Lemon Bars (raw and gluten free)

Lemon Bars
yields 15 bars
Crust
2 cups pecans*
1/2 cup unsweetened shredded coconut*
12 pitted dates, soaked and drained
2 tbl lemon zest
1/4 tsp sea salt

Filling
1 cup plus 2 tbl coconut oil, melted
9 tbl coconut butter, softened
9 tbl fresh lemon juice
9 tbl maple syrup
Zest of one lemon
1/4 tsp turmeric (for color)

*If you don't care about these being totally raw, toast the pecans and coconut for even better flavor.

Combine the pecans and coconut in a food processor and blend into fine crumbs. Add the dates, lemon and salt and pulse until the mixture come together. Press into a lined 9x13 inch casserole dish or an 8x8 inch dish for really thick bars. The above picture is from a 9x13 inch dish.

Combine the filling ingredients in a blender or food processor and mix until smooth. Pour over the crust and chill until hard, about 20 minutes.
Store in the fridge.

Carrot Walnut Bread

This carrot bread has no sugar and no oil. Naturally sweet dates and applesauce give this quick bread the light amount of sweetness it needs and keeps it incredibly moist. Plus, with 2 cups of carrots in one loaf, this bread makes a great healthy snack or dessert for anyone.

Carrot Walnut Bread
1-8" loaf plus 2 mini loaves or 6 muffins

1 1/2 cups date paste*
1 1/2 cups carrot puree*
2/3 cup unsweetened applesauce
1 tbl ener-g egg replacer whisked together with 1/4 cup water until frothy
2 tsp vanilla extract
3 cups whole wheat flour
1 tbl baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger 
1 cup toasted walnuts, roughly chopped
1/2 cup shredded carrots 

To make date puree- Soak 2 cups of pitted, dried dates in hot water for 30 minutes (or less if you have a really powerful blender). Drain the soaking liquid and add the dates to a blender along with 1/2 cup (fresh) warm water. Blend for a few minutes until it forms a smooth puree.

To make carrot puree- Blend 2 cups chopped carrots with 1/4-1/2 cup hot water until completely smooth.

Preheat the oven to 350.
Combine the date puree, carrot puree, applesauce, egg replacer and vanilla in a bowl to combine. Add the flour, baking powder, salt, cinnamon and ginger. Stir to combine into a thick batter. Stir in the walnuts and shredded carrots.
Pour into a greased 8" loaf pan and bake for 40 minutes-1 hour or until a toothpick inserted in the center comes out clean.

Gluten Free Teff Ginger Molasses Cookies

Teff is becoming more popular these days in the public eye. Everyone is looking for the next big grain and this might be it. I have enjoyed teff for many years now in the form of injera bread, a spongy, sour bread traditionally served with Ethiopian food. Teff is considered a "super food" high in protein, calcium, iron, amino acids and is also gluten free! Baking with teff is new to me, but with a little one in my house now, I am interested in using grains in baking that serve a nutritional point and are higher quality. These cookies are awesome! Because they are 100% teff, they are slightly sandy in texture, but don't let that sway you. They are still moist and so, so flavorful. I completely forgot about the texture three cookies in! These spice filled cookies would be great any day of the week and especially around the holidays. They are sweetened with only molasses, dates and apple sauce and with no oil added, you could actually consider this to be a HEALTHY cookie!
Teff flour can be found at Ethiopian markets or natural foods stores. The Whole Foods near me sells it in their baking aisle and in bulk, making it easy for me to buy only what I need.

Teff Ginger Molasses Cookies
makes 12+
10 pitted dates
3/4 cup 100% apple juice
1/2 cup molasses
1/2 cup almond butter
1 tsp vanilla extract
2 cups brown teff flour
1 tbl orange zest
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/8 tsp ground cloves

Preheat the oven to 350.
In a small pot, combine the dates and apple juice and bring to a boil. Reduce to a simmer and cook for 5 minutes to soften the dates. Transfer to a food processor and add the molasses, almond butter and vanilla. Blend until smooth.
Add the remaining ingredients and blend until a smooth dough forms.
Scoop out balls of dough about 2 tablespoons each. Flatten on a greased baking sheet and bake for 8-10 minutes. Enjoy!

Peach-Almond Tart

This tart is only for the ripest of fruits. Because it is only cooked for a short amount of time, the fresh flavor of peach really needs to shine and unripe fruit just won't do. A shallow layer of almond meal is sprinkled over the crust before adding on the fruit to keep the crust crisp and also create a surprise. As the tart cooks, all the natural juices from the peaches seep down and combine with the almond meal to make an luscious impromptu cream layer.
 
One Year Ago Today Pumpkin Pancakes with Hazelnut Syrup

Two Years Ago Today Sticky Barbecue Seitan

Three Years Ago Today Sweet Corn Ice Cream

Ripe yellow peaches and toasted almonds nestled inside a buttery, flaky tart crust and baked until golden brown.

Peach-Almond Tart
serves 8-10
1 3/4 cup all purpose flour
1/4 cup whole wheat pastry flour, plus more for dusting
1/2 cup organic cane sugar, plus more for sprinkling
1/2 cup plus 1 tbl vegan butter, cold and cubed
1 tsp baking powder
1/8 tsp salt
4-6 tbl ice cold water
1/2 cup almond meal
5 ripe yellow peaches, skin on, 1/4-1/2" wedges
1/2 cup peach or apricot preserves
3 tbl sliced almonds, toasted

Grease a 10" fluted springform tart pan.
In a food processor, combine both flours, sugar, butter, baking powder and salt. Pulse until the butter is pea sized. Drizzle in 4 tbl of water and pulse until the dough comes together, adding more water 1 teaspoon at a time if necessary.
Flour your counter top with a little whole wheat flour and pour the dough out. Gently roll out the dough to a 12" circle. Roll the dough around the rolling pin and then unroll it over the tart pan. Once the dough is pressed in the pan, freeze for 1 hour.
Preheat the oven to 425.
Sprinkle the almond meal in an even layer over the dough. Arrange the peaches tightly in the pan and sprinkle the top with sugar.
Bake for 20 minutes.
Combine the preserves with 2-3 tablespoons of water and melt to combine. Brush over the peaches to glaze and sprinkle with toasted almonds.

Watermelon Creamsicles

 

 After my daughter's baby shower this weekend, I had more watermelon left over than humanly possible to eat. Desperate not to waste the god of all fruits, I used a good chunk of it to make these refreshing watermelon popsicles. This fruit will definitely not be wasted now!

Watermelon Creamsicles
yields 10 depending on the size of your molds
2 1/2 cups diced seedless watermelon
1/2 cup unsweetened vanilla almond milk
3 tbl turbinado sugar

Combine all of the ingredients in a blender and process until smooth. Pour into your popsicle molds and freeze. It's as simple and delicious as that!

Peach Apricot Crumb Bars

Every year my husbands side of the family gets together for Father's Day to barbecue and catch up. Being a baker, I feel a weird obligation to bring desserts. Or maybe it's that I feel like everyone expects me to bring something sweet. I don't want to let them down! I also love any excuse to make treats for others, this way I know I won't be tempted to eat the entire pan in a matter of days. No one needs to eat their weight in crumble bars!
 
One Year Ago Today Kiwi Kale Green Smoothie

Two Years Ago Today Buffalo Tofu with Potato and Corn Chimichurri

Sweet white peaches and apricot preserves nestled in between a brown sugar and whole wheat crumb crust. Perfect for your next get together or outdoor adventure.

Peach Apricot Crumb Bars
yields 15 medium sized squares
5 peaches, unpeeled, small dice
1/2 cup organic cane sugar
1 heaping tbl cornstarch
2 tsp cinnamon
1 tsp vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 cup organic light brown sugar
1 tsp baking powder
1/4 tsp salt
8 oz vegan butter, cold and cubed
1 1/2 tsp ener-g egg replacer whisked with 2 tbl water
1 1/2 cup (or 9oz) apricot preserves

Preheat the oven to 375.
Line (bottom and sides) a 9x13" baking dish with foil and grease.
Combine the peaches, 1/2 cup sugar, cornstarch, cinnamon and vanilla and set aside.
In a large bowl, combine both flours, brown sugar, baking powder and salt. Crumble in the butter and egg replacer and mix with your fingers or forks until the dough is moist and holds together in medium sized chunks.
Press 2/3rds of the mixture firmly down into the bottom of the pan. Spread the apricot preserves evenly around the entire bottom. Top with the peach mixture and sprinkle the remaining crumble over the top.
Bake for 45 minutes, turning once in between. Let cool before cutting.

Strawberry Rhubarb Granita

Granita's are like shaved ice that you can make at home without any fancy ice machine. All you need is a trusty fork to do the shaving and what you end up with is a smooth, silky, icy fruit dessert that is guilt free and enjoyed by everyone.

One Year Ago Today Chocolate Oat Breakfast Smoothie

Two Years Ago Today Black Eyed Pea & Kale Crusted Tempeh, Roasted Cauliflower with Breadcrumbs

Sweet strawberries and fresh rhubarb pureed until smooth and frozen then shaved into a perfect summer treat.

Strawberry Rhubarb Granita
serves 8 
4 rhubarb stalks, thinly sliced
1 cup sliced strawberries
1/2 cup turbinado sugar
3 cups cold water
1 tbl fresh lemon juice

Combine the rhubarb, strawberries and sugar in a small pot and cook over medium heat for 10 minutes until the rhubarb is tender, stirring occasionally.
Transfer to a blender and blend until completely smooth. Add the water and lemon juice to the blender and pulse to combine.
Pour into a 9x13 inch baking dish and freeze until solid. Scrape with a fork when ready to serve.
For leftovers, freeze and rescrape with a fork every time you get some more.

Two Ingredient Chocolate Mousse

I think everyone, in the early stages of their vegan life, makes a chocolate mousse using silken tofu. I know I did. And while I still think that kind of chocolate mousse is delicious, it is not anywhere near as simple, fast and easy as this mousse. It's almost insulting to me that I never thought of this before. Now that I know, I can sleep well at night knowing that with just two ingredients I can have rich, ready to eat chocolate mousse in less than 10 minutes. It also works as a fantasic frosting for cakes or filling for tarts.

One Year Ago Today Tofu Teriyaki Salad with Orange Vinaigrette

Two Years Ago Today California Burger

Two Ingredient Chocolate Mousse
serves 4
10 oz semi sweet chocolate chunks
1 cup water
1/4 cup turbinado sugar
1 tsp vanilla extract, optional

Combine all of the ingredients and melt until smooth. Place the melted chocolate in a bowl, over another, larger bowl of ice water. Make sure the bottom of the chocolate bowl is touching the ice.
Whisk vigorously for 5-10 minutes until thick. Do not over mix or the mousse will become grainy.

Special Occasion Cookie Boxes

How cute are these little cookie boxes!? And they couldn't be more simple. Once the cookies are baked, just stamp circles out, glue with royal icing, fill with candy and top with a final cookie! Cut out the cookies in any shape, like trees for Christmas or hearts for Valentine's Day.

 

Sugar Cookies

yields 16 cookies or 4 complete boxes

1 1/2cups organic powdered sugar
1 cup vegan butter, room temperature
1/4 cup almond milk

1/2 tsp almond extract
1/4 tsp vanilla extract
2 1/4 cups all-purpose flour, plus more for rolling

1 1/2tbl cornstarch

1 tsp cream of tartar

1 tsp baking soda

food gel paste, color of your choice
small candies, for the center

Cream together the powdered sugar and butter until light and creamy. Add the milk and extracts and combine. Add the flour, cornstarch, cream of tartar and baking soda and mix together.
To get the ombre effect:
Put in a touch of color and mix to combine throughly. Remove 1/4 of the dough and set aside. Add more color and mix. Remove 1/4th of the dough and set aside. Add more dye and mix, remove 1/4th of the dough and set aside. Add 1 final amount of color to achieve the darkest color.
Wrap all 4 balls of dough up individually and chill for at least 2 hours.
Preheat the oven to 350.
Flour the counter top and roll out one disc of dough at a time 1/4" thick. Stamp out 4 circles from each color. Bake for exactly 10 minutes.
The lightest colored cookie will be the bottom and are finished.
Stamp a smaller circle out of the second and third lightest colors while the cookies are still hot.
The darkest color cookie will be the top.

Royal Icing
2 cups organic powdered sugar
1 1/2 tbl almond milk
1 tbl light corn syrup
1/2 tsp vanilla extract
food colors/sugar decorations
Whip the sugar, almond milk, corn syrup and vanilla until thick and smooth.


To assemble cookie boxes:
Pipe a layer of royal icing around the edge of the bottom cookie. Top with a cookie with a punched out center. Pipe another layer of royal icing on top and top with the third cookie. Fill with candy and place the 4th, whole cookie on top. Decorate the top cookie with royal icing.

Brown Butter Chocolate Chunk Cookies

Sometimes you want a cool shirt you see online but you don't want to pay for it. And sometimes the person who makes those shirts will give you one in exchange for cookies. Nothing tastes better than a barter.

other cookie recipes:
S'mores Cookies
Vegan Tagalongs


Soft, toffee scented cookies studded with dark chocolate chunks and sprinkled with sea salt.

Brown Butter Chocolate Chunk Cookies
yields 12
1/2 cup vegan butter
1 cup organic light brown sugar
1/2 cup turbinado sugar
1 tsp vanilla extract
1/4 tsp sea salt
1/4 cup water
2 tbl ener-g egg replacer
2 cups all-purpose flour
2 tsp baking powder
8 oz dark chocolate chunks
coarse sea salt, for sprinkling

Preheat the oven to 350. Line 2 baking sheets with parchment.
Melt the butter, brown sugar and turbinado sugar together and continue to boil for 3 minutes. Add the vanilla and salt and set aside to cool for 15 minutes.
Whisk the water and egg replacer together until frothy. Add to the butter.
Combine the butter mixture with flour and and baking powder. Stir in the chocolate chunks.
Scoop 12 cookies and place them 2" apart on a baking sheet. Press down to flatten. Sprinkle the tops with coarse sea salt. Bake for 12-15 minutes.

S'mores Cookies for a cause

My husband and I are trying to adopt a baby and need as much help as we can get funding this crazy expensive endevor. We set up a webstore called  Sibling For Ambrose where we sell homemade dog biscuits, necklaces and pins that all have one thing in common, our dog-son Ambrose. While these cookies are not on the site, I had a special request to make them in exchange for a donation and I jumped at the chance. If you have a second, please read our story and check out our webstore!

One Year Ago Today Chocolate Avocado Smoothie
Two Years Ago Today Green Chile Burgers with Sweet Potato Mash & Chipotle Salsa


Ooey, gooey chocolate studded cookies with chunks of graham crackers, dark and semi sweet chocolate and melted marshmallow.

S'mores Cookies
yields 2 dozen
1/4 cup water
2 tbl ground flax seeds
1 cup vegan butter
3/4 cup organic light brown sugar
3/4 cup organic cane sugar
1 tsp vanilla
1 tsp cinnamon
1 1/2 cups all-purpose flour
1 cup roughly crushed graham crackers
1 tsp baking soda
1 tsp salt
1 cup miniature semi-sweet chocolate chips
1 cup vegan marshmallows, such as Dandies, cut into 4ths
1 dark chocolate bar, broken into squares

Preheat the oven to 350.
Combine the water and flax and chill for 10 minutes.
Cream the butter, sugars, vanilla and cinnamon until light and fluffy. Add the flax mixture and combine.
Add the flour, crushed grahams, baking soda, salt and mini chocolate chips. Mix to combine.
Scoop out balls of dough 2" apart on a greased baking sheet. Press down on each cookie very slightly to flatten. Bake for 10 minutes then add marshmallows and chocolate bar pieces over the top.
Return back to the oven and cook 2-3 minutes mores.

Truffled Red Velvet Brownies

These are definitely not your everyday brownies. In fact I think I can say these might be the best dessert I have ever come up with. These brownies have a chocolate truffle bottom, chewy red velvet middle and are topped with loads of chocolate chips. I was inspired to make these fudgey treats when I saw a picture online of a different kind of red velvet brownie involving cookies and frosting. The picture was so compelling I knew I had to make my own version. If you know me, you know how much I hate making frosting so I came up with one brownie recipe that works in two different ways and has a creamy, super chocolately truffled bottom layer. Better than frosting in my opinion!

One Year Ago Today Crispy Szechuan Soy Curls

Two Years Ago Today Korean Street Tacos

Dark chocolate truffle brownies topped with a chewy red velvet layer and sprinkled with semi-sweet chocolate chips.

Truffled Red Velvet Brownies
yields 12 brownies
2 cups almond milk
2/3 cup canola oil
1 tbl vegan sour cream, optional but recommended
2 tsp apple cider vinegar
1 tsp vanilla extract
1/2 tsp almond extract
2 cups organic cane sugar
2 1/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
10 oz dark chocolate chunks
3 tbl red food coloring
12 oz semi-sweet chocolate chips

Preheat the oven to 325. Line and grease an 8x8 baking dish.
Whisk together the milk, oil, sour cream, vinegar, vanilla and almond extract in a bowl.
Add the sugar and stir to combine.
Add the flour, cocoa, baking soda and salt. Whisk the batter just until smooth but try not to over mix.
Melt 10 oz of chocolate chunks and let cool for 5 minutes. Combine two cups of batter with the melted chocolate. The batter will be very thick. Spread the batter into the bottom of the baking dish.
Add the red food coloring to the remaining batter and pour over the chocolate layer.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out almost clean. Slightly under baking them will yield a really gooey, delicious brownie.
Directly out of the oven, pour the semi-sweet chocolate chips on top the of the brownies and let everything cool before cutting.

Raw Strawberry Pistachio Tart

This tart comes together and is ready to eat in less than 20 minutes! It's fresh and sweet, slightly tart and nutty. I know this sounds weird but it tastes exactly like a flavor reminiscent of my childhood. Remember when you got to the bottom of your box of Fruit Loops or Trix cereal and there was that fruity-sweet dust that covered the remaining bits? This tart tastes just like that! It's a totally bizarre comparison so I even had my husband try it and he agreed that strangely, it tastes just like that.

other raw desserts:
Raw Blueberry Cheesecake
Raw Peanut Butter Cups

Dates, pistachios, oats and sea salt make this simple crust sitting under fresh strawberry jam and juicy sliced strawberries on top.

Raw Strawberry Pistachio Tart
serves 8
2 cups pitted dates
1/2 cup shelled pistachios
1/4 cup gluten free (or old fashioned) rolled oats
1/4 tsp sea salt
1 lb fresh strawberries, divided
2 tbl raw agave

Combine the dates, pistachios, oats and salt in a food processor and blend until the mixture comes together in a ball.
Press into the bottom of a parchment lined 8" cake or tart pan.
Roughly chop 1/2 of the strawberries and pulse with the agave in the food processor into a chunky spread. Spread the strawberry jam on top of the crust, draining off some of the liquid so it's not so wet.
Top the tart with the remaining strawberries, thinly sliced. Cut into wedges and serve.

Healthy Peanut Butter Cups

Not only can you enjoy these peanut butter cups without the guilt, but you can make them in about 15 minutes and with only 4 ingredients! I also included a raw vegan version for those of you looking for an even healthier take on this classic treat.

Dark cocoa powder, coconut oil, agave and natural peanut butter make these peanut butter cups extra delicious without the added saturated fats, sugars and preservatives traditional pb cups have.

Peanut Butter Cups
makes 8 cups
1 cup dark cocoa powder
1 cup melted coconut oil
1/2 cup plus 2 tbl dark agave, divided
1/2 cup natural, unsweetened peanut butter

Line a muffin tin with 8 cupcake liners and grease.
Whisk together the cocoa powder, oil and 1/2 cup agave until smooth.
Pour a spoonful or so into the bottom of each one. Freeze for 5 minutes until set.
Combine the peanut butter and 2 tbl of agave together and spoon a mound into the center of each cup. Flatten slightly. Pour the remaining chocolate over the top and freeze 5 minutes more to set.
Enjoy!

Raw Version
1 cup cacao powder
1 cup coconut oil, warmed to liquid
1/2 cup plus 3 tbl raw dark agave, divided
1/2 cup raw peanut butter

Same directions, same great taste!

Lemon Crinkles

These cookies are for those of you that prefer a cookie without chocolate or peanut butter. I don't get it but I know you people exist. This is a perfect recipe for me to make at home because my husband loves lemon and I could care less about these chocolate-free cookies, so I don't have to worry about eating any of them!
These cookies are soft and chewy, sweet with powdered sugar and tart with plenty of lemon zest and juice.

more vegan cookie recipes:
Chocolate Chip Chickpea Cookies
Peanut Butter Chocolate Chunk Cookies

Lemon Crinkle Cookies
2 dozen
2 cups organic cane sugar
1 cup vegan butter, softened
1 tbl ener-g egg replacer mixed with 1/4 cup water
2 lemons, zest and juice
3 cups of all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp turmeric, optional for color
1/2 cup organic powdered sugar

Preheat the oven to 350. Line two baking sheets with parchment and grease.
Beat the sugar, butter, egg replacer mix and zest from 2 lemons until light and fluffy. Add 1/4 cup of lemon juice and mix.
Add the flour, baking powder, baking soda, salt and turmeric if using.
Scoop out medium sized balls of dough, roll in the powdered sugar and place 2 inches apart on the baking sheets. Press down lightly to flatten slightly and bake for 12-15 minutes.

Double Chocolate Chip Cookies

Chocolate, chocolate and more chocolate! These moist cookies are made with melted chocolate, cocoa powder and studded with semi-sweet chocolate chips!

more vegan cookie recipes:
Chocolate Chip Zucchini Cookies
Frosted Sugar Cookies

Double Chocolate Chip Cookies
yields 2 dozen
6 tbl water
3 tbl ground flax seeds
2-12oz bags semi sweet chocolate chips, divided
1 cup vegan butter, softened
1 cup organic light brown sugar
1/2 cup organic cane sugar
2 tsp vanilla extract
2 2/3 cups all-purpose flour
2 tbl cocoa powder
1 tsp salt
1 tsp baking soda

Preheat the oven to 350.
Whisk together the water and ground flax seeds and chill for 15 minutes.
Melt 1-12oz bag of chocolate chips.
Beat together the butter, brown sugar, cane sugar and vanilla until light and fluffy. Add the flax eggs. Add the melted chocolate and mix to combine.
Add the flour, cocoa powder, salt and baking soda and mix. Add the remaining bag of chocolate chips and combine.
Scoop medium sized balls of dough 2" apart on the baking sheets and press to flatten slightly.
Bake for 12-15 minutes.

Sugar Free Chocolates

I'm on a mission to cut out a lot of the refined sugar in my life and try out some of the natural, no calorie options. The first thing I did was purchase a small bottle of stevia extract from Whole Foods. IT. WAS. NAUSEATING. I already know that stevia is practically a million times sweeter than sugar (there is a reason it comes with a dropper) so I know I didn't overdue the amount. It was definitely just the flavor. So SO bitter. The flavor just lingers in your mouth all day. Try washing your teeth. It doesn't help! You're stuck with an awful, awful taste in your mouth. When I did some research on this I noticed that there are many brands of stevia and Nunaturals came up over and over as the best kind. Back to the store I went to purchase some Nunaturals stevia and this time I opted for the powdered kind that comes in individual packets. I was pleasantly surprised by the taste. It is considerably less bitter, almost not bitter at all and definitely something I can get used too. My journey for sugar free baking begins here with these simple and tasty chocolates. You could pour this out into a thin mold for bars or bark or in molds like I did here. Crumble it up once it has hardened and you have your own homemade sugar free chocolate chips!

Dark cocoa powder, extra virgin coconut oil and a touch of mint extract make these mint chocolates perfect when a sweet craving hits. If you are trying to eat a low carb diet, these chocolates have less than 1 carb per piece!

Sugar Free Chocolate
yields 24 +/-
3/4 cup melted coconut oil
1/4 cup plus 2 tbl cocoa powder
2 packets Nunaturals stevia powder
1 drop flavor extract (such as coffee, mint, vanilla, almond etc.)

Whisk together all of the ingredients and pour into molds. Chill until solid and enjoy. Keep chilled to store.

Chocolate Peanut Butter Cream Pie

Five years ago today I got married and had THIRTEEN vegan cakes, in thirteen different flavors at my wedding. On top of that, it was my idea to make every single one of them. I must of had that young-impressionable delusion that only a girl getting married can get. I was so sick of making cake for the wedding that I didn't even eat a piece. Today, five years later I have only slightly more common sense. Instead of making enough cake for 500, I made one pie suitable for the two of us and whatever lucky person gets the rest. This pie is the tops.

One Year Ago Today Chickpea Salad Sandwich, Red Velvet Cake

Two Years Ago Today Corn Chowder with Kale & Homemade Tator Tots


Creamy peanut butter mousse sandwiched between a chocolate cookie crust and chocolate peanut butter ganache. My two favorite foods combined in one rich, decadent pie.

Chocolate Peanut Butter Cream Pie
Cookie crust:
5oz chocolate cookies (such as Newman's Own Alphabet Cookies)
1/4 cup melted vegan butter
2 tbl organic cane sugar

Pulse the cookies in a food processor into fine crumbs. Add the butter and sugar and pulse to combine.
Press on the bottom and up the sides of a greased 8-9" pie tin. Set aside and make the ganache.

Chocolate Peanut Butter Ganache
10oz semi sweet chocolate chips
1 cup unsweetened creamy peanut butter
1/2 cup almond milk

Combine both ingredients and melt until smooth.
Drizzle 1/3rd of the ganache over the bottom of the pie crust, covering the entire bottom. Set the remaining ganache aside and make the mousse.

Peanut Butter Mousse
12 oz soft, silken tofu
1 1/2 cup organic powdered sugar
1 cup unsweetened creamy peanut butter
1 tbl vanilla extract
2 vegan peanut butter cups (such as Justin's)

Combine the tofu, sugar and peanut butter in a food processor or blender and blend until completely smooth. Pour into the pie pan.
Pour the remaining ganache over the mousse and top with crumbled peanut butter cups.
Chill the pie for at least 6 hours. Slice each piece with a clean, hot knife.

Strawberry Balsamic Semifreddo with Pink Peppercorns and Smoked Salt

If you're looking for a new dessert to make this Valentine's Day, look no further! This layered semifreddo combines sweet, savory, salty and spicy in every bite and is a cinch to make. Dust off that ice cream machine that hasn't been used since Summer and make some strawberry balsamic sorbet. A maybe not-so-surprising combination, strawberries and balsamic pair beautifully together in salads so why not mix the two into a frozen treat? Top with fluffy whipped cream, spicy pink peppercorns and smoked sea salt and you have a layered dessert fit for the one you love most.

more valentine's day treats
Crumb Cake Walnut Brownies
Frosted Cut Out Sugar Cookies
Strawberry Chocolate Chip Pie


Homemade strawberry and balsamic sorbet layers the bottom of this frozen parfait and is topped with whipped cream, fresh strawberries, crushed pink peppercorns and smoked sea salt. An elegant dessert to serve for Valentine's Day or any special event.

Strawberry Balsamic Sorbet
parfait serves 5-6
1 lb strawberries, washed and hulled
1 cup water
1/2 cup balsamic vinegar
1/2 cup organic cane sugar

Combine all of the ingredients in a small pot and bring to a boil. Reduce the heat and simmer until the berries have broken down, 10 minutes. Transfer to a blender and blend until smooth. Strain to remove the seeds.
Chill until completely cold.
Transfer to an ice cream maker and process according to your machine's directions or until the sorbet is soft and spreadable.
Line the sides and bottom of a loaf pan with parchment and spread the sorbet in an even layer. Freeze until ready to put in the coconut cream.

Coconut Cream
1-19oz can coconut cream (not coconut milk), chilled
1 cup organic powdered sugar
1 tsp vanilla
3 strawberries, thinly sliced
coarsely ground pink peppercorns, for garnish
smoked sea salt, for garnish
1 oz bittersweet chocolate, for garnish

Scoop out the thick cream layer in the can. If you are using a 19oz chilled can of coconut cream this will be most of the can.
Combine it with the powdered sugar and vanilla and whip for 3-5 minutes until stiff.
Pour half of the cream over the sorbet, lay down the strawberries and pour the remaining whipped cream over the top. Smooth out the top and lightly sprinkle the top with pepper and salt. Freeze completely.
When ready to serve, let sit at room temperature for 5 minutes then slice with a hot knife .Garnish the slice and plate with shaved chocolate.

Gluten Free Ding Dongs for Valentines Day!

Valentine's Day means making sweet treats for people you love. These heart shaped vegan snack cakes are just what you need to win over that special someone. Gluten, soy and nut free to boot they are suitable for practically every diet out there! Nothing says love like homemade ding dongs.
While looking at this recipe you will notice only 1 teaspoon of a non-traditional ingredient, xantham gum. While the amount is small, the priority is large. Xantham gum is often seen in gluten free breads and baking along with Guar Gum. Both are used as binders and are added to ensure that your baked goods don't crumble and fall apart at the slightest touch. Adding any more than necessary can quickly result in a really gummy, almost stringy texture. Thankfully my experiment with this recipe worked great the first time and I used exactly the amount I needed to keep this cake together without compromising the texture.


more valentine's day treats
Pink Lemonade Pound Cake
Apricot & Salt Chocolate Tart
Curry Truffles
Red Velvet Cake

Moist chocolate snack cakes filled with fluffy coconut whipped cream and coated in a smooth chocolate shell.

Gluten Free Ding Dongs
8-10 ding dongs or 1-12" cake
1 3/4 cup almond milk
1/4 cup melted coconut or canola oil
2 tbl apple cider vinegar
2 tsp vanilla extract
1 1/2 cup organic cane sugar
2 cups gluten free all-purpose baking flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
1 tsp xantham gum
3/4 tsp baking powder
1/2 tsp salt

Preheat the oven to 350. Line and grease a 12" rectangular baking dish.
Combine the milk, oil, vinegar and vanilla in a bowl. Add the sugar and whisk to combine.
Add the flour, cocoa powder, baking soda, xantham gum, baking powder and salt. Whisk into a smooth batter and pour into the baking dish.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Once cool, stamp out hearts or circles with a cookie cutter. Pipe the middle with coconut cream then pour the chocolate glaze over the tops.

Whipped Cream
1-15oz can coconut milk, lid removed and chilled overnight or at least 6 hours
3 tbl organic powdered sugar
1 tsp vanilla extract

Scoop out the fat layer that has formed on top and combine in a bowl with the sugar and vanilla. Leave the coconut water in the can and discard.
Whip the cream for 3-5 minutes until fluffy with medium peaks.

Chocolate Glaze
10 oz semi sweet chocolate chips
2 tbl coconut oil

Combine the chips and oil and melted slowly over a water bath or 30 seconds at a time in the microwave. Once melted, pour over the snack cakes and sit at room temperature to set or chill.