This summer sure has been a busy one. For the last five weeks, I’ve been holed up at home every weekend working on a new and very exciting photography project. Let’s just say both my fridge and my heart are full—bursting with gratitude for all the awesome things that life brings me, including lots of amazing vegan dishes that I get to photograph (and eat). I’ve been searching the food markets for the best-looking ingredients and shopping at my favourite housewares stores for new props to add to my collection. What a great excuse to do some of my favourite things, and get paid for it!

With all that’s been going on, I’ve been severely slacking in the exercise department. I just don’t feel the same without my daily sweat session and post-workout protein shake (thanks to Christy for getting me hooked on strength training). As fate would have it, I was recently sent a sample of a new vegan nutritional shake to try out. I’m always on the lookout for new protein powders, since they are a convenient way to get in those nutrients after the gym or while on the go.

Yuve is a plant-based, non-GMO powder that consists of rice and pea protein, an energy blend (maca, spinach, chia seeds), a greens blend (chlorella, spirulina, kale, alfalfa sprouts, broccoli), and a vitamin and mineral blend (psyllium seed husk, goji berries, acai berries, red grapes, prunes, raspberries), and is made without artificial colours, sweeteners, dairy or soy. I also like that it’s free of sweeteners like stevia.

While I tend toward powders with short and simple ingredient lists—because, well, some of those ingredient lists can be downright confusing—Yuve sure packs in a variety of goodness for a nutritional punch. It also has a unique taste, which probably comes from the combination of chia seeds, cocoa beans and a lovely hint of raspberry. You can even smell the raspberries, which holds true to its natural properties. What’s more, despite the fact that this blend is rich in rice protein, which tends toward the gritty side of powder texture, it’s actually quite refined.

While I most often consume protein powders in a cold glass of almond or cashew milk, the flavour combo of Yuve got me thinking about new ways to enjoy it. Its delicious cocoa and raspberry nuances would work well in fruit- or chocolate-flavoured smoothies, chocolate baked goods or even energy balls. On a whim one morning, I threw together this simple smoothie bowl for breakfast and have made it a few more times since. The simplicity of the ingredients (banana, spinach, raspberries, cocoa powder and almond milk) makes it an easy go-to snack or breakfast. Plus, it’s like eating chocolate pudding for breakfast. Throw in a scoop of Yuve and you’re covered.

Nourishing chocolate raspberry smoothie bowl

Yield: 2 servings

Ingredients:

• 2 frozen ripe bananas, cut into chunks
• 2 cups fresh spinach
• 1 cup unsweetened almond milk
• 1/2 cup fresh raspberries
• 1 scoop Yuve nutritional powder
• 2 tbsp cocoa powder

For toppings:

• granola of choice (I used Nature's Path Pumpkin Flax Granola)
• fresh berries

Directions:

1. Combine all ingredients in a high-speed blender and blend until smooth. Top with granola and fresh berries and serve!

Thanks to the fine folks at Yuve headquarters, I have an entire tub of Yuve to send to one lucky US or Canadian reader! Enter using the widget below. I’ll select a random winner on Monday, July 13, 2015.
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By now, you’ve probably guessed that I love to bake. I crave the creativity, the preciseness, the excuse to drown out everything that’s bothering me, slow down and focus on the simple task of following a recipe, mixing together a set of ingredients, and watching what happens when it goes in the oven. This, to me, is calming, meditative, a form of relieving stress.

And let’s just say I’ve been baking a lot lately.

Over the years, my baking has changed in many ways. From using eggs, butter and white sugar when I made cookies as a kid, to using vegan options like Earth Balance margarine and egg replacement powder when I was just out of university and on a budget, to now, when my dessert recipes use more whole food ingredients like avocado, nuts, dates and beans, and a variety of wholesome flours like almond, chickpea and oat.

I know there are a million and one brownie recipes out there but I think I’ve trumped myself in the nutrition category with these decadent little bites. Kidney beans, almond butter and walnuts pack in the protein power and spinach adds an element of green goodness. Plus, I recently received some new Vega One samples that I wanted to make use of without resorting to a traditional smoothie recipe. And guess what? It worked beautifully.

Thanks to Vega, these flourless brownies are even better because their new Vega One all-in-one nutritional powder has been enhanced with 33% more protein and double the greens—hence the “plant-powered” in the recipe title. Just take a look at the nutrition specs. Pretty great, huh? (Psst…scroll down to the end of this post for a Vega One giveaway!)

I’ve made these brownies a few different ways over the last few weeks, playing around with different ratios and ingredients in order to get them just right. Then I retested using different nut and seed butters (peanut, almond, and sunflower seed) and protein powders (Vega One, Vega Protein Smoothie and Vega Performance Protein… Can you tell I like Vega?). All worked out lovely, although this almond/Vega One combo is probably my favourite.

So, you should have success using whatever protein powder you have on hand, just make sure you use chocolate flavoured powder. Also note that Vega is quite sweet on its own so if yours isn’t, your brownies will be less sweet also. Rest assured these aren’t your typical athlete’s “treat”—as in, they sound great but taste like chalk. Seriously, guys, they are your dream brownie: thick, fudgey, richly flavourful and studded with chocolate chips and walnuts throughout. They’ll rock your world.

Flourless plant-powered protein brownies

Yield: 16 to 20 brownies

Ingredients:

• 2 cups packed baby spinach leaves
• 1/2 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 1 1/2 cups kidney beans, rinsed and drained
• 1/4 cup natural smooth almond butter (or other nut butter)
• 2 tsp pure vanilla extract
• 2/3 cup cocoa powder
• 1/2 cup Vega One Chocolate powder (or other chocolate-flavoured protein powder)
• 1/4 cup coconut sugar
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/3 cup chopped walnuts
• 1/4 cup mini vegan chocolate chips (or cacao nibs)

Directions:

1. Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper so there's an overhang.
2. In a food processor, combine spinach leaves, almond milk and maple syrup. Process until the spinach leaves are broken down. Add the kidney beans, almond butter and vanilla extract and process for a minute or two, until well combined and fairly smooth.
3. In a small bowl, whisk together the cocoa powder, protein powder, coconut sugar, baking powder and salt. Add to the food processor and process until a thick batter comes together. Pulse in walnuts and chocolate chips (alternatively, you can sprinkle them on top after pressing the batter into the pan).
4. Spread the batter into the prepared pan and use an offset spatula or the back of a spoon to smooth out the top. Bake for 30 to 35 minutes, or until the top is dry to the touch. Do not over-bake, as they will continue to set up as they cool. Allow to cool completely before slicing into squares. Store in an air-tight container in the fridge.

Product giveaway:

My friends at Vega are offering a giveaway for one lucky ADC reader! If you win, you’ll receive one box of Vega One Chocolate single packs and a Vega shaker cup. If you’ve never used a shaker cup before, you’re missing out on an incredible invention. It’s a travel mug with a round wire whisk that whips around while you shake to help incorporate the powder into your drink. Say goodbye to lumpy protein shakes for good!

Enter the giveaway using the Rafflecopter widget below and I’ll choose a random winner on Wednesday, February 4, 2015. The giveaway is open to residents of Canada and the US. Good luck!

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2014 sure has been a year full of cookbooks. Just as I finish cooking my way through one, another finds it way into my kitchen. That’s totally okay with me though. I’m thrilled there’s an increasing demand in the plant-based market and so many of my incredibly talented friends have been able to find a voice in the publishing world.

Perusing through my cookbook collection, it’s not hard to see that each one I own tells a different story, provides a twist on an old classic, or shares new techniques or ingredient combinations I had never thought of before. Each author has her or his own voice, and it is enhanced with each book’s ever-beautiful design and photography. When it comes to cookbooks, this crew doesn’t cut short on anything—humour, sass, creativity, or delicious food.

Today I’m featuring another example of a rising star in the cookbook world. Emily Von Euw is the voice behind the blog This Rawsome Vegan Life and is the author of the recent bestseller Rawsome Vegan Baking. Her brand new book, 100 Best Juices, Smoothies and Healthy Snacks, releases on Monday!

A little bit about the book:

• While the focus is on vitamin-packed juices and smoothies (both sweet and savoury), the book also includes nut mylks and mylkshakes, and healthy snacks like date bars, flax bread and kale chips.
• If you don’t own a juicer, that’s okay! All the smoothies and mylkshakes are made in a blender and most of the snacks use a food processor.
• There are tons of full-page photos to highlight the colourful, nutrient-dense drinks and snacks throughout the book.
• Tucked away in the back is a resources section that offers tips on techniques and recommended equipment brands in ranges that are best suited to your needs.

Emily doesn’t spend much time discussing the merits of juicing or writing out pages of detailed instructions (heck, you just push the carrots through the juicer, right?). Instead, she devotes her energy to concocting delicious-sounding recipes and creating colourful photos to inspire you to get juicing. I suspect for most people this will be more than enough and it certainly emphasizes an ease to which juices and smoothies can become part of a regular routine. I gave in to the allure of the lettuce turnip the beet juice and the simplicity of the energizer bunny almost immediately. Other recipes like the apple cinnamon delight smoothie, creamy iced chai latte and coco oat bars with peanut butter and carob are also on my to-make list.

But like a typical girl looking for a little comfort on a cold winter day, I also quickly spied a luscious-looking drink in the mylks and mylkshakes chapter—hello, homemade chocolate mylk! Seriously, guys, this is a chocolate milk lover’s dream come true. I wouldn’t compare it to any store-bought chocolate milk by any means. Think bold winter spices like cinnamon and nutmeg combined with a light cacao flavour and caramel date sweetness. It is pure magic.

For this recipe, you can make the mylk out of whatever nuts or seeds you have on hand—I used a mix of almonds, pumpkin seeds and hemp. I’d imagine this chocolate mylk could also be gently heated to create a warm mug of deliciousness. Thanks to Emily to allowing me to share the recipe with you today!

Spiced chocolate mylk

Yield: 4 1/2 cups

Ingredients:

For the spiced mylk:

• 1 cup (125 g) raw nuts, seeds or coconut meat
• 3 cups (237 mL) water
• 1 tsp cinnamon powder
• ½ tsp nutmeg powder
• 1 tsp vanilla extract
• Pinch of pink Himalayan crystal salt
• 3–5 pitted dates

To make it chocolate:

Follow the instructions for spiced mylk, adding 1–2 tablespoons (28–56 g) of cacao powder and, if you like, 1 tablespoon (28 g) of maca powder.

Directions:

1. Cover the nuts or seeds (if using) in water and let them soak for 6 hours, then rinse and discard the soak water.
2. Blend the soaked nuts, seeds or fresh coconut meat with the all the other ingredients until smooth, frothy and white.
3. Strain through a nut mylk bag or cheesecloth (or leave as is). Store in the fridge in a sealable glass container for up to one week.

From 100 Best Juices, Smoothies and Healthy Snacks by Emily Von Euw, printed with permission of Page Street Publishing

Cookbook giveaway

Want to win your own copy of the book? Enter using the widget below! The giveaway is open to Canadian and US residents and will run until Thursday, December 11, 2014. Good luck!

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My in-laws own a beautiful cottage that sits on a lake at the end of a very long, empty dirt road in northern Ontario.  It’s a good hike from Toronto and almost always involves sitting in bumper-to-bumper traffic up Highway 400 through Barrie, but the drive is always worth it once we get there.

It’s the one place where we can leave behind the noisy, crowded, high-energy city that we live in, and soak in the calmness and fresh air of cottage country. I sometimes long for the days when we can go, because often just a quick weekend visit can put my busy mind at ease. There’s something about the place that allows me to leave computers, cell phones and iPads behind and crack open a good book.

Because of full-time jobs and ongoing weekend projects, however, we don’t get there often. But we always make a point of planning a weekend getaway each September because there’s no better time to see the leaves on the trees turning gorgeous shades of red and orange, sit on the dock without scorching your skin, and enjoy the warmth of the wood-burning fireplace in the evenings. Include wine and friends and a game or two of Cards Against Humanity and it ends up being a pretty epic weekend.

This annual tradition also comes with special fall-inspired meals. I tend to do all the cooking while we’re there with friends because, well, that’s just my thing, and luckily our guests have yet to complain about the lack of animal products. At my hubby’s request, I always make a big batch of spicy vegan chili for Saturday night’s meal, and serve it with crusty bread and a big, colourful salad. This hot and spicy chili recipe was inspired by the red bean and lager chili from the reFresh cookbook, a recipe I’ve made but adapted over the years.

There’s no beer in this chili but the addition of a hot banana pepper is what gives it some punch. I also love the cinnamon and cocoa powder for an amazing depth of flavour. This time, I was inspired to add a simple lentil-walnut meat (inspired by Angela’s recipe) for more substance and nutrients. If you’re looking at this and thinking, “I don’t like spicy food,” feel free to reduce the amount of hot banana pepper (try 1/4 or 1/2 of a pepper) to suite your tastes. Enjoy!

Hot & spicy vegan chili with lentil-walnut meat

Yield: 6 to 8 servings

Ingredients:

For the chili:

• 2 medium onions, peeled and diced
• 4 cloves garlic, minced
• 1 stalk celery, sliced
• 1 small hot banana pepper, seeds removed and minced
• 2 carrots, thinly sliced
• 2 tbsp chili powder
• 2 tbsp cocoa powder
• 1 tbsp ground cumin
• 1 2-inch cinnamon stick
• 2 (28oz) cans crushed tomatoes
• 1 (15oz) can red kidney beans
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, sliced and quartered
• 2 cups water
• 1 cup chopped fresh cilantro

For the lentil-walnut meat:

• 1 (15oz) can brown lentils, rinsed and drained
• ½ cup walnut pieces
• 1½ tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp sea salt

Directions:

For the chili:

1. In a large soup pot over medium heat, saute the onion, garlic, celery, banana pepper and carrots with a splash of water until soft. Add more water if needed so the veggies don't stick to the bottom of the pot.
2. Stir in the chili powder, cocoa powder, cumin and cinnamon stick and cook for about 30 seconds.
3. Add the crushed tomatoes, kidney beans, bell peppers, zucchini and water. Bring to a boil, and then reduce heat and simmer until vegetables are tender, about 20 minutes. While it's cooking, you can make the lentil walnut meat.
4. Add the lentil walnut meat and continue to simmer until heated through.
5. Remove from heat. Stir in the cilantro and remove the cinnamon stick. Serve with vegan sour cream and extra cilantro, if desired.

For the lentil walnut meat:

1. Using a food processor, pulse all ingredients until chopped but be sure to leave some texture.

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!

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I’ve never been the type to celebrate Valentine’s Day. With all the pressure to buy roses and diamonds for your love, it just seems so over-commercialized, too pricey and too stressful. There is no need for flowers or chocolates or fancy dinners for this lady.

Yet I do still find fun in the tradition of gifting valentines to family, friends and colleagues. Rather than mass-produced, cartoon-embellished cards, creating my own edible gifts always wins me huge points from anyone on the receiving end. Today I’m sharing with you a true winner: the maca mint chocolate truffles recipe from my latest Edible Gifts ebook. Lisa and I created this collection of ebook recipes to inspire you to start the tradition of gifting homemade vegan treats, and I think Valentine’s Day is the perfect holiday to put these recipes to use. It’s like your carefree, super fun and—most importantly—insanely delicious guide to gifting. (You can order your copy here.)

These particular minty confections from the ebook are super easy to make yet look like they came from a professional candy shop. A little effort in gift presentation always makes things extra special, so set them in foil candy cups and package in decorative tins and your gift recipient will love you forever.

Speaking of heart-warming gifts for this lovey-dovey holiday, the fine folks at Nature’s Path have offered to give away a beautiful Valentine’s Day prize pack to one ADC reader! The giveaway includes:

• Nature’s Path Love Crunch Granolas (Dark Chocolate & Red Berries and Dark Chocolate Macaroon),
• Nature’s Path Pure Oats Oatmeal,
• Kicking Horse Organic Coffee,
• Choice Organic Tea, and
• Presented on a beautiful, sustainably sourced wooden tray, as well as matching bowl and spoon.

One of the great things about this company is that they use high-quality, organic, fair-trade, non-GMO ingredients. Their Valentine’s Day inspired Love Crunch granola includes flax granola, freeze-dried strawberries and raspberries, coconut and dark chocolate chunks. And, for every bag of Love Crunch sold, Nature’s Path gives the equivalent in food and cash to Food Banks Canada as part of their Bite4Bite program. How awesome is that?

If you’d like to win this amazing giveaway, be sure to enter below! I will choose a random winner on Wednesday, February 12th. This giveaway is open to Canadian and US residents only. Good luck!

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Maca-mint chocolate truffles

Yield: 12 to 14 truffles

Ingredients:

For the truffles:

• 3/4 cup (65g) natural cacao powder
• 1/2 cup (120mL) pure maple syrup
• 1/3 cup (80mL) melted coconut oil
• 1/4 cup (60g) soft, pitted Medjool dates
• 1/2 tsp (2.5mL) pure vanilla extract
• 1/4 tsp (1.25mL) pure mint extract
• pinch of sea salt

For the coating:

• 1/4 cup (25g) natural cacao powder
• 2 tsp (10mL) maca powder

Directions:

1. Using a food processor, process the cacao powder, maple syrup, coconut oil and dates until smooth.
2. Add the vanilla extract, mint extract and salt and process briefly to combine. Transfer the mixture to a shallow bowl and refrigerate for at least 2 hours to firm up.
3. Sift the cacao powder and maca powder in a small bowl. Scoop out 1 tablespoon of the truffle mixture and roll it into a ball between your palms. Dip and roll the truffle in the cacao powder mixture and then place in a paper candy cup. Repeat with the remaining truffle mixture. Store the finished truffles in an air-tight container in the fridge or freezer.

Recipe from Edible Gifts ebook

Let me just put it out there: I think Fran Costigan is a culinary genius.

I’ve been in awe of her incredible baking knowledge ever since participating in her Vegan Baking Boot Camp Intensive training course in 2010. A classically trained pastry chef who went vegan more than 20 years ago, Fran is a true powerhouse who has dedicated years of her life to tweaking, testing, and analyzing the chemistry that makes a top-notch vegan dessert.

She has worked her way up to become a a sought-after instructor at the Natural Gourmet Institute, consultant, author of More Great Good Dairy-Free Desserts Naturally, and the expert of all things (vegan, fair-trade) chocolate.

And then, she suddenly comes up with a missing piece in the vegan cookbook category. Her new book, Vegan Chocolate, features 120 better-than-ever vegan chocolate desserts. It is the work of a true expert. Some of the “showstoppers,” like the Bûche de Noël, Chocolate Hazelnut Six-Layer Cake and Opera Cake, are multi-step projects for special occasions (or anytime, if you live at my house) but there are also simple recipes, like Quick and Easy Homemade Hot Cocoa and Almost-Instant Chocolate Pudding, for those in need of a quick chocolate fix.

All the recipes are vegan, some are gluten-free and some are raw, but in true Fran style, every single one is made with quality, easily sourced ingredients without dairy, eggs and white sugar. Fran is also known for her very detailed instructions, which may seem cumbersome but are needed in order to get perfect results every time. With a beautiful layout and full-colour photos by Kate Lewis throughout, Vegan Chocolate is a must-have for any cookbook collection.

I was thrilled when I was asked to be a part of the select group of testers for this book, which made for a full summer of chocolatey fun. I was able to test many of the recipes, including the Graham Crackers and Vanilla Chocolate Chip Cupcakes with Creamy Chocolate Cupcake Frosting, among others.

My advice: buy the book, and start with these authentic vegan graham crackers, and then use them to make the Moon Pies, S’mores and Magic Cookie Bars.

What I didn’t try until I got the hardcover book in hand, however, is this incredible (and simple) Chocolate Espresso Chia and Coconut Pudding, which is a variation of the Chocolate Date and Coconut Pudding on page 189. This bowl of chocolate goodness takes plain chia pudding to a whole new level, with bits of coconut and a hint of espresso that heightens the chocolate flavour. Thanks to Running Press for allowing me to share this recipe with you today.

Enjoy!

Chocolate espresso chia and coconut pudding

Yield: 3 to 4 servings

Ingredients:

• 2 oz (60g)  pitted Medjool dates (about 4 large) or an equal amount of another variety of date
• 1/3 cup (80ml) strong espresso
• 1 1/4 cups (300ml) almond milk or coconut milk beverage, divided
• 1/4 cup + 1 tbsp (26g) dried shredded coconut, divided, plus more for garnish
• 2 tbsp (12g) Dutch-process cocoa powder
• pinch of fine sea salt
• 3 tbsp (45ml) pure maple syrup, Grade B or dark amber
• 1/4 cup (40g) chia seeds, white or black

Directions:

1. Put the dates in a small bowl. Pour the espresso over the dates and set aside for 15 minutes or until very soft. Mash the dates into the espresso as they soften.
2. While the dates soak, puree 1/2 cup of the milk, 3 tablespoons of the coconut, the cocoa powder, and the salt in a blender. Add the remaining milk and the maple syrup and blend for 30 seconds.
3. Add the dates and any soaking liquid and blend until mostly pureed (some small pieces of dates are fine).
4. Pour the mixture into a 2-cup measure. Add enough additional milk to equal 2 cups, if necessary.
5. Mix the chia seeds and the remaining 2 tablespoons of the coconut in a medium bowl.
6. Pour the liquid ingredients over the chia and coconut and whisk vigorously. Repeat twice at 5-minute intervals. Wait 10 minutes and whisk again.
7. Refrigerate the pudding for at least 6 hours or up to 2 days ahead. Whisk a few times, when you think of it, to prevent clumps of chia in the pudding.

Serving

Whisk the pudding and serve in small bowls sprinkled with toasted coconut.

Keeping

The pudding can be refrigerated in a covered container for up to two days. Whisk before serving.

Recipe reprinted with permission from Vegan Chocolate ©2013 by Fran Costigan, Running Press.

Welcome to the second installment of Frappuccino Fridays! If you haven’t yet heard, I’ve teamed up with my culinary soul sister, Lisa, for this new series, which will feature our own veganized versions of Starbucks frappuccinos. We’ll be posting a new homemade frappuccino recipe every Friday all summer long!

Lisa and I will be alternating back and forth each week, so be sure to check back as we recreate all those tempting items on the Starbucks menu. Think Peppermint Mocha, Cinnamon Dolce, Chai Crème and Pumpkin Spice—minus the unidentifiable ingredients and chemical sweeteners.

Last Friday, Lisa shared her version of the Java Chip. Today, I bring you Caramel Brulée. This delectable treat is Starbucks’ most popular blended beverage, and it’s not hard to see why. This frappuccino flavour is bold but easy-drinking. The homemade caramel sauce and sweet Medjool dates lend a distinct buttery sweetness, and the fluffy swirl of coconut whipped cream adds just the right touch of decadence. This drink most definitely shouts “indulge yourself.” Enjoy!

Caramel Brulée frappuccino

Yield: 1 to 2 servings

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tsp agave nectar or other sweetener
• seeds from 1 vanilla bean

For the caramel sauce:

• 1/2 cup raw macadamia nuts
• 3 tbsp pure maple syrup
• 3 tbsp agave nectar
• pinch of sea salt
• 1/2 tsp cocoa powder (optional, for colour)

For the frappuccino base:

• 1/2 cup strong coffee, chilled
• 1/2 cup almond milk
• 3 tbsp caramel sauce
• 2 Medjool dates
• 3 ice cubes

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the caramel sauce, blend all ingredients in a high-speed blender until smooth.
4. To make the frappuccino, blend all ingredients in a high-speed blender until smooth and frothy.
5. To serve, pour the frappuccino in a tall glass, top with coconut whipped cream and a drizzle of remaining caramel sauce.

‘Tis the season to turn off the oven and enjoy more raw treats, so a couple of weeks ago I pulled out the Tiny Treats collection—you know, for old times’ sake. I wanted to make something for a friend’s birthday party that weekend and I knew these hazelnut brownies would be a hit (and they were).

After all, who doesn’t love chocolate? And especially when it involves other delicious, whole ingredients like nuts and dates and maple syrup. The chocolate frosting on top of these squares of heaven has become one of my favourites, not only because it’s so easy to pull together but because it’s incredibly rich and creamy. See?

In case you’ve forgotten about our beloved ebook, this is the perfect time to flip through it once again like I did (or consider buying a copy for a friend). I own a nice collection of ebooks from other talented bloggers and chefs but I often forget about them because they’re not staring at me from the bookshelf in my kitchen but instead are hidden within a secluded folder on my desktop. I think I need to do something about that.

In the meantime, I thought it would be fun to share this amazing recipe from page 27 of the ebook. Just because I love you so. And because chocolate never goes out of style.

Enjoy!

Hazelnut brownies with maple chocolate ganache

Yield: 20 to 24 tiny brownies

Ingredients:

For the date paste:

• 11/2 cups (300g) Medjool dates, pitted and soaked in water until soft (about 30 minutes)
• 1/2 cup (120mL) water, or as needed

For the brownies:

• 2 cups (280g) raw hazelnuts
• 1 cup (130g) raw macadamia nuts
• 1/2 cup (40g) natural cacao powder
• 1/4 tsp (1.25mL) sea salt
• 1/2 tsp (2.5mL) pure vanilla extract
• 1/2 tsp (2.5mL) pure hazelnut extract
• 1/2 cup (160g) date paste

For the ganache:

• 2/3 cup (60g) natural cacao powder
• 1/2 cup (120mL) pure maple syrup, at room temperature
• 1/4 cup (60mL) melted coconut oil
• 1/4 cup (30g) chopped raw hazelnuts (for topping)

Directions:

1. To make the date paste, drain the soaked dates. Using a blender, blend the dates and as much water as is needed to achieve a smooth, thick paste. You may need to stop and scrap down the sides of the blender container a few times along the way. Set aside to use in the brownies.
2. To make the brownies, use a food processor to process the hazelnuts and macadamia nuts to a coarse meal. Take care not to over process or the nuts
   will start to form a paste.
3. Add the cacao powder and salt and pulse to combine. Finally, add the date paste, vanilla extract and hazelnut extract and process until it forms a thick dough.
4. Line an 8x8-inch square pan with parchment paper and press the dough evenly into the bottom of the pan.
5. To make the frosting, use a clean food processor to blend the cacao powder and maple syrup until smooth. With the motor running, pour in the coconut oil and blend until emulsified.
6. Spread the frosting evenly over top of the brownie base, using an offset spatula to smooth out the top. Sprinkle with chopped hazelnuts.
7. Chill the brownies in the freezer until set, about 2 hours. Cut into small squares. Store in the fridge or freezer.

Exclusive recipe from Tiny Treats.

The scent of freshly baked banana bread has been wafting through my house for the last week. A sudden craving hit me recently and the next thing I know, I’ve used up every single frozen banana in my freezer in a crazy attempt to perfect a gluten-free version of my favourite baked treat.

I’ve been a big, big fan of banana bread ever since my grandmother introduced me to it when I was a wee child. So, I didn’t take this personal challenge lightly. This gluten-free bread had to be good, with a texture that wasn’t gluey or doesn’t fall apart in your hands, and a light banana flavour that wasn’t too sweet. Oh, and with a beautiful chocolatey swirl throughout. Shouldn’t be too hard, right? I already had it planned out before I even started, but naturally, what seemed so easy on paper couldn’t quite be achieved in the kitchen. It took more than a few trials to get this just right.

This, my friends, was a lesson in texture. I already knew the combination of different flours affects the outcome immensely when it comes to gluten-free baking. My goal was to use a few simple flours and not starches or gums. In the end, it was a mix of three of my favourites that did the trick—oat, buckwheat and almond. Why I didn’t try this combo to begin with is beyond me.

But I digress.

If you’ve never tried making a loaf with a fun chocolate swirl, you’re missing out. Not only does this turn a plain banana loaf into an attractive party dessert, but it’s just so much fun to mix and swirl the batters together to create a totally unique loaf every time.  Thanks to Isa for the fun idea.

Enjoy!

Gluten-free marbled banana bread

Yield: 1 loaf

Ingredients:

• 1 cup oat flour (gluten-free certified, if necessary)
• 3/4 cup light buckwheat flour
• 1/2 cup almond meal
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 tbsp ground chia seeds + 1 tbsp water
• 4 overripe bananas, peeled
• 1/2 cup coconut sugar
• 2 tsp pure vanilla extract
• 3 tbsp cocoa powder + 3 tbsp hot water

Directions:

1. Preheat the oven to 350F and lightly oil a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the oat flour, buckwheat flour, almond meal, baking powder, baking soda and salt.
3. In a small bowl, whisk together the chia and water and set aside until a gel forms.
4. In another large bowl, mash the bananas until no large clumps remain. Add the coconut sugar, vanilla extract and chia gel. Add the flour mixture and stir to combine.
5. Transfer 1 + 1/4 cup of the batter to another clean bowl. Now, in a small cup whisk together the cocoa powder and hot water until the cocoa is dissolved. Add this to the batter and mix until incorporated.
6. Now it's time to marble! Scoop out 1/3 cups of batter and drop them in the prepared loaf pan, side by side and on top of each other, alternating colours as best you can. Repeat until all the batter has been used. Insert a sharp knife or long skewer into the batter and make a swirl motion throughout. You want to try to swirl through each section to gently merge the batters, but take care not to overdo it.
7. Bake at 350F for 55 to 60 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely before slicing.

Update: Thanks to reader input, I've changed the buckwheat flour to read "light buckwheat" since the swirl doesn't show up well when the darker variety is used. You could also try grinding raw buckwheat groats (not kasha) into a flour.