Superfood Chocolate Squares from my Paintbox Menu

You guys!! I have some exciting news. I've been teaching cooking classes at the amazing Paintbox Lodge in Canmore. I seriously feel so lucky, because this is a place with some pretty impressive chefs and an incredible kitchen. Check it out (that's me!).

To celebrate, I thought I'd share one of the recipes that was a real hit in a recent class: Superfood Chocolate Squares. Try them out and let me know what you think!

DRY

  • 1 cup Toasted Sliced Almonds
  • 1 cup unsweetened Coconut Chips (big Flakes) - toasted
  • ½ Cup Pistachios
  • ½ Cup Sunflower Seeds
  • ¼ cup Sesame Seeds
  • ¼ cup hemp seeds
  • ½ cup goji berries
  • Sea Salt

WET

  • 1 cup Cashew Butter (or other nut butter)
  • ½- ¾ cup maple syrup
  • 1/3 cup Coconut oil
  • 2 tbsp very dark cocoa powder

 

Add the dry ingredients to a large bowl and stir.

Heat the wet ingredients gently over the stove to combine. Pour over dry ingredients.

Press very firmly into a parchment lined pan (~8x8 size). Place in freezer for 45 minutes to firm, then chill in fridge until ready to eat. 

Cut into squares. Serve with sliced berries (or ice cream!).

That's me making these squares!

That's me making these squares!

Join me at an upcoming class in November, January or February: http://paintboxlodge.com/cooking-classes-box/

my go-to tahini fudge

i am obsessed with tahini.

no joke.

especially community natural foods bulk tahini.

it is actually the most delicious thing i've ever tasted.

last time i went to community i bought 5 containers of tahini. the girl at the cash said

"are you making a whole lot of hummus?" 

to which i replied

"no, i'm making a whole lot of fudge"

obviously.

who would make something savoury with tahini when you could mix it with chocolate? or maple syrup? or dates? 

really.

especially when it's even easier than making hummus.

i'm not kidding - try it yourself.

 

(inspired by the extra virgin kitchen cookbook)

melt

  • 3 tbsp of coconut oil 
  • 1/3 cup maple syrup 

over low heat.

stir in 

  • 1.5 cups runny tahini
  • a dash of vanilla
  • a dash of salt

mix until smooth. 

if you'd like chocolate fudge, add

  • 2 tbsp cocoa powder (or carob, or both) and stir again.

now comes the fun part - adding in some flavours + textures. here are some of the things i like to add:

  • cacao nibs
  • goji berries
  • hemp seeds
  • chopped dark chocolate
  • course sea salt
  • sriracha salt
  • mulberries
  • pumpkin seeds
  • walnuts
  • dried cherries
  • bee pollen
  • etc. etc. 

now pour into an 8x8 pan and place in the freezer until solid. then chop it up into pieces, put it in a glass tupperware and leave it in the freezer. 

or, if you want to get really crazy, after you chop it into pieces you can dip each piece in homemade chocolate sauce, sprinkle with sea salt and freeze until solid. 

hemp + walnut bars smothered in chocolate + sprinkled with bee pollen

so work has been really stressful lately, does that happen to anyone else?

i'm sure it does. 

whenever work is stressful - i end up in my kitchen. it's my end-of-day go-to. what i do when i finally shut off my computer, turn off my phone, turn up the music and create something that tastes good. 

 anyway, this practice has resulted in my freezer being over stocked with raw treats. i like to tell myself that they are quick snacks for morning workouts and evening desserts and climbing dates and last-minute potlucks. but  really it has just resulted in me eating more chocolate.

whatever.

this recipe was inspired by & adapted from one of my new favourite food blogs: WILL FROLIC FOR FOOD, you can get Renee's recipe here (which was adapted from another one of my all time favourite food blogs, Green Kitchen Stories). 

blend

  • 12 pitted medjool dates

in your vitamix until they become a puree. 

add

  • 3/4 cup tahini
  • 1/4 cup peanut butter
  • 2 tbsp coconut oil
  • pinch of salt

blend again until smooth

add 

  • 1/8 cup chia seeds
  • 3/4 cup roughly chopped walnuts
  • 1 cup hemp hearts

using a spatula, stir the mixture until combined. using the same spatula, scrape the mixture out of the blender into a parchment lined small loaf tin. make sure the entire mixture is stirred before pressing into the pan.

put in the freezer to set. 

meanwhile, melt 

  • 1/3 cup coconut oil 

in a small bowl over a pot with boiling water on the stove.

once the coconut oil is melted add

  • 3 heaping tbsp of cocoa powder
  • 1 heaping tbsp of maple syrup
  • a dash of maca powder **optional
  • a dash of vanilla powder
  • a dash of lucuma powder **optional
  • a dash of salt

stir until combined. do a quick taste test + adjust if necessary.

remove the loaf pan from the freezer and top with chocolate. let set for a couple of minutes before sprinkling with bee pollen and course sea salt.

put the pan back in the freezer until set (about an hour...or more!)

cut into small pieces. 

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