¼ cup Meyer lemon juice, about 2 medium Meyer lemons*
Zest of 3 lemons
6 large eggs plus 2 yolks
Pinch salt
1 teaspoon vanilla extract
Directions
In a medium saucepan, whisk together coconut cream, maple syrup, lemon juice, zest, eggs and yolks, and salt.
Cook over medium heat, whisking constantly, until the mixture thickens, about 12 to 15 minutes.
Remove from the heat and pour into 6 individual dessert or custard cups. Serve warm or chilled. If serving chilled, top with any combination of fresh berries and garnish with mint.
Notes: In the middle of winter when Meyer lemons are in season I absolutely have to make a luscious lemon dessert. This creamy custard fills the bill. Its velvety texture and deep rich flavor make a fabulous dessert, and it’s so easy to make! If you’re not familiar with Meyer lemons, you want to be! They are much sweeter and less acidic than the more common supermarket varieties.
Meyer lemons are a cross between a lemon and a mandarin or sweet orange and have thin, deep yellow aromatic skin with a tinge of orange when fully ripe. They are rounder and juicier than lemons and are harvested mostly in the winter. Enjoy them when they’re in season! The Meyer lemon gets its flavor from its thymol content and contains limonene, a type of flavonoid that protects the immune system.
Recipes
by Alex Wittenberg
on Feb 28 2015
Prep time: 15 min • Cook time: 1 min • Yield: 4 to 6 servings
Ingredients
For the dip
¼ cup all natural almond butter
2 tablespoons dark chocolate chips/chunks; 70% or darker or Enjoy Life™ Chips
1 cup plain coconut yogurt
½ teaspoon vanilla extract
For the toppings
2 to 4 tablespoons unsweetened flaked coconut, toasted
2 to 4 tablespoons slivered almonds, toasted
2 to 4 tablespoons cacao nibs or Enjoy Life™ Chips dark mini chips
Strawberries and any of your favorite sliced fruits.
Directions
In a small microwave-safe bowl melt the chocolate in 30-second increments at half power, stirring in between heating, until chocolate is melted.
Add almond butter and mix well.
Add the coconut yogurt and vanilla and fold together into a fluffy mouse.
Serve with sliced fruits and any or all of the toppings.
Notes: Fun, super-easy and delicious dessert or sweet treat. Kids love it and it’s great on a party buffet. You can substitute any nut or seed butter, i.e. cashew butter, sunflower seed butter, etc., as well as other nuts or seeds.
Recipes
by Alex Wittenberg
on Feb 08 2015
Prep time: 20 min • Cook time: 25 min • Yield: 4 to 5 servings, depending on ramekin size
Equipment
five 5 ½- to 6-ounce ramekins or four 7- to 8-ounce ramekins
Ingredients
2 teaspoons pasture-raised butter or ghee
1/3 cup coconut sugar
5 ounces dark/bittersweet chocolate, chopped; if you use dark chocolate chips, it is 1 scant cup
3 large egg yolks, at room temperature
¾ teaspoon espresso powder
1 teaspoon pure vanilla extract
6 large egg whites
¼ teaspoon cream of tartar
Pinch salt
Directions
Preheat oven to 375ºF. Place oven rack in the middle of the oven. Generously butter soufflé dishes.
Melt chocolate in microwave or in the top of a double boiler. If using the microwave, heat in 30-second (or shorter) intervals at half power, stirring between each interval. If heating in a double boiler, begin stirring as soon as chocolate starts to melt. Remove bowl from microwave/heat and stir in egg yolks, espresso powder, and vanilla; the mixture will thicken.
In a stand mixer, whip egg whites with cream of tartar and a pinch of salt at medium speed until soft peaks form. Add coconut sugar, a little at a time, continuing to whip at medium speed. Then beat at high speed until egg whites form stiff peaks. The mixture will be a beautiful pale caramel color. Stir about 1 cup whites into chocolate mixture to lighten it, then add mixture to remaining whites, folding by hand, gently but thoroughly.
Spoon into soufflé dishes filling just to the top. Place soufflés on a sheet pan and bake in the middle of the oven until puffed and crusted on top but still slightly jiggly in the center, about 24 to 26 minutes. Do not open the oven as they are baking. Serve immediately.
Notes: The soufflé can be assembled up to 30 minutes before baking. Keep it covered with an inverted large bowl (do not let the bowl touch soufflé), at room temperature.
Tip: run your finger around the inner edge of the ramekins after they are filled. It helps the soufflé rise evenly. Optionally, dust with powdered sugar and garnish with berries and mint. You can also serve it with coconut whipped cream.
