Chocolate Chunk Tahini Cookies: Vegan & Gluten Free

I'm a self professed cookie addict. I currently eat more staight-up dark craft chocolate, but enjoy it just as much in cookie dough and other recipes. I have to say I've never worked with an easier combination of ingredients -- no creaming the butter, no chia eggs, just whole ingredients blended to chunky perfection. 

5 tablespoons raw Tahini (avoid those with extra oils, salt, or sugar)
2 tablespoons toasted or raw sesame seeds
1/2 cup maple syrup
1 1/4 cup rolled oats (gluten free or regular)
2 teaspoons of cinnamon
1/4 teaspoon coarse sea salt
1/8 cup of cacao nibs
1/4 cup of WKND Chocolate (or your favorite craft chocolate; try 100% cacao for a refined sugar free cookie) 

1. Preheat oven to 355 degrees Fahrenheit
2. Mix all ingredients together in a large bowl, until fully combined. Ensure the tahini butter has been blended throughly. 
3. Retrieve a Silpat sheet or place parchment paper on a baking sheet
4. Spoon the dough onto the sheet roughly the width of a silver dollar (they'll be a bit lumpy, that's OK)
5. Bake until edges are brown, ~11 minutes. Cool just a couple minutes to solidify, and then transfer to a cooking rack
6. After cookies have cooled, store in an airtight container to maintain moisture and soft bite 

Let me know on instagram or Twitter @wkndchocolate if you make a batch! 

Spiced Chocolate Chestnut Povitica

I hadn't heard of this bread until I got sucked into voraciously watching and being inspired to bake by the The Great British Bake Off (GBBO). Povitica, also found online as potica to Slovenians, is a Croatian sweet bread with spiraled layers, cut open to reveal and marvel at upon serving -- especially in wintertime or at teatime. It's reminiscent of Babka bread, although the crumb is less egg-y and tender than its Eastern European cousin.  

 Povitica with spiraled layers of roasted chestnuts, spices, and happy chocolate

Povitica with spiraled layers of roasted chestnuts, spices, and happy chocolate

Preparation Time: 1 hour
Proofing Time: 2 hours
Baking Time: ~1 hour

For the dough: 
1⁄4 cup / 50g sugar
3⁄4 cup / 180ml milk, heated to 115°F
1 (5/16-oz.) package active dry yeast
1⁄2 tbsp. kosher salt
2 1⁄2 cups / 315g flour, plus more
4 tbsp. / 20g unsalted butter, melted, plus extra for greasing the loaf pan
1 whole egg

For the paste/filling: 
1 cup/ 5 oz. / 140g chestnuts (boiled, or roasted until soft, you may find them in specialty food stores as 'marrons entiers')
3/4 cup / 150g brown sugar
4 tbsp. / 20g unsalted butter (softened at room temperature)
2 1/2 tbsp. / 45ml milk
2 tsp. ground cinnamon
1 tsp. all spice
3 oz / 75g of WKND chocolate (or craft chocolate purchased through Direct Trade or ethically)
2 egg whites (use the yolks to glaze the top of the bread before baking)

-To make the dough: Combine 1 tbsp. of the sugar, yeast packet, and half the milk in the bowl of an electric stand mixer fitted with a paddle attachment; let sit until foamy (it will look like the head of a porter/stout beer), roughly 10 minutes. Add the remaining amounts of sugar and milk, plus salt, butter, and egg; blend. With the motor running, slowly add flour; beat until a smooth consistency develops, but do not over beat. Cover with plastic wrap or a clean kitchen towel; set in a warm environment about 1 hour (you'll know it's proofed when it's grown in size and through the 'poke test' -- it's ready when you poke the dough with your finger and the dent slightly puffs back -- if there is no indentation you have not proofed long enough yet, and if the dent stays it's over-proofed)
- Make the filling: Puree the chestnuts, sugar, butter, milk, spices, and chocolate in a food processor into a smooth paste. Beat egg whites in the electric mixer or by hand until stiff peaks form; fold this into the paste.
- Grease a 9" x 5" x 2 3⁄4" loaf pan with butter. On a lightly floured surface, roll dough into a 10" x 4" long oval about 1⁄16" thick. Spread dough with nut and spice paste. Starting from one narrow end, roll dough the dough tightly into cylinder form. Cut the ends (saving them for cinnamon buns to cook ~12-15 minutes in a cast iron pan in the oven) and transfer to loaf pan; set in a warm place until the finished dough has risen, about another hour.
- Heat oven to 350°F. Glaze the top of the loaf with beaten egg yolks. Bake until a toothpick inserted in middle comes out clean, 55 minutes to 1 hour, pending oven strength and altitude. Allow to cool on a cooling rack, and then slice, butter, and spread with WKND Chocolate Nib Honey -- yum! 

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


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.