Month: September 2014

Pumpkin French Toast Waffles

Pumpkin French Toast Waffles

Yes! You heard that right! P-U-M-P-K-I-N  F-R-E-N-C-H  T-O-A-S-T  W-A-F-F-L-E-S!  And, hold up!! They are dairy free, paleo, organic, made with all whole foods! GAH! What more could you possibly want from a breakfast? They almost look fake don’t they? Well, I promise you they are not! […]

Raw Double Chocolate Brownie Bars

Raw Double Chocolate Brownie Bars

I started this baking endeavor only wanting a single layer brownie, that’s healthy, clean, raw, made with whole foods and ya know, all of that good stuff. 🙂 Then, I thought to myself, “Self? What if you put chocolate on your chocolate? A brownie layer […]

Pumpkin Cookies Dipped in Chocolate

Pumpkin Cookies Dipped in Chocolate

In lieu of the holidays vastly approaching, maybe I should change my name to ‘Pumpkin Plus Chocolate’? 🙂

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These little darling cookies were simply delicious and only lasted about an hour before I devoured them all by myself whilst being shamefully stared down by my cat. :/ He’s kind of an asshole.


kit Cat

His name is Kit Cat and I know every cat owner says this, but he is truly the the greatest cat in the world. A friend of ours found him in the forest when he was a kitten and nursed him back to health He’s been ours ever since 🙂 He has spent most of his life around a gang of dogs, so his cat etiquette is absolutely terrible (except when it comes to knocking wine glasses off of the table, he’s got that down pat) Kit Cat loves to play in water, eat dog food and get a fur shinning from the vacuum cleaner. My favorite part about him– he lets you cradle him like a baby.

Back to the cookies!…

COOKIES:

1/2 Cup Canned Pumpkin 

1/4 Cup shredded coconut (unsweetened) 

1/2 Banana mashed

3 Tbsp Almond flour

1/4 Cup plus 1 Tbsp Coconut Flour

1 Tsp Vanilla Extract

1 Tsp Cinnamon

1 Tsp Baking Powder

1 Tsp Stevia

CHOCOLATE:

1/4 Cup Dark Chocolate Chips (Enjoy Life brand for Vegan)

1 Tbsp Coconut Oil

DIRECTIONS:

Preheat oven to 350F. Place all cookie ingredients in a food processor until smooth. Roll cookie dough into 1-1/12 inch balls press flat on parchment lined baking sheet. I pressed my down quite a bit, depends on thickness of cookie you want– they won’t rise much. Bake for 20-25 mins. 

Pumpkin Blondies

Pumpkin Blondies

It feels good to know that I am “normal”, as for being a young woman in her twenties who has nothing better to do with her time than Pinterest and bake cookies– I am right on track because I am full blown obsessed with  P-U-M-P-K-I-N! […]

Peanut Butter Chocolate Nicecream Cups

Peanut Butter Chocolate Nicecream Cups

I just want peanut butter and chocolate all day, every day. How many ways can I do this combination? The answer is ENDLESS! 🙂 Today was 106 degrees outside, so I needed my peanut butter and chocolate to be COLD! Boom, born were these little […]

Raw Banana Cream Pie v/gf

Raw Banana Cream Pie v/gf

There was a time when my sister and I would stay up into the wee hours of the morning with two forks and a banana cream pie! :/

Now days we treat our bodies better and eat clean with only organic whole foods! I made this decadent pie in remembrance of those dark nights full of refined sugar and high fructose corn syrup! Those days are over! My sister even lost 60 lbs by choosing the clean lifestyle!

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You guys, this is serious stuff. I highly advice you not to eat all of this in one night. I know, it’s so good and highly addicting but just because it’s healthy doesn’t mean you can eat the entire thing in a day! (this is really a message for myself because I have zero portion control)

Here ya go! Enjoy <3

Crust:

1.5 c. Peanuts

13 Soft Dates (soaked if they aren’t soft enough)

2 Tbsp Coconut oil

Prepare a spring pan with coconut oil. Place peanuts in food processor and pulse until chopped into small chunks. Add dates and coconut oil and process until combined. Pour crust ingredients into pan and press down and about an inch up the sides.Let it sit in the freezer while you prepare your filling.

Filling:

1 Large Banana

1 Cup Cashew’s Soaked at least 4-overnight

1/4 C. Coconut Cream (I used full fat coconut cream from Trader Joe’s, put in the fridge overnight, open the can and scrape from the top)

2 Tbsp Coconut Oil

1 Tbsp Lemon Juice

1 Tbsp Agave

1 Tsp Vanilla Extract

Place cashews in processor or blender (I used my blender for this). Blend until it’s as smooth as you can get it. Add remaining ingredients and blend some more! Blend until it’s creamy and fluffy! 🙂

Pour banana cream ingredients over crust.

GARNISH (optional):

Enjoy Life Dark Chocolate Chips (or chocolate of choice)

Bananas Chopped

Peanuts

Chocolate Drizzle (melt 1/2 c. chips in a double boiler and add 1 tbsp coconut oil)

Wrap pie in saran wrap and freeze for at least 2 hours or more before serving. Store in freezer.

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Raw Vegan Blueberry Cheesecake

Raw Vegan Blueberry Cheesecake

This is officially my first Vegan Cheesecake!  I think I am in love! <3  I am already thinking all the different things I can make. Seriously, I can’t believe I waited this long to make one. Do not make my same mistake, make one as […]


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