Food for Box with Chef Adam
I have yet to leave you with something sweet for your weekly meal planning. I’m not much of a baker or a sweets guy myself, but I think these two paleo desserts may impress you and your friends. Not only are they packed with nutrients but couldn’t be easier to make. When I took a pastries class in college, I gained probably 30 lbs, so I typically stay away from em. These sweets however are nothing to be nervous about. I was really surprised with how many clean, naturally sweet dessert recipes there were out there on the Internet. As I said before I’m a French trained chef, which means there is butter, cream and sugar in any and all desserts or pastries. Both recipes can keep in the fridge for a week or even frozen long term. The chocolate brownies even have zucchini in them, at first glance I was skeptical but then I thought about my grandmas zucchini bread and it made sense.
Zucchini Chocolate Brownies
1 cup Almond Butter
1 ½ cup Zucchini (about 2 zucchini) shred with a cheese grater and squeeze out the liquid
1/3 cup Raw Honey
1 tsp Vanilla
1 tsp Baking Soda
½ tsp dry ground Ginger
1 tsp Cinnamon
½ cup Cacao Nibs or melted dark chocolate chips (the nibs don’t taste that great by themselves)
½ cup of your favorite chopped dried fruit (figs, dates, raisins, etc…)
Preheat the oven to 350 degrees. Combine all ingredients and place in a greased 9×9 baking pan. I didn’t have one, so I used a muffin tin. Bake for 30-35 minutes or until a toothpick comes out clean, then let cool before serving. You can eat them plain or top these little guys with lots of different things; vanilla cultured coconut, fresh fruit or cooked down fruit lightly sweetened with honey. Get creative!
No-Bake Coconut Fig Bars
1½ cup unsweetened shredded Coconut
¼ cup raw Honey
2 Tbsp Virgin Coconut Oil
½ tsp pure Vanilla extract
Pinch of salt
5 dried Figs
Take a ½ cup of the shredded coconut and toast it in a small sauté pan till its golden brown. Then rough chop the whole figs into tiny pieces. Now combine all the ingredients in a bowl using your fingers to mix well, then press the mixture into a small pan, anything will work (maybe like a meatloaf pan, doesn’t have to fill the bottom, just shape it). Your gonna want the bars about a half inch thick. Place the container in the fridge for 30 minutes before cutting the bars and tasting. Should make about 6, 2”x2” bars. These are great for something sweet on the go!
Certified Personal Private Chef