I should probably go ahead and apologize for the abundance of oats in my recipes (as in these, these, these, more of these, these and these) but there is just something about them that makes me happy and fulfulled, especially in the winter. The thing is, when I find something I like I want to eat it all the time. Just ask my friends. They know how to please a girl who will be forever addicted to hummus and carrots.

Because I also adore banana bread, I recently came up with these wholesome banana bread cookies. Combining ripe bananas, rolled oats, cinnamon and nuts, I consider them a hybrid between a crunchy oatmeal cookie and moist banana bread. These little guys are proof that cookies can taste incredible and still be good for you—they're an excellent way to get fibre, potassium and protein into your diet. As far as I'm concerned, cookies don't need to be loaded with fat and sugar to taste good, and certainly not the unhealthy fats and refined sugars that are used in most cookie recipes.

I don't think these little gems need much of an introduction, as most of you have probably already made some version of these healthy energy balls before. I'm always looking for nutrient-dense snacks for my husband to munch on before and after his gym routine and kickboxing classes. These energy balls are not only filled with vitamins, minerals and natural compounds, but they're also easy to make, versatile and portable. They provide great fuel for sports, workouts or long outings, and because they're made of fibre-rich whole foods, eating just one or two can be surprisingly filling.
Chocolate sunbutter balls
1 cup almonds or peanuts
1/2 cup sunflower seeds
1/4 cup flax meal
1/4 cup hemp hearts
1/4 cup cocoa powder
1/2 cup sunbutter (store-bought or homemade)
1 tsp pure vanilla extract
1/4 tsp sea salt

1. In a food processor, process the almonds and sunflower seeds to a coarse meal.
2. Add the remaining ingredients and process until well combined. The mixture should stick together when pressed between two fingers. [Update: A reader kindly pointed out she added agave nectar to sweeten these, so feel free to add some at this point if desired.]

I often surprise myself when the smallest thing inspires me to create something fantastic. Take these sweet nori bars as an interesting example of what can come out of reading an old issue of an unknown women's magazine while sweating to the beat of Rihanna's "Rude Boy" on the elliptical. Firstly, reading or thinking about food while exercising your brains out is not advised. Secondly, having a Bulk Barn so conveniently located beside the gym and stumbling towards it after your workout in a sweat- and hunger-induced haze is also not advised. It only leads to temptation at its worst.
1/2 cup brown rice syrup
6 tbsp coconut oil
1/2 tsp sea salt
1/4 tsp wasabi paste
3 1/2 tbsp agar flakes
2 cups crispy brown rice cereal
1/2 cup toasted peanuts
1/3 cup toasted sunflower seeds
1/3 cup toasted, hulled sesame seeds
2 sheets toasted nori, crumbled

1. In a medium saucepan, combine the brown rice syrup, coconut oil, salt and wasabi. Sprinkle the agar flakes on top and gently stir. Heat over medium-low until the coconut oil melts and the mixture comes to a light boil. Simmer for about 30 seconds until the mixture begins to thicken slightly. Remove from heat.
2. Add the brown rice cereal, peanuts, sunflower seeds, sesame seeds and nori. Stir until well combined, making sure the dry ingredients are well coated with the syrup mixture.
3. Spoon the mixture into a 8 x 8-inch square pan, pressing down gently and spreading it out evenly using the back of a spoon. Place the pan in the freezer for about one hour to firm up. Cut into bars using a sharp knife. Store in an air-tight container in the fridge or freezer.

When it comes to Valentine's Day desserts, whole-grain flours don't tend to set hearts aflutter. They're like the practical, no-nonsense boyfriends of the confectionery world—comfortable and supportive, but too sensible to really thrill. Yet, ever since attending the Vegan Baking Boot Camp Intensive at the Natural Gourmet Institute in NYC last June, I've been hooked by the vast array of complex, wholesome flavours and pleasingly chewy textures brought to the table by unexpected flours such as spelt, oat, barley and quinoa.

Inspired by chef Fran Costigan, my baking style has since evolved to include organic, fair-trade and minimally processed ingredients. As you may have noticed with many of my recipes on this blog, I try to limit refined flours and sugar, or avoid them entirely. While my treats often boast a low glycemic index and higher levels of protein and fiber, that's almost beside the point. What makes developing these healthy treats so fun is how inarguably creative things can get in the process.

Which brings me to these almond ginger cookies: a dense and chewy alternative to flour-based cookies that makes use of almond meal instead of my usual whole-grain flour, as well as flax meal, agave nectar and a good dose of ginger root. I made my own almond meal by grinding whole almonds in a spice grinder using a process like this, and it gives these cookies a wonderfully dense and nutty charm that pairs nicely with the cinnamon and ginger. So, if you happen to see my spicy raw chocolate chili cheesecake last week and you're looking for a simpler way to spice up your Valentine's Day, you must try these cookies. After all, they're filled with love, not empty calories.


While we're on the topic of Valentine's Day, be sure to check out the Fiery Vegan Valentine Contest over at Cook.Vegan.Lover. and vote fore your favourite Valentine recipe! My cheesecake has been entered in the dessert category. Voting opens tomorrow and closes on Sunday at 9 p.m. [Update: I won! Thank you to all who voted!]

Flourless almond ginger cookies
(Recipe inspired by this one)
2 cups almond meal
1 tbsp flax meal
2 tsp ground cinnamon
2 tsp ground ginger
1/2 cup almond butter
1/3 cup agave nectar
1 tbsp fresh ginger root, minced
1 tsp pure vanilla extract

When it comes to Valentine's Day, you're either a skeptic or a romantic. I used to be the former in a big way and I only thought of the February 14 hoopla as another marketing scheme brought to us by Hallmark.

And then I met my husband. I'm not saying our relationship is always full of rainbows and butterflies, but having him in my life makes me pretty darn happy—the kind of happiness that often puts me on cloud nine and gives me hiccups from giggling too much. After being together for four years now, I've learned that this kind of love deserves to be celebrated.

On special occasions like Valentine's Day, nothing says "I love you" like cheesecake. Of course, I'm not talking about one of those heavy dairy-loaded versions made with cream cheese and loads of sugar. Let's be honest: raw is what's sexy these days! With this Valentine's Day version, I wanted to heat things up a little. So out came the cayenne pepper, ancho chili powder and chipotle powder, and some cinnamon to balance out the heat. The end result was to die for: a raw chocolate chili cheesecake that combines a chocolate nut crust, a decadent layer of smooth chocolate fudge, a spicy nut layer (the flavour of red cinnamon candy hearts was my inspiration), and a chocolate crumble topping. I'm particularly pleased with the heart-shaped decorations I made for the cake topper, which involved a last-minute decision to dehydrate a thin layer of the spicy nut filling. They came out like sweet and spicy heart-shaped chips! I absolutely love them.

I'd like to thank Lindsay of Cook.Vegan.Lover. for giving me the inspiration for this recipe. While I always enjoy creating new recipes for special holidays, she first got my engine running when she announced a Fiery Vegan Valentine Contest not too long ago. [Update: I ended up winning Best Dessert and Recipe That Most Embraced the Theme! Thank you to all who voted.] I hope this cake helps to heat things up a little for you and your beau this Valentine's Day. Enjoy!

Raw chocolate chili cheesecake
Crust:
1 cup raw almonds
1/2 cup raw pecans
1/2 cup chopped dates, soaked for 10 minutes
3 tbsp raw cacao powder
1/2 tsp sea salt

1. In a food processor, process the almonds and pecans to a coarse meal. Add the dates, cacao powder and salt and process to combine. The mixture should hold together when pressed between two fingers. If it seems too dry, add a tablespoon of water.
2. Reserve about 1/3 cup for the cake topping and press the remainder of the crust into the bottom of a 6-inch springfrom pan and set aside.

Chocolate fudge filling:
3/4 cup raw cacao powder
1/2 cup raw agave nectar
1/2 tsp ground cinnamon
2 tbsp coconut oil, melted

1. In a food processor, blend together all ingredients, except the coconut oil, until smooth. You may need to scrap down the sides of the mixing bowl a few times.
2. Finally, add the coconut oil and pulse just to combine. Spoon the mixture on top of the crust and smooth out with the back of a spoon. Place the pan in the freezer for at least 30 minutes to set.

Spicy nut filling:
2 cups raw macadamia nuts or cashews, soaked overnight
1/2 cup raw agave nectar
1 tbsp ground cinnamon
1 tsp ancho chili powder
1/4 tsp chipotle powder
1/4 tsp cayenne pepper
1/2 cup coconut butter, softened
1/4 cup water

1. In a food processor, process the nuts and agave nectar. Add the remaining ingredients and blend until smooth. You may need to scrap down the sides of the mixing bowl a few times. (See note below if you would like to make the heart-shaped garnish before proceeding to the next step.)
2. Spoon the mixture on top of the chocolate filling and smooth out with the back of a spoon. Sprinkle the top with the remaining crumbled crust mixture and press it down gently so it sticks to the filling. Set the pan in the freezer for at least 2 hours to set. Store in the freezer until ready to eat and allow the cake to sit at room temperature for about 20 minutes before cutting and serving.

Note: At this point, take a few spoonfuls of this mixture and spread a thin layer onto a dehydrator teflex sheet. Dehydrate at 110 degrees for about 12 hours. Use a heart-shaped cookie cutter to make imprints in the mixture and continue to dehydrate for another 24 hours, or until dry and slightly crisp.