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 Crème Dark Chocolate Bites

Vegan Strawberry Crème Dark Chocolate Bites

Dark Chocolate Truffles with Strawberry Creme

Makes about 14 pieces

Ingredients:

For the chocolate coating

  • 1 cup coconut oil, melted
  • 1/2 cup raw cacao powder
  • 1/4 cup maple syrup
  • 1/8 tsp sea salt

For the creme filling

  • 1/2 cup cashew butter (buy it made, or make your own by blending 1 cup of raw cashews with 1 tbsp of coconut oil until creamy-ish)
  • 2 cups fresh strawberries, sliced in half)
  • 1/2 cup coconut oil
  • 1/4 tsp sea salt
  • 2 tbsp maple syrup
  • 1/2 lemon, squeezed (about 1 tbsp)
  • 3/4 tsp pure vanilla extract

 

Instructions

  1. Add all the ingredients for the creme filling in a food processor and process until smooth and creamy. Put this into the freezer for about 10 minutes
  2. In a bowl, add the ingredients for the chocolate coating until well combined
  3. Using an ice cube tray, spoon a tablespoon of chocolate topping into each cube. Place in the freezer for about 10 minutes to allow it to harden a bit
  4. Add a tablespoon of the creme filling on top of the bottom chocolate layer. If it has been chilled long enough, it should sit on top of the chocolate in a ball shape and not spread. That is good!
  5. Add another tablespoon of chocolate topping on top of the creme filling. This part of the chocolate should be liquidy so that it forms around the edges and takes up any remaining space inside each cube. I recommend heating the bowl a bit to make sure the chocolate is in a liquid state before covering the strawberry creme.
  6. Put in the freezer for approximately 30 minutes.
  7. Remove and let it sit for a minute  before removing the chocolates from ice cube tray.
  8. Eat them cold!
  9. Store these in freezer!