I don’t know what got into me last week but I suddenly needed a break from the kitchen. That rarely happens, but between recipe testing for a mini project (soon to be announced!) and a couple of food photography gigs, I’d had enough of food and needed a breather.

Sometimes a little downtime is necessary. I’ve felt uneasy about things lately, specifically this little space of mine within the world wide web. I often wonder: Are people reading? Do they enjoy my recipes? Do they even care? We’re living in a world where online content is changing and updating at warp speed—every day there are depressing news headlines making the rounds, a shocking Twitter comment or YouTube video goes viral, “new” recipes posted on a gazillion blogs—and I feel like I’m being eaten alive by social media. I just can’t keep up.

But you know what? This isn’t about being the most popular blogger, making money, or having hundreds of recipes in my archives. This isn’t about being at the top of the search engine when someone types in “vegan” (I’m not mobile-friendly anyway; thanks Google!) or being the first to post about the latest food trend or vegan discovery. When I first started this blog, my mission was (and still is) to document my favourite recipes and to show the world that veganism isn’t about restriction or deprivation. This is about putting attention and care into the recipes I create and then sharing them with you.

I’ve gotten a whole lot more out of this blog than I had ever imagined. It has connected me to an entire community of caring, compassionate and very talented individuals; it has made me fall in love with photography all over again and landed me so many awesome side projects; it has deepened my friendship with Lisa, with whom I’ve partnered on a number of fun projects, including two ebooks and a cookbook (<– pinch me); and it has given me, this very shy girl, a voice.

All this is to say that although I don’t post nearly as much as I would like to, I truly appreciate you. It’s difficult working so hard to fill a space where I feel like no one is listening. But I know you are. And for that, I am grateful. The more people sharing and reading and trying healthy, plant-based recipes means change is happening. As the popular Michael Jackson song goes, together we are healing the world and making it a better place.

What this has got to do with carrot muffins, I have no idea. But here you go, a recipe I’ve been playing with for a few months now, tinkering here and there until I felt it was just right. I’m a big fan of carrots and chai tea, so I figured putting them together in muffin form would be pretty tasty. And, indeed, they are.

Grating carrots by hand is no fun, so if you have a food processor with a grating blade this is the time to use it. These lightly sweetened, chai spiced muffins make use of my favourite flour blend (oat, buckwheat and almond) and the applesauce and moist chunks of carrots make it so there is no need for oil. They make wonderful breakfasts and snacks on the go.

P.S. You have until Wednesday, April 29 to enter my giveaway for an awesome JK Gourmet product pack, including a box of my favourite almond flour!

Gluten-free, oil-free masala chai carrot muffins

Yield: 8 to 10 muffins

Ingredients:

• 2/3 cup unsweetened almond milk
• 1 chai tea bag
• 1/3 cup unsweetened applesauce
• 1/4 cup pure maple syrup
• 1 tsp fresh lemon juice
• 1 cup gluten-free oat flour
• 1/2 cup light buckwheat flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar, plus more for sprinkling
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp sea salt
• 1½ cups grated carrots
• 1/3 cup pitted and chopped Medjool dates

 

Directions:

1. Preheat oven to 400F. Line a muffin pan with 8 to 10 muffin liners.
2. In a small saucepan, heat the almond milk over medium heat until almost boiling. Add the tea bag, cover with a lid and remove from heat. Allow to seep for a 5 to 10 minutes.
3. Remove the tea bag and gently squeeze out any liquid. Discard tea bag. Whisk in the maple syrup, applesauce, and lemon juice.
4. In a large bowl, whisk together the oat flour, buckwheat flour, almond flour, coconut sugar, baking soda, baking powder, cinnamon, ginger and salt.
5. Pour the liquid ingredients into the bowl with the dry ingredients and stir just to combine. Fold in the grated carrots and chopped dates.
6. Scoop the batter evenly into the prepared muffin pan. Sprinkle a little coconut sugar on top of each muffin. Bake at 400F for 15 to 18 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for a few minutes before transferring muffins to a cooling rack to cool completely.

Happy new year! I hope you had a wonderful holiday and are easing back in to regular life and routines. With the fresh insight a new year brings, I think it’s appropriate that my first post of 2015 is a tribute to Julieanna Hever’s The Vegiterranean Diet.

I’m sure most of you are familiar with Julieanna and her work. As a registered dietitian and plant-based expert, Julieanna—otherwise known as the Plant-Based Dietitian—is a passionate advocate of a whole-food, plant-based diet and is well-known as an expert speaker at vegetarian festivals and health conferences around the world. She is the host of What Would Julieanna Do?, author of two other nutrition books and the nutrition columist for VegNews magazine.

With her new book, Julieanna transforms the Mediterranean diet into the “Vegiterranean” diet. As many know, the traditional Mediterranean diet has been the gold standard for decades, and with good reason: it has been linked with lowered risks of cardiovascular disease, cancer, diabetes and Alzheimer’s. But Mediterranean means different things to different people, and it is often used as an acceptable excuse for more wine, olive oil and favoring seafood over steak.

Now, Julieanna takes the Med to a whole new level with a new and improved eating plan where you can reap the benefits of the most researched and beloved diet—but made even healthier by focusing on whole-plant foods that promote long-term wellness and ideal weight management.

Front-loaded with history and science, the book is broken down into several parts that explore the fundamental principles on how and why to eat this health-promoting diet, from a nutrient standpoint and beyond, with strategies for implementing Vegiterranean living and behaviour change, and tips for stocking your kitchen and subbing out ingredients for veg-friendly options. The book also includes 10 basic principles, a Vegiterranean Food Pyramid and Plate, a comprehensive 21-day meal plan, and 66 delicious, nutritious Med-style recipes.

The book is incredibly comprehensive and I’m impressed by how much information Julieanna provides, including interviews with world-renowned experts and leaders Dr. Melanie Joy, Dr. Richard Oppenlander and Gene Baur, along with recipe contributions from culinary geniuses Chad Sarno and Robin Robertson.

I was honoured to be hired to shoot the cover and additional food images for this book, which meant I had the opportunity to try a number of recipes from the manuscript last fall. I wanted to share a recipe that captures Julieanna’s health-savvy yet creative skills and I couldn’t resist introducing you to her chocolate crispy fruit squares—an easy yet energy-packed treat my husband has requested more than a few times since I first made them.

Julieanna describes these sweet, chewy squares as a happy compromise between an energy bar and a decadent dessert, and I couldn’t agree more. Kid-friendly, dietitian-approved, these treats are perfect for when you’re on the go.

Chocolate crispy fruit squares

Yield: 9 to 12 squares

Ingredients:

• 1 cup dates
• 1 cup raisins
• 1/2 cup chopped walnuts
• 2 tablespoons sesame seeds
• 1/4 cup dairy-free dark chocolate chips (grain-sweetened, if possible)
• 1 cup puffed rice cereal

Directions:

1. In a food processor, puree the dates and the raisins until smooth, 20 to 30 seconds. Add the walnuts and the sesame seeds, and process until combined, 10 to 20 seconds. Pulse in the chocolate chips and then the cereal. In between additions, use a spatula or a wooden spoon to break up the ball and to incorporate the other ingredients.
2. Transfer the mixture to a silicon or glass 8 x 8-inch square dish, and press firmly and evenly into the dish. Cover and refrigerate until hardened, at least 1 hour. Cut into bars and serve immediately or store in an airtight container in the refrigerator for up to 4 to 5 days.

Note: Alternatively, the mixture can be rolled into spheres, and then refrigerated and served.

From The Vegiterranean Diet by Julieanna Hever. Reprinted with permission from Da Capo Lifelong, © 2014

Cookbook giveaway:

At this time of year, I know many of you are considering dietary changes and I can assure you The Vegiterranean Diet is a useful and practical guidebook for making improvements where diet is concerned.  Thanks to my friends at Da Capo, I have the opportunity to gift a copy of the book to one ADC reader! This giveaway is open to residents of the US and Canada. Enter using the Rafflecopter widget below and I’ll choose a random winner on Tuesday, January 13, 2015. Good luck!

a Rafflecopter giveaway

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!

a Rafflecopter giveaway

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!

a Rafflecopter giveaway

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.

There are an epic number of pumpkin pies being shared this week, so why another? As the name implies, this is no ordinary pumpkin pie. It’s actually made with nuts and carrot juice!

I first had the opportunity to try this raw vegan pie when Jess, a.k.a. Natural Chef Niagara, came to my in-law’s house to cook and serve us a three-course vegan meal, which I had won as a raffle prize at the Niagara Veg Fest back in June. With busy schedules and newborn babies, we weren’t able to schedule a dinner until earlier this month but the wait was absolutely worth it.

Jess and her warming personality and incredible cooking talents made this night extra special. It was so nice to sit back, sip a glass of wine and watch her whip up our meal. Jess is a certified natural chef who studied at the Natural Kitchen Cooking School, and before moving to the Niagara region she lived and worked as a private chef in New York City. She had many interesting stories to tell about her work there and her aspirations for creating a similar base of clients in Canada.

A few weeks before, Jess and I discussed ideas for a menu and, based on my preferences and the availability of local, seasonal ingredients, and taking into account my husband’s cashew allergy, Jess came up with an incredible array of options for our evening.

As a starter, we were served a creamy butternut squash soup with apple barley salad. I absolutely loved the presentation of this dish—the barley salad in the middle of the soup gave each spoonful a little texture and a refreshing and tangy twist from the apples.

The main consisted of stuffed tempeh with yams, asparagus, mushroom ragout and kale chips. This dish incorporated some of my all-time favourite fall flavours, including mashed yams that were creamy and sweet, lightly sauteed and crispy kale, and the deep flavour notes and meaty texture of the mushroom ragout.

And finally, the “I can’t believe it’s not pumpkin” pie topped off this full meal. It consisted of a pecan crust and a creamy filling made of macadamia nuts, carrot juice and pumpkin pie spices. The texture of the filling is like a cross between a cheesecake and an ice cream cake but with pumpkin pie flavour. I loved this pie so much I asked for the recipe so I could make it again, and of course share the recipe with you!

After dessert, Jess cleaned the kitchen and dishes entirely and left any leftovers neatly in the fridge. For the entire evening, I truly felt like a queen.

For more information on Jess and her personal chef and catering services, check out her website.

"I can't believe it's not pumpkin" pie

Yield: 1 pie

Ingredients:

For the crust:

• 2 1/4 cups raw pecans
• 4 dates
• 2 tbsp maple syrup
• 1 tbsp coconut oil
• pinch of sea salt

For the filling:

• 1/2 cup raw cashews or macadamia nuts
• 1/2 cup maple syrup
• 2 tbsp agave nectar
• 1/2 cup coconut oil
• 1/2 cup + 2 tbsp carrot juice
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp ground nutmeg
• 1/2 tbsp chopped thyme [I used 1/4 tsp dried thyme]

Directions:

For the crust:

1. In a food processor, pulse pecans and dates to small crumbs then mix the other ingredients in by hand. Press into a 9" tart pan or pie dish. Chill the crust in the freezer for about an hour before filling.

For the filling:

1. Blend all the ingredients in a high speed blender. Fill chilled pie shell. Chill in the freezer overnight for best results. Remove to set for 15 minutes before serving.

Recipe from Natural Chef Niagara.

We’re almost through the season of Frappuccinos Fridays, and I hope you’ve been enjoying all of the tasty flavours we’ve veganized. As part of the theme, Lisa and I have indulged in Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée, Green Tea Cream, Chai Crème, Double Chocolate Chip, Cinnamon Dolce and Toffee Coffee.

Today I’m sharing a flavour I’d imagine is a pretty standard favourite, since vanilla lends a wonderfully creamy taste to anything it teams up with—and coffee is certainly no exception. With this version, I think the spicy fragrance of vanilla bean and vanilla extract enhances the full-bodied richness of the strong, dark-roast coffee. Top if off with a mountain of coconut whipped cream and you’ll let out a sigh of satisfaction after every succulent slurp.  Enjoy!

Vanilla Bean frappuccino

Yield: 1 serving

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 frappuccino:

• 1/2 cup strong coffee, chilled
• 1/2 cup non-dairy milk
• 2 Medjool dates, pitted
• 1/2 tsp pure vanilla extract
• seeds from 1 vanilla bean
• 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 frappuccino, blend together all ingredients in a high-speed blender until smooth and frothy. Pour into a tall glass, top with coconut whipped cream and serve!

Happy Frappuccino Friday once again! I’ve been really enjoying these end-0f-the-week treats, and I hope you have been too. So far, we’ve indulged in Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée, Green Tea Cream, Chai Crème and Double Chocolate Chip. That’s quite a list!

Today, I bring you another one of my favourite flavours: Cinnamon Dolce. This sweet and creamy beverage is a simple blend of bold, dark-roasted coffee, coconut milk and ice, but the flavour is heightened with ground cinnamon and Medjool dates, then it’s topped with heavenly coconut whipped cream and a sprinkle of cinnamon.

It is such a warming flavour on this cooler summer morning. And sipping it in this particular mug makes me feel so Game of Thrones. Enjoy!

Cinnamon Dolce frappuccino

Yield: 1 serving

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 frappuccino:

• 1/2 cup strong coffee, chilled
• 1/2 cup full-fat coconut milk (canned)
• 2 Medjool dates, pitted
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 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 frappuccino, blend together all ingredients in a high-speed blender until smooth and frothy. Pour into a tall glass, top with coconut whipped cream and a pinch of cinnamon and serve!

We’re now more than halfway through the season of frosty frappuccinos! So far, as part of our Frappuccino Fridays theme, Lisa and I have shared Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée and Green Tea Cream.

Today, I’ve created one of my all-time favourite flavours: Chai. There’s just something about that aromatic concoction of black tea infused with the exotic flavours of cardamom, cinnamon and black pepper that I love, but unfortunately Starbucks uses Tazo chai latte concentrate in their frappuccinos, which contains honey. So, if you want to enjoy the sweet and spicy taste of a chai frappuccino this summer, I recommend trying out this icy take on the traditional beverage. It’s spicy, sweet and milky—just like the Stabucks wallahs make it, only simpler and better.

To make this version, I simply steeped chai spice black tea bags in almond milk and then blended it with ice, dates and cinnamon (because I’m in love with cinnamon) to create that sweet, frothy goodness. You can use your favourite chia tea blend, but the spicier the better (I used Stash brand) Then, pour it into a tall glass—or a tea cup for the traditional experience–and top with coconut whipped cream and a dash of cinnamon.

Enjoy!

Chai Crème frappuccino

Yield: 1 serving

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 frappuccino base:

• 1 cup almond milk
• 2 chai spice black tea bags
• 3 Medjool dates, pitted
• 1/4 tsp ground cinnamon
• 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 frappuccino, pour the almond milk into a small saucepan and bring to a boil over medium heat. Add the teabags, cover the pan and remove from heat. Allow to steep for about 15 minutes, and then remove the tea bags (be sure to squeeze out excess liquid).
4. Using a high-speed blender, blend the almond milk mixture, dates, cinnamon and ice cubes together until smooth and frothy.
5. To serve, pour the frappuccino in a tall glass, top with coconut whipped cream and a sprinkle of cinnamon.

Welcome to week 4 of Frappuccino Fridays! In the last three weeks, we’ve sipped on incredible flavours like Java Chip, Caramel Brulée and Peppermint Mocha. With this kind of menu, I’m thinking Lisa and I could rival any Starbucks in town.

Today’s blended beverage combines cold coffee and ice with a mix of hazelnut sources (hazelnut milk, butter and extract) to create a frosty-cold hazelnut heaven. Starbucks’ traditional version also includes a hazelnut drizzle, but I opted for crunchy hazelnuts on top of a bed of fluffy coconut whipped cream instead.

For this drink, I made my own hazelnut butter: simply toast a cup of raw hazelnuts at 350F for 8 to 10 minutes. Wrap them in a clean kitchen towel and rub, rub rub your nuts together (hehe) until the skins come off (you don’t have to be too meticulous about this; some skin remaining is okay). Then use a food processor to process them until they turn into a smooth butter, about 10 minutes or so. Super simple and super delicious. But feel free to use storebought (100% hazelnuts) variety instead if you want.

Enjoy!

Hazelnut 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 frappuccino base:

• 1/2 cup strong coffee, chilled
• 1/2 cup hazelnut or almond milk
• 2 tbsp hazelnut butter (homemade or storebought)
• 2 Medjool dates, pitted
• 1/4 tsp pure hazelnut extract
• 3 ice cubes
• chopped hazelnuts (for garnish)

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 frappuccino, blend all ingredients in a high-speed blender until smooth and frothy.
4. To serve, pour the frappuccino in a tall glass and top with coconut whipped cream and chopped hazelnuts.