Endangered Species Chocolate has the solution for your upcoming chocolate binge!
Their Owl (Dark Chocolate + Sea Salt and Almonds), Bat (Dark Chocolate + Cacao Nibs) and Wolf (Dark Chocolate + Cranberries & Almonds) bars are not only delicious…they’re Fairtrade, Non-GMO/Gluten-free and creating positive change in our environment. Check them out or try one of their tasty recipes! They also have a few other flavors that are sure to entice you…
Makes 20 Cupcakes : Preheat 350 F
- 10 ripe strawberries, stems removed and sliced
- 1 large egg
- 2 egg whites
- ¼ cup tapioca starch
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter
- 1 ½ cups sugar
- 3 tsp vanilla extract
- 1 cup whole milk
Begin by pureeing half of the strawberries in a blending until slightly chunky. Chop the remaining strawberries and set aside.
In a standing mixer fitted with a whisk attachment, beat 3 egg whites until stiff peaks begin to form, set aside.
Beat butter in a standing mixer fitted with a paddle attachment until creamy. Add sugar and mix well. Add the remaining egg yolk and vanilla and combine.
Blend flour, tapioca starch, baking powder and salt together. Add in 3 parts to the butter and sugar mixture, alternating with the milk.
Fold in egg whites, strawberry puree and chopped strawberries. Fill the paper cup lined muffin tins 1/2 full. Bake at 350 F 20-22 minutes, until an inserted toothpick comes out clean and the cupcakes spring back with gently pressed.
- ½ cup + Endangered Species Chocolate Cocoa Spread
- 1 stick un-salted butter
- 2 cups + Powdered Sugar
- ¼ cup Milk
- 3-4 Strawberries, sliced
Once the cupcakes have cooled, fill a piping bag fitted with a wide mouth tip with the Endangered Species Chocolate Cocoa Spread. Insert tip into the center of each cupcake. As you squeeze the “filling” into the cupcake, slowly remove the tip, releasing pressure before completely exiting.
In a standing mixer fitted with a paddle attachment, cream butter. Add powdered sugar and up to ¼ cup of milk until a smooth, stiff frosting is formed. Using a spatula or piping bag, top each cupcake. Garnish with a slice of strawberry to finish.
Makes 1 9×13 Pan : Pre-heat 350 F
- 2 sleeves of Annie’s Organic Graham crackers, crushed
- 1 stick unsalted butter or vegan substitute
- 4 Endangered Species Chocolate 72% Smooth Dark Chocolate Bars (broken)
- 1 cup marshmallows, torn into pieces
- 1 cup crushed pretzels
- ½ cup Endangered Species Chocolate Hazelnut Spread with Cocoa
- 1 cup shredded coconut (optional)
- 1 cup chopped cashews, pecans or almonds
- 1 can organic sweetened condensed milk or culinary coconut milk
Makes 12 :: Pre-Heat 375 F
- 1 package refrigerated croissant dough OR puff pastry
- ¼ cup + Endangered Species Chocolate Almond Spread with Cocoa
- 3 oz Endangered Species Chocolate 72% Smooth Dark Chocolate Bar
- ¼ cup sliced almonds
- One egg, beaten
On a parchment lined baking sheet, roll out refrigerated croissant triangles, or cut puff pastry into triangles. At the “base” of each triangle, spread roughly 1 tsp (or more to your liking) of the Almond Spread. Starting at the base, tightly roll each croissant, finishing with the point wrapping around the top. Curve each end towards each other to make a crescent shape. Brush each croissant with the egg wash, and sprinkle on almonds. Bake at 375 F until golden and flakey. Once slightly cooled, melt chocolate bar in the microwave until smooth. Using a fork or spoon, drizzle chocolate across the tops of the croissants. Serve warm or at room temperature.