Salted Chocolate and Banana Bread Blondies

Salted Chocolate and Banana Bread Blondies
Prep Time
45 minutes
Number of Servings
9 blondies
Ingredients

Blondies

  • 2 Tbsp plant-based milk
  • 2 mashed bananas
  • [q:1/2] cup peanut butter or nut butter
  • 3 Tbsp maple syrup, honey, or agave
  • [q:1/2] cup gluten-free flour
  • [q:1/4] cup sugar or coconut sugar
  • [q:1/2] tsp baking powder
  • [q:1/4] tsp baking soda

Topping

  • Sprinkle of sea salt
  • Vegan or sugar-free chocolate chips
Directions
  1. Preheat oven to 350°.
  2. Mix wet ingredients together in one bowl. Fully combine so there are no lumps. Mix dry ingredients together in another bowl. Slowly add wet ingredients to dry bowl. Combine.
  3. Pour into a nonstick 9x9–inch baking dish. You can spray dish with light oil spray or line with parchment paper. Bake for 20 to 25 minutes. Remove from oven.
  4. Immediately top with chocolate chips and salt. Let chocolate chips melt on top. Let cool for 15 minutes before serving.
Nutrition Info
With peanut butter, maple syrup, and sugar-free chocolate chips: 230 Calories, 5 g Protein, 32 g Carbohydrates, 14 g Total sugars (10 g Added sugars), 3 g Fiber, 11 g Total fat (3 g sat), 177 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin)

Mexican Chocolate Mousse Bars

Mexican Chocolate Mousse Bars
Prep Time
45 minutes, plus soak / dehydrate / freeze times
Number of Servings
30 bars
Ingredients

Blond Buckwheat Crunch Base

Mexican Chocolate Mousse

  • 2 cups peeled, pitted, and chopped ripe avocado (about 3 small avocados)
  • [q:3/4] cup cacao powder
  • [q:1/2] cup coconut milk
  • [q:2/3] cup coconut nectar
  • [q:1 1/2] tsp vanilla extract
  • 2 tsp ground cinnamon
  • [q:1/8] tsp Himalayan salt
  • Pinch of ground cloves
  • [q:1/8] tsp cayenne pepper
  • [q:1/4] cup melted virgin coconut oil

Enrobing Dark Chocolate

  • [q:1/2] cup chopped cacao butter
  • [q:1 1/2] cups chopped cacao paste (also known as cacao mass or cacao liquor—NOT chocolate liqueur)
  • 6 Tbsp coconut nectar
  • 1 Tbsp vanilla extract
Directions
  1. Prepare Almonds
    1. Place almonds in a glass jar or bowl filled with enough filtered water so they’re submerged. Cover the jar or bowl with a clean towel.
    2. After 8 to 12 hours of soaking, strain and rinse well. Dehydrate on a lined dehydrator tray at 115° for 24 hours, or until fully dried.
  2. Prepare Buckwheat
    1. Soak the raw buckwheat groats in a bowl with enough filtered water to cover the groats. Soak for 20 minutes.
    2. Rinse well in a strainer. Leave groats in the strainer and place over a bowl to catch excess water.
    3. Place a clean tea towel over the top of the strainer and set aside at room temperature for 24 to 36 hours to sprout, rinsing 2 to 3 times a day.
    4. The sprouting process is complete when the tail is the same size as the width of your pinky finger. Rinse well one more time, strain, and spread on a lined dehydrator tray.
    5. Dehydrate at 115° for 8 to 12 hours, or until dried. Store at room temperature until ready to use.
  3. Prepare Oat Flour
    1. Soak 5 cups of raw oat groats with enough filtered water to cover. Soak for 6 to 8 hours, strain, and rinse well.
    2. Spread groats on a lined dehydrator tray and dehydrate at 115° for 12 to 20 hours, or until dried.
    3. Ensure your high-speed blender container is fully dry, and then blend the dehydrated oat groats in two separate batches until flour is formed.
    4. Sift the oat flour through a fine-mesh strainer or sieve over a dry bowl to remove any leftover unblended, hard granules. If the flour still looks grainy, repeat the blending and sifting process.
    5. This recipe yields [q:3 1/4] cups of activated oat flour. Store unused flour in the freezer for optimal freshness.
  4. Make Blond Buckwheat Crunch Base
    1. in a food processor, process almonds, buckwheat, oat flour, coconut sugar, mesquite powder, and cinnamon until mixture resembles coarse flour.
    2. Add melted coconut oil, tahini, and vanilla. Process again until batter starts sticking together.
    3. Line an 8-inch square baking pan with parchment paper and, using your hands, press blond buckwheat crunch base into bottom of pan, creating an even layer.
    4. Using back of a spoon, firmly smooth out layer and set aside while you make Mexican Chocolate Mousse.
  5. Make Mexican Chocolate Mousse
    1. In a food processor, process avocados, cacao powder, coconut milk, coconut nectar, vanilla, cinnamon, salt, cloves, and cayenne pepper together until mixture is smooth. This will take a couple of minutes, and you will need to scrape down sides of food processor.
    2. Add melted coconut oil and process again until mixture is well combined.
  6. Prepare the Bars
    1. Pour mousse on top of crust in square pan, and even out the layer using an offset spatula. Chill pan in freezer for 8 hours or overnight, until firm.
    2. Remove pan from freezer and trim edges with a knife to create a clean line on all four sides. Slice into 2x1–inch bars (you can use a ruler to mark each cut with a knife). Make sure to clean your knife in between each slice.
    3. Line a cutting board or tray with parchment paper and transfer bars to prepared surface. Place bars back in freezer for a few hours to firm up before enrobing.
  7. Make Enrobing Dark Chocolate
    1. In a stainless steel or heatproof glass bowl, combine cacao butter and cacao paste and melt them down using the bowl over bowl method, being careful not to burn chocolate.
    2. For bowl over bowl method, fill a stainless- steel bowl with boiling water from a kettle.
    3. Place ingredients to be melted in a second stainless steel bowl (bigger than bowl of boiling water), so it doesn’t rest on water.
    4. Rest larger bowl with ingredients in it on top of smaller bowl with boiling water. Stir until ingredients are melted.
    5. While bowl is still over hot water, add coconut nectar and vanilla and stir until combined.
    6. Remove bowl from heat and let chocolate sit at room temperature for 15 minutes to cool. (If you use the chocolate while it’s still hot, the bars will melt.)
    7. Transfer melted chocolate to a small bowl for enrobing.
  8. Enrobe the Bars
    1. Remove bars from freezer and, using a chocolate dipping fork or regular dinner fork, dip a bar into melted chocolate for a few seconds with base facing down (chocolate mousse layer should be facing up).
    2. Remove bar from chocolate and allow excess chocolate to drip off.
    3. Transfer enrobed chocolate bar to lined surface and repeat process until each bar is enrobed.
  9. Place bars back in fridge for 10 minutes to set before serving.
Nutrition Info
1 bar: 361 Calories, 9 g Protein, 28 g Carbohydrates, 14 g Total sugars (7 g Added sugars), 8 g Fiber, 28 g Total fat (10 g sat), 14 mg Sodium, [nutrition:4] Vitamin E, [nutrition:2] Vitamin B2 (riboflavin), Magnesium, Phosphorus, [nutrition:1] Iron, Zinc

Apple Nachos with Spiced Nut Butter

Apple Nachos with Spiced Nut Butter
Experience classic holiday seasonings in a new way.
Prep Time
30 minutes
Number of Servings
Serves 6
Ingredients
Directions
  1. In a large bowl, toss apples with lemon juice and 1 teaspoon of the cinnamon, then lay apples flat on a plate or serving tray.
  2. In the top of a double boiler or heat-proof bowl placed over a pot of barely simmering water, warm nut butter with 1 teaspoon of the coconut oil until melted. Mix in ginger, nutmeg and cloves and [q:1/2] teaspoon cinnamon.
  3. Using a spoon, drizzle spiced nut butter over apples.
  4. Wash top pan of double boiler or heat-proof bowl and place again over simmering water. Add dark chocolate chips and 1 teaspoon coconut oil, stirring until melted.
  5. Drizzle chocolate over apples.
  6. Top apple nachos with coconut flakes and slivered almonds, and serve.
Nutrition Info
323 Calories, 6 g Protein, 0 mg Cholesterol, 35 g Carbohydrates, 21 g Total sugars (4 g Added sugars), 9 g Fiber, 19 g Total fat (7 g sat), 7 mg Sodium, [nutrition:3] Vitamin E, [nutrition:2] Magnesium, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Potassium, Iron, Zinc

Trupo Treats Mylk Chocolate Crispy Wafer Bar

Trupo Treats Mylk Chocolate Crispy Wafer Bar
Childhood treats, vegan-style.
a woman breaking open some crispy chocolate wafer bars

Image courtesy of Trupo Treats

Were you ever a fan of Kit Kat? They’re those crunchy wafer bars coated in chocolate. They’ve been a longtime favorite of kids (and adults) everywhere. They’re still around, of course. But, in my opinion, there’s something even better.

Trupo Treats Mylk Chocolate Crispy Wafer Bars are 100 percent vegan and certified gluten-free. After trying one, I found myself wishing I had a second package to devour.

Each 1.4-ounce package contains two bars to share, or to keep all to yourself! This candy is fun to eat and surprisingly good. The chocolate is amazingly creamy for being vegan, and the wafers are crispy and crunchy—even though they’re gluten free. A satisfying snack, it’s perfect to tuck into a purse, lunchbox, or backpack.

The bars also come in hazelnut and peanut butter flavors. This treat is OU Kosher and Non-GMO Project Verified, and the cocoa used is Rainforest Alliance Certified.

The founders of Trupo Treats are twins Brian and Charlie Trupo, who set out to create a better-for-you treat using sustainable and ethical business practices. A portion of the company’s proceeds goes toward animal sanctuaries.

A four-pack retails for $17.99. There’s a store locator on their site to check if the product is available near you.

Tags
chocolate
snacks / treats
vegan
Lisa Fabian
Social Summary
Dare we say it? We like this vegan chocolate bar better than a Kit-Kat!

Chocolate Cherry Mousse

Chocolate Cherry Mousse
Prep Time
1 hour 50 minutes, plus 7 minutes cook time
Number of Servings
Serves 4
Ingredients

Mousse

Cherry Sauce

Directions
  1. Place the soymilk, cocoa powder, maple syrup, agar and sea salt in a medium saucepan. Bring almost to a boil, stirring constantly. Reduce heat to medium-low and simmer for about 5 to 6 minutes until the agar has dissolved.
  2. Pour into a blender and pulse several times to cool and dissolve any remaining agar and chocolate. Place back in the pan and allow to cool.
  3. Place the aquafaba in a mixing bowl and blend with a hand blender for 6 to 7 minutes until the consistency of whipped cream. Pour the cooled soymilk into the aquafaba and gently mix by hand until thoroughly blended. Pour into dessert cups and refrigerate for at least 1 hour to set.
  4. To prepare the cherry sauce, place cherries, cherry juice, maple syrup and pinch of salt in a small saucepan. Bring to a boil. Dissolve the kuzu and add to the cherries, stirring constantly until thick. Remove from the heat.
  5. When the mousse is set, pour the cherry sauce over and refrigerate for 30 minutes longer. Remove and serve.
Nutrition Info
234 calories, 3 g fat (10% calories from fat), 5 g protein, 50 g carbohydrate, 2 g fiber, 0 mg cholesterol, 85 mg sodium

Raspberry Avocado Sorbet with Vanilla Beans

Raspberry Avocado Sorbet with Vanilla Beans
Chocolate and Vanilla Lovers Rejoice!
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 1 medium avocado, peeled and pitted
  • [q:2 1/2] pints fresh raspberries
  • Juice of 1 lime
  • 3 tablespoons honey
  • 1 Simply Organic Madagascar Vanilla Bean, scraped
  • [q:1/4] cup dark chocolate chips
Directions
  1. Properly chill your ice cream or sorbet churning bowl in the freezer over night. (If you don't have an ice cream maker, see notes below).
  2. In a high-speed blender or food processor, combine avocado, raspberries, lime juice, honey and vanilla bean. Blend on high until smooth and creamy.
  3. Pour mixture into chilled ice cream maker and freeze for about 10 minutes. Stir in dark chocolate chips, then continue freezing according to the ice cream maker manufacturer's instructions. Serve or store in freezer.
Nutrition Info
306 Calories, 4 g Protein, 48 g Carbohydrates, 25 g Total sugars (16 g Added sugars), 18 g Fiber, 14 g Total fat (4 g sat), 9 mg Sodium, [nutrition:5] Vitamin C, [nutrition:2] Vitamin K, Folate, Magnesium, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), B6, E, Iron, Phosphorus, Potassium, Zinc

Chocolate-Raspberry Muffins

Chocolate-Raspberry Muffins
Prep Time
35 minutes, plus 30 minutes cool time
Number of Servings
9 muffins (serves 9)
Ingredients
  • [q:1/4] cup coconut flour
  • [q:1/4] cup unsweetened cocoa powder
  • [q:1/4] tsp salt
  • [q:1/2] tsp baking soda
  • 4 large eggs
  • [q:1/4] cup oil, plus additional for greasing pan
  • [q:1/2] cup honey
  • 1 tsp vanilla extract
  • [q:1/2] cup fresh or frozen raspberries
Directions
  1. Preheat oven to 350°. Grease 9 of the muffin cups in a muffin pan.
  2. In a large bowl, combine coconut flour, cocoa powder, salt, and baking soda.
  3. In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. Mix wet ingredients into dry ingredients until fully incorporated. Gently fold in raspberries.
  4. Scoop approximately [q:1/4] cup of batter into each greased muffin cup.
  5. Bake approximately 20 minutes, until a cake tester inserted into center of muffin comes out clean. Cool muffins in pan for [q:1/2] hour.
Nutrition Info
162 Calories, 4 g Protein, 20 g Carbohydrates, 3 g Fiber, 9 g Total fat (2 g sat), 133 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), E, Phosphorus
 

Vegan Chocolate Mousse

Vegan Chocolate Mousse
Creamy, Chocolatey, and Dairy-Free
Prep Time
2 hours 10 minutes, plus 10 minutes Cook Time
Number of Servings
Serves 4
Ingredients
Directions
  1. Place Cocoa Edensoy, agar flakes, and sea salt in a small saucepan and bring to a boil while stirring frequently.
  2. Reduce the heat to medium-low and simmer 5 minutes to dissolve the agar.
  3. Turn off the heat and add the chocolate chips, stirring until dissolved.
  4. Place in a blender and pulse several times to dissolve any remaining agar and chocolate chips.
  5. Place back in the saucepan and let cool to room temperature.
  6. When the liquid is room temperature, place the aquafaba in a bowl and whip to the consistency of whipped cream with a stand or hand mixer.
  7. Combine the foamed aquafaba with the soymilk and mix until thoroughly blended.
  8. Pour into dessert cups and refrigerate two to four hours or overnight.
  9. Remove from the refrigerator and garnish with fresh berries or other fruit, and chocolate chips or grated chocolate.
Nutrition Info
211 calories, 14 g fat (51% calories from fat), 6 g protein, 23 g carbohydrate, 4 g fiber, 0 mg cholesterol, 79 mg sodium

Chocolate-Cherry Granola with Almonds

Chocolate-Cherry Granola with Almonds
Prep Time
50 minutes
Number of Servings
8 cups
Ingredients
  • [q:1/2] cup vegetable oil, plus additional for oiling pan
  • [q:1/4] cup maple syrup
  • [q:1/3] cup coconut sugar
  • [q:1/3] cup unsweetened cocoa powder
  • 1 Tbsp vanilla extract
  • [q:1/2] tsp salt
  • 5 cup old-fashioned rolled oats
  • [q:1 1/4] cup sliced or slivered almonds
  • 8 oz bittersweet or semisweet chocolate, chopped
  • 8 oz dried cherries
Directions
  1. Preheat oven to 325°.
  2. Line a rimmed baking sheet with unbleached parchment paper. Lightly brush paper with a small amount of oil. Set baking sheet aside.
  3. Whisk the [q:1/2] cup of oil, the maple syrup, coconut sugar, cocoa powder, vanilla, and salt together in a large bowl. Add oats and almonds until well combined.
  4. Transfer mixture to prepared sheet, spreading it across surface in an even layer. Press mixture down firmly with a stiff metal spatula until it’s compact.
  5. Bake for 35 to 40 minutes. Granola will be firm and fragrant.
  6. Allow granola to cool on baking sheet for 1 hour. Break granola into pieces. Stir in chocolate and cherries. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Info
466 Calories, 12 g Protein, 64 g Carbohydrates, 8 g Fiber, 21 g Total fat (4 g sat), 80 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B1 (thiamine), E, Magnesium, [nutrition:2] Vitamin B2 (riboflavin), Iron, Zinc, [nutrition:1] Potassium

No-Bake Almond Butter S'mores Cereal Bars

No-Bake Almond Butter S'mores Cereal Bars
An Easy-To-Make Twist on a Campfire Classic
Number of Servings
Makes 12 bars
Ingredients
Directions
  1. Spray an 8-inch square pan with cooking spray and line with parchment.
  2. Grab a microwave-safe bowl and warm up almond butter, coconut oil, and maple syrup until it is melted and pourable, stirring every 10 to 15 seconds.
  3. In a large mixing bowl, combine the cereal with the almond butter mixture. Mix well, then press this layer down into the pan.
  4. Melt 1 cup dark chocolate using a double boiler method or the microwave. Pour on top of the almond butter cereal layer, reserving about [q:1/4] cup for a drizzle on top.
  5. Sprinkle over marshmallows, pressing down gently to ensure they stick to the almond butter cereal layer.
  6. Finish with the remaining [q:1/4] cup melted dark chocolate, drizzling on top.
  7. Refrigerate until it is set, at least 30 minutes.
  8. Slice into bars, and enjoy!
Nutrition Info
1 bar: 349 Calories, 7 g Protein, 0 mg Cholesterol, 33 g Carbohydrates, 16 g Total sugars (14 g Added sugars), 5 g Fiber, 23 g Total fat (8 g sat), 46 mg Sodium, [nutrition:3] Vitamin B2 (riboflavin), Vitamin E, [nutrition:2] Magnesium, Phosphorus, [nutrition:1] Calcium, Iron, Zinc
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