Last updated on December 21st, 2018 at 07:38 am

Paleo Fudge Cappuccino Crinkles

Starting this month I am now part of a Nutrition Blog Community called The Recipe Redux. Its a community of Registered Dietitians, Nutritionist, and those with a Nutrition Certification (that’s me!) =)  Each month they send out a challenge and today is my first post contributing to this community. I am so excited! Back in November, I decided to put in my application to join and I was approved! Yay! This is going to be so much fun and I am so looking forward to this new adventure and joining a community of like-minded women.  This will also be a great way to share even more recipes with you!

Decembers Recipe Redux Challenge/Theme was to grab the nearest cookbook and “ReDux” the recipe on page 201, 17, 217 – or any combination of the number ‘2017.’

I grabbed my trusty Better Homes and Garden Cookbook my Grandma bought me after I moved out of my parents home.  So to say the least I’ve used this cookbook a lot over the years.

Original recipe title Fudge Cappuccino Crinkles in the Better Homes and Garden page 217.

It was purely a coincidence this recipe was a sweet treat which I feel it totally appropriate for this holiday season!

In reality, you can make this treat any time of year it’s a delicious chocolaty treat!

Paleo Fudge Cappuccino Crinkles

Paleo Fudge Cappuccino Crinkles

MAKES: 32       SERVINGS PREP: 15 MINS       BAKE: 10 MINS 350°F

Cacao vs Cocoa:

Chocolate is derived from the cacao plant, which grows pods. When those pods are cracked open, inside there’s a seed that looks a bit like a coffee bean. They both start in the same form.  Cacao powder contains nearly four times the antioxidant power of cocoa powder—and more than 20 times the amount found in blueberries. Antioxidants protect cells from free radical damage that occurs as a result of daily exposure to toxins, stress, sun damage, and inflammation. When it goes unchecked, free radical damage can result in a chronic disease like cancer.

Cocoa

Cocoa powder starts out like raw cacao. First, the oils are separated, then the beans are finely crushed. But here’s a big difference—cocoa powder is heated to super-high temperatures, which usually gives it a less bitter taste. And it’s not just the flavor that changes; exposure to higher temps changes the molecular structure, which reduces the enzyme content and lowers the over nutrient content of the powder. Many companies also end up adding fillers like powdered milk and sugar to bring down costs and give it a sweeter flavor, which further detracts from any lingering health benefits.

Source

Photo Souce 

[tasty-recipe id=”2419″]

Kristin McConnell

Hi!! I’m Kristin McConnell,  I am so glad you are here! I am a wife to my amazing husband and a Mom of two fabulous kids. I love gardening, raising chickens, bee keeping and baking sourdough bread!

livesimplywithkristin.com