Cacao Coconut Banana Bread

We've been baking this particularly fabulous (and vegan!) loaf of banana bread every week since January. This is your perfect weekend or -- in our case -- snow day baking project. Yup. We've got yet another snow day over here today.

Anyway, banana bread tastes great, is semi-healthy, and is hard to mess up. You can use up those past-peak bananas and add in whatever you have in the pantry.

And kids love to help (and eat!).

CACAO COCONUT BANANA BREAD

What you'll need . . . 

• 3 super ripe bananas
• 1/3 cup coconut oil, melted
• 1/2 cup coconut palm sugar
• 1 cup unsweetened coconut milk (refrigerated kind)
• 1 teaspoon pure vanilla extract
• 1 cup white flour
• Scant 1/2 cup whole wheat flour
• Heaping 1/4 cup cacao powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Handful unsweetened shredded coconut
• 1/2 cup chocolate chips

Method . . . 

1. Preheat your oven to 350 degrees F. Spritz a glass 9x5 loaf pan with cooking spray or coat in a little coconut oil.
2. Mash the bananas until they are goopy. You can also run them in your mixer with the paddle attachment.
3. Add the oil, sugar, coconut milk, and vanilla extract to the bowl and whisk well. 
4. Then toss in the dry ingredients -- except the shredded coconut and chocolate chips -- and mix until just incorporated.
5. Then briefly fold in the chocolate chips and coconut flakes.
6. Bake for 50 minutes to a full hour, until edges slightly pull away from sides of pan and the center is set. (You can insert a toothpick -- I used a knife! -- to check.)
7. Let your loaf cool for 20 minutes or so before taking it out of the pan to cool the rest of the way on your cooling rack. 

Slice and enjoy with a good smattering of peanut butter!


Related recipes:

• The BEST Banana Bread
• Nutella + Chocolate Chip Banana Bread 
• Banumpkin Bread 
• Chocolate Chip Zucchini Bread
• Cinnamon Raisin Applesauce Bread 
• Chocolate Chip Zucchini Muffins

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Peanut Butter Swirl Black Bean Brownies

I won't make you guys wait any longer for this vegan black bean brownie recipe I posted on Instagram last week. I mean, I've already made it several times! I tweaked it from an old favorite to make it even more Weight Watchers friendly.

And -- though I'm still new at all of this -- I got this batch down to just 3-4 points per piece (depending on if you cut them into 8 or 10 pieces).

PEANUT BUTTER SWIRL BLACK BEAN BROWNIES

What you'll need . . .

• 1 can of black beans, drained + rinsed
• 1 medium ripe banana
• 1/4 cup unsweetened peanut butter powder*
• 1/4 cup unsweetened cocoa or cacao powder 
• 1 tablespoon flax meal + 2 tablespoons water
• 1 tablespoon unsweetened applesauce
• 2 tablespoons maple syrup
• 2 tablespoons nutritional yeast
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda 
• Pinch salt
• 4 tablespoons peanut butter**

* I used JIF unsweetened peanut powder
** I recommend a stir peanut butter. I used my favorite Everland Organic Coconut Peanut Butter (pictured below).

Method . . .

1. Preheat your oven to 350 degrees F. Spritz a round or square baking dish with a little coconut or canola oil and set aside.
2. Combine all ingredients except the 4 tablespoons of peanut butter in a food processor.
3. Spread into your baking dish evenly. Then drop the peanut butter in half tablespoon amounts throughout the top.
4. Fold and swirl in peanut butter with a knife and bake in the oven for around 25 minutes. The brownies should start to pull away from the sides of your pan.
5. Let cool almost completely before slicing and enjoying.

Related Recipes:

• Black Bean Avocado Brownies 
• Red Velvet Black Bean Brownies 
• Black Bean Banana Brownies 
• Black Bean Carrot Brownies 
• Chocolate Black Bean Smoothie 
• Sweet Potato Brownies
  

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5-Minute Chocolate Pie + Friday Things

I am in love with pies you can process and pour into a pre-made graham cracker crust. It's like instant dessert, but it tastes like it took so much longer to prepare. So, to start your weekend, I thought I'd share the pie I made to celebrate Pi day earlier this week. You can whip this up in mere minutes before dinner or, well, just whenever.

It's sort of healthy, too:

5-MINUTE CHOCOLATE + BLACK BEAN PIE

What you'll need . . .

• 1 can black beans, drained and rinsed
• 1 can coconut cream, drain any liquid out
• 1/4 cup cocoa powder
• 3/4 cup chocolate chips
• 2 tablespoons maple syrup (or to taste)
• 1 pre-made graham cracker pie crust

Method . . .

1. Blend together the black beans, coconut cream, and cocoa powder in a food processor.
2. In a small saucepan over low heat, melt the chocolate chips, stirring continuously.
3. Add the chocolate to your mixture and blend until well incorporated.
4. Add the maple syrup, adjusting to your preferred sweetness.
5. Pour filling into your crust. Let set in the fridge for 1 or more hours.

For a different twist on the no-bake pie, check out this delicious Peanut Butter Pie that uses many of the same ingredients. And if you're curious, kids love this pie even with the black beans inside. At least Ada does, and she's pretty picky, so there's that!

// Friday Things Quickie

Reads:

• Watch elderly runners crush the 100 meter dash
• Baby tech is sold on fear, not practicality
• Honest Company under fire for not being so honest
• Your kitchen: Splurge on this, save on that
• Don't let these 6 home decor flaws ruin your house hunt
• How to stop ordering takeout and start saving money  

Things:

• This essential oil diffuser (review coming soon!) 
• These awesome + affordable sandals by Dr. Scholl's 
• These comfortable + seamless leggings for pregnancy on super sale
• This fun way to color eggs without chemicals
• This natural rubber duckie perfect for little Easter baskets

We're taking our family movie night out tonight and going to the theater to see Zootopia. Have you seen it yet? Ada's psyched!

HAPPY WEEKEND!

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Vegan Chocolate Cake + Chocolate PB Ganache

If you follow me on Instagram, you've probably noticed that my cravings revolve around anything baked or sweet. It was this way with Ada, too. Oh, who am I kidding? It's this way all the time. I try to keep myself in check and not indulge constantly . . . but when you endure enough Northeast winters (even though this one isn't too bad), you learn to embrace the warmth of your oven on a blustery day.

This cake is light and fluffy. The ganache is nothing short of incredible. I made this recipe following the PPK's Just Chocolate Cake, but with a few modifications. And then I jazzed up the topping because, well, I felt like it.

VEGAN CHOCOLATE CAKE

What you'll need . . .

• 1 cup coconut milk (or other non-dairy milk) 
• 1 teaspoon apple cider vinegar 
• 3/4 cup granulated sugar 
• 1/3 cup olive oil 
• 1 teaspoon vanilla extract 
• 1/2 cup all-purpose flour 
• 1/2 cup wheat pastry flour
• 1/3 cup cocoa powder 
• 3/4 teaspoon baking soda 
• 1/2 teaspoon baking powder 
• 1/4 teaspoon salt 

Method . . . 

1. Preheat your oven to 350 degrees F. Combine your coconut milk and ACV in a small bowl. Let sit for a few minutes.
2. Whisk together the flours, cocoa powder, baking soda, baking powder, and salt in a medium bowl and set aside. 
3. Then mix the sugar, oil, and vanilla extract into the coconut milk mixture. Add the wet ingredients to the dry and whisk until everything is incorporated. 
4. Grease an 8-inch cake pan and dust the inside with a little flour (to prevent sticking). Then pour the batter into the pan and bake for 30 minutes. Check center for done-ness. You may need up to five more minutes for a toothpick inserted in the center to come out clean.
5. Let cake cool for a few minutes in the pan before gently turning out onto a cooling rack. I always run the dull end of a butter knife along the edge of the pan before flipping it over.

While your cake is cooling on a rack, make this ganache!

// You'll put 2/3 cup coconut milk over medium heat on the stovetop and add 1 cup semi-sweet or bittersweet chocolate chips to it (I may have used 1 cup and a few tablespoons because I was using up a bag) and 3 tablespoons of maple syrup. Whisk until smooth. Then take off the heat and let cool for 5 minutes before adding 1/2 to 3/4 cups peanut butter (depends on the texture you're after -- start with just 1/4 and go from there). 

// Whisk until smooth and cool enough to spread without spilling everywhere. Place your cake on a dinner plate, then pour ganache over cake and immediately move it to the refrigerator to cool and set. Serve after one or two hours of cooling.

Enjoy!

PS: And don't miss the Slow Cooker French Onion Soup recipe. I posted it over the weekend because it's a video (full instructions are also written out).

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No-Bake Peanut Butter Pie

Another recipe! I’ll admit that my reprieve from sickness didn’t last long (maybe 1-1/2 days), but it was long enough for me to make this guy. A no-bake coconut cream peanut butter pie with a black bean chocolate ganache. Sounds so weird, but I assure you it’s delicious.

Also: All the cooking or baking I do lately is the cheater way.

For this dessert, I used a pre-made (gluten-free) graham cracker crust.

No regrets.

NO-BAKE PEANUT BUTTER PIE

*Vegan provided you use dairy-free chocolate.

What you’ll need . . . 

For the filling:

• 1 can coconut cream, just the cream (save liquid)
• 1/4 to 1/3 cup peanut butter
• 1 to 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• pinch sea salt

For the ganache:

• 1/2 cup black beans, rinsed
• 1 tablespoon coconut liquid
• 1/2 cup bittersweet chocolate
• 1 tablespoon coconut oil

Method . . . 

1. Place the filling ingredients in a bowl and beat together with a hand mixer (or use a stand mixer) until smooth. I used 2 tablespoons of maple syrup and it was actually quite sweet, so try 1 to start.
2. Pour this mix into your pie crust and refrigerate for half an hour.
3. In a food processor, blend together the black beans with the tablespoon of coconut liquid.
4. Then on your stovetop, melt the coconut oil over low heat and add in the bittersweet chocolate (if you’re using a bar, cut it up into tiny pieces).
5. Add the chocolate to the beans and blend in the processor until smooth.
6. Then gently spread this “ganache” over the peanut butter layer. Then put everything in the fridge for an hour or so to firm up.

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One-Bowl Vegan Chocolate Cupcakes

I have a recipe on nesting and homesteading stuff coming your way, but there are a few things I want to add before I make it live. Instead, a recipe! Now, I’ve made a lot of vegan cupcakes throughout the years. Of all the recipes I’ve tried, this one is my favorite. The texture is perfect, springy and moist. They are sweet but not TOO sweet.

Weekends are made for cupcake baking, don’t you think?

And sprinkles make it all the more gratifying!

ONE-BOWL VEGAN CHOCOLATE CUPCAKES

Recipe adapted from Martha Stewart’s One-Bowl Chocolate Cupcakes 

What you’ll need . . .

• 1-1/2 cups all purpose flour
• 3/4 cup cacao powder
• 1-1/4 cups turbinado sugar
• 1-1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• Pinch salt
• Ener-G Egg Replacer for 2 eggs
• 3/4 cup coconut milk
• 3 tablespoons olive oil
• 1 teaspoon vanilla extract

Method . . .

1. Preheat your oven to 350 degrees F. Line a standard size muffin tin with paper liners and set aside.
2. Whisk together the egg replacer in a small bowl and set aside. (For reference, it’s 1 tablespoon replacer with 4 tablespoons warm water.)
3. Whisk together the flour, cacao powder, sugar, baking soda, baking powder, and salt. 
4. TIP: I love using a small batter bowl for cupcakes because it makes distributing the batter a breeze!
5. Add the replacer eggs, coconut milk, oil, and vanilla extract into the bowl and whisk everything until smooth.
6. Portion out into the muffin tins so they are 2/3 full. 
7. Bake for 20 minutes, rotating halfway through, until a toothpick comes out clean.
8. Then let cool fully before frosting.

Then frost with your favorite chocolate frosting. I used this recipe.


We’re definitely making these again for Ada’s birthday cupcakes (SHE TURNS FOUR! AHHH!), so it was fun to test the recipe out early. I might do something more fun to decorate them.

Any ideas?

ENJOY!

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Peanut Butter + Carob Crispy Treats

I love crispy rice treats. They were one of my favorites when I was a kid. But I don’t particularly enjoy the gooey marshmallow kind. My mom used to make amazing peanut butter rice crispy ice cream bars. I loved those bars! So, I decided to recreate them for a quick, gluten-free dessert.

I used carob on top because I picked up a bag at the store a few days ago. I used to be addicted to the stuff. Anyway, if you’d rather top them with chocolate, that’s good, too. Or you can keep them naked. Whatever you like best. You can also use honey or brown rice syrup in place of the maple syrup. Or almond butter, sunflower butter, etc.

So many delicious options.

Yum.

PEANUT BUTTER CRISPY RICE TREATS

What you’ll need . . .

• 6 cups brown rice cereal
• 3/4 to 1 cup smooth peanut butter
• 3/4 cup maple syrup
• 1 bag unsweetened carob chips*
• 1/2 cup almond milk
• Sea salt

* Vegans can choose Sunspire's vegan carob chips. And here’s more about carob versus chocolate.

Method . . . 

1. Pour cereal into a large bowl.
2. Heat maple syrup over medium heat until hot, but not boiling.
3. Turn off heat and stir in peanut butter and a pinch or two of salt. Mix until well incorporated and smooth with a spatula.
4. Pour peanut butter mixture into cereal and mix around with a spatula until everything is well coated.
5. Press into a 9 x 13 baking dish lined with parchment. Press down well so it’s nice and compact.
6. Then place in your freezer while you melt the carob.
7. Back in your pot, pour in the half cup of almond milk and heat until hot. 
8. Pour in chocolate chips and stir with a whisk. You might need to add more/less milk to achieve a good texture. You want to be able to pour it -- not a thick paste, but also not too runny.
9. Once it’s all smooth, take your bars out of the freezer and pour the carob on top. Spread around until uniform and return to the freezer.
10. Let cool until set and then slice with a sharp knife into bars.
11. Top with additional salt (optional). 

I store mine in zip bags right in the freezer. That way, they last longer.

(At least in theory.)

What’s your favorite childhood dessert? 

I like these guys and I’m also a sucker for worms + dirt!

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Chunky Peanut Butter Chocolate Chippers

While I was home, my best friend had me over one morning and let me sample some delicious energy bars she had just made. She was also baking up a chickpea breakfast muffin, and it got me thinking about bean desserts again. They are seriously tasty . . . and surprisingly healthy. And they usually trick Ada into thinking they’re way more decedent than they actually are.

So, now we’re all hooked on these:

CHUNKY PEANUT BUTTER CHOCOLATE CHIPPERS

What you’ll need . . . 

• 1 can black beans, drained + rinsed 
• 1 teaspoon vanilla extract 
• 1/2 cup (heaping +) crunchy peanut butter*
• 1/4 cup maple syrup 
• 1 teaspoon baking powder 
• 1/4 to 1/2 cup chocolate chips 

* I don’t normally specify ingredients, but I highly (!!!) recommend using Earth Balance’s Crunchy Coconut Peanut Butter. Only two grams of sugar and so much good coconut flavor added to the cookies. I picked some up at Wegmans the other day and -- whoa -- it’s good. 

Method . . .

1. Preheat to 350 degrees F. Lightly grease a baking sheet with coconut oil.
2. Blend all ingredients (except chocolate chips!) together in food processor. It should get sticky but also sort of fluffy.
3. Fold in the chocolate chips. Divide into 12-16 “cookies” and roll with your palm into rounds. Place onto your baking sheet and flatten slightly.
4. Then -- and this is key -- press with fork tines for that classic pb cookie look. It makes them even more deceptively delicious.
5. Bake for 10 minutes and let cool a bit before devouring.

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Dessert Hummus, er, Hu-Mousse! 

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Single-Serve Chocolate Banana Shake

We've been going crazy with ice cream and frozen yogurt places over the last several weeks. Or maybe months. I can’t remember. But once the weather got nice, the question we’ve found ourselves asking each night is: “Want to get ice cream!?”

The answer is always “YES!!!"

Well, I don’t know about you -- but for us, it gets expensive. It’s almost $10 for us to each get something small (WHAT!). And all that ice cream probably isn’t the best to eat on the daily. So, I’ve started making this simple banana “milk”shake at home to curb my cravings. It’s a great substitute for the real thing. Of course, you can always make Ultimate Banana Ice Cream or even Chocolate Covered Banana Bites if you’re in for a frozen treat.

They’re all delicious.

CHOCOLATE BANANA SHAKE (for 1)

Blend together until smooth:

• 1 heaping cup frozen banana slices
• 1/2 cup coconut milk
• 1/2 cup water
• 1 heaping tablespoonful cocoa powder
• Maple syrup to sweeten (optional)

Speaking of snacking, I’ve gotten back in the habit of doing most of my weekly shopping at Aldi. It leaves me questioning why I ever switched stores. Oh, that’s right -- I got completely sucked back to Wegmans. And really, Wegmans has some good prices on family pack stuff like eggs and bread. So, I’ve decided I’ll shop both stores.

Anyway, here’s my latest haul for $70. 

Including two cases of La Croix! I know it’s all the rage, but honestly -- my favorite is still Polar. It keeps its carbonation longer. But you can’t deny all the flavors of Croix are enticing. Overall, I got a bunch of stuff, but I didn’t make a list this week, so it was kind of crazy and meals have been annoying to put together. What I have always loved about Aldi is that when I fill my cart to just about full, I know it’ll still come in well under $100. Score.

One of my other new favorites is packaged popcorn. I feel like it’s the epitome of laziness to not even pop my popcorn, but I love having a handful to grab between meals versus other high-calorie stuff. This tastes just like Boom Chicka Pop.

Tomorrow I’ll be back with an outdoor craft project you can do with your kids!

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Ultimate Vegan Brownies

It’s been almost five years since I last posted about the vegan Change-Your-Life Brownies. Yet, all this time has gone by . . . and it’s still my favorite brownie recipe ever. So, I thought I’d bring it up again. I’m sure some of you haven’t dug that deep into the archives, and you should be thanking me. I guess I should also note that this recipe isn’t my own, though over time I’ve definitely tweaked it to my family’s preferences.

By now I have a freaking black belt in vegan brownie baking. If I were to choose just one recipe to take to competition, this one would surely be my first pick. No contest. They’re moist, dense, chewy, and the perfect sweetness. I’ve even added some peanut butter to the mix, but if you’re allergic, try any other spread or nut butter.

Whatever you do: Try these!

You won’t be sorry.

ULTIMATE VEGAN BROWNIES 

Adapted from Mattie’s brownies on VeganBaking.net

What you’ll need . . .

• 3 tablespoons water
• 2 tablespoons flax meal
• 1 cup whole wheat flour
• 1/2 to 3/4 cup white flour
• 1/4 teaspoon baking soda
• Pinch sea salt
• 3 tablespoons cocoa powder
• 1/2 cup vegan chocolate chips
• 1/3 cup smooth peanut butter
• 1/4 to 1/3 cup boiling water
• 1-1/4 cup packed brownie sugar
• 6 tablespoons Earth Balance 
• 1 teaspoon vanilla extract
• Handful pecans, walnuts, or chocolate chips

Method . . .

1. Preheat your oven to 350 degrees F. Whisk together the flours (all the WW + starting with just 1/2 white), baking soda, and salt. Also grease an 8x8 inch baking dish with coconut oil. Set aside.
2. Mix together the flax egg by combining the 3 tablespoons water with the flax meal. Set aside.
3. In a medium bowl, combing the cocoa powder, chocolate chips, peanut butter and boiling water. Whisk together until the mixture resembles a paste. I sometimes add the full 1/3 cup depending on how dry my peanut butter was to begin with.
4. In a stand mixer, combine the flax egg, chocolate paste, brown sugar, Earth Balance, and vanilla extract. Beat on high for a minute or so until fully mixed.
5. Then all in the flour mixture. Mix on slow . . . and until just combined. Fold in nuts or chocolate chips. 
6. Transfer batter to your baking dish and press flat using your spatula. 
7. Bake for 25 minutes and let cool completely before cutting into squares.

Enjoy!

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100 Calorie Cookie Dough Bites

I could eat cookie dough for hours (forever?). In fact, I’ve been snacking on quite a bit of it after creating my new favorite cookie recipe of all time, Maple Pecan Oatmeal Chocolate Chippers. But all that sugar, all that fat, all that dessert-y type stuff, I know it’s not good for me, especially in high doses.

Not surprising: I’ve been struggling with sugar and food in general due to stress. Now that I have a few months to really focus on myself, I’ve decided to start by keeping a food diary for a short period of time. I’m not into long-range calorie-counting. In fact, it makes me crazy and isn’t good when you consider my disordered past. But I do think the exercise of writing eats down can be a good one to just see a.) what you’re eating in general and b.) how much of it you’re consuming versus activity, etc.

So, this is how these 100 calorie cookie dough bites came to be. I won’t go nuts and call them “healthy” -- they contain less than 2 grams of protein per serving -- however, they are somewhat toned down from the ingredients in my usual cookie recipes. And they’re portioned out . . . versus the hugely rounded gobs I usually spoon into my mouth. It’s something in the right direction.

100-CALORIE COOKIE DOUGH BITES

What you’ll need . . . 

• 2 cups GF rolled oats
• 2 tablespoons coconut flour
• 3 tablespoons Earth Balance
• 1 tablespoon coconut oil
• 1/3 cup maple syrup
• 2 tablespoons flax meal
• 1/4 cup chopped pecans
• 1/4 cup semi-sweet chocolate chips

Method . . . 

1. In your food processor, pulse oats into flour and mix with the coconut flour. Set aside in a large bowl.
2. Put the Earth Balance, coconut oil, maple syrup, and flax meal in the food processor. Pulse into well incorporated.
3. Add the wet ingredients to the dry and mix with a spatula until everything is moistened.
4. Fold in the pecans and chocolate chips. Then portion out by tablespoonfuls onto a plate.
5. Place in the fridge to firm up, then store there for the week.

// This recipe makes 18-20 tablespoon-sized balls. Between 95-105 calories.


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Peanut Butter Hearts

Happy Monday, friends. This “snow storm” is rather disappointing. Stephen has a two hour delay (update: school is now closed and Stephen’s jumping up and down like a little boy), which usually causes more stress than it’s worth. Anyway, I wanted to thank you guys for your thoughts, suggestions, and support with the next steps in our TTC process. It’s overwhelming, but I know we’re doing the right thing.

Now for something fun: My mainstream candy weakness? Reese’s Peanut Butter Cups. Not just the cups, though, I love this gigantic pumpkins, trees, hearts, and eggs that only come out on special occasions. The ratio of peanut butter to chocolate is optimal. And I’ve seen copycat recipes in the past, but most contain a load of confectioners sugar for sweetness.

So, I got to think about the flavors I like most in the candy. When they’re very fresh, there’s almost this hint of coconut I taste. It could be all in my head, but I taste coconut. Immediately, I knew what I needed to do. These guys are vegan, gluten-free, and contain more nutrients than the real deal.

#nom:

REESE’S COPYCAT PEANUT BUTTER HEARTS

What you’ll need . . .

• 1/2 cup natural peanut butter
• 2-3 tablespoons coconut sugar*
• 2-3 tablespoons coconut flour*
• 2-3 tablespoons maple syrup
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoons coconut oil

Method . . .

1. Combine your peanut butter, coconut sugar, coconut flour, and maple syrup in a food processor. I’ve made this recipe a few times now and have played with the ratios to suit my taste. For a slightly stiffer cup, I used 3 tablespoons of both coconut sugar and flour and just 2 tablespoons maple syrup. Another time, I used 2 tablespoons coconut sugar and flour and 3 tablespoons maple syrup. See what you like best for consistency and adjust as necessary.
2. Then pulse to combine until mixture rolls into a ball. Take the ball out of your processor and place it on a piece of wax or parchment paper. Divide into 8-10 balls and roll.
3. Then shape into whatever you like. I did some messy hearts and eggs. You can also just leave them as balls, but I think the coating part is easier when they’re a bit flattened out.
4. Place hearts in your freezer for an hour or more. Before removing, make your chocolate coating.
5. In a small saucepan, heat the chocolate chips and coconut oil on low, stirring constantly until melted together. Remove from heat.
6. Take your hearts out of the freezer and then -- one by one -- place in the slightly cooled chocolate mixture. Coat all sides and then return to the wax or parchment. Repeat with all hearts.
7. Return everything to the freezer (you can spoon any extra chocolate onto the tops of the hearts) and let rest until set.
8. I store the eggs in my freezer to keep them fresh and also to deter me from eating ALL of them at once.

* Nutiva sent me samples of their Coconut Flour and Coconut Sugar to try. I’ve actually used their brand in the past with coconut oil, so it was neat to check out the other products in their line. I see they also carry hemp, chia, and red palm stuff -- but I’m all about the coconut.

Yum:


If you’ve never tried these ingredients, coconut sugar contains potassium, magnesium, zinc, iron, and B vitamins. It’s also reported to be lower GI than other sweeteners, which is why I’m favoring it these days. Coconut flour is much the same, with lower GI than standard flours and high fiber. Tip: When you’re using coconut flour in baking, use it for up to 1/3 of the flour. It tends to absorb a lot of liquid.

Have you made candy at home?

A while back, I had whipped up some Peanut Butter Twix, definitely time consuming but fun. I’ve also made Basic Peanut Butter Cups using a special blend of graham crackers + Homemade Peanut Butter.

Disclosure: Nutiva sent me the flour and sugar you see above, but I received no other compensation. My opinions are my own. And I hope you enjoy the peanut butter cup recipe! It’s a good one!

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GF Black Bean Avocado Brownies

Here’s a sweet treat for your Wednesday. This recipe is a modification of the Healthy Chocolate + PB Brownies and Peanut Butter Blondies I posted last summer. What makes these guys different is that I used avocado in place of banana and made them super dark chocolate. Adding walnuts also made them taste even more legit. Please let me know if you try this recipe! The first ones were a huge hit, so I’m hoping this one’s a new favorite.

In pictures:

BLACK BEAN AVOCADO BROWNIES 

Flourless, gluten-free, vegan, etc.

What you’ll need . . .

• 1 can black beans, drained and rinsed 
• 1 medium-large avocado, ripe 
• 1/3 cup pure maple syrup 
• 1/3 cup smooth peanut butter 
• 2 teaspoons vanilla extract 
• 1/3 (heaping) cup unsweetened cocoa powder 
• 1/4 teaspoon baking powder 
• 1/4 teaspoon baking soda 
• pinch sea salt 
• 2 Moser Roth chocolate bars, 70% dark (from Aldi)
• (or big handful dark chocolate chips)
• 1/3 cup walnuts 

Method . . .

1. Preheat oven to 350 degrees F. Grease a loaf or square baking pan with coconut oil and set aside.
2. Place all ingredients except the chocolate and walnuts in a food processor and combined until smooth.
3. Then pulse in the walnuts and chocolate until well incorporated but chunky.
4. Pour mixture into your prepared pan and distribute evenly, flatten with a spatula.
5. Bake for 20-25 minutes. Let cool before serving.

Enjoy!

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Vegan Chocolate + PB Whoopie Pies

This is one of those make-it-again kind of recipes, 2009-style. I was browsing through the site the other day thinking of ways to improve navigation and Ada said: “What are THOSE?” when she saw the gigantic sandwich cookies glowing on the screen. Of course, I was like “Why don’t we go make them and find out?”

And that’s how this happened on a Monday night:

VEGAN CHOCOLATE + PB WHOOPIE PIES

I’ve changed my modifications of the original recipe (that appears in Martha Stewart’s COOKIES book). To get the original recipe, go here. This batch turned out incredibly moist and fluffy, exactly how you’d imagine they’d be!

For the pies . . .

• 1-3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 cup Earth Balance (or your favorite butter substitute)
• 1/2 cup raw cane sugar
• 1/2 cup packed dark brown sugar
• 1 tablespoon flax meal plus 3 tablespoons warm water (flax “egg”)
• 1 cup unsweetened coconut milk (or other nondairy milk)
• 1 teaspoon pure vanilla extract

For the filling . . .

• 2/3 cup natural, creamy peanut butter
• 1/2 cup soft coconut oil
• 3/4 cup confectioners’ sugar

Method . . .

1. Make cookies: Preheat the oven to 400 degrees. Sift together flour, cocoa powder, baking soda, and baking powder into a small bowl; set aside.
2. Put Earth Balance (butter sub.) and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add the flax egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the unsweetened coconut milk and vanilla. Mix in remaining flour mixture.
3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Alternatively, you can use a muffin top or whoopie pie pan to make perfect rounds!
4. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
5. Make filling: Put peanut butter and coconut oil (it needs to be soft but not liquid) in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired. Place in refrigerator to help firm up a bit.
6. Assemble cookies: Wait until cookies are completely cooled before proceeding. Then put a heaping tablespoon or so of the frosting atop one round. Top with another. Repeat until you’ve used all cookies and frosting. 
7. Suggestion: You may want to store these guys in the refrigerator so the coconut oil doesn’t soften and make your cookies fall apart. Speaking from experience. If you do put them in the fridge, just take out 10 or so minutes before you plan to consume.

Enjoy!

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Pumpkin Fudge Microwave Muffin

Ever since I rediscovered the microwave muffin a couple weeks ago, I’ve been hooked on them. In a way, it’s just a different way of eating your morning oatmeal. Well, sort of. This mix is a bit more decedent than the last muffin recipe I shared with you. As much as it’s suited for breakfast, it’s make an awesome dessert for one in a pinch.

Check it out:

PUMPKIN FUDGE MICRO MUFFIN

What you’ll need . . .

• 3 tablespoons flour 
• 2 tablespoons rolled oats, uncooked
• 1 heaping tablespoon cocoa powder
• 1/4 cup pumpkin puree 
• 2 tablespoons maple syrup 
• 2 tablespoons nondairy milk 
• 1 tablespoon peanut butter 
• 1/4 teaspoon baking powder 
• Pinch cinnamon 
• Pinch salt
• Handful chocolate chips

Method . . .

1. Mix together the cocoa powder, pumpkin puree, maple syrup, peanut butter, and nondairy milk. Then add in the rest of the ingredients and mix until just combined.
2. Lightly grease the inside of a large coffee mug with Earth Balance or oil. Pour in the muffin mixture.
3. Cook in your microwave on high heat for 2-1/2 to 3 minutes. Let sit for a minute or two to cool down.

Then flip your mug onto a plate,
Cut the muffin in two,
And top with peanut butter . . .
Or whatever else you think sounds tasty.

Like so:


Enjoy!

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Homemade Holiday: Cookie Mix

Way before the days of Pinterest, I remember my mom assembling cookie mixes in jars, covering each with a swatch of colorful fabric, and gifting them around. Now? That tradition is definitely a popular one, and for good reason. I love giving wholesome, edible gifts for a variety of reasons. They’re thoughtful, they’re economical, and they’re unique.

I’ve shared with you guys my DIY Drinking Chocolate Powder and my Cranberry + Almond Energy Chunk Mix recipes. This next one doesn’t feature a specific cookie recipe. (Well, actually the one in the photos is the crunchy almond butter cookies from Oh She Glows Cookbook.) But it’s the concept that matters most.

Go wild with it.

STEP #1: Choose your recipe.

We have a wide variety of recipes on this site, but you can search around and find one that’s right for you. I favor recipes that include different textures of ingredients -- like oats, chocolate chips, different types of flour and sugar -- so I can stack. It makes everything look cool. However, it isn’t a requirement. I’d love to receive a cookie mix of any kind, pretty or not.

Here are a few of my favorites:

• Pecan Chocolate Chippers
• Healthy Peanut Butter Cookies
• Improved Peanut Butter Blossoms
• Mexican Hot Chocolate Chippers
• Mint Chocolate Bailey’s Cookies
• Crunchy Cornmeal Sugar Cookies
• Double Chocolate Almond Biscotti
• Pumpkin Snickerdoodles 
• Chocolate Chunk Oaties
• Fudge Topped Chai Bars

Whatever you choose, make sure you’re familiar with the recipe. That way, you can provide any notes or useful tips for making and baking. It will make measuring out the ingredients much less stressful, too. I usually go with a basic chocolate chip cookie recipe, since it’s a general crowd pleaser.

STEP #2: Assemble your ingredients.

Now’s the time to splurge a little on ingredients. Get the nice chocolate chips. Toss in some walnuts. Use quality sugar and flour. In my everyday life, I cannot afford to spend big bucks on such luxuries all the time, but when it comes to gift giving -- it’s worth it. If there are special wet ingredients that won’t go into your jar, consider getting those, too. But don’t sweat stuff like oil, eggs, or peanut butter. Most people have these things on hand.

STEP #3: Measure it out.

If you tally ingredients from certain cookie recipes, you’ll quickly see that the ingredients to make up the yield is far too much to fit in a jar. So, halve it! It might take some experimentation -- but large ball jars have the capacity for a quart or 4 cups total. That should accommodate most “normal" cookie recipes, so stay away from bulk!

PS: These green quart jars are especially festive! And I’d consider getting reusable lids so the jar can be used again and again.

STEP #4: Add instructions and decorate.

Don’t forget to write the instructions for baking down on a card to include with the gift. List all the wet ingredients that are needed to complete the recipe. The oven temperature and time, as well as anything else that’s worth noting. If you have a special connection to the recipe, write about that, too.

You can easily make your own labels using index cards and craft paper. For a fancy touch, I love these chalkboard labels. (You can also paint with chalkboard paint directly onto the jar.)



Or you could just buy this same thing at the store. For $11?! Yikes. I don’t think so. You can make several jars for this price, and they’ll be healthier, tastier, and much more personalized. Don’t you think?

Do you make cookie jars? What’s your favorite recipe?

Pssst: One shopping days left for shipment before the holiday!

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