Fudgy Chocolate Bites

Makes 12 · Preheat 325°F

Eggs - choose one:

▢🥚3 eggs

• Richer
• More structure, deeper fudge.
• The classic.

▢🌱3 flax eggs

• Vegan
• 3 tbsp flax meal + 9 tbsp water - rest 10 min before using

Fat - choose one (⅓ cup)​
​▢🥥Coconut oil

• Slightly lighter, dairy-free, subtle sweetness.

▢🧈Butter

• Classic richness.

▢✨Shatavaryadi ghee Postpartum

• Deeply nourishing and restorative.
• Turns these into postpartum medicine.

Sugar - choose one or combine (¾ cup total)

▢🍯½ cup jaggery + ¼ cup brown sugar

• My favourite: Deep, caramel, complex.
• Jaggery is less processed and carries minerals.

▢🌴¾ cup coconut sugar

• Lower glycemic, earthy sweetness.

▢🟤¾ cup brown sugar or organic cane sugar

• Reliable, familiar. Works every time. Easy to digest

Liquid — base + optional

🥛⅓ cup whey

• Base - See the whey note above to decide if this is right for your body right now.
• Recipe to make at home alongside ricotta cheese below

➕¼ cup milk, coconut milk, or more whey (optional)

• For a looser batter.
• Add gradually until you reach your preferred consistency.

Method

1. If using flax eggs - mix 3 tbsp flax meal + 9 tbsp water. Set aside for 10 minutes before continuing.
2. Preheat oven to 325°F. Line a 12-cup muffin tin.
3. Melt ¾ cup dark chocolate + your fat of choice + 2 tbsp sunflower oil over low heat. Stir gently. Remove from heat and cool 5 minutes.
4. Whisk in your sugars until dissolved and the mixture looks glossy.
5. Whisk in whey, milk if using, 1 tsp vanilla, and eggs or flax eggs.
6. Sift in ½ cup flour, ¼ cup cocoa powder, ½ tsp salt, ⅛ tsp baking soda. Fold until just combined. Do not overmix — stop when you can barely see flour.
7. Optional hidden layer: Fill liners halfway, add a small spoonful of organic vanilla marshmallow creme or a few goji berries, then cover with remaining batter.
8. Fill liners ¾ full. Top with coconut flakes if using.
9. Bake 18–20 minutes. Edges should be set, center should have a slight jiggle. Toothpick should come out with moist crumbs — not clean, not wet. Cool in the pan 15 minutes before removing.
   ​

Optional Additions & Toppings

🍬Vanilla Marshmallow Creme

• Hidden inside before baking. Kids love it ✓

🔴Goji Berries

• Antioxidant boost
• Especially good for postpartum nourishment

🥥Coconut Flakes

• Sprinkle on top before baking
• Toasts right on the surface

✨Shatavaryadi ghee + goji berries

• This combination makes these nourishing postpartum treats

Whey & Ricotta Cheese

▢8 cups whole milk 2 liters

▢½ teaspoon salt

▢3 tablespoons lemon juice or white vinegar, freshly squeezed

Cheesecloth or cotton towel (option to use a colander with cloth)

Large jar

Instructions

• Line a colander with a large piece of lightly dampened cheesecloth or thin cotton towel. Place the colander over a bowl or large jar. Make sure to use non-reactive materials. I did not use a colander, and it worked fine.
• In a large saucepan or pot over medium heat, heat the milk.
• Add the salt and stir occasionally with a wooden spoon. Make sure the milk does not scorch.
• If you have a thermometer, heat to 185 F. If you do not have a thermometer, reach a stage where there is a lot of steam, little bubbles close to the edge of the pot and the formation of a slight film. Takes about 20 minutes to get to this stage.
• Bring the heat to the lowest point or remove it if it is starting to bubble faster.
• Add the lemon juice (or vinegar).
• Slowly mix for 2 minutes. You will notice the curds (the ricotta) separating from the whey (yellowish liquid).
• Remove from heat if you have not already.
• Cover pot and let stand for about 20 minutes.
• Ladle your ricotta into the cheesecloth so the whey liquid drips into the container underneath. The consistency of the final product will depend on the amount of time you leave the ricotta to drain in the cloth. For a creamy ricotta, let it sit for 3-5 minutes; for a drier ricotta, it can sit up to 20 minutes.
• Use cheese immediately or cover and refrigerate any leftovers for up to 5 days.
• Use the whey liquid left in the jar for cooking your grains, lentils, beans, or baking yumies like the recipe above!
  • Whey is okay covered in the fridge for 3 days and 1 month in the freezer.