“You’ve probably already heard that dark chocolate is good for you; it’s made from cocoa beans, which contain antioxidant flavonoids that fight inflammation and boost heart health. Cocoa powder and cacao nibs, which also originate from cocoa beans, offer the same nutritional benefits. Christina Tosi, chef and owner of New York City’s dessert-centric Milk Bar, livens up postrun treats with a variety of cocoa products. ‘After a run,’ says Tosi, who logs five- to 10-milers as often as she can, ‘I want a snack that gives bursts of energy, protein, and antioxidants, and tastes good!’ Tosi’s cookbook, Milk Bar Life, will be published in April.” (read more)
(Yishane Lee / Runner’s World / March 3, 2015)
DENSE AND FUDGY COCOA COOKIES
1 cups unsweetened cocoa powder
1 ½ cups almond flour or meal
2 ¼ teaspoons cornstarch
1 ½ teaspoons salt
¾ teaspoon baking powder
1 ¾ cups + 2 tablespoons coconut puree or cream of coconut
½ cup pineapple juice
¼ cup water
2 ¾ cups dark chocolate chips
Heat oven to 325°F. Line a baking sheet with parchment paper.
In a bowl, add the cocoa powder, flour, cornstarch, salt, and baking powder. Mix until well combined.
While mixing at a steady pace, slowly pour in the coconut puree. Add the pineapple juice and water, continuing to mix until it comes together. Fold in the chocolate chips.
Using a ⅓ measuring cup, portion dough onto the baking sheet, 3” to 4” apart. Flatten the dough until cookies are 4” in diameter, like thin hamburger patties.
Bake the cookies for 12 to 15 minutes, or until the edges are lightly crisp. Let them cool completely on the baking sheet. Store in an airtight container in the fridge or freezer.
Makes 15 cookies
Calories per serving (1 cookie): 440
Carbs: 52 g
Fiber: 7 g
Protein: 7 g
Fat: 27 g
CARAMELIZED NUTS AND NIBS
¼ cup shredded unsweetened coconut
¼ cup granulated sugar
2 tablespoons light brown sugar
1 teaspoon kosher salt
1 egg white
½ pound shelled pecan halves
¼ cup cacao nibs
Heat the oven to 300 degrees Farenheit. Line a baking sheet with parchment paper or cooking spray.
In a small bowl, mix the coconut, granulated sugar, brown sugar, and salt. Set aside.
In a large bowl, whisk the egg white until frothy and voluminous. Add the pecans and cacao nibs and stir until well coated. Sprinkle the sugar mixture over the nut mixture and stir to combine.
Spread the nuts in an even layer on the lined baking sheet. Bake for 30 minutes, tossing halfway through, or until the nuts and nibs are caramelized.
Cool completely on the baking sheet before transferring to a bowl or airtight container. Store at room temperature for up to 2 weeks.
Makes 12 servings (¼ cup each)
Calories per serving: 190
Carbs: 12 g
Fiber: 4 g
Protein: 3 g
Fat: 16 g