Do these three words usually go together? I suppose not for most people, but honestly, these raw/vegan/gluten free chocolate macaroon are unbelievable. During my yoga teacher training one of my beautiful and talented classmates decided to make a treat for the group one day. Not surprisingly, there were about 17 different food allergies/preference/aversions/sensitivities and general healthy eating-ness going on. She made these chocolate macaroons and they were so yummy. When we all asked her to post the recipe I was tickled to find out they were inspired by my favorite store bought (Whole Foods of course) vegan macaroons by Hail Mary. I knew I had to make them again. I’ve made them twice already and everybody I’ve shared them with have loved them and were super impressed that they were vegan, let alone raw and vegan. I think I have found my go-to treat. And of course, as always they are ridiculously easy to make. I say that a lot but seriously, there are so few ingredients and they are super simple and you likely have everything you need to make these in your kitchen already. Now, the big question, what did the Hubs think? Oh well, you know, he hates coconut. These little bad boys are all mine baby. Oh yaaaaaaaa.
Here’s what you need:
1 heaping Cup Unsweetened Shredded Coconut
1/4 Cup Coconut Oil
5 Tbsp Cocoa Powder
2 Tbsp Pure Maple Syrup
1/2 tsp Vanilla (gluten free if that’s how you roll)
Here’s what you do:
Put the above listed items in your food processor. Blend for 15-30 seconds until well mixed. Scoop with a small scoop or roll into little balls and place on a dish lined with parchment paper. Toss in the fridge for half an hour. Devour!! I put mine in an air tight container once they were cool but make sure you leave them in the fridge. You could freeze these as well if you’re so inclined. I have sensitive teeth so that wouldn’t be my first choice but hey, nice to have options.
Okay yes, I have been MIA for a while but I’m back and have an AWESOME recipe for you! Look at this bad boy!!! Friends again?
Looks like an ice cream cone right? Wrong! It’s a cupcake! I saw a recipe for this ages ago and thought it was just the cutest party idea ever. We had planned for a bbq that got a bit weathered out by the recent wonky weather here in the Pacific Northwest so we just had a few friends over with kids the same age as The Kid. I figured I would make these and see if they were decent. I may have made a bit of a misstep by putting them in the fridge after I made them but I was a bit scared the vegan butter cream would start to melt. I think next time I would just wait until the very last minute to ice them because the cones were not crispy at all and it lended them an odd texture. The cupcake part and icing were great though and I would make these again in a heartbeat!
Here’s What You Need:
Basic Vegan Cupcakes:
1 cup almond milk (I used vanilla because that’s what I had)
1 teaspoon apple cider vinegar
3/4 cup coconut sugar
1/3 cup mild oil (avocado would be good but any veg oil would work too)
1 teaspoon vanilla
1 cup unbleached all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2-3 tablespoons of sprinkles if you want to make them “funfetti” cupcakes which is what I did.
4-5 tablespoons of vegan chocolate chips to sprinkle in the bottom of the cones (why leave this step out!)
Here’s What You Do:
Preheat oven to 350.
Mix the almond milk and vinegar to make buttermilk. Mix the dry ingredients together. Add the oil, vanilla and sugar to the “buttermilk” and then slowly stir into the dry ingredients until combined. Add the sprinkles if you want and then drop a tsp or so of chocolate chips into the bottom of each cone. Stand the cones in a regular muffin tin and fill each with the batter (I poured the batter into a spouted measuring cup for easier pouring) until almost full.
Bake in the middle rack for 20 minutes or so. Test them at 18 minutes to see if a toothpick comes out clean. Cool on a rack until completely cool. Make your favorite vegan butter cream icing. Vanilla or chocolate or both and ice them to look like ice cream. sprinkle more sprinkles on top if you like or add a drizzle of melted chocolate. YUM.
So as we have clearly established, I am a lazy gal. I am always happy to find a shortcut. Especially when a shortcut is equally delicious as the real thing. I was cleaning out the cupboards and came across a powder mix of gluten free brownies from Trader Joes. The mix itself was vegan. The add-ins were not. So I took it as a personal challenge to make those puppies work anyways. The mix called for one egg, 1/4 cup of water and 1/2 a cup of oil (or something like that) and I totally went out on a limb and used 1/2 a cup of water, 1/2 a cup of apple sauce and 1/4 cup of avocado oil. I also added approximately 1/2 a cup of partially melted all natural (just peanuts) peanut butter.
The results were jaw droppingly good. Maybe the best vegan brownies I have ever had. Let alone gluten free ones. I win!
Next time you pop into Tj’s, grab one of these packages and go to town. You could add just about anything! I was thinking maybe next time I would use dandies vegan marshmallows. Mmmmmm marshmallows……
Ya…these are dangerous. Thank you Mrs. C. We went to the V family’s house for xmas eve this year and my friend’s mum made these bad boys and the Hubs proceeded to eat about 3 dozen of them. As if that wasn’t bad enough, a tupperware of them showed up on our doorstep about 3 days later. Suuuuper.
So since they were marshmallow based and I didn’t have any, I decided to just make them myself. Here are the vegan Eatmores.
I took a few liberties with the recipe to make it vegan but I think they are amazing! And took about 10 minutes to make.
Melt: 1 Cup all natural (no salt) creamy peanut butter (crunchy would probably work come to think of it) with 3/4 Cup brown rice syrup. Stir over med-low heat until incorporated.
Add 1 cup vegan chocolate chips (I used mini to expedite the process) and stir until melted.
Add 1 bag of vegan marshmallows and stir until melted.
Remove from heat and stir in 1 cup roasted peanuts and 3 cups cocokrispie cereal. I used Nature’s Path (go Canada!) Koala Krispies.
Line a 9×9 pan with parchment and allow it to overlap so you can pull it out. Push into the pan with cold damp hands and cool in the fridge.
Cut into squares and enjoy!
Will have to take them to work tomorrow or I will eat about 3 dozen myself! urghhhh
The best friend makes homemade peanut butter cups for the Hubs every year for Chrismakkah. This year she made a dozen dark chocolate vegan ones for me and a dozen milk chocolate ones for him. His were gone in just over a week. They are SO good. And as I learned this evening, SO easy to make. And if you have learned anything on this blog, it should be that I LOVE easy!
I made some for the folks at work and some for the fam who are descending upon us this week. Going to guess they won’t last past the weekend.
Vegan Peanut Butter Cups
Melt your favorite vegan (non dairy) chocolate. (I did this in the microwave. Double boiler would also work great, but again. I’m lazy…)
Add about a teaspoon to your little wrappers (make sure they are solid enough to hold the weight of the melted chocolate, ask at the store if you aren’t sure) and push the chocolate up the sides until the entire interior of the cup is covered.
Toss in the fridge.
Warm a cup of all natural (organic if you have it) peanut butter. The ingredients on the container should be PEANUTS. NOTHING else. Stir it up (and you CAN add a few teaspoons of powdered sugar if you are so inclined) and spoon a teaspoon or so into each cooled cup. Toss back in the fridge.
Use the rest of the chocolate to add more to the top of each cup and make sure the topping chocolate makes contact with the edges of the cup to form a seal. Toss back in the fridge.
Thanks you BFF, but don’t think this lets you off the hook next year!
I am tempted to call this Magic Avocado Salad because it disappears so flipping quickly that it’s almost like magic!! It is also one of the easiest and quickest salads out there. And look! It’s very pretty.
Here’s what you do.
Take a can of organic black beans and rinse (or if you are a much better cook than I, use fresh beans, a cup or more depending on how beany you would like it to be). Layer on about a dozen organic baby tomatoes, quartered and de-seeded. Add one red pepper sliced and chopped and about 1/4 cup of diced red onion. Finally add 2 or more avocados, cubed. Drizzle on a mixture of the juice of one lime, 1/4 cup minced cilantro, 1/4 cup good quality EVOO and about a tsp of salt.
Eat. Quick. I have served this 3 times this year at various events and all 3 times I have gotten the dregs at the bottom of the bowl. Or better yet, cut the recipe in half and just eat it yourself! The Hubs was moaning that he didn’t even get any at Chrismakkah. Looks like I will be making it again this week. Mmmmmmm.
As I’ve mentioned, I’m Jew”ish” and the Hubs is most definitely not. But we both embrace the holidays. What’s not to like about 8 nights of gifts, chocolate and fried potato goodness? He is a BIG fan of latkes and I use to make them the traditional way with eggs, but decided that they were going full vegan this year. And they were great! He would have preferred them thinner, which is doable, but would have taken a while longer to fry since less would have fit in a pan, and let me tell you, when you are frying up say 4 dozen latkes, you don’t give a rat’s ass what your Hubs preference is 🙂
Give them a try! Serve with apple sauce, sour cream or vegan sour cream of your choice, or with an sprinkle of extra salt which is my personal fav.
I use this recipe from Vegnews, but there are lots of variations out there. Find one that appeals to you. Also, I tripled this for our annual Chrismakkah party, yes tripled. My hands will smell like onion until New Years.
- 1-1/2 pounds russet potatoes
- 1 small yellow onion
- 1 tablespoon fresh parsley, minced ( I left this out. Not a traditional addition and why mess with perfection?)
- 1/4 cup flour (you can use pretty much anything here, I used white whole wheat but any GF should work nicely as well!)
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Safflower oil, for frying
What You Do:
- Peel and grate potatoes, then place in a colander and set over a large bowl. Using your hands, squeeze out excess liquid from the potatoes. Pour off liquid and place potatoes in bowl. Grate onion and add to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.
- Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing it in hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.
- Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in oven until all pancakes are cooked.