I’ve been juicing a lot lately and more consistently which has led me to have an overabundance of shredded carrot/carrot pulp! I’ve managed to use it in quite a few different ways and this raw carrot cake granola cereal is the latest carrot inspired recipe!
I actually make what we call granola cereal (because we could never decide which one it was!) every week on Sunday mornings. I always let the kids pick which kind they want me to make and when I tell you this may be their favorite food EVER, it is not an exaggeration! They will even ask me every morning when they wake up “are we having cereal today?” in hopes that we will!
We’ve come up with just a few varieties over the past few months….chocolate cherry, peanut butter chocolate chip, blueberry chai, loaded oatmeal raisin cookie, pineapple upside down cake…the possibilities are endless! But their favorite HANDS DOWN in the strawberry version with freeze-dried strawberries. They’ll actually ask for it every time almost! But I’m able to convince them to try something different most of the time–as was the case with this carrot cake variation!
So enough about my kids, let’s get to the granola! For this version I deviated slightly from my original master recipe to make it even more healthy! I usually use quite a bit of Garden of Life Protein Powder (sometimes the plantbased meal replacement one or the Protein & Greens) and a hefty amount of melted coconut oil, but I eliminated the oil completely this time and cut WAY back on the protein powder, which you could definitely omit if you want to!
Even with the changes, what resulted was an absolutely DELICIOUS carrot cake granola cereal that my whole family liked better than the original master recipe. I love the fiber and protein you get from the hemp, chia and flaxseed, good carbs from the oats, bits of sweet from the raisins and a little crunch from the toasted pecans! Not to mention a little veggie from the carrots. It truly reminds me of carrot cake in a bowl! Ok, minus the cream cheese frosting but you get the idea. 🙂
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.
Last week I was contemplating whether I wanted to make and blog this recipe since I had started to see lots of fall/apple/pumpkin things popping up in my news feeds. Already. I mean, hello, isn’t it still August?? You know…SUMMER. Why yes IT IS so I decided no, I’m not giving in just yet and I’m squeezing in one last summer recipe. I’m DOING IT.
Of course the moment I decide this my husband walks in the door with a pumpkin coffee. Yes, pumpkin coffee. At first I was thinking “are you kidding me?!” but then I remembered how much I freaking love the gas station pumpkin coffee so I drank it. There. Confession. Back to the pudding…
I got the idea for this pudding from an Instagram post I had seen a couple of months ago. She didn’t have an exact recipe and used a few different ingredients than I did. But I loved the idea of key lime pie pudding because key lime pie is one of my favorite desserts ever. I actually have a GREAT Key Lime Pie recipe and after glancing at the ingredients to refresh myself, I knew I wanted to get it as close to tasting like my pie as possible.
This meant I needed to somehow add dairy-free sweetened condensed milk. But I don’t know of any that is sold anywhere and even if it did exist I’m sure it’s loaded with sugar. So I went ahead and made my own healthier version. It adds an additional step/recipe to the overall recipe so if you really don’t care about having sweetened condensed milk in your pudding, then I would go ahead and forego it and just use a sweetener such as xylitol, stevia, swerve, etc. (although I STRONGLY recommend making the sweetened condensed milk because it is DELICIOUS). I can’t guarantee the taste of the pudding will be as good without it, but I’m sure it will still be yummy.
I REALLY love that this pudding has veggies in it and you’d never know. My kids loved it. We enjoyed it with a little dollop of So Delicious Coco Whip and some Cadia Graham Crackers crumbled on top. Tart, sweet and creamy cold….perfect SUMMER treat. 😀
5.25 oz./1/4 c. Native Forrest Coconut Milk Powder
½ c. Water
2 T. Melted Coconut Oil
2 t. Pure Vanilla Extract
½ c. Truvia
¼ c. Sucanant
½ t. Sea Salt (more or less to taste)
Key Lime Pie Pudding
¾ c. Lite Coconut Milk
2 Large, Ripe Avocados
2 c. Spinach
Zest of One Lime
¾ c. Key Lime Juice (less if you don't want it as tart)
¾-1 c. Vegan Sweetened Condensed Milk (depends on how sweet you want it OR substitute Truvia, Stevia, Xylitol, Swerve, etc to taste)
So Delicious Coco Whip, Cadia Graham Crackers (optional)
For the Vegan Sweetened Condensed Milk
Combine all ingredients in a high-powered blender (I used a Vitamix) until smooth, creamy and thickened slightly. This will take several minutes. Set aside when done (if using right away....if refrigerating, the mixture will solidify and you can reheat or just scoop from the container).
For the Key Lime Pie Pudding
Place all ingredients in a high-powered blender and blend until smooth. Refrigerate for a couple of hours until chilled and slightly firm or overnight.
Top with coconut whipped cream and crumbled graham crackers.
I’ve been wanting to do a little something different lately because I feel like I get stuck on things like bars, breads and dips a lot! In all honestly they are EASY to make and I’m constantly just wanting something I can throw together since I’ve got kids! But then came along this recipe from Half Baked Harvest and it gave me an idea.
A few years ago, I made this crazy delicious Blueberry Lemon IceBox Cake and while it was good it was most definitely NOT vegan/plantbased and certainly not healthy so I thought I would give it a little makeover! I did the peach/raspberry combo that HBH did so beautifully with her cake and used Cadia Graham Crackers and So Delicious Coconut Whipped Cream. That’s right I BOUGHT the coconut whipped cream! I know, I know I could have just thrown a can of coconut milk in the fridge and whipped it up the next day with some agave and vanilla but I was seriously going for easy here and I’m not gonna lie, I LOVE this whipped cream from So Delicious. Better than my homemade stuff even. 😀
So while not the healthiest dessert due to the sugar in the graham crackers and whipped cream, albeit a small amount, it is an upgrade from my old recipe for sure! And we loved it! The graham crackers get nice and soft and “cake-like” after sitting overnight, sandwiched between the whipped cream. And the raspberry/peach combo is SO good. Simple, delicious and utilizes the last of those yummy summer fruits!
2, 9 oz. containers So Delicious Coconut Whipped Cream (I used the lite version)
12 sheets Cadia Graham Crackers (or similar healthy/low sugar/whole grain brand)
2 c. Chopped Peaches (about two large), plus more for topping
2 c. Raspberries, plus more for topping
Line a large, 6½x11x4-inch loaf pan with foil, both ways, letting the foil hang over either end of the pan. Spray lightly with coconut oil cooking spray.
Spread a layer (about ⅓ of a container) of coconut whipped cream in the bottom of your pan. You want to have enough whipped cream left to use some for spreading on the top of the cake after it has set overnight and been flipped out of the pan.
Place 4 sheets of the graham crackers on the top of the whipped cream (they may overlap a bit in the middle and that's ok!).
Cover the graham crackers in another layer of whipped cram and sprinkle the whipped cream with half of the raspberries and half of the peaches.
Gently spread a layer of whipped cream over the fruit. Cover with 4 more sheets of graham crackers, a layer of whipped cream and the remaining half of the peaches and raspberries.
Cover the fruit with another layer of whipped cream and 4 more sheets of graham crackers.
Cover with foil and let set in the fridge for 24 hours or overnight.
Place a plate or cake stand over the to of the loaf pan and gently flip over. Carefully remove the pan and then gently and slowly peel away the foil.
Quickly cover the top of the cake with the remaining whipped cream and sprinkle/decorate with the extra fruit. Slice and serve immediately.
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. 🙂
I’ve been doin’ this brownie baking thing for awhile now. And with every new recipe I tend to get a little dramatic-y and proclaim in no uncertain terms that the new recipe is my absolute, all-time favorite.
But THIS time, I mean it. I mean, I totally mean it. These brownies are probably my favorite. Healthy, not-healthy, sugar, butter, coconut oil, eggs, xylitol, pumpkin puree…WHATEVER. These blow all that stuff away.
They live up to their name and just happen to be vegan, gluten-free and contain no oil. Yesssss. High-five to that. And did I mention they are the fudgiest, most addictive brownie ever? Because they most definitely are.
Hope you enjoy them and take a couple of minutes to check out some other healthy brownie recipes I’ve done in the past–they are ALL good!
I was craving something lemon-y and easy to make the other day and found this recipe that I have only made once before quite awhile ago but remember really loving it! They are done in the food processor and come together in no time.
They are a perfect balance of coconut and lemon flavor, not overly sweet and just the right size when you need something a little sweet. And best of all they are healthy!
P.S. Here are a few more energy type “balls/truffles” I love!
I’ve made zucchini bread so many times over the years but surprisingly I’ve never blogged about it except for this Chocolate Zucchini Bread which is honestly more like cake. It’s one of my favorite things EVER though–my grandma makes the best I’ve ever had and I simply love sweet breads.
However, most recipes have LOADS of sugar and are definitely not the healthy. So I found a recipe I thought sounded good and adaptable and this one did indeed turn out awesome. I only wish I’d had a can of crushed pineapple to throw in and highly recommend doing so. 🙂
This version is not only vegan but has ZERO refined sugar and oil. My only issue was that the very middle top part didn’t get cooked all the way through and collapsed which wasn’t really a problem since there’s nothing raw in it but I would have left it in for maybe another 10 minutes. All in all though it was a good, solid recipe and we devoured it quickly!
I started writing this post and thought “ugh, anooooother banana bread recipe” and really thought twice about posting it. But then I went and did a quick little search to find out how many banana bread recipes I’ve actually blogged about and to my surprise it was only four! Ok, ok not bad…and they all happen to be quite different. A good mix of naughty (see here and here) and nice (this one and that one). And this particular recipe was different because it had BLUEBERRIES mixed in soooo…totes different. 😀
I can honestly say I’ve never even had banana bread with blueberries mixed in let alone made it but dang I was tired of plain, ‘ole banana bread and needed to mix things up a little and since we’ve got bags upon bags of frozen blueberries I decided those things were going in! And I have to say I’m not only addicted but wish I’d been putting blueberries in my banana bread way sooner! So good! Juicy little bursts of blueberry goodness in super tender, moist banana bread. Yummmm.
I also love that this recipe is egg, oil and refined sugar free and TOTALLY PLANT BASED which we are all about around here. 😀
It’s fall which of course means pumpkin EVERYTHING. And I love it! Pumpkin has so many great uses in baking, especially when it comes to baking something HEALTHY. Sadly, I don’t have many healthy pumpkin recipes up to this point on my blog, but I do love this Pumpkin Spice Dessert Dip and just made these Fudgy Butternut Squash Brownies with PUMPKIN instead of the butternut squash and they were amazing!
So, I’m excited to add these Pumpkin and Dark Chocolate Energy Bites to the mix. These little gems are so tasty and so very good for you! I don’t mind giving these to my kids for breakfast one bit. They’ve got fiber, protein, good fats and some great nutrients! Oh and the best part…DARK CHOCOLATE. 😀
They only take a few minutes to whip up–give ’em a try!
I have so many recipes that I’ve done over the last year or so that were the healthy dessert and breakfast type I made for my family but never got around to blogging and I’m so excited to revisit and remake them in order to share with you all! I was OBSESSED with this granola recipe last fall and actually ended up giving out bags of it for Christmas with other homemade goodies such as handsoap, etc.
It was very well received and I plan on doing something similar this year for gifts! You can package it so pretty and this stuff lasts in an airtight container for a very long time! What I really love is how some of my favorite flavors combine in this…you’ve got fall with the cinnamon and nutmeg, a nice kick from the espresso powder and a hint of chocolate from the coffee beans! It’s just soooooo good! My kids LOVE it but for obvious reasons (hello, caffeine!) I limit their intake. 😀 It’s great over yogurt, with my Pumpkin Spice Dessert Dip or just in a bowl with some nice cold, almond milk!
½ c. Wheat Germ (I use ground flaxseed if I don't have wheat germ)
1 c. Fruit Juice Sweetened Dried Cranberries
1 c. Golden Raisins (or use another cup of dried cranberries)
½ c. Coconut Oil, melted
1 ½ c. Agave
3 T. Instant Espresso Powder (feel free to use more for more of the coffee flavor--I actually like about ⅓ cup!)
2 t. Cinnamon
½ t. Nutmeg
2 t. Sea Salt
2 T. Pure Vanilla Extract
1-2 c. Dark Chocolate Covered Coffee Beans (I get grain sweetened ones) or Dark Chocolate Chunks (preferably stevia sweetened, etc)
Preheat oven to 325 degrees. Spray two large baking sheets with non-stick cooking spray.
In a large bowl, combine the oats, coconut flakes, pecans, pistachios, pumpkin seeds, wheat germ, cranberries and golden raisins. Toss well.
In another medium bowl, combine melted coconut oil, agave, espresso powder, cinnamon, nutmeg, salt and vanilla. Whisk together until well combined.
Pour the coconut oil mixture over the dry oat mixture and stir to fully combine. I stir for at least 3-5 minutes to ensure everything is well coated.
Divide the granola between the two baking sheets and spread evenly. Bake for 25-30 minutes, stirring every 10 minutes so the granola will get evenly toasted.
Remove from the oven and let cool 5 minutes. After 5 minutes, spray the bottom of a flat 1 cup measuring cup or a flat bottomed glass with cooking spray. Press the granola into the pan using the bottom of the measure cup so that you have a flat slab of granola.
Let the granola sit for one hour to cool and harden.
After an hour break the granola up into clusters and stir in chocolate covered coffee beans or dark chocolate chunks.
Apple picking this year was so fun now that the kids are a little older (2 and 4) and I loved all the healthy recipes I got to make. I mentioned before that I updated my mom’s AMAZING German Apple Cake to be super healthy, came up with these Salted Caramel Apple Pie Bars and got to have a little more fun with these Apple Cinnamon Fruit Leather Roll-Ups!
I had the idea to try to adapt my recipe for Dark Cherry Fruit Leather Roll-Ups into something apple-ish and it worked out fabulously! They were easy and delicious! Not to mention so much cheaper than buying them in the store!
I’m honestly not sure who loved them more in our house…the adults or the kids! I think you’ll love them too. 🙂
10 c. (about 9-10 medium) Chopped Apples (I used Fujis...no need to peel if you have a high speed blender)
¾ c. Water
⅓ c. Sucanat
¾ t. Cinnamon
Preheat oven to 170 degrees. Line two large baking sheets with parchment paper.
In a large saucepan, combine chopped apples and water and cook over medium-high heat until apples are tender and soft and easily pierced with a fork, about 8 minutes, stirring frequently.
Once soft, drain liquid and transfer apples to a high speed blender along with the sucanat and cinnamon.
Blend until apples are completely smooth.
Divide mixture evenly between the two baking sheets. Use an offset spatula or the back of a large wooden spoon to spread the mixture as evenly and thin as possible without the white of the parchment paper coming through. Spots that are not thin enough, may not cook/dry completely (which isn't a big deal..it will still be edible and delicious!).
Bake in the oven, rotating pans every hour for 5-6 hours or until just slightly tacky. Remove from oven and let air dry on the baking sheets for at least 8 hours.
With the parchment paper, lift and move the fruit leather sheets onto a cutting board. Using a pizza slicer (or sharp knife), cut the sheets into 6 strips each (for a total of 12 strips). Starting at the edge of one sheet gently peel the leather away from the parchment and roll up. Wrap a piece of parchment around each roll-up and secure with string or tape. Store in and air-tight container.
In the last week we’ve made not one but TWO trips to the apple orchard because they are just SO good right now and there are new varieties every day! Our first trip we picked tons of Jonathan and Grimes and the second time it was all about the Fujis!
So, needless to say we’ve been eating a LOT of apples. And of course I’ve done a little baking…I gave my mom’s German Apple Cake a healthy makeover and it turned out DELISH. But I think our favorite thing so far has been dehydrating apples and making dried apple slices! The kids can’t get enough. And the Jonathan’s are perfect for dehydrating because they’re actually super sweet with a little tartness. Yum!
So with all the dehydrating, I was super excited to stumble upon this recipe for Cinnamon Apple Pie Energy Bites that utilizes dried apples but I knew immediately I wanted to take the recipe a step further and make them into Salted Caramel Apple Pie Bars! And with a little adjusting of ingredients, that’s what I did and the results were DELICIOUS.
All the flavors of apple pie, a touch of salt, tiny chunks of almonds and dried apples, minimal ingredients and no added sugar, make these perfect for snacking or even breakfast! We love them!
1 ½ c. Dried Apples, finely chopped in food processor
1 ½ c. Raw, Toasted Almonds (you don't have to toast the almonds but I prefer the flavor it gives them)
1 ½ c. Medjool Dates, soaked in hot water for at least 30 minutes
5 t. Pure Vanilla Extract
1½ t. Cinnamon
1½ t. Apple Pie Spice
½-¾ t. Sea Salt
Line a 9x9 pan with foil or parchment paper
Blend almonds and dates in a high powered blender or food processor until a thick paste forms. You can get it as smooth as you like..I left a few bits and pieces of almonds in mine because I like the texture.
Transfer the almond/date mixture, along with all other ingredients to an electric mixer. Beat on low speed until everything is well combined and blended. Adjust spices, etc to taste.
Press into your lined pan and place in the refrigerator for a couple of hours to allow mixture to set. Remove from pan and cut.
I’ve been incorporating chickpea (garbanzo) flour into lots of things lately, mainly because it has a fairly neutral flavor once it’s been cooked and adds a good amount of protein and fiber to food. My favorite thing right now is to mix it into my kids oatmeal…they don’t even know it’s there! So when I saw these chia granola bars used it, I HAD to try them.
Aaaaaand…they turned out great! I was expecting a crunchier bar but mine remained soft which is ok because we still loved them. Looking back over the original recipe, I actually missed the step about pressing them down again after they have been baked so that might have been my problem with them not being crunchy!
They are slightly sweet, a tiny bit salty and quite yummy! Love the good fats, protein and fiber from the chickpea flour and chia seeds and the little crunch from the crispy rice cereal is perfect. Great for breakfast or a snack!
⅔ c. Chickpea Flour (also known as garbanzo bean flour)
3 T. Chia Seeds
1 t. Baking Soda
¾ t. Sea Salt
⅔ c. Agave
⅓ c. Melted Coconut Oil
¼ c. Sucanat
1 T. Pure Vanilla Extract
Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper; spray with nonstick cooking spray.
In a large bowl, whisk oats, rice cereal, chickpea flour, chia seeds, baking soda, and salt. In a small bowl, whisk together agave, coconut oil, sucanant and vanilla until blended,
Add agave mixture to oat mixture, stirring until completely coated. Transfer mixture to prepared pan. Spray you hands with non-stick spray and press mixture down gently but firmly to compact into pan.
Bake in preheated oven for 20 to 25 minutes (I did 20) or until light golden brown on top. Remove from oven and use the flat bottom of a small pan or dish to press down granola bars again. Cool in pan for 15 minutes, and then use parchment paper sling to carefully lift granola bars out onto a cutting board (you can leave them sitting on top of the parchment paper). Cool for 5 more minutes and then cut into bars. Move to a cooling rack to cool completely. Store in an airtight container.
I created this chocolate chip recipe for my daughter awhile ago and had completely forgot about it until recently when the ONE and only friend I had shared it with (I’m a recipe hoarder…I can’t help it!), said she had made them with her kids. So of course I immediately dug it out and got to work on making some.
I had actually forgot how GOOD these cookies are and why I gave them the title of Avery’s “favorite”….because they are addictive and you seriously can NOT eat just one! They’re soft, chewy and have a perfectly rich, buttery, slightly sweet flavor with ZERO butter or refined sugar and to top it off they are vegan with a little help from aquafaba (check out my first time using it here!)! Win-win-win!
I’m completely ashamed to say that are little family of four polished off all 16 of these in about 3 days! Thankfully they are “healthy” as cookies go and will be an every now and then treat from now on! As they should be. 😉
½ c. Palm Oil Shortening (I used Nutiva which is a blend of palm oils and coconut oil)
⅓ c. plus 1 T. Xylitol
⅓ c. plus 1 T. Agave
3 T. Aquafaba (chia/flax egg or normal egg would work also)
2 t. Pure Vanilla Extract
1⅓ c. Sprouted Spelt Flour
¼ c. Ground Flaxseed
¾ t. Baking Soda
¼ t. Sea Salt
¼ c. Thick Rolled Oats
½ c. Chocolate Dream Semi-Sweet Chocolate Chips
Preheat the oven to 350 degrees. Line two large baking pans with parchment paper.
In the bowl of an electric mixer, cream together the shortening, xylitol and agave on medium speed until light and fluffy. Turn mixer to low and add aquafaba and vanilla. Whisk together all the dry ingredients in a small bowl and slowly add to the wet ingredients until thoroughly incorporated. Mix in chocolate chips.
Scoop dough into 1½" balls and place 2 inches apart on the baking sheets. Bake for 7-9 minutes, rotating pans and switching racks halfway through. Allow to cool on pans for about 5 minutes and then move to a cooling rack to cool completely. Store in an airtight container.
We do gluten-free around here every now and then and it’s not because anyone has any type of allergies but more so because I truly love a lot of recipes that use almond flour. I can’t say I’ve had much success with coconut flour (as in ZERO) but almond flour never lets me down and it surprisingly makes the most moist and delicious banana bread I have EVER had.
My go-to and favorite banana bread recipe for years had been this one but I prefer this gluten-free version WAY more and it is honestly so much better. Plus, it’s VEGAN which I totally love seeing as how we’ve recently decided to eat plant-based in our every day lives.
The original recipe calls for one egg but I have recently discovered the magic of aquafaba. What’s that you ask? It’s bean water! More specifically the liquid from cooked or canned chickpeas. Crazy, right?! Well this stuff is magic! It’s a GREAT egg replacement for so many things. I am still learning and experimenting but it works wonders in this banana bread and helps take it to the next level of super healthy deliciousness! I’m pretty sure you’ll never go back to a regular ‘ole oil and sugar filled banana bread after you try this version!
Handful of Chopped Walnuts (optional but delicious!)
Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray.
In the bowl of an electric mixer, beat ripe bananas until mashed. Mix in all other ingredients through the milk and combine. Add almond flour and oats and stir to combine. Add chopped walnuts (if using).
Pour into prepared pan and bake for 1 hour to 1 hour and 15 minutes (mine took 1 hour and 5 minutes), until a tester comes out clean.
Let cool completely before removing from pan and slicing. Store in an airtight container.
I’ve made a lot of protein bars in my day and every now and then I think, “hmm, these may be the best ones yet…” but that thought has never been 100% accurate until now. In my daughter’s words “these are the GOODEST. ONES. EVER!!!!”. And she should know, she’s tried a LOT. 🙂
The original version is peanut butter (I call them my homemade butterfingers because that’s what they taste like to me!) but I just tried the strawberry version again and I’m so excited with how amazing they turned out, I’m sharing that recipe first! Be on the look out for the peanut butter ones coming soon!
Surprise! It’s me. 🙂 Yep, I’m blogging again…a year later! I took a break to do a little something called bhsmealplans.com (ebook coming soon!) and while it was a great year of creating, testing and perfecting recipes, I’m ready to get back to blogging!
I decided to give the ‘ole blog a fresh new look (thanks to my super talented and creative hubby) and even a new direction…HEALTHY desserts! It’s my true passion and pretty much the only type of sweet anything that happens in this house most likely contains chia seeds, some kind of nut butter and agave. 😀 Whereas I used to never run out of butter, refined sugar and all-purpose flour, I don’t even keep those things stocked!
I’m super excited about the new direction for Desserted Planet and started to think about what recipe I’d debut my new-ish blog with but instead of agonizing FOREVER about the recipe I wanted to use, I decided to just do one that I make ALOT around here and my kids LOVE–Chocolate Hummus!
It’s super easy, great for dessert OR breakfast (yes we totally eat it for breakfast) and just good. Really, really good! So here you go, hope you try it and find it as incredibly yummy as we do!
I have been making almond milk for my one year old for the past couple of months. We are dairy free in our household for many reasons (ok, except for the occasional Andy’s treat), one being that almond milk has a TON more calcium than cow milk. I love the fact that you can not only make your own homemade almond milk which is FAR better than even the healthiest store bought kind, but you can also use the pulp that is left to make your own almond flour (or you might see it labeled as almond meal in the store). And it’s all so easy! But the downside is that if you have an almost toddler who drinks as much milk as mine (I say almost because she is ALMOST walking on her own and to me that is when she will no longer be a baby *tear*), you are making it ALL. THE. TIME. And it leaves you with almond flour coming out your ears!!! Thankfully, there are so many awesome recipes these days using almond flour. Many vegan and gluten-free recipes use almond flour so hopefully it won’t be any problem using all this stuff up!
I’ve baked with almond flour before and had amazing results. These Blueberry Almond Meal Muffins are still one of my favorite muffin recipes. When I came across this recipe for almond meal cookies with chocolate chips and coconut, I had to try them and they turned out so good. When I say so good I mean the kind of good that I can probably never make them again because my husband and I ate them in like, two days. All of them. Eeek.
They reminded me of a cross between a super soft, thick graham cracker cookie and an almond joy. I mean…kind of delicious. The ingredients are nutritious and if you can limit yourself to just one or two then you’ve got a perfectly suitable (and in my opinion better) substitution for a run of the mill chocolate chip cookie. So if you’ve never used almond flour before, I definitely recommend starting with this recipe!
⅓ c. Sucanat or Coconut Sugar (I used Sucanat and processed mine in my Vitamix dry attachment until it was finely ground)
1 Large Egg
3 T. Coconut Oil, melted
2 t. Pure Vanilla Extract
¼ c. Bittersweet/Dark Chocolate Chips (I would chop them next time for finer pieces..the big chips made it a bit difficult for the cookies to hold together)
Preheat oven to 375 degrees and line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt and coconut. In a small bowl whisk together egg, coconut oil and vanilla. Stir wet ingredients into dry until thoroughly incorporated. Stir in chocolate chips. Shape dough into 1½-inch balls, place on baking sheets and press down slightly with the palm of your hand.
Bake until edges begin to brown, 7-10 minutes (mine took 8), rotating pans and switching racks halfway through. Let cool completely on wire racks and store in an air-tight container.
Have you heard of dessert hummus? Sounds kind of gross, right? When you think of hummus you typically think savory, spicy, chickpea goodness served with veggies, crisp chips and deliciously soft, warm pita bread. You usually don’t think of dessert. But this recipe will forever change the way you view hummus! Because chickpeas have a fairly neutral flavor, they are a great base for MANY things (brownies, fudge, etc). Kind of like avocado…remember this awesome Chocolate Avocado Pudding made with avocados?! Yeah, it was awesome. But back to the hummus…in a word, this stuff ROCKS. You would never know it was made with BEANS and you definitely don’t have to tell people. I absolutely love that it is healthy and a perfect holiday treat. I served it with graham crackers, gluten-free cinnamon crisp cookies and tart fuji apples. I actually liked the apples best for dipping! That is when I was actually using something to dip it with and not just eating it with a spoon. Kind of addictive. But in a good way! Try this for your next holiday party just don’t mention the beans! 😉