Salted Dark Chocolate Coconut Balls

Alrighty y’all.

It’s Secret Recipe Club time.

I have been up to sooooo much this past month and baking/cooking has taken a backseat in my life.

Really, my blog should be about how to discretely get your friend to fake an emergency via phone call during the worst blind date of your life, put on makeup without a mirror, and get that “i woke up like this” look without actually waking up like that.

I just started a new job that I am extremely excited about last week and I also passed my real estate license exam.

Busy really isn’t the word for it.

Good news is that I am finally learning to balance everything in my life. 🙂 Lucky you…more recipes and chit chat from yours truly.

This month’s recipe comes from Tara the lovely mother and wife behind the blog Tara’s Multicultural Table.

I really enjoyed reading about Tara’s many cultural influences that have played a role in dishes she creates.

Tara was born in Japan, lived in Germany, and her husband is Filipino. Check out her amazing recipe index and you can rest assured you will find recipes from all over the country.

Tara and I are also the same age and both enjoy pastries! Win win!

If you didn’t know I have an extremely large sweet tooth and duh…I made something sweet.

But also a little something salty.

Balance people, balance.

Enter Tara’s Salted Dark Chocolate Coconut Balls.

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This is the easiest little treat to make plus it tastes like a mounds bar with a hint of a salty side.

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Plus coconut soooooooo

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duh coconut = total summer island breeze, take me to the beach, dip my toes in the water feeling.

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I know you can understand my vibe on that one.

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I need a vacation.

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Who is coming with me?

5.0 from 1 reviews
Salted Dark Chocolate Coconut Balls
Author: 
Cuisine: Dessert
Prep time: 
Total time: 
Serves: 36
 
Little sweet balls of coconut dipped in dark chocolate and finished with a pinch of sea salt. Gluten-free.
Ingredients
  • 4 cups unsweetened, shredded coconut
  • 14 ounces of sweetened condensed milk
  • 12 oz. dark chocolate, finely chopped
  • flaky sea salt, for topping
Instructions
  1. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the coconut and condensed milk until the mixture comes together.
  3. Roll the mixture into 1-inch balls and arrange on the prepared baking sheet.
  4. Place the balls in the freezer for 20 minutes to set.
  5. In a small mixing bowl, melt the chocolate in the microwave, stirring occasionally between 30 second intervals.
  6. Dip each coconut ball into the melted chocolate and place back on the baking sheet.
  7. Freeze until the chocolate balls are set.
  8. Top each ball with a pinch of sea salt.

MANGIA!!!

Chocolate Macaroons

Y’all…I’m back.

Sorry for the hiatus. I am starting back at school this Tuesday and I had a looooong, relaxing, winter break.

For reallllz.

It’s great to relax every once in a while.

Plus, I cooked and baked a ton, but this time I didn’t do it for the blog.

Instead, I thought I would brainstorm and come back with some new content.

It’s great to start this near year off with the my first 2016 Secret Recipe Club  post.

This month I was privileged to get to know Anne, the lovely blogger and Holistic Health Coach behind her bolg, Simple and Savory. I looooove that Ann wants to share wholesome, fresh, and tasty recipes with all of us.

After perusing her site, I came across her gluten-free recipe index and decided I just had to try her Chocolate Macaroon Bites.

Oh, Laaaaaawd.

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These babies are all coconut with a hint of cocoa powder for a chocolate kick.

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Crispy edges, chewy centers…

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you know the drill.

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My parents and I went on a little detox for two weeks so I used stevia instead of maple syrup like Anne did. But for those of you crazies who aren’t on a sugar detox, feel free to look at Anne’s original recipe.

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Good lord…these things are addicting.

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But only in the perfect way. 😉

4.0 from 1 reviews
Chocolate Macaroons
Author: 
Recipe type: Macaroons, Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Crispy, chewy, macaroons with a cocoa twist. Gluten-free, paleo.
Ingredients
  • 3 c. unsweetened, shredded coconut
  • ½ c. granulated stevia
  • 1.5 T. unsweetened cocoa powder
  • 2 large eggs
  • ½ c. coconut butter, melted
  • 1 t. pure vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine all ingredients in a large mixing bowl until a cookie dough like mixture forms.
  3. Drop the macaroon mixture by rounded tablespoons onto the prepared baking sheet.
  4. Bake for 12-15 minutes or until macaroons are lightly golden.
  5. Let cool slightly and devour!

MANGIA!!!

 

 

Coconut Tres Leches

Y’all.

It’s time for Secret Recipe Club.

This month I actually noticed my secret food blogger, because ya know…she’s only a current contestant on Master Chef!

I know, get excited.

If you frequently watch Master Chef like me (and secretly wish to get yelled at by Gordon Ramsay), you would have recognized this lady right off the bat.

Yep, it’s Hetal, the food blogger behind Pretty Polymath.

I have been pretty glued to the television as I see Hetal, week after week, rock out dishes in the kitchen.

Oh ya, not to mention, she’s a vegetarian and can cook a tasty piece of meat.

That’s talent.

I was ecstatic to learn that Hetal is a food blogger, just like all of us.

Plus, her recipe index is an absolute dream, with  both sweet and savory dishes, as well as traditional Indian dishes representative of Hetal’s cultural background.

Of course, I chose a dish that spoke to my heart.

I’m sure that I’ve mentioned that I’m absolutely crazy over coconut.

Enter my all-time favorite dessert to make…Coconut Tres Leches.

I love how the cake has this “melt in your mouth” texture after it has been left to seep up the flavors of the three milk combination.

I make this all of the time for my older cousin and I who share a love of coconut.

He’s a model, but we don’t eat on the model diet.

However, for his birthday last year, I made a paleo version.

It was the best paleo thing I have ever made…he had no idea!

Then I told him and he was amazed.

So, here we go y’all.

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This cake is absolutely sinful.

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In all the right ways.

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The cake is tender and soaks up the flavors of the three milks, vanilla, and maple syrup evenly.

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Not to mention, because the cake if refrigerated, it is almost like an ice cream cake, perfect for these hot summer days.

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The coconut whipped cream is cool and creamy.

The cinnamon, well…you can’t have tres leches without cinnamon.

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Plus, trust me on the toasted coconut…it adds the perfect little crunchy to all of those creamy, cool factors.

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Do the macarena, say ole, and dive in.

Coconut Tres Leches
Author: 
Recipe type: Cake, Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A fluffy coconut flour cake soaked in "3 milks" and topped with a coconut whipped cream. Gluten-free, paleo, nut-free.
Ingredients
  • For the cake:
  • 3 large egg whites
  • 2 large eggs
  • 1 c. unsweetened, vanilla coconut milk
  • ⅓ c. pure maple syrup
  • 1 T. pure vanilla extract
  • ¾ c. coconut flour
  • 2 t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • For the "3 milk" mixture:
  • ¼ c. full-fat coconut milk
  • ¼ c. unsweetened, vanilla coconut milk
  • ¼ c. fat-free evaporated milk (I used more full-fat coconut milk for paleo)
  • 2 T. pure maple syrup
  • For the coconut whipped cream:
  • 11 oz. carton full-fat coconut milk, refrigerated over night
  • 1 t. pure vanilla extract
  • 2 T. Truvia or granulated stevia
  • For topping:
  • ground cinnamon, as needed
  • toasted unsweetened flaked coconut, as needed
Instructions
  1. For the cake, preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, whisk the egg white, eggs, coconut milk maple syrup, and vanilla until frothy.
  3. Stir in the coconut flour, baking powder, baking soda, and salt until smooth.
  4. Pour the batter into the prepared pan and bake for 30-35 minutes or until lightly golden brown.
  5. Let the cake cool and use a fork to prick the top of the cake, making tiny holes for the 3 milk soak.
  6. For the 3 milks mixture, combine all ingredients until smooth.
  7. Pour the mixture over the cake and let the mixture seep through the cake.
  8. Refrigerate the cake overnight.
  9. For the coconut whipped cream, combine all ingredients in a small mixing bowl until smooth.
  10. Remove the cake from the refrigerator and top with the coconut whipped cream.
  11. Slice into 9 even squares and dust with cinnamon and top with toasted coconut if desired.

MANGIA!!!

Skinny Girl Snack Swap 2.0 Review and Giveaway!

Y’all…I apologize for the lack of posting over the past couple of weeks.

I have been staying in tip top shape running around like a chicken with my head cut off.

My days usually look something like this: eat breakfast, workout, eat lunch, school, internship, eat dinner, sleep.

Pretty much.

Let’s just say I am glad I even have time to eat.

Eating is super important to me and when I’m on the go, it can be extremely stressful and difficult to eat a good meal.

I am a three meals a day kind of person, but I still have hunger pangs mid-afternoon.

That’s where my healthy snacks come in handy.

Because I have a sweet tooth, it is often hard to turn down anything dessert-like. However, I can usually satisfy most of my cravings with healthier options.

This usually involves a banana w/ smear of peanut butter or cashew butter, or Greek yogurt, with fresh fruit, cinnamon, and a bit of stevia mixed in.

Or, I go for my ultimate snack: toasted coconut over a sliced banana with a bit of cocoa powder.

Guess what? My snacking woes just got sooooooo much easier.

Last year I posted about the Skinnygirl Snack Swap.

Basically, Skinnygirl encourages women to swap out their snacks for healthier options with the Skinnygirl Snack Swap Campaign.

Yes, you just have to swap one of your snacks for a healthier snack…it’s that easy.

But wait…Skinnygirl has it’s own Skinnygirl Snack Swap website which features playful tools that ask users to choose their favorite snack, and then personally picks healthier options  to match that craving.

Oh, yes, that is awesome technology.

Well, that was version 1.0.

Allow me to introduce you to the even bigger and better Skinnygirl Snack Swap version 2.0.

Everything is the same with the interactive tools.

The main difference between the previous and new version is that Skinnygirl has added 27 new recipes
that match the flavor profiles of their Skinnygirl Tasty Nutrition Bars!

This means that you can find flavor profiles that match the Banana Oatmeal Dark Chocolate Bar, the Dark Chocolate Multigrain Pretzel Bar, the Chocolate Peanut Butter with Sea Salt Bar, the Lemon Swirl Bar, the Dark Chocolate Almond with Coconut Bar, and the Chocolate Chip Cookie Dough Protein Bar.

I know…it’s pretty amazing.

The site has a variety of nutritionist-approved healthy snack swap recipes.

Plus, you can join in on the fun by participating in the snack swap through social media.

Just use the #sgsnackswap hashtag on FacebookTwitter, and Instagram to let us know that you have chosen to snack healthier.

Here’s the best part.

There is a giveaway.

Yes, I know…Skinnygirl is pretty awesome.

Y’all this Skinnygirl Snack Swap is legit.

I chose a recipe to try from the snack swap and it was crazy good.

I had to stick to my coconut + dark chocolate guns and go with this flavor profile.

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I mean, just look at that chocolate goodness.

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Yes, that is a brownie.

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That chocolate frosting is seriously the icing on the cake.

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It’s made with avocado.

Don’t be scared.

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It’s a genius idea + it adds a healthy dose of good fat.

Did I mention these things are paleo, gluten-free, and grain-free?

What!?

To enter the GIVEAWAY  to win an assortment of Skinnygirl Tasty Nutrition Bars:

1). Follow Skinnygirl Daily on Facebook.

2). Try your own Snack Swap and share the swap on Skinnygirl’s Facebook page , Twitter, or Instagram and use the #SGsnackswap.

3). Follow Mangia on Facebook or Twitter.

4). Post about the giveaway on Twitter: “I just entered to win a box of @SkinnygirlDaily Tasty Nutrition Bars on Mangia @misschelsmangia, enter now !”

PLEASE LEAVE A SEPARATE COMMENT BELOW FOR EACH ENTRY. 

Happy Entering!

This giveaway is now over, the winner was Jordan Dunne!

I will contact the winner shortly to claim his/her prize!

5.0 from 1 reviews
Coconut Almond Brownies
Author: 
Recipe type: Brownies, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
A rich, melt in your mouth chocolate brownies topped w/ shaved coconut and sliced almonds. Gluten-free, paleo, grain-free. These “paleo”­inspired brownies use coconut flour, which contains significant amounts of fiber and protein, and are sweetened with maple syrup. The frosting is loaded with healthy fats since its base is an unlikely food – avocado! And to top it all off, the nutrient­ packed almond­ coconut topping gives a satisfying texture contrast to the fudginess of the brownies.
Ingredients
  • Brownies
  • ∙ ½ cup less 1 Tbsp coconut flour (50 g)
  • ∙ ½ cup unsweetened cocoa powder
  • ∙ ½ cup unsweetened applesauce
  • ∙ 2 Tbsp coconut oil
  • ∙ ½ tsp salt
  • ∙ ½ tsp baking soda
  • ∙ 3 eggs, at room temperature
  • ∙ ½ cup plus 2 Tbsp maple syrup
  • ∙ 1 tsp coconut extract
  • Frosting
  • ∙ 1 ripe avocado
  • ∙ ½ cup unsweetened cocoa powder
  • ∙ ½ cup pure maple syrup
  • Topping
  • ∙ ½ cup unsweetened coconut flakes
  • ∙ ¼ cup sliced almonds
  • ∙ Pinch of salt
Instructions
  1. Preheat the oven to 300ºF and grease an 8x8 or 9x9 glass baking dish (8x8 or 9x9).
  2. Mix together all ingredients either by hand, with an electric mixer or with a high­speed
  3. blender.
  4. Pour into the baking dish and bake for 30-­35 minutes, until a toothpick inserted into the
  5. center comes out clean.
  6. Add all of the frosting ingredients to a food processor and pulse to combine. Continue to pulse until the mixture is smooth and fudgy, scraping down the sides as needed.
  7. In a hot, dry skillet, add the ingredients for the topping. Toast until brown and fragrant.
  8. Be careful; coconut burns quickly.
  9. When the brownies have cooled completely, top them with the frosting and then sprinkle with toasted coconut and almonds.
  10. Slice and serve or store in airtight container in refrigerator.
Nutrition Information
Calories: 170 Fiber: 4g Protein: 4g

MANGIA!!!

 

 

 

 

Paleo Coconut Cream Pies

As a child, I had no worries in the world.

I’m pretty sure I had no idea what the word stress meant and that wasn’t an actual reality for me until about 9th grade.

Responsibility usually sets in deep in high school.

Summers were absolutely care-free. My life was filled with pop-tarts, hop-scotch and wall ball games, playing barbies, singing to Wilson Phillips and the Spice Girls, running on the hot pavement without shoes on, slipping slides made of my dad’s old garage tarp, and tons of swimming.

Life was so simple.

The one thing I miss so much about my summers as a child were the ice cream sandwiches that were always available on those hot summer days.

They were usually Blue Bell ice cream sandwiches with a chocolate sandwich cookie and vanilla filling.

But we all know what is going on in the Blue Bell department right now…I’d rather not replicated anything of theirs because I feel like it will jinx my hopes of Blue Bell restocking the ice cream coolers at the store.

Sometimes my sister and I would get crafty and freeze Little Debbie Oatmeal Cream Pies.

It’s amazing what a freezer can do to your favorite sweet treat.

Today we are making a cool summer time treat that is reminiscent of oatmeal cream pies.

But even better…they are coconut cream pies.

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Imagine a chewy coconut cookie sandwiched with a cool, creamy coconut whipped cream filling.

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Oh yes.

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It’s totally adult.

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It totally brings out the kid in you.

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It’s paleo

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and vegan

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and all that other good stuff.

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Seriously, you’d never even know.

Paleo Coconut Cream Pies
Author: 
Recipe type: Cookies, Dessert
Cuisine: America
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
A chewy cookie sandwich stuffed with coconut whipped cream, sweetened with pureed dates and chock full of coconut! Gluten-free, paleo, nut-free option, grain-free, vegan.
Ingredients
  • For the cookies:
  • 10 Medjool dates, pitted, soaked in water overnight and drained
  • 1 T. ground flaxseed meal
  • 3 T. water
  • 1 c. coconut cashew butter ( I made mine homemade, you can use your favorite store bought nut/seed butter or for a nut-free option use coconut butter, slightly melted)
  • 2 t. pure vanilla extract
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • ½ t. salt
  • 1 c. unsweetened shredded coconut
  • For the filling:
  • 1 carton of full-fat coconut milk ( I used So Delicious brand), refrigerated overnight
  • 1 t. pure vanilla extract
  • ¼ c. granulated stevia
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the dates in a large food processor and process until smooth.
  3. In a small mixing bowl, combine the flaxseed meal and water, let sit for 5 minutes to thicken.
  4. In a large mixing bowl, combine the coconut cashew butter, ⅓ cup of the pureed dates, flaxseed mixture, vanilla, cinnamon, baking soda, and salt. Mix until smooth.
  5. Fold in the coconut.
  6. Drop the cookie batter by heaping tablespoons onto the prepared cookie sheet. Slightly flatten the top of each cookie using your fingers.
  7. Bake for 10-12 minutes or until slightly golden.
  8. Let the cookies cool completely before filling.
  9. For the filling, combine all ingredients in a large mixing bowl until smooth and fluffy.
  10. Place one to two teaspoons of the filling onto one cookie and sandwich with another cookie.
  11. Wrap the sandwiches in plastic wrap, freezer or refrigerate and enjoy!

MANGIA!!!