Vegan Chocolate Pudding

 

I am usually not the biggest fan of pudding. But this one is…..amazing. The cocoa powder gives the pudding a more bitter flavor than most, but a dash of vanilla and salt balance it out perfectly.

Enough talk, lets get straight to the recipe!

Vegan Chocolate pudding

Makes 3 servings

1 pack silken tofu

1/3 cup cocoa powder

1/3 cup + 2 tbsp. maple syrup (or more to reach desired sweetness, add in a tablespoon at a time)

1 tsp. vanilla

1/2 tsp. salt

Blend all ingredients in a food processor until fully combined. Place in bowl and chill for at least one hour. Serve with vegan whipped cream, graham cracker crumbs, and vegan marshmallows.

 

Enjoy!

Kinda Sorta Breakfast Cookies

Yowza. Lets just say I got lazy with blogging! I am a junior and ALL of December was go go go 24/7! Nevertheless, the new semester just began and I am still a busy bee but don’t have a lot of major stuff going on till March (SATs for the first time….eeeek!)

So I had a little extra time today to bake with my little sis! Cookies are her favorite, so cookies it was!

Kinda Sorta Breakfast Cookies

9-10 BIG cookies

These cookies are deceptively tasty while actually including some healthful ingredients. The version I made below is more of the dessert version, but I have made these as “breakfast” before, with a few substitutions I will list!

3/4 cup whole wheat pastry flour *

1/2 cup rolled oats

1/2 cup brown sugar *

1/4 cup soy milk

1 tbsp. chia seeds plus 1/4 cup water, mixed and set aside

2 tbsp. coconut oil *

1/4 cup EACH raisins, chocolate chips, and walnuts

1/2 tsp. baking soda

1/2 tsp salt

*Sub 1/3 cup of flour with your favorite protein powder; reduce the brown sugar to 1/3 cup OR sub in 1/3 cup honey or maple syrup; use 2 tbsp. natural nut butter or 2 tbsp. mashed banana in place of coconut oil.

These are our lovely friends chia seeds. They imitate and egg perfectly to make these cookies vegan. They have protein fiber and omega 3!

Preheat oven to 350. Mix flour, oats, sugar, baking soda and salt. Add in the chia mixture, and coconut oil. Finally add in your mix ins. Roll 2 tablespoons of dough into a ball and press down until it resembles a cookie! Place on a cookie sheet and bake for 8-10 minutes or until golden brown.

Disney trip + soon to be recipe

I am not good at blogging often! I blame school. Anyway, I recently turned 16 and took a trip to disney! Fun stuff.

So fun! I also have two recipes coming up soon- one of them includes this (yes I realize it’s terribly late)

See Ya!

It’s Almost Halloween Brownie Pie

It is October…which means sweets! But I have to admit, I am not a candy addict. Still, October is an excuse to eat lots of extra sweets. So I decided to make my favorite dessert-with a twist! Brownies are by far one of my favorite desserts! And coconut just takes them over the top. Lets do this!

Coconut Brownie “Pie”

Serves 8

Brownie Layer:

1/4 cup chopped chocolate or chocolate chips

2 tbsp. cocoa powder

1/4 cup almond milk

1/4 cup pumpkin puree

1/4 cup Earth Balance (or organic butter)

2 eggs

3/4 cup brown sugar

3/4 cup WWP flour

Frosting:

2 tbsp. powdered sugar

2 tsp. cocoa powder

1 tsp. earth balance

1-3 tbsp. milk to thin out

Top Layer:

1/2-3/4 cup dried coconut shreds

Preheat oven to 375 F. In a microwave or double boiler melt the chocolate chips. Quickly add cocoa powder, milk, pumpkin, and earth balance. Stir until combined. Slowly stir in one egg at a time. Gently fold in brown sugar and flour. Place in a pie pan (glass) and bake for 20- 25 minutes. While the brownie is cooling, mix together frosting. Mix sugar, cocoa, earth balance, and desired amount od milk until you reach desired consistency. Cover cooled brownie with frosting. Add dried coconut shreds completely over the frosting until it is all covered.

These. Are. Perfect. Not too sweet, but definitely sweet enough to satisfy any Halloween craving. The coconut flakes added the most wonderfully satisfying CRUNCH!

Enjoy!

It takes one to know one…

Wowza. While I know my blog isn’t the most popular one on Earth, I am still really passionate about updating it. And then, school happens! Junior year is, hands down the hardest year so far. I am trying to find a balance with all the things I love but, man it is tough! Sometimes cookies are a saving grace…

And sometimes I curl up with something a little more “nutritious”

But I definitely miss blogging! I am working on a schedule where I can blog more often, because I really, really do love it!

Vegan Cheezy Garlic Bread

Sometimes after a looooong day at school, a girl just needs some bread. Am I right, or am I right?

Vegan Cheezy Garlic Bread

*enough for half of one large loaf of bread*

2 TBSP Earth Balance, softened

1 1/2 TBSP nutritional yeast

1 clove garlic, minced

1 tsp. garlic salt

1 tsp. oregano + more for garnish

1/2 loaf of fresh french bread

Preheat oven to 400 degrees F. In a small bowl, combine Earth Balance, nutritional yeast, minced garlic, garlic salt, and oregano. Spread over half of a loaf of French bread (cut lengthwise). Garnish with extra oregano. Bake in oven for about 10 minutes or until top is crusty and golden. Serve along with pasta!

If you’re in school, how has your year been so far? What food comforts you after a looooong day?

Coconut Waffles (Or Pancakes!)

I told you guys how I got some products from Swanson Health the other day right? Well, I also received some Spelt Flour and Organic Coconut shreds that I used to make some a-maz-ing waffles. If you don’t have a waffle maker, you can totally make pancakes with them. They are so delicious, you have to make them in some form.

Coconut Waffles or Pancakes

Serves 3 (About 6 waffles)

1 1/2 cups spelt flour

1/4 cup shredded coconut

2 tbsp. sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 eggs

3 tbsp. coconut oil

1 tsp. vanilla extract (or coconut!)

1 1/2 cups coconut milk (or any other milk)

Preheat waffle maker or griddle. In a bowl combine flour, coconut, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, oil, vanilla, and milk. Slowly stir in flour. Follow waffle makers instructions, or make pancakes by lining pan with butter, then using 1/4 cup batter for each pancake. Flip on other side when the top begins to bubble. Cook on other side for about 2 more minutes. Serve with honey or syrup and additional coconut shreds!

Possible variations: adding almond extract, chocolate chips, almonds, walnuts, cocoa powder, or pineapple.

I actually really loved how the spelt flour made these waffles extra fluffy inside. Mmm! I definitely recommend these!