Choco Loco Bites Recipes

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WHOLE 30 CHOCOLATE COCONUT BITES



Whole 30 Chocolate Coconut Bites image

Looking for an easy, healthy snack? Try this Whole 30 Chocolate Coconut Bites Recipe! Packed with nutritious nuts + seeds, low in sugar + high in protein! They're also gluten-free, dairy free, soy free and free of refined sugar!

Provided by The Clean Eating Couple

Categories     Snack

Time 10m

Number Of Ingredients 9

1/2 cup raw pecans
1/2 cup pitted dates (approx 5-6 large dates)
2 tablespoons hemp seeds
1 tablespoon chia seeds
1/2 cup shredded unsweetened coconut flakes + extra for rolling bites in
1 tablespoon liquid coconut oil
1 tablespoon cocoa powder
1 tablespoon almond milk
1 tablespoon collagen peptides

Steps:

  • In a food processor or NutriBullet, pulse pecans until flour like consistency
  • Add dates to mixture + pulse again.
  • Add remaining ingredients + blend until combined
  • Roll into 1 inch balls and roll in additional coconut flakes if desired
  • Store in an airtight container in the fridge for up to one week days

Nutrition Facts : ServingSize 1 bite, Calories 99 kcal, Carbohydrate 6 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Sodium 3 mg, Fiber 2 g, Sugar 4 g

LOCO MOCO



Loco Moco image

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 16

2 cups long grain rice
3 1/2 cups low-sodium chicken broth
1 pound ground beef (80/20 blend)
1/4 cup diced Maui onion
Kosher salt and freshly cracked black pepper
Canola oil
1 tablespoon unsalted butter
1/4 cup roughly chopped cremini mushrooms
1/4 cup diced Maui onion
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
Canola oil
4 large eggs
2 to 3 tablespoons chopped fresh flat-leaf parsley, for garnish, optional
1/4 cup seeded and diced Roma tomato, for garnish, optional

Steps:

  • For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
  • For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
  • Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
  • For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
  • In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
  • For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
  • To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.

CHOCOHOTOPOTS



Chocohotopots image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins

Steps:

  • Place a baking sheet in the oven and preheat to 400 degrees F.
  • Butter the ramekins with 1 tablespoon butter.
  • Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
  • In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
  • Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!

CHOCO-LOCO BITES



Choco-Loco Bites image

Enjoy this NEW recipe from Enjoy Life's "Cookies for Everyone" Cook Book! This quick recipe makes yummy, portable brownies in a hurry. Enjoy Life's "Cookies for Everyone" is written by Leslie Hammond (Author of "The Kid-Friendly Food Allergy Cookbook") and Betsy Laakso (Director of Research & Development at Enjoy Life Foods). As ingredients vary from manufacturer to manufacturer, we suggest you use the volume measurements (cups, tablespoons, etc). We have found they give the best results, providing you with yummy treats!

Provided by Enjoy Life Foods

Categories     Dessert

Time 25m

Yield 2 dozen

Number Of Ingredients 10

1/2 cup unsweetened applesauce
1/3 cup water
1/3 cup vegetable oil
1 tablespoon vanilla extract
3/4 cup unsweetened cocoa powder
1 cup superfine sugar
1 1/3 cups bob's red mill rice flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups enjoy life semi-sweet chocolate chips

Steps:

  • 1. Preheat oven to 350° (180°C, or gas mark 4).
  • 2. With a mixer, beat the applesauce, water, oil vanilla, cocoa, and sugar until smooth. Add the flour, salt, and baking powder and mix until well combined. Stir in the chocolate chips.
  • 3. Spoon batter into greased mini muffin tins. Do not over-fill.
  • 4. Bake for about 25 minutes, or until brownie is firm around the corners and leaves an indentation when poked in the middle. Let cool completely, then remove from the tin with a small knife or spatula.
  • 5. Frost or dust with powdered sugar if desired.

Nutrition Facts : Calories 1816.8, Fat 80, SaturatedFat 30.1, Sodium 495.4, Carbohydrate 289.6, Fiber 21.4, Sugar 170.1, Protein 18

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