Best Chocolate Posts 2025 | Certified Coach Ceylan

Chocolate Carrot Cake

Ceylan Ayik — Tue, 28 Dec 2021 09:20:20 +0000

Chocolate Carrot Cake Recipe

Here is a delicious Choco-Carrot Cake, a delicious healthy treat for your cozy winter afternoons or breakfasts! The list looks long since I give you many options to make a carrot cake gluten free and vegan versions as well as regular versions.Otherwise it is really easy to make and sooo delicious to enjoy as breakfast or snack, with some nut butter and drizzle of maple or other syrup, with a cup of ginger-clove-cardamom tea!

Course Dessert

Cuisine International

Prep Time 25

Cook Time 1

Servings 6 people

Calories 155kcal

Equipment

Baking Tray
pot
pan

Ingredients

4 Medjool dates – kept in warm water, drained and pureed with a fork or mixer (or 3/4 cup maple/date/coconut/agave syrup or grape molasses (pekmez)
1 + 1/2 cup Einkorn (siyez) flour (or gluten-free flours like a mix of almond meal, sweet potato, coconut, buckwheat, etc)
1/2 cup Cacao
1cup Crushed pecans or walnuts
1/2 cup Ghee or coconut or olive oil and a bit more to brush the tray
4 Eggs at room temperature and whisked very well until they are fluffy (or alternatively mix 4 tbs flaxseed powder and 12 tbs warm water – keep 5 min)
2.5 cup Carrots grated (Approximately 4 small carrots)
1/2 cup Pecans / walnuts to decorate
2 tsp Sodium bicarbonate
1/2 tsp Orange peel
Spices: cinnamon, clove, vanilla, nutmeg, (optional cardamom, ginger)
Pinch of salt
1 tbsp Apple cider vinegar (If you are not using eggs)
1/2 cup Almond milk to add (If the texture is too thick)

Instructions

Adjust your oven to 160 degrees celsius. Prepare your cake mold by lining with paper and brushing some melted coconut or olive oil
Swift flours and cacao and mix with spices, salt, baking powder and sodium bicarbonate
Mix crushed pecans, orange peel and carrots in another bowl
Mix whisked eggs or flaxseed mixture with date puree or your choice of sweetener and melted coconut oil. If you are not using eggs, add 1tbs apple cider vinegar, too
Add these liquids to flour mix, add the pecan-carrots mixture and mix them all well with wooden spoon
Check the consistency. If it is too dry add some (plant) milk. If it is too liquid add some flour. Taste for sweetness and add more if necessary
Pour into tray, decorate with pecans or walnuts
Bake at 160degrees for about 1hour. Check with a toothpick or knife, if it comes out clean, take it out, rest it inside the tray until it cools down completely

Video

https://www.ceylanayik.com/wp-content/uploads/2021/12/healthy-chocolate-carrot-cake-gluten-free.mp4

Chocolate Covered Dates

Ceylan Ayik — Tue, 18 May 2021 10:46:59 +0000

Chocodates

Chocolate covered-nut filled dates, a delicious & nutricious & yummmy treat! It is without sugar-sweetener as the dates are already very sweet.

You can make this recipe by melting about 1/3 cup cacao butter and adding 1/3 cup cacao powder – like the homemade chocolate recipe here: How to Make Homemade Chocolate

Enjoy!

Course Dessert

Cuisine International

Prep Time 25

Cook Time 15

Servings 4 people

Calories 178kcal

Equipment

Ingredients

100% or %70-90 cacao chocolate
100% nuts or nut butters (I used unsweetened almond and peanut butters and crashed pistachhios)
Orange peel or oil (I used Doterra wild orange just a fee drops)
Coconut shreds
Good music while you make it

Instructions

Melt the chocolate in a pot over another pot with simmering water (bain marie). Add orange peel or oil and mix well
Take out the pit from dates and fill with nuts or butters, close with a toothpick and dip into melted chocolate and then to coconut shreds (or not)
Sing and dance as you make it!
Keep it in fridge for an hour so and enjoy during day time

Video

View this post on Instagram

Chocolate Covered Dates Video (@fitgurme)

Artisanal Chocolate | Homemade Sugar-Free

Ceylan Ayik — Fri, 19 Mar 2021 09:01:42 +0000

Homemade Chocolate Recipe

An easy and delicious homemade chocolate recipe to make your own artisanal chocolate without any sugar!

Course Snack

Cuisine International

Prep Time 20

Cook Time 10

Servings 4 people

Calories 320kcal

Equipment

pot
pan
Silicon spatula, porcelain or glass bowl
Silicon moulds or paper liners

Ingredients

100 g 100% Dark No Sugar Chocolate
1 tbsp Maple Syrup (Or agave syrup or raw unprocessed sugar or dried date powder)
Adjust if you like sweeter
1tsp Vanilla Extract and Little Pinch of Cinnamon (Optional)
1 pinch Sea Salt (Optional / plus more to taste)
1 / 2 tsp Orange Peel or A Few Drops of Orange Essential Oil (Optional)
2 tbsp Toasted Mix of: Coconut, Sesame, Pumpkin or Sunflower Seeds, Pecans or Walnuts, Coconut Shaves, Dried Mulberry

Instructions

Arrange your mould or paper muffin liners or just a baking sheet
Place your nuts and seeds into a nonstick pan and toast them about 5 minutes making sure they do not burn but just brown slightly. Set them aside and let them cool
Add about 4cm of water to a saucepan and boil. Then set a medium glass or ceramic mixing bowl on top, making sure it fully covers the top and it's not touching the water
To the mixing bowl, add chocolate and let melt – 2-3 minutes
Once melted, add the sweetener and mix until it dissolves, use a silicone spatula or wooden spoon to mix until combined, turn off the heat
Take the bowl aside on a flat surface. Add vanilla, cinnamon (optional), and sea salt, orange zest and whisk to combine until there are no clumps
Adjust the flavor as needed. It’s up to how you prefer your chocolate
Pour chocolate to cover them and top with more sea salt (yes salt makes a big difference to taste) or more pistachios/cacao nibs (optional)
Carefully, with your tip of fingers!, add the nuts, seeds and berries on your melted chocolate, spreading them evenly
Transfer chocolate to the refrigerator to set – about 10-20 minutes
Enjoy straight from the refrigerator. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month

Click to see my Golden Milk Latte recipe!

Chocolate Granola Recipe

Ceylan Ayik — Wed, 24 Feb 2021 12:23:10 +0000

Orange & Chocolate Granola

Finally I found my dream granola! The one with nuts-seeds and dried fruits, without any oats or other grains, crunchy and delicious with cacao-orange flavors! The original recipe is from Brooke Brennan and I added some other ingredients. You can also mix and match the ingredients at home. You will love this recipe with Low Carbohydrate.

Course Breakfast

Cuisine International

Keyword Granola

Prep Time 20

Cook Time 15

Servings 1 person

Calories 112kcal

Equipment

Ingredients

1 cup Nuts (I used 1/3 Cup each of: almonds, pinenuts, peacan, pistachio and walnuts)
1 / 2 cup Seeds (Pumpkin, Sunflowers)
1 / 4 cup Chopped Medjool Dates and / or Dried Apricots
1 / 4 cup Goji Berries and/or Mulberries
2 tbsp Chia Seeds
2 tbsp Hemp Heart Seeds or Flaxseeds
3 tbsp Fresh Squeezed Orange Juice
1 tbsp Orange Zest
2 tbsp Melted Coconut Oil
1 teaspoon Cinnamon
2 tbsp Raw Caco
1 / 2 cup Unsweetened Coconut Flakes
A small pinch of Sea Salt

Instructions

Preheat oven to 165 degrees celcius
Prepare the oven tray with a baking sheet
In a small pot, mix coconut oil, orange juice, cinnamon and salt
In another large bowl, mix all of the remaining ingredients to combine
Pour the liquid mixture over dry ingredients and mix them well
Place this mixture over the oven tray making a single layer
Bake for 20 minutes (or until toasty), mixing the granola on the baking tray every 5 minutes for even baking and no burning
Once baked, keep it for cooling down in the baking tray for about 10-15 minutes
Keep in an airtight container and better keeping in refregirator and enjoy a longer time!

Notes

I love adding a spoon of it to my coconut yogurt as an afternoon snack as much as my practical breakfast. I must say that I need an extra protein with this if I know I can not eat until late midday so I boil and egg, too.