Tag Archives: chocolate

Gluten Free Flourless Chocolate-Walnut Torte

Gluten Free Flourless Chocolate-Walnut Torte from This Mama Cooks! On a Diet - thismamacooks.com

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Gluten Free Flourless Peanut Butter Cookies

Gluten Free Flourless Peanut Butter Cookies This Mama Cooks! On a Diet - thismamacooks.com

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Chocolate Orange Pistachio Bark

Chocolate Orange Pistachio Bark at This Mama Cooks! On a Diet - thismamacooks.com

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Try Brookside Dark Chocolate on October 5th at Sam’s Club

Brookside Dark Chocolate Pomegranate

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Gluten Free Chocolate & Almond Freezer Pie

Chocolate & Almond Freezer Pie at This Mama Cooks! On a Diet - thismamacooks.com

I’ve been a fan of Lundberg Family Farms rice products for years. However, I’m embarrassed to admit I’ve never tried their rice cakes! That is until now when they challenged me and a few other bloggers to create unique recipes using their new rice cake flavors, Kettle Corn, Hemp-a-Licious and Sweet Chili, which they sent me along with a few jars of Justin’s Honey Almond Butter.

Why a freezer pie?

Since eating a rice cake shouldn’t be boring – especially with all the flavors that Lundberg makes – I thought I’d go a bit out of the box and make a summer time dessert with their Kettle Corn Rice Cakes. I often use leftover rice to make gluten free quiche crusts. Taking that method one step further, I decided to use the rice cakes to create a crust, like crushed graham crackers are used in freezer pies. Freezer pies? Indeed, since warm weather is the perfect time for freezer pies as they’re cool, require no baking, and very little stove top cooking. Plus, making one with the honey almond butter would be delicious! (My son, Nathan, agrees and gave my freezer pie two thumbs up!)

This freezer pie recipe also gave me the chance to use a couple of special kitchen gadgets that I love. First, I used a Beka Cookware Bain Marie to melt the chocolate instead of a double broiler. I love the bain marie since it’s almost impossible to burn anything and you don’t run the risk of getting water in your chocolate. Second, I used my Blendtec Blender’s Twister Jar to make most of this recipe, but you could use a food processor instead.

Gluten Free Chocolate & Almond Freezer Pie at This Mama Cooks! On a Diet - thismamacooks.com

Finally, I tried to use as many organic ingredients in my freezer pie recipe as possible, since Lundberg Rice Cakes and many of the ingredients in the Justin’s almond butter are organic.

And did I mention that this dessert is totally gluten free?

Chocolate & Almond Freezer Pie at This Mama Cooks! On a Diet - thismamacooks.com

Chocolate & Almond Freezer Pie

The combination of coconut milk and honey almond butter creates a freezer pie with the consistency of ice cream. However, between the almond butter and dark chocolate, this is NOT a light dessert. Serve each person a small piece along with some blueberries for a delicious summer treat.

Inspired by No Bake Almond Butter Pie from One Happy Table


For the Lundberg Rice Cake crust:

  • 1 1/2 cups finely ground Lundberg Kettle Corn Rice Cakes
  • 6 tablespoons organic vegan buttery spread, like Earth’s Best – at room temperature
  • 1/3 cup organic sugar, like Wholesome Sweeteners Fair Trade Organic Sugar

For the chocolate coating and drizzle:

  • 2 bars (7 ounces) Green & Black's Dark 85% Cocoa Content Organic Chocolate – melted
  • 1 tablespoon plus 1 teaspoon Spectrum Naturals Organic All Vegetable Shortening

For the pie filling:

  • 1 cup Justin’s Honey Almond Butter
  • 1 (13.5 ounce) can full-fat coconut milk, like Native Forest Organic Classic Coconut Milk
  • 1/3 cup organic sugar, like Wholesome Sweeteners Fair Trade Organic Sugar
  • 1/4 teaspoon salt


To make the pie crust:

  1. Place rice cakes (about half a package) into a food processor and grind them into fine crumbs.
  2. Add the vegan buttery spread and sugar and pulse until combined. Firmly and evenly press the mixture into a pie plate.
  3. Break the chocolate into small pieces and combine with the shortening and melt. You can do this in a double boiler, in a bain marie, or carefully over low heat in a sauce pan in medium heat-proof bowl, stirring constantly.
  4. Dip a pastry spoon into the melted chocolate and give the pie crust a thin coat by using the pastry brush to paint on the chocolate. Work quickly and try not to loosen the rice cake crust.
  5. Chill the crust in the freezer for 15 minutes.

To make the pie filling:

  1. Place the almond butter, coconut milk, sugar, and salt into a large mixing bowl and using a hand mixer, beat until completely blended. If you have a Blendtec or similar blender, you can also combine the ingredients in the blender using the sauce setting.
  2. Remove the pie crust from the refrigerator and pour the pie filling into the shell. Gently tap the pie plate on the counter to release any air bubbles.
  3. Place the pie back into the freezer for 1 hour or until set.
  4. Remove pie from freezer. Prepare the chocolate drizzle by remelting the remaining chocolate, if needed.
  5. Take a spoon, dip into the melted chocolate, and drizzle chocolate over the pie in a decorative manner.
  6. Place the pie back into the freezer for 30 more minutes.
  7. Remove from freezer 15 minutes before serving. Slice carefully and enjoy!
Prep Time: 2 Hours 30 Minutes
Total Time: 2 Hours 30 Minutes
Servings: Makes 10 to 12 servings
  • Serving size: 1 slice

Give away: Brookside Chocolates Healthy Indulgences Tasting Kit #chocolate

Brookside Chocolate

Just released this month at food, drug and mass retailers nationwide, Brookside Chocolate is a new dark chocolate indulgence with a healthy twist – cocoa flavanols combined with the delicious flavors of pomegranate, blueberry/acai, and goji/raspberry. Each pairing combines real fruit juice pieced dipped in rich, velvety dark chocolate. Yes, it’s a sweet treat, but each serving (about 1/4 of a cup) provides 100mg of cocoa flavanols to make you feel a little less guilty.

I tried each variety and let me tell you, they’re really delicious and rather sophisticated. I loved the texture and the way the pieces of chocolate covered berry “popped” in my mouth when I bit into them. (The texture is similar to yogurt covered raisins.) It was hard to decide, but I think my favorite flavor was Acai with Blueberry closely followed by Goji with Raspberry. These would be a fun chocolate item to serve with a cheese plate for dessert.

Each of the Brookside Chocolate flavors are available in 7 ounce pouches for $3.89 and 32 ounce pouches for $9.99. To learn more, check out the Brookside website or connect with them on Twitter and Facebook.

Win a Brookside Chocolates Healthy Indulgences Tasting Kit

Brookside Chocolate Giveaway

To help introduce my readers to the yummy goodness of Brookside Chocolate, I’m giving away ONE Brookside Chocolate Healthy Indulgences Tasting Kit, approximate retail value $80. The kit includes:

Giveaway closed. Congrats to our winner, Melanie M.!

Here’s how to enter the giveaway:

  1. Comment below on which flavor of Brookside Chocolates looks the most enticing to you.
  2. Sign up for my enewsletter for ONE additional entry.
  3. Follow @amnichols on Twitter for ONE additional entry.
  4. Follow amnichols on Pinterest for ONE additional entry.
  5. Spread the word about this giveaway by submitting a link to this post on Twitter for ONE additional entry. You must leave a link to your tweet in your comment so I can check.
  6. If you have done any of these additional activities you MUST come back here and leave a comment telling me what you did. I will be checking!
  7. Maximum amount of entries is FIVE.
  8. You have until midnight ET on Friday, January 25, 2013 to enter.

ONE winner will be chosen at random. You must be willing to send me your full name and mailing address so I forward it to Brookside Chocolate’s PR person. I’ll announce the winner on this blog. I won't share your mailing info with the public, just your name. If you have a blog, I’ll link back to it when I announce the winner.

The giveaway is valued at $80 and is only open to legal residents of the United States, 18 years of age and older. No purchase required. Odds of winning based on number of entries. Up to FIVE entries per person. ONE Brookside Chocolate Healthy Indulgences Tasting Kit will be given away. Void where prohibited by law.

By submitting your name and email address, you agree to receive relevant promotional emails and contest follow up communications from This Mama Cooks! On a Diet in compliance with my privacy policy and giveaway rules.

Disclosure: I was provided with two tasting kits by Brookside Chocolate’s PR agency – one to facilitate this review and another to give away. All opinions and experiences are my own.

Healthy holiday desserts: Chocolate Ginger Mousse

Chocolate Ginger MousseIt’s always a challenge to cook up healthy desserts for the holidays. That’s why I’m sharing this recipe for Chocolate Ginger Mousse from Chef Anthony Stewart, Executive Chef of the Pritikin Longevity Center + Spa. Regular chocolate mousse can tally up 8 grams of artery-clogging saturated fat, which is more saturated fat than many cheeseburgers! There’s zero saturated fat in Pritikin’s Chocolate Ginger Mousse.

Chef Anthony has worked with thousands of guests to create healthier versions of their favorite, tasty foods. He’s won accolades worldwide, including five gold medals in top culinary competitions, for his masterful use of foodstuffs like fresh seafood and tropical fruit from his native Jamaica. When not in the kitchen, he’s in the classroom, and has inspired thousands of Pritikin guests “to have some fun!”

For more information about Pritikin, please visit pritikin.com.

Chocolate Ginger Mousse


  • 4 ounces Hershey’s unsweetened cocoa powder
  • 1 1/2 to 2 tablespoons Splenda
  • 1/4 cup hot water
  • 12 ounces firm or extra firm silken tofu
  • 2 teaspoons vanilla extract
  • 2 tablespoons fresh ginger juice (Slice off skin of ginger root, then grate the root and squeeze to extract juice.)
  • Optional garnish: 4 fresh raspberries


  1. In a small stainless steel bowl, combine cocoa powder, Splenda and hot water. Stir till mixture has a smooth, thick, fudge-like consistency, adding more water as you stir, if needed.
  2. In a food processor, blend tofu till completely smooth, about 10 seconds. Then add fudge, vanilla extract, and ginger juice, and blend until smooth.
  3. Place mixture in parfait glasses. If desired, garnish each glass with a raspberry, and serve cold.

This Mama’s tips

  • Party serving idea: place the mousse in a mini dessert glass and garnish with a single raspberry and mint leaf.
  • For variation, add mint leaves or mint extract, or sugar-free orange marmalade.
  • You can also garnish with a few shavings of dark or white chocolate.

Recipe and photograph courtesy of Pritikin.

Flourless Chocolate Torte with Crème Anglaise

Gluten Free Flourless Chocolate Torte with Crème Anglaise from This Mama Cooks! On a Diet - thismamacooks.com Just because you eat gluten free, doesn’t mean you can’t enjoy a Valentine’s Day dessert. This decadent treat comes from the cookbook, Straight from the Heart, by Taos chef and owner of Graham’s Grille, Lesley B. Fay. Her 224-page cookbook includes recipes for appetizers, soups, salads and dressings, sandwiches, entrees and desserts, butters and spices and resources, shortcuts and tips.

Lesley’s flourless cake stands out due to its unique combination of espresso and merlot wine. Make sure to double check that ingredients like baking powder and vanilla are gluten free. The cake is best if it’s made the day before.

Since it makes 16 small cakes, you may want to halve the recipe. Or you can put a few aside for midnight munchies after the fun on Valentine’s Day (hint, hint) or for the kids the next day.

Gluten Free Flourless Chocolate Torte with Crème Anglaise from This Mama Cooks! On a Diet - thismamacooks.com

Flourless Chocolate Torte with Crème Anglaise


For the cake:

  • 2 cups semisweet chocolate, chopped
  • 3/4 pound butter, softened and divided in half
  • 1 tablespoon vanilla
  • 1/2 cup espresso or strong coffee
  • 1/2 cup merlot wine
  • 1 cup sugar
  • 1 cup cocoa powder
  • 1 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 tablespoon xanthan gum
  • pinch salt
  • 3 eggs
  • 1 cup semisweet chocolate chips (or coarsely chopped bar) sugar and cocoa powder for sprinkling

For the crème anglaise:

  • 5 egg yolks
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • pinch nutmeg
  • 1 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract


For the cake:

  1. Preheat oven to 350°F.
  2. Melt the semisweet chocolate with half the butter, and mix in the vanilla, espresso and merlot. In a separate bowl, cream the rest of butter until fluffy. Add sugar and beat until light yellow and smooth (about 5 minutes on high speed).
  3. Mix together the cocoa, cornstarch, baking powder, xanthan gum and salt. Add these dry ingredients and the chocolate mixture to butter and sugar, alternating, and mixing well after each addition.
  4. Add eggs one at a time, beating well after each egg, about 1 minute. Add semisweet chocolate chips. Pour into buttered cupcake tins or paper holders that have been sprinkled with sugar and cocoa powder.
  5. Place a large open container of bowling water on the bottom rack of the oven. The stream helps cook the cakes and keeps them moist. Bake cakes on rack above the boiling water for 15 minutes. Turn off heat, open oven door and let rest for another 8 to 10 minutes. They should rise and be medium-soft to the touch. The trick here is to cook them long enough so they don’t fall, but not so long that they are dry.
  6. Serve each cake in a puddle of Crème Anglaise. Garnish with fresh raspberries or a ribbon of lime (optional).

For the crème anglaise:

  1. In a heat-resistant mixing bowl, stir together the egg yolks, sugar, cornstarch and nutmeg with a wooden spoon until well combined. The sugar should be somewhat dissolved in the yolks. Combine the milk and cream in a medium saucepan over medium heat and warm the milk just below the boiling point (the milk will start to form bubbles on the edges of the pan and it will become steamy just before it boils).
  2. Remove the pan from the heat and stir just a couple of tablespoons of the hot milk into the eggs and sugar, mixing well the whole time. Gradually add the rest of the milk, stirring constantly. Return the mixture to the saucepan over low to medium heat. Heat the sauce until it thickens, but do not boil or the yolks will curdle. The sauce is done when it stays on the wooden spoon without dripping (this takes about five minutes but will depend on your pan and your burner). As soon as the sauce is thickened, immediately remove it from the heat.
  3. Pour the sauce into a heat-resistant bowl (you can pour the sauce through a strainer to remove any lumps).
  4. Stir the vanilla extract and cover the sauce with plastic wrap, pressing the wrap down on top of the sauce, and refrigerate until ready to serve.
Prep Time: 45 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 30 Minutes
Servings: Makes 16 individual cakes and 2 cups crème anglaise.
  • Serving size: 1 cake

Picture and recipe courtesy of Lesley B. Fay.

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