Tag Archives: chocolate

Chocolate Quinoa Brownies

There’s nothing like I like more than baking while stuck home during a blizzard. I found a recipe for German Chocolate Quinoa Brownies on one of my favourite websites, and by substituting sunflower butter for cashew butter, and sunflower seeds for pecan pieces, I came up with this nut-free, school-safe snack, that’s full of protein and fibre.


For the Brownies:

  • 1 1/4 cup cooked quinoa
  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup
  • 2 eggs
  • 1/2 cup sunflower butter (or peanut butter, cashew butter, almond butter, etc)
  • 1/3 cup unsweetened applesauce
  • 1/4 cup coconut oil (or oil of choice)
  • 1/2 cup chocolate chips
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt
For the topping:
  • 1 cup unsweetened condensed milk
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup sunflower seeds (or pieces of pecans, almonds, etc)


  • Preheat oven to 350 and line an 8×8 glass baking dish with parchment paper
  • Put all the brownie ingredients in a blender and blend until smooth
  • Pour the batter into the dish and bake for 30-40 minutes
  • Meanwhile, combine all ingredients for the topping in a small bowl and mix well
  • Allow brownies time to cool before applying the topping
  • Slice and serve

Chocolate Coffee Cake

Today’s my dad’s birthday – a perfect reason to indulge and bake a homemade chocolate cake from scratch. Of course, when I served this for dessert tonight my brother looked at me and in all seriousness said, “Ok, so what’s ya got in this? Spinach? Beans?” For the first time in a long time I could honestly say nothing! This cake is loaded with sugar, cocoa and butter and for that you get one incredible tasting cake. I’m a huge fan of chocolate, but I am not one for sweets if that makes sense. And I am very particular about icing. Of all the icing recipes I have tried and experimented with over the years this is hands down my favourite. It’s buttery-creamy texture is set off perfectly with a hint of coffee and avoids all that sugary-sweet taste that I loathe in icings.  I hope you enjoy as much as my family did. I got this recipe from the Food Network and never changed a thing.


Prep Time: 30 minutes          Cook Time: 35 minutes



  • Butter, for greasing the pans
  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 cup buttermilk (1 cup milk with 1 tbsp of lemon juice), shaken
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup freshly brewed hot coffee

Chocolate Buttercream Icing

  • 6 ounces semisweet chocolate
  • 1 cup unsalted butter, at room temperature
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups confectioners’ sugar
  • 1 tablespoon instant coffee powder
  • 1 tsp hot tap water



  1.  Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
  2. In a large bowl, sift the flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
  3. In medium bowl, combine the buttermilk, oil, eggs, and vanilla.
  4. Slowly add the wet ingredients to the dry, mixing on medium speed with an electric mixer
  5. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  6. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
  7. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely

Chocolate Buttercream

  1. Place chocolate in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature
  2. In a small bowl beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.
  3. Add the egg yolk and vanilla and continue beating for 3 minutes.
  4. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
  5. Dissolve the coffee powder in 2 teaspoons of hot tap water.
  6. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip!
  7. Spread immediately on the cooled cake

Chocolate Drizzled Oatcakes

One of my all-time favourite treats is getting an oatcake from local coffee shop. This recipe makes a delicious 300 calorie snack, breakfast alternative or mid-afternoon energy boost to get you through to supper. Oats are full of fiber, a good source of iron and are one of those foods that leave you feeling full for a while.

photo 2

Serves: 4 large oatcakes          Prep Time: 10 minutes          Ready In: 45 minutes


  • 1/2 cup oats
  • 1/4 cup coconut flour (or 1 cup regular flour & omit egg white)
  • 1 egg white
  • 1/4 cup oat bran
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup almond milk (or milk of your choice)
  • 1/4 cup butter
  • 1/4 cup chocolate chips
  • 1 tsp coconut oil


  1. Preheat oven to 350 degrees and
  2. Combine all dry ingredients in a medium size bowl and stir
  3. Add egg white & milk and stir until combined
  4. Cut butter into small cubes and integrate into mixture using your fingers
  5. The batter shouldn’t be wet, but it should hold together in a firm ball. If not, add more milk
  6. Scoop up about 1/4-1/3 cup of the batter, roll into a ball, place on a cookie sheet and pat to 3/4″ thickness
  7. Bake for 15-20 minutes, until golden brown
  8. Meanwhile, place chocolate chips and coconut oil in a microwave safe dish and microwave for 30 seconds. Stir, and repeat until the mixture is smooth
  9. When the oatcakes come out of the oven, transfer to a cookie rack
  10. Using a smooth, drizzle chocolate over oatcakes and allow chocolate to firm at room temperature (15 minutes)

Mocha Chia Seed Breakfast Pudding

Chocolate and coffee collide for a dessert-like breakfast pudding. It takes minutes to prepare, then refrigerate overnight. In the morning you’ll have a tasty, satisfying breakfast with caffeine included!


Serves: 2-3          Prep Time: 5 minutes          Ready-In: Overnight


  • 1 cup of your favourite brewed coffee (instant works too!)
  • 1/4 cup of yogurt or coconut milk
  • 1/2 cup of almond milk
  • 1/2 cup of chia seeds
  • 1 tsp of cocoa
  • 1 scoop of chocolate protein powder


  1. Brew coffee and pour into a large mason jar (I recommend brewing a strong, bold cup)
  2. Add the remaining ingredients
  3. Stir until well combined
  4. Refrigerate overnight
  5. Sprinkle with coconut, if desired, a scoop of peanut butter, or enjoy it on its own

Chocolate Cherry Smoothie

Serves: 1          Prep Time: 5 minutes


  • 1-2 scoops of chocolate protein powder (optional)
  • 1/2 cup of frozen cherries
  • approximately half of a banana, sliced and frozen
  • 1 cup of unsweetened almond milk (or milk of your choice)
  • 1/4 cup of chocolate almond milk


Blend all ingredients in a blender or using an immersion blender. This recipe makes approximately 1.5 cups, which is one serving size for me. If I eat this around 7:30/8am for breakfast and I’m still feeling pretty full by lunch time. Hope you ENJOY!


%d bloggers like this: