Fragrant Vanilla Cake

Tag: St. Patrick’s Day

  • Vegan Irish Oatmeal Layer Cake

    Vegan Irish Oatmeal Layer Cake

    The first time I ever attempted to bake a layer cake, it was an Irish oatmeal cake.  It was for my Mom’s Birthday.  I had just graduated high school, and I was just getting into baking.  It seemed simple enough after I read the directions.  But…simple it was not for me at least.  It seemed to bake up well, but then I tried to unmold it…while it was still a little warm and plop.  One big pile of cake.  Not shaped like cake anymore. Just a pile. I started crying because I wanted my Mom’s Birthday cake to be perfect.  I had forgotten to oil the cake pan.  And I now know from this valuable lesson that a piece of parchment at the bottom of the pan is important too.  My Mom just gave me a hug and said we could still eat the delicious crumbs.  So we just poured the frosting over them.

    For years  I did not attempt to make an Irish oatmeal cake. But then one St. Patrick’s Day a few years back I made one and it turned out awesome. No pile of crumbs, just a beautiful delicious cake.  I sweeten the cake with dates and a bit of cinnamon and it tastes almost caramel like.  The nutty oats pair well with it, and give it a lovely texture.

    I frost it with a date caramel frosting, like the cake I had tried to make when I was younger.  It is sooo good.  No more being scared of oatmeal cakes.  It is a shame I waited so many years to make one.  But I have been making it the past few years now.  This cake is delicious!  I am a big oatmeal lover, and it was nice to enjoy it in another way besides just my morning oatmeal.

    Vegan Irish Oatmeal Layer Cake 

    Makes 1 6 inch 2 layer cake

    2 6 inch cake pans

    Cake:

    • 3/4 cup organic gluten free rolled oats
    • 1 cup hot filtered water
    • 1 1/2 cups organic oat flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp cinnamon
    • 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 pecan butter
    • 1 Tbsp pure vanilla extract
    • 1 cup filtered water
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 1 1/4 cups pitted medjool dates, soaked in water for 30 minutes and 1/2 cup of the water reserved
    • 3/4 cup raw pecan butter or raw almond butter
    • 2 Tbsp coconut butter, warmed to liquid
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt

     

    Instructions:

    1. Place the oats in a bowl, and pour 1 cup of hot filtered water over them. Let them sit for 30 minutes.
      Preheat the oven to 350F degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper.
    2. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan. Whisk flour, baking powder, baking soda, cinnamon and sea salt in a large bowl to blend well.
    3. Place dates, reserved water, pecan butter, additional water, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture as well as the soaked oats into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    4. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 30 minutes.
    5. 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.
    6. Meanwhile, to make the frosting, combine all ingredients In a high speed blender, and blend until smooth.
    7. To assemble, place one cake layer on a plate, and spread a layer frosting over it.  Then top with another cake layer.  Spread the remaining frosting on the top and down the sides of the cake.

    ***if you would like a 2 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans. The baking time will be longer, more like 45-50 minutes.



  • Vegan Matcha Chocolate Bars with Cacao Nibs

    Vegan Matcha Chocolate Bars with Cacao Nibs

    St. Patrick’s Day is tomorrow, and although it doesn’t feel so much like it this year due to the virus going around and events being cancelled, I still like to enjoy some festive stuff at home so I made some green chocolate bars!  I like to try to stay positive.  And even if we can’t all go out and do the things we usually do, or would like to do why now enjoy yourself at home?  I was going to make some chocolate anyway because I had run out of my stash, and I wanted something cheery and fancy so I made some Matcha Chocolate Bars with crunchy cacao nibs.  I have been making a lot of mint stuff for St. Patrick’s Day because it is festive and green, but matcha has that lovely green hue as well and I have been in love with it since I first tried it! I drink matcha tea every morning at work, and I like my matcha lattes on the weekends when I have more time, but I especially love matcha in sweet desserts.  It is amazing in white chocolate. I have made some plain matcha white chocolate before but I wanted some dark chocolate in there as well, so I was thinking a two layer bar.  Before I went vegan I thought that white chocolate would be a thing of the past, since milk seems like it is a big part of it, but luckily I was wrong. I have been able to make super delicious white chocolate!  It may take a few more ingredients, but that’s alright.  I like it even better than the stuff I ate growing up, which probably had some artificial stuff in it. For mine, I use a cacao butter base, with a bit of coconut b\utter and macadamia nut butter sweetened with maple syrup and a bit of vanilla. Raw Guru recently sent me some Dastony coconut butter and macadamia nut butter so it was perfect! If you don’t have macadamia nut butter, no worries, raw cashew butter will work as well (and I know it is a bit easier to find). This white chocolate is seriously crave worthy!  I added a bit of matcha to it for a lovely green hue and flavor! Once it was all hardened in the molds, I added a layer of dark chocolate over it and some cacao nibs for crunch!  I could not wait to try them!  I had to have a big chunk when they were finally ready.  They were super delicious!  That white chocolate mixed with the dark was almost a milk chocolate like flavor and it was so good with that earthy hint of matcha and crunchy cacao nibs.  If you have to stay home, why not make a delicious treat for yourself like these?! Vegan Matcha Chocolate Bars with Cacao Nibs Makes 4 Matcha White Chocolate:   Dark Chocolate:
    • 1 1/2 cups chopped good quality vegan dark chocolate
      Topping:
    • cacao nibs
      Instructions:
    1. Combine the cacao powder, cashew butter, and coconut butter, and  in the top of a double boiler, and melt until smooth.
    2. Add the maple syrup, vanilla, matcha and sea salt and whisk together until well blended.
    3. Pour the matcha white chocolate into the bottoms of 4 standard sized chocolate bar molds set on a tray.
    4. Place the tray with the molds in the freezer until the white chocolate has set.
    5. Meanwhile, clean out the double boiler, and add the dark chocolate to it, melting it until smooth.
    6. When the white chocolate has hardened, pour the dark chocolate over it to fill the molds, and smooth to the sides (working quickly because if you go too slow the white chocolate will start to melt and not look neat).
    7. Sprinkle with the cacao nibs, about 2 tsp per bar.
    8. Set the tray with the molds back into the freezer until set, about 20 minutes.
    9. Unmold and enjoy!
      Chocolate bars keep in a container in the refrigerator for up to a month.  
  • Vegan Peppermint Marble Cake

    Vegan Peppermint Marble Cake

    St. Patrick’s day is less than 2 weeks away, so it is the perfect time to make all things green.  Especially fun desserts.  Cakes are my favorite.  So even though I made a green cheesecake last week, I decided to make another different green cake this week.  Last year I made a peppermint vanilla cake and it was amazing but I thought it would be even better as a marble cake.  As much as I love vanilla cake, marble was always my favorite growing up, because it was reserved for special occasions like birthdays.  I had a few for my birthday celebrations over the years.  Plus you get a nice mix of chocolate and vanilla cake if you are having a hard time deciding which you want.  Since it is so good, I thought it would be delicious with peppermint added to the mix.

    So, I made my vanilla cake base, and tinted it green for the mint.  All natural color of course, I used spinach.  I wanted it to retain its nice green color and not turn brown, so although I usually use maple sugar in my cakes (like my classic vanilla cake), I used xylitol in this to keep the lovely color.  If you would prefer another granulated sweetener though, I listed a few that will work at the bottom. I mixed cacao powder into half the batter to create the chocolate mint batter and it was perfect!

    They both tasted so good even before baking!  I was wondering if they would retain the lovely color while baking, and I was pleasantly surprised.  It was an even more intense lovely green shade after.  Sometimes with natural coloring it reacts with your rising agents and acids and creates a weird color or brown (I am looking at you beet powder), but the spinach powder I used worked perfect!  I should note that matcha would work in this as well if you are a green tea fan like I am.

    I topped it off with a fluffy white coconut cream based frosting flavored with mint and vanilla and it was heavenly!  I could have just eaten the frosting plain like a vanilla peppermint mousse it was that good, but it was even better on the cake!  Marble cake got a St. Patrick’s Day makeover and I loved it!  The cake was soft, fluffy and moist, with a mellow peppermint flavor, rich chocolate cake and sweet vanilla, so good with the creamy frosting!  If you are in the mood for cake, give this a try!  If you are just a mint fan, this would be wonderful any time of the year, not just on St. Patrick’s Day!

    Vegan Peppermint Marble Cake
    Makes one 6 inch cake

    Ingredients:

    one 6 inch cake pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 3/4 cup xylitol* (see below for other sweetening options)
    • 2 cups full fat coconut milk (the thick canned kind, I prefer Thai Kitchen brand) at room temperature
    • 2 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 1 Tbsp spinach powder
    • 2 Tbsp cacao powder
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 1 15 oz can full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/2 tsp peppermint extract
    • 1/4 tsp sea salt
    • 3/4 cup melted coconut butter (not coconut oil)
    • spinach powder for coloring

     

    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, 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. Divide the batter between 2 bowls, and whisk the spinach powder into one, and the cacao powder into the other.
    6. Whisk 1 Tbsp of the the cider vinegar into the batter in each bowl.
    7. Transfer the cake batter to prepared pans, dropping each color randomly into both prepared cake pans, alternating so you get a nice pattern.  Swirl a few times with a knife (but don’t overdo it, you want to still have different colors).
    8. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25-30 minutes.
    9. 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.
    10. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to assemble.
    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.
    12. If you have extra, whisk a little spinach powder into it to decorate the top with the extra frosting like I did.
    13. Enjoy!

     

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

    Notes:

    *Do not feed this cake to your cats or dogs, because xylitol is toxic to them the same way chocolate is. If you would rather use coconut sugar or maple sugar for this, either will work in place of the sugar, the cake may just be a little more brown than green and you will need to use 1 cup instead of the 3/4 cup xylitol (since the xylitol is sweeter).  Or if you prefer 1 cup granulated sugar that would 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 Matcha Pistachio Chocolate Chip Cookies

    Vegan Matcha Pistachio Chocolate Chip Cookies

    Much of the time I get inspired for recipes by finding random ingredients at the store. Like last weekend I found a bag of pistachios at Aldi for a really good price and I decided that they would be amazing in some chocolate chip cookies. Everyone uses walnuts mostly in theirs if they use nuts at all, and that is in fact what my Grandma used in hers, but I like to switch things up from the norm. I thought little green pistachios would be lovely in chocolate chip cookies especially since I am all about the green theme this week with St. Patrick’s Day being next weekend.

    I even took it a step further and decided to add matcha to the dough to make them an over all lovely green hue. I love matcha in desserts in case you haven’t noticed if you have followed me for any amount of time. I have quite a few of them including it! I was super excited about making these on my day off. Cookies are so easy to throw together unlike some other desserts that take a lot of prep time and chilling time, you can be enjoying cookies in under an hour!

    Plus I like the fact that I get to eat the dough while I am making them. Best part of the whole process next to warm cookies with gooey chocolate chips! The dough for these was heavenly. I probably ate a couple of cookies worth at least! It baked up beautifully too. I thought that the color might fade but it remained a vibrant green! So festive looking for St. Patrick’s Day!

    They tasted amazing once baked as well, soft and chewy with a little bit of crispiness at the edges, gooey rich dark chocolate chips (because I had to enjoy one while still warm of course), and the crunchy salty nutty pistachios …it was the perfect combo! Next time you are in the mood for some really good cookies, whip up a batch of these babies!

    Vegan Matcha Pistachio Chocolate Chip Cookies
    Makes 16 large cookies

    Ingredients:

    •  2 Tbsp ground flax seed
    • 1/4 cup plus 2 Tbsp filtered water
    • 1/2 cup virgin coconut oil, warmed to liquid
    • 1/2 cup raw cashew butter
    • 1 1/2 cups granulated organic cane sugar
    • 1 Tbsp matcha powder
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • 3/4 teaspoon sea salt
    • 3 cups gluten free all purpose flour
    • 3/4 cup chopped pistachios
    • 3/4 cup vegan dark chocolate chips

     

    Directions:

    1. Preheat your oven to 350F degrees.
    2. In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
    3. Meanwhile, in a large bowl, coconut oil and cashew butter with sugar and mix until well combined
      Mix in the vanilla extract and flax mixture until well combined.  Add the matcha, baking soda and salt then the flour, a cup at a time, mixing between each addition, until well combined.  Mix in the chocolate chips and pistachios.
    4. Line 2 large baking sheets with parchment paper.
    5. To Form the cookies take about a 1 1/2 inch chunk of dough, form into a ball and on prepared cookie sheets a couple inches apart, and press down just slightly. Bake for about 12-15 minutes, until puffed and just starting to brown slightly.
    6. Remove from the oven, and let cool on the pan a few minutes, then remove to a wire rack to cool.
    7. Repeat with remaining cookies and let cool for at least 15 minutes before enjoying.
  • 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 Irish Coffee Truffles

    Vegan Irish Coffee Truffles

    Since I made home made Bailey’s Irish Cream last week, I couldn’t stop thinking about how good similar flavors would be in a dessert. So I decided to whip up a batch of Irish Coffee Truffles. My Mom used to call truffles with any kind of alcohol in them liquor bombs. We went to Europe many years ago when I was younger and we had these really amazing Belgian chocolates with liqueur in them. Since I remembered those being really good I thought some Bailey’s coffee truffles sounded good.

    I thought about simply making the ganache type of truffles with a melted dark chocolate base, but instead I settled on a white chocolate creamy base that was more like Bailey’s. I started off with a cacao butter, coconut butter and cashew butter base which comes out tasting like white chocolate before you add anything to it, and then added a little strong espresso, cacao powder, whisky and of course cacao powder. It tasted amazing! I could not stop sampling it with a spoon.

    Once I let it chill it made the most delicious truffle filling! I shaped it into balls, and dipped it into some melted vegan dark chocolate. I could not wait to try the finished product! They were so good, rich and creamy filling that had a hint of cacao, coffee, and the boozy kick of whisky! These are heavenly and they would be perfect with, coffee of course!

    If you have ever loved Bailey’s give these truffles a try! I hope you are all staying warm where you live, it seems that we are in never ending Winter here with 10 inches of snow expected here tomorrow. I don’t know about you, but plan on staying in and creating more deliciousness in my kitchen!

    Vegan Irish Coffee Truffles

    Makes 16

    Ingredients:

    Filling:

    • 1/2 cup Raw Guru cacao butter, warmed to liquid
    • 1/4 cup plus 2 Tbsp raw cashew butter at room temperature
    • 3/4 cup Dastony coconut butter, warmed to liquid
    • 1 tsp pure vanilla extract
    • 1/4 cup maple syrup
    • 2 Tbsp strong brewed espresso
    • 2 Tbsp Irish whisky (make sure it is vegan on Barnivore)
    • 2 Tbsp filtered water
    • 2 tsp cacao powder

    Dark Chocolate:

    • 2 cups chopped vegan dark chocolate or vegan dark chocolate chips

    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.
  • Vegan Giant Irish Oatmeal Skillet Cookie

    Vegan Giant Irish Oatmeal Skillet Cookie

    My Mom loves oatmeal cookies more than anyone I know, and ever since I made that Giant Double Chocolate Skillet Cookie last month, she has been asking me if I could make a giant Irish oatmeal cookie for St. Patrick’s Day. Of course I had to make it. Because it did sound amazing, and I myself love oatmeal cookies. I mean, they have oats, so they can qualify as breakfast sometimes, right? At least that is what my Grandpa used to say. I just like them because they remain nice and soft and chewy and have some texture to them. I like mine with chocolate chips and walnuts. That is how they make them at the deli I work in, and it is the perfect combo with the oats. No offense to anyone who likes raisins in theirs. I am just not a big raisin girl and I don’t usually have them on hand.

    I have been waiting until March to make this cookie, so I was kind of excited about it! How is this an Irish oatmeal cookie? Well, I added a little bit of Irish Whisky to it both in the dough and in the glaze I put on the finished cookie. Because why not?! I had some on hand from making vegan Bailey’s the week before anyhow.

    This dough is really simple to make, no fancy creaming the coconut oil with the cookies, or of course no rolling because this is one giant cookie. Just mix and press into the skillet! So easy and since I preheat the skillet, it only takes about 15 minutes to bake! You just have to wait for it to cool down slightly to cut into it so you don’t burn yourself. That is the hardest part.

    But you are totally rewarded for waiting! It is essential to cut into this while the chocolate chips are still gooey. Sooo heavenly! This is delicious with the soft, chewy dough, the gooey chocolate chips, crunchy walnuts, sweet glaze and touch of Irish Whisky! If you are an oatmeal cookie fan, definitely give this a try! My Mom, who I shared it with and who inspired it loved it as well, and that is always a win!

    Vegan Giant Irish Oatmeal Skillet Cookie
    Makes 1 dozen large cookies

    Ingredients:

    • 1 Tbsp ground flax seed
    • 3 Tbsp Irish whisky (make sure it is vegan on Barnivore)
    • 1/4 cup plus 2 Tbsp virgin coconut oil, warmed to liquid
    • 3/4 cup Raw Guru coconut sugar
    • 1 tsp pure vanilla extract
    • 3/4 cup whole wheat pastry flour or fine oat flour
    • 1/2 tsp baking soda
    • 1/4 tsp sea salt
    • 1 1/2 cups old fashioned rolled oats
    • 1/2 cup chopped toasted walnuts
    • 1/2 cup vegan dark chocolate chips

    Whisky Icing:

    • 3 Tbsp coconut butter, warmed to liquid
    • 2 Tbsp Irish whisky
    • 2 tsp maple syrup
    • 1/2 tsp pure vanilla extract
    • filtered water as needed

    Directions:

    1. Preheat the oven to 350F degrees, and oil a cast iron skillet.
    2. Mix together the flax seed and the whisky in a small bowl and set aside for 10 minutes.
    3. In a large mixing bowl, mix together the coconut oil, and sugar until well blended. Add flax mixture, vanilla, and beat until well combined (the mixture will become very thick).
    4. Mix in the flour, soda, and sea salt until well blended. Mix in the oats until well combined, then add walnuts and chocolate chips and mix until evenly distributed throughout the dough. Set aside.
    5. Place the skillet in the oven for 10 minutes to warm up.
    6. Carefully remove the skillet from the oven, and quickly press the dough into it (being careful not to burn yourself in the process, I used the bottom of a metal measuring cup to press mine down).
    7. Place in the oven and bake for 15-20 minutes or until golden, but not over baked.
    8. To make the whisky icing, whisk together the ingredients until smooth and whisk in just enough water to make it pour-able but still thick. Drizzle over the cookie.
    9. Let the cookie cool until the pan is no longer hot, but the cookie is still warm, cut into pieces and enjoy!

  • DIY Vegan Bailey’s Irish Cream Liqueur

    DIY Vegan Bailey’s Irish Cream Liqueur

    When I was in my early twenties, one of my favorite alcoholic things to drink was Bailey’s Irish Cream. I mean, what’s not to like about it if you are into sweet drinks? It basically tastes like really good melted ice cream with a hint of coffee and chocolate plus of course the burn of Irish whisky. Speaking of ice cream, it was amazing over ice cream as well. I wasn’t very adventurous in my alcoholic beverages at that point and I hated beer back then, so that is what I would buy a lot. But then after I started caring about the amount of sugar and processed ingredients in things, I stopped drinking it and went for the healthier choices like wine.

    I noticed that they came out with a vegan version of Bailey’s though, and I thought to myself, I should try making my own vegan version without a bunch of refined sugar in it. So I went for it! It was super easy to make, and I already had all of the ingredients on hand sans the whisky, but that was easy enough to pick up.

    I wanted this to have a creamy base, but not be super thick. I thought about using coconut milk, but that can get clumpy and separate in the refrigerator and be hard to re-mix by shaking so I went for some extra creamy oat milk instead. I have it on hand for lattes, and it worked perfect! It was neutral enough that it tasted like I had used actual heavy cream in it. Where as sometimes coconut milk has a coconut flavor.

    I also added some maple syrup, instead of refined sugar, and a hint of cacao powder, vanilla and coffee, as Bailey’s has just a touch of those flavors. Once I added the whiskey, it tasted just like Bailey’s! I seriously haven’t had any in about 10 years, and it was soooo good! If you were ever a Bailey’s fan at all, you must try this! Especially since St. Patrick’s Day is coming up!

    DIY Vegan Bailey’s Irish Cream Liqueur

    Makes about 5 cups

    • 3 cups extra creamy Planet Oat oat milk (or other thick plain unsweetened non-dairy milk)
    • 1 1/2 cups Irish Whisky (make sure it is vegan on Barnivore)
    • 1/4 cup maple syrup
    • 2 Tbsp cacao powder or unsweetened cocoa powder
    • 2 tsp pure vanilla extract
    • 2 tsp coffee extract

    Instructions:

    1. Place all ingredients in a blender, and turn the blender on low to start, then increase to a higher speed until everything is smooth and uniform in color.
    2. Pour into a jar or bottle with a lid and keep in the refrigerator for up to 2 months.  Shake well before using.
  • 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.

     

     

  • Vegan Colcannon with Tempeh Bacon

    Vegan Colcannon with Tempeh Bacon

    My Mom e-mailed me a recipe the other day for colcannon with bacon, asking me if I could veganize it. I have actually never had it or made it before, but I thought why not give it a go!  It sounded good to me, and like the perfect comfort food for a chilly day.  Also, since St. Patrick’s Day is coming up, and it is an Irish dish, it was perfect!  If you have never heard of it before, it is a traditional Irish dish, made with mashed potatoes, cabbage, milk, and butter.  Sometimes it has leeks, and things like bacon added, which is where I went with it.  I can’t believe I have never made it before, because it is the type of thing I enjoy when I want comfort food, and there are lots of veggies added which is always a plus in my book!  My Mom says that I make the best mashed potatoes, just as good if not better than my Grandma’s and I know she is not just saying that because she is super picky.  So, I figured I would start this dish off with my classic mashed potato recipe.

    I have a secret ingredient that I put into them that makes them really good.  And that is coconut butter.  It may sound odd, but seriously, it melts into them and makes the most luscious mashed potatoes ever!  You don’t even need to add any milk or other non-dairy butter or anything because they are so tasty with just that and the cooking water.  They turn out super fluffy too if you put them through a ricer.  I could eat a whole bowl of these potatoes just as they are, but it is even better adding veggies to them!  So I sauteed some leeks and cabbage with some garlic and mixed those into the potatoes and soon found out how good colcannon was.  I didn’t stop there though, this dish had to have a little protein too since it was going to be a main dish.

    So, I had made some tempeh bacon both to stir into it and sprinkle on top.  I admit, the idea of tempeh bacon is so much more appealing to me then regular bacon because no animals were harmed in the process, and it isn’t all greasy.  Once that was stirred into the colcannon it was super delicious!  I was proud to share it with my Mom, because I knew she would love it too!  If you are looking for a comfort food dish to make for St. Patrick’s Day, give this a go!  It might not be the prettiest, but it is darn delicious!

    Vegan Colcannon with Tempeh Bacon
    Serves 2-3

    Ingredients:

    For the Potatoes:

    • 3 large russett potatoes, peeled and cut into 2 inch chunks
    • filtered water
    • sea salt
    • 1/2 cup reserved potato cooking water
    • 3 Tbsp coconut butter (not oil)

     

    For the tempeh:

    • 1 8 oz pkg tempeh, cut into 1/4 inch thick slices
    • 1 Tbsp olive oil
    • 2 tsp maple syrup
    • 1 Tbsp tamari
    • 2 tsp liquid smoke
    • 1/8 tsp ground chipotle pepper

     

    Veggies:

    • 1 Tbsp olive oil
    • 2 medium leeks, sliced
    • 3 cups chopped cabbage
    • 2 garlic cloves, minced
    • sea salt to taste

     

    Instructions:

    1. To cook the potatoes, place them in a pot of filtered water with about 1 tsp sea salt, and bring to a boil.  Lower to a simmer and cook until the potatoes are tender, about 10-12 minutes.  Drain, reserving about 3/4 cup of the water (you may not need all of it but just in case) and put potatoes through a ricer (or mash) into a large bowl.  Add the reserved water and coconut butter, and stir in until well combined (you may add more if you need to in order to make them fluffy and smooth).
    2. To make the tempeh, preheat the oven to 400F degrees.
    3. Combine all marinade ingredients in a bowl. Add the tempeh strips to it and carefully mix them around until they are coated. Place the tempeh strips on a parchment lined sheet pan, place in the oven and cook for about 20-30 minutes until starting to brown and crisp up. Remove from the oven, and cut into 1/2 inch pieces.
    4. Meanwhile, heat the oil over medium heat in a sautee pan, and add the leeks.  Sautee until starting to get tender, about 4 minutes.  Then add the cabbage and garlic and cook until tender.
    5. Add the cabbage and leeks to the potatoes, add sea salt to taste, and mix well.  Fold in the tempeh, and enjoy!

     

     

     

  • 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 Irish Coffee Layer Cake

    Vegan Irish Coffee Layer Cake

    Since St. Patrick’s Day is coming up, I decided to make a decadent cake fit for a celebration!  Although I had a few different ideas, my Mom gave me the winning one.  “You haven’t ever made an Irish coffee cake before, you should make one!” She said.  It sounded like a winner to me, so I went for it!  I thought about making cupcakes, but I always gravitate towards cake.  There is just something about it that I love, probably the more generous amount of frosting, and cake to frosting ratio that is larger than cupcakes (at leas with mine).  I imagined a cake that had the aroma and flavor of coffee plus a little bit of booziness since it was Irish coffee cake after all.  I admit, I have never actually had Irish coffee, but I used to be a huge fan of Bailey’s Irish Cream when I was younger.  Just straight up usually though.  I now find it a little too sweet for my tastes.  I don’t know why I haven’t made a vegan verison that suits my tastes yet (putting it on the list in my head of things to make now).  Anyways, where I am going with this Bailey’s tangent is that I wanted the frosting to sort of taste like it plus coffee.  I think I accomplished that pretty well!

    For the cake portion, I used my classic date sweetened layer cake with some strong freshly brewed organic coffee and a little whisky to make it a little boozy.  My Mom was kind enough to save me some of her coffee, since I am not a coffee drinker, I just like coffee desserts.  The batter tasted delicious and I knew this was going to bake up well.  It smelled amazing while baking too, filling my kitchen with a heavenly aroma.  For the frosting I used a coconut base with a little cashew butter to make it dreamy and delicious sort of like a vegan buttercream.  I added some coffee to that as well, along with vanilla and of course the whisky and it tasted amazing. Sort of like Bailey’s but better.  It was like a delicious mousse and it could have been eaten with a spoon just like that but of course it needed to be saved for the cake.

    Once assembled it was lovely!  But how did it taste all together?  Super delicious!  Everyone I shared it with finished their pieces quickly and told me how much they enjoyed it.  The cake layers were nice and moist, with a light coffee flavor and a hit of whisky, and the frosting creamy, dreamy and simply heavenly!  All together it was perfect!  If you are an Irish coffee fan, this cake is for you.  Ps: It goes well with morning coffee as well, if you are a cake in the morning type of person according to my Mom.

    Vegan Irish Coffee Layer Cake
    Makes one 2 layer 6 inch cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 1/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    • 1/4 cup organic almond butter
    • 2 tsp pure vanilla extract
    • 1 cup strong brewed coffee
    • 1/2 cup whisky (check Barnivore to make sure it is vegan)
    • 2 Tbsp apple cider vinegar

     

    Vegan Coffee Cream Frosting:

    • 1 15 oz can full fat organic coconut milk, chilled (you MUST use a brand that has at least 3/4 of the can thick cream, such as Thai Kitchen brand or it will not thicken up and will stay runny)
    • 1/2 cup organic cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1 Tbsp espresso powder
    • 2 Tbsp whisky (check Barnivore to make sure it is vegan)
    • 1/2 cup plus 2 Tbsp melted coconut butter (NOT OIL) warmed to liquid

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Oil 2 6 inch round cake pans with coconut oil and line the bottom with parchment.
    3. Whisk flour, baking powder, baking soda, sea salt in a large bowl to blend well.
    4. Place dates, reserved water, coffee, whisky, almond butter, water, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Pour the cake batter into prepared pans, and place in the oven.
    6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes.  Remove from oven, let cool completely, then unmold onto plates.
    7. To make the frosting, combine all ingredients in a high speed blender or food processor and blend until completely smooth (if it clumps up at all, keep blending, the ingredients may separate if they are different temperatures, but they will come together if blended long enough).  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to assemble.
    8. To assemble, place one cake layer on a plate.  Spread 3/4 cup frosting over the cake layer.  Place the other cake layer over that, and spread the remaining frosting over the top and down the sides of the cake.

     

     

  • 20 Vegan St. Patrick’s Day Recipes

    20 Vegan St. Patrick’s Day Recipes

    Whether you are Irish or not, almost everyone likes to be festive on St. Patrick’s Day.  Whether it is cooking a traditional style meal, wearing green, drinking green beer (which I do not recommend because I am not into fake food coloring.), or going to a parade, it is fun to celebrate.  I am only a very small portion Irish but I still like to celebrate. I used to always run an Irish themed 8k race on St. Patrick’s Day, and it was pretty fun to see everyone decked out in their green.  Now I usually make something like an Irish stew for dinner, enjoy some good beer (not green though), and make a delicious Irish or green dessert for dinner.  I thought maybe you like to enjoy some good food too, so I have compiled a list of things Irish inspired and green.  As you may notice it is mostly desserts because that is what I enjoy creating the most, but I do have a few really good savory items that I have made over and over again as well.  I hope you all have a wonderful March!

    Lucky Green Juice

    Raw Green Goddess Vegetable Salad 

    Vegan Irish Lentil Stew 

    Vegan Spring Shepard’s Pie

    Vegan Jalapeno Cheddar Mashed Potatoes

    Spicy Ginger Garlic Saurkraut

    Spring Green Kale Salad

    Vegan Shamrock Pancakes 

    Vegan Matcha Chocolate Chip Pancakes

    Vegan Shamrock Shooters

    Raw Vanilla Mint Chocolates

    Irish Oatmeal Cookies

    Vegan Pistachio Butter Cookies with Dark Chocolate 

    Raw Minty Brownie Bites

    Mini Lucky Green Vegan Cupcakes 

    Vegan Irish Oatmeal Layer Cake

    Vegan Dark Chocolate Stout Cake

    Raw Dark Chocolate Lime Pistachio Cheesecake

    Raw Shamrock Cheesecake

  • Vegan Irish Oatmeal Cookies

    Vegan Irish Oatmeal Cookies

    I love my oatmeal.  I have had a bowl of oatmeal almost every day for the past 10 years, because it is my favorite breakfast.  My Mom always told me that oatmeal cookies were the healthiest too, because the oats supposedly canceled out the sugar.  Wishful thinking I guess, but it is good to have a little fiber with your dessert!  She asked me last week if I would make her some Irish oatmeal cookies.  I don’t know how actually Irish they ended up being, but I used oats and whisky and that was good enough for my Mom!  She loves to have oatmeal cookies with her coffee, and these would be the perfect companion for coffee!  You could even make some Irish coffee if you wanted to go all out.  Think of these kind of like Irish oatmeal in cookie form, instead of in a bowl for breakfast.

    I used my classic oatmeal cookie recipe, but added in some whisky in place of some of the water I use to soak the flax seeds in.  These cookies are not boozy, but they do have the lovely faint scent of whisky.  A touch of cinnamon, and a little vanilla, and the dough tasted wonderful.  Good tasting dough is just as important to me as good cookies.  Because I like eating the dough even more than the baked cookies.  I feel like it is sort of the baker’s treat to be able to enjoy the dough while you are going through the work of making them.  I thought about soaking raisins in whisky and adding them to the cookies as well, but I decided on chocolate chips and walnuts instead.  We have a chocolate chip walnut oatmeal cookie in the deli where I work and it is always a favorite.  So I figured why not have that combo here.

    They smelled amazing while baking.  When they came out of the oven with the chocolate chips all gooey and delicious and smelling of sweet cinnamon I could not wait to try them.  They were super delicious.  Soft in the center, and crisp at the edges as an oatmeal cookie should be, the faint scent of whisky and rich dark chocolate chips and crunchy walnuts…sooo good!  My Mom loved them as well, and told me that they went perfect with her coffee!  Next time you need to make a cookie, give these a whirl!  Maybe make them for St. Patrick’s Day, if you want something with oats that is easy to make!

    Vegan Irish Oatmeal Cookies
    Makes 1 dozen large cookies

    Ingredients:

    • 2 Tbsp ground flax seed
    • 1/4 cup Irish Whisky
    • 2 Tbsp filtered water
    • 3/4 cup virgin coconut oil, warmed to liquid
    • 1 1/2 cups coconut sugar
    • 1 Tbsp pure vanilla extract
    • 1 1/2 cups gluten free oat flour
    • 1 tsp baking soda
    • 3/4 tsp sea salt
    • 1/4 tsp cinnamon
    • 3 cups gluten free old fashioned rolled oats
    • 1 cup chopped walnuts
    • 1 cup vegan dark chocolate chips or chunks

    Directions:

    1. Whisk together the flax, whisky and water, and let sit for 15 minutes.
    2. Meanwhile, In a large mixing bowl, mix together the coconut oil, and sugar until well blended. Add flax mixture, vanilla, and beat until well combined (the mixture will become very thick).
    3. Mix in the flour, soda, and sea salt until well blended. Mix in the oats until well combined, then add walnuts and chocolate chips and mix until evenly distributed throughout the dough.
    4. Heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper.
    5. Roll the dough into 12 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 13-15 minutes or until golden, but not over baked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.
  • Vegan Dark Chocolate Stout Cake

    Vegan Dark Chocolate Stout Cake

    I never liked dark beer when I was younger.  I would always go for the lighter stuff like ale.  But now as I am older and I have actually had a chance to try many different types of beer my tastes have changed.  Eric and I like to go to local taprooms and sample what they have to offer.  Always making sure the beer is vegan in advance of course.  But what I have found, is that I prefer stouts, porters, and IPAs above all else.  Eric shares this sentiment with me.  I like the hoppiness and fruitiness that many IPAs have and I have always liked those.  But I never thought I would get into dark beer, but porters and stouts are rich and delicious!  Almost like dessert, and I treat them as such.  My Mom suggested I make a vegan chocolate stout cake a few weeks back, and it sounded wonderful, so I was all for it!  But I wanted to wait until March, because chocolate stout cake sounds perfect for St. Patrick’s Day!  It would not contain Guiness though unfortunately because it is not vegan.  To check if a beer is vegan or not, check out Barnivore.

    I wanted a rich dark chocolate cake with fudgy frosting.  I have seen different types of chocolate stout cake, some bundts with a glaze, some with a white frosting just on top, but I wanted a decadent layer cake, chocolate through and through.  For the cake, I used my classic date sweetened chocolate cake with a good 2 cups of stout, because I wanted to be able to taste it in the cake.  The one that I used had coffee notes, which went perfect with the chocolate in the cake!  The batter was so good!  Of course I had to lick every last bit from the bowl!  The cake baked up beautifully, soft and moist as chocolate cake should be.

    I topped it off with a fudgy chocolate frosting made from a few secret (well not so secret anymore since I am telling you, but don’t tell anyone you feed it to) healthy ingredients.  Sweet potatoes for one to make a luscious creamy frosting without extra nut butter, and dates to sweeten it.  That’s right, this cake is completely sweetened with dates! They are my favorite sweetener when it comes to cakes, making them the perfect texture. This cake was yummalicious once it was all assembled! Rich decadent chocolate cake with a hint of stout, smooth creamy chocolate fudge frosting…just as I imagine the perfect chocolate cake to be!

    Vegan Dark Chocolate Stout Cake
    Makes one 2 layer 6 inch cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and drained
    • 1/4 cup almond butter
    • 2 tsp pure vanilla extract
    • 2  cups stout beer (make sure it is vegan on Barnivore)
    • 2 Tbsp apple cider vinegar

     

    Frosting:

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

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Oil two 6 inch round cake pans with coconut oil and line the bottom with parchment.
    3. Whisk flour, cocoa powder, baking powder, baking soda, sea salt in a large bowl to blend well.
    4. Place dates, beer, almond butter, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Pour the cake batter into prepared pans, and place in the oven.
    6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes.  Remove from oven, let cool completely, then unmold onto a plate.
    7. To make the frosting, combine all ingredients in a blender and blend until smooth (adding water a little at a time if you think it is too thick).  Set aside.
    8. To frost the cake, place one layer on a plate, then spread about 3/4 cup of the frosting on top of it to cover it.  Top with the next cake layer, and spread the frosting over the top and down the sides of the cake.

    *I like to roast my sweet potatoes in the oven. To do so, cut them in half, and place them cut side down on a parchment lined tray.  Roast at 400F degrees for about an hour or until they are tender.  Let cool before pureeing.

  • 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!



  • Irish Lentil Stew

    Irish Lentil Stew

    irish lentil stew 2

    We make an Irish Stew in the deli I work in, and every time I make it I think of St. Patrick’s Day.  Well now St. Patrick’s Day is just around the corner so I should definitely make it soon!  Seems appropriate. Well, I thought I should make my own version of it at home.  The one I make at work doesn’t really have a protein source so I don’t consider it a main dish, but I wanted mine to be.  So, I added lentils.  Lentils are my go-to dinner protein most nights of the week, and I love them like crazy.

    irish lentil stew 1

    I added some Irish veggies, potatoes and cabbage, as well as my soup basics, carrots, celery, and onion, and it was really good!  Simple, and quick to make but good.  I shared some with Eric to bring to work, since I made a larger batch than this one I am sharing, and it tasted even better the next day.  If you are looking for something to serve for St. Patty’s Day dinner that is healthy and delicious, this is your meal.  But, I also think it is just a good meal to make in general year round.

    Irish Lentil Stew

    Irish Lentil Stew

    Serves 2

    3 cups filtered water

    2 garlic cloves, minced

    1 small onion, diced (or 1/2 cup)

    2 stalks celery, sliced

    1 tsp dried thyme

    1/2 tsp celery seed

    1 bay leaf

    1 Tbsp tamari

    1/2 cup French lentils

    1 medium carrot, sliced

    2 cups cubed yellow potatoes

    1 cup cabbage, cut into chunks

    sea salt to taste

    In a medium pot, combine the water, onions, garlic, celery, thyme, bay leaf, celery seed, tamari, and lentils and bring to a boil.  Lower to a simmer and cook for about 20 minutes until the lentils start to soften. Add the carrots, potatoes, and cabbage and cook for about another 10-15 minutes until they are tender.  Taste the soup for seasoning, and add more salt if needed.  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 Shamrock Pancakes

    Vegan Shamrock Pancakes

    March is here, St. Patrick’s Day is just around the corner, and I am loving the color green lately (since I miss that green grass, and I hope it appears soon) so I thought I would make something green and St. Patrick’s Day themed.  I have never actually made shaped pancakes before, and I am no pancake artist, but I attempted it.  I decided to make some shamrock pancakes.

    shamrock pancakes 1

    I was going to make them with matcha, because I love green tea, but I ended up using spinach instead.  In fact, these contained 2 veggies.  Spinach, and zucchini.  The zucchini, because I love to add pureed fruits and veggies to my pancakes to give them extra nutrition and replace some of the oil to lighten them up.  Don’t worry, you can not taste either in the finished product.

    shamrock pancakes

    I laced them with a little vanilla and almond extract, and they smelled amazing.  My shamrocks turned out pretty cute for someone who doesn’t make pancake art.  I decided to enhance them with a little dark chocolate, because why not?  It is tasty, and I love chocolate chips in pancakes…so painting on the pancakes with chocolate is kind of similar.  I also added pistachios as a garnish, because we are going for all things green here and I like crunchy nuts in things. If you want to douse these with maple syrup by all means go right ahead!  I just thought they were plenty sweet.  If you are not into putzy pancakes, you are welcome to make these round. They will still be a pretty color and tasty, which is what matters. Anyone else looking forward to Spring as much as I am?

    shamrock pancakes 3

    Vegan Shamrock Pancakes
    Serves 2-3

    Pancakes:
    1 3/4 cups gluten free all purpose flour
    2 tsp baking powder
    1/2 cup pureed zucchini
    1 1/4 cups thin coconut milk
    2 tsp pure vanilla extract
    1/2 tsp almond extract (optional)
    1/4 tsp sea salt
    3 Tbsp maple syrup (or to taste)
    1 cup organic spinach leaves (packed)
    1 Tbsp coconut oil

    coconut oil for cooking pancakes

    about 1/2 cup vegan dark chocolate chunks
    chopped pistachios

    In a food processor, combine all pancake ingredients and process until just blended, pour into a bowl and set aside (if it seems too thin (zucchini moisture varies), add a little more flour).
    To cook pancakes, preheat oven to 110 degrees.  Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom.  Once hot, drop 4 scant Tbsp in the shape of a 4 leaf clover into the pan, then a little tiny bit in a line for the stem (alternatively if you dont want to do clovers, but instead traditional pancakes, add the batter in 1/4 cup amounts) and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula, and cook another 2-3 minutes.  When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes (or you may serve them as you cook them, keep in mind, the chocolate may get runny the longer you keep them in there).
    Melt the chocolate in the top of a double boiler, and drizzle over the tops of the pancakes or place it in a pastry bag (or I like to put mine in a ziplock bag with the corner cut off and squeeze it out) and pipe a design.  Scatter a few pistachios over the top of the pancakes, and serve!



  • Vegan Spring Shepard’s Pie

    Vegan Spring Shepard’s Pie

    Vegan Shepard's Pie 2

     

    It is probably not traditional, but I wanted to make shepard’s pie this year for St. Patrick’s Day.  I actually made one a few weeks back using veggies I had on hand, and it was so good I wanted to make another to enjoy on the Holiday and that I could share with you all.  I had actually never made or tried a shepard’s pie up until a few weeks ago when I made the first one.  One of my coworkers makes them and people love it so I wanted to see what all of the fuss was about.  No meat or dairy in sight thought with mine and it was not needed.

    Vegan Shepard's Pie 1

    I included lots of veggies, peas, carrots and celery for the more traditional, leeks, asparagus and mushrooms for my twist.  I created a simple sauce that tasted like the most amazing gravy, sprinkled crumbled browned tempeh over that, and topped it off with the most luscious coconut enriched mashed potatoes. Before you go thinking that coconut in mashed potatoes sounds weird, it is amazing!  My Mom said that my mashed potatoes were even better than my Grandma’s and that is a big complement.  This pie is a bit of work, but so worth it!  It can be made ahead of time and reheated in the oven too which is what I did with the ones I didn’t eat the first day.  They taste amazing and you will not miss the meat one bit!

    Vegan Shepard's Pie

    Vegan Spring Shepard’s Pie

    Makes 4 Pies

    Veggies and Tempeh:

    Extra virgin olive oil

    2 8 oz pkgs tempeh, crumbled

    2 large leeks sliced

    2 cloves garlic, minced

    2 cups diced sweet potato

    2 cups sliced carrots

    1 cup celery

    1 tsp dried thyme

    1 cup asparagus

    1 cup crimini mushrooms, sliced

    1/2 cup fresh peas

    2 cups filtered water

    2 TBsp tamari

    2 Tbsp nutritional yeast

    1 TBsp miso

    ¼ cup arrowroot starch dissolved in 1/4 cup filtered water

    Topping:

    6 russett potatoes, peeled and cut into 2 inch chunks

    sea salt to taste

    1 Tbsp coconut oil (optional)

    1/4 cup coconut milk  (or as needed)

    Heat the olive oil in a large stockpot, and add the tempeh.  Cook until browned, and season with a little sea salt.  Remove from the pan and set aside.  Add a little more olive oil to the pan.  Add the leeks, garlic, thyme, sweet potato, carrots, and celery, and cook until they have softened a bit, then add the garlic, asparagus, mushrooms, peas, tamari, nutritional yeast, miso, and water and bring to a boil.  Lower to a simmer, and place the lid on the pot.  Let cook until the veggies are tender, about 10 minutes.  Once they are tender, add the arrowroot mixture, and let cook a few more minutes while stirring until it has thickened. Remove from the heat.

    Meanwhile, place the russets in a large pot of salted boiling water on the stove, and bring to a boil.  Cook until the potatoes are tender, and drain.  Add sea salt to taste, along with the coconut oil and milk and mash until soft, adding a little more milk if desired.

    To assemble, spoon the veggie mixture into 4 ovenproof bowls, then top with the crumbled tempeh, and lastly with the mashed potatoes.

    Place the pies in the oven and cook for about 10 minutes until bubbling.  Let cool slightly before serving.

     Vegan Shepard's Pie 3

     

  • 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.

  • Vegan Matcha White Chocolates

    Vegan Matcha White Chocolates

    I have a thing for matcha lately.  Whether it is my cup of mid-morning matcha at work or a smoothie or some chia breakfast porridge, I love the stuff.  Everything about it is appealing to me, from its beautiful green hue to its earthy addictive aroma and flavor.  I love it in desserts paired with sweet flavors like almond, vanilla or white chocolate.  Since I had some raw cacao butter on hand, I wanted to make some matcha white chocolates because they sounded absolutely heavenly.  I am actually more of a vanilla girl than a chocolate girl (shocking I know), so these were right up my alley.

    I thought I would mold them into cute little hearts as well, since Valentine’s Day is just around the corner and they might make wonderful gifts (if they last that long with me around).  I admit the process of making these was a bit of an experiment and I was not sure how they would turn out.  The last time I tried to make a white chocolate with cacao butter I ended up throwing it out because I ruined it.  I had my fingers crossed this time. I used a mixture of  raw cacao butter and raw coconut butter plus a little cashew butter for the base, with maple syrup to sweeten.

    They were heavenly, and they melted on my tongue into sweet deliciousness.  I would not mind (would love) a box of these for Valentine’s Day if someone gave them to me who had made them and knew me well enough to know I would appreciate these more than regular chocolates. Because (most of) us women appreciate creativity and things which are out of the ordinary with thought and time put into them.  If you are reading this and your lover loves matcha, you might have to get on making some for them as a special treat!

    Vegan Matcha White Chocolates
    Makes about 24 small chocolates

    Ingredients:

    • 1/3 cup raw cacao butter (2 oz)
    • 3 Tbsp raw cashew butter
    • 1/3 cup coconut butter
    • 1 tsp pure vanilla extract
    • 3 Tbsp maple syrup (or to taste)
    • 1/8 tsp sea salt
    • 1 tsp matcha powder

    Instructions:

    1. Combine cacao butter, cashew butter, vanilla, maple syrup,  and sea salt over a double boiler, and whisk until smooth.
    2. Whisk the matcha into the white chocolate.
    3. Pour into chocolate heart molds, and place in the freezer until heard, which can take 30 minutes to 1 hour depending on how warm it is.
    4. Pop chocolate out of molds and enjoy!
    5. Store in an airtight container in the freezer for up to a few months.