Do you like stuff that is awesome? Do you especially like the people who create stuff that is awesome? Good, because I do, too. And today I’m sharing a new awesome thing in the form of a book by the ever-talented Heather Crosby of YumUniverse.com. I recently got a sneak peak of her brand new book, YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful, Whole Food Lifestyle, to be released on October 28th, and I have to tell you: I was blown away.

See, the thing about this book is that it’s so much more than just a cookbook. Just like Heather’s website, this book is beautiful and well organized, and contains tons of gorgeous photos. Plus, the amount of info that is jam-packed in its pages is truly incredible. And guess what? Heather did it all, from the writing and recipe development to the design and photography. I told you she’s talented! I am honoured to be part of her #YUHealthyHalloween blog tour today, sharing a recipe from the book and generous giveaway with you.

Whether you’re transitioning to a plant-based diet or you just want some ideas for how to prepare scrumptious veggie dishes and add them into your existing routine, this book is one you might want to consider. More than half of the book includes essential, everyday know-how for people seeking to adopt and maintain this kind of lifestyle (what Heather calls the YU approach), including sections on nutrition basics, organizing your kitchen, healthy cookware, food shopping and storage, and how to handle social situations and prep for this lifestyle emotionally.

Once you’ve learned the why and how of this lifestyle, it’s time to eat! The last half of the book includes a creative collection of more than 150 amazing recipes developed by Heather—all with no meat, dairy, gluten or soy. The great thing about Heather’s recipes is that they are inventive but also totally approachable. Think quinoa “cinnamon toast” cereal with toasted pecans, chickpea flatbread pizzas, beet and eggplant crisps, and creamy brocolli and red pepper macaroni. I noticed she uses honey in some of her recipes but I would swap that out for agave or my new favourite Bee Free Honee.

I particularly love the super-cool sidebars with plan-ahead ideas and recipes for on-the-go breakfasts and salads (think layering lots of good stuff in mason jars) and the “training wheels” green smoothie, but I’ve also managed to make a few other recipes  from the book, including:

The chickpea protein burgers, which are full of good stuff like chickpeas, quinoa, sweet potato, oats and red pepper, and flavoured with Heather’s own Montreal veggie seasoning (recipe also in the book) and a generous dash of liquid smoke.

The toasted pecan florentines, which are truly the easiest cookie recipe I’ve ever made, because they require very few ingredients and take even less time to make, but they taste like fancy French cookies that took all day to prepare.

And these dark chocolate, sweet potato and black bean brownies, OMG. This October-friendly, Halloween-worthy recipe sneaks in nutrient-rich ingredients like black beans and sweet potatoes and is combined with dark chocolate to create bona fide fudge-like decadence. I loved them so much I got permission to share the recipe with you!

Dark chocolate, sweet potato and black bean brownies

Yield: 12+ servings

Ingredients:

Dry:

• 1½ cups almond flour
• 1⁄3 cup Sucanat
• ½ cup cacao powder
• 1 teaspoon baking powder
• ½ teaspoon sea salt 

Wet:

• 2⁄3 cup sweet potato, diced and steamed
• 2¼ cups black beans, cooked (1 cup dry)
• 2 teaspoons vanilla extract
• One 3 – oz. gluten-free, vegan chocolate bar
• 1⁄3 cup maple syrup
• 2 tablespoons coconut oil*
• ¾ cup water

Directions:

1. Preheat oven to 325°F and grease a 9" x 13" or 9" x 9" baking dish or line it with parchment paper.
2. Sift or whisk together all dry ingredients in a large glass bowl. Set aside.
3. Place all wet ingredients into the food processor and pulse until super-smooth.
4. Fold together wet and dry ingredients and transfer to the parchment-lined baking dish.
5. Bake for 60 – 70 minutes. Remove from oven and allow to cool in baking pan before serving.

Recipe from YumUniverse, republished with permission from BenBella Books.

Cookbook giveaway

Since it’s almost Halloween, I’ve got one more treat for you. Heather’s publisher, BenBella Books, has kindly offered to give away a copy of YumUniverse to one lucky ADC reader! Use the Rafflecopter widget below to enter. A random winner will be selected on October 23, 2014. The giveaway is open to Canadian and US residents only. Good luck!

a Rafflecopter giveaway

Wow, it’s ridiculous what a little site redesign does to invigorate my passion for blogging and sharing new recipes. I had so much fun—yet had to do very little—working with Lindsay over at Purr Design on giving ADC a new look. (If you’re reading this through an RSS reader or by email, click over and check out the changes!)

I wanted a fresh, streamlined look and, most importantly, a more organized and user-friendly recipe index—check it out by clicking on recipe index in the menu bar above. All recipes are now indexed visually by category and ingredient, or you can click on the archives drop-down menu in the right-hand sidebar to view all posts by date.

Another great feature is that you can save your favourite recipes to an online recipe box (also available from the menu bar above), which means you can keep track of your recipes all in one place and add ingredients to a shopping list before heading out to the grocery store. To save recipes to it, simply click the save button on the right side of any recipe and you’ll be prompted to add it to your recipe box. I teamed up with Ziplist for this feature, so if you don’t already have an account it’s super quick and free to create one. You can search and save recipes from thousands of popular food websites, including epicurious, Martha Stewart, Simply Recipes and Skinnytaste.com.

The recipe box has a ton of great features, including a meal planner that allows you to plan your meals for the week—just drag and drop recipes into a calendar and you can generate a shopping list for those recipes. Pretty cool, right? Oh, and there are also mobile apps available, so be sure to download the Apple or Android app (both are free) so you can access your lists and recipes on the go!

Aside from the recipe features, I’ve also added thumbnails to the reviews page, added a press page and updated my about page, so take a look around and let me know what you think! On the right-hand sidebar, you’ll also find a subscribe option if you want to get ADC content updates delivered to your email inbox. For RSS readers, you can add this blog to your reader by clicking on the RSS icon on the right side of the menu bar.

What does this have to do with cookie dough balls, you ask? Well, nothing. But since this blog is all about food, I wanted to welcome you to my newly designed home with a bowl full of treats. These little guys are ridiculously easy to make, and are perfect bundles of energy to pop in your mouth straight from the freezer.

This recipe was inspired by my raw cookie dough bites, which is by far the most popular recipe on the blog. This version is made nut-free by using sunflower seed butter (try using 100% natural and unsweetened, if possible) and has a soft, melt-in-your mouth texture reminiscent of real cookie dough but without the flour, butter and eggs.

If you don’t end up keeping these all to yourself, they would also be great dipped in chocolate and served on a party platter. Enjoy!

Nut-free cookie dough balls

Yield: one dozen

Ingredients:

• 1/2 cup sunflower seed butter
• 3 tbsp agave nectar or pure maple syrup
• 1/4 tsp pure vanilla extract
• 1/3 cup oat flour (use certified gluten-free, if necessary)
• 2 tbsp flax meal
• 1/8 tsp ground cinnamon
• pinch of sea salt
• 2 to 3 tbsp mini chocolate chips

Directions:

1. In a medium bowl, stir together the sunflower seed butter, agave nectar and vanilla extract.

2. Add the oat flour, flax meal, cinnamon and salt and stir to combine. Fold in the chocolate chips.

3. Scoop out the dough (I use a tablespoon measure) and roll into balls. Place on a small cookie sheet lined with parchment paper. Place them in the freezer to firm up. Transfer the balls to an air-tight container and store in the freezer. These can be eaten directly from the freezer.

If you’ve been reading ADC for a while, you may already know I’m pretty much obsessed with nut butters of all persuasions. Cashew, hazelnut, sesame, almond, sunflower—the list goes on. The greatest thing about them is that they’re so versatile; they work their magic in both sweet and savoury recipes and can add a creamy richness to just about any meal. Happily, most grocery stores carry a variety of nut butters beyond the usual peanut version, but the downside is often the price tag. Unless you can find it on sale, a jar of nut butter can cost anywhere from $5 to $12. That’s why I prefer to make my own.

As Lisa and I wrote in our latest VegNews article, making your own nut butter is ridiculously simple, and also easy on the wallet. To make the almond butter for the recipe I’m sharing with you today, it took 1 cup raw almonds, a quick 10-minute roast at 325F, and then a whirl in my food processor until a creamy buttery consistency was achieved. And that’s that.

The idea for these almond butter cups came to me the other day when I had just whipped up a fresh batch of almond butter. Rather than spreading it on a banana in my usual fashion, I decided to go straight for dessert. I knew I had a few blocks of ultra-amazing organic and locally made dark chocolate in my cupboard—thanks to the fine folks at Chocosol, who sent me home with a bagful of goodies after a culinary event last month—and so I immediately knew the almond-and-chocolate combo was meant to be.

After a quick Google search, I found a recipe on Sprouted Kitchen, and I tinkered with it ever so slightly to make these beauties. If you’re still looking for an Easter treat to share, these could not be easier to make and are charming in every way. They made a perfect gift for the host of a baby shower I attended last weekend, but I also have another batch ready to go for Easter weekend festivities.

These dark chocolate almond butter cups are picture perfect and can be whipped up in no time—seriously, I think it took all of 30 minutes to make them. You can, of course, make your own almond butter (using 1 cup raw almonds) or use store-bought if you’re in a pinch or already have some on hand.

Also, I used these muffin liners. They look nice and peel away beautifully from the candy. Enjoy!

Dark chocolate almond butter cups

Yield: 12 to 14 mini cups

Ingredients:

• 1/2 cup natural almond butter (homemade or store-bought)
• 2 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 1/4 tsp sea salt
• 7oz (195g) dark chocolate (at least 70% cacao)

Directions:

1. In a small bowl, stir together the almond butter, maple syrup, vanilla extract and salt until smooth. Place in the freezer while you make the chocolate coating.
2. Finely chop the chocolate. Place it in a double boiler, or a pot of simmering water with a heat-proof bowl resting over top, making sure the water doesn't touch the bottom of the bowl. Heat over medium-low heat until chocolate is melted, stirring occasionally.
3. Place 12 mini cupcake liners in a mini cupcake tin. Spoon 1 teaspoon of melted chocolate into each liner. Tilt and twist each liner so the chocolate coats the sides of the liner (to about halfway up) and place back in the tin.
4. Take the almond butter filling from the freezer. Scoop out 1 teaspoon and gently roll it out into a ball between your palms. Place it in the centre of a chocolate-coated liner. Press the top down gently to flatten. Repeat with remaining filling.
5. Spoon another teaspoon of melted chocolate on top of each almond butter ball to cover completely. You may need to add a few drops more to get the chocolate to level above the almond butter ball. Top each cup with a few cacao nibs or flaked salt, if desired. Place the tin in the fridge to set.

Recipe adapted from Sprouted Kitchen.

Exactly two years later on that day, we held hands on a private beach in St. Lucia and professed our lifelong commitment to each other.

I still believe it was the cookies that led his heart to mine.

Happy anniversary, darling.

Gluten-free chocolate chip almond cookies

Yield: 22 to 24 mini cookies

Ingredients:

• 2 cups almond meal
• 2 tbsp flax meal
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup melted coconut oil
• 3 tbsp pure maple syrup
• 2 tsp pure vanilla extract
• 1/4 cup mini chocolate chips

Directions:

1. Preheat the oven to 350F and line a large cookie sheet with parchment paper or Silpat.
2. In a large bowl, whisk together the almond meal, flax meal, baking soda and salt.
3. In another bowl, whisk together the coconut oil, maple syrup and vanilla extract.
4. Pour the liquid mixture into the bowl with the dry mixture and stir to combine. Stir in the chocolate chips.
5. Press the dough into small balls (I used a small cookie scooper) and place on the prepared cookie sheet. Use the bottom of a glass to flatten the cookies into disks. Bake at 350F for 8 to 10 minutes. Allow to cool completely. Store in an air-tight container at room temperature.

Recipe adapted from my flourless almond ginger cookies.

By that, I mean add chocolate.

The result: creamy, homemade goodness that takes only 10 minutes. And it’ll knock your socks off.

Wondering what to do with this chocolatey spread? Eat it on toast, add it to your morning smoothie, drizzle it on cake, or warm it up and serve it as a fondue with fruit and bread!

DIY chocolate tahini

Yield: about 1 cup

Ingredients:

• 1 cup sesame seeds
• 3 tbsp neutral oil (sunflower seed, canola, etc.)
• 1/2 cup boiled (hot) water
• 3 tbsp agave nectar
• 3 tbsp cocoa powder
• 1/2 tsp pure vanilla extract
• pinch of salt

Directions:

1. Heat a dry pan over medium heat. Toast the sesame seeds, stirring frequently, until they start to brown, about 5 to 7 minutes. Remove from heat.
2. Carefully transfer the sesame seeds to a blender. Start blending, and add the oil through the top spout. Continue blending until smooth, about 2 to 3 minutes.
3. In a small bowl, whisk together the boiled (hot) water, agave nectar, cocoa powder, vanilla extract and salt until the cocoa powder is dissolved. Add the mixture to the blender and blend for another minute or until smooth. Serve immediately or transfer to a mason jar and store in the fridge.

You guessed it: this book is all about vegan ice cream. Those who are turning to a lifestyle free of animal products won’t be disappointed by this fabulous collection of inventive, inspired flavour combinations, infinite ice cream base variations, and delightful toppings and accompaniments.

But first, Hannah sets the stage for her recipe categories with a glossary of ingredients, recommendations for kitchen tools and toys, as well as a very helpful section on essential techniques (psst—you can make ice cream without a machine!) and troubleshooting to help us master the perfect ice cream at home. Here, Hannah proves her expertise—”Since the process of creating ice creams is so simple, attention to detail is key,” she says—but it’s in the creation of more than 100 recipes where she really shines. Trust me, there are no compromises on brilliant flavours here; they will lure you to taste a whole new world of possibilities.

Since I love a combination of flavours and textures in my ice cream, I first gravitated toward Peanut Butter Bombshell, a rich frozen delight that is loaded with creamy peanut butter, chopped peanuts and peanut-butter filled cookies. Clearly, this is meant for peanut butter lovers only, but if you really can’t stand the sticky paste, Hannah suggests any other nut butter, along with standard vanilla creme-filled cookies, would make fine replacements. I personally couldn’t get enough of it.

Equally high on my list of favourite flavours, mango and raspberry gelato is always on my must-have list when visiting an ice cream shop. Similar in flavour, this Peach Melba ice cream really rocked my world. Made with fresh peaches and coconut milk and with a swirl of seedless raspberry jam throughout, I was in heaven upon first bite.

Despite Hannah’s reputation for creative risk-taking in the recipe department, she did include a few basics for the less adventurous (like my hubby, who requested this particular treat). It turns out, after centuries of ice cream consumption, Vanilla is still firmly situated at the top of the list, outselling chocolate two to one. Hannah’s take on this classic is pretty simple—high-quality vanilla beans and custard powder—but the results are pretty incredible.

Finally, the German Chocolate won over a crowd of dairy lovers at a recent family gathering. This intense, decadent concoction is a marbled beauty of chocolate ice cream base that is swirled through and through with sweet coconut flakes and pecans, much like the filling found in German chocolate cake. Who knew you could make ice cream out of a cake flavour? In this case, I’d much rather have the ice cream.

Because this final flavour swooned so many of my testers, I got permission from Skyhorse Publishing to share the recipe with you. If you enjoy it as much as we did, buy the book! I promise you won’t be disappointed.

German chocolate ice cream

Hannah says: "Go ahead and really layer the coconut in for this ice cream—it's hard to imagine ending up with 'too much,' even if it looks like a lot compared to the ice cream base."

Yield: Makes about 1 quart

Ingredients:

• 1 1/2 cups dutch-processed cocoa powder
• 1 cup granulated sugar
• 1 tbsp arrowroot powder
• 1 tsp instant coffee powder
• 1/4 tsp salt
• 1/8 tsp ground cinnamon
• 2 cups plain, nondairy milk
• 1 tsp vanilla extract
• 1 12-ounce package extra-firm silken tofu
• 3 ounces semi-sweet chocolate, melted

Coconut swirl:

• 1/4 cup plain, nondairy milk
• 1 1/2 tsp arrowroot powder
• 1/4 cup granulated sugar
• 1/2 tbsp margarine
• 1/2 tsp vanilla extract
• 3/4 cup unsweetened coconut flakes
• 1/4 cup finely chopped pecans

Directions:

1. To make the chocolate ice cream, begin by combining the cocoa, sugar, arrowroot powder, coffee powder, salt, and cinnamon in a medium saucepan. While whisking continuously, slowly pour in the nondairy milk, and beat vigorously until there are no more lumps. Turn on the heat to medium and bring the mixture just to a boil, stirring gently the whole time to prevent the solids from settling on the bottom of the pot and burning. Remove from the heat and let cool for a few minutes.
2. Place the vanilla and tofu in your blender or food processor and thoroughly puree, scraping down the sides of the bowl as necessary. Once smooth, add in the melted chocolate, followed by the cooked chocolate custard, and pulse until the mixture is well blended and homogeneous. Chill thoroughly in the refrigerator.
3. For the coconut swirl, combine the nondairy milk, arrowroot powder, and sugar together in a small saucepan over medium heat, making sure to get out all the lumps. Cook just until bubbles begin to break on the surface; then turn off the heat. Quickly stir in the margarine so that it melts, followed by the vanilla, coconut, and pecans. Let cool while you begin to churn the ice cream in your ice cream maker according to the manufacturer's instructions.
4. Transfer the soft ice cream into an airtight container, layering scoops of ice cream with spoonfuls of the coconut swirl. Let it rest in the freezer for at least three hours before serving, until solid enough to scoop.

Republished with permission from Skyhorse Publishing.

Oops…did I just spoil the surprise?

Yes, that means there are beans in these cookies. What’s not to love about that?

After being captivated by these chocolate black bean power cookies a few days ago, I immediately decided I needed to make my own. In order to create flourless cookies, I incorporated black beans as well as chickpeas to get the soft, fudgy consistency I wanted. I also bought some organic coffee extract during a recent visit to the states, and it makes a wonderful addition here, moving the fudgy chocolate flavour to a whole new level. My husband is currently on a hazelnut coffee kick, so I thought, Why not add some hazelnuts and dark chocolate, too?

It turns out my spontaneous experiments were a success. Everyone who tried these had no idea they were made of beans! Seriously, they were completely fooled. If you make them, I promise you will be, too.

I originally called these flourless cappuccino cookies when I revealed by experiments on Facebook the other day, but I decided that because of the flavour pairing, the mocha bean name makes more sense. Enjoy!

Flourless mocha bean cookies

Yield: one dozen

Ingredients:

• 1 1/2 cups cooked black beans, rinsed
• 1/2 cup cooked chickpeas, rinsed
• 1/2 cup cocoa powder
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 2 tbsp ground chia seeds (or flax meal)
• 1/2 tsp pure coffee extract
• 1/2 cup chopped hazelnuts (or other nuts), plus more for cookie tops
• 1/2 cup dark chocolate chips, plus more for cookie tops
• 2 tbsp coconut sugar, for cookie tops

Directions:

1. Preheat the oven to 375F and line a cookie sheet with Silpat or parchment paper.
2. Using a food processor, process the black beans, chickpeas, cocoa powder, cinnamon and salt until it turns into a thick, flour-like consistency.
3. In a medium bowl, whisk together the maple syrup, coconut oil, chia seeds and coffee extract until well combined. Pour the mixture into the food processor and process until smooth. I let my processor run for about two minutes and scrapped down the sides of the bowl halfway through.
4. Remove the processor bowl from the base and remove the blade. Fold in the chopped hazelnuts and chocolate chips. Alternatively, you can transfer the mixture to another bowl before folding in the nuts and chips.
5. Using a cookie scoop, drop rounds onto the prepared cookie sheet and use a wet finger or the back of a spoon to flatten and mold into cookie shapes. Keep in mind they won't spread while baking. Add a few more nuts and chocolate chips to the top of each cookie.
6. Bake the cookies at 375F for about 18 minutes, or until the tops of the cookies are fairly dry to the touch. You don't want the middle to feel too wet or the cookies will be very fudge-like. Remove the pan from the oven and sprinkle coconut sugar on each cookie. Allow the cookies to cool completely before removing from the pan. Cookies can be stored in an air-tight container in the fridge.

Recipe inspired by Sarah's recipe and David's recipe.

On my way home from work earlier today, I was thinking of ways to use up the soft avocado that was sitting in my fridge. At first, I thought about making avocado pasta, avocado salad, chocolate avocado pudding or maybe ice cream sandwich cookies but I wanted to challenge myself, and that almost always involves a little baking chemistry. (I admit it: I’m a nerd.)

And then I remembered I had started working on a new cupcake recipe a few months ago but gave up after several attempts because it wasn’t quite right. I wanted to use avocado in place of oil and a gluten-free flour mix that didn’t leave an aftertaste like so many gluten-free baked goods do. And I wanted the perfect cupcake crumb—not one that was heavy or gritty or crumbled in your hand when you touched it.

These are the challenges that often come with gluten-free baking and I was ready to conquer them, so I flipped through my recipe notebook until I found the chicken scratch of my previous tests. And then I got to work.

The result? I am so glad I decided to give this cupcake challenge another try. Because this, my friends, is the ultimate avocado cupcake. It is rich and light and has a phenomenal fudgy flavour. It is so good I decided it doesn’t even need frosting. This is the kind of cupcake that can stand alone.

Straight from the oven, I sprinkled the cupcakes with a mix of coconut sugar and cocoa powder and placed a tiny piece of dark chocolate on top. I then returned the cupake pans to the still-warm oven for a few seconds to soften the chocolate, just enough so that it melts in your mouth when you bite into the cupcake.

Perfection.

If you’re looking for a treat with a healthy hidden gem that will knock the socks off your friends and family, your search can stop here. Enjoy!

Gluten-free chocolate avocado cupcakes

Yield: 2 dozen mini cupcakes

Ingredients:

• 1 1/2 cups gluten-free flour mix (see notes below)
• 6 tbsp cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 2/3 cup coconut sugar
• 1/4 tsp sea salt
• 1 ripe avocado, peeled and pitted
• 1 cup hot water
• 1/4 cup pure maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp pure vanilla extract
• 2 oz. dark chocolate, melted

Topping:

• 1 tbsp coconut sugar
• 1 tsp cocoa powder
• dark chocolate, chopped

Directions:

1. Preheat the oven to 350F and line 2 mini cupcake pans with muffin liners. Set aside.
2. In a medium bowl, sift the gluten-free flour, cocoa powder, baking powder and baking soda. Add the coconut sugar and salt and whisk to combine. Set aside.
3. In a food processor, process the avocado, water, maple syrup, vinegar, vanilla and chocolate until smooth.
4. Add the flour mixture to the food processor and process until well combined and smooth. You may need to stop and scrap down the sides of the mixing bowl. Don't worry about overmixing the batter; it doesn't affect gluten-free baking.
5. Spoon the batter evenly into the prepared cupcake pans and smooth out the tops with your finger or the back of a spoon. Place both pans on the middle rack of the oven and bake at 350 for 10 to 12 minutes, or until a toothpick inserted in the centre of a cupcake comes out almost clean (there may be a few crumbs sticking to it but that's okay).
6. Remove the cupcakes from the oven and sprinkle with coconut sugar topping. Place a piece of chocolate on top of each cupcake and return the pans to the still-warm (but turned off) oven for about 10 seconds, just enough to soften the chocolate. Allow the cupcakes to cool slightly before serving.

I make my own homemade flour mix of 3 parts brown rice flour, 3 parts chickpea flour, 2 parts potato starch and 1 part tapioca starch. These can be made as regular-size cupcakes but I think they're best in mini form.

My creamy chocolate torte recipe came to mind last week when I was dreaming about desserts (which I’m embarrassed to admit happens all too often). I imagined the mousse filling would make a lovely after-dinner dessert served in individual glasses and topped with coconut whipped cream and chopped chocolate and nuts.

The next day, I made that dream come true.

Let me tell you straight up: this mousse is no pudding in a cup. It’s thick and rich and melt-in-your-mouth smooth—everything you’d want in a sophisticated yet simple dessert.

The secret is in the coconut milk. Make sure to purchase a brand with a high fat content (check the nutritional label to make sure it’s at least 20%) and place it in the fridge overnight so that the cream separates from the liquid. (While you’re at it, refrigerate a second can for the coconut whipped cream topping.)  Oh, and good quality dark chocolate is also key to making this mousse truly orgasmic (I use Camino dark chocolate bars with 65% cacao).

One thing I love about this recipe is its versatility. Since there are a myriad of flavour pairings that work well with chocolate, you can put your own spin on it by swapping out the 2 tablespoons of nut butter for your preferred flavour.

For the mousse pictured here, I used macadamia nut butter, but I’ve also experimented with peanut butter (Reese’s Pieces, oh how I’ve missed you!), almond butter (a pairing that will never go out of style), and even pureed raspberries (strained) in place of the nut butter for a more sophisticated version.

Hubby and I will be enjoying this dessert for our third anniversary this weekend. I can’t wait.

As always, I had my kitty cat on hand to help with photo styling…or by sitting in the way of my window light. Please meet Eli, my new photo assistant and the pesky little brother of Leola. He’s quite the character, and he’s also got the loudest motor I’ve ever heard. He was even purring when this photo was snapped!

Dark chocolate mousse cups

Yield: 4 servings

Ingredients:

• 1/2 cup nondairy milk
• 1 tbsp agar flakes
• 1 can full-fat coconut milk, refrigerated overnight
• 3 oz. dark chocolate, chopped
• 1/4 cup agave nectar
• 2 tbsp cocoa powder, sifted
• 2 tbsp natural peanut butter (or other nut butter)
• 1/2 tsp pure vanilla extract
• pinch of salt

Coconut whipped cream:

• 1 can full-fat coconut milk, refrigerated overnight
• 1/4 cup vegan powdered sugar, or more to taste
• 1/4 tsp vanilla bean powder (or pure vanilla extract)
• 3 tbsp Ener-G egg replacer (optional)

Directions:

1. Pour the nondairy milk in a medium saucepan, sprinkle the agar flakes on top and swirl the pan lightly. Let sit for at least 20 minutes to allow the agar flakes to soften.
2. Scoop out the coconut cream from the top of the can of coconut milk (reserve the remaining liquid for other uses) and add it and the chocolate to the pan. Heat over medium-low heat, stirring occasionally, until the cream and chocolate are melted.
3. Pour the mixture into a blender and add the remaining ingredients. Blend for 2 or 3 minutes until smooth and bubbly.
4. Divide the mixture between four serving glasses and lightly tap on your counter to loosen any air bubbles. Place the glasses in the fridge to set, about 2 hours. Garnish with coconut whipped cream and chopped chocolate and nuts, if desired.

Coconut whipped cream:

1. For best results, place your mixing bowl and whisk attachment in the freezer for about 30 minutes.
2. Scoop the coconut cream from the top of the can of coconut milk (reserve the remaining liquid for other uses) and place it in the cold mixing bowl. Add the powdered sugar, vanilla bean powder and egg replacer (this is entirely optional, but it helps create a lighter, fluffier texture) and whisk until soft peaks form.

To get in the spirit of the season, I began by creating soft and spicy gluten-free pumpkin cookies and then decided to pair them with a version of Ricki’s delicious chocolate “buttercream” frosting, a rich buttercream alternative that is made from a base of pumpkin puree and unsweetened chocolate. There’s no doubt this pair was meant to be together, because the end result was pretty incredible.

For the pumpkin cookies, I made use of my favourite vegan egg substitute and binder—flax. If you’re new to vegan baking and are interested in learning the proper how-to of flax eggs, check out Sayward’s recent post. It’s a great method!

Now, time to light yourself a scented candle, put on a pot of tea and get ready to participate in one of the season’s most beloved pastimes, starting with this recipe. Enjoy!

Gluten-free pumpkin whoopie pies

Yield: 12 whoopie pies

Ingredients:

For the cookies:

• 1 cup white rice flour
• 1/2 cup tapioca flour
• 1/2 cup potato starch
• 1 1/2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1/4 tsp sea salt
• 3 tbsp flax meal
• 1/2 cup water
• 2/3 cup pumpkin puree
• 1/2 cup tahini
• 1/2 cup Sucanat
• 6 tbsp pure maple syrup
• 1/4 cup coconut oil, melted
• 2 tsp pure vanilla extract
• 1/2 cup vegan chocolate chips (optional)

For the filling:

• 1 cup + 2 tbsp pumpkin puree
• 1/2 cup pure maple syrup
• 1/2 cup cocoa powder
• 1/2 tsp ground cinnamon
• 1/8 tsp sea salt
• 6 oz. unsweetened vegan chocolate
• 1/2 cup tahini
• 1/4 cup coconut oil

Directions:

For the cookies:

1. Preheat the oven to 375F and line two cookie sheets with parchment paper or Silpat liners.
2. In a medium bowl, sift together the white rice flour, tapioca flour, potato starch, spices, baking powder, xanthan gum and salt.
3. In another bowl, briskly whisk together the flax meal and water (use Sayward's method for best results). Add the pumpkin puree, tahini, Sucanat, maple syrup, coconut oil and vanilla extract and whisk until smooth.
4. Add the flour mixture to the pumpkin mixture and stir to combine. Fold in chocolate chips if using.
5. Portion dough using a cookie scoop onto the prepared cookie sheets and use the bottom of a wet glass to flatten each cookie. Bake the cookies at 375F for 10 to 12 minutes or until very lightly browned on the bottom. Allow them to cool completely before proceeding with assembly.

For the filling:

1. Using a stand mixer or hand mixer, beat together the pumpkin puree, maple syrup, cocoa powder, cinnamon and salt. Set aside.
2. In a double boiler, place the chocolate, tahini and coconut oil. Heat on medium-low, stirring occasionally, until the chocolate and oil are melted. Remove from heat and add to the pumpkin mixture. Continue mixing all ingredients until smooth.

To assemble:

1. Pipe or spread a thick layer of chocolate filling on a cookie and place another cookie on top, pressing down gently. These whoopie pies are best eaten the day they are made, but they can also be stored in an air-tight container in the fridge.

Chocolate filling recipe adapted from Ricki's chocolate buttercrea