It’s finally Friday! I hope that you have had a good week. Mine was uneventful, but the weather has been fantastic in Salt Lake City, and I’m adjusting to running in the hot sun.
This weekend we’re off to Southern Utah to try out our fancy new tent and see how the puppy likes camping. I’m a little worried that he will bark all night long, but hopefully some long-ish hikes will wear him out.
In order to get ready for our trip, I moved my long run to Thursday. It was hot and exhausting, and afterwards I was craving a frozen treat. Since camping = lots of s’mores, I wanted to keep it relatively healthy, or at least low in sugar.
I’ve seen lots of recipes for paleo chocolate made with coconut oil and cocoa powder, and I decided to give one a try. Since I don’t avoid grains, I added some puffed quinoa for a bit of crunch, and I dolloped peanut butter in a few, because, why not?
These are just about the easiest dessert you could make, and they are ready in 30 minutes! I love these frozen, but you could also chill them in the refrigerator…your call.
1/4 cup coconut oil
1/3 cup raw cacao powder (or regular, but the flavor will be less intense)
1-2 tablespoons maple syrup
optional add-ins: dried cherries or cranberries, puffed rice or quinoa, nut butter (I used dried cherries, peanut butter, and puffed quinoa)
1. Melt coconut oil over medium heat.
2. Remove from heat and whisk in cacao powder until completely smooth. Stir in maple syrup.
3. Spray 12 mini muffin tins with nonstick cooking spray. Spoon the coconut/cacao mixture into the tins, distributing evenly.
4. If adding nut butter, place a very small dollop in the center and swirl with a knife. Sprinkle dried cherries or puffed grains over the top, and allow to sink.
5. Freeze until solid, about 30 minutes.
Makes 12 servings.