When I think of Winter Wonderland, peppermint and candies comes to mind. It just so happens that peppermint patties are one of the easiest and homemade friendly candies to make. With just a few ingredients, you can make creamy, fresh and minty candies everyone can enjoy for the holidays!
Superfood and candy – now that sounds like an oxymoron. Enter peanut butter cup chia pudding, the perfect way to satisfy your candy cravings, while taking in some superfood benefits!
Summer is officially here, and for those that hope to stay healthy during the heat, I have the perfect recipe for you – vegan chocolate pudding. You can make within 5 minutes because there are only 5 ingredients: cocoa powder, maple syrup, salt, vanilla, and… avocado. Before you judge this snack based on the avocado, I assure you that you will not even taste it. Proof: my brother’s friends loved it, and asked for seconds. Also, the chocolate flavor masks any trace of avocado. Overall, it’s an extremely healthy alternative for the summer, and it actually cools you down. Snacks in the summer often include heavily color-died popsicles, or ice cream sandwiches – but this pudding is guaranteed to make you feel more satisfied, and stay full longer. Avocados contain a high amount of potassium, monounsaturated fatty acids (aka “heart healthy fat”), fiber, and antioxidants which help combat aging. Aside from all the health benefits this pudding may offer, it is incredibly easy to make, and within several times of making it, you’ll notice that you don’t even need to measure out each ingredient.
It’s creamy, velvety, and is quite addicting for chocolate lovers!
- 2 medium-sized ripe avocados
- ⅔ cup unsweetened cocoa powder
- ⅓ cup maple syrup (add to taste)
- 1 tsp vanilla extract
- a dash of salt
- Place all ingredients in a food processor and blend until smooth.
- Cover and refrigerate for about 1 hour.
Many can agree that nothing is quite as good as chocolate, and this tart is no exception! This Easter, I was a little stuck on what recipe I should make. I came across a vegan chocolate tart on Bon Appétit, and decided I must make it! Within an hour, you’ll have an instant crowd pleaser! To make it gluten free friendly, I just swapped their whole wheat flour for a normal gluten free flour blend, and oat flour to make the flour consistency heavier. Also, I used maple syrup (grade A, dark amber) instead of light agave syrup, but you can use either one.
The crust is crispy and hearty with oats, and a little chocolate flavor. The filling is super rich and creamy which is why I cut the tart in small pieces. Warning: You will go back for more! When you bit in, you get the crumble from the crust, and smoothness from the filling which is quite a pleasure to eat!
The coconut oil helps the chocolate melt into your mouth, and the little amount of espresso enhances the chocolate flavor. This recipe heavily depends on the quality of cocoa powder you use. For such a chocolatey dessert, I recommend Valrhona’s cocoa powder – it is such a treat to use and eat! For the actual chocolate, if you really want it to be dark, use about 4 out of the 7 oz in 100% chocolate. Don’t worry – the filling will still be sweet! I also sprinkled flaked sea salt on top, which is delicious.
Enjoy this recipe!
NOTE: Depending on the size pan you use, you might have extra filling left. If you do, Bon Appétit recommends you use it for truffles, or I recommend melting some of it (if it isn’t already melted), and mixing it in with almond butter!
- 1¼ cup oats
- ½ cup gluten free flour blend
- ¼ cup oat flour
- ⅓ cup coconut oil, melted, slightly cooled
- ¼ cup maple syrup
- 2 tbsp unsweetened cocoa powder
- ¾ tsp kosher salt
- ½ tsp cinnamon
- ½ tsp espresso powder
- 1 cup unsweetened cocoa powder
- 7 oz dairy free dark chocolate, melted, slightly cooled
- ⅔ cup maple syrup
- 2 tsp vanilla extract
- ⅔ cup coconut oil
- ¼ tsp kosher salt, plus more
- Preheat oven to 350 degrees Fahrenheit. Grease (with coconut oil) a rectangular pan, 9 inch diameter pan, or a 13¾ x 4½ inch tart pan with removable bottom.
- Pulse oats, flours, coconut oil, maple syrup, cocoa, salt, and cinnamon in a blender until the mixture looks like wet sand.
- Firmly press into bottom and up the sides of pan. Bake for 20-25 minutes. Transfer to a wire rack; let cool.
- Dissolve espresso powder in ¾ cup of hot water in a blender. Add cocoa and let sit 5 minutes.
- Add melted chocolate, maple syrup, vanilla, coconut oil, and1/4 tsp salt. Pulse for 30 seconds,
- Scrape filling into cooled tart shell and smooth top. Add sprinkled salt on top.
- Chill in refrigerator for at least one hour. Bring out 15-20 minutes before serving.
Cinnamon loaf is a great way to kick start the holiday season. Easy, versatile, and quite delicious, gluten free and vegan cinnamon loaf is at your disposal. I was inspired to create a loaf that was hearty and included all elements of cold weather flavors.
- brown sugar
To my surprise, it turned out amazing. You can have a slice for breakfast (with almond butter and gluten free oats), snack, or dessert (with melted chocolate).
When baking gluten free and vegan, things may turn out very moist – almost to the point of being raw. However, this recipe perfectly balances the tough ‘crust’ with the moist inside. As soon as you take a bite, you’ll fall in love.
There are so many things you can add/alter to this recipe to make it your own. For example, if you don’t like pumpkin puree (or simply don’t have it), just replace it with some applesauce. Or if you want a little more crunch to you’re loaf, replace canola oil with canola olive oil blend, or just olive oil. If you want this loaf to be more dessert like, add more sugar or chocolate chips. Not so much of a sweet tooth – cut down the sugar, and add in some gluten free oats and flaxseed meal. I love to add nuts such as walnuts or pecans.
Any way you have it – it will be delicious!
- 250g gluten free flour blend*
- ¼ cup packed brown sugar, or coconut sugar (I used light brown sugar)
- ⅓ cup granulated sugar
- ½ cup almond milk
- 1-2 tbsp lemon juice
- ¼ canola olive oil blend (or just canola oil)
- 2 tbsp pumpkin puree or unsweetened applesauce
- 1 tbsp cinnamon
- a dash of nutmeg
- 2½ tsp baking powder
- 2 tsp vanilla extract
- ¾ cup walnuts
- ⅓ cup gluten free certified oats
- flaxseed meal
- chocolate chips
- additional spices
- Preheat oven to 350 degrees. Lightly grease a 4 by 8 inch loaf pan. (I like to grease it with coconut oil)
- In a large bowl, beat the milk and lemon juice until bubbles appear. Then add the oil, applesauce or pumpkin puree, and sugars and mix well. Stir in vanilla.
- Sift the flour, baking powder, cinnamon, nutmeg, and salt in the mixture. Stir until smooth.
- Gently fold in add ins.
- Bake for 50-55 minutes. It should be slightly browned.
- Let cool for 15 mins in pan, and then transfer it to a cooling rack.
- Once it cools, it's ready to eat!