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!

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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.

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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!

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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!

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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!

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

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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!

Healthy Chocolate Fudge Brownies

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

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Seriously.

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

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Bonus points: they are actually healthy!

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I dare you to try to eat just one! 😉

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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!

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

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

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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!

Vegan Chocolate Pudding

Prepare yourself for the most decadent, rich chocolate pudding you have ever had.

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It is even better with a little shaved chocolate on top. 🙂

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And it can be made in 10 minutes or less!

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Vegan Chocolate Pudding

Adapted from Foodnetwork.ca

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

Melt the chocolate in a bowl over a pot of water on low-medium heat (or melt in the microwave if you prefer).

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

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

Serve and enjoy!

Or if you prefer, stick the pudding mixture in the fridge for 5-10 minutes to chill a bit before serving.

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This recipes makes about 2 cups of pudding.

Nutrition information (in a 1/2 cup serving):

  • Calories: 359.3
  • Fat: 21g
  • Sodium: 3.2mg
  • Carbohydrates: 43.5g
  • Fiber: 4g
  • Sugar: 38.7g
  • Protein: 6.7g

Have a great day!

P.s. I finally got around to organizing my recipes on to a Recipe Page. Feel free to check it out!

Double Chocolate Oatmeal Cookies

These cookies will satisfy even the biggest chocoholic. 🙂

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Double Chocolate Oatmeal Cookies

Adapted from Spark Recipes

  • 1 cup vegan butter
  • 2/3 cup agave nectar
  • 1 tbsp vanilla extract
  • 1 1/2 cups spelt flour
  • 1/4 cup cocoa powder
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 1/4 cups oats
  • 1 cup vegan chocolate chips

Pre-heat the oven to 325 degrees.

In a large bowl, mix together the agave, butter and vanilla.

Then add the flour, cocoa powder, cinnamon, baking soda and salt and mix.

Mix in the oats and chocolate chips and stir until combined.

Roll chunks of cookie dough into balls and flatten on a lined cookie baking sheet.

Bake in oven for 12-14 minutes. Do not over bake!

Remove from oven and allow to cool.

This recipe makes 25-28 small/medium sized cookies.

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Nutrition information per cookie (in a 26 cookie batch):

  • Calories: 164
  • Fat: 9.2g
  • Sodium: 110mg
  • Carbohydrates: 19.2g
  • Fiber: 2.2g
  • Sugar: 2.4g
  • Protein: 2.3g 

Have a great day!

Chocolate Chickpea Brownies

So these brownies sort of started as an accident.

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I wanted to try my hand at making blondie brownies, but while gathering all the necessary ingredients I realized I was all out of chocolate chips.

Determined to still make some tasty brownies, I altered the recipe so now they are no longer blondie brownies, but just regular old chocolate brownies.

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Still absolutely delicious! So all is good! 🙂

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Chocolate Chickpea Brownies

Adapted from Healthy High

  • 1 can (540mL) chickpeas, drained and rinsed
  • 2 tbsp coconut oil
  • 1/3 cup agave nectar
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup smooth peanut butter
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 2 tbsp cocoa powder

First, grease an oven safe baking dish with some vegan butter or cooking spray. I used a 9.5 x 7.5 baking dish, so anything with similar dimensions should work just fine!

Preheat the oven to 325 degrees.

Add all the ingredients into a food processor and blend until smooth.

Spoon the batter into the baking dish and smooth out.

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Bake for 30-35 minutes or until a toothpick inserted into the brownie comes out clean.

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Remove from the oven and allow to cool. These brownies are super moist, so make sure they are completely cooled before you try cutting them and/or removing them from the dish.

This recipe makes about 12-14 pieces.

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Nutrition information per brownie square (in a 14 piece serving):

  • Calories: 144
  • Fat: 7.1g
  • Sodium: 272mg
  • Carbohydrates: 17.7g
  • Fiber: 2.7g
  • Sugar: 6.3g
  • Protein: 3.9g

I love how healthy this dessert is. I feel much less guilty about eating several of these… 😉

Vegan Chocolate Pie

This is hands down the most chocolatey pie I’ve ever eaten.

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Chocolate explosion would another way to describe it. 🙂

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Best of all its healthy!

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Vegan Chocolate Pie

Adapted from The Food Network

  • 1 1/2 cups vegan chocolate chips
  • 1/3 cup Kahlua
  • 1 tbsp agave nectar
  • 1 tsp vanilla
  • 453g (1 pound) firm tofu

In a medium-large sized saucepan on medium heat, add the chocolate chips, Kahlua and vanilla, stirring constantly. Make sure to watch it carefully to avoid the chocolate burning!

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Once the mixture is smooth and melted, pour into a food processor. Add the tofu and agave and mix until smooth.

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Pour the pie mixture into a pie crust and smooth out.

I made a graham crust by combining ground cracker crumbs and butter together for my pie, but any pie crust will work for this recipe.

Stick in the fridge and allow it to set for 2-3 hours or until firm.

Serve and enjoy!

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Nutritional information per slice (in an eight slice serving):

  • Calories: 327
  • Fat: 17.6g
  • Sodium: 7.9mg
  • Carbohydrates: 40.1g
  • Fiber: 3.5g
  • Sugar: 27.4g
  • Protein: 7.7g
  • Calcium: 38% DV
  • Iron: 8.2% DV
  • Alcohol: 1.7g

Have a great weekend!

 

Chocolate & Nut Energy Bars

Something I have been really enjoying after an intense workout at the gym are energy bars. So considering the amount I have been eating lately, it only made sense to try making some from scratch.

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And they are fabulous!

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Chocolate & Nut Energy Bars

Adapted from The Road Not Processed

Dry:

  • 1/4 cup peanuts
  • 1/4 cup + 2 tbsp shredded unsweetened coconut
  • 1/4 cup sliced almonds
  • 1/3 cup hemp seeds
  • 1/4 cup dates, chopped and pitted

Wet:

  • 1/3 cup agave nectar
  • 2 tbsp coconut oil
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract

Additional mix-in ingredients:

  • 1/2 cup kamut flour
  • 2 tbsp carob powder
  • 2 tbsp chia seeds

Combine dry ingredients in a food processor or blender and process until combined.

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Pour processed dry ingredients into a bowl and set aside.

Next, put the wet ingredients into the food processor and mix.

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Pour the wet mixture into the bowl with the dry ingredients and mix together.

Slowly add in the additional mix in ingredients (kamut flour, carob powder and chia seeds) and stir until combined and sticky.

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Press the mixture into a loaf pan, ensuring it is packed and flattened down.

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Place and fridge and let them set until they have hardened. This recipe makes about 6 bars.

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Nutritional information per bar:

  • Calories: 372
  • Fat: 23.8g
  • Sodium: 38.1mg
  • Carbohydrates: 36.2g
  • Fiber: 7.6g
  • Sugar: 19.6g
  • Protein: 8g
  • Iron: 17% DV

Enjoy!

 

Chocolate Peanut Butter Cupcakes

Chocolate and peanut butter. Together in a cupcake. Divine.

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These are some of the tastiest cupcakes, and a must try if you are a peanut butter lover like me. 🙂

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Chocolate Peanut Butter Cupcakes

Adapted from TLC Cooking

  • 1/3 cup vegan butter
  • 1/3 cup peanut butter
  • 1/2 cup cane sugar
  • 1/4 cup brown sugar
  • 2 “flax eggs” (1 tbsp ground flax + 3 tbsp warm water= 1 flax egg)
  • 1 tsp vanilla extract
  • 1 3/4 cups whole wheat flour
  • 1 1/2 tsp baking soda
  • pinch of sea salt
  • 1 1/4 cups almond milk
  • 2 tbsp cocoa powder

Icing:

  • 1/2 cup cocoa powder
  • 3 cups icing sugar
  • 1/3 cup vegan butter
  • 1 tsp vanilla
  • 1/3 cup almond butter

Preheat the oven to 350 degrees.

In a large bowl, mix together the butter and peanut butter with a mixer to ensure it is creamy.

Once smooth and combined, mix in the sugar.

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Then add the flax eggs and vanilla.

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Next, add the flour alternatively with the milk, making sure you begin and end with adding the four. Add the baking powder and salt. Mix until smooth.

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Once smooth, pour the batter into muffin cups.

Place in the oven for 22-25 minutes, or until a toothpick inserted into the cupcakes comes out clean.

Once cooked, remove from the oven and allow to cool.

When cupcakes are fully cooled, you can ice then however you wish!

I added all the icing ingredients together into a large bowl and mixed until smooth. I piped a decorating bag full of icing and used a large star tip to decorate the cupcakes.

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Nutrition information per cupcake in a 12 cupcake recipe (without icing):

  • Calories: 189
  • Fat: 8.4g
  • Sodium: 149mg
  • Carbohydrates: 27.6g
  • Fiber: 3.2g
  • Sugar: 13g
  • Protein: 4.6g

Per cupcake with 2 tbsp icing:

  • Calories: 286
  • Fat: 11g
  • Sodium: 174.7mg
  • Carbohydrates: 46.7g
  • Fiber: 3.9g
  • Sugar: 30.6g
  • Protein: 5g 

What is everybody’s favourite flavour of cupcake?

Have a great day!