TOP 10 dates with CHOCOLATE

Touted for its health benefits…
dating chocolate emphasizes heart-healthy happiness most of all.

It hasn't even been a month since posting waistline friendly recipes and…
the dessert magnet is again pulling me back in.  

I did however make a special effort to create a chocolate delight which…
promises to offer a guilt-free sweet tooth satisfaction.

Did I mention how simple it was to put together?

Chocolate Date Coconut Chia mousse
(Gluten-free as well as a dairy-free alternative)

serves 6-8 depending on portions

(American measures)

. 5 Medjool dates, pitted
. 1 cup of water *
. 1 tsp. pure Vanilla extract
. 2 Tbsps. Chia seeds ** (very finely ground)
. 1/2 cup Cocao powder, Dutch processed
. 1/4 cup Maple syrup
. 1 can (14oz./400ml) Coconut milk (cream-like)

Garnish suggestion:
. shredded or flaked coconut
. crushed, roasted nuts of choice
. crushed granola
. fresh berries

The water is used to soak the dates.  When drained,  reserve 1/4 cup of the date water for the mix.
** Chia seed can be replaced by finely ground flaxseed.

1. In a small bowl, soak the pitted dates in water.  Cover for about 1 hour. 
Later, drain while making sure to reserve the 1/4 cup of date water.
2. In a high-speed blender, pour the reserved water along with ALL the remaining ingredients. 
3. Initially pulse a few times on lower speed.  Then, blitz everything on HIGH speed for about 30 seconds or until the mix has become smooth.
4. Pour the mix into individual vessels or just one container.  Cover with plastic wrap.  
Refrigerate for 2 hours before serving or up to 4 days to keep its freshness.
. Either serve as is or with the suggested garnishes.
Variation for a PUDDING texture. 
Add an extra 1/4 cup of the reserved date water


From the practically effortless to the slightly more complex…
here are recipes I've shared in the past to delight your palate.

Effortless…with only 4 ingredients.
 With all recipes of the typical Chocolate Fondues combined...
none have come close to this light, scrumptiously decadent version.

Chocolate Walnut cloud cookie crackles
Tickle your chocolate palate with a flourless and easy to make last minute cookie.

 Chocolate frozen MOUSSE
Practically effortless…with only 3 ingredients.
It has the silky smoothness of a rich Chocolate gelato.

cake box BISCOTTI trick CHOCOLATE treat
By no means a simple tasting chocolate crunch treat, just simply made easy.
A few ground anise seeds and roasted almonds chime into this long awaited biscotti.

Café Latte Chocolate Caramel cream cake - No Bake
 Embrace a café latté chocolate caramel chilled cake.
Dazzle your loved ones with a slice of this flavourful and mouth-watering ice-box cake.

Chocolate Pudding Oat Nut Spice cookies
Soft chocolate pudding interiors blend perfectly with oat flakes, nut and spices.
Crispy, rustic exteriors create a welcomed bite of pleasure and hope for better days ahead.

CHOCOLATE amaretti cookie AMARETTO almond torte
Celebrating a mouthful of chocolate decadence with a particular flavour combination.
Ground almonds and bite size Amaretti cookies crumble their way into a slice of pleasure.

Chocolate Dulce de Leche mini cakes
A cross between chocolate soufflés and moist brownies lures me in every time.
Injections of sea salt and Dulce de Leche centers just gave them a deserved ooh la la.

Chocolate Almond TORTA CAPRESE flourless cake
This tamed semi-sweet chocolate paradise has become one of my favourite indulgences.
It's an absolutely gluten-free dessert and an added bonus for our tummies ;o)

My four legged friend may not be able to have chocolate…
however, he does enjoy how happy I am embracing it.  
Win, win.  Happy Mom, happy life.  

Live to the fullest and enjoy a 'super food' morsel of chocolate as soon as possible. 

Flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.