Oh holy moly, I am waaay passed my bedtime still editing this post and I know I’ll be bitching about it tomorrow. Lucky me I still have some of these energy bites in the fridge. Seriously, total life savers! They’re like a Pokemon character for foodies, like Pikachu on E getting laid at Disneyland while listening to Rob Zombie. You get what I’m sayin?
This bites are 100% natural! No crappy shit in here, no fake coffee, no added sugar. Instead this recipe uses freshly brewed espresso, dates, roasted hazelnuts for that nice crunch, and a few other surprises like cocoa nibs and hemp seeds. Oh my friends, these are chewy heaven. Let’s make some!
Roasted Hazelnut Espresso Energy Bites
Makes around 15 bites
- 1/2 roasted hazelnuts
- 1/2 cup raw cashews
- 15 dates
- 1 teaspoon of cocoa
- 1/4 cup hemp seeds
- 1/2 teaspoon of pure vanilla extract
- 2 shots of espresso (freshly brewed)
- Pinch of salt
- Raw cocoa nibs to garnish
1. Start by softening the dates by pouring some hot boiling water over them. Let them soak for about 10 minutes and drain. Place in a food processor or blender and puree. Remove and place in a bowl.
2. Now it’s time to process the hazelnuts, espresso, vanilla, and cocoa until they’re almost pureed. Add mix to the dates.
3. Process rest of ingredients and add to the mix. Combine everything using a spatula or wooden spoon. Make sure you stir well.
4/ Place mix in a container, top with cocoa nibs, and refrigerate for about 2 hours. After they set (remember they’re chewy and not super hard), cut in small bites and enjoy!
Store them in the fridge. They’ll last about a week.
NOTE: If the mix is too wet to handle just add a few more dates and nuts and you’re good to go.
These bites are super addictive so consider yourself warned. They’re perfect to satisfy those sweet cravings we all feel guilty about. Hope you enjoy them :D
Photos and styling: The Artful Desperado
I got a very special treat for youuu! It’s a mix of Latin awesomeness (cinnamon + nutmeg notes) and chocolate decadence. You can’t go wrong with that! And let’s face it, winter is still going to hang around for a bit (with a nasty frozen grip!), so you might as well treat yo self!
Go grab your apron and meet me in the artful kitchen.
Mayan Dark Chocolate Pudding with Salted Caramel Pistachios
Makes around 8 servings
For the pudding
- 1/2 cup of dark chocolate chips (if using the fancy kind, then chop it finely)
- 3 Tablespoons of cocoa powder
- 3 Tablespoons of corn starch
- 1/4 teaspoon of salt
- 1 cup heavy cream
- 3 large egg yolks
- 2 1/2 cups whole or 2% milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Scant 1/4 teaspoon nutmeg (if possible, use freshly grated)
- 2 teaspoons of cinnamon
For the salted caramel pistachios
- 1/2 cup of plan pistachios
- 1/4 cup of sugar
- splash of water
- sea salt crystals
1. In a heat resistant bowl mix the cocoa, cornstarch, cinnamon, nutmeg, and salt. Slowly mix in the cream until it comes together (it’ll be quite thick). Add the eggs and whisk.
2. Place the milk and sugar in a pan and heat it up so the sugar dissolves. Bring it to a gentle simmer (careful, do not to boil it!). Remove from heat.
3. Slowly whisk in the warm milk over the cocoa/egg mix, don’t pour it all at once or you’ll have scrambled chocolate eggs (Oh nasstaay). Once you have poured the whole thing in, put the pudding mix back into the pot.
4. Cook the pudding mix by placing the pot over medium heat – use a wooden spoon to stir and make sure to scrape every corner. Once it comes to a full boil, let it bubble for about 3 minutes and remove from heat.
5. While the mix is still hot, add the chocolate chips and vanilla and stir until they are combined.
6. Transfer the mix into a bowl and put some plastic wrap onto the surface of the pudding (so it doesn’t get a “skin”). Let it chill.
While that’s chillin’, make your caramel pistachios!
1. Place pistachios on a tray lined with a silpat (or a baking mat of any kind).
2. Make the caramel: place sugar in a pot and add a splash of water (about 3 tablespoons). Turn on the heat on medium and gently swirl here and there. Notice how the bubbles get thicker as it cooks. Once it turns caramel brown (NOT black or light blond), quickly remove from the heat and CAREFULLY drizzle over pistachios. Sprinkle some salt before the caramel cools down.
3. Once it’s cold, break it apart into small chunks
Now it’s time to assemble these mayan treasures!
Get some cups, add the chilled pudding, and top with salty caramel pistachio chunks. Sit down and taste the latin party in yo mouth!!
I know it seems a bit of process, but seriously it’s not hard at all, it took me a couple hours to do the whole thing. You totally deserve this!! MAKE IT!
Photos and Styling: The Artful Desperado
Pudding recipe adapted from The Kitchn.
*Starts playing Olivia Newton John* Let’s get kimchical, kimchical, let’s get kimchicaaal, let me hear your radish talk.
I know, I’m so getting a grammy for this gig. While that happens, you want to make some super easy super quick kimchi pickled radishes? (or anything kimchi pickled for that matter). Ok, then hop ova to ma kitchen!
Quick Kimchi Pickled Radishes
Makes about 1L container
- 1 pound of radishes, washed, trimmed, thinly sliced
- 2 teaspoons of sea salt
- 2 tablespoons of sugar
- 3 tablespoons of garlic chili paste (sambal oelek)
- 1 tablespoon of finely chopped ginger
- 3 garlic cloves, super chopped (if you love garlic add a couple more!)
- 3 shallot bulbs finely chopped
- 1 teaspoon of sesame oil
- 4 tablespoons of rice vinegar
- 1 tablespoon of chilli flakes (ay! it’s calienteeee)
- 1 cup of water
- 1L Mason jar or pickling can
1. Wash the mason jar/can thoroughly. Set aside.
2. Prepare marinade (pickling liquid) by combining all ingredients in a jug
3. Place sliced radishes in the jar and pour the marinate and all its contents
4. Close the jar and gently shake so that it mixes well
5. If there’s not enough liquid, just add a bit more water with a pinch of salt and shake again.
6. Let is sit in the fridge for a couple days and bada boom chin chin it’s done!
These radishes are super yummy on salads and in sandwiches – they add this tangy, spicy layer of awesome that’s kind of addictive.
NOTE: You can substitute the radishes for any other veggie like cabbage, cucumber, or carrots!
Enjoyyy and get kimchical!
Photos and styling: The Artful Desperado
Ayayay my desperados. This week I made something that has taken my breaky to a whole new level. A level that doesn’t include diabetuus in the shape of sugary flattened corn, aka, frosted flakes.
I made granola! I know making granola ain’t something new, but this recipe is fantastic. It pretty much gathers all the cozy flavours of winter: woodsy maple syrup (the REAL kind), toasty oatmeal, and crunchy clusters of walnut and satsuma orange. OH MA LAAWWDT. I swear I hear my yogurt moan every time I sprinkle this granola on it. Oh and it’s all natural! No crappy stuff in here!
Wanna make a batch with moi? Then come ova and let’s get this GRANOLA KAMASUTRA started.
Maple Satsuma Winter Granola
- 3 cups of old fashioned oats
- 1/2 cup of cashews (plain, not salted)
- 1/2 walnuts
- 1/2 cup of pumpkin seeds
- 1/2 cup ish of maple syrup (I used grade B, which is nice and dark)
- 3 tablespoons of oil (canola, extra virgin olive, or coconut work)
- 1/4 cup of raisins
- 1/3 cup of shredded coconut (non-sweetened)
- Zest of 3 satsuma oranges
- Pinch of salt
1. Preheat the oven at 300F
2. In a big bow, mix all the ingredients. Make sure to dissolve the vanilla in the maple syrup before pouring it in. If your mix is too dry, add more maple syrup. You want it slightly wet and sticky (just the way you like it!).
3. Give it a toss.
4. Place raw granola mix on a baking sheet lined with parchment paper and stick in the oven.
5. Bake for 20 to 30 min or until golden brown. Make sure to keep a close eye on it and stir every 5 min or so to avoid burning the edges.
6. Once it’s done, remove from the oven and let it cool down (this is when the glorious clusters will form).
And that’s it! Store in an airtight container so it stays crisp.
BONUS! When having it with milk, the maple and orange natural scents will infuse your bowl. It’s heavenly!
Trust me, this will make you feel like such a healthy gourmand (making those hatin’ bitches at the office super jelly!), like seriously, your breaky will never be the same. Buen provecho!
Food Styling and Photos: The Artful Desperado
Say whaaaaa?! Oh yes. Yes mamacita. You are about to experience something, something to divine your scrunchy is gonna burst and your hair will go Olivia-Newton-John-Physical wild! That’s the effect this Peach Amaretti Crumble with Coconut Ice Cream is gonna have on you. Oh lucky for you, peaches are at the height of perfection right now, so go grab a bunch and meet me in the kitchen!
How To Make a Peach Amaretti Crumble With Coconut Ice Cream
Serves 5 (or 1 if you decide to eat it all).
- 4 firm peaches (not super ripe though)
- A handful of amaretti cookies (you can find them at most grocery stores, by the lady fingers)
- 1/3 cup of oats
- 2 tablespoons of all purpose flour
- 4 tablespoons of cold butter
- 2 tablespoons of sugar
- Coconut ice cream (for this recipe I used coconut bliss, which is a-ma-zing)
1: Preheat the oven at 400F
2: Wash peaches, cut in half, remove pit and cut in wedges. Place on a baking dish of sorts (or on individual moulds)
3: Place the cookies, oats, flour, and sugar in a food processor (or blender) and bam bam shawam crush that shiz until the cookies break down in small pieces (leave them somewhat chunky though).
4: Add butter to the cookie mix and pulse until the cold butter breaks down into small pea-sized pieces
5: Take the whole thing out of the food processor and place it on top of the peaches, pack it a bit with a spoon.
6: Bake for 20 minutes or until the topping is golden brown
Once it’s done, let it cool just a bit and serve it with a scoop of coconut ice cream. HOLY MOTHER OF AWESOME! That’s what you’ll scream once you take a bite.
Styling by The Artful Desperado.
Recipe adapted from bon appetit