A Whole Lotta Chocolatta!…..Vegan Double Chocolate Chip Cookies!

Holy (not so) cow!  These cookies are to die for!  And this is coming from a girl who does not enjoy sweets often.  So decadent and chocolaty!  Seriously cozy up with a blanket, a good movie, a nice cold, tall glass of almond milk and dunk away!

Sadly enough this was the first time I used my Kitchen Aide mixer….and I have had it for four years…shame on me.  I think that just tells me I have too many toys in the kitchen.  But, it was pretty exciting to use, and I look forward to using it more frequently in the future.

When making these cookies, there is one important thing to note.  Once you are finished making the cookie “batter”, it will seem a bit dry and almost grainy.  This is normal!  Do not add more liquid or oil!  You are going to spoon up each cook and compress it into a ball and then press it down into a cookie shape.  This is not your typical cookie batter!

Also note, in order for this to be vegan, you must buy dark chocolate morsels!

Vegan Double Chocolate Chip Cookies

Ingredients/Directions:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cocoa powder
1/2 cup coconut oil or vegetable oil
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla extract
1/3 cup almond milk
1/2 cup dark chocolate chips 

Preheat oven 350.  In one bowl, mix together flour, cocoa powder, baking soda and salt.  Set aside.

In your mixer bowl, add in the coconut or vegetable oil, sugars, vanilla and start your mixer.  Slowly mix in the almond milk and the contents of your other bowl.  Mix until fully combined.  Then, add in the morsels.  

Lightly oil your cookie sheet.  With a spoon or ice cream scooper, scoop out a ball of the cookie mixture, form into a ball, then press onto the cookie sheet to form a cookie shape.  Repeat until dough is gone.  Bake for 12-14 minutes.  The edges should be firm, and the centers soft.  Let cool for a few minutes, then remove from cookie sheet.  Enjoy!  These are irresistible!

 

Summertime Dessert!…..Vegan Strawberry-Rhubarb Shortcake!

Who doesn’t love strawberry shortcake?  Have some fun and throw in tart rhubarb and you now have a perfect and creative summer dessert!  Great for bbq’s, pool parties and forth of July festivities!

I don’t think you can ever ever EVER go wrong with anything strawberry-rhubarb.  It reminds me of my mom’s strawberry rhubarb crisp.  My mouth waters just thinking about it.  So I guess I pretty much just took the filling of the crisp, and made it into a fruity topping for the shortcake.  Technically, I guess you would call the “filling” more of a compote

As for the shortcake, I used a great vegan recipe and cooked them in cupcake molds.  This would be a great idea for a party and have a little DIY station for guests to create their own.  Have the shortcakes out, the strawberry rhubarb in a bowl, and vegan ice cream or vegan whipped cream in a cooler.  You can even throw in some additional toppings to the station as well, get creative!!!  Coconut shreds or chopped walnuts would be good!

Vegan Strawberry-Rhubarb Shortcake

Ingredients/Directions: serves 10-12 ppl

for the filling/compote:

1 quart basket of strawberries, washed and quarter sliced

about 3-4 stalks of rhubarb, washed and chopped

1/2 lemon juiced

1/4 c sugar

In a sauce pan, add in all the compote ingredients and turn on heat to medium-low.  Stir frequently for about 5 minutes.  Turn to low and cover for about 10 minutes or until the rhubarb is soft.  Add in more sugar if need be.  Set aside or refrigerate until ready to serve.

for the shortcake:

3/4 c sugar
2 c all purpose flour
2 tsp baking powder
1/4 tsp baking soda
dash of salt
1 can low fat coconut cream/milk

Vegan and Gluten Free Choco-Chia Raspberry Pudding

Oh man….remember all those annoying Jell-O commercials with Bill Cosby and pudding.  Ah the ’80’s and 90’s.  Man, why did I have to think of that?  That voice of his makes me want to take the darn pudding and spoon it into my ears so I won’t hear him.

 But yeah, uh….please don’t try that home.  I’m thinking that that isn’t the best idea.  Much better in your mouth.  This recipe is super easy.  Chia seeds are pretty fascinating.  I mean, yeah, they sprout, but they also are high in protein and can be used as a thickening agent.  This dessert is another protein packed and guilt free indulgent.  Keep in mind that when mixed with liquid, the chia seeds become a bit gelatinous.  So if you are not a fan of of the jelly-like texture, add in an extra step and throw your mixture in the blender until it is smooth.

I love the addition of the raspberries.  They are beautiful and fresh right now, so why not include them???

They also remind me of my childhood.  I used to love running down the hill and finding our raspberry bushes and just sitting there on a hot summer day snacking away!  I mean come on, every kid needs to experience that!

Vegan and Gluten Free Choco-Chia Raspberry Pudding

 Ingredients/Directions:

1 c almond milk (or your choice of non dairy milk)

1/4 c chia seeds

3-4 tbsp cocoa powder

dash sea salt

1 tbsp agave nectar

half a handful of raspberries

In a mason jar, or a jar with a lid, add in all ingredients except for the raspberries.  Shake the jar like a mad man, then place in refrigerator for about 4 hours.  This will become thick!  When time to eat, add in raspberries and stir.

Bye bye Reese’s …..Hello Vegan Peanut Butter Cup Pie

Holy heck batman, we aren’t playing around with this mouth watering pie.  Grab a cold glass of almond milk, sit back and close your eyes as you take your first bite.  You may have to pinch yourself because it is so dreamy, creamy and delicious.

 There are 2 different parts to this pie, but don’t fret!  This whole process is really quite simple.  Probably the easiest pie I have ever made!  From start to end, I spent about 25 minutes at the most.  If you chose not to use the optional chopped peanuts and sea salt, this recipe is under 9 ingredients!  Come on, you gotta love that!

I kind of winged my own crust, so if you have a favorite crust you make, go for it!  I played around with medjool dates and animal crackers.  The dates acted as a binding agent, but also kept the crust nice and moist.  So, expect a firm, and moist crust.  It will not be flaky and/or crispy.  This is the only baking that is involved in the recipe.  Thank goodness because it was 90 degrees today and don’t want to overheat  the apartment!  Oh, trust me, I am not complaining, I have been craving some damn sun and heat for what it seems like, an eternity

The pie may sound heavy, but it is actually quite airy.  Simply combine the peanut with tofu in a food processor and blend  until smooth. It is beautifully smooth and sensually creamy. 

Yeah yeah, I know what you are thinking…”tofu in a dessert?  Have you been smoking something?”

 But trust me, it is delicious!  Plus, it makes sense.  There is soy ice cream, soy whipped cream, etc.  And, here is the best part, aside from the obvious flavor explosion in your mouth;  it is packed full of protein!  Such a great bonus for a dessert! 

Vegan Peanut Butter Cup Pie
Ingredients:
for the crust:
2 c animal crackers
1 tbsp vegan butter
2 large medjool dates

for the peanut butter filling:
1 c peanut butter
1 block tofu, drained and pat dry
2 tbsp agave nectar (or maple syrup)
1/2 tsp vanilla extract

for the chocolate top:
1 bar dark chocolate
1/4 c almond milk + a few extra tbsp
crushed peanuts/sea salt (optional)

Directions:
Preheat oven to 350.  In a food processor, blend the crust ingredients.  Press the mixture into a 10-inch pie plate and bake for 8 to 10 minutes. Let cool.

In the meantime, rinse out your food processor and add in the ingredients for the peanut butter filling.  Blend until smooth.  It should look somewhat like a smooth pudding.  Spoon and smooth over cooled pie crust.  Set aside.

For the chocolate top, melt the dark chocolate over med-low heat, slowly adding in the almond milk.  Stir constantly.  You want to be able to pour this over the pie, but should not be too wet.  Also keep in mind, you want to pour it over so it can also not be too dry.  Evenly pour and smooth out the chocolate sauce over the peanut butter filling.  Top with crushed peanuts and sea salt, if you like

Come and get a slice!…..Vegan Key Lime Cheesecake!

I was just going to call this key lime pie, but I really think that it resembles more of a cheesecake.  Smooth, silky, creamy, lusciousness with the brightness of key limes.  I couldn’t think of a better dessert to enjoy when you are not in the mood for something chocolatey or heavy.

I made this with soaked cashews.  But, you could also make this vegan cheesecake with tofu.  For some reason the idea of using tofu in desserts does not sit right with me.  I suppose it does make sense though because of the smooth texture and bland taste. 

There is very little preparation aside from soaking your nuts.  But hey- it’s not like that is a difficult task….just make sure you think ahead of time.  You can soak them for 4 hours or overnight.  And, I cheated a little bit and bought the graham cracker crust.  Hey- I don’t only slave in the kitchen alllllll day, I do have a “real” job as well.  Sometimes a girl has to cut corners 😉

Vegan Key Lime Cheesecake

Ingredients/Directions:

2 cup cashews soaked for at least 4 hours

1/2 c agave nectar (add more to taste if you desire)

1/2 c key lime juice (or regular lime juice)

1/2 lemon juiced

key lime zest (about 3 key limes worth of zest)

1/4 c shredded fresh coconut meat (optional)

1/4-1/2 c coconut milk (depending on desired consistency)

1 tsp coconut oil

additional 1 tbsp key lime zest for garnish

After you have soaked your cashews, drain and rinse.  Throw into the food processor with all of the ingredients listed, except for the graham cracker crust.  Continue to blend until completely smooth.  Note:  you may need to add in more coconut milk or coconut oil to achieve the perfect consistency. 

Sprinkle the additional key lime zest on top and refrigerate until ready to serve. 

Once smooth, pour into the crust and smooth out evenly. 

Vegan Coconut Fudge Beet Cupcakes

Yummy yummy yummy I got fudge in my tummy.  Yes, you read that correctly….these deliciously moist fudge cupcakes are made with beets!  It may sound strange, but if you think about it, it really is not.  It is very much like using applesauce in a baking recipe instead of eggs.

So, veggies for dessert?  Heck yeah!  And, I’ll show you how it is done!  If you are not in the mood for cupcakes, just pour the batter in a cake pan and make a cake instead!

Don’t forget, you can always play around with this recipe.  I love the combination of coconut and chocolate.  But if you are not a fan of coconut, replace it with something fun, such as walnuts, pecans, etc.

Vegan Coconut Fudge Beet Cupcakes

Ingredients (yields 12 cupcakes)
1 large beet
1 c unsweetened original almond milk (or nondairy milk of your choice)
1 tsp apple cider vinegar
3/4 c sugar
1 c flour
3/4
1/2 c cocoa powder
1/4 c shredded coconut
1 tsp baking soda
1/2 tsp baking powder
pinch of salt

Directions:

Preheat oven 375.  Lightly oil beet, cover with foil and roast in oven for 1 hr – 1.5 hrs.  After an hour, poke with knife.  If you can cut through it without much pressure, remove and peel by rubbing off the skin with paper towels.  Cool off beets in refridgerator. Once cooled, blend completely in food processor and set aside.

Line your muffin pan with cupcake liners and make batter.

Whisk together all wet ingredients, then mix in dry ingredients and pureed beets.  Continue to mix until thoroughly combined.

Pour into cupcake liners to about 3/4th’s full.  If you have extra coconut flakes, take each cupcake with a pinch. 

 Bake for about 22-25 minutes.  To make sure they are done baking, do the toothpick test.  Once done, allow to cool completely. 

Who Doesn’t Like Apples and Peanut Butter?….. Vegan Apple & Peanut Butter Cookies

Forget those peanut butter cookies that you have been making for years.  It’s time to try something new!  And, who doesn’t like the combination of apples and peanut butter anyway?  What I especially enjoyed about these cookies were that they were not overly sweet.  And, the use of oats also throws a bit of a twist on peanut butter cookies as well.

I decided to add apples, for one, because I don’t think I have ever had apple pieces in a cookie and thought that it was a funky idea.  But also because we have these huge, delicious Michigan apples that were screaming out at me; eat me! eat me!

Vegan Apple & Peanut Butter Cookies

Ingredients:

1 1/3 c flour

1/2 c sugar

3/4 c brown sugar

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp sea salt

2 cup rolled oats

1/2 c evoo

1/2 c natural peanut butter

1/3 c almond milk (unflavored/unsweetened)

1 tsp vanilla extract

1 large apple diced

Directions:

Preheat oven 350 and lightly grease cookie sheet.  In one bowl, mix all dry ingredients.  In another bowl mix evoo, peanut butter, almond milk, vanilla and apple.  Combine the dry to the wet and mix completely.  

Spoon out about 1-1.5 tbsp of batter and place on cookie sheet, flatten slightly.  Bake for about 12-14 minutes.  Let cool for about 5 minutes.

Enjoy with a glass of milk….almond milk that is, silly!

Raw Vegan Truffles!

Truffles that are actually good for you and have protein????  I’m in!  These are soooo easy to make it is almost ridiculous!

You can really alter this depending on what you have in your plantry.  I would have liked to use raw almonds, but unfortunately I did not have them.  Instead, I used cashews, which actually turned out great!

Raw Vegan Truffles

If you can find raw figs, that would work perfectly as well.  As for me, I could not find them, so I used prune plums instead.  These actually worked great and gave it somewhat of a chocolate-cherry flavor.  hmmm hmmm good!

Ingredients/Directions:
2 c raw cashews (or raw walnuts)
2/3 c raw cacao
2 tbsp chia seeds
2 tbsp hemp seeds
2 tbsp flax seeds
1/2 c raw agave nectar
3 prune plums chopped and seed removed

Add all ingredients in a food processor until thoroughly combined.  Form into balls and serve.  Easy as that!

Power Pops! Green Machine and Mandarin Orange-Mango and Kiwi Popsicles!

It’s August, it’s hot and it’s time for popsicles!  But, pass up the store bought ones or that ice cream truck and opt to make your own!

Great for a snack or for dessert.  Kids will love them as well!  And, this is a great way to get those kiddos to eat both fruit and veggies if you go with the green machine popsicle.

As for the Mandarin orange-mango and kiwi, I used chunks of kiwi that is nice to bite into with the varying texture, but is almost visually gorgeous!


Green Machine and Mandarin Orange-Mango w/ Kiwi Popsicles!

These are so easy to make, I can’t wait to try other new recipes!

If you don’t have a popsicle mold, try using dixie cups with popsicle sticks.

A trick to getting the popsicles out of the molds is to run warm water on the outside of the mold until they just slide out.

Green Machine Power Pop
Blend the following:
kale
spinach
fresh oj
mango
ginger
1/2 lemon (juice)
1/2 cut green apple

pour into mold and freeze (about 3-4 hours)

Mandarin Orange-Mango with Kiwi Pop
Fresh Mandarin Orange Juice (or just orange juice)
mango pureed
chopped kiwi

mix and pour into mold and freeze.

Feeling Peachy!….Grilled Peaches and "cream"

There is an abundance of peaches at the store right now and I am loving it!  They are plump and juicy and just flat out delicious.

So fire up that grill, because we are getting ready to throw these juicy peaches on there and make the easiest summertime dessert ever!  Best part, only takes minutes and 3 ingredients!

Adding a touch of agave nectar to the peaches gives it a touch more sweetness and beautiful glaze!

Grilled Peaches and “Cream”

 The reason I use agave nectar is because honey technically is not vegan.  The term vegan has to do with the exploitation of animals.  Technically, honey bees are being subjected to cruelty in the honey making process.

If you are not a hardcore vegan or just want to stay away from animal products/bi-products, then you can definitely use honey instead!

Ingredients/Directions
Peaches
Agave Nectar (or honey)
Coconut or Soy Ice Cream

Heat grill.  Wash peaches and cut in halves, removing the seed.  You can either leave them in halves or cut into slices.  Brush your agave nectar over the peaches and grill on each side until you have nice grill marks.  Remove and serve with your favorite vegan ice cream.  I prefer So Delicious Brand.

Told you that was easy!