Treat your loved ones to something a little extra special this Sunday, and completely guilt-free. The combination of rose water and pistachio creates an elegant twist on an indulgent classic.
3 1/2 oz (100 g) organic, unsweetened dark chocolate (find out how to make the best choice here)
2 cups almond meal
1 tsp baking powder
1/2 cup crushed pistachios
3 tbsp coconut oil
1/2 cup coconut sugar
2 eggs (or 1 tbsp ground chia + 1/4 warm water)
2 tsp vanilla extract
3 tbsp rosewater
rose petals & crushed pistachios to decorate
- Preheat the oven to 350°F (180°C).
- Line an 8-inch square pan with parchment paper.
- Melt the chocolate over low heat or use a double boiler.
- Combine all dry ingredients in a large mixing bowl.
- Combine all wet ingredients in your food processor or blender.
- Add the melted chocolate and combine until smooth- should be creamy, not too dry.
- Mix wet ingredients into the dry, and mix well.
- Pour batter into the pan, smooth it out with a spatula & bake it for about 25-30 minutes.
- Insert a toothpick in to make sure cooked through. They should be firm when you press down.
- Cool completely in the pan on a wire rack.
- Sprinkle with some extra crushed pistachios and rose petals, for an extra touch.
Happy, glorious Sunday to my #friendsofTenaciousM!!
Today, I am celebrating all the women who have mothered me and thanking God for my own mama, Bernice.
Wow, it’s so great to be home after a few weeks. Happy Sunday #friendsofTenaciousM!
Ohhh, I’ve got it bad. Get ready for a flavor adventure! These amazing cupcakes starring dark chocolate and…wait for it…bacon! Strong brewed coffee and buttermilk are the other secret ingredients here that produce a moist, rich cupcake. Top with your favorite chocolate frosting, a sprinkling of crumbled bacon, and a dusting of cocoa powder.
12 slices bacon
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup cold, strong, brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon unsweetened cocoa powder, for dusting
- Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.
Homemade chocolate that melts in your mouth. Made without artificial ingredients or waxes, this wholesome treat is ideal for the health conscious individual who enjoys an indulgent treat. Sweetness can be tweaked to taste, and add-in ingredients and combinations are endless. Enjoy!
1/2 cup coconut oil
1/2 cup cocoa powder
3 tablespoons honey
1/2 teaspoon vanilla extract
1. Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.
2. Flavor by adding orange zest, peanut butter, dried coconut, chopped nuts, cinnamon, cayenne pepper, etc. to taste and consistency desired. Add after melting coconut oil, cocoa powder, honey, and vanilla together.
Maple syrup can be used in place of honey.
Number of servings depends on thickness of mold(s) used, as does set up time.
Not recommended for baking. Must be kept refrigerated.