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Strawberry Chocolate Hazelnut Smoothie

I do not drink smoothies very often, but this is more like a dessert, and that is how I treated this smoothie. It was a fruity, chocolatey treat. This recipe makes two servings and only contains 3 ingredients.

Combine all the ingredients into a high-speed blender. Blend until smooth and creamy.

Serve. Drink. Enjoy.

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Healthier Chocolate Hazelnut Spread

This Chocolate Hazelnut Spread is divine and decadent. It is light and airy and irresistible. Most Chocolate Hazelnut Spreads use whole hazelnuts that need roasting, coconut oil, sugar and other ingredients I do not want to eat. Mine is much simpler (only 6 ingredients) and delicious.

I did not have hazelnuts when I made this, but I did have hazelnut flour/meal. It worked perfectly. WARNING: This is definitely an indulgence so do not go overboard. I  know it will be hard, but you can do it.

Uses for the Chocolate Hazelnut Spread are numerous: fruit dip, added to smoothies, crepe filling, spread onto waffles and to make truffles. Oh my, so many options.

  • 1 c hazelnut flour/meal
  • 1 tsp pure vanilla
  • 1/2 tsp salt
  • 2/3 c dark chocolate chips, melted
  • 3/4 c plant milk
  • 1/2 c Date Paste

Combine all the ingredients into a high-speed blender. Blend on the nut butter setting. You may need to stop and scrape the sides down. Just start over. This actually only took about 3 minutes to blend.

Taste for sweetness and adjust as needed.

Share. Eat. Enjoy.

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Peanut Butter and Chocolate Oat Bites

I made these little bites for a quick snack for a client. They are simple to make, all in one bowl. This recipe makes 20 individual bites. Be careful they are slightly addictive.

  • 2 c gluten-free oats
  • 1/2-3/4 c chunky natural peanut butter
  • 1/4 c Date Paste
  • 1/2 c dark chocolate chips, chopped
  • 1 tsp Baking Spice Blend
  • 1/2 tsp vanilla powder

Combine all the ingredients into a large bowl. Thoroughly mix the ingredients until they are well combined. Form the mixture into little balls. Freeze the little balls for about 10 minutes to set and firm up. Then you can store them in a sealable container in the refrigerator.

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Share. Eat. Enjoy.

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Oatmeal Chocolate Chip Almond Butter Cookies

It took me two batches to get these cookies right. The first batch was too dry, yet the flavor was delicious. I have plans for the drier batch. I am thinking a breakfast cookie yogurt parfait with some berries. I added applesauce and that made all the difference.

These are the perfect cookies to put in the lunch box. They are WFPB, Vegan and Gluten-Free. This recipe makes 24 cookies, just enough for yourself and to share with your loved ones. There is no guilt with these cookies, so enjoy.

Dry Ingredients:

  • 1 c GF oat flour
  • 2 c GF rolled oats
  • 1/2 tsp Baking Spice Blend
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp Himalayan Salt

Whisk together the dry ingredients in a large bowl and set aside.

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats.

Wet Ingredients: 

  • 1/2 c almond butter
  • 1/2 c maple syrup
  • 1/2 c applesauce, unsweetened
  • 1 tsp pure vanilla extract

Mix together the wet ingredients in a medium bowl. Set aside.

Stir-Ins:

  • 3/4 c chocolate chips

Stir in the chocolate chips into the dry ingredients; coating the chips with the flour mixture.

Add the wet ingredients to the dry ingredients and stir until thoroughly combined. Drop the cookie batter by heaping tablespoons onto the prepared baking sheets. Bake for 10-12 minutes, until cookies are golden.

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Note: You can make the oat flour by grinding rolled oats in a spice/coffee grinder.

Serve. Eat. Enjoy.

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Chocolate Ganache Torte

This is a no cook recipe that will send chocolate lovers into bliss. The first time I made this I used raw cacao. It was good, but a little bitter. The next time around I used half raw cacao and half cocoa powder. That was the prefect mix. I suggest you do a taste test before you pour the chocolate into the crust. that way you can adjust the sweetness to your liking.

Crust:

  • 1 1/2 c raw pecans
  • 3 tbsp maple sugar
  • 1/2 tsp Himalayan salt (optional)
  • 1 tsp Baking Spice Blend
  • 3 tbsp almond butter

Combine all the ingredients into a food processor. Process until the mixture is the texture of a graham cracker crust.

Press the crust evenly into a 9-inch fluted tart pan. Refrigerate while you make the filling.

Filling:

  • 1/2 c raw almond butter
  • 1/2 c Date Paste
  • 1/4 – 1/2 c maple syrup
  • 4 tbsp coconut manna
  • 1 1/2 tbsp coconut aminos
  • 1 tbsp of vanilla bean paste, or extract, or a vanilla bean with the caviar scraped out
  • 1/2 c raw cacao
  • 1/2 c cocoa powder
  • 1/4 – 1 c water as needed for blending

Combine all the ingredients into a food processor. Process until mixture is creamy. Scrape down the sides of the food processor and process just a little bit longer to make sure all the cocoa and cacao are completely incorporated.

Pour into crust and spread evenly with an offset spatula. Chill in the refrigerator for 20 to 60 minutes.

To Cut: Dip a knife into a cup of hot water. Wipe the knife dry and proceed to cut. Repeat with every slice.

Serve with a fruit coulis to cut some of the richness of the Torte.

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Outrageous Brownie Parfait

This dessert hits all the buttons: Chocolatey, Creamy, Slightly Sweet, Crunchy, and totally Luscious.

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Serve this in a Trifle Bowl and you will be hearing oohs and aahs all around. The Trifle Bowl will give you a beautiful presentation. However, using small clear glasses is perfect when you only need a couple of parfaits.

Layer parfait accordingly: Outrageous Brownie, Sweet Potato Cream, Strawberries, Whipped Plant Cream and Top with Vanilla-Pumpkin Spice Pecans. Repeat layers again if you choose.

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Sweet Potato Cream

This Sweet Potato Cream was used in my Blueberry Crumble with Sweet Potato Cream. That little treat was amazing – All of it. I thought the Sweet Potato Cream was so good itself that it deserved a post of its own. It is a versatile cream that can be used for parfaits or as a topping.

This recipe is fairly simple. It just takes a little steaming, blending, chilling and a little patience. It is so worth developing patience.

  • 5 c sweet potatoes (white), peeled, cubed, steamed
  • 2/3 c maple syrup
  • 2 tbsp vanilla
  • 3/4 – 1 c water

Peel and cube the sweet potatoes into 1-inch cubes. Steam potatoes. (You can either use a covered pot with a steamer basket or your microwave.) The potatoes should be fork tender. Let cool completely.

Combine all the ingredients into a high-speed blender. Start with 1/2 c of water and add more as needed, until it reaches a smooth and creamy consistency and your desired thickness. Chill for at least an hour.

Note: Sometimes I like to mix this with some whipped coconut cream to make a mousse like texture.

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Serve. Eat. Enjoy.

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Outrageous Brownies

I have been wanting to make some brownies, but I wanted them to be healthy. I know an oxymoron, but that is what I wanted. Now, you do not have to feel guilty eating  brownies. They are a moist chocolatey all in one bite and good for you.

Another good thing about this recipe is that it is all mixed in a food processor.

  • 1 15 oz can black beans, drained, rinsed
  • 1 c Date Paste
  • 1/2 c cocoa powder, unsweetened
  • 3/4 c rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1 tbsp apple cider vinegar
  • vegan chocolate chips

Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper and set aside.

Combine beans, date paste and cocoa powder into the food processor. Process until creamy and smooth. Add oats, baking powder, baking soda, vanilla and apple cider vinegar. Process until well combined.

Spread batter into prepared baking sheet. Sprinkle chocolate chips on top of the batter.

Bake for 35 minutes. Cool on a wire rack.

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Serve. Eat. Enjoy.

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Pumpkin Sheet Pan Bars

I have been trying to come up with different recipes using pumpkin, because I really like pumpkin season.I made these Pumpkin Bars for a church function. It is a take off of my Banana Date Cake with a few changes.

Wet Ingredients:

  • 20 Dates, pitted, soaked until softened
  • 2 c pumpkin puree
  • 2/3 c maple syrup
  • 1/2 c almond butter
  • 4 tbsp apple cider vinegar
  • 2 tsp pure vanilla extract
  • 2 c Almond Milk, unsweetened, vanilla
  • 1 1/2 c sparkling water

In a large bowl cover dates with hot water, until softened and plump (about 15 minutes).

Preheat oven to 350 degrees.

Combine all the wet ingredients into food processor and process until smooth and creamy. Transfer to a stand mixer bowl.

Dry Ingredients:

  • 5 c GF All-Purpose Flour blend (I used Cup 4 Cup Wholesome Flour)
  • 2 tbsp baking powder
  • 2 tsp baking soda
  • 2 tsp Baking Spice Blend

In a large bowl whisk together the dry ingredients.

Transfer dry ingredients to the wet ingredients in the stand mixing bowl. Blend together, starting on low and then increase the speed slowly until batter is well combined.

Spread batter onto a large sheet pan. bake for 20 minutes, until toothpick comes out clean.

Chocolate Ganache Spread:

  • 2 c Vegan Chocolate Chips
  • 1/2 c Almond Milk, unsweetened, vanilla

Melt the chocolate chips with the Almond Milk in a double boiler, until the chocolate is melted and pourable. You may need to add more milk.

Note: If you are using your microwave, heat at 30 second increments, stirring each time.

Pour ganache over pumpkin bars and spread with an offset spatula. Sprinkle pumpkin seeds on top of the ganache.

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Optional:

Sprinkle some vanilla powder on top of the ganache and pumpkin seeds.

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Pumpkin-Cranberry Pecan Cookies

It is that time of year that I start thinking of ways to use pumpkin. So you might see quite a few recipes using pumpkin in the near future. This recipe is an adaptation from my original Pumpkin-Cranberry Cookies. This particular recipe uses a fruit paste for part of the sweetener. I like these cookies because they are not overly sweet, just the right amount of sweetness. These cookies are – Oh So Delicious.

Wet Ingredients:

  • 1/2 c Date Paste
  • 1 c pumpkin puree
  • 1/4 c maple syrup
  • 1/2 c almond butter
  • 1 tsp pure vanilla extract

Preheat oven to 350 degrees. Line baking sheets with parchment paper/silicone mat.

Mix together wet ingredients in a large bowl. Set aside.

Dry Ingredients:

In a separate bowl mix together dry ingredients: GF All-Purpose Flour Blend, baking powder, salt, Baking Spice Blend, cranberries and pecans.

Mix the dry ingredients into the pumpkin mixture. Stir until well combined.

I used an ice cream scoop so the cookies are a substantial size. That is just the way I like my cookies. Bake 12-13 minutes. Let cool for at least 5-10 minutes.

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Note: This recipe makes 15 large cookies. Also, these cookies do not spread.

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Share. Eat. Enjoy.