dark chocolate

olive oil + dark chocolate chunk loaf w/ pears (gf + df) by Lindsey | Dolly and Oatmeal

so i'm back from a quick trip to oakland, ca to visit the california olive ranch!  it was a day and a half worth of meals, events, talking to some amazing chefs and people, and visiting the ranch and mill where my favorite olive oil is made!  i feel like i need another whole other post to recap what an awesome experience it was to learn about the olive oil process from so many passionate and dedicated workers.  it's such a beautiful thing to not only see, but feel the love and pride that people take in their job and for those they work beside each day.  plus, i got to hang with this lovely lady the entire trip, and to meet the beautiful people behind some of my favorite blogs: michelle, nik, phi, phyllis, and todd!  

while i'm sure we all love cooking with olive oil - using it dressings, and for drizzling - i love using it in all sorts of desserts - cookies, cakes, breads, and muffins.  i'm a sucker for anything cake-y but what i'm sometimes put off by is that hit-you-over-the-head sweetness that some can have. but when i bake with olive oil it offers just the perfect amount of earthiness while also providing the fat content which gives baked goods that moist and delicious texture we know and love. the ranchers at the olive oil ranch explained to us that because olives are a fruit, their oil is essentially fruit juice, and because there is no chemical processing, nor any high temperatures involved in the oil developing process, it retains much of its natural nutrients even when in oil form.  after seeing the how california olive ranch's oil was made that notion of olive juice still stands out as one of the most interesting things i learned those couple of days.  

hope you all are having wonderful weeks! xo 

*this post was sponsored by california olive ranch, all opinions are totally my own.

olive oil + dark chocolate chunk bread w/ pears (gf + df)

this is a dense, but not overly rich quick bread.  i often have a slice as a treat after breakfast, or an afternoon snack.  it could also be great as a dessert with maybe some coconut cream, or a scoop  of your favorite ice cream.

| makes 1 loaf |

  • 1 cup brown rice flour
  • 1/2 cup oat flour
  • 1/4 cup arrowroot flour/powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon psyllium husk powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup california olive ranch extra virgin olive oil (for baking i like using their everyday oil)
  • 2/3 cup coconut sugar
  • 2 large pasture raised eggs
  • 1/2 cup unsweetened apple sauce
  • 1 teaspoon pure vanilla extract
  • 1 pear, diced small
  • 1/2 cup chocolate chunks, extra for topping
  • handful of chopped walnuts


  • preheat oven to 350°F. oil a 9x5-inch loaf pan and line it with parchment paper letting sides of paper hang over like wings; set aside.
  • in a large bowl, whisk together the flours, arrowroot, baking powder, baking soda, psyllium husk, spices, and salt until thoroughly combined; set aside.  in another large bowl, whisk together the oil and sugar until the mixture appears sandy, then add the eggs and whisk until combined.  whisk in the applesauce and the vanilla until combined.  using a rubber spatula, add the dry ingredients into the wet in 3 applications until mixture is smooth.  fold in the diced pears and chocolate chunks.
  • evenly pour the batter into the prepared loaf pan, top with extra chocolate and the chopped walnuts.
  • bake for 35-40 minutes, until a cake tester inserted into the center of the cake comes out clean.  remove bread and place on a rack to cool for roughly 30 minutes.  then use the parchment wings to lift the bread from the pan; let it cool completely before slicing.


similar recipes:

summer squash + banana oat loaf

summer squash + banana oat loaf

heirloom pumpkin sesame bread

heirloom pumpkin sesame bread

mini granola + pear scones

mini granola + pear scones

s'more pie w/ toasted marshmallow meringue by Lindsey | Dolly and Oatmeal

it was a big weekend over here with my husband turning 30 and all.  lots of fun celebrating with food, family, and a beautiful sailboat ride through new york harbor.    not to mention this s'more pie.  frank loves s'mores, so naturally i thought i would make him some combination of graham crackers, chocolate, and marshmallow.  i experimented weeks before making this pie with variations of marshmallows.  i even bought grass-fed gelatin to make a traditional kind of gooey marshmallow,  and it came out pretty good.  however, i had a little difficulty wrapping my head around what the powdery substance truly contained, and opted to make another version of marshmallow that didn't contain ground pig hooves (or whatever gelatin is made from).   

a few things to note here...for the graham cracker crust, i used store bought gluten free and vegan graham crackers.  they are not the easiest to find in your local grocery, but can be found online.  i swapped the butter for coconut oil which makes the crust a bit more crumbly, but still delicious.  i also added 1/2 cup more crumbs than the original recipe because the crust was quite thin.  for the chocolate filling, i used dairy, soy and nut free chocolate (mostly because it's dairy free) semi sweet chocolate.  any other semi sweet chocolate will work, or your could go with milk chocolate for a sweeter, more traditional s'more taste.  i used full fat coconut milk for the heavy cream.  the marshmallow is egg-based, but if you're vegan, my blogger friend sophia has been experimenting with flax meringue over at her beautiful blog.  i haven't had the time to make it yet, but it sounds too intriguing not try at some point! 

s'more pie w/ toasted marshmallow meringue

| gluten + dairy free | 

crust and chocolate filling adapted from Smitten Kitchen. marshmallow meringue adapted from Honestly Yum

| makes a 9" pie | 

for the crust

  • 6 tablespoons extra virgin coconut oil, melted
  • 2 cups S'moreables graham cracker crumbs (roughly 18 crackers, finely ground in a food processor)

for the chocolate filling

  • 7 ounces Enjoy Life semi sweet chocolate (or any other chocolate semi sweet chocolate) 
  • 1 cup unsweetened, full fat coconut milk (from a 15 ounce can) 
  • 1 organic, free range egg

for the marshmallow meringue

  • 1 cup pure cane sugar
  • 4 organic, free range egg whites
  • pinch of salt
  • splash of pure vanilla extract



make the crust

  • preheat oven to 350° and lightly oil a pie plate with coconut oil.  in a medium sized bowl, mix the graham cracker crumbs and coconut oil; turn out onto pie dish.  press evenly into the bottom and sides of the pan.  bake in the center of the oven for 12-15 minutes; until shell is crisp and slightly browned.  let cool to room temperature, about 1 hour

make the chocolate filling

  • preheat oven back to 350°.  put chocolate in a heatproof bowl.  in a saucepan, bring coconut milk just to a boil, then pour hot cream over chocolate.  let stand for 1 minute, use a whisk to combine until smooth.  gently, whisk in the egg and a pinch of salt until combined; pour into graham cracker shell.  bake in the middle of the oven for 25 minutes, until the chocolate is softly set and giggles a bit in the center.  (deb recommends covering the edges of the graham cracker crust with tin foil before baking the chocolate, however i did not as the graham crackers i used did not burn from extra time in the oven.)
  • on a rack, cool pie to room temperature.  the filling will firm as it cools, about 1 hour

make the marshmallow meringue

  • combine 3/4 cup of the sugar with 1/4 cup of water in a heavy saucepan over medium-high heat.  attach a candy thermometer to the side of the pan and simmer syrup without stirring until the thermometer reads a temperature of 240°, occasionally swirling the pan.  place the egg whites, salt and vanilla in the bowl of a stand mixer fitted with a whisk.  whip on high until frothy and add the 1/4 cup of sugar.  whip until peaks form
  • reduce speed to medium, and with the mixer running on low pour the hot syrup into the meringue in a steady stream, being careful not to let it touch the side of the bowl or the whisk attachment (if the syrup hits the bowl or whisk it will harden and be difficult to clean.  if it ends up hitting anything just soak in hot water.) 
  • gently spread the marshmallow over the top of the pie.  if eating immediately, turn your oven to broil and toast the marshmallow meringue until lightly browned 30-50 seconds.  if not eating immediately wait to toast until you're ready to eat.  the pie can stay in the fridge for up to one day before toasting

slice carefully and enjoy!