Tag Archives: Chocolate

Hazelnut Cacao Happiness

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Vegan Chocolate

Organic ~ Raw ~ Vegan ~ Hazelnut ~ Cacao~ Happiness

MADE WITH LOVE ❤

Raw Vegan Desserts

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Life is pretty busy with two little ones, but at the start of this year I had decided to somehow squeeze in time to start exploring again with raw desserts. I have always loved exploring in the kitchen and really developed an interest in raw desserts when I first went vegan. Besides loving sweets, the raw desserts just looked so appealing and vibrant. The challenge of creating these decadent desserts without any “typical” ingredients was also exciting and seemed to intrigue me.

Once you begin making and eating raw desserts, anything seems possible! Many of them even have similar ingredients, but are very adaptable to adjust flavours and create something entirely different. Raw desserts are pure energy and happiness. Here are a few raw desserts that I have been playing around with, and I cannot wait to make some of my favourites again; especially raw vegan cheesecake!

Bliss Balls

Vegan Carrot Cake

Vegan Cookies

Vegan Donut

Vegan Lemon Bar

Yes, these are raw vegan desserts! Crazy enough, I actually had to use a hand food processor to create these as well which is why they are not perfect, but definitely made with love. Unfortunately the hand food processor is now out of action so I will need to come across one to continue making and sharing my raw desserts. I am truly grateful that I was given some raw ingredients to play around with as well as having some happy taste testers. Watch this space for more raw vegan desserts, and let me know if you want to come try some out or experiment in the kitchen together.

Gluten-Free Vegan Coconut Chocolates

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One of my favourite combinations, coconut and chocolate. Plus, these are extremely easy to make & very yummy, too! They seem to be disappearing out of my fridge.

I am not sure if you can really go wrong with chocolate and coconut. I have followed a few recipes or come up with my own, and they always turn out delicious. I cannot seem to find my recipe at the moment, but I have even made a raw vegan version using a young coconut. I used to love Almond Joys and Bounty Bars, and these are the perfect vegan treats that remind me of them. This time, I was inspired by Tasty Yummies.

I have a very small mini muffin case and a slightly bigger one. I mixed 1 1/4 cup of shredded coconut, 1/4 cup of melted coconut oil, 2 TBLS agave (any vegan sweetener should be fine), and 1 tsp vanilla extract. I am sure that they would pop out alright from these, but you can grease them with coconut oil if you like. Then I packed the coconut mixture down into all 12 spots and popped them in the freezer. Easy peasy.
vegan almond joyAfter waiting for about 45 minutes, I popped each one out and set an almond on top of each. Now onto melting chocolate.
vegan almond joyThe recipe called for chocolate chips, but you can really use any sort of vegan chocolate. A block of dark Whittakers is the perfect amount. I debated about making some adjustments as I often find that melted chocolate is always a bit melty while you are trying to eat whatever you have made, but I decided to keep it simple. I knew that they would be yummy either way, even if I ended up with chocolate on my fingers.

I melted my chocolate, poured some into the 12 slots of the slightly bigger muffin case, popped each of the frozen coconut mix and almonds down, and then covered them with more chocolate. I thought this might be the easiest way, but the original recipe suggests using a fork to dip into the chocolate which would also work. If you do it this way, leave the almond out, dip in the chocolate, place the almond on top, and then pour chocolate over. Once all of mine were covered, I placed them back into the fridge to harden for another 45 minutes or so.
vegan bounty bar
Yum! I decided to keep these in the fridge and have been noticing them disappearing. They really are that yummy. Oh, how I love chocolate and coconut. These are definitely worth making, and the hardest part is probably being patient while you wait for them to set in the freezer and fridge. Enjoy!

{Gluten-Free & Vegan} Chocolate Peanut Butter Nut & Seed Bars

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{Gluten-Free & Vegan} Chocolate Peanut Butter Nut & Seed Bars

adapted from 86 Lemons which was previously adapted from Vegan Heartland

1 1/2 cups organic rolled oats (gluten-free)

1/4 cup LSA (Linseed, Sunflower, Almond)

1/4 cup chia seeds

1/2 cup organic quinoa puffs

1/3 cup pumpkin seeds

1/2 cup cashews

1/2 cup macadamia nuts

1/2 cup almonds

1/2 cup agave nectar

1 cup organic peanut butter

1/2 cup chopped vegan chocolate

This is a super easy recipe with no cooking involved, and raw if you use the right ingredients. You literally just stir everything together using any ingredients you wish or happen to have on hand, flatten in a container lined with baking paper to make it easy to lift out, refrigerate over night or freeze for an hour or so until firm (I did a combination of both as I tried the fridge and became a bit impatient), and then cut them into bars. This makes heaps so best to keep in freezer or make a smaller batch depending on how many you think you can eat.

My little helper enjoyed eating the nuts and seeds from the plate and reaching in to taste test the bars on the plate even though the one he ate before was obviously pretty yummy! I think Zaedyn likes these bars 😉 If you wanted to make them for your little ones and are worried about choking, you could always chop the nuts finer by hand or even quickly in the food processor. Zaedyn has been eating nuts for a long time and chews them very well on their own as a snack so he manages these fine.

*I love nut bars and have been wanting to make these for a long time. They are so yummy, but I think I would make them without the chocolate next time as I had planned. Of course chocolate and peanut butter is yummy together together though, but I would like to make them without the chocolate and peanut butter as well or even the possibility of changing the flavour with dried fruit. We don’t usually have any dried fruit although this would be a perfect way to increase iron with some chopped dried apricots.

Vegan Bar
Quinoa
vegan nut bars
vegan nut bar

Enjoy! I would love to hear if you decide to make these, or any variation you think you might like to try. You really can just use up a mix of all sorts from your pantry.

{Gluten-Free & Vegan} Mini Chocolate Banana Cupcakes

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vegan cupcakes

vegan chocolate{Gluten-Free & Vegan} Mini Chocolate Banana Cupcakes with Vegan Sprinkles
vegan cpcakes
We had a very special 1st birthday party this past weekend. One of my best friend’s little girl turned 1. Amazing how fast the year has gone!

We have been talking about the party for awhile now, and as usual, they are so considerate of what we eat. I was not too worried as it sounded like there were lots of yummy options, especially Zaedyn’s favourite: Avocado sushi!

I knew that I would probably make some cupcakes or something that wouldn’t interest Zaedyn, but he sometimes surprises me and thought it would be a nice option or alternative for others, too. We were in a bit of a rush, and I was using a different gluten-free flour, but I thought I would make some chocolate banana cupcakes that I have previously made. However, I usually make them bigger with walnuts and chocolate chunks! I had some vegan sprinkles that we have never used though so I was excited to use them for our special cupcakes.

Again, a Pinterest find from Love and Olive Oil, except of course a few adjustments :). I used almond milk instead of coconut milk, coconut oil instead of canola oil, gluten-free flour, and less vegan sugar. The icing seemed to set a bit better after being in the fridge than when we used it straight away. Topped with vegan sprinkles, these were beautiful little cupcakes. The banana is a huge flavour in these though so if you don’t care for banana, then this might not be the recipe for you. Some little vegan fingers seemed to enjoy poking at the icing. Personally, the icing is a bit much for me just because I am not used to it, but I was told that they were yummy.
vegan birthday cupcakes
Oh, and I am pretty sure the birthday girl had a lovely day with all of her friends and family around, full of smiles, and a beautiful set up thanks to her Mummy and Daddy.

Gluten-Free Vegan Almond Butter Chocolate Bikkies

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Through doubling some of the ingredients and changing the flour mixture, I made a fluffier version of the Crispy Almond Butter Chocolate Cookies. Yum! These are so soft and gooey straight out of the oven. Even after they have cooled, they are a nice texture, and it is hard not to keep eating them. We even found ourselves eating the cookie batter!

{Gluten-Free & Vegan} Almond Butter Chocolate Bikkies

2 TBSP chia seeds mixed with 6 TBSP water
1/2 cup Olivani (or vegan butter)
1/2 cup homemade almond butter
1 cup lightly packed brown sugar
1/4 cup raw sugar (You can easily get away with not adding all of the sugars)
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
Himalayan Crystal Salt
1 cup organic oats, blended into a flour (gluten-free)
1 cup almonds blended into flour
1 cup gluten-free flour
chopped vegan dark chocolate

-Mix chia seeds and water, set aside.

-With mixer, beat Olivani & almond butter, then add sugars and chia seed.

-Add dry ingredients, fold in chocolate chips.

-Roll into balls and bake around 11 minutes at 180 C. Enjoy.

Wishing everyone a Happy New Year!

Gluten-Free Vegan Christmas Treats

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{Gluten-Free & Vegan} Almond Toffee Crunch

In the beginning of December, I remember seeing simplydish post about Brown Sugar Almond Toffee. The photo obviously caught my attention as it looked so yummy, and then then words underneath so similar to Almond Roca had my complete attention. Even as a young child, Almond Roca seemed to be something that I really enjoyed. I always remember choosing it over other typical chocolate. I had never made toffee before, but the ingredients and recipe sounded quite simple so I thought that I would give it a go.

Remember how I just mentioned simple? Well, it should have been, but I managed to get a bit confused so make sure to read what I have to say. I didn’t have a candy thermometer either so I followed the instructions about timing for fifteen minutes and stirring occasionally. Well actually, I didn’t follow the stirring occasionally instructions as I seem to stir more often than I should. I was worried about burning this and didn’t actually cook it long enough the first time. I was clever enough and able to save it by continuing to cook it though.

So what do you need to remember? Even when it starts to boil, you need to wait until it thickens up and becomes more of a light brown colour. This might seem simple to others, but not having made anything like this before and without a thermometer to check the temperature, the unknowing made it a bit tricky. However, I can easily make this again very simply having made it already, and I am sure that I will as David seems to be enjoying it! Perfect for a holiday treat to share with others.

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{Gluten-Free & Vegan} Crispy Almond Butter Chocolate Chip Cookies

1 TBSP chia seeds mixed with 3 TBSP water
1/4 cup Olivani (or vegan butter)
1/4 cup homemade almond butter
1/2 cup lightly packed brown sugar
1/4 cup raw sugar
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
Himalayan Crystal Salt
1 cup organic oats, blended into a flour (gluten-free)
1 cup Linseed, Sunflower, & Almonds (LSA)
1/3 cup chopped dark chocolate (*I always add a bit more)

-Mix chia seeds and water, set aside.

-With mixer, beat Olivani & almond butter, then add sugars and chia seed.

-Add dry ingredients, fold in chocolate chips.

-Roll into balls and bake around 11 minutes at 180 C. Enjoy.

(Adapted recipe from Oh She Glows Crispy Peanut Butter Chocolate Chip Cookies)

Off to make lots more vegan goodies for the holidays. We found some special treats at the One-Stop Gluten-Free Shop. Seeing as Angel Food is all out of stock for Soymilke, we found plain and a couple caramel ones there. David is very excited about his vegan caramel slice.

Wishing everyone an awesome holiday. We plan on being out in the sunshine and enjoying time as a family so you may occasionally hear from me on Facebook or Pinterest, and I will post some of our holiday updates at some point. If you haven’t contributed to the Copono campaign, there are still 18 days left. They could really use your supports as they have raised $621 toward their $5000 goal. Check the campaign out at Copono Vegan for Kiwis, or if this is the first time you are hearing about it you can read my post about Copono: Valuable App for All Kiwis.

Loving Earth Smoothie

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Raw Organic Coconut Chocolate Butter Smoothie topped with fresh Strawberries
Smoothie a Day

Chocolate, Banana, & Cinnamon: A Collection of Gluten-Free Vegan Baking

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Just a few photos of some gluten-free vegan baking before I began this page. Actually, the first photo is chocolate cupcakes I made for Valentine’s Day in 2011!

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gluten-free organic cocoa vegan cupcakes

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gluten-free vegan banana bread

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gluten-free vegan chocolate banana walnut cupcakes

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gluten-free vegan double chocolate coconut

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gluten-free vegan cinnamon rolls

Trick or Treat?

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Halloween

Okay so it isn’t quite Halloween yet, but between sorting through Zaedyn’s room and finding his lion costume to all of these chocolate recipes, it seems like Halloween! When looking online, everything seems to be about pumpkin and Halloween treats. Do you celebrate Halloween? It does not seem to be popular where we live, and I think it would be pretty hard to celebrate Halloween the typical way, but I could definitely see us being able to create our own vegan Halloween.

When thinking of something yummy we could make our friends, I instantly thought of vegan mocha-peanut fudge. Seeing as I know that people who are not vegan have enjoyed this chocolatey treat, I knew that I would be safe in making this. When ordering a few things online from Angel Food, I decided to order 2 cans of caramel condensed soya milk as there were a couple other recipes that looked yummy. Plus, I still have two cans of condensed soya milk to make some more vegan mocha-peanut fudge or something else yummy.

I made the mocha-peanut fudge and decided to make the caramel brownie. I replaced the flour for gluten-free flour which was not very successful. I was disappointed, but I didn’t have time to make anything else. I am not sure where I went wrong. Maybe the measurements of gluten-free flour were not quite right. I used a basic gluten-free flour mix rather than a baking mix which I normally use. As the recipe only calls for 1/2 cup caramel condensed soya milk, I still had another half. Through Pinterest, I ended up looking at recipes and through clicking on links, I stumbled across a photo of a caramel apple. Perfect! It is amazing how much time you can spend clicking on links which by the way I am still busy pinning, but I seem to be making progress.

apples

Okay that might not have been what you were thinking, but slices dipped in caramel and peanuts seemed a lot better than a whole apple. If you are wanting to make raw caramel, you could also look at making your own with dates. Anyways, I still had heaps of caramel left though. What else could I try?
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Mixed nuts, caramel, and covered in chocolate. I continually heard the fridge opening with chocolates disappearing as David loved them. David loves caramel so I was quite happy to make him some vegan caramel chocolates. Still with one can of caramel sweetened condensed soya milk, I decided that I would try the vegan caramel slice recipe from Angel Food. I used gluten-free flour which turned out great. After cooking the base, then the caramel, and covering with melted chocolate, this slice was a huge success! David absolutely loves it. For someone who is not that interested in caramel, surprisingly I loved it, too.

I know that it may seem like I am always busy baking, but this isn’t usual. Besides gluten-free recipes not always being successful, I have always tried to be a healthy vegan. It is absolutely possible to recreate almost any food as vegan, but I still think of these as treat foods, especially since I cannot resist eating it all.

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Besides caramel, I could not forget the Peanut Butter cups. These were amazing. Before I covered them in chocolate, Zaedyn was eating the frozen coconut oil ABC peanut butter mix. I used ABC butter & Almond-Peanut Butter and was inspired by this raw peanut butter cup recipe. Yum!
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If you could recreate a milk chocolate or candy as vegan, what would it be?