The spiciness of these chili chocolate truffles kind of hits you right at the end. Depending on how spicy you like them you can add more or less chili. I added 1 1/2 teaspoons and that for sure was spicy, not too much but kind of perfect for me.

I actually took these chili chocolate truffles  to a Halloween party and they were a success. People were very surprised at the hint of spiciness. They thought it was unusual but very good.

For the coating I used cocoa powder, you can use any other coating of choice. Chopped nuts may work really good and even almond flour. Either way it will work just fine. Like my husband said, it is hard to mess up chocolate!

On another note, I have been really frustrate at my house progress. It is taking for ever. It has been almost 3 months since my house flooded and I can’t wait to get back to my kitchen. The current set up I have in my kitchen is pretty horrific and cooking and baking, especially taking pictures, makes it a lot harder since I pretty much have a closet size kitchen with hardly any light. I guess I have to be patient!

I am going to post a few before and after pictures when everything is set and done. I know the house is going to look a lot better but it is just hard to visualize. With all the aggravation and stress that I am going through I wish this had never happened!

Anyhow, I hope you like these chili chocolate truffles. They are extremely easy to make and they are just truly the bomb!

Enjoy!

These chili chocolate truffles are truly the bomb. The mixture of chocolate and chili is out of this world. If you like to make these truffles vegan you can use coconut milk instead of heavy cream and vegan chocolate. The result will still be awesome!

Chili chocolate truffles

Miryam's original recipe

Yield: 32 truffles

Total Time: 20 minutes

Ingredients:

• 1 cup heavy cream, or coconut milk
• 12 oz dark chocolate, or vegan chocolate
• 1 1/2 tsp cayenne or chili powder
• Cocoa powder to coat

 

Directions:

Place the chocolate in a medium mixing bowl and set aside.

Over medium to low flame heat the heavy cream on a sauce pan until it almost boils. Add the hot heavy cream to the chocolate and whisk with a wire whisk until the chocolate melts. Add the chili powder and combine.

Place mixture in the fridge and let it set for at least 4 hours. After the chocolate as set and harden using a small cookie scoop or tablespoon roll out the the mixture to form balls and roll them out on cocoa powder or any coating of your choice.

Keep refrigerated until it is time to serve.

NOTE: For a vegan version use coconut milk in place of heavy cream and choose a vegan chocolate instead of dark chocolate.

The post Chili chocolate truffles appeared first on Eat Good 4 Life.

As I mentioned a few weeks back, I have been using my slow cooker quite often lately. I have actually made this Slow cooker bean and quinoa chili  twice this week not only because it is super easy to put together but because it is actually very nutritious and delicious.

For this time around, I kept my chili version vegetarian but if you like you can add some organic ground beef or turkey.

I also used a couple of different types of beans for my chili. You can do the same or just make it with one kind of beans. The end result will still be good and not that much different from mine.

Adding the quinoa was genius in my opinion. If you don’t like quinoa you can certainly omitted, I just thought it went well with the chili. Also, I made quite a large quantity because I normally freeze half of it for future meals since it freezes quite well. I like to have a few meals where I can just freeze and have a week or two after making it. It sure helps me with my super busy schedule.

Anyhow, there is not much that I can elaborate on this slow cooker bean and quinoa chili  . Feel free to add any other veggies or protein to it like I mentioned above.

Enjoy!

Slow cooker bean and quinoa chili

Miryam's original recipe

Yield: 6-8 servings

Total Time: 6 hours

Ingredients:

• 16 oz dried red beans, pre-soaked overnight
• 8 oz dried black beans, pre-soaked overnight
• 28 oz canned chopped tomatoes
• 2 tbsp natural taco seasoning
• 10 oz frozen organic corn
• 1 cup uncooked quinoa
• 2 tbsp organic tomato puree
• 2 tsp Celtic salt
• 6 cups hot water

Directions:

Add all of the ingredients except corn and quinoa to the slow cooker. Set on high for 5-6 hours.

After the time has past, check to see if you need to add more liquid and how tender the beans are. If they are still too hard cook further for another hour otherwise add the quinoa and corn and cook further for 30 minutes. Leave slow cooker on warm setting until ready to serve.

Nutrition facts calculated based on the recipe giving 6 servings.

The post Slow cooker bean and quinoa chili appeared first on Eat Good 4 Life.

Holly smokes. These are the best No bake chili brownies I have ever made and tasted in my life.

I am amazed at how good these No bake chili brownies were and how simple they were to put together. Literally in took me about 10-15 minutes and just about another 10 minutes to wait for them to set up.

I placed them in the freezer to speed up this process but you can put them in the fridge if you like. Placing them in the freezer will work faster, which is what I wanted.

I am making these No bake chili brownies again soon but I will shape them into truffles and coat them with melted chocolate. They are going to make great truffles indeed.

These No bake chili brownies is truly a super winner recipe. The combinations for these brownies can also be different. I think using different nuts and perhaps other flavors, like orange, will also work well. Even some unsweetened flaked coconut would be great in this.

These brownies are also gluten free and dairy free. Check out my Gluten Free eBook for more never seen recipes which is only $2.00 until Christmas.

The eBook is only $2.00 until Christmas. You can click here to purchase it. If you do, thanks so much for your support. This will help me pay for medical school!

Let me know if you get to try them and if you make any other flavors. I would like to know your results.

Enjoy!

Add the dates in two or three batches so that they can get minced really well. The right picture shows how they mixture will look like after all of the dates have been minced and incorporated.

Once the mixture is ready press it down onto the 8×8 baking pan previously lined with unbleached parchment paper. Pour the ganache over the brownies and sprinkle some red pepper flakes over it. My ganache got a little bit messed up because I forgot to add the maple syrup when I was suppose to mix it in the bowl with the other ingredients. Instead I just poured it over and tried to mix it in with a spatula last minute. As you can see the ganache got a bit lumpy.

Cut the brownies into squares and store in a cake stand for up to 4-5 days. These are spicy, fudgy and delicous so I hope you get to try them. They are truly sensational. The best no bake fudgy brownies ever!

No bake chili brownies- Gluten free

Miryam's original recipe

Yield: 16 pieces

Total Time: 15-20 minutes

Ingredients:

• 2 cups walnuts
• 2 1/2 cup pitted dates
• 1 cup cocoa powder
• 2 tbsp flax seed meal
• 1 tsp cinnamon
• 1 tsp chili powder
• 1/4 tsp Celtic salt

Ganache

• 1/4 cup coconut oil, melted
• 1/2 cup cocoa powder
• 2 tbsp maple syrup
• 1/2 tsp chili powder
• 1/2 tsp cinnamon
• 1 tsp red pepper flakes

Directions:

Line a 8x8 square baking pan with unbleached parchment paper and set aside.

In your food processor add the walnuts, chili powder, flax seed meal and cinnamon and pulse until fine. Add the cocoa powder and pulse for 10 seconds. Add the pitted dates in 2-3 batches. Press the mixture into the pan.

In a small bowl, mix the topping ingredients and pour it over the brownie mixture. Sprinkle the red pepper flakes if using. Place the brownies in the fridge until set or in the freezer  for about 5 minutes. Cut the brownies into squares and store in a cake stand for up to 4-5 days.

NOTE: My dates were really moist. I have seen some dates that are quite dry. If you have dry dates make sure you soak them in hot water for at least 15 minutes. If your mixture is still dry after blending all of the ingredients together in your food processor add 2-4 tbsp of almond milk to help it.

Nutrition facts calculated based on the recipe giving 16 pieces

The post No bake chili brownies – Gluten Free appeared first on Eat Good 4 Life.

I have come across quite a few varieties of vegetarian chili but to tell you the truth they have not come close to my version. I have made this recipe a lot of times and it never lets me down.

In Spain we use legumes quite a bit, on salads, stews, soups, so I have kept that tradition on, easy to do I must add, since legumes are one of the power foods, and very economical.

For this version I use something called veggie crumbles or microprotein. It resembles minced beef but it is vegetarian. I normally find it at the organic section at the supermarket. We do not eat it to often, I only use it for the chili. It is natural, although I do not like using imitation meat to often. You decide whether you want to use it or not, but I think it adds up a nice touch.

Smoking Delicious Vegetarian Chili

Miryam's original recipe

Yield: 6 servings

Ingredients:

1/2 lb dried small red beans, presoaked over night
1/2 lb dried black beans, presoaked over night
2 - 3 tablespoons olive oil
1 onion, chopped
2 carrots, diced
1 red pepper, chopped
3 garlic cloves, minced
2 - 3 tomatoes, chopped
1 8 oz canned crush tomatoes
1 8 oz can corn
1 12oz bag veggie crumbles, can be omitted
2 teaspoons cumin seeds
2 teaspoons paprika
2 teaspoons oregano
1 teaspoon garlic powder
2 teaspoons coriander powder
2 teaspoons of chili powder, I omit this since my child does not like it spicy
5 - 8 cups of water, depending on how thick you want the chili
Peppercorns to taste or pepper flakes
Salt to taste

Garnish

Grated cheddar
Fresh coriander leaves, I used parsley

 

Directions:

Carefully sort through the beans removing any extraneous material. Rinse well. Put in a pot add 2 quarts of water, and soak overnight.

In a heavy pot at medium to high heat add oil, saute onion, peppers, and carrots for about 5 - 7 minutes. Add the garlic and cook for another 2 minutes. Turn heat to low and add spices. Cook for 2 -3 minutes. Add chopped tomatoes and cook for another 3 minutes or so. Add chopped tomatoes, presoaked beans, salt and water.

Cover the pot and cook over medium to low heat for about 60 - 90 minutes. Sometimes more depending on the size and maturity of the beans.

Keep checking chili every 15 - 20 minutes or so for tenderness of the beans. When beans are tender, add corn and veggy crumbles. Taste chili and adjust salt and heat to taste. Garnish as desired.

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