Today we are celebrated National Chocolate Lover’s Month on CBS, Your Carolina! Who doesn’t love some chocolate and wine? I brought some delicious chocolatey treats with a healthy twist and some fun wines to pair them with.
These are are not your typical brownies that you find in the bakery. These are made with organic coconut flour and coconut oil. I love baking with coconut flour because it’s naturally sweet so you don’t have to add as much sugar. It’s also high in fiber and naturally gluten-free. Recipe is at the bottom of the post!
These truffles are super decadent but made with a healthy twist – granola! I am picky about my granolas especially with there being so many to choose from. Always read the ingredient list. I like mine to have all real ingredients like oats, nuts, healthy oils and not too much sugar. When it comes to chocolate, the darker the better. Not only is it lower in sugar than the milk variety, it’s also higher in flavonoid antioxidants which are heart healthy.
Ginger is one of those spices that you can make sweet or savory. These were a huge hit with jack! Ginger is also a spice that has been shown to relive GI distress so might be the cure for an upset tummy.
I recommend pairing red one with chocolate cake or in this case, our brownies. When it comes to wine, Red is the way to go. Studies show that it can be heart healthy when enjoyed in moderate amounts, which is 1 glass/day for women and 1-2 for men.
This wine is the ultimate girl’s night beverage of choice. Rosé is more fruity and so it would go great with the granola truffles as light complement to balance their richness and decadence
I prefer white wine for it’s light and delicate taste. It would pair perfectly with any of our chocolatey goodies!
1/2 cup cocoa powder
1/3 cup coconut oil
1/3 cup coconut sugar
1/2 tsp salt
1/2 cup coconut flour
1/4 cup dark chocolate chips
1. Preheat oven to 350 F.
2. Combine cocoa powder, coconut sugar, salt and coconut flour. Set aside
3. In another bowl beat together eggs and coconut oil.
4. Combine both dry and wet ingredients to create a uniform batter.
5. Divide batter evenly into a muffin tin and bake for 30-35 minutes.