Tag Archives: chocolate

Vegan Carob Chip Cookies

8 Apr

Vegan Carob Chip CookiesIngredients: rolled oats, all-purpose flour, baking soda, salt, vegan butter, coconut oil, canola oil, raw sugar, agave, banana, vanilla, carob chips, ground flaxseed, and water.

Preheat oven to 350 degrees.

Start by grounding 1 1/2 cups oats, then transfer to a large bowl. Add 2 cups flour, 1 TSP. baking soda, and 1 TSP. salt.

In a blender, beat 1/4 cup vegan butter (I used SmartBalance) with 1/4 cup coconut oil, 1/2 cup canola oil, 1 cup raw sugar, 1/3 cup agave, 2 TBSP. ground flaxseed mixed with 6 TBSP. water (as egg substitute), 1/2 mashed banana, and 2 TSP. vanilla extract until smooth. While mixer is running, add dry ingredients and mix until just combined. Stir in carob chips.

Place by the spoonful onto greased cookie sheets and bake for 10-15 minutes.

Low-Sugar Cookie Bars

18 Oct

Ingredients: Butter, banana, raw cane sugar, eggs, vanilla, buttermilk, honey, crunchy unsweetened peanut butter, unsweetened applesauce, spelt flour, almond pulp, rolled oats, baking soda, baking powder, salt, and sugar-free chocolate melt away candies.

This recipe makes a big pan of moist, delicious bars! Love, love, love, them with a hot cup of coffee!

In one mixing bowl, stir together all of the following wet ingredients: One stick of semi-melted butter, two mashed ripe bananas, two eggs, one teaspoon of vanilla, ½ cup crunchy unsweetened peanut butter, ¼ cup organic no sugar added applesauce, ¼ cup buttermilk, and ¼ cup honey.

In a second mixing bowl, blend together two cups spelt flour, one cup almond pulp, ¼ cup old-fashioned rolled oats, one teaspoon of baking soda, ½ teaspoon salt, ¼ cup organic raw cane sugar, and ½ teaspoon of baking powder.

Now, combine the wet and dry ingredients into one bowl. The batter will be thick but don’t over mix it. At the very end of stirring, add in two cups of sugar-free chocolate melt away candies.

Use whatever you like to grease a nine by thirteen cake pan. Heat the oven to 350 degrees. Spread the batter into the pan. Sprinkle the top with a touch more organic raw cane sugar and then bake it for 30-35 minutes, until a toothpick comes out clean.

Experiment: Make oatmeal raisin bars instead by adding raisins instead of chocolate, taking out the almond pulp, and increasing the oats to 1¼ cups. Try adding nuts if you like. For a lower fat version, cut the butter in half and increase the applesauce by a ¼ cup.

Sugar Freeze

23 Aug

Ingredients: Unsweetened chocolate squares, crunchy unsweetened peanut butter, honey, vanilla, milk, oats, wheat bran, and salt.

Start with a small saucepan over low heat. Melt 4 squares unsweetened chocolate with about one cup crunchy unsweetened peanut butter, 3/4 cup honey, about a tablespoon of vanilla, and enough milk to make the mixture saucy—up to 1/4 cup. It should whisk fairly easily.

In a mixing bowl stir together 1 1/4 cups of old fashioned raw rolled oats, 1/4 wheat bran, and 1/4 teaspoon of salt.

Stir the chocolate sauce in with the oat mixture. Then spread it into a baking pan. It doesn’t really matter the shape but no bigger than a nine by thirteen rectangle. It’s thick but, once you get it spread most of the way out, you can take a piece of wax or parchment paper, place it over the surface, and use your hands to press the batter into the edges and make it level. Either leave the wax paper on or cover it with saran wrap and put it in the freezer to set. It takes at least an hour to set and it’s best served after two hours.

Experiment: Try using almond butter instead of peanut butter. Add whole roasted chopped peanuts to give it even more peanut flavor and texture. Use flax seed meal instead of wheat bran for a gluten-free version. Add 1/4 cup shredded unsweetened coconut. With almond butter, these taste like Almond Joy candy bars. Substitute soy milk, almond milk, or rice milk for regular milk.

Cold Creamed Cocoa (sugar-free)

19 Jul

Ingredients: Unsweetened chocolate squares, unsweetened creamy peanut butter or almond butter, coconut oil, milk, vanilla extract, honey, old fashioned rolled oats, and Cream of Wheat.

You’ll need two sauce pans and a square or rectangle shaped baking dish (preferably glass) to start.

In one saucepan melt together, over low heat, two ounces of unsweetened chocolate, 3/4 cup unsweetened creamy peanut butter or unsweetened almond butter, two tablespoons of organic coconut oil, 3/4 cup honey, and about 1/3 cup of milk. Sometimes, if it is seeming too thick as it melts, I’ll add a bit more milk. The consistency should be more like a sauce and less like a batter.

At the same time that the chocolate sauce is melting, bring 1 1/2 cups milk to boil over medium heat in the second saucepan. Then, slowly stir in three tablespoons of Cream of Wheat (also called farina), until it returns to a boil. Then reduce the heat to low, stir in half a cup of oats, and let it thicken for several minutes.

Lastly, combine the two saucepans to one and then pour it all into the baking dish. Let it cool on the counter until it’s just warm. Then place it in the refrigerator to set for at least an hour before serving.

I like to top each serving with a dollop of Zoi Greek Yogurt (honey sweetened) on top.

Experiment: Try different sweeteners like agave nectar, more or less honey, black strap molasses, whipped frozen banana, etc. Add something other than oats for texture. Substitute almond milk or soy milk for regular milk.