Vegan+ GF chocolate peanut butter cookies

Alrighty, this week was a chocolate peanut butter week. Chocolate covered bananas, apples, chocolate covered chocolate. This was the third chocolate peanut butter cookie I made, trial and error is my favorite. Life is so fun.


DRY: 

• 1/4 cup arrowroot powder 
• 1/4 cup almond meal
• 1/2 cup garbanzo/fava bean flour 
• 4 tbsp pure cocoa powder 
• 1 tsp baking soda 
• pinch sea salt 
• 1 tbsp ground flax 

WET:

• 1/2 cup coconut oil(melted to liquid)
• 1/2 cup pure maple syrup 
• 2 tsp pure vanilla extract 

PB FILLING:

• 1/2 cup natural peanut butter 
• 3-4 tbsp agave nectar 
• 1 tsp vanilla extract 
• 3 tbsp arrowroot powder/tapioca starch/flour 

 How does the magic happen? 

1. Mix the dry ingredients together in a medium mixing bowl. Then mix the wet ingredients together in a small mixing bowl. Combine mixtures (should be a sticky dough). 
2. Combine the PB filling ingredients in a small bowl and set aside.
3. Put 1 tbsp of the chocolate dough mixture flattened on a cookie tray lined with parchment paper. Take a tsp amount of the PB mixture and flatten it on top of the chocolate dough. Then cover the cookie with another tbsp of the chocolate dough, creating a sandwich. 
4. Bake at 350 for 10-12 minutes. When they come out of the oven, they may be very crumbly. Let them sit for at least 20 minutes to cool, then stick em in the fridge for a bit. They come out incredible when you sit them in the fridge overnight. Enjoy!

Gluten free vegan gingerbread cookies

Tonight was a night of sweet tooth heaven. It also happens to be the night before the night before Xmas, which is means that baking and eating Xmas cookies is completely allowed. I love gingerbread. Whether they are crunchy, or soft and chewy, gingerbread has always been my jam. My boyfriends family is gluten free, so recently I've been experimenting with gluten free baking and cooking. What I've learned...is there's lots to learn about gluten free! But...these turned out really good;)

1/4 cup maple syrup
1/2 cup vegan butter(earth balance)
1/2 cup coconut sugar
1/2 cup molasses
1/2 tsp sea salt
1/4 tsp nutmeg
3/4 tsp cinnamon
3/4 tsp ginger
1/2 tsp cloves
2 tbsp flax with 1/2 cup water
1 tsp baking soda
1 tsp baking powder
1 cup sorghum flour
1 cup quinoa flour
1/2 cup arrowroot flour

Mix first 9 ingredients in a bowl until thoroughly combined. Stir in flax mixture. Mix the remaining ingredients in a bowl, then combine slowly into the first mixture. Stir well until a gooey dough forms. Place onto a parchment lined baking sheet and bake at 325 for 10-12 minutes. Enjoy!

Raw Pear+Apple Crisp

I love apple crisp. Its one of my favorite things to make, as well as my favorite things to eat. I have made so many different apple crisps over the years; maple pecan, walnut date, vanilla almond, citrus oat nut. The variety is never ending. This week I am doing a raw cleanse, so I thought I would make a raw crisp of some sort. Turned out really good. Sweet and crispy. Let me know what you think!


For the crisp:
-1/2 cup coconut flakes
-1/2 cup walnuts
-1/2 cup slivered almonds
-tsp cinnamon
-tsp nutmeg
-1 cup chopped dates
-tbsp chia seeds
-tbsp ground flax seeds
-tbsp hemp seeds

For the apple-pear part:
-2 large apples
-2 large pears
-1/2 lemon, juiced
-1/4 cup raisins (soaked 10 mins in water)
-1/4 cup dates (soaked 10 mins in water)
-tsp pure vanilla extract
-2 tbsp pure maple syrup

Caramel:
-10 dates
-2 tbsp raw almond butter
-tsp vanilla extract
-tsp coconut oil


1) To make the crisp: chop in the food processor everything but the dates until chopped into medium chunks, then add the dates and pulse until the chunks are small. Can be a little chunky. Put in a bowl and set aside.

2) Then, cut the apples and pears into slivers and put in a medium mixing bowl. Blend the remaining lemon juice, raisins, dates, vanilla and maple until smooth. Mix with apples and pears.

3) After that, place the apple-pear mixture in a large casserole dish, then distribute the crisp evenly on the top.

4) Blend all the ingredients for the caramel in a high powered blender until smooth. You may need to add a touch of water of a little more coconut oil to get a smoother texture.

5) Lastly, drizzle the caramel on top of the crisp and enjoy right away!


**the crisp lasts about 2-3 days in the fridge. If you don't want to eat it raw, try warming it up, or add it to your oatmeal in the morning. It's quite the versatile dish.

Raw Hemp Brownies With Cashew Maple Icing

You know those days where you wake up and crave all the wrong things? Well this morning I woke up and was craving brownies. Raw brownies. So I thought I'd make brownies with a nutrient and protein punch in them. The icing was just for fun.

For the Brownies:

• 1 cup raw cashews 
• 1/2 cup raw walnuts 
• 1 cup raw hemp seeds
• 1/2 cup raw sesame seeds 
•  1 cup carob powder 
• 1/2 cup raw cocoa powder
• pinch salt 
• dash vanilla extract
• 12-15 dates**

For the icing:

• 2 tbsp cashew butter
• 2 tbsp pure maple syrup

1.  In your food processor combine all ingredients except the dates. Process until mixture is in a fine crumble. Then add dates, one by one, and pulse until well combined. **You may need to add a couple more dates for a stickier consistency.
2. Transfer mixture to a square dish, flatten and press the mixture down into the dish until it is leveled flat. 
3. Stir the cashew butter and maple together. I only made enough for two brownies, you can make more if you'd like. The ratio is equal parts of each. 
4. Enjoy the goodness of wholesome desserts with nutritional rewards :)

Raw Cherry Pineapple Sorbet

When I think of summer I think of fresh fruit, but unfortunately it's the winter, and fresh fruit costs a whole paycheck. To get my taste of summer I throw frozen fruit in the cart at Costco when I go with my parents. Costco is great, massive amounts of food for half the price. Anyway, this recipe is more of a blank canvas, you can make up your own sorbet with almost any different kind of frozen fruit. Give it a whirl and let me know!

I made mine with:
- 1 frozen banana
- 1/2 cup frozen cherries
- 1/2 cup frozen pineapples
- 2 medjool dates
- 3 to 4 tbsp almond or coconut milk


To make this, simply blend all the ingredients in a high powered blender ( I recommend the vitamix). You may need to add more almond milk to thin, but be careful not to add too much because then it will turn into a smoothie. Enjoy right away or put in the freezer and enjoy it later!