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.

Date “Snickers”

The new and improved snickers bar is here! Dates are one of my favorite foods. Biting through that flaky, chewy skin into the juicy sweet center is oh so delicious- they’re nature’s candy! They taste just like caramel and I can’t see why someone wouldn’t like them.

Dates are a whole food and are a great source of fiber. They contain many nutrients all of which can help improve digestion, give you quick energy you may be lacking, and because of their high mineral content- they can improve bone health.

These “snickers” taste incredible and (in my opinion) taste just like an actual snickers bar but without all those highly processed ingredients including hydrogenated oils, corn syrup, and artificial flavorings. These require just 5 ingredients and I promise- you’ll LOVE them!

 

snickers

Yield: 8-9 date “snickers”

Ingredients:

  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon solidified coconut oil
  • 1 cup of organic medjool dates, about 8 or 9 dates
  • 2 tablespoons natural peanut butter, (I use this brand)
  • 2 tablespoons of raw unsalted peanuts  (I use Trader Joe’s)
  • Sea salt for sprinkling (optional)

 

Procedure:

  1. In a double broiler or microwave, melt chocolate chips and coconut oil in a bowl. Heat and whisk until smooth consistency. Set aside.
  2. Carefully cut dates down the center without going all the way through and remove the pit if not pitted already.
  3. Using a butter knife, spread peanut butter evenly inside each date.
  4. Stuff each date with peanuts and line a large plate with parchment paper.
  5. Carefully dip each stuffed date in the melted chocolate using your fingers or a spoon until completely covered.
  6. Place each chocolate covered date onto the plate lined with parchment paper. Sprinkle each date with sea salt if desired.
  7. Set in the refrigerator for 2-3 hours to harden.
  8. Serve and EAT.

 

Notes:

  • Keep stored in refrigerator for 2 weeks in airtight container.

Peanut Butter and Jelly French Toast

Peanut butter and jelly. Such a classic combo. This was my go to sandwich growing up and it truly never got old. However, I think it’s time I needed an upgrade from my favorite childhood sandwich so here we have it- peanut butter and jelly french toast! These are crisp on the outside and creamy with sweet + savory goodness on the inside! What’s not to love about this delicious combo?!

 

french toast pbj

 

Yield: 6 servings

Ingredients:

  • 2 large eggs
  • 6 tablespoons unsweetened almond milk
  • 1/4 teaspoon sea salt
  • 6 slices of whole wheat bread
  • 6 tablespoons natural no sugar/salt added peanut butter (I used this brand)
  • 3 tablespoons of all natural no sugar added raspberry jam (I used this brand)
  • 1-2 tablespoons solidified coconut oil
  • 1/4 cup unsalted whole peanuts, chopped (optional)
  • handful of fresh raspberries (optional)

 

Procedure:

  1. In a medium sized bowl, whisk together eggs, almond milk, and sea salt. Set aside.
  2. Heat a large pan on medium heat.
  3. Meanwhile, prep your sandwiches. Lay out slices of bread onto a large cutting board.
  4. Spread 1 tablespoon of peanut butter onto each slice.
  5. Spread 1 tablespoon of raspberry jam on 3 of the slices.
  6. Put one slice of peanut butter and one slice of jam together to form a sandwich. Do this with each slice until you have formed 3 sandwiches.
  7. Add coconut oil to heated pan.
  8. Dip all sandwiches into egg mixture and place all sandwiches on the heated pan.
  9. Cook sandwiches for 2-3 minutes on each side until golden brown.
  10. Remove from heat and cut sandwiches in half on a diagonal.
  11. Garnish with chopped peanuts and fresh raspberries if desired.
  12. Serve and EAT!

 

french toast pbj 2


Banana Walnut Oatmeal Cups

I love eating oatmeal because it’s so versatile. It’s like a blank canvas and you can add just about anything to it for a delicious meal. These oatmeal “cups” are so moist and are a miniature version of your classic bowl of oatmeal. The ripe bananas give a sweet flavor, while the walnuts give a bit of crunchiness. These are perfect to make ahead for a healthy breakfast throughout the week or take on the go for a nutritious snack!

Yield: 14-15 cups

Ingredients:

  • 2 cups old fashioned oats
  • 1/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups unsweetened almond milk
  • 1 cup mashed banana, about 2 1/2 medium sized ripe bananas
  • 1 egg, pasture raised/and or organic, if possible 
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil, melted
  • 1/2 cup unsalted whole walnuts, roughly chopped

 

Procedure:

  1. Preheat oven to 350F and place muffin liners into a muffin tin or grease a reusable silicone muffin pan.
  2. In a large bowl combine oats, coconut sugar, baking powder, ground cinnamon, and salt. Stir to combine.
  3. In a medium sized bowl, whisk together almond milk, mashed bananas, egg, vanilla extract, and melted coconut oil.
  4. Add wet mixture to dry mixture and stir with a spatula until combined.
  5. Add chopped walnuts to mixture and stir again.
  6. Pour 1/4 cup of the batter into each muffin liner.
  7. Place in oven and bake for 20-25 minutes- until toothpick comes out clean.
  8. Remove from heat, let cool, and serve.

 

Notes:

  • If there are leftovers, keep stored in the refrigerator for 1 week.

 

banana walnut cups


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!