Posts tagged fruit
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


Ingredients

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

Method


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
 
Adaptogenic Banana Pancakes
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I'm a little bit of a breakfast fanatic. It's my favorite meal of the day and I really don't like to skimp on it. Making a hearty meal every morning has become such a staple of my morning routine and I get kinda grumpy if I haven't given myself enough time to include good food. I almost never crave sweets in the morning, but every so often, I'll get a hankering for pancakes. What I like about these pancakes is the very limited amount of ingredients and lack of refined sugars. Plus it's gluten and dairy free and I also suck at making traditional pancakes, so there's that. 

When I'm cooking or baking, I like to sneak medicinal herbs in where I can. My herb cabinet is directly above the stove so I can have easy access to my plant friends. One of my favorite herbs to add to a meal, is Maca. Maca, or Peruvian Ginseng, is an adaptogenic herb that has a specific affinity for reproductive health and has been known to enhance physical stamina. It is also said to be helpful during menopause and can ease the stress of hot flashes. You can add whatever powdered herb you'd like, but maca has a slightly nutty aroma and taste, which makes it a great companion to food. 

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Ingredients

2 ripe bananas
4 eggs
1 tsp maca powder
1/2 tsp cinnamon
1 tsp almond extract
A pinch of nutmeg

Method

In a medium sized mixing bowl, mash peeled bananas with a fork. Crack eggs into a separate bowl and whisk until blended before adding to the bowl with the mashed bananas. Add maca and spices and mix in with bananas and eggs until smooth. (If you have an electric mixer, it may be useful here.) Heat a greased pan or griddle on medium heat and ladle batter into the pan. Once the edges have become firm, gently lift the pancake to check the underside. If brown, flip the pancake and cook until other side has also browned. Repeat method with remaining batter. Cakes will start to brown quickly after the first few. Serve hot and top with fruit, peanut butter, maple syrup or whatever your little heart desires. 

Serves 2-3

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