Chocolate Covered Clementines (Paleo)

Happy Halloween! Really simple and quick treat for you guys today.

Chocolate covered clementines!

Move over strawberries, because clementines and chocolate are now the new best of buds. And with the orange and black color, we got Halloween covered 🙂

Bungie totally agrees with me too. Granted, he can’t have chocolate, but he is decked out for Halloween and kept eyeing up these treats (and photobombing pictures in the process!)

Happy Halloween!                                                 From Bungie and I to you!

Chocolate Covered Clementines (Paleo)

Ingredients

2 oz dark chocolate (the darker the better!) 

1/4 cup unsweetened almond milk

5 clementines, peeled and broken into pieces 

salt

Directions:

Cover a plate with wax paper.

Melt together the chocolate and milk (you want a pretty thin consistency).

Dip half of each clementine in the chocolate and then transfer to the plate. Repeat for each clementine.

Sprinkle with salt and place in the fridge for at least 10 minutes, for chocolate to harden. 

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Frozen Yogurt Sandwiches

Two more days until the unofficial start of fall! Just enough time for one more summer recipe.

Ahhh heck. Who am I kidding? I eat this in the dead of winter. Can’t beat PB and chocolate 🙂

Frozen Yogurt Sandwiches

Ingredients: 

1/2 cup dark chocolate chips, divided

4 tbsp unsweetened almond milk, divided

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1/4 cup plain, whole milk yogurt

2 and 1/2 tbsp nut butter (almond, peanut…)

1/4 tsp vanilla extract

1/8 tsp salt

Directions: 

Cover and mold the bottoms of a mini muffin pan with aluminum foil. Set aside.

Melt 1/4 cup chocolate chips and 2 tbsp almond milk together until smooth. Pour the melted chocolate into the muffin pan, just enough in each hole to cover up the aluminum entirely. Place in the freezer for 15 minutes.

Meanwhile, whisk together the yogurt, nut butter, vanilla, and salt together. Once the chocolate has frozen, cover it entirely with a glob of yogurt. Freeze again for 15 minutes.

Melt the remaining chocolate chips and almond milk together. Once the yogurt has stiffed, pour chocolate on top and return to freezer. Wait about 30 minutes before popping sandwiches out of muffin tins (using a fork helps). Store in the freezer.

Summer Squash Chocolate Pudding (Paleo)

Recently, I’ve noticed that the number of views for my blog has gone up significantly. And all for one post: my Butternut Squash Chocolate Pudding.

As we are no longer in butternut squash season, I felt bad that people were now noticing this recipe. And so, I’ve modified my chocolate pudding so that summer squash can be used in place of the butternut squash.   

Since this pudding has been officially mom-approved, wanna guess what I’m making for Mother’s Day dessert? 🙂

Summer Squash Chocolate Pudding (Paleo)

Ingredients:

3/4 cup grated zucchini

1/4 cup nut butter

2 tbsp maple syrup

2 tbsp cocoa powder

1 tsp vanilla extract

1/4 tsp salt

1/8 tsp stevia

Directions:

Combine all ingredients in a food processor and blend until smooth. Place in the fridge for at least 1 hour to chill and thicken.

Butternut Squash Chocolate Truffles (Paleo)

Happy Valentines Day, everyone! And even if you’re not into the holiday and believe it was created by Hallmark, it’s the still the perfect excuse to have chocolate!

So spread the love, or keep it all to yourself (awesome thing about having a food blog- you get to do both 😉 )

Butternut Squash Chocolate Truffles 

Ingredients:

1/4 cup pureed butternut squash, COMPLETELY cooled

1/4 cup coconut butter, melted

1 tbsp pure maple syrup 

1/2 tsp cinnamon

1/4 tsp vanilla extract

1/8 tsp salt

2 tbsp cocoa powder

Directions:

Combine squash, coconut butter, syrup, cinnamon, vanilla, and salt in a food processor. Blend until smooth and then scoop out all contents into a bowl (make sure to scape sides and bottom of food processor with a spoon as the coconut butter tends to stick!) Add in cocoa powder and stir until all the ingredients are evenly mixed. Place in the fridge for 10 minutes, but no longer. Take out, roll into small balls, coat with extra cocoa powder (if desired) and place back in fridge until ready to serve. (And for those of you who are a little hesitant, the butternut squash is completely undetectable!) 

Chocolate Apple Nachos

Pictures of food do not always convey the exact deliciousness of a said food. I’m reminded of that when I sometimes browse through past posts of mine

And when I look at pictures such as the one directly below.

So, please take my word (if the picture does not suffice) when I say that these Chocolate Apple Nachos are quick to make and wonderfully satisfying.

Remember the 30 some apples I said I picked this year? A lot of them were converted into chocolate nachos. I looovvvved indulging (if you can really call it that) on these after a long day at school. Plus, it’s chocolate. Enough said 😉

Chocolate Apple Nachos

Ingredients:

1 large apple

2 tbsp plain, unsweetened almond milk

1 tbsp almond butter

1 tbsp organic dark chocolate chips

1 tsp unsweetened, shredded coconut (optional)

Directions:

Cut up an apple (it’s up to you if you keep the peel) and lay the slices on a plate. Combine the milk, almond butter, and chocolate chips and heat while consistently stirring (I do this over the stove, but microwaving and pausing to stir every 8 seconds also works) until a smooth liquid. Pour over apples. If desired, top with coconut. Eat up!