Recipe from Trent’s Kitchen at Barefoot & Chocolate

A delicious & nutritious shake to jump start your morning or enjoy post-workout. Packed with 5 grams of protein per serving and the super powers of chia, this power shake is just sweet enough to satisfy but light enough to refresh.

    Ingredients: (serves 2) Barefoot-Chiarita

  • 1 large banana (or 2 small)
  • 12oz Almond Milk
  • 1.5 TBSP (15 grams) chia seeds
  • 2 TBSP Barefoot & Chocolate Almond Coconut Spread
  • ½ cup ice


Place all ingredients into a blender and blend until smooth, about 1 minute. If desired serve in a glass rimmed with coconut sugar and slice of banana.

Nutrition: (per serving) 230 calories, 5 grams protein, 17 grams fiber, 30% daily calcium, 280mg potassium




Recipe Download - Barefoot Chiarita

Banana Coconut Chocolate Almond Bread

Recipe from Trent’s Kitchen at Barefoot & Chocolate

Mmmmm, soo good! Chocolate, banana, coconut, almond, bready goodness. Pour a tall cold glass of milk on the side with delicious warm slice of this bread.



  • 3 overly ripe bananas
  • 5 oz. Barefoot & Chocolate – Almond Coconut Chocolate Spread
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 egg
  • 2/3 cup frozen shredded coconut (thawed)
  • 1/3 cup slivered almonds
  • 6 TBSP butter – melted
  • 1 TSP baking soda
  • 1 TSP vanilla
  • ¼ TSP sea salt


Preheat oven to 350F. Mash up the bananas with a fork in a large mixing bowl.  Add the egg, sugar, vanilla, salt, butter, shredded coconut, and almonds. Blend until well mixed.  In a separate bowl mix the flour and baking soda.  Add the flour mixture into the wet mixture in a few batches and mix until well blended.

Cut a piece of parchment paper to fit the sides and bottom of a standard 4X8 bread pan. I like to leave the paper a little long so there is paper draping over the edges of the pan. This allows you to simply lift the loaf out of the pan once its cooled. Fit the parchment paper into the bread pan, creasing the paper to align with the seams of the pan. Butter the paper and the sides of the pan, lightly dust with flour. Pour in all the batter.  Dollop Almond-Coconut Chocolate Spread along the top of the loaf. Use a skewer to swirl the spread into the banana bread mixture until the spread is mostly covered by the batter.

Place the bread into the center of the oven. Bake for approximately 1 hour at 350F. Test the bread to ensure doneness by inserting a clean knife into the center. Keep in mind it will continue to cook bit after you take it out of the oven.

Recipe Download - Coconutty Banana Chocolate Bread_Barefoot & Chocolate

Chocolate Hazelnut Pumpkin Pie

Recipe from Trent’s Kitchen

After so many years of plain old pumpkin pie why not try something a little different this year. Almost everybody really wants chocolate for dessert anyway don’t they? I love the toasted hazelnut addition to this recipe as they add a nice texture contrast to the smoothness of the pumpkin and the rich chocolate.



  • 1 can (15oz) pureed pumpkin
  • 12 oz. of sweetened condensed milk
  • ¼ cup heavy cream
  • 2 large eggs
  • ½ cup plus 2 TBSP granulated sugar
  • 1 piecrust
  • 1/3 cup toasted and chopped hazelnuts (about 1/2 cup whole hazelnuts)
  • 6oz Barefoot & Chocolate – Hazelnut Chocolate spread
  • 1 TSP ground cinnamon
  • ¼ TSP nutmeg
  • ¼ TSP ground allspice
  • ½ TSP ground ginger
  • ½ teaspoon sea salt
  • Whipped cream for topping


Preheat oven to 400F.  Place whole hazelnuts in a baking dish and toast for approximately 4 minutes or until just lightly browned. Remove from the oven and allow cooling on a plate. Remove the hazelnut skins with a clean towel by rubbing them lightly. Chop the nuts to a fine dice. It is ok to have some hazelnut skins left on the nuts, but most should be removed.

In a mixing bowl combine the canned pumpkin, condensed milk, cream, eggs, sugar spices, salt and all except 2 TBSP of the chopped hazelnuts.  Roll out the premade piecrust or use a store bought piecrust shell. Place the crust in a 9.5-inch baking dish; crimp the edges of the crust. Pour the pumpkin mixture into the piecrust, reserving about 1-½ cups of the mixture.  Carefully pipe in or dollop the Hazelnut Chocolate spread onto the pumpkin mixture in the shell. I used a pastry bag to pipe a nice even layer of the spread; you can improvise a pastry bag with a zip lock bag, piping the mixture though a cut corner in the bag. Pour reserved pumpkin mixture over the top, layering the hazelnut chocolate in the middle of the pumpkin layers. Sprinkle reserved 2 TBSP of hazelnuts on the top.

Carefully place in the oven and cook for approximately 10 minutes at 400F, then lower temperature to 350F. Cook for an additional 35-40 minutes or until a knife comes out clean in the center. Allow cooling for at least two hours before serving.

Recipe Download - Chocolate Hazelnut Pumpkin Pie

Painless Pain au chocolat

Recipe from Trent’s Kitchen

Well so you didn’t make the dough from scratch, but really who has the time these days? Some days it’s hard to find time to eat breakfast at all. This is a great recipe for a very lazy Sunday morning with the family.Painless Pain au chocolat mosiac


  • 1 roll of pre-made crescent rolls
  • Parchment paper
  • Barefoot & Chocolate Spreads
  • 3-4TBSP melted butter


Pre heat oven according to instructions on the crescent roll dough package. Lay out a sheet of parchment paper on a cookie sheet. Unfold the crescent roll dough on the parchment paper. Separate individual pieces and flatten. Put a decent sized dollop of our chocolate spread (Almond Coconut Chocolate or Hazelnut Chocolate) on the wider side of the dough piece. Roll from the wide size of the crescent roll up to the tip of the dough. Prepare all pieces in this manner. Brush butter on all the rolls. Bake according to instructions on the dough package. Remove from oven. Brush with additional butter if you like.

Recipe Download -Painless pain au chocolat


Chocolate Quesadilla    

Recipe from Trent’s Kitchen at Barefoot & Chocolate


  • 1 Flour Tortilla (store bought)
  • Barefoot & Chocolate Spread (either spread will work great!) – 2 Tbsp
  • 1 Tbsp of butter

Optional: whipped cream, honey, cinnamon sugar and/or vanilla ice cream


Place the butter in a preheated skillet set to medium heat. Allow the butter to melt. Place the tortilla in the skillet and coat both sides of the tortilla with the melted butter. Allow the tortilla to brown slightly on one side. When the tortilla is sufficiently browned remove from heat and place on a plate (about 2 minutes). Spread 2 Tbsp of Barefoot & Chocolate Chocolate Hazelnut, or Chocolate Almond Coconut spread on the non-browned side of the tortilla and fold it over. Its great just like this!

Optional: drizzle some honey, whipped cream, or cinnamon-sugar on top. If you really want to impress your guests serve this with a scoop of vanilla bean ice cream on the side.

Recipe download - Barefoot & Chocolate – Chocolate Quesadilla



Recipe from Trent’s Kitchen at Barefoot & Chocolate


  • Graham Crackers – (prefer the honey grahams myself)
  • Marshmallows
  • Barefoot & Chocolate Spread (choose your favorite)– 1 Tbsp or More!


Toast the marshmallow however you like. Myself, I like a perfectly golden brown toasted marshmallow nice and soft all the way through. Spread your favorite Barefoot & Chocolate spread on two graham crackers. Place that perfectly toasted marshmallow in between the prepared grahams, squeeze together gently, and gobble up! Ohh man there is no going back now!

Recipe download – Barefoot & Chocolate – BareMore’s