I love any recipe that is both super yummy and super quick and easy to make. Plus this chocolate mint pie has an extra bonus going for it: one of the main ingredients is tofu, so I can justify eating a slice at any time of the day.
I followed this recipe, and because I don’t enjoy making pie crust, I used a store-bought gluten-free crust.
It’s always a good time for no-bake cookies and bars, but summer is the season when I appreciate them the most.
I mostly followed this quick and simple recipe, with a minor substitution of replacing the 1/2 cup honey with 1/4 cup agave. I made these bars in a 9″ by 9″ pan. I really enjoyed the little bit of crunch that came from the shredded coconut. One consideration if you’re serving these bars on a hot day: because of the significant coconut oil content, when these bars get warm, they can get goopy and melty.
A chocolate peanut butter smoothie is one of those things that is so delicious, but so hard to look appetizing in a photo.
I had gum graft surgery in November, so for two weeks I was on a mushy-food-only diet while my mouth healed. This smoothie was great for liquid nutrition for those two weeks, but I like it so much that I still have it for breakfast a few times a week. It’s super simple: a banana broken into a few pieces, enough nut milk to cover the banana in the blender, a big glob of peanut butter, and a spoonful of cacao powder. Bonus: if you use a frozen banana, this smoothie tastes like a chocolate peanut butter milkshake!
This fall I realized that my poor deprived child was three and a half years old and had never had a donut. This egregious oversight never would have happened if I could eat gluten (or if I could easily get gluten-free dairy-free donuts at any bakery), so we’ve started making mini donuts at home.
Our first attempt was my all-time-favorite, apple cider donuts! We used this recipe and gobbled them all up within about 24 hours.
Our next donut-making adventure was chocolate dipped plain cake donuts (kid’s choice). The festive sprinkles were also the kiddo’s choice, and she enjoyed doing all of the dipping and sprinkling.
The donuts were delightfully crispy on the outside and fluffy on the inside. The plain cake donut recipe and the chocolate dipping sauce recipe are both in Babycakes Covers the Classics (one of my go-to cookbooks). We made a half recipe of the chocolate dipping sauce and still had a bit left over, so I made hot chocolate by mixing the sauce with hot almond milk. So much chocolatey goodness!
As fall turns to winter, I’ve been craving hot chocolate. The hot chocolate mixes in stores usually have dairy in them, or are overpriced, so I decided to make my own mix. A lot of the vegan hot chocolate mix recipes on the internet require ingredients that non-gourmet cooks don’t have around the house, but I found a recipe here that is totally reasonable.
I added a little less than 1/8 teaspoon salt to the batch and used the Enjoy Life semisweet mini chocolate chips. I like to make my hot cocoa by adding two heaping tablespoons of this mix to a mug of hot coconut milk and stirring until the chocolate chips are mostly melted. Yum!
Even though it’s officially spring, it’s definitely still hot tea-drinking weather here in Nova Scotia. And this chocolate mint oolong tea is fabulous. It’s like a decadent warm minty chocolatey dessert, but without the calories and fat!
Woooow, this is a seriously delicious candy bar. It’s dark chocolate with lots of orange fondant inside. And amazingly enough, it’s vegan!