February 22, 2012

Deep Dish Chocolate Chip Goodness

Chocolate.

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Chocolate anything.

Pure delight.

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It kicks the delight factor up a couple notches when it’s HEALTHY chocolate.

This goal is a driving force for me since I don’t like to eat crap anymore.

Yes, I said crap.

Why?  Because that’s pretty much what 98% of the food is these days.

It does nothing to nourish our bodies or help us maintain any level of health in our life.  Instead it causes immune suppression, unbalanced hormones, depression, malnutrition, sickness, disease and so many other harmful issues within the human body.

So, when I switched from eating a SAD diet (Standard American Diet) to a nutrient dense, real food/whole food eating lifestyle – it meant I had to give up on my adoration of sweets.  Sugar. Sugar. Sugar.  I was addicted to sugar in all it’s refined forms.  Boxed cookies, bright green mint chocolate chip ice cream, Dr. Pepper, Captain Crunch, Doritos, candy bars, fast food.  You know, the normal diet of most Americans.  I was FORCED to satisfy my sweet tooth with REAL foodREAL sweetness.  It’s been a long journey, but I have managed to stockpile my recipe books with amazing recipes that meet my new requirements for eating – not only for me, but for my children and husband as well.  I have created many of them on my own and others I have found on wonderful blogs and websites that promote a healthier way of eating!

The following recipe is inspired by Chocolate Covered Katie’s Deep Dish Cookie Pie recipe.  I made it this year for Valentine’s Day for Hubby and the kids.  They each got their own mini-cakes.

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Yes, I was a bit skeptical, because I’ve tried a few of these Vegan desserts and they tasted awful.  Sad, but true.  The typical ‘health food’ result: boring, bland, gross – just to name a few.

But not these!

I thought they were amazing!  The family liked them too!  The kids couldn’t tell any difference at all – and they’re usually pretty picky.  Hubby could tell they were a bit different, but the only thing he could compare it to was that he tasted the texture {not taste} of coconut – which was weird, because there is no coconut in them.

I definitely will make these again and am glad to have found a wonderful HEALTHY recipe that I can make and not feel guilty!

I did make a few changes from the original recipe only because she uses some ingredients I don’t consider healthy.  Canola oil, margarine, quick oats and stuff like that.  I just substitute real food ingredients for these items and it makes it that much better!  I also make sure that I use organic ingredients and RAW when available.  This recipe is gluten free, although because of the oats, is not grain free.  You could possibly use ground almonds (almond meal) in place of the oats.  Note – I haven’t tried it with almond meal, so don’t hold me to it working if you try it that way!  Oh, by the way, don’t let the bean thing scare you!  You’ll have no idea you’re eating them.  Talk about a wonderful protein punch in a single dessert!

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DEEP DISH CHOCOLATE CHIP GOODNESS

Ingredients:

-  2 cans organic white beans or garbanzo beans, no salt added (drained and rinsed)

-  1 cup organic rolled oats {process to a fine powder in a coffee grinder or food processor}

-  1/4 cup organic, unsweetened applesauce

-  3 tablespoons organic, RAW, extra-virgin coconut oil

-  2 teaspoon pure vanilla extract {make your own}

-  1 teaspoon baking soda, aluminum-free

-  2 teaspoon baking powder, aluminum-free

-  1/2 teaspoon kosher sea salt

-  1  1/2 cups coconut sugar – blonde

-  1 1/2 cups organic, dark chocolate chips, separated

 

Directions:

Using coconut oil or butter, oil a 10” pie pan, spring foam pan or 8×8 glass baking dish (I was able to use one 6” and two 4” spring foams with this recipe so they each got their own pie.)

Place all the ingredients, and 1/2 cup of the chocolate chips, into a food processor and blend thoroughly.  Scrape into a bowl and add the remaining 1 cup of chocolate chips and combine well.

Pour into the baking dish(es) and bake at 350 F degrees for approximately 40 minutes.  If you are using the smaller pans, you may want to start checking at around 30 minutes.  Insert knife or toothpick until it comes out ‘not gooey’.

Allow to cool for at least 10 minutes before removing from the pan – you don’t want it to stick and come out in pieces!

Once cooled you have the option of topping with a wonderful chocolate sauce {recipe below}.  Tasty and healthy!  You can’t beat that!

 

 

RAW Chocolate Sauce

Ingredients

-  2 tablespoons RAW organic, extra-virgin coconut oil {you can also use organic REAL butter}

-  2 teaspoons RAW organic honey

-  6 tablespoons RAW organic cocoa powder

Directions

Gently melt the coconut oil.  Once oil is melted, gently whisk in the honey until thoroughly combined.  Stir in the cocoa powder until you have a smooth, pourable sauce.  If you find it’s too thick, add a tad more coconut oil and adjust the taste with honey.

 

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No need for applause!  Just enjoy every healthy, protein filled bite!

Ahhh, Chocolate!

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  1. Karen says:

    This looks really good. Ever thought about getting together all you favorite recipes and putting them in booklet form?I certainly would have to have one.

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