Healthy Cookie Dough Dip

I wish I had invented this recipe, I really do.


Picture from the website with the original recipe 

I came across it on pinterest (of course) several months ago, but forgot all about it, until tonight. It randomly came to me tonight, begging me to make it. I caved, and let me tell you, I'm so glad that I did. I had just finished eating a dinner of vegan macaroni and cheese from VegNews (which by the way is the most incredible vegan macaroni and cheese recipe of all time!! Here's a link to the recipe.) and was totally stuffed. I decided to make it anyway and I only have one thing to say: mind blown! It has a bean base, which sounds really scary, but it's not, I promise. I got into the whole beans in desserts thing about six months ago when I made a birthday cake for a friend who requested a flourless dark chocolate cake (that will have to be a whole other post!). I used black beans as a base and it was awesome! I have been using nuts as a base for desserts for quite awhile, but now I have added beans to my repertoire as well.



The cookie dough dip that I made (Ignore the embarassing difference between the awesome photography skills of Katie who invented this recipe and my terrible photographs, I am working on my photography skills and getting a better camera)

Anyway, going back to this recipe, all I can say is that it is awesome. This recipe has a lot of different options for how to make it. As far as what I did, I used chickpeas. I used just 3 tablespoons of maple syrup as a sweetener (I also thought about using a cup of dates instead if you want to make it as healthy as possible). I used 2 tablespoons of flaxmeal and not oats. I used peanut butter as my nut butter. Lastly, I did not have to use any milk alternatives.

So without any further rambling, I present to you the Healthy Cookie Dough Dip recipe. Thank you so much Katie for developing this great recipe!

Vegan Hot Chocolate

Ok, so I know what your thinking...what happened to you?! I know, I disappeared for a while...almost six months. I've been crazy busy with life. What's important is that I'm back and I have a hot chocolate recipe for you that will blow your mind. It is super easy to make, only takes a few minutes, and is perfect for the winter weather we've been having.

For One Serving of Hot Chocolate You Will Need (though who am I kidding, we both know you will want more!):

•  1 cup of rice milk (or your preferred milk substitute)
• 1 tablespoon of maple syrup
• about 1/2 tablespoon of pure vanilla extract
• 2 tablespoons of unsweetened cocoa powder

Combine the rice milk, maple syrup, and vanilla extract in a small saucepan and heat on medium for about 5 minutes. Once it is hot, add the cocoa powder. Stir it up and drink immediately! I won't tell anyone if you make another mug. ; )

Candied Pecans

 Hey Guys!

So, I know I kinda disappeared for a bit, but I'm back today to give you a super easy snack to satisfy your sweet tooth. I had a hankering for something sweet the other day, but I usually don't have anything dessert-y in my apartment, so I decided to make something myself. Everything tastes better when you put your own love and care into it anyway, right?

These candied pecans only take a few minutes to make and are sooo yummy. Enjoy!

What You Need:

• 1 cup pecans (or your favorite nut, but I think pecans are the tastiest for this recipe)
• 2 tablespoons pure maple syrup

Preheat the oven to to 300 degrees.

Mix the pecans and the maple syrup in a bowl until the pecans are evenly coated.

Place the pecans on a baking sheet and bake for about 15-20 minutes, checking every few minutes to shake them up and make sure they don't burn.

Once they are done, take them out of the oven and let them cool for a few minutes.

Eat them while they are still warm, but be careful, these babies are super addictive!

Chia Seed Pudding

 Chia seeds are all the rage right now, and I've been reading all about them. The first time I ever heard the word chia was in those chia pet commercials I watched as a kid: Ch-ch-ch-chia! Who'da thunk those seeds were for more than just growing grass-hair on a terra cotta sheep?! Low and behold, they are, and they are really really good for you. Chia seeds are considered a superfood by food experts. They have been around for a long time and were eaten by the people of the Incan, Aztec, and Mayan cultures. They are a complete protein and are very easy to digest because they are gluten-free (a great option for those with celiac disease). Not only are they healthy, but they are very filling with few calories so they are great for people who are trying to lose weight. Chia seeds give you energy while keeping your blood sugar stable. Oh, and did I mention that chia seed recipes are quite delicious?!

According to www.rawreform.com, here are some awesome facts about chia seeds.

Chia seeds contain:

2 times the protein of any other seed or grain 5 times the calcium of milk, plus boron which is a trace mineral that helps transfer calcium into your bones 2 times the amount of potassium as bananas 3 times the reported antioxidant strength of blueberries 3 times more iron than spinach copious amounts of omega 3 and omega 6, which are essential fatty acids

Check out this great webpage I found for more information about the wondrous chia seed.

 So here is my go-to chia seed recipe. It is a delicious pudding recipe that is easy to make. I love having this for breakfast or for an afternoon snack. It is so filling and tasty.

You Will Need:

• 1 cup of plain rice milk (or your preferred milk substitute)
• 5 dates or more if you want a thicker pudding, pitted and quartered (I like medjool dates)
• 1/2 teaspoon or less of pure vanilla extract
• 2 big shakes of cinnamon
• 1 small shake of ground nutmeg
• 1 small shake of ground ginger
• 1/4 cup raw chia seeds

Pour all of the ingredients into a blender, except for the chia seeds. Blend on the highest setting for about 1 minute, or until completely smooth. Meanwhile pour chia seeds into a small bowl or container. Pour the milk/date mixture into the chia seed bowl and combine well. Put the chia seed mixture into the fridge. It takes about ten minutes for the chia seeds to absorb the liquid and turn into a pudding-like consistancy, but I usually make it the night before and let it sit over night and have it for breakfast in the morning. The longer they absorb, the more nutrients you will get from the chia seeds. 

The milk/date mixture that you blend also makes for a nice dessert sauce to pour over vegan vanilla ice cream or vegan cheesecake!

The Best Raw Brownies You Will Ever Eat

This is it, the moment you've all been waiting for, the moment I unveil my secret raw brownie recipe! Well, at least I'm really excited to be sharing it with you all. This recipe has been called "baller" and has been said to taste just like my boyfriend's mom's brownies. That folks, is a high compliment. When I gave the recipe to my recently veganized mom who had to cut all of the sweets that she grew up eating out of her diet, she freaked out. Moments after I gave her the recipe over the phone, she ran out to the grocery store and bought the ingredients. She made them and called me back. She said that I had saved her, and because of me she can still enjoy amazing chocolatey brownies without worrying that they were unhealthy. So there you go folks, I dare you not to like them!

What You Will Need:

•  1 cup pecans (you can also try walnuts or any other nut, pecans are my favorite for this recipe)
• 1 cup pitted dates, halved or quartered (I use organic medjool dates)
• 1/4 cup unsweetened, natural cocoa powder or cacao powder 

• blender
•  tuber ware or pan to keep them in

That's it, those are the only three ingredient!! This makes a small batch, so double it if you are planning to feed a few people. These take only minutes to make!

If you are feeling fancy, after the blending step, experiment by putting other ingredients into the brownie mixture such as orange zest, shredded coconut, or peppermint extract. Let me know how it goes!

Place all ingredients into a blender and blend until a crumbly mixture forms. You probably only need to run it for a few seconds or pulse it a few times. You may need to blend, scrap the sides of the blender with a spoon, and blend again. If your blender is not very powerful, you might want to add ingredients gradually, and blend in small portions. Once everything is well combined and a well-blended but crumbly mixture forms, pour all of it into a plastic container or brownie pan. Using your hands, gently press the mixture down into a firm square so that it can be cut into small brownie squares later.  Place the container in the freezer for an hour or two to help them to firm up (this step is optional and eating the brownie mixture straight out of the blender is not uncommon for those making this recipe the first, second, or one hundredth time! If you choose to freeze them, once they have firmed up, take them out and cut into cute little squares. Any leftovers (highly unlikely) should be kept in the refrigerator. Enjoy!