Tag Archives: dark chocolate

Hand-Dipped Chocolate Covered Strawberries

With Valentine’s Day being tomorrow, you may be one of those people who is desperately searching the internet for the perfect “last-minute” ideas. Maybe you are almost ready to run to the store and shell out way too many dollars for over-priced and sub-par drug store candy.

Or perhaps you are celebrating solo, or with your friends, and just want a little treat for yourself or your girls, to make the day extra special. But you don’t have all day to slave over a hot stove.

Here’s your answer!

Chocolate dipped strawberries. They are universally loved, as who could resist a sweet, juicy fruit dipped in chocolate? And they are marvelously easy to make, taking mere minutes plus a little bit of chill time. But, you could make them as fancy as you wish, by mixing dark, regular, and white chocolate, sprinkles, coconut, crushed nuts, or any other whim of your imagination.

coconut oil and chocolate with a strawberry


  • 1 cup chocolate chips (whatever kind you like)
  • 2 tbsp coconut oil
  • Berries


Step 1: Put a smaller pan over a large pan of water, and bring the water to a boil. This helps to melt to the chocolate, but keep it from burning or getting scorched on the bottom. The coconut oil also helps to make the melted chocolate smooth and glossy.

very last minute valentines day dessert idea


Step 2: Once melted, dip your strawberries in! Hold them by the green parts and the top, and drag through the melted chocolate.

Dipping a strawberry in chocolate

Mmmm look at that melty goodness! You could use any kind of berry or fruit for this honestly, bananas or pineapple would also be great.


Step 3: Lay your chocolate covered berry on wax paper, on a plate or cookie tray that can fit in your refrigerator or freezer.

Chocolate dipped strawberries

Step 4: Put the berries in the fridge or freezer, to harden, at least 10 minutes. If using the freezer, don’t forget about them! You don’t want strawberry ice cubes. They are best fresh!


The fun part about making your own chocolate-dipped treats is that sometimes you have extra melted chocolate. And you can go as crazy as you want! I had some almonds and peanuts, so I made nut clusters with mine, and sprinkled it with sea salt. The same idea applies, just let them chill for 10 minutes to an hour in the fridge before enjoying.


Do you have any Valentine’s Day plans tomorrow? If you want to avoid the crowds and overpriced “prixe-fixe” food, I’d suggest a simple yet impressive meal at home; everyone loves to be cooked for 😉 <3

Chunky Monkey “Ice Cream”


We are always looking for ways to find balance. A healthy happy life should not be one of sacrifice and want. I cannot ever see myself being satisfied and happy on a diet of broiled chicken, raw vegetables, and salads alone. You need delicious things and things you love to keep life worth living.

But, you also know that if you enjoy 7-layer lasagna and gelato every day, this will lead to bad things. Sure, it’s tasty now, and totally fine once in a while. But when occasional indulgences become the everyday norm, it leads to weight gain, high cholesterol, hypertension, fatty liver disease, and diabetes.

What’s a health-conscious-delicious-food-lover to do?

Make this amazing, high protein, low fat treat to satisfy your cravings! A whole bowl has under 500 calories, yet more than 30 grams of protein. It has almost no fat, especially if you omit the walnuts (nuts are amazing protein sources, but they do pack a significant fat and caloric punch, so go easy on them). Yet it tastes just as thick and creamy as a decadent soft serve.

Whip up a double or triple batch to keep on hand for when the sugar monster hits hard!


  • 1 banana, frozen
  • 1 banana, fresh
  • 1 scoop protein powder
  • 1 tbsp dark chocolate pieces
  • 1 tbsp walnuts
  • 2-3 tbsp milk

Step 1: In a strong blender, mix the frozen banana, fresh banana, and milk. You can also use water if you’re really watching calories, and use just one banana.

Step 2: Add the protein powder and a few of the chocolate pieces, to break them up. Pulse until well blended. Sprinkle nuts and chocolate on top, and enjoy!

If it’s too watery, pop it in the freezer for 15-20 minutes. If the frozen banana won’t blend, add a tbsp water or milk at a time until it does blend.






Nuts and Dark Chocolate Sea Salt “KIND” Bar Recipe


Sometimes, you don’t have time for breakfast or lunch and need something quick and portable. Maybe you need a before- or after-workout snack with protein. Or the kids are hungry and want a snack, but you don’t want them eating sugary fatty junk or ruining their appetite for dinner.

You’re at work, at 11am or 2pm, and hunger hits, but you can’t leave to get something and your next meal feels like hours away. Or you or your partner is hungry and staring into the refrigerator like a roast chicken may magically appear, but you can’t or don’t want to cook something right now.

This sounds like a job for the granola bar.

Granola has long been a popular breakfast food, differentiated from the similar muesli because it was sweetened and usually baked. To make granola, rolled oats, nuts, spices, honey or other sweeteners, and sometimes puffed rice are mixed together and baked into clusters of wholesome cereal.

The names Granula and Granola were trademarked in the 19th century in America by the Jackson Sanitarium, a prominent health spa near Danville, and John Harvey Kellogg (yes, that Kellogg). And then someone had the bright idea to take this loose granola, which is kind of messy, and press it into a bar shape. These can then be individually wrapped, and stuck in a purse, pocket, or backpack for later consumption.

Granola bar popularity took off, and continues to rise. According to theglobeandmail.com, “Granola bars, breakfast bars and cereal bars, which are referred to collectively as “snack bars,” are part of a food category that’s grown 5 per cent a year since 2005 and is worth an estimated $720-million in Canada, according to figures provided by PepsiCo Foods Canada, which owns the Quaker brand.” All across the Americas, New Zealand and Australia, Europe and China, people love the portability and growing options snack bars offer.

One of the many reasons people love snack bars so much is their perceived healthfulness. After all, they have oats in them, which are full of fiber, beneficial to heart and digestive health. Unfortunately, today’s granola bars’ nutrition facts don’t often match their health claims.

For example, Special K chocolaty crunch bars claim that each bar only contains 90 calories and that they can help reach and maintain a healthy weight. But the bars, which themselves weigh only 22 grams, contain eight grams (nearly two teaspoons) of sugar. Sugar is also listed as the first ingredient. Another popular All-Bran bar claims to be high in fiber, yet each bar contains only 4 grams of the daily recommended 25g (for women) or 38g (for men).

So what’s a health conscious adult looking for a perfect portable food to do? Make your own of course!

It is much easier than you may think. You could get very serious about it, purchase a candy thermometer, meticulously source and weigh ingredients in the pursuit of the perfect bar. But that’s not how we roll here. Soon you will see how simple making your own healthy homemade snack bars can be!

KIND bars have become a favorite of mine lately, because they have ingredients you can see and pronounce, with no preservatives, fillers, artificial flavorings, and each bar is held to high standards for a low calorie count and sugar content. I had no idea there were so many options now though! There are KIND fruit & nut bars, KIND Plus, KIND nuts & spices, KIND & STRONG… you get the idea.

And the best part is, this is a WAY healthier bar than a typical granola bar. There are no oats, just puffed rice, whole raw or roasted nuts, and some sweeteners that also keep everything sticking together. These are inherently gluten free. Obviously, if you or someone you know is allergic to nuts, please don’t make these. But if not, then dive on in!

I based my recipe loosely off of Kelly’s recipe from Eat Yourself Skinny. I personally most love the dark chocolate sea salt bar, so that’s what this recipe mimics. But you are free to add whatever you enjoy to create your own copycat, or a brand new kind of bar!

The general rule I follow is 1 cup nuts/dry fruit : 1 cup cereal : 1/4 cup sweetener. I would use organic plain puffed rice if I had it, but when I wanted to make these and went to the store, Kashi Go Lean puffed cereal was the closest thing I could find. It works.

I’ve tried peanuts, walnuts, almonds, and cashews so far. I’m sure you could use just about any type of nuts in these, but I would recommend always including almonds. And I have not tried any with dried fruits yet, but that is the next experiment in line.

This recipe makes enough for a 9×13 pan, for approximately 30 of the delicious 1 inch x 3 inch bars.


  • 3 cups puffed rice cereal
  • 3 cups whole nuts (almonds + peanuts/cashews + walnuts)
  • 1/2 cup brown rice syrup
  • 2 tbsp honey
  • 4 tbsp ground flax seed
  • 1 tbsp vanilla flavoring

The dark chocolate drizzle is of course optional, but highly recommended. For that you will need:

  • 1/2 cup dark chocolate pieces
  • 1 tbsp coconut oil
  • Sea Salt

mixed nuts in a bowl

Step 1: In a large bowl, mix all your nuts, cereal, and ground flax.

Step 2: In a sauce pot, mix the brown rice syrup, honey, and vanilla. Bring to a boil, and then reduce to a simmer. Simmer for about 2 minutes. It is a balancing act, too short and you will get a syrupy bar, but the longer you boil, the more likely you will create a crunchy bark rather than pliant bars. But regardless, it will taste great in the end, I promise.

Step 3: Pour your syrup over the nuts and cereal, and mix well to combine.

Step 4: Line a pan with foil, and press the mixture into the pan. You can use a spatula, your hand, or a cup sprayed with cooking oil if you want to make it extra flat and compact. Put it in the refrigerator for about an hour to chill and harden.

If you don’t want to add the chocolate drizzle, you can stop here and cut the bars to the desired size. I cut it into 10 strips, then cut each strip into 3 bars so they are about 1x2ish inches. I then wrapped each bar individually in wax paper.

But if you’re a chocolate lover like me, I definitely recommend continuing on to steps 5 & 6 below…

Dark chocolate drizzle for KIND bars

Step 5: In a microwave safe bowl, combine the dark chocolate chips, coconut oil, and a sprinkle of sea salt. Microwave 30 seconds at a time, stirring each time, until melted.

Step 6: Drizzle the melted chocolate all over the granola. You could dip the bottoms in chocolate too, but I found the drizzle on top was the perfect amount. Chill in the refrigerator again for about an hour to harden. Cut into desired bar size.

These will keep well in the refrigerator for about 2 weeks, or you can freeze for handy snacks for months. I doubt they will last that long though…

According to MyFitnessPal.com, these bars only have about 100 calories each, and 8 grams of sugar*. Not too shabby!

Recipe Nutrition Calculator

: 30

Total: 3,119 334 176 107 580 227
Per Serving: 104 11 6 4 19 8

*This calculation is for the bar without adding the chocolate.






Dark Chocolate Cherry Popcorn


If you know me at all, you know I’m a total popcorn addict. Like for reals.  A night without it feels weird.  I can eat about a dozen cups’ worth and not think anything of it.  I prefer stove-top to bagged, but in a pinch it will do.  Don’t even talk to me about weird toppings, I want my good old-fashioned salty delight.  Until.

Until Christmas rolled around, and I wanted to give my family I’ve been tutoring with for a long time a heartfelt gift.  In my list of last-minute gift ideas I included peppermint popcorn, and thought that might be a great idea.  But I didn’t have peppermint at the time, and y’all know I’m frugal, so I try to use what I already have.

In my cupboard, I had some dried cherries and several bits of different dark chocolate bars.

Bingo. Dark Chocolate Cherry Popcorn.

This was created on a whim, but turned out absolutely splendid!  You can of course customize it with other dried fruits or types of chocolate, for example a white chocolate apricot might be tasty, or try adding in some nuts or seeds for extra crunch.  It looks adorable in a clear plastic baggie with some colorful ribbon or a bow.



  • 3 cups popped popcorn
  • 1/2 cup dark chocolate
  • 2 tbsp. coconut oil
  • 2 tbsp. dried cherries
  • 1 oz amaretto liquor (optional)
  • Sprinkle of salt and sugar

Step 1: Soak the dried cherries in the amaretto 1 hour.  This softens them enough so that they aren’t hard and chewy later.  If you don’t want to do this step, it is optional.

Step 2: In a microwave-safe bowl or double boiler, add the chocolate and oil. Microwave on high in 30-second bursts, stirring each time, until melted. Or use a double boiler, but do not bring to a boil.

Step 3: Pop your corn on the stove top or in an air popper if you have one.


Step 4: In a large bowl, pour your popcorn and cherries. Slowly pour in the melted chocolate, stirring with a spoon or spatula, to coat all of the popcorn. Finish with a sprinkle of salt and sugar, and you’re done!

Now your homemade snack is ready to be packed into a cute tin and given to someone you care about for Christmas, Valentine’s day, birthdays, or just because. Or you can just eat the whole thing, I won’t judge.