Fragrant Vanilla Cake

Tag: coconut

  • Vegan Almond Joy Bites

    Vegan Almond Joy Bites

    I admit that growing up, Almond Joy and Mounds candy bars weren’t my first choice when it came to the candy swapping.  I wasn’t a big fan of that syrupy sweet weird textured coconut inside, that didn’t taste like actual coconut but more like it had coconut flavor in it or something.  Which is why I always just gave them to my Mom because she loved them.  I have since come to appreciate coconut, chocolate and almonds together though, now that I have had real coconut not covered in syrup, and sweetened just to my liking. I have even made my own almond joy and mounds and loved them!  I was making some this year to share with my Mom, and I thought why not share the recipe with you all?

    My recipe is a bit different than the traditional ones.  Starting with the filling, instead of using sweetened coconut, I use just dried unsweetened finely shredded coconut (the kind you find in the bulk bins at the health food store). To make it all stick together, instead of a sugar syrup, I use Dastony coconut butter from Raw Guru mixed with maple syrup.  They seriously have the most deliciously smooth coconut butter!  It is perfect for making desserts!  lastly, a little vanilla and it is the most delicious coconut combination!  Just like macaroons!

    I tuck a toasted almond into the middle and it is perfect with the coconut.  I don’t know if they use toasted ones in the original Almond Joy, but I just think it tastes better.  Most nuts do, unless you want them to have less flavor like using raw cashews for a cheesecake or something and you want it neutral.  Lastly, instead of the milk chocolate that usually coats the candy bar, I use dark chocolate.  That was my Mom’s only complaint about them back in the day, and I have to agree, it is better with dark.  I did think about making it a vegan milk chocolate adding coconut butter to make it more traditional (and you totally can if that is your jam, just add 1/4 cup coconut butter to the dark chocolate when it is melted and mix well), but I went with the dark this time since they were to share with my Mom.

    They turned out sooo good!  They are way better than the original candy, the coconut flavor is real, and just the right amount of sweetness and that crunchy toasted almond in the middle is a nice surprise!  Of course it is totally heavenly with the dark chocolate coating.  I think if I had tried one of these as a kid instead of the store bought ones, I might have actually loved them!

    Vegan Almond Joy Bites

    Makes 14

    Ingredients:

    • 2/3 cup Dastony coconut butter
    • 1/4 cup maple syrup
    • 1/4 cup filtered water
    • 1 tsp vanilla
    • 1 1/2 cups finely shredded coconut coconut
    • 14 toasted almonds
    • 2 cups chopped vegan dark chocolate or chocolate chips

     

    Instructions:

    1. Mix together the coconut butter, maple syrup, water and vanilla in a bowl until smooth.
    2. Stir in the coconut until combined, then form into 14 little balls.
    3. Press an almond into the center of each of them (reshaping if necessary, you want it in the middle).
    4. Place on a parchment lined tray and freeze (in the freezer) for about 20 minutes until firm.
    5. Melt the dark chocolate in the top of a double boiler until smooth.
    6. When the centers are ready, dip them one by one into the chocolate, letting the excess drain off (I like to set it on a fork), and place back on the tray.
    7. Place in the freezer until the chocolate has hardened, about 10-15 minutes.
    8. Enjoy!

    Candy can be kept in an airtight container in the refrigerator for up to 3 weeks.

     

  • Vegan Cowboy Cookies

    Vegan Cowboy Cookies

    I recently saw a recipe for cowboy cookies (that wasn’t vegan), and I decided that I needed to veganize it because it sounded really good! Also, my Mom who is a big oatmeal cookie lover has been begging me to make some oatmeal cookies so it was the perfect opportunity! Although I like to spend a lot of time outside on the weekends I also like to take a little time to do some baking. Cookies are one of the things I bake most because the aroma of freshly baked cookies is one of my favorite and I love sampling the dough, plus nothing beats a warm cookie freshly baked!

    These ones are super simple to make. No fussy beating the dough or chilling or anything, just mix, roll and bake! So, you can be enjoying warm freshly baked cookies in about 45 minutes or less! I always love desserts that are almost instant gratification.

    For the base on these I used an oat flour, because I figured why not make them as oat filled as possible! I am a huge oat fan and in fact I have eaten oatmeal almost every day for the past 16 years of my life I love oats that much. My Mom always said oatmeal cookies are healthier so they don’t count so much as dessert. Well, I kinda have to agree, they have a lot more nutrition in them then say just a sugar cookie with white flour. I just love them because of their texture.

    Once the base was all made I mixed in some coconut, chocolate chips, and pecans to make them cowboy cookies. I actually really love this flavor combination! It is so heavenly! The coconut in the dough makes it a little sweeter, the pecans add a nutty crunch, and who doesn’t love gooey dark chocolate chips! These cookies are my favorite while still warm from the oven. If you are in the mood for some cookies, give these a try!

    Vegan Cowboy Cookies

    Makes 16 large cookies

    • 3/4 cup virgin coconut oil, warmed to liquid
    • 1 1/2 cups coconut sugar
    • 2 flax eggs*
    • 1 Tbsp pure vanilla extract
    • 1 1/2 cups gluten free oat flour
    • 2 tsp cinnamon
    • 1 tsp baking soda
    • 3/4 tsp sea salt
    • 3 cups gluten free old fashioned rolled oats
    • 1/2 cup unsweetened dried shredded coconut
    • 1 cup vegan chocolate chips
    • 3/4 cup chopped toasted pecans

    Ingredients:

    1. preheat the oven to 350F degrees, and line a sheet pan with parchment (or oil it).
    2. In a large mixing bowl, mix together the coconut oil, and sugar until well blended. Add flax eggs, vanilla, and beat until well combined (the mixture will become very thick).
    3. Mix in the flour, soda, spices and sea salt until well blended. Mix in the oats until well combined, then add , chocolate chips, coconut and pecans and mix until evenly distributed throughout the dough.
    4. Lower the oven to 350F degrees with the rack set at the middle position.
    5. Roll the dough into 16 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 15-18 minutes or until golden, but not over baked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.
    7. Enjoy!

    *For the flax eggs, whisk together 2 Tbsp ground flax seed, 1/4 cup and 2 Tbsp water in a small bowl.  Allow to sit in the fridge for 15 minutes until the mixture has set up (or become kind of thick).  

  • Vegan Coconut Lime Date Bars

    Vegan Coconut Lime Date Bars

    I have always loved date bars. They are sweet, and gooey and delicious with a buttery crust and topping. I don’t think they get enough attention from most people, same as dates in general because people probably just think that they are like prunes but they are totally missing out. But dates are nature’s caramel. I mean seriously they taste just like caramel, but of course are way healthier for you than actual caramel since they have fiber and nutrients. They are one of my favorite ways to sweeten things. But back to those date bars. I was craving some suddenly last weekend and I haven’t made any for a really long time so I went for it.

    Traditionally they have an oat crust and topping, and although I love that I decided to make mine a little different and give them an almond coconut cookie crust instead. OMG the dough by itself even before I baked them was heavenly. Probably because I included almond flour and coconut to make it extra rich and delicious. Since I used coconut in these I thought I would keep the tropical thing going and add some lime to the filling along with the dates.

    Since dates are so sweet, they are really good when you add citrus to them like lemons or limes. I had limes on hand so that is what I used and it was a perfect combination! The filling is literally just dates, water and lime juice and it is like a delicious lime scented caramel.

    The bars baked up beautifully! I could not wait to try the finished product, but of course I had to wait until they cooled completely otherwise they don’t cut as nice (and I am super picky about the way things are cut). They were sooo worth the wait though. They were buttery, rich and delicious thanks to the almond coconut crust and the gooey date lime filling was heavenly with it! If you are a fan of dates like me, definitely give these a try. Or if you haven’t tried dates because they look weird or whatever, you definitely need to put those judgements aside and you need to try them. Trust me on this one!

    Vegan Coconut Lime Date Bars
    Makes 16 bars

    Ingredients:

    Date Filling:

    • 2 cups soft, pitted medjool dates
    • 1/2 cup filtered water
    • 1/4 cup lime juice
    • 1 Tbsp organic lime zest

    Crust/topping:

    • 1/2 cup coconut oil, warmed to liquid
    • 3/4 cup coconut sugar
    • 1 tsp pure vanilla extract
    • 3 Tbsp filtered water mixed with 1 Tbsp ground flax seed
    • 3/4 cup almond butter
    • 3/4 cups all purpose gluten free flour
    • 3/4 cup almond meal
    • 1/2 cup finely shredded, dried coconut
    • 1/2 tsp baking powder
    • 1/2 tsp sea salt

    Instructions:

    1. Preheat oven to 350F degrees with the rack set in the center position. Line a 9×9 inch square pan with parchment, and/or grease it with coconut oil.
    2. Blend the dates up with the water and lime juice and zest until smooth in a high speed blender. Pour into a bowl and set aside.
    3. To make the crust, whisk the coconut oil and sugar together in a bowl with the vanilla and flax mixture until the sugar starts to dissolve. Then add the almond butter and mix until combined.
    4. Add the flour, almond meal, coconut, baking powder, sea salt and stir in until well blended.
    5. Spread 2/3 of this mixture over the bottom of the pan, pressing it to the edges with your fingers.  Then spread the date mixture over that with a spoon or offset spatula. Drop chunks of the remaining dough over that.
    6. Place in the oven. Bake for about 45 minutes until lightly browned and set.
    7. Remove from the oven and let cool completely before cutting into bars.
  • Vegan Coconut Macadamia Carrot Cake with White Chocolate Frosting

    Vegan Coconut Macadamia Carrot Cake with White Chocolate Frosting

    This year for Easter, I decided to make carrot cake. How original, I know but there is nothing wrong with sticking with tradition. You know what tradition I miss? When everyone used to get all dressed up for Easter. I know some parents dress up their little kids all fancy, but I feel like the majority of people go pretty casual for church and Easter brunch or however else they are celebrating. Everyone is free to wear what they want of course, and I have no problem with that, but I like dressing up and being fancy sometimes for special occasions since it is not something I get to do every day. You know what else I like dressing up? Classic desserts like carrot cake.

    That carrot cake I made for Easter? I dressed up a classic recipe with coconut macadamia nuts and white chocolate. Raw Guru had recently sent me some Dastony macadamia nut butter, and raw cacao butter so it was meant to be! I consider macadamia nuts really special and reserved for special occasions because they are usually pretty spendy (like $34 for 1 lb at a local store in the bulk section), so I often will use them for Holidays or other celebrations. I was super excited about the macadamia nut butter because that stuff is amazing. It is totally heavenly, and I could have just eaten it from the jar but I wanted to use it in something special like my cake.

    For the cake base, I used my classic carrot cake batter that is sweetened with dates instead of coconut sugar and uses nut butter instead of oil. It always comes out moist, yet light the perfect consistency. I mixed in some crunchy macadamia nuts, and sweet coconut as well as some spices and it was heavenly. I have to say I love cake batter. I always have to give it a taste to make sure it is good before baking it *wink wink*. But luckily most of it made it into the cake pans. The cakes smelled amazing while baking!

    Once they were all baked in cooled I made some epic macadamia coconut white chocolate frosting! It was light and fluffy, rich and creamy and could have been eaten with a spoon but it was even better on the cake! This cake is totally heavenly, and I was really happy with my choice to make it for Easter! I hope you all are having a wonderful Holiday weekend!

    Vegan Coconut Macadamia Carrot Cake with White Chocolate Frosting

    Makes 1 6 inch 2 layer cake

    2 6 inch cake pans

    Cake Batter:

    • 1 1/2 cups quinoa flour (or Bob’s Red Mill all purpose gluten free baking flour)
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 2 tsp ground cinnamon
    • 2 tsp ground ginger
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30
    • minutes and 1 cup of the water reserved
    • 1/4 cup Dastony macadamia but butter (or raw cashew butter)
    • 1 Tbsp pure vanilla extract
    • 1 cup coconut milk at room temperature
    • 2 Tbsp apple cider vinegar
    • 1/2 cup finely shredded, dried coconut
    • 1/2 cup chopped macadamia nuts
    • 1 1/4 cups shredded organic carrots

     

    Frosting:

    • 1 15 oz can full fat coconut milk at room temperature (use a brand with at least 2/3 of the can coconut cream or the recipe will not work. I used Thai Kitchen)
    • 1/2 cup Dastony macadamia nut butter or raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp cider vinegar
    • 2 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup Dastony coconut butter warmed to liquid
    • 1/4 cup Raw Guru cacao butter, warmed to liquid or additional coconut butter

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick.
    3. Whisk flour, baking powder, baking soda, sea salt, ginger, and cinnamon in a large bowl to blend well. Place dates, reserved water, macadamia nut butter, coconut milk, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended.
    4. Whisk in the cider vinegar until bubbles form. Mix in coconut, macadamia nuts and carrots.  Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 35 minutes.
    5. Remove from oven and cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely.
    6. To make the frosting, combine all ingredients in a blender, and blend until smooth.  Pour into a bowl, and place in the freezer until thickened.  You want to whisk it every 15 minutes and you know it is ready when it is thick like whipped cream, about 30-45 minutes depending on how warm it has gotten.
    7. To assemble, place one cake layer on a plate, and spread frosting 1/2 inch thick over it.  Place the other cake layer over that, then spread the remaining frosting on the top and down the sides of the cake.

    ***if you would like a 2 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans. It will take longer to bake, about 50 minutes to an hour.

  • Matcha Coconut Easter Nests

    Matcha Coconut Easter Nests

    I love making Easter candy, and so when my Mom asked if I could make some white chocolate macaroon Easter nests I was all for it! I remember people always used to make them back in the day (they probably still do but I am out of the “normal” non-vegan food loop), and they were so cute! They had an either white or dark chocolate macaroon base, and usually jelly beans or those malted milk eggs inside. My Mom said she wanted the white chocolate ones, but tinted green.

    So, I decided to make these ones a little more grown up and include the flavors of matcha, dark chocolate and almonds. These things are all heavenly when combined with coconut. I figured these would be fairly easy to make, and they were. But they were a little time consuming (not going to lie). It was totally worth it though when they were done!

    I made some home made vegan white chocolate with a mixture of Dastony coconut butter and cashew butter plus some raw cacao butter from Raw Guru. It was silky smooth and so good even before I made it into the nests. I included a little vanilla and maple syrup as well, plus the matcha to tint it green and give it a lovely green tea flavor. I formed them into cute little nests, then as they firmed up in the freezer I got to work dipping my almonds.

    That was the part that was the most time consuming. These were going to be the eggs in the nests. Once they were all finished and put together they were so cute! Most importantly though they were heavenly! My Mom loved them too, which was also important. If you are looking for something festive to make for Easter, give these a try!

    Matcha Coconut Easter Nests

    Makes 24

    Ingredients:

    Instructions:

    1. In a bowl, mix together the coconut butter, cacao butter, cashew butter, maple syrup, sea salt, vanilla and matcha until smooth. Stir in the coconut until coated.
    2. Spoon into 12 mounds on a piece of parchment paper, then make a little indentation into the center of each (you may need to reshape a little with your hands, that’s ok). Place in the freezer to harden.
    3. Meanwhile, melt the dark chocolate in the top of a double boiler.
    4. Dip each almond into it one by one, letting the excess drain off well, and set on a parchment lined tray. Place in the freezer until hard.
    5. Pipe a little of the leftover melted chocolate into the center of each coconut nest, and place 2 almonds on it. Allow to set.
    6. Enjoy! Store any extra in the refrigerator in an airtight container for up to a month.
  • Vegan 8 Layer Bars

    Vegan 8 Layer Bars

    Magic cookie bars, seven layer bars, five layer bars 8 layer bars.  They are all similar, and I loved them all growing up because they were all delicious.  If you aren’t sure what I am talking about, they are typically made with a graham cracker crust topped off with coconut flakes, chocolate chips, peanut butter chips (or butterscotch chips, I have seen both), white chocolate chips, walnuts and sweetened condensed milk.  It is then baked to perfection until all bubbly and cooled until it is all set.  My Mom calls them candy bars, but there is no denying that they are delicious.  They are pretty much a staple at any potluck or picnic in Minnesota (and probably other states in the US too).  A while back I made a raw version, but my Mom recently asked me if I could make a baked version more similar to the original bars.

    Of course I was game!  I loved those bars growing up, and I knew I could create something just as delicious.  I decided to make the 8 layer version, but tweak it slightly with what I had on hand, and what I wanted in it.  For the crust, instead of using store bought graham crackers, I made my own.  Because I am not a store bought graham cracker person.  I made an almond butter cookie crust instead and it was delicious with all of the toppings.  For a vegan replacement for the sweetened condensed milk, I blended up coconut milk with medjool dates to create a caramel flavored gooey mixture that was even better than sweetened condensed milk if you ask me.  For the add ins I chose coconut flakes, peanut butter white chocolate chunks, white chocolate chunks, dark chocolate chips, almonds and pistachios.  I made the white chocolate and peanut butter white chocolate, because I love my home made versions and I didn’t want to have to buy it.  I had to make the bars slightly different than the original version, layering the ingredients and milk because it is slightly less runny and my white chocolate chips melt, but the end result was the same as the old style ones.

    They smelled amazing while baking, like a candy factory.  That is part of what I love about baking, all of the heavenly aromas!  They had to chill overnight, but it was well worth the wait to taste them.  They were sweet and delicious like the original version, but not just sugary, packed with the flavors of caramel, the chocolates, and crunchy nuts.  They were heavenly!  If you were ever a fan of these type of bars, give them a try!  It is a little more work making your own chocolate and all, but so worth it.  I made mine a day ahead so that I had it on hand.  I hope you all have a wonderful week!

    Vegan 8 Layer Bars
    Makes 16 bars

    Ingredients:

    Crust:

    • 2 Tbsp coconut oil, warmed to liquid
    • 1/4 cup plus 2 Tbsp coconut sugar
    • 1/2 tsp pure vanilla extract
    • 1 1/2 Tbsp filtered water mixed with 1/2 Tbsp ground flax seed
    • 1/2 cup almond butter
    • 1/4 cup plus 2 Tbsp all purpose gluten free flour
    • 1/4 cup plus 2 Tbsp almond meal*
    • 1/4 tsp baking powder
    • 1/4 tsp sea salt

     

    Topping:

    • 1 cup plus 2 Tbsp thick coconut milk (from the top of the can)
    • 1 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water first, and drain well before using)
    • 1/2 tsp pure vanilla extract
    • 1/8 tsp sea salt
    • 1 cup chopped almonds
    • 3/4 cup pistachios
    • 3/4 cup large flake coconut
    • 1 cup vegan dark chocolate chips or dark chocolate chunks
    • 1 cup vegan white chocolate chunks (recipe follows)
    • 1 cup vegan peanut butter white chocolate chunks*

     

    Instructions:

    1. Preheat oven to 350F degrees with the rack set in the center position. Line a 9×9 inch square pan with parchment, and/or grease it with coconut oil.
    2. Whisk the coconut oil and sugar together in a bowl with the vanilla and flax mixture until the sugar starts to dissolve. Then add the pecan butter and mix until combined.
    3. Add the flour, baking powder, sea salt and stir in until well blended.
    4. Spread this mixture over the bottom of the pan, pressing it to the edges with your fingers. Set aside.
    5. Combine the coconut milk, dates, vanilla and sea salt in a high speed blender or food processor and process until smooth.  Set aside.
    6. Sprinkle the crust with 3/4 cup almonds, 1/2 cup pistachios, 1/2 cup coconut, 3/4 cup dark chocolate chips, 3/4 cup white chocolate chunks, and 3/4 cup peanut butter chunks distributing it all evenly. Pour the coconut milk mixture over it, making sure it is evenly covering the whole thing.  Sprinkle the remaining nuts, dark chocolate and coconut over the top (but hold off on the white chocolate and peanut butter white chocolate until it is done baking so they don’t melt on top) press in slightly with your hands.
    7. Place in the oven. Bake for about 45 minutes until lightly browned and set.  Remove from oven and scatter with remaining peanut butter white chocolate chunks and white chocolate chunks.
    8. Let cool completely before cutting into bars.

     

    Vegan White Chocolate
    Makes 40 chocolates

     

    Instructions:

    1. Combine cacao butter, coconut butter, cashew butter, vanilla, maple syrup,  and sea salt over a double boiler, and whisk until smooth.
    2. Pour into silicone molds, and place in the freezer until firm (about 45 minutes or so).
    3. Pop out of molds and enjoy!  Store any extra in the refrigerator in an airtight container.

     

    *If you don’t prefer to make your own vegan peanut butter white chocolate, you can find some HERE.

    *If you don’t prefer to make your own vegan white chocolate you can find some HERE.

     

     

     

  • Vegan White Chocolate Coconut Truffles 

    Vegan White Chocolate Coconut Truffles 

    My Mom is one of my best friends.  She has always supported me in whatever I have chosen to pursue in life.  She was always at every track and cross country meet growing up, and she still comes to my road races.  And, she is one of my taste testers for my recipes, always being a good sport even if it isn’t necessarily something that she likes before trying it.  She is actually my inspiration for eating healthy food, because she raised me to eat plenty of veggies and stay away from processed food.  And also, she got me into cooking.  We would cook and bake together when I was younger, and also she made some pretty amazing desserts.  Baking Christmas cookies was my favorite.  My Mom’s Birthday is tomorrow, and so I wanted to make something special for her.  I made some White Chocolate Coconut Truffles.  She has always been a big fan of coconut.  When I was little when I would get Halloween candy, I would always give her my Almond Joy and Mounds bars, because those were her favorite.  Mine were the Snickers.  I have come to appreciate coconut more as an adult though, especially when it is not the kind that is already sweetened.

    The truffles I made turned out so good, and they were pretty easy to make.  For the inside I used a mixture of cacao butter for the white chocolate flavor, coconut butter to help firm them up, and cashew butter to give it a creamy texture. I mixed in some vanilla to make them fragrant, maple syrup for sweetness, and of course the shredded coconut to give them plenty of coconut flavor. The filling tasted divine, even before it was shaped into truffles.  I thought about dipping them in white chocolate, but decided on dark for a nice contrast, and so that they tasted like dressed up Mounds bars.  Trust me, they were way better than those though!

    They were sweet, delicious and even better than I imagined.  I know my Mom will love them!  When I was little, we would go to the candy counter at Dayton’s (now Macy’s), and we would each get a truffle to enjoy.  I always looked forward to that part of our shopping trip.  We would usually chose the ones with dark chocolate on the outside, and something creamy in the middle. These turned out just as good as those ones we had back in the day, so I am happy I can share them with her!

    Vegan White Chocolate Coconut Truffles 
    Makes 12 truffles

    Ingredients:

    White Chocolate:

    • 1/4 cup raw cacao butter (2 oz) or coconut oil if unavailable
    • 1/2 cup raw cashew butter
    • 1/4 cup raw coconut butter
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup
    • 1 cup finely shredded dried unsweetened coconut
    • 1/4 cup filtered water

     

    Dark Chocolate:

     

    Directions:

    1. Combine all of the white chocolate ingredients but the finely shredded dried unsweetened coconut and water over a double boiler, and whisk until smooth.
    2. Whisk the coconut into the white chocolate along with the water. Place in the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 12 balls, rolling them with your hands.   Place on a parchment lined tray, and place back into the freezer until firm, about 30 minutes.
    3. Meanwhile, to make the dark chocolate, combine all ingredients in a double boiler, and whisk until combined and melted.
    4. Once the filling has firmed up, dip each chocolate into the dark chocolate, being sure to let the excess drain off, and place back onto the tray (I like to set mine on a fork to allow it to drain better). Once they are all dipped, set them in the freezer until hardened.
      Store any leftover truffles in the refrigerator.
  • Vegan Samoa Cookies

    Vegan Samoa Cookies

    I was never a Girl Scout.  I was in other things when I was younger like dance, choir and a group at church called Pioneer Girls instead.  But my family still always bought Girl Scout cookies, because I had friends that were Girl Scouts. I anxiously awaited those cookies every year.  I loved the Tag Alongs, and the Strawberries and Cream (sandwich cookies that were made when I was little in the 90s that aren’t made anymore) but Samoas were always my favorite.  I mean, what’s not to love about a crunchy shortbread cookie topped off with gooey caramel and coconut and drizzled with chocolate!  So heavenly.  I haven’t eaten real girl scout cookies in years though, because they are made with refined ingredients, and artificial ingredients and the Samoas are not vegan.  But I have made many girl scout inspired desserts.  Mostly Samoa inspired though, because nothing compared to it in my mind when I was little.  So it is kind of surprising I never attempted to make healthier vegan Samoa cookies.  I thought it was about time.  I was inspired last weekend when Eric and I were at our favorite local brewery and there was a little girl selling Girl Scout cookies.  He wanted to buy some and felt bad because he didn’t have any cash on him.  So I decided that I would make some.  That way I could enjoy them too.

    They really weren’t all that difficult to make, it just required a few steps.  First off, I made a simple cookie.  It wasn’t exactly a short bread cookie, but it accomplished the same result.  It was still a buttery vanilla cookie, the perfect base for a Samoa.  I scented it with vanilla, and sweetened it with maple sugar.  I did not cut out the middles like signature Samoas do, because I don’t have a small cookie cutter, and leaving it in is just more good cookie after all.  But if you have a little round cookie cutter and are making these, feel free to.  Just reduce the baking time by about 3 minutes.  The cookies were good just as is, but they were about to get even better with the toppings.  I made a gooey date caramel, and mixed in just the right amount of shredded coconut for a Samoa like topping.  I dipped the bottoms of the cookies in chocolate just like the real Samoas, and drizzled them with the dark chocolate, then all I had to do was wait a little bit for them to set.  I could not wait to try them!  I haven’t had Samoas in probably 15 years since I gave up refined sugar and processed foods.

     

    They turned out lovely!  The most important thing though was how they tasted.  They were absolutely delicious!  I thought that they were even better than the original Samoas I had as  kid, and these were vegan and gluten free, no refined sugar included!  I can’t wait to share these with my family and have them see what they think!  If you were ever a fan of Samoas and miss them, give these a try!

    Vegan Samoa Cookies
    Makes 16 cookies

    Ingredients:
    Cookies:

     

    Caramel:

    • 1 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water 30 minutes and drain before using)
    • 2 Tbsp almond butter
    • 2 Tbsp virgin coconut oil
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/4 cup filtered water or as needed
    • 1/2 cup finely shredded dried unsweetened coconut

     

    Chocolate:

    1 cup chopped vegan dark chocolate chips or chunks

     

     Directions:
    1. In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
    2. In a large bowl, mix coconut oil with maple sugar and mix until well combined.
    3. Mix in the vanilla extract and flax mixture until well combined.
    4. Add the baking soda, salt, then the flour, until well combined.
    5. To bake, Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper.
    6. Roll the dough into 1 1/2 inch balls (there should be about 16), and place on prepared cookie sheet a couple inches apart, pressing down so that they are about 1/2 inch thick.
    7. Bake for about 15-18 minutes, until puffed and just starting to brown slightly.  Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool completely.  Save the parchment lined tray.
    8. To make caramel, combine all ingredients except the finely shredded coconut in a high speed blender or food processor and process until smooth.  Stir in the coconut.
    9. Melt the chocolate in the top of a double boiler until smooth.
    10. Dip the bottom of each cookie into the chocolate and set on the parchment lined tray that you baked them on.  When they are all done, then spread the caramel coconut mixture over the top of each one. Drizzle the chocolate over the top of each one (I put mine in a ziplock back with the corner cut off to make it easier).
    11. Place the tray in the freezer for about 15-20 minutes to allow the chocolate to harden, and the caramel to set.
    12. Enjoy!  Store any extra cookies in the refrigerator in an airtight container for up to 2 weeks.

     

  • Vegan Coconut Mint and Lime Chocolates

    Vegan Coconut Mint and Lime Chocolates

    Sometimes I make desserts based on what I am craving, and sometimes I get ideas for them in my everyday life.  Maybe the way something looks, or an ingredient I am using at work (I work in a deli).  Well this time I gained inspiration from my favorite summer lip balm flavor.  A coconut lime and mint (Pitta) lip balm from Hurraw! It is seriously delicious.  I have always loved flavored lip balms.  Ever since I was in high school I keep an arsenal of lip balms and glosses, in fact my nickname was “Glossy”.  But now they have to be vegan and natural ingredients in order for me to buy them.  Anyways, this coconut lime mint one is perfect for Summer because not only does it smell like dessert, but it is cooling on your lips.  Well, I was sitting there smelling my lip balm (yes, smelling it) and I dreamed up a heavenly truffle recipe.

    A truffle with a heavenly coconut mint and lime white chocolate center and dark chocolate on the outside. Move over Mounds, this is way better. I was never a fan of Mounds bars growing up because the coconut part was a weird sweet flavor to my taste buds.  But I do love chocolate and coconut together.  I made a heavenly filling with cacao butter, coconut butter and cashew butter blended together with fresh mint and lime zest and it was crave worthy!  I mixed in some shredded coconut as well, because I love the crunchy texture.  I knew this would be so good with the dark chocolate, and it smelled just like the lip balm.

    Once it was all coated in dark chocolate, I could not wait to try them.  They were a lovely shade of green inside thanks to the fresh mint leaves, and they were a feast for the senses.  The lovely sweet aromas of coconut and dark chocolate, and the cooling mint flavor with the touch of lime… I felt like I was transported somewhere tropical!  Not that it doesn’t feel tropical here in Minnesota right now.  But you know, imagining palm trees and an ocean next to me.  These truffles are a little cooling, so they are perfect for Summer!  If you are a coconut fan, give these a try!  Even better if you happen to have fresh mint growing in your garden, and if you do I envy you, because all I have right now is basil.

    Vegan Coconut Mint and Lime Chocolates
    Makes 12

    Ingredients:

    White Chocolate Filling:

    • 1/2 cup cacao butter (4 oz)
    • 1/4 cup raw cashew butter
    • 1/2 cup coconut butter
    • 1/2 cup fresh mint leaves and/or 1/2 tsp peppermint extract
    • 2 Tbsp organic lime zest
    • 2 tsp pure vanilla extract
    • 1/4 cup maple syrup
    • 1 cup finely shredded coconut

    Coating:

    • 8 oz vegan dark chocolate, chopped

    Directions:

    1. Combine the cashew butter, coconut butter, and cacao butter over a double boiler, and whisk until smooth.
    2. Pour into a food processor and add the lime and mint leaves. Blend until smooth, and add the coconut, pulsing just to combine.  Place the bowl with the filling the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 12 balls, rolling them with your hands until smooth and place on a parchment lined tray, and place back into the freezer until firm, about 30 minutes.
    3. Once the filling has firmed up, melt the dark chocolate in the top of a double boiler.
    4. Dip each white chocolate center into the dark chocolate (if it has gotten too cool and is firming up, warm it a little more over the double boiler) being sure to let the excess drain off, and place back onto the tray (I like to set mine on a fork to allow it to drain better). Once they are all dipped, set them in the freezer until hardened.
      Store any leftovers in the refrigerator.
  • Vegan Broccoli “Bacon” Salad

    Vegan Broccoli “Bacon” Salad

    There is a broccoli bacon salad that is very popular among Minnesotans at church potlucks or summer picnics.  It has a creamy dressing, raisins, sunflower seeds, onions and sometimes cheese depending on who makes it.  I used to like it when I was little because it was sweet and had bacon, but when I got older it was too sweet for me, as it is usually loaded up with sugar and mayonnaise two things I am not a fan of not to mention the bacon which I haven’t eaten since I went vegetarian in 2003 (I have been vegan 5 years).  One of my friends jokingly used to call it “broccoli barf”  because she was a vegetarian too and thought it was too sugary and mayo filled as well.  We actually make a version of this in the deli I work at and it is pretty popular.  Which got me to thinking, why couldn’t I make a vegan version of it that I could actually eat, and tailor it to my tastes so I would enjoy it as well?

    I admit I don’t usually reach for the broccoli first, but I really wanted to make a good vegan version of this!  I mean, yes, I could have made it really simple and bought vegan bacon and vegan mayonnaise, but were is the fun in that?  And, I don’t usually like store bought mayonnaise even if it is vegan.  So, I made my own creamy sweet dressing that ended up tasting even better than the mayo one.  It had a coconut milk cashew base made a little tangy with cider vinegar and sweet with maple syrup.  It was delicious once poured over the salad.

    For the bacon, I made coconut bacon.  It is now my favorite vegan bacon for when I want to sprinkle it on top of something or just snack on it.  It is honestly the closest thing texture and flavor wise I have found to real bacon.  It was super delicious in the salad and added a nice crunch.  I kept it classic with onions and sunflower seeds, but I swapped out the raisins for dried cherries because I am not a huge raisin fan and that was what I happened to have on hand.  I shared some of this salad with my Mom, who has tried the original version probably way more times than me and is usually not a fan, but she loved the vegan version I made.  If you are looking for a dish to bring to a Summer picnic or potluck, give this a try!

    Vegan Broccoli “Bacon” Salad
    Serves 2-4

    Ingredients:

    Coconut Bacon:

    • 1 1/2 cups large flake coconut
    • 2 Tbsp tamari
    • 2 Tbsp liquid smoke
    • 1 Tbsp maple syrup

     

    Dressing:

    • 1/3 cup raw cashew butter
    • 1/3 cup full fat coconut milk (mostly the thick part from the top of the can)
    • 1 Tbsp cider vinegar
    • 1 1/2 Tbsp maple syrup
    • 1/3 tsp sea salt (or to taste)

     

    Salad:

    • 2 medium heads organic broccoli
    • 1/4 cup diced onion
    • 1/2 cup dried cherries
    • 1/2 cup sunflower seeds

     

    Instructions:

    1. To make the coconut bacon, preheat the oven to 350F degrees, and line a sheet pan with parchment.
    2. Toss the large flake coconut with the tamari, liquid smoke and maple syrup and spread out on the pan.  Place in the oven and bake for about 12-15 minutes (depending on your oven), keeping a close eye at the end and checking it in the final minutes because it burns fast.  Remove from oven and let cool.
    3. To make the dressing, whisk all ingredients together until smooth.
    4. Combine broccoli, onions, cherries, sunflower seeds, and coconut bacon in a bowl, and toss together with the dressing.
    5. Enjoy!

     

    *Note: If you are not serving this right away, do not add the coconut bacon until you are just about to serve it so that it stays crisp.

     

  • Vegan Macadamia Coconut White Chocolate Oatmeal Cookies

    Vegan Macadamia Coconut White Chocolate Oatmeal Cookies

    Macadamia white chocolate cookies seemed exotic to me as a kid.  I remember getting them at bakeries or stores whenever I was allowed to pick out a cookie, and they were so good!  At that point in my life I was a white chocolate kind of a girl (I still choose vanilla over chocolate, not that I don’t love dark chocolate too).  Chocolate chip cookies were made at home often, but white chocolate macadamia were only something you could buy when out shopping so they were more special.  I had no idea that macadamia nuts cost an arm and a leg, but I knew they were good.  So buttery and rich.  Now that I make my own desserts, I know how valuable and truly special they are, and so when I buy some, I use them sparingly and in special desserts.  I made a Dark Chocolate Macadamia Coconut Cake for my blogaversary last week, and I used them in that, but I had some left over, and I thought to myself, I have never tried to create those cookies from my childhood, so why not?!

    White Chocolate Coconut Macadamia Cookies 3

    Not only that, a while back my Mom had asked if I could make some macadamia white chocolate coconut oatmeal cookies, so I could make her happy too.  I think of all of the desserts I make, she likes the cookies the best.  She eats them with her morning coffee.  She always used to tell me that oatmeal cookies were healthy because of the fiber rich oats.  I agree!  I love oatmeal anything, and have eaten a bowl of oatmeal (or overnight oats) almost every morning since I was in high school.  They do fill you up and provide energy and fiber, so why not have cookies that include them instead of ones that are nutritionally void.  The ones I make now though are all refined sugar free.

    White Chocolate Coconut Macadamia Cookies 1

    The dough for these cookies tasted amazing.  Just sayin’.  Because as far as I am concerned the dough for cookies is just as important as the baked cookies when it comes to how it tastes.  This is because I like dough slightly better than actual baked cookies.  Warm cookies are a close second though.  These smelled wonderful while baking!  Like sweet vanilla and coconut heaven!  Whenever my coworker at the deli bakes her coconut oatmeal cookies it makes me happy.  I think they are some of the best smelling.  These were even better than those!  Because the nuts were included too.  The finished cookies (which had to be taste tested warm of course) were simply heavenly!  Crunchy rich macadamias, aromatic coconut and smooth sweet white chocolate studded soft, yet crispy on the outside cookies!  Just right and as an oatmeal cookie should be.  I think this is why oatmeal cookies are one of my top picks besides being healthy.  They are not simply crispy, or simply soft.  They are soft on the inside and crispy on the outside which is pure cookie perfection in my mind!

    White Chocolate Coconut Macadamia Cookies 4

    Vegan Macadamia Coconut White Chocolate Oatmeal Cookies
    Makes 1 dozen large cookies

    Ingredients:

    • 3/4 cup virgin coconut oil, warmed to liquid
    • 1 1/2 cups coconut sugar
    • 2 flax eggs*
    • 1 Tbsp pure vanilla extract
    • 1 1/2 cups gluten free oat flour
    • 1 tsp baking soda
    • 3/4 tsp sea salt
    • 3 cups gluten free old fashioned rolled oats
    • 1 cups toasted large flake unsweetened dried coconut
    • 1 cup toasted macadamia nuts
    • 1 cup white chocolate chunks**

     

    Directions:

    1. In a large mixing bowl, mix together the coconut oil, and sugar until well blended. Add flax eggs, vanilla, and beat until well combined (the mixture will become very thick).
    2. Mix in the flour, soda, and sea salt until well blended. Mix in the oats until well combined, then add coconut, macadamias and white chocolate and mix until evenly distributed throughout the dough.
    3. Heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper.
    4. Roll the dough into 12 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 13-15 minutes or until golden, but not over baked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.
    *Whisk together 2 Tbsp ground flax seed, 1/4 cup and 2 Tbsp water in a small bowl.  Allow to sit in the fridge for 15 minutes until the mixture has set up (or become kind of thick).
    **If your white chocolate is home made or melts easily, I recommend not stirring it into the dough, but instead pressing the chunks into the tops of the baked cookies so that it holds its shape better.

     

  • Vegan Dark Chocolate Coconut Macadamia Cake

    Vegan Dark Chocolate Coconut Macadamia Cake

    Chocolate Macadamia Coconut Cake 4

    Fragrant Vanilla Cake has just turned 6 years old!  Well, technically it turned 6 on the 5th, but I didn’t have time to make a cake then, so I am celebrating a few extra days late.  I am one of those people who waits until the weekend to celebrate my own Birthday when it falls on a week day, so I don’t mind.  It is the celebration that counts, not the day it falls on.  And I wanted a spectacular cake to celebrate!  More on that later though.  When I first started this blog, it was just meant as a way to share my recipes with friends and family.  I had previously been sharing them in notes on Facebook, but I then thought to myself, my own blog would be better and so much easier to look at!  So I started a blog on Blogger!  My first recipe was a red velvet cupcake.  It was not vegan, but it did contain veggies.  I was still a vegetarian at the time. My food photography skills were somewhat lacking despite having a college Art degree.  But hey, photography was never my strong suit in college, I was a painter, drawer and sculptor.  That is kind of how I got into making desserts actually. In college, for my senior art show, I made a series of sculptures made out of cookies. You know, like gingerbread houses but sculptures.  I sculpted things from my past like furniture and my old car.  I soon discovered I loved working with food.  So, I baked a lot.  And it continued until the start of this blog!  I like to think that my photography has much improved, I have taken tips from other bloggers, and learned a lot about how to do it using just natural lighting and not spending an arm and a leg (since my day job is a cook, so I am not rich or anything).  I am always learning though and picking up new tricks.

    Chocolate Macadamia Coconut Cake 3

    When I started this blog I had few followers, most of which I knew, but it soon grew to thousands.  Which I was shocked about.  I never thought it would reach that point.  It has become harder to reach people since Facebook now requires paid posts to gain a large audience, but I appreciate those that I have following me, who always give me reasons to keep blogging.  Sometimes I have days when I am not motivated to create things and whatnot or it makes me sad that not everyone is able to see my posts on Facebook, but it is all of my readers that keep me going.  And of course my friends and family who give me many ideas on things to create.  So, to all of you who have supported me thank you so much!  It means the world to me! I hope to continue to do so for many years in the future.  So to celebrate this special blogaversary occasion, I made a really yummy cake, Vegan Dark Chocolate Macadamia! Rich chocolate cake layers, a fluffy coconut “cream cheese” frosting and crunchy toasted macadamias and coconut.  It doesn’t get much more heavenly than that!

    Chocolate Macadamia Coconut Cake

    I made the cake layers oil free, opting instead for a little nut butter and dates to keep it moist.  The dates sweetened the cake as well, instead of sugar.  Cakes made with dates as their sweetener are my favorite, in addition to sweetness, they add a slight caramel flavor.  This cake was perfectly moist and delicious!  The key is to also bake it just the right amount, too much and it dries out, but just right and it is melt in your mouth tender. I chose a coconut cream cheese frosting because that is my favorite frosting lately and I had not tried it with chocolate cake.  Let me tell you, it was pretty amazing together!  Lastly the crunchy coconut and macadamias made the perfect addition!  I am a big texture person when it comes to dessert, and they were just what it needed!  I know macadamias are a little spendy, so I used just enough to make their presence known.  If you don’t want to buy them, you may use your favorite type of nut!  This cake was crave worthy! Definitely worthy of being a Birthday cake!  So, if you have a special occasion coming up…save the recipe with that pin button!  These 6 years have been fun, and I can’t wait to create many more delicious recipes for you all in the future!

    Chocolate Macadamia Coconut Cake 2

    Vegan Dark Chocolate Coconut Macadamia Cake
    Makes one 2 layer 6 inch cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the water reserved
    • 1/4 cup almond butter
    • 2 tsp pure vanilla extract
    • 1  cup filtered water
    • 2 Tbsp apple cider vinegar

     

    Coconut “Cream Cheese” Frosting:

    • 1 15 oz can full fat organic coconut milk, chilled
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/4 tsp cider vinegar
    • 1/2 cup plus 2 Tbsp melted coconut butter (warmed to liquid)

     

    Topping:

    • 1/4 cup unsweetened cocoa powder
    • 1/4 cup almond butter
    • 3 Tbsp maple syrup
    • pinch sea salt
    • filtered water as needed
    • 3/4 cup toasted macadamia nuts, roughly chopped
    • 3/4 cup toasted coconut

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Oil two 6 inch round cake pans with coconut oil and line the bottom with parchment.
    3. Whisk flour, cocoa powder, baking powder, baking soda, sea salt in a large bowl to blend well.
    4. Place dates, reserved water, almond butter, water, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Pour the cake batter into prepared pans, and place in the oven.
    6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes.  Remove from oven, let cool completely, then unmold onto a plate.
    7. To make the frosting, combine all ingredients in a blender and blend until smooth (adding water a little at a time if you think it is too thick).  Pour into a bowl and set in the freezer until it thickens to the consistency of whipped cream (about 30 minutes). Once it is to this point, put it in the refrigerator until you are ready to frost.
    8. To make the topping, whisk together the cocoa powder, nut butter, syrup, sea salt, and just enough water to create a thick but pourable fudge.  Set aside.
    9. To frost the cake, place one layer on a plate, and spread with about 3/4 cup of the frosting, then sprinkle with 1/4 cup of the macadamias and coconut.  Top with the next cake layer, and spread the frosting over the top and down the sides of the cake.  Pour the fudge over that, and allow to drip down the sides of the cake.  Sprinkle the remaining macadamias and coconut over the top of the cake. Serve!

     

    Chocolate Macadamia Coconut Cake 1

  • Vegan Samoa Caramel Corn

    Vegan Samoa Caramel Corn

    Samoa Popcorn 3

    It is the time of year when everyone is getting excited for Girl Scout Cookies. I don’t buy actual Girl Scout cookies anymore, because they are full of artificial stuff.  But I like to make Girl Scout cookie themed desserts, or make my own healthier Girl Scout cookies.  Like these this Samoa Layer Cake, or Samoa Cheesecake, or these Thin Mints, or these Tagalongs.  Because the flavors in those cookies are darn delicious!  So anyways, I decided to make some samoa popcorn this week. I have been wanting to make some sweet popcorn for a while now, and I finally got around to it on my day off.  My oven has been acting up also, and I don’t trust it yet, so I thought a dessert that didn’t need the oven was perfect!  Yes, I consider this popcorn a dessert AND a snack.  One of those things that is perfect for when you want something crunchy, munchy and slightly salty but also sweet and with a little chocolate added.  Sounds like a PMS craving haha!  But I think we all get cravings for that sort of thing at some point, even men.

    Samoa Popcorn 2

    So anyways, I pulled out my Whirly Pop popcorn maker, popped up a batch of coconut oil popcorn.  Which I love in and of itself when I am going for more healthy and light and not so dessert, but I wanted decadent this time so I went to work on the good stuff.  I made a quick “caramel” sauce with pecan butter, maple syrup, and coconut butter with a touch of vanilla and sea salt.  It was sweet, delicious and perfect for coating the popcorn.  I mixed in coconut as well, which is an essential part of samoas, and once the popcorn was all coated, it was super delicious (and hard to stop tasting).  But it wasn’t done yet.  Once it was all chilled, it had to get its dark chocolate drizzle.

    Samoa Popcorn

    Once it was all adorned with chocolate, and chilled enough to set up, it was amazing stuff.  Like you take a little and go back for more about 10 times.  Or maybe that is just me.  It would be tempting not to share this deliciousness, but I made a big batch, so I decided to share some with Eric too, since he is the biggest popcorn and sweets lover I know.  If you are in the mood for some decadent popcorn, don’t go to one of those gourmet popcorn places, make some of this!  It tastes just like Samoas, which were always one of my favorite Girl Scout cookies.

    Samoa Popcorn 1

    Vegan Samoa Caramel Corn

    Makes 8 cups

    • 1/3 cup maple syrup
    • 1/3 cup pecan butter or almond butter
    • 1/3 cup raw coconut butter
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 8 cups plain organic popped corn
    • 3/4 cup finely shredded, dried unsweetened coconut
    • 3/4 cup vegan dark chocolate chips

    Instructions:

    1. In a glass measuring cup (or bowl) whisk together the maple syrup,  pecan butter, coconut butter, sea salt and vanilla until well blended. Pour over the popcorn in a large bowl, along with coconut and mix well. Spread out onto a lined sheet pan, and place in the freezer until it is hard.
    2. Meanwhile, melt the chocolate chips in the top of a double boiler.  Once melted, drizzle over the popcorn.  Place back in the freezer until the chocolate has hardened.  Enjoy!

     

  • Vegan Almond Joy Cake

    Vegan Almond Joy Cake

    Almond Joy Cake

    If it ain’t broke, why fix it, right?  Well, not always.  Even when things are really good the way that they have always been sometimes there comes a time when you need to improve upon them.  I have decided to remake some of my old recipes and revamp them.  The old recipes were good (as in tasted really good), and baked up beautifully.  But some of them contain ingredients I no longer use and I have better baking techniques, so I have decided to revise them to make them even better!  I am sure you all can appreciate that, I know I can.  I always appreciate things that are new and improved.  So the first of such recipes I decided to remake was a Vegan Almond Joy Cake.  I made one about 6 years ago for my Mom, because one of her favorite candies was always almond joy. The cake was really delicious, and we all loved it, but it was not gluten free, and loaded up with sugar and oil, so I decided to make it gluten free, make it oil free, and fruit sweetened!  I think this new version turned out just as good as the old one, but it is healthier and contains more good things.

    Almond Joy Cake 1

    I like my desserts to be more than just delicious sometimes, I want them to contain some nutrients as well.  So for this cake, I made the batter fruit sweetened with dates.  Yes, I know dates are a form of sugar too, but I feel better when I eat them than some other sugars.  They are about as natural as you can get when it comes to sweetening things because they are just dried fruits.  I call them nature’s candy because they taste like little caramels.  Not only do they sweeten the cake, they keep it moist and delicious!  The batter tasted wonderful, and smelled fragrant with almond and vanilla.  One of my favorite combinations, that makes me think of Birthday cake.  Since this was an almond joy cake though, it had coconut and almonds were folded in, and I could not stop sampling it.  Eric even had to give it a sample too!  The cakes smelled so delicious while baking, I couldn’t wait for the cake to be assembled!

    Almond Joy Cake 2

    The original frosting had 2 ingredients. Agave nectar and cocoa powder.  It was a bit too sweet (at least with my current tastes) and I don’t feel like that combination has much nutritional value (at least not the agave nectar), so I made this one a little different.  The bulk of it I made from cooked sweet potatoes, which not only add sweetness, but also make for a creamy frosting as well.  I sweetened it with dates also.  Don’t worry, you can not taste the sweet potatoes once the cacao powder and other ingredients are added, it only tastes like the most delicious fudgy frosting ever!  It was perfect on the cake! It was super delicious, I enjoyed it just as much as the other one, and felt better after eating it.  I hope you enjoy the new and improved recipe as well!

    Almond Joy Cake 5

    Vegan Almond Joy Cake
    Makes 1 6 inch 4 layer cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups quinoa flour (or all purpose gluten free flour)
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved
    • 1/4 cup organic almond butter
    • 1 Tbsp pure vanilla extract
    • 1 tsp almond extract
    • 1 cup thin coconut milk, or filtered water
    • 2 Tbsp apple cider vinegar
    • 1/2 cup finely shredded coconut
    • 1/2 cup sliced almonds

     

    Frosting:

    • 1 1/2 cups mashed Japanese sweet potatoes*
    • 1 1/4 cups soft pitted medjool dates (soaked in water for 30 minutes and drained before using if not soft)
    • 1/3 cup almond butter
    • 1 cup filtered water (or as needed)
    • 1 cup unsweetened cocoa powder
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Sliced almonds and large flake coconut for layers and decorating

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick and line the bottom of the pan.
    2. Whisk flour, baking powder, baking soda, and sea salt in a large bowl to blend well.  Set aside.
    3. Place dates, reserved water, almond butter, coconut milk, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Fold in coconut and almonds.  Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto a plate, peel off parchment paper.  If you have time, I would recommend chilling cakes overnight in the refrigerator before slicing into layers, it makes it easier.  Cut cakes in half horizontally so that you have 4 layers.
    4. To make the frosting, combine all ingredients in a blender and blend until smooth (adding water a little at a time if you think it is too thick).  Pour into a bowl.
    5. To assemble, place one cake layer on a plate, and spread about 1/2 cup frosting over it, then sprinkle with some almonds and coconut.  Place another cake layer over that and repeat.  Place another layer over that and repeat.  Top with the last cake layer. Spread the remaining frosting on the top and down the sides of the cake.
    6. Sprinkle the almonds and coconut around the top and bottom of the cake.

     

    *I roast my sweet potatoes in the oven.  Simply slice in half lengthwise, place cut side down on a parchment lined tray, and roast in a 400F degree oven until tender about 1 hour.  Peel off the skin and mash.

    ***if you would like a 2 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.  It will take longer to bake, about 50 minutes to 1 hour.

    Almond Joy Cake 4

  • Mini Vegan Coconut Orange Sweet Rolls

    Mini Vegan Coconut Orange Sweet Rolls

    coconut-orange-sweet-rolls-4

    When I was little, sometimes my Mom would buy take and bake sweet rolls.  I know everyone’s favorite is the caramel or cinnamon variety usually, but she would buy the orange, and add coconut to them to jazz them up a bit.  Now they may have been store bought rolls, but they were super delicious to my 8 year old self.  They remind me of lazy Saturday mornings when I would get up and watch cartoons with the cat in my princess outfit (I was lucky enough to have a Grandma that was very good at sewing and I would beg her to make me costumes), while I waited for the rolls to bake.  I was quite excited when they were cool enough to dive into.  The fact that they were not home made never dawned on me, I just thought they were a special treat.  One that I have not forgotten.  Now, I have made many varieties of sweet rolls as an adult, but for some reason never any with coconut and orange. Well, I decided that needed to change.

    coconut-orange-sweet-rolls-3

    I told my Mom I was going to make some, and she was excited too!  These would be home made, and just as good if not better than those ones we used to eat.  I used a quick sweet roll dough for these, because I don’t usually keep yeast on hand, plus I don’t like waiting around for dough to rise etc.  These come together and are served in less than 45 minutes, which is almost unheard of for sweet rolls.  I made them mini rolls, because I love cute little desserts, and they bake up faster.  I scented the dough with orange, and made a sweet coconut orange filling which got rolled up and baked into the soft dough.  These actually only take 10 minutes to bake!  And let me tell you, in those 10 minutes your kitchen will smell amazing!

    coconut-orange-sweet-rolls-1

    I topped them off with an orange coconut glaze, and they were just as I imagined they would be!  Sweet soft dough, fragrant with orange and coconut plus a hint of vanilla.   Just as good as those childhood rolls, but way healthier!  My Mom much approved as well telling me, “Since they are small, I can have 4 at a time right?”  Totally yes.  That is my mentality too.  These are perfect for making this time of the year when citrus is at its best and most flavorful, if you have a craving for something sweet and orange scented, give these a try!

    coconut-orange-sweet-rolls

    Mini Vegan Coconut Orange Sweet Rolls
    Makes 9

    Dough:

    Filling:

    • 2 Tbsp coconut butter, warmed to liquid
    • 2 Tbsp maple syrup
    • 1 Tbsp orange zest
    • 1/2 tsp pure vanilla extract
    • 1/4 cup finely shredded, dried unsweetened coconut

    Glaze:

    • 3 Tbsp coconut butter, warmed to liquid
    • 1 Tbsp maple syrup
    • 1/2 tsp pure vanilla extract
    • 3 Tbsp orange juice (or as needed)

    finely shredded, dried unsweetened coconut for topping

    Directions:

    1. Preheat the oven to 375F degrees.
    2. To make the dough, combine the flour, guar gum, baking powder, baking soda and salt in a bowl, and mix together. Mix in the orange juice, vinegar, and coconut oil until blended, then knead the dough lightly and place it on a sheet of parchment (dust it lightly with flour). Roll out 1/4 inch thick in a rectangle on the parchment in a rectangle 6 inches wide top to bottom.
    3. Mix together the filling ingredients, and spread over the dough (leaving a 1/2 inch boarder at the top and bottom). Roll up from the top down jelly roll style. Cut into 9 pieces, and place cut side up in a non-stick mini muffin tin.
    4. Place in the oven and bake for 10 minutes until puffed up and starting to brown a little (but do not overbake). Remove from the oven and let cool until warm.
    5. Whisk together glaze ingredients until smooth (adding a little more orange juice if you think it is too thick to spoon over nicely), and spoon over the tops of the rolls, sprinkle with coconut. Enjoy!

     

  • Vegan Coconut Chocolate Chunk Pecan Tart

    Vegan Coconut Chocolate Chunk Pecan Tart

    pecan-coconut-chocolate-chunk-tart-5

    My Mom used to ask me to make nut tarts for nearly every Holiday a while back, and they were always a hit!  They are her favorite, and they were pretty darn delicious so I was happy to make them!  We made all sorts of different kinds, pecan chocolate chunk, pine nut caramel, macadamia coconut…and they were all crave worthy!  The secret to why these were so good was the butter and brown sugar.  Loads of it.  So needless to say, it has been a while since I have made any.  I don’t know why I have never veganized them, but I decided to this week, just in time for Thanksgiving, because I knew my Mom would appreciate it.

    pecan-coconut-chocolate-chunk-tart-6

    I saw a recipe for coconut chocolate chunk pecan pie on Pinterest, and that was my inspiration.  It wasn’t vegan at all, but I knew I could make an even better version!  I made it in tart form though, because it bakes up faster but tastes just as good.  The filling for this pie had to have caramel of course, because that is what makes a pecan pie so good.  Since the days when I used to make those tarts, I have discovered date caramel.  It has been my go to caramel for a while now, and my body feels so much better indulging in it than the caramel with dairy and refined sugar I used to eat.  Dates are about as natural as you can get after all when it comes to sweeteners. So I made a delicious date caramel for the filling!

    pecan-coconut-chocolate-chunk-tart-1

    Once the pecans, coconut and chocolate were added, I knew this was going to be delicious!  It smelled amazing while baking, and I couldn’t wait to try it!  But of course, I had to wait until it cooled properly first, which was hard.  It turned out super delicious and my Mom loved it too!  I think I like this tart even better than the ones I used to make!  This would be a perfect dessert addition to your Holiday table!

    pecan-coconut-chocolate-chunk-tart-2

    Vegan Coconut Chocolate Chunk Pecan Tart
    Makes one 8 inch tart

    Ingredients:

    Crust:

    • 1 1/4 cups all purpose gluten free flour
    • 2 Tbsp coconut sugar or maple sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp coconut oil in its solid state
    • about 3-4 Tbsp cold water

     

    Filling:

    • 1 cup soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well
    • before using)
    • 1/4 cup pecan butter
    • 1 Tbsp maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/3 cup filtered water
    • 1 Tbsp coconut butter or oil
    • 1 cup toasted pecans, plus more for top of tart
    • 1/2 cup vegan chocolate chunks, plus more for top of tart
    • 1/2 cup large flake coconut, plus more for top of tart

     

    Directions:

    1. Preheat oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 9 inch circle using floured parchment underneath and floured rolling pin. Transfer dough to an 8 inch tart pan (don’t worry if it tears, just patch it up and nobody will know).  Set aside.
    3. To make filling, combine all ingredients in a high speed blender or food processor except the pecans, coconut and chocolate. Process until smooth, then scrape into a bowl and stir in the pecans, coconut and chocolate. Spread the filling over the crust, and top with more pecans, coconut and chocolate. Place in the oven.
    4. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool completely before serving.

    pecan-coconut-chocolate-chunk-tart-4

  • Golden Chai Coconut Milk Gelato

    Golden Chai Coconut Milk Gelato

    golden-chai-coconut-gelato

    You would think I would stop with the ice cream making now that the temperatures are falling a little, and Fall is here.  Nope!  I love ice cream, and truth be told I even have to keep a supply on hand in the Fall and Winter to go with things like fruit pies and crisps which I like to serve warm with ice cream on the side.  The ice cream is essential to those in my opinion.  It provides something a little cool and creamy to balance out the warm and gooey of those desserts.  I am a big texture and flavor person when it comes to food, so it must have balance.  I make all of my ice cream in my own home too, that way I can choose what flavors I want and make them to fit with what I am serving them with.  I knew I was going to be making some apple desserts soon which would need ice cream, so I made Golden Chai Coconut Milk Gelato.

    copper-cup

    Copper Cup sent me some of their turmeric latte mix to test out, and it is delicious!  If you haven’t heard of it, it is a slightly sweet blend of spices that you add to coconut milk, and voila!  A delicious warming drink.  It also contains turmeric of course, and ginger so it has anti-inflammatory benefits as well.  I like it before bed, as it is calming plus has no caffeine. The company was previously named Golden Chai, and they are in the process of renaming to Copper Cup.  To celebrate, they are offering a deal on their website for 25% off your order. Use the offer code COPPERCUP25 when placing your order. Also, they are allowing me to give away some of their awesome mix to one lucky winner on Instagram, so be sure to head over there to enter!  Here is the link of you want to enter!  So, not only have I been drinking the turmeric lattes this week, I also decided to add it to the ice cream that I mentioned earlier.

    golden-chai-coconut-gelato-3

    I was thinking, why not!  The aroma and flavor of it remind me of Fall, and I bet it would be awesome in some coconut milk ice cream to serve with my Apple Pie! So, I made a 5 ingredient gelato using it.  Just coconut milk, cashew butter, dates, sea salt and the Copper Cup Turmeric Latte Mix.  Why the cashew butter you might ask?  Simple, it gives the ice cream that rich smooth flavor of gelato.  No icy low fat ice cream here…I like my ice cream to taste indulgent so even just a little will satisfy!  It tasted amazing too!  Smooth, sweet, and lightly spiced with the lovely golden hue of the turmeric. This is a super easy simple recipe, and it is perfect for this time of the year!  Because I don’t know about you, but I am baking a heck of a lot of apple and other fall fruit desserts lately that need to be topped off with ice cream!

    golden-chai-coconut-gelato-1

    Golden Chai Coconut Milk Gelato
    Makes about 3 cups

    Ingredients:

    • 3 cups full fat organic coconut milk
    • 1/2 cup raw cashew butter
    • 1/2 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
    • 1/4 tsp sea salt
    • 2 packages Copper Cup Turmeric Latte Mix

     

    Directions:

    1. To make the ice cream, combine coconut milk, cashew butter, dates, sea salt and chai in a blender and blend until smooth. Pour into an ice cream maker and process according to directions. Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.
    2. Once it has finished churning, pour the ice cream base into a freezer safe container with a lid.  Place in the freezer with the lid on, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.
  • Raw Chocolate Covered Cherry Macaroons

    Raw Chocolate Covered Cherry Macaroons

    Chocolate Covered Cherry Macaroons 3

    My Mom brought me some dried cherries and shredded coconut and asked me if I could make her some cherry coconut bon bons.  The cherries were so amazing and fresh and flavorful, and the coconut so sweet and delicious that I was up for trying to make some!  After all, she has good taste in food and good ideas for possible things to try making, so I knew these would be good.  When I was little, we would page through cookbooks we got at the library together and find recipes we wanted to try making.  Often times we would change up the ingredients to make them our own, and to our own tastes.  Now she sometimes just asks me if I can create something, which I am always happy to do because in a way it is still trying something out together.  I wasn’t sure by what she meant by coconut bon bons at first, because my Grandma used to make some that were smooth on the inside, but what she meant this time was ones with a macaroon like texture.  We both love macaroons so I was excited to make these.

    Chocolate Covered Cherry Macaroons

    They are really pretty easy to make if you have a food processor, just throw all the macaroon ingredients into a food processor, blend and roll into balls and dip into dark chocolate.  I am finding my body is happy when I sweeten things with fruit lately, so I kept the macaroon part of these completely fruit sweetened.  The cherries and coconut added plenty of sweet, and the chocolate of course!  I added a little almond butter and coconut butter to bind them and they were just right.  I made my own raw chocolate for these, but if you have a favorite raw chocolate brand, by all means go ahead and use it.  These are fabulous!  Chewy and coconutty with the flavor of cherries and rich dark chocolate…a match made in heaven!  I never used to like things like chocolate covered cherries (or Queen Anne cherries) with the white gooey syrupy stuff around the cherries and milk chocolate when I was a kid.  Funny how they were even too sweet then, but I loved this chocolate cherry combo!  Real food does taste better though!  My Mom loved these, and she was very happy with them, which made me happy.  If you are a cherry fan, give these a try!

     

    Raw Chocolate Covered Cherry Macaroons
    Makes 12

    Macaroons:

    • 1 1/2 cups finely shredded unsweetened coconut
    • 3/4 cup soft unsweetened dried cherries
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1//3 cup raw almond butter
    • 1/3 cup raw coconut butter
    • 3/4 cup finely shredded unsweetened coconut

    Raw Chocolate:

    • 1/2 cup raw cacao powder
    • 3/4 cup raw cacao butter warmed to liquid (or coconut oil may be used instead)
    • 3 Tbsp raw coconut nectar or maple syrup
    • pinch sea salt

    Place 1 1/2 cups coconut, cherries, vanilla, sea salt, almond butter, and coconut butter in the food processor and process until smooth and well combined. Add remaining 3/4 cup coconut and pulse until the mixture holds together when squeezed. Form mixture into 1 1/2 inch balls, and place in the freezer to harden for about 30 minutes.
    To make the chocolate, whisk together all ingredients until smooth, in a small bowl.  Lay out a piece of parchment, and dip the macaroons one by one into the chocolate and set them back on the tray.  Allow the chocolate to set (which will happen faster if you place them in the freezer for about 15 minutes).  Store extra macaroons in the fridge.

     



  • Vegan Almond Joy Cupcakes

    Vegan Almond Joy Cupcakes

    My Mom asked me to make her something chocolaty that she could bring to a dinner with her friends, so of course I said yes. I am always up for making things for other people to enjoy, I can’t have my own Mom having to go out and buy some baked goods to share at a party after all. So, I made her some chocolate cupcakes. Not just any chocolate cupcakes though, because that would be kinda boring. Almond Joy Cupcakes. One of her favorite candies is almond joy after all, so it was a good choice.

    I made a decadent yet oil free, gluten free, and fruit sweetened cake batter, that tasted wonderful even before I baked it. Yes, I taste my batter. It has prevented me from forgetting ingredients before, and when I smell it and see it staring up at me looking so tasty I have to try it. I mixed in almonds, coconut, and chocolate chunks all the ingredients of the classic candy bar. But of course these would be way healthier than candy bars. I love the idea of being able to share healthier desserts that taste just as good as traditional ones and have people enjoy them just as much.

    I frosted them with a whipped coconut cream so there was a balance of chocolate and coconut like in the candy bar, and topped it off with more of the goodies that I had mixed in. They were just as I had imagined they would be. Chocolaty, sweet, just the right amount of coconut and almonds for crunch, and silky smooth frosting that melted in my mouth. If you have ever been a fan of Almond Joys you must try these. My Mom loved them as well, which was the important part. I will have to wait to hear if her friends enjoyed them, but I have a feeling they will!

    Vegan Almond Joy Cupcakes
    makes 16

    Cake:

    • 1 1/2 cups quinoa flour (or all purpose gluten free flour works also)
    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    • 1/4 cup raw almond butter (smooth)
    • 1 Tbsp pure vanilla extract
    • 1 cup filtered water
    • 2 Tbsp apple cider vinegar
    • 1/2 cup finely shredded, dried coconut
    • 1/2 cup vegan chocolate chunks
    • 1/4 cup chopped toasted almonds

     

    Frosting:

    • 1 15 oz can full fat coconut milk
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt
    • 1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

     

    Garnish:

    • almonds, vegan chocolate chunks and finely shredded dried coconut for garnish

    Instructions:

    1. Preheat the oven to 375F degrees and position rack in center of oven. Line 16 muffin tins with liners.
    2. Whisk flour, cacao powder, baking powder, baking soda, sea salt in a large bowl to blend well.
    3. Place dates, reserved water, almond butter, water, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form, then fold in the coconut, almonds and chocolate chunks.
    4. Transfer batter to prepared tins and bake until tester inserted into center comes out almost clean, about 12-15 minutes. Cool completely.
    5. Meanwhile, to make the frosting, combine all ingredients in a high speed blender or food processor and blend until smooth, then pour into a bowl and place in the freezer until it reaches the consistency of whipped cream (stiff peaks, it takes about 45 min to chill).
    6. Pipe or spread the frosting over the cupcakes when it is ready and top with almonds, chocolate chunks and coconut.
    7. Serve!

     



  • Vegan Coconut Caramel Cake

    Vegan Coconut Caramel Cake

    Coconut Caramel Cake 5

    My Mom gave me a bag of shredded coconut and asked me to make something delicious with it.  I made some macaroons, but I also made the most glorious cake.  To begin with, when the idea of making a coconut cake came to mind, I was going to go for a classic coconut layer cake.  You know, all coconut.  Coconut cake layers and frosting.  But then I decided that caramel and coconut would be even better.  I mean, think about it.  German chocolate cake frosting is bomb and it has caramel with coconut.  So, that is where I was going with it.

    Coconut Caramel Cake 4

    I made the cake layers caramel flavored with dates and pecan butter, and they tasted amazing.  Even the batter before it was baked. They ended up being perfectly moist and soft yet fluffy like cake should be.  Needless to say I was proud of those cake layers.  I decided that the cake should have a caramel layer in between the cake layers so I whipped up some date caramel.  Lastly, I frosted it with the most luscious fluffy whipped coconut frosting, and dusted the outside with that fancy coconut.  It kind of looked like a giant snowball before I dropped a few raspberries onto it for garnish.

    Coconut Caramel Cake 3

    I could not wait to try it.  When I did, I was surprised with a party in my mouth.  Of sweet delicious flavors that is. The caramel was so good with the coconut and the coconut on the outside added a nice crunch.  It was simply heavenly.  I shared some with my Mom and Eric and they loved it too.  This is something you can’t just have one piece of, just sayin. I wish I could share a piece with you all, but since I can’t, I am sharing the recipe so you can enjoy it too!

    Coconut Caramel Cake

    Vegan Coconut Caramel Cake
    Makes 1 6 inch 2 layer cake

    2 6 inch cake pans

    Cake:
    1 1/2 cups quinoa flour (or all purpose gluten free flour)
    1 1/2 tsp baking soda
    1 tsp baking powder
    1/2 tsp sea salt
    1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    1/4 cup raw pecan butter or raw almond butter
    2 tsp pure vanilla extract
    1 cup filtered water
    2 Tbsp apple cider vinegar

    Caramel Filling:
    1/2 cup pitted medjool dates, soaked in water for 30 minutes and 1/2 cup of the water reserved
    3 Tbsp raw pecan butter or raw almond butter
    1 tsp pure vanilla extract
    large pinch sea salt

    Frosting:
    1 15 oz can full fat organic coconut milk, chilled
    1/4 cup maple syrup
    1 tsp pure vanilla extract
    1/4 tsp sea salt
    1/2 cup plus 2 Tbsp melted coconut butter (warmed to liquid)

    Finely shredded, dried unsweetened coconut

    Preheat the oven to 375F and position rack in center of oven. Line the bottoms of two 6-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick. Whisk flour, baking powder, baking soda, sea salt, in a large bowl to blend well. Place dates, reserved water, pecan butter and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended.

    Whisk cider vinegar into the batter until bubbles form. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely.

    Meanwhile, to make the filling, combine all ingredients in a high speed blender and blend until smooth.
    To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to assemble.
    To assemble, place one cake layer on a plate, and spread the caramel filling over it, then spread about 3/4 cup frosting over that. Place the other cake layer over that, then spread the remaining frosting on the top and down the sides of the cake. Coat the outside of the cake with shredded coconut.
    *Note: if you would like to make a 9 inch cake, double the cake recipe (and frosting recipe) and bake in two nine inch round pans, it will take 50-60 minutes to bake.
    Coconut Caramel Cake 2



  • Raw German Chocolate Macaroons

    Raw German Chocolate Macaroons

    My Mom gave me a bag of fancy shredded coconut and told me to make something good out of it.  I made a cake decorated with it, which will be shared in the near future in case you are interested, but I also decided to make some coconut macaroons.  Because she loves coconut macaroons, and I have to agree with that, because they are pretty darn delicious.  I could have just made the classic coconut and left it at that, but I wanted to make something a bit more exiting and something that included chocolate.  So I ended up making German Chocolate Macaroons.

    German Chocolate Macaroons 2

    I know there are plenty of good recipes out there for baked macaroons, and I have made some but really my favorite are the raw ones.  So I made these raw.  They are really pretty simple to make, easy and hard to mess up. They got a bit of a caramel flavor thanks to the dates, and instead of adding chopped walnuts I added walnut butter to help hold them together.  Just a few tablespoons of raw cacao powder was enough to make them taste like the classic cake. The mixture was quite delicious, and I ended up with a few less macaroons because of that since I had to taste it to make sure it was good…several times…just to make sure, you know?  Of course you do, stuff like that is hard to resist.

    German Chocolate Macaroons 3

    I dipped them in chocolate once they were finished to make them extra good.  These tasted like German chocolate cake but were so much easier to make, and of course portion controlled.  I couldn’t wait to share them with my Mom and see what she thought about them.  They were sooo good.  If you are looking for a simple and easy dessert that tastes amazing, give these a go!

    German Chocolate Macaroons

    Raw German Chocolate Macaroons
    Makes 12

    Macaroons:
    1 1/2 cups finely shredded unsweetened coconut, divided
    1/2 cup pitted soft medjool dates (if they are not soft, soak them in filtered water and drain well before using in the recipe)
    2 Tbsp raw walnut butter
    1 tsp vanilla extract
    2 Tbsp cacao powder
    1/4 tsp sea salt

    Raw Chocolate:
    1/4 cup raw cacao powder
    1/4 cup raw cacao butter warmed to liquid (or coconut oil may be used instead)
    2 Tbsp raw coconut nectar or maple syrup

    pinch sea salt

    Place 3/4 cup coconut, dates, walnut butter and vanilla and sea salt in the food processor and process until smooth and well combined. Add cacao powder and remaining 3/4 cup coconut and pulse until the mixture holds together. Form mixture into 12 balls (they will be fragile before dehydrating, so be careful) and stick a clove into the top of each. Place in the freezer until firm, about 30 minutes.
    To make the chocolate, whisk together all ingredients until smooth, in a small bowl.  Lay out a piece of parchment, and line up the macaroons on it. Drizzle the macaroons with the chocolate (I like to put it in a plastic bag, and cut off the corner and squeeze it out to drizzle it).  Allow the chocolate to set (which will happen faster if you place them in the freezer for about 5 minutes).  Store extra macaroons in the fridge.

    *Note, since dates can vary in softness and moisture levels (depending on if you soaked them or not), if the macaroons seem too dry, add more dates (before adding the last coconut).  If they seem too wet, add more coconut.



  • Cacao Mint Coconut Deodorant

    Cacao Mint Coconut Deodorant

    Commercial deodorants can contain some nasty stuff like aluminum (linked to cancer and alzheimer’s disease), parabens (hormone disrupters), artificial fragrances, propylene glycol (can cause damage to the nervous system in large quantities), phthalates (hormone disrupters), triclosan (considered carcinogenic).  I mean yes, they make you not smell or sweat, but sweating is normal and healthy, your body uses it to rid itself of toxins as well as cool itself. And, there are natural ways to combat that funky smell.  I used this commercial deodorant for the first 20 years of my life, but then learned what I was exposing myself to, so I decided to switch to natural brands.  I have the mentality, if I wouldn’t want to eat something I wouldn’t want to put it on my skin, because that is pretty much what you are doing when you put things on your skin.  Your skin is absorbing what you put on it and it is going into your cells and bloodstream.  This is actually why I started making my own deodorant a few years back.  It is kind of fun, and I can choose what flavors I like.  I use essential oils to scent it.

    Cacao Mint Coconut Deodorant 3

    I always use a coconut base, but I have been experimenting lately and decided to try adding a little cacao butter in with the coconut oil I always use since it works wonderful in body care products.  It gave the deodorant a chocolate aroma.  I decided to add mint to it, since it is refreshing and mint is a scent that I like during the warmer months.  It is sort of cooling and energizing. So, perfect for a warm morning to apply before or after your workout, which is when I use it.

    Cacao Mint Coconut Deodorant 2

    Cacao Mint Coconut Deodorant 1

    I bet you are asking, but does this deodorant work?  Why yes it does!  I sweat a lot.  In the summer there is a puddle underneath me when I stop running while I do my stretching. So, I can definitely tell if it works.  It keeps any bad smell coming from my arm pits from happening.  Just sayin.  Not only that, it smells good when I start to sweat because the essential oils are warmed up. So yes, it works very well.  If you want to be kind to your body, try making some for yourself, it is really easy.

    Cacao Mint Coconut Deodorant

    Cacao Mint Coconut Deodorant

    3 Tbsp raw coconut oil, warmed to liquid
    1 Tbsp cacao butter, warmed to liquid
    1/4  cup arrowroot powder
    5 peppermint essential oil
    1 Tbsp baking soda*

    In a small bowl, whisk all ingredients together, then pour into an empty deodorant container, or what I do, since I don’t have deodorant containers, pour it into a couple of silicone cupcake molds.  Place in the refrigerator until it firms up, about an hour.  I actually like to store mine in the refrigerator, it makes it really refreshing when you put it on in the morning.  Note, it will be more solid if kept refrigerated.
    *Note, some people are sensitive to baking soda on their skin, if this is you, leave it out.



  • Vegan Almond Joy Mini Bundt Cakes

    Vegan Almond Joy Mini Bundt Cakes

    Almond Joy Bundt 4

    Since it is Mother’s Day, I thought I would post a recipe that I made for my own Mother. But first, I want to thank my Mom for being the wonderful Mom that she is. I have always been close to my Mom, we did everything together when I was younger which was easy because we enjoyed a lot of the same things. We both enjoy good food, traveling to interesting places, going for walks etc. So I have a lot of wonderful memories growing up with her. She has been one of my best friends, and always been supportive of me in whatever I choose to go after. She was at every track meet, ski race, and road race when I used to compete, and she is a big supporter of my blog always willing to sample recipes, give me ideas, and help me with things like editing my book. She was always the cool Mom, never embarrassing me, just always there to help when I needed it. I couldn’t ask for a better Mom and I am glad God chose to have her be my Mom. So thank you Mom, for being you. Love you!

    FullSizeRender (3)

    Almond Joy Bundt 1

    So, back to that recipe I mentioned, my Mom loves all things Almond Joy. She loved the candy bars when I was little, always taking them from my Halloween Candy haul (I did not like them at that point so it was all good). Now however, she doesn’t do a lot of refined sugars, so I make her other things with those same flavors to enjoy. Because coconut, almonds and chocolate are an amazing combination…she has good taste. I made some mini almond joy bundt cakes for her for Mother’s Day.

    Almond Joy Bundt

    They were date sweetened, gluten free, and filled with coconut, almonds, and chocolate chips. They smelled amazing while baking. I drizzled them with more dark chocolate because it seemed appropriate and they turned out wonderful! My Mom loved them, and approved. This recipe is perfect for sharing with your Mom because it makes two little cakes. Happy Mother’s Day to all of the Moms out there! I hope you feel appreciated and loved!

    Almond Joy Bundt 3

    Vegan Almond Joy Mini Bundt Cakes

    2 mini bundt pans

    Cake:
    1/4 cup plus 2 Tbsp all purpose gluten free flour
    1/4 tsp plus 1/8 tsp baking soda
    1/4 tsp baking powder
    1/8 tsp sea salt
    1/4 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/4 cup of the water reserved
    1 Tbsp coconut oil, warmed to liquid
    1/2 tsp pure vanilla extract
    1/2 tsp almond extract
    1/4 cup light coconut milk
    1/2 Tbsp apple cider vinegar

    1/4 cup finely shredded, dried coconut
    1/4 cup coarsely chopped toasted almonds
    1/4 cup vegan chocolate chips or chopped vegan dark chocolate

    1/4 cup vegan dark chocolate

    Preheat the oven to 375F degrees and position rack in center of oven. Oil a mini bundt pan so that the cake doesn’t stick. Whisk flour, baking powder, baking soda, sea salt, in a large bowl to blend well. Place dates, reserved water, oil, coconut milk, and vanilla and almond extracts into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Stir in coconut, almonds and chocolate Transfer cake batter to prepared pan and bake cake until tester inserted into center comes out clean, about 22 minutes. Cool cake completely in pan on rack, about 1 hour. Turn cake out onto a plate.

    Melt the chopped dark chocolate in the top of a double boiler and drizzle over the cakes. Allow the chocolate to set before serving (it will set faster if you put them in the freezer for about 15 minutes).

    *If you do not have mini bundt pans, feel free to make this a mug cake and bake it in two a mugs instead



  • Mini Vegan Samoa Cupcakes

    Mini Vegan Samoa Cupcakes

    Samoa Cupcakes 4

    I was having a day last Friday.  By “a day” I mean one of those days.  I felt like I could not focus, my brain was not functioning properly and I felt like I was really kind of stressed, and in hyper mode like  I had drank too much coffee when I did not have any.  I know it is perfectly normal to have those days, thank goodness they don’t happen often, but when I got home I just wanted to chill and make cupcakes.  I did get out for a walk to burn off some of that energy first (I had already ran that morning, so there was no need to work out too hard). It kind of worked, but what really relaxed me was the baking.

    Samoa Cupcakes

    While I was on my walk, I brainstormed what kind of cupcakes I wanted, and I decided on Samoa cupcakes.  You know, Samoa, like what used to be my favorite Girl Scout cookie.  I was thinking a cupcake with a chocolate layer, then a caramel vanilla layer, then of course the caramel coconut frosting, and chocolate drizzle.  That is exactly what I made!  They smelled amazing while baking, and I could not wait to finish them.

    Samoa Cupcakes 2

    They were all baked and frosted and chocolate drizzled, then I went to carry them to the refrigerator and two of them jumped ship off of my cooling rack as I moved them to the refrigerator.  I shouldn’t have expected anything less from that day.  Luckilly I had just washed the floor, and I had to laugh. 3 second rule…those two were mine to enjoy.  I still had all of the other pretty cupcakes left that didn’t jump ship left to share.  When you have a tough day, baking cupcakes is good therapy.  Just sayin’.

    Samoa Cupcakes 1

    Mini Vegan Samoa Cupcakes

    Makes 16 mini cupcakes

    Cake:
    3/4 cup all purpose gluten free flour
    1/2 cup coconut sugar
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp sea salt
    1/2 cup applesauce
    2 Tbsp pecan butter
    1 tsp pure vanilla extract
    1/4 cup plus 2 Tbsp filtered water

    2 Tbsp cacao powder
    1 Tbsp apple cider vinegar

    Frosting:
    1 cup chopped, pitted medjool dates
    2 Tbsp pecan butter
    1 tsp pure vanilla extract
    1/4 cup filtered water or as needed
    3/4 cup finely shredded, dried coconut

    Preheat the oven to 375F degrees and position rack in center of oven. Line 12 mini muffin tins with liners. Whisk flour, sugar, baking powder, baking soda, sea salt, in a large bowl to blend well. Whisk wet ingredients (except the cider vinegar) into the flour mixture until well blended but do not overmix. divide between two bowls, and whisk the cacao powder into one.  Then whisk 1 1/2 tsp cider vinegar into each bowl, and transfer the chocolate batter to prepared tins filling 1/3 full then the vanilla the other 1/3 full (they should be 2/3-3/4 full).  Place in the oven and bake and until tester inserted into center comes out clean, about 12-15 minutes. Cool cakes completely on cooling rack, about 1 hour.

    To make the frosting, combine all ingredients except the coconut in a high speed blender and blend until smooth (if it is too thick, add more water). Stir in the coconut, and spread over the tops of the cupcakes.

    Melt the chocolate in the top of a double boiler, and drizzle over the cupcakes.  Place in the refrigerator for about 20 minutes to allow the chocolate to set before serving.



  • Vegan Almond Joy Scones

    Vegan Almond Joy Scones

    At the deli where I work, we have almond joy scones.  Buttery, flaky scones with toasted coconut and almonds.  There is not any chocolate on them however, which always baffles me because I think there should be since they are almond joy, named after the popular candy bar.  Anyways, these scones are not vegan or gluten free so I have never had one, but they always smell amazing and I have always wanted to recreate them.

    Almond Joy Scones 1

    Well, that finally happened last week.  I had made some aquafaba butter and I wanted to try using it in a scone recipe.  I wasn’t sure what kind at the time, but then that day at work my coworker made the almond joy scones and I knew what flavor I wanted.  Mine would have the chocolate though.  I told my Mom what I was making and she was so excited.  She has always been a big almond joy fan. When I was little I used to give her my Almond Joy candy that was in my Halloween basket because I did not like them at that point and she was happy to receive them.

    Almond Joy Scones 3

    She is always telling me I should make almond joy stuff.  If it were up to her I think this whole blog would be filled with almond joy.  I do love the combination of almonds, coconut and chocolate now though…because when you have the real stuff (not the candy bars with fake ingredients) it actually tastes good.  Anyways, these scones turned out sooo good!  The aquafaba butter yielded the most flaky best tasting vegan scones I have made.  My Mom who of course I had to share them with agreed.

    Almond Joy Scones 2

    Vegan Almond Joy Scones
    Makes 8

    3 cups all purpose gluten free flour
    1/2 cup coconut sugar
    2 1/2 tsp baking powder
    1/4 tsp salt
    1/2 cup aquafaba butter cut into chunks*
    1 cup cold full fat organic canned coconut milk (whisked until smooth if chunky)
    1 Tbsp pure vanilla extract

    3/4 cup large flake coconut
    3/4 cup coarsely chopped toasted almonds

    coconut milk for topping
    coconut sugar for sprinkling

    1/2 cup chopped vegan dark chocolate

    Preheat oven to 425F with the rack set at the middle position. Line a baking sheet with parchment
    To a large bowl, add the flour, sugar, baking powder, and salt. Cut in the aquafaba butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk, coconut and almonds to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy.
    Place dough on a piece of parchment, and shape (by patting and pushing together) into a circle (about 2 inches tall). Cut into 8 triangles, and place on a parchment lined baking tray. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar. Bake for about 15-20 minutes or until golden brown (after about 10 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven). Cool on a wire rack
    Melt the chocolate in the top of a double boiler, and drizzle over the scones, and serve!

    *Solid coconut oil may be used in place of the aquafaba butter, the scones just wont be quite as flaky.



  • Coconut Lime Popcorn with Dark Chocolate Drizzle

    Coconut Lime Popcorn with Dark Chocolate Drizzle

    lime coconut popcorn 4

    When I was a teenager and I frequented the mall a lot, I always walked past a popcorn stand that sold all different sorts of popcorn. All different colors as well, I am sure many of them were artificial, but they sure were pretty.  It always smelled amazing, mostly of buttered popcorn and caramel corn.  Both of which were my favorite next to cheesy popcorn.  It always made me hungry and want to buy some but I never did.  Now as an adult though I make fun flavors of popcorn at home, and I know they are made with good ingredients.

    lime coconut popcorn 2

    The latest of which was coconut lime with dark chocolate.  I came up with this flavor because I was thinking that lime and coconut macaroons sounded good together, and this popcorn tastes sort of like that.  I pulled out my Whirly Pop, made a batch of popcorn, snacked on some plain with a little sea salt because I was hungry and could not wait and got to work. Not that it was really a lot of work, it was quite easy to make.

    lime coconut popcorn 1

    All you need to do once you have your popcorn popped is mix together the coating, toss it with the coconut and popcorn and drizzle it with dark chocolate.  That simple.  It is sooo good too.  It is almost refreshing with the lime, the coconut makes it sweet, and the dark chocolate adds another deeper dimension of flavor.  My Mom loved it as well, I had to share with her because she loves coconut macaroons and popcorn too.

    lime coconut popcorn 3

    Coconut Lime Popcorn with Dark Chocolate Drizzle
    about 7 cups

    6 cups plain organic popcorn
    1 cup large flake coconut
    1/2 cup coconut butter, warmed to liquid
    2-3 Tbsp maple syrup (or to taste)
    1/4 tsp sea salt
    1/3 cup lime juice
    2 Tbsp organic lime zest

    1/2 cup chopped vegan dark chocolate

    Place the popcorn and coconut in a large bowl. Whisk together the coconut butter, maple syrup, sea salt, lime juice, and lime zest in a bowl. Pour over the popcorn, and toss together with your hands until it is coated. Spread out on a parchment lined sheet pan.
    Melt the chocolate in the top of a double boiler, then drizzle the chocolate over the popcorn (I like to put mine in a ziplock bag with the corner cut off and squeeze it out). Allow the popcorn to cool so that the chocolate and lime mixture sets. I put mine in the freezer for about 15 minutes to speed it up. Enjoy!



  • Mini Raw Salted Caramel Mounds Bars

    Mini Raw Salted Caramel Mounds Bars

    caramel-mounds-bars-2

    I always have to make some sort of Halloween candy every year, and I like to switch it up and make at least one new thing.  I have made most of the favorite chocolate candies, but I realized I have never made Mounds bars!  I have made Almond Joy, but not Mounds.  Both of these are my Mom’s favorite candies as far as the Halloween classics go and I would always give them to her since I did not care for them as a child.  So she is kind of my inspiration for making raw Mounds bars this year.

    caramel-mounds-bars-3

    Not just any raw Mounds bars though.  Everyone makes those.  So I wanted to make them a little more delicious and just a little different.  I made salted caramel Mounds bars.  Because I have always been a caramel fan and I love it even more with chocolate and coconut.  You know, think German chocolate frosting on German chocolate cake.  The best part about these is they were really simple to make.  I used dates for the salted caramel and a little pecan butter and they tasted wonderful!

    caramel-mounds-bars-1

    I like this variation on Mounds more than the original.  Who after all, can resist salted caramel anything?!  These are crave worthy.  Halloween may be today, but you still have time to make these. And if not, they are good year round of course!  Happy Halloween!

    caramel-mounds-bars

    Mini Raw Salted Caramel Mounds Bars

    Makes 8

    Filling:

    3/4 cup soft, pitted medjool dates

    2 Tbsp raw pecan butter (or raw almond butter)

    1/4 tsp sea salt

    1 tsp pure vanilla extract

    1 cup finely shredded, dried coconut

    Chocolate:

    1/2 cup melted cacao butter or coconut oil

    1/2 cup cacao powder

    1/4 cup maple syrup or raw coconut nectar

    pinch sea salt

    In a food processor, combine the dates, pecan butter, sea salt, and vanilla and process until mostly smooth.  Add the coconut and pulse until the mixture holds together when squeezed.  Shape into little mini bars with your hands (you have to sort of squeeze them), and set them aside on a piece of foil or parchment.

    Whisk together  the chocolate ingredients until smooth.  Dip each little mounds bar into the chocolate letting the excess drip off and place back onto the foil (I like to use a fork, setting the bar on top and dipping it carefully).  Once they are all dipped, place them in the freezer to set, about 15 minutes.  Store in the refrigerator in an air tight container for up to 1 month.



  • Vegan Marshmallow Coconut Almond Cups

    Vegan Marshmallow Coconut Almond Cups

    Vegan Cup O Gold (marshmallow almond coconut cups) 1

    I always get suggestions from family and friends on what I should veganize or make, and a few weeks back, Eric suggested Cup O Gold candy. My first reaction was, “What the heck is that?  I have never heard of it!” I had to google it.  They sounded good, chocolate cups with marshmallow coconut almond filling.  Hmm, that was doable.  Turns out the reason I had not heard of them is they are sold on the West side of the US…so kind of foreign to this Minnesotan. Funny how some candy is regional.  If you ask a Minnesotan about Nut Goodies, we definitely know what you are talking about…but Eric had never heard of them because he is from Arizona originally.

    Vegan Cup O Gold (marshmallow almond coconut cups)

    So, anyways, back to the Cup O Gold.  I decided to just call them marshmallow coconut almond cups, because these are my vegan version and I am not sure if they were made like the originals because I have never had one.  But Who cares.  These were delicious and that is all that mattered.  I was not going to turn down a request from Eric for something delicious. I made my aquafaba marshmallow fluff to fill them, which I never would have thought possible a year ago before I discovered the stuff.  Total game changer for vegan s’mores.  Anyways, the fluff plus coconut and almonds was totally delicious.

      Vegan Cup O Gold (marshmallow almond coconut cups) 3

    Even better once I covered it in chocolate.  Talk about a heavenly combination! Eric does have some brilliant ideas for recipes once in a while, that is why I keep him around.  Just kidding, love you Eric (for more than just that)!  If you are a marshmallow fan, definitely put these on your list of things to make.

    Vegan Cup O Gold (marshmallow almond coconut cups) 4

    Vegan Marshmallow Coconut Almond Cups

    Makes 12 large cups

    Chocolate:

    1 cup raw cacao butter or raw coconut oil, warmed to liquid

    1 cup raw cacao powder

    1/2 cup organic maple syrup or raw coconut nectar

    a pinch sea salt

    Marshmallow Filling:

    1/2 cup reduced aquafba*

    1 tsp guar gum or xanthan gum

    1/2 cup granulated xylitol or granulated coconut sugar*

    1 tsp pure vanilla extract

    pinch sea salt

    1/4 cup chopped almonds

    1/3 cup finely shredded, dried coconut

    To make the chocolate, whisk all ingredients together until smooth, and set aside.
    Lay out 12 PB cup tins (not the mini ones, the larger candy size) or molds on a flat cutting board or tray, and fill them about 1/3 full with the chocolate.  Place them in the freezer to set about 5 minutes.
    For the marshmallow fluff, in a food processor (which is what I used, or you may use a stand mixer with a whisk attachment), whip up the aquafaba until it has reached peaks. This will take about 2 minutes in the food processor.  Add the guar gum and process until incorporated.  Add the sea salt and sugar and with the motor running, a little at a time through the feed tube (so you do not deflate it), then allow to process until the sugar is completely dissolved and the meringue is smooth, shiny and thick.  Add the vanilla, and blend until uniform in color. Fold in the almonds and coconut.

    Once the chocolate in the molds is set, spoon about 1 heaping tsp of filling mixture onto each, but not so much that it oozes to the sides (you want to be able to cover it with more chocolate and not have it stick out the top).  Spoon chocolate over each mound of marshmallow enough to cover and fill to the top of the tins (You may have extra).  Place in the freezer to set for about 15-20 min. to set.  Enjoy!

    *  Aquafaba is the liquid from cooked or canned chickpeas (you want it to be the consistency of egg whites when cooled, if it is too thin, reduce it in a pan until it is thicker.)

    **Xylitol is toxic to dogs (like chocolate is), so do not feed the marshmallow to your dog if you are using it.  If using the coconut sugar, the marshmallow will be more brown in color.



  • Vegan Coconut Almond Macaroons

    Vegan Coconut Almond Macaroons

    Macaroons

    A few weeks ago, I was experimenting with making a fluffy almond cake with whipped aquafaba, and it was going pretty well.  The batter tasted amazing, and I had popped it in the oven and it was smelling amazing…when suddenly my oven had a malfunction and I started to smell it burning.  It had cranked itself up to high heat and burnt my cake, leaving it undercooked in the middle.  My oven had broken, and I ruined my cake.  I was so upset.  I am one of those people who hates to waste ingredients, and yes sometimes I cry when things like this happen.  I am still without an oven a couple weeks later, and I have been using Eric’s when I want to make something, but I don’t always want to go out…so my dehydrator has been getting a little more use.

    Macaroons 2

    That almond cake batter had tasted so good that I wanted to make something else with that flavor and similar ingredients.  I thought about almond cookies which could be dehydrated, and I started playing around.  I made an aquafaba mixture similar to my marshmallow fluff, mixed in almond meal, and it tasted amazing, like that cake.  But…then decided shredded coconut would be even better! I tasted it and it was like coconut macaroons!  So, I decided that these would be macaroons.  Yes, I know crazy random ingredient adding process but bear with me here, they turned out better than I imagined!

    Macaroons 3

    I dehydrated them overnight, and in the morning what I was left with was delicious macaroons that tasted just like the ones with eggs and sweetened condensed milk that I had eaten before my non-vegan days!  Definitely a win here.  I decided to drizzle them with dark chocolate to make them even better, and they were wonderful!  If you don’t have a dehydrator, I imagine they would work in the oven at a similar temp. (or take less time to bake at a little higher temp) but you might have to experiment with the time for the baking (since I have not tried it yet, being oven less for the time being).

    Macaroons 4

    Vegan Coconut Almond Macaroons

    Makes 12 large macaroons

    1 cup reduced aquafaba* (you want it the consistency of egg whites)

    1 tsp guar gum or xanthan gum

    1/4 tsp sea salt

    1 cup xylitol or coconut sugar, divided**

    2 tsp pure vanilla extract

    2 1/2 cups almond meal

    1  1/2 cups finely shredded, unsweetened dried coconut

    1/4 cup vegan dark chocolate, chopped

    In a food processor (you may also use a stand mixer for this, I just do not have one), whip the aquafaba to until thick, then add the guar gum and continue to whip or process to stiff peaks.  Add the sea salt, and the xylitol or sugar a little at a time through the feed tube until it is incorporated, then continue to whip until the mixture is shiny and the sugar has dissolved.  Add the vanilla, and blend until incorporated.  Add the almond meal and the coconut a little at a time, pulsing until incorporated (you can fold it in by hand, but I didn’t and it still worked out.  But if you are using a mixer with a whisk attachment you may want to so it doesn’t get all stuck in the whisk).  Scoop out the dough by the rounded Tbsp, and place on a dehydrator tray.  Dehydrate at 155F degrees for about 13-14 hours or until firm on the outside but still soft in the middle. Let cool.

    Melt the chocolate (I like to just pop mine in a bowl in the dehydrator, but if you prefer the double boiler, by all means, use that) in a bowl, and drizzle over the macaroons.  Allow to set, and enjoy!  These keep well for a couple of weeks in the refrigerator in a sealed container.

    *Aquafaba is the liquid from cooked or canned chickpeas.  If you are using liquid from the cooked, you want to make sure it is thick, not watery.

    **You want the sugar to be fine so it dissolves faster and does not deflate the mixture.  I buzz mine in the blender before using if it is a more coarse sugar. If using the coconut sugar or maple sugar, it will turn your cookies light brown.  Xylitol is toxic to dogs the same way chocolate is, so if you use it as your sweetener, do not let your dog get ahold of these cookies.



  • Vegan German Chocolate Doughnuts

    Vegan German Chocolate Doughnuts

    German Doughnut 2

    I never turned down a doughnut when I was younger. I mean come on…who doesn’t think they are delicious?!  But when I started to eat healthier as I got older I didn’t enjoy any knowing what is in most of the commercially made ones. I didn’t really miss them or crave them, but I have made quite a few raw versions of doughnuts just because they sounded good to me at the time and that took care of any inkling of craving I might have.  They were delicious after all.  But the texture of course was nothing like a traditional doughnut. Which got me to thinking, gluten free vegan baked ones might be awesome.  I have always wanted a doughnut pan, because it seemed like a fun thing making your own healthier versions of doughnuts.  I was never one to want to break out the oil and fry them.  Too scary, too much oil and too messy in my kitchen in my opinion.  Baked suits me just fine.  So I finally ordered a doughnut pan.

    German Doughnut

    It came in the mail a few days back and I was so excited I decided that I had to make some right away.  It was national doughnut day too so very appropriate. I could actually make some instead of seeing other’s photos of theirs and wishing I had one.  I decided to make something chocolaty and it evolved from there.  A chocolate based doughnut. I almost just glazed it with more chocolate, but then I realized how delicious it would be with caramel and some texture so they became German Chocolate Doughnuts after I made some caramel frosting with coconut and walnuts added.  Were these ever good!

    German Doughnut 3

    My first baked doughnuts made at home were a successful experiment!  Not so heavy like the raw ones, cakey and the chocolate doughnut was awesome with the gooey caramel coconut walnut frosting.  Perfect textures together. I cannot wait to create new and exciting doughnuts now that I have this pan! If you do not have one, and you love doughnuts…what are you waiting for?  Why not create your own healthier doughnuts at home?!

    German Doughnut 4 

    Vegan German Chocolate Doughnuts

    Makes 6 large doughnuts

    Batter:

    1 1/2 cups all purpose gluten free flour

    1/2 cup cacao powder

    1 cup coconut sugar

    2 Tbsp ground flax seed

    1/4 tsp sea salt

    1 1/2 tsp baking powder

    1/4 cup plus 2 Tbsp filtered water

    1 cup applesauce or pureed banana

    1/4 cup plus 2 Tbsp coconut oil, warmed to liquid

    2 tsp pure vanilla extract

    Caramel:

    1 cup soft medjool dates, pitted soaked in water and drained if not soft

    3 Tbsp pecan butter, warmed to liquid

    3 Tbsp maple syrup

    2 tsp pure vanilla extract

    1/4 cup filtered water

    1/4 tsp sea salt

    1/4 cup shredded coconut

    1/4 cup chopped walnuts

    Pre heat the oven to 350F degrees, and oil a standard sized doughnut pan.  In a bowl, whisk together the  flour, cacao powder, sugar, flax seed, sea salt, and baking powder.  Whisk in all the wet ingredients until smooth.

    Spoon into the holes in the prepared pan, filling them 3/4 full.  Place in the oven and bake for 15 minutes, or until the doughnuts are cooked through. Remove from the oven and allow to cool.  Once cool, pop out of the pan.

    To make the frosting, combine the dates, pecan butter, maple syrup, vanilla, water, and sea salt in a high speed blender or food processor and blend until smooth (adding a little more water if you think it is too thick).  Stir in the coconut and walnuts.  Spread the frosting over the doughnuts.



  • Vegan Piña Colada Scones

    Vegan Piña Colada Scones

    Pina Colada Scones 2

    I remember the first time I ever had a Piña Colada.  I was about 8 or so, and my Mom had just taken me to a play which was in and of itself exciting, then we were going out to eat at a fancy Asian restaurant where they cooked your food at your table.  I was pretty excited.  Then I ordered a  Piña Colada (virgin of course).  Which made it even more exciting to my 8 year old self.  It tasted wonderful!  I fell in love with that flavor combination and even now as an adult I love it.  I have had a lot of pineapple on hand lately and the first thing that happened to come to mind to make was Piña Colada scones.  It might have had something to do with me smelling freshly baked scones at work that day, but also my love for Piña Colada.

    Pina Colada Scones 1

    So, I whipped up a batch of gluten free vegan Piña Colada scones and they were wonderful!  These are a lazy Saturday morning treat.  Or in my boyfriend Eric’s case, breakfast.  If you are a fan of pineapple and coconut together these are for you.  They taste like summer in scone form.  They are quick to make as well and nothing beats warm goodness from the oven!

    Pina Colada Scones 3

    Vegan Piña Colada Scones
    Makes 8

    3 cups all purpose gluten free flour

    1/2 cup coconut sugar

    2 1/2 tsp baking powder

    1/4 tsp salt

    1/2 cup virgin coconut oil, cut into chunks

    1 cup cold full fat orgainc canned coconut milk (whisked until smooth if chunky)

    1 Tbsp pure vanilla extract

    2 cups fresh organic pineapple cut into small chunks

    1/2 cup large flake dried coconut

    coconut milk for topping

    coconut sugar for sprinkling

    Preheat oven to 425 with the rack set at the middle position. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. fold in pineapple and coconut until evenly distributed. place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into trianges. There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with coconut sugar. Bake for about 20 minutes or until golden brown (after about 15 minutes you may need to reshape with 2 bench scrapers if the scones are spreading, then place back in the oven). Cool on a wire rack.



  • Raw Almond Joy Bark

    Raw Almond Joy Bark

    Almond Joy Bark 1.

    I am so thankful for my Mom, I love her so much.  I have never wanted to change anything about her.  She has always been there for me, no matter what I have decided to go after in life, following me to my track meets in school, road races as an adult. Helping me find a job that best suit me where I can make delicious food, trying my recipes that I make to share with you all, giving me advice, praying for me, always supporting me. She has been a best friend, as well as taught me to be the strong woman I am today.  Teaching me values, right and wrong and how to care for others. She is wise, and although I didn’t always listen to her advice, I know it was good advice now as an adult, and I learn from it. I hope when I get to be her age, I can be as wonderful as her.

    FullSizeRender

    She even inspires me sometimes to make recipes for this blog.  Since it is Mother’s Day, I made her some raw chocolate bark with the flavors of one of her favorite candies, Almond Joy.  A layer of dark chocolate, then a layer of coconut white chocolate, swirled with coconut and almonds.

    Almond Joy Bark 3.

    It is simply heavenly.  My Mom loved it, and that is what truly counts to me.  She is my biggest critic when it comes to food, and if she likes it, then it passes the test and is really good.  Happy Mother’s Day to all of the Moms out there, I hope you all feel loved and have a wonderful day!

    Almond Joy Bark 2. 

    Raw Almond Joy Bark

    Makes 10 large pieces

    Dark Chocolate:

    1/2 cup raw cacao butter or coconut oil, warmed to liquid

    1/2 cup raw cacao powder

    1/4 cup raw coconut nectar or maple syrup

    pinch sea salt

    Coconut White Chocolate:

    1/3 cup raw coconut butter, warmed to liquid

    1/3 cup raw cacao butter or coconut oil, warmed to liquid

    2 Tbsp raw coconut nectar or maple syrup

    pinch sea salt

    1/2 cup large flake coconut

    1/2 cup raw almonds

    Line an 8 inch square pan with foil or parchment paper going up the sides as well.

    Whisk all of the dark chocolate ingredients together until smooth.  Then pour into the prepared pan, reserving a few Tbsp.

    Whisk all of the coconut white chocolate ingredients together until smooth, then pour in lines over the dark chocolate mixture in the pan. Then drizzle the reserved dark chocolate over that.  Swirl with a knife to create marbling.  Sprinkle the top with the large flake coconut and almonds.

    Place the pan in the freezer until the bark is set, about 30-45 minutes depending on how warm it was.  When the bark is hard, break into pieces.  Store in an airtight container in the refrigerator.

     

     

  • Vegan Piña Colada Waffles

    Vegan Piña Colada Waffles

    Pina Colada Waffles

    Sleep in, workout, enjoy the fabulous weather and sunshine and make waffles.  Sounds like the perfect weekend day to me! Kind of how it went down one day last weekend, just randomly decided to make Vegan Piña Colada Waffles because I had time, and I knew my boyfriend who I happened to be spending time with would love them as well. Also, my oven was broken at the time, and something a little sweet and baked sounded good…so waffles were the perfect compromise!

    Pina Colada Waffles 2

    Any type of waffles are special in my opinion.  But I had lots of pineapple on hand so I thought why not make special waffles with it, add in coconut and voila!  Piña colada deliciousness!  I added coconut and pineapple into the waffles themselves, but to keep the theme and deliciousness going, I made a pineapple syrup and sprinkled the waffles with coconut.  Were they ever yummalicious!  If you have the time, this is the perfect lazy day weekend treat.

    Pina Colada Waffles 3

    Vegan Piña Colada Waffles

    Makes 3 Belgian Waffles

    2 Tbsp ground flax seed

    1/4 cup plus 2 Tbsp filtered water

    1/2 cup finely shredded dried coconut

    1 3/4 cups gluten free all purpose flour

    3/4 tsp sea salt

    1 tsp baking powder

    1/4 tsp baking soda

    1/2 cup coconut sugar

    1 1/2 cups thin coconut milk  at room temperature

    3 Tbsp melted virgin coconut oil warmed to liquid

    1 cup fresh pineapple chunks

    Pineapple Syrup:

    1 cup fresh pineapple

    3 Tbsp maple syrup

    1/2 cup fresh pineapple chunks

    In a small bowl, whisk together the flax seed and water, and set in the fridge for 15 minutes until the mixture is gel like.
    Meanwhile, whisk together the coconut, flour, salt, baking powder, baking soda, and coconut sugar in a large bowl.  Whisk in the coconut milk and oil until combined, then the flax eggs (flax water mixture) until combined. Stir in the pineapple chunks.
    Cook according to belgian waffle iron directions (like to keep my waffles warm in a low heat oven (200F) while I cook the others).

    Meanwhile, combine the 1 cup fresh pineapple and 3 Tbsp maple syrup in a high speed blender and blend until smooth.  Stir in the 1/2 cup pineapple chunks.
    Serve the waffles hot with the pineapple syrup.

    Pina Colada Waffles 1

  • Raw Tutti Frutti Ice Cream

    Raw Tutti Frutti Ice Cream

    Tutti Frutti Ice Cream 4

    Sprout Living was kind enough to send me some more of their Green Kingdom Epic Protein powder to use in recipes.  In case you didn’t catch my other post about it a few months back, this stuff is awesome!  Honestly, it is my all time favorite protein powder.  It is delicious as well as packed with nutrients including greens, it has a good texture, and most importantly it helps me refuel after a workout and feel good.  So what all is in this stuff?  Well, a blend of sprouted brown rice, yellow pea, sacha inchi, and cranberry proteins as well as superfoods  and greens.  It is raw, vegan, and organic.  I love it just plain with water mixed in (not all protein powders taste good that way, but theirs does).  And it is wonderful in smoothies and shakes like the Raw Green Berry Layered Shake I made recently. It has a fruity flavor to it, so I thought why not add it to a tropical ice cream recipe!

    Tutti Frutti Ice Cream

    I ended up making what I called Tutti Frutti Ice Cream.  I am not sure what the original or traditional tutti frutti ice creams had in them, but this tasted tutti frutti to me!  So delicious, a blend of mango, pineapple and banana with the sweet fruity protein and marbled with a strawberry swirl plus a plain fruit blend swirl for a pretty effect.  It was sooo good!

    Tutti Frutti Ice Cream 3

    Why not have your ice cream and get some protein too!  The protein powder enhanced the flavor and made it taste even better. Plus you get some of your daily greens in your ice cream!  If you have not tried the Sprout Living Green Kingdom Epic Protein Powder, you should definitely get on it.  I am super picky about protein powders and I love it.

    Tutti Frutti Ice Cream 1

    Raw Tutti Frutti Ice Cream 

    Makes 4 cups

    1 cup ripe mangoes

    1 cup ripe pineapple

    1 cup mashed banana

    2 cups young coconut meat

    3/4 cup coconut water

    2 tsp pure vanilla extract

    1/4 tsp sea salt

    1/2 cup raw coconut nectar

    3/4 cup coconut butter

    2 scoops Sprout Living Epic Green Kingdom Protein Powder

    Swirl:

    1/2 cup fresh strawberries

    1 Tbsp coconut nectar

    In a high speed blender or food processor, combine all ingredients for the ice cream until smooth.  Remove 1/3 cup of the mixture and set aside.  Add the protein powder to the remaining mixture in the blender and blend until smooth.  Pour the mixture with the protein powder into an ice cream maker, processing according to the package directions.
    Meanwhile, to make the swirl, combine all ingredients in a high speed blender or food processor until smooth, and set aside until the ice cream is done. 
    Pour 1/3 of the finished ice cream into a freezer safe container, then drop some of the swirl by the Tbsp over that, as well as the plain mixture, then half the remaining ice cream, then more swirl and plain mixture, then the last of the ice cream and more swirl and plain mixture, and swirl with a knife to marble.  Let chill in the freezer for about 4 hours or overnight until more firm before scooping (if it becomes too hard, let sit out about 15-20 minutes before serving.  

    Tutti Frutti Ice Cream 2

  • Raw German Chocolate Chia Porridge

    Raw German Chocolate Chia Porridge

    German Chocolate Chia Porridge

    I always have some sort of porridge for breakfast during the week, whether it be oatmeal or chia porridge.  I am pretty plain with it most of the time, with the chia porridge simply using coconut water and topping it off with bananas and ground flax seed.  But sometimes I like to give it a little pizazz and make something that will make me excited for breakfast.  Like chia seed porridge with a flavor!  Like German chocolate!  Which is what I decided to make last week.  Something a little decadent and something that would be more exciting than my usual bland breakfast.  The best part is it can be made the night before so no rushing in the morning to prepare it!

    German Chocolate Chia Porridge 1

    I used a coconut milk base made chocolaty with raw cacao and sweetened with date paste for a little bit of a caramel flavor.  Then I topped it off with the things I would use in German chocolate cake, walnuts and coconut like in the frosting, plus more cacao nibs for some intense chocolate crunch action.  I am a big texture person, so it was important for me to have crunch topping off my soft chia porridge for me to really enjoy this as much as I possibly could.  It was simply heavenly.  I will leave it at that!

    German Chocolate Chia Porridge 2

    Raw German Chocolate Chia Porridge

    Serves 2-3

    2/3 cup chia seeds

    2 cups raw coconut milk

    1/2 cup raw cacao powder

    3 Tbsp raw date paste or maple syrup

    1 tsp pure vanilla extract

    Toppings:

    raw walnuts, large flake coconut and raw cacao nibs

    Whisk together the chia seeds, coconut milk, cacao powder, maple syrup, and vanilla in a bowl until well combined.  Let sit at least 30 minutes at least or cover and refrigerate overnight.  When ready to serve, top with walnuts, coconut and chia seeds!

    German Chocolate Chia Porridge 3

     

  • Raw Coconut Cream Tartlette for Two

    Raw Coconut Cream Tartlette for Two

    Coconut Tart

    My Mom and I used to go to this restaurant when I was younger that had the most amazing coconut cream tart. It was smooth and creamy on the inside with a flavor that was crave worthy.  I was thinking about that tart last week, and I thought I might try and make my own version of it for my Mom since her Birthday is coming up.

    Coconut Tart 4

     The recipe turned out to be quite simple actually.  No cracking of young coconuts required because I wanted everyone to be able to make this recipe (and have it be nut free so no cashew replacement needed).  For the crust, a simple crunchy mixture of buckwheat, coconut, flax seeds and dates.  My usual nut free crust that goes awesome with coconut anything.  For the filling, I used coconut butter for the base (not oil), with a little maple syrup to sweeten and of course a touch of vanilla.

    Coconut Tart 3

    Simple is what my Mom likes most of the time, and she loved this tart!  It was creamy, smooth, sweet and coconutty.  I topped it off with some pistachios and dried roses along with more coconut for color.  This is the perfect treat for 2 people to share, or one very hungry person who loves coconut.

    Coconut Tart 1

     

    Raw Coconut Cream Tartlette for Two
    Makes one 4 inch tart

    Crust:
    1/3 cup sprouted buckwheat
    1/2 cup shredded coconut
    2 Tbsp ground flax seed
    1/4 cup soft, pitted medjool dates
    pinch sea salt

    Filling:
    1/4 cup plus 2 Tbsp raw coconut butter (NOT oil) warmed to liquid
    1/4 cup plus 2 Tbsp filtered water
    1 1/2 Tbsp raw coconut nectar or maple syrup
    1 tsp vanilla extract
    pinch sea salt

    1/4 cup finely shredded, dried coconut

    Chopped pistachios and large flake coconut for garnish
    In a food processor, combine all crust ingredients, and process until fine crumbs that hold together when squeezed.  Press into the bottom of a 4 inch removable bottom tart pan oiled with coconut oil for easy removal.  Set aside.
    For the filling, combine all ingredients except shredded coconut in a high speed blender and blend until smooth.  Pour into the crust, and smooth the top. Place in the refrigerator until set, about an hour.  Serve topped with chopped pistachios and coconut if desired.

    Coconut Tart 2

  • Raw Matcha Coconut Cream Pie

    Raw Matcha Coconut Cream Pie

    Matcha coconut lattes are amazing, and one of my favorite warm drinks lately. If I want something a bit jazzier than tea since I don’t drink coffee they do the trick.  The sweet flavor of the coconut along with the earthy matcha is simply heavenly!  Which got me to thinking, a coconut cream pie with matcha would be amazing.  I had to make one.

    So that is what I made last weekend.  The most luscious pie I have made in a while with two of my favorite flavors involved.  This pie was pretty simple.  A classic raw pie crust, filled with a matcha laced coconut cream and large flake coconut like a classic coconut cream pie topped off with more coconut cream.  It was one of the best coconut cream pies I have made, and I have made quite a few.

    Billows of coconut whipped cream are one of my favorite things, bring matcha to the party and put it in a crust even better!  If you are a coconut cream pie fan, or a green tea fan, you must try this! It is perfect for spring, and I think it would make the perfect finale to an Easter brunch or dinner.

    Raw Matcha Coconut Cream Pie
    Makes one 6 inch pie

    1 six inch deep dish pie plate

    Crust:
    3/4 cup finely shredded dried coconut
    3/4 cup sprouted, dehydrated buckwheat groats
    1/2 cup ground flaxseed
    1 cup soft pitted medjool dates
    1/4 tsp sea salt

    Filling and  Topping:
    4 cups fresh young coconut meat packed*
    1/2 cup fresh coconut water
    1/4 cup plus 2 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
    1/4 tsp himalayan salt or sea salt
    1/2 Tbsp pure vanilla extract and seeds of  a vanilla bean
    2/3 cup  plus 2 Tbsp raw coconut butter (warmed to liquid)

    1 Tbsp matcha powder
    1 cup large dried coconut flakes

    Additional matcha and coconut flakes for serving

    For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed (if it doesn’t you may need a few more dates).  Press the mixture into a 6 inch pie pan or spring form pan greased with coconut oil.

    To make the cream, combine the coconut, coconut water, coconut nectar, sea salt, vanilla and process until smooth.  Add the coconut butter with the motor running and process for a minute. Divide between 2 bowls. Whisk the matcha powder into one, then fold the coconut into it.  Pour the matcha filling over the prepared crust and place in the freezer to firm up (about an hour). Place the other bowl in the freezer for about 45 minutes and chill until it is the consistency of whipped cream.
    Once the filling and the cream have chilled long enough, top the filling with the plain cream, dust with a little matcha powder, and top with more large flake coconut before serving.
    *If you do not mind this pie not being nut free, and coconut meat is unavailable, you may use 4 cups raw cashews, soaked for 4 hours and drained instead.

     

  • Vegan Coconut Lemon Pistachio Oatmeal Cookies

    Vegan Coconut Lemon Pistachio Oatmeal Cookies

    My Mother told me that she would pay me to make her some oatmeal cookies, she loved the last batch I made so much.  I said I would make some for free though if she didn’t mind them being a a new flavor and a twist on a classic.  I love oatmeal cookies as well, and I don’t ever mind sharing.  My Mom always said that oatmeal cookies were the healthiest, and that the fiber of the oats made them that way.  She would eat them for breakfast I am sure if she didn’t have time to make a bowl of oatmeal. I like that thought.  I like the texture and heft the oats give the cookies, without making them too heavy.  That is why they are one of my favorite cookies.

    So, this twist I was putting on the cookies got a bit of a skeptical look when I first told my Mom I was making it.  A bit of lemon in oatmeal cookies?  Yes.  And it was delicious!  Especially after a few pistachios and coconut joined the party.  This combination of flavors is heavenly in other applications,  so I knew it would be wonderful baked into an oatmeal cookie.

    These cookies were kind of like the end of winter meets spring.  Citrus season is still here, and a little pistachio and coconut sings of spring.  A bite into one of these beauties, and you will be put in your happy place.  A little pop of aromatic lemon and coconut plus the crunch of pistachios and hearty oats baked into a soft and delicious cookie.  The dough for these was awesome, but even better when they were warm and soft from the oven.

    Vegan Coconut Lemon Pistachio Oatmeal Cookies
    Makes about 4 dozen
    1 cup virgin coconut oil, warmed to liquid
    1 1/2 cups coconut sugar
    2 flax eggs* made with lemon juice instead of water
    2 Tbsp lemon zest
    1 Tbsp pure vanilla extract
    1 1/2 cups gluten free oat flour

    1 tsp baking soda
    3/4 tsp sea salt
    3 cups gluten free old fashioned rolled oats
    2 cups raw pistachios
    1 1/2 cups large flake unsweetened coconut

    In a large mixing bowl, mix together the coconut oil and sugar until well blended. Add flax eggs, vanilla, and beat until well combined (the mixture will become very thick). Mix in the flour, soda, and sea salt until well blended. Mix in the oats until well combined, then add pistachios and coconut and mix until evenly distributed throughout the batter. Heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper. Roll the dough into 12 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 13-15 minutes or until golden, but not overbaked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool. *Whisk together 2 Tbsp ground flax seed, 1/4 cup and 2 Tbsp lemon juice in a small bowl.  Allow to sit in the fridge for 15 minutes until the mixture has set up (or become kind of thick).

     

  • Raw Samoa Macaroons

    Raw Samoa Macaroons

    Every where you go practically this time of the year, you hear about buying Girl Scout cookies.  I used to indulge in them myself up until I decided to eliminate refined sugars and transfats from my diet.  Samoas were always my favorite. Don’t get me wrong, Thin Mints, and Tag Alongs were a close second, but there was something I loved about the caramel coconut covered chocolate drizzled cookies the most.  I have made a few raw desserts paying homage to what used to be my favorite girl scout cookie in the past, including a Raw Samoa Cheesecake, and Raw Samoa Mousse Bars.

    This year, I still wanted to keep with the Samoa theme and make some candy.  Specifically in the form of macaroons.  Because coconut macaroons themselves are so coconutty that they are the perfect flavor background for a Samoa spin off.  I made a “caramel” base using what I call nature’s caramel (dates), a dash of vanilla they tasted like heaven.  I added a bit more coconut to make them truely coconut macaroons, then drizzled them with raw dark chocolate like the cookies.

    OMG, were these ever yummy!  They tasted like Samoas, but a lot less work to make than to recreate the cookies and no bad stuff like refined sugars or transfats in sight!  The best part is these have few ingredients, and are simple to make.  If you want to make them even easier, you can buy raw dark chocolate and melt that instead of making your own.  With goodies like these, you will not even miss Girl Scout cookies!


    Raw Samoa Macaroons
    Makes 12

    Macaroons:
    1 1/2 cups finely shredded unsweetened coconut, divided
    1/2 cup pitted soft medjool dates (if they are not soft, soak them in filtered water and drain well before using in the recipe)
    1 tsp pure vanilla extract
    1/4 tsp sea salt
    3/4 cup finely shredded unsweetened coconut

    Raw Chocolate:
    1/4 cup raw cacao powder
    1/4 cup raw cacao butter warmed to liquid (or coconut oil may be used instead)
    2 Tbsp raw coconut nectar or maple syrup

    pinch sea salt

    Place 3/4 cup coconut, dates, vanilla and sea salt in the food processor and process until smooth and well combined. Add remaining 3/4 cup coconut and pulse until the mixture holds together. Form mixture into 12 balls (they will be fragile before dehydrating, so be careful) and stick a clove into the top of each. Place on a dehydrator sheet. Dehydrate for 6 hours or so until firm.
    To make the chocolate, whisk together all ingredients until smooth, in a small bowl.  Lay out a piece of parchment, and line up the macaroons on it. Drizzle the macaroons with the chocolate (I like to put it in a plastic bag, and cut off the corner and squeeze it out to drizzle it).  Allow the chocolate to set (which will happen faster if you place them in the freezer for about 5 minutes).  Store extra macaroons in the fridge.

    *Note, since dates can vary in softness and moisture levels (depending on if you soaked them or not), if the macaroons seem too dry, add more dates (before adding the last coconut).  If they seem too wet, add more coconut.

  • Raw Dark Chocolate Glazed Coconut Almond Doughnuts

    Raw Dark Chocolate Glazed Coconut Almond Doughnuts

    I realized last week it had been far too long since I had made raw doughnuts. I needed to remedy that. I haven’t had a real doughnut in probably 12 years, and I haven’t missed them because I know I can make some pretty amazingly delicious healthier doughnuts.  I was never a fan of how traditional doughnuts left my stomach and body feeling after devouring them, and since I am really in tune with how my body feels I try to treat it kindly.  So… the doughnuts I now make are a perfect solution to craving doughnuts and still feeling good after enjoying them.

    I thought long and hard about what type of doughnuts I wanted last week, and although I thought up many delicious sounding combinations, the one I decided on was dark chocolate glazed almond.  I had all of the ingredients for this flavor, so no need to shop (which is always a win), and I was quite excited about them.  I made a delicious dough mostly composed of coconuts and almond butter and it was freaking delicious.  I think I sampled away an entire doughnut worth while making it.  The doughnuts filled my home with the lovely aroma of coconut and almond, and I was getting hungry smelling it!

    I glazed them with dark chocolate, sprinkled them with more chocolate and almonds, and they were a sight to behold.  They tasted amazing as well, which is what really counts here.  They reminded me of Almond Joy doughnuts.  I will never miss traditional doughnuts…ever!  Not with deliciousness like this!

    Raw Dark Chocolate Glazed Coconut Almond Doughnuts
    Makes 10

    Doughnuts:
    1 cup pitted medjool dates
    1/2 cup filtered water
    1/2 cup raw almond butter
    2 tsp pure vanilla extract
    1/2 tsp sea salt
    4 cups finely shredded, dried coconut
    1 cup raw sprouted oat flour

    Raw Chocolate Glaze:
    1/2 cup melted raw coconut oil
    1/2 cup raw cacao powder
    a pinch sea salt
    1/4 cup raw coconut nectar, or maple syrup

    To make the doughnuts, combine the dates, water, almond butter, vanilla and sea salt and process until smooth.  Place the shredded coconut in a high speed blender and buzz to fine flour consistency (about 20-30 seconds but not too long or you will get butter).  Add to the mixture in the food processor, along with the oat flour and process until smooth and holding together.  Shape into 10 balls, and then shape into doughnuts and place on a dehydrator sheet.  Dry for about 5-6 hours at 115F or until not sticky.  To make the glaze, whisk all ingredients until smooth.  Let sit a little while to thicken.  Place the doughnuts on a drying rack.  Drizzle the glaze over the doughnuts, then them on a foil lined sheet pan.  Place in the freezer to harden for a few minutes.  Remove from freezer, and serve!

  • Raw White Chocolate Coconut Rose Macaroons

    Raw White Chocolate Coconut Rose Macaroons

    Raw cacao butter is one of the most heavenly aromas you can ever experience.  It is like close your eyes, relax and go to your happy place wonderful.  I had just some last week, and I asked my Mom to smell it and afterwords she told me that I needed to make her some coconut white chocolate macaroons with it.  The good daughter that I am, of course I was going to make some.  I thought it was a wonderful idea, and I agreed to on the condition that I could add a touch of rosewater as well to make them even more heavenly.

    The dough (if you would even call it dough, well macaroon mixture) for these tasted seriously amazing. I am sure I would have ended up with a few more macaroons if it were not so tasty because I had to keep sampling it.  It was like the best white chocolate infused into a macaroon with the scent of rosewater.  They were good as they were but I decided to dip them in dark chocolate as well to make it even better.  My Mom, the person I made these for in the first place loved them. In fact, she ate one before I had even let them set or dipped them in chocolate and her facial expression was priceless.  I think a container of these might just be a perfect Valentine’s gift for any coconut lover in your life.

    Raw White Chocolate Coconut Rose Macaroons
    Makes 12 small macaroons

    Macaroons:
    3/4 cup finely shredded unsweetened coconut
    a pinch of sea salt
    1/4 cup raw coconut nectar, or maple syrup

    2 Tbsp melted cacao butter, warmed to liquid
    1/8 tsp beet powder
    1 tsp pure vanilla extract
    1/2 tsp rosewater
    2 cups finely shredded unsweetened coconut

    1/2 cup chopped raw dark chocolate

    For the macaroons, place 3/4 cup coconut, and sea salt in the food processor and process until fine as flour and well combined. Add the nectar, cacao butter, beet powder, rosewater and vanilla and process until the mixture holds together. Add coconut and pulse until the mixture holds together. Shape and lightly squeeze the mixture into balls (I say squeeze, because it is easier to squeeze them together as they are delicate and rolling makes them fall apart), and place in the freezer until very firm. Meanwhile, melt the raw chocolate.  When the coconut macaroons are hard, dip them into the chocolate and place on a foil lined sheet.  Place back in the freezer.

     

  • Raw Pumpkin Spice Coconut Macaroons

    Raw Pumpkin Spice Coconut Macaroons

    One of my readers suggested a while back when I posted an Raw Apple Cinnamon Macaroon  recipe that I make some pumpkin spice ones.  I loved the idea, and I finally got around to making them last week!  I love coconut macaroons, as does my Mom, so I know if I make some I will be able to share them with her because they are one of her favorites. If I haven’t made them in a while, she often asks for them in fact.  For the pumpkin spice macaroons, I made my classic coconut macaroon recipe with the addition of raw pumpkin, and my favorite pumpkin pie spices which includes ginger, cinnamon, nutmeg, and cloves.

    I thought I would make them appear like little pumpkins as well, sticking a clove in the top as a stem.  They had to be dehydrated because the pumpkin was moist, which was a bummer because I wanted to try one right away…but the leftover bits of macaroon dough were amazing so it was ok.  Once they were firmed up in the dehydrator, I decided that they needed to be dipped in chocolate as well, because that is how I like my macaroons.  They were little bites of deliciousness, like pumpkin pie and coconut macaroons had a baby!
     

    Raw Pumpkin Spice Macaroons
    Makes 12

    Macaroons:
    3/4 cup finely shredded unsweetened coconut
    1 Tbsp raw coconut butter, warmed to liquid
    1 large shredded raw pumpkin*
    2 tsp cinnamon
    small chunk fresh ginger (about 1 tsp)
    1/4 tsp cloves
    1/4 tsp nutmeg
    a pinch of sea salt
    1/4 cup raw coconut nectar (or maple syrup or your choice liquid raw sweetener)
    2 cups finely shredded unsweetened coconut

    12 cloves

    Raw Chocolate:
    1/4 cup raw cacao powder
    1/4 cup raw coconut oil warmed to liquid
    2 Tbsp raw coconut nectar or maple syrup

    pinch sea salt

    Place 3/4 cup coconut, carrot, cinnamon, ginger, cloves, nutmeg, and sea salt in the food processor and process until well combined. Add the nectar and process until the mixture holds together. Add coconut and pulse until the mixture holds together. Form mixture into 12 balls (they will be fragile before dehydrating, so be careful) and stick a clove into the top of each. Place on a dehydrator sheet. Dehydrate for 6 hours or so until firm.
    To make the chocolate, whisk together all ingredients until smooth, in a small bowl.  Lay out a piece of foil, and dip the bottom of each macaroon into the chocolate, then set it on the foil.  Allow the chocolate to set (which will happen faster if you place them in the freezer for about 5 minutes).  Store extra macaroons in the fridge.

    *You can also use raw sweet potato, squash, or carrot in this recipe and it will taste the same.