Disclosure: This post is sponsored by PASCHA Chocolate. As always, all opinions and thoughts are my own. Thank you for supporting the brands that support my blog!
It’s almost Valentine’s Day! And you know what that means…chocolate! Lots of chocolate. And red hearts and paper crafts and lace and conversation hearts, but mostly chocolate. (Can you tell I’m a chocoholic?)
Since we are a family who is dairy free and nut free, unfortunately that means that a lot of the Valentine’s Day chocolate treats are off limit for us. Which I know can be kind of a bummer, especially if you are new to dealing with food allergies and sensitivities. When you can’t eat dairy or wheat and the stores are filled with chocolate candies and heart shaped cookies, it can feel a little bit like you’re being left out of the fun.
I’ve gotten used to the idea that we can have delicious allergy friendly holiday treats as long as I make them myself with allergy-friendly ingredients. One company that I have come to rely on and love is PASCHA Chocolate. Not only do they make amazing chocolate bars with gourmet flavors like Lucuma and Arabica Coffee, but they also make delicious and rich chocolate baking chips.
All of PASCHA’s products are free of the Top 8 Allergens and are made in a dedicated facility, so there is no chance of any cross contamination. This is so important to me. Since we have a tree nut allergy in our family, I have to be so careful with what kind of chocolate I buy. Many chocolate companies process nuts as well, so those products are not safe for my family.
The fact that PASCHA Chocolates are completely allergen free gives me such peace of mind. I can purchase delicious chocolate for my recipes and know that it is totally safe for my children. That peace of mind lets me focus on baking delicious treats like this:
That’s right…I made a pizookie! Not just any pizookie, but a pizookie that’s allergy free! Yes!
Okay, so hopefully you know what a pizookie is. It’s a deep dish skillet cookie that’s served warm out of the oven and topped with ice cream and chocolate sauce. Basically it’s a skillet full of love. :)
I was introduced to the pizookie when Darryl and I were part of a music festival in California and one of his friends took us to BJ’s restaurant because he could not believe I had never had or heard of a pizookie. I can still picture his face when I said, “What’s a pizookie?” He was in shock. So we headed to BJ’s and ordered pizookies, and I was in love. Darryl and I shared one and it was basically the best dessert I’d ever had.
I’m so excited to share this allergy friendly version with you. It’s rich, delicious, and chocolatey. It’s the perfect Valentine’s Day dessert.
I used two kinds of PASCHA Chocolate chips – the 55% Cacao and the 85% Cacao because I love dark chocolate. If you aren’t a fan of dark chocolate (and the 85% are indeed deliciously dark) then you might want to use only the 55% Cacao chips. These baking chips melt beautifully and have a wonderful, rich chocolate flavor.
- ⅓ cup vegan buttery spread
- ⅜ cup light brown sugar
- ¼ cup granulated sugar
- ¼ cup unsweetened applesauce
- 1 teaspoons vanilla extract
- 1 cups gluten free flour blend (I used 123 Gluten Free Multi-Purpose Flour Mix)
- ⅜ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup PASCHA Chocolate 55% Cacao Baking Chips
- ½ cup PASCHA Chocolate 85% Cacao Baking Chips
- dairy free ice cream of your choice
- Plus ½ cup additional PASCHA baking chips for the topping
- Preheat oven to 350 degrees. Lightly grease an 8-inch cast iron skillet with vegan buttery spread.
- In a small bowl, whisk together the gluten free flour mix, sea salt, baking soda, and baking powder. Set aside.
- In a large bowl, cream the vegan buttery spread, granulated sugar, and brown sugar until light and fluffy. Add the vanilla and unsweetened applesauce and mix until combined.
- Add the dry ingredients to the wet ingredients and mix on medium speed until combined. Turn off mixer and add the PASCHA chocolate chips and mix by hand.
- Pour the batter into the prepared cast iron skillet and spread it out evenly with the back of a spoon.
- Bake at 350 degrees for about 27-30 minutes until golden brown on top and a toothpick inserted in the middle of the cookie comes out clean.
- Place the remaining ½ cup of chocolate chips in a small bowl and microwave for one minute. If they are not melted, microwave in 10 second intervals until fully melted. Stir until smooth.
- Top the hot cookie with ice cream and drizzle the melted chocolate on top.
- Serve immediately.
What dessert will you be making this Valentine’s Day?
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