Fragrant Vanilla Cake

Tag: valentine’s day

  • Vegan Strawberry White Chocolate Lavender Truffles

    Vegan Strawberry White Chocolate Lavender Truffles

    I’ve always loved making candy around Valentine’s Day! I love all things chocolate and so this year I decided to make some Vegan Strawberry White Chocolate Lavender Truffles! Berries and chocolate are one of my favorite combinations and I love lavender and chocolate and lavender and berries as well!

    For the white chocolate cream filling, I used a combination of cacao butter, cashew butter And coconut butter with some maple syrup to sweeten. It makes for a rich white chocolate cream center that is heavenly on its own or delicious when flavored.

    I added vanilla and strawberries and a little lavender and it was perfect! I dipped these in melted dark chocolate and I could not wait to try them!

    They were so heavenly! Rich, creamy white chocolate berry centers with a hint of lavender and vanilla and the perfect amount of dark chocolate to balance it all out! These Vegan Strawberry White Chocolate Lavender Truffles would make the perfect home made Valentine’s Day treat!

    Vegan Strawberry White Chocolate Lavender Truffles
    Makes 10 chocolates

    Ingredients:

    White Chocolate:

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

     

    Dark Chocolate:

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

     

    Directions:

    1. Combine all of the white chocolate ingredients but the berries and water over a double boiler, and whisk until smooth.
    2. Pulverize the berries in a blender until fine, then whisk into the white chocolate along with the lavender and water. Place in the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 12 balls, rolling them with your hands until smooth.   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 Raspberry Shortbread Sandwich Cookies

    Vegan Raspberry Shortbread Sandwich Cookies

    I have been craving shortbread lately, so I recently made some chocolate orange shortbread cookies, but I thought something with vanilla might be good too!  Maybe something for upcoming Valentine’s Day with some raspberry jam!  So I made some heart shaped Vegan Raspberry Shortbread Sandwich Cookies!  I wasn’t sure how they would turn out, because although I have made variations of this shortbread dough many times, I wasn’t sure how it would behave as cut out cookies, since I am usually lazy and just bake it in a pan.  But it turned out perfect! Will definitely be doing this again.

    I used Earth Balance for the vegan butter in these, since shortbread needs a good amount of butter and it works well, but you can use whichever vegan butter you have on hand.  They have granulated sugar, but if you preferred something less processed like maple sugar that would be good as well, they will just be darker cookies.  For the flour I used whole wheat pastry flour because it is what I prefer, but if you don’t have any on hand regular all purpose flour would work as well.  Or even a gluten free all purpose baking flour for a gluten free option (I have use Bob’s Red Mill gluten free all purpose baking flour and it works well).  I used vanilla bean powder in these, but you can just use vanilla extract if you prefer, a tsp.

    I wanted to cut these into hearts, because I love cutesy Valentine’s Day stuff, it is one of my favorite holidays decoration wise.  I also just love hearts!  This dough rolled out pretty nicely, but if you find it is too soft, you can refrigerate it briefly.  I also recommend using a spatula to move the hearts once you cut them out to prevent stretching.

    These cookies smelled amazing while baking!  I knew they would be delicious!  To make them pretty and even tastier, I drizzled the top cookies with some vegan white chocolate!  I filled them with some really good raspberry jam that Eric’s Dad made and they were amazing!  I love the combination of a sweet tart raspberry filling with vanilla cookies or cake!  If you are in the mood for some delicious cookies, or something festive for Valentine’s Day, definitely give these Vegan Raspberry Shortbread Sandwich Cookies a try!

    Vegan Raspberry Shortbread Sandwich Cookies 

    Makes 14 larger sandwiches

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup unbleached granulated sugar
    • 1 tsp vanilla bean powder
    • 1/2 tsp baking powder
    • 2 cups whole wheat pastry flour
    • granulated sugar for topping
    • 1/2 cup vegan white chocolate chips (I used Pascha brand)

     

    Filling:

    • 1 cup raspberry jam

     

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, until the butter and sugar are well incorporated.
    3. Mix in the vanilla and baking powder until well incorporated.
    4. Mix in the flour until the flour is incorporated.
    5. Turn the dough out onto a sheet of parchment, and roll out to about 1/4 inch thick.  Place on a sheet pan and put in the refrigerator for 15 minutes.  Cut into medium sized heart cookies, and use a spatula to transfer them to a parchment lined tray (being careful not to stretch them).  Re-roll any scraps and cut also.  Sprinkle cookies with granulated sugar.
    6. Place in the oven and bake for about 15 minutes until set.
    7. Remove from the oven, and let cool completely.
    8. Lay out half of the cookies. Melt the vegan white chocolate in the microwave in 30 second intervals, or in the top of a double boiler.  Drizzle over half the cookies, and let set (it will set quicker if you set them in the refrigerator).  Once the white chocolate has set, spread the bottom side of the other half of the cookies with the jam, then top with the white chocolate drizzled cookies.
    9. Enjoy!

     

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

  • Vegan Strawberry Dark Chocolate Bars

    Vegan Strawberry Dark Chocolate Bars

     

    I keep seeing ads for delicious looking vegan chocolate bars, and it is so tempting to buy some. I saw some really good looking white chocolate ones with flavors.  But what I was really craving was something with a vegan strawberry white chocolate combined with dark chocolate so I decided to make my own. I had all of the ingredients on hand and they are easy to make so why not?!  What I made were these Vegan Strawberry Dark Chocolate bars!

    For the vegan white chocolate I use a combination of cacao butter, raw cashew butter and coconut butter to give it a rich smooth texture, and sweeten it with maple syrup and a hint of vanilla.  It is so delicious on its own, but perfect for adding flavors to.  I added a strawberry powder, which I made by grinding freeze dried strawberries for loads of sweet strawberry flavor and it was perfect!  I poured this into the chocolate bar molds first, before adding the dark chocolate.

    Then I melted some vegan dark chocolate and poured it over the white chocolate, also adding crushed freeze dried strawberries for crunch.  These are super easy to make.  I know I say to use a double boiler to melt the white chocolate and dark chocolate ingredients together but sometimes I use the microwave melting method as well.  Melting the dark chocolate in increments, stirring after heating for 30 seconds a couple of times, then 15 seconds stirring in between each time. For the white you can heat the cacao butter and coconut butter this way and then whisk it together with the other ingredients at room temperature if you do not want to do the double boiler method. 

     

    These turned out so delicious and they were so easy to make!  They are the perfect balance of sweetness and richness with the white and dark chocolate, intense dark chocolate and flavorful berries!  If you are in the mood for something sweet, definitely give these Vegan Strawberry Dark Chocolate Bars a try!  They are also great for edible Valentine’s Day gifts, provided you don’t eat them all yourself first!

     

    Vegan Strawberry Dark Chocolate Bars

    Makes 4

    Strawberry White Chocolate:

    • 1/4 cup cacao butter
    • 2 Tbsp coconut butter (warmed to liquid)
    • 2 Tbsp raw cashew butter
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup (or to taste)
    • pinch sea salt
    • 3 Tbsp strawberry power (I took freeze dried strawberries and ground them up with a mortar and pestle)

     

      Dark Chocolate:

    • 1 1/2 cups chopped good quality vegan dark chocolate
    • 1 Tbsp crushed freeze dried strawberries

     

      Instructions:

    1. Combine the cacao butter, cashew butter, and coconut butter, and  in the top of a double boiler, and melt until smooth.
    2. Add the maple syrup, vanilla, and sea salt and whisk together until well blended.
    3. Whisk the strawberry powder into it.
    4. Pour the strawberry white chocolate into the bottoms of 4 standard sized chocolate bar molds set on a tray.
    5. Place the tray with the molds in the freezer until the white chocolate has set.
    6. Meanwhile, clean out the double boiler, and add the dark chocolate to it, melting it until smooth.
    7. 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).  Then sprinkle the crushed strawberries over the dark chocolate.
    8. Set the tray with the molds back into the freezer until set, about 20 minutes.
    9. Un-mold and enjoy!

      Chocolate bars keep in a container in the refrigerator for up to a month.

  • Vegan Strawberry Rosewater Cake

    Vegan Strawberry Rosewater Cake

    Valentine’s Day is one of my favorite holidays to make desserts for because I love all things pink and berry flavored!  So this year I thought it would be fun to make a Vegan Strawberry Rosewater Cake!  I know Valentine’s Day is not for a few weeks, but I make stuff for the entire month before to enjoy!  This one turned out so delicious I had to share it with you all!  Also, it has been really cold here in Minnesota, it was in the single digits all last week so it was the perfect time to stay inside and bake a cake!

    For this cake I used my vanilla cake batter, and scented it with vanilla and rosewater.  This batter is easy to make, nothing too fussy which is why I love it! I used whole wheat pastry flour, because it is what I have on hand and prefer, but if you wanted to use all purpose flour that would work as well.  Or if you wanted to make a gluten free cake, Bob’s Red Mill Gluten Free All Purpose Baking Flour works well too.  I recommend this specific brand because I have tried it with success.

    I filled and frosted the cake with a delicious strawberry rose buttercream frosting! It is easy to make, and for the lovely color I used ground freeze dried strawberries!  They don’t add excess moisture to the frosting, but they make it a beautiful color and give it intense strawberry flavor!  It is one of my favorite frostings!  I also included a layer of strawberry jam in the filling which made it extra delicious!  It was made by Eric’s Dad and it is the perfect sweetness level!  The strawberries in it taste like they were just picked!  The thing I love about this cake is you can make it in the winter if you don’t have fresh berries but it tastes like summer!

    This cake turned out so delicious!  It was heavenly with its soft vanilla rose scented cake layers, gooey strawberry jam and sweet strawberry buttercream frosting! This would be perfect for upcoming Valentine’s Day, or any day really you are craving cake (because there is no need to wait for a holiday).  So if you are in the mood for something sweet, give this Vegan Strawberry Rosewater Cake a try!

    Vegan Strawberry Rosewater Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk (I used Oatly but you can use what you prefer)
    • 1 1/2 tsp pure vanilla extract
    • 1 Tbsp rosewater

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 2-3 Tbsp plant based milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 1 Tbsp rosewater
    • 4 cups powdered sugar
    • vegan food coloring (optional)

     

    Filling:

    • 1/3 cup strawberry jam

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, vanilla and rosewater and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Pour the cake batter into the prepared pans, dividing it evenly between the two of them.
    5. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    7. To make the frosting, beat the butter with the milk, vanilla and rosewater until fluffy.
    8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    9. When ready to frost, Place one cake layer on a plate, spread about 1/4 inch thick layer of the frosting over it.  Pipe a half inch thick line of frosting along the outside edge.  Spoon the strawberry jam into the center and spread out evenly inside the piped line.
    10. Place the next cake layer on top.
    11. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting! If you wish to tint the frosting colors as I did, feel free to.
    12. Serve the cake and enjoy!
  • Vegan Almond Butter and Jelly Dark Chocolate Bars

    Vegan Almond Butter and Jelly Dark Chocolate Bars

    Eric and I were recently at a candy store, and although some of the items there were vegan, the one thing that I actually wanted to buy was not, a peanut butter and jelly dark chocolate candy bar.  I am always more of a chocolate candy person than just a sugar sweet candy person, so that is why it was what I was drawn to.  I decided then and there, you know what?  I can make something like this at home.  I have dark chocolate on hand after all since it is an essential item!  So I decided to make my own candy bars, and perfect timing since it is almost Valentine’s Day!  But I decided to switch them up slightly and make Vegan Almond Butter and Jelly Dark Chocolate Bars!

    I have these nice chocolate bar molds that I usually just use to make plain bars, but I thought they would work well for something with a filling, since they are deep enough.  So I melted down my dark chocolate and went for it!  I just did a thin layer first, because I wanted room for the filling, then I placed them in the freezer to harden for a bit before I put the filling in.  I used my own home made almond butter for these which is just almonds and a touch of sea salt which is perfect since the chocolate and jam are already sweet.  If you have a high speed blender, making your own almond butter is definitely the way to go since almond butter is a lot more spendy if you buy it.

    Once the chocolate had hardened sufficiently, I spread the almond butter over it, then it was time for the jam!  I used raspberry jam because it is my all time favorite!  Some of Eric’s Dad’s home made jam because it is the perfect balance of tart and sweet and he makes it with his home grown raspberries!  He taught us how to make some when we visited a while back (he lives in Michigan and we live in Minnesota), and it was quite the process but now I understand why it is so good! I dotted the almond butter with this jam, and it was the perfect amount for the bars to get a taste but not have it ooze out everywhere when I was pouring on the chocolate.  I topped them with more chocolate and waited for them to set.

    These bars turned out so delicious!  They were really quite easy to make, and not time consuming at all.  I was so happy I made them because they were definitely better than those bars that I could have bought at the store and much more balanced to my tastes.  The rich dark chocolate was the perfect pairing with the smooth gooey almond butter and sweet tart raspberry jam!  If you are a PB and J or AB and J (in this case) fan, definitely give these Vegan Almond Butter and Jelly Dark Chocolate Bars a try!  You can feel free to switch up the nut butter, or jam with your favorite!  Why not make yourself a Valentine’s treat?  Because, not going to lie, I did not share these haha. Or you could be nice and make them for someone.

    Vegan Almond Butter and Jelly Dark Chocolate Bars

    Makes 4

    Ingredients:

    • 3 cups good quality vegan dark chocolate, chopped
    • 1/4 cup smooth almond butter
    • 2 Tbsp plus 2 tsp raspberry jam

     

    Instructions:

    1. In the top of a double boiler, melt the dark chocolate, and whisk until completely smooth.
    2. Place 4 large chocolate bar chocolate molds on a tray.  Pour enough of the chocolate into the chocolate bar molds to cover the bottom (you want a thin layer, not to fill the molds completely so that you have room for the fillings).  Place the tray in the freezer to set the chocolate, about 10-15 minutes.
    3. When the chocolate has set, Spoon 1 Tbsp almond butter into the center of each bar, and smooth it out leaving a 1/2 inch boarder.  Dot each almond butter on the bars with about 2 tsp jam each (little dots of the jam spread out) you want it all to be flat.  Pour the remaining melted chocolate over the almond butter and jam in the molds, so that they are full, level and no almond butter or jam is exposed.
    4. Place the tray in the freezer until the chocolate has set, about 30 minutes.
    5. Pop the chocolate out of the molds and enjoy!

    Store chocolate in the refrigerator for up to 1 month.

  • Vegan Raspberry Vanilla Cake

    Vegan Raspberry Vanilla Cake

    If I were to pick a favorite cake flavor, this Vegan Vanilla Raspberry Cake would be it.  In fact, this is one of the flavors we ordered for our wedding cakes.  It was so heavenly, I told myself I would need to make one for myself at home sometime.  Well, that time has come, I figured why not make one for Valentine’s Day?! I do think of berries as being festive after all.  I do love some Valentine’s chocolate and I will definitely be eating some, but I made this cake last weekend because Eric and I celebrated the weekend before due to work schedules and I was even more excited about it than the chocolate.  I am a vanilla cake girl after all.

    If you are looking for the healthiest version of vegan vanilla cake, this is not it because I wanted it to taste as close to the bakery version as possible and I think I did pretty well in that respect.  I have plenty of other more whole food based cakes on this blog though if that is your thing!  I used my classic vanilla cake base for the cake layers and even the batter was yummy!  Yes, I love me some cake batter and I had to give it a sample before baking it.  Ever since I was a little girl in my Grandma’s kitchen I love sampling the cake batter or licking the excess that didn’t make it into the pan out of the mixing bowl!  It smelled so heavenly while baking, and I could not wait to make the rest of the cake, so I could sample it!

    For the frosting, I made this a bit different than our wedding cake, in that instead of vanilla frosting and a raspberry filling, I wanted to make a raspberry frosting too!  Why not make it even more delicious?!  I made a classic easy vegan buttercream frosting with vegan butter, powdered sugar and vanilla and added in raspberry powder to tint it a lovely pink color, plus give it a vibrant raspberry flavor.  I made the raspberry powder by taking freeze dried raspberries and pulverizing them to powder in the blender until they were the consistency of powdered sugar.  This is a great way to flavor your frosting if you want to give it a berry flavor (or another fruit flavor if you have a different freeze dried fruit) without adding excess moisture to the frosting.

    I filled the cake with some of Eric’s Dad’s raspberry jam, which is probably the best raspberry jam I have ever tasted.  Make sure you use good jam for the cake, it makes all the difference!  When it was finally time to taste the cake I was super excited!  Eric and I enjoyed some together and he even licked the plate clean of frosting it was that good (so did I for that matter).  It was heavenly!  Soft and sweet, scented with vanilla, the perfect partner for the sweet creamy raspberry filling and flavorful jam!  If you are looking for a delicious cake to make, give this Vegan Vanilla Raspberry Cake a go!  It tastes just like it came from a bakery!

    Vegan Raspberry Vanilla Cake 
    Makes one 6 inch cake

    Equipment: two 6 inch cake pans, a cake spreader and a pastry bag

    Ingredients:

    Cake:

    • 1 1/2 cups whole wheat pastry flour
    • 3/4 cup plus 2 Tbsp maple sugar or granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp ground golden flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil
    • 1/2 cup coconut milk or other plant based milk
    • 1 1/2 tsp pure vanilla extract

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 3-4 Tbsp coconut milk or other plant based milk (add 3 then if needed add another if frosting comes out too stiff)
    • 1 tsp pure vanilla extract
    • 1/2 cup freeze dried raspberries, blended in a blender until they are fine powder
    • 4 cups powdered sugar

     

    Filling:

    • 1/3 cup vegan raspberry jam

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, milk, and vanilla and beat with an electric mixer for about a minute (or a little longer if doing it by hand with a whisk).
    4. Pour the cake batter into the prepared pans, dividing evenly between them.
    5. Place the cakes in the oven and bake for 25-30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    7. To make the frosting, beat the butter with the milk and vanilla until fluffy.
    8. Add the raspberry powder, and then powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    9. When ready to frost, Place one cake layer on a plate, spread about 1/4 inch thick layer of the frosting over that, then pipe a frosting barrier around the edge of the cake so that the filling does not ooze (tall enough so that it will be thicker than the filling).
    10. Spoon the jam into the middle of it and spread out evenly to the barrier frosting.  Place the next cake layer on top.
    11. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top (I tinted half of mine with more berry powder to create two different colors).  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
    12. Serve the cake and enjoy!

    Cake keeps stored in the refrigerator in a container or covered for up to 1 week.

    Notes:

    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 slightly until the cakes are baked through about 30-35 minutes.

     

  • Strawberry Pistachio Almond Halva

    Strawberry Pistachio Almond Halva

    You know what you can do for yourself when you had a tough day and just want to wind down and enjoy something sweet?  Whip up a batch of halva!  Seriously, it is so delicious and easy to make!  I began to love it a few years back when Eric and I bought some slices from a local company, but I didn’t realize I could make it at home until this year when I decided to give it a go.  How hard could it be after all?  Turns out, not hard at all once you get it down if you own a candy thermometer (which is one crucial part of the process).  I admit I tried to make it without one the first time and it didn’t turn out as nice (it gets a bit crumbly and won’t set nicely), but once I bought one, it was perfect!  I started out making the classic kind with  tahini, and that is super delicious and you can flavor it with so many things!  But I recently started experimenting with other nut butters.  So far I have made a peanut butter and chocolate, and then this Strawberry Pistachio Almond Halva with almond butter! It turned out so good I had to share!

    I always have lots of different nut butters on hand for different recipes and for just eating, so I thought why not try out different ones in halva!  I make my own nut butters at home with my high speed blender.  I think they taste much better than most store bought brands, and that way I control what goes into them. As in, they are only made from whatever nut I am blending and not a bunch of weird oils added in.  If you own a high speed blender and want to make your own, blend 4 cups nuts with sea salt to taste on high, using the tamper to press the nuts down into the blades, and blend until it becomes smooth nut butter.  Trust me it is sooo much better than just buying a jar!  But of course store bought would work for this recipe if you don’t have a blender, just make sure it is smooth, and only contains almonds and salt.

    I associate strawberries with Valentine’s Day, so that is why I chose strawberries for pairing with the almond butter this time, I also added in a bit of vanilla extract to make it fragrant and crunchy salty pistachios for color and texture!  It didn’t take long to make at all!  The thing that takes the longest is simply waiting for the sugar syrup to cook to 250F degrees, after that all you do is stir it into your almond butter mixture, press it into the pan and volia!  Delicious halva after it chills for a while.

    This halva is heavenly!  Sweet and salty, melt in your mouth texture, fragrant with almond, vanilla and strawberries!  I think this would be perfect for Valentine’s Day, I know it certainly is in my home, since my husband Eric loves it and can eat half a batch in one sitting. My favorite type of valentine’s gift or any gift for that matter is one that has thought and love put into it and I am all for edible gifts!  So why not give this Strawberry Pistachio Almond Halva a try!

    Strawberry Pistachio Almond Halva

    Makes 1 lb

    Ingredients:
    • 1 1/2 cups smooth natural (unsweetened) almond butter, stirred well, at room temperature
    • 1/4 tsp sea salt
    • 1/2 tsp pure vanilla extract
    • 1 cup granulated sugar
    • 1/4 cup filtered water
    • 1/2 cup chopped pistachios, plus more for topping
    • 1/2 cup freeze dried strawberries, broken up, plus more for topping

     

    Instructions:
    1. Line an 8×8 inch square pan with parchment (letting it go up the sides as well).
    2. In a medium sized bowl, combine the almond butter, sea salt, vanilla pistachios, and strawberries and mix until well blended.  Set aside.
    3. In a small saucepan with a candy thermometer in it, combine the sugar and water over medium high heat, and stir to dissolve the sugar.  Bring to a boil, and allow to cook while stirring occasionally so it does not burn, until it turns golden brown and reaches 250F degrees.
    4. When it reaches the proper temperature, pour into the halva mixture in a thin stream while stirring constantly until it is just blended (you don’t want to over-mix or it will become crumbly).
    5. Dump the halva into the prepared pan, and press it out evenly.  Sprinkle with the remaining about 2 Tbsp pistachios and freeze dried strawberries and press them into it to adhere them.
    6. Place the halva in the refrigerator and allow to chill and set for a couple hours until it is firm.
    7. Cut into pieces, and enjoy!

    Keeps for 1 month in the refrigerator.

     

  • Vegan Raspberry Cupcakes

    Vegan Raspberry Cupcakes

     

    I started this blog 11 years ago last week, and although it seems like I have been making recipes forever I still can’t believe it has been that long! I started this blog back in 2010 as a way to share recipes with others, since before that I had simply been posting them on Facebook and honestly I never thought so many people would appreciate them or make them!  Let me tell you, I appreciate all of you that enjoy my recipes and make them, I am so happy to be able to share with you! I used to make a lot more recipes, since I had more time back in the day, and now it is down to a few a week, but I am still enjoying sharing! 

    This year was a bit challenging since we remodeled my kitchen and I wasn’t able to use it for a while, and life happened and got busy, but I feel like I have still made some stuff that I hope you appreciated too! I will continue to make and post my recipes, since it is such a big part of my life, and I enjoy creating new things so I might as well document it and share it right?!  I decided to make some raspberry cupcakes for my blogaversary this year to celebrate!

    Because I love filled cupcakes, and I love raspberries and I haven’t made any in so long! Plus it just seemed perfect for Valentine’s Day! These are heavenly!  I made a simple vanilla cake for the base, which is really easy to make, just whisk it together, and bake!  It doesn’t have any oil, or butter just full fat coconut milk which is plenty rich for the cake to be moist. The thing I love about cupcakes is they bake up so much faster than actual cake.  These made my kitchen smell amazing!

    For the frosting, I used a coconut cream (basically just full fat coconut milk with lots of cream), and freeze dried raspberries to give it plenty of raspberry flavor.  It tasted like raspberry cheesecake!  Sooo heavenly!  I could not stop tasting it!  Lastly, I filled these cupcakes with raspberry jam!  They were so heavenly!  A vanilla and raspberry lover’s dream!  If you are a raspberry fan, definitely give these a try!

    Vegan Raspberry Cupcakes

    Makes 16 cupcakes

    Ingredients:

    16 silicone muffin tins, or foil muffin tins

    Cake:

    • 1 3/4 cups whole wheat pastry flour
    • 1 1/2 baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup maple sugar or coconut sugar
    • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1 Tbsp pure vanilla extract
    • 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 macadamia nut butter (or additional coconut cream from the top of the can for a nut free version)
    • 3/4 cup freeze dried raspberries
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp coconut butter (NOT OIL), warmed to liquid
    • natural vegan food coloring (optional), I used 1/2 tsp beet powder for pink

      Filling:

    • 3/4 cup raspberry jam (about)

     

    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 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 until bubbles form.
    6. Transfer cake batter to prepared tins and bake cakes until tester inserted into center comes out clean, about 15-20 minutes.
    7. 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.
    8. Meanwhile, using a tsp or a knife, scoop a divet into the center of each cupcake (you can eat the scraps, you won’t need them for the rest of the recipe).
    9. Spoon the raspberry jam into the center of each cupcake.
    10. Pipe or spread the frosting on top of the cupcakes, and serve!

     

  • Vegan Chocolate Strawberry Cake 

    Vegan Chocolate Strawberry Cake 

    I haven’t made an actual layer cake in a while, so when I was craving chocolate cake this week, I decided to go for it.  They are a little more work than other cakes, and I am a busy person, so when I have time to make one, it is usually a relaxing day to play with recipes.  This one actually took me several days to make since I was making it after work, but I enjoyed the process.  I look at making cakes as a relaxing activity.  I thought about making just a regular chocolate cake, but I wanted to make something more special and incorporate berries, since Valentine’s Day is coming up.  I am all about the berries, and chocolate and pink desserts.  This one had a little of all of those things.

    It sort of evolved as I made it into the end result.  First, I made the chocolate cake layers. I used my date sweetened chocolate cake recipe for a nice and moist but light fluffy intensely chocolaty rich cake. I then was going to just put some berry jam and chopped berries.  But I thought, you know what would be even better?  A layer of strawberry cheesecake!  Why not?!  This is a fun experiment after all.

    So I made a strawberry cheesecake filling. Once that had set up, I wanted it to have a nice rich chocolate frosting, so I made my vegan cream cheese style frosting that has both coconut milk and cashew butter to make it rich and creamy. But I added in a good amount of cacao powder to give it that rich chocolate flavor.  It almost tasted like chocolate mousse and it was hard to stop sampling it!

    I could not wait to try the finished product!  It was so heavenly!  The soft decadent cake was perfect with the creamy sweet cheesecake filling, flavorful berries, and rich chocolate frosting!  This would be perfect for Valentine’s Day!  But of course it would be good year round, I am always in the mood for cake!

    Vegan Chocolate Cake with Strawberry Cheesecake Filling
    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 1/4 cups 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 filtered water
    • 2 Tbsp apple cider vinegar

     

    Cheesecake Filling:

     

    Frosting:

    • 1 15 oz can organic full fat coconut milk, chilled (use a brand that is at least 3/4 of the can coconut cream or the frosting will not set up, I prefer Thai Kitchen brand)
    • 1/2 cup raw cashew butter
    • 1/3 cup cacao powder or unsweetened cocoa powder
    • 1/3 cup maple syrup
    • 1/4 tsp sea salt
    • 1/4 tsp cider vinegar
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp melted coconut butter (NOT OIL), warmed to liquid

     

    Directions:

    1. Preheat the oven to 350F 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, water, 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 30-35 minutes.  Remove from oven, let cool completely, then un-mold them onto two plates. cover and set aside.
    7. To make the filling, combine all ingredients but the fresh berries in a high speed blender and blend until completely smooth. Stir in the chopped berries.
    8. Place one cake into the bottom of a springform pan, then pour the cheesecake filling over it.  Place the other cake on top, and put into the freezer for a few hours until the center is all set.  Keep in the refrigerator until ready to frost.
    9. 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 frost.
    10. Unmold the spring form pan and place the cake on a plate.  Spread the frosting on the top and down the sides of the cake.
    11. Decorate with remaining frosting and enjoy!
  • Vegan Chocolate Caramel Hearts

    Vegan Chocolate Caramel Hearts

    Valentine’s Day is about a month away, so I figured why not make some candy!  Not that I didn’t make candy for Christmas, but there is a candy for every season right?  Luckily the candy that I make isn’t just complete sugar and has some nutritional value.  Making candy for Valentine’s day is sort of a yearly thing.  I used to just buy it growing up to give away to my classmates, or buy it for myself, but now I make it. My Grandma always used to buy me a box of chocolates every year though and I looked forward to that.  The filled ones were my favorite, especially the caramels.  So that is what I decided to make this week.

    Some chocolate caramel hearts! I figured I might as well make something that looked cute and festive as well as tasted good.  I know some people hate Valentine’s Day and the cheesy kitschy aspect of it, but I actually like it!  Even when I didn’t have a significant other back in the day I enjoyed at least spending time with my Mom on that day and going out to a fun dinner or something and making something chocolate for dessert.  I still enjoy the holiday, and making fun goodies for it!

    For the filling on these hearts, I made a date caramel because I much prefer it to actual sugar caramel. Dates have lots of fiber and nutrients, and I call them nature’s caramel because they taste just like it.  I blended them up with almond butter, coconut butter, vanilla and some water and one chilled it becomes a moldable caramel.  I shaped it into little hearts and chilled it before dipping them in dark chocolate.

    These are a little bit of work, but I enjoyed making them and they are worth the effort!  They are totally heavenly!  The caramel is sweet and vanilla scented, with a gooey chewy consistency and it is paired perfectly with the dark chocolate!  These would be perfect for sharing on valentine’s day!

    Vegan Chocolate Caramel Hearts
    Makes 16

    Ingredients:

    • 2 cups soft pitted medjool dates soaked in water 30 minutes until soft and drain well before using in recipe
    • 1/2 cup almond butter
    • 1/3 cup filtered water
    • 1 cup coconut butter, warmed to liquid
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 2 cups chopped vegan dark chocolate or dark chocolate chips

     

    Instructions:

    1. To make the caramel filling, combine the dates, almond butter, water, coconut butter, vanilla, and sea salt in a high speed blender and blend until smooth.
    2. Drop it onto a parchment lined tray by the mounded tablespoon, you should have about 10 mounds.  Place in the freezer until they are more firm (about 20 minutes), and you can shape them into hearts.  Shape them into eggs with your hands (like you would with play dough.  Put them back on the tray and freeze until hard, about 1 hour to 1-2 hours.
    3. When the centers are almost ready, melt the chocolate in the top of a double boiler until smooth.
    4. Dip each caramel heart into the chocolate, coating it completely and allowing the excess to drain off (I like to set mine on a fork to do so), and place back onto the tray.  When they are all done, put them back into the freezer to harden the chocolate if it isn’t set yet.

     

    Store caramels in the refrigerator for up to a month in an airtight container with a lid.

  • Vegan Vanilla Berry Rose Doughnuts

    Vegan Vanilla Berry Rose Doughnuts

    Since it is Valentine’s week, I am using that as an excuse to make all things pink and girly.  Yes, that includes making cards and whatnot, but desserts are part of that too.  I had already made some chocolate, so it was time to whip up something else so I have a nice variety.  I decided on doughnuts.  I just made a cake last week for my blogaversary, so I wanted something a little easier.  Baked doughnuts did the trick!  I still kind of get my cake, but no careful frosting involved and I get to enjoy them faster.

    I have been wanting to make something with white chocolate and rosewater for a while, so I thought I would include both in these.  I also wanted to include berries because they are so heavenly with that flavor combination. For the batter, I started off with a simple vanilla doughnut batter.  I used whole wheat pastry flour this time, but you could use a gluten free all purpose baking flour if you prefer that.  I added in some berry powder that I made with freeze dried berries, and a bit of rosewater and it was heavenly!

    The batter tasted amazing even before baking, and smelled even better when it was in the oven.  I could not wait to try the doughnuts, but I first had to let them cool then unmold and glaze them.  Because what’s a doughnut without a glaze or frosting?  Not a fun doughnut that is for sure.  I just love looking at all of the doughnuts with their beautiful glazes and colors.  So pretty.  This isn’t a fried doughnut like most of the ones you find in the shops, but I still wanted it to be pretty.

    Raw Guru recently sent me some of their cacao butter and coconut butter, so I figured they would be perfect for a white chocolate flavored glaze!  Since cacao butter is a must in white chocolate.  I mixed them with a little rosewater, vanilla, maple syrup and berry powder and it was just right for a glaze.  I could not wait to try the finished doughnuts!  They were sooo good!  Soft and cakey with the scent of vanilla and rosewater plus the sweet berry flavor, totally heavenly!  I hope you all have a wonderful Valentine’s Day!

    Vegan Vanilla Berry Rose Doughnuts
    Makes 6 Doughnuts

    Ingredients:

    one 6 hole doughnut pan

    Cake:

    • 3/4 cup organic whole wheat pastry flour
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 cup maple sugar
    • 2 Tbsp strawberry or raspberry powder*
    • 1 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1 tsp pure vanilla extract
    • 2 tsp rosewater
    • 1 Tbsp cider vinegar

     

    White Chocolate Icing:

    • 1/4 cup plus 2 Tbsp Tbsp melted Raw Guru coconut butter
    • 2 Tbsp melted Raw Guru cacao butter
    • 2 Tbsp maple syrup
    • 2 tsp rosewater
    • 1/2 tsp pure vanilla extract
    • 1 tsp strawberry or raspberry powder*
    • 3-4 Tbsp filtered water or as needed

    For Garnish:

    • Freeze dried strawberries and raspberries

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil a doughnut pan.
    3. Whisk flour, baking soda, sea salt, and sugar and strawberry powder in a large bowl to blend well.
    4. Whisk coconut milk, vanilla extract and rosewater 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 batter to prepared pan.
    7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 20-25 minutes.  Remove from oven and let cool completely.
    8. To make the glaze, whisk together all ingredients except the water.  Then whisk in the water until smooth and uniform.  If it is a little too thick add just a few tsp more water until it is a pour-able consistency.
    9. Spoon the glaze over the doughnuts, and sprinkle with freeze dried berries.
    10. Allow glaze to set, then enjoy!

    Doughnuts keep stored in the refrigerator, covered for up to 1 week.

    Notes:

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

    *To make berry powder, place freeze dried berries in the blender and blend until they are a fine powder.  I get my freeze dried berries at Trader Joe’s.

    *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 Raspberry Pistachio “Milk” Chocolate Bars

    Vegan Raspberry Pistachio “Milk” Chocolate Bars

    I have been seeing lots of ads for vegan chocolate bars online that look amazing.  But unfortunately I can’t afford to buy them right now, because they are a bit over my budget this month, and the shipping price is pretty high.  So, I decided to make my own instead!  I actually have some cool chocolate bar molds, and thought they would make nice gifts as well.  Also, then I can add in whatever I like and personalize them.  I usually make dark chocolate bars when I make them, but this time I wanted to try milk chocolate because that was the type I was seeing online that sounded so good.

    I am not sure what they use in their bars, some of the ones I wanted to try were oatmilk and coconut and I assume they don’t just put liquid milk into them.  I don’t have coconut milk powder (and I am not sure if oat milk powder exists), but I did have coconut butter on hand and thought that might work well so I went for it!  You could use whatever vegan dark chocolate or chocolate chips is your favorite for these, but I used Lily’s vegan dark chocolate chips.  I melted them in the top of a double boiler, and then whisked in the melted coconut butter and it was so good when I tried it even before I put it in the molds.  It tasted just like milk chocolate.

    I poured it into the molds, then added some crunchy freeze dried raspberries and pistachios. I recently made some raspberry truffles and loved them so I wanted to use that flavor profile again, and the crunchy green pistachios were so lovely with the raspberries!  I popped them into the freezer and waited for them to set (which luckily wasn’t long).  The ones I was gifting I put into little baggies and tied them with ribbons.  I really loved how they turned out!

    The chocolate was smooth and melt in your mouth like milk chocolate should be, a little more mellow than dark, and the tart sweet raspberries and crunchy salty pistachios were the perfect add ins!  By the way if you are looking for shelled pistachios for a reasonable price Aldi has them!  If pistachios and raspberries aren’t your jam, you could try other fruit and nut combos, like blueberry pecan or strawberry almond or even things like cacao nibs and lavender flowers.  Feel free to be creative with these!

    Vegan Raspberry “Milk” Chocolate Bars

    Makes 4

    Ingredients:

    • 2 cups good quality vegan dark chocolate, chopped
    • 1/2 cup coconut butter
    • 1/4 cup freeze dried raspberries, crushed
    • 1/4 cup chopped pistachios

     

    Instructions:

    1. In the top of a double boiler, melt the dark chocolate, then add the coconut butter, and whisk together until completely blended.
    2. Place the chocolate molds on a tray.  Pour the chocolate into the chocolate bar molds, and sprinkle them evenly with both the raspberries and pistachios.
    3. Place the tray in the refrigerator until the chocolate has set, which will take a 1-2 hours.
    4. Pop the chocolate out of the molds and enjoy!

    Store chocolate in the refrigerator for up to 1 month.

  • 40+ Vegan Valentine’s Day Desserts

    40+ Vegan Valentine’s Day Desserts

    Desserts are an essential part of Valentine’s Day as far as I am concerned.  My first good memories of the holiday were of bringing goodies and cute little cards to school to exchange with classmates, and Grandma giving me heart shaped boxes of chocolates.  I was all about the chocolate, conversation hearts were cute, but were more suited for decorating things.  In high school a few years in a row I baked sugar cookies to share with others and they were always well received along with the chocolates.  And ever since then I have always made something to celebrate the holiday.  Although now it is usually lots of chocolates (Eric loves chocolate and sharing some is tradition) and some sort of cake, because that is my favorite.  Over the past few years I have accumulated loads of Valentine’s day worthy desserts to share with you all, because any excuse to make anything chocolate, or pink, or with hearts and I am on it.  I am a total girly girl when it comes to that stuff.  I mean, if there were a natural non-refined way to add sparkles I would do that too…but I stick to the color for now.  Anyways, I have gathered together some of my favorite Valentine’s Day worthy recipes so that you don’t have to search hard for that special dessert.  As you may notice, I have a lot of cakes on this list, because cake is the thing I love to make the most.  I hope you all have a wonderful Valentine’s day, and get to spend it with people that you love, because everyone deserves to feel loved and appreciated. Be sure to do something nice for yourself too! And now, I give you my best Valentines Day desserts!  Enjoy!

    Vegan Raspberry White Chocolate Truffle Hearts 

    Whatchamacallit Bars

    Vegan Whatchamacallit Bars

    Vegan Rose White Chocolate Hearts

    Vegan Chocolate Raspberry Jam Cups

    Peanut Butter Hearts 

    Matcha White Chocolates 2

    Vegan Matcha White Chocolates

    Butterfinger Hearts 1

    Raw Butterfinger Hearts

    almond-butter-chocolate-figs

    Raw Almond Butter Stuffed Figs

    FV

    Chocolate Cherry Rose Cups

    Raw Chocolate Blood Orange Caramels 1

    Raw Blood Orange Caramel Dark Chocolates

    White Choc Raspberry Popcorn 2

    Vegan Raspberry White Chocolate Popcorn

    Dark Chocolate Sea Salt Popcorn 4

    Vegan Dark Chocolate Sea Salt Popcorn

    raspberry-cheesecake-brownies-5

    Vegan Raspberry Cheesecake Brownies

    Red Velvet Bars (1000x750)

    Raw Red Velvet Bars

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    Vegan Strawberry Sugar Cookies with Dark Chocolate and Lavender

    Vegan Pin Velvet Cheesecake Swirl Brownies 

    Dark Chocolate Raspberry Swirl Brownies

    Vegan Strawberry Frosted Vanilla Shortbread Cookies 

    Strawberry Blondies (500x320)

    Raw Strawberry Chocolate Chunk Blondies

    Vegan Raspberry Chocolate Chunk Bread Pudding

    Vegan Cheesecake Stuffed Chocolate Dipped Strawberries

    Chocolate Dipped Raspberry Lavender Popsicles

    Vegan Red Velvet Chocolate Chunk Pancakes

    Red Berry Love Ice Cream FV

    Raw Love Berry Ice Cream

    double-raspberry-heart-scones-3

    Vegan Pink Raspberry Heart Scones

    Red Velvet Doughnuts

    Vegan Dark Chocolate Glazed Red Velvet Doughnuts

    Vegan Chocolate Almond Raspberry Mousse Tart 

    Vegan Mini Chocolate Almond Mousse Tarts

    Mexican Chocolate Lava Cakes

    Vegan Dark Chocolate Raspberry Layer Cake

    Vegan Raspberry Rose Cheesecake 

    Chocolate Beet Cake

    Nut Free Vegan Double Chocolate Cheesecake 

    strawberry cheesecake 5

    Raw Strawberry White Chocolate Cheesecake

    Strawberry Almond Cake 5

    Vegan Strawberry Almond Layer Cake

    FV

    Raw Red Velvet Cake

    mini-mocha-cakes-5

    Mini Vegan Mocha Layer Cakes

    Blood Orange Chocolate Cake 4

    Vegan Dark Chocolate Blood Orange Layer Cake

    Nut Free Vegan Raspberry Swirled Vanilla Cheesecake 

    Red Velvet for 2 5 (500x446)

    Raw Red Velvet Cake with Strawberry Frosting for Two

    Neapolitan-2BCake

    Raw Neapolitan Cheesecake

    Raw Strawberry Tiramisu FV

    Raw Strawberry Tiramisu

    Molten PB Chocolate Cakes 1

    Vegan Peanut Butter Lava Cakes

    Rose Pomegranate Cheesecake FV

    Raw Rose Pomegranate Dream Cake

    Pink Velvet Cupcakes FV

    Raw Pink Velvet Cupcakes

    Chocolate Strawberry Snack Cakes 4

    Mini Raw Raspberry Filled Heart Snack Cakes

    Vegan Dark Chocolate Red Wine Cake

    Red Berry Orange Love Tart FV

    Raw Red Berry Orange Love Tart

  • Vegan Raspberry Chocolate Chunk Bread Pudding

    Vegan Raspberry Chocolate Chunk Bread Pudding

    When I have a lovely loaf of crusty bread, there are two things I love doing most with it.  Enjoying it with soup so I can dunk it in and soak up the goodness, and making bread pudding.  I usually end up doing both if it is a large loaf and I have enough.  I had a lovely loaf of sourdough bread that was getting a little dry since I had it for a few days, so I decided it was perfect for bread pudding.  Eric loves it too, so win win for both of us if I make a batch and share.  His Dad recently sent us a bunch of his home made jam, so I thought I would make a raspberry swirled bread pudding.  Back in the day my Mom and I used to go to a local restaurant that had the best raspberry bread pudding.  It was totally heavenly served warm with cool whipped cream and a sweet sauce.  I have always wanted to recreate it and now was my chance!

    It is weird, I never actually tried making home made bread pudding until this year.  Even though I have made home made bread a lot.  I was missing out!  It is so easy and so good!  In fact, the whole process of making this is done in less than 45 minutes. You could use whatever bread you like of course but it helps if it is a bit dry to soak up the batter.  I like a crusty bread also so that it holds its share somewhat and the top gets a little bit crispy.  For this one I used an organic wheat sourdough.

    For the batter I used oat milk because it is what I have on hand for my drinks like coffee and matcha lattes, but it works perfect because it is pretty neutral in flavor.  I mixed it with flax eggs, and maple and vanilla to sweeten and it was just right.  The bread soaked it up beautifully!  I put plenty of raspberry jam in the bread pudding, but I also added chocolate chunks because why not?!  Chocolate and raspberries are a match made in heaven after all!

    It smelled so good while baking!  I could not wait to try it.  It baked up beautifully into a french toast like consistency, crunchy on top and light and fluffy inside.  The gooey dark chocolate and sweet raspberries made it over the top amazing!  This would be perfect for Valentine’s Day!  Eric loved it too, the leftovers were gone in no time!  If you have some crusty bread that has sat for a few days, this is the perfect thing to make with it!

    Vegan Raspberry Chocolate Chunk Bread Pudding 

    Serves 4-6

    Ingredients:

    Bread Pudding:

    • 2 Tbsp ground flax seed, mixed with 6 Tbsp filtered water
    • 1 3/4 cups oat milk (or your favorite plant based milk)
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 6 cups lightly packed cubed sourdough bread
    • 1/2 cup chopped chocolate or chocolate chips
    • 1 cup raspberry jam
    • 2 Tbsp maple sugar (or coconut sugar)

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil two 1 quart baking dishes (or see bottom of post for other baking dish options).
    2. In a bowl, whisk together the flax seeds and water mixture, oat milk, maple syrup, spices, sea salt, and vanilla until well combined, then add the bread crumbs and toss to coat in the mixture.  Mix in chocolate.
    3. Transfer half of the mixture to the prepared baking dishes, (including the liquid, pour it over them). Then spoon half the jam over them by the Tbsp.  Top with the remaining bread mixture, and more jam.  Sprinkle with the maple sugar.
    4. Place in the oven on a tray, and bake for about 25-30 minutes (see bottom for other pan sizes baking times), or until the top is starting to brown and the liquid has absorbed and baked into pudding at the bottom.
    5. Remove from oven.
    6. Let cool about 10 minutes and enjoy warm!

    For 6 small ramakins: bake 15 minutes

    For 1 8×8 inch square pan or 2 quart baking dish: bake 30-40 minutes

  • Vegan Chocolate Almond Mousse Tarts

    Vegan Chocolate Almond Mousse Tarts

    I am in a chocolate dessert sort of mood lately. Maybe it is because Valentine’s Day is just around the corner and chocolate just feels right, or because eating chocolate seems to make me forget about winter.  Anyways, I decided that I needed something chocolaty last week, and since I had already recently made brownies and cake, I thought something with a chocolate mousse sounded lovely!  What I decided on was chocolate mousse tarts. My Mom had recently talked about a chocolate almond butter tart that she used to buy at Trader Joes that was really good, that she couldn’t get anymore.  So, I thought I would make something kind of similar and share.

    Little tarts are perfect for sharing! Plus, I know I feel special when I am enjoying my own cute little mini dessert.  These do require baking for the crust portion, but they aren’t difficult to make.  For the crust, I had thought about making them no bake, but I wanted the rich buttery pie crust that comes with baking.  I just used my classic pie crust dough and it worked perfect!

    For the filling I used coconut milk, the full fat kind that is mostly cream.  Please note, this thick kind is absolutely essential to the recipe turning out and thickening.  Plus, it makes it darn delicious when it is all rich and smooth.  Also, I added almond butter since these are chocolate almond butter tarts.  The filling was silky smooth and packed with chocolate flavor thanks to the large amount of cacao powder I used in it.

    I was pleasantly surprised by how fast I whipped these up.  Then again I cooled the crusts out in my garage since it was below freezing out there.  They turned out sooo good!  The crust was buttery and flakey and the filling smooth rich and delicious with a slight nuttiness from the almonds, and plenty of rich cacao flavor!  If you are a chocolate fan, definitely give these a try!  They would be perfect for Valentine’s Day!

    Vegan Chocolate Almond Mousse Tarts

    Makes 4

    Crust:

    • 1/2 cup plus 3 Tbsp flour
    • 2 Tbsp coconut sugar
    • 1/4 cup plus 2 Tbsp coconut oil
    • 1/8 tsp sea salt
    • 3-4 Tbsp filtered water or as needed

    Filling:

    • 3/4 cup full fat coconut milk (the thick part from the top of the can of coconut milk, use a brand that has mostly coconut cream (3/4 of the can), or it will not work for this recipe)
    • 1/2 cup cacao powder or unsweetened cocoa powder
    • 1/4 cup maple syrup
    • 3 Tbsp almond butter
    • 1/2 cup coconut butter, warmed to liquid
    • pinch sea salt

     

    Instructions:

    1. Preheat the oven to 375F degrees.
    2. In a bowl, combine the pastry flour, coconut sugar, coconut oil, and sea salt in a bowl, and mix together with your hands, scrunching the coconut oil into the flour until you have smaller pea sized pieces.  Mix in the water until a dough is formed, then divide into 4 balls and press them into four 4 inch tart pans, into the bottoms and up the sizes of the pan so it looks nice.  Prick a few holes into the bottom with a fork.
    3. Place in the oven and bake for 20 minutes, until golden brown and set.  Remove from the oven and let cool.
    4. To make the filling, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl, and place in the freezer, stirring every so often until it is almost the consistency of mousse or whipped cream this will take anywhere from 15 minutes to 30 minutes depending on how warm your ingredients were.
    5. Once the filling has thickened, spoon into the crusts (it will be mounded), then refrigerate until completely set (1/2 hour at least).
    6. Enjoy!

     

  • Vegan Pink Velvet Truffles

    Vegan Pink Velvet Truffles

    I was watching the local news and both of the anchors were wearing red, and one of them said “It just feels right to wear pink and red this week because it is Valentine’s Day week!” Well, I can totally relate, I feel kind of the same way and my favorite color pink so why not be festive? Since I am feeling festive I thought I should make some truffles. Because chocolate and Valentine’s Day go together like peanut butter and jelly. Plus they just sounded good! They weren’t going to be just plain chocolate truffles though.

    You know me, I like to make things a little more interesting so I decided to make some pink velvet truffles, keeping with the pink and red theme. I do love red velvet cake or pink velvet cake, just not the kind with artificial color. I prefer natural color, so these truffles were going to be made with some beet powder and not red food coloring. Don’t worry, you can not taste it at all, it just gives them that beautiful pink color! I think the color of beets is absolutely beautiful and I love that I can use them in things like this!

    The filling for these truffles with super delicious! It had a cacao butter base, to give it a kind of white chocolate flavor, and I combined that with some coconut butter and cashew butter to give these a lovely rich smooth texture. Of course it had to have a dash of vanilla as well, because I love it in desserts! I could have just eaten the filling with a spoon, but of course then I would not have truffles.

    Once they were shaped, and chilled and dipped in the vegan dark chocolate I could not wait to try them! I find the process of making things like this kind of relaxing. Especially the part at the end where I get to indulge! These were super delicious! The filling was a rich and luscious melt in your mouth texture with a sweet vanilla flavor and the intense dark chocolate on the outside was the perfect pairing with it! If you are in need of something of the chocolate variety, satisfy that craving and make these!

    Vegan Pink Velvet Truffles 
    Makes 14 truffles

    Ingredients:

    Filling:

    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 Chocolate Raspberry Lava Cakes

    Vegan Chocolate Raspberry Lava Cakes

    I had some leftover raspberry jam from another recipe, and I thought it would be amazing in a chocolate cake. But I didn’t really feel like making a big, tall layer cake. It had been a really crazy hectic week and something more low maintenance was more appealing. Don’t get me wrong, I love making layer cakes, they are so fun to decorate and it’s kind of relaxing to do so. But not when I don’t have a lot of time after work and don’t want to have to rush, because making desserts should never be rushed, it is supposed to be fun. So I came up with a way to enjoy some delicious chocolate raspberry cake that was actually quick and easy to make. I made lava cakes!

    I love lava cakes. After all, gooey filling in a warm chocolate cake is amazing. Not only that, they bake up in a short amount of time, because you want the filling to be a little gooey. These ones are ready in about 30 minutes, which I love! Not only that, I already had all of the ingredients on hand!

    For the cake, I use a batter made with dates instead of sugar because they keep the cake nice and moist but still light. The perfect texture. Also, this cake contains no oil in the batter (just for the dishes so they come out nicely), I use almond butter instead and it works great! For the filling I used a fruit sweetened raspberry jam to keep it easy instead of making a filling. I think my favorite fruit to pair with chocolate is raspberries.

    The cakes baked up beautifully and I could not wait to try one! They were so good! Rich, decadent soft dark chocolate cake with a gooey raspberry center and some molten chocolate chips because I added those in as well and you have to serve these warm! I even drizzled them with some fudge sauce to make them pretty! I did not have any coconut milk ice cream on hand, but if you did, it would be perfect with these! I love a warm dessert with a cool ice cream for a nice contrast! These would be perfect for Valentine’s Day next week. So if you want to impress someone, make these for them! Or just make them for yourself, that is ok too and totally acceptable!

    Vegan Chocolate Raspberry Lava Cakes
    Makes  four 1 cup cakes

    Ingredients:

    4 1 cup custard dishes

    Cake:

    • 3/4 cups quinoa flour (or all purpose gluten free flour)
    • 2 Tbsp cacao powder or unsweetened cocoa powder
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    • 2 Tbsp almond butter
    • 1 tsp pure vanilla extract
    • 1/2  cup filtered water
    • 1 Tbsp apple cider vinegar

    Filling:

    • 1/2 cup fruit sweetened raspberry jam
    • 1/4 cup vegan dark chocolate chips or chunks

    Chocolate fudge sauce:

    • 2 Tbsp almond butter
    • 2 Tbsp maple syrup
    • 2 Tbsp cacao powder
    • pinch sea salt
    • filtered water as needed

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Oil four 1 cup custard dishes or ramakins with coconut oil.
    3. Whisk flour, baking powder, baking soda, sea salt in a large bowl to blend well.
    4. Place dates, reserved water, almond butter, water, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Transfer half of the cake batter to prepared dishes filling them half full, then sprinkle some chocolate chips over each one, and drop 2 Tbsp of the jam mixture into each in the center. Sprinkle more chocolate chips over that.  Spoon the remaining batter over each one, place on a tray, and place in the oven.
    6. Bake cakes until they are set, but not over-baked about 15-18 minutes.  Remove from oven, let cool for about 10 minutes.
    7. Meanwhile, whisk together the fudge sauce ingredients until smooth (adding a little filtered water if necessary if too thick, I used about 2 Tbsp, you want it to be pour-able but not runny).
    8. When the cakes have sat 10 minutes, un-mold, drizzle with the fudge sauce and enjoy warm.
  • Vegan Dark Chocolate Raspberry Shortbread Cookies

    Vegan Dark Chocolate Raspberry Shortbread Cookies

    I have been all about making cute Valentine’s Day treats lately. After all, it is next week already. Maybe it is just because I am a true girly girl and I love all things pink and festive and heart shaped, or just that I love things with chocolate, or berry or any of the other sweet flavors associated with Valentine’s Day. The chocolates are my favorite of course, but I have been making cookies this week as well!

    I made some raspberry linzer cookies earlier in the week and more recently some dark chocolate short bread ones that I am sharing with you today! I had always wanted to make this type of cookies, the ones with the jam peeking out through the window in the top cookie of a sandwich. I made the classic ones to begin with because I wanted to see if they would work out, then made the non-traditional ones for my blog and they happened to be my favorite of the two.

    I made them with a dark chocolate shortbread base, so I am not calling them linzer cookies since that base has nuts and is typically vanilla. This base is super delicious though! I modeled it after a dark chocolate shortbread cookie I used to make back in the day before I went vegan that I loved and they turned out very similar!

    These are a little bit time consuming to make, I am not going to lie, after all they require rolling out dough, cutting it and chilling it then the assembly with the jam and being careful with the delicate top cookies. But it is all totally worth it, and I find doing activities like this calming. Maybe it is just the artist in me that likes to spend weeks on one painting or sculpture, but doing little detailed things makes me happy sometimes. These cookies turned out super delicious by the way, the rich, buttery dark chocolate cookies the perfect pairing for the gooey sweet raspberry jam! If you are in the mood for a Valentine’s Day project, give these cookies a try!

     

    Vegan Dark Chocolate Raspberry Shortbread Cookies 
    Makes about 16

    Ingredients:

    • 1 3/4 cups organic whole wheat pastry flour*
    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 1/4 cup plus 2 Tbsp maple 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
    • about 1/2 cup raspberry jam 

    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 heart shapes with a medium sized cookie cutter (I used a heart shape) 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 cookies on the pans into the freezer to chill for 5 minutes (or until the dough is more firm but still slightly pliable), then remove one of the pans and cut smaller hearts out of the centers of the hearts on that pan. Remove the hearts and set them on the third pan. Place all of the pans back into the freezer until the cookies are completely firm, about 10 minutes.
    4. When they are firm enough, place the pans in the oven and bake for 15-20 minutes or until set and just barely beginning to brown at the edges.
    5. Remove the pans from the oven and let cool completely on wire racks.
    6. When the cookies have cooled completely, spread a thin layer of raspberry jam over each of the larger cookies without the holes, then place the cookies with the holes on top of them (being careful as they are fragile, I used a spatula to move them.
    7. Then spread jam over half of the smaller cookies and sandwich them together with the other half of the cookies.
    8. Enjoy!  Store any leftover cookies in an airtight container in the refrigerator or freezer.

     

  • Vegan Triple Chocolate Cheesecake

    Vegan Triple Chocolate Cheesecake

    It’s my 9 year blogaversary! 10 years ago, I randomly decided to start a blog to share recipes with friends and family since I was always posting them on Facebook anyhow. Little did I know that I would still be doing it 10 years later, or be reaching this many people! I have had fun with it though, and it’s been a pleasure sharing with you all! So here’s to another year of new recipes! I figured I would make something good to celebrate my blogaversary, and I decided on something chocolate despite the name of my blog.

    I am in a chocolate sort of mood lately. I made some raspberry almond butter cups earlier this week, and some turmeric white chocolates, and some peanut butter cups, and I really enjoyed them all, but I wanted something a little more decadent and bigger like a cake for the weekend. I didn’t feel like baking though, so I went for a no bake cheesecake! To be honest, I have never baked a vegan cheesecake because all of the ones I make are no bake and it is so much easier! They turn out all perfect and creamy without the use of the oven. This one was going to be all chocolate.

    Not just dark chocolate though, even though it is my favorite when it comes to chocolate bars. I was envisioning 3 different layers of chocolate in the cake. I was recently asked if I could make a French silk cheesecake, and this was kind of that, only better because that would have only had 2 layers only one of which would have been chocolate. This one would have white chocolate, milk chocolate and dark chocolate layers.

    For the base of the whole thing, I used a combination of full fat coconut cream and chickpeas. Now you may be thinking that it sounds odd to put chickpeas in a cheesecake, but they are my equal swap for cashews (which are standard in a lot of vegan cheesecakes). The cake is already pretty rich thanks to the coconut milk, so the chickpeas taste the same as cashews in the cake when combined with it. Also, this makes the cake nut free for those who have allergies. I added in some melted cacao butter to give it a white chocolate flavor along with the coconut butter to thicken the cake and it was a heavenly cheesecake base. Just a touch of vanilla as well to give it that amazing white chocolate scent.

    For the chocolate layers I added in some cacao powder and dark chocolate chips, and they were amazing as well. I knew this was going to be good! It turned out beautiful! But it needed some decoration on top so I had some fun with some vegan dark chocolate I had on hand and made some shapes. OMG was the cheesecake ever good! It was silky smooth! The dark chocolate layer really rich and intense, the milk one more mellow, and the white chocolate more sweet with the aroma of vanilla! All together a heavenly combination! If you are in the mood for something of the chocolate variety, give this a try! It would be perfect for upcoming Valentine’s Day!

    Vegan Triple Chocolate 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)
    • 1/8 tsp sea salt

    Filling:

    • 1 1/2 cups full fat coconut cream (I used the thick part of a can of Thai Kitchen coconut cream, but their full organic full fat coconut milk will also work*)
    • 1 cup plus 2 Tbsp cooked chickpeas
    • 1/4 cup plus 2 Tbsp maple syrup
    • 1 1/2 tsp pure vanilla extract
    • 1/8 tsp sea salt (or to taste)
    • 1/2 cup plus 1 Tbp coconut butter (NOT OIL), warmed to liquid
    • 1/4 cup plus 2 Tbsp cacao butter warmed to liquid (or additional coconut butter if unavailable)
    • 4 Tbsp cacao powder or unsweetened cocoa powder (divided)
    • 2 Tbsp vegan dark chocolate chips or chocolate chunks

    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 but the cacao powder and chocolate chips in a high speed blender or food processor and blend until smooth.
    4. Divide the filling mixture between 3 bowls. Pour one back into the blender along with 1 Tbsp cacao powder and blend until smooth. Pour back into the bowl and set aside.
    5. Pour the next bowl into the blender and add the remaining 3 Tbsp cacao powder and the chocolate chips and blend until smooth. Pour this layer over the crust in the pan, and put in the freezer for 10 minutes to set the layer.
    6. Pour the second layer (the one with 1 Tbsp cacao powder) over the first layer in the pan, then set in the freezer for 10 minutes.
    7. Pour the remaining vanilla filling over the other layers in the pan, then place bac
    8. Place back in the freezer to set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
    9. 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 when chilled.

  • Vegan Golden Turmeric White Chocolates

    Vegan Golden Turmeric White Chocolates

    Eric and I recently went to the Minneapolis Institute of Art because it was a super cold day and doing things outside isn’t so fun when it is below 10F degrees. That place is amazing. So many beautiful and historic pieces of art, and it is so large that you could get lost in there. Every time I go I see something new even the things that haven’t necessarily changed because it is such a large building. We spent a few hours in there enjoying the art and artifacts, and then they were closing and since we had a long walk to our car in the cold, we decided that warm drinks were the way to go, and so we stopped at Spyhouse coffee which was near by.

    I had never been in there, but I was pleased that they had vegan options for their drinks besides just plain tea like some coffee shops. I don’t usually get fancy drinks, but a their golden turmeric latte caught my eye. It was amazing. Made with oat milk, turmeric of course, ginger, maple syrup, and a hint of black pepper. Sooo good. And I loved that it was served in an actual porcelain cup and not a paper one. I haven’t been to anything but a Caribou or Starbucks for a long long time so that was rare. Anyways, this drink was so good that I have since made my own version at home a couple of times since that was a few weekends ago, and I decided that the flavors would be amazing in a dessert as well.

    So, I decided to make some Golden Turmeric White Chocolates! It was literally -30F below last wednesday morning and -20F for a high temperature so when I got off work the last thing I wanted to do was go outside and making some candy seemed like the perfect idea.

    Vegan Golden Turmeric White Chocolates 

    Makes 24

    Ingredients:

    • 1/3 cup 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
    •  1/2 tsp ground turmeric powder
    • 1/4 ground tsp ginger

    Instructions:

    1. Combine cacao butter, cashew butter, vanilla, maple syrup,  and sea salt over a double boiler, and whisk until smooth.
    2. Whisk the turmeric and ginger 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.

    *I get my cacao butter from Amazon HERE.

  • Vegan Hazelnut Flourless Chocolate Cake

    Vegan Hazelnut Flourless Chocolate Cake

    I appreciate rich, dark chocolate much more this time of the year for some reason. Maybe because it is kind of like sweet comfort food, or because Valentine’s Day is just around the corner so I feel like chocolate is in order, but whatever the reason, I find myself enjoying it more lately. Mostly just dark chocolate candy, but I bought a big block of unsweetened chocolate for baking, and decided that making a flourless chocolate cake was a good idea.

    I figured it would be something that other people might want to make for Valentine’s day, it sounded good to me at the time, and I knew Eric would love it since he is the biggest chocolate lover I know, so I went for it! I haven’t made a flourless chocolate cake in a few years, so it was about time! I wanted this one to include hazelnut too though along with the chocolate because those two flavors are amazing together. I had some hazelnut meal and hazelnut butter on hand so it was perfect!

    Flourless chocolate cake is kind of odd compared to other cakes. It is mostly just chocolate and eggs if not vegan so I used flax eggs in mine and they work perfectly! This cake has 4 oz of unsweetened chocolate plus cacao powder so it is intensely chocolaty. I tasted some of the unsweetened chocolate as I was chopping it up for the cake and surprisingly I liked it. It was like savory chocolate! Once it was all melted together with the coconut sugar, hazelnuts and meal and flax eggs it tasted like brownie batter!

    It smelled amazing while baking! My house filled with the heavenly aroma of dark chocolate. I could not wait to try the cake! Luckily you don’t have to wait long for this one to cool, it is best served warm after all. It was amazing. Like a super decadent rich brownie. A small piece would satisfy, but of course I had to cut myself a large one. If you wanted to tone down the dark chocolate or make this even more decadent you could serve it with coconut whipped cream, or ice cream as well!

    Vegan Hazelnut Flourless Chocolate Cake
    Makes one 6 inch cake

    • 3 Tbsp ground flax seed
    • 1/2 cup plus 1 Tbsp filtered water
    • 4 ounces vegan unsweetened chocolate, chopped
    • 1/4 cup hazelnut butter or almond butter
    • 1/4 cup pureed pear or apple
    • 1 cup coconut sugar
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/4 cup hazelnut meal*
    • 1/2 cup raw cacao powder or unsweetened cocoa powder plus additional for sprinkling
    • hazelnuts and chopped dark chocolate for garnish

    Instructions:

    1. In a bowl, whisk together the flax seed and water. Place in the fridge for 15 minutes to gel. This will be your flax eggs.
    2. Meanwhile, oil a 6 inch spring form pan with coconut oil and preheat the oven to 375F degrees.
    3. In the top of a double boiler, combine the chocolate and nut butter.  Allow to melt, whisking often.
    4. Whisk in the pear puree, sugar, sea salt, and vanilla until smooth.
    5. Add the flax eggs and allow to warm for a couple minutes with the other ingredients whisking often until completely smooth and uniform.  Whisk in the cacao powder and hazelnut meal until very well combined (you want to make sure the oil is emulsified in or it will separate when baking). 
    6. Pour into the prepared pan.
    7. Place in the oven and bake for about 30 minutes until dried on the top and mostly set.
    8. Once finished baking, remove from the oven, allow to cool 15 minutes, then release from the pan and dust with cacao powder.  
    9. Garnish with hazelnuts and chopped dark chocolate and serve!

    *To make the hazelnut meal, grind whole hazelnuts in the blender until flour consistency, but not too long or you will get butter. Or you can buy Bob’s Red Mill brand hazelnut meal on Amazon or Vitacost.

  • Vegan Strawberry Frosted Vanilla Cookies

    Vegan Strawberry Frosted Vanilla Cookies

    Back when I was in high school I didn’t cook a lot, but what I did do once in a while was make cookies.  I especially loved my Grandma’s cookie recipes, frosted sugar cookies being one of my favorites.  I used to make a big batch, and share them with my friends and family.  They were really rich delicious cookies with about a pound of butter in the dough, sugar plus powdered sugar and of course I topped them off with buttercream frosting that had more butter and sugar.  So just one was plenty or you might go into a sugar coma.  Well, several different people I gave a plate to ate the entire plate in one day!  So I guess that means they were pretty darn good.  Well, I don’t make those cookies any more because they were obviously not vegan and I try to make things that are a bit healthier.  But I do still like frosted vanilla cookies.

    So last weekend I decided to make some vanilla frosted cookies.  They are more shortbread buttery type cookies than the softer sugar cookies I used to make, but I like the texture of these even better. The cookie base is pretty simple and easy to make, not fussy at all. I use a mixture of whole wheat pastry flour plus a little tapioca flour to make the texture more tender. And for the fat in the dough I use a mixture of avocado oil and coconut oil because if it were all just coconut oil they would be harder at room temperature but the avocado oil makes the consistency more like actual butter or buttery spread.  I am just not a fan of using store bought buttery spreads and would rather mix my own oils.  The result is a delicious tender buttery cookie! 

    They smell amazing while baking too because of course you can’t go wrong with vanilla.  For the frosting on these cookies I thought about making a buttercream style vegan frosting, but decided to go with more of a glaze one instead.  It is much easier to make and still good. I made a simple coconut butter glaze.  I wanted a pink frosting, so I ground up some freeze dried strawberries into a powder to color it and it was so good!  Like sweet strawberries and cream frosting! Lastly, I sprinkled the frosted cookies with some little candy balls, because why not make them pretty.  These would be perfect for upcoming Valentine’s Day, don’t you think?

    Vegan Strawberry Frosted Vanilla Cookies 
    Makes about 16

    Ingredients:

    • 1 3/4 cups organic whole wheat pastry flour*
    • 1/4 cup tapioca flour**
    • 1/4 cup plus 2 Tbsp maple sugar
    • 1/4 tsp sea salt
    • 1/4 cup melted coconut oil
    • 1/4 cup plus 2 Tbsp avocado oil (or other neutral oil liquid at cool temperatures)
    • 1 Tbsp filtered water
    • 1 tsp pure vanilla extract

    Frosting and Topping:

    • ¼ cup plus 2 Tbsp coconut butter, warmed to liquid
    • ¼ cup plus 2 Tbsp filtered water (or as needed)
    • 1 Tbsp maple syrup
    • 2 Tbsp strawberry powder***
    • vegan sprinkles (optional)

    Instructions:

    1. Preheat the oven to 300F degrees, and line a baking sheet 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 shapes with a medium sized cookie cutter (I used a heart shape) and place them onto the prepared pan. Re-roll any scraps squeezing them back together and rolling them out, and cutting into more shapes until all of the dough is used.  Place the cut shapes on the pan into the freezer to chill for 10 minutes before baking.
    3. Place the pan in the oven and bake for 20-25 minutes or until set and just barely beginning to brown at the edge.
    4. Remove the pan from the oven and let cool completely on a rack.
    5. Mix together the coconut butter, maple syrup and dried strawberries until smooth adding a touch more filtered water if it is too thick (you want it a thick glaze consistency). 
    6. Spread a thin layer of the frosting over the cookies, and sprinkle with the sprinkles.  Set the glazed cookies in the freezer for about 5-10 minutes until set.
    7. Store any leftover cookies in an airtight container in the refrigerator or freezer.

    *If you wanted to make these cookies gluten free, you could use Bob’s Red Mill gluten free all purpose baking flour instead of the pastry flour.

    **If you do not have tapioca flour you can substitute cornstarch.

    ***To make strawberry powder, grind freeze dried strawberries to a fine flour consistency with a mortar and pestle, or grind in a clean dry spice grinder.

  • Vegan Raspberry White Chocolate Truffle Hearts

    Vegan Raspberry White Chocolate Truffle Hearts

    Valentine’s Day is a month away now, so I figure I can start making Valentine’s Day treats.  Because one can never have too many of those, right?  When I was little, I loved the candy part of Valentine’s Day the most.  I know, it should be about celebrating love and all, and that is what I most appreciate about it now, being able to spend time with the ones I love and not about receiving candy and flowers and what not.  But when you are 8 you just want to eat candy and don’t know much about love.  Valentines candy was awesome because in my school you would get a bunch from your classmates along with the Valentines in your box that you would all give to each other. Not only that, my Grandma also always gave me a nice big box of chocolates.  It was awesome to go through the box and try to guess what they were while eating them. I still like to make Valentine’s Day treats though.  Any excuse for me to make things that are heart shaped, or pink, or chocolate I am in. And I even sometimes share them, haha.

    So on my day off I decided to make some Vegan Raspberry White Chocolate Hearts.  I haven’t made any chocolates since Christmas and I am kind of missing them.  These are fun to make too. You get to shape the filling sort of like play dough.  Or at least that is what I do, because I don’t have the right size of fancy heart molds and I like plenty of filling.  For the filling on these I used some Raw Guru cacao butter for the base, as it is the foundation and the essential ingredient for white chocolate.  At least real white chocolate.  None of that fake other oil stuff going on here that you might find if you were buying store bought candy.  Trust me it makes all the difference if you use real cacao butter in your chocolate and white chocolate.  The Raw Guru cacao butter smells amazing too.

    Next, I added in a little cashew butter and Dastony coconut butter to make the filling creamy.  Lastly some freeze dried raspberries, vanilla and maple syrup.  You might be wondering why I use freeze dried berries and not fresh.  I do so because they don’t add extra moisture to the chocolates, they are really intensely flavored and it keeps these a little more shelf stable. I also use the freeze dried berries for things like a raspberry frosting where I want color and flavor but I don’t want any extra moisture.  They work perfect!  I get mine at Trader Joes, they have several different types of berries.

    The filling for these truffles was super delicious.  I could have eaten it with a spoon.  But of course then I wouldn’t have truffles. Once they were all shaped and set, I dipped them in a home made dark chocolate.  Now of course if you didn’t want to make your own, you could use your favorite store bought dark chocolate, but I had all of the ingredients to make it so I thought, why not?  These turned out super delicious.  They would be the perfect little treat to make for Valentine’s day for your loved ones.  If you can share them after you taste one that is.

    Vegan Raspberry White Chocolate Truffle Hearts
    Makes 10 chocolates

    Ingredients:

    White Chocolate:

    • 1/4 cup Raw Guru cacao butter (2 oz) or coconut oil if unavailable
    • 2 Tbsp raw cashew butter
    • 1/4 cup Dastony coconut butter
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup
    • 1 cup freeze dried raspberries
    • 1/4 cup filtered water

     

    Dark Chocolate:

     

    Directions:

    1. Combine all of the white chocolate ingredients but the berries and water over a double boiler, and whisk until smooth.
    2. Pulverize the berries in a blender until fine, then whisk into the white chocolate along with the water. Place in the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 8 balls, rolling them with your hands and shaping them into little hearts.   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 Chocolate Avocado Cake

    Vegan Chocolate Avocado Cake

    An occasion such as Valentine’s Day, deserves the perfect decadent rich chocolate.  So, I decided to make one last weekend.  Eric and I celebrated early since the actual holiday is during the work week and I am working.  We went for a long walk around Minneapolis in our favorite area, then hit up our favorite local brewery Insight, then enjoyed some warming ramen at Tori Ramen in St. Paul, because that is the restaurant Eric chose. It was perfect though, because I am recovering from a cold and some warming broth was just what I needed.  And of course I had the dessert covered with the chocolate avocado cake I made.  I don’t know why I hadn’t thought of it before, but the combination is a great idea.  Think of it.  Chocolate is heart healthy, avocados are heart healthy so it is a healthy cake (wink, wink).  And why not make your cake healthy and taste amazing too!  Don’t worry, you can not taste avocado in this cake at all.  Just rich, decadence.

    For the cake part, I used my classic date sweetened chocolate cake, made with mashed avocado in place of the nut butter.  And, let me tell you, it made the most rich tasting delicious cake batter that was actually oil free.  You bet I  scraped the bowl clean and enjoyed the last bit of batter!  That is one of my favorite things about baking cakes, getting to eat the batter. It baked up beautifully as well, and the aroma of brownies filled my kitchen and home.  That is seriously one of the best scents in the world.  Once it had cooled down and was ready to frost, it needed a decadent rich frosting to finish it off.  So, I blended up avocados, date paste, cacao powder, and a little sea salt and vanilla and it was so good!  It tasted like avocado mousse and fudge combined.  Once it was spread onto the cake, it was lovely.  I couldn’t wait to try it!

    This is the chocolate lover’s dream.  It is just the right consistency as far as cake goes.  Moist, soft, and light, not dry or dense provided you don’t over-bake or under-bake it. I am super picky as far as cake texture goes so I am always careful about the amount of time I bake my cakes. This one turned out perfect.  It had rich chocolate flavor as well, and that gooey luscious frosting tasted so good you would swear that it contained some non-vegan ingredients.  But nope!  This cake is actually gluten free, oil free, and fruit sweetened, so wins all around!  So the next time you are in the mood for classic chocolate cake, give this a try!

    Vegan Chocolate Avocado 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 1/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and drained
    • 1/4 cup mashed avocado
    • 2 tsp pure vanilla extract
    • 2 cups filtered water
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 1 1/2 cups mashed avocado
    • 1/2 cup date paste* or maple syrup
    • 3/4 cup filtered water
    • 1/2 cup cacao powder
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract

     

     

    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, water, avocados, 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 (be careful not to over-bake or under-bake the cake.  Check it at 25 minutes and put back into the oven a little longer if it is not finished baking).  Remove from oven, let cool completely, then un-mold them onto two plates, cover and set aside.
    7. 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.
    8. To assemble, place one cake layer on a plate, and spread about 3/4 cup frosting over it.  Place the other cake layer over that, then spread the remaining frosting on the top and down the sides of the cake.
    9. Decorate with sprinkles and enjoy!

     

    *To make date paste, soak 1 cup dates in filtered water for 30 minutes, then drain, reserving 2/3 cup filtered water.  Pour the dates and 2/3 cup water into the blender and blend until smooth.  Store date paste in a jar in the refrigerator for up to 2 weeks.

     

  • Vegan Red Velvet Popcorn with White Chocolate Drizzle

    Vegan Red Velvet Popcorn with White Chocolate Drizzle

    Since I really enjoyed the Red Velvet Cake Batter Dessert Hummus I made last week, I decided to make something else red velvet as well.  Because, why not?  Valentine’s Day is just a few short days away so it will be festive, and I always love popcorn.  It is kind of surprising that I have never made red velvet popcorn before.  I have made many other sweet dessert popcorn recipes.  Like berries and cream, chocolate mint, and turtle.  I pretty much love using the flavors found in classic desserts in popcorn.  I first got the idea when I was at a Mall on vacation when I was visiting New Orleans, and I came across a popcorn shop.  They must have had hundreds of flavors in there.  Pretty much anything you can think of savory and sweet.  I figured most of it wasn’t vegan and if it was, there was probably lots of refined sugar in it, so I just went in there to admire the flavors and maybe get ideas for making some at home. One of the flavors that I saw was red velvet cake. So, I thought to myself, I need to make that some day.  Well, it kind of got pushed to the back of my mind I guess, because I didn’t remember that I wanted to make it until this week.  And, that was over a year ago.  I guess I had to be in the right mood too.  Any excuse in February to make things that are pink and red and hearts for Valentine’s Day I am on it.  Of course this doesn’t have hearts but it is pinkish red so I have that covered.

    Also, I figured I could share it with Eric, because if I don’t share my snacks with him, he will go out and buy even more unhealthy ones.  Also, he has a huge sweet tooth as well. This is pretty easy to make if you have plain popcorn on hand.  I like to just make mine in the Whirly Pop with coconut oil, because it turns out perfect every time.  But you could also just buy it.  If it already has salt in it though, just omit the sea salt from the coating in the recipe.  The red velvet coating is so delicious!  It has only 6 ingredients including sea salt, and it is colored naturally.  I don’t bring artificial food coloring anywhere near my food anymore.  I actually used beet powder in this, which is my go-to red or pink food coloring.  It doesn’t end up a bright red, but more of a pink red.  I am ok with that though.  You can usually find it at your local health food store in the bulk section.  I get it at my work, Fresh and Natural Foods. The coating tasted like vanilla cake batter and that brilliant red, pink color was beautiful!

    But I decided to make it a little more over the top and add a white chocolate drizzle since I had some white chocolate on hand already.  If you don’t want to do this extra step, I totally understand, and it will still taste amazing.  It just won’t have white chocolate.  I also figured red velvet cake has frosting usually so the white chocolate drizzle is sort of the frosting.  Once the popcorn is all done it is so good!  Trust me, I ate half the pan before I knew it.  You will keep going back for seconds.  And thirds.  Lucky I had to save some for Eric or I might have eaten more. If you are looking for a sweet and crunchy snack, give this a try!

    Vegan Red Velvet Popcorn with White Chocolate Drizzle
    Makes 8 cups

    Ingredients:

    • 1/3 cup maple syrup, warmed to liquid
    • 1/3 cup raw coconut butter, warmed to liquid
    • 1/3 cup raw cashew butter at room temperature
    • 1 Tbsp red beet powder (vegan natural food coloring may be used instead, start by using just a few drops and add as needed)
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 8 cups plain organic popped corn
    • 1/2 cup vegan white chocolate, store bought or home made (I made my own, recipe follows)

     

    Instructions:

    1. In a glass measuring cup (or bowl) whisk together the maple syrup, coconut butter, cashew butter, sea salt and vanilla until well blended.
    2. Pour over the popcorn in a large bowl, along with berries and mix well. Spread out onto a lined sheet pan, and place in the freezer until it is hard.
    3. Enjoy!

     

    Vegan White Chocolate 
    Makes enough for the recipe, or about 16 small white chocolates

    Ingredients:

     

    Instructions:

    1. Combine cacao butter, cashew butter, vanilla, maple syrup,  and sea salt over a double boiler, and whisk until smooth.  It is now ready to use in the above recipe.
    2. Or, if you just want to make white chocolates,  pour into a chocolate mold, and place in the freezer until set.
    3. Store white chocolate in the refrigerator.

     

  • Vegan Dark Chocolate Chili Truffles 

    Vegan Dark Chocolate Chili Truffles 

    My boyfriend Eric has a passion for hot peppers and spicy food. When I first met him, the first food item I ever gave him was some of my home made habanero hot sauce because I knew it would impress him. I too love spicy food, so we have that in common.  There was a point in time I would put hot sauce on pretty much every savory food item I was eating, and I would sit and sweat while I ate dinner.  He would do the same, because he made his own home made hot sauce too.  Recently, he had a shaker full of habanero flakes, and he would put them on everything.  He is originally from Arizona, so none of the Minnesota wimpy tastes for him.  I am not a wimp about spice, but people here in Minnesota are notorious for thinking black pepper and ketchup are spicy.  What Eric really seems to love is sweet and spicy together.  The first Birthday cake I made him was a vegan chipotle turtle cheesecake.  It was pretty amazing and chocolate and chilies are a match made in heaven.

    So, this week, I decided to make some dark chocolate chili truffles to share with Eric.  Because they sounded really good to me, and I knew he would love them too.  He loves chocolate way more than I do.  I wanted this to be a simple recipe because I didn’t have a lot of time, so lucky for you, they are easy to make and contain only 6 ingredients.  For the filling I used almond butter as the base because it is creamy, delicious and sort of a blank palate. But of course you can feel free to use your favorite nut butter.  I think peanut butter or cashew butter would be amazing as well.  I simply combined it with cacao powder, maple syrup, sea salt, and of course a good amount of chipotle powder to give these a kick.  It is actually slightly more than I have listed in the recipe, because I don’t want to kill anyone, but if you like super spicy too, just add a tad more.  This mixture tastes like the most amazing fudge, and I could sit and eat it with a spoon.

    But I rolled it into truffles, and dipped them in my favorite vegan dark chocolate melted. They turned out super delicious!  Almost like something you would pay a lot of money for if it were in say, a heart shaped box around Valentine’s day.  This is why I like to make my own candy, because it can taste just as good as the store bought, you know that good ingredients have gone into it, and of course what better way to show your significant other that you care, than taking the time to make something for them.  So, if you love chocolate and spicy things, give these a go!

    Vegan Dark Chocolate Chili Truffles 
    Makes about 10

    Ingredients:

    • 3/4 cup smooth almond butter
    • 1/4 cup plus 1 Tbsp cacao powder or unsweetened cocoa powder (or as needed)
    • 3 Tbsp maple syrup
    • 1/4 tsp chipotle powder
    • 1/4 tsp sea salt
    • 1 1/2 cups vegan dark chocolate chips, or chopped vegan dark chocolate

     

    Instructions:

    1. In a bowl, mix together the almond butter, cacao powder, maple syrup, chipotle powder and sea salt until smooth and well combined.  You want it to be the consistency of dough, if it is still too soft (since peanut butter may vary in how liquid it is), add a little more cacao powder.
    2. Roll into 1 1/2 inch balls, and place on a parchment lined tray.  Place in the freezer to chill for 1 hour.
    3. Meanwhile, when you are ready to dip the truffles, melt the chocolate in the top of a double boiler until smooth.
    4. Dip each truffle into the chocolate (letting the excess drain off, I like to set mine on a fork to dip to make it easier) and place back onto the tray until they are all done.  Place in the freezer to set the chocolate until it is hard, which usually takes 5-10 minutes.  Enjoy!
    5. Store any leftovers in the refrigerator in a container with a lid for up to a few months.
  • Vegan Dark Chocolate Raspberry Brownies

    Vegan Dark Chocolate Raspberry Brownies

    I am in a chocolate mood lately.  So on my day off last weekend I decided that some brownie baking was in order.  The weather was pretty chilly so I didn’t feel like spending much time outside, so it was the perfect time to be a kitchen hermit.  By that I mean spending most of my time there.  Not that I am not kitchen hermit already most of the time because I admit I kind of am.  I do work in a kitchen and spend time in the kitchen at home developing recipes after all.  Baking brownies is one of those things that always makes me happy.  I mean, you can not possibly be in a bad mood while baking brownies. Eating the leftover batter from the bowl, smelling the chocolaty goodness baking, and of course eating the finished product.  It all produces comfort, satisfaction and happiness.  At least for me.  So it is one of my favorite memories.  I remember when I was in high school my friend and I would bake brownies from time to time…then end up eating most of the pan of warm gooey brownies. And, I would also sometimes beg my Mom to buy me a box of brownie mix sometimes and make them. Because no bar really compares to classic brownies.  If you are craving brownies, it has to be brownies.  Rich, and fudgy, the middle pieces for me.  I know we all have our preferences but that is how I like mine!

    I thought about making just classic brownies, because I was craving those brownies I had when I was little.  But in my typical way of thinking, I had to embellish them in some way.  Because I can never leave well enough alone with my recipes.  So, I decided to go wild and add in raspberries as well.  Yes, I know that is not super wild, but oh boy it made all the difference in those brownies.  I am still enjoying the raspberry jam from Eric’s dad, so that is what I used in these and it was so good with the rich dark chocolate!  This is my classic brownie base that I use most of the time.  It uses avocado oil and almond butter to make it rich and delicious.  If you are going for a more low fat thing though, you could substitute apple sauce for the avocado oil, but then the brownies would be more cakey, which I do not prefer.  So, I go with the oil. They are coconut sugar sweetened and it almost gives them the same flavor as a brown sugar would.  An almost caramel flavor in the background which I love! The batter tasted amazing before it was even baked.  I should know, I tasted plenty of it.

    My house smelled so good while these were baking!  Like raspberry pie and brownies combined!  The only bad thing about brownies is that if you want them to cut nicely you have to cool them completely which is usually a few hours.  And I did want them to cut nicely so I could photograph them for you all and have them look pretty.  But if you don’t want to wait, go ahead and enjoy these babies warm while the chocolate chips are still gooey because I think that would be amazing.  Top them off with some vegan ice cream, even better!  They taste wonderful with the decadent rich chocolate brownie base studded with chocolate chips and sweet jammy raspberries throughout!  If you want to impress someone and show them how delicious vegan food can be, whip up a batch of these and share with them!  If you can share that is, because you may not want to share once you taste one.

    Vegan Dark Chocolate Raspberry Brownies
    Makes 16

    Ingredients:

    8×8 inch Pan

    Brownies:

     

    Directions:

     

    1. To make the brownies, pre-heat the oven to 350F degrees.
    2. Whisk together the sugar, oil and almond butter until well combined and the sugar is starting to break down. Add the flax mixture and and beat until smooth. Add the flour, cacao powder and sea salt and beat until smooth.
    3. Scrape the batter into a greased 8×8 inch pan, then drop the jam over it in 2 Tbsp amounts, and swirl it with a knife.
    4. Sprinkle with chocolate chips. 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.

     

  • Vegan Peanut Butter Chocolate Hearts

    Vegan Peanut Butter Chocolate Hearts

    When it came to Valentine’s Day candy when I was little, hands down the Reese’s peanut butter hearts were my favorite.  You know, the giant ones that were almost the size of a candy bar, not just the little fun sized ones.  I always hoped to get those from my Grandma, who would every year give me a Valentine’s candy stash that included a box of chocolates and a few bigger ones like the peanut butter hearts. In school we also made Valentine’s boxes and gave out little Valentines to every one of our classmates.  Sometimes candy was included but of course it was usually the mini Reese’s pb cups because that would be expensive to buy for all 30 other kids and we had to give one to everyone. I always got lots of suckers and hard candies, and those I ate first because I have always enjoyed saving the best for last which was the peanut butter filled ones.  I am still that way, I figure it always gives me something to look forward too. Now, I am even more picky about candy though, and I mostly just make my own because then I know I will get exactly what I want.  It is still lots of peanut butter cups, or in this case peanut butter hearts, because that is what I decided to make last weekend!

    Honestly I got the idea from when Eric and I were in Target last weekend and I spotted the Reese’s Valentine’s hearts in the checkout line.  I began to remember how good they were to my 10 year old self and I really wanted one. But of course I wasn’t going to buy one because they are not vegan, they contain artificial ingredients now, and refined sugars.  So I HAD to make some.  There was no way around this craving.  I much prefer my home made peanut butter to the sweet peanut butter in those store bought ones anyhow.  They ended up being really easy to make!  Now, they are slightly different than a peanut butter cup, because the filling has to be a little less soft so that you can shape it, so I decided to add peanut flour to it. I have had it in my freezer for a while, I had picked it up a long time ago because it sounded interesting, and this was the perfect use for it!  It make the peanut butter filling more firm without taking away the peanut butter flavor.  I added just a little maple syrup and it was perfect!

    These actually only contain 5 ingredients including sea salt, so nothing too complicated here.  I used vegan chocolate chips for these instead of making my own chocolate so they were even faster to make than usual.  I like Lily’s Chocolate Chips because they taste really good and they happen to be vegan too!  So that is what I melted down to dip the peanut butter hearts in.  OMG were they ever delicious when they were all finished!  It was so good to satisfy my craving for peanut butter chocolate hearts!  If you have ever loved that classic candy, you need to give these a try!

    Peanut Butter Chocolate Hearts
    Makes about 10

    Ingredients:

     

    Instructions:

    1. In a bowl, mix together the peanut butter, peanut flour, maple syrup, and sea salt until smooth and well combined.  You want it to be the consistency of dough, if it is still too soft (since peanut butter may vary in how liquid it is), add a little more peanut flour.
    2. Shape into hearts, and place on a parchment lined tray.  Place in the freezer to chill for 1-2 hours.
    3. Meanwhile, when you are ready to dip the peanut butter centers, melt the chocolate in the top of a double boiler until smooth.
    4. Dip each peanut butter heart into the chocolate (letting the excess drain off, I like to set mine on a fork to dip to make it easier) and place back onto the tray until they are all done.  Place in the freezer to set the chocolate until it is hard, which usually takes 5-10 minutes.  Enjoy!
    5. Store any leftovers in the refrigerator in a container with a lid for up to a few months.
  • Vegan Chocolate Raspberry Jam Cups

    Vegan Chocolate Raspberry Jam Cups

    I am in a chocolate making mood lately.  Probably because Valentine’s day is coming up, and I want to be able to give some as gifts, and enjoy some for myself.  So lots of chocolate goodies are essential.  I know people like to buy boxes of chocolates to give their significant others, but I like to make them myself, because I feel like if someone puts the time into making something special and thoughtful to me, it means more than if they just bought it.  Bonus points if it is my favorite flavor, or has ingredients that I really love in it.  Plus, I feel like there aren’t a lot of options out there for Vegan Valentine’s candy, at least not around here.  Well, you are in luck, I made something really simple but really delicious a few days back that your sweetheart might just really love. Some dark chocolate and white chocolate raspberry cups. So whether you and your significant other love chocolate, or vanilla I have you both covered.  These are what I would choose as a favorite next to peanut butter cups if I am in a fruit sort of mood. Because raspberries are my all time favorite fruit. And, although I would choose the white chocolate cups most days because I am a vanilla girl, the dark chocolate are amazing as well.

    Eric’s Dad sent us a big care package of his home made jam (a bunch of different flavors) and soap a few weeks back, and the raspberry is my favorite so I have been using some of it in my desserts. I figured this would be the perfect application for it to shine, and simplify my life significantly when making these cups so I don’t have to make a blend up a “jam”.  The white chocolate is luxurious, with a base of cacao butter, coconut butter and cashew butter.  It has that silky melt in your mouth thing going on that non-vegan chocolate has (or from what I can remember.  I like it better actually, since it is not super sugary, I add just enough maple syrup to sweeten it. I love also that it is vanilla scented, by favorite flavor, which smells heavenly before you even take a bite out of one of these babies.

    The chocolate is quite simple, only 4 ingredients plus the jam.  But of course if you didn’t want to make your own chocolate like I do, you could melt down your favorite vegan dark chocolate.  I just like to make my own because it is cheaper, and I control what sweetener goes into it.  If you are a dark chocolate person all the way, you will love these!  If you have some peanut butter cup molds, or even foil muffin tins, you can make these.  And, how much more special would it be if you made candy for your sweetheart than if you had bought it from the store for them this Valentine’s day?  If they are not a fan of raspberry jam, use their favorite instead.  Just make sure it is not too runny. I hope you are all having a wonderful week!

    Vegan White Chocolate Raspberry Cups
    Makes 6 large candies

    Ingredients:

    • 1/4 cup cacao butter (2 oz)
    • 2 Tbsp raw cashew butter
    • 1/4 cup coconut butter
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup (or to taste)
    • 1/8 tsp sea salt
    • about 1/3 cup vegan raspberry jam

     

    Instructions:

    1. Combine cacao butter, cashew butter, vanilla, maple syrup,  and sea salt over a double boiler, and whisk until smooth.  Pour into the bottoms of 6 larger peanut butter cup tins (or molds), then place them in the freezer to set.
    2. Once the bottom chocolate has set, spoon about a heaping 2 tsp of the jam onto the top of the set chocolate, then pour remaining melted chocolate over that.
    3. Place them in the freezer to set, about 15 minutes.
    4. Store in the refrigerator.

     

    Vegan Dark Chocolate Raspberry Cups
    Makes 6 large candies

    Chocolate:

     

    Filling:

    • about 1/3 cup raspberry jam

     

    Instructions:

    1. To make the chocolate, whisk together all ingredients until smooth.
    2. Spoon a little chocolate into the bottoms of 6 peanut butter cup molds, filling them about 1/4-1/3 full.  Place in the freezer until hard, about 10 minutes.
    3. Once the chocolate has hardened, spoon a heaping 2 tsp of jam over that.
    4. Pour more chocolate over the cups until the jam is covered, and place them in the freezer until set, about 20 minutes.
    5. Store any extra in the refrigerator.

     

     

  • Vegan Rose White Chocolate Hearts 

    Vegan Rose White Chocolate Hearts 

    It feels downright balmy here in Minnesota with a 32F degree temperature!  That is because it has been in the below zero temps lately or just single digits.  Funny how in the Fall we think 32 is cold after having Summer temperatures, and now it is warm.  Well, I am embracing it and getting out for walks and runs while I can before it chills down more again.  Not that the cold ever stops me from being active.  When I was in high school, I spent nearly every day of the Winter outside for nordic skiing practice.  At one of my ski races I remember it was -15 and we had to bundle up, but not so much that we could not move.  My coach always said there is no such thing as bad weather if you dress right.  Well, I do occasionally go out running when it is that cold, I prefer it to be above 15 at least to go out for activities now.  And, when I do go out, it is not usually for more than a few hours.  Then it is time to warm up.  Since it is not Summer, and I am spending more time inside, I spend a little more time in the kitchen creating delicious things.  Like the Vegan Rose White Chocolate Hearts I made last weekend.

    I had made some white chocolate for topping an ice cream cake off with a few months back and it was delicious!  I told myself then, that I had to remake it into molds so I could enjoy it just as it was.  I had tinted the original stuff half pink and swirled it, so I thought this time I could do all of it pink, scent it with rosewater because it is so lovely, and make little hearts for Valentine’s Day.  It is almost a month away now, and Valentine’s candy makes me happy.  I have to make at least 5 different kinds every year.  Candy was always my favorite part of Valentine’s Day when I was little, and my Grandma used to give me those chocolate heart boxes filled with different types of chocolate.  It was super exciting to my 8 year old self. Now I mainly just make it for me and Eric.  I remember our first Valentine’s day I made him some chocolate dipped strawberries, and some spicy chipotle dark chocolate caramels.  He loved them!  But I usually make different things every year and these rose white chocolates are new.

    These are super simple to make if you have all of the ingredients, just combine everything in the top of a double boiler, let it melt and whisk it together, then pour it into molds.  I promise you, your kitchen will smell incredibly heavenly!  There is nothing like the smell of melted cacao butter.  It doesn’t take long to harden up, about an hour then you can enjoy some delicious white chocolate with rose!  This is way better than any of that store bought stuff with fake ingredients or dairy in it.  So, if your sweetheart likes white chocolate, make these for them!  Or maybe just for you, because you don’t have to share if you don’t want too, that is fine too.

    Vegan Rose White Chocolate Hearts 

    Makes about 16

    Ingredients:

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

     

    Instructions:

    1. Combine cacao butter, cashew butter, vanilla, rosewater, maple syrup,  and sea salt over a double boiler, and whisk until smooth.
    2. Whisk the beet powder or food coloring into one bowl until even in color.
    3. Pour into a chocolate heart mold, 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.

     

    *I get my cacao butter from Amazon HERE.

  • Vegan Dark Chocolate Red Wine Cake

    Vegan Dark Chocolate Red Wine Cake

    Dark Chocolate Red Wine Cake 5

    Last week was kind of a stressful one for me.  Including my computer breaking and losing most of my photos and everything because the hard drive was toast.  There were other things that happened too that I won’t go into but my point is that by the end of the week, I was sooo ready for the weekend.  Like go home and put my PJs on and bake something really good with some wine ready. I was a little crabby, but at least I could admit it, and the introvert in me just wanted to be alone.  After a stress relieving walk with Eric which helped a little, because we both had a lot to vent about, I baked a cake.  In my PJs in the kitchen while listening to some good music, with some wine and I was feeling relaxed and happier in no time.  I am a vanilla girl, but I was in a chocolate mood.  I also wanted something for Valentine’s Day weekend to share with my man on Sunday (which is when we celebrated Valentine’s Day because we both were going to be working on the actual day and opposite shifts).  So I made a dark chocolate red wine cake.  I had made one before years ago, but I wanted to make a new recipe that was even better.

    Dark Chocolate Red Wine Cake 2

    I had to use a good wine in the cake that I would drink, so I used some of the red wine that I had open.  A good smooth Italian red.  I used my usual chocolate cake batter made with dates as a sweetener, and I have to say, the batter tasted really good.  Kind of like that red wine hot chocolate that is so popular right now, but not hot.  I always taste my cake batter to make sure it is good.  Because if it is not good before baking, it probably won’t be any better after.  My kitchen smelled amazing while it baked.  I love the smell of chocolate cake, it makes me very happy.  For the cake filling, I decided on a little bit of raspberry jam.  Because dark chocolate, wine, and berries are a match made in heaven.  I frosted the cake with a delicious fudge frosting.  It was like really good rich chocolate mousse.  I used a special ingredient in it, some sweet potatoes.  It may sound weird, but honestly, they make the most luscious frosting!  Think avocado chocolate frosting, but lower fat.  I still added some but butter though, because I wanted a little bit of fat to give it that rich mouth feel.

    Dark Chocolate Red Wine Cake

    The completed cake was amazing!  I saved it to enjoy with Eric on our Valentine’s date, and it was super delicious and rich.  You would never guess it was vegan if I served it to you and didn’t tell you.  The cake was perfectly moist, the bright jammy berries a good match for the dark chocolate fudge frosting and sweet cake.  A hint of red wine all the way through.  I hope you all have a lovely Valentine’s Day!

    Dark Chocolate Red Wine Cake 3

    Vegan Dark Chocolate Red Wine Cake
    Makes one 2 layer 6 inch cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Flour
    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the water reserved
    • 1/4 cup almond butter
    • 2 tsp pure vanilla extract
    • 1  cup red wine (one that you would drink, and enjoy the taste of)
    • 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

     

    Filling:

    • 1 cup organic raspberries
    • 2 tsp date paste or maple syrup or as needed
    • pinch 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, reserved water, almond butter, wine, 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 make the raspberry filling, put the raspberries, maple syrup, and sea salt in a food processor or blender and pulse until a jam consistency.
    9. To frost the cake, place one layer on a plate, pipe some of the frosting around the outside of the cake layer, then spread the raspberry filling inside the circle, followed by 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.

    Dark Chocolate Red Wine Cake A

  • Vegan Pink Velvet Cheesecake Swirl Brownies

    Vegan Pink Velvet Cheesecake Swirl Brownies

    Red Velvet Brownies 2

    One of my all time favorite relaxing activities is baking something delicious in the kitchen.  So, last Monday I decided to bake some brownies since it was my day off.  I haven’t made any in quite a while, so it was about time!  I knew I wanted to make something really good, and something chocolate.  So brownies were perfect!  I didn’t want run-of the mill brownies though, I wanted something special.  It took me a while to decide what kind.  Maybe something with berries, since Valentines day is just around the corner?  But I didn’t have any berries on hand.  Maybe something with coffee?  But I wasn’t feeling like a caffeine buzz. So, I decided on red velvet.  I have been wanting to make red velvet cheesecake brownies since last Summer, and now seemed like the perfect time since nothing is more perfect for Valentine’s Day than red velvet and chocolate.

    Red Velvet Brownies 5

    I decided to go a little different route than my usual brownies, and make these fruit sweetened and oil free as well.  So, I used dates to keep them moist, as well as give them a rich luscious sweetness.  They worked out perfectly too!  The brownies turned out nice and fudgy, which is how I prefer mine.  For the red velvet cheesecake swirl I used a mixture of cashew butter and coconut milk.  This is what I always use for cheesecake swirls in anything and I have had many people tell me that they are shocked that it is vegan.  It tastes just like cream cheese.  I tinted it with beet powder to make these festive and give them the red color, which ended up being really pink, so I decided to call them pink velvet instead.

    Red Velvet Brownies 3

    They smelled heavenly while baking, and I couldn’t wait to try them.  I had to let them cool and set up though, and it was hard to wait but well worth it.  They were rich and fudgy as brownies should be, and that luscious vanilla cream cheese swirl made them simply heavenly!  My taste testers loved them as well, which is very important to me.  I highly recommend making these the next time you have a craving for brownies.  They are yummalicious!

    Red Velvet Brownies 1

    Vegan Pink Velvet Cheesecake Swirl Brownies
    Makes 16

    Cream Cheese Swirl:

    • 3/4 cup thick coconut milk (from the top of a chilled can)
    • 1/2 cup cashew butter (or almond butter will also work here)
    • 2 Tbsp date paste or maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 2 tsp beet powder
    • 2 Tbsp arrowroot starch or cornstarch

     

    Brownies:

    • 1 cup date paste
    • 1/4 cup filtered water
    • 1/4 cup almond butter
    • 2 flax eggs (2 Tbsp ground flax seed, whisked together with 6 Tbsp filtered water)
    • 2 teaspoon vanilla extract
    • 1 cup Bob’s Red Mill gluten free all-purpose flour
    • 1/2 cup cacao powder or unsweetened cocoa powder
    • 1/4 teaspoon sea salt
    • ½ cup vegan chocolate chips

    Directions:

    1. 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 350F degrees.
    2. Whisk together the date paste, almond butter, water, flax eggs, and vanilla until well combined. Add the flour, cacao powder and sea salt and beat until smooth.
    3. Scrape the batter into a greased 8×8 inch pan, then drop the swirl over it in 2 Tbsp amounts, and swirl it with a knife.
    4. Sprinkle with chocolate chips. Place in the oven, and Bake for about 25 minutes or until just set (but do not over bake or they will be dry, slightly underbaked is better, because they continue to set while cooling).
    5. Let cool before cutting into bars.

     

  • Mini Vegan Whatchamacallit Bars

    Mini Vegan Whatchamacallit Bars

    Whatchamacallit Bars 3

    Eric occasionally asks me to make him things that he used to enjoy as a child, and the latest was a vegan Whatchamacallit bar.  If you haven’t heard of them, they are chocolate bars with peanut butter crisp and caramel.  To be completely honest, I think the last time I had one was probably in my Halloween candy stash as a kid, and I had to have him remind me what was in them, and look them up.  They sounded good to me though, and I like to veganize things, so I was happy to make them.  I mean whats not to love about chocolate peanut butter and caramel with a bit of crunch?  Sounds crave worthy.  Eric is the biggest chocolate lover I know and every Valentine’s day I load him up with it.  Since it is that time of the year, I thought that instead of just cutting the Whatchamacallits into square bars, I would make them into cute little hearts.  Because presentation is everything!

    Whatchamacallit Bars 4

    I decided to make these raw vegan actually because the best crispy ingredient for candy bars as far as I am concerned is buckwheat crispies.  If you are not familiar with them, they are activated, dehydrated buckwheat groats.  You can make them by soaking raw buckwheat groats in filtered water for 30 minutes. Then draining well, and spreading out onto a dehydrator tray and drying them for about 24 hours at 115F degrees (alternatively you can use an oven at the lowest temperature, but they will not be raw and will take a whole lot less time).  I store a bag in the freezer for when I need them. Anyways, I used them in my bars along with a date caramel made with peanut butter.  It was a heavenly crunchy combination!  I could not stop sampling it!  I pressed it out on a tray, topped with more caramel, then chilled it and cut it into hearts with a cookie cutter.  It worked out perfect!

    Whatchamacallit Bars 2

    I like to make my own raw chocolate.  If you would rather buy some and melt it though, go right ahead.  Just keep in mind you will need at least a cup of melted chocolate for the recipe.  The best part of making chocolates is eating the extra chocolate left over in the bowl…just sayin!  That makes me happy.  They turned out super cute as you can see, and really delicious!  I have a feeling if I had a side to side comparison with the regular bars I would love these much more.  I am not a big fan of commercial big chocolate companies anymore.  Way too sweet and it doesn’t taste real.  These on the other hand taste really amazing.  And, they are perfect for giving to your sweetie for Valentine’s day if Whatchamacallit bars are their jam.

    Whatchamacallit Bars 1

    Mini Vegan Whatchamacallit Bars 

    Makes 16

    Ingredients:

    Filling:

    • 1 cup soaked and dehydrated buckwheat
    • 1/2 cup plus 2 Tbsp raw jungle peanut butter, divided (or organic peanut butter if you prefer)
    • 1/4 cup raw coconut butter, warmed to liquid
    • 3/4 cup soft pitted medjool dates
    • 1/4 cup filtered water
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Chocolate coating:

    • 1/2 cup melted raw cacao butter or coconut oil
    • 1/2 cup raw cacao powder
    • 1/4 cup raw coconut nectar or maple syrup
    • pinch sea salt

     

    Instructions:

    1. Place the buckwheat in a large bowl. In a high speed blender, combine 1/2 cup of the peanut butter, coconut butter, dates, water, vanilla and sea salt and blend until smooth.
    2. Divide between 2 bowls.
    3. Stir the remaining 2 Tbsp peanut butter into one bowl, followed by the buckwheat until it is evenly coated.
    4. Press the mixture into the bottom of a 8×8 inch square pan lined with parchment (for easy removal). Spread the caramel over that evenly. Chill for at least 30 minutes until firm.
    5. Cut into squares or shapes (I used a heart cookie cutter).
    6. To make the coating, whisk together all ingredients until smooth.
    7. Lay out a sheet of parchment paper, then dip the bars one by one into the chocolate then place them on the paper (letting the excess drain off.  I like to use a fork to dip them for that reason.  Just set them on the fork).  Once they are all dipped, place back in the freezer until set, about 5-10 minutes.  Store extra bars in an airtight container in the refrigerator.
  • Raw Butterfinger Hearts

    Raw Butterfinger Hearts

      butterfinger-hearts-3

    Vivapura recently sent me some goodies to use in recipes, and one of them was white mulberries.  I love white mulberries, to me they are a special treat because you can not just find them anywhere.  So I was quite excited about them.  The ones from Vivapura are really fresh and flavorful too.  Perfect for snacking.  The first time I tried white mulberries, I expected something tart, you know, like a raspberry.  But they taste like caramel.  Which is kind of awesome as far as I am concerned.  I have made raw butterfinger bars with them in the past, and I thought it was time to again.

    butterfinger-hearts-4

    I am in chocolate making mode, because it is Valentine’s week, and who doesn’t want chocolate for Valentine’s Day?  I know I want some.  Home made vegan chocolate that is.  And I better share some with Eric, he loves it even more than I do.  So I thought some Raw Butterfinger hearts were in order.

    butterfinger-hearts-2

    The white mulberries make the perfect caramel flavor that tastes like butterfinger when combined with peanut butter and dates.  The mulberries are a little crunchy, but I add in dried sprouted buckwheat for more crunch.  Let me tell you, it is a delicious combination.  Even before you dip it in chocolate.  Then it becomes irresistible. Trust me, if you have white mulberries, you need to make some of these babies for yourself.  If not for Valentine’s day, then just for the heck of it.  If you need some white mulberries, you can find them HERE at Vivapura.

    butterfinger-hearts

    Raw Butterfinger Hearts
    Makes 20

    Filling:
    1 1/2 cups raw jungle peanut butter or regular peanut butter (not raw)

    1/2 cup soft medjool dates, pitted

    2 tsp pure vanilla extract

    1/2 tsp sea salt

    1 cup dried white mulberries

    1 cup sprouted, dehydrated buckwheat groats

    1 1/2 cups chopped raw dark chocolate

    In a food processor, combine the peanut butter, dates, vanilla and se salt, and blend until smooth.  Add the mulberries and buckwheat groats and pulse until chopped and it is all combined and holds together when squeezed (if it doesn’t add a little more peanut butter). Press into a rectangle about 3/4 inch thick, and use small heart cookie cutters to cut out little heart shapes (it is ok to reshape the scraps). Place on a parchment lined tray, then place in the freezer to chill, about an hour.

    When hearts are ready, melt the chocolate in a bowl (I like to set mine in a bowl in the dehydrator until it is melted).  Then set the chocolate next to the tray and dip each chocolate into it letting the excess drain off before setting it back onto the tray (I use a fork, setting the chocolate on top of it, to let the excess drain off).  Once the chocolates are all dipped, place in the freezer to set the chocolate, about 5 minutes.  Place some of the remaining melted dark chocolate in a pastry bag (or a ziplock bag with the corner cut off), and drizzle over the hearts for decoration.  Place in the freezer to set again, then they will be ready to serve.  Store in the fridge.



  • Vegan Raspberry Cheesecake Brownies

    Vegan Raspberry Cheesecake Brownies

    raspberry-cheesecake-brownies-2

    What do you do when you are stuck at home in a snowstorm? Bake brownies of course. Yesterday, we had a really snowy day where it dumped about 6 inches while I was at work and was still going the rest of the night, and it was a really scary drive home.  I drive like a granny in that type of weather.  Ever since I crashed my car a few years back because someone in a big truck drove me off the road in a snowstorm and it really freaked me out.  Better safe than sorry is my motto on slippery roads now.  Anyhow, after being somewhat stressed out from the driving, when I got home I decided that brownies sounded like a good stress reliever.

    raspberry-cheesecake-brownies-4

    Since Valentine’s day is coming up, I thought I would make some raspberry cheesecake brownies.  That just sounds sexy doesn’t it?  Well it is a delicious combination, downright crave worthy. I like my brownies fudgy, and these were just that thanks to apple sauce and avocado oil.  Avocado oil has been showing up in quite a few of my baked goods lately because it has a neutral flavor and bakes up wonderfully in cakes and brownies.

    raspberry-cheesecake-brownies-3

    I made a raspberry cheesecake filling with thick coconut milk and cashew butter enhanced with raspberries.  It was sooo good.  I could have eaten it with a spoon.  But luckily most of it ended up in the brownies.  I had to stir in a few more berries too, because I wanted these brownies to have lots of raspberry flavor.  They smelled amazing while baking, and when they were cool enough to enjoy, they tasted even better! What snowstorm?  I am too busy eating my brownies to notice…

    raspberry-cheesecake-brownies-1

    Vegan Raspberry Cheesecake Brownies

    Makes 16

    Cheesecake swirl:

    1/2 cup organic raspberries (fresh or frozen, if frozen, thaw them slightly first and drain off water before using)

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

    1/2 cup raw cashew butter

    2 Tbsp maple syrup

    1/8 tsp sea salt

    1 tsp pure vanilla extract

    2 Tbsp arrowroot starch or cornstarch

    Brownies:

    1/4 cup avocado oil

    1/2 cup applesauce

    1 cup coconut sugar

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

    2 teaspoon vanilla 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 organic raspberries (fresh or frozen, if frozen, thaw them slightly first and drain off water before using)

    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, and vanilla and beat until smooth.  Add the flour, cacao powder and sea salt and beat until smooth.  Stir in remaining berries. Scrape the batter into a greased 8×8 inch pan, then pour the swirl over it.  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.



  • Vegan Red Velvet Chocolate Chunk Pancakes

    Vegan Red Velvet Chocolate Chunk Pancakes

    red-velvet-chocolate-chunk-pancakes-3

    Red velvet cake is sexy.  That lovely color, that sweet flavor, and that luscious cream cheese frosting. Crave worthy.  And definitely Valentine’s day worthy.  But I know you all are not going to go bake a red velvet cake for you and your special someone. That is a lot more work than most of us are willing to commit to, plus some people are nervous about frosting.  Well, what if you could still enjoy red velvet on Valentine’s day in pancake form?  And, include chocolate?  Hell yes right?! Well that is what Eric would say.

    red-velvet-chocolate-chunk-pancakes

    He loves anything sweet or with chocolate or cake themed.  So, I made some Chocolate Chunk Red Velvet Pancakes the other night, because I was given some beets, and I thought this was the perfect use for them!  They are a lot less work than a cake, but still just as delicious.  I made a “cream cheese” drizzle for them as well, because they had to have the frosting in some form.  Frosting is an important part of the cake!

    red-velvet-chocolate-chunk-pancakes-4

    They cooked up pretty quickly, and I have to mention, I did not mix the chocolate chunks in, but instead pressed them into the tops of the pancakes.  Since my chocolate melts quickly, and I did not want it making my griddle messy with burning chocolate).  The chocolate was still plenty gooey, and it was rich against the sweet pancakes and gooey cream cheese drizzle.  They were simply heavenly.  I love making pancakes to share with a loved one, and these would be perfect to make on Valentine’s day morning.  Or whenever…because no one is going to turn down these made with love pancakes!

    red-velvet-chocolate-chunk-pancakes-1

    Vegan Red Velvet Chocolate Chunk Pancakes
    Serves 2-3

    Pancakes:
    1 1/2 cups gluten free all purpose flour
    2 tsp baking powder
    1/2 cup pureed red beets*
    1 1/4 cups thin coconut milk
    2 tsp pure vanilla extract
    1/4 tsp sea salt
    2 Tbsp maple syrup (or to taste)
    about 1/2 cup vegan dark chocolate chunks
    coconut oil for cooking pancakes

    Cream Cheese Drizzle:
    1/2 cup full fat coconut milk chilled until very cold (only the thick part from the top of the can)
    1/3 cup raw cashew butter
    1 Tbsp maple syrup
    1/2 tsp cider vineger
    2 tsp pure vanilla extract
    filtered water as needed

    In a food processor, combine all pancake ingredients but the chocolate chunks and process until just blended, pour into a bowl and set aside.
    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, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula, press some of the chocolate chunks into the top 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).
    To make cream cheese drizzle, mix together ingredients in a bowl, and whisk together until combined (if it is too thick add a little filtered water, you want to be able to drizzle it). Top the pancakes with the cream cheese drizzle to serve (I like to put mine in a ziplock bag with the corner cut off and squeeze it out).
    *I chopped it up, threw it in the high speed blender, and then used it in the recipe.



  • Vegan Strawberry Almond Layer Cake

    Vegan Strawberry Almond Layer Cake

    1 Corinthians 13:4-7

    Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres. Love never fails.

    I couldn’t agree more with that passage, and although we should think about treating others with love every day, since Valentine’s Day is coming up, the day which is supposed to be all about love, how appropriate is it to remind ourselves of that?! As you can tell I am not into all of the commercial spend lots of money aspect of Valentine’s Day.  It is not all about the flowers and expensive jewelry that so often people get so wrapped up in. By the way, when did every holiday become all about spending lots of money?  To me, Valentine’s Day should be a day to share our love for others family, friends, significant others, whomever we have in our lives that we love.  My perfect Valentine’s Day doesn’t involve going out for expensive dinner, jewelry and flowers…it involves time to appreciate each other .  Going out and enjoying nature, maybe hitting a museum to admire the art together.  A home made dinner and dessert, alone time to relax with each other. Just low key, but the things I really enjoy.  After all, love is about feeling happy, seeing every day the things you love in that other person and appreciating them.  Knowing that they will be there for you in the future, and thankful that they are in your life.  Being grateful that you have gotten through tough times with that person and the relationship becoming stronger in the process.  Being patient with them when they do stupid things that you don’t agree with sometimes, and taking their good advice to change when you are the one doing the stupid things.  So, to me Valentine’s Day should be a day to reflect on all of this and appreciate the one you love for who they are.

    Although I share my love in many ways, one of the ways I express my love is through food in case you couldn’t tell that already.  I enjoy making things for those I am close to in my life and sharing.  The latest thing I made to share was a Vegan Strawberry Almond Layer Cake last weekend.  Truth be told, I wanted a cake with pink frosting and that was why I made it to begin with.  Plus as I have mentioned in some previous blog posts, Valentine’s Day is an excuse to use strawberries in desserts when they are not necessarily in season.  I know, shame on me…but they are organic at least, and the good news is that you can use frozen in this recipe.  For the cake part, I made it gluten free, laced with strawberry puree, and 3 hits of almond.  Milk, oil and extract.  Which all made for a delicious moist cake!  For the frosting I kept it pretty simple, no added jam layers and whatnot, just pink strawberry frosting with a hint of white chocolate in the form of cacao butter and a secret ingredient to make the color extra pretty. Beets.  Yes, I used beets in the frosting, and no you can not taste them.  This cake was fabulous!  I shared it with my special someone, my boyfriend Eric who loves desserts even more than I do.

    Vegan Strawberry Almond Layer Cake
    Makes 1 6 inch 4 layer cake

    2 6 inch cake pans

    Cake:
    1 3/4 cups Bob’s Red Mill All Purpose Gluten Free Flour
    1 tsp baking soda
    1/2 tsp sea salt
    1 cup coconut sugar
    1/4 cup virgin coconut oil, warmed to liquid
    1/4 cup almond oil
    1/2 cup almond milk
    1/2 cup pureed strawberries
    1 Tbsp pure vanilla extract
    1 tsp almond extract
    2 Tbsp cider vinegar

    Frosting:
    4 cups young coconut meat*
    2 cups chopped raw red beet
    2 cups fresh strawberries
    3/4 cup raw coconut nectar, maple syrup or agave nectar
    1/2  tsp sea salt
    seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
    3/4 cup coconut butter, warmed to liquid
    1/4 cup raw cacao butter, warmed to liquid**

    Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut 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 soda, sea salt, and sugar in a large bowl to blend well.
    Whisk oils, almond milk, berry puree, vanilla extract and almond extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
    Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.

    Meanwhile, to make the frosting, combine all ingredients but the coconut butter and cacao butter in a high speed blender or food processor and process until smooth.  With the motor running, add the coconut butter and cacao butter and process a minute more.  Pour the frosting into a bowl and let sit in the fridge until the consistency of whipped cream.
    When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second.  Repeat the frosting, then another cake layer, then more frosting then the last cake layer. Spread frosting over the top and down the sides of the cake.  (place any remaining frosting in a pastry bag and pipe decoratively over the cake).  Store cake in the fridge.
    *If you do not have access to young coconut meat, you can use 4 cups soaked cashews instead along with the other cashews.
    **If you can not get cacao butter, you can substitute more coconut butter or coconut oil.

    ***if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.

     

  • Vegan Raspberry Pomegranate Oat Waffles

    Vegan Raspberry Pomegranate Oat Waffles

    You know what I think is sexy?  Staying home and enjoying a meal together for Valentine’s Day. Because going out that day is often over priced and over rated.  At least as far as my experience goes.  Plus being able to spend alone time together for dinner and be able to hear yourself talk with maybe a little bit of (your choice of) music in the background and not a loud restaurant is pretty romantic.  Or maybe you are more of a breakfast person.  Well, still applies, but in that case, I have just the recipe for you.  Vegan Raspberry Pomegranate Oat Waffles. I made these last week for two people who I love a lot and are very important to me, my Mom and boyfriend. And…I couldn’t help but think I should share this with you all on Valentine’s Day. Because they turned out beautiful, and topped off with all of that red fruit they were pretty sexy.  If get on making them right now you can still have them for breakfast, or maybe tomorrow for Sunday brunch with your family or significant other. Heck, surprise them with breakfast in bed with these!

    As good as these turned out, I admit I was a little scared when I started them as to whether or not they would turn out.  I was veganizing an old belgian oat waffle recipe that I used to make all the time in college, and subbing a lot of healthier ingredients that I didn’t use back then…so, I had my fingers crossed.  They smelled wonderful while cooking, so I knew I had that going for me, but how would they taste. That was the question. Of course you already know the answer because I am sharing them with you but oh boy…they turned out more yummalicious than I expected!  The berries and pomegranate seeds I added in were wonderful little bursts of flavor, and the sweet oats made these pretty substantial, but still light like a waffle should be.  I was so happy they turned out, and my Mom and boyfriend were happy I decided to make them.  My Mom has been asking me to make waffles for about a month now and Eric had just gotten home after working since 5 AM and was hungry, so they were both happy campers.  Show some love and make these waffles for someone (or yourself).  They will think you are awesome!

    Vegan Raspberry Pomegranate Oat Waffles
    Makes 3 Belgian Waffles

    2 Tbsp ground flax seed
    1/4 cup plus 2 Tbsp filtered water
    1 cup gluten free rolled oats
    1 1/2 cups gluten free oat flour
    3/4 tsp sea salt
    1 tsp baking powder
    1/4 tsp baking soda
    1/4 cup coconut sugar
    1 1/2 cups thin coconut milk or almond milk at room temperature
    3 Tbsp melted virgin coconut oil warmed to liquid

    1/2 cup dried raspberries
    1/2 cup pomegranate seeds

    Fresh raspberries, pomegranate seeds and maple syrup for serving

    In a small bowl, whisk together the flax seed and water, and set in the fridge for 15 minutes until the mixture is gel like.
    Meanwhile, whisk together the oats, oat flour, salt, baking powder, baking soda, and coconut sugar in a large bowl.  Whisk in the coconut milk and oil until combined, then the flax eggs (flax water mixture) until combined. Stir in the 1/2 cup raspberries, and 1/2 cup pomegranate seeds.
    Cook according to belgian waffle iron directions (like to keep my waffles warm in a low heat oven (200F) while I cook the others).
    Serve hot with raspberries, pomegranate seeds and maple syrup.

     

  • Raw Maca Mocha Love Brownies

    Raw Maca Mocha Love Brownies

    Everyone has one of THOSE days once in a while.  You know, the ones where you wake up on the wrong side of the bed, you get to work and realize your pants are on inside out, you keep messing things up or dropping things, and you feel like you can’t do anything right…then the traffic is horrible on the way home and when you get there you go to make a cup of tea and drop your favorite mug, shattering it to a million pieces.  Yeah, I know you get it, we all have them. But you know what always makes days like those better?  A hug?  Yes, and also some raw vegan brownie making.  Because who can stay unhappy when making a batch of brownies. Sampling the batter brings an instant smile to my face.

    And, why not make them maca mocha brownies for an extra energy boost.  If you manage to not eat all of the batter and brownies yourself, you can share them with your significant other or family and their day will be made better as well.  So it is a win win for everyone!  That all said, you need not wait until you have a terrible horrible no good very bad day to make these brownies, you can feel the brownie love on any day you wish, so why wait?

    Raw Maca Mocha Love Brownies
    Makes 12

    Dough:
    4 cups raw coconut flour (home made is preferred*)
    2 cup sprouted buckwheat flour (or additional coconut flour)
    3/4 cup ground flax seed
    1 cup raw cacao powder
    2 Tbsp maca powder
    2 cups soft medjool dates, pitted
    1/4 tsp sea salt
    1 tsp pure vanilla extract
    1 Tbsp coffee extract
    2 cups chopped raw sweet apple or pear
    1/4 cup filtered water (or as needed)
    1 cup raw walnut or almond butter

    Chocolate glaze:
    1/4 cup raw coconut oil, warmed to liquid
    1/3 cup raw cacao powder
    2 Tbsp raw coconut nectar (or your choice liquid raw sweetener)
    a pinch sea salt
    For the dough, in a food processor, combine the coconut flour, buckwheat flour, flax seed, cacao powder, maca powder, dates and salt, and process until the dates are very finely chopped and it is all well combined.  Remove from the food processor.  To the processor, add the vanilla, coffee, apple, 1/4 cup water, walnut butter and process until smooth. Add back the dry ingredients, and process until smooth like cookie dough (if it seems too dry, add a little more water 1 tsp at a time). Then spread and press the brownies into a 1 1/2 inch square on a lined dehydrator tray.  Dehydrate for about 6 -8 hours until a little dry on the outside, then cool and cut into12 squares.  Whisk together the chocolate glaze ingredients, then spoon over the brownies and allow to set a few minutes until dry. Enjoy!  Store in the fridge.

    *To make coconut flour, buzz 4 cups finely shredded dried coconut in a high speed blender until fine like flour (but not too long or it will turn to butter.

     

     

     

  • Raw White Chocolate Coconut Rose Macaroons

    Raw White Chocolate Coconut Rose Macaroons

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

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

    Raw White Chocolate Coconut Rose Macaroons
    Makes 12 small macaroons

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

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

    1/2 cup chopped raw dark chocolate

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

     

  • Beet Ravioli with Orange Thyme Ricotta and Orange Strawberry Sauce

    Beet Ravioli with Orange Thyme Ricotta and Orange Strawberry Sauce

    I have been eating beets in a lot of salads lately, and I love them but I decided that I needed to be a little more interesting with the combination so I made beet ravioli.  I cut it into hearts to be cute, and laced the macadamia inside with some thyme and orange.
    I finished it off with a strawberry orange sauce and served it with greens and it was a delicious light meal.  I can’t believe it took me over 1/2 a year into being raw before I tried beet ravioli.  I will definitely have to come up with different sauces and fillings now because it was awesome!

    Beet Ravioli with Orange Thyme Ricotta and Orange Strawberry Sauce
    Serves 4

    Macadamia Ricotta:
    2 cups Macadamias, soaked for at least 4 hours, drained (or cashews if you prefer)
    juice of one lemon
    1 tsp sea salt
    1 1/2 Tbsp orange zest
    1 Tbsp fresh thyme, minced

    Strawberry Orange Sauce:
    1 cup fresh strawberries
    1/4 cup fresh orange juice
    2 soft medjool dates, pitted
    a pinch of sea salt
    1/4 tsp thyme

    24 large thin slices of raw beet,cut into hearts if desired
    greens for serving
    strawberries and orange slices for serving

    To make Macadamia ricotta, Combine the macadamias, lemon juice, and sea salt and orange zest and thyme in a high speed blender or food processor and process until smooth with about 3 Tbsp of filtered water (or enough to make a thick soft cheese consistency without being runny).  Wrap cheese in a double layer of cheesecloth, and place in the fridge to let sit a day or two.

    For the sauce, combine all ingredients in a food processor until smooth.
    To assemble, scoop about 1 Tbsp of the ricotta onto half the beet slices, then top with another beet slice to make ravioli.  Place 3 on each plate, then place a hanful of greens, some strawberries and orange slices.  Spoon some of the sauce over the ravioli on each plate and use the extra for the greens if desired.