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Makes 12


1 cup all-purpose flour

¼ cup cocoa powder

2 tsp raw sugar

½ tsp kosher salt

3 tbsp unsalted butter, melted

4 eggs

1 ¼ c. whole milk


Preheat the oven to 425° F.


Combine dry ingredients in one bowl and wet ingredients in another, reserving 1 tbsp of the melted butter. Pour the wet ingredients into the dry and whisk to combine thoroughly to get the lumps out. Set the batter aside to warm to room temperature.


Grease the cups of a popover pan with butter.  Place the greased pan on a baking sheet and place in the oven to heat up for 5 minutes or until you hear the fat sizzle and pop.


Fill up the popover cups 2/3 of the way, then bake for 20 minutes. Reduce the heat to 375° F and bake 10 to 15 minutes more, until the popovers are well puffed, crisp to the touch, and very fragrant.


Note: Do not open the oven at all during the baking (or else you risk collapse!).




Makes about 18 - .30 oz truffles


½ cup pecans

¼ cup cocoa powder

¼ cup maple syrup

¼ cup coconut oil, melted

dash of salt

¼ tsp vanilla

hemp seeds (set aside)


Finely chop pecans in a food processor, add rest of the ingredients (except for the hemp seeds). Spread on parchment and cool. Cut into small squares—.30-.40 ounces each. On a separate sheet of parchment, cube Fourme D’ambert into ½ inch pieces.


TRUFFLE ROLLS: FORM the truffle mixture around the cube of blue into balls, roll in hemp hearts then store in a covered container. (They will keep in the refrigerator for up to 14 days.)


WHEN THE POPOVERS ARE DONE... Remove the popover pan from the oven. Use a small, thin knife to pull the hot popovers out. Prick the base of each popover with the knife and insert a truffle.


Serve warm with raspberry coulis.

#nomnom #blueheaven #popoverredux

Black Cocoa Popovers stuffed with

Fourme D'Ambert Paleo Truffles 

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