Lavender Lemon Creme-Filled Chocolates

Lavender Lemon Creme-Filled Chocolates

Regardless of your beliefs regarding oversized bunnies delivering baskets today, chocolate is in the air this weekend. It’s just everywhere in sight. And while chocolate is by far my favorite treat, there are better alternatives than the products on most grocery store shelves. These are usually laden with high-fructose corn syrup and other processed, unpronounceable ingredients I’d rather avoid. I’ve got something simple and much healthier in mind here. And it’s bunny rabbit approved. Cacao butter, a main ingredient in this recipe, is produced from the cold-pressed oil of the cacao bean and is high in omega-6 fatty acids and magnesium. Cacao powder, another main ingredient, is what remains after the cacao butter has been extracted from the cacao beans. Cacao powder is a rich source of flavanol antioxidants and is deliciously reunited with the butter during the chocolate making process. The difference between cacao and cocoa is that cacao is generally used to reference the raw form of the cacao bean. It is not roasted and contains no added sugars or butter. Cocoa, on the other hand, is roasted and has usually been mixed with sweeteners and other additives. For that reason I’ve chosen to use cacao products for my chocolate-making adventures. This recipe contains only five ingredients and you can make it with or without the filling. The creme is a decadent cashew base and dairy-free. If you’re not a fan of lavender and lemon, you can flavor the filling with anything that makes your inner bunny rabbit hop. Yield: 12 -14 small chocolates (dependent on the size of the mold) Ingredients Chocolate: 1/2 c raw cacao butter 1/2 c virgin, unrefined coconut...
Crepes with a Lemony Kale Filling and Tahini Sauce

Crepes with a Lemony Kale Filling and Tahini Sauce

When a chef-friend told me about this kale salad she made for her last cooking demo, I couldn’t help but drool a little. Then she sent me the recipe and I decided to make a variation of it and put it in some crepes. Because crepes are amazing – savory or sweet. I always feel so fancy pants when I make a batch. They’re a bit of work, but you can easily make them the day before you serve them, store them in a container in the fridge and reheat them quite quickly in the oven. They also freeze well if you layer small pieces of parchment paper between each crepe. Ingredients Crepes 1 c chickpea flour 1 c Bob’s Red Mill Gluten Free All Purpose Baking Flour 1 1/2 tsp sea salt 1 pinch freshly ground black peppercorns 1 1/2 c warm water 2 Tbsp minced chives, or fresh herb of choice 2 Tbsp lemon-infused extra virgin olive oil (regular EVOO will do just fine as well!) 1 Tbsp extra virgin olive oil, for the crepe pan Filling 1/4 c lemon juice, freshly squeezed 1/3 c extra virgin olive oil 1 tsp white miso 1/2 tsp red chili flakes, more to taste 1 Tbsp fresh dill, minced 1 pinch sea salt, add more to taste after adding miso if necessary 2 bunches Lacinto kale, stems removed from larger pieces, chopped into bite-sized pieces 1/2 c kidney beans, rinsed Tahini Sauce 3/4 c tahini 1/4 c lemon juice zest of 1 lemon 1 pinch of sea salt 1/4 c warm water Directions 1. Make the crepe batter: whisk together flours, salt...