Homemade Coconut Oil Chocolate with Fleur de Sel

  

I have been on a huge coconut oil kick lately. I first learned about the benefits years ago when I was a writer for the eco-living site Ideal Bite. It is truly a superfood.

Lately I have been using it more as a supplement and in my cooking as it is supposed to be a metabolism booster. I use it to make popcorn, I’ve had it in coffee, and I like a little in my morning smoothies. It appears to be working because I find my jeans being looser without a drastic change in diet.

I came across this chocolate recipe on Pinterest and decided to give it a try, but I took it a step further with cacao nibs instead of organic cocoa powder. The main reason being while I had both nibs and powder at home, I had more nibs than I knew what to do with.

  
The goods – coconut oil, honey, cacao nibs, vanilla extract, and fleur de sel. 

 I pulverized about a cup of nibs in my food processor. The texture was still grainier than I wanted so I mixed in about 1/4 cup of honey.
  
The honey made the mixture much smoother and I hoped the heat from the oil and stove would help smooth it out.

   
 

I heated the oil until warm (I was scared the chocolate would fry) and whisked in the cacao and honey mixture. It was not incorporating as much as I wanted and it wasn’t sweet at all. I ended up using the full amount of sweetener the recipe suggested – 3/4 of a cup (I mixed maple syrup with the honey), and it helped it all come together like a sauce. I added in about a tablespoon of vanilla. I love vanilla and always use more than a recipe calls for. 

  
I was now ready to cool it. 

 
I lined a pan with plastic wrap and poured out the chocolate.

  I then let it set for a moment and sprinkled it with the fleur de sel.

   Chocolate is ready to cool and harden in the fridge!

 
Texture is slightly fudgier than I intended. Next time I will lesson the oil and increase the cacao. 

Five Ingredient Iced Chocolate Loaf Cake

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My fascination with canned pumpkin and baking continues. And my love affair with butterscotch chips and their versatility is unwavering. The shitty winter weather we have been experiencing in the Northeast is making me churn out recipes like a workhorse. There’s not much else to do with my spare time that won’t cost me much money. Luckily I have plenty of friends ready to come over and be taste testers!

Today I wanted to up the ante from the simple Pinterest-esque pumpkin and cake mix recipes. The goal was tasty and elegant, but still simple and streamlined. Thus a nice pound cake-like loaf cake with a butterscotch icing fit the bill.

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What you’ll need:

  • Standard sized Chocolate Cake Mix (I used Arrowhead Mills)
  • Can of Pure Pumpkin (14-16 ounces)
  • Butterscotch Chips (1 cup for cake, 1/4 cup for icing)
  • Salt
  • Coconut Oil

Preheat oven to 350 degrees. Lightly grease a standard loaf pan with a bit of cooking spray. Using a wooden spoon, mix together cake mix and pumpkin until well incorporated. If mixture is too thick for your liking, mix in up to 1/3 cup water.

Stir in butterscotch chips. Bake at 350 degrees for about 40-45 minutes, or until the cake passes the toothpick test and pick comes out clean. Set allow to cool completely before icing. To make icing, use a small saucepan to melt the remaining chips with about 1 teaspoon of coconut oil and a 1/2 teaspoon of salt. Set the burner on low – chips melt super fast – faster than chocolate – and the icing only takes a minute. Drizzle or frost the top of the cake. Allow time for icing to set, and slice and serve.

Cake is cooling

Cake is cooling

Icing takes no time to make, about a minute!

Icing takes no time to make, about a minute!