Strawberry Sorbet

16 oz strawberries, de-stemmed and frozen
1 5oz container of Coconut yogurt (I like So Delicious)
1-2 Tbs Juice from one Lemon
3 Tbs agave

Blend in high power blender [vitamix] until smooth.
Prepare a metal bread pan with parchment paper, covering bottom and sides
Pour the blended mixture into pan, freeze 2 hours, serve.

(If you leave the sorbet in freeze longer, let thaw about 20 min before serving, to help soften it up.)

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The Basically the Best Chocolate Chip Cookies

basicchocchipcookies

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup Earth balance, room temperature
  • ½ cup granulated sugar
  • 1 cup packed brown sugar
  • 2 teaspoon pure vanilla extract
  • 2 Flax Eggs, room temperature
  • 1 1/2 cups non-dairy chocolate chips

 

Preheat oven to 375 degrees and line baking pan with parchment paper

In medium bowl, mix flour, baking soda, baking powder and salt.

In large bowl beat sugars into butter, and add in flax eggs and vanilla.

basicchocochipcookies2Add the dry mixture into the wet, stirring well.

Add in chocolate chips.

Scoop about 1 Tablespoon of dough, dropping onto baking pan 2 inches apart.

Bake 12 minutes, and let cool on pan about 5 before removing.

(You can also keep dough in refrigerator covered for later use.) 

Peanut Butter Coconut Silk Pie with Chocolate Ganache

PB.coccreamsilkPIE
1 vegan pie crust (chocolate graham or graham cracker) or you can make your own
Filling:
1 cartoon of organic firm silken tofu, pat dry to remove access moisture
¾ cup smooth Peanut Butter
2 Tbs maple syrup
1 can of coconut cream, option to freeze for about an hour- this will make it to easy to coop thick cream layer off

ganache:
½ cup non-dairy chocolate chips
½  cup almond milk
Topping: Crushed Peanut

-Bake your own pie crust or run to the store and buy one!
-In Vitimix, blend tofu, peanut butter, and maple syrup until smooth.
-Scoop the thick cream layer of coconut cream.
-Transfer peanut butter mixture to bowl and whip together with coconut cream
-Pour mixture into pie crust. Refrigerate about 30 minutes.
-Meanwhile, heat almond milk in sauce pan on low heat. Slowly pour in chocolate chips, and stir until melted and smooth.
-Remove pie from fridge. Slowly and evenly spread the chocolate ganache on top of pie.

Optional: drizzle more peanut butter on top and top with crushed peanuts
-Chill over night in fridge to solidify layers.
Slice and Enjoy!

Mexican Hot Chocolate Cookies

Vegan Mexican Hot Chocolate Cookies

mexicanHOTchococlate

1 2/3 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon cayenne pepper
1 Tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup pure maple syrup
1 cup granulated sugar
2 teaspoons vanilla extract
3 tablespoons almond milk

For the sugar topping:

1/3 cup granulated sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, sift flour, cocoa, cayenne, cinnamon, baking soda and salt. In a separate medium bowl, whisk canola oil, maple syrup, vanilla, milk, and sugar until fully incorporated.

Slowly add the dry ingredients to the wets, mixing continuously. The batter will be thick

Using cookie scoop or palm of your hands create balls 2 Tbs of dough and flatten into disks, place on cookie sheet, and cover one side with the sugar-cinnamon dusting.

Bake for about 12 minutes.

Makes 15-20 cookies, depending how big you want them.

Double Chocolate Chip Banana Nut Bread

chocolate banana berad
3 medium overripe bananas, mashed until smooth
1/3 cup coconut or vegetable oil
3/4 cup brown sugar or coconut palm sugar
1 teaspoon vanilla extract
1 cup nondairy milk, such as coconut, almond, or cashew
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips

-Preheat oven to 350ºF.
-Spray 9×5-inch nonstick loaf pan with baking spray or coconut oil spray
-In a large bowl, beat together bananas, oil, sugar, vanilla, and milk until smooth.
-In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until smooth. Fold in chocolate chips, then pour into prepared pan.
-Bake about 45-55 minutes, or until cake has risen and is slightly cracked, and a toothpick comes out clean.
-Let cool in pan 10 minutes, then run a knife around the edges to loosen and remove from pan. Transfer to a rack to cool completely.

Raw Key Lime Pie

keylime

Crust:
1 cup dates
1 cup almonds
1 Tbs ground flaxseed
1 Tbs agave
1 Tbs almond milk
dash of salt

Filling:
4 limes, juice and about 1 Tbs zest, divided
1 avocados
1 coconut cream, freeze

-Spray pie pan with coconut oil
-Blend dates, almond, flaxseed in blender. Add agave, salt, and milk.
-Press crust “dough” into pie pan evenly.
-Whip the avocado for a few seconds.
-Add in coconut cream, and pour in lime juice. Whip until well combine. Sprinkle in the zest.
-Pour filling on top of crust and freeze for two hours.
-Garnish with a sprinkle of zest on top
-Remove from freezer about 10 minutes before you want to enjoy

Pumpkin Spice Bars

pumpkin spice bars
Oh, you know what time it is: OCTOBER, officially the kickoff of everything Pumpkin.

Here I try my hand out something relatively healthy enough to eat for breakfast, or a quick snack, yet sweet enough to keep the crowd happy.  It’s vegan and gluten free!

Pumpkin spice bars

¾ cup pumpkin puree
5 Tsp almond or peanut butter
1 ½ ripe bananas, mushed with fork
1 ½ Tbs coconut flour
1/3 cup maple syrup or agave
2 tsp pumpkin pie spice
2 tsp cinnamon
½ tsp all-spice
dash of salt
½ cup crushed walnuts- optional

-Preheat oven to 350 degrees
-Spray a 10×8 baking pan with coconut oil
-Mix all ingredient in medium bowl, adding walnuts last.
-Bake 35 minutes.
-Slice and share!

No-bake Chocolate PB Pie

nobake.chocolatepie
Crust:
½ pitted dates
½ shredded coconut
½ cup nut of your choice (almonds/cashews/walnuts)
2 Tbs cocoa powder
dash of salt

Filling:
2 cups vanilla coconut yogurt
1 ½ almond or peanut butter
1 tsp vanilla
2 Tbs cocoa powder
3 dates (more to add sweetness)
dash of salt
(2 Tbs agave or maple syrup for a sweeter pie)

Top drizzle:
1 Tbs coconut oil+ 2 tsp cocoa powder

Mix all crust ingredients in blender until well mixed.
Once blended it should form a sticky doughy texture.
Press into 9-inch pie pan and flatten with wax paper.

Next mix the filling ingredient in blender, and blend until smooth.
Pour filling on top of prepared crust.

Chill in freezer for about 20 minutes.

Next prepare the drizzle. Mix cocoa powder with melted coconut oil.
(Drizzle will harden when poured on pie).

Lime Mousse Pie

green pie
Crust:
2 cup raw cashews
1 cup unsweetened shredded coconut
2 Tbs Vanilla
1 Tbs Lime Zest
2 Tbs Lime juice
Dash of salt
41 Tbs stevia
2 Tbs agave

mousse:
4 Large avocados
½ cup freshly squeezed lime juice
¼ cup lime zest
¼ cup agave
2 Tbs Vanilla

Dash of salt
1 Tbs Stevia

-Place crust ingredients in blender until dough like texture
-Spray 8 inch pie pan with coconut oil spray
-Press dough into pan
-Place all mousse ingredients in blender until smooth
-Pour mousse over crust
-Chill in freezer: 3 hours
-Cut and serve frozen

chocolate chip pumpkin muffins

pumpkin smoothieMakes: 24 mini muffins + 6 reg
(or 12 regular Muffins)

Ingredients:

  • 2 Flax eggs (2 Tbs Ground Flax + 4 Tbs warm water, let sit couple minutes to set)
  • ½ c. coconut oil  + 1/2 cup apple sauce (or 1 mashed banana)
  • ½ c. Sugar (or 1/3 cup stevia)
  • 10 ounce pumpkin
  • 1 1/4 c. Flour (can sub GF if desire)
  • 1 Tbs. Cinnamon (optional to add nutmeg and pumpkin spice)
  • 1 Tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 1 cup of Chocolate Chips
  • optional toppings: brown sugar and walnuts)

Directions:

  1. Preheat Over to 400 degrees.
  2. Mix together the “eggs”, oil, apple sauce sugar, and pumpkin.
  3. In a separate bowl, combine the flour, cinnamon +spices, baking soda and baking powder
  4. Add the flour mixture to the wet ingredients.
  5. Add chocolate chips.
  6. Spray muffin tin with cooking spray
  7. Spoon the batter into the muffin tin
  8. Add toppings if desireFor mini muffins bake 8 min
    Reg muffins bake 15 minutes
    Let cool, eat