Vegan Chocolate Pudding

This chocolate pudding is inspired from a recipe we did in our brunch practicum in culinary school. I loved it so much I wanted to have a version of my own.

I’m using agar flakes in this recipe which comes from sea vegetables. It’s basically vegan gelatin and it a great thickener to use for puddings, pie fillings, icings, custards- anything you would need to thicken up the texture in a recipe. There are several kinds of agar so if you are going to try this out be sure to get the agar FLAKES, not powder. The powder is a lot stronger and won’t work for this particular recipe. I hope you give this a try; I promise you won’t be disappointed!

Yield: about 2 cups

Ingredients:

  • 1 can of full fat coconut milk (14 oz)
  • 4 tablespoons unsweetened cocoa powder
  • 2 tablespoons agar flakes, NOT POWDER (I use this brand)
  • pinch of sea salt
  • 1 tablespoon organic cornstarch
  • 3 tablespoons filtered water
  • 1/2 cup pure maple syrup, Grade A
  • 1 teaspoon vanilla extract
  • 2 tablespoons cashew butter

 

Procedure:

  1. In a pot, add coconut milk, cocoa powder, agar flakes, and sea salt. Bring to a boil and simmer for 20 minutes stirring occasionally until agar flakes dissolve.
  2. In the meantime, mix cornstarch and water in a separate bowl and whisk until combined.
  3. Add cornstarch mixture to pot, bring to boil, and continue to stir until mixture is thick.
  4. Add maple syrup and vanilla extract. Stir to combine and cook for another minute.
  5. Remove from heat.
  6. Mix a small amount of cocoa mixture with cashew butter until cashew butter is thin and smooth.
  7. Add cashew mixture back to cocoa mixture and stir to combine.
  8. Pour mixture into a bread tin pan and let sit overnight or at least 2 hours to set.
  9. Add firm mixture to a food processor and process until smooth.
  10. Serve and enjoy!

 

Notes:

  • Feel free to add toppings such as coconut shreds, nuts, seeds, or fresh berries!
  • Save mixture in container in the refrigerator for 1 week.

Pomegranate Almond Chocolate Bark

During this time of year, all I want is chocolate, baked goods, and more chocolate! This bark is so delicious and the addition of the pomegranate seeds gives you extra juicy crunchiness and tartness in every bite. I always love snacking on pomegranate seeds with chocolate chips so that is what inspired me to create this bark- especially since it’s pomegranate season!

 

Ingredients:

  • 1 cup of chocolate chips (I used these found at Whole Foods)
  • 2 tablespoons coconut oil, melted
  • 1/4 cup pomegranate seeds
  • 1/3 cup raw unsalted almonds
  • 1 tablespoon coconut shreds

 

Directions:

  1. Line a bread pan tin with a sheet of parchment paper.
  2. Melt chocolate chips and coconut oil into a bowl in the microwave for about 1 minute or longer. *Be sure to stir at 30 second intervals.
  3. In the meantime, pick out pomegranate seeds from skin, if necessary.
  4. Pour melted chocolate into the lined bread tin pan.
  5. Evenly distribute pomegranate seeds, almonds, and coconut shreds throughout the pan.
  6. Refrigerate overnight.
  7. Pull out bark from parchment paper, chop up into  pieces, and eat!

 

Notes:

  • Keep this stored in an airtight container for up to 2 weeks but I’m sure it won’t last that long!

Flourless Almond Butter Chocolate Chip Cookies

Brace yourself! These cookies are so delicious and there is only 8 basic ingredients required! These will be your next go-to cookie recipe. They’re chewy on the inside, crisp on the edges and the chocolate chips add a rich, sweet flavor. Oh, and did I mention only one bowl is required- aka- easy clean up!

Yield: roughly 10-12 cookies

almond butter cookies 2

Ingredients:

  • 1 egg, pasture raised/and or organic, if possible 
  • 3/4 cup unsweetened and unsalted almond butter (I use this brand)
  • 2 tablespoons of unsalted butter, softened organic and pasture raised if possible
  • 1 teaspoon pure vanilla extract
  • 1/2 cup coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup semi sweet chocolate chips, at least 50% cacao
  • Sea salt for sprinkling

Directions:

  1. Preheat oven to 350F and line a large baking sheet with parchment paper.
  2. In a medium sized bowl, mix together egg, almond butter, softened butter, vanilla extract, coconut sugar, and cinnamon using a sturdy whisk or hand held electric mixer.
  3. Once mixed thoroughly, add chocolate chips to mixture and combine using a spatula.
  4. Using a cookie scoop spoon, or your hands, form into 10-12 balls and set onto baking sheet. *Be sure to leave enough space between each cookie as batter will start to spread out when being cooked.
  5. Once all dough is formed into balls and spread out evenly onto baking sheet, sprinkle each ball of dough with a pinch of sea salt.
  6. Place into oven and bake for about 8-10 minutes.
  7. Remove from heat, place onto a cooling rack until cool to touch, and serve!

almond butter cookies 3


Copycat Reese’s Peanut Butter Balls

Halloween is just around the corner and who’s ready for all the sweet treats?! These peanut butter balls are absolutely amazing! You would never guess that they are made with just 5 ingredients! The texture is fudgey on the inside and crunchy on the outside. They are the perfect sweet treat to serve at your next Halloween party or give to your family and friends.

 

Yield: About 8 balls

Ingredients:

  • 1/2 cup natural peanut butter*
  • 2 tablespoons pure maple syrup or honey
  • 3 tablespoons coconut flour
  • 1/3 cup chocolate chips
  • 1/2 teaspoon coconut oil
  • Sea salt to sprinkle

Directions:

  1. Add peanut butter, maple syrup, and coconut flour to a bowl.
  2. Using a spatula, simultaneously stir and fold mixture until well combined.
  3. Place the bowl with the mixture inside the freezer for 15 minutes.
  4. While you’re waiting, melt chocolate chips and coconut oil in the microwave in a small bowl for 1 minute. Stir and let sit.
  5. Take bowl with the peanut butter mixture out of the freezer.
  6. Using a cookie scoop or your hands, form into balls.
  7. One by one, use a spoon to coat each ball in the melted chocolate.
  8. Place balls onto a baking sheet covered in parchment paper.
  9. Sprinkle sea salt all over the tops.
  10. Place back into the freezer for 30 minutes or until chocolate has completely hardened.
  11. Serve and EAT!

 

Notes*:

  • Use a natural peanut butter with no extra salt or sugar added.
  • Keep these stored in the freezer and be sure to let thaw for a few minutes before eating so you don’t hurt your teeth!

 

reese's copycat 2


Date Caramel Dipping Sauce

I’m always a fan of dipping my apples in peanut butter- anyone else with me?? To switch things up, I created this silky, smooth date sauce that truly does taste like caramel! Just 3 ingredients are all you need to create this sauce. Serve this at a party for a mini appetizer or just enjoy at home with the family! It’s the perfect refined sugar free treat that anyone can enjoy!

 

Ingredients:

  • 1 cup pitted medjool dates
  • 1.5 tablespoons unsweetened almond milk
  • 1/4 tsp sea salt

 

Directions:

  1. Soak dates in warm water for 5 minutes.
  2. Place into a food processor alone with the milk and salt.
  3. Process until texture is smooth and silky. This will take about 5 minutes. Keep processing and pushing the mixture down into the blades.
  4. Serve with sliced apples and enjoy!

 

Notes:

  • Keep stored in the refrigerator for up to 2 weeks!

 

date caramel 1