Debbi adapted this from a recipe to make vegan Milky Way bars, and I chunked them up with pistachios and cranberries. We made just the date caramel from the recipe, combined it with treats, rolled into balls and then covered them in melted dark chocolate.Read More
My hunch that these would be great as cookies came true as these babies are M-O-I-S-T and everything you are looking for in a cookie. Make them without chocolate and they are great treats for the dogs in your life.Read More
We had chunks and we had curd. Why not combine? Citrus and chocolate is always a treat.Read More
This snack keeps coming back in increasingly interesting iterations. I recently picked up some hemp hearts and wanted to bake something with beets, so I returned to the protein puff framework and swapped out a few items. The results were FABULOUS and you can do a sweet version or a not-so-sweet version. What can I say, I seem to like fuschia-colored foods!Read More
So far this recipe has gone through a lot of tasty iterations, starting with the original Oatmeal Breakfast Cookie, then Honey-Filled Pumpkin Banana Protein Puffs, and now a slight alteration and a few new bits of flair brings us to Chocolate Ginger Protein Puffs. Each time I make a new version of these puffs, I keep saying "best yet!" and it's true. Gluten-free and sugar-free (*if you use plain dried ginger and not the candied kind, that is).Read More
A few summers back I copied a beloved Ben & Jerry's ice cream flavor, Chunky Monkey with the standard chocolate chunks and walnuts. After making excessively sweet gluten-free brownies a few weeks ago, I decided to freeze them for a future experiment. The time came to take Chunky Monkey to the next level with banana, brownie bits and instead of walnuts - extra crunchy peanut butter! As easy to make as it is delicious - 5 minutes of prep time (if the brownies are already made, that is).Read More
What to do with extra beets? Boil until soft, chill, and then keep on hand to dump into your next smoothie. This smoothie is EXTREMELY EARTHY, but as I found, this attribute makes it perfect for inclusion in sweet & salty meals as a base. After a very filling glass of this, I froze the rest in an ice tray and have been using the red velvet smoothie cubes in dishes such as the Saucy Chunks o Pork Butt recipe I just posted, but also just as ice cubes in juices and seltzers and added to oatmeal as well.Read More
The name may sound tediously good-for-you but don't be fooled! These have the texture of a moist cake and the added benefit of being gluten- and (mostly) sugar-free (not counting whatever sugar quotient is in the chocolate chips you use). Kind of a miracle.Read More
Recipe brought to us by Jessica Sax. We had a short-lived contest to see what these ridiculous things should be called and we kept saying “oh my god” as we ate them, so the name became clear.Read More
Made this recipe for Oatmeal Breakfast Cookies from the blog With Peanut Butter on Top. Cookie shown was made with chocolate, dried cranberries and minced ginger. The recipe is also good with walnuts and flax seeds. The variation I made isn’t super sweet, which seems like an ok thing for breakfast cookie to be.
- 2 ripe bananas mashed
- 2 tbsp. coconut oil
- 2 large egg whites
- 1 tsp. vanilla extract
- 2 tbsp coconut palm sugar
- 1/4 cup peanut butter
- 1 tsp. baking powder
- 2 tbsp. golden flax meal
- 1 cup oats
- 1 cup pastry flour
- 1/4 cup unsweetened shredded coconut
- 1 tsp. cinnamon
- 2-3 oz chopped dark chocolate (70%)
- handful of chopped walnuts
Someone picked up the wrong almonds at the store, but they turned out soooo right!
This is basically the same recipe I’ve been using for Coconut Cherry Garcia gelato, but instead of cherries, add in a handful (maybe 1/3 cup?) of coarsely chopped tamari almonds. The sweet and salty really works. YUUUUUUM.
A friend was naming some bands at a recent jam band festival he attended, and this one sounded like it would make a fantastic ice cream flavor.
To make it, I used this trusty dark chocolate ice cream recipe and added hot pepper in the early stages and then chunks of banana and chocolate during the last 5 minutes it was churning in the gelato maker.
- 1 cup milk
- 1.5 cups heavy cream
- 1/2 cup maple syrup
- 3 oz chopped chocolate
- 3/4 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1/4 cup brown sugar
- 1-2 toasted marshmallows per serving
- 1/2 a watermelon
- 1 cup sugar
- 1/4 cup maple syrup
- 3 cups heavy cream
- 1/4 cup dark rum
- 5 oz. chopped chocolate
- fresh mint sprigs
Made with Weweantic mint and Italian vanilla beans, I guess it is more a mint chip than a stracciatella. The Italian name just sounds nicer!
Used this recipe from Gourmet, with two changes:
+ After removing the mixture from heat the first time, add 1/4 cup of fresh mint leaves
+ Instead of melting chocolate, chop it so it stays chunky
Gives it a hint of mint without being SUPERMINTY.