Category Archives: Vegan

Almond Joy Smoothie Bowl {Vegan, Gluten-Free, and No Refined Sugar}

almondjoysmoothie2_august2015 You know what’s really embarrassing? Planning on posting a recipe in August before college starts and then two months later you still haven’t posted it. And add to that the fact that you only shared one recipe in summer…But summer was amazingly busy–visiting family and friends all over Europe (Serbia, Croatia, Germany, and Greece), making road trips with my family, and going to a leadership camp–  now that’s my kinda busy, even though it also kept me away from food blogging. But now with college in full-swing  I’m turning back to food and photographing it in a desperate attempt to forget the fact that I actually have assignments due soon.

almondjoysmoothie1_august2015 Oh,  and back to our discussion of how awkward I can be, I’m posting a smoothie recipe in October (in my defense, it was totally applicable in the August-summer heat).

Even though I don’t think smoothies can ever be outta place. There’s nothing better than waking up in the morning and looking forward to starting the day with a tastes-like-dessert-but-it’s-healthy smoothie.

almondjoysmoothie3_august2015 And this smoothie bowl fits the bill. It’s my new favorite smoothie–EVER. Toasted coconut: check. Almonds: check. Chocolate:check. No sugar: check (yes!!). Tastes like dessert but it’s healthy and filling: double check!! It’s like your hopes and dreams in a bowl–and you can eat it. Which is always a major plus :)

You seriously can’t go wrong with this recipe. Add more or less of the ingredients based on your taste (this goes especially for the milk: I used 3/4 cup because that yielded the consistency I like. If you like thicker smoothies, try adding 1/2 cup; if you’re more into thinner smoothies, add 1 cup)

almondjoysmoothie4_august2015 Can we just take a moment to admire TOASTED COCONUT through an insanely-close-up shot? It’s life-changing. I’m not sure I’ll ever go back to untoasted coconut.

(You don’t HAVE to toast the coconut, but, you guys, it takes like 5 minutes and it adds so much YUM to the smoothie. If you’re really against it, though, fine. Be like that 😉

almondjoysmoothie5_august2015 So, since you absolutely cannot go wrong with this AMAZINGLY DELICIOUS dessert-breakfast-in-a-bowl, what are you waiting for?? Nothing, that’s what!

Almond Joy Smoothie Bowl {Vegan, Gluten-Free, and No Refined Sugar}
 
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The best of almond joy in a smoothie--without any of the regrets! Crunchy toasted coconut, almonds, and chocolate prove that you don't need much to make a healthy, delicious, and filling breakfast!
Author:
Serves: Serves 1
Ingredients
  • ¼ cup almonds
  • 2 pitted dates
  • ½ cup coconut
  • 2 tbsp cocoa powder*
  • ¾ cup milk of choice
  • dash of vanilla extract
  • dash of cinnamon
  • 1 tbsp ground flax (optional)
  • 1 frozen banana**
  • toppings:oats***,chia seeds, cinnamon, etc
Instructions
  1. Soak the almonds and dates overnight (or for at least 30 minutes). ****
  2. Toast the coconut on broil in a non-greased baking pan until lightly browned, stirring frequently. Let cool.
  3. In a blender add the drained almonds and dates, ½ of the toasted coconut, cocoa powder, milk, vanilla, cinnamon, ground flax (optional), and frozen banana. Blend on high until smooth.
  4. Top with the rest of the toasted coconut and any other toppings you enjoy!
Notes
*If you're not a dark chocolate fan, I would suggest adding only 1 tbsp
**Cut the banana into fourths (or so) and freeze overnight (or for at least 3 hours)
***If gluten-intolerant, check that your oats are gluten-free
****Soaking the almonds overnight not only softens them but also makes it easier for them to be digested. Soaking the dates makes it easier for them to blend into the smoothie.

 

 

Brownies with Whipped Coconut Cream {Vegan, No Refined Sugar)

brownieswhippedcoconutcream14_may2015

Have you ever just wanted brownies? Like  I-need-I-want-brownies-right-now-no-questions-asked. I’ve had that feeling quite a few days recently.  But the making-brownies part just wasn’t happening.

But then it happened.

Aaaaaand I didn’t have enough eggs. Of course. But the  I-need-I-want-brownies-right-now-no-questions-asked feeling wasn’t going away. So I turned vegan. For the moment.

brownieswhippedcoconutcream4_2_may2015_edited-1

And, guys, these brownies are better than any other brownie, vegan or (*gulp* am I seriously making this confession??) non-vegan, I have ever tried. So moist and rich and easy-to-make! These are a few of my favorite things

And you get brownie points if you didn’t read/sing that last sentence in Maria’s voice

(Get it? Brownie points?) 😉

brownieswhippedcoconutcream17_may2015

But seriously, these brownies are sooo easy to make. And the batter is so….glossy.

Yeah, what a strange word to describe batter. But, as I was spreading it in the pan with my handy-dandy spatula, I couldn’t help but notice. “Glossy” just totally describes what was in that pan. Was it because of the flax eggs? Maybe. But whatever the reason, it was beautiful. *wipes tear*

I get emotional with my baking.

So eat a brownie and stop judging.

brownieswhippedcoconutcream18_may2015

5.0 from 1 reviews
Brownies with Whipped Coconut Cream {Vegan, No Refined Sugar)
 
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Decadent brownies topped with a light coconut cream; need I say more? Get baking!
Author:
Serves: 12-18 brownies
Ingredients
  • For Brownies:
  • 1⅓ cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup coconut oil, melted and cooled
  • 1 cup cocoa powder
  • 1 cup maple syrup
  • 4 flax eggs*
  • 1 tsp vanilla
  • For Whipped Coconut Cream:
  • 1 can coconut cream**, refrigerated overnight (or for at least three hours)
  • 1 tbsp maple syrup
Instructions
  1. To make the brownies:
  2. Heat the oven to 350F.
  3. Sift together the flour, baking powder, and salt in a small bowl.
  4. Stir the cocoa powder into the melted coconut oil. Blend in the sugar, eggs, and vanilla.
  5. Blend in the flour mixture until well combined.
  6. In a greased 8x11inch baking pan pour and evenly spread the brownie batter; bake for about 15 minutes and let cool.
  7. To make the whipped coconut cream:
  8. Take the coconut cream out of the fridge and turn it upside down. Open it, drain the liquid on top (save this for another recipe; it goes great in smoothies!) and scoop the cream into a tall bowl.
  9. Using an electric mixer at medium-high speed, whip up the cream (about a minute). Add in the maple syrup and whipped to combine.
  10. Spread the whipped coconut cream on the cooled brownies. Cut and serve (or cover and refrigerate until serving)
Notes
*1 flax egg = 1tbsp ground flax + 2½ tbsp water + mix + let sit for five minutes
**I found cans of coconut cream at Trader Joe's. If you can't find a can of coconut cream, you can use a can (or two) of coconut milk (just use the cream on top and save the milk for another recipe)