Tag Archives: coconut oil

Chocolate Hazelnut Fudge Pops Recipe

Chocolate Hazelnut Fudge Pops
This summer I got really into frozen pops, making everything from icy watermelon pops to indulgent vegan fudge pops. Since I’m always looking for my next chocolate fix, I decided to create another fudge pop recipe. This time I added toasted hazelnuts for a nutty flavor and dipped the pops in a dark chocolate shell. There’s just something about biting into a chocolate shell that immediately shatters and falls on your shoe. Go barefoot when you eat these. Trust me.

Chocolate Hazelnut Fudge Pops Recipe
Fudge Pops:
3/4 cup full fat coconut milk
1 medium banana, frozen and cut into chunks
1/4 cup toasted, peeled hazelnuts
1 tablespoon natural cocoa powder
1 tablespoon pure maple syrup
1/4 teaspoon pure vanilla
Popsicle molds
Foil squares
Wooden craft sticks or lollipop sticks
Chocolate Shell:
2 ounces dark chocolate, chopped (I used 80% cacao)
1 tablespoon coconut oil

Add coconut milk, frozen banana chunks, hazelnuts, cocoa, maple syrup and vanilla to blender container. Cover and blend until smooth. Pour blended mixture into popsicle molds. Cover tops of molds with foil; insert wooden craft stick or lollipop stick through foil. Freeze until solid, about 6 hours.

If you’re feeling frisky, dip the pops in homemade hard shell chocolate. To make chocolate shell topping, place chocolate and coconut oil in a 1-cup microwave-safe glass measuring cup. Microwave uncovered on High 30 seconds; stir. Microwave 15 seconds longer; stir until smooth. Cool 15 minutes before dipping frozen pops.

Working with 1 pop at a time, remove pop from popsicle mold. Dip top half of pop into cooled chocolate shell topping. Serve immediately, or return dipped pop to freezer once the chocolate shell hardens. Repeat with remaining pops.

Makes 4 fudge pops

Tip: Serve any remaining chocolate shell topping over ice cream, yogurt or fruit.

Gluten Free Blueberry Muffin Recipe

Gluten Free Blueberry MuffinThere’s nothing better than a homemade muffin bursting with blueberries. This gluten free version of a classic blueberry muffin is lightly sweetened, incredibly moist and full of berries. It’s what your weekend breakfast has been missing.

The gluten free flour mix in this recipe is made by combining almond flour and tapioca starch. For best results, use a finely ground almond flour.

Gluten Free Blueberry Muffin Recipe
1 cup almond flour (almond meal)
1/4 cup tapioca flour (tapioca starch)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
1 large egg, lightly beaten
2 tablespoons organic evaporated cane sugar
1 tablespoon melted virgin coconut oil
1/4 cup unsweetened applesauce
1/2 teaspoon pure vanilla
3/4 cup frozen blueberries (do not thaw)

Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners. In large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.

In medium bowl mix egg, sugar, coconut oil, applesauce and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Stir in frozen blueberries.

Divide batter among muffin cups. Bake 25 to 30 minutes or until tops are browned. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 6 muffins
Almond Flour Muffins
Tips:
-Be sure to use nonstick muffin papers or the muffin bottoms may stick to the paper.

-This recipe is very lightly sweetened. If you prefer sweeter baked goods, try increasing the sugar by a tablespoon or two.

-If you opt to use fresh blueberries instead of frozen, the bake time should be less. Check the muffins at least 5 minutes earlier.

-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
Gluten Free Blueberry Muffin
More Almond Flour Muffin Recipes:
Almond Flour Pumpkin Muffin
Almond Flour Banana Muffin