Chocolate truffles, especially when homemade, are sinfully rich and chock-full of lasting health benefits too. These decadent truffles are a flawless addition to any menu and easy to whip up.

I recommend using a 65-70% or higher dark chocolate for this recipe, not only is it my personal favourite but it has the most natural health benefits. For those strict vegans, you can easily substitute the dairy in this recipe for healthier options by simply swapping the heavy cream with raw nut milk and use coconut oil instead of butter.

Decadent Chocolate Truffle recipe

• 12 ounces dark chocolate, finely chopped
• 4 ounces bittersweet chocolate, finely chopped
• 1 cup heavy cream
• 1 vanilla bean, scraped (or 1 tsp of the spice of your choice; see favourites below for ideas)
• 1 tsp cayenne pepper
• 5.5 tbsp unsalted butter, cubed – at room temperature
• 2-3 tbsp rum extract or your favourite liquor (optional, see favourites; hold back 2-3 tbsp on the heavy cream if using this option!)

For Rolling:

• 1 cup real cocoa powder (not Dutch processed), also preferably Valrhona or similar
• 1/2 cup finely chopped pecans or walnuts, lightly toasted (optional)

Directions:

1. Chop chocolate; set aside in a heat-proof bowl. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; pour slowly over chopped chocolate, allowing it to for 30 seconds to 1 minute. Starting in the center in small circles, stir with a spatula until the mixture comes together and is smooth and uniform. Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm.

2. In two separate shallow dishes, combine finely chopped nuts and 1/4 cup of the cocoa powder, and plain cocoa powder in another for rolling; set aside. Using a spoon and your hands, shape tablespoonfuls of chilled firm chocolate mixture into balls. Place on waxed paper or parchment-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator until ready to serve, or until you’re ready to package up to give away. Makes 3+ dozen.

Other flavour combination ideas:
Chopped organic crystallized ginger & Grand Marnier (or Cointreau)
Chopped dried organic cherries & Kirsh (omit cayenne pepper)
Chopped dried organic strawberries & Brandy (omit cayenne pepper)
Chopped organic almonds & Amaretto
Instant free-trade coffee & Kahlua or Bailey’s Irish Cream
Fleur de sel & Caramilk, Godiva Caramel, or Kamora Coffee Caramel liquor

Recently having written a post about the benefits of açaí, one of the most powerful natural antioxidants we have – I was asked quite a few times what exactly an antioxidant is, and why we should care about them in our diets and lifestyles. Let’s see if I can break it down for you in a short, not-SO-scientific summary to help all of you out there that are wondering the same thing (and are too lazy to google it!)

We hear it on the news every day; high in antioxidants, rich in antioxidants. But, do you really know what antioxidants are, or why they’re so important to our health? Antioxidants literally do what they say, they prevent oxidation reactions in the body. They are anti-oxidizing. And why is this important? Oxidation reactions in the body produce oxygen-free radicals which are serious cell damagers and the cause of many diseases. Oxidative stress has been shown to be pivotal in the onset of many diseases such as cancer, heart disease, alzheimers, arthritis, and cataracts (to name only a few). While it’s proven that free radical damage is responsible for why we age, some would even argue that a lifelong overdose of free radicals (in conjunction with a body that isn’t maintained and looked after properly and healthily) is the reason why humans die. Found in nutrients and enzymes, antioxidants are compounds that protect our body’s cells from free-radical damage, and are the main method and answer for disease-prevention.

Don’t make any mistake – oxidation reactions are natural in the body (they happen when our cells use oxygen) and we cannot and should not try to prevent them. However, we do need to ensure we are consuming enough antioxidants to clean up the by-product of these reactions, the free radicals. Antioxidants are free-radical scavengers, scuttling about through the body, not only removing these free radicals, but also repairing the damage that they have done.

Believe it or not – your inability to lower or control your own stress level (there’s that word again – and no, it’s not a coincidence!) is the main culprit. Stress – or stressing the body (i.e. putting stress directly on the body – such as physically through working out, mentally through over-exhaustion, or emotionally through chronic mood fluctuations) actually creates free radicals in the body that cause this irreparable damage to your system. This further opens the door for environmental and dietary-source free radicals to come in and have an out of control house party in your body, without your internal police being able to regain control of the situation in time to prevent illness and disease from setting in permanently.

There are tons of healthy options and food sources for you to get your daily intake and to combat the free radical party in your own body (for an extensive list, click here.) Here are some of the most important sources, that are primarily alkaline and vegetarian (as these are alive and most easily absorbed, giving you a direct source and not adding to your body’s workload or stress):

• Glutathione: because all other antioxidants depend upon the presence of glutathione to function properly, scientists call it the master antioxidant. To give your body the best chance of manufacturing enough itself, try to eat a from wide variety of plant-based sources, such as asparagus, broccoli, avocados, and spinach.
• Vitamin A & carotenoids: these ones are easy to get, just hit the fresh aisle of the supermarket or grocery store and head for the colour! Carrots, peppers (capsicum), broccoli, sweet potato, greens, tomatoes are all really great sources. (If you’re living alkaline then you’ll be getting plenty of vitamin A from your greens!)
• Vitamin C: people naturally assume oranges and other citrus are main sources, but if you are trying to watch your sugar intake or keep your body more alkaline, you can get your vitamin C from green capsicum (peppers), broccoli, spinach (and other greens), tomatoes, and cauliflower.
• Flavonoids & polyphenols: green tea is great, but don’t go overboard on the caffeine! Vegetables high in flavonoids include onions, kale, green beans, broccoli, celery, tomatoes, peppers (capsicum), cabbage, carrots, and peas (…yes, wine is part of this category – in moderation; alcohol creates free radicals, FYI!)
• Vitamin E: this category is all about the almonds and sunflower seeds. Leafy greens are also good sources, but almonds and sunflower seeds have almost double the Vitamin E of other food sources.
• Lycopene: you probably have already heard to eat tomatoes for your lycopene fix, and they are pretty much (hands-down) the best source. The jury is still out as to whether lycopene is absorbed better from cooked instead of raw tomatoes, but it has been proven that vine ripened tomatoes outscore those tomatoes ripened off the vine (and I’m partial to raw, as again – the enzymes are what we’re after here!) Pink grapefruit is also a good source if you want to mix it up a bit (FYI – grapefruit, as is lemon, is wonderful for the liver!)
• Lutein: greens, greens, greens. That’s all there really is to say on this one.
• Lignan: flax seed/oil is the very best source of this antioxidant, giving another argument for the case to consume plenty of flax oil every day. If you use an oil blend like Spectrum Naturals you’re good to go. Again, sesame seeds and greens are another of the best food sources.

Can you see a theme emerging with some of these antioxidant sources? As a holistic nutritionist, I recommend that people eat a variety of foods daily from all of the basic food groups to ensure a proper daily intake, but to ensure you’re getting the real deal – raw and wholesome, fresh plant-based sources are #1 – always. Moreover, it is better to get the bulk of your nutrients, emzymes, and minerals directly from the foods you choose in your diet, as opposed to supplements. Next time your at your grocery store, you don’t have to go to the supplementation isle to find healthy remedies for stress, illness, and disease-relief – just walk the perimeter where the real vitamins, nutrients, and minerals are!

Consuming mega-doses of antioxidants can be harmful to your health due to their interactions with medications in addition to their potential toxicity with your personal level of health and lifestyle, so please do consult your holistic nutritionist or naturopath for personal dosages, use, and what’s right for you.

This recipe has become a staple in my pantry since Steph posted it back in December. Guests have started requesting these amazing nuts they’ve heard so much about and whenever I make them they don’t last very long. So, give the people what they want, I say! Here is the recipe (again) you’ve all been waiting for:

Steph’s Famous Spiced Nuts

Makes 2 1/2 cups

1 large egg white
1/4 cup brown sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1 3/4 teaspoons cayenne pepper (depending on the variety you have, this ranges in heat – so use carefully!)
2 1/2 cups pecan halves, or assorted nuts, such as cashews, walnuts, or almonds

Directions

1. Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
2. Bake pecans for 15 minutes, then remove from oven. Using a metal or heatproof spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees, and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together. Can be stored in an airtight container, at room temperature – for about 2 weeks, if they last that long!

With this delicious chocolate-chili cookie recipe the darker the chocolate the better!

These chocolate-chili cookies are both sweet and spicy and loaded with hidden health benefits; chocolate and chili peppers are both powerful antioxidants, and in combination pack a super nutrient-dense punch against diabetes, cancer, arthritis, and provide relief for people who suffer from chronic pain, obesity, muscle-loss, and headaches (not to mention being a brain booster and an aphrodisiac).

Chocolate-Chili Cookies
Makes 24 cookies

1 cup minus 2 tbsp all-purpose gluten-free flour
2 tbsp unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp (or to taste) cinnamon
1/4 cup brown sugar
1/4 cup diced unsalted butter, room temperature (for a healthier option – use coconut butter)
1/2 – 2/3 tsp chili flakes (or fresh)
4 tsp agave syrup
1 cup dark chocolate chunks

Directions:

Preheat oven to 350°F. In a mixing bowl or a food processor, add flour, unsweetened cocoa powder, baking powder, baking soda, cinnamon and brown sugar. Mix well, add butter and chili flakes (or fresh) – and using your fingertips, work the butter into the flour mixture and break it up until the mixture have a sandy texture. Stir in agave with a wooden spoon then form the dough into a ball. Add dark chocolate. Shape into 2 logs, cut each in 12 slices and place 1 inch apart on baking sheets lined with parchment paper. Bake for 8-10 minutes. If you can, let stand for 2 min before cooling on a rack.

One study found that low levels of vitamin D are associated with feeling tired, depressed, foggy minded, low, and have trouble sleeping, which many Canadians can relate to. I take a daily vitamin D supplement myself, and I thought since it has done more than a world of good for me (nutritionally and otherwise) – that I’d provide you with some information so you can make an informed decision on whether you’re vitamin D deficient as well as how you can get more in your diet.

Please note: Always consult with a certified healthcare practitioner before starting any new health regimen or self-dosing.

Vitamin D facts: After hermitting away this winter you need this!
Are you vitamin D deficient?
Vitamin D benefits: Help kick the blahs
Sources of vitamin D

1. GO GET SOME EXERCISE
It’s probably the last thing you feel like doing right now, but as far as beating the mid-winter blues goes, it’s one of the best. A study by the British Journal of Sports Medicine proved that exercise can be more effective than drugs when treating mild to moderate depression. So the fitter you get, the happier you’ll feel. If you can’t stand the cold, get down to your local gym to take advantage of their special post-new year offers and credits to help you keep your wallet healthy, too.

2. BOOK A HOLIDAY
Once the Christmas and New Year holidays are over, many of us feel like we’ve nothing to look forward to. If your calendar is looking a little light, why not book yourself a holiday? Just planning a trip somewhere warm and sunny will give you a lift. Great places to visit in the wintertime months include the Canary Islands, Egypt, Kenya and Thailand. If you’ve got sick days left over from last year, use them during this mid-winter season to take advantage of last-minute deals (there are TONS out there right now!)

3. TAKE SINGING LESSONS
Singing lifts the spirits, and you don’t have to be good at it to feel the benefits (despite what your neighbours say!) If you’re not confident enough for one-to-one lessons, why not share a lesson with a friend or join a group singing class? Learning to sing will also help boost your confidence, so you’ll feel the benefit in other situations – for instance if you have to give presentations at work, or when meeting new people. Many bars have weeknight karaoke events and themes – where no one expects you to be a professional anyway, and everyone can enjoy and participate together.

4. PEP UP YOUR SEX LIFE
Take advantage of it being dark and cold outside, and stay in bed! Turn up the heat on your love life by turning your bedroom into a boudoir. However fed up you feel, hot lovemaking is bound to make you feel better.

5. EAT THE RIGHT FOODS
What you eat can have a profound effect on how you feel. Tempting though they are, don’t reach for traditional comfort foods such as sweets and chips, as they’ll leave you feeling worse. You need food that’s rich in amino acids – which trigger serotonin production, which in turn makes you feel happier. Your number one source are fatty fishes such as herring, salmon, and tuna – and fish oils such as cod liver (which also provide your daily ratio of healthy Omega 3s & 6s.) Other good choices are bananas, papayas, dates, chicken, nuts, avocados, and some seeds. Eat little snacks or meals, and often: this will keep your blood sugar levels stable, which should mean that your mood doesn’t go through ups and downs.

6. GO FOR A CHECK-UP
It’s normal to have some days when you feel down. Don’t brush off a lasting feeling as simply a case of the “winter blues” or a seasonal funk that you have to tough out on your own — you may have seasonal affective disorder. Also called SAD, it is a type of depression that occurs at the same time every year. If you’re like most people with SAD, your symptoms start in the fall and may continue into the winter months, zapping your energy and making you feel moody. Natural treatment for seasonal affective disorder includes light therapy (phototherapy), spiritual psychotherapy, and diet changes to include helpful supportive foods; in serious cases, high doses of supplements, such as melatonin and vitamin D, would be most effective. Addressing the problem can help you keep your mood and motivation steady throughout the year; book a consult with a naturopath and/or a holistic nutritionist for further information.

7. DO SOME CHARITY WORK
Becoming a volunteer helps overcome depression and stress. Research by the Community Service Volunteers (CSV) has proven that a whopping 71 per cent of volunteers said that volunteering helped them combat depression. There’s a huge variety of volunteer work available, from mentoring to gardening. Think about which of your skills could benefit others. Look at the local charity websites within your city to help find a project that suits you.

8. BUY FLOWERS
Fresh flowers are a great way to cheer yourself up, so fill your house with blooms this season. Choosing spring flowers will help you focus on the season ahead – as well as add a splash of colour. Make over any window boxes or garden tubs too, and you’ll soon be thinking happy spring-time thoughts.

9. HIT THE SALES
If your credit card’s got any slack left over from Christmas, why not hit the mid-season sales? Choose your purchases carefully – don’t invest in a whole new wardrobe of clothes that will look out of style by next winter. Instead, focus on picking things for your home that you’ll love whatever the season. There’s tons of sales out there right now still on since the holidays (especially on housewares), so get out there and treat yourself!

10. UPDATE YOUR SKILLS
Whether it’s a new skill that will boost your career prospects or something that’s just for you, learning a new skill will kick your brain into action and make you feel more positive about the months and year ahead. You can take a class in just about anything – from car mechanics to counselling, film studies to floristry – so there’s bound to be something that interests you. Consult local community centres, college websites, and talk to friends about taking them together.

11. SORT OUT YOUR SOCIAL LIFE
Having a decent social life often falls by the wayside during the winter. When it’s cold and dark outside, we tend to curl up at home rather than get out and see friends. Make it your mission to go out at least twice every week. Get together with friends and come up with a list of things you want to do: films you want to see, plays or bands you want to book tickets for, restaurants you want to try. Pretty soon you’ll have something to look forward to each week!

12. TAKE CARE OF YOURSELF
Treat yourself to a massage, spa day, or a special treat (as with shopping, food, flowers, or all of the above!) There’s no reason that after the holidays are over for another year, that we have to put ourselves or self-care on hold, just because our credit cards are! Find something simple yet enjoyable, and most importantly that makes YOU feel good both inside and out, and try to at least once a week. This will help to keep yourself feeling great, your forward momentum strong, and your mind, body, and soul taken care of. Remember that if you’re not in working order, you can’t expect your life to be!

Stephanie

xoxo

Zucchini Bread

Ingredients

• 1/2 cup (4 ounces, or 1 stick) organic butter, softened
• 1 cup unrefined organic brown sugar, packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated zucchini (about 3 medium zucchini)
• 3 cups all-purpose gluten-free flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon freshly grated nutmeg

Directions

1. Place an oven rack in the middle position, and preheat the oven to 350F/175C.
2. Prepare your loaf pans: line the pans with parchment paper, or butter them and dust them with flour.
3. If adding in nuts/etc., combine them in a bowl and set aside.
4. In a separate bowl, whisk together the flour, baking soda and powder, salt, and spices and set that aside as well.
5. In a large bowl, cream together the butter and sugar until light and fluffy.
6. Add the eggs one at a time, beating well and scraping down the bowl after each addition.
7. Add the vanilla extract and mix well; then add the zucchini and stir until everything is combined.
8. Add the flour mixture in two additions, stirring only until just combined; again, if using them, gently fold in dried fruit, nuts, and crystallized ginger.
9. Divide the batter equally among the pans, and use a spatula to smooth it out a bit. Place the pans on a baking sheet for easy maneuvering.
10. Bake for about 40-45 minutes for regular loaves, or 30-35 minutes for small loaves. They are done when a toothpick inserted into the center comes out with moist crumbs attached, or even a bit of almost-done batter.
11. Cool the loaves in their pans for about 10 minutes, then turn out onto a rack to finish cooling.

Notes

• A food processor, fitted with the grating blade, makes wonderfully quick work of grating zucchini.
• Vary the fruit, nut, etc. combination as much as you like, perhaps staying close to the rough guideline of about 2 cups total additions.
• Keep a close eye on it as it bakes; the loaves will be dry if you overbake them, so err on the side of underbaking for a nice, moist cake.

Substitutions & Additions

• Replace the eggs with xanthan gum

• Replace the brown sugar with agave

• Replace butter with earth balance butter spread

• Add 3/4 cup each of your favourite nuts (pecans and walnuts work great), raisins, dried cranberries, chocolate chips, a medium carrot (grated), or a 1/2 cup crystallized ginger to the batter for more sweetness

• To really give yourself a treat, slather on some cream cheese icing for an additional indulgence!

Makes 2 4×8-inch loaves, or 4-6 mini loaves

1. They start the day empty.

There is no better way to bring your metabolism to a screeching halt than by missing your first opportunity in the day to rev your fat-burning engine by eating breakfast. And, there is no better food to include at breakfast than protein in order to enhance satiety, improve fat loss, and curb sugar cravings.
Try this: Whole-fat plain organic yogurt with a touch of agave nectar, a few almonds, and a handful of blueberries to get your early morning motor running!

2. They skip meals and snacks

Eating every few hours keeps your energy up and prevents you from becoming ravenous and subsequently overeating at your next meal. However, not all snacks are created equal. Healthy snacks, like walnuts, sunflower seeds, cheese, almond butter, and apples, are those that are balanced in nutrients and release energy slowly over time; specifically, protein will act as a slow-burning fuel, sustaining your system longer without the highs and lows of sugar-based snack foods.

Try this: Always carry a small bag of your favourite nuts for an easy pick-me-up while on the go.

3. They cut out carbohydrates

It’s not the carbs that are the major issue; it’s the type of carbs. The low-carb craze unfortunately didn’t make this distinction, and consequently failed so many. Eradicating an entire macronutrient category from our diets contradicts the current science that shows that certain carbohydrates can be a strong ally in weight management.

Try this: Experiment with different whole grains like quinoa, amaranth, salba (chia), and buckwheat for low-carb and gluten-free options in meals and snacks!

4. They opt for artificial sweeteners instead of sugar

Recent research has shown that people who use artificial sweeteners, like aspartame and sucralose (Splenda™), are heavier, more likely to have diabetes, and more likely to be insulin-resistant compared with non-users. Consuming foods that contain artificial sweeteners radically upsets our biochemistry and actually evokes sugar cravings.

Try this: Agave nectar is an amazing and naturally healthful alternative that doesn’t raise your blood-glucose levels as much as other liquid sweeteners and sugars do (like honey, maple syrup, and even stevia!)

5. They avoid all fats, even the healthy ones

Among other benefits, there is strong evidence that suggests that the right kinds of fats can make you healthier, more muscular, and leaner, as well as improve your cardiovascular health. Sadly, despite the anti-fat wars of the 80’s and 90’s, the incidence of obesity has doubled from 15% to 31% during this time, and heart disease continues to remain high. By cutting out the fat, taste still has to be maintained, and so sugar is added – trading one suspected evil for another. Healthy fats, such as fish, flax, olive, and coconut oils, lean meats, nuts and seeds, and vegetables such as avocados can boost your immunity and help your body rid itself of unnecessary waste, easing it’s ability to shed the unwanted weight.

Try this: Flaxseed oil on pastas, blanched or steamed vegetables, or in salad vinaigrettes. Coconut oil can also be used in a variety of ways from cooking to baking to beauty products.

Stephanie
xoxo

Chocolate mousse is a quick, easy, and impressive dessert to whip up. I’ve adapted this recipe to include spices and flavours used in traditional Mexican hot chocolate for an extra special sinful treat. I like to serve the chocolate mousse as it is, maybe with just a small dollop of whipped cream, or a light dusting of cinnamon and cayenne, or even sprig of mint for colour. You can serve this chocolate mousse in individual wine/dessert goblets for an elegant touch or in a large bowl (please continue scrolling for an egg-free chocolate mousse recipe).

Chocolate Mousse recipe

8 ounces organic dark, bittersweet, or semisweet chocolate, chopped
6 ounces organic unsalted butter, cut into small pieces
1/4 cup fair-trade dark-brewed coffee
4 large organic eggs, separated
2/3 cup plus 1 tbsp unrefined sugar
2 tbsp dark rum extract (or your favourite liquor)
1/2 tsp vanilla extract
1/4 tsp almond extract
2 tsp ground cinnamon
1 tsp ground cayenne pepper; start with 1/4 tsp if you’re not into spices, or add 2 tsp if you like that extra kick
1 tbsp water
pinch of sea or kosher salt

Directions:

1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.

2. Fill a large bowl with ice water and set aside.

3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.

4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.

5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.

6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm. The mousse au chocolat can be refrigerated for up to 4 days. Serves 6 to 8.

Egg-free Chocolate Mousse recipe

4 cups miniature marshmallows
3/4 cup whole milk
3 ounces bittersweet or semisweet chocolate, chopped into fine pieces
3/4 cup heavy cream, chilled
2 teaspoon vanilla extract

Directions:

1. In a medium saucepan, cook the marshmallows, milk, and chocolate over low heat, whisking constantly, until the mixture is melted and smooth, about 4 minutes.

2. Transfer the chocolate marshmallow mixture to a medium bowl and place it in a larger bowl filled with ice water. Whisk often until cool and thickened, about 15 minutes.

3. In a medium mixing bowl, whip the chilled cream and vanilla with an electric mixer on medium speed until soft peaks form, about 2 minutes. Fold the whipped cream into the chocolate mixture, until just a few white streaks remain.

4. Spoon the chocolate mousse into individual goblets or a large serving bowl. Cover with plastic wrap and refrigerate until set, about 6 hours and up to 2 days. Serves 4 to 6.

These sinful yet healthy little beauties do just that for you in little delicious bite size mouthfulls; melted and rich dark chocolate sauce atop a too-good-to-be-true heavenly double chocolate brownie (…that you’ve personally prepared with the loving energy you have to share, I might add) – what could be a better way to say you care? You know what they say – the way to his heart is through his stomach. Trust me (as a nutritionist) – it’s true for us all!

Note: You can mix it up by adding vanilla sauce to the center if you’d like (if you happen to have some ‘on hand’) but I think these are perfect as-is. Further, make sure to take special care when adding the agave nectar, as it’s the determining ingredient as to whether you end up with a product that’s dry and dense, or one that’s fudgy and moist. These chocolatey gems are gluten-free, low-fat, and vegan to boot (but still ever so tasty to the unsuspecting non-vegan in your life!); regardless who they’re for – the recipient of your hours of labour in the kitchen will appreciate your gesture all the more as it’ll help them keep their new years health resolutions! Lastly, you can also bake this in a larger brownie or cake pan, and pour the sauce on top of the final product – but there’s something sweet and elegant about plating up a few of these with powdered sugar and a few strawberries for a punch of colour that is hard to resist!

Double Chocolate Brownie Bites
Makes approximately 36 brownies

1 cup plus 2 tbsp all-purpose gluten-free flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1 tsp sea or kosher salt
1/2 cup coconut oil, (plus more for lubricating your pans/tins)
1/3 cup agave nectar
1/2 organic unsweetened applesauce
1 tbsp pure vanilla extract
1/2 cup hot water or hot coffee
your favourite rich chocolate sauce (vegan or conventional)
optional: organic strawberries and powdered icing sugar for garnish

Directions:

1. Preheat the oven to 325*F. Lightly oil three 12-cup mini muffin pans, making sure there isn’t an excess of oil in the cups – but just enough to coat.

2. In a measuring cup – measure agave, applesauce, and vanilla, and set aside. In a separate bowl, measure flour, cocoa powder, baking powder, baking soda, xanthan gum, and salt, and lightly blend with a whisk to ensure they’re well blended. Set aside.

3. Using a mixer with a whisk attachment (or a bowl with either a handheld mixer, or elbow grease and a hand whisk) whisk the coconut oil on medium-high until slightly creamed, about 2 minutes. Turning it to low, add agave mixture until emulsified (as much as possible). Scrape down sides of bowl with a spatula.

4. Using the same measuring cup, measure hot water or hot coffee. Alternating between the liquid and flour mixture, add both to the main mixing bowl a little at a time, ensuring that all are getting incorporated, and you’re not over-mixing – and again scraping down the bowl every so often. Mix about 1-2 minutes more once all ingredients are added. Do not over mix.

5. Using a melon-baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 9 minutes, rotating the tins 180 degress after 5 minutes. (For a fudgier cake, bake for 8 minutes total.) Remove from oven once the brownies have firm edges with a soft center, and a toothpick inserted in the center comes out clean.

6. Let the brownies stand in the tins for 20 minutes, or until completely cool. While they are still in the tins, press your thumb into the center of each and fill the depression with 1 tsp chocolate sauce (or as much as you’d like!) To maintain freshness, leave the brownies in the muffin tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days, if you can!