Triple Chocolate Mousse

I’ve always been a chocoholic.  Not cheap chocolate, not chocolate pudding
or basic chocolate ice cream & not your cheap chocolate bar. The real stuff.
Quality chocolate. Dark, milk, salted rich and amazing chocolate.  And not
just a Dainty piece here and there, like serious chocolate!

In fact, when I had my home before this one built I had custom inspirational
messages & words put on the walls.  This is in my dream kitchen, at the
entrance to the pantry.

So one of the biggest struggles for me in the healthy eating and watching my
weight and trying to lose weight many times in the past was lack of
chocolate. Once I had some I just wanted more and more!

Now I’ve found my new magic chocolate addiction that has the dark deep
chocolate notes, is rich & creamy and actually good for me.

What magic potion is this?!!

Triple Chocolate Mousse

Now up front you need to know this isn’t light and fluffy mousse. It’s a
creamy and thick one. It’s a ‘how can this possibly be good for me?’

  • 2 cup DIY Greek Yogurt (strained to thick ~ 1 2/3 cups)

    First spoonful!  Instant LOVE!!

    DIY Greek Yogurt
    Click to make it!

  • 2 scoops Cocoa Acai. (https://danakayal NULL.epicure
  • 2 Tbsp Chocolate Truffle (https://danakayal NULL.epicure Fold in with spatula until we’ll mixed.
  • Add in a pinch of sea salt and splash of vanilla (approx 1/4 tsp ).
  • DIY Greek yogurt is less tart than store bought.  If you don’t have DIY Greek Yogurt add more.
  • Chocolate Truffle. Until it’s your desired sweetness.


Gluten Free, Nut Free Black Bean Brownies

  • 3/4 Cup Beans
  • 3/4 Cup Quinoa
  • 1/2 Cup Honey
  • 3 Tbsp Avocado Oil
  • 2 lg Eggs
  • 1 Tsp Vanilla
  • 1/2 Tsp Salt
  • 1/3 Cup Cocoa
  • 1 1/2 Tsp Baking Powder

Put 7 first ingredients in blender until pulverized to a nice creaminess.

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Black Bean Brownies -09

Put in a bowl, then add last 2 ingredients & mix by hand.





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Put in a square steamer or 9 inch square pan.





Bake @ 350 Degrees for about 12-15 minutes!

TRY IT IN THE MICROWAVE!… 1/2 the recipe – 1 minute in microwave!

Chocolate Cherry Cheesecake Bomb!

  • 1 cup frozen cherries (I like the Costco organic ones)
  • 1 scoop Cocoa Acai (https://danakayal NULL.epicure
  • 1/2 scoop Optimum vegan protein (https://danakayal NULL.epicure blend
  • 1/2 cup cottage cheese
  • 1/2 cup milk or water
  • 1/2 banana
  • dash of vanilla

Option: replace cottage Cheese with 1/2 scoop protein powder.

Blend and devour.

Toasted Coconut Macaroon Bars

Toasted Coconut.  Can there be anything better?  These WERE going to be Almond Joy bars, although they all got eaten before I got the chocolate on them, lol

  • One can sweetened condensed milk
  • 2.5 cup unsweetened coconut
  • dark chocolate (Belgian ideally).  chips, chunks, or whatever you have on hand.
  • nuts – Almonds for Almond Joy bars

Toast your coconut in a 350° oven for about 10 minutes, then mix into your milk until the coconut is fully coated.

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Press a small spoonful of your coconut mix into the bottom of your perfect petites (https://danakayal NULL.epicure pan, add nuts

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Layer more coconut mixture and press down.

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Bake for about 12 minutes at 350.

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Once bars are cool dip in melted dark chocolate.  All mine disappeared right away!

Want to enjoy as a cookie instead?  Check out this recipe (http://www NULL.momontimeout!


Mom’s Famous Chocolate Cake

My daughter has been home sick today and asked for cake as comfort food. This is a first. She wanted boxed cake and frosting, because she’s too sick to make cake. No way I’m bringing chemical cake into this house when real cake is SUPER easy!

cake 1

This is my mom’s famous chocolate cake recipe from my childhood, with a few tweaks of my own. I haven’t make this in at least 10 years, I had forgotten all about it until Comfort Food Chocolate cake was requested. When Alexa started baking I tucked this recipe away due to the boiling water and her being infamous for spilling things. She’s 14 now so I tucked it away for way too long

2 cups flour
2 cups sugar – I used a raw unbleached cane sugar. The granules are larger so that does affect how the cake bakes
¾ cup Epicure’s Cocoa
2 tsp Epicure’s Baking Powder
1.5 tsp Baking Soda
1 tsp salt – I used sea salt in a form meant to be ground up – like what you find on salted caramels
¼ tsp Cayenne powder – you won’t taste the heat, it just cranks up the chocolate flavor

1 cup milk
½ cup Avocado or other healthy oil
2 free range organic eggs
2 tsp Vanilla extract
1 cup boiling water

Mix first ingredients in your stand mixer, add milk, oil, eggs and vanilla and mix on medium until well combine –I turned it on and walked away to get my baking pans & put a few things away. Slowly add your cup of water and turn the mixer on it’s lowest setting until no longer sloshy, then turn up and beat on high for 1 min to aerate.

cake 2

Cake will be MUCH thinner than you’re used to. That’s OK, pour it into your 2 prepared 8-9” pans. I poured mine into 2 Steamers. When not cooking a meal in the microwave they make awesome baking pans!

cake 3

Bake at 350 for ~30 mins, until toothpick comes out clean. Remove and cool in baking pan on wire rack until barely warm, then turn out and cook completely. When using the heavier sugar you get an almost ‘crisp’ crust on the cake that is a complete dream on the soft moist cake below.

This cake is so moist and rich it doesn’t need a full frosting and that worked great since I only had ~1 cup of icing sugar. I mixed 2 Tbsp butter, 1 tsp clear vanilla, 1 tbsp coffee cream and my icing sugar and beat a few mins. I added more coffee cream until it was the consistency I wanted and then I beat it on high for a couple mins to make it almost fluffy & drizzly at the same time. It’s like magic.

cake 4