It’s been ages since I did a recipe roundup and I thought what better time than now–Valentine’s Day–to do one! So here you go….my top three healthy, chocolate desserts perfect for the most perfectly perfect day of love and romance and all things hearts and pink.
First up, these Homemade Chocolate Candy Cups are so stinking easy and soooooo good. They’re fun to make because you can top them with whatever your heart desires…nuts, dried fruit, sprinkles, coconut, etc. So creative! And SO much better for you than anything you could buy at the store. 🙂
Second, this Dark Chocolate Strawberry Cream Cake is my all-time favorite cake ever. When I made this, we weren’t quite 100% plantbased, so there is a good amount of eggs in it but I plan on seeing if there are any substitutes that will work for making it completely free of any animal products! If you try to make it vegan, let me know! In the meantime, this cake is waaaaaaaaaay healthier than something you’d get from your local bakery, so make it and enjoy!
And lastly, these Ultimate Fudgy Vegan Brownies are my absolute favorite chocolate dessert on my blog–I have converted many non-vegan, SAD (standard American diet) friends to these brownies. Everyone who tries them loves them because they simply are the fudgiest, chewiest brownies you could possibly ever want.
Ditch the Russel Stovers and get in the kitchen! Enjoy!
Is it donuts or doughnuts? I literally spell it differently every time I type the word. I have no idea which one to choose. BUT WHO CARES because however it’s spelled we’re talking about DONUTS. Let’s just eat them and feel suuuuuuuuuper guilty later. Or not! Because these are actually healthy donuts!
Yep, vegan, refined-sugar free, oil-free, baked and SO FREAKING DELICIOUS. My favorite donuts are the cake type and this particular donut is just like a piece of moist chocolate cake with finger-lickin’ chocolate frosting slathered all over the top. Aaaaaaaaad it’s even made with BEANS. Yes. Indeed.
So healthy. So good. Make them for someone you love….Valentine’s Day is a GREAT excuse to eat chocolate. 😀 So indulge and enjoy!
It’s officially fall! And apples are eeeeeeverywhere. And I love it! We’ve already made one trip to the orchard and will be making another this week–can’t get enough of them!
These cupcakes we’re inspired by a craving for cupcakes and apple pie so I rolled both into one and voila! Apple cupcake/pie magic!
And these things are INCREDIBLE, if I do say so myself. 🙂 I almost stopped with just the cake part because it is SO GOOD and can pretty much stand on it’s own, but I’d been wanting to experiment a little with frosting and decided to forge ahead.
The gluten-free cupcake is without a doubt one of the most moist, delicious “healthy” cakes I’ve created yet! It’s got loads of little apple chunks and just the right amount of cinnamon. I was also pretty pleased with the frosting…smooth, creamy and not overly sweet as I feel most things sweetened with xylitol, stevia, etc tend to be. It does get somewhat stiff when refrigerated so I recommend letting them sit out for a couple of minutes before eating to allow the frosting to soften a bit! And the crumb topping offset the frosting just enough with it’s salty, oaty, apple-crisp like texture and taste.
So basically total apple cupcake/pie bliss!!!
Overall, I ‘d say my first vegan cupcake was a success and I can’t wait to experiment with more sugar-free frosting recipes! Finding subs for powered sugar is TOUGH but I think doable!
One of the best combos around is apple and caramel and you can’t help but notice those ginormous dipped apples when you go in a store like Wal-mart at this time of year. You know the ones, covered in every sugary things known to man–M&M’s, Oreos, sprinkles, candy corn, gummy bears, three different kinds of chocolate, etc, etc–yeah, those.
The candy is bad enough but the caramel isn’t much better. Let’s take a peak at the ingredients…high fructose corn syrup, milk, sugar, butter, artificial flavors, palm oil and of course tons of preservatives. So essentially it’s crap. But thankfully there are some great alternatives to get your caramel+apple fix and this recipe in my opinion is better than any huge, sugar covered apple you could buy.
The salted caramel sauce has the perfect amount of salt to offset the sweet of the caramel and chocolate and I love the little bites of chocolate chips and pecans sprinkled over all of it. The best part of course is that it’s totally dairy and refined sugar FREE.
Full disclosure–this is actually a hummus recipe. Yes, that’s right dessert hummus is a thing and it has been for awhile. I’ve done a couple of variations like this Chocolate Hummus and this Pumpkin Spice Dessert Dip but this latest peanut butter and chocolate mix my be the best one yet!
This stuff is MAJORLY delicious and quite healthy! Don’t you just love when those two things get together?! I do.
Plenty of good stuff in this like protein and fiber from the chickpeas and peanut butter and lots of healthy fats! Think school lunchbox…great with apples, spelt pretzels, graham crackers, strawberries or wrapped up in a whole grain tortilla! Also good on pancakes, waffles, bagels….endless uses! Did I mention you only need a blender?! Yay!
And as always 100% vegan/plantbased and no refined sugar. 🙂