Get Well Comfort Soup - Chocolate Covered Katie

“Get Well”Comfort Soup

(Get well soon soup!)

• 14 oz sliced mushrooms (I used a combination of oyster and shiitake)
• 4 oz sliced portobello mushrooms (or sub another type)
• 1/2 cup chopped onion
• 1 and 1/2 tablespoons garlic, minced
• 1-3 tsp olive oil (or vegetable oil)
• 45 oz broth of choice (I used Imagine No-Chickn)
• 1 teaspoon dried thyme
• 3 and 1/2 tablespoons red miso (I’m sure white miso would be fine)
• optional: rice, a protein source, noodles (I added soba noodles, because I adore them.)
• optional: scallions for garnish

Heat a sauté pot, then add oil, mushrooms, and garlic. Cook 8-10 minutes. Add broth and thyme, and bring to a boil. Cover and lower to a simmer for 20-30 minutes. Take off heat and add miso. (Miso is added at the end because boiling it destroys the health benefits.) Stir to dissolve. If desired, add cooked rice or noodles, and/or a protein source. Makes 4 large servings or 6-7 starter servings.

Chocolate-Strawberry Truffle Pie

Chocolate-Strawberry Truffle Pie

(Makes 1 pie)

2.5 cups strawberries, or other berries (250g) (I used frozen)
1/4 cup plus 2 tablespoons cocoa powder or cacao
1.5 cups cashews (150g)
1/2 tablespoon pure vanilla extract
1/3 cup virgin coconut oil
3 stevia packets (or 1/4 cup agave) (Plus extra as desired)
1/8 tsp salt

In a bowl, cover the cashews with water and let sit at least 4 hours. Then drain. Combine all ingredients in a Vita-Mix or high-powered blender or food processor. If using stevia, add 4-5 tablespoons water. (Omit the water if using agave.) Blend until super-smooth. Taste and add more sweetener until desired taste is reached. (I added 2 tablespoons extra agave to half the pie… and I kept the entire bitter side all to myself. Muahahaha!) Pour into a prepared pie crust (see below for a crust recommendation), and freeze.

If you can’t have nuts, try this recipe: (Nut-Free) Raw Chocolate Pie.

For crust, I highly recommend: Hot Chocolate Crust.

From Chocolate Covered Katie!

Three-ingredient Chocolate Bars

Hot Chocolate Bars

(gluten-free)

Or you can make chocolate chips!

• 1/2 cup plus 1 tablespoon cocoa powder
• 4 tablespoons unrefined coconut oil
• 1/4 cup agave or use NuNatural vanilla stevia drops (I use 10 drops. Triple or quadruple that amount if you don’t like extra-bitter chocolate.)
• optional: extracts, cocoa nibs, or other add-ins

Melt coconut oil, then add agave or stevia drops. Stir, then add cocoa powder (and add 3-4 T water or nondairy milk if using stevia.). Stir stir stir! Stir until it gets thick. Pour into any flat container (or candy molds or smush between layers of wax paper or in ziploc bags). Fridge or freeze.

Once hardened, you can also opt to melt the bars again for chocolate sauce. Or chop them up for healthy 100% sugar-free chocolate chips!  Which is how I plan to use them!

From Chocolate-Covered Katie

Candyland Peppermint Bark

Candyland Peppermint Bark

(gluten-free)

• 1/2 cup coconut butter or Homemade Coconut Butter
• 1 drop pure doTerra Peppermint Essential Oil
• 1 and 1/2 T agave (or to taste), or stevia drops to taste (I actually like it unsweetened, so you can try that too!)
• optional: sprinkles, crushed candy canes, other garnishes

Mix all ingredients together in a bowl. (Make sure to melt your coconut butter first if it’s hard. I like to stick the jar in a warm—not hot—oven for just a few minutes.) Spread the mixture onto wax paper, then put it in the fridge or freezer to harden. After just a few minutes in the freezer, it’s become delicious bark!

Chocolate version: Replace coconut with Hot Chocolate Butter.

Original Recipe adapted from Chocolate Covered Katie.