Posts Tagged ‘enjoy life chocolate chips’



What could me more appropriate for starting up my blog again than a recipe involving chocolate? This tart is super easy to make, and will win you cheers and accolades. It’s been my go-to dessert for the past 4-5 months since I have a lot of chocolate lovers in my life. Added bonus: At least in my case, it’s made from pantry staples. It’s also simple to make this dessert vegan by subbing coconut oil for the butter and using vegan chocolate chips (Enjoy Life‘s are my favorite).

I slightly modified this recipe from one that was in last year’s holiday issue of Bon Appétit–replacing the 2 cups of heavy cream with 2 cups of coconut cream. I’m dairy averse as you may recall, and using coconut cream instead of regular cream makes for a lighter dessert that doesn’t sit in your stomach like a 5-lb weight after you’re done eating.




4 Tbsp unsalted butter, melted

2 1/2 cups nuts (e.g., walnuts, pecans, almonds)

6 Tbsp evaporated cane juice (sugar)

3/4 tsp sea salt


12 oz bittersweet chocolate, chopped

2 cups coconut cream or full-fat coconut milk

6 Tbsp unsalted butter, at room temperature cut into 6 pieces

1 tsp pure vanilla extract



Lightly grease a 12-inch diameter tart pan with removable bottom. Cut a circle of parchment paper for the bottom.

Preheat the oven to 350F.

Preparing the crust: Combine nuts, sugar and butter in a food processor until the mixture begins to clump together and is the consistency of coarse sand. Empty into the prepared tart pan and using your hands, press firmly and evenly into the bottom and up the sides of the pan. Bake in the center of your oven until the crust turned a golden brown, about 20-25 minutes. Let cool.

Preparing the ganache: Place the chopped chocolate in a medium bowl. Heat the coconut cream or milk in a small saucepan until it just begins to simmer. Remove from the heat and immediately pour over the chocolate. Let it sit, undisturbed for 5 minutes. Add butter chunks and vanilla and mix with a heatproof rubber spatula until you get a smooth, glossy mixture. Scrape it into the crust, and smooth out any bubbles using the tip of the spatula. Place the tart in the fridge, uncovered, until set–about 2 hours.

To serve, carefully remove the tart from the pan, sprinkle it with flaky sea salt (Maldon’s Sea Salt Flakes are great!), and cut with a hot knife.





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fudge abovefudge closeI’m officially addicted to this stuff!

It tastes incredibly rich and creamy and satisfyingly sweet, yet I have no guilt eating it! Packed with heart-healthy nut oils and containing very little sweetener, this nutty fudge tastes like a dessert but can be eaten any time.

It’s also super easy to make–about 5 minutes of actual “work” plus time to chill in the refrigerator.  Lately, I always have some on hand in the fridge for when I’m craving something sweet, or when I simply need a quick but filling snack. It immediately staves off hunger pains.



1/2 cup raw cocoa butter, melted

1/2 cup coconut oil, melted

1/4 cup raw almond butter

1/4 cup raw cashew butter

1 1/2 tbsp pure maple syrup or raw honey

2 tsp pure vanilla extract

1 pinch of sea salt

1 cup macadamia nuts, roughly chopped*

*Variation: 1/2 cup macadamia nuts (roughly chopped) and 1/4 cup Enjoy Life Vegan Chocolate Chips


fudge choc



Prepare a standard loaf pan by inserting a length of parchment paper into the pan. Fold the excess paper accordingly so you essentially have a paper-lined loaf pan.

fudge stir

Put the almond and cashew butter in a medium-size mixing bowl. Add in the maple syrup (or honey), vanilla extract and about 1/4 cup of the melted cocoa butter/oil mixture. Whisk together until well blended. The heat from the melted oil will help soften the nut butters and allow you to mix them easily. Whisk in the remaining melted mixture. Stir in the nuts (or nuts and chocolate chips).

fudge mix

fudge pan

Pour the whole mixture into the prepared loaf pan and put in the refrigerator to solidify. Chill until very hard, about 2 hours for best results.


When ready, simply lift out the paper “cup” and set it on a cutting board. Slice the fudge into 1-inch chunks and store in the fridge in an airtight container. Serve chilled.

fudge slab


fudge hand

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cashew pudding aboveLooking for a sweet but healthy treat–for yourself or the kids? This creamy, delicious and nutritious pudding whips up in less than 10 minutes! It uses cashews for the base instead of the usual ingredients we think of when we think chocolate chip cookies (e.g., all-purpose flour, eggs, butter, etc.), and relies on banana for the sweetener instead of the usual white sugar/brown sugar combo. Cashews are an excellent source of heart-healthy fats as well as important minerals including magnesium, manganese, copper and phosphorous. My recipe has been slightly modified from Stephanie Eusebi’s Paleo Cookie Dough Pudding.

This pudding has become a favorite of everyone in my family. It’s delicious straight from the blender or after it’s been chilled in the refrigerator for an hour. It keeps well for several days in an airtight container in the refrigerator. It does require a very high-powered blender, such as a Vitamix. If you just use a regular blender, the cashews won’t blend down into a creamy enough consistency.

cashew pudding close


3/4 cup raw cashews (preferably soaked overnight in 3 cups water and 1/2 tsp salt)

2 tbsp coconut oil, melted

2 tbsp almond butter

1 ripe banana*

3 tbsp water

2 tsp pure vanilla extract

1-2 tbsp maple syrup

1/4 tsp ground cinnamon, optional

1/4 tsp salt

1/4 cup Enjoy Life vegan chocolate chips

*Since there is so little added sugar, it’s important to use a ripe banana. It also makes blending easier.


Easy peasy! Put everything but the chocolate chips in a Vitamix or other high-powered blender. Blend until completely smooth and creamy. Scrape out into a bowl and stir in the chocolate chips. Makes approximately 2 cups.


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