Coffee Cacao Breakfast Popsicles

Photo Credit: Ashley Cuoco

Did you know it’s #PopsicleWeek? Thanks to Billy of @witand vinegar, we all get to join the popsicle party!! One hardly needs a reason. I turned my all-time favorite smoothie into a breakfast pop, using my friends at MUD. Check them out here. They are a 4-ingredient, organic, paleo, vegan dessert with a coconut mouse base, sweetened only with dates, in three amazing flavors: chocolate, vanilla and coffee. I’m addicted. You can eat it frozen or soft (like a mouse) and use in any way you like. I am proof: it’s both breakfast and husband approved.

A big thanks to Billy for organizing all the glory that is #PopsicleWeek!

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Makes 8 popsicles

  • 14 fl. oz. MUD Coffee (Organic Coconut Cream, Organic Coconut Water, Organic Dates, Organic Raw Cashews, Organic Coffee)
  • 1/2 frozen banana, cut into 1″ pieces
  • 1/2 cup unsweetened almond milk (or other nut milk of choice)
  • 1 Tbsp Tahini
  • 1 Tbsp Hemp protein powder
  • Cacao nibs
  1. In a blender, Vitamix or NutriBullet, blend MUD, banana, almond milk, tahini and hemp until well combined. Add a little extra almond milk if mixture becomes too thick to blend.
  2. Pour mixture evenly into popsicle molds. Sprinkle bottoms with cacao nibs.
  3. Let freeze for 15 minutes before placing in popsicle sticks. Freeze overnight or for at least 6 hours before enjoying.

Spiced Chocolate and Cacao Cookies

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Photo Credit: Ashley Cuoco

Happy December! It’s hard to believe that autumn is passing as quickly as it came. It’s my favorite season for many reasons, but with its passing comes the promise of so much joy and time spent with those I’m closest with. Not to mention, the promise of endless cookies and overindulgence! What I look forward to most is preparing to host old friends in my very small apartment, cozy and just the right size to make memories and toast to lasting friendships.

For the holidays, I’ve partnered with Simply Organic to help you celebrate Thursdays! We’d love to inspire you to share with us the simple joys of this holiday season with good food + togetherness by tagging your recipes with #ThursdayMoments. Set aside a quiet moment from the bustle of the season to capture how you’re practicing hospitality with friends and family. Simply Organic and I share this same value: there is nothing more fulfilling than setting the table for others.

We’re so excited to share this recipe with you! This season I often find myself in the mood for chocolate, and lots of it. We wanted to bring you a holiday cookie, egg-less and creatively spiced. Spiced Chocolate and Cacao Cookies take front and center stage! They’re loaded with chocolate chunks, cacao nibs and spiced with rich cinnamon and a dash of smoked paprika. My favorite company to chocolate is a little espresso, which really enhances the chocolate flavor. A little flaky sea salt balances out the sweet. With crispy edges and a soft center, the brownie-like texture of these cookies totally hits the holiday spot! Not pictured: all the eggnog and hot cocoa I’ll have alongside these. Even Santa will approve (can’t help you out with the naughty or nice list, you’re on your own there).

Help set the table for #OrganicMoments by sharing your seasonal memories with us. Click here to enter the Ultimate #ThursdayMoments giveaway! They’re giving away an AMAZING grand prize!! Gotta be in it to win it, I always say.

Merry Christmas and Happy Holidays! Xo, Ashley

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Photo Credit: Ashley Cuoco

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Photo Credit: Ashley Cuoco

Spiced Chocolate and Cacao Cookies

Yields: 18 cookies

Ingredients:

  • 2-1/2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 tsp salt
  • ½ tsp baking powder
  • ¾ tsp Simply Organic Ground Cinnamon
  • ¼ tsp Simply Organic Smoked Paprika
  • 1-1/2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup unsalted butter at room temperature (2 sticks)
  • 2 Tbsp brewed espresso
  • 2 Tbsp chia seeds soaked in 2 Tbsp water
  • 1/4 cup organic cacao nibs
  • 1 cup semi sweet or dark chocolate chunks
  • Flaky sea salt
  1. Preheat oven to 350 degrees.
  2. Combine flour, cocoa powder, salt, baking soda, cinnamon and paprika in a large bowl. Set aside. In the bowl of a stand mixer, beat the brown sugar, granulated sugar, and butter on medium speed until light and fluffy, about 4 minutes. Mix in hot espresso.
  3. Meanwhile, in a small bowl add the chia seeds and 2 Tbsp water. Let sit for 2 minutes until the water is absorbed. Add the hydrated chia to the sugar mixture.
  4. Reduce speed to low and add dry ingredients in three installments, mixing well between each addition. The batter will be thick and brownie-like.
  5. With a spatula, gently fold in the cacao nibs and the chocolate chunks.
  6. Using a Tablespoon cookie scoop, portion dough into balls and place on a parchment-lined cookie sheet about 2-1/2 inches apart. Sprinkle with sea salt.
  7. Bake cookies for 18-20 minutes, rotating the pan halfway through. The edges should be slightly crisp while the center will remain soft. Transfer to wire racks and cool.

This post is sponsored by Simply Organic Foods.