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A creamy white sauce pureed with squash brings new life to the classic macaroni pasta bake. We use butternut; feel free to substitute your favorite. A food processor or blender will make your life easier for pureeing the squash. If you have a larger squash, more than you need, roast it all and bag it up in one or two cup portions for future dishes.
Cabernet is reduced with a bit of cacao or cocoa powder giving this savory sauce an almost chocolate ganache feel, perfect to drizzle on chicken or steak. For a dairy-free option, substitute a flavorful olive or coconut oil.
As satisfying as a decadent creamy truffle, these are actually raw & vegan. Perfect for a sweet treat, snack for children or for a healthy boost on a hike or post work out. The recipe calls for a bit of water, but make these a special treat by adding your favorite truffle booze instead such as irish cream, amaretto, brandy or what have you.
Dazzling red beets, carrots and shocking bits of cocoa bitterness from the cacao nibs, which are bits and pieces of raw cacao pods all shine together in this unique salad. To complete the chocolate effect we couldn’t resist tossing it with this Cocoa Vinaigrette.
Easter lamb is given some of the attention reserved for the treats in the baskets, when it is rubbed with cocoa, mint and a bit of coffee. This recipe will work with whatever size lamb is needed for your dinner. You may need to adjust the amount of rub you create. Plan on about 3/4 pound of meat per person, for plenty including leftovers.
