2.5 oz local honey (we used HL Franklin's Healthy Honey Crystallized Cotton)
2.5 oz water
2 sprigs fresh mint
2 oz bourbon
1/2 oz Xocolatl Vanilla Cacao Extract in Bourbon
2 cups crushed ice
Directions: Warm honey, water and leaves from one mint sprig in a pot until honey melts and mint leaves wilt to make a mint-honey syrup. Gently muddle mint. Take off heat and let cool to room temperature. Discard mint leaves.
Add 1 cup crushed ice to cocktail shaker, then add the cooled syrup, bourbon and Xocolatl extract. Gently shake and strain into a rocks glass filled with fresh crushed ice. Garnish with top of second mint sprig. Pass around our Magnifimint dark chocolate bar.
3 cups rolled oats (not instant)
5 T oat flour or whole wheat flour
1 cup chopped almonds
2/3 cup honey or agave
1/3 cup coconut oil
1 cup dried, unsweetened coconut chips/flakes
1 tsp salt
2/3 cup cacao nibs
Set the cacao nibs aside and mix dry and wet ingredients separately. Combine the dry and wet ingredients and bake on large baking pan for 30-45 minutes at 300 degrees. Take it out when it's a nice toasty brown and smells amazing. Add in the cacao nibs and extra chocolate chunks, if desired. The granola won't be crunchy right away, but will harden as it cools. Enjoy!
For the donut mix
3/4 cup plus 2 tablespoons all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter
3 ounces Xocolatl Chef's Chocolate, chopped
1/2 cup light brown sugar
1 large egg yolk
1/2 cup buttermilk, shaken
1 teaspoon Xocolatl vanilla-cacao extract
For the Chocolate Hazelnut Glaze
1/2 cup powdered sugar
2 1/2 T Xocolatl Chocolate Hazlenut Spread
2 1/2 T Milk
1. Preheat your oven to 350 degrees. Whisk together flour, cocoa powder, baking soda, and salt.
2. Melt butter in a medium saucepan over medium heat. Remove from heat and add finely chopped chef's chocolate. Whisk the chocolate and butter until melted and well combined (or leave a few chunks!) Stir in the sugar and egg yolk, and then whisk in the buttermilk and vanilla-cacao extract.
3. Add the wet ingredients to the dry ingredients and stir just until combined.
4. Spray your donut pan with cooking spray and then fill each cavity half way. Bake for 12-15 minutes, until just firm to the touch. Allow the donuts to cool in the pan for a minute or two before transferring them to a cooling rack.
5. To make the glaze, whisk together powdered sugar, hazelnut spread, and milk. If you'd like a thicker frosting, add more powdered sugar (starting with 1-2 T at a time) and if you prefer thinner glazes, add milk until you get to your desired consistency.
6. Frost the cooled donuts and garnish with chopped hazelnuts or chocolate shavings.
-Our recipe was adapted from A Cozy Kitchen. Enjoy!-
3 T oats
1/4 cup pecans
1/2 cup almond or pecan milk ( We love Treehouse Milk)
6 chocolate ice cubes (make a batch of drinking chocolate & freeze it in an ice cube tray-- they're perfect for smoothies & iced coffees!)
1/2 frozen banana
Blend the oats, pecans, and milk until smooth. Add remaining ingredients and continue blending until creamy. If you're feelin' crazy, drizzle some chocolate sauce on the inside of your glass, and definitely top that bad boy with granola, pecans, and chocolate chunks.
1/4 cup organic pumpkin puree
1 frozen banana
1/2 cup almond milk
1 T maple syrup
1 t pumpkin pie spice (or a dash each of cinnamon, allspice, and nutmeg)
1/2 cup ice
Dark chocolate chips
Blend everything but the chocolate chips until smooth. Add in the chocolate chips and pulse just a few times to break them up. Top with more chocolate chips!
2 C All purpose flour
1 t Baking powder
3/4 t Baking soda
1/2 t salt
1 1/4 cup chopped dark chocolate
1/2 C light brown sugar
1/2 C sugar
1/2 C + 1 T olive oil
1/4 C + 1 T water
1 T Vanilla-cacao extract
Sea salt for garnish
Whisk the flour, baking soda, baking powder, and salt, then add the chocolate chunks. In a separate bowl, whisk the oil, water, vanilla, and sugars until incorporated. Add the flour mixture into the sugar mixture and stir until just combined. Cover with plastic wrap and refrigerate 12-24 hours (Don't skip this step!). Scoop 2 inch balls onto a cookie sheet, sprinkle with sea salt, and bake for 11-13 min at 350. Based on a recipe from Ovenly