Posts tagged chocolate
Chocolate Covered Figs with Hemp Hearts
Chocolate Covered Figs with Hemp Hearts

Fig season.. oh my goodness, how I love it so. And yet, I somehow get surprised every year that it comes around! I manage to forget how much I absolutely love figs, so each year is a like a renewed delight for me. There’s really nothing like a fig and mixing one with chocolate is such a simple decadence that is easy enough for everyone to make.

One of my favorite things is melting chocolate for chocolate bark or dipping fruits in. It’s the perfect vessel for incorporating herbal powders and spices in and amping up the glory chocolate already possesses. You can make chocolate salty or super sweet, really whatever you’re feeling. Throw some edible flowers on that chocolate, mix in some maca or make it spicy and unique with cayenne and a little bit of salt. Really and truly, there is an endless world of possibilities with melted chocolate. So have fun with it and don’t overthink it!

I topped these figs with some hemp hearts. I absolutely LOVE hemp hearts for their nutritional value and ease of use. Hemp hearts are full of healthy fats, protein and omega fatty acids. They’re also fairly inexpensive and last a long time.

Chocolate Covered Fig Recipe
Chocolate Covered Fig Recipe


16 oz fresh figs
1 3.2 oz dark chocolate bar*, roughly chopped
(*I used this bar by Chocolove, but you can pick any flavor of chocolate you’d like)
1 tbs coconut oil
1/2 cup hemp hearts
1/4 tsp kosher salt
1/2 tsp cinnamon
1/2 tsp ginger powder
1 tbs adaptogenic powder of choice (I used the Genius Blend by Pretty Mushroom)
Optional: Smokey finishing salt or Maldon flakey salt


Using the Bain Marie method or a double boiler, melt your chocolate. Once slightly melted, add oil, kosher salt and spices and fold in gently. Continuously stir until chocolate is smooth and full melted. Remove from heat. Rinse your figs and cut in half, starting from the stem. Dip figs in melted chocolate, covering half or completely. Lay figs on a lined baking sheet and sprinkle with hemp hearts. Repeat until all figs have been covered. Sprinkle a small amount of finishing salt on the figs if you’d like. I also added dried rose petals to some figs for a nice floral pop!

Place figs in fridge until chocolate has hardened. Figs will keep for 3 days in fridge.

P.S. If you have leftover chocolate, pour it onto a piece of wax paper, cover with flowers spices or salt and let set. See picture below for example!

Herby Oversized Chocolate Coin
Chili Cherry Stout Cake
Chili Cherry Stout Cake

I'll be the first to admit that I don't have much of a sweet tooth. It could even be said that I have an intense aversion to certain sweets. (Whoopie pies actually make me a little anxious - I don't know why. I feel the same way about marshmallows.) HOWEVER, I do love a good piece of chocolate. Whether it be a simple dark chocolate bar or a malt shake, I'm usually down. One of my lifelong dreams has been to recreate the chocolate cake from Matilda. You know the one that Bruce Bogtrotter was forced to eat in front of the whole school and was served to him by a rather gnarly lunch lady. Not the sweetest image of a dessert but that cake looked damn good and I feel like it deserves to be served in a more friendly manner. Hopefully this does it some justice.

I used a bundt cake pan AND a loaf cake for this one, mainly because I didn't have enough pans. But now I have two cakes, and what could be better than that? Am I right?

P.S. I know this is not exactly herbal, but I've been wanting to make this cake for ages and I figured I'd try it out for the blog. 




2 cups stout or other dark beer (I used Guinness)
2 cups unsalted butter
1 1/2 cups dark cocoa powder
4 cups unbleached all purpose flour (or a gluten free alternative)
4 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
4 eggs
3/4 cup greek yogurt 


One bar (3.2 oz) dark chocolate
1 pinch of cayenne pepper (use the tip of a spoon to collect cayenne, not your fingers)
2 tablespoons unsalted butter or ghee
1/2 cup cherry syrup
1/4 cup powdered sugar


Preheat oven to 350º and grease 2-3, 9 inch pans. In a medium pot, heat stout and butter on low until better has melted. Remove from heat and let cool to room temp. In a large mixing bowl, mix dry ingredients with a spoon and add your butter beer. Mix well. In a separate bowl, whisk eggs and yogurt till well blended and slightly fluffy. Pour egg/yogurt mix in with the chocolate batter and mix well. Pour into pans and place in oven. Bake for 40-50 minutes or until center is no longer wet. Once done, let the cakes cool for about 30 minutes before attempting to remove them from the pans... trust me on that one. 

For the glaze

While the cakes cool, melt chocolate in a double boiler along with butter. Once melted down, add cherry syrup, cayenne and sugar and mix until smooth. Pour over cake and enjoy. 

Chili Cherry Stout Cake