Flourless Chocolate Chip Chickpea Blondies

A healthy, flour-free, protein-packed dessert sweetened with maple syrup and sprinkled with chocolate chips. Eat these bars knowing you're doing a good deed for your body and health...and taste buds...





Flourless Chocolate Chip Chickpea Blondies

makes one 8x8 pan

-1 can (15 oz) chickpeas

-1/2 cup creamy peanut butter
-1/3 cup pure maple syrup
-1 Tablespoon pure vanilla extract
-1/4 teaspoon pink Himalayan sea salt + a dash for sprinkling on top
-1/4 teaspoon baking soda
-1/4 teaspoon baking powder
-1/4 teaspoon cream of tartar 
-1/2 cup chocolate chips + 2 Tablespoons for sprinkling on top

1. Preheat oven to 350F and spray 8x8" pan with non stick spray (or line with parchment paper).

2. Thoroughly rinse and drain chickpeas.
3. Place chickpeas, peanut butter and maple syrup in food processor, process until smooth.
4. Add vanilla, sea salt, baking soda, baking powder, and cream of tartar, process.
5. Fold in 1/2 cup chocolate chips.
6. Spread batter into prepared pan.
7. Sprinkle remaining 2 Tablespoons of chocolate chips and dash of coarse sea salt on top.
8. Bake in preheated oven for 20-25 minutes or until edges turn golden and toothpick inserted in center comes out clean. Batter may look underdone, do not over-bake!
Enjoy!

notes:
adapted from this recipe by Ambitious Kitchen
optional substitutions...
-chickpeas: other white beans will do
-peanut butter: any other nut or seed butter
-maple syrup: raw honey













Mangia! Mangia!

Dairy-Free Creamy Spiced Pumpkin Ice Cream

So I had one last bag of fresh pureed pumpkin in our freezer that my mom had given me last Fall. After making cookies (three times so far this season), pumpkin snickerdoodle bars, and my sister's moist pumpkin bread, I did some brainstorming, and came to this. The one dessert I don't think about every day during the colder seasons. Ice cream. Creamy spiced pumpkin ice cream. Though it didn't fill our home with the warm scent of cinnamon and nutmeg, it did fool my stomach.




Creamy Spiced Pumpkin Ice Cream {Dairy-Free}

adapted from this recipe by Calculated Whisk
Makes a bit more than a quart

-1 1/4 cup pureed pumpkin (I use fresh, canned works too)
-1 can full fat coconut milk
-2/3 can lite coconut milk
-1/3 cup maple syrup
-1/4 cup molasses
-1 Tablespoon pure vanilla extract
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/8 teaspoon ground ginger
-dash pink Himalayan sea salt

1. Combine all ingredients in a blender or food processor until smooth.
2. Chill in refrigerator until cold.
3. Pour into ice cream maker and freeze according to manufacturers instructions.
Enjoy!










Mangia! Mangia!

Flourless Peanut Butter Cookies

These simple, quick, and easy flourless peanut butter cookies are the perfect delicious balance of peanut butter and sweet, minus the gluten. They maintain their melt in your mouth texture longer than their first hour of being removed from the oven (if they happen to last any longer than that). Definitely a favorite in our house... as well as any gathering they show up to.



Melt-in-your-Mouth Flourless Peanut Butter Cookies
Makes about 2 dozen

-1 cup creamy peanut butter
-1/4 cup coconut sugar
-1/2 cup brown sugar
-2 teaspoons pure vanilla extract
-1 teaspoon baking soda

for rolling

1/4 cup sugar

1. Preheat oven to 350F and line baking sheet with parchment paper or non-stick baking mat.
2. Cream peanut butter and sugar.
3. Add egg and vanilla, combine.
4. Add baking soda, cream of tartar and salt.
5. Roll 1-2 Tablespoonfuls at a time in sugar, drop onto prepared baking sheet and bake 8-10 minutes in preheated oven.
6. Remove from oven and let sit on baking sheet 5 minutes.
Eat up!

notes:

adapted from this recipe
optional substitutions...
peanut butter: any nut or seed butter
coconut sugar: organic white sugar
egg: see a list of egg substitutes here, most ingredients are in your cupboard





Mangia! Mangia!

Salted Caramel Swirl Creamy Coconut Ice Cream

Salted Caramel Swirl Creamy Coconut Ice Cream
makes a loaf pan full of creamy goodness




Creamy Coconut Base

-14 ounce can of full fat coconut milk
-1 1/2 cup almond milk
-2/3 cup maple syrup
-2-3 Tablespoon coconut oil
-2 teaspoon pure vanilla extract
-dash of pink Himalayan sea salt
-3/4 teaspoon guar gum or xanthan gum

Salted Caramel Swirl

-3/4 cup brown sugar
-1/4 cup vegan buttery spread
-1/4 teaspoon pink Himalayan sea salt
-2 Tablespoons almond milk

Chocolate Covered Pretzels

-3/4 cup semi sweet chocolate chips
-1 cup mini pretzels (regular work too, you'll crush them later)

To Make Ice Cream Base:

1. Combine coconut milk, almond milk, maple syrup, coconut oil, vanilla, sea salt, and guar gum in blender and blend until smooth. 
2. Place in ice cream maker and follow manufactures instructions.

To Make Salted Caramel Swirl:

1. In small saucepan, over medium heat, heat brown sugar, vegan buttery spread, sea salt and almond milk, stirring frequently.
2. Once mixture come together, increase heat to medium high for 1-2 minutes until it begins to boil and bubbles move to center of caramel.
3. Remove from heat and allow to sit 15-20 minutes.

To Make Chocolate Covered Pretzels:

1. Melt chocolate chips in double broiler over low heat (I use a glass bowl over a saucepan with water).
2. Spread pretzels evenly on parchment-lined baking sheet.
3. Pour chocolate over pretzels and spread and turn with spatula until evenly coated.
4. Freeze until comeletely frozen and firm.
5. Remove from freezer and transfer chocolate covered pretzels to a large ziploc bag.
6. Use the back of a spoon to hit the pretzels until they break into small pieces.

To Assemble Salted Caramel Ice Cream:

1. Pour ice cream base into a glass loaf pan or a bowl.
2. Drizzle caramel sauce over top of ice cream and fold in chocolate covered pretzel pieces.
3. Cover with plastic wrap, making sure the plastic wrap is pressed onto the surface of the ice cream.

Enjoy!


notes:
adapted from this recipe





 

 

 
Mangia! Mangia!



Chocolate Chip Graham Crunch Cookies

  Looking for a new spin on the basic chocolate chip cookie the other day, graham crackers came to mind. A half hour later, the love child of chocolate chip cookies and graham crackers came to be in my kitchen. 

  The medley of the tender chewiness from the cookies, and the subtle crunch from the graham cracker crumbs, gives this cookie the best of both worlds.






Chocolate Chip Graham Crunch Cookies
Adapted from this recipe
Makes about two dozen little delights

-1/2 cup vegan buttery spread
-1/2 cup brown sugar
-1/2 cup sugar
-1 Tablespoon pure vanilla extract
-1/4 teaspoon pink Himalayan sea salt
-1/4 teaspoon cream of tartar
-1 teaspoon baking soda
-1 cup graham cracker crumbs, finely ground or ground just enough to leave tiny bits to add crunch
-1 1/4 cup flour
-1 1/2 cups chocolate chips
-1 1/2 cups chopped pecans

1. Preheat oven to 375F and line baking sheet with parchment paper or non-stick baking mat.
2. Beat vegan buttery spread and sugars until light and fluffy.
3. Add egg and vanilla, beat until combined.
4. Add salt, baking soda, graham cracker crumbs, flour, pecans and chocolate chips. Stir just to combine.
5. Drop by tablespoonful onto lined baking sheet and bake in preheated oven for 8-10 minutes.
6. Remove from oven, cool on cookie sheets 5 minutes.
Enjoy.

notes:

optional substitutions...
-sugar: coconut sugar
-egg: see a list of egg substitutes here, most ingredients are in your cupboard
-flour: any other flour will do














Mangia! Mangia!