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!

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!

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.

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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.

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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!

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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!

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!