Brownie Batter Bites (no bake, vegan, gluten-free)

The past couple weeks have been super busy for our family with our move, and our house (and diets!) have been in complete disarray.  But now we are almost all unpacked and feeling more "at home" at the new place.  And I am also feeling inspired with lots of new recipe ideas :)

We are also on a semi-juice cleanse this week.  I say "semi" because we are still eating raw vegan dinners and Vega smoothies for breakfast.  But other than that its green juice morning, noon and night. 

However, after mowing our new lawn in the hot sun, hubby felt like a sweet treat.  So I whipped him up these nearly-raw Brownie Batter Bites.  They are no-bake and vegan, and can be made gluten-free if you use gluten-free rolled oats.

Stay tuned for new recipes and a fabulous giveaway coming soon!

Brownie Batter Bites
Makes 12

3/4 c almond meal (finely ground almonds)
1/2 c raw brazil nuts (or cashews or macadamia nuts)
1/2 c rolled oats
1/4 c raw cocoa
1/4-1/3 c maple syrup
2 tbsp coconut oil (hardened - if liquid put in fridge to harden)
1 tsp vanilla extract
pinch of salt
3 tbsp chocolate chips

Put almond meal and brazil nuts in food processor and process for 5-7 minutes, until mixture is beyond the meal stage and is turning into nut butter.  Add oatmeal and process another 2 minutes until fine.  Add cocoa, maple syrup, coconut oil, vanilla and salt.  Puree until well combined. 

Add chocolate chips and pulse to combine.  Form into 12 tablespoon-sized balls and place in freezer to harden, about 15 minutes.  Store in freezer.

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Chocolate Chip Cookie Dough Bites

Cookie dough tastes like childhood.  I remember being at my grandma's house in Toronto in the summer.  My sister and I would fly from Vancouver as UMs (unaccompanied minors) to visit our grandparents.  My childhood in Toronto smelled like hot pavement and bubblegum.  Like tomato sauce and laundry detergent.  I remember the feeling of coming in from outdoors and feeling the cool floor tiles on my hot feet.   When we ran out of bubbles and sidewalk chalk, when we needed a break from making up plays and jumping rope, sometimes my grandma would bake cookies with us. 

My cousins, my sister and I would drag big dining chairs from the breakfast table up to the counters to stand on, wrap big aprons over our little bodies, and wash the garden soil off our little hands.   We would measure and sift, whisk and stir, and I would always try to sneak bites of the dough. 

Although the composition of chocolate chip cookie dough is unremarkable: butter, sugar, eggs, flour, vanilla, baking soda, salt and chocolate chips, the deliciousness actually comes from its "danger."   I was always told "don't eat the raw dough, you'll get salmonella!" And "you can't digest raw flour, you'll get a tummy ache!" Simple facts presented as dire warnings of most certain doom.   Such warnings made cookie dough utterly irresistible. 

Fast forward to adulthood, my cookie dough obsession continues.  The challenge: to create healthy cookie dough that can be eaten raw without serious illness or gastrointestinal difficulty.  These healthy cookie dough bites are fantastic - they have no egg or dairy so you can eat them without baking.  And even though the alluring danger is gone, you won't even know the difference. 

Also, instead of tablespoon-sized balls, you could shape them into logs and chop them into small chunks and serve them with ice cream or frozen banana soft-serve (its easy as it sounds - frozen banana chunks pureed in the blender).  I will try this soon and let you know how it goes.




Chocolate Chip Cookie Dough Bites
Makes 12
1/2 c spelt flour
1/2 c almond meal
1/4 tsp salt
1/8 tsp baking soda
1/3 c coconut oil (in solid form)
1/3 c maple syrup
2 tbsp non-dairy milk (I used coconut milk) + 1 tsp for melted chocolate
2 tsp vanilla 

In a small bowl combine spelt flour, almond meal, salt and baking soda and stir to combine.  Put coconut oil, maple syrup, non-dairy milk and vanilla in food processor and blend until smooth and well combined.  Add dry ingredients and process to combine.  Stir in chocolate chips.

Place in freezer for 10 minutes or until firm enough to roll into balls.  Roll into 12 tablespoon-sized balls.  Store in an airtight container in the fridge.




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Recipe: Chocolate Goji Berry Bliss Balls

It is a rainy Sunday afternoon, and I thought I would make something to keep in the fridge for the week when I need a pick-me-up.  These bliss balls are super easy, and have a great balance of hearty, sweet and chocolate.  I like using dried apricots as I don't find them as sweet as dates.  If you use dates, omit the agave syrup.

Chocolate Goji Berry Bliss Balls
Makes 12

3/4 c dried apricots
1/2 c hemp hearts
1 apple, peeled, cored and sliced
1/4 c rolled oats
2 tbsp unsweetened shredded coconut + 1/4 c for rolling
1 tsp agave syrup 
1/4 c puffed brown rice
3 tbsp goji berries
1 tbsp cocoa powder
pinch of salt

In a food processor, combine apricots and hemp hearts.  Process until they form a paste.  Add apple slices, rolled oats, coconut and agave and process for 1-2 minutes until well combined.  Add puffed rice, goji berries, cocoa powder and salt and pulse on and off until combined.

Roll into heaping tablespoon-sized balls between your palms.  Pour 1/4 c coconut on a shallow dish and roll bliss balls in shredded coconut to coat.  Store in air-tight container in refrigerator.

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Recipe: Copycat Reese Peanut Butter Chocolate Eggs

After Bar Method class today I was seriously craving a sweet treat.  Inspired by the rows upon rows of Easter candies taunting and seducing me at the grocery store, I came up with these healthy, vegan alternative to Reese peanut butter chocolate Easter eggs.





Copycat Reese Peanut Butter Chocolate Eggs
Makes 10 Eggs

Peanut Butter Center
1/2 c crunchy natural peanut butter (salt free)
1/2 c brown rice puffs
1/4 c almond meal (finely ground almond)
2 tbsp agave syrup
1 tbsp coconut oil
1 tsp vanilla
pinch of salt

Put all ingredients in food processor and process until well combined and no lumps.  Roll into egg-shaped ovals and place on parchment-lined baking sheet.  Put in freezer while you prepare chocolate coating.

Chocolate Coating
1/2 c coconut oil
1/4 c cocoa powder (I use raw cocoa)
3 tbsp coconut milk
2 tbsp agave syrup
1/4 tsp vanilla

Whisk all ingredients thoroughly in medium-sized bowl.  Working quickly, take 1 peanut butter oval and roll in chocolate, using spoon to coat. Transfer to parchment and repeat with remaining eggs.  Once complete, place in freezer for 5 min.  After 5 min, remove tray.  Using plastic wrap wrapped around the now semi-hardened chocolate coating, re-shape each egg until smooth.  Return to freezer.  Store in freezer in airtight container.


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Recipe: PPK's Peanut Butter Chocolate Pillows

Usually I find a recipe I  like, or an idea I like, and I tinker with it to make it my own.  But these cookies need almost no tinkering.  These were one of the first vegan cookie recipes I made after we started dabbling with vegan eating over a year ago.  They were a big hit with vegans and non-vegans alike.  So here they are, for you to enjoy.

The general idea is this: you make 2 cookie doughs, one for the chocolate outside and one for the peanut butter middle.  You roll the peanut butter middle dough into small balls, then you flatten the chocolate dough into discs and envelop the peanut butter balls in the cookie dough and roll them to spread evenly.  You flatten them slightly and bake.  Voila - peanut butter chocolate pillows!

The original recipe can be found here (and I encourage you to check out the Post Punk Kitchen's other mouthwatering recipes on the site).

Peanut Butter Chocolate Pillows
Makes 24 cookies


Preheat oven to 350 and line 2 baking sheets with parchment paper.

Peanut Butter Dough (for filling)
3/4 c natural peanut butter
3/4 c icing sugar
3 tsp coconut milk (or other non-dairy milk)
pinch of salt (if peanut butter is unsalted)

Stir together all ingredients until well blended.  Roll into 24 tablespoon-sized balls and set aside.

Chocolate Cookie Dough (for outside)
1/2 c grapeseed oil
1 c coconut sugar
1/4 c maple syrup
3 tbsp coconut milk (or other non-dairy milk)
1 1/4 c flour
1/4 c almond meal (or another 1/4 c flour)
3/4 c cocoa powder
1/2 tsp baking soda
1/4 tsp salt

Combine oil, sugar, maple syrup and milk and mix well.  In a separate bowl, whisk together flour, almond meal, cocoa powder, baking soda and salt.  Add dry to wet ingredients and mix to combine.

Roll a heaping tablespoon of chocolate dough into a ball and flatten into a disc, approx 1/4 inch thick.  Place peanut butter ball in centre of disc and gather around the ball, coating completely (don't worry about it being evenly covered, just make sure no peanut butter is showing).  Roll chocolate wrapped peanut butter ball between your palms until coated evenly.  Flatten between your palms.  Place on baking sheet.  Bake for 10 minutes.  Remove from oven and let stand on sheet for 2 min.  Transfer to cooling rack to cool.  



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Recipe: No-Bake Healthy Nanaimo Bars

Nanaimo bars are my husband's favourite treat.  If you have never tried one of these bad boys, my oh my I do feel sorry for you.  With layer upon layer of butter and sugar they are definitely not healthy.  Enter this recipe, Nanaimo bars recreated (adapted from here)  Just as delicious but dairy, egg and (nearly) guilt free. 

No-Bake Healthy Nanaimo Bars
Makes 12 Large Cups or 24 Small Cups

Bottom Layer

1 flax egg (1 tbsp ground flax + 3 tbsp warm water) - let stand for 5 min
1/2 Earth Balance Coconut Butter
1/4 c coconut sugar
5 tbsp raw cocoa powder, sifted
1 cup graham cracker crumbs
1/4 c almond meal (fine processed almonds)
1 cup shredded coconut

Prepare flax egg.  Line muffin tin with liners.  Melt butter in small saucepan over low heat, add coconut sugar and cocoa over heat and stir until smooth.  Add flax egg and stir for 2 minutes.   Turn off heat, add remainder of ingredients and stir to combine.  Divide equally among muffin cups and press firmly into base of each cup.

Middle Layer
1/2 Earth Balance Coconut Butter + 1 tbsp
1 1/3 c coconut sugar
1 tbsp water
1 tsp vanilla
2 tbsp vanilla custard powder

Using mixer, cream 1/2 cup coconut butter and sugar.  In a separate small bowl, melt 1 tbsp coconut butter.  Add water, vanilla and custard powder.  Whisk until well combined with no lumps.  Add to creamed butter/sugar mixture and mix until well combined.  Divide among muffin cups and spread until level in each cup.  Place muffin tin in freezer while you prepare the chocolate layer.

Top Chocolate Layer
4 oz high quality bitter sweet chocolate
2 tbsp Earth Balance butter

Melt chocolate with butter in microwave in 30 second intervals, stirring after each 30 seconds until melted.  Spread a thin layer on top of each muffin cup.  Put back in freezer to firm up, about 10 minutes.  Once firm, store in fridge. 


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Recipe: Fudgy Brownies Two Ways: Classic and Peanut Butter

A good friend of mine loves my brownies.  Every time I ask her what I should bake she requests these brownies.  My recipe makes a huge pan full, so I thought I would mix it up and make half of them peanut butter swirl.  These are by no means healthy, but they are definitely healthier than wolfing down brownies made with a cup of butter or a cup of oil.  Its always good to make "better bad choices."  And if you don't like peanut butter and chocolate (don't like peanut butter and chocolate - are you nuts?!?), throw in a cup of chocolate chips once your batter is mixed, mix it up, and pour it into the pan. 

First, preheat the oven and gather your brownie ingredients.  Brownies can be oil-heavy, but I use a secret ingredient, applesauce, instead and just a small amount of oil. 

Mix the dry ingredients.

Mix the wet ingredients.

Combine.  Pour into parchment-lined, greased 9 by 13 inch pan and spread evenly.  Set aside.

Make the peanut butter topping by mixing all ingredients until well combined. 

Dollop peanut butter topping on 1/2 of the brownie batter and swirl with the tip of a chopstick or a knife.

Fudgy Brownies Two Ways: Classic and Peanut Butter
Makes 24

Brownies
2 cups flour
1 cup sugar
3/4 cup cocoa
1 tsp baking powder
1 tsp salt
1 cup water
1 cup apple sauce
3 tbsp canola oil
1 tsp vanilla

Preheat oven to 350 degrees.  Line 9 by 13 inch baking pan with parchment and spray with non-stick spray.
Whisk flour, sugar, cocoa, baking powder and salt in mixing bowl.  In a separate large mixing bowl combine water, apple sauce, oil and vanila.  Mix well. Add dry ingredients and mix until well combined.  Pour into prepared baking pan and spread evenly.  Set aside.
 

Peanut butter swirl
3 tbsp earth balance, melted (vegan butter)
1/4 powdered sugar
1/3 c smooth peanut butter
1/2 tsp vanilla

Mix all ingredients until well combined.  Dollop evenly in small spoonfuls onto 1/2 of brownie batter.  Drag tip of a chopstick or knife across the 1/2 of the batter to swirl the peanut butter mixture.

Bake for 30-35 minutes until top is no longer shiny.  Cool completely before serving. Pin It Now!

Recipe: Guilt-free Chocolate Chip Cookies

After a tough Bar Method class today and a relaxing massage, it didn't take much arm twisting by my little guy to convince me to make cookies.  I changed up the classic chocolate chip cookie recipe (thanks Amy!) that I have been making for a couple years now so that it is vegan and healthier.  (Just a side note: vegan doesn't always mean healthy! French fries are vegan! So is sugar!) My little guy and I whipped up a batch of these bad boys and I did all I could to keep him from eating spoonfuls of batter while we were shaping the cookies.  A sweet treat to end a hard week: we have been having sleep issues in our house for the past week.  Enjoy!

First, mix the butter, agave syrup and maple syrup while the flax eggs stand. Note, if you are using only maple syrup instead of agave that agave is sweeter, so use 2/3c of maple syrup instead.

In a separate bowl, combine dry ingredients. 

Mix together and add chocolate chips. 

Spoon into heaping tablespoon-sized cookies on parchment lined cookie sheet.

Bake for 8 minutes, then let stand for 1 minute on the cookie sheet before transferring to the cooling rack.  Enjoy with a nice glass of coconut milk!

Guilt-Free Chocolate Chip Cookies
makes 12

1 tbsp flax meal (ground flax seed) and 3 tbsp warm water
1/2 c earth balance (vegan butter)
1/4 c agave syrup
1/4 c maple syrup
1 tsp vanilla
1 c whole wheat flour
1/4 c all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 c dairy-free chocolate chips or chopped dark chocolate 

Preheat oven to 350.  Combine flax meal and water in small bowl.  Let stand to thicken.  In bowl of mixer, combine butter, agave and maple syrup.  Beat at medium for 2 minutes or until well combined.  Add flax egg and vanilla and beat for another minute.  In a separate bowl, combine flours, baking soda and salt.  Add to wet ingredients in mixer and blend until well combined.  Stir in chocolate.  Spoon onto rounded tablespoon sized cookies on parchment-lined baking sheet. Bake for 8 minutes.  Remove from oven and let stand for 1 minute on cookie sheet, then transfer to cooling rack. Pin It Now!

Recipe: Vegan Vanilla Bean Cupcakes with Whipped Chocolate Frosting

Today was a long day today.  My little gal hasn't been sleeping very well so I have been a bit of a zombie.  I then spent most of the day vacuuming the house.  But we made it through the week so I thought we should make a sweet treat to celebrate.  My two and a half year old always requests cupcakes, so we whipped up a batch together.  They are light and fluffy and delicious.  I hope you enjoy them.

Vanilla Bean Cupcakes
Makes 12

2 tbsp ground flax + 6 tbsp warm water
3/4 c non-dairy milk (I used unsweetened coconut milk)
1/2 tsp vanilla
1 vanilla bean, cut lengthwise and scraped
2 cups cake and pastry flour
1 cup sugar
1 tsp grated orange rind
1 tbsp baking powder
1/2 tsp salt
1/2 cup earth balance (vegan butter)

Preheat oven to 350.  Line muffin tin with paper liners.  Combine flax with water and let stand for 5-10 minutes (this will form your "flax egg" egg replacer).  In a small bowl, combine 1/4 c milk, vanilla, and scraped vanilla bean.  Set aside.  In the bowl of a stand mixer, whisk flour, sugar, orange rind, baking powder and salt.  Add butter and mix on low until combined.  Add 1/2 c milk and mix on medium speed for 2 minutes.  Meanwhile, add flax and water to wet ingredients (vanilla and milk) and mix well.  Add to mixer and mix on medium speed for another 1-2 minutes until well combined.
Divide between 12 muffin cups.  Bake in centre of oven for 35 minutes or until toothpick inserted into centre of cupcakes comes out clean.  Immediately transfer to cooling rack and cool completely before icing.

Whipped Chocolate Frosting
1/2 cup earth balance
1 3/4 cup icing (confectioners') sugar, sifted
1/4 cup cocoa powder, sifted
1/4 tsp salt
1 tsp vanilla extract
2 tablespoons non-dairy milk (I used unsweetened coconut milk)

Combine butter, icing sugar, cocoa powder and salt in mixer and blend well.  Add vanilla and milk and whip for 5 minutes on high until fluffy.  Spread on cupcakes once they have cooled completely. Pin It Now!