Recipes — Category_Gluten Free

Try this fresh salad for your next party or get together. The drizzle of SoChatti to this salad will bring out amazing flavors. INGREDIENTS 1/3 cup thinly sliced red onion 2 to 3 white peaches 3 to 4 heirloom tomatoes 1/4 cup fresh basil leaves ½ pound soft mozzarella cheese 1 large cucumber Salt Pepper Balsamic Vinegar Olive Oil 1 to 2 ounces of SoChatti     Instructions Step 1. Chop the fruit, vegetables, and cheese into desired sizes. Step 2. Arrange the chopped items onto a platter or large bowl. Step 3. Garnish the dish with the basil, salt, and...

INGREDIENTS FOR CHOCOLATE CAKE LAYER 6 large eggs, separated, at room temperature 2/3 cup sugar 1/4 teaspoon salt 6 ounces SoChatti 3 tablespoons water 1 tablespoon cocoa powder INGREDIENTS FOR WHIPPED CREAM FILLING 1 cup heavy cream 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1/4 cup powdered sugar 1/2 pint raspberries INGREDIENTS FOR DECORATING SoChatti Powdered Sugar Raspberries   INSTRUCTIONS FOR CHOCOLATE CAKE LAYER Step 1. To make your Chocolate Roulade Cake, preheat your oven to 350 degrees F. Line a jelly pan or 15 x10 inch baking sheet with parchment paper. Let the parchment paper hang over the...

Try this simple recipe for easy Chocolate and Espresso Dessert! This creamy and chocolaty dessert has only three ingredients! INGREDIENTS 1 ounce of espresso 2 ounces of SoChatti (optional extra for drizzling) Whipped Cream   INSTRUCTIONS  Step 1. Brew your favorite espresso. 2. Squeeze your SoChatti into a separate small bowl or shot glass. Add a tablespoon of the hot espresso to the chocolate and stir until the mixture of chocolate and espresso is completely emulsified. If you add too much water/liquid/espresso to the chocolate all at once the chocolate will separate. Step 3. Stir the chocolate and espresso mix...

Try this Vegan take on peppermint hot chocolate with SoChatti. INGREDIENTS 4 cups almond milk 1/4 cup sugar 6 ounces SoChatti 1 to 2 drops peppermint oil     INSTRUCTIONS Step 1. Gently warm your almond milk and sugar in a medium sauce pan over low heat. Till warm, you don’t want to boil your almond milk. Step 2. Remove the pan from the heat. Step 3. Add your SoChatti and peppermint oil to the sauce pan with the almond milk. Take an emersion blender and combine. (If you don’t have an emersion blender you can your regular blender) Step...