Here’s me, trying to create a healthy dessert recipe: Paleo-leaning sister gives me the idea for 2-ingredient vegan frosting back in the fall. (Solidified coconut milk + dairy-free chocolate.) Sit on the idea for months. Finally break down and throw a can of coconut milk in my fridge. Forget about it for 2 weeks. Finally remember, then melt it together with some chocolate. Forget that the chocolate is supposed to be vegan. Put it in the fridge to cool. EAT HALF THE BATCH WITH MY FINGER. Eat the other half with a spoon.
So much for healthy.
Batch #2: Having completely discarded the idea of turning this rich chocolate mousse into frosting, I made it again with the idea to put it into mini tart crusts. For some reason I was obsessed with the idea of making these low-calorie, but kept forgetting to, you know, actually make them low-calorie. 2 1/2 cups of pecans and a smattering of butter and sugar later, and well, here we are. At least they’re gluten free. Hopefully I’m pleasing somebody.
Okay, I’m just messing with you. These Chocolate Pecan Bites will please everybody. Everyone I tried these out on took one bite and said, “What IS this??” (I mean, in a good way, not in a what-is-this-I-want-to-die kind of way.) So here’s the deal, as I have mostly described: you take full-fat coconut milk, let it firm up in the fridge, then melt it on the stove with a bag of dark chocolate (vegan or not). Put it in the fridge, and after a couple hours it turns into…magic. Magic I tell you!
It is not quite as heavy as straight up chocolate mousse. There is a light coconut-y flavor that is not dominant, but still makes people raise their eyebrows and think (or exclaim) “what is this?” If you don’t like coconut flavor, I would still try it out. It mostly tastes like chocolate. Delicious, creamy, smooth chocolate. Like I said, the crust is gluten free, it’s made of pecans. I really like the chocolate-nut combo, especially since they are ground. Don’t skip the raspberry on top, the fruit really helps to balance the flavors. You could also try strawberries. You will have some leftover chocolate mixture. Eat it with a spoon if you know what’s good for you. Or better yet, your finger. This is certainly festive enough for Valentine’s Day tomorrow, or you could start celebrating with us today for Galentine’s Day! It’s a day to celebrate with all your gals of course. (although if this were a real-life event, I would totally lobby to invite Ron Swanson. He would never stoop so low, but it would be fun to try.) I got together with a bunch of my bloggy-gals for an epic virtual #Galentine’sDayParty. Below you can find links to all the awesome recipes that each one of them has contributed. Thanks to Courtney of Neighbor Food for putting this together! Galentine’s Day Drinks
Blood Orange Bourbon Fizz with Fried Sage from Lauren of Climbing Grier Mountain Chocolate Dipped Strawberry Martini from Shanna of Pineapple and Coconut Ladies’ Night Rum Punch from Lindsay of The Live In Kitchen
Galentine’s Day Brunch
Sweet Potato Cornmeal Waffles with Bourbon Cream and Pecan Butter from Susan of Girl in the Little Red Kitchen Chocolate Dipped Donuts from Angie of Big Bear’s Wife Lemon and Ginger Scones from Lauren of Healthy. Delicious. Beet, Blood Orange, and Chèvre Salad from Lori of Foxes Love Lemons
Galentine’s Day Desserts
Piña Colada Cupcakes from Courtney of Neighborfood Strawberry Chocolate Dessert Bars from Marly of Namely Marly Banana Peanut Butter Cupcakes with Peanut Butter Chocolate Frosting from Nancy of Gotta Get Baked One Layer Fudge Cake from Liz of That Skinny Chick Can Bake Double Strawberry Angel Food Cake with Whipped Vanilla Creme Fraiche from Cynthia of Two Red Bowls Dark Chocolate Pistachio Ice Cream with Candied Bacon Bits from Steph of Girl Versus Dough Fruity Dessert Pizza from Morgan of Peaches Please Secret-Ingredient Chocolate Pecan Bites (Gluten Free!) from Karen of The Food Charlatan DIY Cheesecake Parfait Bar from Heather of Heather’s Dish
Open up a can of coconut milk that’s been refrigerated. Make sure you flip it up side down first. Pour off the water than has pooled at the top. Coconut cream. Yum. Then add some dark chocolate. Here’s the kind I used: 53% cacao. Melt it all together and you get the most amazing chocolate sauce ever. Stick it in the fridge for a few hours and you will have this:
Mercy. Now make the crust. Blend your nuts and the other crust ingredients. It should come together in a ball like this.
Press the mixture into a mini muffin tin. Then pour in 1 tablespoon of the chocolate. Add some fresh fruit and you’re golden!
