Charlie Cochet

These Cocoa Banana Nut Muffins are perfect for those following a Paleo diet or participating in the 21 Day Sugar Detox 21 DSD. They're moist, flavorful, and packed with wholesome ingredients like bananas, almond butter, and coconut flour.

Ingredients: 3 ripe bananas, mashed. 3 eggs. 1/4 cup almond butter. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/4 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. Pinch of salt. 1/2 cup chopped nuts walnuts or pecans.

Instructions: Preheat oven to 350F 175C. Grease a muffin tin or line with paper liners. In a mixing bowl, combine mashed bananas, eggs, almond butter, melted coconut oil, and vanilla extract. Mix until well combined. Add coconut flour, cocoa powder, baking soda, cinnamon, and salt to the wet mixture. Stir until smooth. Fold in chopped nuts until evenly distributed throughout the batter. Pour batter into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Vanilla Fruit Salad is a delightful combination of fresh and sweet fruits tossed in a creamy vanilla yogurt dressing. The secret ingredient, pure vanilla extract, adds a subtle yet exquisite flavor that elevates the classic fruit salad to a whole new level of deliciousness. It's the perfect refreshing and healthy treat for any occasion.

Ingredients: 1 cup of strawberries, sliced. 1 cup of blueberries. 1 cup of grapes, halved. 1 cup of pineapple chunks. 1 cup of kiwi, peeled and sliced. 1 cup of bananas, sliced. 1/2 cup of Greek yogurt. 2 tablespoons of honey. 1 teaspoon of pure vanilla extract. 1/4 cup of shredded coconut optional. Mint leaves for garnish optional.

Instructions: In a large mixing bowl, combine the strawberries, blueberries, grapes, pineapple chunks, kiwi, and bananas. In a separate bowl, mix together the Greek yogurt, honey, and vanilla extract until well combined. Pour the yogurt mixture over the fruit and gently toss to coat the fruit evenly with the creamy dressing. If desired, sprinkle shredded coconut over the top for added texture and flavor. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Garnish with fresh mint leaves just before serving. Serve your delicious vanilla fruit salad and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the rich flavors of chocolate and orange with these flourless cookies. Made with almond flour and real orange zest, they're a gluten-free delight!

Ingredients: 1 cup almond flour. 1/3 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup semi-sweet chocolate chips. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. Zest of 1 orange. 2 tablespoons orange juice.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix cocoa powder, salt, almond flour, and baking soda in a bowl with a whisk. Add the chocolate chips and mix them in. Spread out the honey or maple syrup, vanilla extract, orange zest, and orange juice in a different bowl. Let them melt together. Stir the wet and dry ingredients together until they are well mixed. Using a spoon or cookie scoop, place dough balls on the baking sheet that has been prepared, leaving space between them. Use the back of the spoon to gently press down on each cookie. The cookies should be baked for 10 to 12 minutes, or until they are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty chocolate orange cookies without flour once they're cool.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the rich and decadent tastes of chocolate and orange with these RAW truffles that are good for you. These truffles are a guilt-free way to satisfy your sweet tooth because they are full of healthy ingredients.

Ingredients: 1 cup raw almonds. 1 cup pitted dates. 1/2 cup raw cacao powder. Zest of 1 orange. 2 tablespoons coconut oil. Pinch of sea salt. Optional toppings: shredded coconut, chopped nuts, or cacao nibs.

Instructions: Place raw almonds in a food processor and blend until finely ground. Add pitted dates, raw cacao powder, orange zest, coconut oil, and a pinch of sea salt to the food processor. Blend until the mixture forms a sticky dough. Scoop out small portions of the mixture and roll them into truffle-sized balls. Optional: Roll the truffles in shredded coconut, chopped nuts, or cacao nibs for added texture and flavor. Place the truffles in the refrigerator for at least 30 minutes to firm up. Serve chilled and enjoy your healthified RAW Chocolate Orange Truffles!

Prep Time: 15 minutes

Cook Time: 0 minutes

S'mores Fudge Bars are a rich dessert that combines the traditional flavors of s'mores into a portable and mouthwatering bar. Whether it's a summertime bonfire or a cosy winter's evening by the fireplace, these bars are ideal for every occasion.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 1 can 14 ounces sweetened condensed milk. 2 cups semisweet chocolate chips. 1 1/2 cups mini marshmallows. 1/2 cup chopped milk chocolate. 1/2 cup crushed graham crackers. 1/4 cup mini marshmallows for topping.

Instructions: Grease a 9x9-inch 23x23 cm baking pan and preheat your oven to 350F 175C. Melted butter and graham cracker crumbs should be combined in a mixing bowl. To make the crust, press this mixture firmly into the bottom of the baking pan that has been prepared. Melt the semisweet chocolate chips and sweetened condensed milk in a saucepan over low heat, stirring until smooth. This is how the fudge layer is made. After smooth, remove from heat. Over the graham cracker crust in the baking pan, pour the fudge layer. Over the fudge layer, evenly distribute 1 1/2 cups of mini marshmallows. Top the marshmallows with a sprinkle of crushed graham crackers and chopped milk chocolate. Bake for about 25 to 30 minutes, or until the center is set and the edges are golden brown, in a preheated oven. Take out of the oven, then quickly top with the remaining 1/4 cup of mini marshmallows. Allow the bars to cool in the pan for approximately half an hour, and then chill for a minimum of two hours or until fully set. Enjoy your delectable S'mores Fudge Bars by cutting them into squares once they've set!

Prep Time: 20 minutes

Cook Time: 30 minutes

These incredibly rich chocolate truffles made with just four ingredients are the ideal way to sate your chocolate cravings. They're a delightful treat or an excellent gift for any occasion.

Ingredients: 12 oz 340g high-quality dark chocolate. 1 cup 240ml heavy cream. 2 tablespoons unsalted butter. 1/4 cup 30g cocoa powder, for dusting.

Instructions: Finely chop the dark chocolate and transfer it to a heat-resistant bowl. Heat the butter and heavy cream in a small saucepan over low heat until it starts to simmer. Take off the heat right away. Over the chopped chocolate, pour the hot cream mixture. Give it a couple of minutes to stand without moving so the chocolate can melt. The mixture should be stirred until glossy and smooth. You can have this ganache. To stop a skin from forming, cover the ganache with plastic wrap, making sure it touches the surface. Chill for a minimum of three hours or until solid. After the ganache sets, take tiny portions of the mixture with a spoon or melon baller. Using your hands, form them into balls and transfer to a baking sheet lined with parchment. To firm up, refrigerate the chocolate truffle balls for an additional 15 to 20 minutes. Once chilled, completely coat each truffle with cocoa powder. Remove any extra cocoa powder by shaking. When the time comes to serve, place the completed truffles in an airtight container and keep them chilled.

Prep Time: 20 minutes

Cook Time: 10 minutes

This Jicama Shrimp Composed Salad is bright and cool, and it's full of tasty flavors and textures. A zesty lime dressing, crispy jicama, and juicy shrimp make for a delicious meal that's great for a healthy dinner or a light lunch.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 jicama, peeled and julienned. 1 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 1 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted peanuts, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 teaspoon honey. Salt and pepper to taste.

Instructions: In a large skillet, heat olive oil over medium-high heat. Season shrimp with salt and pepper, then saut them in the skillet until pink and cooked through, about 2-3 minutes per side. Remove from heat and set aside. In a large salad bowl, combine jicama, red bell pepper, red onion, cherry tomatoes, cilantro, and mint leaves. In a small bowl, whisk together lime juice, honey, and a pinch of salt and pepper to create the dressing. Add the cooked shrimp to the salad bowl and drizzle the dressing over the salad. Toss gently to combine all ingredients. Top the salad with chopped peanuts and crumbled feta cheese. Serve immediately, and enjoy your healthy and refreshing Jicama Shrimp Composed Salad!

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the rich flavors of dark chocolate and cinnamon with these vegan muddy buddies. They're gluten-free and perfect for satisfying your sweet cravings!

Ingredients: 5 cups gluten-free rice Chex cereal. 1 cup dairy-free dark chocolate chips. 1/4 cup creamy almond butter. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/4 cup powdered sugar. 1/4 cup dairy-free mini chocolate chips.

Instructions: Put the rice Chex cereal in a large bowl. Put the dairy-free dark chocolate chips, almond butter, maple syrup, vanilla extract, and ground cinnamon in a bowl that can go in the microwave. Stir the mixture every 30 seconds while heating it in the microwave until it is smooth and well mixed. Pour the chocolate mix over the rice Chex cereal and mix it in slowly so that it's all covered. Spread the cereal out evenly on a baking sheet that has been lined with parchment paper after it has been coated. During this time, let the chocolate-covered cereal cool down. Move the cereal back to the big bowl and add the powdered sugar after the chocolate coating has set a bit. Roll the cereal around in the powdered sugar until it is all covered. Add the dairy-free mini chocolate chips and gently toss to make sure they are spread out. Let the muddy buddies cool down all the way before you serve them or put them away in a container that won't let air in.

Prep Time: 10 minutes

Cook Time: 5 minutes

These Best Chicken Tacos are perfect for summer dinners. They're filled with flavorful seasoned chicken, fresh veggies, and topped with creamy sour cream and salsa. Quick and easy to make, these tacos are a crowd-pleaser!

Ingredients: 1 lb boneless chicken breasts, sliced into thin strips. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 8 small taco shells or tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1/4 cup salsa.

Instructions: In a bowl, combine the chicken strips, olive oil, chili powder, cumin, paprika, salt, and pepper. Toss to coat the chicken evenly. Heat a skillet over medium-high heat. Add the seasoned chicken strips and cook for 5-7 minutes or until they are cooked through and browned. Warm the taco shells or tortillas according to package instructions. To assemble the tacos, start with a layer of shredded lettuce, followed by the cooked chicken strips, diced tomatoes, red onion, cheddar cheese, and cilantro. Drizzle sour cream and salsa over the taco fillings. Serve the chicken tacos immediately and enjoy your summer dinner!

Prep Time: 15 minutes

Cook Time: 10 minutes