Tag Archives: chocolate

Mint Chocolate Chip Smoothie (with Hidden Veggies)

Has anyone else noticed that it’s almost impossible to find vegan mint chocolate chip ice cream? I know Enlightened and So Delicious each have one, and I’ve been able to get the So Delicious one (with no added sugar! love!), but they’re hard to find in my vicinity. I love peanut butter and cookie dough, of course, but sometimes you just want mint chip!

I know that a smoothie isn’t *exactly* ice cream, but I find that sometimes, a little bit of taste can be sacrificed for a whole lot of convenience, price, and nutrition.

gooplacequoteOkay, so I am absolutely NOT selling this recipe, am I? It’s delicious, I promise, especially if you want to shake it up from the usual smoothies or curb an ice cream craving. _private_var_mobile_Containers_Data_Application_46EADC96-5C6C-4FEB-A334-975FF1CB379A_tmp_7DDFAEDC-9144-483A-A8F8-D4FCB16E6245_Image

This one does use protein powder, but it’s optional. I’m still doing some research, but I’ve read about questionable ingredients in some protein powders, so I may start cutting it out of my diet. For now, I still have some in my pantry to use up, so it stays.

The color is pretty deep, definitely greener than your typical ice cream or green smoothie, but I really like how it turns out. I may try to top with berries for a nice Christmas colored variation!

You could definitely top with chocolate chips instead of cacao nibs, or whatever you normally put in a smoothie bowl I think the cacao nibs give it a really great chocolatey flavor.

Without further ado!

Mint Chocolate Chip Smoothie (with Hidden Veggies)

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

    -1/2 cup unsweetened non-dairy milk (almond, oat, and cashew are all wonderful)

  • 1/2 cup ice cubes
  • -1 cup raw spinach

    -1 scoop spirulina powder (I use Kos)

    -1/2 tsp vanilla extract

    -1/2 tsp peppermint extract

    -2 scoops vanilla protein powder (optional, but recommended)

    -cacao nibs or chocolate chips for topping

    other toppings: chia seeds, coconut flakes, flaxseeds, etc.

Directions

  1. In your blender, add all ingredients except toppings.
  2. Blend until smooth. If it’s too thick, you can add a little almond milk; if it’s too thin, add some spinach and ice cubes. If you want to drink instead, add around 1/2 cup almond milk.
  3. Pour into your bowl and top with toppings!

Interested in more smoothies? Check out my Pumpkin Berry Halloween smoothie! Want another way to sneak greens into your diet? Try this pesto.

Happy baking!

mint chocolate chip smoothie

 

Super Easy Superfood Latte Mix

I’m a huge coffee drinker. I actually drink about 6 cups a day (or more) while I’m at school, just because I wake up early for class and it’s kind of go-go-go until 10 or 11 pm. A girl needs energy. Plus, there’s unlimited coffee in the dining hall, so while my darling boyfriend is eating his 9th plate of food, I can load up on caffeine.

I could probably talk for hours (or pages, I suppose) about why coffee is the best thing in the world. For example, the global switch from drinking beer or water mixed with wine (using the alcohol to kill off bacteria) to drinking mainly tea and coffee (using boiling to kill off bacteria) essentially took the world off of depressants and gave it a swift kick. No wonder we love so quickly these days!

Anyway! I love coffee. So do a lot of people. Let’s make coffee work for us.

While I was in Hawaii last year, I fell in love with a superfood chai at a local cafe. I can’t remember the exact blend, but I distinctly remember it having turmeric, and thinking “wow, I thought I hated turmeric! This is amazing!”

I also drank many, many expensive protein shakes at the Kauai Juice Company, and I because enchanted with a certain Island Protein shake, that tasted like vanilla cake batter. All of the ingredients were familiar- in fact, things I used in my own protein shakes- except maca. Its a wonderful, butterscotch flavored root with lots of fiber. And it’s delicious.

So here is my accidental ode to last year’s vacation, a simple mix to add to your coffee for a little boost of taste and energy. It’s really great for those of us who realize that breakfast isn’t always a good idea (if I eat a full breakfast, I either feel nauseous or incredibly hungry for the rest of the day. It’s a bit of a lose-lose).

Superfood Latte Mix

  • Servings: 10-12
  • Difficulty: easy
  • Print

Ingredients:

1/4 cup stevia in the raw

1/4 cup raw cacao powder (I love this)

2 tbs maca powder

2 tsp organic turmeric

Directions:

Whisk all ingredients together and transfer to a clean jar. Add 1 to 2 teaspoons to a cup of coffee, along with a splash of almond milk or cashew milk.

May this grant you delicious coffee and lots of energy. Happy baking!

Paleo Vegan Almond Butter Cups

What’s better than a Reese’s peanut butter cup? Probably a lot of things. A million dollars. The ability to shapeshift. A sense of purpose in life. So, probably a lot of things. But this recipe is also one of those things. So let’s try again.

What’s better than a Reese’s peanut butter cup? How about a treat that’s paleo, vegan lower in sugar and calories, free from refined sugars, and made with completely homemade ingredients and fair trade chocolate? Now, many people would say that DOESN’T sound better, but you don’t really need those people in your life.

I made these for my dad a few weeks ago and he was really pleased. Now any time I make treats that aren’t paleo, he’s a little disappointed. But sometimes there is an emotional emergency that requires slutty brownies (those delicious layers of chocolate chip cookie dough, Oreo cookies, and brownies. Totally drool worthy. )

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Good for vegans. Good for… err… cavemen? Paleos? Definitely not good for dogs. I think he forgives me though. DSC09021.JPG

Ingredients: 

  1. Spread melted chocolate on the bottom and sides of reusable silicone baking cups (or paper ones). DSC09010DSC09012.JPG
  2. Let set in fridge or freezer until solid.
  3. Melt almond butter until pourable. Pour into chocolate cups- the amount is up to you. Don’t let the power go to your head. DSC09014.JPG
  4. Let set until tops are solid- this will prevent the next chocolate layer from sinking in.
  5. Pour on remaining chocolate, spread to cover all of the almond butter.
  6. Let set in fridge or freezer until solid.

Make sure to keep these cold, especially in the summer. The coconut oil chocolate melts at really low temperatures. If you prefer a sweeter dessert, feel free to add stevia or maple syrup to the almond butter, or add a little extra maple syrup while making the chocolate. Happy baking!

Protein Cookies

Sugar is my weakness. I have always had such a sweet tooth- more like a sweet set of dentures. I can eat an entire row of Oreos without even thinking. But apparently, that’s “not healthy”…

I also need to eat more protein. Up until recently, I tried to eat around 50 grams of protein- essentially enough to survive. But I should be doubling that, which is hard to do without eating pounds of tofu or lentils, or drinking three protein shakes a day. So I had to get a little clever with my protein. So. Protein cookies.

These were originally based off of Lenny and Larry’s Complete Cookies. But I wanted something cheaper, healthier, lower in calories, and without refined sugar or white flour. So a true, complete cookie. And I think I succeeded. In this post, I have the base for the cookie, and I will be posting variations over the next week. The first: the classic chocolate chip cookie.

Ingredients: Cookie Base

  • 3 tbs coconut flour
  • 2 tbs PB2 or other peanut powder
  • 2 tbs unsweetened applesauce
  • 4 tbs unsweetened almond milk
  • 1 tbs stevia in the raw
  • 1 scoop vanilla protein powder (I like Bob’s Red Mill)
  • .5 tsp vanilla extract
  1. Mix together dry ingredients.DSC09032.JPG2. Add wet ingredients. DSC09034.JPG3. Mix well. DSC09035.JPG4.  Add add-ins. This week: cacao nibs. Add about 1 TBS of raw cacao nibs to the mix, and mix well.

5. Roll into balls, and flatten slightly. Bake at 350F for 10-12 minutes, until tops are slightly dry. Let cool before eating.

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Here’s a sneak peek at the cookies coming later: DSC09047.JPG

Cacao nib, sugar cookie, double peanut butter, and snickerdoodle.

Nutrition (this is for one cookie, a batch makes four): 8 grams carbs, 4 grams of fiber, 2 grams of sugar; 4.6 grams of protein, 2.2 grams of fat.

Comment what other kinds of cookies, or other recipes you would like to see. Happy baking!

Simple Chocolate Nicecream

DSC08909Sometimes, you need ice cream. Or, really, you want ice cream, something cold and sweet and indulgent and full of chocolate. You probably never need ice cream (but I’m not a nutritionist or God, so I really couldn’t say for sure…)

In my tiny college town, there’s one place to buy vegan ice cream. The selection is slim and full of sugar, and the store closes at 8 pm, which doesn’t help when those 10 pm cravings hit. I am also much more mindful of what I eat now, so a pint of sugar-laden, fatty coconut milk ice cream just isn’t very appealing. Enter nicecream.

You’ve all heard of it. Frozen bananas, blended up. I used to shudder at the thought. My aunt an cousin did a Whole30 cleanse and swore up and down that frozen bananas and cocoa powder tasted just like ice cream.  They’re wrong. This won’t taste like a pint of Ben and Jerry’s. But it’s still good, and good for you.

Ingredients:

1/2 banana, chopped and frozen

1 tbs cacao powder

1 tbs almond milk

1 tsp maple syrup or other sweetener

add ins: cacao nibs, cinnamon, almonds, pecans, chocolate chips, flaked coconut

Mix all ingredients (except add ins!) in the blender, stir in your toppings, and enjoy!

Peanut Butter Cookies

I love cookies. I think everyone loves cookies- it’s part of human nature. But traditional cookies have problems. Butter. Eggs. FLour. Sugar. You know, the main ingredients? The ones that make cookies tasty? Yeah. They’ve got to go.

When I first went vegan, I didn’t care about nutrition- I was what I call a ‘fun vegan’- I ate Oreos, Sour Patch Kids, Ben and Jerry’s almondmilk ice cream by the pint (note: my last meal on earth will be a pint of Ben and Jerry’s and a 44 oz Coke Slurpee). Essentially, I didn’t care what I was putting into my body, as long as no animals suffered.

Then I started college, and my mental health took a nose dive. Could it have been constant access to coffee? Maybe. Co

uld it have been stress from new classes? Maybe. Could it have been getting dumped- twice- within the span of a few months? Yeah, that definitely didn’t help. During my winter break, I began watching as many food documentaries as I could. They all seemed to conclude the same thing: a vegan lifestyle is better on the body, environment, and mind.

I thought it was so unfair! I was already vegan! Why wasn’t I happy and healthy? Oh. Maybe it was all the Oreos, and Diet Coke, and french fries…

I started creating and changing recipes to cut out white flour, refined sugars, process oils, everything nasty and artificial. These cookies were my first major success, and I always keep the ingredients on hand. Fluffy, chocolatey, peanut-buttery goodness- I could probably eat a whole batch.

Peanut Butter Cookies

  • 1 cup natural peanut butter (I use Smuckers)
  • 2/3 cup organic coconut sugar
  • 4 tbs organic unsweetened applesauce
  • 4 tbs coconut flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp vanilla extract
  • 1/4 cup raw cacao nibs

Combine all ingredients except cacao nibs until a soft dough forms. Stir in cacao nibs. Refrigerate dough for at least an hour. Preheat oven to 350 degrees F. Roll dough into 1 to 1.5-inch balls, placing on a baking sheet lined with a silicone baking mat or parchment par. Gently flatten with a fork. Bake for 8 to 10 minutes. Let cool for at least five minutes before serving. Eat of freeze within five days.

Nutrition: 119 calories, 6.6 g fat, 10.2 g carbs (1.5 g fiber, 7.1 g sugar), 3.2 g protein

Please comment, share, and subscribe! Happy baking!

Peanut Butter Chocolate Chia Bars

I used to be the Protein Bar Princess. The Clif bar Queen. The Lady of Lärabars. Her Grace of Granola… you get the picture. They’re tasty! They’re convenient! They’re vegan! And they’re healthy, right? Right? Okay, maybe not. Maybe they’re full of sugar, and super wasteful.

I started looking into different recipes for homemade protein bars, but they were either expensive and tasted disgusting, or tasted amazing but comprised primarily of dates, nature’s sugar overload. Not quite what I was looking for. So, with hard work, determination, and some work from my valiant taste tester, I found a tasty, no-bake style bar that’s almost perfect. It can (and will) use some tinkering, but the results are still post- worthy.

I like to wrap these in my small abeego beeswax wraps and store them in the fridge like that, so they’re ready to go to class (even when I’m not).

Peanut Butter Chocolate Chia Bars

  • 2 tbs cacao powder
  • 1.5 tbs chia seeds
  • .25 cup unsalted peanuts
  • 13 pitted dates
  • 3 tbs natural peanut butter
  • 2 tbs PB2 powder, prepared
  • 1 tbs raw honey

In a food processor, mix all ingredients until a dough forms press into 8 individual muffin tins. Let sit in fridge until set, at least an hour. Store in the fridge.

Nutrition: 120 calories, 14.5 g carbs (4 g fiber, 9 g sugar), 5.6 g fat, 4 g protein