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LoloLovesCooking » Desserts http://lololovescooking.com Mon, 23 Nov 2015 21:03:35 +0000 en-US hourly 1 https://wordpress.org/?v=4.2.35 Zucchini Chocolate Chip Muffins http://lololovescooking.com/recipe/zucchini-chocolate-chip-muffins/ http://lololovescooking.com/recipe/zucchini-chocolate-chip-muffins/#comments Tue, 23 Jun 2015 16:20:07 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=83
Zucchini Chocolate Chip Muffins
Servings Prep Time
12muffins 25minutes
Cook Time
25minutes
Servings Prep Time
12muffins 25minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Shred the zucchini using the shredding attachment on your food processor or do it manually with a cheese grater.
  2. Lay the shredded zucchini out on a clean kitchen towel and roll up then squeeze and twist to pull out as much excess moisture out as possible. You want the zucchini to feel dry when you're done.
  3. Preheat oven to 375F. Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are just combined.
  4. Line your muffin tin with paper or silicone liners. If using paper, lightly spray the liners with coconut oil cooking spray. Divide the batter between the 12 muffin cups. They will be fairly full!
  5. Bake for 25 minutes or until a toothpick comes out clean when you poke one.
Recipe Notes
  • Optional: Top with unsweetened shredded coconut or chopped walnuts or pecans before baking!
  • Treat Tracking: 1 muffin = 1/2 treat

Source: PaleOMG.com

]]> http://lololovescooking.com/recipe/zucchini-chocolate-chip-muffins/feed/ 0 Coconut Klondike Bites http://lololovescooking.com/recipe/coco-cups/ http://lololovescooking.com/recipe/coco-cups/#comments Mon, 22 Jun 2015 22:51:59 +0000 http://lololovescooking.com.carnation.arvixe.com/?post_type=recipe&p=74
Coconut Klondike Bites
The recipe that inspired Sam to coin the term "treatless treats." Good fats, low in sugar, delicious. Perfect for you sweet snackers out there or an after-dinner indulgence.
Servings Prep Time
12cups 15minutes
Servings Prep Time
12cups 15minutes
Ingredients
Instructions
  1. Place shredded coconut, coconut cream concentrate, coconut oil, vanilla, and salt into a food processor and blend until everything is just mixed.
  2. Line a muffin tin with paper or silicone liners. If using paper, spray lightly with coconut oil cooking spray.
  3. Use a large spoon to scoop out about 2 tablespoons worth of coconut mixture and place into your muffin tins. Bang the tin against the counter a couple times to get the coconut mixture to settle flat.
  4. Once all your muffins liners are filled, melt your chocolate.
  5. Place chocolate into a bowl and into the microwave to heat for 30 seconds, then stir, and repeat until chocolate is melted but not burnt. Alternatively, use a double boiler to melt down your chocolate.
  6. Use a spoon once again to scoop out about 1 tablespoon of chocolate and pour onto your coconut cups until the coconut is completely covered. Repeat on all your coconut cups.
  7. Place muffin tin in freezer for about 20 minutes or until chocolate is frozen.
  8. Store in fridge to prevent chocolate from melting. The chocolate is very hard coming out of the fridge, so allow to sit out for 10-15 minutes before eating.
Recipe Notes
  • These are rich! I usually only eat a portion of one in one sitting. Run a sharp knife under hot water to chop off a portion of a cup before letting it sit out to soften.
  • Add three whole almonds on top of the coconut before adding the chocolate to make "Almond Joys"
  • If you're a salted sweet fan, try adding a sprinkle of sea salt to the top of each cup before freezing.

Treat Tracking: 1 cup = 1/2 treat (~12g sugar depending on how dark your chocolate is)

Source: PaleOMG.com

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