Peppermint Bark

The combination of chocolate and peppermint in this no bake treat makes for the perfect homemade gift during the holiday season. From my kitchen to yours, Merry Christmas and Happy New Year!

Peppermint Bark
Yield: 9x13 pan

Ingredients

• 1 cup (8 oz) dark chocolate, chopped
• 1 cup (8 oz) white chocolate, chopped
• 1 tsp coconut oil, divided
• 1/4 tsp peppermint extract, divided
• 1 cup crushed peppermint candies (to taste), divided

Directions

1. Line shallow 9x13 baking pan with parchment paper (leave extra hanging over two longer edges for easier removal after cooling); set aside.
2. Melt dark chocolate. Stir in 1/2 tsp coconut oil and 1/8 tsp peppermint extract. Evenly spread in thin layer in prepared pan. Sprinkle with half of crushed peppermint candies. Refrigerate just until solid, about 15 minutes.
3. Melt white chocolate. Stir in remaining 1/2 tsp coconut oil and 1/8 tsp peppermint extract. Carefully spread over dark chocolate layer, taking care not to push down too much or dark chocolate will start melting into it. Sprinkle remaining crushed peppermint candies over white chocolate.
4. Refrigerate peppermint bark until solid, about an hour. Once completely cooled, break into pieces. Store in airtight container in refrigerator for up to 2 weeks.

Recipe adapted from Savory Nothings.

Coconut Flour Brownies

My first foray into baking with coconut flour was a rousing success! These brownies are light and fluffy, yet packed with rich chocolate flavor. You actually can't even taste the coconut! Not only is this dessert gluten free, but it can also be made dairy free. Enjoy!

Coconut Flour Brownies
Yield: 9x13 pan

Ingredients

• 1 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup coconut oil
• 2 cups semisweet chocolate chips
• 3/4 cup pure maple syrup
• 2 tsp vanilla
• 5 eggs, room temperature
• 2 cups milk chocolate chips, divided

Directions

1. Preheat oven to 325°F.
2. In stand mixer fitted with paddle attachment, add coconut flour, baking soda, and salt to bowl; set aside.
3. In small saucepan over low heat, melt coconut oil and semisweet chocolate chips.
4. Once completely melted, turn off heat. Add maple syrup and vanilla; mix well.
5. Pour melted chocolate mixture into dry ingredients. Stir until well combined.
6. Add eggs to brownie batter and mix thoroughly.
7. Grease 9x13 pan with nonstick spray.
8. Pour half of brownie batter into prepared pan.
9. Sprinkle top of batter with 1 cup milk chocolate chips.
10. Pour remaining batter over chocolate chip layer.
11. Sprinkle remaining 1 cup milk chocolate chips over top of brownie layer.
12. Bake 35-40 minutes, or until toothpick inserted in center comes out clean.
13. Let brownies cool before slicing and serving.

Notes

• Feel free to use whichever type of chocolate chips you prefer: semisweet, milk, dark, bittersweet, etc. I like using the combination seen here!
• To make the recipe dairy free, simply use a compliant brand of chocolate chips (such as Enjoy Life). Easy, peasy!
• For a decadent treat, warm brownie in the microwave and top with a scoop of dairy free ice cream. It's heavenly!

Recipe adapted from The Coconut Mama.

Almond Flour Chocolate Chip Cookies

I've been a bit quiet on my blog lately because I'm going through a huge personal transition... not only will I be eating gluten free, but I have eliminated all dairy from my diet as well. I have been lactose intolerant for basically my entire adult life, but I've been able to consume limited amounts of dairy without too much issue. To keep things real, a bunch of health issues collided in a perfect storm the week before Christmas, and I finally said enough is enough! After thinking about going dairy free for a few months (just ask my husband...I'm sure he got sick of me talking about it), I finally pulled the plug. Just like going gluten free totally sucked in the beginning (there's really not a nicer way to say it), I got used to it and it became my new normal. Now, I will be doing the same with dairy!

I'll admit, these cookies didn't quite satisfy my chocolate chip cookie hankering the way I was hoping they would. The cookies are not as sweet as the desserts I normally make, but maybe that is a good thing... I just need to retrain my tastebuds! On a positive note, I was pleasantly surprised by the soft and pillowy texture of these cookies because almond flour recipes often turn out dense, and these cookies were quite the opposite! I will definitely make them again and maybe play around with the extracts and/or mix of chocolate chips.

Almond Flour Chocolate Chip Cookies
Yield: 30 cookies

Ingredients

• 1/4 cup coconut oil, room temperature
• 1/4 cup maple syrup
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 3 cups almond flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet (or dark) chocolate chips (regular or dairy free, your choice!)

Directions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Combine almond flour, baking soda, and salt; set aside.
3. In stand mixer fitted with paddle attachment, beat coconut oil and maple syrup until creamy, but not fully incorporated, about 5 minutes. Add eggs, vanilla, and almond extract (if using) and mix for 2 additional minutes.
4. Slowly add dry ingredients to egg mixture and mix briefly. Fold in chocolate chips until evenly distributed.
5. Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart. (I use a small cookie dough scoop for this step.)
6. Bake until set and golden, about 12-15 minutes.
7. Remove from pan to wire rack to cool completely.

Recipe adapted from Bob's Red Mill.

Dark Chocolate Crunch Bars

If you're in the mood for some candy, then whip together these super simple homemade crunch bars to satisfy your sweet tooth!

Dark Chocolate Crunch Bars
Yield: 18 (1.5") squares

Ingredients
1/2 cup cocoa powder
1/2 cup coconut oil
5 Tbsp pure maple syrup
1 tsp vanilla
pinch of salt
1 cup crisped rice cereal (I use Erewhon Crispy Brown Rice)

Directions
1. Melt coconut oil in small saucepan over low heat. Stir in cocoa powder. Add maple syrup, vanilla, and pinch of salt; mix well.
2. Add rice cereal to chocolate mixture. Stir until rice cereal is evenly coated.
3. Line 9x5 loaf pan with parchment paper. Pour in chocolate cereal mixture and smooth into even layer.
4. Place in freezer for 15 minutes until completely set.
5. Lift parchment paper out of pan and separate chocolate bar from paper. Cut into squares. (Six cuts on long side and three cuts on short side of pan.)
6. Enjoy!

Note: Store bars in refrigerator so chocolate stays set.

Recipe adapted from Served from Scratch.