Chocolate Coffee Cupcakes for Two

What is better than a cupcake recipe that you whip up quickly and only makes a few cupcakes?

Enter the chocolate coffee cupcakes for two!

DSC_0296

I love recipes that are single serving and small servings because they are just so practical if you live alone or are just making a meal/treat for one.

DSC_0295

DSC_0294

Chocolate Coffee Cupcakes for Two 

Adapted from Taste of Home and Spark Recipes

Makes 2 large cupcakes or 3 medium cupcakes

Cupcakes:

  • 1/4 cup strong brewed coffee
  • 1/4 cup vegenaise (vegan mayonnaise)
  • 1/2 tsp vanilla extract
  • 1/2 cup spelt flour
  • 1 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 tsp coffee granules (optional)
  • 2 tbsp agave

Icing:

  • 2 tbsp cocoa powder
  • 1 tbsp agave
  • 1/4 tsp vanilla extract
  • 1 tbsp almond milk
  • pinch of cinnamon

Preheat the oven to 350 degrees.

In a small bowl, mix the vegenaise, coffee and vanilla and stir until combined.

In another medium sized bowl, mix the flour, cocoa powder, coffee granules, cinnamon and baking soda and stir to combine.

Combine the vegenaise and coffee mixture into the flour mixture and stir until smooth and combined.

Next, add in the agave by the tablespoon, adding more or less than called for in the recipe depending on your sweetness preference. Stir until smooth and clump-free.

Pour the cupcake mixture into lined muffin tins and bake for 18-20 minutes or until a toothpick inserted into the cupcakes comes out clean.

When fully baked, remove from oven and allow to cool.

While the cupcakes are cooling, combine all the icing ingredients together in a small bowl and stir until fully combined.

Once cupcakes are cooled, slather on as much icing as you wish to each cupcake and enjoy!

I thought today was the perfect day to post a cupcake recipe because it is officially my one year blogiversary!

DSC_0299

I can’t believe it has been a year since I started this blog! I want to thank each and every person who has ever read this blog, tried out my recipes or connected with me in some way. I love connecting with readers and fellow bloggers, so again, a great, big thank you!

Peanut Butter Granola Bars

I’m always on the hunt for easy snacks to make that are perfect for grabbing on the go or packing for lunches for work. So naturally, granola bars seem like a fairly obvious snack to make.

And I must say, these granola bars not only curb any sort of peanut butter cravings I have but they are also super healthy!

DSC_0041

DSC_0039

DSC_0042

DSC_0045

I also had quite a bit of fun packaging these bars. 🙂

DSC_0047

DSC_0048

Peanut Butter Granola Bars

Adapted from Five Heart Home

Makes 8-10 granola bars

  • 1 cup peanut butter
  • 1/2 cup agave nectar
  • 1/2 cup coconut oil
  • 2 1/2 cups oats
  • 1/2 cup flax seed
  • 1/2 cup hemp seed
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon

In a small/medium sized pot add the peanut butter, agave and coconut oil and cook on medium/low heat until all melted and smooth, stirring occasionally.

Once blended and smooth, remove pot from heat and stir in the oats, flax seed, hemp seed, vanilla extract and cinnamon.

Next, pour the mixture into an 8×8 square baking dish, spreading the mixture evenly around the dish and press down firmly.

Pop in the freezer for 2-3 hours or until firm to the touch.

Once bars are firm enough, slice bars into desired size and store in the fridge.

*I would suggest wrapping each bar in wax paper to keep them from sticking to eachother.*

Enjoy!

Double Chocolate Baked Oatmeal

So I am kind of unsure if I should even call this a breakfast item, considering it tastes just like you are eating a sinfully delicious dessert. It’s uber chocolately and actually healthy!

DSC_0020

DSC_0022

This bad boy is packed with tons of protein and fiber, so why not treat yourself to a delicious and healthy breakfast dessert?!

DSC_0021

DSC_0028

DSC_0029

Double Chocolate Baked Oatmeal

Adapted from Chocolate Covered Katie and Spark Recipes

Oatmeal:

  • 1/2 cup oats
  • 1/4 cup unsweetned applesauce
  • 1/4 cup almond milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1-2 tbsp agave
  • 1 1/2 tbsp unsweetned cocoa powder
  • 2 tbsp hemp seed
  • 1 tbsp flax seed

Icing:

  • 2 tbsp cocoa powder
  • 1 tbsp agave
  • 1/4 tsp vanilla extract
  • 1 tbsp almond milk
  • pinch of cinnamon

Preheat the oven to 350 degrees.

Add all of the oatmeal ingredients together in a small bowl and mix until fully combined.

Pour oatmeal into a greased 1 cup sized baking dish or ramekin for 20-23 minutes.

While the oatmeal is baking, combine all the icing ingredients together in a small bowl and stir until fully combined. Once combined, set aside.

(It can take a minute or two for the agave/milk and cocoa powder to fully combine, but just keep stirring until it does. If mixture is too dry, add a little more milk.)

Remove from oven and allow to cool slightly.

Slather on the icing and enjoy!

Protein Pumpkin Muffins

So I love pumpkin. Not just around Thanksgiving, but all the time. When September rolls in, every where I look seems to be pumpkin flavoured or scented. But I love pumpkin all year long.

DSC_0026

 

DSC_0023

So on a whim, I decided to whip up a batch of pumpkin muffins and they are unbelievable. Healthy, refined sugar free and full of protein. Top notch in my books.

DSC_0022

DSC_0024

DSC_0028

Protein Pumpkin Muffins

Adapted from my Sugar Free Banana Muffin recipe

  • 1/2 cup vegan butter
  • 1 1/2 cups dates (or 1 cup date paste)
  • 2 egg replacer (like this brand)
  • 1 cup pumpkin puree
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp sea salt
  • 1/3 cup hemp seed
  • water, as needed

First, pour the dates into a container with hot water and cover. Allow them to soak for 30-60 minutes. Make sure you have enough water in the container that all the dates are submerged.

Once the dates have soaked long enough, throw them into a blender and blend until a smooth paste forms. Once completely blended and smooth, set aside.

Next, preheat the oven to 350 degrees.

In a large bowl, mix the butter and egg replacer together until smooth.

Add the pumpkin puree and the blended dates (date paste) to the butter/egg replacer mixture and stir until smooth.

Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and vanilla extract and mix until combined. Stir in the hemp seeds until fully combined.

If your mixture is too thick, add water a tablespoon at a time to thin out the dough.

Pour into muffin tins and bake for 15-20 minutes.

Once fully cooked and a toothpick inserted into the muffin comes out clean, remove from the oven and allow to cool.

This recipe makes about 16-18 medium-sized muffins.

Have a great weekend!

Coconut Date Cookies

I recieve a lot of requests from friends and family members on sugar-free recipes and let me tell you, that is easier said than done. I’m not a believer in artificial sweeteners (like Splenda), so trying to find a natural way to sweeten desserts is no easy task.

So I’ve recently discovered the glory that is date paste and I am in love! What a perfect natural sweetener to add to baked desserts!

These cookies are the perfect example of a simple recipe consisting of date paste. I just can’t get enough!

DSC_0047

DSC_0042

DSC_0045

DSC_0046

Coconut Date Cookies

Adapted from Allrecipes.com

  • 1/2 cup + 2 tbsp flour
  •  pinch of sea salt
  • 1/4 tsp baking soda
  • 1/4 cup vegan butter
  • 1/2 cup date paste (Here is the recipe I used)
  • half a flax egg recipe (1/2 tbsp ground flax+ 1 1/2 tbsp water)
  • 1/4 tsp vanilla extract
  • 3/4 cup unsweetened shredded coconut

Pre-heat the oven to 350 degrees.

In a small/medium-sized bowl, combine the flour, salt and baking soda and set aside.

In a different medium-sized bowl, mix together the butter and date paste. Next, add the flax egg and vanilla and mix until combined.

Add the flour mixture into the butter/date paste mixture and mix until fully combined. Then, add the coconut and mix again.

Scoop up chunks of the cookie dough and drop on a lined cookie sheet and flatten them down slightly.

Bake the cookies for 8-10 minutes.

Remove from oven and allow to cool.

*Makes 10-12 small cookies.

Have a great weekend!

Coconut Lime Squares

I am no novice to making lemon squares. In fact, I frequently make them for family gatherings, holidays and other events because they always go over so well.

The problem? I’ve only made the traditional lemon square recipe, so it was never vegan. And do you know how hard it is to make food that you can’t eat? It is pure torture.

So I decided to try my hand at a vegan version of this recipe and it is just delicious! I also opted to try making a lime version instead of lemon to spice things up. Vegans and non-vegans alike devoured these squares like crazy.

DSC_0008

DSC_0006

DSC_0007

I may or may not have eaten five shortly after making these. Don’t judge.

DSC_0012

DSC_0010

DSC_0009

Coconut Lime Squares

Adapted from Betty Crocker

Crust:

  •  1 cup spelt flour
  • 1/2 cup vegan butter
  • 1/4 cup icing sugar

Filling:

  •  1 cup cane sugar
  • 1 tsp grated lime peel
  • 2 tbsp lime juice
  • 1/2 tsp baking powder
  • pinch of sea salt
  • 1/3 cup firm tofu
  • 4 tsp water

Preheat the oven to 350 degrees.

In a small bowl, mix the flour, butter and powdered sugar together until clumpy. Then press the mixture into an ungreased 9×9 square pan. Try to make it as level as possible.

Bake the crust for 20 minutes. Once ready and slightly browned, remove from oven and set aside.

In a medium-sized bowl, mix the sugar, lime juice, lime peel, baking powder, sea salt, tofu and water together until combined. You can add a little bit of green food colouring if you want a more vibrant green colour for the squares, but feel free to omit as I did.

Pour mixture into a high-powered blender and blend for 2-3 minutes or until smooth, making sure there are no tofu clumps. If mixture is too clumpy or thick, add another teaspoon of water and mix again.

Once filling mixture is smooth, pour onto the hot crust and bake for 25-27 minutes.

*Note: While in the oven, the filling may bubble up a lot. This is o.k., as it will settle close to the end of the baking time.

When ready, remove from oven and allow to cool for about 20 minutes. Then stick in the fridge for a few hours to allow them to firm up a bit.

When nice and firm, sprinkle with some shredded coconut. If you are not a fan of coconut, you can sprinkle it with some icing sugar instead.

Enjoy!

Healthy Chocolate Fudge Brownies

Brace yourself for the most chocolatey brownies you will ever eat.

DSC_0003

Seriously.

DSC_0002

These are the richest fudge chocolate brownies I’ve ever tried.

DSC_0005

Bonus points: they are actually healthy!

DSC_0006

I dare you to try to eat just one! 😉

DSC_0008

Healthy Chocolate Fudge Brownies

  •  1/3 cup unsweetned applesauce
  • 2/3 cup agave nectar
  • 1 tsp vanilla extract
  • 2 egg replacers ( I use this brand, but anything similar will work)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup + 2 tbsp spelt flour
  • 1/3 cup cocoa powder

Icing recipe (adapted from SparkPeople)

  • 1/2 cup cocoa powder
  • 4 tbsp agave
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 3-4 tbsp almond milk

Pre-heat the oven to 350 degrees.

In a large bowl, mix the applesauce, agave, vanilla extract and the egg replacers together until smooth.

In a small bowl, add the spelt flour, cocoa powder, baking powder, baking soda and sea salt until combined.

Add the contents from the flour mixture bowl into the larger bowl and mixture until perfect combined and clump-free.

Pour mixture into a greased 9×9 square pan and bake for 25-30 minutes.

Once cooked, remove from oven and allow to cool in the pan for at least an hour.

To make the icing, mix all the ingredients together until smooth. Add more milk to smoother.

Slather icing on the brownies and enjoy!

Super Chocolate Banana Overnight Oats

Anyone a fan of chocolate for breakfast? If so, this overnight oats is right up your alley!

DSC_0016

By combining chocolate pudding and chocolate overnight oats, you get a super rich and decadent breakfast!

DSC_0014

I just love how handy overnight oats are! I love any breakfast where I can prepare it in advance and take it to go.

DSC_0012

DSC_0013

Super Chocolate Banana Overnight Oats

Adapted from my Chocolate Blackberry Banana Overnight Oats & Vegan Chocolate Pudding recipe.

Overnight Oat Recipe:

  • 1/3 cup oats
  • 1/3 cup almond milk
  • 1 tbsp chia seeds
  • 2 tbsp cocoa powder
  • 1 tbsp agave nectar
  • 1/2 banana, sliced

Chocolate Pudding Recipe:

  • 1/2 cup silken tofu
  • 1/2 cup vegan chocolate chips
  • 1 tbsp agave nectar
  • 1/2 tbsp vanilla extract

First, start by making the overnight oats. In a medium-sized container, add the oats, milk, chia seeds and cocoa powder.

Add a tablespoon or two of more milk if the mixture is too dry.

Then add the agave and bananas and stir.

Place a lid on the container and stick in the fridge for at least six hours or overnight.

Next, start making the chocolate pudding by melting the chocolate on low-medium heat.

Place the tofu in a food processor and blend until super smooth.

When chocolate is fully melted, pour into the food processor and blend. Add the agave and vanilla and blend again.

Pour into a tupperware container and set in the fridge.

When the overnight oats are ready, layer the overnight oat mixture with the chocolate pudding in a container of your preference.

Top with some banana and indulge immediately!

Sugar Free Banana Muffins

So many months ago I mentioned I wanted to find a banana muffin recipe that had less sugar in it and I finally got to it!

DSC_0041

DSC_0042

 

DSC_0039

Using applesauce to replace the sugar cuts many of the calories, fat and carbohydrates out, which is a huge bonus. Especially when you don’t have to sacrifice taste (which these are still full of)!

DSC_0043

Sugar Free Banana Muffins

Adapted from my original Banana Muffin recipe.

  • 1/2 cup vegan butter
  • 1 cup unsweetend applesauce
  • 2 flax eggs (1 tbsp ground flax + 3 tbsp warm water= 1 flax egg)
  • 2 large bananas (1 cup mashed)
  • 2 cups spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt

Preheat the oven to 350 degrees.

In a small bowl, mash the bananas until their are no chunks left.

In a large bowl, mix the butter and flax eggs together until smooth.

Add the mashed banana and applesauce to the butter/flax egg mixture and stir until smooth.

Add the flour, baking powder, baking soda, salt, cinnamon and vanilla extract and mix until combined.

Pour into muffin tins and bake for 15-20 minutes.

Muffins will be a light golden brown when ready.

This recipe makes about 18-20 medium-sized muffins.

DSC_0047

Blueberry Banana Crumble

Looking for a simple yet delicious dessert to make when entertaining?

These crumbles are great because you can serve them in cute, individual servings!

DSC_0028

They truly are divine!

DSC_0032

Blueberry Banana Crumble

Adapted from my Apple Crumble recipe

  • 2 cups blueberries, frozen
  • 2 medium-sized bananas, sliced
  • 1 tsp vanilla
  • 1 tbsp agave
  • 1/4 tsp cinnamon
  • 1 cup oats
  • 1/3 cup spelt flour
  • 3 tbsp brown sugar
  • 3 tbsp vegan butter

Pre-heat the oven to 350 degrees.

In a small bowl, combine the blueberries, bananas, vanilla, agave and cinnamon and mix.

Pour 1/2 cup of mixture into each small greased oven safe baking dishes.

(I used 1 cup (236mL) sized dishes. The mixture should fill 4 dishes of that size).

Next, in a different small bowl, mix the oats, flour, and brown sugar. Blend the butter into the mixture by breaking up the butter into small pieces and stirring until combined.

Sprinkle the oat mixture on top of each blueberry/banana mixture until fully covered.

Place in the oven and bake for 28-30 minutes.

*Optional: Remove from oven and drizzle 1/2 tbsp of melted butter on top of each crumble. Increase oven heat to 400 degrees and bake for an additional 5 minutes. I find this helps the oats crisp a little bit.

Once fully cooked, allow the crumbles to cool slightly before serving.

DSC_0033

This recipe makes four single serving sized portions (1 cup) crumbles.

DSC_0026

Nutritional information per crumble:

  • Calories: 317
  • Fat: 10.8g
  • Sodium: 788mg
  • Carbohydrates: 539g
  • Fiber: 7g
  • Sugar: 20.4g
  • Protein: 3.5g