Recipes

Choco-Ice; A Heat Wave Cool Down

For my husband's job we recently spent a wknd in Las Vegas. I have so many sensorial experiences in that city, often wondering - and legitimately feeling - just how the heck they made a destination of that nature out of a natural desert - and while I won't go into detail about what those exact thoughts were...I will say that I have seldom felt so much like the melting Wicked Witch of the West as I do when in Vegas. At one point as we were walking across a bridge conjoining Shake Shake in the New York-New York and our hotel, we were engulfed with incessant waves of hot air. That day temperatures reached 105 degrees Fahrenheit - brutal. I wanted nothing more than an iced chocolate.  

Closely related, but much healthier than the notorious frrrozen hot chocolate from Serendipity 3, WKND Chocolate has developed a recipe for normalizing body temperature and sanity after near meltdown.  

WKND Chocolate's Choco-Ice Serves 1 chocoholic:

  • 4-5 squares of WKND Chocolate 
  • 1 1/2 tablespoons of cocoa powder 
  • 2/3 cup coconut milk
  • 1/3 cup coconut water
  • 1/4 cup water
  • 3 tablespoons coconut nectar or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cordyceps mushroom powder (optional for an adaptogenic boost) 
  • 10-12 ice cubes 
  • cacao nibs 

In a double boiler, melt the chocolate squares (or disks, or chopped chocolate) with coconut milk, water, vanilla, sweetener, and powders. Remove liquid from heat and pour onto ice in the blender of your choice (I use the ice crush/milkshake function on the Blendtec), and top with the coconut water. This ensures that you are not heat-treating the coconut water and shocking out any nutrients. Once blended throughly, the frozen drink can be topped with nibs. 

Cocoa Nib Rum Cocktail

There's something so essential, so intrinsically natural about the desires that surface during the languid late evening summer hours; for me it's usually the wish to be outdoors after the cement sidewalks have cooled slightly but the golden hue of the sunset still stands back in the distance, and the ability to climb to the highest lookout points - patios, rooftops, mountains - and share the views and moments of gratitude with new and old friends. 

This cocktail is the perfect accoutrement to those evenings. It's refreshingly chocolate-y and sweetened with local honey for an homage to the hardest workers that find their highest purpose - like us - when the flowers bloom their fullest and the lavender bushes spill out onto the roads. 

 

Nib Rum Honeyed Cocktail

  • one shot 1.5oz dark rum* infused with WKND Chocolate nibs
  •  1 tbsp local honey
  •  1 oz plain kombucha
  • dark cherries
  • 3-4 drops Angostura or Xocolatl Mole bitters 
  • WKND Chocolate nib powder - or use a spice grinder to grind roughly 2 tsp. roasted nibs


Above recipe makes 1 cocktail; multiply as needed. Prepare glass by dipping rim in nib powder (as you would a margarita with salt) - mix pre-infused rum, honey and kombucha in a shaker with 3-4 ice cubes - strain into glass, drop in cherries, finish with bitters 

*Cocoa nib infused rum recipe:  Start with a high quality dark rum, for each cup of rum add 1/4 cup of roasted cocoa nibs in a separate bottle (that has a seal to close to ensure freshness). Leave this mixture to infuse between 4-6 weeks until you are satisfied with the smell & taste. Expect a fudge-like scent, although not an entirely overwhelming chocolate taste -- less strong than you might expect from an actual chocolate liqueur. 

Bean-to-bar Chocolate Rosemary Golden Berry Granola

WKND Chocolate Recipe // Chocolate Rosemary Golden Berry Granola

Ingredients:

1/3 cup / 70 grams coconut oil

1/4 cup / 30 grams WKND chocolate (broken bars work)

1/4 cup / 60 grams almond butter

1 tablespoon / 12 grams dried rosemary

1 teaspoon / 5mL vanilla extract

1/4 cup / 30 grams golden berries (can substitute with dates)

4 cups / 400 grams organic rolled oats

1 cup / 160 grams chia seeds

Handful of raw almonds 

1/4 cup / WKND 35 grams cacao nibs

1 teaspoon / 5 grams salt (pink Himalayan works too!)

Gather coconut oil, almond butter, and chocolate pieces in a stovetop pot; add the rosemary to infuse the mixture, and heat all together until just bubbling (about 4-5 minutes). Pull from heat, add the vanilla extract, and set aside. 

Measure the dry ingredients (oats, chia, golden berries, salt) and combine w/ wet ingredients in a larger bowl. 

Set oven to 380F degrees and spread mix on a cookie sheet lined with parchment paper or a Silpat sheet. You will bake for 22-25 minutes pending oven strength and altitude (here in Denver we needed the latter). At halfway mark, stir mixture; watch that it is situated evenly and does not burn. Five minutes before completion add a handful of almonds. Remove from oven when almonds are "roasted" and add nibs. Let cool and have on hand for movie-snacking, breakfasts, ice cream topping, or trail mix.