Sweet tooths rejoice because chocolate isn’t just a once-in-a-while indulgence anymore. In fact, it’s a superfood! By now you’re probably realizing we’re not talking about Hershey’s bars and packs of M&Ms, but chocolate in its raw form, cacao. This minimally processed form of chocolate is a powerhouse of antioxidants, nutrients, and vitamins just waiting to be unlocked. Surely eating your fair share of fruits and vegetables puts you on the right track for a balanced diet, but with recipes from Chocolate Every Day, you can add fudgsicles, maple glazed doughnuts, and peanut butter cups to that list without second-guessing yourself.
Authors Bennett Coffey and Kyleen Keenan have created delectable chocolatey treats that can be enjoyed every single day. Replacing traditional chocolate (bars of milk chocolate or chips used in baking) with raw cacao is a simple and delicious way to transform dessert, a typically nutrient-depleted meal, into something that feeds the body and soul. This superfood has a lot to offer, from housing antioxidants to high levels of magnesium to alleviating cramps to mood-boosting amino acids and neurotransmitters.
Keeping the wholesome ingredients in and harmful artificial additives out, Coffey and Keenan emphasize stocking your pantry with high-quality ingredients and explain how each component works to bring out the best of cacao. For instance, nut and seed-based butters are used to mimic creamy textures that usually come from dairy. Plus, they explain that milk weakens the antioxidants present in cacao, making dairy-free butters a better choice overall. Every recipe is free of gluten, dairy, and refined sugar, bringing the focus back on rich plant-based ingredients.
Their most decadent recipes call out childhood favorites (often culprits of artificial additives and sweeteners) and upgrade them into healthy treats. Coffey and Keenan think of every craving and remaster recipes to include raw cacao and other nutritious ingredients. Riffing on the widely adored Girl Scout Thin Mint cookies, their recipe forgoes the chemical preservatives and high-fructose corn syrup. What’s left are pure ingredients that allow their natural flavors to shine through.
Leaning on a blend of raw cacao, oat flour, peppermint extract, and coconut oil, these cookies bring the perfect balance of refreshing and chocolatey — keeping the integrity of what made Thin Mints so lovable in the first place. Plus, these no-bake cookies are chilled in the fridge, keeping their minty coolness intact at all times. In this cookbook packed with 85 recipes for snackable raw bites, luscious baked desserts, power-packed smoothies, and refreshing frozen treats, there’s no indulgence left uncovered.
Dessert shouldn’t be thought of as your cheat meal. With a bit of raw cacao making its way into your diet, it can go from guilty indulgence to daily pleasure. And who would say no to eating chocolate on a regular basis?
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No-Bake Thin Mints
Makes Approximately 14 Cookies
Another Girl Scout cookie we adored growing up was the Thin Mint, but now we know they contain high fructose corn syrup and artificial flavors. In our version, we eliminate those unwanted ingredients and use oat flour, which can help stabilize blood sugar levels. When you bite into a chilled cookie, it’s like a cool, chocolatey breeze of mint. These cookies are great for a summertime refresher, but we enjoy them year-round (think hot chocolate dippers!).
For the Cookies:
1 cup oat flour
⅓ cup raw cacao powder
¼ teaspoon sea salt
3 tablespoons unrefined virgin coconut oil, melted
3 tablespoons pure maple syrup
½ teaspoon peppermint extract
¼ teaspoon pure vanilla extract or powder, or the seeds scraped from 1 whole vanilla bean
For the Chocolate Coating:
⅓ cup unrefined virgin coconut oil
⅓ cup raw cacao powder
1 tablespoon pure pure maple syrup
⅛ teaspoon peppermint oil
1. Line a rimmed baking sheet with parchment paper and set aside.
2. Make the cookies: In a medium bowl, whisk together the flour, cacao powder, and salt until no clumps remain (you may have to use your fingers to break them up). Stir in the oil, maple syrup, peppermint extract, and vanilla. Add 2 tablespoons of water and continue to stir until the dough forms a ball. Use your hands, if needed, to squeeze the dough together.
3. Lay a piece of parchment paper on a flat work surface. Turn the dough out onto it and, using the palm of your hands or an offset spatula, flatten it into a ⅛-inch-thick round. Cut out the cookies using a jar lid or 1¾-inch round cookie cutter. Transfer the cut cookies to the prepared baking sheet and immediately place in the freezer.
4. While the cookies chill, make the chocolate coating: Melt the coconut oil in a small saucepan over low heat. Remove from the heat and add the cacao powder, maple syrup, and peppermint oil, whisking until the mixture is completely smooth. Pour the chocolate mixture into a small bowl and place it in the refrigerator to chill for 40 minutes, or until completely cool to the touch. The chocolate will thicken (it may start to harden around the edges of the bowl). It should still be runny enough to drizzle over the cookies. Before using, scrape the edges of the bowl and whisk until smooth and incorporated.
5. Remove the cookies from the freezer and pour a spoonful of the chocolate coating onto each cookie. Use the back of the spoon to evenly spread the chocolate. Repeat until all the cookies are covered. Place the cookies back in the freezer for 5 minutes to set.
6. Store the cookies in an airtight container in the refrigerator.
Reprinted from Chocolate Every Day by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2018, Bennett Coffey and Kyleen Keenan.