3-ingredient chocolate pots de crème

Full disclosure: I am not crazy about chocolate. There, I said it. I like it but I'd much rather have something fruit-based. And when I do eat it, I pick dark (70%+). Always.

However when dealing with crazy hormones or fatigue or winter blues, there is nothing I like better than a creamy decadent chocolate dessert. Preferably something gooey and sweet (naturally sweet of course).

This recipe was born one evening with hormones out of whack and craving for something sweet.  I always only have whole foods in the house so I knew I would have to make something right there and then to satisfy my sweet tooth. Those three ingredients came to me as an evidence and boy, did the result hit the s(pot)! (See what I did there ? ;-))
 (Needless to say that I scoffed mine right away but you can have it chilled as well...

Dark chocolate contains flavenoids which help lower blood pressure and blood clot risk and improve mood. When choosing your chocolate, make sure it is dark with the highest percent of cocoa solids and pure cocoa butter, and less to none hydrogenated oils, dairy or soya. About 30g a day will give you all the nutritional benefits that you want.

(WARNING: Please note that you will need a high speed blender or mixer for this recipe, at least 600 Watt). I have made this with a small food processor and the crème turned out to be lumpy and quite dense, which was fine but not the original texture that I was looking for)

INGREDIENTS: (for 4 pots)

1 large mug of almond and rice milk (or any plant-based milk of your choice)
10 medjool dates (pitted)
50g dark chocolate (melted, preferably using a bain marie or water bath)


METHOD:

Blend everything together in a high speed blender until smooth. Pour evenly in ramekins. Chill for about 4 to 6 hours.... if you can wait for that long!

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Français:

INGREDIENTS: (pour 4 ramequins)

1 grand mug de lait d'amande et riz (ou autre lait végétal de votre choix)
10 dattes Medjool (ou une quinzaine de dattes Neglour)
50g de chocolat noir (fondu au bain-marie) bien contrôler que les ingrédients ne contiennent pas de beurre ou de lait)

METHODE:
Mettre tous les ingrédients dans un blender/mixeur jusqu'à obtention d'une pâte lisse. Verser dans chaque ramequin et metttre au réfrigératuer pendant 4 à 6 heures  (4h minimum)

Pear, ginger, cinnamon and chocolate Crumble

Pears are in season! Juicy, melt-in-the-mouth and tasty pears!

Pears are rich in fiber, antioxydants and flavonoids. They are fat and cholesterol free. Pears contain vitamin C and K and can help you fight free radicals. This dessert combines pears, spices and dark chocolate which is a good magnesium source when chosen vegan, raw and organic.

This is a pretty straight forward dessert but so good and satisfying. Great cold or straight out of the oven.

INGREDIENTS (for 4 people)

3 large pears
80 g vegan organic dark chocolate (75% minimum)
2 tablespoons ginger powder
1 tablespoon cinnamon
1 tablespoon maple syrup

For the topping:
1 large mug of ground almonds
1 large mug of rolled oats
1 teaspoon cinnamon
2 tablespoons maple syrup
1 tablespoon organic raw cacao
3 tablespoons melted organic coconut oil

METHOD:

Preheat your oven at 180°C.

Peel your pears, cut in chunks and put in a big bowl. Add the spices and maple syrup and give it a gentle stir. Add 40 g of chocolate (chopped). Set aside.

In another bowl, mix together the ingredients for the topping.

Grease an oven dish (I usually take a square or rectangle brownie pan) with a little coconut oil. Put the pear mixture and top with the almonds/oats mixture.
Bake for about 30 minutes. Serve with chocolate shavings (the 40g remnants) on top.

No-bake vegan choc' coco balls

With Christmas coming up, let's talk about chocolate truffles. Yes they are lovely and very chocolatey but they are also high in fat and can quickly become sickening. As an Endogirl, I can't have dairy or refined sugar so these are an UH-mazing alternative!

Today I made these beautiful vegan, gluten-free and most importantly guilt-free chocolate and coconut truffles. They are yummy and light and perfect for a quick dessert or just a chocolate craving. I mean just look at' em beauties!

INGREDIENTS:

(for about 10 small balls)

1 1/2 mug of shredded coconut

2 Tablespoons of coconut cream

1 Tablespoon of raw unsweetened cocoa powder

2 Tablespoons of melted coconut oil

3 Tablespoons of maple syrup

1 Teaspoon of vanilla extract

1 pinch of Himalayan or Guerande salt

METHOD:

In a food processor, mix 1 mug of shredded coconut (keep the rest for later), the melted coconut oil and the cocoa powder until well combined. You may want to scrape down the sides a couple of times.

Add the coconut cream, vanilla extract, maple syrup and salt. Mix again until you get a paste.

Place the remaining shredded coconut on a plate, shape the paste into small balls and roll them into the coconut.

Refrigerate for one hour minimum. They will be perfect after a few hours in the fridge. Enjoy!