Vegan Chocolate Covered Strawberries

Vegan Chocolate Covered Strawberries

One thing I will never understand is why I see shops selling ONE (1, uno, singular) chocolate covered strawberry for $4. I made about 20 of them for that price. You can, too.

With cacao’s healing powers of boosting brain levels of serotonin, magnesium dosages, and anti-inflammatory agents paired with coconut oil’s essential fatty acids, not to mention peppermint essential oil’s ability to promote energy and relieve stomach pains, you can become your own doctor and create magic in the kitchen .

Vegan chocolate covered strawberries

Ingredients :

  • 1/2 cup of coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup of raw cacao powder
  • 2/3 cup of brown rice malt syrup
  • fresh, washed strawberries
  • 1 drop of peppermint essential oil (optional) *
  • 1/2 cup of unsweetened coconut shreds for decoration (optional)

Instructions :

  1. In a saucepan, heat up the coconut oil.
  2. Once the oil is in its precious liquid form, mix in the vanilla, cacao, and brown rice syrup.
  3. Taste the mixture. Too sweet? Add more cacao. Too bitter, add more brown rice syrup. Do this and that until your desired taste.
  4. Add your single drop of peppermint essential oil for a minty flavor.
  5. Let the mixture cool a bit before you start covering the strawberries. Do one layer on all of then first, then add more until you’re happy with the thickness.
  6. Drizzle coconut flakes on your final layer and store in the fridge until you’re ready to WOW your guests. So easy!

*Note: not all essential oils can be consumed internally. Make sure you use a brand with high quality oils that are safe for you to digest. I use doTerra. You can also leave out the peppermint oil if you aren’t sure!

Thick Chocolate Chip Cookies (GF, Refined Sugar Free, Vegan)

Thick Chocolate Chip Cookies (GF, Refined Sugar Free, Vegan)

While I was living in the USA, I had a hard time replacing all sugars with brown rice syrup in my baking recipes. The issue wasn’t with getting the consistency right, but it was with the taste of the brown rice syrup. It wasn’t giving my food the right flavor, so I always opted for maple syrup even if the recipe wasn’t meant to have that “maple” flavor.

When I moved to Australia, my partner told me about a brown rice syrup brand that he trusted and tried to get me to use it. I rejected it for months because I was so afraid of my baked goodies tasting gross (although he promised he’d eat it all, but where’s the fun for me). Well, today I decided to go for it and was actually surprised at how good these turned out. Maybe brown rice syrup in Australia is made differently than the one in the USA? Perhaps. Maybe I was just being a bitch before and it was always good? Perhaps, too. Nonetheless, I’m happy with this stuff and will happily use it instead of maple syrup if it means I get to treat myself without worrying about the glycemic index! 


Ingredients:

  • 3 cups of gluten free flour (I used a chickpea and rice flour blend)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 banana, mashed
  • 1/4 cup of almond milk
  • 1/4 cup of coconut oil, melted
  • 3/4 cup of brown rice syrup
  • 2 cups of chocolate chips (Enjoy Life has a good refined sugar free and vegan package, or Well Naturally Sugar Free Dark Chocolate can be broken into pieces)

Instructions:

  • Preheat oven to 325°F/162°C and line a baking pan with baking paper
  • In a medium sized bowl, combine the flour, salt, baking powder and baking soda.
  • In a large bowl, mix the banana, brown rice syrup, almond milk, and coconut oil. Pour the dry ingredients into the wet ingredients and mix well until all dry ingredients have broken up.
  • Fold in chocolate chips
  • Make spoonfuls of about 1.5 tbsp and place on the baking tray. Bake for 12-15 minutes until browned.
Vegan Brownies (No Flour, No Refined Sugar)

Vegan Brownies (No Flour, No Refined Sugar)

Serves 12

Ingredients:

  • 1 can of black beans, no salt
  • 1/2 cup pure maple syrup
  • 4 pitted dates, soaked in hot water for 10 min
  • 1/3 cup of raw cashews
  • 2 flax eggs (2 tbsp of ground flax seed whisked with 5  tbsp of water)
  • 1 tsp baking powder
  • 1/2 cup of raw cacao powder
  • 1 tsp pure vanilla extract
  • 1/4 cup coconut oil, liquid
  • 1/8 tsp sea salt
  • 1/4 cup of vegan chocolate chips
  • 2 tbsp shredded coconut, unsweetened.

Instruction:

  1. Preheat oven to 350 degrees F. 
  2. In a blender, add all ingredients except the chocolate chips and shredded coconut. Blend until smooth.
  3. Pour into a brownie pan lined with parchment paper. Bake for 30 minutes.
  4. Let it cool for 10 minutes before devouring!

Vegan Strawberry Beetroot Cupcakes

Vegan Strawberry Beetroot Cupcakes

We picked up some perfect beetroot from the farmer’s market this week, and I was getting bored of just using them in my salads. My goal was to make some delicious red velvet cupcakes using the natural color of the beetroot.

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These cupcakes were hot pink before I put them in the oven. When the timer went off, all I could think about was how pretty these were going to turn out. Therefore you can imagine my shock when I saw they lost all the color from the beetroot! What? That was not what I expected, at all.

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I found out the baking powder turns the beetroot to a more natural brown color when baking. Fun new fact! Anyway, these still came out delicious and the beetroot purée added to the fluffiness of each little cake.

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Serves: 10-12 cupcakes

Ingredients

1 cup unsweetened coconut/almond milk

1 tsp white vinegar

1/3 cup maple syrup, or brown rice syrup

1/4 cup melted coconut oil

1/4 cup beetroot, roasted* & puréed

2 tsp pure vanilla extract

1 1/2 cups flour

¾ tsp baking soda

½ tsp baking powder

1/4 tsp salt

1/2 cup chopped, fresh strawberries

Instructions

  1. Preheat oven to 350°F and use a non stick or lightly greased muffin pan.
  2. In a large bowl, whisk together the milk and vinegar. Set this aside for a few minutes.
  3. Add the maple syrup, coconut oil, and vanilla extract to the milk and beat until foamy. Add beet purée and beat again.
  4. In a separate bowl mix together the flour, baking soda, baking powder and salt. Slowly add this to the wet mixture while beating it all together. Continue until no large lumps remain, then fold in strawberries.
  5. Carefully scoop batter into the cupcake holders, filling each holder about 3/4 way full. Bake for about 29-31 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  6. Allow to cool for 5 minutes, then take them out to cool completely.
  7. Frost them using the crème from my Vegan Strawberry Crème Dark Chocolate Bites. After making the crème, put it in an airtight container in the fridge overnight to let it become more solid and firm. Frost the cupcakes once they are cool. If using this frosting, store the cupcakes in the fridge.

 

*Notes:

Roasting the beetroot for the purée: Using 1 beetroot, cut the stems. Preheat the oven to 425°F Scrub the beetroot under warm water. Lightly wrap the whole beetroot in aluminum foil and bake for 60 minutes. Take it out and let it cool for a few minutes. Using a paper towel, or your hands, rub the outside of the beetroot. The outside peel should come off very easily, revealing the dark red inside. Slice and put into a food processor or blender. Add 1 lemon, squeezed. Purée!

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Coconut Cacao Bark

Coconut Cacao Bark

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This six- ingredient treat will satisfy any of those warm weather ice cream bar cravings. Each piece breaks off easily to provide a sweet, chocolatey taste that is good to your belly!

Ingredients:

  • 1 can full fat coconut milk, chilled overnight (DO NOT SHAKE!)
  • 2.5 tbsp raw cacao powder
  • 1.5 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup shredded dark chocolate (unsweetened, dairy-free)

Instructions:

  1. Open the can of chilled coconut milk and scoop out all of the white cream into a bowl. Leave the clear liquid at the bottom to add to a blended drink.
  2. add the cacao powder, maple syrup, and vanilla extract and beat with an electric whisk for a couple of minutes.
  3. Line a baking sheet with parchment paper and slowly pour the mixture on top. Allow the sides of the parchment paper to fold up so that none of the liquid spreads too far.
  4. Drizzle the coconut and dark chocolate on top.
  5. Lay flat in the freezer for at least 3 hours. Break off a few pieces to share!

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Cocoa Banana Chia Muffins w/ Toasted Coconut

Cocoa Banana Chia Muffins w/ Toasted Coconut

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These muffins were a random experiment I wanted to try when I saw my ripe bananas wasting away on my counter top. I put together what I could find the pantry and these bad boys came out. They are SO moist and dense. Each one is only 154 calories 🙂

Ingredients:

  • 3 mashed VERY ripe Bananas
  • 2 cups of whole wheat flour
  • 4 tbsp. of Chia Seeds
  • 2 tbsp cocoa powder
  • 1 tbsp. baking powder
  • 2 flax eggs = 2 tbsp flax seed + 6 tbps. water, whisked right before mixing in
  • 1/2 cup of coconut oil (melted)
  • Shredded unsweetened coconut (optional)

In a large bowl, combine the bananas, flour, chia seed, cocoa powder, baking powder and coconut oil. Stir thoroughly until the texture is a bit dense. Add the flax eggs and mix very well. Pour a large spoonful of the batter into a muffin pan. Sprinkle the coconut on top, to taste. Bake for 25 minutes at 350 degrees F.

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I devoured two in the ten minutes after baking. I should have let them cool down a bit, but they were just too good! Enjoy!

 

Cocoa Bliss Balls

Cocoa Bliss Balls

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The title says it all. Pure bliss! I could not help myself from eating five of these yummy bliss balls in a matter of minutes! Oops! Well, they are raw and vegan…So they can’t be that bad….right?

Ingredients: Cocoa Powder, dates, cashews, vanilla extract, agave nectar & shredded coconut. Process everything but the coconut. You can add more of any of the ingredients if it isn’t a sticky mixture yet. Roll the dough into mini balls, and then coat with the coconut. Put these bad boys in the fridge overnight and eat them all up!