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Posts Tagged ‘chocolate’

To celebrate moving into a new apartment, this morning I baked a celebratory batch of gluten-free, low-glycemic chocolate chia morning muffins! These muffins are sweetened only with coconut nectar, and contain only amazing, hearty ingredients that are sure to boost your energy in the morning, or whenever you crave lots of fuel. Hope you enjoy them!

Chocolate Chia Morning Muffins (Makes 16-18 muffins)

Ingredients:

GF flour (1 cup, or 1 1/2 cup if you plan to omit almond flour)

Almond flour, optional (1/2 cup. If not using, see above)

Vegan chocolate chips (1/4 to 1/2 cup, your call!)

Cacao powder (1/4 cup)

Raisins, optional (1/4 cup, more if desired. Goji berries also work!)

Unsweetened applesauce (3/4 cup)

Coconut oil (1/2 cup)

Coconut nectar (1/2 cup, more or less sweetener if you desire)

2 Tbs flax + 1/4 cup hot water

Hemp seeds (1 Tbs)

Ground chia seeds (1 Tbs)

Baking powder (1 tsp)

Cinnamon (1 tsp)

Salt (pinch)

Instructions:

Add flax + hot water to liquid ingredients. Mix dry ingredients. Add liquid to dry.

Pre-heat oven to 350 degrees. Prepare muffin tins. Add mixture to tins and put desired toppings on muffins (additional dried fruit, chocolate chips, etc.) Bake for 22-25 minutes! Enjoy! 😉

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Most brands of Hanukkah gelt, the traditional foil-covered chocolate coins that are used to play games of Dreidel, are either non-vegan or are made with non-fair trade chocolate and yucky fillers. This Hanukkah, don’t settle for sub-par store-bought Hanukkah gelt! Make your own! This recipe, which is an adaptation of the raw chocolate I usually make, is solid at room temperature, and can be wrapped in foil, if you’d like!

Raw Vegan Hanukkah Gelt

Ingredients:

1 cup raw cacao paste (or 1/2 cup raw cacao powder and 3 Tbs coconut oil)

1/4 cup xylitol (optional)

2 droppers ful of liquid stevia

1 Tbs maca

2 Tbs mesquite powder

1 pinch vanilla powder

drop mint extract (optional)

Instructions:

Melt chocolate using a double boiler on low heat or in the dehydrator. Once melted, stir in other ingredients and mix until a smooth consistency. Remove from heat, place in chocolate molds and put in freezer or fridge. When hardened, enjoy immediately or during a game of cover in foil (optional) and use for a game of Dreidel.

Happy (early) Hanukkah! What other festive recipes would you like to see veganized for the holidays?

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Traditional Oreos are pretty gross, although the U.S. version are vegan (Note: International Oreos are reportedly non-vegan). My version of the chocolate sandwich treats is low-glycemic and pretty easy to make! Feel free to substitute your sweetener of choice for stevia.

Brown’s Raw Vegan NOreos (serves 6-8)

Ingredients

Chocolate NOreo shell:

1/2 cup Raw cacao paste or cacao butter and cacao powder
Pinch salt
Liquid stevia (or other sweetener)
1/4 cup cacao nibs
Chocolate molds (or ice cube tray)

“Cream Filling” Insides:

1/4 cup raw tahini
6-8 drops liquid stevia or other vegan sweetener
1 Tbs maca

Instructions:

Melt cacao paste or cacao butter and cacao powder on very low heat until liquid. Add in stevia, salt and nibs. Place into molds or ice cube tray. Allow to cool in fridge or freezer.

Meanwhile, mix insides ingredients. Once chocolate part has hardened, make sandwiches out of insides and outsides. Place in fridge to harden, and then enjoy!

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