chocolate

If baking up a storm in the kitchen isn’t your thing than I have the dessert for you. This Rocky Road Sea Salt Bark is quick and super easy. You can use any toppings or chocolate you like, but I think this is a great combo. It’s a great dish to serve at parties and it’s also gluten-free!

Ingredients

Hersey’s Special Dark Chocolate Chips (12oz)

Approx. 1 cup of mini-marshmallows

Approx. 1/2 cup of sliced almonds

Sea salt

Directions

Spray a small baking sheet with cooking spray and line with parchment paper. This will help keep the parchment paper in place. Next, spray the top of the parchment paper which will allow you to easily remove your bark.

Fill a medium sized pot a quarter of the way up with water over low heat. Place a heavy metal or glass bowl on top. The bowl should not touch the water. Add the chocolate chips to the bowl, stirring occasionally. Remember the bowl will become very hot, so use an oven mit. The chips will melt quickly (about 5-10 minutes). It’s important that the water does not touch the melting chocolate or it will seize. Be careful that the steam escaping from beneath the bowl does not come into contact with the chocolate (or you).

Once all of the chips are melted removed the bowl from the heat. Use a rubber spatula to transfer the chocolate to your lined baking sheet. Next, use a flat edge spatula to evenly spread the chocolate. Then, add the marshmallows, almonds and sea salt. Place the baking sheet in the refrigerator for at least an hour allowing the chocolate to harden. When ready to serve, use a butter knife to break the bark into jagged pieces. Since you used cooking spray and parchment paper, you can use a good knife to cut even shapes too.

Enjoy!

xo Miss Alyss

Gluten-free baking is a task some may call, “Struggle City.” It is like a 2nd grade science project gone bad. I spend hours pinning recipes on Pinterest; each with a picture that knocks your socks off. Let’s be real – Pinterest baking recipes rarely turn out to be tasty. My personal experience has resulted in more muffins that look like hockey pucks than cupcakes that make my mouth water.

Baking in general is hard! Measurements need to be so precise unlike with cooking. My mom is both an amazing baker and cook. Everything she makes brings happiness to your heart and your tummy. My approach to baking is a little different than my mom’s. She sticks with the classic; butter, sugar and flour. I on the other hand opt for coconut oil, honey and oats or nut flours. My lack of baking skills and gluten-free diet have not resulted in all that many successful baked goods, but recently I came up with a winner! After reading dozens of recipes I came up with the combo below. I hope this recipe is a success for you too, so you can bring some pumpkin into your life this season.

Ingredients:

3/4 c Pumpkin Puree

1/2 c Coconut Flour

1/2 c Mini Chocolate Chips

1/4 c Organic Extra Virgin Coconut Oil (melted, but cool)

1/4 c Organic Pure Maple Syrup

1 Organic Egg

1 TBSP Vanilla Extract

1 TBSP Organic Ground Flax Seed

1 1/2 TSP Cinnamon

1/2 TSP Salt

1/2 TSP Nutmeg

Raw sugar for sprinkling (optional)

Directions:

Preheat over to 350 degrees and line cookie sheet(s) with parchment paper.

First, combine wet ingredients in a stand mixer (pumpkin, maple syrup, coconut oil, egg and vanilla). Next, sift together the dry ingredients (coconut flour, flax seed, cinnamon, salt and nutmeg). Then add the dry ingredients to the wet mixture; mix until combine. The batter will be crumbly. Last, add the chocolate chips and gently combine with a rubber spatula.

Using a ice cream scoop (size should be about a quarter of a cup) evenly scoop the batter to form balls. Make sure it’s a clean even scoop to ensure you cookies bake evenly. Lightly press down on each ball with the bottom of the ice cream scoop and sprinkle with raw sugar if desired. Bake for 26 minutes rotating halfway through. This recipe makes 13 cookies.

Note – If your batter seems too dry, I recommend adding pumpkin puree (not more coconut oil) by the tablespoon.

xo Miss Alyss