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Category: Dessert

  • Double Chocolate Cookies

    Double Chocolate Cookies

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    Double Chocolate Cookies

    I realize this one is a bit different as the base is made with kidney beans. The recipe came about because I had a cup of beans which needed to be used up and I also felt like something sweet not savory. Over the past few months, I’ve been tweaking things and this is the final result. It’s surprisingly good!
    Servings 24 cookies

    Ingredients

    • 1 cup kidney beans adzuki beans work well too!
    • 1 cup dates softened in hot water for 10 minutes if hard
    • 1 large banana
    • 3 tbsp ground flax seeds
    • 3 tbsp hemp hearts
    • 1/3 cup cacao or cocoa
    • 1/2 cup quinoa flour
    • 1/3 cup chocolate chips or sub chopped nuts, goji berries, cacao nibs, etc.

    Instructions

    • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
    • In a food processor, combine the kidney beans and dates, blending until fairly uniform. Scrape down the sides as needed.
    • Add the banana and process until smooth.
    • Add the ground flax seeds and hemp hearts, blending until well incorporated.
    • Pulse in the quinoa flour, followed by the cacao powder, until combined.
    • Remove the bowl from the food processor and stir in the chocolate chips.
    • Drop spoonfuls of the dough onto the prepared baking sheet using two teaspoons. Flatten each cookie into a crisscross pattern with a damp fork.
    • Bake for 9-10 minutes.

    Notes

    To adjust the sweetness of these cookies, try different varieties of dates. For example, sayer dates yield a mild sweetness, while Medjool dates produce a sweeter cookie.
    Benefits: These cookies are a good source of fiber, iron, and protein. They also contain healthy fats for added nourishment.
  • Four-Bite Brownies

    Four-Bite Brownies

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    Four-Bite Brownies

    Looking for a rich, fudgy brownie that’s both delicious and packed with nutrients? These brownies (which were named by my husband) are made with wholesome ingredients that nourish your body while satisfying your chocolate cravings. Almond flour provides healthy fats and a dose of vitamin E, while oat flour adds fibre to support digestion. Instead of refined sugar, these brownies are naturally sweetened with dates and maple syrup, offering a boost of antioxidants and minerals. Silken tofu gives them a protein boost and a smooth, creamy texture—without any dairy, eggs or oil. Plus, cacao is rich in magnesium and flavonoids, making these little treats as energizing as they are indulgent. Enjoy them as a satisfying dessert!
    Servings 12 mini muffins

    Ingredients

    • 1 cup almond flour
    • 1 cup oat flour
    • ½ cup cacao or cocoa
    • 1 tsp baking powder
    • 1 package silken tofu 400 grams
    • 8 Medjool dates soaked in hot warm for 10 minutes if hard
    • ¼ cup applesauce
    • ½ cup plant-based milk
    • ¼ cup maple syrup
    • 1 tsp vanilla
    • ½ cup walnuts
    • ½ cup chocolate chips

    Instructions

    • Preheat the oven to 350°F (175°C).
    • In a blender, combine the tofu, dates, applesauce, milk, maple syrup, and vanilla. Blend until completely smooth.
    • In a large bowl, whisk together the almond flour, oat flour, cacao, and baking powder.
    • Add the blended mixture to the dry ingredients and mix well.
    • Stir in the walnuts and chocolate chips.
    • Divide the batter evenly among 12 muffin cups in a silicone pan or lined with parchment holders. The cups will be full.
    • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
    • Let cool for 10 minutes before removing from the pan.

    Notes

    Feel free to mix up the nuts and chocolate chips—pecans would work great! You can also use all chocolate chips or all nuts. Goji berries would add an interesting twist.
    Experiment with different flours! I tested this with sorghum flour, which also worked well.
  • Puffed PB Chocolate Squares – Version 1

    Puffed PB Chocolate Squares – Version 1

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    Puffed PB Chocolate Squares – Version 1

    Sometimes you just need a treat and these definitely fall into that category! My husband loves these and he’s not much into my gf vegan baking. What version I make is dependant on what ingredients I have on hand. I don’t always have cacao paste but if I had to pick, the cacao paste version would be my favourite.

    Ingredients

    • 1/2 cup cacao butter
    • 1/2 cup cacao paste
    • 1/2 cup peanut butter
    • 4 medjool dates soaked for 10 minutes in hot water
    • 1 tsp vanilla
    • pinch of salt
    • 4 cups puffed quinoa

    Instructions

    • Soak the dates in hot water for 10 minutes and then using a fork, mash into a paste.
    • In a double boiler or a large bowl set over a pot of simmering water, melt the cacao butter and paste together, stirring frequently.
    • Once the cacao butter and paste are melted, add the peanut butter stirring well until the mixture is well combined. Remove from heat.
    • Add the vanilla, date paste and salt. Mix well.
    • Add the puffed quinoa stirring until all the grains are equally covered with the chocolate mixture.
    • Press the mixture into a parchment lined 8″ square baking pan. Patting down and leveling the top.
    • Refrigerate until set, about an hour.

    Notes

    Version 2
    Ingredients
    1/2 cup cacao butter
    1/3 cup cacao (or cocoa for a less intense flavour)
    1/2 cup peanut butter
    4 medjool dates (soaked for 10 minutes in hot water)
    1 tsp vanilla
    pinch of salt
    3 cups puffed quinoa
    Preparation
    Soak the dates in hot water for 10 minutes and then using a fork, mash into a paste.
    In a double boiler or a large bowl set over a pot of simmering water, melt the cacao butter, stirring frequently.
    Once the cacao butter is melted, add the cacao and peanut butter stirring well until the mixture is well combined. Remove from heat.
    Add the vanilla, date paste and salt. Mix well.
    Add the puffed quinoa stirring until all the grains are equally covered with the chocolate mixture.
    Press the mixture into a parchment lined 8″ square baking pan. Patting down and leveling the top.
    Refrigerate until set, about an hour.
    Tip:
    Feel free to test the chocolate mixture prior to adding the quinoa and adjust the sweetness to your taste. This can be done with date or coconut sugar.
  • Pumpkin Pie Chia Pudding

    Pumpkin Pie Chia Pudding

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    Pumpkin Pie Chia Pudding

    Yum, this one is so good it’s hard not to eat the whole bowl! Try it topped with a little coconut yogurt or add a crunch with some granola. This keeps well in the fridge for up to five days. If you have white chia seeds, feel free to use them or use a 50/50 splits of white and black for a visually stunning pudding!

    Ingredients

    • 1/2 cup raw pecans
    • 1 cup of cooked pumpkin homemade or canned
    • 2 ripe pears peeled (or 1/4 cup date paste)
    • 1 1/2 cups plant based milk
    • 1 tsp cinnamon
    • 1/2 ground ginger
    • 1/2 ground nutmeg
    • 1/4 cup chia seeds

    Instructions

    • Toast the pecans in a small skillet over low heat until golden brown.
    • Add pecans and all other ingredients except for the chia seeds, to a high powered blender or food processor. Process until smooth and all ingredients are combined.
    • Transfer to a medium sized bowl and stir in the chia seeds. Cover and refrigerate for 3 hours or overnight.
    • Eat as is or top with desired toppings. Enjoy!

    Notes

    I like to add a tablespoon of ground flaxseed to my serving to increase my intake of omega-3 fatty acids.
  • Pumpkin Oatmeal Muffins 

    Pumpkin Oatmeal Muffins 

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    Pumpkin Oatmeal Muffins

    It’s pie pumpkin season and I picked one up from the farm the other day and roasted it. I made these tasty little muffins and a chia pudding. Now I need to get a few more pumpkins so I can freeze some pumpkin for later! Makes 24 small muffins or 12 large ones (One thing about GF vegan baking is it’s hard to tell when something is baked through. For muffins, I prefer to make the smaller ones to ensure they aren’t doughy inside.)

    Ingredients

    • 3/4 cup pumpkin puree homemade or canned
    • 2 ripe bananas mashed
    • 1/2 cup unsweetened applesauce
    • 1 cup rolled oats
    • 1/4 cup coconut flour
    • 1 tbsp ground flaxseed meal
    • 1 tsp cinnamon
    • 2 tsp baking powder
    • 1 tsp pure vanilla extract

    Instructions

    • Preheat oven to 350 degrees and line your muffin pan with parchment paper liners or use a silicone muffin pan.
    • In a large mixing bowl, stir together all the ingredients until combined.
    • Divide the batter evenly between the muffin cups and bake about 22-25 minutes (longer for large muffins), or until the tops are golden and feel just about firm to the touch. Remove the muffins from the oven, and place on a cooling rack. (If you’re using a silicone muffin pan, it’s best to let the muffins sit for 5 minutes before removing them from the pan.)
    • Serve warm or at room temperature.

    Notes

    These freeze well.
    Benefits: These muffins are sweetened with fruit only and contain no oil. They are high in fibre. In addition to beta carotene, pumpkin offers vitamin C, vitamin E, iron, and folate, all of which strengthen your immune system. Pumpkin is also rich in potassium which can help regulate your blood pressure, lowering your risk for heart attack and stroke.
  • Apple Mulberry Breakfast Cookies

    Apple Mulberry Breakfast Cookies

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    Apple Mulberry Breakfast Cookies

    My neighbour has been bringing me over tons of apples and I’ve been finding creative ways to use them. I really like the way this cookie turned out. It’s a very soft cookie and I love it spread with a little almond butter. The dried mulberries add a burst of sweeteness.

    Ingredients

    • 1/2 cup almond flour
    • 1/2 cup applesauce or maple syrup
    • 1 tbsp ground flaxseed mixed with 3 tbsp water
    • 1/4 cup plant milk
    • 1 tsp vanilla
    • Dry Ingredients
    • 1 cup oat flour
    • 1/2 cup oats
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 2 tsp cinnamon
    • 1/2 tsp ground nutmeg
    • 1 cup grated apple
    • 1/2 cup shredded coconut
    • 1/2 cup dried mulberries or dried cranberries, raisins, etc.

    Instructions

    • Preheat oven to 375 degrees and line a baking sheet with parchment paper or a silicone baking mat.
    • Stir ground flaxseed and water together in a small bowl and let sit.
    • Mix almond flour and applesauce together in a large bowl.
    • Add the flax egg, milk, and vanilla. Then add all the dry ingredients and the grated apple. Mix well. Stir in the coconut and mulberries. Let the batter sit for a few minutes to enable the flour to absorb some of the liquid.
    • Drop cookies using two spoons onto baking sheet. Flatten slightly with wet fingers.
    • Bake for 20 minutes or until golden brown and firm to the touch. Let cool completely on the pan before eating.

    Notes

    These freeze well.
    Benefits: Dried mulberries are packed with antioxidants and phytochemicals. They’re a good source of iron and vitamin C and have been associated with decreasing risks of cancer, lowering cholesterol and blood sugar.
  • Apple Cinnamon Muffins

    Apple Cinnamon Muffins

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    Apple Cinnamon Muffins

    Makes 24 small muffins or 12 large

    Ingredients

    • 1 1/4 cup almond flour
    • 3/4 cup tapioca flour or arrowroot
    • 2 tsp cinnamon
    • 1/2 tsp baking soda
    • 2 flax eggs
    • 1 mashed pear or banana
    • 1 tbsp lemon juice
    • 1 tsp vanilla
    • 1 cup grated apple

    Instructions

    • Preheat the oven to 350 degrees and line muffin tins with parchment holders or use a silicone pan.
    • Make the flax eggs. Combine 2 tbsps of ground flaxseed with 6 tbsps water. Mix together and then set aside for 10 minutes.
    • In a mixing bowl, combine the flours with the cinnamon and baking soda. Whisk to remove any lumps.
    • Once the flax eggs are ready, combine them with the mashed fruit, lemon juice and vanilla.
    • Pour the wet ingredients into the dry ingredients, stirring well. Then add the grated apple. Stir until combined.
    • Fill the muffin tin with batter.
    • Bake for about 28 minutes for small muffins, about 35 minutes for large ones or until a tester comes out clean.

    Notes

    I find this recipe works best with small muffins.
    These muffins freeze well. I love making up batches of these muffins in the fall when fresh apples are plentiful.
    Feel free to add in extra ingredients (about ½ cup) to jazz things up. Some of my favourite combinations are chocolate chips and goji berries, dried cherries and cacao nibs, and dried mulberries and walnuts.
  • Almond-Chocolate Truffles

    Almond-Chocolate Truffles

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    Almond-Chocolate Truffles

    Course Dessert
    Servings 24

    Ingredients

    • 1/3 cup chopped and pitted soft dates If your dates are not soft, soak them in hot water for 20 minutes; then drain and pat dry before using.
    • 1/3 cup raw cashews soaked in hot water for 3 hours and then drained
    • 3 tablespoons almond butter
    • 1/2 cup unsweetened cocoa powder
    • 1/4 cup date sugar
    • 1 teaspoon vanilla extract
    • Ground almonds for coating or I used cocoa instead

    Instructions

    • Combine the dates and cashews in a food processor and process to a paste. Add the almond butter and process to combine. Add the cocoa powder, date sugar, vanilla and 1 teaspoon of water. Pulse until well combined.
    • Pinch some of the mixture between your fingers to see whether it holds together. If it’s too dry, add a little more water, 1 teaspoon at a time, until the mixture can be shaped into balls. If the mixture is too soft, refrigerate it for 20 minutes or longer to firm up. If it’s still too soft, add a little more cocoa powder, 1 teaspoon at a time.
    • Use your hands to shape and roll a small amount of the mixture into a 1-inch ball and transfer to a plate. Repeat until all the mixture has been rolled into balls.
    • Place the ground almonds (or cocoa) in a shallow bowl. Roll the truffles in the almonds until they’re coated, pressing on them if needed to cover completely. Transfer the coated truffles to a plate and refrigerate until firm before serving.

    Notes

    Recipe taken from the “How Not to Die Cookbook” by Michael Greger.