Category Archives: Dessert

Vegan, Flourless, Gluten Free Chocolate Chunk Cookies

Dang these are delicious!! VERY similar to my superfood bars, I just added some cocoa powder and a few more oats and baked them in cookie form since the batter is more solid. They are chewy, hearty, full of protein, fiber, and CHOCOLATE 🙂 So good to me! Guilt Free and no added sugar.

4 ripe bananas mashed
Protein powder large scoop (of choice- i used a graham cracker flavor)
1-2 cup gluten free whole oats (mix in last to obtain the right texture)
Walnuts- handful crushed
Flax-handful
Chia, handful
cocoa powder 2TBS
Dried cranberries handful
Vanilla dash
salt sea dash
cinnamon dash
1/2 almond dark chocolate (70%+) bar (optional, but sooo goood)

Mix it all together in a bowl, put scoops onto a greased cookie sheet, and bake at 350 for 11 min. Eat while warm!

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2 minute sugar free apple “pie” in a mug

1 green apple, chopped into thin pieces
1/2 ripe banana, mashed
3tbs cinnamon

Add the cinnamon into the mug with your mashed banana, mix well, add in your chopped apples and stir well. Cover and pop into the microwave for 1 minute (longer if you want your applies softer but I like a slight crispiness remaining). That is it!

Simply delicious plain, or serve a la mode! Pictured was my addition of fresh blueberries and ricotta to mix it up.

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Fall Apple Crisp!

(This would also make a fabulous pear/peach/plum crisp, in place of apples)

Fall is here, and time to bust out the cinnamon and pumpkin pie spice! I love this dessert because it requires exactly zero added sugar of any kind, zero gluten, and zero guilt. Full of wholesome ingredients and some superfoods, feel free to eat half the pan!

You will need:
4-5 apples, your choice (I used Granny Smith)
2 overripe bananas
1Tbs vanilla (i used bourbon vanilla extract)
1tsp pumpkin pie spice (optional)
2Tbs or so of cinnamon, to taste (I like lots)

for the crisp:
2Tbs almond butter, melted (or sunbutter for nut-free)
1Tbs grass fed butter, melted (optional, subs coconut oil for vegan)
2 Tbs chia seeds
2Tbs flax seeds
2Tbs slivered almonds (optional)
1/2 cup gluten free oats
dash of salt (optional, i omit if just cooking for us)

Preheat to 350, chop apples into small chunks, 1/2 in max
mash both bananas, then mix in apples, vanilla and spices.
Spray pan with non-stick spray of choice.
Fold apple mix into pan.
Then melt your butters, combine remaining ingredients and knead together to make a crumble. Sprinkle over top of apples, and bake uncovered for approx 30minutes, till topping begins to crisp and apples are soft.

Enjoy ala mode, or with cottage cheese as I did, because we didn’t have ice cream, and I’m trying to increase my protein intake, haha!

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Sweet Potato Cookies

Ooh where do I begin with these tasty morsels! This recipe is verrrry loosely based on a sweet potato protein waffle recipe I got in a shipment of protein powder from bodybuilding.com. I took some basic concepts of cookie baking, substituted eggs for flax meal, and came up with something deeeelish. Inspired because I had some left over sweet potatoes in the fridge, that were already sweetened with cinnamon and sugar. Sugar is really to taste, so since there are no eggs in this vegan/gluten-free recipe, add the minimum, and then add some more if the batter isn’t sweet enough for you! It will also depend on how sweet your protein powder is. My favorite kind is Vega but any vanilla kind will do. I prefer less sweet deserts, thus the lower sugar options, but your call. Here we go!

Mix together in one bowl:
3/4 cup protein powder of choice
1/2 cup coconut flour
1/4 cup melted coconut oil
3 cup cooked, mashed sweet potatoes (ok to be a bit chunky)
1tsp baking powder
1/2 tsp salt
1.5 tbs vanilla
1.5 tsp cinnamon
1.5 tsp pumpkin pie spice
3 Tbs ground flax meal
0.5 to 1.5 cups of coconut sugar, to taste (you could also try stevia, honey, maple syrup, etc. to your preference. just start low in quantity, taste, and add)

Optional But Recommended Mix-Ins:
Unsweetened dried coconut
Unsweetened dried cranberries
3-4 tbs cocoa powder
Organic 85% dark chocolate bar crushed into chunks, or equivalent in vegan chocolate chips. (Enjoy Life is a good brand).

Quantities and proportions of mix-ins are up to you!

Bake at 375 12-15 min (larger cookies with more mix-ins need more cook time)

Yields 28 small cookies

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Decadently Healthy Peanut Butter Chocolate Pie

I made this recipe originally thanks to Chocolate Covered Katie, a wonderful, vegan, healthy blog! I also adapted her crust recipe found here.

I have made a few modifications that I personally like, and have made time and time again 🙂 I am sure I will continue to tweak and modify it, because that is what makes cooking fun! In fact, that is one of the best things about this recipe, with no baking involved, it is really hard to mess up! So don’t be afraid to get creative. I’d love to hear what new twists you will put on this recipe!

You will need:

Some kind of pan. I actually have never made this in a pie tin, but I have used 6 deep muffin tins, and I have used a rectangular bread pan! For a wider radius such as a pie tin, it will be thinner, and I like the layers nice and thick! I find it easier to assemble this way. You will need a food processor as well, or a vitamix or something sturdier than a regular blender.

Filling:
3/4 cup nut/seed butter of choice (I have always used peanut butter!)
12 oz yogurt of choice (I use plain SoDelicious Coconut “yogurt”)
1 tbs vanilla
1 cup cooked sweet potato, Kabocha squash, butternut squash, or pumpkin; you will use about 1/4 cup of this in your crust below (I use a roasted Kabocha squash, cut into cubes)
1/8 tsp salt to taste, (if I use salted PB I omit!)
1/8tsp cinnamon or pumpkin pie spice

For the crust:
about 3 one inch cubes of squash from above
1/3 cup pitted dates
1/8 tsp salt
2tbs cocoa powder
1/3 cup unsweetened dried coconut
1/3 cup nut or seed of choice (I have used walnuts, almonds, hazelnuts, and pumpkin seeds)

Topping: 1/2 to 1 whole dark chocolate bar or equivalent in chocolate chips 🙂 (For my last batch I used 1/3 of a 100% dark chocolate baking bar)

Start by making the crust. Blend the above ingredients in a food processor. If it’s too sticky, add a little more nuts/coconut, if too dry, add another chunk of squash. You basically want to be able to press it into your pan using some wax paper and have it smush down into something compact. I usually spray the pan with some olive oil spray so it comes out easily.

Then, throw the filling ingredients in the food processor, and scoop onto your crust, spreading out evenly to make a flat surface.

Finally, melt your chocolate topping (I usually do 30 second increments in the microwave in a glass bowl, stir, and add a few seconds if not yet melted), and drizzle or spread on top! The darker the chocolate, the thicker and harder to spread it will be, but there’s no wrong way. Look at my photos of the various patterns you can do!

Then all that is left is pop it in the fridge for a couple of hours to let it firm up! If you use the muffin shape, use muffin liners, otherwise you will need to freeze them a little in order to pop it out in one piece. The rectangle bread pan works well for just cutting out a serving in my experience. Try it out! Just try not to eat it all in one sitting, it is that delicious 🙂

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