PB/CHOCOLATE COOKIE DOUGH

This is the GREATEST cookie dough recipe ever! We love to eat it in a little bowl, warmed up slightly in the microwave:) So delish. 

Ingredients

• 1 can chickpeas, well-rinsed and patted dry with a paper towel
• 2 teaspoons vanilla extract
• 1/2 cup + 2 tablespoons (165 grams) natural peanut butter
• 1/4 cup (80 grams) honey (agave and maple syrup work too!) 
• 1/2 cup (90 grams) chocolate chips

Directions

- Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.

- Put in the chocolate chips and stir. The mixture will be very thick and sticky.

Notes

- Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.

- If you'd like to bake them, just add 1 tsp of baking powder! 

{ WHOLE WHEAT VEGAN NOG BISCOTTI }

This is adapted from Oh She Glows, here. Very tasty dipped in vegan eggnog! (These are not a health food.)

3/4 c. chopped pecans, toasted
2 c. whole wheat flour
3/4 c. sucanat
1/2 T. nutmeg
1/2 t. cinnamon
1/2 T. baking powder
1/4 t. baking soda
scant 1/2 t. salt
1/2 c. dried cranberries

1/4 c. pureed prunes
1/2 c. + 1 1/2 T. vegan eggnog
1 t. vanilla

{ GLAZE }

1 c. powdered evaporated cane juice
2 T. vegan eggnog
1/2 t. nutmeg
pinch salt
pinch cinnamon

• Preheat oven to 325. Toast pecans for 8-10 minutes. Remove and cool.
• Preheat oven to 350. Line baking sheet with parchment.
• Mix dry ingredients in a large bowl.
• Mix wet ingredients in a small bowl.
• Add wet to dry and mix with a spoon until it starts to come together.
• Use your hands to mix it completely, just until all the flour is mixed in. Don't overmix.
• Divide dough in half and place on prepared baking sheet.
• With the palm of your hand, press down each half to flatten.
• Cover with parchment and roll each half into a rectangle, about 6x10, and 1/4-1/2 inch thick.
• Score the logs with a knife and bake for 30 minutes.
• Remove from oven, reduce heat to 325, and cool for 5 minutes.
• Slice along score lines (3/4-1 inch strips).
• Gently flip piece onto one side and bake at 325 for 10 minutes.
• Remove from oven, flip, and bake another 5 minutes. Repeat once or twice more until they reach your desired crispyness.
• Cool completely and store in a glass container.
• To prepare glaze, whisk all ingredients together. Place into a baggie, snip the tip, and "pipe" over the sides of the biscotti.

{ PUMPKIN CAROB CHIP MUFFINS }

These are adapted from this recipe. I cut way back on the honey by adding dates, subbed some prunes for some of the applesauce, used flax instead of egg replacer, and subbed carob chips for chocolate chips. They turned out great!

Whisk together and set aside:

1/4 c. ground flax seed
1/2 c. water

Blend:

1 1/4 c. water
about 1/3 c. prunes
1/2 c. honey
1/2 c. applesauce
1 c. dates (loosely packed)
1 can pumpkin

Combine:

2 1/4 c. whole wheat flour
1/2 c. oats
1 T. baking powder
1 T. baking soda
1 t. cinnamon
1 t. salt

3/4 c. vegan carob (or chocolate) chips

• Preheat oven to 400.
• Whisk 1/2 c. water and flax and set aside.
• Put 1 1/4 c. water in blender. Add prunes until water rises to 1 1/2 c. (about 1/3 c. loosely packed prunes). (If you already have pureed prunes, use 1 c. of that and reduce water to 1/2 c.)
• Add remaining wet ingredients and blend until smooth.
• Pour blended mixture into mixing bowl or electric mixer.
• Add flax "eggs" and mix well.
• Combine dry ingredients and add to wet mixture.
• Fold in carob chips.
• Fill 24 muffin tins 3/4 full.
• Bake for 16-20 minutes (Mine took 17).

{ CAVEMAN COOKIES }

These are from Mama Pea. Yum!

1 1/2 c. almonds, processed into flour
1/2 t. baking soda
1/2 t. salt
1 drop stevia
2/3 c. sunflowers, processed into butter
2 T. ground flax + 1/4 c. water
1/3 c. honey
1/4 t. maple flavor
1/2 t. vanilla
3/4 c. vegan chocolate or carob chips

• Preheat oven to 350.
• Process almonds into flour/meal.
• Combine almond flour, baking soda, salt, and stevia in a bowl.
• Combine flax and water and allow to sit for 5 minutes.
• Process sunflowers into butter.
• Add flax mixture and other wet ingredients to processor and cream together with sunflower butter.
• Pour wet mixture into dry and mix well.
• Fold in chocolate or carob chips.
• Drop onto baking sheet and bake at 350 for 12-15 minutes.

{ FROZEN RAW KEY LIME PIE }

As tasty as it looks! I can't remember how I came across this recipe, but it will definitely be a repeat at our house. The original zesty macadamia nut crust recipe is here, and the raw key lime pudding here. The only changes I made were to cut out the coconut oil/butter in both.

{ ZESTY MACADAMIA NUT PIE CRUST }

3/4 c. macadamia nuts (raw, unsalted, soaked for 6 hours, drained)
3/4 c. walnuts
3/4 c. pecans
1/2 c. dates (I packed mine in, but the crust was pretty moist, so you wouldn't have to.)
1 t. lime zest (zest from 1 lime)
1/2 t. salt
1/4 c. shredded unsweetened coconut

• Process all ingredients, except coconut, in a food processor until moist and sticking together.
• Spread coconut in bottom of spring-form or pie pan.
• Crumble crust evenly on top of coconut; then press firmly into bottom of pan. (You might have to wet your hands to do this; the crust is sticky.)
• Chill crust while making filling.

{ KEY LIME PUDDING }

3 medium avocados

1 ripe banana

3/4 c. fresh or frozen mango pieces

1 c. fresh lime juice (5-10 limes, depending on size)

1 t. lime zest (zest from 1 lime)

1/2 c. honey or agave nectar (I used agave)

1/4 c. shredded unsweetened coconut (coconut oil in original recipe)

1/4 of fresh vanilla bean or 1 1/2 t. vanilla extract

1/2 t. salt

• Blend all ingredients in a high speed blender until smooth and creamy.
• Pour/spoon filling into chilled crust.
• Freeze. (I froze mine for a couple hours uncovered before covering with saran wrap and foil.)
• Remove from freezer 5-10 minutes before serving time.
• Top with coconut cream and lime zest. Wow!

{ CARROT MANGO POPSICLES }

These are from Radiant Health Inner Wealth. We love them!

If you don't have popsicle forms, be creative. I used 2-oz. milk bottles.

{ RAW RASPBERRY DREAMCAKE }

Lucy shared this one with me. I've made it a few times for special occasions, but just haven't gotten around to posting about it. It's seriously AMAZING!!

The original recipe is here, at My New Roots. I just added more dates to the crust, and added a smidgeon of salt to the filling.

{ CRUST }

1/2 c. raw almonds
3/4 c. soft medjool dates
1/4 t. salt


{ FILLING }

1 1/2 c. raw cashews, soaked for at least 5 hours (overnight is best)
juice of 2 lemons
seeds from 1 whole vanilla bean
1/3 c. raw coconut oil, melted
1/3 c. honey or agave nectar
1 smidgeon salt
1 c. raspberries (thaw completely if using frozen)

• Process crust ingredients in a food processor until they start to hold together.
• Scoop mixture into a 7 to 9-inch spring-form or pie pan.
• Press firmly and evenly into bottom of pan.
• Blend filling ingredients, except for raspberries, in a high-speed blender until very smooth.
• Pour/spoon about 2/3 of the filling onto crust and spread with a spatula.
• Add raspberries to remaining filling and blend again until smooth.
• Pour/spoon remaining filling onto the while layer.
• Place cake in freezer until solid.
• Fifteen minutes before serving, remove from freezer. Run a smooth, sharp knife under hot water and cut into slices.
• Enjoy. Lick your plate clean.

{ MILLET FRUIT SALAD }

This is a knock-off of frog-eye salad, without the white noodles, cream, and sugar. We love it!

1 c uncooked millet, rinsed
2 c water


1 to 2 oranges, chopped (or canned mandarins, drained)
1 can pineapple tidbits, drained and juice reserved
1 can crushed pineapple, drained and juice reserved
1 lb. grapes, halved

1 3/4 c. pineapple juice

1 T. lime juice (or lemon)

2 T. sucanat

1 dash stevia

1/2 t. salt

2 T. ground flax seeds
3 T. water

1/4 c. pineapple juice
2 T. whole wheat flour

solid cream from 1 can coconut milk, chilled 2-4 hours
1 t. vanilla
1 T. corn starch
1/4 c. agave nectar (or other sweetener)

• Chill coconut milk in refrigerator for 2-4 hours.
• Cook millet. I used a pressure cooker: high pressure, 7 minutes, natural release. Allow to cool.
• Chop fruit and drain pineapple, reserving the juice (should be about 2 c. juice).
• Combine 1 3/4 c. pineapple juice, lime juice, sucanat, stevia, and salt in a small saucepan. Bring to a low boil over medium heat, stirring occasionally.
• Meanwhile, whisk together flax and water and allow to sit 5 minutes.
• Whisk together 1/4 c. pineapple juice and flour.
• When juice in saucepan is boiling, whisk together the flax and flour mixtures, then whisk into saucepan.
• Continue to cook over medium-low heat, whisking often, until thickened into syrup.
• Remove from heat and allow to cool. (I put mine in the fridge.)
• Make coconut cream by opening the bottom of the can to drain liquid. Scrape solid cream into a bowl and, using electric handmixer, whip cream with vanilla, corn starch and agave until whipped cream consistancy. (If you use powdered evaporated cane juice, the cream is more stiff than with agave or other liquid sweetener.)
• When everything has cooled to room temperature, combine millet, fruit, syrup, and cream in a large bowl. Chill before serving. 

{ STICKY TOFFEE PECAN PUDDING CAKE }

And yet another from Miss Angela of Oh She Glows. Altered slightly for a little less fat, and oh so delicious!

{ The Cake }

3/4 c. chopped pecans, toasted and divided

1 1/2 c. pitted dates, roughly chopped
1 1/2 c. almond milk
1/2 t. baking soda

1/4 c. wonderslim (prune puree)
1/2 c. sucanat

1 1/4 c. whole wheat flour
1/2 t. cinnamon
1/2 t. salt

• Preheat oven to 325. Toast pecans for 8 minutes.
• Preheat oven to 375.
• In a medium pot, bring almond milk to a low boil. Add chopped dates and reduce heat to low.
• Cook for 1 minute, remove from heat, and add baking soda. It will froth a bit.
• In a large bowl, whisk together prunes and sucanat. Add almond milk and date mixture and stir.
• In a small bowl, sift together dry ingredients, including 1/2 c. pecans.
• Add dry ingredients to wet, and stir until just combined.
• Spoon/pour mixture into lightly greased 8x8 pan or 9-inch pie dish.
• Bake at 375 for 25-28 minutes, or until cake springs back when you touch it.
• Remove from oven and allow to cool for a few minutes.
• Using a toothpick or fork, poke several (100) holes in the cake.

{ The Toffee Sauce }

1/4 c. + 2 T. honey, or other liquid sweetener

1/4 c. + 2 T. sucanat

2 T. Earth Balance

1 T. vanilla extract

1 T. almond milk

1 pinch salt

• About 10 minutes before the cake is done, whisk together sauce ingredients in a pot (use the same one).
• Bring to a low simmer, reduce heat to low, and heat for about 5 minutes while standing over the pot, watching and whisking. Remove from heat.
• Pour 2/3 sauce over holey cake and smooth out with a spoon.
• Serve cake warm, topped with more sauce and toasted pecans. Serve with vegan ice-cream!

{ TART CHERRY CHOCOLATE TRUFFLES }

This is another gem from Oh She Glows. So good!

1 c. walnuts, finely chopped and toasted
1 c. dried tart cherries*
2 T. agave nectar (or other liquid sweetener)
1 pkg. (1 1/2 c.) vegan chocolate chips
3/4 c. full-fat coconut milk (cream from the top of the can)
1/2 t. salt
1/2 t. almond extract
3/4 c. unsweetened shredded coconut
12 drops red/pink food coloring

• Preheat oven to 325. Toast chopped walnuts for 10 minutes. Set aside.
• Meanwhile, soak cherries for about 10 minutes. Drain and process with 2 T. agave. Process until finely chopped. Set aside.
• In medium pot, heat chocolate chips over low heat, stirring as necessary, until mostly melted.
• Add coconut milk and stir well.
• Add walnuts, cherry mixture, almond extract, and salt. Adjust salt and sweetener to taste.
• Spoon mixture into a bowl and place in the freezer, uncovered, for 90 minutes, stirring every 30 minutes.
• Transfer bowl to the fridge for another 20 minutes, until chocolate is firm and workable.
• In a small bowl, mix coconut and food coloring until pink.
• When truffle mixture is firm enough to handle, wet your hands slightly, and roll chocolate into small balls, rewetting hands as necessary. (It's very sticky.)
• Roll balls in coconut. Mine made 27 balls.
• Store in an air-tight container in the freezer or fridge. (They get very soft at room temperature.)

*I only had 2/3 c. cherries, so I added 1/3 c. dates. Worked great. I'll probably do 1/2 and 1/2 next time.

{RAW CHOCOLATE CHIP COOKIE DOUGH} and {BLIZZARD}

Warning:  Do not make this if you love chocolate chip cookie dough and you are trying to lose weight.  There are mostly healthy ingredients, but they are NOT low fat.  So if you feel like eating the whole batch, you have been warned and do not blame me. 

I found this recipe here.  It's really perfect as it is, so I'll just list the recipe like she has it.  We have a ton of frozen bananas right now, so I was looking for something new to do with them besides smoothies and the normal soft serve ice cream.  This blizzard looked pretty good, and it opened up a whole new world with the cookie dough that was made to be eaten, not cooked!

{COOKIE DOUGH BALLS}
yield: 1 cup packed cookie dough
1/2 c. unsalted raw cashews
1/4 c. oats
1/4 c. whole wheat flour
1/4 t. salt
1 1/2 T. natural cane sugar
1/2 t. vanilla
3-4 T. pure maple syrup (or a bit more if dough is dry)
1/4 c. chocolate chips (vegan)

• Put cashews and oats in a food processor.
• process until it forms a fine crumble
• add salt, sugar, and flour and process a few seconds more
• add in the maple syrup and vanilla and process until combined
• add chocolate chips and stir by hand, or process
• form into balls and store in the freezer

{BLIZZARD}
yield: 2 servings
3 frozen bananas, cut into 1 inch chunks 
splash of non dairy milk, if needed
2 T. cookie dough

• put frozen bananas in processor
• process until smooth, adding small amounts of milk if necessary
• add cookie dough and process until combined
• stir in desired amount of mini cookie dough balls
• put in a glass and serve with a spoon

*I did the nutrition profile for just the cookie dough part- obviously it will be healthier if you mix it with the bananas!  The cookie dough is 43% fat, 48% carbs, 9% protein.  Each 2 T. serving has 8 g. fat, 2 g. fiber, 4g. protein. 

{ "CHEESE"CAKE MINIS }

I hosted my book group a couple weeks ago and served these. They were a hit!

I used this "cheese"cake recipe. I made the full crust recipe and half the filling recipe. It made 24 minis (regular cupcake size). Next time I might do the whole filling recipe instead of half.

Directions:

{ CRUST }

For the crust, I used a little less than a tablespoon of mixture for each mini. (The backside of the tablespoon worked great for pressing and molding the crust.)

Bake the crust at 315 for 5 minutes (instead of 8). Allow to cool to room temperature before pouring in filling.

{ FILLING }

When crust has cooled, pour 1 to 2 tablespoons filling on top of each crust.

Bake at 315 for 30 minutes (instead of 50-60).

Allow to cool to room temperature before covering and putting in the fridge.

{ CHILLED DOUBLE CHOCOLATE TORTE }

Thanks, Angela, of Oh She Glows (again)! This dessert is beyond-words good! (Mom: "Quite possibly the best thing I've ever put in my mouth!") Yeah, it's really good.

{ NO-BAKE CHOCOLATE CRUST }

2 c. pecans
1/4 c. cocoa powder
1 T. peanut butter (original: 2 T. coconut oil)
1/4 c. pure maple syrup
1 t. vanilla
1/2 t. salt


{ CHOCOLATE AVOCADO MOUSSE }

2 c. avocado flesh (2-3 avocados)
1/3 c. almond milk
2/3 c. pure maple syrup
1 T. peanut butter
1/4 c. cocoa powder
1 T. arrowroot powder (or cornstarch)
1/4 t. salt
1 t. vanilla
1 c. + 2 T. chocolate chips, melted

• Lightly oil a 7-10 inch pie dish (or springform pan).
• Process pecans until crumbly (you want some chunks).
• Add remaining crust ingredients and pulse until just mixed.
• Scoop mixture onto prepared pan and press down firmly and evenly with slightly wet fingers or a spatula.
• Put crust in freezer to set while making the mousse.
• Place all mousse ingredients, except chocolate chips, in food processor.  Process until smooth.
• Melt chocolate chips in microwave and scoop into processor.
• Process until smooth.
• Remove crust from freezer and scoop mousse on top of crust.  Smooth out as much as possible and then freeze for 2 hours to firm.
• Allow to sit at room temperature for 5-10 minutes before serving.
• Cover leftover torte and store in freezer.

This is delicious served with this coconut cream!

{ PISTACHIO CAKE }

I recently read Jeanne Ray's Eat Cake for my book group.  I thought it was a fun read, and the recipes all looked delicious but very un-vegan and very high fat.  The pistachio cake recipe was the only one that seemed remotely convertible.  Here it is--veganized, whole wheat, and with no processed fats.  It was delicious!

3/4 c. shelled pistachios

1 c. whole wheat flour
2 t. baking powder
1 t. cinnamon
1/4 t. salt (omit if using salted pistachios)

1/2 c. non-dairy milk
1/4 t. vanilla

1/3 c. water + 1 1/2 T. egg replacer powder

3/4 c. wonderslim
1/2 c. evaporated cane juice
1/2 c. sucanat

• Preheat oven to 350.
• Process pistachios in food processor until finely ground, but not pasty.
• Add the flour, baking powder, cinnamon, and salt. Pulse to mix.
• In a mixing cup, combine milk and vanilla.
• In a separate bowl or mixer, whisk water and egg replacer until frothy.
• Add wonderslim, evaporated cane juice, and sucanat, and mix well.
• While mixing on low speed, add the pistachio flour and milk in batches, alternately, beginning and ending with the flour mixture.
• Mix just until combined.
• Pour batter into a lightly greased 9x13 baking pan.
• Bake on 350 for 25-30 minutes, or until a toothpick comes out clean.

(We ate half of it a couple days ago, and I'm serving it like this for my daughter's birthday today: with vegan lemon cream cheese frosting.)

{ STRAWBERRY BANANA SOFT SERVE }

This tastes as good as it looks!  (I was reminded of this little treat browsing through recipes on Oh She Glows.)

3 parts frozen bananas
1 part frozen strawberries

• Process in food processor until desired consistency.

I put the extra into 2 oz. containers and made popsicles. They were a hit!

Here's one of my princesses enjoying her first of two popsicles!

{ CHILLED STRAWBERRY ALMOND SOUP }

I made some changes to this recipe to make a whole-foods version.  Yum!

1/2 c. water
2 T. almonds
1/4 t. almond extract
6 dates

3-4 c. sliced strawberries

Chopped strawberries and slivered almonds for garnish.

• Blend water, almonds, extract, and dates until very smooth.
• Fill blender to 4 cups with strawberries.
• Blend until smooth.
• Chill before serving.
• Top with slivered almonds and chopped strawberries.

{ QUINOA ALMOND BERRY SALAD }

Ok.  This salad is one of the most delicious things I've ever had!  Mom and Elna told me about it a couple days ago.  I immediately hauled all 3 kids to the store for berries, and we had it for dinner that night.  And lunch the next day.  Then I made it again for dessert the second night.  And I had the leftovers for breakfast this morning.  I'm not kidding; it's delicious!  (I'm making it AGAIN for a Relief Society breakfast on Saturday.  That'll make 3 times in 4 days.)  You can find the original recipe here.

3/4 c. dry quinoa

3 c. sliced strawberries
2 c. fresh (or frozen) blueberries
1 c. cherries, pitted and sliced*
1/2 c. almonds, slivered or chopped

{ DRESSING }

1/4 c. pure maple syrup
2 T. fresh lime juice
1 T. balsamic vinegar
1 pinch salt

• Prepare quinoa according to package instructions.
• Combine fruit and almonds in a large bowl.
• Fluff cooked quinoa with a fork and add to fruit.  Combine.
• Pour on dressing and mix well.
• Serve immediately or chill in fridge until serving time.  (Mike and I both liked it better chilled.  In fact, the second night I made it, I rinsed the cooked quinoa in cold water, so we wouldn't have to wait for it to chill.)

*Mom and Elna used mangoes and said it was delicious.  Any fruit, I'm sure, would be good.

{ STRAWBERRY (SHORT)CAKE }

Wow!  This was good!  Thanks, Mom (source?).

{ Cupcakes }

Mix together dry ingredients:
2 c. whole wheat flour
3/4 c. evaporated cane juice
1/2 t. salt
1/2 t. baking soda
1 t. baking powder

In a separate bowl, whisk together:
1 c. water + 1 T. egg replacer

Add to egg replacer and whisk together:
3 T. baby food prunes
1 T. Earth Balance margarine
1 t. vanilla
1 t. lemon juice

• Add wet ingredients to dry ingredients, and gently fold together by hand until only a few lumps are left.  Do not use an electric mixer.
• Fill 12 muffin tins about 3/4 full.
• Bake at 350 for 20 minutes.
• Wait 5-10 minutes before removing muffins to cool on a rack.

{ Strawberry Sauce }

12 oz. apple juice concentrate

1/4 c. corn starch

1 t. to 1 T. lemon juice

1 to 2 t. lemon zest

3 lbs. fresh strawberries, chopped

• Combine first ingredients in saucepan and cook on medium heat, stirring constantly until thick and bubbly.
• Stir in strawberries.
• Chill before serving.

Serve with coconut cream.  So good!

{ YOGURT PARFAIT }

This recipe comes from May's issue of The Friend magazine. We had them two days in a row!  Delish!  (This recipe makes four 1-cup parfaits.)

2 c. granola
2 c. non-dairy yogurt*
2 c. fresh berries
1/4 c. shredded coconut
2 t. orange zest
2 T. evaporated cane juice

• Mix coconut, zest, and evaporated cane juice together in a bowl.
• Put 1/4 c. granola in the bottom of each cup.
• Pour 1/4 c. yogurt over granola.
• Add 1/4 c. berries.
• Sprinkle with coconut orange mixture.
• Repeat layers - granola, yogurt, berries, coconut.

*The original recipe calls for vanilla yogurt.  We used lemon one day, and strawberry the next.

{ LEMON BARS }

We went to Marian's for a day last week, and she said something about lemon bars.  I've been thinking about them ever since and had to find a vegan recipe and make some. The original recipe can be found on Savvy Vegetarian.

Mike, Mariah, and I really liked them. Elaine (2) said they were too spicy.

{ CRUST }

1/4 c. coconut oil
1/4 c. baby food prunes
1/4 c. powdered evaporated cane juice
1 c. whole wheat flour

{ FILLING }

1/2 c. silken tofu
1 c. evaporated cane juice
zest from 2 lemons
1/3 c. fresh lemon juice
2 T. whole wheat flour
2 T. cornstarch

1 T. powdered evaporated cane juice

• Preheat oven to 350.
• Cream coconut oil, prunes, and powdered evaporated can juice with an electric mixer.
• Add flour, and beat until the dough just comes together.
• Press the crust mixture into the bottom of a greased 8x8 baking pan.
• Bake for 20 minutes, or until lightly browned.
• Remove crust from oven and place on a wire rack to cool while you make the filling.
• Blend filling ingredients in blender until very smooth.
• Pour over the cooled crust.
• Bake for 30 minutes, or until the filling is set.  (It will also continue to set as it cools.)
• Remove from oven and allow to cool completely on a cooling rack.
• Sprinkle top with sifted powdered evaporated can juice.