Chocolate Chickpea Cookies

Servings:18 cookies
Recipe from Lori Rasmussen of My Quiet Kitchen 

Chickpea Cookies are a deliciously fudgy and healthy cookie made with creamy almond butter, cocoa powder, and of course chickpeas. This quick and easy vegan dessert is a great way to use up extra chickpeas and satisfy your sweet tooth at the same time! Vegan and made without gluten, oil, or refined sugar. Ramp up the fun and add some of the extras noted at the end of the recipe.

Ingredients 
1 (15 oz) can chickpeas, rinsed and drained (1⅔ cup cooked chickpeas)
⅓ cup smooth almond butter, unsalted - or other nut/seed butter
¼ cup cacao or cocoa powder
¼ cup coconut sugar - or other granulated sweetener
3 Tablespoons maple syrup
2 teaspoons vanilla extract
¼ cup oat flour or Gluten Free Flour 1:1 blend (I used a blend of oat and buckwheat flours.)
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
½ teaspoon cinnamon, optional
⅓ cup dairy-free mini dark chocolate chips 

Instructions
Preheat oven to 350 degrees F, and line one large or two small baking sheets with parchment paper or silicone baking mats.
After rinsing the chickpeas, thoroughly pat dry with a tea towel. Transfer to a large food processor. Add the almond butter, and process to combine.
Add the cacao, sugar, maple syrup, and vanilla. Process until fully combined, scraping down the sides of the bowl as needed.
Add the flour, baking powder, baking soda, and salt, and process again. Fold in the chocolate chips.
Using a small cookie scoop (1½ Tablespoon) or measuring spoon, scoop up the cookie dough and place on prepared pan(s). Leave in a ball shape. Bake for 7 minutes. Remove from oven, and use the underside of a fork to create a crisscross pattern on top, gently flattening the cookies into shape. Bake for another 3 to 5 minutes or until golden on the bottoms.
The cookies will be very soft straight from the oven. Cool completely, then store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Variations 
¼ cup nuts - for added crunch, fold in chopped pecans, walnuts, or peanuts when adding the chocolate chips.
¼ cup coconut - add shredded coconut to the batter and press a pinch into the tops of the cookies.
Nutritional Information: (1 cookie) 94 calories; 12 g carbohydrates; 2.5 g protein; 4 g fat; 0 mg cholesterol; 72 mg sodium; 2 g fiber; 7 g sugars

Banana Bread Baked Oatmeal (Vegan, gluten-free, nut free option)

Recipe from fitgreenmind (Instagram) 

Husband-Tested in Alice’s Kitchen
Makes 6 generous servings

This scrumptious breakfast can be made in a jiffy using only the baking dish, so easy clean-up. Using spotty bananas will make the baked oatmeal especially sweet.  Serve this with a dollop of vegan yogurt and some fresh seasonal fruit for a lovely, tasty breakfast.

2 large ripe bananas, mash (The spottier the bananas, the sweeter the final result.)
1 1/3 cup (330ml) plant milk (I used unsweetened soy milk to bump up the protein.)
1/4 cup (60g) nut or seed butter (I used almond butter.)
4 Tablespoon maple syrup (You can also use agave syrup.)
1 teaspoon vanilla extract
2 cups (200g) old fashioned oatmeal (To make this gluten free, use gluten free oats.)
2 teaspoons baking powder
¼ -1/3 cup dark chocolate chips
Optional: ½ banana, sliced for decoration

Preheat the oven to 200C/400F. Use a baking dish.  (I used a 1½ quart 8” X 10” Corningware baking dish.) With a fork, mash the two large very ripe bananas right in the dish.  Stir in the nut/seed butter, the maple syrup, and the vanilla until well combined.  Slowly add the plant milk.  Stir until well combined.  
Add the oats, baking powder and the chocolate chips and stir well until everything is well incorporated. Decorate with some banana slices, if using.
Bake at 200C/400F for 30-35min and let it cool a few minutes before serving or storing.  Store in the refrigerator or the freezer.  

Nut Butter Banana Breakfast Muffins (Vegan)

Recipe from Julia Maiten (She also has a fabulous YouTube channel.)
Husband-Tested in Alice’s Kitchen
Makes 11-12 standard size muffins

These tender, fluffy muffins are perfect to prep ahead and keep in the freezer for a quick breakfast or snack. I did use a scale to make these instead of using measuring cups.  

The original recipe said it yielded 8 muffins, but I think she used a jumbo sized muffin tin.  I was able to make 11 muffins in a standard muffin tin.  I did fill the muffin tins a bit over the top, so I’m thinking if you filled the tins to the rim, you could get a dozen lovely muffins.  The original recipe called for peanut butter, but I had a partial jar of almond butter and a partial jar of cashew butter and wanted to use them up.  I’m thinking that if you can’t have nuts, you could use seed butter as well, such as sunflower seed butter or even tahini. I used some spelt flour along with all-purpose flour to make these a bit more healthful. I will definitely make them on repeat!

Ingredients:

3 large bananas, mashed (My bananas were huge, so I used 2½ huge bananas.)
2 Tablespoons flax meal 
2 Tablespoons water
90g nut butter (I used a mixture of cashew and almond butter.)
70g maple syrup
1 teaspoon vanilla extract
200g flour, or a mix of oat flour & flour (I used 100 g spelt flour + 100 g all-purpose flour.)
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of kosher salt
½ cup dark chocolate chips, plus more for optional topping
Toppings: rolled oats, dark chocolate chips, optional

Instructions:
Preheat the oven to 180°C/360°F.  Line a standard muffin tin with paper liners.  (You can use oil spray if you wish.)
In a small bowl, mix the flax meal and the water and set aside. (This will become thick and will serve as the “egg.”)
Measure the flour(s), the baking soda, baking powder, and salt in a medium bowl.  Whisk until blended well.
Mash the bananas on a dinner plate and set aside.
In a large bowl, measure out the nut butter, maple syrup, and vanilla.  Add in the mashed bananas and the flax meal “egg.”  Stir well until all the wet ingredients are well mixed.
Add the dry ingredients to the wet ingredients and stir just until combined.  Gently stir in the chocolate chips.  
Scoop the batter into the muffin lined tin.  Top each muffin with a sprinkle of dry oats (I used quick oats.) and a few dark chocolate chips for garnish, if you wish.
Bake at 180°C/360°F for 25 minutes.  
Allow the muffins to cool just a bit before serving right away. 
They should cool completely before storing or freezing.
For a full meal, serve with yogurt, fresh seasonal fruit and/or berries and seeds.

Nutritional Information: (1 of 12 muffins) 160 calories; 5 g fat; 1 g saturated fat; 0 mg cholesterol; 183 mg sodium; 25 g carbohydrates; 8 g sugars; 3 g fiber; 4 g protein; 4 mg calcium

Vegan Baked Oatmeal Cups (2 Flavors!) Soy Free Nut-Free Gluten Free

Recipe from https://www.youtube.com/c/theconscientiouseater
Husband-Tested in Alice’s Kitchen

Full of whole grains and sweetened naturally with fruit, these two different flavors of Vegan Baked Oatmeal Cups are a healthy and fun way to start your morning! These delicious muffins are freezer friendly too.

Chunky Monkey Cups: (Makes 12) (264 calories; 9.6 g fat; 1 mg cholesterol; 12.4 g fiber; 4 g sugars; 8 g protein)

1 1/2 cups non-dairy milk
1 cup mashed banana
2 Tablespoons ground flaxseed 
2 teaspoons baking powder 
1 teaspoon cinnamon
1/2 teaspoon sea salt
3 cups old-fashioned rolled oats 
1/4 cup walnuts, chopped***
1/4 cup mini chocolate chips 

Cinnamon Roll Cups: (Makes 12) (314 calories; 7.6 g fat; 0 mg cholesterol; 16.5 fiber; 18.9 sugars; 7.6 g protein) 

1 1/2 cups non-dairy milk
1 cup unsweetened applesauce 
2 Tablespoons ground flaxseed 
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
3 cups old-fashioned rolled oats 
1/4 cup almond butter***
2 Tablespoon coconut sugar
1 teaspoon cinnamon 

1. Preheat your oven to 350F/180C and grease a standard size muffin pan with cooking spray. Set it aside. (I used muffin cup liners and gave them a quick spray with oil.)

2. In a large mixing bowl, whisk together the almond milk, fruit puree, ground flaxseed, baking powder, cinnamon and salt until combined. 

3. Next, stir in the old-fashioned rolled oats. For the chunky monkey cups you’ll also fold in the chocolate chips and walnuts. 

4. If you’re making the cinnamon roll baked oatmeal cups, prepare the cinnamon swirl in a separate bowl by stirring together the almond butter, coconut sugar and cinnamon until smooth. 

5. Divide the batter equally among the muffin cups. 
******For the cinnamon roll oatmeal cups, fill each muffin cup half way up with the batter before adding a teaspoon of the cinnamon swirl “paste.” Use damp fingers to spread the paste out into an even layer before topping each cup with the remaining oatmeal batter.******

6. Bake the oatmeal cups for about 25 minutes or until set. Allow the cups to cool for 10 minutes in the pan before removing them to a wire rack to cool completely. 

***To make these cups nut free, omit the walnuts from the chunky monkey cups and use sunflower seed butter instead of almond butter in the cinnamon roll cups! 

Chickpea Energy Bites (vegan, gluten-free, nut-free, refined sugar-free)

 

Recipe from Nutrition by Michaela 

Husband-Tested in Alice’s Kitchen

Makes about 25 bites

These little treats are very simple to make and they taste quite good.  They’re fancy looking enough to serve at a party or to give as a little gift.  You will need a food processor to prepare these.  It also helps to have an ice cream scoop for forming uniform balls, but it’s not necessary.

1 cup fresh dates, pitted

1 can chickpeas, drained and rinsed

½ cup old-fashioned rolled oats

½ - ¾ cup shredded coconut

4 Tablespoons cocoa powder

½ teaspoon ground cinnamon

2 pinches sea salt

3 Tablespoons (or more) brewed coffee

200 grams melted dark chocolate (I added 1 teaspoon coconut oil to the chocolate and used a double boiler for melting.)

Sea flakes, for decorating (optional)

Shredded coconut, for decorating (optional)

Soak the pitted dates in boiling hot water for at least 10 minutes. This will soften them up and make them easy to process.

Add the chickpeas, rolled oats, shredded coconut, raw cacao powder, brewed coffee, sea salt and cinnamon (optional) to a food processor.

Drain the water from the dates and rinse them a little bit in cold water.

Add the dates to the food processor.

Process all the ingredients into a dough. Scrape the sides of the processor bowl with a spatula to make sure all ingredients are evenly distributed throughout the dough.  If the dough doesn’t come together in a ball, add more coffee a tablespoon at a time until the dough comes together.

Place a piece of parchment paper on a plate or cutting board. Using an ice cream scoop, scoop the dough onto the parchment lined platter. With damp hands, roll into balls and place them back onto the parchment paper. Let sit in the fridge for 15 minutes or more.

Meanwhile, melt the dark chocolate, preferably over a water bath (microwave is also fine). Dip the bites into the melted chocolate and place them back on the parchment paper. 

Optional: Sprinkle sea salt or shredded coconut on top before the chocolate hardens.

Place the bites back into the fridge until the chocolate hardens fully before serving.

Store in the fridge for up to 3-4 days, or for longer in the freezer (just make sure to take them out of the freezer to thaw to room temperature about 30 minutes or so before eating.)

Christmas Rocky Road (vegan)

Makes 8 bars

Recipe from PickUpLimes
Husband-Tested in Alice’s Kitchen

These treats are absolutely delicious and perfect for novice cooks.  They make a lovely holiday treat to give away or to serve at a party.  

Bar Ingredients
8.8 oz (250 g) dairy-free dark chocolate
4.2 oz (120 g) unsalted vegan butter, cubed
2 Tbsp (30 mL) maple syrup
7.1 oz (200 g) Biscoff Speculoos Cookies (I used “Lotus” cookies which can be found at most supermarkets or specialty stores. See photo below. You can also swap out these cookies with gingersnaps.)
1½ cups (99 g) vegan marshmallows, roughly chopped
½ cup (80 g) dried cranberries or dried cherries
½ cup (62 g) roasted salted pistachios 

Topping Ingredients

2 Tbsp (15 g) roasted salted pistachios, finely ground
2 Tbsp (3 g) freeze-dried cranberries, finely ground

Directions
Line an 8-inch (20 cm) square baking dish with parchment paper.
Break the chocolate into pieces and place it into a heatproof bowl with the butter and maple syrup. Melt it over a pot filled with gently boiling water on the stove. Set aside once melted.
In a large bowl, roughly crush the cookies, then add the chopped marshmallows, cranberries and salted pistachios.
Pour the chocolate mixture into the bowl with the cookie mixture and mix until everything is coated in chocolate.
Transfer the mixture to your lined dish and press it down very firmly.
Sprinkle the finely chopped pistachios and freeze-dried cranberries on top.
Refrigerate for 3 hours to set, then cut into bars or squares. Wrap them as a gift if desired, and enjoy!

Storage
Store in an airtight container in the fridge for up to 2 weeks. Store in the freezer for up to 2 months.

Copycat Oil Free Heavenly Hunks Oats (Vegan)

Servings: Yield: 25 bites 
Recipe from Whole Food Momma
Husband-Tested in Alice’s Kitchen

Here's a little treat to have in the afternoon with a spot of tea.  Make these on a day when you're doing other food prepping.  Then, you can check off your snack-making for the week.

Dry Ingredients

1 1/2 cups rolled oats 
1 cup oat flour 
1/3 cup almond flour 
1/2 cup coconut flakes 

Wet Ingredients
1/2 cup unsweetened applesauce 
1/2 cup maple syrup 
1/2 cup powdered peanut butter mixed with 1/4 cup water 

Mix-Ins
1/2 cup vegan chocolate chips and/or dried fruit (raisins, dried cranberries, etc.)

Line a 8" x8" baking pan with parchment paper. (Be sure to leave an overhang for easier lifting of the contents later.) Add the dry ingredients to a large mixing bowl. Mix well.  Add the wet ingredients. Stir until fully mixed. (If the mixture seems too dry, add a touch more melted coconut oil.) Fold in the chocolate chips. Pour mix into pan and use spatula to press down firmly into the pan until flat and even. Pop the pan into freeze. Leave the pan in the freezer for 8-10 hours or overnight. To remove from baking pan, run warm tap water over the bottom of the pan to loosen the edges of the batter. Then using the parchment, gently pull the mixture out of the dish. Use a chef knife to slice into 25 cubes. Run the knife under hot water before each slice to help cut the frozen hunks.

Place the frozen "hunks" in a freezer-safe container.  Store them in the freezer and remove the portions a few minutes before serving.  

Nutritional Information: (1 of 25 "hunks) 84 calories; 2.7 g fat (1 g sat. fat); 0 mg cholesterol; 16 mg sodium; 13.6 g carbohydrates; 1.5 g fiber; 5.9 g sugars; 2.5 g protein

Double Chocolate Black Tahini Banana Muffins

Yield: 12 standard size muffins
Recipe from The Conscientious Eater
Husband-Tested in Alice’s Kitchen

I’ve watched a few YouTube videos in which black tahini is used.  I was intrigued, so I bought some to give it a try.  This was the first recipe I tested using black tahini.  These muffins are terrific.  Perfectly moist and chocolatey.  The author said that regular tahini can be used, but the color won’t be a “rich” looking.  Of course, these are delish with a cup of hot tea or coffee.

2 flax eggs (2 Tablespoons ground flaxseed + 6 Tablespoons warm water)
3 ripe bananas
⅓ black tahini (I'm thinking regular tahini will work, but the color won't be as intense.)
¼ neutral oil
¾ cup coconut sugar
1 ¼ cups whole wheat flour (I used spelt flour because I was out of whole wheat.)
¼ cup cacao powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup mini dairy-free chocolate chips

Preheat your oven to 350 degrees and grease or line 12 muffin cups with cooking spray or silicone or paper muffin liners. Set aside.
In a small bowl, whisk together 2 Tablespoons ground flaxseed and 6 Tablespoons water to create your flax eggs. Set aside to thicken.
In a large bowl mash the ripe bananas until smooth.
Add in the black tahini, oil and coconut sugar and whisk until smooth.
Add in the thickened flax eggs and mix again until all the wet ingredients are incorporated.
Evenly shake the whole wheat flour, baking powder, baking soda, and salt over the top of the wet ingredients and mix until just combined.
Fold in the mini chocolate chips.
Pour the batter into your prepared muffin cups.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool before serving or storing in an airtight container.

Nutrition Information: (1 muffin) Calories: 215; Total Fat: 7 g saturated Fat: 3 g trans Fat: 0 g unsaturated; Fat: 3 g cholesterol: 16 mg sodium: 198 mg carbohydrates: 39 g net Carbohydrates: 0 g fiber: 4 g sugar: 24 g sugar Alcohols: 0 g protein: 4 g

Plant Based Magic Cookie Bars (Vegan)

Recipe from The Whole Food Plant Based Cooking Show

Husband-Tested in Alice's Kitchen

Makes 8 Generous Servings OR 16 Perfect Treats

These scrumptious treats will be perfect for the lunchbox or a picnic. They are quite easy to make using a high speed blender and would be a great snack to make on your food prep day.  I love that they are sweetened with dates.  

Crust

1 cup (120g) almond flour

1 cup (80g) gluten-free rolled oats, ground into a flour

1/2 cup (112g) pitted dates

1 teaspoon Braggs liquid aminos (This may sound like a strange addition, but you won't taste it at all.  You can substitute sea salt for the liquid aminos, if you wish.)

Filling

1/3 cup (26g) gluten-free rolled oats

1/3 cup (75g) pitted dates

1 cup (236ml) water

1 teaspoon vanilla extract

Toppings

1/2 cup (47g) shredded unsweetened coconut

1/2 cup (85g) vegan chocolate chips

1 cup (150g) chopped pecans 

Preheat oven to 350°F (180°C). Grease or line a 9" X 9" (or 8" X 8") baking pan with parchment paper.  

Blend crust ingredients in a blender or food processor until mixture almost sticks together when pressed together. 

Press crust firmly into the bottom of the greased or parchment-lined baking pan.

Blend the filling ingredients in the same blender until dates are completely pulverized.

Pour filling over the crust. (The filling will be thin or watery.  It's okay.  It will turn out in the end.)

Sprinkle the toppings one at a time over the filling and lightly press the toppings down with a fork so that a little of the filling comes through.

Bake for 35 minutes.  Cool completely before serving.  Cut into 8 bars or 16 small squares.  Store in an airtight container in the fridge.

Nutritional Information: (1 of 16 servings) 171 calories; 10.9 g fat (1.8 g sat. fat); 0 mg cholesterol; 22 mg sodium; 17.4 g carbohydrates; 3.5 g fiber; 9.4 g sugars; 3.8 g protein; 28 mg calcium/2%; 1 mg iron/8%; 117 mg potassium/2%

Chocolate Cherry Smoothie

Recipe from Simple Veganista

Husband-Tested in Alice's Kitchen

Make 2 servings (or one very generous serving)

I was recovering from fever and a major body aches from my second vaccine dose (for which I am truly grateful) and I needed a treat.  After all, I wasn't going to be given a lollipop like when I was a kid.  Well, this was phenomenal.  What's not to love?  Make this up and prepare to be wowed.

2 cups frozen cherries

1 cup unsweetened plant milk (oat, almond, soy, coconut, cashew, etc.)

1 teaspoon vanilla

2 Tablespoon cocoa powder

1 Medjool date, pitted or 1 teaspoon maple syrup

2 Tablespoons almond butter or 1 scoop protein powder (plain or vanilla)

(Feel free to add a little flax meal and or chia seeds.)

Add the ingredients to a high speed blender.  Blend until smooth.  Add a little extra milk, if you prefer a thinner smoothie.

Nutritional Information: (1 of 2 servings) 162 calories; 2.5 g fat (0.5 sat fat); 0 mg cholesterol; 94.2 mg sodium; 37.6 g carbohydrates; 5.6 g fiber; 27.8 g sugars; 3.6 g protein; Vitamin A 7%; Iron 11%; Magnesium 14%; Zinc 5%; Thiamin B1 11%; Niacin B3 4%; Folic Acid B9 3%; Vitamin E 25%; Calcium 22%; Vitamin D 13%; Potassium 14%; Phosphorus 7%; Riboflavin B2 11%; Vitamin B6 8%; Vitamin B12 0%; Vitamin K 5%

Orange Chocolate Pots (Vegan)

Recipe from Good Eatings

Husband-Tested in Alice's Kitchen

Makes 2 generous servings

Well, Good Eatings has done it again.  I mean to say that every recipe I've tried from Malin Nilsson's YouTube channel and website has been excellent and this particular one did not disappoint.  I've learned so much from her about vegan cooking.  This recipe was part of a Valentine's Day menu she created.  I didn't serve it for the big day, but I did serve it in February when we were all snowed in and in much need of a pick-me-up treat.  Now, about the dessert.  It's tremendously easy to make using only a few ingredients and can be prepared well in advance, perfect for a dinner party.  It's smooth, rich and chocolatey with a nice hit of orange. My husband thought it tasted very close to the Chocolate Mousse I've made in the past.  But this delectable version uses no eggs and is a bit more healthful.  To make it creamy, it's made with silken tofu.  It's sweetened with just a touch of maple syrup.  The only other ingredients are just a bit of orange zest, orange juice, a pinch of salt and, of course, dark chocolate.  Be sure to use vegan chocolate if you wish to make this 100% vegan.

175 grams or 6 ounces silken tofu (I used Organic 365 brand from Whole Foods.)

2 1/2 Tablespoons real maple syrup

1/4 teaspoon fresh orange zest

1 Tablespoon fresh orange juice

100 grams or 3 1/2 ounces dark chocolate

Pinch of salt

Optional: (for serving)

Toasted Pistachios, finely chopped; Orange Zest; Pomegranate Kernels; and/or Freeze-Dried Raspberries, crushed; Whipped Coconut Cream or other vegan cream

Place the silken tofu, maple syrup, orange zest, orange juice and a pinch of salt in a food processor with a "S" blade.  Blend until smooth.  Set aside.  Melt the chocolate either in the microwave or on top of the stove*.  Add the melted chocolate to the tofu mixture and process until the chocolate is completely incorporated.  You may need to stop the machine and use a spatula to scrape down the sides of the bowl.  Pour the chocolate mixture into two serving bowls.  Chill for at least an hour or up to 24 hours.  

Notes: When you are ready to serve, add whatever toppings you like.  I think any toasted nuts besides pistachios such as hazelnuts, pecans, almonds would make lovely substitutions. When I took the above photo, I had forgotten to sprinkle on the extra orange zest that I had, but it does make a nice addition to the toppings, especially because it gives a little hint of what's to come :-)

Dark Chocolate-Dipped Coconut Macaroons (Gluten-Free)

Recipe from Downshiftology

Husband-Tested in Alice's Kitchen

Makes 8 macaroons

When you are compelled to utter "mmmm" after each bite, you know you've found a great keeper of a recipe.  These are fantastic and so easy to make, you will want to make a few batches.  They are very pretty too and would look especially nice on any dessert platter.

2 large egg whites

1/4 cup honey (I used raw honey.)

1 teaspoon vanilla extract

1 teaspoon kosher salt

2 cups unsweetened coconut flakes (finely shredded, not the big flakes)

4 ounces dark chocolate, chopped or use chips

Preheat the oven to 325F.  Add the add the egg whites, honey, vanilla extract and salt to a heat-proof mixing bowl.  Place the mixing bowl on top of a saucepan with 1-2 inches of simmering water (creating a double boiler).  Stir the mixture (I used a whisk.)  for 5 minutes, until frothy and very warm to the touch.  

Add the coconut and stir it into the mixture until it's well combined and no liquid remains.

Using a medium cookie scoop (1 1/2 Tablespoons) place mounds of the batter onto a parchment lined baking sheet.  Bake the coconut macaroons for 25 minutes, checking on them towards the end to make sure they're not browning too quickly.  

Let the cool completely on the baking tray before removing otherwise they may fall apart.

Meanwhile, wash and dry the bowl and set it over simmering water again.  Place the chocolate in the bowl.  Stir until the chocolate is melted and smooth.  

When the macaroons are completely cooled, dip them into the melted chocolate.  Return them to the parchment paper lined baking tray and chill in the fridge for 5 minutes or until the chocolate is firm.  

Tip: If you have any leftover melted chocolate, you can dip dried or fresh fruit into it, such as dried apricots or banana slices, etc.  (Below you will see a jar of chocolate dipped dried apricots that I made using the leftover chocolate.  They made a great snack.)

To Store: Store the macaroons in an airtight container in the fridge for up to a week.  They can be frozen for up to 3 months.  Just be sure to layer parchment paper in between so that they don't stick.  To defrost, let them sit on the counter at room temperature to soften them before serving.

Nutritional Information: (1 of 8 cookies) 178 calories; 14 g carbohydrates; 2 g protein; 14 g fat; 83 mg sodium; 133 mg potassium; 3 g fiber; 10 g sugars; 1 mg vitamin C; 6 mg calcium; 1 mg iron

Homemade KIND Bars (Vegan)

 

Recipe from Five Heart Home

Husband Tested in Alice's Kitchen

Makes 16 small squares OR 8 rectangular bars

These homemade KIND bars are FREAKIN' AWESOME!  They are very easy to make.  These little bites of deliciousness will make a great gift, a super lunchbox addition, or on-the-go snack.

Cooking spray

2 cups nuts, chopped (I used 1 cup cashews; 1/2 cup pecans; and 1/2 cup almonds)

1/2 cup puffed rice (You can find this in the cereal aisle of most supermarkets.  I used puffed brown rice.)

1/2 cup dried fruit, chopped if the pieces are large (I used dried cranberries, so I didn't need to chop the dried fruit.)

3-4 Tablespoons seeds such as sunflower seeds, chia seeds, ground flax seeds, pumpkin seeds (I used a mixture of sunflower seeds, ground flax seeds and pumpkin seeds.)

1/4 teaspoon sea salt or kosher salt

1/4 cup brown rice syrup (I used Sweet Dreams Brown Rice Syrup.)

Optional: (But in my opinion, totally necessary if you are a chocolate fan.)

1/4 cup dark chocolate, chopped or use dark chocolate chips

1 teaspoon coconut oil

Preheat oven to 325F.  Grease an 8-inch by 8-inch square baking pan.  Line it with parchment paper so that it slightly extends above the top edge of the pan on at least 2 sides.  (Greasing the pan first with cooking spray will help make the parchment paper stay put in the pan. This will make removing the bars easy to do.) In a large bowl, mix together the nuts, puffed rice, dried fruit, seeds and salt until well combined.  Warm the brown rice syrup and vanilla either in the microwave or in a small pan on the stove.  (Warming this will help make it easy to pour over the nut/seed mixture.)  Pour the warmed brown rice syrup/vanilla mixture over the nut/seed mixture. Using a wooden spoon or rubber spatula, mix  until the nut/seed mixture is completely coated.  Scrape the mixture into the prepared baking pan. Using wet hands, firmly press the mixture into an even layer, making sure to press into the corners.  Bake for 15 minutes.  Allow to cool in the pan for 30 minutes.  Using the parchment paper "sling", lift the contents onto a cooling rack to cool completely.  Once the bars are completely cool, cut into the desired bar size.** Store the bars in an air-tight container in the fridge.  

**Optional Chocolate Drizzle/Dip: Place the coconut oil and chocolate in a small bowl and microwave until the chocolate is melted.  Stir well.  Drizzle over the cooled bars or dip the cooled bars in the chocolate.  Store in the fridge.

Nutritional Information: (1 of 10 bars without chocolate) 220 calories; 15 grams carbohydrates; 5 grams protein; 16 grams fat; 2 grams saturated fat; 67 mg sodium; 185 mg potassium; 3 grams fiber; 6 grams sugars; 0.1 mg vitamin C; 29 mg calcium; 1.3 mg iron

Heart “Beet” Chocolate Cake

Recipe from Healthyish via Bon Appetit

Husband-Tested in Alice’s Kitchen

Makes 1 (8-inch) round or square cake

This cake is mmmm-good and perfect with a cup of hot tea. 

Cake

4 medium beets*, scrubbed

2 Tablespoons virgin coconut oil, plus more for the pan

½ cup Dutch-process cocoa powder, plus more for the pan

1½ cups almond flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

2 oz. bittersweet chocolate, coarsely chopped (I used bittersweet chocolate chips.)

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

4 large eggs

1¼ cups packed brown sugar (I used Sucanat.)

1 teaspoon kosher salt

Glaze

4 oz. bittersweet chocolate, coarsely chopped (I used bittersweet chocolate chips.)

1 Tablespoon virgin coconut oil

¼ teaspoon vanilla extract

Pinch of kosher salt

Gold Luster Dust (For serving; optional)

Cake: Cook the beets in a pot of boiling unsalted water until tender, 30-40 minutes depending on size.  Drain and rinse the beets under cold water until they are cool enough to handle.  Cut off the stem ends and peel.  Cut into large pieces and add them to a blender along with 2 Tablespoons of water.  Blend until a smooth puree forms.  It should be the consistency of applesauce.  Measure out 1 cup of puree for the cake.  Reserve the remaining puree for another use. (*I used 3 large beets, one golden, and ended up with 3 cups of puree.  I froze the extra beet puree in 1-cup containers for future cakes.  The puree can also be added to smoothies.) Preheat the oven to 350F.  Line the bottom of an 8” round (or square) cake pan with parchment paper.  Grease with oil and then dust with cocoa powder, tapping out the excess.  Whisk the almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside.  Heat the chocolate and remaining 2 Tablespoons oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted.  Remove the bowl from the heat.  Stir in the vinegar, vanilla, and reserved 1 cup beet puree until smooth. Set aside.  Beat the eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed until more than tripled in volume and mixture holds a ribbon for several seconds when the beater is lifted above the batter. This will take 5-7 minutes.  Thoroughly beating the eggs is key to creating an aerated, light crumb and is a critical step when using gluten-free ingredients. Pour the chocolate-beet mixture into the egg mixture and beat on medium-low speed until combined.  Turn the mixer off and gently tip in the reserved dry ingredients.  Beat on the lowest speed, scraping down the bowl as needed, until combined. Transfer the batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45-50 minutes.  Let the cake cool 10 minutes in the pan.  Carefully run a knife around the edges of the pan, then invert the cake onto a wire rack and allow it to cool completely before spreading with the glaze.

Glaze: Heat the chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until the chocolate is melted.  Let cool, stirring occasionally, until the mixture is thickened and cool enough to touch, about 10-15 minutes.  Place rack with the cake over a piece of waxed paper or on a rimmed baking sheet. Pour the glaze over the center of the cake to cover the top.  Spread the glaze a bit so that it runs over the sides of the cake in dribbles.  Sprinkle with luster dust (if using).  Let sit at room temperature until the glaze is set, 2-3 hours.  Cover and store the cake at room temperature for up to 2 days.

Vegan Pumpkin Baked Oatmeal

Using a bit of parchment paper with an overhang
will make it a cinch to lift from the pan.

Recipe from Vegan Richa

Makes 8 servings (using 8” X 8” square pan)

Husband-Tested in Alice’s Kitchen

I love having baked oatmeal around because it makes a delicious and satisfying breakfast or snack. In the past, I’ve always baked with eggs and dairy milk.  But, I’m enjoying learning how to bake without eggs and dairy.  It just amazes me that some of the foods I love can bake up just fine and can taste just as good using only plant-based foods.  This Vegan Pumpkin Baked Oatmeal ticks all the boxes for me. It’s quick and easy to make.  It’s full of good-for-you ingredients.  It’s creamy and crunchy with just the right amount of sweetness. 

1¾ cups old-fashioned oats

1 teaspoon baking powder

1 teaspoon pumpkin pie spice (or a mix of cinnamon and nutmeg)

¼ teaspoon sea salt

¼ cup chopped pecans or walnuts

1 Tablespoon finely shredded coconut

2 teaspoons chia seeds

2/3 cup pumpkin puree

3-4 Tablespoons maple syrup

1 cup non-dairy milk such as coconut or almond milk (I used lite coconut milk.)

1 teaspoon vanilla (Not in the original recipe, but it’s quite a nice addition.)

Optional Add-Ins:

¼ cup mini dark chocolate chips or chopped dates or raisins or dried/fresh cranberries or hemp seeds (I added chocolate chips.)

Topping:

1 Tablespoon pumpkin seeds (pepitas)

1 Tablespoon coconut sugar

1 Tablespoon chopped pecans

Preheat the oven to 365F (My oven is old and refuses to be precise, so I set mine at 375F.) Line an 8” X 8” square pan with parchment paper with a little overhang for a “handle” and give it a light spray of coconut oil, if desired.  (I did this because it’s just easier to lift and remove the baked oatmeal from the pan.)

In a bowl, add the oats, baking powder, pumpkin pie spice, salt, pecans, coconut and the chia seeds.  Mix to combine.

In another bowl, mix together the pumpkin puree, non-dairy milk, maple syrup, and vanilla (if using.)

Add the wet mixture with the dry mixture and mix well.  Pour the batter into the prepared pan.  Sprinkle the top of the batter with the pumpkin seeds, pecans and the coconut sugar.

Bake for 35 minutes.  Turn off the oven, but leave the pan in the oven for another 10 minutes.  Remove the pan from the oven.  Cool for at least 10 minutes.  Using the parchment paper “handle” carefully remove the baked oatmeal from the pan.  Cut into 8 pieces and serve.  Serve with yogurt or whipped coconut cream or maple syrup or other toppings, if desired.  (I thought it tasted great as is without any more embellishments.)

Notes:   To make ahead, store unbaked at step 4 in the fridge.  Store baked oatmeal in an airtight container in the fridge for up to 4 days.  Reheat the baked oatmeal in the microwave or in the oven for 10 minutes or so to crisp it up.  To make this nut free, omit the nuts and use coconut milk or oat milk for the non-dairy milk.  To substitute oats, use other grain flakes such as quinoa or rice.  To double the recipe, just double the ingredients and bake in a 9” X 12” pan for 40-45 minutes.

Nutritional Information: (1 of 8 pieces) 145 calories; 6 g fat (1 g sat. fat); 85 mg sodium; 201 mg potassium; 20.5 g carbohydrates; 3.5 g fiber; 5.5 g sugars; 4 g protein; 3184IU vitamin A; 1 mg vitamin C; 92 mg calcium; 1.5 mg iron