Healthy & Decadent Vegan Chocolate Pudding

Another fun snack with the kiddos 🙂 It took a little bit to get the right texture. First I used just a silken tofu and it was more like A DELICIOUS chocolate milkshake (which we loved drinking!), but not the pudding we were looking for! By adding the firm tofu, it was pretty perfect and had that pudding/mousse consistency and chocolatey deliciousness!! Plus considering the ingredients I was super happy for us all to snack out on this! YUM!!

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Healthy & Decadent Vegan Chocolate Pudding

1 package silken tofu (the aseptic packaging kind)
1 package firm (or extra firm) tofu
4 heaping Tbsp raw cacao powder (adjust to taste)
6-7 Tbsp agave or maple syrup (Start with less and then adjust to the sweetness desired)
1/2 cup coconut milk
1/2 tsp pink himalayan sea salt

Super simple! Blend together and adjust to taste 🙂

Happy New Year Fruit Rainbow :)

I hope everyone is having the most amazing beginning to 2016! This Fruit Rainbow really makes me smile. I saw a similar idea on Pinterest and had to reproduce myself! Of course this was a huge hit too!!! Fun!

The recipe is pretty simple. Just cut the fruit to size and follow ROY G BIV for the fruit order on skewers!

Enjoy 🙂

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Guest Post: Aunt Apple’s Apples

My sister makes these delicious apple treats all the time for my kiddos (and everyone else). Think an awesome healthy version of an apple pie. Since they are such an unbelievable hit (they have even caused a name change ;)) we wanted to share them with you! Perfect time for the Autumn and Jewish Holidays too! My kids will eat these at any meal, any time of day! Enjoy!!!

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Aunt Apple’s Apples

I’m Marisa’s sister Jillian, but my wonderful niece and nephew know me as Aunt Apple. I started making my special apple dessert about two years ago, and they love it so much, I give it to them for every family get-together. It’s vegan, very low fat, low sugar, low carb, high fiber, and most importantly, it’s delicious!

Ingredients:

  • 6 apples (I like using organic Fuji or Gala, but any type will do)
  • 1 tbsp of cinnamon
  • 1/4 cup of sugar
  • 1 tbsp of brown sugar
  • pinch of salt
  • 1/2 cup of raisins
  • 1 cup of Bisquick
  • 1/4 cup of butter flavored Crisco (or other vegan butter substitute)
  • 3 tbsp boiling water

The very first thing you want to do with this recipe is make the dough for the crust; the more time it has to hydrate, the easier it will be to work with. Mix the Bisquick with the Crisco and boiling water, then knead it all together. Wrap it tightly in plastic wrap and put it in the refrigerator.

The next step is to plump the raisins. You can do this really easily by microwaving the raisins for two minutes with half a cup of water, then draining whatever water is left. If you want the raisins to be even sweeter, you can use fruit juice instead of water to plump them.

Then, you take the apples and cut them in half horizontally. Then, using a sturdy melon baller, scoop out the core, making sure not to puncture the skin of the apple. After you’ve thrown away the core, use the melon baller to scoop out as much of the fruit as possible, and set it aside for the filling.

When you’ve hollowed out all the apples, roughly chop all the scooped out pieces, and mix them with the sugar, brown sugar, cinnamon, salt and raisins. Toss everything thoroughly to combine.

Now, fill each of the apple with the filling up to the brim.

(If you want to make your dessert gluten-free, your prep work is over, and you can just skip down to the baking specifications.)

Next, take your chilled dough out of the fridge, and roll it out on a non-stick surface or a floured surface. Slice it into thin pieces about three inches long for your lattice crust. And then make a little hashtag on each apple half. Gently press the ends of each dough strip on to the apple.

When these are all completed, put them in a casserole dish. Now, pour a tiny bit of water on the bottom of the dish between the pies, cover the whole thing with tin foil, and bake at 375 degrees for 20 minutes. Then uncover the pan, and cook the apples for another 20 minutes, or until the crust is nicely browned.

You now have your very own Aunt Apple’s Apples! There will probably be some water left at the bottom of the pan, so move those treats to another vessel, and enjoy!

 

Mini Bean Black Cups Stuffed with Guacamole

This was a really fun dish! I love the idea of the serving cup being edible and not being the typical chip or bread.  For the filling I used avocado guacamole but you could try out something new and fun like Edamame Guacamole or Garbanzo Guacamole.

Mini Bean Black Cups

Mini Bean Black Cups Stuffed with Guacamole
Recipe from cakebatterandbowl.com

1 (15.5 ounce) can black beans, rinsed and drained
1/2 cup whole wheat or gluten-free flour
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons olive oil
1 cup of your favorite guacamole

Preheat oven to 350ÂşF. Spray a 24 cup mini-muffin tray with cooking spray. Pulse black beans, flour, cumin, paprika, salt, and olive oil in a food processor until soft dough forms. Place dough evenly into the 24 mini-muffin cups and form mini-cups by spreading dough up the sides of each cup. Bake the cups for 15 to 20 minutes at 350ÂşF or until set. Cool completely, about 30 minutes, and fill cups evenly with guacamole.

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Oil-Free Chocolate Zucchini Walnut Muffins

Crazy Blizzard prep! Been playing inside all day, what else to do! Bake 🙂 I love to cook & bake with my kiddos. It can often be twice my mess, sometimes involves a meltdown or 2 but it really is fun and I love teaching them about their food. We wanted to bake but I still wanted to keep it healthy. Thank you Oh She Glows for these Oil-Free Chocolate Zucchini Walnut Muffins!  They were super excited to make (and eat!) muffins! We loved grating the zucchini together and measuring all the ingredients.

I used twice the zucchini so ended up with 10 mini muffins on top of the dozen full size ones. But my kiddos loved the “baby muffins” too.

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Oil-Free Chocolate Zucchini Walnut Muffins
Recipe adapted from Oh She Glows
Yield: 1 dozen muffins

  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1 & 1/4 cup lightly packed shredded zucchini, skin left on (I doubled this) 
  • 1 & 1/4 cup almond milk
  • 2 tsp apple cider vinegar (or lemon juice)
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 cups whole wheat pastry flour (or all-purpose) (I used 1 1/4 WW Flour and 3/4 cup AP)
  • 1/3 cup cocoa powder
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine grain sea salt
  • 1/2 cup cane sugar
  • 1/3 cup dark chocolate chips (I used Enjoy Life mini chips)
  • 2/3 cup walnuts, chopped

 

1. Preheat oven to 350F and lightly spray muffin with oil or grease with Earth Balance.

2. Mix flax egg in a small bowl and set aside. Grate zucchini using a grater box (regular grate size). Set aside.

3. Mix almond milk and apple cider vinegar (or sub fresh lemon juice) in a small bowl and set aside. It will curdle, but this is the point as we’re making vegan buttermilk.

4. In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).

5. Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips, walnuts, and shredded zucchini.

6. Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool. (Mine took a bit longer because double the zucchini made it a little more moist, so took about 5 extra minutes to bake) 

 

No Bake Chocolate Macaroons

Oh how I LOVE Oh She Glows! Just amazing! I am a huge fan of raw desserts, but not everyone is. Thankfully my family loved these macaroons for Passover. They definitely are not your traditional but they were super yummy and even considered healthy! How fun! Another one of our recipes that can be enjoyed anytime!!

I doubled the recipe and used small and big ice cream scoopers to make big macaroons and mini ones 🙂 (or baby ones as my kiddos would say!) 

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No Bake Chocolate Macaroons
Recipe from ohsheglows.com
Raw, Vegan, gluten-free, nut-free, grain-free

12 macaroons

  • 1 banana, finely mashed
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup (or other liquid sweetener)*
  • 1/2 tsp pure vanilla extract
  • 6 tbsp cocoa powder, sifted
  • 1.5 cups unsweetened shredded coconut
  • 1 tbsp chia seeds (optional)(I used)
  • small pinch of fine grain sea salt, to taste
  1. In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla.
  2. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and fine grain sea salt to taste.
  3. Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature.

Note: 1/4 cup pure maple syrup results in a lightly sweet macaroon. Feel free to adjust the sweetener to your own taste buds, especially because some cocoa powders may be stronger than others.

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Chocolate Peanut Butter Matzo Squares

Passover dessert is not really known for being so great (think dry flour less cardboard), but these were awesome! Chocolate & Peanut Butter to me is always a winning combination 🙂 Not everyone eats peanuts/legumes during the holiday so you can always substitute Almond butter and I’m sure would be amazing too! Also to make this as a Non-Passover dessert you can use graham cracker meal or maybe even try coconut flour! mmmm ideas!

My dear friend Lisa posted these on her site and I’m so happy, and so was the rest of my family! YUM!!!!!

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Chocolate Peanut Butter Matzo Squares
recipe from lisasprojectvegan.com

1 1/4 cup organic natural peanut butter (room temperature)
4 tablespoons Earth Balance (1/2 stick, softened)
1 cup vegan powdered sugar
1 cup of matzo meal (approx 3 sheets processed)
1 cup vegan chocolate chips
coarse sea salt (optional)

Combine the peanut butter and Earth Balance.  Use a hand mixer and if it gets to tough, use your hands.  Work the powdered sugar in 1/2 a cup at a time.  When that is thoroughly combined, add the matzo meal and 1/2 cup of the chocolate chips.   Combine well.  Lightly grease a small square pan (mine is a 8×8 baking pan) and set the mixture in by really pressing it down firmly so it is even.   Melt together 1/4 cup of the peanut butter and the other 1/2 cup of the chocolate chips.  Pour it over the top of the crust and spread it out evenly.  If using sea salt, sprinkle on (I did so on half) Place in the refrigerator to set (at least an hour.)  Cut into squares and serve!  Enjoy!

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