I want to tell you all about this dreamy, velvety smooth chocolate fondue…and how I was able to make it dairy free and totally fix approved.
Oh – and how easy it was to make.
I want to tell you all of these things, but my other little lover…my three year old…is sick and this mommy doesn’t have much time to work right now.
So you just need to trust me.
This fondue is fabulous. And so healthy and clean, you can go to town on it for a YELLOW treat swap, or share it with some friends (my kiddos LOVE this!) for only some teaspoons and a too-tiny-to-count fraction of a BLUE. A little goes a long way!
Dip in some PURPLE fruit – whatever your favorites are – and you will have yourself a dessert that feels naughty, but it’s actually oh-so-nice.
The perfect treat for Valentine’s Day.
Yields: about 1/2 cup of fondue
- 2 T coconut oil
- 2 T cocoa powder
- 2 T honey or maple syrup
- 3-4 T of full fat canned coconut milk (have time? refrigerate several hours or overnight so you can scoop out the creamy part)
- 1/2 tsp pure vanilla extract
- fruit for dipping
- optional add ins: sprinkle of salt, teaspoon of peanut butter, peppermint oil
- In a small saucepan, melt coconut oil over low heat and whisk in the cocoa powder until well combined and smooth. Remove from heat and stir in honey or maple syrup.
- Place back on low heat and stir in coconut milk or cream, one tablespoon at a time. Don't let chocolate sauce get too hot - turn off heat as needed.
- Taste and adjust for sweetness as needed.
- Serve with fruit!
21 Day Fix Container Count:
For a YELLOW treat swap, have as much as you want. or count 2-3 T of fondue as 1 1/2 tsp plus your fruit as a PURPLE
And one of my favorite treats at Christmas is homemade fudge.
When I first started teaching, because I really couldn’t afford gifts for all of my co-workers, I used to make Rachel Ray’s 5 Minute Holiday Fudge Wreath and bring it in to share at our last team meeting before Winter break. It’s a great recipe if you have never tried it, but it’s not exactly clean and definitely not dairy free.
It turns out, it’s super simple to make a healthy, clean, and dairy-free fudge that is also free from refined sugars or any other processed ingredients. I looked at several different recipes to get ideas, and found this one from The Nourishing Gourmet to be very helpful.
This recipe is so easy, my daughter essentially made it by herself (hence our messy photos). All you have to do is melt some coconut oil, stir in cocoa powder, maple syrup, vanilla, and – our favorite part – some creamy peanut butter.
Then we poured the chocolaty deliciousness into a cupcake pan with liners for easy portion control and sprinkled on some seas salt. I actually think next time I will make use my mini cupcake pan!
We were impatient, so we put our fudge in the freezer to set, but I actually prefer the texture when it is stored in the refrigerator. It’s amazing how smooth and creamy this fudge is…and with the addition of peanut butter, it really tastes like a peanut butter cup!
While I wasn’t looking, my daughter dumped sprinkles all over the set fudge which I ended up having to brush off. But I like her idea. Next time, we will decorate before the fudge is set.
These would make a yummy homemade gift if you need a last minute idea…especially since you probably have all of these ingredients in your pantry already which is always a bonus.
If you give these a try, let me know what you think!
Serving Size: 1 cup or 2-3 mini cups
- 1/2 cup coconut oil, softened
- 1/2 cup unsweetened cocoa powder
- 1/2 cup smooth peanut butter
- 1/3 cup of maple syrup
- 1/2 tsp vanilla extract
- sea salt
- Mix coconut oil, cocoa powder, peanut butter, maple syrup and vanilla extract until smooth.
- Pour into lined cupcake tins or into a pan lined with parchment paper.
- Sprinkle the top of your fudge with sea salt
- Refrigerate (about 30 minutes) or freeze (about 10 minutes) until set.
21 Day Fix Container Count:
1 YELLOW Treat swap
It’s been exactly a year since I first fell in love with these magically delicious, yet surprisingly healthy Coconut Macaroons.
It was Thanksgiving, and we had a myriad of food allergies and intolerances at our table, which made planning a menu pretty difficult at the time. I have learned so much since then, but this recipe was such a game changer for me. Everyone at the table, even my butter loving Southern family, inhaled these.
It was the first time I saw real potential in the idea of making one menu for all…Fix friendly, allergy friendly, meat-and-potato loving uncle friendly.
Delicious food is delicious food. Period.
And these, my friends, are freaking delicious. They are also gluten free, nut free, dairy free, refined sugar free, and totally clean for all of you Fixers.
These Pumpkin Chocolate Chip Macaroons are made a little differently than my original recipe. They are actually easier to make and they are a bit lighter maybe, but full of yummy festive flavor. And the mini chocolate chips are totally worth the yellow if you are on the fix – there is something so heavenly about pumpkin and chocolate together.
I used this recipe for inspiration, which doesn’t use the food processor at all. You also don’t need to shape the macaroons with your hand…instead, I took Jenni’s advice and used my tablespoon to shape the cookies before baking. Genius!
And while they are fluffy and slightly delicate, I found that they stayed together very well when slightly chilled because of the coconut oil. So keep these in your fridge before serving.
If you need more Thanksgiving Inspiration, check out this post!
Serving Size: 3 cookies
- 2 cups unsweetened fine-shredded coconut
- 2 1/2 teaspoons pumpkin pie spice mix
- 1 teaspoon of cinnamon
- 1 tablespoon coconut flour
- 1/8 teaspoon salt
- 1/8 teaspoon(pinch) baking soda
- 1/3 cup mini chocolate chips ( I LOVE Enjoy Life )
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup or honey
- 2 teaspoons vanilla
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. To keep the bottoms from burning, place another cookie sheet under the first one.
- In a large bowl, combine together the coconut, spices, flour, salt and baking soda and chocolate chips.
- In another bowl, mix together the pumpkin, coconut oil, sweetener and vanilla until just combined. Add the wet pumpkin mixture to the dry ingredients, gently mixing until it feels like cookie dough. There is no raw egg, so go ahead and taste. Adjust your seasonings as needed.
- Using a rounded tablespoon (measuring spoon), scoop up some dough, filling the spoon. Drag the spoon on the side of the bowl, gently packing the dough down and making the bottom of the cookies smooth and flat. Tap the spoon on the side of the bowl or on the cookie sheet to release it.
- Bake at 350 degrees for about 18-20 minutes, or until lightly golden and crispy around the edges. Freeze for 15 minutes or so to prevent from breaking. Keep in your fridge and serve chilled.
- Makes about 20 cookies.
21 Day Fix Container Count:
I'd count this as a yellow treat swap