NibMor's Low Glycemic Chocolate Chip Cookies!

We know how hard it can be to enjoy the holiday season when you are trying to cut back on sugar.  In fact, it can seem down right impossible! So NibMor gal Heather K. Terry decided to create something you can feel good about this season- you won't miss all the refined sugar that used to come with your holiday cookies!  Enjoy.

NibMor's Low Glycemic Chocolate Chip Cookies

2 3/4 cup flour (or gluten free substitute)

2 sticks of butter (or 1 cup of coconut butter)

1/2 cup sucanat

1 1/2 cup coconut palm sugar

2 eggs (or egg substitute)

2 tsp vanilla extract

pinch of sea salt

1 tsp baking soda

1 1/2 tsp baking powder

2 NibMor Original Chocolate bars chopped into small chunks

Preheat oven to 350 degrees.  Combine the sugars and 'butter' until creamed and fluff.  Add the vanilla and 'eggs'.  When this is well combined, add the remaining ingredients except the NibMor chocolate chunks.  Add chunks when remaining ingredients are combined well.  Drop about 2 tbsp of batter per cookie onto baking sheets lined with parchment paper.  Bake for 10-12 minutes or until golden brown.  Let cool on a cooling rack.  Enjoy! 

NibMor's Raw Truffle Recipe

Thanks to everyone who joined us at the New York Chocolate Show this past week.  The show was a great success. We gave out over 3000 samples of Drinking Chocolate!  WOW!  People know how to drink their chocolate!

NibMor gal Heather K. Terry lead a demo of our Raw Truffles and we wanted to share it with everyone.  They were a huge hit and are a great alternative to all those sugary holiday treats.  Add them to the table- no one will ever know they are good for them!  Happy Nibbling!

NibMor's Raw Truffles:

For truffle:
1 1/2 cups walnuts
1 1/2 cups almonds
½ cup cacao powder
2 tbsp chia seeds

2 tbsp hemp seeds
 7 majool dates soaked overnight (or 14 piglet dates)
agave or maple syrup to taste

For coating:

cacao powder, tempered chocolate (we use NibMor’s Daily Dose of Dark 72%), shredded coconut or NibMor’s Drinking Chocolate mixes

Use a food processor to combine the nuts first.  Slowly add in cacao powder and flax. Add the dates a few at a time, you may have to stop the food processor and scrape down the sides.  Add agave or maple syrup.  Mixture should not be watery but clumpy and dough like.  Form into desired size truffles and roll in cacao powder, coconut, or tempered chocolate. 

Makes roughly 40 truffles.

Pumpkin Pie Hot Chocolate (with a little kick!)

Hey there Nibblers!  We are so excited to start the holiday season with some blogs and recipes!  Get ready- it's going to be fun and informative. 

We love creating recipes in the NibMor kitchen.  NibMor gal Lauren Fahey loves this season because she loves PUMPKIN anything!  So co-founder and NibMor chef Heather K. Terry decided to cook up a treat in her honor (co-founder Jennifer Love and NibMor gal Jenny Stachon didn't mind the treat!).  This recipe can be done with either the 6-Spice or Original Drinking Chocolates- but we like a little kick in the pants around here, so we went for it!  This is a great ending to any meal, plus it's low glycemic (our Drinking Chocolate line is sweetened with Coconut Palm Sugar), high in vitamins and minerals, and it's under 200 calories- YEAH!  Celebrate the holiday's with this delicious and healthy drink!

Pumpkin Pie Hot Chocolate

8oz Almond Milk (or whatever your 'milk' preference is)
2 heaping tablespoons NibMor 6-Spice Drinking Chocolate
2 1/2 heaping tablespoons Pumpkin Puree

Using a sauce pan, start to heat the 'milk' over a medium heat.  Add in the Drinking Chocolate mix and pumpkin puree.  Use a whisk to mix it well and break down the puree.  Do not boil but heat long enough to see steam coming off the top.  Serve in mugs- Enjoy!

New Blog coming VERY SOON!

Stay Tuned for Organic Chocolate News, Vegan Chocolate Recipes and so much, much more!