Adapted from Martha Stewart Recipes
3 cups confectioners’ sugar, sifted
3/4 cup The Sacred Olive Dutch-process cocoa powder (spooned and leveled)
3/4 cup semisweet chocolate chips (5 ounces)
1 cup roughly chopped toasted almonds
3/4 cup sweetened shredded coconut
4 large egg whites, room temperature**
½ cup The Sacred Olive Coconut Balsamic (For the drizzle)
The Sacred Olive Espresso Sea Salt (To sprinkle on top)
**For an eggless option, substitute 1 TBLSP of flax seed meal + 3 TBLSP of warm water for 1 egg
Preheat oven to 325 degrees, with racks in middle and lower thirds. In a large bowl, whisk together confectioners’ sugar, and cocoa. Stir in chocolate chips, almonds, and coconut. Add egg whites (or egg substitute) and stir until combined (do not overmix).
Drop dough by rounded tablespoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges look firm, about 15 to 20 minutes. *Roll into small balls and place in the fridge to cool and harden* (this last step is to be done if you used the egg substitute only, if you used regular eggs it should bake normally)
Sprinkle the Espresso Sea Salt over each coconut drop. Drizzle with Coconut Balsamic and enjoy!
– 1 Avocado
– 1/2 Cup Pure Cane Sugar
– 1 Egg
– 2 TBLSP The Sacred Olive Butter Infused Olive Oil
– 1/2 Cup Cacao Powder
– 1/2 Tsp Baking Soda
– 1/2 Cup Semi- Sweet Chocolate Chips (Optional)
Preheat oven to 350 degrees F. Mix avocado and sugar in a mixer on high until creamy. Mix in egg and butter olive oil. Add cacao and baking soda. Mix in chocolate chips if desired. Form into 2 inch balls and place on a cookie sheet covered in wax paper. Bake approx. 12-15 minutes. Let cool (cookies may come out a little raw, they will continue to bake as they cool). Enjoy!
Ingredients for the Cake:
• 1 1/2 cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• finely grated zest of 2 lemons
• 3/4 cup yogurt
• 1 tablespoon lemon juice
• 1/2 cup The Sacred Olive Bail Olive Oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup finely chopped basil
For the Glaze:
• ½ cup of powdered sugar
• 2 teaspoons of The Sacred Olive Black Current Vinegar
• 2 teaspoons of milk
1. Preheat oven to 350°F. Grease a muffin pan (or use muffin/cupcake paper holders.) In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
2. Using your fingers, mix lemon zest and sugar together in separate bowl until the sugar feels damp.
3. Add the yogurt and lemon juice into the bowl with the sugar and lemon zest. Then add the basil olive oil, eggs, vanilla, and basil. Whisk until well-blended.
4. Fold the dry mixture in with the wet one and pour into muffin pan and bake for approximately 20 minutes.
5. For the glaze, mix powdered sugar, black current vinegar, and milk. Whisk until well blended. (Add more milk if needed.)
6. Let cake cool and pour glaze over it.
Ice Cream can be made even better by drizzling with Olive Oil and Vinegar. Here are a few ways to try:
Vanilla Ice Cream with Blood Orange Olive Oil and Dark Chocolate Balsamic Vinegar
Vanilla Ice Cream with Lavender Drizzle
Vanilla Ice Cream with Maple Balsamic Drizzle
Vanilla Ice Cream with Cinnamon Pear Balsamic Drizzle
Chocolate Ice Cream with Espresso Balsamic Drizzle
Chocolate Ice Cream with Dark Cherry Balsamic Drizzle
Created for the Sacred Olive by Abby McKelvy
Balsamic Soaked Berries over Angel Food Cake with Whipped Cream
1 package blueberries
1 package raspberries
1 package blackberries
1 package strawberries, chopped
3 tablespoons your choice of:
Dark Cherry Balsamic
1 tablespoon Agave Nectar, sugar, honey, or splenda
Store Bought Angel Food Cake
Prepared Whipped Cream
Wash and dry all berries and place in a large bowl. Add vinegar and sweetener and toss to coat berries. Cover and refrigerate for 30 minutes. Slice Angel food cake and serve with berries over the top and a dollop of whipped cream.