Past Events

A Wonderful day down at the Collingwood waterfront!  Here is my treat table of the   recipes for you to enjoy! Never hesitate to email with any questions  😊

2 INGREDIENT EASIEST FUDGE YOU WILL EVER MAKE! And it's Vegan too!

Ingredients

3 cups dark chocolate (I used bulk barn Belgian dark wafers or  have also   

   pc dark organic bars)

1 cup full fat coconut milk

(add 2 tbsp raw cacao nibs to make it crunchy)

Instructions

1.    In a  pot, melt chocolate and coconut milk together over very low heat

2. Optional Stir in 1 tbsp of vanilla powder/extract, peppermint extract, orange extract…etc

3. Transfer mixture to a parchment paper lined 8 x 8 inch baking dish

4. Refrigerate for 3 hours until firm or freezer for less time if you are rushed

** to use full fat coconut milk transfer from can into a Tupperware and shake to emulsify.  The good natural brands often separate in the can.  

** for a more truffle-like vs fudge texture, use the coconut “cream” .  You obtain this by placing the coconut milk can in the fridge for few hrs (or overnight).  The cream will separate from the coconut water, just use the cream part on the top. 

** To make this recipe virtually sugar free, use bittersweet chocolate, add a touch of regular dark chocolate and use vanilla stevia drops to sweeten to taste. Vanilla stevia is sold at bulk barn.

ALMOND FLOUR COOKIES

2 ½ cups blanched almond flour (blanched works best)

½ tsp baking soda

½ tsp sea salt

1/3 cup oil …avocado/grapeseed/melted coconut 

1/3 cup agave or maple syrup (using liquid honey    

     will produce a crispy vs soft cookie)

1 tbsp pure vanilla extract   

    Mix dry and wet ingredients separately then add wet to the dry.  The dough should be sticky and easy to form but not “sloppy”.

Form small balls and press flat onto parchment paper lined baking sheet.  Bake at 350 F for 10 mins, Or until edges are just browning. If they get a little over done they will just be crunchy vs soft. I like to immediately remove them (just carefully slide parchment from the hot baking sheet) onto a cool surface when they come out.   It’s  easy to make variations… add crumbled nuts, dried fruit, cacao nibs, chocolate chips. Add lemon zest and poppy seeds.  Or orange zest and dried cranberries.  Swap the vanilla for a well steeped chai tea. Or add the chai dry spices… the possibilities are endless!       

ORANGE CHOCOLATE ALMOND FLOUR SCONES ( these were not here today but are super yummy too!)

Original recipe credit:  elanaspantry.com

(This is my adapted version)

2 cups blanched almond flour (blanched works best)

¼ teaspoon  sea salt

¼ teaspoon baking soda

¼ cup honey

1 large egg

1 tablespoon orange zest

1/3 cup dark chocolate chips 

Instructions:

1. In a food processor (or whisk by hand) combine dry ingredients (almond flour, salt, and baking soda)

2. Combine honey, zest and eggs separately, then pulse or stir into dry ingredients  

3. Mix in chocolate chips  

4. Roll out dough to ½-inch thick between 2 pieces of parchment paper

5. Using a cookie cutter or a knife to cut triangles, cut the dough

6. Transfer to a parchment lined baking sheet

7. Bake at 350° for 25-30 minutes (the smaller your shapes the less cooking time, 25 min is for about 2- 2.5 in wide scone)

8. Cool for 10 minutes

9. Serve

** lemon zest and poppy seeds are another great option for this recipe!