Ever stare at something and think, “I want to mix you with your best friend?”. This is how my Uber Chocolate Almond Goody Bars got created. I was staring at my Uber Chocolate Ungranola bag thinking how much I wanted to create a chocolate nutty taste…my oh my…I nailed this thought! It’s super easy to make. Only small problem to this recipe is…you need to keep the bars refrigerated because they will get very soft if left out at room temperature, just as your coconut oil does.
I just want to say one thing Buba’s UnGranola (any flavor). I love how it’s easy to snack on, pour milk over to get the cereal taste & texture, use as a fruit crumb topping or to create yummy treats with (aka: these bars). They also create an amazing Snack Mix which we refer to as “Paleo Crack” in our house because it’s VERY addicting. I love supporting local business, especially when they create Paleo products which are full of all natural flavor and nutrients!
Let’s just say, these banana muffins are freaking awesome filled with chocolate and pecans! Not to mention, they traveled around the US to land at few of my favorite Paleo bloggers door step. This all happened with the annual Caveman Love Muffin Exchange. I got paired up to send 6 Chunky Monkey Banana Muffins to Nicole at Merrit and Fork, Michele at Thriving Paleo and Anne Marie at Grass Fed Salsa. I recommend you check out their blogs to see what muffins they sent to some lucky Paleo bloggers! Although you did not receive my muffins at your doorstep, you too can have them in your house! And remember, you are the creator of this dish and make it to your liking (adding or omitting add-in items is ok)
Chunky Monkey Banana Muffins
Makes 12 muffins
3/4 cup coconut flour
2 bananas smashed
1/2 cup coconut oil (melted)
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ginger
3 tsp vanilla
1/3 cup honey
1/2 cup ENJOY chocolate chips
1/4 cup chopped pecans
Mash the bananas in a large bowl with a potato masher. I created a banana soup mixture.
Whisk in the eggs, vanilla, coconut oil, honey into the banana mixture.
In a separate bowl mix the coconut flour, baking soda, cinnamon and ginger together.
Add the dry ingredients in with the wet ingredients.
Use a whisk to eliminate any bumps from the dry ingredients.
Fold the chocolate chips and pecans into the batter.
Pour into cupcake holders or into a bread pan.
Bake at 350 degrees for 20-25 minutes for muffins or 30-40 minutes for bread.
I do have a soft spot for sweets and seems my followers do too! So when I get an occasion to bake a cake or make some cupcakes I usually make it happen. This said, a coworker had her birthday yesterday and I decided to make a batch of my Paleo chocolate cupcakes with almond butter frosting. These cupcakes are off da chain because they are sweet, but not too sweet and the chocolate and almond butter leave you with their tastes. I HATE when I have a sweet treat and it’s way over powered by the sugar rather than the chocolate. As though I said, “I’ll take one sugar cupcake” and in some situations I’m not sure there is difference between vanilla and chocolate other than their color.
When making the almond butter frosting. Always keep your palm shortening at room temperature. As you whisk, it will break down and blend into the almond butter and maple syrup. If you want to pipe the frosting, I recommend placing it in your piping bag and then putting it in the fridge for 20-30 minutes. This will cause the frosting to set further and make your piping look much more pretty.
First off, I LOVE bacon!! I could have bacon with every meal. Pork belly is BACON! This means, I’m in love with pork belly…although it does not sound as appetizing as bacon. While shopping at Trader Joe’s last week, we stumbled upon fully cooked pork belly in the meat sections. We only bought one box and now we are regretting it, with the closest Trader Joe’s being over an hour away.
I love mixing salty and sweet together. This recipe does just that! Pork belly is salty and the chocolate raspberry sauce is sweet, when those two merge together it’s a firework in your mouth. You will be left wanting more and more and then all of a sudden…it is gone (true story)!!
The key to this recipe is time. You can not rush the sauce because it will only burn and clump.
I love banana bread. It may be one of my favorite recipes to make. I love the simpleness to creating the bread and the amazing texture it has. Well I have taken my love for banana bread, strawberries and chocolate and merged them all together for an amazing strawberry chocolate swirled banana bread. To make this recipe, I’m going to let you in on a little secret of mine to save some time…I throw all the ingredients in a food processor and blend it up…again…super simple. I should add, when I state all ingredients it is everything but the coconut flour. Coconut flour is an absorbing flour and will change the texture of the mixture when added in. Often it causes a runny mixture to turn stiff like a batter. This said, I always wait until the last-minute to add coconut flour because it changes the consistency to what I desire at the end of baking. If you don’t have a food processor, follow my step by step directions below.
Life has been crazy busy and I’ve been sticking to simple these past few weeks. Simple cooking, simple cleaning, simple outfits, well I think you get the picture…simple! About three of four weeks ago I got an e-mail from Flavor God announcing a limited edition Chocolate Doughnut sprinkle. Around Christmas time he had a limited edition pizza sprinkle and that quickly became one of our favorites, too bad when they are gone…they are GONE! Needless to say, his products are AMAZING and I was not about to miss out on this opportunity…off to the computer I went to order some of his new limited edition sprinkle!! Yes, this recipe does need the sprinkle to have the full chocolate doughnut taste…without it…you get chocolate chip cookies (well kind of). This recipe is super simple and we may have made it a few times…(like six or seven) in the last two weeks! It’s an easy dish to create and take as a dish to pass for a BBQ!!