Fragrant Vanilla Cake

Tag: mint

  • Vegan Peppermint Mocha Cake

    Vegan Peppermint Mocha Cake

    It was looking a bit brown and grey outside here in Minnesota, since it has been pretty cloudy lately, it gets dark early and all of the greenery has died plus we had no snow.  That is until this weekend!  I woke up to a blanket of fresh snow on the ground and honestly it was lovely to admire on my morning run! Sure it is a bit annoying to drive on, but you have to admit it is pretty and beats the brown.  Now that is is finally looking like December I am in the mood for cozy holiday treats!  I love a good peppermint mocha, so I thought why not turn it into a cake?!  So I made a Vegan Peppermint Mocha Layer Cake!  I had just bought a new cake stand that I really wanted to use too so it was perfect! Eric was telling me we should go pick up some coffee and cake to enjoy together and I told him I could do him one better, since I was in the process of making this cake!

    For the cake portion, I made my plain chocolate cake which is a really simple mix and bake recipe, nothing fussy. But I added in some peppermint extract and espresso powder to give it that peppermint mocha flavor.  Coffee and chocolate go so well together in cake!  One note on this recipe, use full fat coconut milk, the kind with cream, because it is the fat in this cake recipe and what gives it a nice texture.  Also, it must be at room temperature otherwise the cake baking time will get messed up and it may bake unevenly.  I learned these things the hard way with other cakes, but if you use the right milk at the right temperature it comes out just right!

    The batter tasted amazing and the cake baked up beautifully! My kitchen smelled amazing like peppermint brownies!  I let my cakes cool overnight since I was making them after work, and did not have time to frost them that night.  I often times do this because I know for sure they will be cool when I frost them and they seem to be easier to handle.  Plus it isn’t such a big project for one day.  Eric requested I make the cakes with a different frosting than the coconut based one I usually use, one that is more like the cake we buy at the local bakery so I made a vegan buttercream.

    I know I usually don’t use refined sugars in my recipes but for a request from my husband and an occasional treat I thought why not?! So I used Earth balance to make a creamy fluffy vegan chocolate mint buttercream and it was sooo good!  It tasted just like the frosting from our favorite bakery!  Eric even ate the extra I had after decorating.  The thing about this recipe is you will have plenty to decorate with which I love, since I like a good amount of frosting on my cakes.  Has to be the right ratio of frosting to cake, and if you mess up that way you have a little extra.

    This cake turned out lovely and frosted nicely, I was very pleased with the result!  It was heavenly, and just the right texture.  The cake was soft and light, rich with dark chocolate flavor and coffee plus that hint of peppermint and the smooth creamy frosting was the perfect pairing with it!  If you are a fan of peppermint mochas and cake, definitely give this a try!

    Vegan Peppermint Mocha Cake
    Makes one 6 inch cake

    Ingredients:

    two 6 inch cake pans

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1/4 cup plus 2 Tbsp cacao powder
    • 2 Tbsp espresso powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup maple sugar
    • 2 cups full fat coconut milk (the thick kind that is mostly cream, I prefer Thai Kitchen brand) at room temperature
    • 2 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (if using the sticks, 3 sticks)
    • 3 Tbsp plant based milk
    • 1 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 1 cup cacao powder
    • 4 cups organic powdered sugar

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil two 6 inch round baking pans and line them with parchment at the bottom so it will not stick.
    3. Whisk flour, cacao powder, espresso powder, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk, peppermint  and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the cake batter to prepared pans.
    7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25 minutes.
    8. Remove from the oven and let cool completely, then un-mold, by cutting around the edges if they are stuck at all, then putting  plate over the top, then flipping it onto that plate then placing a plate on the bottom and flipping it upright onto that plate.
    9. To make the frosting, beat the butter in a large bowl with the milk, vanilla and mint until fluffy.
    10. Add the cacao powder and beat until well incorporated (scraping the sides down), then add the powdered sugar 1 cup at a time until completely mixed and light and fluffy.
    11. When ready to assemble, spread about 3/4 cup frosting over the first layer of the cake, then top with the other cake layer.  Spread the remaining frosting over the top and down the sides of the cake.  Use the remaining frosting to decorate the top of the cake if desired.
    12. Enjoy!

     

    Cake keeps stored in the refrigerator, covered for up to 1 week.

    Notes:

    If you would rather use coconut sugar or granulated sugar for this, it will work in place of the maple sugar.

    If you prefer to use regular AP flour in this in place of the whole wheat pastry that will work as well.

    If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time to 50 minutes to 1 hour (depending on your oven).

    This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Grasshopper Cheesecake

    Vegan Grasshopper Cheesecake

        

    When I was a kid, my Mom and I used to go to this local diner that had the best grasshopper malts.  I loved those things.  Smooth peppermint ice cream base, with gooey chocolate fudge, it was totally heavenly!  So sometimes now, I like to create desserts with those same flavors.  I have made my own malts, but it is fun to try other things as well. Like this cheesecake I made last weekend. Since it is now March and St. Patrick’s Day is just around the corner and all things green are in high demand, I made a festive green grasshopper cheesecake.

    I wanted it to have all of the same flavors as that delicious malt!  I gave it a crunchy chocolate cookie type crust but with less refined ingredients first. For the cheesecake base, I used my usual cheesecake base that combines coconut cream, chickpeas and coconut butter.  It may sound odd to add chickpeas to a cheesecake base, and I get asked if it is good every time, but trust me it is!  I mean, I would not keep using it if it wasn’t good. The chickpeas act the same as raw cashews in the base, but it is a little kinder on my tummy that way (me and cashews don’t always agree) and cheaper. If you prefer the cashews though, by all means, swap soaked, drained cashews in for the chickpeas. 

    I added in a good amount of spinach as well for that lovely green color.  That filling was heavenly.  It tasted kind of like the Shamrock Shakes I remember drinking as a kid, but better.  That or melted mint chip ice cream base sans the chocolate chips.  Which was also a favorite of mine. It needed some good ribbons of fudge in it though, in order to be a grasshopper cake.  So I whipped up some quick gooey vegan fudge.  It was so good I could have just eaten it with a spoon but I knew it would be even better in the cheesecake. 

    Once it was all set and ready to go I could not wait to try it!  It was heavenly!  Rich, creamy and smooth, with a mellow vanilla mint flavor and that dark chocolate fudge!  It was so good on the crunchy crust!  I topped it off with adorable Rawmio Vegan Chocolate Mint Hearts from Raw Guru to make it look pretty. This would make the perfect festive green dessert for St. Patrick’s Day!

    Vegan Grasshopper Cheesecake

    Makes one 6 inch cake

    Crust:

    • 1/4 cup finely shredded coconut
    • 1/2 cup organic gluten free rolled oats, or quinoa flakes
    • 1/4 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
    • 1 Tbsp cacao powder
    • 1/8 tsp sea salt

     

    Filling:

     

    Swirl:

    • 1/2 cup cacao powder
    • 1/4 cup almond butter
    • 1/4 cup maple syrup
    • 1/4 cup filtered water
    • 1/8 tsp sea salt

     

    Garnish:

     

    Instructions:

    1. Oil a 6 inch spring form pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
    3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.  Set aside in the refrigerator.
    4. To make the fudge, whisk together all ingredients until smooth, adding a touch more water if you think it is too thick.
    5. To assemble the cheesecake, spoon some of the fudge onto the crust by the teaspoon, then top with half the filling, then a little more of the fudge, then the rest of the filling, then more of the fudge (you may have extra, it’s ok, just use it for serving the cake), then swirl it with a knife or toothpick to create a pretty pattern.
    6. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
    7. Remove from the freezer, un-mold and enjoy!  Store any leftover cake in the refrigerator.

    *I use Thai Kitchen full fat coconut milk.  If you are using a different brand, just make sure it is the thick type, 2/3 of the can at least should be very thick.

  • Vegan Hot Chocolate CBD Cupcakes 

    Vegan Hot Chocolate CBD Cupcakes 

    This post is sponsored by Weller CBD but the content and opinions expressed here are my own.

    Tis’ the season for baking holiday treats, and although I love cookies, I thought some cupcakes were in order last weekend. We had just survived a snowstorm that lasted almost 3 days, and the sun was finally back out again so it was something to celebrate!  Not only that, this is my favorite time of year for baking, why not come in from outside and warm up the kitchen with something delicious baking in the oven.  Weller CBD recently sent me some of their CBD powdered drink mix to try and I loved it so I thought why not incorporate it into a baked good?!  I decided on some peppermint hot chocolate CBD cupcakes but more on those in a bit.  I love that Weller’s CBD Drink Mix can be added to any of your favorite drinks or recipes.  I had never heard of any CBD product like that.  Sometimes other brand’s oils and such have a strong flavor but this one doesn’t which is awesome for using in things like these cupcakes, or even just something like freshly squeezed orange juice!

    Not only do they carry CBD Powder, they also carry Sparkling Water and Coconut Bites as other fun ways to get in your daily dose of CBD.  The Sparkling water has 25mg of CBD per serving and the coconut bites have 5mg so whatever your dosage they have something for everyone!  All of their products are US grown, vegan and gluten free which is important to me as well, and why I love supporting companies like this one.  I use CBD daily in the morning and at night, usually in the form of oil so I was super excited about the Weller CBD Drink Mix as a new way to get my daily dose.   Each 1/4 tsp scoop has 10mg of CBD, so if you have a couple a day it is perfect!  I like to enjoy CBD daily for a sense of calm and overall well being.  It is an easy way to do something good for myself.

    Back to those cupcakes.  To start off I made a chocolate cake base that is really easy.  You just whisk it all together in a bowl, add a little apple cider vinegar to help it rise and pour it into the cupcake pans.  I added enough CBD powder so that each cupcake would have a 10mg serving of CBD. Also, I added a touch of peppermint for a seasonal twist, and because peppermint is so amazing with hot chocolate and just chocolate in general.  The batter tasted amazing even before I baked them.

    Once they were out of the oven, and my kitchen smelled so good I could not wait to try them.  But of course I had to let them cool first and add a delicious frosting.  Good frosting is essential to cupcakes after all, and I love mine piled high.  I made a rich and creamy frosting with coconut milk and cashew butter with a bit of cacao powder to make it chocolate plus some mint and it was sooo good!  But it was even better on the cupcakes.  They were heavenly!  Moist, soft chocolate cake with a luscious creamy chocolate frosting and a hint of mint, it is hard to eat just one.  Plus you get your daily dose of CBD in too!  Definitely give these a try and if you are interested in checking out the Weller CBD Products, you can do so on their website!

    Vegan Hot Chocolate CBD Cupcakes 

    Makes 16 cupcakes

    Ingredients:

    16 hole muffin pan, 16 silicone muffin tins, or foil muffin tins

    Cake batter:

    • 1 3/4 cups whole wheat pastry flour*
    • 1 Tbsp plus 1 tsp Weller CBD drink mix 
    • 1 1/2 baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup coconut sugar
    • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1 tsp peppermint extract
    • 2 Tbsp unsweetened cocoa powder
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 1 1 15 oz can full fat organic coconut milk, at room temperature*
    • 1/2 cup raw cashew butter (or additional coconut cream from the top of the can for a nut free version)
    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1/2 tsp peppermint extract
    • 1/2 cup plus 2 Tbsp coconut butter or melted cacao butter (NOT coconut OIL), warmed to liquid

     

    For Decorating:

    • Vegan Marshmallows
    • Vegan Chocolate Chips

     

    Instructions:

      1. Preheat the oven to 350F degrees and position rack in center of oven.
      2. Set out 16 muffin tins.
      3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
      4. Whisk coconut milk and peppermint extract together, then pour into the flour mixture and whisk until well blended.  Whisk in the cider vinegar until bubbles form
      5. Transfer cake batter to prepared tins and bake cakes until tester inserted into center comes out clean, about 15-20 minutes.  Remove from the oven and let cool completely.
      6. For the frosting, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes to one hour.
      7. Spread the frosting on top of the cupcakes, top with marshmallows and chocolate chips and serve!

     

    *If you want to make these gluten free, swap the whole wheat pastry flour 1:1 with Bob’s Red Mill All Purpose Baking Flour.  I have tried this brand and know it works well (I can not say the same for all other brands as I have not tried them).

    *For the coconut milk, you want a brand of coconut oil that is at least 2/3 to 3/4 of the can coconut cream or a can of unsweetened coconut cream or it will not work for the recipe.

  • CBD Dark Chocolate Mint Bark

    CBD Dark Chocolate Mint Bark

    I take CBD oil every day to fight inflammation and stress, usually in oil form, but it is so much more fun being able to enjoy it in dessert form, specifically in chocolate form. I enjoy dark chocolate just about every day, so I figure, why not add my CBD oil to my treats sometimes? Raw Guru recently sent me some lovely CBD products from Veggimins, including some of their dark chocolate bars and 500 mg peppermint CBD oil so that gave me an idea. Chocolate bark! I haven’t made any in ages, but I used to love making and eating chocolate bark back in the day as a kid, so why not?!

    I love that it doesn’t require any fancy chocolate molds, and it not fussy. I did not used to own chocolate molds, so it was one of the first things I made. I was picturing a dark chocolate bark swirled with green and white to make it pretty. Luckily it turned out just as I had planned. I hate it when things don’t turn out. They usually still taste good even if they don’t look pretty but I am somewhat of a perfectionist most of the time when it comes to the appearance of my desserts.

    I just melted some of that Veggimins dark chocolate, along with some other dark chocolate I had to create the base for the bark and added a little peppermint extract, along with the peppermint CBD oil to give it just enough peppermint flavor. I love peppermint things in the summer for their cooling affect!

    I then tinted some coconut butter green with matcha, which by the way also goes good with peppermint and chocolate and swirled that into the bark along with some coconut butter to create a tricolor affect. It was lovely, and so easy! If you are a peppermint fan, and would like to get your daily dose of CBD in chocolate form, give this a try!

    CBD Dark Chocolate Mint Bark

    Makes about 20 pieces of bark

    Ingredients:

    • 2 cups chopped vegan dark chocolate or vegan dark chocolate chips
    • 2 tsp Veggimins CBD oil
    • 1/2 tsp peppermint extract
    • 1/3 cup melted coconut butter plus 2 Tbsp
    • 1/2 tsp matcha powder

    Instructions:

    1. Line an 8×8 inch square pan with parchment.
    2. Heat the dark chocolate in the top of a double boiler until melted, then stir in the CBD oil, and peppermint extract.
    3. Whisk the matcha powder into 1/3 cup of the coconut butter.
    4. Pour the dark chocolate into the prepared pan, then drop the coconut butter with the matcha over it by the teaspoon randomly. Drizzle the remaining 2 Tbsp of coconut butter over that, then swirl it all with a knife to create a pretty pattern.
    5. Place in the refrigerator until it is hard, about an hour.
    6. Remove from the pan and break into pieces.
    7. Enjoy!

    Keeps in a container in the refrigerator for up to 2 months.

  • Vegan Peppermint Mocha Brownies with CBD Fudge Sauce

    Vegan Peppermint Mocha Brownies with CBD Fudge Sauce

    We have had a pretty wet and rainy week here in Minnesota. On the up side the snow melting but on the downside we have giant puddles. Now this could be fun if you don your rain boots and enjoy seeing how big of a splash you can make while jumping into them. Not so fun if you are just out for a run and you happen to accidentally mis-judge the depth of a puddle and soak your feet in icy water creating a squish squash sound for the remainder of your run. I got back from that sort of journey outside last Thursday and I wanted nothing more than to put on my PJs and feel warm and bake something delicious.

    I decided on some brownies because some chocolaty goodness sounded perfect. Some peppermint mocha brownies to be exact. Raw Guru had recently sent me some Rawmio peppermint dark chocolate and Veggimins 500 mg peppermint CBD oil that were just begging to be used in a recipe so it was perfect! I made a rich and fudgy brownie base with a bit of strong coffee and peppermint and the batter tasted amazing even before it was baked. I stirred in some Rawmio essentials peppermint dark chocolate chunks and chocolate chips to make it even more delicious.

    They smelled amazing while baking. The aromas of peppermint, chocolate and coffee filling the air! They would have been good just as they were, but I wanted to make some chocolate mint mocha CBD fudge with the Veggimins CBD oil to pour over them. I made a really simple 5 ingredient fudge that can be made in just as long as it takes you to stir it together.

    The brownies with the fudge were heavenly! Rich and fudgy brownies with a hint of mint and coffee with plenty of chocolate chunks, and of course the silky smooth gooey dark chocolate mint coffee CBD fudge…definitely something you want to enjoy seconds with. I love that I can get my daily dose of CBD in with my dessert! Even if you don’t decide to bake brownies, this fudge would be great on ice cream, or spooned over fruit or cake. Or of course you could just eat it with a spoon. I hope you all have a wonderful week!

    Vegan Peppermint Mocha Brownies with CBD Fudge Sauce
    Makes 16

    Brownies:

    Fudge:

    Directions:

    1. Preheat the oven to 350F degrees, oil and 8×8 inch pan and line it with parchment.
    2. Whisk together the sugar, oil and almond butter until well combined and the sugar is starting to break down. Add the flax eggs and beat until smooth. Add the flour, cacao powder and sea salt and beat until smooth.  Stir in chocolate chunks.
    3. Scrape the batter into the prepared pan and sprinkle more chocolate chunks over it.
    4. Place in the oven, and Bake for about 30-35 minutes or until set (but do not over bake).
    5. Let cool before cutting into bars.
    6. To make the fudge, whisk together all ingredients in a bowl until smooth.
    7. Serve the brownies with some of the fudge poured over them.
  • Vegan Peppermint Vanilla Cake

    Vegan Peppermint Vanilla Cake

    You know what I am super excited for? All things green outside. The snow is beautiful and all, but nothing compares to those first green leaves to start appearing in the Spring. It will probably be a while though, so I thought why not make something with a beautiful green color since I can’t enjoy it outside. Plus, St. Patrick’s Day is next weekend so why not be festive? I am not Irish (that I know of, maybe only a very small sliver of my European ancestry), but I do enjoy being festive for Holidays. Except for green beer for St. Patrick’s Day, I would much rather have regular beer.

    Back to that green dessert, it had been a while since I had made a cake so I decided to make a lovely green cake. I wanted a vanilla mint cake with vanilla mint frosting. I had made one years ago before I was vegan and it was really good so I knew I could make an even better veganized version! This was actually not to difficult to make either, which was good because it was kind of a hectic weekend. Work was busy, we had a big snow storm going on and I didn’t have a lot of extra time, but it was just enough time to make a cake. I find the process of making cakes somewhat relaxing. It is a time when I can forget about all else that is going on and just focus on creating deliciousness.

    For this cake I wanted the cake portion to be green as well as the frosting so I achieved that by using spinach powder. Don’t worry, you could not taste it at all, it just gave it a lovely emerald color. I was actually really pleased with how well it retained the hue even when baked. The batter for this tasted amazing even before I poured it into the pans and baked it. Yes, I eat cake batter every time I eat cake. I have to taste it to make sure it is good before I bake it! One time I forgot the sugar in one of my cakes and it saved me from ruining the whole thing because I was able to still add it.

    This cake baked up beautifully and once it was cooled I whipped up a luscious vanilla mint frosting with the consistency of a buttercream frosting to top it off with. It was sooo good! The mellow mint and vanilla were a match made in heaven, and the cake was soft and moist, the frosting rich and creamy. If you are a fan of mint, definitely give this cake a try!

    Vegan Peppermint Vanilla Cake

    Makes 1 2 layer 6 inch cake

    Cake:

    • 1 1/2 cups Bob’s Red Mill gluten free AP baking flour* (see below for flour options)
    • 3/4 cup granulated xylitol** (see below for other sweetener options)
    • 1 Tbsp spinach powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup applesauce
    • 1/4 cup avocado oil
    • 2 tsp pure vanilla extract
    • 2 tsp peppermint extract
    • 3/4 cup thin coconut milk or other plant based milk
    • 2 Tbsp apple cider vinegar or lemon juice

     

    Frosting:

    • 1 15 oz can full fat organic coconut milk, chilled (make sure it is the kind with at least 3/4 of the can thick cream or it will not work for the recipe. I used Thai Kitchen brand)
    • 3/4 cup raw cashews, soaked 1 hour and drained
    • 1/3 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 2 tsp spinach powder
    • 1/2 cup plus 2 Tbsp melted coconut butter

     

    Instructions:

    1. Preheat the oven to 375F degrees and position rack in center of oven. Oil 2 6 inch cake pans and line the bottoms with parchment.
    2. Whisk flour, sugar, baking powder, baking soda, sea salt, and spinach powder in a large bowl to blend well.
    3. Place all wet ingredients in the blender and blend until smooth, then whisk wet ingredients into the flour mixture until well blended but do not over-mix.
    4. Transfer batter to prepared pans and until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely on cooling rack, about 2 hours.
    5. To make the frosting, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl, and place in the freezer for about 30-45 minutes until the consistency of whipped cream (whisking every 15 minutes). 
    6. Place one cake layer on a plate, and spread the frosting about 1/4 inch thick over it. Top with the second cake layer, then spread the frosting over the top and down the sides of the cake.
    7. Place remaining frosting in a pastry bag and pipe decoratively over the cake.
    8. Enjoy! Store any leftover cake in the refrigerator.

     

    *You may also use whole wheat pastry flour or regular AP flour in place of the gluten free flour if you do not wish to make this gluten free.

    **Xylitol is toxic to dogs, so please do not feed these to dogs. 1 cup coconut sugar, maple sugar or regular cane sugar may be used in place of the xylitol (you need a tad more because the xylitol is more sweet), just keep in mind the cupcakes will not be as green they will be more brown if you use the coconut sugar or maple sugar.  The cane sugar will produce a green cake the same as this one. 

  • Vegan Thin Mint Latte

    Vegan Thin Mint Latte

    We are in the middle of Girl Scout cookie season, and I made some home made ones including Thin Mints, Tag-Alongs, and Samoas. But I also am having fun making other Girl Scout cookie inspired recipes! Stash Tea recently sent me some of their tea to try out and create recipes with and I decided to make a Vegan Thin Mint Latte with it since I thought I could pair it with my Thin Mint Cookies! I was excited about the tea they sent, because I am not a coffee drinker (I only usually use it in desserts), I am a big tea drinker. After about 2 pm I like to stick with caffeine free tea, and peppermint is one of my go to flavors! Stash Tea has plenty of non caffeinated flavors as well as ones with caffeine so whatever floats your boat, you should check them out HERE. I even have a promo code to offer you so you can get a discount should you decide to order some:
    FRAGRANTVANILLACAKE-SC

    Back to that latte though, it was super easy to make and so good! I am obsessed with lattes lately. It is funny because I never used to drink them and now I have them often. Of course I usually order the ones with tea or turmeric, because as I mentioned I am not much of a coffee drinker. In fact, Eric and I made stops almost every weekend for the past month or so just to get fancy lattes. This one has only 4 ingredients though and anyone can make it at home!

    I used oat milk for this because it froths the best in a latte plus it has a cleaner flavor than some other plant based milks. I wanted the mint and chocolate flavors to shine uninterrupted. The Stash mint tea was super flavorful and aromatic once it had steeped in the milk and it tasted good just like that even, but it was even better once I added the cacao powder and maple syrup.

    It totally tasted like a Thin Mint cookie when it was done! Sweet and chocolaty with that punch of peppermint flavor! This is actually the perfect thing to relax with in the evening after dinner because it is a rich tasting delicious latte but it contains no caffeine! Not only that, it is healthier than traditional lattes and a little lighter than eating actual cookies. If you are a big chocolate mint fan, or you enjoy the flavor of Thin Mints, give this a try!

    Vegan Thin Mint Latte

    Makes 2

    Ingredients:

    • 2 cups thick unsweetened oat milk
    • 2 packets Stash peppermint tea
    • 2 Tbsp maple syrup
    • 2 Tbsp cacao powder or unsweetened cocoa powder

    Instructions:

    1. Bring the oat milk to a boil in a saucepan, remove from heat and add the peppermint tea packets. Let steep for 5 minutes.
    2. Mix together the maple syrup and cacao powder in a small bowl. Remove the tea packets from the milk, and add the cacao mixture to the tea mixture and whisk it in until no lumps remain.
    3. Use an immersion blender to froth the latte (alternatively if you don’t have an immersion blender you could put it into a regular blender instead.
    4. pour into 2 cups and enjoy!
  • Vegan Thin Mint Cookies

    Vegan Thin Mint Cookies

    I was never a Girl Scout, but I did love Girl Scout cookies when I was little. We always bought the classics, like the Thin Mints, Samoas, and Tag Alongs and those three were my favorites. Now as an adult, I like to make my own versions of them at home. I know you can get some of the Girl Scout cookies in vegan versions, but I prefer my own non-processed no preservatives added versions. There is just nothing like home made cookies, the store bought ones are just not the same. I like to use good quality more whole ingredients in mine.

    So last weekend I decided to make some home made thin mints. I had made a raw version in the past, but I wanted to try and make a baked version. It was really cold last Monday on my day off and it was a good day to do a baking project. I have been seeing everyone posting their Girl Scout cookie pictures online too and I suddenly was craving some of my own.

    I used a chocolate mint short bread cookie base for these, because I knew it would bake up thin and crispy and it turned out perfect! They do require some rolling and cutting, which takes a little more time than drop cookies, but it is so worth it in the end! The dough tasted amazing and they smelled even more amazing as they baked. Like really good chocolate mint brownies. Except these weren’t brownies, they were tender crispy cookies!

    Raw Guru recently sent me some Rawmio Mint Chocolate Hearts, so I thought that they would be perfect to melt down as the coating for these cookies. Because they had to have that chocolate coating! Of course the hearts are good for just snacking too if you have a chocolate craving so definitely check them out on their website. They also have orange, plain chocolate and even CBD infused chocolate ones!

    Once these cookies were all set and ready to go I could not wait to try them! They were sooo much better than the pre-made boxed ones! No offense Girl Scouts, but I like home made so much better. They were thin and crispy, with an intense chocolate flavor and cooling mint plus that rich dark chocolate coating! If you are a Thin Mint cookie fan give these a try!

     

    Vegan Thin Mint Cookies

    Makes about 24 medium sized cookies

    Ingredients:

    • 1 3/4 cups organic whole wheat pastry flour*
    • 1/4 cup Raw Guru cacao powder or unsweetened cocoa powder
    • 1/4 cup plus 2 Tbsp Raw Guru coconut sugar
    • 1/4 tsp sea salt
    • 1/4 cup melted coconut oil
    • 1/4 cup avocado oil (or other neutral oil liquid at cool temperatures)
    • 1 Tbsp filtered water
    • 1 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 1 1/2 cups Rawmio mint chocolate hearts or vegan chopped dark chocolate with 1/2 tsp peppermint extract added

     

    Instructions:

    1. Preheat the oven to 325F degrees, and line three baking sheets with parchment.
    2. To make the dough, mix all ingredients together in a bowl until combined and smooth (it may be slightly crumbly, and that is ok, just squeeze it back together), then place on a piece of parchment paper and roll out 1/4 inch thick.  Cut into circles with a medium sized cookie cutter and place them onto two of the prepared pans. Re-roll any scraps squeezing them back together and rolling them out, and cutting into more shapes until all of the dough is used. 
    3. Place the pans in the oven and bake for 15-20 minutes or until set and just barely beginning to brown at the edges.
    4. Remove the pans from the oven and let cool completely on wire racks.
    5. When the cookies have cooled completely, melt the chocolate in the top of a double boiler.
    6. Dip each cookie into the chocolate and set on a parchment lined tray.
    7. When you have finished dipping the cookies, place them in the freezer for about 15 minutes until the chocolate sets.
    8. Enjoy!  Store any leftover cookies in an airtight container in the refrigerator or freezer.

    *Note: If you wanted to make these gluten free, you could use Bob’s Red Mill AP baking flour instead of the whole wheat pastry flour subbed 1:1.

  • Vegan Matcha Mint Hemp Truffles 

    Vegan Matcha Mint Hemp Truffles 

    You would think that I would be sick of treats from Christmas, but I am not.  In fact, I still am in the mood for delicious treats, especially of the chocolate variety.  The Holidays are not technically over after all, so why not make more?!  Raw Guru recently sent me some Rawmio dark chocolate bars and Dastony coconut butter and so I decided that some peppermint truffles sounded amazing.  But to make them even more amazing I added matcha into the mix as well because I love it!  In fact I drink it daily instead of coffee but it is so good in desserts too.  I was super excited about the truffles, because not only are they easy to make and I get to enjoy the finished product fairly quickly, I get to lick all of the excess chocolate from the bowls.  My favorite part of the process.

    These were going to be good.  But I decided to make them even better and add some Veggimins 500mg full spectrum hemp extract that Raw Guru had sent me as well, so I could get my daily dose of CBD oil with my dessert.  I take CBD oil daily anyhow to combat inflammation and stress, so I love the idea of getting some in with my truffles.  Also, I figured I would share some with Eric because he benefits from CBD oil too.  This particular Veggimins oil is flavored with peppermint as well, so it was perfect for these truffles! If you are wondering if the truffles tasted like hemp, no they did not.  All you can taste is the delicious mint, matcha and chocolate!

    For the filling I wanted it to be rich and creamy, so I used a combination of cacao butter, coconut butter and cashew butter to give it a white chocolate flavor base.  I added a good amount of matcha, vanilla and mint so the filling and it was so heavenly I could not stop tasting it.  The flavor was kind of like the Andes mints I grew up eating, they always had a mellow smooth vanilla mint flavor.

    I melted down the Rawmio essentials bars for the coating, and since some were chocolate mint, I had a double mint thing going on with the truffles.  OMG were they ever heavenly!  Creamy, rich, chocolaty, minty and cooling and satisfying.  Although, I might have trouble just eating one a day (which is what I usually do when I make chocolates like this), I might need two of these babies.

    Vegan Matcha Mint Hemp Truffles 
    Makes 14 truffles

    Ingredients:

    Filling:

     

    Dark Chocolate:

     

    Directions:

    1. Combine all of the filling ingredients in a bowl, and whisk until smooth.
    2. Place in the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 14 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,  melt the dark chocolate in a double boiler until smooth.
    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.
    5. Store any leftover truffles in the refrigerator.
  • CBD Peppermint Chocolate Cups

    CBD Peppermint Chocolate Cups

    Maybe it is because it is Summer, it is hot, and I need things that are refreshing, but I have been really into peppermint lately.  Peppermint in my drinks, home made peppermint body mist and baths (if you are feeling overheated, just sprinkle a few drops of organic good quality peppermint oil into your bath water, it is super cooling), and of course eating peppermint goodies.  Mint chip ice cream is classic of course, and one of my favorite Summer things but I like to eat other peppermint desserts as well, which is why I was happy when I got my hands on some Rawmio Essentials peppermint dark chocolate bars recently.

    Raw Guru recently sent me a box of goodies including those as well as some Veggimins CBD chocolate bars.  So I decided to make some Vegan Chocolate Mint Cups with them, a layer of their dark chocolate on the bottom, and a layer of sweet vanilla mint white chocolate on the top, also with a touch of CBD in the form of oil, which also happens to be from Veggimins.  It is 300 mg Veggimins organic CBD oil , and I love it.  I have been taking CBD oil before bed and in the morning for a few months now, and it really helps me sleep better and calms my nerves.  CBD is also good for relieving inflammation, which I need help with sometimes since I work out a lot.  If you have never tried this oil, it does not contain THC the psychoactive part of cannabis, so you don’t get high, it just helps with things like decreasing anxiety, fighting inflammation, relieving nausea and decreasing depression among other things.  Definitely check it out, it is worth it!  I think it is awesome that they make products besides just the oil too, like the chocolate bars.  Why not get your daily dose of CBD in the form of chocolate?!

    These cups are easy to make and so good!  The mint in them is refreshing, so perfect for Summer, and the dark chocolate against the white chocolate is a heavenly combination.  These remind me of the flavor of Andes mints only better.  They melt in your mouth, and they have just the right amount of sweetness.  If you are in need of a chocolate fix, give these a try!

    CBD Peppermint Chocolate Cups
    Makes 6 large cups

    Chocolate:

    White Chocolate:

    Instructions:

    1. Melt the dark chocolate in the top of a double boiler until smooth.
    2. Spoon a little chocolate into the bottoms of 6 peanut butter cup molds, filling dividing evenly between the cups.  Place in the freezer until hard, about 10 minutes.
    3. Combine cacao butter, cashew butter, vanilla, maple syrup,  and sea salt over a double boiler, and whisk until smooth.  Add the CBD oil and matcha powder and whisk until blended.
    4. Pour the mint white chocolate over the dark chocolate in the cups and place them in the freezer until set, about 20 minutes.
    5. Enjoy! Store any extra in the refrigerator.
  • Raspberry Jalapeno Margarita

    Raspberry Jalapeno Margarita

    The first food item that I had made that I shared with my boyfriend Eric wasn’t a dessert, it was my habanero hot sauce.  One of the first things that we discovered about each other was our love for spicy food.  He is from Arizona, so that is understandable, but I am not the typical Minnesota mild black pepper is spicy type of person.  I love habaneros, and pretty much all hot peppers, and so does he. We both used to make hot sauces and see who’s could be the hottest and share them with each other.  I don’t always have time to make hot sauce now, but I still buy hot peppers and use them in recipes all the time.  They aren’t just for chili and tacos though, I found a recipe for a jalapeno infused tequila and decided to make some.  Why not?!  I knew it would be put to good use.  There used to be a drink at a restaurant I went to back in the day that is now closed that had a drink with a 7 pepper infused vodka that was amazing and spicy, so I thought this would be similar.

    When I go to restaurants now, I really do appreciate seeing specialty cocktails on the menu that are artfully crafted with flavors you wouldn’t expect together. Also, I get ideas for things to make at home.  I decided to use my jalapeno tequila to make a raspberry jalapeno margarita.  The sweetness with the spicy peppers sounded perfect!  I do love hot peppers with fruit!  This had a few more ingredients though than just the raspberries and jalapeno vodka. I decided to add some fresh mint that I had on hand, plenty of lime juice and a sweet vanilla syrup.

    It turned out so incredibly good!  Perfectly balanced tart and sweet with a slight kick and the fresh aroma of mint.  This is the perfect way to end a work week, which is why I made it.  Making your own fancy cocktails at home is so worth it!  If you are a fan of things with a little spice, give this recipe a try!  It would be perfect to serve with tacos!

    Raspberry Jalapeno Margarita
    Makes 1

    Ingredients:

    • 6 large ice cubes
    • 4 fresh mint leaves
    • 4 oz jalapeno infused tequila (recipe here)
    • 2 oz raspberry puree
    • 1 oz fresh lime juice
    • 1 1/2 oz vanilla syrup*
    • ice for serving

     

    Directions:

    1. To make drink, in a martini shaker add the ice and the mint and muddle the mint with the ice until fragrant and crushed up a bit.
    2. Next, add the tequila, berries, lime juice, vanilla syrup, and place top on shaker.
    3. Shake until well blended.
    4. Pour the drink through a strainer into the prepared glass (with some ice in it if you prefer your drink on the rocks), and serve!

     

    *Vanilla syrup

    • 1/4 cup maple syrup
    • 1/4 cup filtered water
    • 1 vanilla bean pod, split lengthwise

     

    Combine all ingredients in a jar, put the lid on and shake to dissolve syrup. Let sit at least a day to infuse, then strain to vanilla bean pod. Store in the fridge for up to a month.

  • Vegan CBD Mint Chip Ice Cream Pops

    Vegan CBD Mint Chip Ice Cream Pops

    It was super hot and humid in Minnesota last weekend.  We have had a few big thunderstorms, and then when the sun came back out it just brought more of the humidity into the air.  I went on a long 28 mile bike ride and I felt like I had jumped into a pool when I got home, only it was just my own sweat.  I try not to let the heat stop me from doing things outside like running, biking and walking because I need the fresh air and sunlight, but boy it is hard sometimes.  I was craving something in the form of ice cream hard core.  So, I decided to make some ice cream pops.  Mint chip was what I had decided on.  Back in the day when I was little, mint chip was one of my favorite ice cream flavors.  There is just something super refreshing about the combination of vanilla and mint, and those dark chocolate pieces distributed throughout it made it heavenly.  It sounded like the perfect thing to cool me off, and they would be individually portioned which is awesome for when you don’t want to scoop ice cream.

    Raw Guru recently sent me a box of goodies including some CBD oil and chocolate bars.  I decided that my ice cream pops would be even better with these items included.  The CBD oil is 300 mg Veggimins organic CBD oil , and I was super excited about receiving it.  I have been taking CBD oil before bed for a few months now, and it really helps me sleep better and calms my nerves, and I really wanted to try the Veggimins brand.  CBD is also good for relieving inflammation, which I need help with sometimes since I work out a lot.  If you have never tried this oil, it does not contain THC the psychoactive part of cannabis, so you don’t get high, it just helps with things like decreasing anxiety, fighting inflammation, relieving nausea and decreasing depression among other things.  Definitely check it out, it is worth it! The oil they sent me was the cinnamint flavor, so I thought it would be the perfect thing to add to my ice cream pops, why not include my daily dose of CBD?!  I also chopped up some of the Sunbiotics Chocolate with Probiotics and Peppermint and their Original chocolate that they sent me, because it paired so well with the mint theme I had going.  I have to add though, that that chocolate bars were delicious on their own too, because I had to sample them while I added them to the ice cream of course. I love the idea of including probiotics in chocolate.  Why not have dessert and healthy probiotics too?!

    The ice cream bars turned out sooo good!  I made a creamy base with a secret ingredient, avocado.  Don’t worry, you can’t taste it, it just makes the ice cream silky smooth and gives it a light green tint that is typical of mint chip ice cream.  The bars were so refreshing and delicious!  They tasted like the ice cream I enjoyed as a kid but in ice cream bar form, and no refined sugars added.  If you are a mint chip fan, give these babies a try!  If the CBD oil and Sunbiotics chocolate sounded like something you would like to try, you can get 10% off on the Raw Ruru Website when you order with the code: FRAGRANTVANILLA entered when you check out.  I hope you are all staying cool if it is hot where you live like it is here currently!

    Vegan CBD Mint Chip Ice Cream Pops

    Makes 4-8 popsicles (depending on what type of molds you have)

     

    Instructions:

    1. Combine all ingredients but the chocolate chips in a high speed blender and blend until smooth.
    2. Stir in the chocolate chunks or chips.
    3. Pour into molds, and freeze until firm before un-molding.

     

  • Watermelon Mint Julep 

    Watermelon Mint Julep 

    Nothing is more refreshing than watermelon in the Summer when it comes to fruit.  I could eat a whole one, and I have actually.  It is a very hydrating fruit, at 92 percent water, so it is the perfect thing to enjoy post workout if you blend it up and drink it instead of a sports drink to re-hydrate.  I love blending it up and just drinking it in a big glass.  But of course I will never say no to it if it is just cut up as well.  I was gifted a big heavy watermelon at work last Friday and I thought why not make a drink out of part of it because it was kind of a mentally stressful week.  I am not talking just blending up the watermelon.  I mean adding a little kick to it in the form of alcohol.  I wanted a margarita but all I had was bourbon and I didn’t want to have to go out and buy a whole bottle of tequila, so I decided to make a watermelon julep.  I picked up some mint at my work (I work in a health food store), and some limes and I could not wait to make this drink.  Let me tell you, I had a lot of watermelon during the process of making this.  I cubed up the watermelon, and of course I had to snack on it while I made the drink, and I had gone for a walk after work so I needed refreshment plus it was irresistibly good.  Needless to say at least 1/4 of it was gone before I even made the drink.

    It is really simple to make actually.  You just take watermelon and blend it up in a high speed blender to make juice, then combine it with the other ingredients in the blender to mix it.  I have never actually made a mint julep before to be honest, but I looked up a few recipes to get an idea of the nature of the drink.  This one is a little more fancy than most, because the classic ones just contain bourbon, sugar, mint and ice.  But the watermelon was to be the bulk of the drink with a good quality bourbon added.  It needed the fresh mint of course, and I added a little lime juice to balance out the sweet.  This drink did not contain any refined sugar, I instead opted for just a bit of maple syrup as it blends well into drinks.

    It was so good once I added the ice and poured it into the glasses!  I imagine sipping this drink on the patio on a hot Summer day!  If I had a patio.  Sipping it in my kitchen was just fine.  It is just the right amount of sweet, the bourbon blends perfectly with the watermelon flavor, and the fragrant mint makes it super refreshing!  If you have a watermelon on hand, give this s try!

    Watermelon Mint Julep 
    Makes 2

    Ingredients:

     

    Directions:

    1. To make drink, combine all ingredients but the serving ice in a blender at low to medium speed and blend briefly until mixed together.
    2. Place 1/3 cup ice into 2 serving glasses.
    3. Pour the mixture through a strainer into the prepared glasses, garnish with mint leaves and serve!

     

     

  • Mint Chocolate Chip Dessert Hummus

    Mint Chocolate Chip Dessert Hummus

    Dessert hummus is everywhere lately. It is actually a pretty awesome thing to make, because you can enjoy something that tastes like dessert but get some protein and fiber from the chickpeas at the same time.  Plus the chickpeas serve as a blank palate for any flavors you want to give them.  I have used them in vegan cheesecakes for that reason.  I feel like I make more dessert hummus lately than regular savory hummus!  Don’t get me wrong, I love a good tahini hummus with cumin and lemon.  But I can get that at my work, and I like to experiment with new things every time I make hummus.  The sweet dessert hummus world is more unexplored I feel like.  I have made Red Velvet Cake Batter Dessert Hummus, Chocolate Cake Batter Dessert Hummus, Strawberry Dessert Hummus and Vegan Peanut Butter Cookie Dough Dessert Hummus…but why stop there?!  I still have plenty of dessert flavors I would love to make into hummus.  This week, it was Mint Chocolate Chip Dessert Hummus.

    I loved mint chip ice cream (or peppermint bon bon as it was called) growing up, there was just something so refreshing and mellow about it.  The vanilla mixed with the cooling mint with rich flecks of dark chocolate.  I would eat it year round.  So I thought, why not make a hummus that tastes exactly the same, but won’t melt or make me cold.  It was really simple to make, because I already had the cooked chickpeas on hand.  I always make a big batch, then freeze it in smaller amounts so that they are ready to go for salads, soups and of course hummus!  I blended the chickpeas with raw cashew butter because it is neutral and gives the hummus a silky texture.  Kind of makes it like smooth cheesecake but not as firm so it is still spreadable. I added some maple syrup for sweetness, and of course peppermint extract and vanilla to give this that lovely aroma and flavor the ice cream has.  No artificial colors here, I added spinach for a vibrant green hue as well as add sneaky nutrients to the hummus.

    It blended up beautifully and lastly I stirred in my favorite vegan chocolate chips.  It was heavenly!  I wish I would have had some chocolate short bread to serve it with, but fruit, crackers and a spoon worked just fine!  It tasted just like the ice cream.  Creamy delicious texture, sweet fragrant vanilla mint and rich dark chocolate.  If you are a mint fan give this a try!

    Mint Chocolate Chip Dessert Hummus
    Makes about 3 cups

    Ingredients:

    • 1 1/2 cups cooked chickpeas
    • 1/3 cup maple syrup (or to taste, if you like it sweeter add 1/2 cup)
    • 1 cup filtered water (or as needed)
    • 1 large handful spinach
    • 1 Tbsp pure vanilla extract
    • 1 tsp peppermint extract
    • 1/4 tsp sea salt
    • 1/2 cup raw cashew butter or almond butter
    • 2/3 cup vegan dark chocolate chips

     

    Instructions:

    1. Combine all ingredients but the chocolate chips in a high speed blender or food processor and blend until smooth (adding a little more water if necessary).
    2. Stir in the chocolate chips.
    3. Keeps in the refrigerator for about 1 week in a sealed container.

     

     

  • Matcha Mint Chocolate Chip Energy Bites

    Matcha Mint Chocolate Chip Energy Bites

    It is in the single digits here in Minnesota.  When I went to yesterday morning it was -5F degrees.  Which kind of feels like a shock right now because it has been in the 30s and 20s lately and that feels pretty warm compared to this.  I like to go outside and soak up the sun, but that is kind of hard for me right now since no matter what I wear the cold seems to find it’s way in.  I would run in this weather because at least I am working up a sweat (kind of), but walking is hard because I just don’t ever get warm.  I have become wimpier I have decided the older I am, because when I was in high school, I spent every day of the Winter outside pretty much for Nordic skiing practice even when it was below zero.  Not so much now.  I am kind of hibernating, and I know I should be stronger as a Minnesotan but oh well.  I am finding plenty of things to do indoors though, and at least I can still use my treadmill and bike so I don’t go stir crazy.  I have been making delicious things in my kitchen as well, some more time consuming, like the Sweet Potato Lasagna I made for Christmas, and some super simple, like the Matcha Mint Chocolate Chip Cookie Energy Bites I made last night.  I am obsessed with matcha lately.  It is not just for drinking (although I do drink it daily), it is awesome in sweet applications.

    I have a container of energy bites on hand at all times.  Although they are a good snack, and pack plenty of energy, they are mostly eaten as dessert.  Because they taste just like bites of cookies, but are way better for you.  I always include some sort of protein powder, some nut butter, and plenty of healthy seeds.  For these ones I used almond butter because it goes well with matcha, and a bit of coconut butter to firm them up.  I sweetened them with dates, and it was just enough to make it taste like the brown sugar in cookies. I added in hemp and chia seeds for some heart healthy omega 3 oils, and lastly some refreshing peppermint.  It was heavenly just like that, but there was one last thing I needed to add, some chocolate chips.

    Dark chocolate vegan chocolate chips of course.  I rolled them into balls, chilled them and voila!  Deliciousness.  These are relatively quick and painless to make. They are sweet, minty, crave worthy and delicious.  They taste like cookies but you don’t even need the oven. You will get some antioxidants from the green tea, fiber from the oats and seeds, omega 3 oils from the seeds, and protein from the powder and almond butter, these are a balanced snack with benefits!  If you are craving cookies but want something a little healthier give them a try!

    Matcha Mint Chocolate Chip Cookie Energy Bites

    Makes 16

     

    • ½ cup raw coconut butter, warmed to liquid
    • ½ cup raw almond butter
    • 1/2 cup pitted medjool dates
    • 2 Tbsp matcha powder
    • 1/2 tsp peppermint extract
    • 1 1/2 cups raw gluten free rolled oats
    • ¼ cup chia seeds
    • ¼ cup hemp seeds
    • 3 Tbsp vegan vanilla protein powder (I used Sunwarrior, but I like Sprout Living too)
    • 1/2 cup vegan dark chocolate chips

     

    Instructions:

    1. In a food processor, combine the coconut butter, almond butter, dates, matcha and peppermint together, and blend until smooth, then add the chia seeds, hemp seeds, and protein powder and blend again until well mixed.
    2. Add the oats and blend until mostly smooth (of course there will still be a few bits and the seeds will stay whole mostly but it is ok).
    3. Add the chocolate chips, and pulse until they are evenly distributed.
    4. Remove from the processor and squeeze and roll into balls with your hands. Set those on a parchment paper lined tray, and place in the freezer for about 30 minutes.
  • Vegan Peppermint Swirl Ice Cream Cake

    Vegan Peppermint Swirl Ice Cream Cake

    I know it is Winter, and it is chilly outside, but I still love to enjoy ice cream when I am home and all nice and warm in my pjs.  So, I still make ice cream year round, because it is fun to come up with new and exciting flavors, and I need something to serve with my fruit crisp, or pie.  It dawned on me though, I haven’t made a Winter ice cream cake in a long time.  You know, like a Dairy Queen ice cream cake with the crunchy bottom and smooth ice cream filling.  I used to love those as a kid.  Well, mostly just the crunchy bottom and fudge crunch layer in the middle that they had because their vanilla ice cream did not taste like real vanilla to me.  So, anyways, last weekend I decided to be ambitious and make an ice cream cake instead of just scoop-able ice cream. I thought it should have a Holiday theme, and I had 3 ideas of flavors to make, gingerbread, eggnog, or peppermint, but I decided on the peppermint because I thought I could have more fun with color.  Plus, I haven’t made anything peppermint in a while, and I love it this time of the year. I even put peppermint oil in my diffusers in the car and in my house because it smells so festive and happy.

    So, I thought it was the perfect flavor for my cake.  I made a crunchy crust for this ice cream cake with no refined ingredients, unlike the ones I enjoyed as a kid. I know it is traditional to use Oreos or something, but I  have never really been a fan of those, they have lots of artificial ingredients in them.  I also did not want to make cookies simply to crush them up because that was just too much work. So I used ingredients I had on hand to make a chocolate crust which was pretty much what I use for my raw cheesecakes sans the cacao powder.  It is the perfect thing to showcase an ice cream cake on, and it is easy and fast to make.  For the filling, I used a mixture of coconut milk and cashew butter to give it a silky smooth texture like real ice cream.  I sweetened it with maple syrup, and added vanilla and peppermint extracts and it was super delicious even before I froze it.  I mixed beet powder into half of it to give it a candy cane swirl look once finished and it turned out lovely!  If you don’t have beet powder for this recipe, you can use red food coloring, just make sure it is natural.

    Lastly, I wanted this cake to have a fudge element, so I topped it off with a gooey sweet chocolate fudge.  It was the type of thing you would make a delicious ice cream sundae with.  I then sprinkled the cake with some peppermint white chocolate and it turned out even more lovely than I thought it would!  Originally I was going to buy some candy canes just for garnish but I really don’t even care for them and they are pretty sugary and I didn’t want to buy a whole pack just to use one.  So I made the white chocolate instead.  It was a good choice because it tasted wonderful with the cake! The cake was heavenly!  Just the right amount of peppermint and vanilla, sweet, creamy and delicious that gooey fudge, rich white chocolate and crunchy crust the perfect additions.  If you are in the mood for ice cream for your Holiday dessert, give this a try!

    Vegan Peppermint Swirl Ice Cream Cake
    Makes One 8 inch cake

    Crust:

    • 3/4 cup organic gluten free rolled oats
    • 3/4 cup finely shredded dried unsweetened coconut
    • 3 Tbsp unsweetened cocoa powder
    • 3/4 cup soft pitted medjool dates (soaked in filtered water if not soft for 30 minutes and drained well.)
    • 3 Tbsp almond butter
    • 1/4 tsp sea salt

     

    Ice Cream:

    • 2 15 oz can full fat coconut milk
    • 1 cup raw cashew butter
    • 2/3 cup maple syrup (or to taste)
    • 1 tsp peppermint extract
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 2 Tbsp beet powder or a few drops natural vegan red food coloring

     

    Fudge:

    • 1/3 cup almond butter
    • 1/4 cup maple syrup
    • 1/4 cup unsweetened cocoa powder
    • 1/4 tsp sea salt
    • 2 Tbsp filtered water (or as needed)

     

    Assembly:

    • vegan white chocolate*
    • vegan chocolate chips

     

    Instructions:

    1. Oil a 8 inch spring form pan and line with parchment paper.
    2. To make the crust, combine all ingredients in a food processor and process until fine and starting to hold together when squeezed. Once it is at that stage, press it into the bottom of the prepared pan.  Set aside.
    3. To make the ice cream, combine all ingredients but the beet powder in a high speed blender or food processor and blend until very smooth (if you are using a food processor and it still has little bits you may want to strain it through a fine meshed strainer to remove them).
    4. Pour into a bowl and place in the freezer for about 30 minutes or until chilled, whisking after 15.
    5. Divide between 2 bowls, and whisk the beet powder into one of them.
    6. To assemble the cake, pour the two different colors of filling into the center of the pan by the 1/4 cup, alternating between the two until it is full.
    7. Place in the freezer until firm, about 6 hours.
    8. Whisk together the fudge until smooth (if it is too thick add a little more water, too thin a little more cocoa powder, you want it pour-able but not too runny).
    9. When ready to serve, pour the fudge over it, sprinkle with the white chocolate and chocolate chips, and enjoy!
    10. Store any leftover cake in the freezer in an airtight container.

     

    *You may use store bought vegan white chocolate or make your own, this is the white chocolate recipe I used:

    Vegan Peppermint White Chocolate

    • 1/4 cup cacao butter (2 oz)
    • 3 Tbsp raw cashew butter
    • 1/3 cup coconut butter
    • 1 tsp pure vanilla extract
    • 1/2 tsp peppermint extract
    • 3 Tbsp maple syrup (or to taste)
    • 1/8 tsp sea salt
    • 1 Tbsp beet powder, or a few drops natural vegan red food coloring

     

    Instructions:

    1. Combine cacao butter, cashew butter, vanilla, peppermint, maple syrup,  and sea salt over a double boiler, and whisk until smooth.
    2. Divide in half, and whisk the beet powder or food coloring into one bowl until even in color.
    3. pour the two different colored chocolates into the pan, alternating between the two and swirl them, then place them in the freezer to set.
    4. Chop into pieces.
    5. Store in an airtight container in the freezer for up to a few months.

  • Vegan Peppermint Patties

    Vegan Peppermint Patties

    Peppermint patties are completely unique when it comes to Halloween candy. Unless you count the red and white after dinner hard candy peppermints your Grandma gave out when unexpected trick or treaters came by, they are pretty much the only minty candy out there (that I am aware of).  I admit they weren’t usually my first choice, because I was all about the Reese’s Peanut Butter Cups and Snickers Bars and I wasn’t a big fan of mint. But now as an adult, I can see why people like them.  They were one of my Dad’s favorite candies, and it makes sense since he is the most mint obsessed person I know.  He always had mints in his pockets when I was little that I would ask for from time to time and thin mint Girl Scout cookies were his favorite too.  So, peppermint patties make me think of him.  That and Christmas.  Which has nothing to do with Halloween candy, but you know, mint and Christmas go together like peanut butter and jelly.  So this year, I decided to make some vegan peppermint patties for Halloween.  I have made most other chocolate Halloween candies but not those yet so it was about time.

    I try to make new and different things every year because it is more exciting and you never know, one of you might love peppermint patties but want a vegan version so it would be a win for both of us!  These are actually pretty simple to make and not very time consuming.  For the filling I used a combination of coconut butter and raw cashew butter to get the right consistency and texture.  It was sweetened of course with maple syrup and I added plenty of peppermint and vanilla.  The filling was delicious even before I shaped it into the patties.  I always have to taste the desserts I am making during the process. Not just to snack on because my mouth is watering, but to make sure it tastes good so I don’t ruin the finished product. Especially when it is a new recipe I haven’t made before.  The filling for these was like play dough, all nice and pliable.  I felt kind of like a kid playing with play dough when shaping them. Once the filling was chilled it was time for the dark chocolate!

    I like to use a good quality vegan dark chocolate like Zimt Dark Chocolate Chunks, Luv Chocolate Chunks, or Lily’s chocolate chips. They are all either sugar free or refined sugar free and taste wonderful.  If you use the best chocolate your candy will taste the most delicious.  These were super yummy once they were finished and the chocolate was all set up.  To be honest they tasted even better than real peppermint patties.  If you are a mint fan, give these a try!  Making your own Halloween candy is not only fun, you can also make sure it is quality real ingredients like these and feel good about eating it!

     

    Vegan Peppermint Patties
    Makes 8

    Ingredients:

    • 1/4 cup coconut butter, softened
    • 1/2 cup raw cashew butter
    • 2 Tbsp maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 1 cup chopped vegan dark chocolate

     

    Instructions:

    1. In a medium bowl, combine the coconut butter, cashew butter, maple syrup, sea salt, vanilla extract and peppermint extract in a bowl, and mix together with a spoon until completely blended.
    2. Place the bowl in the freezer until the mixture is firm enough to be shaped, about 10-15 minutes (depending on how warm it was).
    3. Shape the mixture into 8 patties, and place on a parchment lined tray. Place in the freezer and freeze until firm, about 30 minutes.
    4. Melt the chocolate in the top of a double boiler.
    5. Dip each of the patties into the chocolate (I like to use a fork to set them on, and a spoon to assist) letting the excess drain off, and set them back onto the piece of parchment paper.  When they are all dipped, place them in the freezer until the chocolate has hardened, about 5-10 minutes.
    6. Store the chocolates in the refrigerator for up to a month in an airtight container.

     

  • 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.
  • Cherry Lemon Mint Margarita

    Cherry Lemon Mint Margarita

    I don’t know about you, but I love a good margarita in the Summer.  To me, a good margarita is not one of those ones you can buy at restaurants made with a mix in some electric bright color and full of refined sugar.  To me, a good one is made with fresh, real ingredients like real fruit.  One of the best margaritas I ever had was actually one made with real carrot and orange juice.  Sounds unusual but it was so good, and worked so well with the tequila!  Although I like the traditional lime and citrus margarita I like to think outside the box sometimes and use whatever fruit I have on hand and see if it works.  Last weekend that was cherries.

    There is nothing like fresh cherries.  Sweet, juicy and delicious!  When I was a kid I thought I hated cherries, but it was only because I had only been exposed to the canned ones or maraschino variety in syrup.  I have never been a fan of either.  They just taste weird to me, or maybe it is that fake color that turns me off as well.  Anyways, when I finally tried real cherries fresh from the store when I was in college, I was pleasantly surprised and I have been buying them ever since when they come into season.  They are sort of special here.  Which brings me back to that margarita.  I had bought some cherries, and decided they would go great with tequila.

    I used lemon instead of lime in this margarita since that was what I had on hand, and I also included some fresh mint to make it even more cooling and Summery. Lastly, since I don’t usually use sweetened liqueurs, I added some vanilla maple syrup to this instead.  It may sound like a sort of different combination, but it was super refreshing, delicious and classy.  This is like something you would get at an upscale bar and pay $12 for.  Next time you are in the mood for a good margarita, give this a try!

    Cherry Lemon Mint Margarita
    Makes 1

    Ingredients:

    • 6 large ice cubes
    • 4 good sized fresh mint leaves
    • 4 oz tequila blanco
    • 2 oz cherry puree
    • 1 oz fresh lemon juice
    • 1 1/2 oz vanilla syrup*
    • ice for serving

     

    Directions:

    1. To make drink, in a martini shaker add the ice, then muddle the mint with the ice until crushed.  Add the tequila, cherries, lemon juice, vanilla syrup, and place top on shaker.
    2. Shake until well blended.
    3. Pour the drink through a strainer into the prepared glass (with some ice in it if you prefer your drink on the rocks), garnish with mint leaves, and serve!

     

    *Vanilla syrup

    • 1/4 cup maple syrup
    • 1/4 cup filtered water
    • 1 vanilla bean pod, split lengthwise

     

    Combine all ingredients in a jar, put the lid on and shake to dissolve syrup. Let sit at least a day to infuse, then strain to vanilla bean pod. Store in the fridge for up to a month.

  • Cherry Berry Quinoa Salad with “Chevre”

    Cherry Berry Quinoa Salad with “Chevre”

    I have been eating more quinoa lately than I used to.  It stems from trying to eat a variety of vegan protein sources instead of my usual few in my meals (tofu, tempeh, garbanzo beans, lentils).  Plus, quinoa makes a great salad and that is usually how I enjoy it.  I can make a big batch ahead of time, and it makes a satisfying meal later. So, I have been making many different new recipes with it.  The most recent of which involved sweet berries and cherries.  It may sound like more of a breakfast porridge combination than a salad, but it was savory, sweet and super delicious!  In the past I have always jumped to making desserts first when I have fruit, but lately I have been trying to incorporate it into savory applications as well.  After all, I eat more meals than I do desserts.

    I decided to keep the flavors in this quinoa simple and just use lemon, mint and a little avocado along with some lime juice to flavor it.  No overpowering alliums in this dish.  I wanted the flavors of the strawberries and cherries to shine!  The mint just gave it a lovely fragrance along with the berries and lemon plus added the little pop of green color that it needed.  I tossed in some toasted walnuts for crunch and some nut “chevre” that I had on hand, and it was delicious!

    This is the perfect make ahead of time salad for Summer if you want something delicious for lunch or even of you are having a picnic or party and want to impress guests.  Just make sure your fruit is super flavorful, that is crucial to this tasting amazing!

    Cherry Berry Quinoa Salad with “Chevre”
    Serves 2-4

    Ingredients:

    • 1 cup quinoa, rinsed
    • 2 cups filtered water
    • 1/4 cup lemon juice
    • 1 Tbsp organic lemon zest
    • 2 Tbsp avocado oil or olive oil
    • sea salt to taste
    • 1 cup cherries, pitted and halved
    • 1 cup strawberries
    • 1/4 cup fresh mint leaves (if larger, tear them into pieces)
    • 1/2 cup toasted walnuts
    • cashew chevre*

    To prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and set aside.

    To assemble the salad, combine all ingredients in a bowl except the chevre, and toss together until well combined.  When ready to serve, sprinkle with the chevre (you will have more left over for another use).

    *Use this chevre recipe and omit the herbs: https://www.fragrantvanilla.com/vegan-herbes-de-provence-chevre/

  • Vegan Vanilla Mint Chocolate Eggs

    Vegan Vanilla Mint Chocolate Eggs

    It has been lovely here lately.  I love it when it is 45 degrees in the morning, and I can run in shorts in the fresh air and be comfortable, then in the afternoon when I want to relax it is 60 degrees.  The birds are chirping like crazy, and all of the ducks and geese are back.  I even saw a couple swans on the pond by my house which is unusual.  Now I am just waiting for the leaves, grass, and everything green to return. The trees are kind of sad without them.  Speaking of green things, I had some leftover fresh mint from another recipe I had made and I decided that it would be lovely in some Easter candy.  Specifically some vanilla mint cream chocolate covered eggs.

    They just sounded really good to me.  Mint is such a fresh flavor, perfect for Spring!  I made a creamy white chocolate filling with some cacao butter, fresh mint and vanilla along with the mint and it was super delicious!  But I knew it would be even better once I dipped the centers in dark chocolate.  You know, kind of an Andes mint flavor thing going on.  I always loved those as a kid.  Because of the strong vanilla presence along with the mint.  These turned out cute but more importantly simply heavenly.

    These would be awesome in an Easter basket (wrapped up of course). They are so much tastier then most of the commercial Easter candy out there, and you can feel good about the ingredients that are put into these.  Nothing fake here. Like for instance, apparently Hershey’s chocolate has replaced the cacao butter in some of its chocolate candy with cheap vegetable oil.  And, they don’t even use real vanilla. Just because it is cheaper I am sure.  I know other companies do this as well. Really sad the chocolate I ate as a child isn’t what it used to be.  Not that I would eat it now anyway because it contains animal products among other things I don’t eat. Luckily, I know how to make my own delicious candy!

    Vegan Vanilla Mint Chocolate Eggs 
    Makes 6-8 large eggs

    Ingredients:

    White Chocolate:

    • 1/4 cup raw cacao butter (2 oz) or coconut oil if unavailable
    • 1/4 cup raw cashew butter
    • 1/4 cup raw coconut butter
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup
    • 1/2 cup fresh mint leaves (or 1 tsp mint extract and 2 tsp matcha powder)
    • 1/4 cup filtered water

     

    Dark Chocolate:

    • 1/2 cup raw cacao butter (4 oz) or coconut butter if unavailable
    • 3/4 cup raw cacao powder
    • 1/4 cup maple syrup
    • pinch sea salt

     

    Directions:

    1. Combine all of the white chocolate ingredients but the mint and water over a double boiler, and whisk until smooth.
    2. Place the white chocolate, mint and water in a food processor, and process until it is uniform in color. Place in the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 8 balls, rolling them with your hands and shaping them into eggs.   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 Grasshopper Pie

    Vegan Grasshopper Pie

    When I was little, my Mom and I used to go to this local diner that was 50s themed, and I would always insist on ordering grilled cheese and either a malt or strawberry rhubarb pie.  The pie was amazing, but the grasshopper malt was super delicious!  Dreamy mint ice cream in liquid form with chocolate fudge drizzled throughout and whipped cream on top… every 8 year old’s dream!  Come to think of it, whenever we went places that had malts, that was what I ordered because they were always so good.  It had to have the fudge though and lots of it, because that is what made it over the top.  I have not had a malt in ages, probably at least a good 14 years, but I have good memories of them.  I should totally remake it vegan sometime, but for now I have another grasshopper themed dessert to tell you about.  Since this week it is all about all things green for St. Patrick’s Day, I decided to make a grasshopper pie.  I have been wanting to make a cream pie for a while now, but got into a cake baking rut.  Yes, I tend to get into ruts sometimes…but when things are so good, it is hard to take a chance and branch out.  But I took a chance and made a pie.  And a delicious pie it was!  I thought about making a mint french silk, but then it dawned on me how delicious those grasshopper malts used to be.

    Why not turn one of those into pie form?!  I have not made anything with a crust in ages.  It has been too long so it was perfect.  I made a crunchy chocolate crust using one of my raw recipes I perfected a while back and it was perfect.  What gives it the crunch is the sprouted, dehydrated buckwheat groats.  I keep them on hand already made in my freezer at all times.  If you have not heard of them, they are pretty easy to make.  You just buy raw buckwheat groats (most health food stores sell them in the bulk section), soak them in filtered water for 30 minutes, then dehydrate them on a tray until dry (about 24 hours) or if you do not have a dehydrator, place them on a lined sheet pan and bake them in the oven at the lowest temperature (170F or so), for about 5-7 hours until completely dry.  Then you may use them for recipes.  I like them in my raw crusts so that I don’t have to use so many nuts.  They are great for adding crunch to things.  Anyways, they worked perfect in this crust!

    For the filling, I made a creamy coconut based mint cream, and it was so luscious I could have eaten it like that.  But I saved it for the pie, because I knew when combined with the rest of it, it would be even better!  I tinted the pie a lovely green with spinach.  I love natural food coloring!  Don’t worry, you don’t taste it at all, just the delicious mint and vanilla.  I then made a gooey fudge swirl in the spirit of the malt, and it was perfect!  Lastly I topped it off with a billowy coconut cream and more fudge.  It was beautiful, but it tasted even better than it looked.  If you are in search of a green dessert for St. Patrick’s Day, this might just be perfect for you!  I loved it even more than I ever loved those grasshopper malts.

    Vegan Grasshopper Pie
    Makes one 8 inch pie

    1 8 inch pie plate

    Crust:

    • 3/4 cup finely shredded dried coconut
    • 3/4 cup sprouted, dehydrated buckwheat groats, or raw walnuts
    • 1/4 cup ground flax seed
    • 1/4 cup raw cacao powder or unsweetened cocoa powder
    • 1 cup soft pitted medjool dates (if they are not soft, soak them 30 minutes and drain well before using)
    • 1/4 tsp sea salt
    • filtered water as needed

     

    Filling:

    • 1 1 15 oz can full fat organic coconut milk, chilled
    • 1/3 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 1/2 cup raw cashew butter
    • 2 large handfuls fresh spinach (spinach powder or matcha powder will work too for green color, about 1 tsp if using)
    • 1 cup coconut butter warmed to liquid

     

    Fudge Swirl:

    • 1/3 cup  plus 2 Tbsp raw cacao powder
    • 1/4 cup plus 2 Tbsp maple syrup (or your choice liquid raw sweetener)
    • 1 Tbsp raw coconut oil, warmed to liquid
    • pinch sea salt

     

    Cream Topping:

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

     

    Instructions:

    1. 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 to add a little filtered water 1 Tbsp at a time).
    2. Press the mixture into a 9 inch removable bottom tart pan or pie pan greased with coconut oil.
    3. For the filling, combine all ingredients in a high speed blender and blend until smooth. Pour into the crust.
    4. For the fudge, whisk together all ingredients until smooth, then remove about 3 Tbsp and set aside in a bowl.  Drop the rest of it over the filling by the heaping teaspoon, then swirl it with a knife or toothpick to marble it.  Place in the freezer until set, about 2 hours.
    5. Meanwhile, for the cream topping, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes.
    6. Once the cream is ready, spread over the top of the pie.
    7. Drizzle the remaining fudge over the top (it may need to be warmed or thinned out a little with a touch of water first).
    8. Pie keeps refrigerated for 1 week in a container.

     

  • Vegan Chocolate Peppermint Popcorn

    Vegan Chocolate Peppermint Popcorn

    chocolate-mint-popcorn-4

    When I was recently at a mall in New Orleans, a store filled with popcorn caught my eye.  They must have had about 100 different flavors, all sorts of things like birthday cake, pizza, cheesecake, and cotton candy.  I didn’t buy any for myself, but it did inspire me to think up some new popcorn flavors when I got home.  I love making popcorn!  Of course the classic organic white popcorn with a little coconut oil and sea salt is a favorite and made often in my Whirly Pop, but sometimes I like to go a little decadent and make it more dessert than savory.  Eric is one of the biggest popcorn lovers I know, so I know he is always game to try out the new flavors I make as well. One of my favorite sweet flavors of popcorn is a dark chocolate sea salt, so I thought I would make something dark chocolate but seasonal this time.  Chocolate Peppermint Popcorn!

    chocolate-mint-popcorn-3

    I make my own dark chocolate to coat this popcorn out of a few simple ingredients, but if you are making this and you prefer, you may use premade vegan dark chocolate.  I just find that it is more cost effective to make it like this.  I tossed the popcorn with my dark chocolate and a hint of mint, and it was amazing!  But I decided to make it even better, and drizzle it with some vegan mint white chocolate as well!  Let me tell you…once this was cooled and the chocolate was set, it was really hard for me to stop eating it.  It is kind of addictive.  So, you have been warned!  Good stuff!

    chocolate-mint-popcorn-1

    Trust me, this is way better than any store bought popcorn you will buy, since most of that has things like refined sugars, fake oils, and artificial flavors.  None of that here.  To be honest, it tastes like Andes Mint popcorn.  I was always a fan of those mints growing up.  That little addition of the white chocolate was what made them so good. If you are looking for a super delicious Holiday treat that isn’t cookies, give this popcorn a go!

    chocolate-mint-popcorn

    Vegan Chocolate Peppermint Popcorn
    Makes 8 cups

    Ingredients:

    • 8 cups organic popped corn

    Dark chocolate coating:

    • 1/2 cup virgin coconut oil (or cacao butter if you prefer) warmed to liquid*
    • 2/3 cup cacao powder, or unsweetened cocoa powder
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt
    • 1/2 tsp peppermint extract

     

    White chocolate mint drizzle:

    • 1/4 cup raw cacao butter, warmed to liquid*
    • 2 Tbsp raw cashew butter
    • 1/4 cup coconut butter, warmed to liquid*
    • 1 tsp pure vanilla extract
    • 2 Tbsp raw coconut butter, or maple syrup (or to taste)
    • 1/4 tsp spinach powder (for green color) optional
    • 1/2 tsp peppermint extract

    Instructions:

    1. Place popcorn in a large bowl. Whisk together all dark chocolate ingredients and pour them over the popcorn.  Toss popcorn with dark chocolate until evenly coated. Spread out on a parchment lined sheet pan, and place in the freezer until the chocolate has set.
    2. Whisk together the white chocolate ingredients in a bowl or glass measuring cup, and drizzle over the dark chocolate. Place back in the freezer until set, about 15 minutes. Enjoy!

    *I like to melt my ingredients in the top of a double boiler.

  • Vegan Mint Chip Cake

    Vegan Mint Chip Cake

    Mint Chip Cake 5

    I loved mint chip (or peppermint bon bon) ice cream growing up as a kid, and I still enjoy it as an adult. There is just something so refreshing and delicious about it, especially in the summer since the mint is cooling.  I always was attracted to the green color also, but now I make mine green with mint or spinach instead of the fake food coloring that is in a lot of commercial conventional mint chip ice cream.  Anyways, I made some recently, and I decided that a mint chip cake would be even more fabulous!  I didn’t make an ice cream cake however, since I have made a mint chip ice cream cake before.  I wanted a mint chip cake with baked chocolate cake layers so decadent that they taste like brownies.

    Mint Chip Cake 3

    I have a go to chocolate cake recipe that I use for a lot of bases that was perfect for this cake.  It is sweetened with dates, uses nut butter instead of oil, and it is gluten free.  If baked for the proper amount of time, it is the perfect texture, and you would not be able to tell it was vegan at all, let alone healthier cake.  It is awesome.  So, once I had that all made, I made a luscious mint chip frosting with a coconut milk cashew base laced with both fresh mint, and mint extract for extra freshness. It tasted just like the ice cream, but you could eat it and not get an ice cream headache.

    Mint Chip Cake 1

    Lastly, I added some delicious chocolate chips and it was perfect.  Like the classic ice cream flavor and a cake were morphed into a hybrid.  It was so good.  The perfect dessert for Summer when you don’t want ice cream but you want cake.  It was simply heavenly and it was perfect for the hot day we enjoyed it on.  Don’t let the idea of a layer cake intimidate you, it is actually pretty easy to make, and so worth the time!

    Mint Chip Cake

    Vegan Mint Chocolate Chip Cake
    Makes 1 6 inch 2 layer cake

    3 6 inch cake pans

    Cake:
    1 1/2 cups quinoa flour (or all purpose gluten free 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 1/2 cup of the water reserved
    1/4 cup raw almond butter or pecan butter
    1 Tbsp pure vanilla extract
    1 cup filtered water
    2 Tbsp apple cider vinegar

    Frosting:
    1 15 oz can organic full fat coconut milk*, chilled
    3/4 cup raw cashew butter
    1 cup fresh peppermint leaves
    1/4 cup maple syrup
    1/4 tsp sea salt
    2 tsp pure vanilla extract
    1 tsp peppermint extract
    1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

    1/2 cup vegan chopped chocolate or chocolate chips plus more for serving

    Preheat the oven to 375F degrees and position rack in center of oven. Line the bottoms of t three 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. Whisk flour, baking powder, baking soda, sea salt in a large bowl to blend well. Place dates, reserved water, pecan 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. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 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.
    Meanwhile, to make the frosting, combine all ingredients but the coconut butter, in a high speed blender or food processor and blend until smooth. With the motor running, add the coconut butter and process a minute more (if it starts to get lumpy at all during the process it is just the fat separating because it is 2 different temperatures. Just continue to blend until it is smooth, and it will get warm so it will just have to chill longer). Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream, whisking every 15 minutes (this may take anywhere from 15 minutes to hour to an hour depending on how warm it has gotten and which appliance you used).
    To assemble, place one cake layer on a plate, spread some frosting over it and sprinkle about 1/2 cup chocolate chips over it. Place the another cake layer over that, and sprinkle more chocolate chips over it, then top with the last layer.  Spread the rest of the frosting over the top and down the sides of the cake. Sprinkle more chocolate chips over the cake, and serve!

    *You want a brand of coconut milk that is rich and mostly cream (at least 3/4 of the can) or the recipe will not work.  I like organic Thai Kitchen full fat coconut milk.

    Mint Chip Cake 2

  • Vegan Matcha Mint Chip Ice Cream

    Vegan Matcha Mint Chip Ice Cream

    There is nothing more refreshing to me than mint lately. My favorite thing to do after a workout or being in the hot sun is to take a bath with peppermint oil, or use my home made peppermint body spray after. It is so cooling and it smells amazing. Another favorite refreshing thing, iced matcha lattes. I got to thinking about the two and got it into my head that I should make some matcha mint chip ice cream. I am always thinking about what recipe I want to make next and what sounds good. Especially when I am hungry after a run. So I had to make said ice cream. It was about 90 degrees the day I made it so it was the perfect thing to cool off with!

    Matcha Peppermint Chip Ice Cream 1

    Mint chip ice cream (or peppermint bon bon as we called it here) was always a favorite of mine when I was little, I would have it at my Dad’s house. I loved the pretty light green color and little flecks of chocolate. I loved it even more when served with hot fudge. Now as an adult, I know that green color is fake, it was loaded with refined sugar, and that dairy would give me a tummy ache. But it is still a good memory, and I am not sad because I know I can make my own vegan healthier version. Adding the matcha is my grown up twist and this ice cream is a lovely color thanks to the mint and matcha not artificial color.

    Matcha Peppermint Chip Ice Cream 2

    This ice cream tastes wonderful, let me tell you. It is so smooth and rich tasting you would swear it had real cream but it is actually coconut milk and cashews. My favorite combination for a smooth ice cream base. I added in my favorite vegan sugar free chocolate chips and it was epic. I could not just have a scoop of it, I had to have a bowl. But that is the way I have always been with ice cream! If you are looking for a better version of a childhood classic, you need to try this out!

    Matcha Peppermint Chip Ice Cream

    Vegan Matcha Mint Chip Ice Cream
    Makes 3 cups

    1 15 oz can full fat organic coconut milk
    1/2 cup raw cashew butter
    1 Tbsp matcha powder
    1 cup fresh organic peppermint leaves
    1/4 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
    1 cup vegan chocolate chips

    Combine all ingredients but the chocolate chips in a blender and blend until smooth. Pour into an ice cream maker and process according to directions, then stir in the chips. 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. Pour into a freezer safe container with a lid, 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.



  • Coconut Matcha Mint Mousse with Berries

    Coconut Matcha Mint Mousse with Berries

    I am not a coffee drinker, but I do love a good matcha latte once in a while.  I was thinking about how good it is to top off your matcha latte with coconut cream, and I decided that making a coconut matcha mousse was a good idea.  I had some fresh berries, and I thought they would be lovely in a parfait layered in glasses with the mousse. I also decided that I wanted to add a touch of mint to this mousse along with the matcha for a lovely cooling effect.  I love all of these flavors together too, they go so well as if they were meant to be.

    Coconut Matcha Mint Mousse with Berries 2

    This was super simple to make and it did not heat up the oven (which is important on a hot day, when I am trying to conserve energy and not have to turn on the AC in my house).  Not only was it simple, it was delicious.  Silky smooth, cooling, the earthy matcha and bright peppermint perfect with the fresh sweet berries.  I think this would be perfect for making ahead of time and serving at a Spring or Summer party.

    Coconut Matcha Mint Mousse with Berries 3

    Also, how lovely is this color combination?!  The pale green looks so beautiful against the red berries.  How food looks is very important to me because I do believe you do eat with your eyes and why not use all of the senses while enjoying it?!  If you wanted to make this a raw recipe (I know some of you might), you could swap out the canned coconut milk for 1 1/2 cups young coconut meat, and 1/4 cup coconut water.

    Coconut Matcha Mint Mousse with Berries

    Coconut Matcha Mint Mousse with Berries
    Serves 3

    Mousse:
    1 15 oz can full fat coconut milk, chilled overnight in the refrigerator
    1/4 cup maple syrup
    1 tsp pure vanilla extract
    1 1/2 Tbsp matcha powder
    1/4 tsp peppermint extract
    1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

    Assembly:
    1 cup strawberries (quartered)
    1 cup organic raspberries

    To make the mousse, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl and place in the freezer.  Chill for about 30-45 minutes until the consistency of frosting.  Set aside in the refrigerator until ready to use.
    To assemble, set out 3 small glasses. Spoon (or pipe) the mousse into the bottoms of the 3 glasses, then top with berries, then more mousse, then more berries then more mousse. Top off with a few more berries. Serve or refrigerate until serving.



  • 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 Shamrock Shooters

    Vegan Shamrock Shooters

    Shamrock Shooters

    Avocadoes are amazing, that silky texture, delicious flavor and loads of healthy fats and health benefits to boot. Funny thing, one time I was talking to this guy who was supposed to be an expert on produce, and he said that avocadoes were bad for you because they contained fat.  I got right on the defense of the poor avocadoes and set him straight.  The body needs these healthy whole fats to function, and boy was he wrong.  I take my fruits and veggies very seriously after all, and I wouldn’t want anyone to be misinformed.

    Shamrock Shooters 1

    I love my avocadoes, and could eat them in any form, just plain, as a guacamole, or as a luscious pudding or cake frosting.  Even if you do not like avocadoes I guarantee I can feed you a recipe that you will enjoy them in.  Especially desserts.  They make the most delicious key lime pies and ice cream when mixed with a few other ingredients, and of course they make perfect silky pudding.

    Shamrock Shooters 2

    The recipe I am sharing with you today is super simple.  Only 7 ingredients, and anyone can make it.  I made this last weekend when I was given a few avocadoes, and told pudding or mousse would be the perfect thing to make with them. But just plain pudding or mousse wouldn’t do.  I wanted the lovely color of the avocadoes to shine through and was in the mood for mint…St. Patrick’s Day is coming up, and I am all about the green stuff right now.  So I made shamrock shooters.  Or chocolate mint mousse with a layer of chocolate mint, and vanilla mint, topped off with dark chocolate.  These are raw, but if you do not have the raw ingredients not to fret, I have given substitutions so you can still enjoy them.  My taste tester loved them, and I thought they were delicious as well!

    Shamrock Shooters

    Vegan Shamrock Shooters

    Serves 6

    4 medium sized just ripe avocadoes, diced

    3 Tbsp raw coconut nectar (or maple syrup)

    pinch sea salt

    2 tsp pure vanilla extract

    1/2 tsp peppermint extract

    1/4 cup raw cacao powder (or unsweetened cocoa powder if not raw)

    chopped raw dark chocolate (or good quality vegan dark chocolate if not raw) for garnish

    Combine the avocadoes, raw coconut nectar, sea salt, vanilla, and peppermint extracts together in a food processor and process until smooth.  Remove half, and place in a bowl, add the cacao powder to the remaining avocado in the food processor and process until uniform in color.  Place the chocolate mixture into a pastry bag and pipe into the bottoms of 6 shot glasses, filling half full (or you may spoon it in, piping just looks neater). Then do the same with the plain mint avocado mixture on top of the chocolate.  Sprinkle the tops with the dark chocolate and serve!



  • Mini Lucky Green Vegan Cupcakes

    Mini Lucky Green Vegan Cupcakes

    Lucky Green Cupcakes 4

    I felt like making cupcakes on my day off.  Because what could be better than baking cupcakes on your day off while relaxing and listening to good music?  I find it extremely relaxing to bake, and cupcakes are fun I was feeling pretty lucky.  In a good mood, and everything was going right.  While I was at it, I decided to make these lucky green cupcakes.  Since St. Patty’s day is coming up and all, and I am in the mood for all things green.  I am missing the green grass, so ready for the trees to have leaves again, and run in shorts.

    Lucky Green Cupcakes 3

    I thought about making these matcha cupcakes, but since I did not have any and did not want to run to the store, I went with what I had and made them vanilla mint.  Before I was vegan I made this fabulous green vanilla mint cake, and I thought I would make that in cupcake form.  Back then I was using regular fake food coloring, not knowing that it was bad, but this time I opted for natural spinach and it made my cupcakes a lovely hue of green.

    Lucky Green Cupcakes 2

    I frosted them with a fluffy vanilla mint frosting, and they were luscious.  Perfectly moist cake topped off with creamy frosting and scented of vanilla and mint. I topped them off with cute little chocolate shamrocks, because I had the time, and I was quite pleased with them.  These would be so cute to serve for St. Patrick’s Day! Anyone else looking forward to spring as much as I am?

    Lucky Green Cupcakes 1

    Mini Lucky Green Vegan Cupcakes (Mini Vegan Vanilla Mint Cupcakes)

    Makes 12 mini cupcakes

    Cake:
    3/4 cup all purpose gluten free flour
    1/2 cup granulated xylitol
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp sea salt
    1/2 cup applesauce
    1/2 cup packed spinach
    2 Tbsp avocado oil or olive oil
    1 tsp pure vanilla extract
    1 tsp peppermint extract
    1/4 cup plus 2 Tbsp filtered water
    1 Tbsp apple cider vinegar or lemon juice

    Frosting:
    1 15 oz can full fat organic coconut milk, chilled
    1/4 cup maple syrup
    pinch sea salt
    1 tsp pure vanilla extract
    1 tsp peppermint extract
    1 handful baby spinach leaves
    1/2 cup plus 2 Tbsp melted coconut butter

    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. Place all wet ingredients in the blender and blend until smooth, then whisk wet ingredients into the flour mixture until well blended but do not overmix. Transfer batter to prepared tins 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 in a high speed blender and blend until smooth. Pour into a bowl, and place in the freezer for about 30-45 minutes until the consistency of whipped cream (whisking every 15 minutes).  Place in a pastry bag and pipe decoratively over the cupcakes or just spread over the tops of the cupcakes.

    *Xylitol is toxic to dogs, so please do not feed these to dogs. Coconut sugar may be used in place of the xylitol, just keep in mind the cupcakes will not be as green they will be more brown.
    **I garnished the cupcakes with little chocolate shamrocks.  If you want to make those, pipe melted vegan dark chocolate into little shamrocks on a piece of parchment paper.  Place in the freezer until set, about 10 minutes, then carefully take off and place on top of the cupcakes.



  • Vegan Mint Double Chocolate Brownie Cookies

    Vegan Mint Double Chocolate Brownie Cookies

     IMG_1860

    Some people like to lie around in their PJs on their day off, or go see a movie or something, but on my day off I like to go for a run then bake and relax the rest of the day.  This time of year with Christmas music in the background and baking a batch of cookies.  I can wear my pjs too, I just don’t lie around.  Last Monday I decided to make some chocolate Christmas cookies.  Because that sounded good.  Now, traditional Christmas cookies are all fine and dandy, but I like to make a few new ones every year.

    IMG_1861

    This time I decided I wanted cookies that reminded me of brownies, with chocolate chunks and mint.  I wanted something that everyone would like, since I was planning to share and gift some.  I came up with a batter that was just crave worthy.  It tasted like brownies and was intense with chocolate which was just what I was going for.  The hint of mint made them taste like thin mints, but their texture was soft like brownies.

    IMG_1863

    My house smelled amazing like chocolate cake while they baked, and I had to have one while they were still warm.  It was decadent and delicious.  Although I am calling these Christmas cookies, don’t limit them to Christmas or the Holidays.  They will be awesome to whomever you serve them to year round I can assure you!

    IMG_1867

    Vegan Mint Double Chocolate Brownie Cookies
    Makes 2 dozen cookies

    2 Tbsp ground flax seed
    1/4 cup plus 2 Tbsp filtered water
    1 cup virgin coconut oil, warmed to liquid
    1 1/2 cups coconut sugar
    1 teaspoon vanilla extract
    1 tsp peppermint extract
    1 cup cacao powder
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    2 1/2 cups all purpose gluten free flour
    2 cups cup vegan dark chocolate chunks*

    In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
    Meanwhile, in a large bowl, coconut oil with sugar and mix until well combined.
    Mix in the vanilla extract, mint extract and flax mixture until well combined.
    Add the cacao powder, baking soda and salt then the flour, a cup at a time, mixing between each addition, until well combined.
    Mix in the chocolate chunks.
    To bake, Preheat your oven to 350 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 1 inch balls, and place on prepared cookie sheets a couple inches apart and press down slightly. Bake for about 10-12 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.  Repeat with remaining cookies and let cool completely.

    *If you are using home made chocolate as I often do, hold off on mixing it into the dough, and press it into the cookies just as they come out of the oven.  This prevents it from melting all over.
    IMG_1865



  • Vegan Peppermint Cheesecake Brownies

    Vegan Peppermint Cheesecake Brownies

    IMG_1800

    I was in a big brownie sort of mood on my day off.  It was raining and sleeting outside, it was dark and dreary…but I was in a good mood!  Because I was in my kitchen in my pjs listening to Christmas music and whipping up a batch of brownies!  Now who wouldn’t be in a good mood with that?!  Anyways, I didn’t just want to make plain old brownies.  I wanted to make something festive with a bit of color.  I decided on peppermint cheesecake.

    IMG_1802

    I love how pretty candy canes look on top of brownies and such, but I am not a fan of what goes into them.  Loads and loads of processed sugar.  So, I was going to add a bit of natural green color in the cheesecake portion of my brownies.  I made this luscious mint cheesecake mixture from cashew butter and coconut milk, and it was divine!  My special ingredient that no one need know about was a bit of spinach for color.  Don’t worry you could not taste it.  It just makes the loveliest hue of green.

    IMG_1803

    I poured it over my favorite brownie batter recipe, and was super excited about this.  They smelled heavenly!  There is just something very happy about the aroma of brownies.  I topped them off with dark chocolate chunks and I could not wait for them to cool so I could do a taste test.  Not that I hadn’t already tasted the batter, the cheesecake part and the chocolate chunks…because everything needs to be quality control tested right?  Anyways, they were wonderful once they had cooled.

    IMG_1804

    Fudgy, rich, and minty.  Christmasy, but these could really be made any time of the year when you are feeling in the brownie making mood.  I hope you are all having a wonderful Holiday season!

    IMG_1806

    Vegan Peppermint Cheesecake Brownies

    Makes 16

    Cheesecake swirl:

    3/4 cup thick coconut milk (from the top of a chilled can)

    1/2 cup cashew butter

    2 Tbsp maple syrup

    1/8 tsp sea salt

    1 tsp mint extract

    1 tsp pure vanilla extract

    1 handful spinach leaves

    2 Tbsp arrowroot starch or cornstarch

    Brownies:

    1/2 cup plus olive oil

    3 Tbsp applesauce

    1 1/3 cups coconut sugar

    1/4 cup plus 2 Tbsp reduced aquafaba or 2 flax eggs*

    2 teaspoon vanilla extract

    1 tsp peppermint extract

    1 cup gluten free all-purpose flour

    1/2 cup cacao powder or unsweetened cocoa powder

    1/4 teaspoon sea salt

    1/2 cup vegan chocolate chunks

    To make the swirl, combine all ingredients in a blender and blend until smooth.  Pour into a bowl and set aside.

    To make the brownies, pre-heat the oven to 375F degrees. Whisk together the sugar, olive oil and applesauce until well combined and the sugar is starting to break down.  Add the aquafaba, mint and vanilla and beat until smooth.  Add the flour, cacao powder and sea salt and beat until smooth.  Scrape the batter into a greased 8×8 inch pan, then pour the swirl over it.  Scatter the chocolate chunks over that. Place in the oven, and Bake for about 30 minutes or until set (but do not over bake).  Let cool before cutting into bars.

    *The aquafaba is the liquid from cooked or canned chickpeas.  You want it to be thick like egg whites.  If you are wanting to make flax eggs, simply mix together 2 Tbsp ground flax seeds, and 6 Tbsp filtered water and let sit in the refrigerator for 15 minutes before using in the recipe.



  • Raw Mint Chip Cheesecake Bars

    Raw Mint Chip Cheesecake Bars

    Raw Mint Chip Bars 2

    I have always loved mint chip ice cream (or peppermint bon bon as we call it here).  There is just something so refreshing and summery about it, and the green color makes me happy.  I enjoy it even more now that I make my own and use natural green color and unrefined sugars. I was craving a bowl a few days back, but then I decided it would be even better to make it into cheesecake.  I did not want to make a cake though, so I decided on bars.  More simple, and shareable!

    Raw Mint Chip Bars 1

    I made a crunchy, raw oreo cookie style crust because it just seemed right. It was delicious.  I could have eaten that with a spoon, over some ice cream or something.  But it made it into the pan to be topped off with a luscious filling.  Coconut cream laced with mint and vanilla and studded with raw vegan chocolate chunks.

    Raw Mint Chip Bars

    These were simply heavenly.  Trust me, you need to make these while it is still Summer, and they would be perfect for serving at a get together for dessert.  Because who doesn’t like mint chip ice cream?!  These taste like that and cheesecake got married and had a child together.  Sooo good!

    Raw Mint Chip Bars 4

    Raw Mint Chip Cheesecake Bars 
    Makes 12

    Crust:

    1 cup finely shredded dried coconut

    1 cup sprouted buckwheat groats (or additional shredded coconut or raw walnuts)

    3/4 cup soft medjool dates, pitted

    1/4 tsp himalayan salt

    3 Tbsp raw cacao powder

    1 few Tbsp filtered water

    Filling:

    2 cups young coconut meat, packed

    1 large handful spinach

    1/4 cup raw coconut nectar or maple syrup

    2 tsp vanilla extract

    1 tsp peppermint extract

    pinch sea salt

    1 cup raw cashew butter

    1/2 cup raw coconut butter warmed to liquid

    1 1/2 cups chopped raw dark chocolate

    For the crust, combine all ingredients in the food processor and process until small crumbs. Add the filtered water and pulse until holding together.
    Press into an 8×8 inch (or 9×9 inch if you want the bars thinner) pan lined with foil or parchment and oiled with coconut oil (for easy removal).  Set aside in the freezer.
    For the filling, combine all ingredients but the coconut butter in a high speed blender or food processor and blend until smooth. Add the coconut butter and blend until smooth.  stir in the chocolate chunks.

    Pour the filling over the crust.
    Place in the freezer to set, about 2-4 hours.  Cut into bars and serve!
    Store any extra bars in the refrigerator.

    For the non-raw bars:

    Use crust recipe above for raw bars.

    Filling:

    1 can full fat coconut milk, chilled

    1 large handful spinach

    1/4 cup raw coconut nectar or maple syrup

    2 tsp vanilla extract

    1 tsp peppermint extract

    pinch sea salt

    1/2 cup raw cashew butter

    3/4 cup plus 2 Tbsp raw coconut butter warmed to liquid

    For the filling, combine all ingredients but the coconut butter in a high speed blender or food processor and blend until smooth. Add the coconut butter and blend until smooth (if it clumps up at all, it is because the coconut butter was too cold.  Just continue to blend until smooth).  Stir in the chocolate chunks.

    Assemble the bars and chill the bars the same as the raw version.



  • Green Tea Mint Scrub

    Green Tea Mint Scrub

    Green Tea Mint Scrub

    I recently tried a facial scrub with peppermint in it, and I loved it so much that I decided to create my own mint body scrub.  In the summer after a workout in the hot humid air, it is nice to pamper yourself while in the shower cooling off.  The peppermint in the scrub cools the skin as you use it, and it stays cool for about 5 minutes which can be just what you need when you are trying to stop sweating profusely.  That was the first reason I loved this stuff so much.  The second, everyone needs to brighten up the skin sometimes and get rid of the dull stuff so scrub works wonders for that.

    Green Tea Mint Scrub 1

    Although I was going to make just a mint scrub, I decided to add green tea to it as well.  Green tea has been shown to tone and moisturize the skin, so along with the coconut oil this scrub leaves your face feeling soft and moisturized.  Plus of course it makes it a lovely green color.  For the exfoliating part of my scrub I prefer to use granulated sugar because it is pretty gentle.  This is the only application you will find me using refined sugar and it works perfect for skin care!  This scrub is super simple to make, and it keeps for a long time in a jar so long as you do not get any water in it.

    Green Tea Mint Scrub 2

    Green Tea Mint Body Scrub

    Ingredients:

    1 cup granulated sugar

    1/3 cup melted coconut oil

    1 Tbsp matcha powder

    6 drops peppermint oil

    In a bowl, mix together all ingredients until blended, then store in a jar with a lid.



  • Raspberry Basil Mint Salsa and Spicy Lentil Chips

    Raspberry Basil Mint Salsa and Spicy Lentil Chips

    Raspberry Salsa

    My Mom always tells me about these pinto bean chips that she buys that she loves so much.  I decided to try one, and they were pretty good, but I decided that I could make something similar at home.  I do love crunchy salty snackables after all. I decided to make mine with lentils though.  Just 5 ingredients, one of them being chipotle powder because I wanted a little kick. They turned out good!  They would definitely not win any beauty contest with their looks, but I didn’t care as long as they were tasty.  The salsa I made to go with them more than made up for the ugly but tasty chips though, it was beautiful and colorful.

    Raspberry Salsa 2

    I had some raspberries, mint and onions from the farmer’s market and some basil from a pot on my patio, and I combined it all plus a few more things to create one of the most delicious salsas I have ever eaten.  It was sweet and tart with a little kick, and so refreshing from the herbs!  Both of these recipes I had to share with you, so enjoy! For the chips I have directions for both cooked and raw so everyone can make them.

    Raspberry Salsa

    Spicy Lentil Chips

    Makes about 4 cups

    1 cup green lentils

    filtered water

    1/3 cup filtered water (or as needed)

    2 Tbsp ground flax seed

    1/2 tsp sea salt

    1/2 tsp ground chipotle powder

    Rinse the lentils, then place in a pan covered by a few inches of water.  Bring to a boil, then lower to a simmer and cook until the lentils are tender, about 3-40 minutes.  Drain, then add to a food processor along with other ingredients. Process until smooth (adding a little more water if too thick, you want to be able to spread it into a thin layer).

    Spread out on a lined dehydrator tray, and dehydrate for about 4 hours at 155F until crispy.

    If you would like to make these chips raw, then sprout your lentils.  Soak them in filtered water for 8 hours in a sprouting jar, then drain well and let sit and sprout for about 2-3 days until little tails appear (rinsing them 2 times a day and draining well). Continue with the blending and spreading out on a tray like in the above recipe, but when it comes to dehydrating, dehydrate at 115F for 20-24 hours until crispy.

    Both chips store in an airtight container for a month at room temperature.

    Raspberry Basil Mint Salsa

    Makes about 2 1/2 cups

    2 cups fresh organic raspberries

    2 scallions, sliced

    1 jalapeno, minced

    1/4 cup diced red onion

    1 garlic clove, minced

    1/4 cup fresh mint, chopped

    1/4 cup fresh basil, chopped

    3 Tbsp lime juice

    sea salt to taste

    Combine all ingredients in a bowl, and mix until combined. Keeps in the refrigerator for up to a week.



  • Vegan Chocolate Dipped Basil Mint Sugar Cookies (gluten free)

    Vegan Chocolate Dipped Basil Mint Sugar Cookies (gluten free)

    Basil Mint Sugar Cookies 1

    I had lots of beautiful basil and mint from my CSA box, and I wanted to make something delicious with it. Sure, some of it made its way into salads, but I wanted something sweet as well. I couldn’t get my mind off of sugar cookies.  Eric and I had spent most of the day at the Minnesota Landscape Arboretum walking and it was really hot and humid, so you would think the last thing I would want to do was heat up an oven…but it sounded relaxing.

    Basil Mint Sugar Cookies 2

    I decided to just go for it with the sugar cookies, and include the basil and mint.  I have seen mint cookies before which were a beautiful green, but unfortunately it was artificial.  So, I wanted to create a version of my own with real mint and add in some basil as well as my own twist.  I used xylitol in these in place of my usual coconut sugar in order to insure that they stayed green.  I did not know if they would or not, since I have baked things with natural color ingredients and they faded…so I had my fingers crossed on this one.  The dough was sooo good!  And luckily, they baked up beautiful!  The color stayed in tact!

    Basil Mint Sugar Cookies 3

    I decided to dip them in chocolate to make them even more delicious than they already were.  These were pretty fragrant cookies, and even better tasting with the refreshing mint and aromatic basil.  If you are apprehensive about the use of basil in cookies, trust me on this one, it is amazing.  Maybe you have an over abundance of these herbs in your garden and are looking for uses.  In that case, I envy you and you need to try these out!

    Basil Mint Sugar Cookies 4

    Vegan Chocolate Dipped Basil Mint Sugar Cookies (gluten free)

    Makes 16 large cookies
    2 Tbsp ground flax seed
    1/4 cup plus 2 Tbsp filtered water
    1 cup virgin coconut oil, warmed to liquid
    1 cup fresh mint leaves
    1 cup fresh basil leaves
    1 1/2 cups xylitol (coconut sugar may be used but keep in mind the cookies will not be the same pretty green color)
    1 teaspoon vanilla extract
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    3 1/2 cups all purpose gluten free flour
    In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
    Meanwhile, Combine the xylitol, mint and basil in a food processor and process until uniform in color and the herbs have blended into the xylitol. In a large bowl, coconut oil with xylitol and mix until well combined.
    Mix in the vanilla extract and flax mixture until well combined.
    Add the baking soda and salt then the flour, a cup at a time, mixing between each addition, until well combined.
    To bake, Preheat your oven to 350 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart. Bake for about 10-12 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.  Repeat with remaining cookies and let cool completely.
    Melt the chocolate in the top of a double boiler (or your preferred method), and dip half of each of the cookies into the chocolate allowing the excess to drain off.  Set on a parchment lined tray to set the chocolate (it will set faster if you pop them in the freezer for about 5 minutes).



  • Spicy Jalapeno Mint Hummus

    Spicy Jalapeno Mint Hummus

    Tahini

    Windy City Organics had sent me some nut butters to try including some Dastony Sesame Tahini.  I am pretty picky about tahini, and I have to say theirs is wonderful!  Smooth and perfect for drizzling over things like roasted veggies.  I was super excited to use it in recipes!  I was not sure exactly what I wanted to make, then one night last week, it was a super hot day and I wanted nothing more than to eat something cooling for dinner that did not need a lot of prep time.  I had just picked up my CSA box, and I was blessed with loads of beautiful produce! I thought about a raw chopped veggie salad with a tahini dressing, but what I really wanted was a giant bowl of hummus to dip my fresh veggies in. So…I ended up making hummus.  And delicious hummus it was!

    Spicy Jalapeno Hummus 1 

    I love a little spice and heat, so I was going to put some jalapenos I had sitting on my counter to use as well.  I ended up making a spicy jalapeno mint hummus. It was both cooling and spicy at the same time, a beautiful sensation.  the tahini made it extra creamy and silky.  I loaded up my plate with veggies, and dug into that hummus.  It was the perfect dinner.  My Mom used to say I eat enough veggies for a meal as a family of four would for a meal.  I think she is right, but I wouldn’t have it any other way. 

    Spicy Jalapeno Hummus 2 

    Spicy Jalapeno Mint Hummus

    Makes about 2 cups

    1 1/2 cups cooked chickpeas

    1/4 cup Dastony Sesame Tahini

    2 jalapenos, diced (and seeded if you want it less spicy)

    juice of 2 large lemons (1/4 cup)

    sea salt to taste

    2 tsp ground cumin

    3 Tbsp fresh mint leaves

    filtered water as needed

    Combine all ingredients in a food processor and process until smooth (adding filtered water as needed).

     



  • Vegan Chocolate Mint Gelato

    Vegan Chocolate Mint Gelato

    Chocolate Mint Gelato 1

    It has been quite warm here lately which has me thinking about ice cream a lot.  Not that I don’t like ice cream year round, because I enjoy it in the winter too, but now nice cool desserts sound amazing after coming inside from a hot humid day, or working in a hot kitchen.  I wanted to make something rich, smooth and chocolaty last week, and what I ended up making was some amazing ch0colate mint gelato.

    Chocolate Mint Gelato

    I am calling it gelato at least, because that is what the texture of the finished ice cream reminded me of.  It was super simple to make which is always a plus and it had the most amazing silky texture.  I achieved this texture by using coconut milk and avocado…it is like mousse ice cream sooo good!  Not low fat at all…but I don’t care.  I am not  fat phobic and these are healthy fats our bodies need to function and absorb nutrients.  The flavor was wonderful, like truffles.  The mint makes it even more cooling which is perfect for summer.  If you are craving something rich, delicious and cool, this is your recipe!

      Chocolate Mint Gelato 3

    Vegan Chocolate Mint Gelato

    Makes about 4 cups

    Ingredients:

    3 ripe avocadoes, diced

    1 can full fat coconut milk (if you want to make it raw, use raw coconut milk, 1 1/2 cups)

    1/4 cup filtered water

    1/2 cup maple syrup

    pinch sea salt

    1 tsp pure vanilla extract

    1/2 cup fresh mint leaves or 1/2 tsp peppermint extract

    3/4 cup cacao powder

    In a high speed blender or food processor, combine all ingredients and blend until smooth.  Pour into an ice cream maker, and process according to directions.  Once churned, pour into a freezer safe container with a lid, cover and chill until scoopable (mine took about 6 hours, it depends on how firm it is out of the ice cream maker).



  • Roasted Beet and Quinoa Salad with Chickpeas

    Roasted Beet and Quinoa Salad with Chickpeas

    Beet Salad 1

    Sometimes I just make things on the fly when I get home for dinner, and sometimes I spend my day at work thinking about them.  The salad I am sharing with you today was the latter.  Truth is I made 2 beet salads, at work, spent a chunk of my day working with beets, tasted a few and decided that was what I wanted for dinner.  Although I could eat a big pile of just plain beets, I thought a substantial salad with plenty of protein would do the trick.

    Beet Salad 3

    I was quite hungry after a busy day so I needed that.  The first thing that came to mind to pair the beets with was quinoa.  I had enjoyed a quinoa salad with beets once and it was amazing. I was going to make something even better.  I also added in chickpeas because I love them and because they are awesome with quinoa.  It needed some other flavors too, so I tossed it with lemon and fresh mint.  Simple, but so good.  All that it needed.  But I added a bit of coconut chevre I had on hand just because and it was over the top wonderful!  I shared some with Eric and it was the perfect size meal for two hungry adults.  The best part about this salad besides it tasting wonderful?  The beautiful pink color.  I love it.

    Roasted Beet and Quinoa Salad with Chickpeas

    Serves 2

    Coconut Chevre:

    1 1/4 cups young coconut meat*

    1/3 cup coconut water*

    1/2 cup plus 2 Tbsp coconut butter (not oil), warmed to liquid

    1/8 tsp sea salt

    1 tsp powdered probiotics

    4 medium sized red beets

    1 cup quinoa, rinsed

    2 cups filtered water

    1 1/2 cups cooked chickpeas

    1/4 cup lemon juice

    1 Tbsp lemon zest

    sea salt to taste

    1/2 cup chopped fresh mint

    For the chevre, combine the coconut meat, milk, sea salt, coconut butter, and probiotics in a high speed blender and blend until smooth.
    Pour into a container with a lid, and set in a warm place overnight.
    Once it has become tangy in flavor, place in the refrigerator to chill completely.

    To roast the beets, wrap them in foil, and roast them in a 400F degree oven for about an hour to an hour and a half depending on how big they are until they are tender when pierced with a knife.  Once roasted, allow to cool, peel and cut into large dice. Meanwhile, to prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and set aside.

    To assemble the salad, combine all ingredients in a bowl except the chevre, and toss together until well combined.  When ready to serve, sprinkle with the chevre (you will have more left over for another use).

    *If you do not have access to young coconut meat, you may used a can of full fat coconut milk in this recipe in place of the coconut meat and water.

     

  • Raw Fudgy Matcha Mint Brownies

    Raw Fudgy Matcha Mint Brownies

    Matcha Mint Brownies 4

    Matcha makes me happy. That happy color along with the earthy aroma and flavor is something that I love.  I have always been a green tea fan, ever since I was young which is odd because I didn’t always like other types of tea, just green.  I knew I enjoyed drinking a warm cup of it, and now as an adult I still do.  It is a comforting flavor.  Savory almost, but it goes so well with sweet if you pair it with the right things. Matcha is more spendy than just plain old green tea so I treat it like a treasure, something that is a treat since I buy the good quality stuff.  To me a cup of matcha tea is a luxury, but using matcha in a dessert is also special.  So when I wanted to make some fancy brownies last week, I decided to invite matcha to the party.

     Matcha Mint Brownies 2

    I had some fresh mint, and I included that as well for another flavor note.  Just a little, not so much as to overpower the matcha.  The two flavors married well with the dark chocolate of the brownies.  In my raw brownies, I don’t usually add raw chocolate to the batter, just cacao powder but this time I did and it made them extra delicious. They may look like ordinary brownies, but put one in your mouth, and bam!  You have devoured it and are searching for more.  They are that good.  The earthy matcha, fresh mint and rich chocolate are a match made in heaven.

    Matcha Mint Brownies 3 

    Raw Fudgy Matcha Mint Brownies

    Makes 16 small brownies

    Ingredients:

    1 cup finely shredded, dried coconut

    1 cup raw pumpkin seeds

    1/2 cup ground flax seed

    1/4 tsp sea salt

    1 1/4 cups pitted soft medjool dates (if they are not soft, soak them in water 30 minutes and drain well before using)

    1/2 cup raw cacao powder

    1/4 cup fresh peppermint leaves (or 1/4 tsp fresh peppermint extract)

    1 Tbsp matcha powder (plus more for sprinkling on top)

    3/4 cup chopped raw chocolate

     

    Combine the coconut, pumpkin seeds, flax seed, and sea salt in a food processor and process until very finely ground.

    Add the dates, and process until they are fine as well.

    Add the remaining ingredients and process until smooth and dough like.

    Press into a 1/2 inch thick square on a parchment lined tray, dust with matcha, and enjoy at room temperature, or chill if you would like them firmer.

    Store any extras in the refrigerator.

     



  • Raw Vanilla Mint Shamrock Cookies

    Raw Vanilla Mint Shamrock Cookies

    Thin mints always get a lot of attention this time of the year.  And they are pretty delicious…but I couldn’t help but think what a white chocolate or vanilla thin mint would taste like?  You know, no actual dark chocolate involved.  I know, I know…to some I am sure that sounds absurd, no chocolate involved, but being that I am partial to vanilla, and often choose it over chocolate they sounded good to me.  Also, I am always up for things out of the ordinary.  So I got to work creating some vanilla thin mints last week.

    As long as I was making something mint, and St. Patrick’s Day is just around the corner, I thought why not tint them green and use my cute little shamrock cookie cutter that I have been waiting to use all year!  I used mostly the usual suspects in the dough for these babies, but I included one unusual ingredient, pumpkin seed butter.  Why pumpkin seed butter?  Well I have been loving it lately, it is nutritious, it is neutral and most importantly it is green!  So the cookies were naturally green and I added just a touch of matcha to make them a little darker.  I glazed them with a mixture of coconut butter and cacao butter which tasted like delicious white chocolate.

    They tasted like vanilla thin mints.  Just what I was looking for, and the best part is I made them bite sized, so I can have more.  At least that is how I think.  Or, maybe more to share if you make these and you are feeling generous! If you are more of a vanilla person like me, but love thin mints…you need to try making these little guys!

    Raw Vanilla Mint Shamrock Cookies

    Makes about 24 cookies

    3 cups finely shredded, dried coconut

    1 cup pumpkin seed butter 
    1 tsp matcha powder or spinach juice
    1/2 cup raw coconut nectar or maple syrup
    2 Tablespoon ground flax seed
    ¼ teaspoon salt
    1/4 cup plus 2 Tbsp filtered water

    Glaze:
    1/4 cup plus 2 Tbsp raw cacao butter, warmed to liquid
    2/3 cup raw coconut butter (not oil) warmed to liquid
    2 Tbsp coconut nectar or maple syrup
    1/2 tsp matcha powder or spinach juice
    1 tsp peppermint extract
    1 tsp pure vanilla extract
    In a high speed blender, buzz the coconut until fine like flour (about 15-30 seconds but not too long or you will get butter). Set aside.
    In a food processor, combine the pumpkin seed butter, nectar, flax seed and salt and water. Process until well combined. Add the reserved coconut flour, and blend until well combined and smooth.
    Roll out the dough on a sheet of parchment paper, and cut into little shamrocks (or whatever you like) with a tiny cookie cutter (you can re-roll the dough and cut out more if you can resist snacking on it).
    Place cookies on a lined dehydrator tray, and dehydrate for about an hour until they are dry on the outside. Place in the fridge to cool for about 15 minutes.
    Meanwhile, whisk together the glaze ingredients, and dip the cookies into it, one by one (letting the excess drain off, I like to set them on a fork) and set on a parchment lined sheet pan.  Once they are all dipped, place in the freezer for about 10 minutes to set the glaze. Store cookies in the fridge.



  • Raw Vanilla Mint Chocolates

    Raw Vanilla Mint Chocolates

    I have always wondered why mint is part of the St. Patrick’s Day tradition besides the fact that it is green and green is of course the color of St. Patrick’s Day. I mean, did they eat lots of mint stuff over in Ireland?  I am not Irish so I do not know, but probably not.  If I am wrong feel free to enlighten me in the comments. Still, mint is what I begin to crave this time of the year because of the holiday and because it reminds me of spring.  Maybe the memory of thin mint girl scout cookies has something to do with it as well.  But in any case something with mint inevitably has to be be made at the beginning of March.  To start off with the minty goodness this year, I made some raw chocolates.  Because I can never go wrong with those.  They are easy, share-able (if I do not eat them all first), and always delicious.  I decided to make them two tone, vanilla white chocolate mint and chocolate mint.

    I could have just made them one color and flavor but that is not nearly as fun or pretty.  I actually used matcha to color them green, because I can’t get enough of that stuff lately, but you could not taste it, just the mint chocolate and vanilla sang out when I popped one into my mouth.  Honestly it tasted like an Andes Mint. Which was a good thing for me because I actually used to love those as a kid.  If you are looking to make something chocolate mint, easy and delicious for St. Patrick’s Day, give these a go!

    Raw Vanilla Mint Chocolates
    Makes 30 small chocolates

    3/4 cup raw cacao butter, warmed to liquid
    1/2 cup raw coconut butter, warmed to liquid
    2 tsp matcha powder*
    1 tsp pure vanilla extract
    1 tsp peppermint extract
    pinch sea salt
    1/4 cup maple syrup

    1/2 cup raw cacao powder

    In a bowl, whisk together all ingredients but the raw cacao powder until smooth and well combined. Remove half to a glass measuring cup with a spout (it will be about 3/4 cup), and pour into 30 small chocolate molds, filling them just half full.  Place in the freezer to set.
    Meanwhile, whisk the cacao powder into the remaining chocolate in the bowl, then transfer to a measuring cup with a spout like you did with the other mixture, and pour into the molds over the other layer.
    Place in the freezer to set for about 10 minutes.
    Pop out of the molds, and enjoy!

    * You may also use spinach juice or spirulina powder, if you would like a little more blueish green hue, but just add a very small amount if you are using the spirulina (like 1/4 tsp or less), as you do not want to taste it.