Fragrant Vanilla Cake

Tag: vegan

  • Vegan Pumpkin Bars

    Vegan Pumpkin Bars

    I bought my first can of pumpkin last week. I have been wanting to make something with pumpkin since the beginning of September which is considered pumpkin season start to me!  I have made a few pumpkin spice lattes, but a dessert sounded nice. I will make a pumpkin pie later in the season, since that is more Thanksgiving like, but I decided to make some vegan pumpkin bars. I made some raw ones many years ago, but I have never actually made baked ones so I figured I would give that a go.

    I always liked pumpkin bars back in the day, those cakey ones with the sweet cream cheese frosting on top!  For these, I used something similar to my pumpkin cake base, and baked them in a bigger pan. This batter uses dates as a sweetener, to keep them nice and moist and give them an almost caramel like flavor that I love.  The batter is actually oil free too, I use almond butter instead to give it richness.

    I used whole wheat pastry flour for these, but if you wanted to make them gluten free, I can recommend Bob’s Red Mill All Purpose Baking Flour instead and subbing it 1:1.  I have used this brand before and it comes out just as delicious with the same texture.  This batter is super delicious.  Yes, of course I sampled it!  That is one of my favorite parts of the baking process after all! They baked up nicely, and made my kitchen smell amazing! I have to say, pumpkin spice is one of my favorite aromas in the world!

    Lastly, I made a rich cream cheese frosting to spread over them, because that is an essential part of these bars as far as I am concerned.  They turned out so heavenly!  The soft lightly spiced sweet pumpkin cake was perfect with the luscious smooth vanilla cream cheese frosting!  If you are in a pumpkin dessert eating mood like I am, definitely give these a try!

    Vegan Pumpkin Bars
    Makes 16 bars

    Ingredients:

    8×8 inch square 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 1/2 tsp cinnamon
    • 1/2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp cloves
    • 2/3 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the soaking water reserved
    • 2 Tbsp almond butter
    • 1 tsp pure vanilla extract
    • 1/2 cup pumpkin puree
    • 1 Tbsp apple cider vinegar

     

    Frosting:

    • 3/4 cup canned full fat organic coconut cream  (you want a brand that is mostly the thick cream like Thai Kitchen full fat coconut milk or coconut cream or it will not work), chilled
    • 1/4 cup raw cashew butter
    • 2 Tbsp maple syrup
    • 1/2 tsp pure vanilla extract
    • 1/8 tsp sea salt
    • 1/8 tsp lemon juice or apple cider vinegar
    • 1/4 cup plus 2 Tbsp cup melted coconut butter (warmed to liquid)

     

    Directions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line an 8×8 inch square pan with parchment paper.
    3. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick.
    4. Whisk flour, baking powder, baking soda, spices and sea salt in a large bowl to blend well.  Set aside.
    5. Place dates, reserved water, almond butter, pumpkin puree, 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.
    6. Transfer batter to prepared pan and bake until tester inserted into center comes out clean, about 20 minutes.
    7. Cool bars completely.
    8. 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.
    9. When ready to assemble, spread frosting over the top of the bars, cut into bars and enjoy!

     

    Keeps for up to 1 week covered in the refrigerator.

    *If you would like to make this gluten free, swap the whole wheat flour for Bob’s Red Mill Gluten Free All Purpose Baking Flour (I have tested this brand and know it works, but have not tried other brands so I am not sure if they would turn out the same).

     

  • Butternut Squash, Chickpea and Kale Soup

    Butternut Squash, Chickpea and Kale Soup

    The weather is starting to cool off here, I am seeing a touch of color starting on some of the maple trees, and I am getting the comfort food cravings.  So I thought I would make some warming soup last week.  We had a few rainy days here, and it was just the thing to warm me up.  Especially the day Eric and I decided to go for a bike ride then got rained on half way through and had to ride an hour in the cold rain. I made some butternut squash, chickpea and kale soup!  One thing I am super excited about right now is squash coming into season. It is one of my favorite veggies ever!

    For this I used half my butternut squash for soup and I used the other half to roast and stuff for dinner another day.  I love making home made soup. I don’t think I have actually bought any soup at the store, especially canned since my Mom taught me to make soup when I was in college.  The flavor is so much better, and there is just no comparison.  Plus most soup is pretty cost effective to make anyhow, especially if it lasts for a few meals!  This one did for us!

    This is really simple to make!  I used my favorite soup base, which is just celery, onions and garlic with a little thyme.  If you use a flavorful broth for this, it makes it even more delicious. I used some home made broth, but you can use store bought if there is one you like!  After the less tender veggies simmered, I added the squash and let it cook for the last 10 minutes or so just so it didn’t get too mushy. Lastly the beans and kale. I like to add the kale at the last minute so that it retains more nutrients.  This is something I do often, add greens to my soup at the last minute to add extra goodness!

    This soup turned out super delicious! I served it with some home made bread to dunk in it, and the broth was nice and flavorful. I love the sweet squash with the other savory veggies!  Which fall vegetable or fruit are you most excited about?  I love the squash but I am also excited for apple season!

    Butternut Squash, Chickpea and Kale Soup
    Serves 3-4

    Ingredients:

    • 1 tsp olive oil
    • 1/4 cup diced red onion
    • 4 stalks celery, sliced
    • 2 garlic cloves, minced
    • 1 tsp thyme
    • 1/4 tsp red pepper flakes
    • 1/2 tsp sea salt
    • 4 cups flavorful vegetable stock
    • sea salt
    • 4 cups cubed butternut squash
    • 1 1/2 cups cooked chickpeas
    • 2 cups fresh kale, torn into small pieces

     

    Instructions:

    1. Heat the olive oil in a medium pan.
    2. Add onions and celery and sauté until tender.
    3. Add the garlic, tomatoes, thyme, sea salt, pepper, and filtered water.
    4. Bring to a simmer, and allow to cook until the veggies are very soft and the flavor has melded, about 20 minutes.
    5. Add the squash to the pot, and let cook for about 10-15 minutes.
    6. When the squash is tender, stir in the beans and kale until kale has just wilted.
    7. Serve!

     

  • Vegan Chocolate Hazelnut Latte Cookies

    Vegan Chocolate Hazelnut Latte Cookies

    I have been really into coffee flavored things lately.  I do love my oat milk lattes, but coffee is so amazing in desserts as well!  Even when I was a kid, and I hated actual coffee I loved tiramisu and chocolates that were flavored with a little coffee. So I was excited when Raw Guru sent me some Rawmio Hazelnut Latte Spread.  It is like really good vegan nutella with a hint of coffee.  I love their nut butters!  So I decided it would be delicious in some cookies.  Well, I was hinted at by one of my family members who wanted me to make cookies actually and I loved that idea!

    Nut butter cookies are one of my favorite things, peanut butter cookies, almond butter cookies and hazelnut butter cookies.  These ones are just taken up a notch with the chocolate and a bit of coffee!  I love that they are one of the easiest cookies to make, no fancy mixing or chilling required!  I used the hazelnut latte spread in them, along with some cacao powder and espresso powder to give them even more of a coffee flavor.  If you can’t get the spread no worries, I have included directions on how to make it with plain hazelnut butter or another nut butter. 

    I also mixed toasted hazelnuts and dark chocolate chips into the dough to make it extra good.  And it was so delicious that I had a hard time not eating too much of it before it was made into cookies. That is my favorite part of making cookies though, eating the dough.  It has to be sampled right?!  They smelled amazing while baking!  I could not wait to try them! 

    I did not have to wait long for them to cool. These are the perfect type of cookie to eat while the chocolate chips are still warm and gooey!  They are rich and decadent tasting packed with chocolate flavor, a hint of coffee and crunchy hazelnuts!  They would be amazing with a hot cup of coffee for dunking!  I am totally going to try that tomorrow!

      

    Vegan Chocolate Hazelnut Latte Cookies

    Makes 12 cookies

    Ingredients:

    • 1 Tbsp ground flax seed
    • 3 Tbsp filtered water
    • 1 cup Raw Guru coconut sugar
    • 3/4 cup Rawmio hazelnut latte spread (or hazelnut butter)*
    • 1/2 cup coconut oil, warmed to liquid
    • 1 cup whole wheat pastry flour
    • 3 Tbsp cacao powder
    • 1 Tbsp espresso powder
    • ¾ tsp baking soda
    • ½ tsp baking powder
    • ½ tsp sea salt
    • ¾ cup vegan dark chocolate chunks or chips
    • 3/4 cup chopped toasted hazelnuts 

     

    Instructions:

    1. In a small bowl, whisk together the flax seeds and water. Set aside for 15 minutes.
    2. Preheat the oven to 350F degrees, and line a sheet pan with parchment.
    3. In a large bowl, with a wooden spoon, mix together the coconut sugar, hazelnut latte spread (or hazelnut butter), coconut oil, vanilla and the flax seed mixture until smooth.
    4. Mix in the flour, cacao powder, baking soda, baking powder, and sea salt and stir until completely combined.
    5. Mix in chocolate chips and hazelnuts
    6. Shape the cookie dough into 12 balls, and spread out evenly on the pan. Flatten them slightly with your hand.
    7. Place in the oven and bake for about 15 minutes until they are starting to brown slightly and are just set.
    8. When they are done baking, remove the pan from the oven and let cool on a rack.
    9. Enjoy!

      *If you don’t have the hazelnut spread and are using hazelnut butter, then add 1 tsp espresso powder, and an additional Tbsp cacao powder to the recipe. Also, if you would rather use almond butter or another type of nut butter if you can’t find hazelnut you can use that as well.

  • Maple Pumpkin Seed Butter Cups

    Maple Pumpkin Seed Butter Cups

    Pumpkin seed butter is something that is totally under appreciated. I actually really like it!  Its lovely green color, slightly nutty flavor and rich texture! Raw Guru recently sent me some Dastony sprouted pumpkin seed butter and I was excited.  I tend to get stuck in the rut of eating peanut butter and almond butter or using tahini but pumpkin seed butter is actually really delicious and really healthy!  Pumpkin seeds are high in antioxidants and magnesium, and have a good amount of fiber.  I am trying to get more of a variety in the things I eat and get out of those ruts so pumpkin seed butter is the perfect thing to switch it up with.  Plus I feel like we are getting into pumpkin seed season here.  I know it is not technically fall, but September is fall as far as I am concerned.  Next month we will be carving pumpkins and toasting the seeds!  Which is actually something I look forward to every year.  My Mom used to roast the seeds when I was little for us to enjoy as a snack, so I continue on with the tradition.

    Back to that pumpkin seed butter though, I thought it would be good to include it in a recipe, especially since some of my readers may have a nut allergy and this would be suitable for them. The first thing I made is some pumpkin seed butter cups.  Because I was craving nut butter cups and I figured the beautiful green pumpkin seed butter would be perfect in some!  It has to be one of the prettiest nut butters there is.

    I could have just put it into the cups as it was just plain with a little sea salt and that would have been good, but I thought it would be even better with a touch of maple syrup added to it.  It was a delicious combination and I could have just eaten it that way with a spoon but I knew it would be even more crave worthy with the dark chocolate.  They were totally heavenly.  I love peanut butter cups, but these are just as good!  The pumpkin seed butter is rich and just sweet enough with a hint of maple flavor and the intense dark chocolate is the perfect pairing with it!

    I am one of those people who likes really intense dark chocolate with a high cacao content, so I usually mix a regular dark chocolate with some unsweetened chocolate to achieve this balance.  But if you are more of a sweet (vegan) milk chocolate person go for it with that!  That is what making things like this is about, enjoying the process of making them, modifying them to your tastes and enjoying your work!  Although, these are pretty easy not too much hard work involved.  If you get your hands on some pumpkin seed butter, give these a try!

    Maple Pumpkin Seed Butter Cups
    Makes 6 large cups

    Chocolate:

    • 1 1/2 cups vegan dark chocolate chips, or vegan dark chocolate chopped

     

    Filling:

     

    Instructions:

    1. Melt the dark chocolate in the top of a double boiler until smooth.
    2. Spoon a little chocolate into the bottoms of 6 peanut butter cup molds set on a plate or tray, filling them about 1/4-1/3 full.  Place in the freezer until hard, about 10 minutes.
    3. Mix together the pumpkin seed butter, maple syrup and sea salt until smooth.
    4. Spoon a heaping 1 tsp of the pumpkin seed butter mixture over the hardened dark chocolate layer, then pour the remaining dark chocolate over it in the cups until the pumpkin seed butter is covered, and tap the tray on the counter to level it.
    5. Place them in the freezer until set, about 20 minutes.
    6. Enjoy! Store any extra in the refrigerator.

    *If your pumpkin seed butter is particularly runny, you may want to mix a Tbsp of coconut butter with it to thicken it up a little bit.

    *If you can’t find pumpkin seed butter, you can make your own by blending up 4 cups of raw pumpkin seeds with about 1/2 tsp sea salt in a high speed blender and using the tamper to press them down into the blades until smooth.  It is a bit thicker and less spreadable than store bought, but if you want it more smooth, you can add a few Tbsp avocado oil to it while blending.

  • Vegan Blueberry Sweet Rolls

    Vegan Blueberry Sweet Rolls

         

    We are at the tail end of summer, so I am enjoying all of the berry deliciousness that I can!  Which includes desserts, and other creations besides just eating them plain.  Like these vegan blueberry rolls! When we visited Eric’s Dad in July he sent us home with lots of his home made jam, and I had something specific in mind for the blueberries.  These rolls!  I love sweet rolls of any kind.  Of course everyone thinks to make the caramel rolls or cinnamon rolls but I like to switch it up and use other fillings sometimes.  I have been wanting to make blueberry for a while because they just sounded good. 

    It is funny, back in the day the thought of making sweet rolls intimidated me. Or just yeast breads in general, because they are a little more work than a quick bread and whatnot. But I soon got used to them and actually enjoy making them now!  They are so worth the effort, especially sweet rolls like these babies. I made my dough with a little coconut milk to give it a bit of richness and sweetened it with maple sugar since it goes so well with blueberries. The dough came together and kneaded up nicely!  

    I used that blueberry jam from Eric’s Dad along with some fresh blueberries and they were so pretty with the colorful filling even before baking! They smelled so good I could not wait to try one when they came out of the oven. But I had to put a glaze on them first, because what is a sweet roll without a little glaze?  At least I think it is important. So I made a sweet blueberry glaze with Dastony coconut butter and raw cashew butter from Raw Guru.  It is a cream cheese style glaze, and you would swear it has dairy because it tastes rich and creamy. 

    These rolls turned out sooo good!  I love gooey sweet blueberry jam inside of a soft, warm sweet roll!  These are a nice switch up from cinnamon or caramel rolls when it is blueberry season. I am going to have to try making them with other fruit as well. Maybe some apple ones, since apple season is now here! Anyways, if you are looking for a sweet weekend treat, why not whip up a batch of these blueberry rolls! 

    Vegan Blueberry Sweet Rolls

    Makes 12

    Dough:

    • 1/2 cup warm water ( 105-110F degrees)
    • 1 packet active dry yeast (1/4 oz)
    • 3/4 cup warm coconut milk (I warmed it up on the stove)
    • 1/4 cup maple sugar or coconut sugar
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 3 1/2 cups whole wheat pastry flour or as needed

     

    Filling:

    • 3/4 cup blueberry jam
    • 1 cup fresh (or frozen, thawed and drained) blueberries 

     

    Glaze:

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water (about 110F degrees, you don’t want to kill the yeast) plus a pinch of maple sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, maple sugar, vanilla extract, salt and flax mixture and mix together to combine.
    3. Add the yeast, and 2 cups of flour and mix to combine.
    4. Add the remaining 1 1/2 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. When it is ready, turn out onto the counter or a board and roll out into a 9×15 inch rectangle.
    8. Mix together the filling ingredients and spread it evenly over the dough.
    9. Roll it up, then cut the roll into 12 pieces.
    10. Oil an 8×8 inch square baking pan, and place them in the pan.
    11. Cover and let rise for 45 minutes.
    12. Meanwhile heat the oven to 350F degrees.
    13. When the rolls have risen for 45 minutes, place them in the preheated oven and bake for about 30 minutes until starting to brown and cooked through.
    14. Remove from the oven and let cool 15 minutes.
    15. Whisk the glaze ingredients together, adding a little bit more coconut milk if it seems too thick.
    16. Pour the glaze over the rolls, and enjoy!

    These keep covered at room temperature for up to 3 days, or refrigerated for up to 1 week. 

  • Vegan Cream Cheese Apple Pie Bars

    Vegan Cream Cheese Apple Pie Bars

    I know it isn’t technically fall yet, but the weather has been feeling more like fall, and I am super excited about enjoying all of the delicious fall foods.  Especially the sweet ones involving pumpkin apples and spices.  I am looking forward to visiting the apple orchards soon!  I was gifted some apples and was in the mood for apple pie, but decided to make some apple pie bars instead because they can be shared more easily.  Also, I have been wanting to try making some apple cream cheese bars since last year.  I have made an apple cream cheese pie before, but I have been meaning to try making it in bar form.

    I decided to make these oil free, and use pecan butter instead of coconut oil in the crust and topping. It is one of the richest nut butters, so it works just as well plus gives these bars a nutty flavor. I make my own in a high speed blender.  If you don’t have access to it don’t worry you can use almond butter instead (or see the bottom for a coconut oil variation if oil free isn’t your thing).  The apples in the filling werea local variety, the Haralson, so they were nice and tart and perfect for apple pie! I prefer the tart ones in baked desserts, because then once you add the sugar the flavor is nicely balanced.

    Raw Guru recently sent me some of their Dastony raw cashew butter and I knew it would be perfect in the cream cheese layer of the bars.  I combined it with coconut cream and maple syrup for a rich and delicious tasting vegan cream cheese that set up nicely once baked thanks to the cornstarch I added.  Lastly I topped the bars off with a crunchy oat streusel topping.  They smelled sooo delicious while baking!

    I could not wait to try them!  They were sooo good!  They had a crunchy buttery tasting crust, the cream cheese layer was smooth and rich, a perfect partner for the sweet tart cinnamon scented apples and the crispy streusel on top! My taste testers loved them as well!  If you are in the mood for apple pie, give these babies a try! They are completely heavenly!  Like the best apple pie ever but in bar form!

    Vegan Cream Cheese Apple Pie Bars
    Makes 16

    Crust:

    • 1/2 cup pecan butter or almond butter
    • 1/4 cup coconut sugar
    • 1/4 tsp sea salt
    • 1 cup whole wheat pastry flour*

     

    Cream Cheese Filling:

    • 3/4 cup unsweetened coconut cream (the thick part from the top of a chilled can)
    • 1/2 cup Dastony raw cashew butter
    • 2 Tbsp maple syrup
    • 2 Tbsp cornstarch
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract

     

    Filling:

    • 3 medium or 4 small apples, sliced 1/4 inch thick
    • 1/4 cup whole wheat pastry flour
    • 2 Tbsp maple syrup
    • 1 tsp cinnamon
    • 1 tsp lemon juice

     

    Topping:

    • 1 cup gluten free old fashioned oats
    • 1/4 cup coconut sugar
    • 1/4 tsp ground cinnamon
    • 1/4 cup whole wheat pastry flour
    • 3 Tbsp pecan butter or almond butter

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line a 9×9 inch square pan with parchment.
    2. Mix together the crust ingredients, and press into the bottom of the prepared pan.  Place in the oven and bake for 15 minutes until set.
    3. To make the cream cheese, combine all ingredients in a blender and blend until smooth, then pour over the crust.
    4. Mix together the apple filling and arrange over the cream cheese layer so that the apples are flat.
    5. Mix together the streusel filling in a bowl, and scrunch together with hands until it clumps up.  Sprinkle over the apples.
    6. Place in the oven and bake for about 45-50 minutes until the streusel is lightly browned and apples are tender.  Note, since some ovens vary in temperature, check the bars after about 30 minutes and if they are starting to get too dark, tent them with foil so that they do not burn.
    7. Once the bars have finished baking, remove them from the oven and allow to cool completely.
    8. When the bars are cool, cut into 16 bars, and enjoy!

    *Notes:

    If you would like to make these gluten free, you can swap in Bob’s Red Mill GF baking flour (or your favorite similar flour, I just have used this brand and know it works well) for the whole wheat pastry flour in this recipe 1:1.

    If you would like these bars to be a little more rich, you can use coconut oil in the crust and crumble portions of this recipe in place of the pecan butter.

     

  • Vegan White Mocha Truffles

    Vegan White Mocha Truffles

        

    When I was in high school, every Sunday after church my Mom and I would stop at a local coffee shop on the way home and pick up drinks.  I started out with a dark chocolate mocha, then graduated to americanos later on.  But my Mom always got the same thing every time. A white mocha.  They made the best white mochas, she said.  And she still thinks so because every now and then she picks one up from there.  They do have really good coffee!  Whenever I see a white mocha on a menu I think of my Mom. They are pretty delicious.  Sadly, it is almost impossible to find a vegan one so I haven’t had one since back in the day. 

    But I was thinking about those days, and I decided that some white mocha truffles would be really good!  Raw Guru had just sent me some raw macadamia nut butter, and I figured it would make the perfect creamy element in the truffles along with some of their raw cacao butter and coconut butter. White chocolate truffles are heavenly on their own, but add in coffee to the mix and I figured they would be out of this world!  

    I am kind of a coffee snob, I admit it. The coffee has to be really good, and be drinkable on its own and still taste amazing without anything added to it in order for me to buy it.  Not bitter or burnt tasting that is a no go.  It has to be smooth, and delicious.  I have been buying the same brand of local coffee for about a year now because it is hands down the most amazing coffee I have ever had. It is called Dogwood Coffee and there are several locations in the twin cities.  Eric and I started going to this place last year when we were trying out different coffee shops around here and we were hooked. They roast their own beans, and it is seriously the most amazing coffee! No, this is not a sponsored post, I just want all of you to know about it who may live around here (Minnesota), or they do have an online store if you don’t. I also like supporting local businesses especially during this time. 

    Anyways back to the truffles, that is what I used in them along with my white chocolate cream base, and the filling tasted amazing!  I dipped them in vegan dark chocolate to contrast the white, and it was the perfect combination.  The filling is rich and creamy with the scent of white chocolate, vanilla and aromatic coffee, it is totally heavenly!  If you are a coffee and white chocolate fan, definitely give these a try! 

    Vegan White Mocha Truffles

    Makes 16

    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 Raspberry Cheesecake Dessert Hummus

    Vegan Raspberry Cheesecake Dessert Hummus

    I am a huge hummus fan. When Eric and I went on vacation last month, almost every day for lunch I would buy hummus and vegetables to dip in it for lunch and it made me so happy. They are not all created equally though, some are definitely better than others.  We make a really good one at my work, that I think is one of the best I have tried.  It is a huge batch, starting off with 20 cups uncooked chickpeas so a big job to make, but I don’t mind doing it at all because I love the stuff!  I don’t just love savory hummus though, I love the sweet stuff too.

    Dessert hummus wasn’t really a thing until a few years back but from the first time I heard of it I loved the idea. Why not get your fiber and protein in your dessert?  I made some for myself and I was hooked. I think I made a chocolate one first, but I have since branched out to others, like chocolate chip cookie dough, salted caramel, chocolate cake batter, and cake batter. Last week, I decided to make a raspberry cheesecake flavored one.  Because cheesecake sounded good, but I hadn’t made a dessert hummus in a while, and also hummus is easier to make than a cake.

    This is super simple to make, you just throw everything in the blender, buzz it and voila!  Deliciousness!  I used chickpeas as a base, because I always have a large amount pre-cooked and portioned out in my freezer.  But you could use white beans if you wanted.  I added some coconut cream and cashew butter to give the hummus that creamy cheesecake feel, and it was so silky smooth and creamy!  For the sweetener I used maple syrup, because it blends in well, but if you wanted to you could use 1/2 cup of pitted medjool dates (I have done this before in my dessert hummus and it works well).

    Lastly I added in plenty of berries and a touch of lemon juice to give it that something extra.  It turned out super delicious!  I love this just with a spoon (which is how I ended up eating most of it) , or for dipping chocolate or brownies into, or fresh fruit if you wanted to keep it a bit lighter and more healthy.  If you still think dessert hummus sounds weird, just give it a try, I almost guarantee you will change your mind!

    Vegan Raspberry Cheesecake Dessert Hummus
    Makes about 3 cups

    Ingredients:

    • 1 1/2 cups cooked chickpeas
    • 1/3 cup maple syrup (or to taste, if you like it sweeter add 1/2 cup)
    • 1/2 cup coconut milk (or as needed)
    • 1 cup fresh or frozen raspberries
    • 1 Tbsp lemon juice
    • 1 Tbsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup raw cashew butter or almond butter

     

    Instructions:

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

     

  • Flavor Fall! With Torani Sugar Free at Walmart

    Flavor Fall! With Torani Sugar Free at Walmart


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

    Fall is nearly here and that means it is time for all things fall themed like pumpkin spice lattes!  Fall is my favorite season and I really look forward to sipping cozy drinks.  Although I sometimes buy them at local coffee shops, nothing compares to enjoying a well crafted latte in the comfort of my own home.  I can do just that with Torani Sugar Free Syrups!  I have been enjoying Torani Syrups in my coffee drinks for years at coffee shops, but I was happy when I discovered that it can be purchased at my local Walmart Supercenter! Just in time for Fall, Walmart will now carry two new flavors, Torani Sugar Free Pumpkin Spice Syrup and Torani Brown Sugar Cinnamon Syrup.  So I can make my own fancy drinks at home!

    If you haven’t heard of Torani Sugar Free Syrups, they are really delicious, calorie free and made with simple thoughtfully sourced ingredients. They are perfect for bringing out the best in your drinks, so that they taste like something you bought from a local barista. These fall flavors would be perfect for adding to things like cider or hot chocolate as well as coffee drinks.  The possibilities are endless for being creative!  They are easy to use, just add a couple of tablespoons to whatever drink you want to flavor!

    I decided to make myself a pumpkin spice mocha!  Normally I would stay away from a mocha in a coffee shop because they tend to use a lot of sugar, but at home I can make it sugar free with the Torani Sugar Free Pumpkin Spice Syrup! You have no idea how excited I was about that!  This drink is actually completely sugar free, but tastes just as delicious as the regular ones!  The mocha I made had a rich chocolate flavor the perfect amount of sweet pumpkin spice to balance it out. Another thing about making your drinks at home, it is a lot cheaper than always going out and buying them, which I can appreciate.

    Don’t you feel like making your own fabulous drink now? I am so happy that fall is almost here, and soon I can wear my cute cozy sweaters, and enjoy warming drinks like this pumpkin spice mocha in my own kitchen!  I don’t even have to go out if I don’t want to! Now all we need is the fall colors to start appearing on the trees, this is my favorite time of the year! If you would like to create some fabulous cafe worthy fall drinks of your own, you can find Torani Sugar Free Pumpkin Spice Syrup and Brown Sugar Cinnamon Syrup at your local Walmart Supercenter!

    Vegan Pumpkin Spice Mocha

    Serves 1

    Ingredients:

     

    Instructions:

    1. In a saucepan, combine the oat milk and cocoa powder over medium heat, and heat until it is just starting to simmer, and the cocoa powder is dissolved.
    2. Remove from heat, whisk in the Torani Sugar Free Pumpkin Spice Syrup, and brewed espresso until well blended.
    3. Pour into a large mug and top off with the vegan whipped cream.
    4. Serve!

     

  • Vegan Blueberry Vanilla Waffles

    Vegan Blueberry Vanilla Waffles

    Last month when Eric and I visited his Dad in Michigan we went blueberry picking and ended up with loads of berries to bring home.  I ate a bunch right away, but froze about half for using later, since I always like to have frozen fruit on hand for recipes.  I have been wanting to make waffles with some of them ever since I got back because blueberry waffles used to be something I enjoyed when I was younger. Even if they were the frozen kind.  I figured I could make a way better version now!

    I finally got around to it on my day off earlier this week.  Waffles just sounded good. The funny thing is, I never actually make them for breakfast, usually just for a snack, or dessert, or even dinner. My Mom used to sometimes make pancakes or waffles for dinner when I was little and I always thought that was awesome. So I made these in the late afternoon to enjoy.  I wasn’t exactly sure how they would come out since I used frozen and thawed berries, but they were a success!

    I made a vanilla scented waffle batter and used coconut milk since it tends to be a little richer to help the waffles get that nice crunch on the outside. Plus a touch of avocado oil to give them that buttery flavor. If you wanted to make them oil free, you could just leave it out, but then use full fat coconut milk (in its liquid state mixed well) instead of the light. Also, these are not gluten free, but you can make them gluten free if you like, using Bob’s Red Mill Gluten Free AP Baking Flour instead of the whole wheat pastry. I have tested this brand in waffles and know it works well (if you have a favorite brand you know works though, go for it with that one).

    The batter tasted like blueberry muffin batter. Took me back to my childhood when my Dad used to make blueberry muffins on weekend mornings and I always wanted to lick the bowl.  These smelled amazing while cooking, and I could not wait to try them. The finished waffles actually tasted like blueberry muffins, and I served them with additional blueberries because one can never have too many when they are really delicious ones!  If you are in a waffle making sort of mood, give these a try!

    Vegan Blueberry Vanilla Waffles

    makes 8 medium sized belgian waffles

    Ingredients:

    Batter:

    • 2 cups organic whole wheat pastry flour
    • 1/4 cup maple sugar or coconut sugar
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 3 Tbsp ground flax seed, whisked together with 1/2 cup filtered water
    • 2 Tbsp avocado oil or another neutral oil
    • 2 cups light coconut milk
    • 1 cup fresh blueberries (or frozen, thawed and drained well) plus more for serving

     

    Instructions:

    1. To make the waffles, whisk together the flour, sugar, baking soda, baking powder and sea salt in a large bowl.
    2. Then whisk in the flax mixture, oil, and coconut milk together until smooth. Fold in the blueberries.
    3. Heat your oven to 150F degrees and oil, and pre-heat waffle iron. Once it is heated, pour about 1/3 cup batter onto the waffle iron or until the iron is just covered (but not so much that it will ooze out) and close it.  Cook according to waffle iron package directions.  Remove from the waffle maker and keep warm in the oven while you make the others.  If you have a waffle maker the size of mine (regular belgian waffles), you may have more than 8 waffles.
    4. Serve the waffles with additional fresh blueberries!

     

     

  • Vegan Chocolate Raspberry Roll Cake

    Vegan Chocolate Raspberry Roll Cake

    Sometimes you just feel like making a really good chocolate cake. I was in that sort of mood last weekend. So I decided to make one.  I had some raspberry jam on hand and I thought it would be perfect with a dark chocolate cake. I decided to make a roll cake, because a layer cake is a little more time consuming. You would think that roll cakes are more difficult but once you get the hang of them, they are actually surprisingly easy! I wanted a dark chocolate cake base with a raspberry cream and raspberry jam inside.

    For the cake part, I used my date sweetened dark chocolate cake.  It is always nice and pliable thanks to the dates, and happens to be fruit sweetened which I love as well. Also the dates give it a slight caramel like flavor along with the chocolate. I have tried making these sort of cakes with a sugar type base, but they just aren’t as forgiving with rolling as the fruit sweetened one is. While this was baking, my kitchen smelled like heavenly brownies!

    For the raspberry cream filling, I used a mixture of coconut cream and cashew butter to make a luscious base.  It is almost cheesecake mousse like.  To sweeten it and give it that raspberry flavor I used mostly raspberry jam.  It was a really delicious jam that Eric’s Dad made and it is just the perfect amount of sweet and tart with plenty of raspberry flavor.  You want to use a flavorful jam for this that you can really taste the raspberries in, not one that is simply just sweet.

    I spread a little bit of jam on top of the cream before I rolled the cake as well for extra raspberry flavor.  When it was all done and had had time to set, I finished it off with a layer of dark chocolate ganache on the outside.  That is my favorite way to decorate the outside of a chocolate roll cake.  It is almost like a really thick fudge, so yummy!  This cake as a whole was totally heavenly!  The rich vanilla raspberry cream and gooey jam on the inside were perfect with the soft dark chocolate cake and ganache!  If you are in a chocolate sort of mood, try this out sometime!

    Vegan Chocolate Raspberry Roll Cake

    Makes one 15 inch long roll cake

    Ingredients:

    10×15 inch jelly roll pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry 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 raw cashew butter or almond butter (or your preferred nut butter, just make sure it is smooth)
    • 2 tsp pure vanilla extract
    • 2 cups filtered water
    • 2 Tbsp apple cider vinegar

     

    Filling:

    • 1 15 oz can organic full fat coconut milk or coconut cream, such as Thai Kitchen chilled (you want to make sure it is a brand that is 3/4 of the can cream or it will not work)
    • 1/2 cup raw cashew butter
    • 1/2 cup raspberry jam
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 2/3 cup melted coconut butter (NOT OIL), warmed to liquid

     

    Ganache:

    • 3/4 cup chopped vegan dark chocolate
    • 1/3 cup plus 2 Tbsp full fat coconut milk

     

    Directions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line a 15 x 10 inch jellyroll pan with parchment paper.
    3. Whisk flour, cacao powder, baking powder, baking soda, and sea salt in a large bowl to blend well.  Set aside.
    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. Transfer cake batter to prepared pan and bake cake until tester inserted into center comes out clean, about 15-18 minutes.
    6. Cool cake completely.
    7. To make the filling, combine all ingredients in a high speed blender and blend until completely smooth.
    8. 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.
    9. When ready to assemble, spread filling over the top of the cake, then roll up jellyroll style starting with the short side and using the parchment to assist you in rolling.  Be careful because the cake is fragile, but if it cracks as you roll it no worries, keep rolling because the cake will be covered.  Let chill in the freezer once rolled for a few hours before topping with the ganache.  Once it has chilled, cut off the ends to make it nice and even.
    10. To make the ganache, melt the chocolate in the top of a double boiler, then whisk in the coconut milk until smooth.  Pour over the cake and smooth out over the top and sides (but leaving the pretty ends exposed).
    11. Chill until the ganache has firmed up, and serve!

     

    *If you would like to make this gluten free, swap the whole wheat flour for Bob’s Red Mill Gluten Free All Purpose Baking Flour (I have tested this brand and know it works, but have not tried other brands so I am not sure if they would turn out the same).

  • Vegan Blackberry Almond Cream Cheese Swirl Brownies

    Vegan Blackberry Almond Cream Cheese Swirl Brownies

    When we visited Eric’s Dad last month, he gave us a bunch of his amazing jam.  It is seriously some of the best jam I have ever tasted, made from local fruit he picks in his town in Michigan, and from his own garden.  I love it plain or on toast, but it also inspired me to make some delicious desserts, one of which was these brownies. I was in a brownie making mood, and I couldn’t help but think the blackberry jam would be amazing swirled into chocolate.  So I made some!

    I couldn’t just stop there though, I wanted these to be over the top delicious so I decided to add a vegan cream cheese element as well and make them cheesecake swirled.  Because why not?  When it comes to brownies, the more decadent the better, right?!  I used one of my brownie recipes with applesauce in the base to keep them nice and fudgy.  They do still contain a little bit of oil, but if you wanted them oil free, you could replace it with nut butter, such as almond butter which is already in another part of this recipe. I just find that the texture is slightly different that way though, so I prefer a little oil in mine.

    For the cheesecake, I used a mixture of coconut cream and almond butter to make it nice and rich as well as give it that almond flavor I was going for.  It was heavenly before I even added it to the brownies!  If it seems a little runny before you bake it, no worries, it will firm up when baked!  It was so pretty with that purple blackberry swirl!  These smelled amazing while baking! I love the aroma of brownies, it has to be one of the happiest smells on Earth!

    They turned out lovely, but I had to wait until the next day to try them because I made them in the evening. It was well worth the wait though, I had something to look forward to coming home from work the next day. They turned out sooo heavenly!  Rich and fudgy, with plenty of cheesecake and that gooey tart sweet blackberry jam!  If you are in the mood for something decadent and chocolaty, definitely give these a try!

    Vegan Blackberry Almond Cream Cheese Swirl Brownies 
    Makes 16

    Cheesecake swirl:

    • 3/4 cup unsweetened coconut cream (from the top of a chilled can)
    • 1/2 cup almond butter
    • 2 Tbsp maple syrup
    • 2 Tbsp cornstarch
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract

     

    Brownies:

    • 1/4 cup avocado oil
    • 1/2 cup apple sauce
    • 1 cup coconut sugar 
    • 2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water
    • 2 teaspoon vanilla extract
    • 1 cup organic whole wheat pastry flour
    • 1/2 cup cacao powder or unsweetened cocoa powder
    • 1/4 teaspoon sea salt
    • 1/2 cup blackberry jam
    • 1/4 cup vegan dark chocolate chunks

     

    Ingredients:

    1. To make the swirl, combine all ingredients in a blender and blend until smooth.  Pour into a bowl and set aside.
    2. To make the brownies, pre-heat the oven to 375F degrees. Whisk together the sugar, avocado oil and applesauce until well combined and the sugar is starting to break down.
    3. Add the flax water mixture, and vanilla and beat until smooth.
    4. Add the flour, cacao powder and sea salt and beat until smooth.
    5. Scrape the batter into a greased 8×8 inch pan, then pour the swirl over it, then drop the jam by the tsp over that. Sprinkle with the chocolate chunks.
    6. Place in the oven, and Bake for about 30 minutes or until set (but do not over bake).
    7. Let cool completely before cutting into bars.
  • Vegan Blackberry Crumble Pie

    Vegan Blackberry Crumble Pie

    I haven’t had more than a few days of vacation here and there for at least two years.  I have also been working all throughout the quarantine since I am an essential worker, so not a lot of time off then, so when I had an opportunity to go on a road trip vacation with Eric to see his Dad who lives in Michigan of course I went!  I haven’t even been on an actual road trip since I was in middle school so it sounded like fun. It was a fun trip, lots of outdoor state parks to visit along the way, and of course the time with his family was the best part.  While we were there his Dad, took berry picking. He makes the best fruit jams I have ever tried so he knows what is good.
    We picked a total of 10 lbs of wild blackberries together and they were the most flavorful delicious berries you can imagine! Of course nothing beats fresh picked off the bush!  We took the ones we didn’t eat home (I have been eating so many berries lately I should look like Violet Beauregarde blue from Charlie and the Chocolate Factory).  At least I know I am getting my antioxidants!
    So when I got home, I decided that a blackberry pie sounded amazing. I don’t usually get that many blackberries when I find them at the store because they are usually a bit spendy here, but since I had a large amount I could finally make a pie!  I haven’t made pie in ages also, so it was about time.  Sadly none this summer yet because of the kitchen remodel and being busy so it was about time!
    I didn’t even need to sweeten the berries that much because they were packed full of flavor.  I just used my classic coconut oil crust, and put a nice crumble topping on the pie because it is my favorite. Double crust pies may be a little bit prettier, but nothing beats a good crunchy streusel!  This pie turned out super delicious!  I had to wait until it cooled to cut it so it would look pretty in my pictures, but it is amazing served warm with coconut milk ice cream!  I hope you all had a wonderful July!
    Vegan Blackberry Crumble Pie

    Makes 1 8 inch pie

    Crust:
    1 1/2 cups organic whole wheat pastry flour
    3 Tbsp maple sugar or coconut sugar
    1/4 tsp sea salt
    6 Tbsp coconut oil, in its solid form
    about 2-3 Tbsp cold water

    Filling:
    6 cups fresh or frozen organic blackberries (if they are frozen, thaw them first, and drain off any liquid)
    juice and zest of one small lemon
    1/4 cup maple sugar or coconut sugar
    2 Tbsp arrowroot powder or organic whole wheat pastry flour
    2 tsp pure vanilla extract
    pinch sea salt

    Topping:
    1/2 cup organic whole wheat pastry flour
    2 Tbsp maple sugar or coconut sugar
    3 Tbsp melted coconut oil
    3/4 cup gluten free rolled oats
    pinch sea salt

    To make the crust, in a large bowl, mix together flour, sugar, sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add a 2-3 Tbsp water as needed, and knead slightly until a smooth dough is created.
    Roll out into about a 9 inch round using parchment underneath and floured rolling pin. Place dough into an 8 inch pie pan and fit to edges (being careful). If it tears, no worries, just press it back together and patch it up. Flute the edges, or crimp with a fork. Set aside in the refrigerator.
    To make the topping, combine all ingredients in a bowl, and mix together and squeeze together until it is clumping up a bit. Set aside.

    Pre-heat the oven to 400F degrees. In a large bowl, toss together the filling ingredients. Spoon into crust. Scatter the topping over that. Bake for 1 hour in the middle rack of the oven until berries are all jammy and it is and bubbling (after 15 minutes check it and if it is getting too dark, tent it with foil for the rest of the time in the oven).

    Remove from oven and let cool before cutting.

  • Vegan Mocha Roll Cake

    Vegan Mocha Roll Cake

    I feel like my Birthday crept up on me this year. There has been so much crazy stuff going on, and so many changes, including my kitchen remodel that just wrapped up a couple weeks back (thank goodness) that I forget what month we are in.  But I still decided to make a birthday cake this year and give the new oven a go baking a larger cake.  My old oven was a little touchy and sometimes would malfunction, but this one seems to work great and I am grateful to be able to use it from now on.  I baked a mug cake with sprinkles last Friday, but that was my test cake before the Birthday cake, so this one was the first full sized one I have made. This year I decided to make a roll cake. This past year has pretty been the year of the roll cakes for me, I have fallen in love with them.

    Funny, because I used to be so intimidated by them in the past and now I find them easier and faster to make than a traditional layer cake.  I wanted something with coffee, so I made a mocha cake this time!  Chocolate and coffee are a match made in heaven after all!  For the cake portion, I like to use my date sweetened cakes for the roll cake, because they are a bit more forgiving and pliable.  Plus I just like date sweetened cakes in general.  The dates give the cake a slight caramel flavor, similar to how brown sugar would. I just added some of my favorite strong brewed coffee to it to give it mocha flavor and it tasted amazing!

    For the coffee cream filling, I used a combination of coconut milk and raw cashew butter to make it nice and creamy, and added a bit of coffee and cacao to it to give it that mocha flavor.  It was heavenly even before I added it to the cake!  Lastly it needed something on the outside so I gave it a ganache icing.  It was lovely!  I am a big fan of ganache on cakes if I am in a chocolate sort of mood!

    I could not wait to try it!  But I let it sit overnight because I was making it in the evening for the next day and I wanted it to cut nicely.  It was well worth the wait!  Sooo heavenly!  That rich coffee cream, soft dark chocolate cake and gooey ganache were a perfect trio!  If you are a chocolate and coffee fan, definitely give this a try!

    Vegan Mocha Roll Cake
    Makes one 15 inch long roll cake

    Ingredients:

    10×15 inch jelly roll pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry 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 raw cashew butter or almond butter (or your preferred nut butter, just make sure it is smooth)
    • 2 tsp pure vanilla extract
    • 1 Tbsp espresso powder
    • 2 cups strong brewed coffee
    • 2 Tbsp apple cider vinegar

     

    Filling:

    • 1 15 oz can organic full fat coconut milk, such as Thai Kitchen chilled (you want to make sure it is a brand that is 3/4 of the can cream or it will not work)
    • 1/2 cup raw cashew butter or raw almond butter
    • 2 Tbsp espresso powder
    • 2 Tbsp cacao powder, or unsweetened cocoa powder
    • 1/3 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp melted coconut butter (NOT OIL), warmed to liquid

     

    Ganache:

    • 3/4 cup chopped vegan dark chocolate
    • 1/3 cup plus 2 Tbsp full fat coconut milk

     

    Directions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line a 15 x 10 inch jellyroll pan with parchment paper.
    3. Whisk flour, cacao powder, baking powder, baking soda, and sea salt in a large bowl to blend well.  Set aside.
    4. Place dates, coffee, 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. Transfer cake batter to prepared pan and bake cake until tester inserted into center comes out clean, about 15-18 minutes.
    6. Cool cake completely.
    7. To make the filling, combine all ingredients in a high speed blender and blend until completely smooth.
    8. 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.
    9. When ready to assemble, spread filling over the top of the cake, then roll up jellyroll style starting with the short side and using the parchment to assist you in rolling.  Be careful because the cake is fragile, but if it cracks as you roll it no worries, keep rolling because the cake will be covered.  Let chill in the freezer once rolled for a few hours before topping with the ganache.  Once it has chilled, cut off the ends to make it nice and even.
    10. To make the ganache, melt the chocolate in the top of a double boiler, then whisk in the coconut milk until smooth.  Pour over the cake and smooth out over the top and sides (but leaving the pretty ends exposed).
    11. Chill until the ganache has firmed up, and serve!

     

    *If you would like to make this gluten free, swap the whole wheat flour for Bob’s Red Mill Gluten Free All Purpose Baking Flour (I have tested this brand and know it works, but have not tried other brands so I am not sure if they would turn out the same).

  • Vegan Vanilla Cake In a Mug

    Vegan Vanilla Cake In a Mug

    It was Friday, at the end of a long week, and I was in the mood for some cake.  But I didn’t want to go through a lot of trouble to make it, because I also wanted to relax and enjoy, so I decided to make just one small cake for myself to enjoy that I could eat right away. A mug cake!  I haven’t made one in ages. I don’t think I have even made a vanilla mug cake like this one. I made a souffle one time in a mug that was similar back before I was vegan.  But cake sounds even better. I thought about making a chocolate one, but decided on vanilla because it brings back good memories and my birthday is next week, so I wanted something sort of birthday cake like. Not that I won’t make another birthday dessert, I am all for going all out next week on something.

    This time though I wanted to keep it simple.  I made my classic vanilla cake batter that is super easy, just whisk it all together pour it in and bake!  None of that beating of anything separately and folding it in type of business. I used to make those types of cakes back in the day and although it was fun and exciting at the time, I want something with a bit less steps at this point.

    This cake batter doesn’t actually have any oil, it is made with full fat coconut milk instead to give it that richness and it works out perfect. I used whole wheat pastry flour here, because it is what I prefer, but if you prefer regular AP flour, or even GF flour (I recommend Bob’s Red Mill GF all purpose baking flour, because I have used it with great results) that will work as well here swapped in. I stirred in some sprinkles at the last minute because why not make it cute?!

    It baked up nicely and my kitchen smelled amazing. Like the name of my blog lol, like Fragrant Vanilla Cake.  It is one of my favorite smells in the world after all.  I could not wait to dive in!  Once it had cooled enough to enjoy, and I got to try it, the flavor was just what I imagined.  That classic mellow sweet vanilla with a nice soft crumb that I wanted to keep eating until it was all gone.  If you are in the mood for some classic vanilla cake, give this a try!

    Vegan Vanilla Cake In a Mug 
    Makes one larger mug cake or 2 smaller

    Ingredients:

    one 2 cup mug or two 1 cup mugs

    Cake:

    • 1/4 cup plus 2 Tbsp organic whole wheat pastry flour
    • 1/4 tsp plus 1/8 tsp baking soda
    • 1/4 tsp baking powder
    • 1/8 tsp sea salt
    • 1/4 cup maple sugar
    • 1/2 cup full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1/2 tsp pure vanilla extract
    • 1 1/2 tsp cider vinegar
    • 1 Tbsp vegan sprinkles (optional)

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    3. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    4. Whisk the cider vinegar into the batter.
    5. Transfer the cake batter to a 2 cup larger mug or 2 1 cup mugs.
    6. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25 minutes for the larger mug and about 15 for the smaller 1 cup.
    7. Remove from the oven and let cool, at least until just warm.
    8. Enjoy!

    Notes:

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

     

     

  • Vegan PB and J Ice Cream Sandwiches

    Vegan PB and J Ice Cream Sandwiches

    It has been quite steamy outside here in Minnesota lately, so it is the perfect time to enjoy cool treats like ice cream!  I have been wanting to make some, and Eric and I had been watching a video on YouTube about this place that makes all sorts of different ice cream sandwiches, and it made me hungry. So I decided that I needed to make my own at home.  I thought long and hard about what kind I wanted to make, that would fit with the ingredients I had on hand, and I ended up landing on PB and J.  Because I am kind of obsessed with that combo.

    I was thinking PB cookies with raspberry ice cream for the “jelly” flavor.  I make peanut butter cookies at work all the time, but not much at home, so those sounded good as well, if I had extras to snack on.  The thing I like about Peanut butter cookies is they are nice and simple.  These ones always turn out good, and the dough is super delicious too if you are one of those people like me that likes to eat the cookie dough and thinks that is one of the best parts of the process.

    For the raspberry ice cream I used a coconut milk base with a bit of cashew butter to make it nice and creamy.  The base tasted amazing even before freezing, like delicious raspberry cheesecake batter. It turned out nicely in the ice cream maker, but if you didn’t have one I have included instructions for how to make it without one as well.  It was heavenly on its own but I knew it would be even better with the cookies!

    I haven’t had an ice cream sandwich in quite a few years, so I was excited about these!  They turned out super delicious!  The creamy smooth raspberry ice cream was the perfect partner for the rich, slightly salty, chewy peanut butter cookies! I did think about swirling PB and J into this too, and you could if you wanted to, I just didn’t want it to be super messy and oozing out. They were perfect as is in my opinion!  If you are a PB and J fan, definitely give these a try!

    Vegan PB and J Ice Cream Sandwiches 

    Vegan Peanut Butter Cookies
    Makes 12 cookies

    Ingredients:

    Cookies:

    • 1 Tbsp ground flax seed
    • 3 Tbsp filtered water
    • 1 cup coconut sugar
    • 3/4 cup organic peanut butter
    • 1/4 cup coconut oil, warmed to liquid
    • 1 tsp pure vanilla extract
    • 1 cup plus 2 Tbsp whole wheat pastry flour
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/2 tsp sea salt

     

    Instructions:

    1. In a small bowl, whisk together the flax seed and water.  Place the bowl in the fridge for 15 minutes, this is your flax egg.
    2. In a large bowl, with a wooden spoon, mix together the sugar, peanut butter, coconut oil, vanilla and flax egg, until smooth.  Then mix in the flour, soda, baking powder, and sea salt in until the mixture is smooth.
    3. Preheat the oven to 350F degrees.  Line a sheet pan with parchment.
    4. Shape the cookie dough into 2 inch balls, place on your baking sheet a few inches apart and flatten with a fork, like you would with peanut butter cookies.
    5. Place in the oven and bake at 350F for 12 minutes or so, until lightly browned and set.  Allow to cool on a rack, then place in the freezer until ready to add the ice cream.

     

    Vegan Raspberry Ice Cream
    Makes 3 cups

    • 1 15 oz can full fat organic coconut milk
    • 1/2 cup raw cashew butter
    • 1 1/2 cups fresh organic raspberries
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt

     

    Instructions:

    1. Combine all ingredients in a blender and blend until smooth.
    2. Pour into an ice cream maker and process according to directions.  Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.
    3. Pour into a freezer safe container with a lid, and continue to freeze until firm enough to spread onto the cookies for sandwiches.

     

    Assembly:

    1. Spread some of the ice cream about 3/4 inch thick on half of the cookies, then add the other half to sandwich together.
    2. Place them all on a tray in the freezer until they are firmed up, then enjoy!
    3. Place any leftovers in a container with a lid, and store in the freezer for up to a month (they keep longer but might get freezer burn).
  • BBQ Lentil Sloppy Joes

    BBQ Lentil Sloppy Joes

    When I was a kid, sloppy joes were a staple at just about every summer gathering or party that I went to.  Most likely because they were great for making in a crock pot and having ready ahead of time, and everyone loved them.  They actually weren’t my favorite most of the time unless someone had a really good recipe but I still would eat them as was tradition.  Now of course I have to pass most of the time because I am vegan and ground beef an option for me.  But I have come up with a recipe to make at home that I actually really love, much more than those ones I grew up eating.  I am a big fan of lentils, and I had seen other people make lentil sloppy joes so I gave it a go.

    The only putzy part about this is cooking the lentils, but luckily they cook a lot faster than most beans.  I cooked mine a day ahead of time actually to speed the process.  I like to use french lentils for this, but green lentils or brown will work as well, anything that holds its shape and doesn’t fall apart too much (like red lentils, which would not be a good option).  I made a simple sauce  for these with ingredients I already had on hand and it worked out great!

    I know some people put a lot of extra veggies in their sloppy joe mix but I just went with onions, garlic and tomatoes and kept it simple. To make it BBQ flavored and a bit tangy, I added apple cider vinegar, mustard, maple syrup for a little sweetness and some smoked paprika to give it that smokey flavor.  I don’t like my sauce super sweet, but if you are one of those people that does, feel free to add a little maple syrup. That is what cooking for yourself is all about, making recipes that are tailored to your own tastes!

    These turned out super delicious!  They were way better than the ones I grew up eating.  They had plenty of flavor, and were filling without being heavy.  I served them on buns the first day, but for leftovers the next day I served them over some brown rice and that was good as well!  So you have options here if you are not a bread person or are gluten free.  I hope you all are having a wonderful summer so far!

    BBQ Lentil Sloppy Joes

    Makes 8

    Ingredients:

    • 1 1/3 cups dried french lentils or green lentils
    • filtered water
    • 1 tsp olive oil
    • 1 medium onion, minced
    • 2 garlic cloves, minced
    • 1 6 oz can tomato sauce
    • 1 5 oz can tomato paste
    • 3/4 cup filtered water
    • 2 Tbsp cider vinegar
    • 1 Tbsp dijon mustard
    • 1 Tbsp maple syrup
    • 1 tsp smoked paprika
    • 1/2 tsp black pepper
    • 1/4 tsp sea salt, or to taste
    • 8 whole wheat buns for serving

     

    Instructions:

    1. In a medium pot, combine the lentils and enough filtered water to cover them by 3 inches. Bring to a boil, then lower to a simmer and cook for about 30-40 minutes or until the lentils are tender but still holding their shape. Remove from heat, drain well and set aside.
    2. In a medium saucepan, heat the onions and garlic in the oil and saute until starting to turn translucent, about 5 minutes. Add the tomato sauce, tomato paste, water, vinegar, mustard, maple syrup, paprika, black pepper, and sea salt and bring to a simmer.  Allow to cook for about 20 minutes to allow the flavors to blend.
    3. Mix in the lentils, and cook until everything is heated through.
    4. Serve the BBQ Lentils on the buns.

     

  • Vegan White Chocolate Mango Raspberry Cheesecake

    Vegan White Chocolate Mango Raspberry Cheesecake

        

    I can’t believe it is already July!  Time has flown this year with all that is going on, and I feel a bit out of sorts as to what month it is lately since I am not in my usual routine.  I haven’t done much cooking and baking lately because my kitchen has been in the process of being remodeled and it’s been hard to use it. Luckily it is about done, and since July is here, and it is hot, I thought it would be the perfect time to make a no bake cheesecake!  Which is honestly what I usually make anyway because they are just as delicious as the baked but easier.  Since mangoes are super delicious right now, and some at the store were calling my name, I decided to make a white chocolate mango raspberry cheesecake!

    For the base, I used my usual full fat coconut milk. I always have cans of it on hand, and it makes for luscious cheesecake.  I then usually add something like cashews or chickpeas to add bulk and a nice texture but this time I simply used a good amount of sweet mango since this was a mango cheesecake after all.  I also added in a bit of lime juice and vanilla for flavor plus maple syrup to sweeten it and it was heavenly!  Instead of the usual coconut butter I use to thicken my cheesecakes, I used melted cacao butter this time to give it the white chocolate flavor. 

    Although I could have made my raspberry swirl completely with raw raspberries, I mixed them with jam so that they would be a little less runny and more vibrant in color and it worked out perfectly.  That bright red against the pale yellow of the mango cheesecake was lovely! I could not wait to try it, but I had to wait until the next day because I was making it at night. 

    Once I finally unmolded it and got to dive in, it was heavenly!  Rich and creamy with a sweet mango flavor, a hint of lime, mellow white chocolate and jammy raspberries!  It tasted like summer, which is what I was going for, I didn’t have to heat up the oven to make it and it was easy to make!  If you are in the mood for cheesecake give this a try! 

    Vegan White Chocolate Mango Raspberry Cheesecake

    Makes one 6 inch cake

    Crust:

    • 1/4 cup almonds (for nut free version use finely shredded unsweetened dried coconut instead)
    • 3/4 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 cup full fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
    • 3/4 cup cubed fresh mango
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 3 Tbsp lime juice 
    • 1/8 tsp sea salt (or to taste
    • 3/4 cup melted cacao butter

     

    Swirl:

    • 2/3 cup organic raspberry jam mashed together with 1/3 cup fresh raspberries

     

    Instructions:

    1. Oil a 6 inch spring form pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
    3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
    4. Pour half the filling over the prepared crust  then drop some of the jam over than randomly (but spaced out) by the tsp as well. Swirl with a knife a few times. Repeat with the remaining filling and jam.
    5. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
    6. 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 cream or it will not work in this recipe.

  • S. Pellegrino Essenza

    S. Pellegrino Essenza

    This post is sponsored by S.Pellegrino Essenza but the content and opinions expressed here are my own.

    Staying home for dinner does not have to be boring, it can be exciting and fun with the right meal and beverages!  Yes, you could go pick up takeout and I admit that I have a few times, but overall, I find that lately I am cooking about the same amount of meals at home as I always do.  I enjoy cooking at home, and I try to make restaurant quality food. And you know what makes good food even better?

    A fancy drink to go with it, like S. Pellegrino Essenza!  It goes well with many things, especially Summer dishes, and it is made zero calories and zero sugar.  Which are all important to me.  They have three delicious flavors at Walmart, Tangerine & Wild Strawberry, Lemon & Lemon Zest, and Dark Morello Cherry & Pomegranate which are all delicious, but I chose the Tangerine & Wild Strawberry to pair with my meal. From the minute you open the can, you are greeted with the aroma of refreshing citrus and sweet strawberry. It pairs well with light dishes like sauteed veggies, which I make a lot and this is why it is my favorite flavor. You can find all three flavors of S. Pellegrino Essenza I mentioned earlier, at your local Walmart.

    When the weather gets warmer I love things like fajitas and tacos, because they remind me of Summer.  They also pair perfectly with the S. Pellegrino Essenza!  When I make Mexican food, I like a fancy drink to go with it and since I don’t typically drink alcohol the S. Pellegrino Essenza is the perfect healthier choice!  It is light, refreshing, fruit flavored and delicious!  This time I paired it with veggie fajitas.  They are one of my favorite dishes to order when I go out for dinner in the summer, and I love to recreate them in the comfort of my own home.

    You know what is nice about enjoying dinner at home also?  You can still dress up create a beautiful table setting and make a restaurant quality meal, but you don’t have to drive anywhere to enjoy it!  I am one of those people who likes eating out in a restaurant but I also like sharing a quiet dinner with family at home, and I can bring that experience home by putting out a nice table setting, and serving S. Pellegrino Essenza!  You can find it at your local Walmart store, or Walmart online, just click to sign in at Walmart.Com and add S.Pellegrino Essenza to your cart!

    Rainbow Veggie Fajitas

    Serves 2

    • 2 bell peppers, cut julienne
    • 1 cup crimini mushrooms, sliced
    • 1/2 large yellow onion, sliced
    • 1 garlic clove, minced
    • 1 tsp avocado oil
    • 1 tsp chili powder
    • 1/2 tsp cumin
    • 1/8 tsp chipotle powder
    • 1/4 tsp sea salt
    • corn tortillas
    • 1 sliced avocado
    • 1 cup vegan refried beans
    • 1/2 cup salsa

    Instructions:

    1. Heat a skillet over medium heat, and add the bell peppers, mushrooms, onions and garlic. Sautee until starting to soften, then add the chili powder, cumin, chipotle powder, and sea salt, and cook for a minute more until the spices are fragrant.
    2. Serve with corn tortillas, sliced avocado, refried beans and salsa.  To assemble, spread a little refried beans on a tortilla, then top with the veggie mixture, avocado and salsa.

     

     

  • Vegan Maple Oatmilk Latte Popsicles

    Vegan Maple Oatmilk Latte Popsicles

    One of my favorite things lately is an iced oatmilk maple latte. Ever since I had one at a local coffee shop in Minneapolis called Dogwood Coffee back at the end of May.  It was the first time the shop had opened back up after all of the quarantine closures and I could not wait to have my favorite coffee again. It was sooo good, we all ordered one, and even Eric who isn’t even vegan had the oatmilk version and loved it. Since my pocket book can’t afford for me to go out to coffee more than once a week however, or I don’t always get into the cities every weekend, I have been making my own at home with the coffee beans I purchased there and they are just as good (I just don’t have the lovely atmosphere of the patio there to enjoy).

    When I was making some the other day and it was like 90F degrees, I decided that they would make amazing popsicles to cool off with. Why not?  They are already like a treat to me, and it would be easy enough to put them in my popsicle molds and freeze them. I love making home made popsicles and creating my own flavors. I usually find the store bought ones to be too sweet, and I like a little more unusual ingredients anyhow.

    For the base I used a combination of fresh brewed coffee chilled and of course the oat milk. Now of course you could use a different type of milk such as coconut milk if you wanted these even more like really rich ice cream bars and less like popsicles, but I like the oatmilk flavor best with coffee, and I have added in a little bit of cashew butter here for a little richness already. I added a little maple syrup for the sweetness as it is included in the classic latte that I love. Just enough to give it a little flavor but not make it overly sweet. If you prefer really sweet coffee drinks, you can add a few Tbsp more.

    These turned out sooo good though!  I don’t usually drink my coffee in the afternoon, but I have been having one of these after work to cool off with after the hot car ride home.  They are rich with coffee flavor mellowed out by the oatmilk, with just enough sweetness from the maple to make them dessert like.  If you are an oatmilk latte fan, definitely give these a try!

    Vegan Maple Oatmilk Latte Popsicles

    Makes 8

    Ingredients:

    • 1 cups oat milk
    • 1 cup strong brewed coffee
    • 1/2 cup raw cashew butter
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract

     

    Instructions:

    1. Combine the oat milk, coffee, cashew butter, syrup, and vanilla  in a blender and blend until smooth.
    2. Pour into popsicle molds.
    3. Place sticks into the molds, leaving about 1 inch at the top (if your molds don’t stabilize the sticks, wait until the mixture is half frozen to put them in), then place in the freezer until completely hard, about 4-6 hours (or overnight).
  • Vegan Strawberry Shortcakes

    Vegan Strawberry Shortcakes

    If you grew up in the 80s or early 90s, then you probably remember Strawberry Shortcake. I loved strawberry shortcake. In fact, I wished I could be her at one point, living in a giant strawberry with my pets and baking things. I had the strawberry shortcake movie when I was little and I would sit and watch it over and over. And I had the dolls. She was pretty awesome. So now whenever someone mentions strawberry shortcake, I think of the character first, then the dessert.  But the dessert is pretty darn delicious. I even liked the store bought stuff people used to serve back in the day with the store bought sponge cakes and cool whip.  But now I have leveled up. I like to make my own biscuits and coconut whipped cream.

    So last week I was craving strawberry shortcake and I went for it!  You could go the cake route, but I make my own biscuits instead as I mentioned earlier because I feel like they hold up better and offer more texture. I actually use my scone base as the recipe and it is so rich, delicious and flakey!  This is the scone recipe that I use in the deli I work in and they always sell well. If you wanted to make these gluten free you could use Bob’s Red Mill All Purpose Gluten Free Baking Flour 1:1 it works just as well, I have tried it before.

    For the whipped cream, I made a simple lightly sweetened coconut whipped cream that was 100 times better than the cool whip I grew up eating on strawberry short cake. I am kind of obsessed with coconut cream in case you hadn’t noticed, I do use it a lot in my recipes, even for frostings.  I know you can just whip up the cream and leave it like that but I like it a little more stable, so I added in coconut butter to keep it from melting on the shortcakes.

    I cooked the strawberries with a little maple syrup, to make them all jammy and yummy for the shortcakes.  These turned out sooo good! I think they might have been the best strawberry shortcakes I have had, nothing like the ones I ate growing up, leveled up from those like 10 times!  If you have strawberries on hand, definitely give these a try!

    Vegan Strawberry Shortcakes
    Serves 4

    Ingredients:

    Fruit:
    • 3 cups fresh organic strawberries
    • 3 Tbsp maple syrup
    • 2 Tbsp lemon juice
    • 2 Tbsp arrowroot starch dissolved in 2 Tbsp lemon juice
    • 1 tsp pure vanilla extract

     

    Shortcake biscuits:
    • 1 1/4 cups organic whole wheat pastry flour
    • 2 Tbsp maple sugar or coconut sugar
    • 1/2 tsp plus 1/8 tsp baking powder
    • 1/8 tsp sea salt
    • 2 Tbsp solid coconut oil, cut into chunks
    • 1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
    • 1 tsp pure vanilla extract

     

    Coconut whipped cream:

    • 1 1 15 oz can full fat organic coconut milk, at room temperature
    • 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

     

    Instructions:

    1. In a medium saucepan, toss together the berries and maple syrup, and cook over medium heat until the berries are starting to fall apart.  Add the arrowroot and lemon juice mixture and vanilla, stirring constantly and cook just until thickened.  Remove from heat and let cool.
    2. Preheat oven to 400 degrees with the rack at the center position.
    3. Meanwhile, to make biscuits, in a large bowl, combine the flour, pecan meal, sugar, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, along with the pecans, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.  Cut into 4 squares, then shape them into circles and place on a parchment lined baking tray.
    4. Place biscuits in the oven and bake for about 20-25 minutes until starting to brown and done in the middle  (but not over-baked).
    5. Remove biscuits from the oven and let cool.
    6. For the whipped cream, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes to one hour.
    7. To assemble, slice a biscuit in half (carefully), spoon some strawberries and coconut cream over that and top with another biscuit and more coconut cream.  Repeat with the other 4.  Serve!
  • Vegan Double Chocolate Almond Butter Cookies

    Vegan Double Chocolate Almond Butter Cookies

    A while back, in the deli I work in, we got almond butter shipped to us instead of tahini.  Since we were unable to return it, and I am the vegan baker there, I suggested we make some almond butter cookies with it!  We didn’t really have any other recipes that we could use it in so it was perfect!  I thought it would be a short term thing, but they sold so well, they ended up being a permanent item that I now make. They are really good, like a more grown up peanut butter cookie.  I have made them at home before, and I felt like making some last weekend.  But with a twist, with chocolate added.  Because I was in a chocolate sort of mood. 

    Also, I had been gifted some almond butter, and Raw Guru recently sent me some of their coconut sugar, so it was perfect!  These cookies are really simple and easy to make, which I love.  Nothing complicated like chilling dough, or rolling them out or anything.  If it is a week day, I am not wanting to make anything that requires a lot of time. I want to be enjoying those cookies fast, you know?! 

    I pretty much used my peanut butter cookie base for these, but added in cacao powder to make them chocolate.  The cookies are rich and delicious from the large amount of almond butter plus a little bit of coconut oil. If you wanted them to be oil free, you could swap the coconut oil for more almond butter instead, and they would still work out, they just wouldn’t brown as much. I also added in chocolate chips to make these double chocolate.  The dough was sooo good!  I could not stop sampling it! 

    They baked up beautifully, and my kitchen smelled amazing. I could not wait to try them! Luckily they didn’t have to cool completely and I could enjoy them while still warm.  They were sooo good!  Soft and chewy, with a nutty chocolate flavor, and the gooey chocolate chips made them even better!  If you are an almond butter fan, definitely give these a try! 

    Vegan Double Chocolate Almond Butter Cookies

    Makes 12 cookies

    Ingredients:

    • 1 Tbsp ground flax seed
    • 3 Tbsp filtered water
    • 1 cup Raw Guru coconut sugar
    • 1 cup smooth roasted almond butter
    • ¼ cup coconut oil, warmed to liquid
    • 1 cup whole wheat pastry flour
    • 3 Tbsp cacao powder
    • ¾ tsp baking soda
    • ½ tsp baking powder
    • ½ tsp sea salt
    • ¾ cup vegan dark chocolate chunks or chips

     

    Instructions:

    1. In a small bowl, whisk together the flax seeds and water. Set aside for 15 minutes.
    2. Preheat the oven to 350F degrees, and line a sheet pan with parchment.
    3. In a large bowl, with a wooden spoon, mix together the coconut sugar, almond butter, coconut oil, vanilla and the flax seed mixture until smooth.
    4. Mix in the flour, cacao powder, baking soda, baking powder, and sea salt and stir until completely combined.
    5. Mix in chocolate chips.
    6. Shape the cookie dough into 12 balls, and spread out evenly on the pan. Flatten them slightly with your hand.
    7. Place in the oven and bake for about 15 minutes until they are starting to brown slightly and are just set.
    8. When they are done baking, remove the pan from the oven and let cool on a rack.
    9. Enjoy!
  • Vegan Blue Moon Truffles

    Vegan Blue Moon Truffles

        

    When I was little, my Dad and I would go on a trip up to northern Minnesota every year, and the town we would stay in had this awesome little ice cream shop.  They had the most delicious ice cream I had ever had up to that point in life.  Flavors like blueberry cheesecake, rocky road and blue moon.  The blue moon was something that I had not heard of before visiting there.  It was delicious, with almost an almond extract like flavor.  It had been years since I had enjoyed it then a local ice cream shop called Minnesota Nice Cream had it this past summer in a vegan soft serve version and it was amazing too (I go to that place often in the warmer months).

    I can definitely say I am a fan of blue moon.  Plus it is pretty to look at, that sky blue hue, and sweet fragrant flavor what’s not to love?  Unless you hate almond flavor, then maybe it isn’t for you, but my Mom and Grandma loved putting it in things so I grew up loving it. I have only ever had blue moon ice cream though, nothing else blue moon flavored, so I got to thinking there should be some more blue moon in the world. 

    So this week, I decided to make some blue moon truffles. I figured make a white chocolate truffle base and give them the same flavor as the ice cream. For the base, I used Raw Guru cacao butter as the base because it is essential to real white chocolate. That is why I don’t like a lot of store bought white chocolate because they use cheaper substitutes like palm oil or something (plus some aren’t always vegan of course).  But mine has to have the real stuff. I also added in some Dastony coconut butter and raw cashew butter to make it extra creamy and melt in your mouth.  I sweetened it with a bit of maple syrup, and added in the almond and vanilla extracts to give it that classic flavor. 

    To make it that beautiful blue color, I used butterfly pea flower powder.  I have the flowers on hand for making a lovely tea, but they work great when ground up to color things too. I bought them on Amazon.  The filling was super delicious, and I dipped it in melted dark chocolate.  The truffles were heavenly!  They tasted like the ice cream but with white chocolate on the inside, and it paired so well with the dark chocolate!  If you are in the mood for something sweet, definitely give these a try!

    Vegan Blue Moon Truffles

    Makes 16

    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 Broccoli Cheddar Mac and Cheese

    Vegan Broccoli Cheddar Mac and Cheese

         

    Who doesn’t love mac and cheese?!  Growing up, I pretty much lived off of things with cheese like grilled cheese, or mac and cheese.  Not that I was picky or anything, but I just loved them so much and would ask my parents if I could have them often.  I can still enjoy mac and cheese now as an adult, even if I am vegan, because making vegan mac and cheese that tastes delicious actually isn’t difficult at all!  I have perfected my own cheese sauce recipe that is to my liking, and it is even good on potatoes if you are not in the mood for pasta. Or even poured over steamed broccoli, like my Grandma used to do. Except she used Cheese Whiz.  But I thought it was the greatest thing ever when I was little. Which got me to thinking, why not just put broccoli in my mac and cheese?!  

    So I made some broccoli mac last week.  I had some lentil based fusilli pasta on hand, so it was perfect!  I know lentil pasta might sound a little weird, but it is actually quite delicious and tastes pretty much like regular pasta but much higher in protein so it is a complete meal.  For my cheese sauce, I use a mostly veggie base. I have seen other people use a combination of potatoes and carrots, and I have tried that one, but it isn’t my favorite. I use roasted sweet potatoes for the bulk of my base. 

    You can use orange or white fleshed variety, but I used the white. I just like their flavor slightly better in mac and cheese. I used a little Dastony raw cashew butter from Raw Guru along with it, just enough to make it creamy. I find that some mac and cheeses that use only cashews as their base can get a little too heavy and I don’t digest them well.  This sauce is creamy, rich tasting and sooo good!  I have even added some chipotle to it to make a nacho cheese sauce and that is delicious as well. 

    I just threw some broccoli into the pot about 2 minutes before the pasta was done cooking and it was tender and cooked just right!  This mac and cheese turned out bomb!  If you think you can’t have delicious mac and cheese as a vegan, give this one a try, I think it will change your mind! 

    Vegan Broccoli Cheddar Mac and Cheese

    Serves 4

    Ingredients:

    • 2 cups mashed cooked sweet potato* (the white fleshed variety)
    • 1 cup hot filtered water (or as needed)
    • 1/3 cup Dastony raw cashew butter
    • 1 medium garlic clove
    • 2 tsp stone ground mustard
    • 1 Tbsp cider vinegar
    • 1 Tbsp white miso (optional)
    • 1/4 cup plus 2 Tbsp nutritional yeast
    • 3/4 tsp sea salt (or to taste)
    • 16 oz organic lentil pasta
    • 1 large head organic broccoli, cut into florettes and stem peeled and cut into small pieces

     

    Instructions:

    1. Combine the sweet potato, water, cashew butter, garlic, mustard, vinegar, yeast, and sea salt in a high speed blender and blend until smooth and the consistency of cheese (if it is too thick add a little more water).  Set aside.
    2. Cook pasta according to package directions, and when there is 3 minutes left, add the broccoli and cook until it is bright green and tender.  Drain, the pasta and the broccoli then place back in the pot, add the cheese and and stir to coat.
    3. Pour into a serving dish, and serve!

    *To cook the sweet potatoes, I like to roast them in the oven.  Take a large sweet potato, poke a few holes in it, and cut in half lengthwise.  Place cut side down on a sheet pan lined with parchment and bake for about an hour at 400F degrees or until tender.  Remove from oven and let cool before mashing.

  • Vegan Lilac White Chocolate Mousse Tarts

    Vegan Lilac White Chocolate Mousse Tarts

    Lilacs are one of my favorite things about Spring. I mean yes, it is nice that the weather is warm again, or that I don’t have to wear a coat and the grass is green, but lilacs just make me so happy. I mean tulips are awesome, and pretty but lilacs have that heavenly aroma that is like no other.  It seriously motivates me on my run when I am half way though and running past a bunch of fragrant lilac bushes.  Last week one day it was raining in the morning but that didn’t stop me from going out for a run.  It is actually kind of peaceful when you have the roads and trails to yourself because all of the fair weather people are staying inside since they melt when they get wet.  That and there is a quiet stillness with just the sound of the gentle rain.

    I ran past a bunch of lilacs and they smelled so amazing that I wished I could bottle that smell and wear it as a perfume.  Then I began to think about how I could make a lilac dessert of some sort. I have seen other people make them, and they are edible so why not?!  Something with lilac cream sounded heavenly!  I was on it! I went biking later that day and picked a few. I wish I had lilacs in my yard but that isn’t the case.

     

    I decided to make some white chocolate lilac cream tartlettes. Raw Guru recently sent me some cacao butter and raw cashew butter both of which I use for my white chocolate desserts, so it was perfect!  I started out with a coconut cream base, added those in and a touch of vanilla and I had a nice base for the lilacs. I used a good amount of them in this, and the cream was heavenly!

    They deserved a buttery rich crust, so that is what I made, just my classic pie crust. I thought about making these no bake, but I prefer actual pastry sometimes instead of a press in raw type crust. Not that I don’t like those sometimes, because they have their place. But this time I wanted the rich style!  The tartlettes turned out sooo good!  The lilac cream was heavenly, rich and delicious with that creamy white chocolate flavor, the perfect thing to fill a buttery crust with!  If you are a big lilac lover like me, definitely give these a try!

    Vegan Lilac White Chocolate Mousse Tarts
    Makes four 4 inch tarts

    Crust:

    • 1 cup whole wheat pastry flour
    • 2 Tbsp coconut sugar
    • 1/8 tsp sea salt
    • 1/3 cup coconut oil*

     

    Filling:

    • 3/4 cup full fat coconut milk (the thick part from the top of the can)
    • 1/2 cup fresh lilac blossoms
    • 2 Tbsp Dastony raw cashew butter
    • 1/3 cup Raw Guru Cacao Butter, warmed to liquid
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • a drop natural vegan purple food coloring (optional)

     

    Garnish:

    • lilac flowers

     

    Instructions:

    1. Preheat the oven to 375F degrees.
    2. To make the crusts, combine the flour, coconut sugar, sea salt and coconut oil in a bowl and scrunch together with your hands and fingers until the coconut oil is well distributed, but it is clumping up and smaller than pea sized chunks remain.  Add the water and mix together until it forms a ball (but you don’t want it too sticky).  If it happens to be too dry, add a touch more water. Divide dough into 4 balls.
    3. Oil four 4 inch tart pans, and press the dough balls into the bottoms of the pans and up the sides, trimming off any extra.
    4. Place the tart shells on a baking tray in the oven, and bake for about 30 minutes until lightly browned at the edges. Remove from the oven and let cool completely.
    5. To make the filling, place all ingredients in a food processor and process until smooth.  Place in the freezer, until thick like whipped cream consistency, stirring every so often (about 30 minutes or so depending on how warm it was)  Once it has chilled, place it in a pasty bag and pipe into the tart shells.
    6. Arrange berries on top of the tarts, and refrigerate for at least 3 hours before serving.

     

  • Vegan Dark Chocolate Mocha Brownies

    Vegan Dark Chocolate Mocha Brownies

    Nobody can be in a bad mood while baking brownies.  Which is why when I am feeling a bit out of sorts, I like to bake some.  Which is exactly what I did a few days back after work, because I needed a nice little pick me up. Plus they just sounded good. I have been in a bit of a chocolate mood lately.  Just being in the kitchen with that heavenly aroma radiating from the oven makes me happy.

    Raw Guru recently sent me a big container of their raw cacao powder and coconut sugar, so it was the perfect thing to make!  Some chocolate inspiration to get me going. I recently upgraded my brownie game, melting dark chocolate into the batter along with the other wet ingredients because it gives the brownies that fudgy texture that I love.  Get out of here with those cakey dry ones, I am not a fan of those at all. No, my brownies have to be rich, decadent and fudgy!  Plus I love those middle pieces with the most fudge above all else!

    These are simple to make, once you take care of melting the chocolate and adding it to them, the rest just gets all mixed together.  I thought about making these plain classic brownies, but I decided that a hint of coffee would be heavenly in them, so I added that in as well, and it made the chocolate even more intense. Funny thing is, I didn’t drink coffee for years, but just last year I fell back in love with it and now I am adding it to lots of stuff.  Oat milk lattes are my hot drink of choice lately!

    As much as I would have liked to have just dove into the pan of brownies soon after they came out of the oven (and I usually would) I had to wait for them to cool, because they may be delicious while still warm, but they are not very pretty then when you try to get them out of the pan, and I needed to take some pics for you all!  They turned out super delicious!  Nice and fudgy, rich chocolate flavor and that little hint of coffee!  If you are in a chocolate mood like I have been, definitely give them a try!

    Vegan Dark Chocolate Mocha Brownies

    Makes 16 brownies

    Ingredients:

    • 2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water (allowed to sit 15 minutes to gel before using)
    • 7 oz vegan dark chocolate (about 1 1/4 cups chopped chocolate or chips)
    • 1 cup Raw Guru coconut sugar*
    • 1/4 tsp sea salt
    • 1/4 cup coconut oil, warmed to liquid
    • 1/4 cup plus 2 Tbsp avocado oil or olive oil*
    • 2 Tbsp Raw Guru cacao powder or unsweetened cocoa powder
    • 2 Tbsp strong brewed coffee
    • 2/3 cup organic whole wheat pastry flour *
    • 3/4 cup vegan dark chocolate chips

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line an 8×8 inch square pan with parchment at the bottom.
    2. In a smaller bowl, whisk together the flax and water, and allow to sit for 10 minutes.
    3. Meanwhile, melt the chocolate in the top of a double boiler, until it is smooth.  Set aside.
    4. In a large bowl, combine the sugar, salt and oils, and whisk together until well combined, then add the flax and water mixture and whisk until blended.
    5. Add the cacao powder, coffee and melted chocolate and whisk until smooth and well blended.
    6. Add the flour and whisk until completely blended (if you don’t mix well it could separate).  Stir in the chocolate chips.
    7. Pour into the prepared pan, smoothing the top.
    8. Place in the oven, on the center rack, and bake for 30 minutes until the brownies are set (but do not overbake).
    9. Remove from the oven and let cool completely before cutting into 16 bars.

     

    Brownies keep for up to 1 week in an airtight container on the counter, or 2 weeks refrigerated.  They can be frozen for up to 4 months.

    *Notes:

    *If you would prefer to use granulated sugar that would work as well in this recipe.

    *If you would like to just use one type of oil in this recipe, you can use additional coconut oil instead of the avocado, just keep in  mind the brownies may be a little bit more hard at room temperature or at cooler temps.

    *If you would like to make these gluten free, you can use Bob’s Red Mill gluten free all purpose baking flour in place of the whole wheat pastry flour.  I have tried this brand and know it works well when used in brownies.

  • Dark Chocolate Lavender Truffles

    Dark Chocolate Lavender Truffles

         

    I have been a bit stressed lately due to my my kitchen being remodeled, stuff going on in my personal life, and the change of routine that came with all of this Covid 19 business. There has just been a whole lot going on lately, and being someone that doesn’t do well with change, it has been crushing me a bit. To be honest, I haven’t been that hungry or making that many recipes, but I feel like I am finally starting to calm down a bit and get back to my normal routine and self.

    One thing that I like to enjoy when I am trying to relax is the scent of lavender.  It is so heavenly and honestly one of my favorite scents ever next to vanilla.  I love it in baths, or to diffuse it as an essential oil, or in a home made body spray, and drinking a lavender infused tea but it is so good when included in desserts as well! So, I decided to make some dark chocolate lavender truffles.

    I had made some about 10 years ago, and remembered that recipe so I thought now was the perfect time to make some. Why not?  Chocolate makes me happy, and these truffles are so easy to make and require only a few ingredients.  Three to be exact, which we can all deal with even when we are having a hard time right? I thought about how I wanted to infuse the lavender in and I thought about just grinding up the dried flowers, but I wanted these to be smooth and luxurious inside not have a weird texture.  So, I infused the coconut milk for my ganache filling with dried lavender and it worked out perfect! 

    It seriously smelled so good while it was steeping.  Like heavenly coconut lavender flan or something. After that, I just strained it and combined it with melted dark chocolate to make the centers. It is kind of fun rolling the filling into little balls, almost like play dough.  I ate a few in the process and they were good even without the coating. But lastly to make them pretty I dipped them in melted dark chocolate.  These turned out so heavenly and they brightened my day, even if it was just a little bit.  The scent of lavender is totally relaxing too!  If you are a lavender fan like I am, definitely give these a try!

    Dark Chocolate Lavender Truffles

    Makes 12 truffles

    • 1/2 cup coconut cream (the thick part from the top of the can of coconut milk (I used organic Thai Kitchen brand)
    • 1 Tbsp dried lavender
    • 2 cup chopped vegan dark chocolate chips or dark chocolate chunks, divided

     

    Instructions:

    1. Combine the coconut cream and lavender in a small sauce pan over medium heat, and heat until it starts to bubble and the coconut milk is melted and hot.  Remove from the burner, and let sit aside for 15 minutes, then strain through a fine meshed strainer to remove the lavender chunks.
    2. Combine the coconut cream with 1 cup of the chopped chocolate in the top of a double boiler and whisk every so often until it is all melted together smoothly.
    3. Pour into a bowl, and place in the freezer until firm enough to scoop and roll, about 30 minutes or so.
    4. Roll the filling mixture into balls, and place on a parchment lined tray. Place in the freezer until they are firm, about 30 minutes.
    5. Meanwhile, melt the other cup of dark chocolate in the top of a double boiler until smooth.
    6. Dip each of the chocolate filling balls into the melted chocolate one by one letting the excess drain off (I like to use a fork to set them on to dip them). Set on the parchment lined tray.
    7. When the chocolates are all dipped, place the tray in the freezer until the coating has firmed up.
    8. Store chocolates in the refrigerator in an airtight container.

     

  • Vegan Vanilla and Chocolate Pancake Cereal 

    Vegan Vanilla and Chocolate Pancake Cereal 

    I don’t know about you, but I am always drooling over other people’s food photos on Instagram.  One of the latest crazes that caught my eye was the pancake cereal I have seen a few people make.  I love pancakes, so it looked like it was right up my alley!  I was also kind of in the mood for doing something that would keep me occupied for a while on my day off, so it was perfect!  They are a bit tedious to make, but it is so worth it, trust me on this one!  Everyone else I have seen just made classic pancakes, but I thought they would be even more amazing if I did both chocolate and vanilla!  Because why not?!

    I am one of those people that likes to go the extra mile with things most of the time. I used my classic pancake batter as the base.  When I made normal sized pancakes they get nice and fluffy, so I thought it would work well here.  Plus it is just sweet enough, and tastes like the pancakes I loved growing up, but without all of the eggs and milk since these are vegan.  The batter is super simple to make, you just whisk it all together and Ta Da!! You are ready to make some!

    I mixed cacao powder into half of the batter to create the chocolate flavored ones.  Then came the tedious part.  Since these are mini pancakes and I don’t have some sort of contraption to distribute dots onto the pan, I placed the batter in a pastry bad, and piped it onto the griddle.  They cook up nice and fast! At first tried to flip a whole bunch with one giant spatula, which worked but they stuck together a bit.  So I used an offset spatula I normally use for cake decorating to flip a few at a time and it was perfect!

    They turned out so cute!  This recipe makes about 4 servings worth.  You could put them in a bowl and pour maple syrup over them, or you could go cereal style like I did and go for the oat milk.  Or of course feel free to add your favorite things to them, like say chocolate chips or berries, or even whipped cream maybe?  Why not?  The possibilities are endless!  The next time you have a little time on your hands and want to make something fun, give these a try!  They are sooo good!

    Vegan Vanilla and Chocolate Pancake Cereal 
    Makes 4 servings

    Ingredients:

    • 1 1/2 cups organic whole wheat pastry flour
    • 2 tsp baking powder
    • 1 1/2 cups oatmilk
    • 1/4 cup almond butter
    • 2 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 3 Tbsp maple syrup
    • 2 Tbsp cacao powder

     

    Directions:

    1. In a food processor, combine all pancake ingredients (except the cacao powder) and process until just blended (alternatively you can whisk it if you don’t have a food processor), divide between 2 bowls, and whisk the cacao powder into one of them.
    2. Place the vanilla batter into a pastry bag, and the chocolate batter into a separate one (or if you don’t have pastry bags, ziplock bags with the corner cut off with work well too).
    3. To cook pancakes, heat a large ceramic non-stick* pan over medium heat. Once hot, pipe 1/2 inch round pancakes onto the pan (I did about 15 each time), and let cook until the bottoms are done for about 2-3 minutes on the first side until set and starting to brown, then flip with a small offset spatula (or a spatula if you don’t mind them sticking together a little), and cook another minute or so on the other side.
    4. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes and chocolate batter.
    5. To serve, place in a bowl and add your favorite add ins!  I poured oat milk over them!

    *Notes:

    If you want these to be gluten free, use Bob’s Red Mill all purpose gluten free baking flour in place of the whole wheat pastry. I have tested this one and know it works well.

    If you do not own a non-stick pan, you may need to lightly oil your pan to prevent sticking, if you do not mind these not being oil free.

  • Vegan Peanut Butter Chocolate Banana Granola

    Vegan Peanut Butter Chocolate Banana Granola

    I made a chocolate peanut butter roll cake last week, and it was so good that I am keeping the chocolate peanut butter theme going. Not with a dessert this time though, with a delicious snack!  My last batch of granola was running low, and it is something that I need to keep in my pantry at all times for when the craving hits!  So it was time to make a new batch. I did not want to have to buy ingredients to make, it so I used what I had on hand. I always of course have chocolate and peanut butter, and I decided to add banana to the mix, because why not?  It is such a heavenly combo!

    I have been making granola for about 15 years, ever since I discovered that home made was healthier than store bought, as well as fun because I can make my own flavors.  It is really easy to make as well!  I am a huge oat lover, so I always have plenty on hand to make stuff like this. I add coconut to the base as well to give it sweetness as well as extra crunch!  But of course if you are not a fan, you could just use additional oats.

    Instead of using oil to coat this granola like traditional granola, I prefer to use a nut butter and pureed fruit (or vegetable) mixture. In this case it was banana, but I have used pumpkin, apple and sweet potato purees before as well with good results! You wouldn’t think that it would get as crispy, because sometimes when you sub them for oil in things like cookies they are soft, but this granola crisps up nicely!  I sweetened it with maple syrup this time.

    It smelled so good while baking!  Like chocolate chip peanut butter oatmeal cookies, which were one of my favorites growing up.  I added chocolate chips as well once it had finished baking (since they melt).  It was sooo good! This is one of those things that you can’t stop sampling while it is cooling on the stove. Or at least I can’t. It is so munchable!  If you are a granola fan, definitely give this a try!

    Vegan Peanut Butter Chocolate Banana Granola
    Makes 6 cups

    Ingredients:

    • 3 cups organic gluten free old fashioned rolled oats
    • 1 1/2 cups peanuts
    • 1 cup pecans
    • 1 cups finely shredded, dried unsweetened coconut
    • 1/2 cup mashed bananas
    • 1/4 cup maple syrup
    • 1/2 cup peanut butter
    • 3 Tbsp cacao powder
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 cup vegan dark chocolate chips

     

    Instructions:

    1. Line a large baking sheet with non-stick foil, and spray with cooking spray.
    2. Preheat the oven to 350F and set rack at the medium position
    3. In a large bowl, combine oats, nuts, and coconut, and set aside.
    4. In another bowl, whisk together banana, maple syrup, peanut butter, cacao powder, sea salt, and vanilla extract until well combined, then pour over oat mixture and toss to coat until completely blended.
    5. Pour out onto prepared baking sheet, and spread out evenly.
    6. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool.
    7. Stir in chocolate chips.
    8. Enjoy!
  • Vegan Raspberry Swirled Chocolate Cheesecake

    Vegan Raspberry Swirled Chocolate Cheesecake

         

    Cheesecake has to be my all time favorite dessert!  Even before I was vegan I would make it or buy it a lot. There is just something so crave worthy about the creamy rich texture, and I love that I can make whatever flavor I am craving at the time. I have over 50 recipes for cheesecake on this blog alone. But I am still coming up with new ones though!  I make most of my cheesecakes coconut cream based, cashew based or even a combination of coconut cream and chickpeas (which sounds odd but it works really well and tastes great).  But never a tofu cheesecake surprisingly, which seems to be a vegan staple. Well, I finally made one last weekend. 

    Tofu has a cheese like texture when treated right, so why not?  Also it is a little bit less heavy than the coconut cream on my stomach, so I figured why not give it a try!  Also, it is high in protein, which is a nice perk as well for someone like me who works out a lot and I like to get a little extra when I can.  For the crust, I used a simple almond, oat and date combo and it worked out well and was easy to make. If you wanted it nut free, you could use sunflower seeds, and sunflower seed butter instead of the almond. 

    The filling was really simple to make, tofu, maple syrup, cacao butter and sea salt buzzed up in a blender.  It tastes like rich chocolate mousse thanks to the cacao butter giving it a little richness and it was dreamy!  I made a quick raspberry jam to swirl into it, because raspberry and chocolate are so heavenly together!  

    The cheesecake turned out rich and creamy, slightly less heavy than the coconut cream ones, and a little more mousse like.  It had a rich chocolate flavor, and that tart sweet raspberry swirled into it was perfect!  If you are a fan of chocolate, definitely give this a try!  It is easy to make and so good! I love that it doesn’t require baking also!

    Vegan Raspberry Swirled Chocolate Cheesecake

    Makes one 6 inch cake

    Crust:

    • 1/4 cup roasted almonds (for a nut free version, use sunflower seeds)
    • 1/2 cup organic gluten free rolled oats, or quinoa flakes
    • 1/4 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
    • 1 Tbsp almond butter
    • 1/8 tsp sea salt

     

    Swirl:

    • 3/4 cup raspberries, mashed 
    • 1 Tbsp maple syrup
    • 1 tsp cornstarch

     

    Filling:

    • 2 cups organic firm silken tofu
    • 1/2 cup maple syrup
    • 1/4 cup cacao powder
    • 1/8 tsp sea salt (or to taste)
    • 1/2 cup plus 2 Tbp cacao butter, warmed to liquid

     

    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. To make the filling, place the raspberries, maple syrup and cornstarch in a saucepan, and cook over medium heat until thickened.  Remove from heat and let cool. 
    4. To make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
    5. To assemble, pour half the filling over the crust, then drop half the raspberry swirl by the tsp over it. Swirl with a knife. Pour the remaining filling over that, and then drop more of the jam over it, and swirl with a knife. Tap on the counter to level. 
    6. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry, but cover the top so it doesn’t dry out).
    7. Remove from the freezer, un-mold and enjoy!  Store any leftover cake in the refrigerator.

     

  • Veggie Lentil Soup 

    Veggie Lentil Soup 

    It is so weird to think that 15 years ago I really didn’t eat any lentils, or even know how to prepare them. I now love them and make them at least several times a week, usually in soup form.  Last weekend I felt like a classic lentil soup, not a chili, or a curry just a regular one.  So I made one, because I love lentil soup in any form!  It is one of our better sellers at work, and it is awesome because lentils cook up so much faster than beans.  Plus, I always feel good after eating them, they are filling so you won’t be hungry for a while but not heavy.

    I wanted this soup to have a tomato base, because the tomatoes add so much flavor. If it were summer, I would use fresh tomatoes and roast them first before using them in the soup (try it sometime, sooo good), but since we don’t have them growing here yet (or for a while) right now I used canned.  I used a good amount of lentils of course too, and added plenty of veggies.  Celery, onions and garlic is my favorite flavor base for soups, and that is what I used here.

    This is pretty easy to make, I don’t sautee anything because I prefer to cook my soups without oil  most of the time (plus it eliminates a step and tastes just as good).  I just throw it all into the pot and cook it!  The only thin I threw in later were the yams and potatoes because I didn’t want them to get mushy.  It smelled so good while cooking I could not wait to try it!

    It was so good!  Robust in flavor, and satisfying!  It didn’t matter that it was warmer outside when we ate it. I am one of those weird people that still eats soup in the summer, and ice cream in the winter anyhow.  If you are looking for a new soup for dinner, give this one a try!

    Veggie Lentil Soup 
    Serves 4

    Ingredients:

    • 2 cups filtered water
    • 1 medium onion, diced
    • 4 stalks celery, sliced
    • 2 garlic cloves, minced
    • 1 28 oz can diced tomatoes
    • 1/2 tsp dried thyme
    • 1/2 tsp dried oregano
    • 1/4 tsp red pepper flakes
    • 1/3 tsp sea salt or to taste
    • 2/3 cup French lentils
    • 1 medium yam, cut into cubes
    • 4 medium yukon gold potatoes, cubed
    • about 4 large organic kale leaves, washed and torn into bite sized pieces

     

    Directions:

    1. Combine the water, onion, garlic, celery, tomatoes, thyme, oregano, red pepper, sea salt, and lentils in a pot and bring to a boil.
    2. Lower to a simmer and cook for about 30 minutes until the lentils have softened somewhat, then add the yams and potatoes, and cook for another 15 minutes more when the veggies are all tender.
    3. Stir in the kale and cook until bright green and slightly softened, about a minute.  Remove from heat and serve!

     

  • Vegan Chocolate Peanut Butter Roll Cake

    Vegan Chocolate Peanut Butter Roll Cake

    I was craving chocolate cake last week, but I didn’t want a layer cake, so I made a rolled one!  It may sound harder to make a rolled cake, but it is actually easier and faster once you get the hang of it.  Plus you don’t have to frost anything perfectly which is nice sometimes. For this one I made a nice glaze.  I have made a plain chocolate roll cake before, like a giant Ho Ho, but I thought it would be even better with peanut butter mousse filling instead of plain vanilla.  I have been a bit obsessed with the chocolate and PB combo ever since I first had a peanut butter cup.

    For the base, I made my date sweetened chocolate cake. I could have used a sugar sweetened one, but I like the slight caramel flavor the dates give this cake, and the fact that it is nice and moist (but still light) so it rolls up nicely and breaks less. Also, I am a fan of fruit sweetened recipes! Dates are one of my favorite things to use for sweetening, I call them nature’s caramel because when you blend them up, they taste like caramel! The batter for this cake tasted amazing, and I knew it would be even better once baked. It made my cake smell like brownies while it was in the oven!

    Once it had cooled, I made a peanut butter mousse filling for it.  I used a coconut cream base, because it always turns out so velvety smooth, and added a good amount of peanut butter to it. It spread over the cake nicely then I drizzled a bit of peanut butter over that for even more peanut flavor. It rolled nicely, and then I had to make a topping for it so it could be even more pretty. You could just dust it with cacao powder if you wanted it more simple but I went for a ganache.

    Chocolate ganache is one of my all time favorite things, and it is an easy cake topper that looks nice without a lot of effort. I just melted together coconut milk and dark chocolate for this one. The cake turned out lovely and super delicious!  Like peanut butter cup in cake roll form!  If you are a chocolate and peanut butter lover like me, definitely give this a try!

    Vegan Chocolate Peanut Butter Roll Cake
    Makes one 15 inch long roll cake

    Ingredients:

    10×15 inch jelly roll pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry 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 smooth peanut butter
    • 2 tsp pure vanilla extract
    • 2 cups filtered water
    • 2 Tbsp apple cider vinegar

     

    Filling:

    • 1 15 oz can organic full fat coconut milk or unsweetned coconut cream, such as Thai Kitchen brand chilled (you want to make sure it is a brand that is 3/4 of the can thick cream if you are using a milk or it will not work in this recipe)
    • 1/3 cup smooth peanut butter, plus 2 Tbsp for drizzling
    • 1/3 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp melted coconut butter (NOT OIL), warmed to liquid

     

    Ganache:

    • 3/4 cup chopped vegan dark chocolate
    • 1/4 cup plus 2 Tbsp full fat coconut milk

     

    Directions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line a 15 x 10 inch jellyroll pan with parchment paper.
    3. Whisk flour, cacao powder, baking powder, baking soda, and sea salt in a large bowl to blend well.  Set aside.
    4. Place dates, reserved water,  peanut 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. Transfer cake batter to prepared pan and bake cake until tester inserted into center comes out clean, about 15-18 minutes.
    6. Cool cake completely.
    7. To make the filling, combine all ingredients but the additional 2 Tbsp peanut butter (for drizzling) in a high speed blender and blend until completely smooth.
    8. 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.
    9. When ready to assemble, spread filling over the top of the cake, drizzle the two Tbsp of remaining peanut butter over it randomly, then roll up jellyroll style starting with the short side and using the parchment to assist you in rolling.  Be careful because the cake is fragile, but if it cracks as you roll it no worries, keep rolling because the cake will be covered.  Let chill in the freezer once rolled for a few hours before topping with the ganache.  Once it has chilled, cut off the ends to make it nice and even.
    10. To make the ganache, melt the chocolate in the top of a double boiler, then whisk in the coconut milk until smooth.  Pour over the cake and smooth out over the top and sides (but leaving the pretty ends exposed).
    11. Chill until the ganache has firmed up, and serve!

    *If you would like to make this gluten free, swap the whole wheat flour for Bob’s Red Mill Gluten Free All Purpose Baking Flour (I have tested this brand and know it works, but have not tried other brands so I am not sure if they would turn out the same).

  • Vegan Poppy Seed Rolls

    Vegan Poppy Seed Rolls

     

    Sweet rolls are for lazy weekend mornings, and days off.  So I decided to make some on my day off last Monday.  I know a lot of you may be feeling like there are a lot more of them lately with everything being shut down, so why not make some sweet rolls?  They always cheer me up. Maybe that is because they were considered a treat when I was little or reserved for special occasions. My Mom would make them on weekends occasionally and I loved it, or we would pick some up on a road trip or enjoy them on a holiday.  They were usually cinnamon rolls, orange coconut rolls, or caramel rolls and I love all of those but sometimes now I like to be creative and make new varieties. 

    Like the poppy seed ones I made last weekend.  Raw Guru recently sent me some of their Dastony poppy seed butter, and I thought it would make the perfect filling for rolls.  I have seen lots of lovely poppy seed bread on social media including swirled varieties, and that is what gave me the idea since it sounded so good. Plus that lovely black swirl would make them really pretty! 

    I used my classic roll dough that is the base for my caramel and cinnamon rolls, and although it uses yeast, it is easy to manage.  It kneads up nicely and rolls nicely.  I love kneading dough because it is a great stress reliever!  Too bad I don’t make bread and yeast recipes as often as I used to.  For the filling I took the poppy seed butter and mixed it with a bit of maple syrup for sweetness plus some whole poppy seeds for a little crunch.  So it was spreadable and crunchy. 

    The rolls baked up beautifully, and when they had cooled a bit from the oven, I added a cream cheese style glaze.  They were sooo good!  Like a poppy seed swirled bread but in sweet roll form!  If you are looking for something delicious and fun to make while you are stuck inside, definitely give these a try! 

    Vegan Poppy Seed Rolls

    Makes 12

    Dough:

    • 1/4 oz active dry yeast
    • 1/2 cup warm water ( 105-110F degrees)
    • 3/4 cup warm coconut milk (I warmed it up on the stove)
    • 1/4 cup maple sugar or coconut sugar
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 3 1/2 cups whole wheat pastry flour or as needed

     

    Filling:

     

    Glaze:

    • 1/4 cup raw cashew butter
    • 1/4 cup coconut butter (not oil)
    • 1/4 cup coconut milk or as needed
    • 1 tsp pure vanilla extract
    • 1/2 tsp lemon juice
    • 1/4 tsp sea salt

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water (about 110F degrees, you don’t want to kill the yeast) plus a pinch of maple sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, maple sugar, vanilla extract, salt and flax mixture and mix together to combine.
    3. Add the yeast, and 2 cups of flour and mix to combine.
    4. Add the remaining 1 1/2 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. When it is ready, turn out onto the counter or a board and roll out into a 9×15 inch rectangle.
    8. Mix together the filling ingredients and spread it evenly over the dough.
    9. Roll it up, then cut the roll into 12 pieces.
    10. Oil an 8×8 inch square baking pan, and place them in the pan.
    11. Cover and let rise for 45 minutes.
    12. Meanwhile heat the oven to 350F degrees.
    13. When the rolls have risen for 45 minutes, place them in the preheated oven and bake for about 30 minutes until starting to brown and cooked through.
    14. Remove from the oven and let cool 15 minutes.
    15. Whisk the glaze ingredients together, adding a little bit more coconut milk if it seems too thick.
    16. Pour the glaze over the rolls, and enjoy!

    These keep covered at room temperature for up to 3 days, or refrigerated for up to 1 week.

    *If you don’t have poppy seed butter, you can blend 1/2 cup poppy seeds with 1/4 cup raw cashew butter in a blender until combined and poppy seeds are breaking down to substitute for it. 

  • Vegan Lemon Poppy Seed Cookies

    Vegan Lemon Poppy Seed Cookies

    We went through a brief snowy cold week in Minnesota, and I didn’t know whether it was winter or spring for a minute.  So I have been wanting to make some desserts and spend a bit of time in the kitchen in my free time instead of just being outside and I also haven’t been quite sure what to make because of the being in between seasons.  I feel like lemon goes for both winter and spring so that is what I have been drawn to flavor wise.  And I have been in a lemon dessert mood lately.  I made a lemon cream pie for Easter, and I decided to make some lemon poppy seed cookies this week. I was always a big fan of lemon poppy seed muffins growing up, or cakes so why not cookies?  I love that tart sweet lemon flavor combined with the nice crunch of the poppy seeds.

    So I thought it would be perfect in some buttery  cookies! For the dough, I used my sugar cookie recipe and tweaked it a bit to add some fragrant lemon flavor in both zest and juice form.  Adding lemon zest to a lemon recipe makes all the difference, trust me.  So much aroma.  Just be sure to use organic lemons that aren’t sprayed.  The dough for these smelled heavenly and tasted even better.

    Eating cookie dough is one of my favorite parts of making cookies.  I have always been this way ever since I was a little kid “helping” my Grandma bake cookies and sneaking dough when she turned her back.  If she caught me she would tell me that I would get a tummy ache if I ate too much, but I never did.  At least there aren’t raw eggs my cookies now because they are vegan!

    They baked up beautifully!  They smelled amazing and I could not wait to try them!  But first I wanted to add a glaze to make them pretty and even more delicious.  I took some Dastony coconut butter from Raw Guru and mixed it with a little lemon juice and maple syrup and it was the perfect easy glaze. The cookies were sooo good!  Rich and buttery tasting with plenty of lemon flavor, those crunchy poppy seeds and sweet glaze.  It is the perfect time to get some baking in!

    Vegan Lemon Poppy Seed Cookies

    Makes 24 cookies
    Ingredients:
    Cookies:
    • 2 Tbsp ground golden flax seed
    • 1/4 cup plus 1 Tbsp filtered water
    • 1 Tbsp lemon juice
    • 2 Tbsp lemon zest
    • 1 cup virgin coconut oil, warmed to liquid
    • 1 1/2 cups maple sugar* (or coconut sugar, if you want these more yellow and less brown, you could also use granulated sugar)
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 1/8 tsp turmeric powder (optional for color)
    • 3 1/2 cups all purpose gluten free flour
    • 1/4 cup poppy seeds

     

    Glaze:

    • 1/4 cup plus 2 Tbsp coconut butter, warmed to liquid
    • 3 Tbsp lemon juice
    • 1 Tbsp maple syrup

     

    Instructions:

    1. In a small bowl, whisk together the flax seed, filtered water and lemon juice and zest.  Set aside in the refrigerator for 15 minutes.
    2. In a large bowl, mix coconut oil with sugar and mix until well combined.
    3. Mix in the vanilla extract and flax mixture until well combined.
    4. Add the baking soda, salt, turmeric then the flour, a cup at a time, mixing between each addition, until well combined.  Mix in the poppy seeds until evenly distributed.
    5. To bake, Preheat your oven to 350 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 1 1/2 inch balls, and place on prepared cookie sheets a couple inches apart.
    6. Place in the oven, and bake for about 15-18 minutes, until puffed and just starting to brown slightly.  Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool.  Repeat with remaining cookies and let cool completely.
    7. To make the glaze, whisk all of the ingredients together (if it seems too thick to drizzle, add a little more lemon juice to it).
    8. Drizzle the glaze over the cookies.
    9. Place the cookies in the freezer until the glaze is set.
    10. Enjoy!

     

     

  • Vegan Chocolate Hazelnut Pop Tarts

    Vegan Chocolate Hazelnut Pop Tarts

        

    I loved Nutella as a kid.  I remember thinking it was pretty awesome that I could have chocolate on toast for breakfast (because it pretty much just tasted like chocolate with not much nut flavor since it is so sugary).  It is pretty much dessert after all.  My Mom wouldn’t let me eat it all the time for that reason, and so it felt like a treat.  I still love the chocolate hazelnut combination and even make my own nutella sometimes, but it is definitely a healthier version with hazelnuts as the first ingredient and not sugar.  

    There are a few vegan nutella brands that I like too, like the Rawmio Chocolate Hazelnut Spread and CBD Chocolate Hazelnut Butter from Raw Guru.   They are delicious just with a spoon or in recipes.  They recently sent me some of the CBD Chocolate Hazelnut Butter and I decided to make some pop tarts with it.  Pop tarts were another thing I loved growing up, and I enjoy making home made ones.  They are way better than the store bought versions ever were, more like mini hand pies because the crust actually tastes good. I thought nutella ones would be heavenly!

    So I made my classic flakey coconut oil pie crust for the outside, and used that hazelnut butter for the filling.  They actually were pretty quick and easy to make, since I already had the hazelnut butter.  But if you would rather make your own instead of using store bought I have included instructions at the bottom for that as well.  Don’t have hazelnut butter?  Use your favorite nut butter, it will still be amazing!  

    These smelled amazing while baking.  Like chocolate pie! I could not wait to try them!  But I let them cool down first, and then added a dark chocolate glaze.  Since pop tarts are just so much better with a glaze.  They were totally heavenly!  My 8 year old self would have loved them!  If you are a nutella fan, give these a try! 

    Vegan Chocolate Hazelnut Pop Tarts

    Makes 8

    Crust:

    • 2 1/2 cups organic whole wheat pastry flour
    • 1/4 cup coconut sugar
    • 1/2 tsp sea salt
    • 3/4 cup coconut oil in its solid state
    • about 6-7 Tbsp cold water (or as needed)

     

    Filling:

     

    Glaze:

    • 1/2 cup dark chocolate chips

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    2. Roll out into a large rectangle and cut into 16 identical rectangles.  Chill if too soft before assembling.  You want the dough a little pliable, but not so warm that it will break. Preheat oven to 375F degrees. Put the dough in the refrigerator for a few minutes if it seems too soft. 
    3. To assemble the pop tarts, spread about 2 Tbsp of the hazelnut butter on half of the dough rectangles (leaving a boarder so you can attach the dough at the sides). Cover with the remaining pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork or the edge of something with a flat edge, like a spatula. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until warm.
    4. Melt the dark chocolate for the glaze in the top of a double boiler. Spoon some of the dark chocolate over each pop tart, and smooth it out to cover the top. Let harden before serving.

     

    *If you would prefer to make your own filling, you can mix together 1 cup hazelnut butter with 1/4 cup unsweetened cocoa powder and 1/4 cup maple syrup (or to taste) and 1/4 tsp sea salt.

     

  • Vegan Black Sesame Maple Ice Cream

    Vegan Black Sesame Maple Ice Cream

    I am a big tahini lover, I like to keep some on hand at all times for recipes both sweet and savory, or just for drizzling over things and snacking on.  We have a giant tub of it in the deli I work in for making things like hummus, and one time my coworker stated that he hated plain tahini, so I proceeded to get a spoon and eat a giant spoonful of it.  Yum, tastes good to me!  I said.  It is after all kind of like peanut butter with a less dominant flavor.  I know some brands can have a little bit of a bitter aftertaste, but even if they do I have come to love tahini of all kinds.  One of my favorite brands is Dastony Tahini from Raw Guru.

    It is the smoothest tahini I have ever tried.  Their regular tahini is really good, but they recently sent me some of their black sesame tahini and it is beautiful! I have used it to make cookies before and they were sooo good.  So I thought, why not try making a black sesame ice cream with it?  I like things like halva which is pretty much straight sweetened sesame, so why not in ice cream with a bit of coconut cream for the base mixed with the tahini then sweetened?  I also added a little maple to it, because I thought it would be a great combo.

    This was a super simple recipe to make which is always awesome as far as I am concerned.  That is if you have an ice cream maker.  If not you can still make it but it is a little more hands on, because it involves whisking it every so often in the freezer. To make the base though, you just blend everything up, pour it into the ice cream maker, and that’s it besides just pouring it into the container.  It comes out like a nice soft serve but if you want it more scoopable, you just need to let it sit a few hours.

    It turned out so good!  The ice cream was silky smooth rich and creamy with a light tahini flavor and a hint of sweet maple!  It had a beautiful color as well thanks to the black tahini!  If you have tahini on hand, and you are in the mood for some ice cream (we are approaching that season), give this a try!  If you don’t have black tahini, you can use regular tahini as well, it just won’t be this color.

    Vegan Black Sesame Maple Ice Cream  
    Makes about 3 cups

    Ingredients:

    • 1 15 oz can organic full fat coconut milk
    • 1/2 cup maple syrup (or to taste)
    • ½ cup Dastony black sesame tahini
    • 1/2 tsp sea salt
    • 2 tsp pure vanilla extract

     

    Directions:

    1. Combine all ingredients in a high speed blender and blend until smooth.
    2. Pour into an ice cream maker and process according to package directions.
    3. Once the ice cream has finished churning, pour it into a freezer safe container with a lid.
    4. Place the lid on, place in the freezer and freeze for about 4 hours or until firm enough to scoop. Enjoy!

     

    *Note, if you do not have an ice cream maker you may also freeze it this way. Pour into a bowl, and place in the freezer. Whisk once every half hour until it has frozen to the consistency of soft serve. Then continue to pour into your freezer safe container as the above directions state.

    *If your ice cream gets hard after freezing, let sit out about 15-20 minutes before scooping.

  • Vegan Lemon Cream Pie

    Vegan Lemon Cream Pie

        

    I hope you all had a wonderful Easter weekend!  Saturday we had beautiful warm weather here, but for Easter Sunday it was snowing and just pretty slushy and cold which was a bit weird, but it didn’t stop me from getting outside for a walk with Eric in the afternoon. It was a bit weird watching the Easter Sunday church service on TV but still nice to spend time with those closest to me.  We made a simple Easter dinner with maple dijon glazed smoked tempeh, vegan cheesy potato casserole, a green salad with blackberries and pine nuts, a lemon carrot salad, and my banana caramel rolls and it was all really good! I haven’t had an Easter meal at home with my family in years, so I enjoyed it very much!  For dessert (which we had later because we were all pretty full), I made this vegan lemon cream pie!  

    I just love lemon desserts in the spring and so I figured it would be perfect for Easter this year.  I have always liked lemon meringue pie, but I prefer a cream on top of my pie to meringue so I made a coconut cream topping instead.  Also I did this because I feel like the cream keeps nicer for a few days and I made this in advance.  For the crust, I made my classic pie crust with coconut oil because it always turns out well. You have to blind bake it with weights so it gets nice and crispy since the filling doesn’t bake in there long, but it is worth that extra effort. 

    The filling is pretty easy to make, you make it on the stove, then pour it into the crust and bake it for a short time.  It has plenty of tart lemon flavor which is super important to me when it comes to lemon desserts. I don’t like it when they are too sweet, I want to be able to taste that tart lemon but still have it be balanced.  I feel like I achieved the perfect balance this time!  Once it was all cooled, it was time for the cream!

    Coconut cream is my topping of choice for most of my pies, because it is simple and easy to make and so rich and delicious!  The sweet creamy topping is the perfect pairing for the tart lemon filling and buttery crust!  My family and I loved this pie, and I hope you do too!  Why not give it a try this spring if you have lemons on hand!  I hope you all have a wonderful week!

    Vegan Lemon Cream Pie

    makes one 8 inch pie

    Crust:

    • 1 1/4 cups organic whole wheat pastry flour*
    • 3 Tbsp maple sugar or coconut sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp coconut oil in its solid state
    • about 3-6 Tbsp cold water

     

      Filling:

    • 3/4 cup lemon juice
    • 2 Tbsp lemon zest
    • 1/4 cup plus 2 Tbsp cup cornstarch
    • 1 3/4 cup (one 15 oz can) full fat organic coconut milk* or canned unsweetened coconut cream
    • 1/4 cup plus 2 Tbsp maple syrup
    • 1/4 tsp ground turmeric (for color, optional)
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract

     

    •  

    Cream Topping:

     

      Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8 inch pie dish.  Flute the edges, and set aside in the refrigerator until solid.
    2. Pre-heat the oven to 350F degrees. Place foil inside the pie crust, and weight down with pie weights or dried beans.  Place the pie in the oven and bake for 30 minutes, then remove from the oven.
    3. Meanwhile, for the filling, combine all ingredients in a saucepan, and bring to a boil.  Lower to a simmer and cook until thickened. Remove from heat, and pour into the prepared pie crust. Place in the oven and bake for 15 minutes.  Remove from the oven and let cool completely, then refrigerate until chilled.
    4. To make the cream topping, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 20-30 minutes.
    5. Once the cream is ready, spread over the top of the pie, and refrigerate for a few hours before serving.

     

    Pie keeps up to 1 week in the refrigerator, covered or in a container.

    *If you wanted to make the crust gluten free, you could swap Bob’s Red Mill gluten free all purpose baking flour for the whole wheat pastry. I have tried this brand and know it will turn out well.

    *For the coconut milk, you want the kind that is 3/4 full of cream in the can, or it will not work and turn out runny, I used Thai Kitchen full fat milk, but their unsweetened canned coconut cream would work as well.

  • Broccoli Almond Apple Slaw

    Broccoli Almond Apple Slaw

    I don’t know why everyone throws all of their broccoli stems away and just keeps the flowrettes, honestly the stems are the most delicious sweet part of the broccoli in my opinion!  So, when I was making a big broccoli salad the other day at work and had a lot of stalks bound for the trash, I decided to save a few and make a broccoli slaw.  I mean, you could pay a lot more for a bag of broccoli slaw mix at the store (essentially just shredded stems with carrots), so why not make your own from stalks?!  I had made a broccoli apple almond slaw years ago on this blog and decided it was time for an update as well.  Not because it was bad as it was, but because I wanted to take new photos.

    This salad is sooo good, and so easy to make!  The most time consuming part is just cutting the broccoli julienne.  I sit and chop veggies all day though, so it isn’t a big deal to me.  But if you are not good with a knife and don’t feel like cutting the broccoli julienne, you are welcome to shred it instead, it will still be delicious in this salad. I combined it with a sweet honeycrisp apple, my go to apple for salads because it is so flavorful, as well as some sweet raisins and almonds.

    The dressing had to be delicious as well. Since the salad already had almonds in it, I figured I would make a creamy almond butter dressing for it. Honestly nut butter based dressings are my favorite and the ones I use most often. They are oil free, good for you and they only take a minute to whip up.  I keep some in the refrigerator at all times, usually it is a walnut pumpkin seed butter base, but almond butter is used often for dressing in my house too.  This one I wanted to be sweet and tangy.

    The salad turned out sooo good!  This would be the perfect thing to make for a side dish, or for lunches to bring to work (when everyone goes back to work, or maybe you are still working during this whole coronavirus thing like me).  It is crunchy, the broccoli and apples are sweet, the almonds add a nice crunch, and that silky tangy dressing is perfect on it!  Give this a try next time you have some leftover broccoli stalks on hand (or if you don’t just have stalks, chopped broccoli would work as well, just use about 4 cups).

    Broccoli Almond Apple Slaw

    Serves 6-8

    Ingredients:

    Salad:

    • 6 broccoli stalks, peeled and cut julienne (or shredded with a larger setting on a grater)
    • 1 large tart sweet apple, such as honeycrisp, cut julienne (or shredded with a larger setting on a grater)
    • 1/2 cup raisins
    • 1/2 cup chopped almonds

     

    Dressing:

    • 1/2 cup almond butter
    • 1/4 cup filtered water
    • 1 Tbsp apple cider vinegar
    • 2 Tbsp maple syrup
    • 1/2 tsp sea salt

     

    Instructions:

    1. In a bowl, combine the broccoli stalks, apple, raisins, and almonds.
    2. Whisk together the dressing in another bowl (if it seems too thick, since almond butter varies in thickness, add a little more water).
    3. Toss the dressing with the salad, and serve!
  • Vegan Banana Caramel Rolls

    Vegan Banana Caramel Rolls

    Easter is coming up next weekend, and although it will be a little different this year, me and my family will still be enjoying good food.  Honestly, most years we go out to dinner for Easter, so it will be nice to make some of the traditional things I enjoyed growing up and share with my family.  It has been quite a few years since we cooked for ourselves and enjoyed a meal at home. Growing up, my Mom always hosted Easter, and it will be like old times, except with only 3 people instead of 10.  We are making a veganized version of cheesy potatoes I loved growing up, and I am going to make some maple dijon glazed tempeh instead of the ham we used to have, and a couple of flavorful salads.  Plus, we need some sweet rolls, because those were one of the other favorites we always had.

    So, last weekend I baked some vegan banana caramel rolls, and I am going to freeze some for us to enjoy next weekend (since I won’t have time to make them then). I am still working (I work in a grocery store deli), so even with all of the shut downs it doesn’t mean I have tons of extra time. Caramel rolls were one of my favorite things that were served with the Easter meal and my veganized version is just as good! 

    This time I decided to make banana, because banana and caramel go so well together, and also the banana gives them a nice soft texture and a little sweetness. For the dough I used my whole wheat pastry flour as the base, with banana and coconut milk to give it a nice soft texture.  I usually use a flax egg too, but the banana worked just fine to make them tender.  The dough is soft and kneads up nicely.  I find it kind of stress relieving to knead out dough!  I spread a date caramel on the inside so these would be nice and sweet, and still just as delicious as the original but a bit healthier.

    They baked up beautifully, and smelled amazing while baking!  I spread more caramel over them after they baked and could not wait to try one!  These are sooo good warm from the oven!  If you are a caramel roll fan, definitely give them a try!  They would be perfect for your Easter brunch too!

    Vegan Banana Caramel Rolls

    Makes 12

    Dough:

    • 1/4 oz active dry yeast
    • 1/2 cup warm water ( 105-110F degrees)
    • 1/2 cup warm coconut milk (I warmed it up on the stove)
    • 3/4 cup mashed banana
    • 1/4 cup maple sugar or coconut sugar
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 3 3/4 cups whole wheat pastry flour or as needed

     

    Caramel Filling/Topping:

    • 1 1/2 cups soft, pitted medjool dates (if not soft, soak them in filtered water 30  minutes and drain well before using)
    • 3/4 cup pecan butter (raw cashew butter or almond butter would also work if you don’t have pecan)
    • 1/2 cup filtered water (or as needed)
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water plus a pinch of maple sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, banana, maple sugar, vanilla extract, salt and mix together to combine.
    3. Add the yeast, and 2 cups of flour and mix to combine.
    4. Add the remaining 1 3/4 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little more flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. Meanwhile to make the caramel, add all ingredients to a blender or food processor and blend until completely smooth (if it is too thick, add a touch more water, you want it spreadable at this point, but will add more liquid later for topping the rolls with half the mixture).
    8. When it is ready, turn out onto the counter or a board and roll out into a 9 x 15 inch rectangle.
    9. Spread about half the caramel evenly over the dough.
    10. Roll it up, then cut the roll into 12 pieces.
    11. Oil an 8×8 inch square baking pan, and place them in the pan.
    12. Cover and let rise for 45 minutes.
    13. Meanwhile heat the oven to 350F degrees.
    14. When the rolls have risen for 45 minutes, place them in the preheated oven and bake for about 30 minutes until starting to brown and cooked through.
    15. Remove from the oven and let cool 15 minutes.
    16. Whisk a little more maple syrup or water into the remaining caramel if it seems too thick to pour over the rolls.
    17. Pour the caramel over the rolls, sprinkle with the pumpkin seeds and enjoy!

    These keep covered at room temperature for up to 3 days, or refrigerated for up to 1 week.

  • Vegan Chocolate Banana Cream Pie

    Vegan Chocolate Banana Cream Pie

    About 10 years ago, there was a really good local upscale restaurant (that has sadly since closed) that my Mom and I would visit often, and they had amazing banana cream pie.  I can’t say that I had eaten much banana cream pie before I had it there, but after I had tried it, I ended up making my own at home quite a few times because I craved it and it was so good!  I love recreating things I try when I am at restaurants.  It has been ages since I made a banana cream pie though, I don’t think I have made one in 2 years.  So I figured it was about time!  Last week I made a chocolate banana cream pie!

    I had bought a whole bunch of bananas, but wasn’t feeling like just eating them by themselves and they were getting perfectly ripe, so it was perfect!  Also, my Mom’s birthday was last weekend and since she enjoyed that other banana pie so much, I thought this one would be good to share with her! She is not really a cake person, so I don’t usually bake a cake for her birthdays, usually a pie.  I knew this one was going to be good!

    I thought about making a baked crust, but I wanted a chocolate crust, and not one made from cookies so I made a no bake press in crust instead and it worked out great plus was much easier to make.  For the filling, I used plenty of bananas with cashew butter and coconut butter to create a creamy dreamy texture.  It tasted amazing too!  Like chocolate banana ice cream.  Maybe I just think that because I am a fan of nice cream (banana based ice cream) and I used to make that often, but it is so good!

    I added in a layer of bananas, then topped it off with plenty of vanilla coconut whipped cream!  That is one thing I have to have on my banana cream pie is coconut whipped cream piled high!  The pie was sooo heavenly!  That chocolate in the filling made it even better than just an original banana cream pie, and it was so rich and delicious you would never guess it was vegan and gluten free!  If you are a banana cream pie person, definitely give this a try!

    Vegan Chocolate Banana Cream Pie
    Makes one 8 inch pie

    one 8 inch pie pan, or removable bottom tart pan

    Ingredients:

    crust:

    • 1 cup finely shredded dried coconut
    • 1 cup gluten free organic rolled oats (or additional coconut)
    • 2 Tbsp cacao powder
    • 1/4 tsp sea salt
    • 1/2 cup soft medjool dates, pitted (soaked in water 30 minutes and drained well if not soft)
    • 1 Tbsp raw cashew butter

     

    Filling:

    • 1 cup mashed organic banana
    • 2 Tbsp raw cashew butter
    • 1/4 cup plus 2 Tbsp coconut butter (not oil), warmed to liquid
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 3 Tbsp cacao powder or unsweetened cocoa powder
    • 2 organic bananas sliced

     

    Topping:

    • 1 15 oz can full fat coconut milk (the kind that is at least 3/4 of the can thick cream or it will not work in this recipe, I used Thai Kitchen brand)
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 2/3 cup coconut butter (not oil), warmed to liquid
    • 2 Tbsp raw cashew butter

     

    For garnish:

    • Chopped vegan dark chocolate or chocolate chips

     

    Instructions:

     

    1. To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together.  Press the mixture into the 8 inch pie pan or 8 inch removable bottom tart oiled with coconut oil.  Place in the freezer while you prepare the filling.
    2. For the filling, combine all ingredients except the 2 sliced bananas in a blender and blend until smooth.  Pour into the prepared crust, and top with the banana sliced in an even layer. Place in the freezer while you prepare the cream topping.
    3. To make the topping, combine all ingredients in a blender and blend until smooth. Then place in the freezer, whisking every so often until it reaches the consistency of thick cream.
    4. Spread the whipped cream over the pie and place in the refrigerator to set for about 30 minutes.
    5. Garnish the top of the pie with vegan dark chocolate.
    6. Store any leftover pie in the refrigerator.

     

     

     

  • Vegan Raspberry Chocolate Eggs

    Vegan Raspberry Chocolate Eggs

       

    I loved Easter candy as a kid.  Those pastel wrappers and fun varieties of candy I couldn’t get the rest of the year, I loved opening up my Easter eggs from the hunt and finding out what was in them.  One of the Easter candies I got most excited for were the raspberry cream eggs. They were larger than the fun sized candy, and that filling was so good.  Kind of like raspberry marshmallows but better. So now I like to make my own home made veganized version that is probably healthier than the ones I ate as a kid.  It is the perfect time, since we are all spending a bit more time at home due to the Coronavirus quarantine.

    These are fun to make too!  For the filling I made it a white chocolate raspberry filling.  The white chocolate truffle filling being a combination of Raw Guru cacao butter and Dastony coconut butter and cashew butter.  This is what I use for my white chocolate usually in combination with a bit of vanilla and maple syrup to sweeten. For the raspberries I used freeze dried ones.  You may be asking why not fresh?  Well, they are spendy this time of the year, especially in Minnesota.  And, the freeze dried have plenty of flavor plus they don’t add excess moisture.

    This is why they are perfect for something like this!  I use them in frosting to make it raspberry flavored for that reason too.  The texture comes out lovely!  I could not stop sampling the filling because it was so good!  It was kind of fun to shape the little eggs, kind of like play dough!

    I dipped them in vegan dark chocolate and I could not wait to try one!  Once they had set, I dove in!  They were heavenly!  Rich, creamy sweet raspberry filling with a hint of vanilla and that decadent dark chocolate was perfect paired with it!  These are sooo much better than the ones I grew up eating! If you have a bit of extra time, why not try making your own Easter treats?!

    Vegan Raspberry Chocolate Eggs 
    Makes 6-8 large eggs

    Ingredients:

    Filling:

     

    Dark Chocolate:

    • 1 1/2 cups vegan dark chocolate, chopped or vegan chocolate chips

     

    Directions:

    1. Combine all of the filling 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 eggs.   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, and whisk 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.

    Store any leftover truffles in an airtight container in the refrigerator for up to 1 month.

  • Tahini Lemon Broccoli Pasta

    Tahini Lemon Broccoli Pasta

    I know a lot of people are ordering takeout with the whole Coronavirus going on, but that hasn’t been the case with me.  We usually do takeout instead of delivery if we are going to do something like that, but only for a special occasion like my Mom’s birthday coming up, since we can’t go out for it.  Otherwise on weekdays, and most of the time, after work I just prefer quick recipes.  I had a lovely jar of Dastony tahini on hand that Raw Guru had recently sent me, and I thought it would be perfect in a pasta recipe as a creamy sauce.

    Most people think of using tahini in hummus, or maybe as a dressing, but it is good on pasta as well!  Kind of like the way thai peanut noodles are made with peanut butter (I love those too), but a nut free version with a different flavor.  I love tahini with a bit of lemon.  This local restaurant that my Mom and I used to go to when I was little had a tahini lemon salad dressing that we loved, so I use the combo often because I have not gotten sick of it in the last 20 years.  I had some whole wheat pasta on hand, as well as some broccoli, so I thought I would combine them with the tahini.

    This is really simple to make!  While the pasta is boiling, you make the sauce, and then add the broccoli at the end of cooking, then toss with the sauce and dinner is ready!  I like simple recipes when I get off work, and this is about as simple as they come. I combined the tahini with a bit of lemon like I mentioned earlier, some garlic, a little cumin and some red pepper flakes and it was perfect!

    I love tahini, and this dish lets it shine!  It is super satisfying with the creamy sauce, substantial pasta and lightly cooked broccoli!  If you don’t like broccoli, you could sub your favorite veggies. This would also be good with asparagus for spring!  I am going to try that when it comes into season!  I hope you are all staying well, and enjoying spring!

    Tahini Lemon Broccoli Pasta

    Serves 2-4

    Pasta and Broccoli:

    • 8 oz organic whole wheat fusilli pasta
    • 2 medium heads organic broccoli, cut into flowrettes

     

    Sauce:

    • 1 cup Dastony tahini
    • 1/3 cup lemon juice
    • 1/2 cup filtered water (or as needed)
    • 1 garlic clove, minced
    • 1/2 tsp ground cumin
    • 1/2 tsp sea salt
    • pinch red pepper flakes

     

    Instructions:

    1. Cook pasta according to directions in a pot of salted water.
    2. While the pasta is cooking, whisk together the sauce.
    3. When the pasta has about minute left to cook, add the broccoli, and cook until it is bright green and slightly tender, about a minute or two.
    4. Drain, then place back in the pot and mix with the sauce.
    5. Serve!

     

  • Vegan Peanut Butter Chocolate Eggs

    Vegan Peanut Butter Chocolate Eggs

    I used to get excited about Easter candy growing up.  Those pretty pastel wrappers, and getting to enjoy things I didn’t the rest of the year like Robin’s Eggs malted milk balls, raspberry cream eggs, and Reese’s peanut butter eggs.  I wasn’t a big fan of those big jelly beans though, they had a weird flavor.  So now as an adult I like to try to recreate my favorite Easter candies in healthier veganized versions. Not only that, I just find making my own treats to be fun and relaxing.  Also, it is the perfect thing to do right now if you are being cooped up from the coronavirus quarantines.  I am not completely cooped up, since I still have to go to work (I work in a grocery store), but since I can’t do some of the other things I like to do I have a little extra time to make treats like these!

    I have made them before, but I didn’t have the recipe on my website.  I am finally getting it up there!  It took a few experiments to make these the right texture.  The first try I thought I would try to thicken the peanut butter to make it shape-able with peanuts I whizzed up in the blender.  But that didn’t work too well, they were still pretty gooey. The ingredient that worked perfect was peanut flour (or peanut powder as it is sometimes labeled)!  In traditional peanut butter egg recipes, they use powdered sugar, but since I try to stay away from refined sugars I wanted something else that would thicken it up the same way.  The peanut butter flour works the same, and I just add a touch of maple syrup for sweetener.

    You could even leave out the maple syrup if you wanted them a little less sweet, since the chocolate is sweet.  I do that sometimes.  It is kind of fun shaping them into eggs, like a kid playing with play dough.  Or at least that is how I always feel when I do this sort of thing. You give them a little chill in the freezer and they are just the right consistency to dip into chocolate!

    I admit it is a little tedious dipping them into the chocolate, but there are only 10 so it isn’t as tough as say dipping 50 truffles!  It is worth your effort though!  These are sooo good!  I enjoy these even more than the ones I grew up eating with the fake ingredients!  I am debating whether or not I want to share or keep them for my own personal indulgence.

    Vegan Peanut Butter Chocolate Eggs
    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 eggs, 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 egg 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!

    Store any leftovers in the refrigerator in a container with a lid for up to a few months.

  • Vegan Pistachio Lemon White Chocolate Chunk Cookies

    Vegan Pistachio Lemon White Chocolate Chunk Cookies

    This whole social distancing thing isn’t so bad for an introvert like me.  I can still do most of the activities I normally do, like going for bike rides, walks and runs outside, doing art like painting at home, and of course baking things.  As long as I can still be close to my family and Eric, I am good.  That said hopefully everything goes back to normal soon for the sake of all of the people without jobs right now, or those that are getting the virus.  In the mean time when we are all staying at home, I figure it is the perfect time to make new recipes.  I do still have to go to work, since I work in a grocery store as my full time job, but in my free time I am making new things like these cookies!

    Spring is now here, and one of the flavors that makes me think of Spring is lemon.  I know citrus is a winter fruit as well, but in early spring it is something that is still delicious before the spring fruits start to become available. I added it to my chocolate chip cookie dough base recipe to make a lemon flavored cookie. I swapped out the chocolate chips with creamy home made white chocolate chunks, and salty nutty pistachios since those flavors go so well with lemon.

    The dough was super delicious.  I have to admit that eating cookie dough while making cookies is one of my favorite parts of making cookies.  That lemon flavor adds a nice bright flavor.  I love that these do not have a fussy dough, and you just mix the ingredients together and bake.  They smelled amazing while baking and I could not wait to try them!

    Since I used my home made chocolate chunks in these, I had to add them after baking since they are more prone to melting. I would recommend you doing the same, unless you want them to run out of your cookies. But they were when added at the end, they are so good in these cookies!  They were heavenly!  Soft and chewy with a bright lemony flavor, creamy white chocolate chunks and crunchy pistachios! If you are a cookie fan, definitely give these a try!

    Vegan Pistachio Lemon White Chocolate Chunk Cookies
    Makes 16 large cookies

    Ingredients:

    •  2 Tbsp ground flax seed
    • 1/4 cup plus 2 Tbsp filtered water
    • 1 cup virgin coconut oil, warmed to liquid
    • 1 1/2 cups maple sugar or coconut sugar
    • 1 Tbsp lemon zest
    • 1 Tbsp lemon juice
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • 3/4 teaspoon sea salt
    • 3 cups organic whole wheat pastry flour
    • 1 cup pistachios
    • 3/4 cup vegan white chocolate chunks or chips

     

    Directions:

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

    Classic Vegan Carrot Cake

    Spring is finally here!  Well, calendar wise at least, it is still a bit chilly but there are glimpses of it with the pussy willows popping out along the pond, and a few plants starting to sprout out of the ground, plus of course the longer days.  After winter I am all about anything over 40 degrees and consider it nice.  Since we are into spring now, and there isn’t much you can do right now besides stay home (and go to work if you are in one of the jobs still open like mine, since I work in a grocery store), it is the perfect time to bake something.  It has been kind of a mad house at work lately, with everyone trying to get their groceries and just a weird time in general with this whole corona virus thing, that baking brings me a bit of calm as well.

    I had some carrots on hand, so I decided to make a carrot cake.  Now, I have made fancy ones in the past with lots of add ins, and although I like to do stuff like that, I realize that not everyone likes that kind of carrot cake, and they just want a classic one.  With plenty of carrots, a little spice and cream cheese frosting. I see people asking for a recipe like this a lot, so I figured I would make one.  Also, carrot cake just sounded good.

    This cake is pretty easy to make, for the batter I used a whole wheat pastry flour but you could use regular flour if you prefer that (or see below for a GF option).  I added in cinnamon, ginger and nutmeg, which were always used in the carrot cakes my Mom made growing up, and I used maple sugar to sweeten, because I love the maple flavor it gives the cake. It doesn’t need any oil, unlike the cake I grew up eating though, because I used full fat coconut milk including the cream in this and it works perfect for adding richness.

    I gave it a creamy fluffy faux cream cheese frosting with a full fat coconut milk (cream) base and some Dastony pine nut butter from Raw Guru.  I behaves similarly to raw cashew butter (which could also be used) but is kinder on my stomach (cashews don’t agree with me most of the time).  It gives it that cream cheese like flavor, along with a little lemon juice.  Once the cake was all frosted and assembled I could not wait to try it!  It was heavenly!  Like the carrot cake I remember eating growing up! If you are looking for a good classic carrot cake recipe, give this one a try!

    Classic Vegan Carrot Cake
    Makes one 6 inch cake

    Ingredients:

    one 6 inch cake pan

    Cake:

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

     

    Frosting:

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

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil two 6 inch round baking pans and line them with parchment at the bottom so it will not stick.
    3. Whisk flour, baking soda, cinnamon, ginger, nutmeg, 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.  Fold in the carrots until well combined.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the cake batter to prepared pans.
    7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25 minutes.
    8. Remove from the oven and let cool completely, then un-mold, by cutting around the edges if they are stuck at all, then putting  plate over the top, then flipping it onto that plate then placing a plate on the bottom and flipping it upright onto that plate.
    9. To make the frosting, 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.
    10. When ready to assemble, spread about 3/4 cup frosting over the first layer of the cake, then top with the other cake layer.  Spread the remaining frosting over the top and down the sides of the cake.
    11. Enjoy!

    Cake keeps 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.

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

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

  • Vegan Maple Pecan French Toast Casserole 

    Vegan Maple Pecan French Toast Casserole 

    I always loved french toast growing up.  Even though it is something that is supposed to be made with leftover stale dry bread, I always thought it was special because I didn’t get to have it often. Yet, we always had the ingredients on hand. I thought that when I went vegan it would be harder to make delicious french toast, but I was wrong.  It is actually easy!  Especially if you go the route I did, and make it in a nice big casserole fit for a brunch feast!  Plus you don’t have all of the raw eggs and milk in it (which I am actually kind of grossed out by now, since I have been vegan for a while).

    I had a slightly stale good quality loaf of sourdough bread last week, and I decided that a fabulous french toast casserole sounded like the perfect way to use it. I could have gone the old fashioned route with french toast and made slices to cook individually, but since Easter is coming up, and Easter brunch is a big thing I thought why not develop a recipe that could feed more than a few people as a side. So I cubed up the bread and got to work on the soak for it. Traditionally it would have eggs, milk and a little sugar, but instead of the eggs, I used flax eggs (1 Tbsp ground flax seed plus 3 Tbsp filtered water per egg), oat milk and maple syrup instead.

    I let the bread soak in the mixture for a little bit and tasted a chunk and it had good flavor even before it was baked so I could not wait to try it!  I mixed in some pecans as well for texture and crunch and since they go so well with maple syrup and french toast. I lastly sprinkled it with some maple sugar so it would get nice and crispy on top.  It smelled amazing while baking.  The aroma of sweet maple filling the air!  Kind of like caramel rolls (because I like to use maple in mine).

    I could not wait to try it!  Once it cooled down a little I had to dive in.  It was totally crave worthy!  I haven’t had anything like this in years, and I have always wanted to make a french toast casserole. It was sweet, but just the right amount of sweet with a maple flavor throughout, with a tender soft texture at the bottom and crunch on top!  The crunchy pecans were a nice touch. If you are looking for a dish to share for Easter, this would be perfect!  Or just for a weekend treat, because you should definitely not wait to make this.

    Vegan Maple Pecan French Toast Casserole  

    Serves 4-6

    Ingredients:

    Casserole:

    • 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
    • 3/4 cup chopped pecans
    • 2 Tbsp maple sugar (or coconut sugar)

     

    Caramel:

    • 1/4 cup pecan butter (cashew or almond would also work)
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil a 1 1/2 or 2 quart baking dish (see bottom for other options).
    2. In a bowl, whisk together the flax mixture, oat milk, maple syrup, sea salt, and vanilla until well combined, then add the bread cubes and toss to coat in the mixture.  Toss the pecans with the bread.
    3. Transfer the mixture to the prepared baking dish, (including the liquid, pour it over it). 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 Matcha Chocolate Bars with Cacao Nibs

    Vegan Matcha Chocolate Bars with Cacao Nibs

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

    Grandma’s Banana Bread Veganized

    My Mom made the best banana bread when I was little. It was my Great Grandma’s recipe, passed down to my Grandma, then to my Mom.  Written out on a recipe card, from a time long before we could look up recipes online. I have tried many different kinds, we often had some at church gatherings back in the day, or neighbors brought some over, or they had it at potlucks and whatnot, but my Great Grandma’s recipe was the best. It was moist, and soft but not too dense (some banana bread gets a bit too dense for my tastes).  She always made it with walnuts for a little crunch, then my Mom modified that to add chocolate chips, which I always loved growing up.

    The thing I love about this bread is it is so easy to make too.  Surprisingly I have never tried to veganize this recipe, but I was thinking about making some banana bread last weekend and I thought, why not?!  I have her old recipe card, and I veganize old recipes from back in the day all the time.  It was about time after all. I missed that banana bread recipe.

    It was actually really easy to veganize. Eggs, milk, and butter would need to be substituted.  I swapped out the eggs for flax eggs which are usually my go to egg replacer. I always have ground flax seed on hand, since I use some in my oatmeal.  To make a flax egg, you just mix together 1 Tbsp ground flax seed and 3 Tbsp filtered water and allow to gel 15 minutes.  It works perfect in recipes like this or cookies.  I used oatmilk instead of the sour milk in the original recipe, and added a little cider vinegar to this one (for the sour) and it worked perfect!  Instead of the butter I used avocado oil, because it has a buttery flavor.

    I added the walnuts and the chocolate chips, because I used to love them both in the recipe.  I know some people don’t like nuts, so they could leave them out but I enjoy some texture. The bread smelled amazing while baking and I could not wait to try it!  It rose nicely in the oven and it was beautiful!  Once it had cooled and we were able to dive in, it was super delicious!  It tasted just like the bread I grew up with, and I am sure Grandma would be proud if she were still here to try it.  She always enjoyed when I shared my baked goods with her when she was not able to bake anymore.  If you are looking for a really good classic banana bread recipe, give this one a try!

    Grandma’s Banana Bread Veganized

    Makes 1 loaf

    Ingredients:

    • 1 cup maple sugar*
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water (allowed to sit 15 min. before using)
    • 1/2 cup oat milk*
    • 2/3 cup mashed ripe bananas
    • 1/4 cup avocado oil*
    • 1 tsp pure vanilla extract
    • 1 1/2 cups organic whole wheat pastry flour*
    • 1 tsp baking soda
    • 2 tsp cider vinegar
    • 1/2 cup chopped walnuts
    • 1/2 cup vegan dark chocolate chips

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil an 8×4 inch loaf pan.
    2. In a large bowl, whisk together the sugar, flax mixture, oat milk, bananas, oil, and vanilla until smooth.
    3. Whisk in the flour and baking soda, then the vinegar until combined.
    4. Fold in the walnuts and dark chocolate chips until evenly distributed.
    5. Pour the batter into the prepared pan, place in the oven and bake for about 1 hour until a toothpick inserted into the center comes out almost clean with a few crumbs attached.
    6. Remove from the oven and let cool before removing from the pan.

     

    Bread keeps at room temperature for up to 3 days in an airtight container or wrapped, in the refrigerator for up to 1 week, or frozen for up to 4 months.

    *Notes:

    Instead of the maple sugar, you could also use coconut sugar or granulated sugar if you prefer those.

    You can use any type of unsweetened plant based milk in this recipe, such as soy, almond or coconut instead of the oat if that is what you have on hand.

    If you would like to make this oil free, use 1/4 cup almond butter ( or your favorite nut or seed butter) instead of the oil.

    If you would like to make a gluten free version of this bread, swap the whole wheat flour for Bob’s Red Mill gluten free all purpose baking flour (I have tried this brand and know it works well for recipes like this).

  • Vegan Peppermint Marble Cake

    Vegan Peppermint Marble Cake

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

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

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

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

    Vegan Peppermint Marble Cake
    Makes one 6 inch cake

    Ingredients:

    one 6 inch cake pan

    Cake:

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

     

    Frosting:

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

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil two 6 inch round baking pans and line them with parchment at the bottom so it will not stick.
    3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk, peppermint and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Divide the batter between 2 bowls, and whisk the spinach powder into one, and the cacao powder into the other.
    6. Whisk 1 Tbsp of the the cider vinegar into the batter in each bowl.
    7. Transfer the cake batter to prepared pans, dropping each color randomly into both prepared cake pans, alternating so you get a nice pattern.  Swirl a few times with a knife (but don’t overdo it, you want to still have different colors).
    8. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25-30 minutes.
    9. Remove from the oven and let cool completely, then un-mold, by cutting around the edges if they are stuck at all, then putting  plate over the top, then flipping it onto that plate then placing a plate on the bottom and flipping it upright onto that plate.
    10. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to assemble.
    11. When ready to assemble, spread about 3/4 cup frosting over the first layer of the cake, then top with the other cake layer.  Spread the remaining frosting over the top and down the sides of the cake.
    12. If you have extra, whisk a little spinach powder into it to decorate the top with the extra frosting like I did.
    13. Enjoy!

     

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

    Notes:

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

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

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

  • Vegan Grasshopper Cheesecake

    Vegan Grasshopper Cheesecake

        

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

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

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

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

    Vegan Grasshopper Cheesecake

    Makes one 6 inch cake

    Crust:

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

     

    Filling:

     

    Swirl:

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

     

    Garnish:

     

    Instructions:

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

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

  • Raspberry Rose White Chocolate Latte

    Raspberry Rose White Chocolate Latte

    Everyone has those little thing in life that make them happy. For me, one of those things lately is lattes.  Every weekend Eric and I stop and get a latte of some sort at a local coffee shop.  Sometimes it is just a plain oatmilk latte, other times a little something added like a hint of lavender and vanilla.  Or, maybe I am in the mood for a peppermint matcha latte or a pumpkin spice latte (when it was fall).  It is always something I look forward to, a treat for the weekend!  If we don’t have time to go though, I do enjoy making my own.  Sometimes they are even as good as the ones we order at the coffee shop. I saw an ad online for a white chocolate berry rose latte mix and said to myself, I need to make that. It was just a little spendy, and not something I could buy locally.  So I whipped up a latte with those same flavors last week. 

    I had all of the ingredients on hand to do so, even the cacao butter from Raw Guru to make the white chocolate flavor in it. It didn’t contain any caffeine, because there was no tea or coffee in this one, so it was suitable for me to make in the evening after work to relax with.  That is the only thing about tea and coffee lattes I don’t like sometimes, I can’t drink them later in the day or I won’t be able to sleep.  So I always have them earlier in the day.  This one however would be perfect for before bedtime to wind down with.

    I used oatmilk for the base, and added a bit of Raw Guru cacao butter to give it a white chocolate flavor and make it a little more rich.  I wanted this to have plenty of raspberry flavor, so I infused it with dried raspberries.  I always keep them on hand anyway for decorating or coloring things, or just giving them a super delicious berry flavor.  I also added in some dried lavender, just a little, because I wanted this tea to be aromatic.  Also a good splash of rosewater since this is a raspberry rose latte. I am really loving rosewater lately it makes everything smell amazing.  A touch of maple syrup to sweeten the latte and it was perfect!

    It smelled so good and I could not wait to try it!  I gave it a little froth on top and it was perfect!  Smooth, and rich tasting thanks to the cacao butter, aromatic with florals, and sweet with berries.  Simply heavenly!  The perfect thing to chill with in the evening, and even a bit comforting.

    Raspberry Rose White Chocolate Latte

    Makes 2

    • 2 cups thick unsweetened oat milk (I used Planet Oat)
    • 1 Tbsp Raw Guru Cacao Butter
    • 1 tsp dried lavender
    • 3 Tbsp dried raspberries
    • 1/4 tsp beet powder (optional for color)
    • 2 tsp maple syrup
    • 2 tsp rosewater

     

    Instructions:

    1. Bring the oat milk to a boil in a saucepan with the cacao butter, until it just comes to a boil and the cacao butter is melted then remove from the heat.
    2. Place the lavender and berries in a tea infuser and add to the pan, making sure it is submerged.  Add the beet powder as well, and stir in.
    3. Let the tea steep for at least 5 minutes to allow the flavors to infuse the tea.
    4. Remove the infuser, add the maple syrup and rosewater and froth with an immersion blender or frother. Pour into two cups and enjoy!
  • Vegan Caramel Oatmeal Cookie Sandwiches

    Vegan Caramel Oatmeal Cookie Sandwiches

    My Mom asked me last weekend if I could make some date bars in cookie form.  Like the oatmeal mixture on the outside and date caramel in the center.  We decided that making some oatmeal caramel cookie sandwiches were in order.  I have always loved oatmeal sandwich cookies.  Ever since I had those oatmeal cream pies as a kid in my lunches.  Funny they call them oatmeal cream pies when they are cookies.  But anyway, they were the best thing ever to my middle school self.  I have since made a veganized healthier version of them but never with caramel before so I thought this was a great idea!

    For the cookies I used a completely oat base with both oat flour and rolled oats.  I always have a large supply of oats on hand because they have been my go to breakfast for about 18 years. I sweetened them with coconut sugar and a little cinnamon and vanilla. I also added a little almond butter along with the coconut oil to give them a nice soft texture.  The dough was sooo good even before baking.  I think eating cookie dough is one of my favorite parts of the cookie baking process!

    They smelled amazing while baking, just like the oatmeal cookies my Mom and I used to make when I was little. Once they were all cool it was time for the filling!  Although I could have made a more traditional caramel with sugar and all, I made a date caramel.  It is much less work than actual caramel and still delicious as well as being better for you.  Dates are plenty sweet even without adding anything.  I call them nature’s caramel!  So I whipped up a quick and easy delicious date caramel.

    When the cookies were all assembled, I could not wait to try them!  They were soft and chewy with nice texture from the oats, and that hint of cinnamon nutmeg and vanilla was lovely.  The caramel was nice and gooey, plenty sweet and the perfect thing to pair the cookies with!  They reminded me of those oatmeal cream pies I used to eat, only better because they had caramel instead of the vanilla marshmallow fluff that was in the other ones.  Next time you are craving something sweet, give these a try!

    Vegan Caramel Oatmeal Cookie Sandwiches
    Makes about 18 sandwich cookies

    Ingredients:

    • 1/2 cup virgin coconut oil, warmed to liquid
    • 1/4 cup almond butter
    • 1 1/2 cups coconut sugar
    • 2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water
    • 1 Tbsp pure vanilla extract
    • 1 1/2 cups oat flour or whole wheat pastry flour
    • 1 tsp baking soda
    • 1/4 tsp nutmeg
    • 1/2 tsp cinnamon
    • 3/4 tsp sea salt
    • 3 cups old fashioned rolled oats

     

    Frosting:

    • 1 1/4 cups soft, pitted medjool dates
    • 1/2 cup almond butter
    • 1/2 cup filtered water
    • 1 tsp pure vanilla extract
    • pinch sea salt

     

    Directions:

    1. In a large mixing bowl, mix together the coconut oil, almond butter, and sugar until well blended. Add flax mixture, vanilla, and beat until well combined (the mixture will become very thick).
    2. Mix in the flour, soda, cinnamon, nutmeg, and sea salt until well blended. Mix in the oats until well combined.
    3. Heat the oven to 350F degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper.
    4. Roll the dough into small 1 1/2 inch balls, and spread them out on the 2 cookie sheets with plenty of room in between, and flatten them out slightly. Bake for 10-13 minutes or until golden, but not over baked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool completely.
    5. To make the filling, combine all ingredients in a blender and blend until smooth. If it seems a little too thick (since dates vary in moisture levels) just add a tad more water. You want to be able to pipe it, but still have it be thick enough it maintains shape when piped.
    6. Place the caramel in a pastry bag.  Flip half of the cookies over, and pipe the caramel onto them.  Top with the rest of the cookies.
    7. Enjoy!  Store any leftover cookies in an airtight container in the refrigerator.
  • Orange Kale Salad 

    Orange Kale Salad 

    Spring is on the horizon, it has been warm and sunny here lately with the snow rapidly melting and lovely outside.  I have been trying to get out for a walk everyday and it is nice that now when I get home from work it is still light outside.  Even though citrus season is almost over with winter being almost over I am still enjoying it at the moment before more local produce becomes available in a few months.  We are a bit behind some of the other states here in Minnesota and it is sometimes end of April before we see local produce.  So oranges and grapefruits it is!

    Last weekend I decided to make a refreshing kale salad with orange.  I used to make kale salads all the time, and I do at work, but I don’t make them quite as often at home now and enjoy them more when I do.  My favorite dressing with kale is a simple vinaigrette, and for this one, I combined some balsamic vinegar with a bit of orange for the acid.  I think balsamic is my favorite vinegar because of its rich flavor and less acidity.  I also sweetened the dressing with a bit of maple syrup since it goes so well with the orange and balsamic and it was nice and balanced.

    The key to kale salads, is to massage the dressing into the kale with your hands to soften it, it makes such a huge difference compared to just pouring it on.  It makes it more tender and easy to eat as well as less bitter.  I massage giant batches of kale at work for our salads.  Since this kind of smushes up the kale, I like to add the more tender ingredients like the oranges at the end and toss them in gently.

    This salad turned out so good!  In addition to the oranges, I also added some pistachios for crunch, dried raspberries for sweetness and color and onions to give it more flavor.  It was a party in my mouth!  If you are craving something fresh and flavorful, definitely give this a try!  It has even more flavor the next day if you have leftovers.

    Orange Kale Salad 

    Serves 2-4

    Ingredients:

    • 1 large bunch kale, washed and torn into bite sized pieces
    • 1 cup shredded purple cabbage
    • 3 Tbsp orange juice
    • 2 Tbsp balsamic vinegar
    • 2 Tbsp avocado oil or olive oil
    • 1 Tbsp maple syrup
    • 1 garlic clove, minced
    • 1/2 tsp sea salt (or to taste)
    • 1/4 tsp pepper
    • 2 medium oranges, peeled and sliced
    • 1/4 cup sliced red or white onion
    • 3/4 cup toasted pistachios
    • 1/2 cup dried raspberries

     

    Instructions:

    1. In a large bowl, combine the kale, red cabbage, orange juice, vinegar, oil, maple syrup, garlic, sea salt and pepper.
    2. Massage the kale and cabbage with your hands until it softens slightly and is all coated.
    3. Add the oranges, onions, pistachios and berries, and mix gently with your hands until everything is well distributed.
    4. Serve!
  • Vegan Chocolate Orange Hazelnut Cupcakes

    Vegan Chocolate Orange Hazelnut Cupcakes

    Chocolate and oranges are a match made in heaven. My Mom used to buy dark chocolate oranges, shaped like an actual orange with sections when I was little and I thought they were the coolest thing ever. I mean chocolate is already the coolest, but make it shaped like and orange with orange flavor, even better.  So ever since then I have always loved the combo.  I felt like making some chocolate cupcakes last weekend, and decided to make them chocolate orange, but take that even up a level and add hazelnut to the mix.

    Raw Guru recently sent me some Rawmio orange chocolate hearts and those were kind of the inspiration for the chocolate orange flavor because I remembered how good it was, plus they sent me some Rawmio chocolate hazelnut spread which I thought would be amazing in cupcakes as well!  I was super excited about these!  I made a simple chocolate cake base, with coconut milk and the Rawmio chocolate hazelnut spread for richness.  I also added in a bit of orange juice and zest to give them a lovely orange flavor.  The batter tasted heavenly even before I baked it!

    They smelled amazing while baking as well!  I could not wait to finish them and of course try one.  But first, I needed to create a luscious frosting for them. I used full fat coconut milk (mostly the cream) to make it extra rich and smooth and added in more of the Rawmio chocolate spread as well as some more cacao powder and maple syrup to sweeten plus orange.  It was sooo good, like just eat out of a bowl good, because it tasted like chocolate hazelnut orange mousse.

    The finished cupcakes turned out lovely!  I topped them with some dried orange slices and some of those adorable Rawmio chocolate orange hearts.  They were so good too, rich soft chocolate cake with a hint of hazelnut and orange topped off with the most luscious mousse like frosting that echoed the flavor of the cake.  If you are a chocolate fan, definitely give these a try!

    Vegan Chocolate Orange Hazelnut Cupcakes
    Makes 8

    Ingredients:

    Cake:

    • 3/4 cup organic whole wheat pastry 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 maple sugar
    • 1/2 cup full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1/4 cup Rawmio Chocolate Hazelnut Spread (or hazelnut butter)
    • 1/4 cup orange juice plus 1 Tbsp orange zest
    • 1 Tbsp cider vinegar

     

    Frosting:

    • 1 cup canned full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 1/4 cup Rawmio Chocolate Hazelnut Spread (or 1/4 cup hazelnut butter mixed with 1 Tbsp cacao powder and 2 tsp maple syrup)
    • 2 Tbsp maple syrup
    • 1 Tbsp orange zest
    • 1 Tbsp orange juice
    • 1/8 tsp sea salt
    • 1/4 cup plus 2 Tbsp melted Dastony Coconut Butter (not coconut oil), warmed to liquid

     

    Garnish:

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil 8 muffin tins or line them with paper liners.
    3. Whisk flour, cacao powder, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk, the Rawmio chocolate hazelnut spread, and the orange juice and zest together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the cake batter to prepared tins.
    7. Place in the oven, and bake until tester inserted into center comes out clean with just a few moist crumbs attached, about 17-20 minutes.
    8. Remove from the oven and let cool completely.
    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. When ready to assemble, place the frosting in a pastry bag and pipe over the cupcakes.
    11. Garnish with Rawmio chocolate hearts.
    12. Enjoy! Refrigerate cupcakes if you have leftovers.

    Cupcakes keeps 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.

    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 Banana Bread Granola

    Vegan Banana Bread Granola

    Store bought granola has nothing on home made.  It is so much fun picking your own flavors and ingredients.  Although I have my favorites, I try to switch it up a lot according to what I have on hand and try new things.  I always keep a bag of granola in my pantry at all times, so I end up making it a lot.  Last week, I decided to make a banana bread granola.  What I mean by banana bread, is the flavors and ingredients that would be in a good banana bread.  Because banana bread is kind of breakfasty and snacky like granola.  Also I just love all of the flavors in it.

    I had all of the ingredients on hand so it was perfect!  I always have a big stock pile of oats because I eat them for breakfast every day anyhow.  I added in walnuts and almonds for the nuts.  Walnuts are traditional in banana bread, at least in my family and I just wanted a variety so I went with the almonds. I also added in coconut for extra sweetness and crunch.  I like a hint of cinnamon and nutmeg in my banana bread as well, because that is what my Mom and Grandma used to add to theirs.

    For the coating on the granola, I went oil free, replacing the banana with oil.  I have done this the last few times I made granola (replacing the oil with fruit or veggies).  I used pumpkin and sweet potato before and it worked great so I figured why not banana?  It is a similar texture.  You wouldn’t think that it would get crispy but it totally does!  And, you have an oil free crunchy snack!  I figure there is enough richness from the nuts and coconut already.  I sweetened it with maple syrup and added in a bit of almond butter (also in place of some of the oil) as well and it was the perfect coating.

    It smelled so good while baking!  Just like banana bread!  I could not wait to try it!  I did try some warm, and it was amazing but I had to wait for it to cool to add my final touch, the vegan dark chocolate chips!  My Mom always put chocolate chips in her banana bread so they were a must for this!  It was sooo good! Crunchy, sweet, a touch of salty, and so addictive.  I could not stop sampling it. Instead of buying granola at the store next time, whip up a batch of your own, it is so worth it!

    Vegan Banana Bread Granola
    Makes 6 cups

    Ingredients:

    • 3 cups organic gluten free old fashioned rolled oats
    • 1 1/2 cups raw walnuts
    • 1 cup raw almonds
    • 1 cups finely shredded, dried unsweetened coconut
    • 1/2 cup mashed bananas
    • 1/4 cup maple syrup
    • 1/2 cup pecan butter or almond butter
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 cup vegan dark chocolate chips

     

    Instructions:

    1. Line a large baking sheet with non-stick foil, and spray with cooking spray.
    2. Preheat the oven to 350F and set rack at the medium position
    3. In a large bowl, combine oats, nuts, and coconut, and set aside.
    4. In another bowl, whisk together banana, maple syrup, nut butter, spices, sea salt, and vanilla extract until well combined, then pour over oat mixture and toss to coat until completely blended.
    5. Pour out onto prepared baking sheet, and spread out evenly.
    6. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool.
    7. Stir in chocolate chips.
    8. Enjoy!
  • 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.

  • Vegan Vanilla Cake

    Vegan Vanilla Cake

    I can’t believe that I started this blog 10 years ago. Although it didn’t really start as a blog.  It started out as a way to share my recipes all in one place, somewhere other than just in my Facebook notes.  I was experimenting with new recipes all the time, and sharing the good ones. Back then I figured only a few of my friends would look at it, but as it turned out I joined some blogging communities and found that other people appreciated them as well. I also learned a lot of things from the other bloggers, and found that I really enjoyed blogging.  The recipe making, the sharing, the photography and creating art in a way.  I graduated with an art degree, but I actually work in the food industry as a cook in a health food store not in anything specifically art.  So, in a way I am happy that I am still using my degree to create this blog and photograph my dishes.  I do consider my food creations art as well.

    10 years ago when I started the blog I wasn’t vegan either.  My food has really evolved a lot since then.  I was making a lot of dairy heavy dishes, like cheesecakes (which are still my favorite and even better now that they are veganized), mousses and cream pies.  And, when I started the blog, I had a separate one for the savory dishes called Garlic and Sea Salt.  After a while I just combined the two because it was a lot easier and less confusing. I started experimenting with more vegan recipes in 2010, but actually went completely vegan back in 2012, and then converted the blog to completely vegan. From then on out I have been committed to making delicious vegan recipes, and it has been a lot of fun!

    I really appreciate everyone that has been along for the journey with me, thank you to all of you that have followed me over the years.  It means so much when you comment back when you enjoy a recipe, and makes me happy that I can create things that you can enjoy again and again!  Surprisingly though, I have never actually made just a plain vegan vanilla cake on the blog.  I made a raw vegan one years back but never a baked one.  Funny because of my blog’s name, and because I love vanilla cake so much.  I guess I am always just trying to come up with new creative flavors, but of course I need a plain vanilla cake so it is about time.

    So I whipped one up for this blogaversary!  It isn’t that I haven’t made a vanilla cake in the last 10 years, just that I haven’t typed up a recipe for one.  Well, here it is, fabulous vanilla cake!  I hope you all enjoy it, and I will definitely continue to create new delicious recipes for you all in the new year!

    Vegan Vanilla Cake
    Makes one 6 inch cake

    Ingredients:

    one 6 inch cake pan

    Cake:

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

     

    Frosting:

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

     

    Instructions:

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

    Cake keeps 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.

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

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

  • Vegan Chocolate Football Cookies 

    Vegan Chocolate Football Cookies 

    My favorite football team the Minnesota Vikings were eliminated a few weeks ago from the Superbowl running, but I will still be watching because it is tradition, and I do love Superbowl food like nachos and cauliflower wings plus watching all of the interesting commercials!  Also I decided to make some cute football cookies.  Because why not?!  I usually just focus on the savory things at this occasion but cookies sounded good too. I decided on chocolate cut out cookies, because they are already the color of footballs and I am in chocolate sort of mood.

    These are actually pretty easy to make, minus the time it takes to roll them out and cut them, but I always find that part of the process kind of fun, like a kid playing with play dough. Didn’t you ever take play dough, roll it out like cookies and pretend they were cookies (not actually eating them but pretending to)?  Well, I did because even back then I liked to play pretend kitchen and “make” food a lot.

    For the base I used whole wheat pastry flour because it is what I have on hand, plus cacao powder to make them chocolaty and a bit of maple sugar to sweeten.  You could use coconut sugar or just granulated sugar if those are your preferred sweeteners as well.  I used coconut oil combined with avocado oil simply because I feel like coconut oil on its own gets too hard at room temperature (or cooler) with baked goods, so the avocado oil makes them a touch softer like cookies with real butter would be.

    They smelled wonderful while baking!  I could not wait to try them but first, I had to decorate the tops or they wouldn’t be footballs. I decorated half with melted dark chocolate and half with some white icing, but you could do one or the other if you prefer.  They turned out super delicious!  I prefer the ones topped with chocolate myself, because one can never have too much chocolate.  But my Mom, who I shared some with since she loves cookies, enjoyed the white icing the most.  If you are celebrating the Superbowl, why not make some cookies to go along with your spread?!

    Vegan Chocolate Football Cookies 

    Makes about 28

    Ingredients:

    • 1 3/4 cups organic whole wheat pastry flour*
    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 1/2 cup 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)
    • 1/4 cup plus 2 Tbsp filtered water
    • 1 tsp pure vanilla extract

     

      Icing:

    • 2 Tbsp coconut butter
    • 2 Tbsp filtered water
    • 2 tsp maple syrup

     

      Dark Chocolate:

    • 1/2 cup chopped vegan dark chocolate

     

    Instructions:

    1. Preheat the oven to 350F 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 football shapes with a medium sized cookie cutter (or make a stencil and cut with a knife carefully) and place them onto two of the prepared pans. Re-roll any scraps squeezing them back together and rolling them out, and cutting into more shapes until all of the dough is used.
    3. Place the pans in the oven and bake for 10 minutes or until set and just barely beginning to brown at the edges.
    4. Remove the pans from the oven and let cool completely on wire racks.
    5. When the cookies have cooled completely, to make the icing, whisk together all ingredients until smooth, then place in a ziplock bag with the corner cut off or a small pastry bag and pipe lacing on the football cookies.
    6. Or, if you want to make the chocolate lacing, melt the vegan dark chocolate in the top of a double boiler, and then place in a ziplock bag with the corner cut off or a small pastry bag and pipe lacing on the football cookies.
    7. Put the cookies in the freezer on their tray until the icing or chocolate has hardened, then enjoy!

    *Cookies keep in an airtight container at room temperature for up to 1 week, refrigerated for 2 weeks or frozen for up to 4 months.

  • 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 Peanut Butter and Jelly Sweet Rolls

    Vegan Peanut Butter and Jelly Sweet Rolls

        

    I have made classic caramel rolls, and cinnamon rolls but I thought I would make something a little different last weekend as far as rolls went because I am always open to trying new things when it comes to making recipes! I has some of Eric’s Dad’s home made jam and I thought about making some strawberries and cream rolls, but then I thought peanut butter and jelly rolls sounded even more amazing so that is what I made!  It was the perfect day to do so because it was in the single digits outside, so perfect baking weather to stay inside warm and cozy.

    A while back sweet rolls intimidated me because of the whole yeast and letting it rise factor. But once you get the hang of it, it is really quite easy and simple!  These do take a bit of time, but it is the perfect weekend project, and you can enjoy the fruits of your labor after!  There is nothing more satisfying than making your own really good treat like these rolls! For the base, I used whole wheat pastry flour because it is what I have on hand and it worked perfectly!  Could you use regular AP flour?  Yes, if you prefer a lighter roll, I just like the whole wheat.  I added a bit of peanut butter and vanilla to it plus a bit of maple sugar to sweeten and it was just right. 

    It kneaded up and rose nicely.  For the filling, I gave it a layer of peanut butter and jelly because  just adding the peanut butter to the dough wasn’t enough peanut butter flavor for me.  They smelled amazing while baking! Once they emerged from the oven and had a little time to cool, I made a quick peanut butter maple topping that tasted like peanut butter caramel and drizzled that over them. 

    They were sooo good!  Soft textured rolls just as sweet rolls should be with gooey peanut butter and jam inside and that sweet glaze was just the thing to top them off with!  Kind of like a PB and J in roll form.  If you are a big PB and J fan like me, definitely give these a try!

    Vegan Peanut Butter and Jelly Sweet Rolls

    Makes 12

    Dough:

    • 1/4 oz active dry yeast
    • 1/2 cup warm water ( 105-110F degrees)
    • 3/4 cup warm coconut milk (I warmed it up on the stove)
    • 1/4 cup peanut butter
    • 1/4 cup maple sugar or coconut sugar
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 3 3/4 cups whole wheat pastry flour or as needed

     

    Filling:

    • 3/4 cup peanut butter
    • 3/4 cup strawberry or raspberry jelly

     

    Topping:

    • 1/4 cup peanut butter
    • 1/4 cup maple syrup
    • 1/8 tsp sea salt

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water plus a pinch of maple sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, maple sugar, salt and flax mixture and mix together to combine.
    3. Add the yeast, and 2 cups of flour and mix to combine.
    4. Add the remaining 1 3/4 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little more flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. When it is ready, turn out onto the counter or a board and roll out into a 9 x 15 inch rectangle.
    8. For the filling, spread the peanut butter evenly over the dough, then the jelly.
    9. Roll it up (the short side down, so you have a longer roll), then cut the roll into 12 pieces.
    10. Oil an 8×8 inch square baking pan, and place them in the pan.
    11. Cover and let rise for 45 minutes.
    12. Meanwhile heat the oven to 350F degrees.
    13. When the rolls have risen for 45 minutes, place them in the preheated oven and bake for about 30 minutes until starting to brown and cooked through.
    14. Remove from the oven and let cool 15 minutes.
    15. To make the topping, whisk the peanut butter and and maple syrup together until smooth with the sea salt.  Add a little more syrup if it seems too thick (since peanut butter varies in thickness) to pour over the rolls.
    16. Drizzle the peanut butter mixture over the rolls and enjoy!

    These keep covered at room temperature for up to 3 days, or refrigerated for up to 1 week.

  • Vegan Salted Caramel Chocolate Chip Cookies

    Vegan Salted Caramel Chocolate Chip Cookies

    Salted caramel anything is amazing as far as I am concerned.  There is just something about that balance between the saltiness and the caramel that I love.  Maybe also because those are two things that are often craved. Salted caramel chocolate sounds more wonderful than just chocolate, and salted caramel crème brulee more fantastic than just crème brulee.  Doesn’t it?
    My Mom, who often begs me to make some cookies for her, was telling me about some salted caramel cookies she had tried at work from Great Harvest. She said they were good, but my cookies were better. Which got me to thinking, why not make my own salted caramel cookies?  After all, most of the things I veganize end up being really good, and sometimes even better than the original.
    So, for the cookie dough, I used maple sugar which is very caramelly tasting to me and an extra pinch of sea salt over the usual I use which resulted in a caramel tasting dough.  Of course you could just use coconut sugar if you didn’t have the maple, because it has the same brown sugar affect.  The cookies would have tasted kind of caramelly on their own, but I wanted chunks of “caramel” as well so I added dates too.  Which are basically nature’s gooey caramel!  The combination was pretty darn delicious!
    Since they were chocolate chip cookies, I added some good quality vegan dark chocolate chips as well.  The dough was amazing, so I knew these were going to be good.  I sprinkled some fleur de sel on them before baking, since they were salted caramel.  I could not wait to try them, since they smelled amazing while baking!  I tried one while they were still warm and omg sooo good!  A caramel flavored spft cookie with gooey dates, and melty chocolate chips! My Mom enjoyed them as well and said that you would never be able to guess that they were vegan.  If you are a caramel fan, definitely give these a try!

    Vegan Salted Caramel Chocolate Chip Cookies
    Makes 16 large cookies

    Ingredients:

    •  2 Tbsp ground flax seed
    • 1/4 cup plus 2 Tbsp filtered water
    • 1 cup virgin coconut oil, warmed to liquid
    • 1 1/2 cups maple sugar or coconut sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • 3/4 teaspoon sea salt
    • 3 cups organic whole wheat pastry flour
    • 1 cup dates, chopped into smaller pieces
    • 3/4 cup vegan dark chocolate chips

     

    Directions:

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

    Vegan Raspberry Rose Cheesecake

    I know we are far from summer, but I am missing summer berries, so I thought I would make a raspberry cheesecake to remind me of it.  When I was little my favorite kind of cheesecake was the kind with the raspberry swirls.  Whenever someone had one of those cheesecake variety packs with all different flavors that was always the one I chose, even above chocolate and caramel. I am a big fan of fruit in desserts, and the contrast of the sweet tart raspberries to the sweet vanilla cheesecake is heavenly.  Well, I thought I would make one similar to that and take it up a notch by adding more raspberries to the cheesecake part and a little rosewater to make it smell absolutely heavenly!

    I used to always make all my vegan cheesecake with cashews as the base, but later that changed to coconut because cashews are spendy, and my body doesn’t always like them.  Also many of my readers were asking for nut free versions.  Now I have revamped that cheesecake base to include chickpeas along with the coconut to create a cheesecake that is creamy and rich tasting but not so heavy on the stomach.  Trust me, you can not taste them in there, you would swear it was cashews and chickpeas are the perfect sub for them!  Plus they are cheap and I always have them on hand since I usually just make a large amount then freeze them later for using in my meals.  

    I added raspberries, vanilla and rosewater to flavor the cheesecake base and it was heavenly!  I could not wait to try it in its chilled form!  But first I made a crust for it with oats and pistachios, because I think pistachios are so lovely with rose.  If you wanted this cake to be nut free though, you could just use shredded coconut instead.  I swirled the cheesecake with really good raspberry jam to give it loads of raspberry flavor.  Eric’s Dad gave us this jam that he made from his home grown raspberries and it is seriously the best I have ever tasted!  It worked perfect in the cheesecake!

    I had to wait overnight for it to chill, but it was worth the wait.  Sooo dreamy and crave worthy!  The base was rich, creamy, smooth and sweet scented with rose, vanilla and berries, and the gooey jam and salty sweet crust were perfect with it!  If you are missing summer too, make this cheesecake! It would also be perfect for upcoming Valentine’s Day next month! 

    Vegan Raspberry Rose Cheesecake

    Makes one 6 inch cake

    Crust:

    • 1/4 cup pistachios (for nut free version use finely shredded unsweetened dried coconut instead)
    • 3/4 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 cup full fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
    • 3/4 cup cooked chickpeas
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1 Tbsp rose water 
    • 1/8 tsp sea salt (or to taste
    • 1/2 cup plus 2 Tbp coconut butter (NOT OIL), warmed to liquid
    • 1/2 cup fresh organic raspberries 

     

    Swirl:

    • 2/3 cup organic raspberry jam

     

    Instructions:

    1. Oil a 6 inch spring form pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
    3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
    4. Pour half the filling over the prepared crust  then drop some of the jam over than randomly (but spaced out) by the tsp as well. Swirl with a knife a few times. Repeat with the remaining filling and jam.
    5. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
    6. 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 cream or it will not work in this recipe. 

  • White Bean, Sweet Potato and Kale Soup

    White Bean, Sweet Potato and Kale Soup

    The weather can’t seem to decide what it is doing here lately.  It was thawing out and above 35F degrees, and then it was down to below zero then back to above freezing again. I will take the warmer days though, it is not often we see days above the teens and twenties this time of the year.  Last year we had a polar vortex and it was -60 windchill for a few days.  So I am grateful for this weather. One thing I enjoy to kind of take the chill off is warming soups.  I make at least 3 different kinds during the course of the week.  I have my favorites, but sometimes I like to come up with new ones.

    I was craving something hearty and filled with veggies and greens, and what I came up with was this white bean, sweet potato and kale soup!  I make soups like this a lot at work (not this exact one, but similar ones), and a lot of times they sound really good to me so I go home and make something similar.  I happened to have all of the ingredients for this on hand so it was perfect!  It always makes me happy when I don’t have to spend extra money to buy more ingredients.

    For the base, I went with home made veggie stock and tomatoes.  If you are wondering what I put in my stock, it is mostly onions and garlic (because they have the most flavor), plus a bit of celery. I know some people put carrots in their stock, but I find that they make it a bit too sweet for my liking. So I keep it to the other 3 veggies.  If you just keep your scraps in a bag in the freezer, later on when you have a lot you can whip up some stock with them.  Just simmer the veggies in filtered water on the stove on very low heat for about 4 hours, then strain and cool down.  Also, it is nice to portion out and freeze for later.

    Back to the soup though, I added oregano and basil to give it an Italian flavor, as well as some red pepper flakes for a little kick.  I would usually go with regular potatoes in a soup like this but I went with white fleshed sweet potatoes this time since I had them on hand.  Lastly some white beans for protein and some kale to get my daily greens in.  I try to eat a good amount of greens several times a day, so I include them in my lunch salads, as well as stir them into my soups at the last minute so they are just wilted but retain their nutrients.  This soup turned out so good!  It was dinner for a few nights, and it was nice to have something already made when I got home.  It was packed with flavor, was nice and warming and hearty and we both felt good after eating it. If you are in need of some healthy comfort food, give this a try!

    White Bean, Sweet Potato and Kale Soup
    Serves 3-4

    Ingredients:

    • 1 tsp olive oil
    • 1/4 cup diced red onion
    • 4 stalks celery, sliced
    • 2 garlic cloves, minced
    • 1 tsp dried basil
    • 1 tsp dried oregano
    • 1/4 tsp red pepper flakes
    • 1/2 tsp sea salt
    • 3 cups crushed canned tomatoes or fresh roasted*
    • 2 cups flavorful vegetable stock
    • sea salt
    • 4 cups cubed white fleshed sweet potatoes
    • 1 1/2 cups cooked white beans
    • 2 cups fresh kale, torn into small pieces

     

    Instructions:

    1. Heat the olive oil in a medium pan.
    2. Add onions and celery and sauté until tender.
    3. Add the garlic, tomatoes, herbs, sea salt, pepper, and filtered water.
    4. Bring to a simmer, and allow to cook until the tomatoes are very soft and the flavor has melded, about 30 minutes.
    5. Add the sweet potatoes to the pot, and let cook for about 10-15 minutes.
    6. When the potatoes are tender, stir in the beans and kale until kale has just wilted.
    7. Serve!

     

     

  • Vegan Orange Rosewater Creme Caramel

    Vegan Orange Rosewater Creme Caramel

    We are in the middle of citrus season, so I have been craving desserts with it lately.  I love all of it, lemons, grapefruits, limes and oranges.  But this time I chose the oranges because it is what I happened to have an abundance of on my counter fruit and veggie collection this week. I wanted something rich and delicious but easy to make, and so I made some creme caramel!  I was dreaming of a sweet orange creme caramel with a hint of rosewater.  I love rosewater in desserts, its aroma is unlike anything else, so heavenly!

    I recently picked up some rosewater at House of Halva in St. Paul MN, and it is some of the best rosewater I have ever had!  I was super excited because I hadn’t had any at home in a few years and I found this one for a really good price and it is good quality.  I have been adding it to my lemonade and berry kombucha and even in my vanilla lattes and it is amazing in drinks but I finally got around to including it in a dessert last weekend when I made the creme caramel.

    The best part about the creme caramel is it is easy to make.  For the custard, I used a coconut milk base because I think it makes the richest smoothest custard, and I added in a bit of orange juice and zest, plus vanilla and rosewater to make it fragrant.  A bit of maple syrup to sweeten and it is perfect!  Just a little cornstarch and agar and it makes a custard that is firm enough to hold up, but creamy when cut into.  It smelled amazing and tasted even better, even before setting.

    For the caramel I didn’t go the route of dissolving sugar in water I simply boiled down a little maple syrup with orange juice until it thickened slightly and then added some rosewater.  I could not wait to try these!  When I un-molded them the next day I was super excited!  They came out lovely, and I garnished them with some pistachios.  They were soooo good!  Creamy, rich and delicious with that heavenly scent of rosewater and sweet orange!  If you have oranges and rosewater on hand, definitely give these a try!

    Vegan Orange Rosewater Creme Caramel
    Makes 4

    Ingredients:

    4 1 cup ramekins

    Caramel:

    • 1/4 cup maple syrup
    • 2 Tbsp orange juice
    • 1 tsp rosewater

     

    Custard:

    • 1 3/4 cups full fat coconut milk
    • 2 Tbsp maple syrup
    • 1 Tbsp orange juice
    • 1 Tbsp orange zest
    • 3/4 tsp agar powder
    • 1 Tbsp cornstarch

     

    Instructions:

    1. Set 4 one cup (8oz) ramekins on a tray.
    2. In a small saucepan, combine the maple syrup and orange juice bring to a boil.  Cook for about 5 minutes, stirring constantly until it has reduced slightly.  Remove from heat, add rosewater and pour into the bottoms of the ramekins.
    3. To make the cream, combine the coconut milk, and maple syrup in a saucepan and bring to a simmer.
    4. Mix the orange juice and zest with the vanilla, agar powder, and cornstarch in a small bowl, and then whisk into the hot coconut milk.  Whisk until just thickened, then pour into the prepared ramekins over the caramel.
    5. Place the tray of ramekins in the refrigerator until chilled completely.  For at least 2 hours, or overnight.
    6. Once the custards have set and you are ready to serve, place a plate on top of each one, then flip it over.  If they are sticking at all, run a knife along the sides to loosen being careful not to disturb the custard.
    7. Enjoy!  Refrigerate any leftovers.

     

  • Vegan Peanut Butter and Jelly Brownies

    Vegan Peanut Butter and Jelly Brownies

    I don’t know about you, but the combination of peanut butter and jelly is one of the best things ever!  I have been craving a peanut butter and jelly dessert, so I was super excited when my boyfriend Eric’s Dad sent me some of his home made jam. It is the best jam ever, seriously.  He grows the raspberries in his back yard and makes jam to sell at the farmer’s market and it is the best I have ever tasted.  Raspberry has always been my favorite and his jam is perfectly balanced.  Just the right amount of sweet unlike the store bought stuff that tastes like it is all sugar. So since I had this fabulous jam, it was time I made that peanut butter and jelly dessert.

    I decided on some peanut butter and jelly brownies.  Because I had never made them before but they sounded amazing.  This was my new years day project, because I love staying home and baking in my pjs sometimes.  For the base I used my usual brownie recipe, but with some peanut butter added.  Because as far as I am concerned one can never have too much.  Then again maybe I am not the best person to judge that because I eat about a jar a week. I used whole wheat pastry flour in these, but if you wanted to make them gluten free, you could use Bob’s Red Mill gluten free all purpose baking flour instead swapped 1:1 (I have had success with this brand).

    The brownie batter tasted amazing.  I could not wait to bake it and try them out, but of course it needed the peanut butter and jam swirled into it.  They smelled amazing while baking.  Like a peanut butter and jelly sandwich and really good chocolate cake. Unfortunately I had to wait until the next day to try them because I was baking them in the evening and they had to cool so they cut nice.  But the wait was well worth it.

    They were crave worthy!  Fudgy decadent rich brownies swirled with gooey peanut butter and raspberry jam!  I think the thing that made them extra good was the fact that the jam and the peanut butter were both home made.  I make my own peanut butter every week because it tastes better than store bought and is much cheaper.  If you are a big peanut butter and jelly fan like I am, definitely give these a try!

    Vegan Peanut Butter and Jelly Brownies

    Makes 16

    Brownies:

    • 1/2 cup avocado oil 
    • 3 Tbsp creamy organic peanut butter
    • 1 1/3 cups maple sugar or coconut sugar
    • 2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water
    • 2 teaspoon vanilla extract
    • 1 cup organic whole wheat pastry flour*
    • 1/2 cup cacao powder or unsweetened cocoa powder
    • 1/4 teaspoon sea salt

     

    Swirl:

    • 1/4 cup raspberry jam
    • 1/4 cup peanut butter

     

    Instructions:

    1. To make the brownies, pre-heat the oven to 350F degrees.
    2. Whisk together the sugar, oil and peanut butter until well combined and the sugar is starting to break down.  Add the flax mixture and vanilla and mix until smooth.
    3. Add the flour, cacao powder and sea salt and beat until smooth.
    4. Scrape the batter into a greased 8×8 inch pan, then drop the peanut butter and jelly over it by the tsp or so randomly, and swirl it with a knife.
    5. Place in the oven, and Bake for about 30 minutes or until set (but do not over bake).  Let cool completely before cutting into bars.

    *If you would like to make these gluten free, you can swap the whole wheat pastry flour 1:1 with Bob’s Red Mill gluten free all purpose baking flour (I have tested this brand and know it works well).

  • Roasted Sweet Potato Kale Salad 

    Roasted Sweet Potato Kale Salad 

    A lot of the time the recipes I make depend on what I already have on hand.  Because I hate wasting things, and I also like saving money and saving a trip to the store.  I had a leftover sweet potato on hand from making a sweet potato lasagna for Christmas, and I wanted to make something for lunch with it.  I thought about yam fries as a side for something else, or maybe roasted and mashed but then I remembered how much I like sweet potatoes roasted and in a salad.  We make a few salads at my work with roasted sweet potato salads and they are always so good!  I mean, I just love how they get all tender on the inside and crispy on the outside plus so flavorful when roasted!

    So, I made a kale salad and included them.  I had kale and cabbage on hand, so I used those as the base. My philosophy when it comes to greens is I can never have too much.  So pretty much most days for lunch I have a pile of greens (either kale, arugula, or spinach) with other veggies and some beans or tempeh mixed in.  This salad would be that way too. I also added in chickpeas for a little more protein and texture because why not.  For some reason really like chickpeas paired with sweet potatoes.

    The crunchy kale and cabbage and tender sweet potatoes needed a delicious dressing to coat them.  I thought about a vinaigrette, the tangy sweetness would be good with the veggies, but then I decided on a nut butter based dressing.  This is actually what I use most often, I usually make a good sized batch then keep it in the refrigerator for my salad for the week.  But for this salad I whipped up a smaller batch.  I like it because it tastes like a traditional creamy dressing but without the dairy.

    For this one I used a combination of ingredients that made it taste almost cheesy, almost like a ranch but without the herbs.  It was delicious!  Even better of course when mixed into the salad!  It was lovely with all of the different colors, but most importantly It was sooo good!  I loved the combination of textures and flavors it had!  Next time you feel like making a salad, give this a try!

    Roasted Sweet Potato Kale Salad 

    Serves 2-4

    Ingredients:

    • 1 medium sweet potato, cut into 1 inch cubes
    • 2 tsp olive oil
    • sea salt
    • 1 large bunch kale, washed and torn into bite sized pieces
    • 1 cup shredded purple cabbage
    • 3/4 cup cooked chickpeas (canned is fine, just rinse them well and drain well)
    • 1/2 cup cashew butter or almond butter (tahini will also work for nut free)
    • 1/4 cup lemon juice
    • 1/4 cup filtered water (or as needed)
    • 3 Tbsp nutritional yeast
    • 2 tsp white miso
    • 1 garlic clove, minced
    • 1/2 tsp sea salt (or to taste)
    • 1/4 tsp pepper

     

    Instructions:

    1. Preheat the oven to 375F degrees, and oil a sheet pan.
    2. Toss the sweet potatoes with the olive oil, spread out on the sheet pan and sprinkle with sea salt.
    3. Place in the oven and roast for about 30-45 minutes until tender (depending on your oven).  Remove from the oven and let cool to room temperature.
    4. In a large bowl, combine the kale, red cabbage, chickpeas and sweet potatoes.
    5. In a smaller bowl whisk together cashew butter, lemon juice, water, yeast, miso, garlic, sea salt and pepper until smooth (adding a little more water if it seems too thick to pour).
    6. Pour the dressing over the salad, and toss to coat.
    7. Serve!
  • Vegan Banana Hazelnut Chocolate Pancakes

    Vegan Banana Hazelnut Chocolate Pancakes

    When you get a bunch of free bananas, you make banana goodies. Or freeze them for smoothies, but I already had some in the freezer so I made some banana bread pudding earlier this week, and then these banana hazelnut chocolate chip pancakes this weekend.  I guess I am in the mood for brunchy banana deliciousness.  I haven’t made pancakes in at least a few months so it was about time.  I actually decided to make them because I had a hectic long day at work after the holidays playing catch up and pancakes sounded like the perfect thing to calm down with.  There is something comforting about making pancakes and enjoying them in your PJs!

    I was going to go with just banana pancakes with caramel or syrup, but then I remembered that I had some Veggimins CBD Chocolate Hazelnut Spread from Raw Guru that I could drizzle over them. So I went with a banana chocolate chip hazelnut flavor combo.  I am one of those people who can’t just make plain anything so it isn’t surprising.  I love that these pancakes are so quick and easy to make so you can enjoy them fast!

    For the base, I used Bob’s Red Mill all purpose gluten free baking flour because it is what I happened to have on hand, but you could use whole wheat pastry flour if you don’t want them gluten free.  Next I added in bananas and maple syrup for sweetness plus some hazelnut butter for richness instead of oil.  Yes, these are oil free, and you would never guess by tasting them.  Lastly I stirred in some chocolate chips because why not?!

    They cooked up beautifully and smelled amazing and I could not wait to try them.  But first, I topped them off with bananas, some chopped hazelnuts and of course the Veggimins CBD Chocolate Hazelnut Spread.  I love that stuff, it is so good, and why not get your daily dose of CBD in chocolate form!  The pancakes were heavenly!  Sweet, filled with banana chocolate and hazelnut flavors and fluffy on the inside with gooey chocolate chips!  If you have some ripe bananas on hand, you know what to make now!

    Vegan Banana Hazelnut Chocolate Pancakes
    Makes 12

    Ingredients:

    Toppings:

     

    Directions:

    1. In a food processor, combine all pancake ingredients (except the chocolate chips) and process until just blended (alternatively you can whisk it if you don’t have a food processor), stir in the chocolate chips, pour into a bowl and set aside.
    2. To cook pancakes, preheat oven to 110 degrees. Heat a large ceramic non-stick* pan over medium heat. 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, and cook another 2-3 minutes.
    3. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.

    *If you don’t have the Veggimins CBD chocolate hazelnut spread, you can whisk together 1/4 cup hazelnut butter (or almond butter or your choice of nut or seed butter) with 2 Tbsp unsweetened cocoa powder and 3-4 Tbsp maple syrup (or as needed to make it pourable), plus a pinch of sea salt instead.

    *Note: If you do not own a non-stick pan, you may need to lightly oil your pan to prevent sticking, if you do not mind these not being oil free.

  • Vegan Chocolate Peppermint Lava Cakes

    Vegan Chocolate Peppermint Lava Cakes

    After a hectic week last week, I decided that I needed to bake something chocolaty.  Brownies or chocolate cake sounded good, maybe with peppermint.  I had seen someone making some peppermint brownies on a morning show I was watching and the combo of chocolate and peppermint sounded amazing at the time.  I didn’t however want to bake a big pan of brownies or make a large layer cake that would have been more work than I was willing to put in after being at work in a kitchen all day, so I went for some mini lava cakes!  I had made some similar ones before and I knew they were nice and easy and I could enjoy some delicious cake quickly. 

    Raw Guru had recently sent me some cacao powder, so it was perfect!  It was just begging to be used in a recipe like this one!  For the base, I started out with quinoa flour which is naturally gluten free.  But you could of course use whole wheat pastry flour if you prefer that and it will work just as well.  Next, I added in the cacao powder of course to make it nice and chocolaty.  For the sweetener, instead of sugar I used dates because they keep the cake nice and moist and soft but not to heavy.  You would never guess that this is fruit sweetened. 

    It also happens to be oil free, because I use full fat coconut milk instead of oil and it comes out perfect!  Lastly a good amount of peppermint was important for that holiday twist!  For the filling I made a quick ganache so it would be nice and gooey and rich inside when you cut into it to enjoy it.  They smelled amazing while baking! I could not wait to try one!  

    I only had to wait 10 minutes.  I poured some of the extra ganache over it and it was amazing!  Gooey and rich as lava cake should be with a hint of peppermint and tons of dark chocolate flavor!  The only thing that would have made this even better is if I had some vegan ice cream on hand which I did not but it was still crave worthy!  If you are a big chocolate fan, definitely give these a try!

    Vegan Chocolate Peppermint Lava Cakes

    Makes 4

    Ingredients:

    Filling:

    • 1 cup chopped vegan dark chocolate or vegan chocolate chips (I like this brand)
    • 3/4 cup full fat coconut milk 

     

    Cake:

    • 3/4 cups quinoa flour (or all purpose gluten free flour)*
    • 2 Tbsp Raw Guru cacao powder or unsweetened cocoa powder
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 3/4 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
    • 1 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 3/4 cup full fat coconut milk (the thick part from the top of the can)
    • 1 Tbsp apple cider vinegar

     

    Instructions:

    1. Preheat the oven to 375F degrees and position rack in center of oven.
    2. Oil four 1 cup custard dishes or ramakins with oil.
    3. To make the ganache filling, place the chocolate and coconut milk in the top part of a double boiler, whisking them, and heat until they are melted and blended together and smooth. Turn off the heat but leave over the warm water.
    4. To make the cake batter, whisk flour, baking powder, baking soda, sea salt in a large bowl to blend well.
    5. Place dates, reserved water, peppermint, coconut milk, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    6. Transfer half of the cake batter to prepared dishes filling them half full, then drop 2 Tbsp of the ganache into each in the center. Spoon the remaining batter over each one, place on a tray, and place in the oven.
    7. Bake cakes until they are set, but not over-baked about 15-18 minutes.  Remove from oven, let cool for about 10 minutes.
    8. Rewarm the extra ganache if it has solidified (if it is too thick or clumpy once it has warmed, whisk in a little water until it thins it will smooth out).
    9. When the cakes have sat 10 minutes, un-mold, pour the extra ganache over and enjoy warm.

     

    *If you prefer to use whole wheat pastry flour instead of the quinoa or gluten free flour, it can be used as well. 

  • Peppermint Vanilla Vegan White Chocolates

    Peppermint Vanilla Vegan White Chocolates

    The holidays are always hectic.  After all, everyone is rushing to buy presents, making plans going to parties, and planning out the food for their holiday gatherings.  It is always a bit of a stressful time, but I feel like it is even more so this year.  A few weeks back I had my car broken into and they caused a good amount of damage and it was in the shop for just over 2 weeks.  So I was dealing with that, and then there is the fact that I work in the food industry and we are a bit short right now at my work and I feel like I am running around like a crazy lady sometimes trying to squeeze everything into my day that I need to get done.  So I am all about the easy recipes right now for the holidays.  Because I am still in a good mood and grateful for the good things in my life despite the hectic stuff going on and I still want to make delicious treats!  Just not super time consuming ones.   That is where this white chocolate recipe comes in.

    This is a super easy recipe but it is sooo good!  I have always loved white chocolate.  Maybe it is because I am more of a vanilla than a chocolate person most of the time. If there was a vanilla cupcake and a chocolate one to choose from I would always go for the vanilla.  So when I was little I would go for the white chocolate.  The problem with a lot of commercial white chocolate now though is it isn’t really white chocolate at all because they have removed the cacao butter and replaced it with some sort of cheaper oil.  Which is no good as far as I am concerned, I want the real stuff!

    So I melt real cacao butter as the base for mine and trust me it makes all the difference in terms of flavor and aroma.  It smells sooo good while you melt it! Next, I add in coconut butter and cashew butter to make it nice and creamy.  Raw Guru recently sent me some so it was perfect! Their nut butters are silky smooth, so just the thing to use in recipes like this!  Next, a bit of vanilla and maple syrup to sweeten it. It is sooo good!

    But since it is the holidays I decided to add in a bit of peppermint and a little color to make these festive!  For the red I used beet powder, and for the green spinach powder.  They turned out so cute!  But more importantly they were super delicious!  Mellow and smooth, melt in your mouth white chocolate with the aromas of vanilla and peppermint!  If you are a white chocolate fan, definitely give these a try!

    Peppermint Vanilla Vegan White Chocolates

    Makes 16

    Ingredients:

    White Chocolate:

     

    Instructions:

    1. Combine cacao butter, cashew butter, vanilla, peppermint, maple syrup,  and sea salt over a double boiler, and whisk until smooth.
    2. Divide between 2 bowls (or glass measuring cups for easier pouring.
    3. Whisk the spinach powder into one, and the beet powder into the other bowl of white chocolate.
    4. Pour into chocolate molds, and place in the freezer until heard, which can take 30 minutes to 1 hour depending on how warm it is.
    5. Pop chocolate out of molds and enjoy!

     

    Store in the refrigerator for a month or an airtight container in the freezer for up to three months.

     

  • Vegan Pecan Tassies

    Vegan Pecan Tassies

    When I was little my Mom and I always made a good assortment of cookies and treats for Christmas, and her favorite was the pecan tassies.  My Grandma passed down her love of pecan pie down to my Mom and then to me, so it is no wonder why we loved them. I think we got the recipe from an old church cookbook, or my Grandma’s old cookbooks from back in the day but I don’t remember since it has been ages since I made that classic version. I have been making vegan ones for quite a while now since I have been vegan for 7 years.  You might think it would be a little difficult to veganize a pecan pie (even a mini one like these tassies) but it is not at all!

    You have to start with a good rich crust.  For mine, I made my classic whole wheat pastry flour crust with a bit of Raw Guru almond meal to make it rich and buttery tasting.  That is one of my secrets to making an extra delicious pie crust!  Especially with these little pies it is important to make them delicious because there is a higher crust to filling ratio.  No rolling of crust required for these either which is nice, you just roll little dough balls and press them to the sides of the pan.

    For the filling I wanted it plenty sweet as pecan pie is supposed to be but do it without corn syrup.  I don’t use corn syrup in my recipes and prefer to use a natural sweetener like dates when making something caramel based like pecan pie.  Dates are nature’s caramel after all and make an amazing filling!  So I blended up some dates with a touch of maple syrup, vanilla and some pecan butter for a luscious and delicious filling!  Lastly I added plenty of pecans.

    These baked up beautifully!  I could not wait to try them and luckily they don’t need as much time to cool as a large pie!  They smelled amazing as I pulled them from the oven.  But they tasted even better!  Gooey sweet caramel pecan filling with plenty of crunchy pecans in a rich buttery tasting crust!  If you are a pecan pie fan, definitely give these a try!

    Vegan Pecan Tassies 
    Makes 36

    Ingredients:

    Crust:

     

    Filling:

    • 2 cups soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well before using)
    • 1/2 cup raw pecan butter (cashew or almond butter will also work if you do not have pecan)
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 2 tsp pure vanilla extract
    • 1/2 cup filtered water
    • 1 1/2 cups chopped toasted pecans
    • 36 pecan halves

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, almond meal, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll the dough into 36 1 inch balls.
    2. Oil 3 12 hole mini muffin pans, place a ball into each and then press down into the center with the end of a wooden spoon or your fingers to hollow it in the center and press the dough to the sides creating an even crust on all of them.
    3. Preheat oven to 350F degrees.
    4. To make filling, combine all ingredients in a high speed blender or food processor except the pecans. Process until smooth, then scrape into a bowl and stir in the pecans. Spoon the filling into the crusts in the pie tin, and top with a pecan half to make the tops look pretty.
    5. Place pies in the oven. Bake for about 30 minutes until the crusts are starting to brown lightly. Remove from oven and let cool on a wire rack until cool for easier removal.
    6. remove from the pans and enjoy!

     

    These keep refrigerated for up to 2 weeks in an airtight container, and frozen for up to 4 months in a container with a lid.

    *If you would like to make these gluten free, you can swap the whole wheat pastry flour for Bob’s Red Mill Gluten Free All Purpose Baking Flour.  I have tried this brand and know it works well in a pie crust.

  • Vegan Gingerbread Roll Cake

    Vegan Gingerbread Roll Cake

    I made some gingerbread cookies a few weeks back, and ever since then I have been craving the flavor in the form of cake.  Not that there is anything wrong with cookies, but I am a cake kind of girl!  I was thinking a gingerbread layer cake with vegan “cream cheese” frosting, revamping one of my old recipes I had made a few weeks back.  But then the week got a bit hectic, it is Christmas time after all, and I have a lot going on.  So I decided that a rolled cake would be easier and simpler to make than a frosted cake, but just as delicious.  I guess this is the year of the rolled cake for me.  I made a pumpkin roll cake in the fall and a chocolate roll cake for Eric’s birthday last month, and now I decided to make one again.  What can I say?  I fell in love with them.  They are so much faster to make than a layered one that I have to take the time to carefully frost.

    For the base, I used my date sweetened cake batter to start.  I know it is a nice soft cake that bends a little more than one sweetened with sugar so it is perfect for this!  Plus, I just like sweetening things with dates in general.  They are nature’s candy after all, like little caramels, and they give the cake a caramel flavor.  Next, I added gingerbread spices, ginger, cinnamon, nutmeg and cloves and it smelled amazing.  I also added in a little molasses because it is kind of essential for classic gingerbread flavor as far as I am concerned.

    The cake baked up beautifully and my kitchen smelled amazing!  I had to make an equally as delicious filling for it.  I used a mixture of full fat coconut milk and raw cashew butter to make it nice and creamy to mimic a real cream cheese frosting.  I think it is actually even better than the real stuff honestly.  I sweetened it with a bit of maple syrup and vanilla and it was heavenly!

    It spread nicely onto the cooled cake and I was very pleased with how it rolled.  I let it chill overnight because by then it was pretty late and I knew it would slice nicer, so I had to wait until after work the next day to try it.  It was well worth the wait though!  I dusted it with a bit of coconut powdered sugar and it was lovely!  It was heavenly with the sweet and spicy soft gingerbread cake and creamy luscious cream cheese frosting!  This would be the perfect finale to your holiday meal, so if you are a gingerbread fan, definitely give this a try!

    Vegan Gingerbread Roll Cake
    Makes one 15 inch long roll cake

    Ingredients:

    10×15 inch jelly roll pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1 1/2 tsp cinnamon
    • 1 1/2 tsp ginger
    • 1/2 tsp cloves
    • 1/4 tsp nutmeg
    • 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 or your preferred nut butter (just make sure it is smooth)
    • 1 Tbsp molasses
    • 2 tsp pure vanilla extract
    • 2 cups filtered water
    • 2 Tbsp apple cider vinegar

     

    Filling:

    • 1 15 oz can organic full fat coconut milk, such as Thai Kitchen chilled (you want to make sure it is a brand that is 3/4 of the can cream or it will not work)
    • 1/2 cup raw cashew butter
    • 1/3 cup maple syrup
    • 1/4 tsp sea salt
    • 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. Line a 15 x 10 inch jellyroll pan with parchment paper.
    3. Whisk flour, spices, baking powder, baking soda, and sea salt in a large bowl to blend well.  Set aside.
    4. Place dates, water, almond butter, molasses, 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 cake batter to prepared pan and bake cake until tester inserted into center comes out clean, about 15-18 minutes.
    6. Cool cake completely.
    7. To make the filling, combine all ingredients in a high speed blender and blend until completely smooth.
    8. 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.
    9. When ready to assemble, spread filling over the top of the cake, then roll up jellyroll style starting with the short side and using the parchment to assist you in rolling.  Be careful because the cake is fragile, but if it cracks as you roll it no worries, keep rolling.  Let chill in the freezer once rolled for a few hours before topping with the powdered coconut sugar.

     

    *If you would like to make this gluten free, swap the whole wheat flour for Bob’s Red Mill Gluten Free All Purpose Baking Flour (I have tested this brand and know it works, but have not tried other brands so I am not sure if they would turn out the same).

  • Vegan Maple Pecan Cookies

    Vegan Maple Pecan Cookies

    I have only made one Christmas cookie this year so far, and I only have 3 more weeks, so I am getting on it making some! When I was little my Mom and I would pick out a bunch of cookies to make every year then store them in the freezer to enjoy throughout the holiday season.  We had our favorites from my Grandma’s recipes or church cookbooks, but we also liked to go to the library and get cookbooks to find recipes in. I still like to continue on this tradition of making a variety of cookies to enjoy for a month or two from the freezer and to give as gifts.  At one point we had made some really good pecan sugar type cookies, and I was craving them the other day so I decided to whip up a veganized batch.  I had just bought some maple sugar so it was perfect!

    I based them off of my vegan sugar cookie recipe using the maple sugar instead of regular sugar or coconut sugar to give them a bit of a maple flavor to start.  I love maple sugar because it is more delicate than coconut sugar and dissolves a little better in a recipe like these cookies. Plus I just love the flavor.  It is basically maple syrup turned into granules. I also added a bit of vanilla extract and maple extract to make these smell heavenly!  Lastly some toasted pecans for crunch.

    This cookie dough is actually really easy to make, just mix, roll into balls, and bake!  None of that whipping the dough for a while, or chilling or cutting out or all that jazz.  In the extra time you save since they are so easy to make I highly recommend sampling the dough, it is amazing!  I could not stop tasting it in fact.  But eating cookie dough is my favorite part of the cookie making process.  They baked up beautifully!  I could not wait to try them.

    But I wanted to add something to make them even more delicious first, a maple pecan glaze!  I whisked together a bit of pecan butter, maple syrup and coconut butter and it was perfect on the cookies!  If you don’t have pecan butter you could use another nut butter like cashew or almond.  The cookies were sooo good!  They tasted rich buttery and delicious with the aroma of maple and crunch of toasted pecans!  If you are a big maple fan like me, definitely give these a try!

    Vegan Maple Pecan Cookies

    Makes 28 cookies
    Ingredients:
    • 2 Tbsp ground flax seed
    • 1/4 cup plus 2 Tbsp filtered water
    • 1 cup coconut oil, warmed to liquid
    • 1 1/2 cups maple sugar
    • 1 teaspoon vanilla extract
    • 1 tsp maple extract
    • 1 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 3 1/2 cups organic whole wheat pastry flour*
    • 1 cup chopped toasted pecans

     

    Instructions:

    1. Preheat your oven to 350F degrees.
    2. In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
    3. In a large bowl, mix coconut oil with sugar and mix until well combined.
    4. Mix in the vanilla extract, maple extract and flax mixture until well combined.
    5. Add the baking soda, salt, then the flour, a cup at a time, mixing between each addition, until well combined.
    6. Mix in the pecans.
    7. Roll dough into about 1 1/2 inch balls, and place on prepared cookie sheets a couple inches apart, pressing them down slightly to flatten a bit.
    8. Place in the oven and Bake for about 13 minutes, until puffed and just starting to brown slightly.  Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool.
    9. Repeat with remaining cookies and let cool completely before you make the glaze.

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

  • Vegan Gingerbread Cookies

    Vegan Gingerbread Cookies

    I used to make gingerbread cookies a lot back in the day.  In fact, when I was a senior in college, I made gingerbread cookie sculptures for my senior art show.  Things like a gingerbread sculpture of my car, my house, and household items like a bed and table with chairs.  I really enjoyed it, it was a lot of fun being able to work with cookies and do art at the same time.  I have gingerbread cookies since then, but I haven’t attempted to make a vegan gingerbread cookie house surprisingly enough.  Maybe sometime when I have a lot of free time which doesn’t seem to happen in recent years around the holidays.  I do like to make gingerbread cookies though.  Now that Thanksgiving is over I thought I would whip up a batch!  Tis the season!  There is snow on the ground, and we are expecting more so it is the perfect time to stay cozy inside and do some baking.

    I admit I usually stay away from cookies that need to be rolled and frosted because I don’t have time to make fussy cookies after work on a weeknight, but since I had the day after Thanksgiving off it gave me plenty of time.  And these were really not all that fussy.  They start with a spiced molasses base with ginger, cinnamon, nutmeg and cloves and it smells amazing.  It is a delicious soft dough.  I should know I tasted enough. I mean eating cookie dough is one of my favorite parts of baking cookies.

    This is almost my original recipe that I made back in the day except for the flax eggs that I swapped in for the real ones. It works just as well, I don’t even notice the difference.  Another change I made is I used Raw Guru coconut sugar instead of the brown sugar I used to use and it tastes just as good.  This dough actually chills a lot faster than the original dough too because I used coconut oil instead of butter like in the original one. It gets hard pretty quick. This is one of the easier doughs to work with so long as you don’t chill it too long (or it will be hard).

    I cut them into cute little gingerbread men, stars and trees because why not?  I haven’t actually made any gingerbread men in a while I opted for stars the last few times.  When they were all cool, I decided to top them off with a cream cheese “icing” I say icing in quotes because it is not made with powdered sugar, it is made with healthier things like cashew butter and coconut butter with a touch of maple syrup.  These cookies turned out sooo good!  If you are in the mood for some classic holiday cookies, definitely give these a try!  In place of the glaze melted dark chocolate piped onto them would also be good if that is more your jam.

    Vegan Gingerbread Cookies

    Makes about 42 cookies

    Ingredients:

    Dough:

    • 3 cups organic whole wheat pastry flour*
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1/2 tsp cloves
    • 1/4 tsp nutmeg
    • 1/2 tsp sea salt
    • 3/4 cup melted coconut oil
    • 1/2 cup Raw Guru coconut sugar
    • 2/3 cup molasses
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water allowed to sit 15 minutes before using

     

    Icing:

     

    Instructions:

    1. Preheat the oven to 350F degrees.
    2. In a medium bowl, whisk together the flour, soda, spices, and sea salt.
    3. In a large bowl, whisk together the coconut oil, coconut sugar, molasses and flax mixture until smooth.
    4. Add the dry ingredients to the wet and mix until smooth.
    5. Divide the dough into 2 balls, place each on a parchment lined tray, and roll out until 1/4 inch thick (if it is too sticky to roll, pop it in the freezer for a few minutes first.  Place in the freezer for about 5-10 minutes until more firm (but not hard, coconut oil hardens pretty fast), then cut into shapes and place on a parchment lined baking tray. Pop back into the freezer until completely firm, about 10 minutes.
    6. Place in the oven and bake for about 12 minutes or until set (but not dried out).
    7. Remove from the oven and let cool completely.

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

  • Vegan Chocolate Hazelnut Silk Pie

    Vegan Chocolate Hazelnut Silk Pie

    Pumpkin, pecan and apple were always staples at Thanksgiving growing up, and I made pumpkin and apple pies before Thanksgiving this year earlier in the season, but this year I decided to make a chocolate hazelnut pie specifically for Thanksgiving.  I was thinking something similar to French silk pie but with hazelnut because chocolate sounded so good to me at the time, and Raw Guru had sent me some of their Dastony Hazelnut Butter.  My family liked the idea too so I went for it!  I have a confession to make, I have decided I am not making much in the way of food for Thanksgiving this year, since we are going out to dinner the following weekend, but I am making dessert!  I get a little bit burnt out on making Thanksgiving food since I work in a deli and it is really busy this time of the year making all of the Thanksgiving dishes.  So I like a break on the actual holiday sometimes.

    But back to the pie which is the important part of this post!  I wanted it similar to French silk, so a classic buttery tasting pie crust.  For that, I used my classic coconut oil pie crust.  It has just 5 ingredients, whole wheat pastry flour, coconut oil, coconut sugar, and sea salt plus cold water.  It always tastes nice and rich, and bakes up nicely.  If you wanted to make it gluten free, you could swap Bob’s Red Mill gluten free all purpose baking flour for the whole wheat pastry.  I have tried it before with good results (but I have not tested other brands so I can’t say the same for how they would turn out).

    For the filling, it needed to be rich and delicious almost like a chocolate mousse with hazelnut so I used a combination of full fat coconut milk (mostly cream) combined with the Dastony Hazelnut butter, and coconut butter for a crave worthy concoction.  Once I added the maple syrup and cacao powder it was heavenly!  I could not stop tasting it!  It is really easy to make though, you just buzz everything in the blender and pour it into the crust and chill.

    Lastly, I wanted to top it off with some coconut whipped cream and hazelnuts to make it pretty.  I could not wait to try it!  I had to wait until the next day for it to chill but it was well worth the wait.  It was crave worthy!  Rich, smooth chocolate hazelnut filling (way better than any Nutella I ate growing up), a buttery tasting crust and vanilla whipped coconut cream and crunchy hazelnuts!  Just the sort of thing you want to go back for a second slice of!  If you are in the mood for something rich and chocolaty, definitely give this a try!

    Vegan Chocolate Hazelnut Silk Pie

    makes one 8 inch pie

    Crust:

    • 1 1/4 cups organic whole wheat pastry flour*
    • 3 Tbsp maple sugar or coconut sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp coconut oil in its solid state
    • about 3-6 Tbsp cold water

     

    Filling:

     

    Cream Topping:

     

    Garnish:

    • toasted hazelnuts

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8 inch pie dish.  Flute the edges, and set aside in the refrigerator until solid.
    2. Pre-heat the oven to 350F degrees. Place foil inside the pie crust, and weight down with pie weights or dried beans.  Place the pie in the oven and bake for 30 minutes, then remove the weights and foil and bake 10-15 minutes more or until lightly browned. When it is done baking, let cool completely.
    3. For the filling, combine all ingredients in a high speed blender and blend until smooth. Pour into the crust.
    4. Place in the freezer until set, about 2 hours.
    5. Meanwhile, for the cream topping, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 20-30 minutes.
    6. Once the cream is ready, place it in a pastry bag and pipe around the sides of the pie (and serve with the extra if desired) or just spread it over the top in the center.  Garnish with hazelnuts, enjoy!

    Pie keeps up to 1 week in the refrigerator, covered or in a container.

    *If you wanted to make the crust gluten free, you could swap Bob’s Red Mill gluten free all purpose baking flour for the whole wheat pastry. I have tried this brand and know it will turn out well.

    *For the coconut milk, you want the kind that is 3/4 full of cream in the can, or it will not work and turn out runny, I used Thai Kitchen full fat milk, but their unsweetened canned coconut cream would work as well.

  • Vegan Chocolate Roll Cake

    Vegan Chocolate Roll Cake

    I had just made a rolled pumpkin cake and it turned out so well, I asked Eric if I could make him a chocolate rolled cake for his birthday. His birthday happens to land on Thanksgiving this year so we are kind of celebrating on different days before and after it since most places will be closed. I still wanted him to have a cake though, even though he will probably be enjoying some pie on his actual birthday.  It is tradition I make him a birthday cake or dessert every year.  Five out of the seven years we have been together it has been a chocolate cake because he is the biggest chocolate lover I know.  I have made raw cheesecakes, baked layer cakes, molten chocolate cakes but not a rolled chocolate cake yet.  I told Eric the idea for the cake and he liked it, especially when I described it as being like a giant Hoho cake.  But it would be way better than those little snack cakes we ate growing up because it would be made with better real ingredients.  I always thought those tasted a little bit off.

    For the cake portion, I made my fruit sweetened chocolate cake.  First, because I like to make fruit sweetened cakes as much as possible because they are better for you, and second because they always stay nice and moist.  When I make fruit sweetened cakes, I make them with dates usually blended up in the batter.  They give it a little bit of a caramel flavor too which is amazing with chocolate.  I have been making them this way for a few years now and they always turn out lovely!  I figured it would be good for a rolled cake too since you don’t want anything too dry.  This cake also happens to be oil free too because I use nut butter in place of oil, but you would never guess by tasting it!  The batter tasted fabulous even before baking!

    It baked up beautifully and while it was cooling in the garage (it is like 30 degrees in there right now, so I put it in there to cool faster), I whipped up the filling.  I wanted it to be rich, smooth and luscious so I used a mixture of coconut milk and Dastony Macadamia Nut Butter from Raw Guru in it and the texture was fabulous!  The macadamia nut butter is similar to cashew butter in recipes, but I like it even better!  I also added in a bit of maple syrup and vanilla and it tasted good even before it was on the cake!

    It rolled up beautifully, but I wanted to top it off with something so it looked prettier.  I thought about frosting, but a ganache sounded better.  After all, this was supposed to be chocolate decadence.  So I melted some dark chocolate together with coconut milk and viola!  Delicious ganache!  We could not wait to try the cake.  It was super delicious, the cake was nice and moist, with rich chocolate flavor, the perfect partner for the smooth vanilla cream, and decadent ganache!  If you are a chocolate fan, definitely give this a try!

    Vegan Chocolate Roll Cake
    Makes one 15 inch long roll cake

    Ingredients:

    10×15 inch jelly roll pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry 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 or your preferred nut butter (just make sure it is smooth)
    • 2 tsp pure vanilla extract
    • 2 cups filtered water
    • 2 Tbsp apple cider vinegar

     

    Filling:

     

    Ganache:

    • 3/4 cup chopped vegan dark chocolate
    • 1/4 cup plus 2 Tbsp full fat coconut milk

     

    Directions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line a 15 x 10 inch jellyroll pan with parchment paper.
    3. Whisk flour, cacao powder, baking powder, baking soda, and sea salt in a large bowl to blend well.  Set aside.
    4. Place dates, reserved 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. Transfer cake batter to prepared pan and bake cake until tester inserted into center comes out clean, about 15-18 minutes.
    6. Cool cake completely.
    7. To make the filling, combine all ingredients in a high speed blender and blend until completely smooth.
    8. 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.
    9. When ready to assemble, spread filling over the top of the cake, then roll up jellyroll style starting with the short side and using the parchment to assist you in rolling.  Be careful because the cake is fragile, but if it cracks as you roll it no worries, keep rolling because the cake will be covered.  Let chill in the freezer once rolled for a few hours before topping with the ganache.  Once it has chilled, cut off the ends to make it nice and even.
    10. To make the ganache, melt the chocolate in the top of a double boiler, then whisk in the coconut milk until smooth.  Pour over the cake and smooth out over the top and sides (but leaving the pretty ends exposed).
    11. Chill until the ganache has firmed up, and serve!

    *If you would like to make this gluten free, swap the whole wheat flour for Bob’s Red Mill Gluten Free All Purpose Baking Flour (I have tested this brand and know it works, but have not tried other brands so I am not sure if they would turn out the same).

  • Vegan Pumpkin Cake Roll with Cream Cheese Filling

    Vegan Pumpkin Cake Roll with Cream Cheese Filling

    Cake rolls and jelly roll cakes were something that intimidated me for a long time growing up.  So for a long time I was scared to make one, until finally a couple of years ago I made a vegan chocolate chestnut yule log for Christmas and it wasn’t that bad.  In fact, it turned out fabulous!  I have since made a few other cake rolls, but it has been a while so I decided to make one last weekend.  I have been wanting to make a pumpkin cake roll for a while since I saw a non vegan one on Pinterest, and I knew I could make it just as delicious!

    Don’t let the idea of a rolled cake intimidate you (like it used to for me), I found that this cake was actually a lot easier and less fussy to make than a layer cake that needs to be frosted!  For the batter, I wanted something that would remain nice and soft when rolled, so along with the pumpkin I used dates to sweeten it, and  to keep it moist.  They give it an almost caramel like flavor and I love the idea of healthier fruit sweetened cakes.  This batter is easy to make, you just need a blender to make it nice and smooth. I added in plenty of pumpkin spices as well, and it tasted amazing even before I baked it.

    It smelled heavenly while baking!  Kinda like pumpkin pie, but sweeter.  I put it out in the garage to cool once it was done (since it is about 32F degrees right now out there) so I could frost it faster and it did the trick!  It was ready in about 45 minutes, normally it would have been a few hours.  Meanwhile I had to make a filling that was fit for such a delicious flavorful cake!  I wanted to make a vegan cream cheese frosting type filling and I had recently received some Dastony Raw Cashew Butter from Raw Guru so I figured that would make the perfect addition to my frosting to give it the cream cheese flavor.

    I added it to full fat coconut milk with a bit of maple syrup, and it tasted just like cream cheese frosting!  The cake rolled up nicely and I could not wait to try it!  But first, I dusted it with a little bit of coconut “powdered sugar” to make it pretty.  Yes you could use regular powdered sugar but I don’t have that on hand.  The cake was super delicious as well!  It was soft and light lightly spiced with the flavor of pumpkin and caramel and the rich cream cheese frosting was the perfect thing to pair it with!  If you are in need of a pretty dessert for Thanksgiving definitely give this a try, it is good for making ahead of time, and in fact better if you let it sit covered overnight before serving.

    Vegan Pumpkin Cake Roll with Cream Cheese Filling
    Makes one 15 inch long rolled cake, serves 8-10

    Ingredients:

    15×10 inch jelly roll pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour*
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 Tbsp cinnamon
    • 1 tsp ginger
    • 1/2 tsp nutmeg
    • 1/2 tsp cloves
    • 1 1/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved
    • 1/4 cup almond butter
    • 1 Tbsp pure vanilla extract
    • 1 cup pumpkin puree
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 1 15 oz can full fat organic coconut milk  (you want a brand that is mostly the thick cream like Thai Kitchen full fat coconut milk or coconut cream or it will not work), chilled
    • 1/2 cup Dastony raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/4 tsp cider vinegar
    • 3/4 cup melted coconut butter (warmed to liquid)

     

    To finish:

    • 1/2 cup finely shredded dried coconut
    • 1 Tbsp maple sugar or coconut sugar

     

    Directions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line a 15 x 10 inch jellyroll pan with parchment paper.
    3. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick.
    4. Whisk flour, baking powder, baking soda, spices and sea salt in a large bowl to blend well.  Set aside.
    5. Place dates, reserved water, almond butter, pumpkin puree, 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.
    6. Transfer cake batter to prepared pan and bake cake until tester inserted into center comes out clean, about 15-20 minutes.
    7. Cool cake completely.
    8. To make the filling, 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.
    9. When ready to assemble, spread filling over the top of the cake, then roll up jellyroll style starting with the short side and using the parchment to assist you in rolling.  Be careful because the cake is fragile, but if it cracks as you roll it no worries, keep rolling.  Let chill in the freezer once rolled for a few hours before serving.
    10. To make the coconut powdered sugar, buzz the coconut and maple sugar in a high speed blender until fine, then sift over the finished cake just before serving.

    Keeps for up to 1 week covered in the refrigerator.

    *If you would like to make this gluten free, swap the whole wheat flour for Bob’s Red Mill Gluten Free All Purpose Baking Flour (I have tested this brand and know it works, but have not tried other brands so I am not sure if they would turn out the same).

     

  • Vegan Sweet Potato Casserole and Vegan Sweet Potato Maple Cake with McCormick Spices!

    Vegan Sweet Potato Casserole and Vegan Sweet Potato Maple Cake with McCormick Spices!

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

    There are so many things to be excited about around the holidays!  Seeing friends and family you might not normally see the rest of the year because they live far away, the celebrations, and of course the amazing food!  I have to say, ever since I was a little kid, the food has always been pretty important to me, even when I did not make it myself.  I loved helping my Mom and Grandma in the kitchen, preparing the meals and desserts for the holidays!  I am so happy I get to continue the tradition of making food for my loved ones around the holidays, even if my Grandmas are no longer around to celebrate with me.  I know they would love the things I am making.  Good recipes start with good ingredients, which is why I love McCormick® Spices.  They are really good quality (they know a thing or two about making spices since they have been around for over 100 years) and they are affordable which is important to me!  Also, you can find them at Walmart, which is where I bought mine, in the baking aisle with all of the other seasonings and baking goodies!  I don’t know about you, but it is one of my favorite aisles.  Maybe I am biased because I love to bake!

    I picked up some McCormick® vanilla (one of my most used ingredients in my recipes), nutmeg and cinnamon at Walmart. I planned on making a dish that my family loves, Sweet Potato Casserole!  We have always been fond of sweet potatoes, and although back in the day my Grandma used to make the casserole with the marshmallows, our tastes have changed a bit and we now prefer it a little simpler and less sweet (but still plenty sweet enough).  It is really simple to make, and so good!  I just take sweet potatoes or yams and roast them into sweet flavorful perfection in the oven, then scoop out the flesh and mash it until it is light and fluffy with a bit of McCormick® cinnamon, nutmeg and maple syrup, then top it off with crunchy pecans and a little bit of maple sugar!  When it is all baked and the topping is all crispy it is heavenly!  The perfect side dish for your holiday meal!  Recipe follows post.

    If you happen to have leftovers from the casserole, I also have a delicious Maple Sweet Potato Cake that I made with them.  Don’t have time to make something right away with them?  Put them in a container and freeze them for later.  Just thaw before using in your recipe.  I love leftover sweet potatoes in general, there is so much you can do with them.  Make pancakes, muffins, bread, or the cake that I just mentioned if you want to be a little more over the top.  I love making cakes, so of course that is what I chose.  Not only that, it is perfect for Holiday entertaining as well!  Who doesn’t love cake?  I know my family does.  My Grandma and Mom passed down their love of maple to me, so that is what gave me the idea to pair the sweet potatoes with maple in this!  Not only that, I already had the McCormick® spices and flavors on hand I would need for it!  So wins all around!

    I know some people like to make pie for the holidays, and we do as well, but I like cake even more because it just seems so festive!  For this one, I made a flavorful batter with the leftover mashed sweet potatoes, plus maple sugar and of course McCormick® cinnamon, nutmeg and vanilla for an aromatic cake.  Let me tell you, it fills your home with the most heavenly aroma! What you get is a soft, moist but light and fluffy cake with a slight caramel maple flavor and sweet spices!  It would be good on its own, but I decided to make a luscious faux cream cheese frosting for it!

    That has always been my favorite type of frosting after all.  I was so happy when I figured out how to veganize it!  I use a coconut cream base with a bit of cashew butter to give it a nice texture along with maple syrup to sweeten, and this time I added some McCormick® pure vanilla extract to it!  Like I said earlier in the post, it is my most used flavor ingredient in my recipes.  The frosting was heavenly alone but I knew it would be even better on the cake!  Once it was all frosted and ready to go we couldn’t wait to try it!  It was sooo good, the soft sweet spiced cake with a hint of sweet potato and maple flavor plus the luscious creamy frosting!

    I hope you give these recipes a try this holiday season, my family loved them and I have a feeling you will too!  Definitely check out the McCormick® Spices next time you are in Walmart, or on their website HERE. They are just what you need for making super delicious holiday recipes, and so convenient!

    Vegan Sweet Potato Casserole

    Serves 8-10

    Sweet Potatoes:

     

    Topping:

     

    Instructions:

    1. Preheat the oven to 425F degrees.
    2. Prick sweet potatoes with a fork all over, and place in the oven on a baking sheet. Roast until tender, about 1 hour. Remove from the oven and cool until cool enough to handle.
    3. Remove the skins, place in a bowl, and add the maple syrup, coconut milk, McCormick Sea Salt, and McCormick® Ground Cinnamon and Nutmeg. Mash together with a potato masher or a large fork, and then place in an oiled 8 or 9 inch square baking dish (or two smaller casserole dishes).
    4. Sprinkle the pecans over the top, drizzle with the maple syrup and mix together the sugar and McCormick® Ground Cinnamon and sprinkle over the casserole.
    5. Lower the oven temperature to 375F degrees, and place the dish in. Bake for 20 minutes until warmed through and the topping is toasted and lightly brown.
    6. Remove from the oven and cool slightly before serving.
    7. Enjoy!

    Keeps refrigerated for up to 1 week, when kept in an airtight container and the leftovers are perfect for using in my maple sweet potato cake recipe (see below)!

     

    Vegan Maple Sweet Potato Cake
    Makes 1 6 inch 2 layer cake
    2 6 inch cake pans
    Cake:

     

    Frosting:

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil.
    3. Whisk flour, baking soda, McCormick® Ground Cinnamon, McCormick® Ground Nutmeg, McCormick® Sea Salt, and sugar in a large bowl to blend well.
    4. Whisk sweet potato, pecan butter, McCormick® Maple Extract, McCormick® Vanilla Extract, and water together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk in cider vinegar until pale bubble swirls form in the batter and it is well combined (but don’t over mix).
    6. Fold in pecans.
    7. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out almost clean with a few moist crumbs attached, about 25-30 minutes.  Remove from oven.
    8. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pans to loosen. Turn cakes out onto platter; peel off parchment paper.
    9. Meanwhile, to make the frosting, combine all ingredients but the coconut butter, in a high speed blender or food processor and blend until smooth.  With the motor running, add the coconut butter and process a minute more (if it starts to get lumpy at all during the process it is just the fat separating because it is 2 different temperatures.  Just continue to blend until it is smooth, and it will get warm so it will just have to chill longer).
    10. Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream, whisking every 15 minutes (this may take anywhere from 15 minutes to hour to an hour depending on how warm it has gotten and which appliance you used).
    11. 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. Spread remaining frosting over the top and down the sides of the cake. You can tint the remaining frosting with natural food coloring if you wish and decorate the top, or just decorate with pecans.
    12. Refrigerate for at least 1 hour before serving.

    Store any leftover cake in the refrigerator, keeps in an airtight container for up to 1 week.

  • Vegan Pumpkin Maple Creme Caramel

    Vegan Pumpkin Maple Creme Caramel

    When I was in high school, my Mom and I went on a trip to Europe.  When we were eating lunch in a small cafe, I tried my first creme caramel. When I ordered it, I am not sure what I was expecting but it was not like anything I had eaten before.  I think I was expecting it to be like creme brulee and be a little warm or something, but I was surprised when it was cool.  A silky smooth vanilla custard with sweet caramel and it was delicious even if it wasn’t what I thought it would be!  But surprisingly I never attempted to make my own at home until last year as much as I love making all kinds of desserts.  I guess maybe because it wasn’t something I had made before I thought it would be difficult but it wasn’t at all.

    So last year I made a vegan eggnog creme caramel, because Eric wanted it for his birthday last year.  Well, it has been almost a year since I made that, and so I figured why not make it again?  Except a little different.  This time I decided to make a pumpkin creme caramel because tis the season for pumpkin, and I thought this might be a nice little alternative to pumpkin pie for Thanksgiving in a few weeks.  Also, I was craving something creamy and pumpkiny but I just make some pumpkin pie in a mug last weekend and didn’t want to make the same thing again.

    This is really easy to make.  In fact, it is even simpler than the last one I made because I used maple syrup instead of the usual dissolving sugar in syrup.  I just took it and reduced it slightly to thicken it and it worked perfect!  Plus, I knew the flavor of maple would be amazing with the pumpkin and spices. For the base, I used coconut cream because I wanted these to be rich and creamy.  I added in pumpkin puree, and a little maple syrup as well as pumpkin pie spices and the base tasted wonderful after I cooked it even before it was chilled!

    I had to wait overnight to enjoy them, but it was so worth it!  They turned out super delicious!  Rich, creamy vanilla pumpkin spice filling and that sweet salted maple caramel on top!  Totally heavenly!  I shared some with Eric because it was his idea to make them last year and he loved these as well!  These would be perfect for Thanksgiving if you don’t want to make pie or other more complicated desserts, and they chill overnight so they are good for making ahead of time.  I hope you are all having a wonderful November so far!

    Vegan Pumpkin Maple Creme Caramel
    Makes 4

    Ingredients:

    4 1 cup ramekins

    Caramel:

    • 1/4 cup plus 2 Tbsp maple syrup
    • 1/8 tsp sea salt

     

    Custard:

    • 1 1/2 cups unsweetened coconut cream
    • 1/4 cup pumpkin puree
    • 2 Tbsp maple syrup
    • 1/2 tsp ginger
    • 1/2 tsp cinnamon
    • 1/4 tsp cloves
    • 1/8 tsp nutmeg
    • 3/4 tsp agar powder
    • 1 Tbsp cornstarch

     

    Instructions:

    1. Set 4 one oz ramekins on a tray.
    2. In a small saucepan, combine the maple syrup and salt and bring to a boil, then lower the heat to a simmer whisking every so often.  Let cook for about 5 minutes until it reduces to about 1/4 cup or a little over 1/4 cup.  Remove from heat, and pour into  the bottoms of the ramekins.
    3. To make the cream, combine all ingredients in a saucepan and bring to a simmer.
    4. Heat until it comes to a boil, then cook for about 1-2 minutes, whisking constantly until just thickened, then pour into the prepared ramekins over the caramel.
    5. Place the tray of ramekins in the refrigerator until chilled completely.  For at least 2 hours, or overnight.
    6. Once the custards have set and you are ready to serve, place a plate on top of each one, then flip it over.  If they are sticking at all, run a knife along the sides to loosen being careful not to disturb the custard.
    7. Enjoy!  Refrigerate any leftovers.

     

     

  • Vegan Butternut Squash and Chickpea Chowder

    Vegan Butternut Squash and Chickpea Chowder

    We are full swing into soup season, and in the deli I work in it is just flying out of the pots because it is the most popular thing we have right now.  I mean, I don’t blame people, I go home and eat warming soup too this time of the year most nights.  You would think that I would get tired of making soup at work and not want to make it at home, but that actually isn’t the case.  I love warming soup!  I was going through our box of recipes the other day at work and I came across a soup that I used to enjoy but can’t eat anymore because it isn’t vegan.  Well, I might just have to go home and make it I thought to myself. It was a butternut squash parmesan chowder and I remember it being really delicious. 

    I have been there 13 years, but it was 7 years ago I went vegan so I haven’t had it since then.  I do remember how it tasted though, enough to recreate it!  I had some butternut squash and all of the ingredients at home already so it was the perfect thing to make!  Don’t you just love when you don’t have to shop to make a recipe you are craving?! The original one was loaded with heavy cream, cheese, butter and refined flour.  I wanted to make mine a bit healthier while veganizing it.  I think I succeeded pretty well.

    For the creamy base, I used a mixture of coconut milk, broth and a little cashew butter instead of the cream.  It was just as thick and creamy as the original and I didn’t need to even add anything to thicken it, it was pretty thick on its own. To give it a cheesy flavor, I added some nutritional yeast and miso and it tasted as if I had added parmesan which is exactly what I was going for. For the veggies, it had to have butternut squash of course, but I also added in potatoes since it was a chowder, and celery and garlic for flavor. I figured it didn’t need carrots since it already had the sweet squash. Lastly, I added in some chickpeas for protein. 

    It smelled amazing and I couldn’t wait to try it!  It was soooo good!  Rich and creamy with a cheesy flavor, aromatic thyme and tender sweet squash and potatoes!  I only wished I had some crusty bread to dip in it.  Because I love doing that with soup!  If you are in the mood for comfort food, give this a try!  It is pretty quick and easy to make!

    Vegan Butternut Squash and Chickpea Chowder

    Serves 2-4

    Ingredients:

    • 2 tsp avocado oil
    • 1 small yellow or white onion, diced
    • 1 stalk celery, sliced
    • 2 garlic cloves, minced
    • 1/2 tsp dried thyme
    • 2 cups butternut squash, cubed
    • 2 cups yukon gold potatoes, cubed
    • 1 15 oz can full fat or lite coconut milk
    • 1 1/2 cups veggie broth (or as needed)
    • 1/2 tsp sea salt (or to taste)
    • 1/4 tsp black pepper (or to taste)
    • 1/4 cup raw cashew butter
    • 1/4 cup nutritional yeast
    • 2 tsp white miso dissolved in 1 Tbsp filtered water (optional)
    • 1 1/2 cups cooked chickpeas
    1. Heat the oil in a medium soup pot with a lid, and add the onions celery, and garlic.  Sautee for a few minutes until starting to turn translucent, and add the thyme, potatoes, squash, coconut milk, water, salt and pepper.
    2. Bring to a boil, then lower to a simmer and let cook about 15-20 minutes or until the veggies are tender.
    3. Add the cashew butter and nutritional yeast, and cook until they are well blended into the soup, then add the chickpeas and cook until heated through.
    4. If it is too thick, add a little more broth. Enjoy!
  • Blueberry Pecan Cinnamon Oatmeal Cookies

    Blueberry Pecan Cinnamon Oatmeal Cookies

    I feel like fall is always too short.  I know it is still technically fall, but I mean the weather itself, I miss those moderate fall days where you just need a light jacket, and your hands don’t freeze when you go out for a walk.  It has snowed here a couple of days this week, and although I went outside for a walk, I didn’t really want to hang out outside for a long time because it is kind of cold and damp.  And so I figured it was the perfect day to do some baking!  I love warming up my kitchen with the oven, the heavenly aroma of whatever I bake wrapping me in its goodness. My Mom had gave me a bag of dried blueberries from Trader Joe’s a few weeks back and asked me to make her some oatmeal cookies with them, and I finally got around to it.  Oatmeal cookies are one of my favorites so I didn’t mind making them at all!

    I am just a fan of oats in general.  I have eaten oatmeal almost every morning for 18 years after all, and I have a bag of granola in my refrigerator at all times.  But I love oatmeal cookies because they seem like a semi healthy dessert since they have more fiber than most cookies.  My Mom always said they were the healthiest and I happen to agree with her!  Back when I was in cross country in college for all of our meets I would make a giant bag of oatmeal cookies for the team to enjoy after.  They loved it!  And I loved making them.  I still do, in fact I make them at work now because we recently started making vegan oatmeal chocolate chip cookies, and they are the most popular type of cookie that I make!

    For these ones I made a super delicious oatmeal cookie base with plenty of oat flavor in both the form of oat flour and oats, plus a bit of cinnamon to sweeten it (an essential ingredient in all of my oatmeal cookies to give them that something special) and the dough was delicious!  It was perfect with the sweet dried blueberries and crunchy toasted pecans I added in.  I figure blueberries and pecans are kind of a match made in heaven.  The dough was sooo good! I could not stop sampling it.  Eating cookie dough is my favorite part of baking cookies after all. 

    They baked up beautifully!  They were soft and chewy in the center and a little crispy at the edges just as oatmeal cookies should be, and the crunchy pecans and sweet blueberries were the perfect add ins.  I won’t judge if you eat some of these for breakfast!  If you are a fan of oatmeal cookies like I am, definitely give these a try! 

    Blueberry Pecan Cinnamon Oatmeal Cookies

    Makes 16 large cookies

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

    Instructions:

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

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

  • Vegan Almond Joy Bites

    Vegan Almond Joy Bites

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

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

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

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

    Vegan Almond Joy Bites

    Makes 14

    Ingredients:

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

     

    Instructions:

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

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

     

  • Vegan Sweet Potato Waffles

    Vegan Sweet Potato Waffles

    Do you ever just scroll through people’s food photos on Instagram and just get really hungry?  I totally do, and I saw some waffles a few days back on someone’s feed that looked amazing.  I told myself, you have to make waffles soon!  It had been too long, and they just sounded really good.  Well, I had some leftover mashed sweet potatoes yesterday and I thought, why not make some sweet potato waffles?!  I love repurposing food and making it into something more delicious.  I hate wasting food also, not that the sweet potatoes ever would have been wasted since they are one of my all time favorite things, but it is always nice to make something different the next day with leftovers instead of the same!

    When I was younger, my Mom used to make waffles and pancakes for dinner sometimes instead of breakfast and I loved it.  So that is what I usually do!  Mostly because I don’t have time to make a fancy breakfast in the morning and I have more time after work.  I figured the flavorful sweet potatoes would be the perfect addition to waffles!  For the base of these I used my usual waffle base with flax eggs and whole wheat pastry flour sweetened with coconut sugar, and added plenty of sweet potato!  For richness, a bit of  coconut milk and coconut oil (also to prevent sticking).  If you would like to make these gluten free, see note at the bottom of the post.  Lastly some cinnamon and nutmeg because they go so well with sweet potato!

    They smelled heavenly while they were cooking!  The aroma of sweet potatoes and cinnamon filling the air!  That is one of the reasons I love making waffles, the house smells so good!  I always worry a little when I make new types of waffles, especially ones involving adding wet ingredients like sweet potatoes because I tried to make pumpkin waffles one time and they stuck to my waffle iron so bad that I had to throw it away.  But these turned out beautifully!

    I could not wait to try them!  Maple syrup is standard of course, but I made a quick maple pecan syrup to top them off with as well as some sauteed apples and crunchy toasted pecans!  They were heavenly.  Fluffy in the middle crispy on the outside. You know 10 years ago I never would have guessed I would have been able to make vegan waffles this good!  But I do and that makes me happy!  If you have leftover plain mashed sweet potatoes on hand, give these a try!

    Vegan Sweet Potato Waffles
    makes 12 regular sized waffles

    Ingredients:

    Batter:

    • 2 cups organic whole wheat pastry flour*
    • 1/4 cup coconut sugar
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 2 tsp cinnamon
    • 3 Tbsp ground flax seed, whisked together with 1/2 cup plus 1 Tbsp filtered water (and allowed to sit 15 min. before using)
    • 2 Tbsp melted coconut oil
    • 1 cup full fat coconut milk or oat milk
    • 1 cup smooth mashed sweet potatoes or sweet potato puree

     

    Instructions:

    1. Whisk together the flour, sugar, baking soda, baking powder, sea salt and spices in a large bowl.
    2. Then whisk the flax mixture, coconut oil, coconut milk and sweet potato until smooth.
    3. Oil, and pre-heat waffle iron. Once it is heated, pour about 3/4 cup batter onto the iron (or until the iron is just covered but not so much that it will ooze out) and close it.  Cook according to waffle iron package directions.  Remove from the waffle maker and keep warm in an oven at low heat (150F degrees).
    4. Serve with topped with whatever suits you!

    *If you would like to make these gluten free, you can sub Bob’s Red Mill gluten free all purpose baking flour (I have tested this flour and know it works well in this type of recipe).

  • Vegan Apple Pie Cookies

    Vegan Apple Pie Cookies

    Last Sunday Eric and I visited the apple orchard with our friends. It pretty much tradition for every Minnesotan to do so (well at least everyone I know). Plus, Sunday was a beautiful fall day and the trees are at their peak colors so it was the perfect day to visit. Also, it has been raining a lot here in Minnesota, usually on the weekends so we were thankful that it was finally nice for this one so we could finally visit!  It was packed, seems like everyone has the same idea, but luckily they still had plenty of apples!  When we walked in from the parking lot in the field, we were greeted with the aroma of freshly baked apple cinnamon doughnuts and pie, and kettle corn and it made me really hungry again even though I had just eaten lunch.

    We wandered though the orchard admiring the apple trees, but since they didn’t have pick your own that day we headed to the barn to sample all of the types that they had.  They had the old Minnesota standbys like the Honey Crisp, Haralson, and Courtland, but there were also a few varieties I had never tried before and I ended up buying some of (since I have not seen them on stores) like the Pizazz and Honey Belle.  I picked up bags of the last two, because they were both flavorful, sweet just a little tart and unique.  I knew they would make some really good desserts as well as snacks later in the week.  Monday I decided to use some of them to make Apple Pie Cookies!  I love a good old fashioned apple pie and was craving some, but one large pie seemed like a lot of work so I opted for the smaller ones instead.

    I wasn’t sure whether I should go for cookie dough or actual pie crust for these, but I went with the pie crust, crossing my fingers that it would work. Because mini pies with apple crust would be so adorable.  I sautéed the apples before using them in the pies because I figured the cookies would cook better and faster if the filling was pre-cooked. Apples are kind of hard after all, and usually require a long cooking time. I actually do this with my large pies too.  The cookies smelled amazing while baking and the best part was I got to enjoy them a lot faster than traditional pie because they baked up quick!

    These are something that is best served warm out of the oven.  Not because they are not good when they are cold, they still are, but I am one of those people who has to have my apple pie slightly warm.  It brings out the flavor more!  They tasted wonderful, sweet jammy apples baked to perfection inside, a flakey buttery tasting crust, and a hint of cinnamon!  They were really a lot more forgiving to put together than traditional large apple pie, and they were the perfect recipe to showcase those Minnesota apples!

    Vegan Apple Pie Cookies

    Makes 18

    Crust:

     

    Filling:

    • 3 medium sweet tart sweet apples (I used pizazz apples, but you can use other apples with a lot of flavor such as honey crisp, haralson, or pink lady)
    • 3 Tbsp maple syrup
    • 2 tsp cinnamon
    • 1 tsp pure vanilla extract
    • juice of one lemon
    • a pinch of sea salt
    • 1 1/2 Tbsp arrowroot starch
    • coconut milk, for brushing
    • coconut sugar, for topping

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices.
    2. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
    3. Roll dough out into a large rectangle 1/8 inch thick using parchment underneath and floured rolling pin, and cut into 36 circles with a cookie cutter, then cutting a vent hole into half of them (alternatively if you don’t want to cut a hole, you can poke the top a few times with a knife before baking instead).
    4. Preheat oven to 375F degrees. To make filling, mix together all ingredients but the arrowroot in a non-stick skillet.  Heat over medium and cook until the apples have softened, about 10 minutes, after they have softened add the arrowroot.
    5. Spoon the filling by the tsp onto half of the prepared little crust circles, and cover with the top pieces of dough with the vent hole (I used a small spatula to carefully move them), pressing the edges and crimping with a fork.
    6. Brush crust with a little coconut milk, and sprinkle with sugar. Bake for about 30 minutes until the crusts are starting to brown lightly.
    7. Remove from oven and let cool on a wire rack until warm.

     

    *If you prefer these to not be gluten free, you can use organic whole wheat pastry flour in place of the GF all purpose flour, the same amount.

  • Vegan Sweet Potato “Cream Cheese” Muffins

    Vegan Sweet Potato “Cream Cheese” Muffins

    Pumpkin has been getting all the love around here, I am not going to lie, I admit I get a little obsessed in the fall, since I am pumpkin deprived the rest of the year and it is one of my all time favorite things.  But you know what else is my favorite thing?  Sweet potatoes and yams!  Which is why I decided to give some sweet potatoes the dessert treatment last week instead of just reaching for the canned pumpkin immediately.  Sweet potatoes are even sweeter than pumpkin and just as delicious in desserts after all.  I usually just eat them in the form of yam fries, my all time favorite sweet potato savory thing to make, but that is year round.  I feel like baking more sweet comfort food items like muffins around this time of the year, so that is what I made with the sweet potatoes!  Some Sweet Potato Cream Cheese Muffins!

    Often times also, I will roast sweet potatoes and have leftovers and that is what I use for these.  Just cut them in half, and place them cut side down in a 375F degree oven and roast until tender, about 45 minutes to one hour.  Let cool, then blend up in the blender or food processor and they are ready for using in recipes like this one. But of course you can get canned sweet potato puree at the store if you don’t have time to roast them.  Just make sure the only ingredient is sweet potatoes and they aren’t the sweetened type.

    For these muffins, I wanted the base to be sweet but not use sugar, so I used dates to sweeten them along with the sweet potatoes to give them a nice soft texture.  They had a bit of a caramel flavor too thanks to the dates!  Also, I added a bit of cinnamon and nutmeg because they are lovely with sweet potatoes!  The batter tasted so good even before it was baked into muffins!  For the cream cheese, I wanted it to taste as rich as traditional cream cheese, so I used a mixture of Dastony raw cashew butter from Raw Guru and coconut cream (the unsweetened kind), plus a bit of maple syrup and it was heavenly!

    I could not wait to try these!  The elements tasted amazing even before assembling them and baking them, and they smelled heavenly while baking.  Luckily muffins don’t take long to bake, so I didn’t have to wait long.  They were sooo crave worthy!  The sweet potato base was soft and light with a caramel and spice flavor and it paired perfectly with the sweet, rich cream cheese filling!  These are kind of like cupcakes with cream cheese frosting but it is on the inside instead of the top!  If you are a fan of cream cheese frosting or filling and sweet potatoes, definitely give these a try!  It is the perfect time of year to do some baking!

    Vegan Sweet Potato “Cream Cheese” Muffins 
    Makes 10 standard sized muffins

    Ingredients:

    “Cream Cheese” Filling:

    • 1/3 cup plus 2 Tbsp thick coconut milk or unsweetened coconut cream (from the top of a chilled can)
    • 1/3 cup Dastony raw cashew butter (or almond butter will also work here)
    • 1 1/2 Tbsp maple syrup
    • 1/4 tsp cider vinegar or lemon juice
    • 1/16 tsp sea salt
    • 1/2 tsp pure vanilla extract
    • 2 tsp cornstarch

     

    Batter:

    • 3/4 cups Bob’s Red Mill all purpose gluten free flour*
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 Tbsp cinnamon
    • 1/4 tsp nutmeg
    • 2/3 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the soaking water reserved
    • 2 Tbsp Dastony raw cashew butter or almond butter
    • 1 tsp pure vanilla extract
    • 1/2 cup sweet potato puree
    • 1 Tbsp apple cider vinegar

     

    Directions:

    1. Preheat the oven to 375F degrees and position rack in center of oven. Set out 10 standard sized muffin tins.
    2. To make the cream cheese, whisk together all of the cream cheese ingredients until smooth, and set aside.
    3. Whisk flour, baking powder, baking soda, spices and sea salt in a large bowl to blend well.  Set aside.
    4. Place dates, reserved water, cashew butter, sweet potato puree, 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 batter to prepared tins, filling them 2/3 full, then place the cream cheese mixture into a pastry bag (or ziplock bag with the corner cut off) and squeeze little of the cream cheese mixture into the top of each one (putting the tip about 1/4 inch into the batter).   Place in the oven, and bake cakes until tester inserted into center comes out clean, about 15-20 minutes.
    6. Cool before enjoying, store any extra in the refrigerator.

    *If you want to make these not gluten free, use organic whole wheat pastry flour instead, the same amount.

  • Vegan Pumpkin Bread Pudding with Caramel

    Vegan Pumpkin Bread Pudding with Caramel

    Earlier this week, a coworker shared some of her home made sourdough bread with me.  It was amazing.  I am super picky when it comes to bread. It has to be a crusty bread, with good texture (I do not like regular sandwich bread unless it is toasted), and a good chew to it.  I am not a big bread person but this stuff was bomb.  I haven’t had bread like this in years.  I enjoyed some with my soup, and I also decided to make some bread pudding with it.  I haven’t actually had any bread pudding since I used to order it at a restaurant back when I was in school (it was one of my favorite things at that restaurant).  I have never actually made it at home, and I had told myself earlier this year I should make some since Eric had it at a restaurant we were at for a special occasion and really enjoyed it.  Got me thinking I need to make some vegan bread pudding so I can have some too.  I had just been waiting to find the right bread, and voila!  I finally had some to make it with.

    Since it is fall, I thought I would give it a fall flavor twist with some pumpkin.  I usually have cans of pumpkin open from one thing or another this time of the year, so it was perfect!  You know what I realized while making this?  Bread pudding is a lot easier to make than I thought.  Especially when it is vegan and you don’t have to mess with eggs and measurements are a little bit less fussy.  Instead of eggs in this one, I made some flax eggs, and mixed them with a bit of oat milk, my favorite plant based milk.  I like it because it is pretty neutral in flavor, and nice and creamy.  I added in the pumpkin of course since this was pumpkin bread pudding, and the soaking mixture was  nice and thick, just the way it would have been in traditional bread pudding.

    I added in some aromatic pumpkin spices, ginger, cinnamon, nutmeg and cloves to make it taste like pumpkin pie and it smelled amazing!  Lastly, some maple syrup to sweeten, because it goes so well with pumpkin and baked sweet bread dishes.  My kitchen was filled with the most heavenly aroma!  I could not wait to try it!  It got a nice crust on the top from the maple sugar I had sprinkled on it, but bread pudding deserves a sauce, at least as far as I am concerned, so I made one.

    I whipped up a quick caramel sauce that came together in about 30 seconds from just pecan butter, maple syrup, water, sea salt and vanilla.  If you don’t have pecan butter, feel free to use almond butter.  I usually make my own pecan butter and use it in recipes like this because it has a caramel like flavor.  After I drizzled the caramel over the pudding and sprinkled it with pecans, it was all ready to go.  OMG was it ever heavenly!  I think I like it even better than the bread pudding I remember eating when I was younger!  If you have some good crusty bread, or sourdough bread on hand, definitely give this a try!

    Vegan Pumpkin Bread Pudding with Caramel

    Serves 4-6

    Ingredients:

    Bread Pudding:

    • 2 Tbsp ground flax seed, mixed with 6 Tbsp filtered water
    • 1 1/2 cups oat milk (or your favorite plant based milk)
    • 1/2 cup canned pumpkin
    • 3 Tbsp maple syrup
    • 1/2 tsp cinnamon
    • 1/2 tsp ginger
    • 1/4 tsp cloves
    • 1/8 tsp nutmeg
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 6 cups lightly packed cubed sourdough bread
    • 2 Tbsp maple sugar

    Caramel:

    • 1/2 cup pecan butter or raw almond butter
    • 1/4 cup maple syrup
    • 2-3 Tbsp filtered water, or as needed
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt

     

    Topping:

    • 1/4 cup chopped toasted pecans

     

    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, pumpkin puree, maple syrup, spices, sea salt, and vanilla until well combined, then add the bread crumbs and toss to coat in the mixture.
    3. Transfer to the prepared baking dishes, (including the liquid, pour it over them). 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. Whisk together the caramel sauce ingredients, drizzle over the pudding, sprinkle with pecans, 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 Pumpkin Spice Oatmeal Cookies

    Vegan Pumpkin Spice Oatmeal Cookies

    I don’t know about you, but I can’t get enough of pumpkin goodies this year.  I like apple treats and Halloween candy too, and I have been making those as well this October, but pumpkin seems to be the favorite.  Thank goodness for canned pumpkin though!  Back in the day, I used to like to roast off the pumpkin myself (and sometimes I would just use squash instead for pumpkin puree because it was easier), but now I am a lot more busy and appreciate the organic canned pumpkin. I would however like to still carve a pumpkin this year!  The thing about opening a can of pumpkin is that you have to use it up (or portion it out and freeze it) within a week.  Luckily there are plenty of things you can make on a whim with it.  Pumpkin bread, pumpkin cake, pancakes, waffles, a soup base, or just be weird like me and eat the puree plain (yes, I do that sometimes). Or in the case of last weekend make pumpkin cookies!  

    I actually had already made pumpkin cookies this year, but not pumpkin oatmeal cookies.  Some soft, chewy oatmeal cookies with pumpkin spice and goodies stirred in sounded fabulous!  My Mom always said when I was little that oatmeal cookies are the healthiest because they have plenty of good fiber from the oats and are less processed.  I have to agree, at least in the case of these cookies, which happen to be pretty packed with fiber in various forms.  Don’t worry, they don’t taste like healthy cookies.

    Even if they had healthy ingredients added. I added Dastony almond butter from Raw Guru, pumpkin puree, and flax eggs to keep these cookies moist and chewy, plus pumpkin pie spices and plenty of oats in both oat flour and rolled oat form!  Also, I stirred in some cranberries and walnuts for a few fall flavors plus vegan dark chocolate chips because I couldn’t resist!  The dough was so good I could not stop eating hunks of it.  I am one of those people who loves cookie dough even more than actual baked cookies so this is something that happens often and why I love baking cookies.

    They baked up nicely and filled my kitchen with the heavenly aroma of pumpkin spices!  I could not wait to try one, and of course I waited until they were just cool enough but still warm to try one!  They were soft and chewy, sweet and aromatic with the flavor of the spices, and they gooey chocolate chips, cranberries and crunchy pecans were so good with the pumpkin and oats!  If you are a fan of pumpkin or have some extra canned pumpkin on hand, give these a try!

    Vegan Pumpkin Spice Oatmeal Cookies

    Makes 16 large cookies

    Ingredients:

    • 1/2 cup pumpkin puree
    • 1/2 cup Dastony almond butter
    • 1 1/2 cups coconut sugar
    • 2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 min. before using
    • 1 Tbsp pure vanilla extract
    • 1 1/2 cups gluten free oat flour
    • 2 tsp cinnamon
    • 1 tsp ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp cloves
    • 1 tsp baking soda
    • 3/4 tsp sea salt
    • 3 cups gluten free old fashioned rolled oats
    • 1/2 cup dried cranberries
    • 1/2 cup vegan dark chocolate chips
    • 1/2 cup chopped walnuts or pecans

     

    Directions:

    1. In a large mixing bowl, mix together the pumpkin, almond butter and sugar until well blended. Add flax eggs, vanilla, and beat until well combined (the mixture will become very thick).
    2. Mix in the flour, soda, spices and sea salt until well blended. Mix in the oats until well combined, then add chocolate chips, cranberries and walnuts and mix until evenly distributed throughout the dough.
    3. Heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper.
    4. Roll the dough into 16 large balls (the dough will be sticky, it’s ok), and spread them out on the 2 cookie sheets with plenty of room in between, pressing down on them slightly. Bake for 15-18 minutes or until golden, but not over baked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.
    5. Enjoy!

     

  • Vegan Pumpkin Spice Latte Caramels

    Vegan Pumpkin Spice Latte Caramels

    Halloween just a few short weeks away, and up until a few days ago I hadn’t made any candy this year yet! I always make peanut butter cups, and I need to get around to those, but this week, the first thing I made was some pumpkin spice latte caramels.  I am not usually a coffee drinker, but I have had a couple of pumpkin spice lattes this year just because I wanted to see what all of the hype was about, and because I wanted something a little different than my usual tea and I ended up loving them.  These were not your standard chain coffee shop fake pumpkin spice flavor in your coffee lattes though, we got them from a local shop that makes their own pumpkin spice syrup, and they made mine with oat milk which froths really well.  It has inspired me to make my own at home, which I will do soon, but until then, I made these truffles.

    I made caramel the other day for caramel rolls, and decided that it would be wonderful with pumpkin and spices in it.  Drizzled over cake, or on its own covered in chocolate.  I chose to make the latter this time.  I made my usual caramel recipe but with pumpkin and all of the spices I add to my pumpkin pie.  To thicken it enough to shape, I added in some coconut butter as well and it worked perfect!  Of course since it was a supposed to taste like a pumpkin spice latte, I added in a bit of espresso powder as well.

    It was divine just like that.  Like I could eat it with a spoon on its own good.  And I did,  a little because I had to make sure it was good about three times *wink* *wink*.  Once covered in chocolate though, it was delicious! The caramel is sweet, with just the right amount of pumpkin and spice, a hint of coffee and perfect when paired with the dark chocolate shell.  I debated whether or not I should share it, and I think I am going to save most of them for myself lol.  These would be perfect to enjoy with a pumpkin spice latte, just sayin.

    The classic Halloween candy is good, and of course I have my old standbys like the peanut butter cup, and I do plan on making a few more varieties, but if you are looking for something a little different, and you are a caramel fan like me, test out these babies!  What is your favorite Halloween candy?

    Vegan Pumpkin Spice Latte Caramels

    Makes 12  truffles

    Caramel:

    • 1 1/4 cups packed soft medjool dates, pitted
    • 1/2 cup pumpkin puree (canned is fine)
    • 1/4 cup coconut butter, warmed to liquid
    • 2 tsp espresso powder
    • 1 tsp ginger
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/4 tsp cloves
    • 1/4 tsp sea salt
    • 2 tsp pure vanilla extract

     

    Chocolate:

    • 1 1/2 cups chopped vegan dark chocolate or chocolate chips

     

    Instructions:

    1. To make the caramel, combine all ingredients in a food processor and process until smooth. Pour into a bowl, and place in the freezer for about 15-20 minutes or until it has thickened up enough to roll into balls.  Roll into 12 balls, place on a parchment lined tray, and place back in the freezer for at least 30 minutes until more firm.
    2. Melt the chocolate in the top of a double boiler, stirring until it is all melted.  Dip each chocolate into the chocolate (I like to place mine on a fork) and let the excess drain off, then place back on the tray. Place in the freezer to harden for about 15 minutes, and enjoy!

    *Store in the fridge in an airtight container for up to 1 month.



  • Vegan Pumpkin Caramel Rolls

    Vegan Pumpkin Caramel Rolls

    Last weekend we drove up to Duluth MN and Gooseberry Falls State Park for the day, since I took some vacation from work and those are some of my favorite places to visit.  It is about a 2 hour drive to Duluth and another hour up to the park, so as you can imagine we have to stop a few times.  Mainly  because I can’t stand to sit too long but anyhow, we stopped at Tobie’s which is a restaurant/gift shop/gas station that we have been stopping at ever since I was a kid when we would drive up north, and on the way to the restroom we walked past some really amazing looking caramel rolls.  Eric had to buy one, but sadly they don’t have any vegan version so I did not try it.  I know they are good, because I used to get them back in the day before I went vegan and they were sticky sweet deliciousness.  I made a note to myself that I needed to make some later in the week since I was off work.

    The rest of the day went well, The fall colors were amazing on the drive up, especially the firey red and orange maple trees, but I like when there is some yellow and green in there as well for the full rainbow affect. Gooseberry Falls was beautiful, even though the water was a bit higher than normal and it was muddy it was nice to breath in the fresh cool fall air in a place outside of the city. We got in a good hike and when it was time for dinner we stopped at At Sarah’s Table Chester Creek Cafe since I love that place and they always have good vegan options, even desserts.  Even though I did a lot of driving that day, it really didn’t seem like a lot since I enjoyed the trip so much!

    Back to those rolls I talked about making.  I had been wanting to make some vegan pumpkin cinnamon rolls anyhow, so I changed that to caramel rolls since the dough would be the same, it is just the topping and filling that were different.  So, I made my usual cinnamon roll dough, and added pumpkin and spices in to make it super delicious.  For the caramel that would fill the rolls and top them, I did not want a traditional sugary caramel, I wanted one that had some nutritional value so I made it from dates, my go to vegan caramel source.  They are nature’s caramel after all, and when you blend them up with a few other key ingredients they make the most delicious healthier for you caramel.

    The rolls worked out nicely. I am always a bit nervous still when working with yeast, but they rose beautifully and baked up even better.  They gave off the most heavenly aroma while baking in the oven. I could not wait to try them!  But first, they had to be glazed with even more caramel, and I also topped them off with some toasted pumpkin seeds I had on hand.  They were so good!  Sweet, gooey and delicious with a soft, fluffy consistency and the flavors of pumpkin and spice!  These would make the perfect lazy weekend morning treat to enjoy with your coffee or tea!  I hope you are all having a great fall season so far!

    Vegan Pumpkin Caramel Rolls

    Makes 12

    Dough:

    • 1/4 oz active dry yeast
    • 1/2 cup warm water ( 105-110F degrees)
    • 1/2 cup warm coconut milk (I warmed it up on the stove)
    • 1/2 cup canned pumpkin
    • 1/4 cup maple sugar or coconut sugar
    • 1 tsp maple extract (optional)
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cloves
    • 3 3/4 cups whole wheat pastry flour or as needed

     

    Caramel Filling/Topping:

    • 1 1/2 cups soft, pitted medjool dates (if not soft, soak them in filtered water 30  minutes and drain well before using)
    • 3/4 cup pecan butter (raw cashew butter or almond butter would also work if you don’t have pecan)
    • 1/2 cup filtered water (or as needed)
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Garnish:

    •  1/4 cup toasted pumpkin seeds for topping

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water plus a pinch of maple sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, pumpkin, maple sugar, maple extract, salt and flax mixture and mix together to combine.
    3. Add the yeast, spices and 2 cups of flour and mix to combine.
    4. Add the remaining 1 3/4 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little more flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. Meanwhile to make the caramel, add all ingredients to a blender or food processor and blend until completely smooth (if it is too thick, add a touch more water, you want it spreadable at this point, but will add more liquid later for topping the rolls with half the mixture).
    8. When it is ready, turn out onto the counter or a board and roll out into a 9 x 15 inch rectangle.
    9. Spread about half the caramel evenly over the dough.
    10. Roll it up, then cut the roll into 12 pieces.
    11. Oil an 8×8 inch square baking pan, and place them in the pan.
    12. Cover and let rise for 45 minutes.
    13. Meanwhile heat the oven to 350F degrees.
    14. When the rolls have risen for 45 minutes, place them in the preheated oven and bake for about 30 minutes until starting to brown and cooked through.
    15. Remove from the oven and let cool 15 minutes.
    16. Whisk a little more maple syrup or water into the remaining caramel if it seems too thick to pour over the rolls.
    17. Pour the caramel over the rolls, sprinkle with the pumpkin seeds and enjoy!

    These keep covered at room temperature for up to 3 days, or refrigerated for up to 1 week.

  • Vegan Caramel Apple Cheesecake

    Vegan Caramel Apple Cheesecake

    I made a visit to a local apple orchard a few weekends back, and I still had some apples on hand, so I decided that I had to make something really delicious with them.  Pie sounded good, but you know what sounded even better?  A cheesecake with the elements of apple pie included.  A caramel apple cheesecake!  I had made one years ago, back when I was completely raw vegan, and it was really good, but I have been wanting to make a non-raw version for a while now.  Not that it wasn’t delicious, but I know not everyone wants to crack open Thai coconuts to make a cheesecake, and I felt that having cooked apples included in it and a crunchy streusel on top would make it even better.

    For my cheesecakes I usually make a crust involving oats and dates, and although it tastes good, I just want it a bit more crispy sometimes so I decided to try something new with this one. Plus, I figured the topping could double as a crust, because they would both have oats and I wanted them both crunchy.  So I made sort of a granola to solve the non-crunchy crust problem and it worked perfect!  I just used a mixture similar to what I use in my oil free granola recipe and it was super delicious even before it was turned into crust and topping.

    For the filling, I used my classic vanilla cheesecake filling, including an ingredient some may find odd, but it really works here.  Chickpeas!  I use them in place of raw cashews in my cheesecakes because then the cheesecake isn’t as heavy (but still rich tasting), and they are a lot cheaper.  Don’t worry you can not taste them at all, since they are a pretty neutral flavor they blend right in with everything else.  My taste testers were shocked to find out that they were in there since it tasted just like traditional cheesecake filling. I cooked the apples on the stove with a bit of maple sugar and spices and they were flavorful and delicious even before I assembled the cake.

    Lets not forget the caramel though. I made a gooey date caramel to swirl into the cake and drizzle on top and it was hard to stop tasting.  I could not wait to try the finished cake!  Sadly I had to wait until the next day to try it since I was making it after work at night.  But it was well worth the wait!  It was rich and creamy, the mellow vanilla cheesecake perfect with the sweet tart apples and crunchy cinnamony crust and crumble on top!  Plus the gooey date caramel of course!   Soooo good! If you have apples on hand, you know what to make!

    Vegan Caramel Apple Cheesecake
    Makes one 6 inch cake

    Crust and topping:

    • 1 1/2 cups organic rolled oats
    • 1/4 cup almond butter, divided
    • 3 Tbsp maple syrup
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/8 tsp sea salt
    • 1/4 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water first, then drain very well before using.)

     

    Apples:

    • 4 medium tart sweet organic apples (such as honeycrisp), diced into 1/2 inch pieces
    • 3 Tbsp maple syrup
    • 1/2 tsp cinnamon
    • 2 Tbsp lemon juice
    • 1 Tbsp cornstarch

     

    Caramel:

    • 1 1/4 cups soft, pitted medjool dates (of not soft, soak in filtered water 30 minutes and drain before using)
    • 1/4 cup almond butter
    • 1 tsp pure vanilla extract
    • 1/2 cup filtered water (or as needed
    • 1/4 tsp sea salt

     

    Filling:

    • 1 cup full fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
    • 3/4 cup cooked chickpeas*
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt
    • 1/2 cup plus 2 Tbsp coconut butter (NOT OIL), warmed to liquid

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line a sheet pan with parchment paper.
    2. In a bowl, combine the oats, 3 Tbsp almond butter, maple syrup, cinnamon, nutmeg and sea salt, and scrunch together with your hands until it is all coated. Spread out on the prepared pan, and bake for about 20-25 minutes until it is starting to brown and crunchy.  Remove from the oven and let cool completely.
    3. Line the bottom of a 6 inch spring form pan with parchment paper.
    4. To make the crust, place 1 cup of the oats, the dates and 1 Tbsp almond butter in a food processor, and process until crumbs and starting to hold together. Press into the bottom of the prepared pan and set aside in the freezer.
    5. To make the apples, combine the apples, maple syrup, and cinnamon in a pot and cook over medium heat until the apples have softened, about 15 minutes.  Mix together the lemon juice and cornstarch and cook until the sauce around the apples thickens.  Let cool.
    6. To make the caramel, blend all ingredients in a high speed blender until smooth (adding a little more water a very small amount at a time if needed to create a thick but pour-able consistency.
    7. To make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
    8. To assemble the cheesecake, pour half the filling over the crust, then drop some of the caramel by the Tbsp over it, and swirl with a knife.  Scatter half the apple mixture over that, then pour the remaining filling over them.  Drop some more of the caramel on top of the cake and swirl with a knife (being careful not to go too deep so you don’t disturb the apple layer in the middle).
    9. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
    10. Remove from the freezer and un-mold.
    11. Scatter the remaining apples over the top, then top off with even more of the oat mixture.  Drizzle more caramel over the top and serve!

    This cake keeps for 1 week in a container in the refrigerator.

    *I use chickpeas in this, and no you can not taste them, they simply give it a nice smooth texture.  If you prefer cashews though, soaked cashews will work in place of them if you do not care for the chickpeas.

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

  • Vegan Hazelnut Caramel Bars

    Vegan Hazelnut Caramel Bars

    When I go to the grocery store I admit I am usually in a hurry to grab what I need then get out.  Eric makes fun of me for it, saying I need to slow down sometimes, because I am missing out on things.  Surprisingly though I hardly ever forget something.  If I do though, I can get it at my work (I work in the deli of a health food store), or at the Aldi up the street.  On my day off last week though, I was taking it a little slower at Aldi since I didn’t have anything else going on, and I noticed that they had toasted hazelnuts.  I love getting pre-toasted nuts for recipes, because it saves me a lot of time in the kitchen. Especially when I go to grab the nuts for my nut butter and find out I haven’t toasted them yet.  Anyways, toasted hazelnuts sounded good, so I grabbed a bag figuring I could make something delicious with them.  So taking time to look around paid off that time.

    Later on that day, I decided to make some hazelnut caramel bars.  I wanted them to have the same type of filling as a pecan pie but with toasted hazelnuts instead.  It was an odd fall day, 80F degrees with a dew point of 70 so my Mom said I was crazy to be baking when I told her what I was going to do, but you know what?  Sometimes it is worth heating up the oven on a hot day for a delicious treat.

    I gave the bars a shortbread like crust to begin with, I wanted it to be buttery, rich and melt in your mouth.  I used a mixture of whole wheat pastry flour and tapioca flour to make it a bit more tender.  For the filling, a mixture of dates and hazelnut butter made for a luscious caramel.  I figured why not make these as hazelnut flavored as possible!  But if you can’t get hazelnut butter and don’t want to make your own you could use cashew butter instead or almond butter.  I mixed it plenty of hazelnuts and it was amazing. I could have sat there and ate it with a spoon but then I wouldn’t have enough for the bars.

    They baked up beautifully and I could not wait to try them!  Unfortunately since it was evening I had to wait for them to cool overnight.  At least it gave me something to look forward to after work!  They were sooo good!  Rich, and caramelly with a hint of maple and the nuttiness of the hazelnuts plus plenty of crunch, and that buttery crust!  Totally heavenly!  If you are a fan of hazelnuts, definitely give these a try!

    Vegan Hazelnut Caramel Bars

    Makes 16

    Crust:

    • 1 1/2 cups organic whole wheat pastry flour*
    • 1/2 cup tapioca flour (or cornstarch would work as well)
    • 1/2 cup 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)

     

    Filling:

    • 1 cup soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well
    • before using)
    • 1/4 cup hazelnut butter (or raw cashew butter or almond butter)
    • 1 Tbsp maple syrup, plus more for brushing the top of the pie
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/3 cup filtered water
    • 1 Tbsp coconut oil
    • 2 cups toasted hazelnuts, plus more for top of bars
    • maple syrup for brushing bars

     

    Directions:

    1. Preheat oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, tapioca flour,  sugar, and sea salt. Mix in oil and stir (or use your hands and knead) until a smooth dough is created. Press into the bottom of an 8×8 inch square pan.
    3. Place in the oven and bake for 15 minutes or until just starting to brown.  Remove from the oven.
    4. To make filling, combine all ingredients in a high speed blender or food processor except the hazelnuts. Process until smooth, then scrape into a bowl and stir in the hazelnuts. Spread the filling over the crust, and top with more hazelnuts. Brush the top lightly with maple syrup. Place in the oven.
    5. Bake for about 20 minutes until it is starting to brown lightly.
    6. Remove from oven and let cool completely before serving.
  • Vegan Pumpkin Chocolate Chip Cookies

    Vegan Pumpkin Chocolate Chip Cookies

    Ever since we rolled into fall earlier this week, I feel like the trees and nature have gotten the memo because the leaves are starting to change and there is a bit of the chill in the air.  I am kind of sad because I have a strained hamstring and can’t run through the crunchy leaves at the moment (one of my all time favorite parts of fall). But I can bike and walk to get out and enjoy nature and the outdoors.  The aroma of dried leaves and bonfires hangs in the air and makes me want to pull out all of my cozy sweaters and fall clothes, drink hot cider and bake spiced desserts. Especially of the pumpkin and apple variety.

    I have been on a pumpkin kick this week.  Because I am craving pumpkin spice desserts, and because I opened up a can of pumpkin and wanted to use it all and most recipes only call for about 1/2 cup.  I could have of course frozen it but that’s no fun.  We make pumpkin cookies at my work, and they were looking really good the other day, but sadly they are not vegan.  So, I decided that I needed to make some vegan ones of my own at home.  I wanted to make them a bit less cakey though, and add in chocolate chips instead of a glaze on top.  Because chocolate is actually amazing with pumpkin spice!

    These cookies are actually pretty simple to make, no complicated instructions or anything fancy.  They have plenty of pumpkin in the dough, and just the right amount of pumpkin spices. I also add in maple sugar and maple extract and it gives them that something special that is really good but you don’t know quite what it is.  The dough for these by the way is downright addictive and super delicious.  I could not stop tasting it while making them.  Eating dough is one of my favorite parts of baking cookies after all, since I like dough even better than actual baked cookies sometimes.

    But don’t worry, these cookies are just as delicious as the dough! They smell amazing while baking, and are heavenly when you eat them while the chocolate chips are still warm and gooey!  If you are in the mood for something pumpkin too, give these a try!  They are amazing with a cup of tea or coffee for a mid-morning treat! Fall is definitely my favorite season!

    Vegan Pumpkin Chocolate Chip Cookies

    Makes 12 large cookies

    Ingredients:

    • 3/4 cup coconut oil, warmed to liquid
    • 1 1/2 cups maple sugar coconut sugar
    • 1/2 cup pumpkin puree or canned pumpkin
    • 2 tsp pure vanilla extract
    • 1 tsp maple extract (optional)
    • 2 1/2 cups organic whole wheat pastry flour
    • 1 1/2 tsp ground ginger
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp cloves
    • 1/4 tsp nutmeg
    • 1/2 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1 cup vegan chocolate chips

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line 2 sheet pans with parchment.
    2. In a large bowl, mix together the coconut oil, coconut sugar, pumpkin puree and vanilla until well combined.
    3. Mix in the flour, spices, sea salt, baking soda and powder, until smooth.
    4. Mix in chocolate chips until well combined.
    5. Put the dough in the refrigerator until it is a little more firm, about 30 minutes.
    6. Roll the dough into 12 balls (about 2 inches round), and place on the baking sheets, spread a few inches apart and flatten slightly.
    7. Place in the oven and bake until starting to brown at the edges, about 12 minutes.
    8. Remove from the oven and let cool on a rack.

    Cookies keep in an airtight container at room temperature for up to 1 week, or frozen for up to 4 months.

    *If you wish to make these gluten free, you can swap the whole wheat flour 1:1 for Bob’s Red Mill Gluten Free All Purpose Baking Flour.  I have tried this flour and know it works well.

     

  • Pumpkin Spice Hazelnut CBD Ice Cream Pops

    Pumpkin Spice Hazelnut CBD Ice Cream Pops

    Fall may be here, but it is still pretty warm outside so I am still in the mood for ice cream treats.  So I thought, why not make some fall flavored ones?!  I have been making a lot of apple and pear stuff lately, so this time I made pumpkin.  Plus we are almost into October, so we are in prime pumpkin season!  I could have made scoopable ice cream but I made ice cream pops instead.  I like that they are individually portioned so you can just pull one out when you want one.  Plus, I made these CBD ice cream pops since Raw Guru had recently sent me some of their Cinnamint CBD oil.  Because why not get your daily dose of CBD along with delicious ice cream?!

    I take CBD every day to help with inflammation, mood and overall well being, and sometimes I like to add it to my recipes as well as just take it plain. I like the Veggimins brand because it is good quality and it tastes better than some other brands.  I have added it to my ice cream pops in the past with good results, so I knew it would work well in this recipe.  I was going to make these just plain pumpkin spice ice cream, but I thought that hazelnut would be delicious with the pumpkin and spices so I added that in as well in the form of hazelnut butter.

    The base for these was heavenly.  It tasted like a really good pumpkin spice milk shake.    First, I added in full fat coconut to make these rich.  They are ice cream after all and I like my ice cream to taste like it and I am really picky about the texture, it has to be smooth. I feel that coconut milk does the best job of this.  Next, I added in some canned pumpkin which I already happened to have on hand from another recipe.  Then the smooth hazelnut butter, which was some of my home made stuff but of course you can buy it at the store if you like, or substitute cashew butter for a more neutral flavor.

    Then, I added in just the right amount of the same spices that you find in pumpkin pie. I could not wait to try them!  But of course I had to let them chill overnight in the freezer.  It was well worth the wait though!  They tasted so good when I finally got to enjoy them after work the next day!  They were rich and creamy, lightly spiced with the aroma of pumpkin pie and a hint of nutty hazelnut.  If you are a fan of all things pumpkin like I am, definitely give these a try!  If you would like to get some Veggimins CBD for yourself, here is the code for 10% off on their website: VEGFRAGVANILLA

    Pumpkin Spice Hazelnut CBD Ice Cream Pops 

    Makes 4-6 (depending on your mold size)

    Ingredients:

    • 1 cup organic full fat coconut milk
    • 1 cup pumpkin puree
    • 1/3 cup hazelnut butter
    • 1 tsp pure vanilla extract
    • 1/2 tsp ground ginger
    • 1/2 tsp ground cinnamon
    • 1/4 tsp cloves
    • 1/4 tsp nutmeg
    • 2 tsp Veggimins CBD oil
    • 3 Tbsp maple syrup or to taste (stevia may also be used, a few drops to taste)
    1. Blend all ingredients together in a blender until smooth.
    2. Pour into popsicle molds and place in the freezer for at least 6 hours (or when they are firm) or overnight to set up.
    3. Remove from molds (you may need to run them under hot water briefly to loosen them), and enjoy!
  • Vegan Pumpkin Spice Granola

    Vegan Pumpkin Spice Granola

    Fall is officially here, so I had to make something pumpkin spice.  I know everyone makes fun of people that like pumpkin spice and pumpkin spice lattes and whatnot, and while I agree that some things should not be pumpkin spice flavored (like certain savory items), most pumpkin spice is darn delicious and I love it.  Mostly I love making it at home though in the form of pumpkin treats.  Pumpkin treats make me happy, as does running through the crunchy leaves on crisp fall mornings, warm sweaters and bon fires. Which is why this is my favorite season. So back to that thing that I made.  I decided to whip up a batch of granola last weekend.

    Granola is something that I like to keep on hand at all times for snacking, and although I have my standard recipe that I usually make, being that I am excited for fall, I went with the pumpkin spice. I love that granola is such a blank palate for making delicious new flavors.  For this one I used oats as the base, added in pecans and pumpkin seeds, plus a bit of large flake coconut for crunch.  I know coconut might not be considered fall like but it is one of my favorite add ins for granola because it gets so nice and crispy and it is a little sweet.

    For the mixture to coat everything with I started with pumpkin of course, then added in maple syrup for sweetness and pecan butter for richness.  It might sound like an odd ingredient the pecan butter, but it is what I use to replace the oil because it is plenty rich (but you could use almond butter if you did not have it on hand or were not able to get it).  This granola does happen to be oil free!  I have been experimenting with a lot of oil free recipes lately with good results and turns out granola doesn’t actually need oil to be good and crispy.

    Lastly I added plenty of pumpkin spices into this granola, ginger, cinnamon, nutmeg, and cloves.  It smelled amazing while baking.  Like pumpkin pie crossed with spice cake or something.  I so could not wait to try it!  Luckily granola doesn’t have to set up, or cool so it doesn’t stick to the pan or anything so I didn’t have to wait long to try it.  It was amazing while still warm and fragrant!  Crunchy, crave worthy and delicious with just the right amount of spice and pumpkin flavor!  Do yourself a favor and whip up a batch to enjoy! Happy Fall!

    Vegan Pumpkin Spice Granola
    Makes 6 cups

    Ingredients:

    • 3 cups organic gluten free old fashioned rolled oats
    • 1 1/2 cups raw pecans
    • 1 cup raw pumpkin seeds
    • 1 cups finely shredded, dried unsweetened coconut
    • 1/2 cup organic canned pumpkin
    • 1/4 cup maple syrup
    • 1/2 cup pecan butter or almond butter
    • 1 tsp cinnamon
    • 1 tsp ginger
    • 1/2 tsp cloves
    • 1/4 tsp nutmeg
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract

     

    Instructions:

    1. Line a large baking sheet with non-stick foil, and spray with cooking spray.
    2. Preheat the oven to 350F and set rack at the medium position
    3. In a large bowl, combine oats, nuts, and coconut, and set aside.
    4. In another bowl, whisk together pumpkin, maple syrup, nut butter, spices, sea salt, and vanilla extract until well combined, then pour over oat mixture and toss to coat until completely blended.
    5. Pour out onto prepared baking sheet, and spread out evenly.
    6. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool.
  • Vegan Pear Spice Doughnuts with “Cream Cheese” Glaze

    Vegan Pear Spice Doughnuts with “Cream Cheese” Glaze

    At one of the apple orchards that we always used to go to growing up, they always made these cinnamon sugar doughnuts that you could smell from far away because they always seemed to have the aroma venting out of the building as if to entice you to buy one.  I never did end up buying one because we always usually just bought the apples, and then made desserts with them when we got home, like apple pie or crisp.  A few years back though after we had gone there I decided to make some apple doughnuts because they sounded so good.  I baked them to make them a bit healthier instead of the fried doughnut variety and they turned out super delicious.  This year I haven’t been to the apple orchard yet, I am going next weekend.  But I was craving some delicious doughnuts like the apple ones.

    I did have pears on hand and I figured they would make doughnuts that were just as amazing as the apple ones.  I tweaked the batter a bit actually with these and made them oil free so they are a bit healthier than the other ones as an added bonus but taste just as good.  I used plenty of pear in the batter because it was the star of the flavor show after all, then added in some cinnamon, ginger and nutmeg to make them lightly spiced.  I added a bit of almond butter for the richness because I always have it on hand.  The batter tasted good even before I baked them.  I always like to test it for flavor before I bake it to see if the flavors are balanced (plus I love to taste it in general lol).

    The doughnuts baked up beautifully!  Now, I could have made them like the other ones with just cinnamon sugar on the outside and they would have been delicious and easy, but I decided to top them off with one of my favorite things a cream cheese, in the form of a sweet glaze.  I had recently received some Dastony macadamia nut butter and coconut butter from Raw Guru, so I combined them with a bit of maple syrup to make a faux cream cheese glaze.  It was so good I could have eaten it with a spoon but I knew it would be even better on the doughnuts.

    They turned out super delicious!  They were soft and sweet thanks to the pear, with just the right amount of spice, and the rich glaze was the perfect pairing for them!  If you have pears on hand, definitely give these a try!  To make the pear puree, you just take pears, core them, and throw them in the blender, blending until they become the consistency of apple sauce.  Super easy, and the perfect use for ones that are over ripe.

    Vegan Pear Spice Doughnuts with “Cream Cheese” Glaze 

    Makes 10 large doughnuts

    Batter:

    • 1 cup coconut sugar
    • 3/4 cup Dastony almond butter
    • 1 1/4 cups organic pear puree
    • 1 ½ Tbsp ground flax seed mixed with 4 ½ Tbsp filtered water
    • 1 1/4 cups organic whole wheat pastry flour
    • 2 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1/4 tsp nutmeg
    • ½ tsp sea salt
    • ½ tsp baking soda
    • 1/8 tsp baking powder

     

    Glaze:

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line 16 muffin tins with liners.
    2. Whisk together the coconut sugar, apple, almond butter and flax mixture in a large bowl.
    3. Add the flour, spices, sea salt, baking soda and baking powder and whisk until smooth.
    4. Spoon into the holes in the prepared pan, filling the holes 3/4 full.  Place in the oven and bake for 15 minutes, or until the doughnuts are cooked through. Remove from the oven and allow to cool.  Once cool, pop out of the pan.
    5. To make the glaze, whisk all ingredients together until smooth, adding a little more water if it is too thick to make it a pour-able consistency.
    6. Spoon the glaze over the doughnuts, and serve!
  • Vegan Ginger Almond Butter Cookies 

    Vegan Ginger Almond Butter Cookies 

    Fall is nearly here, and even though we have had a warm week so far I am ready for a new season and all of it’s flavors. Yes I am one of those people who loves pumpkin spice (only when used in the right applications of course), and all other warming spices like cinnamon in an apple pie or ginger cookies.  Which is why I decided to make ginger cookies last weekend!  I love how they are slightly spicy and warming, perfect with a cup of tea and especially during fall and winter.  These would be a little bit different though than the ones I usually make, I decided to make almond butter ginger cookies since I had some Dastony almond butter on hand from Raw Guru.  I like nut butter cookies, the way they are soft and chewy and nutty and I thought the ginger would be perfect in them!

    I have been experimenting a lot lately with oil free baking and nut butter cookies are somewhat easy to make oil free due to their high fat content in the nut butter.  Oil free is not to be confused with low fat, it simply means you use a whole food product instead of oil which is more refined, like swapping the coconut oil for all almond butter in this case.  You might think that it makes baked goods less rich, but actually most of the time it turns out quite well, like with these cookies.

    They were really quite simple to make, just mix in a bowl, shape, roll in sugar and bake! I mixed in a few more spices besides the ginger, although the ginger was still the star.  The dough tasted amazing even before baking.  Yes, I always have to test my cookie dough.  You never know when you might forget to add something like the sugar.  Which has happened to me before and I ended up saving the batch because it wasn’t baked yet.  Nobody is perfect after all but it is nice when you can catch your mistakes and fix them.

    These cookies smelled amazing while baking!  The aroma of sweet spices and ginger filled my kitchen!  I did not wait for them to cool completely before trying one, because they were calling my name.  They were super delicious!  Soft and chewy with just the right amount of spicy ginger and warming spices with the rich flavor of almond butter!  These are perfect for fall, so definitely give them a try if you are a spice cookie sort of person like I am!  They would go perfect with a pumpkin spice latte after all, the unofficial drink of fall!

    Vegan Ginger Almond Butter Cookies 
    Makes 24

    Ingredients:

    • 1 cup coconut sugar plus more for rolling cookies
    • 1 1/2 cups Dastony almond butter
    • 1/2 cup filtered water
    • 1 flax egg (1 Tbsp ground flax seed mixed with 3 Tbsp filtered water allowed to sit 15 minutes)
    • 2 cups organic whole wheat pastry flour
    • 2 tsp baking soda
    • 1 tsp cinnamon
    • 2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/4 tsp sea salt

     

    Directions:

    1. Preheat the oven to 350F degrees.
    2. Line a large sheet pan with parchment paper.
    3. In a bowl, mix together the coconut sugar, almond butter , water and the flax egg until smooth.
    4. Mix in the flour, baking soda, and spices until smooth.
    5. Place some coconut sugar in a small bowl.
    6. Roll the cookie dough into 1 inch balls, then roll in coconut sugar and set on the prepared tray, 2 inches apart.
    7. Place tray in the oven and bake for 12-15 minutes until set.
    8. Remove from oven, and let cool before enjoying.

     

    *If you would like to make these gluten free, you can swap in Bob’s Red Mill all purpose baking gluten free flour for the whole wheat pastry flour.  I have tested this brand personally and know it works well.

  • Vegan Cinnamon Roll Cake

    Vegan Cinnamon Roll Cake

    At work in the deli last week, one of my coworkers decided to bake a cinnamon roll cake for our hot food bar.  We don’t usually make desserts for it but it is always nice to swap things up, and a lot of people have a sweet tooth.  Plus, who doesn’t like warm cinnamon scented cake? Anyways, the cake smelled amazing and sold well but sadly it wasn’t vegan so I could not try it.  So I decided that I was going to go home and make one of my own that was more suited to my tastes as well.  I prefer to make my desserts a bit less processed than traditional ones, so every time I veganize a recipe it becomes less processed as well. I was super excited about this one!

    I already love cinnamon rolls, but they are kind of a lot of work.  Cake is so much easier! And if I can get the same sweet cinnamony flavor, why not?!  For the cake base I started off with what I would use for my plain vanilla cake.  Cinnamon rolls have a vanilla base after all.  It was really quite simple to make, just whisked all together in a bowl!  Back in the day before I went vegan and I would make those vanilla cakes that you had to whip the eggs separately and cream the sugar and whatnot and you know what?  Honestly the texture of my vegan cakes is just as good and they are easier to make.  I used maple sugar to sweeten this one, because it goes so well with cinnamon.  Also, you may notice there is not any oil in this cake.  It actually doesn’t need it, because the coconut oil I use in the batter is plenty rich!

    I gave the inside of the cake cinnamon swirls as well, because cinnamon rolls have to have plenty of cinnamon!  I did swirls instead of just dropping it in because I figured it would be more evenly distributed that way.  Once it was all put together I wanted to make a streusel for the top like the one that was made at work.  I am a sucker for streusel after all.  I love it on anything dessert related.  I kept this one simple, just flour, sugar and coconut butter (not to be confused with coconut oil) plus some cinnamon and was looking forward to how crunchy and delicious it would get once baked!

    It smelled amazing while baking by the way.  Cinnamon reminds me of fall, which is appropriate since we are almost there!  I could not wait to try it, but I had to wait for it to cool a bit before un-molding.  As if it wasn’t already amazing how it was, I added some glaze like the cake at work had.  Except instead of making a powdered sugar glaze, I used coconut butter sweetened with a bit of maple syrup.  It was time to dive in.  The cake was soooo good!  It had a soft, light texture, and it was just the right amount of sweetness, with the perfect amount of cinnamon and vanilla.  That crunchy struesel topping made it crave worthy!  So the next time you are craving cinnamon rolls but don’t want to deal with yeast and kneading and whatnot, make this instead!

    Vegan Cinnamon Roll Cake
    Makes one 6 inch cake

    Ingredients:

    one 6 inch cake 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
    • 1 cup full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1 tsp pure vanilla extract
    • 1 Tbsp cider vinegar

     

    Swirl:

    • 2 Tbsp maple syrup at room temperature
    • 2 Tbsp maple sugar
    • 2 tsp cinnamon

     

    Topping:

    • 1/4 cup organic whole wheat pastry flour
    • 2 Tbsp maple sugar
    • 1/8 tsp sea salt
    • 1/4 tsp cinnamon
    • 3 Tbsp coconut butter, warmed to liquid

     

    Drizzle:

    • 1 Tbsp coconut butter
    • 1 tsp maple syrup
    • 1 Tbsp filtered water, or as needed

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil a 6 inch round baking pan and line it with parchment at the bottom so it will not stick.
    3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Mix together swirl ingredients in a small bowl.
    7. Transfer half the cake batter to prepared pan then place the swirl mixture in a ziplock bag with the corner cut off and pipe it into a swirl from the center out.  Pour the rest of the cake batter over it, then do the same with more of the swirl. marble the swirls with a knife.
    8. Mix together the streusel ingredients in a bowl with your hands until it starts to clump together, then sprinkle over the cake.
    9. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25 minutes.
    10. Remove from the oven and let cool for at least 30 minutes, then un-mold, by cutting around the edges if they are stuck at all, then putting  plate over the top, then flipping it onto that plate then placing a plate on the bottom and flipping it upright onto that plate.
    11. Whisk together the coconut butter, maple syrup and water until smooth (adding a little more water if it is too thick to drizzle).
    12. Drizzle the coconut butter mixture over the cake, and serve!

    Cake keeps stored in a container on the counter for up to 1 week, or can be frozen for up to 4 months.

    Notes:

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

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

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

  • Vegan Spiced Peach Hand Pies 

    Vegan Spiced Peach Hand Pies 

    We are kind of in between summer and fall right now.  The weather can’t seem to decide since we have gone from cool and 50F degrees and raining to sunny and nearly 80 within a few days.  Don’t get me wrong, I love summer but I am really excited for fall and that chill in the air is kind of nice, especially for running or doing anything active outside.  I am one of those people who likes it a little cool, so I am not sweating my butt off. I like to go enjoy the outdoors in the cool air in the fall then head inside for a warm drink like apple cider or a matcha latte.

    Since we are between seasons right now though, I decided to make a recipe that sort of was too on my day off last weekend.  I had some very ripe peaches on my counter  that needed to be used right away, so I was going to make some pie, but then I decided to include warming fall spices in them because I am in a fall sort of mood.  Spice is lovely with peaches just like it is with apples, and I will have plenty of those soon so why not enjoy the peaches while I still can.  That pie turned into hand pies, because I just didn’t feel like making a whole giant pie for myself.

    With hand pies, they are easier to share or I can freeze them for later.  Also, they are pretty simple to make and it is kind of fun to assemble them! First, I cooked the peach filling.  I do this, because they take less time to bake this way, and the fruit will always come out nice and tender.  I added some cinnamon, nutmeg and ginger for the spices, and a little bit of maple syrup to sweeten and it was perfect!  It needed to cool though before I made the crust so it didn’t melt it.

    For the crust, I used a simple recipe with whole wheat pastry flour, coconut oil, maple sugar and sea salt.  I wanted it simple to allow the flavor of the peaches to shine.  You could of course use Bob’s Red Mill all purpose gluten free baking flour if you wanted it to be gluten free (I have tested this brand and know it works well).  They baked up beautifully and my house smelled amazing! I could not wait to try one!  I didn’t have to let them cool long, because I love warm fruit pie, especially with coconut milk ice cream (which sadly I didn’t have any of when I made these because I wasn’t thinking ahead).  They were super delicious!  Sweet, jammy peach filling with just the right amount of warming spices in a flakey tender crust!  Just the sort of thing that is perfect for in between summer and fall!

    Vegan Spiced Peach Hand Pies 
    Makes 8

    Filling:

    • 3 cups organic peaches, cut into small pieces (like 1/2 inch cubes)
    • 2 Tbsp maple syrup
    • 1/2 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1/4 tsp ground ginger
    • 1 Tbsp organic whole wheat pastry flour
    • 1 tsp pure vanilla extract

     

    Crust:

    • 2 1/2 cups organic whole wheat pastry flour
    • 1/4 cup maple sugar or coconut sugar
    • 1/2 tsp sea salt
    • 3/4 cup coconut oil in its solid state
    • about 6-7 Tbsp cold water (or as needed)

     

    Topping:

    • 2 Tbsp maple sugar or coconut sugar
    • 1/4 tsp cinnamon

     

    Instructions:

    1. In a saucepan, combine the peaches, maple syrup, cinnamon, nutmeg, ginger and cook over medium heat for about 15 minutes stirring often until the fruit is soft and starting to fall apart. Mix in the vanilla and flour and cool completely.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created.
      Roll out into a large rectangle and cut into 16 identical rectangles.  Chill if too soft before assembling.  You want the dough a little pliable, but not so warm that it will break. Preheat oven to 375F degrees.
    3. To assemble, spoon about 2 heaping Tbsp of the peach filling over half of the dough rectangles (leaving a boarder so you can attach the dough at the sides). Cover with the remaining pieces of dough (I used a small spatula to carefully move them), pressing the edges and crimping with a fork or spoon or the edge of something with a flat edge, like a spatula.
    4. Mix together the 2 Tbsp maple sugar and cinnamon and sprinkle it over the pies.
    5. Bake for about 30 minutes until the crusts are starting to brown lightly.
    6. Remove from oven and let cool on a wire rack until warm.
  • Vegan Peanut Butter Banana Chocolate Swirled Cheesecake

    Vegan Peanut Butter Banana Chocolate Swirled Cheesecake

    Back when I first went vegan, I was really into raw style cheesecakes.  I say raw style because they were not always technically raw, but they did not need cooking and many of the ingredients were raw.  I probably made at least 75 different ones, because there was a point at which I made one every weekend I loved them so much.  One of the first ones was a peanut butter banana chocolate cheesecake.  In fact, I think it was about the second one that I made.  It was amazing.  Rich and delicious with a peanut butter banana and chocolate swirl plus some more peanut butter swirled in since there can never be too much peanut butter as far as I am concerned.  Well, I decided last weekend that the recipe needed revamping.  I mean it was delicious with the raw coconut meat and all, but lets be real, most people do not want to crack open 4 young coconuts to make a cheesecake.  They are expensive, and not everyone has a Coco Jack.  So, I have revamped the recipe using coconut milk and easier ingredients to find.

    I am always trying to improve upon my recipes as I learn new things, so expect to see more of this sort of thing on my blog.  I have plenty of recipes I need to update and make even more delicious!  Back to that cheesecake, I was craving something with chocolate and peanut butter, and I had bananas on hand so that was what drove me to make it.  I haven’t made cheesecake in a while also so it was about time.  The thing I love about these no bake cheesecakes though, is that they are fairly simple to make, and not fussy compared to say baking a cake and making a creamy frosting.  Just make the crust, make the filling, pour it in and chill!

    This one had more than one filling though, but no need to wash out the blender in between.  I made a creamy banana peanut butter filling, and a decadent chocolate peanut butter filling and they tasted amazing even before I poured them into the crust.  Yes, I always make sure I taste my filling while making things like this in case I forgot an ingredient (and because it is super delicious). One time I forgot to add my maple syrup, and it would have been kind of bland without it.  Yes, I make mistakes sometimes too, even though I have made hundreds of cakes. This one however had no problems with the filling and came out even better than I imagined!

    Once it was all set up I could not wait to try it!  It was rich and decadent, kind of like peanut butter cup flavored cheesecake but with the sweetness of banana added in.  Totally crave worthy!  I think the texture was even better than the other version I had made back in the day because it was a bit creamier like traditional dairy cheesecake and less stiff.  If you are a cheesecake lover like me, you totally need to give this a try! Trust me on this one, you will thank yourself later when you are enjoying it!

    Vegan Peanut Butter Banana Chocolate Swirled Cheesecake
    Makes one 6 inch cake

    Crust:

    • 3/4 cup organic roasted peanuts
    • 1/4 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
    • 1 Tbsp organic peanut butter
    • 1/8 tsp sea salt

     

    Filling:

    • 1 cup full fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
    • 3/4 cup mashed organic bananas
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt
    • 1/2 cup plus 2 Tbsp coconut butter (NOT OIL), warmed to liquid
    • 1/4 cup smooth organic peanut butter
    • 1/4 cup cacao powder or cocoa powder

     

    Swirl:

    • 1/3 cup peanut butter

     

    Garnish:

    • sliced bananas, chocolate chips, peanuts

     

    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 in a high speed blender or food processor and blend until smooth.
    4. Divide between 2 bowls.
      Add one back to the blender with the cacao powder and blend until smooth then pour back into the bowl.
    5. To assemble the cheesecake, drop half of each bowl of filling over the prepared crust by the tsp. randomly, then tap on the table, and drop some of the peanut butter over than randomly (but spaced out) by the tsp as well. Swirl with a knife a few times. Repeat with the remaining filling and more peanut butter.
    6. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
      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.