Like me, you probably consider chocolate chip cookies to be a bit of an indulgence, meant only for those times when you deserve them. But some days you just need a cookie without the guilt or judgment. If today is one of those days, I’m here to offer you a solution: try these cookies! For this recipe I swapped out all the traditional ingredients (flour, butter, eggs, sugar) for good stuff like lentils and cashews and I’m thrilled by the results—they’re thin and crispy around the edges yet soft and chewy on the inside and studded with just the right number of chocolate chips.

This is the story of a girl who has become a little obsessed with flourless, legume-based baking. I’ve shared a few other recipes like this before:

• Flourless plant-powered protein brownies
• Chickpea cookie dough balls
• Dark chocolate, sweet potato and black bean brownies
• Flourless mocha bean cookies
• Adzuki pudding tarts

But this time, oh boy. The results were incredible. I literally danced around my kitchen in pure joy and praised the baking gods for gifting me with such a cookie. In fact, I was in such disbelief that I retested them too many times to count, you know, just to make sure.

Seriously, lentils can do that?

And, indeed, this recipe is going to change your life much like it did mine. Because I’m here to share my secrets with you.

First, let’s talk about how awesome lentils are. Not only are they an easy and cheap source of protein, but they are also fat free, high in fibre and rich in a number of essential nutrients like iron and folate. They are also super versatile: you can add them to salads, stir them into pasta sauce or cook up a mean Indian dhal. Unfortunately, it seems lentils have needlessly taken the back burner in many vegans’ kitchens ever since the aquafaba craze started not long ago, which is why I wanted to highlight them in this recipe. The best part is that dry red lentils cook up super quick (8 to 10 minutes) and then, when processed together with some cashews, they take on a lovely smooth texture. I’ve become infatuated with this discovery!

I added only a wee bit of coconut sugar to sweeten them up, a tablespoon of coconut oil to help give them a spreadable texture and crispy edges, and a good doze of vanilla (extract and powder) for flavour. The vanilla bean powder, in particular, gives these cookies that extra oomph in the flavour department. If you don’t have any vanilla bean powder on hand, fear not! You can just make them without it.

Even though this recipe is actually quite easy, I’ve learned a few tricks along the way, so here are some helpful notes:

• The consistency of your cooked lentils is important to getting smooth and consistent results. Be sure to cook the lentils until very soft. Run your spoon across the bottom of the pan to determine whether all the water is absorbed. The consistency should be thick and soft, kind of like mushy porridge, and might start to stick to the bottom of your pan when done.
• The dough should be much thinner than regular cookie dough, more like cake batter. When you scoop the dough onto the cookie sheet, it should spread out fairly easily. Whatever shape you make them will be the shape of the final cookie, so use your finger to shape and smooth them into thin, circular shapes.
• Processing the cashews and lentils might cause your dough to warm up, and consequently melt your chocolate chips once added. To avoid this, just sprinkle on the chocolate chips after you’ve scooped the batter onto your cookie sheet. I learned this after shooting these photos, so just imagine plump chocolate chips on top.
• I highly recommend eating one or two after they’ve baked and cooled for about half an hour. They are soooo good when eaten freshly made. Plus, someone needs to do the taste-testing, right?

Enjoy!

Flourless chocolate chip cookies

Yield: 8 to 10 cookies

Ingredients:

• 2 1/2 cups water
• 1 cup dry red lentils
• 1/2 cup raw cashews
• 1 tablespoon coconut oil
• 3 tablespoons coconut sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon baking powder
• 1/8 to 1/4 teaspoon vanilla bean powder (optional but recommended)
• pinch of sea salt
• 2 to 3 tablespoons dairy-free chocolate chips

Directions:

1. Preheat the oven to 375F and line a cookie sheet with parchment paper.
2. In a saucepan, combine the water and red lentils and bring to a boil over medium-high heat. Reduce heat to medium and allow to cook for 10 minutes, stirring frequently, until the lentils are very soft and the water has absorbed. Watch carefully as the water can boil over easily. Once soft, remove from heat and drain through a fine mesh strainer. Rinse with cool water and use the back of a spoon or spatula to press out any excess water. The lentils might start turning mushy, but that's okay!
3. Using a food processor, process the cashews until they start to turn into a paste. Stop and scrape down the sides of the processor container as needed. Add the coconut oil and process again until smooth.
4. Measure out 3/4 cup of the cooked lentils (if you have some left over, save them for supper). Add them to the food processor along with the coconut sugar, vanilla extract, baking powder and vanilla powder. Process until smooth. It should be a fairly wet dough, more like cake batter than a typical cookie dough.
5. Scoop the dough onto the prepared cookie sheet, about 2 tablespoons each. The dough should spread out fairly easily. Use a clean finger to shape them into circles about 1/4 inch thick and smooth out the top. Sprinkle the chocolate chips on top. Bake for 20 minutes, until golden brown. Allow to cool completely. They tend to soften slightly once stored. Recrisp them by baking at 300F for about five minutes.

Outdoor entertaining season is here and I’m ready to rock it out at our next backyard party with this amazing vegan skillet s’mores dip, complete with homemade graham crackers!

I can’t take credit for the idea (thanks Food Network) but I did put my own spin on it by making it vegan. Think crunchy graham cracker crumbs topped with warm, melted chocolate and gooey toasted marshmallow. You use the graham crackers as a layer in the dip as well as a vehicle for scooping!

The marshmallow is made from the beloved chickpea water (aka aquafaba), the liquid drained from canned or cooked chickpeas which, when whisked with a little guar gum and sugar, creates a thick, fluffy and slightly sticky texture reminiscent of real marshmallows. When this dip is baked for a few minutes the marshmallow topping becomes a little crispy on top just like toasted marshmallows over an open fire. It’s magical.

Since vegan graham crackers are so hard to find, I went ahead and created a super easy oat-based version. The great part is that the dough is soft enough that it doesn’t require rolling out with a rolling pin—you just spread it out onto a cookie sheet, score it and bake! How awesome is that? Feel free to make a double batch so you can have them on hand when another s’mores dip craving hits (trust me, it’ll happen).

Once you have those components made, the assembly is very quick. Take a cast iron skillet (I used a 12-inch skillet), spread out a layer of crushed graham crackers, then a layer of chocolate chips, then a layer of marshmallow creme (you can pipe it like I did or just spread it with a spoon). Then put the whole thing in the oven for a few minutes, broil for a minute to brown the top, and then serve with the rest of the graham crackers for dipping!

This is genius and the absolute perfect party dip. Seriously. Make it now.

Vegan skillet s'mores dip with easy oat graham crackers

Yield: enough for a crowd

Ingredients:

For the oat graham crackers:

• 1 1/2 cups oat flour (use certified gluten-free if needed)
• 1/2 cup oat bran (use certified gluten-free if needed)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/3 cup coconut sugar
• 1/4 cup melted coconut oil
• 1/4 cup pure maple syrup
• 3 tablespoons water
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon blackstrap molasses

For the marshmallow creme:

• 3/4 cup chickpea water (the liquid drained from one 19-ounce can of chickpeas)
• 11/2 teaspoons guar gum
• 2/3 cup cane sugar
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon pure vanilla extract

For the dip:

• 2 cups vegan dark chocolate chips

Directions:

To make the oat graham crackers:

1. In a large bowl, whisk together the oat flour, oat bran, cinnamon and baking soda.
2. In another bowl, whisk together the coconut sugar, coconut oil, maple syrup, water, vanilla and molasses. Add this mixture to the bowl with the dry ingredients and stir until a soft dough forms.
3. Pour the dough onto a cookie sheet lined with silpat baking mat or parchment paper. Use an offset spatula to spread into a thin, even 10x14 inch rectangle (it should spread out fairly easily).  Refrigerate for about 15 minutes. Preheat the oven to 350F.
4. Remove the cookie sheet from the fridge and score into 2x2 inch squares (I use a pizza cutter) by making vertical and then horizontal cuts all the way across the dough. Using a fork, poke holes in each scored cracker.
5. Bake for 20 to 25 minutes until dry to the touch and golden around the edges. Remove from the oven and score the dough again through the same score lines so it’s easier to separate them once cool. Allow to cool completely before breaking apart.

To make the marshmallow creme:

1. In the bowl of a stand mixer with the balloon whisk attachment, combine the chickpea brine and guar gum. Mix on high speed for 10 minutes (no less!), until the mixture is fluffy and pure white. It should increase in volume and climb up the whisk.
2. Add the cane sugar one tablespoon at a time, until each is fully incorporated. Add the lemon juice and vanilla extract and continue to process for 5 minutes more.

To assemble:

1. Preheat the oven to 350F.
2. Take 5 or 6 graham crackers and break them up into the bottom of a 12-inch cast iron skillet. Use the back of a spoon to press down on the crackers and crush them into crumbs. Spread them evenly over the bottom of the skillet. Sprinkle the chocolate chips evenly over top of the graham crackers crumbs. Then use a piping bag to pipe the marshmallow creme on top (or just spread it with a spoon).
3. Bake on the top rack of the oven for 5 to 10 minutes, until the top is a little crispy like toasted marshmallows and the chocolate chips are melted. Change oven temperature to broil (500F) and broil for 1 to 2 minutes, watching closely, until the top is browned. Serve immediately with remaining graham crackers for dipping.

Recipe inspired by the Food Network.

If you’re a regular here at ADC, you probably already know that I love baking. In fact, this blog started out as a way to share my dessert recipes after I returned from an epic week with Fran Costigan at the Natural Gourmet Institute in 2010, full of knowledge and inspiration.

Baking has been my jam ever since my stepmom taught me how when I was all of seven years old. Heck, my love for baking experiments even started back then—have you ever tried baking chocolate chip cookies in a muffin tin? I thought it was a brilliant idea at the time, but I was devastated when they came out of the oven looking like rock-hard hockey pucks (I ate them anyway). My first baking lesson: Don’t ever mess with the tried-and-true recipe on the back of the Hershey’s chocolate chips package.

When JK Gourmet, a local company that sells grain-free and gluten-free baking ingredients, mixes and snacks, contacted me about reviewing some of their products, the decision was a no-brainer. I had spotted their almond flour in health food stores before, and so I was excited about testing it out in my kitchen. They sent me a box of their almond flour, cookie mix and pancake/waffle mix. (Scroll down for a giveaway!)

JK Gourmet was created by a woman named Jodi who was diagnosed with ulcerative colitis, a life-destroying intestinal disease, back in 2000. She was looking for a drug-free way to treat her condition and soon realized that changing her diet was key to controlling it. Her health journey is what inspired her to create a company with a mandate devoted to making all-natural, preservative-free products.

While not all of her products are vegan (she uses honey in her granola, chocolate and other baked goods), I’m so glad I was introduced to her almond flour. Since it’s made up of blanched almonds that are very finely ground, the flour is fluffy and light and far superior to other brands I’ve tried before—plus, it saves me from cleaning out my food processor when grinding my own nuts (hehe).

Both the cookie mix and pancake mix are made with just a few simple ingredients: almond flour, coconut sugar, baking soda and salt. The instructions for the pancake mix call for whipped eggs and water, but I gave it a go anyway using flax eggs. Unfortunately they turned out quite dense and stuck to the pan like nobody’s business. I’m thinking egg replacement powder or even that magical aquafaba would have provided better results.

I’m madly in love with the almond flour though, and was particularly happy that it came in a resealable plastic bag so it would stay fresh longer. These almond thumbprint cookies with blueberry chia jam are a result of this mild obsession, and if you try this particular brand you’ll realize what a difference it makes to use super-fine flour in cookies and cupcakes—you’ll get a lovely texture without any of the grit, and they’ll be delicious and authentic like they’re supposed to be. I even ran out and bought more to use in my vegan bake-off entry in March.

The JK Gourmet brand of almond flour is a little more pricey than others, but I think it’s worth the difference. Of course, the drought last year in California also resulted in significant price increases for almonds and almond-based products [insert sad face here], but sometimes that crunchy, versatile nut just can’t be beat.

Gluten-free almond thumbprint cookies with blueberry chia jam

Yield: Makes 20 to 22 cookies

Ingredients:

For the blueberry chia jam:

• 1 1/4 cups fresh or frozen blueberries
• 2 tbsp coconut sugar
• 1 tbsp chia seeds

For the cookies:

• 1/2 cup natural smooth almond butter
• 6 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 1/4 tsp pure almond extract
• 2 cups almond flour
• 2 tbsp flax meal
• pinch of sea salt

Directions:

For the blueberry chia jam:

1. In a small saucepan over medium heat, stir together the blueberries and coconut sugar. Cook, stirring occasionally, until the raspberries soften and the sugar is melted, about 5 minutes.
2. Add the chia seeds and stir well. Reduce heat and simmer for about 10 minutes, until thickened. Remove from heat and allow to cool.

For the cookies:

1. Preheat oven to 325F and line a cookie sheet with parchment paper.
2. In a large bowl, whisk together the almond butter, maple syrup, vanilla extract and almond extract until smooth.
3. Add the almond flour, flax meal and salt and mix with a spoon until a dough forms. Depending on the consistency of your almond butter, you may need to add a touch of water until it comes together.
4. Using a one-tablespoon measuring spoon, scoop out dough and form into balls with your hand. Place on prepared cookie sheet and use your thumb or finger to make an indent in the centre of each ball. Fill each well with jam (I used about 1/2 teaspoon each).
5. Bake at 325F for 18 to 20 minutes or until cookies are dry to the touch and the bottoms are golden brown. Allow to cool completely.

Product giveaway:

I’m thrilled that JK Gourmet is allowing me to give away the same product pack I received (a $50 value!). If you’re a baker like me or just want to give these grain-free, gluten-free and vegan mixes a try, enter using the widget below. The giveaway will run until 12 a.m. EST on Wednesday, April 29, 2015 and is open to Canadian residents only (sorry, my international friends!).

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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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I’ve been on a chickpea thing lately. You know, that thing where you want them all the time? I put them on my salads, make all kinds of hummus (duh), add them to veggie curries, make cookies, eat them straight up (am I the only one?). I thought about ways to make a fun, portable snack, and then it hit me: cookie dough balls!

Like any good food blogger, the first thing I did was Google it. And, yes, it’s been done before. I’m not sure why it’s taken me so long to discover this. But I went to work anyway and came up with something a little different. These cookie dough balls don’t have the taste or texture of chickpeas, and that is due to a little extra step: I roasted ’em first.

Roasting chickpeas not only dries them out but also adds a wonderful nutty flavour. When mixed with a little nut butter, maple syrup and of course chocolate chips, the resulting mixture looks just like cookie dough. And it tastes just as delicious but without the unhealthy ingredients. Score!

These bite-sized gems have made perfect pre-workout snacks, since they contain extra protein and carbs from the chickpeas and nut butter. I’ve been making a batch every other week or so and stash them in my freezer. I’ll take one or two to work in a little mason jar for snack time. They’re also great for afternoons or evenings when that sweets craving hits.  

Enjoy!

P.S. There’s a Blendtec giveaway happening—you have until December 10th to enter!

Chickpea cookie dough balls

Yield: 12 to 14 balls

Ingredients:

• 1½ cups cooked chickpeas (or one 13.5 oz can)
• 3 tbsp pure maple syrup
• 2 tbsp natural smooth peanut butter
• 1 tsp pure vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp sea salt
• 2 to 3 tbsp mini chocolate chips or cacao nibs

Directions:

1. Preheat oven to 400F. Line a cookie sheet with parchment paper.
2. Spread out chickpeas on the prepared cookie sheet and roast for 15 minutes or until dry to the touch and a little toasty. Remove from the oven and allow to cool slightly.
3. Using a food processor, process the roasted chickpeas, maple syrup, peanut butter, vanilla extract, cinnamon and salt. Process until smooth, stopping to scrape down the sides if necessary. It should come together and look like regular cookie dough.
4. Transfer mixture to a bowl and stir in the chocolate chips. Roll the dough into tablespoon-size balls and store in an air-tight container in the fridge or freezer.

Inspired by Vanessa's recipe.

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

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.

My hubby? He loves doughnuts. I mentioned on Twitter a couple of weeks ago that he ate an entire test batch of these babies. It took me a few more trials to get them just right, but here I am now able to share them with you!

These little guys are a real treat: tender baked doughnuts topped with a layer of sweet maple glaze and sprinkled with homemade coconut bacon. A truly Canadian treat made gluten-free and vegan. They are an ode to my home country, and a tribute to the place that gave us hockey, peanut butter, Nanaimo bars, Trivial Pursuit and the Wonderbra, and the birthplace of Joni Mitchell, Neil Young, Ellen Page, Jim Carrey, and Ryan Gosling—oh, and me!

I should note that I tested several versions of these doughnuts and they have a much better texture with xantham gum, so be warned if you decide to skip it. You’ll also have lots of coconut bacon left over, so you can store it in a mason jar and sprinkle it on salads, sandwiches or eat on its own as a snack (they kind of remind me of Hostess Hickory Sticks, another Canadian favourite).

Enjoy!

Gluten-free maple "bacon" doughnuts

Yield: 24 mini doughnuts

Ingredients:

For the doughnuts:

• 1 cup sorghum flour
• 1/4 cup tapioca starch
• 1/4 cup potato starch
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum
• 2/3 cup non-dairy milk
• 3 tbsp melted coconut oil
• 1/4 cup unsweetened apple sauce
• Ener-G egg replacer for 1 egg
• 1 tsp pure vanilla extract
• 1/4 tsp maple extract

For the coconut bacon:

• 4 cups large flaked coconut
• 2 tbsp liquid smoke
• 2 tbsp pure maple syrup
• 1 tbsp tamari
• 1 tbsp water
• 1 tsp smoked paprika

For the maple glaze:

• 1/2 cup powdered sugar, sifted
• 1 tbsp non-dairy milk
• 1/4 tsp maple extract

Directions:

1. To make the doughnuts, first preheat the oven to 350F.
2. In a large bowl, whisk together the sorghum flour, tapioca starch, potato starch, coconut sugar, baking powder, baking soda and xanthan gum.
3. In another bowl, whisk together the non-dairy milk, coconut oil, apple sauce, egg replacer, and vanilla and maple extracts. Pour this mixture into the bowl with the dry ingredients and stir to combine.
4. Divide the batter between 2 mini doughnut pans (for 24 doughnuts). I used a small spoon to scoop the batter into each tin and smooth out the top with a clean finger. Bake at 350F for 8 minutes, or until a toothpick inserted into a doughnut comes out clean. Allow to cool completely before carefully removing them from the pan.
5. To make the coconut bacon, first reduce oven heat to 325F and line a cookie pan with parchment paper.
6. Put the coconut flakes in a large bowl. In a small bowl, whisk together the liquid smoke, maple syrup, tamari, water and smoked paprika. Pour into the bowl with the coconut flakes and stir until all the flakes are covered.
7. Spread the coconut flakes out onto the prepared cookie pan. Bake at 325F for 20 to 25 minutes, stirring with a spatula ever 5 minutes or so (this is important so it cooks evenly and doesn't burn). Remove from the oven and allow to cool.
8. To make the maple glaze, whisk together the glaze ingredients in a small bowl until smooth.
9. To assemble, take a mini doughnut and dip the top into the glaze and allow excess to drip off. Lay the glazed doughnut on a cooling rack or plate. Top with coconut bacon just before serving.

• The doughnut recipe is a finicky one, so I don't suggest making substitutions. If you don't have maple extract though, you can leave it out.

Coconut bacon adapted from Amber's delicious recipe.

I’m pretty excited to be a part of my friend Ricki’s virtual book tour for her beautiful new cookbook, Naturally Sweet & Gluten-Free. You may have already read the praise she’s been receiving from others, like Angela, Tess, Allyson, Gena , JL, Carolyn and Dreena.

Ricki’s blog, RickiHeller.com (formerly Diet, Dessert & Dogs), has become a go-to resource for vegans and others with food allergies or sensitivities or looking for insight into the anti-candida diet. Over the years, Ricki has shared her struggles with health and weight because of her addiction to unhealthy sweets. When she cut out all refined sweeteners from her life, she began to search for alternatives and, in the process, learned to create recipes that are both healthy and satisfying. 

Her new book features an array of sweet treats that are vegan, allergy-friendly and, with the use of sweeteners like coconut sugar, stevia or agave nectar, every recipe has a reduced glycemic load. So, if you love baking like I do but want to start making use of ingredients like gluten-free flours and natural sweeteners, and also avoid common allergens like gluten, dairy and corn, this book is for you!

Baking with natural, whole-food ingredients is simply better for your body and, ultimately, your well-being, but Ricki has also taken great care to ensure her recipes taste just as good as traditional desserts, if not better. I’m so proud of Ricki on this new book, which also features beautiful, full-page photos scattered throughout, and I know it will soon become a cherished book in my collection.

Since Ricki is a local vegan superstar here in Toronto, I first had the opportunity to meet her at Ange’s birthday party back in 2011, when she introduced me to her Happy Hemp Two-Bite Brownies. When I came across the recipe in this book, I knew it would be one of the first things I made. These high-protein, bite-sized gems are a perfect little pick-me-up after a long day of work or school—and they’re made with almonds and hemp seeds to boot!

Ricki knows the process of baking without gluten, eggs, dairy or refined sugar is a little different from that of conventional baking, so her book also includes a thorough introduction on how to best use whole-grain, gluten-free flours, natural sweeteners, natural non-hydrogenated fats, and vegan egg replacers, as well as what to expect when baking with whole-food ingredients.

This Caramel Ice Cream, for example, makes use of cashews, sweet potatoes and coconut milk. It may seem like an unusual combination of ingredients that aren’t meant for ice cream, but you will be amazed by how much this tastes like caramel! It was decadent and creamy, and I loved it with bits of chocolate chips and cacao nibs mixed in.

This Grain-Free Autumn Fruit Crumble is a quick and easy recipe that is perfect for this time of year. Although it was hard to choose, this was probably my favourite so far, likely because these seasonal fruits have been calling my name for the last few weeks. I loved the crunchy topping, and the perfect balance of tart and sweet fruit. I served it with a dollop of coconut whipped cream (because whipped cream makes everything better).

Luckily, I was given permission to share this recipe with you today—straight from the book! If you get a chance, I highly recommend trying out this crumble recipe, and picking up a copy of Ricki’s book. The holidays are fast approaching, and this book would give you lots of options for desserts that will please everyone. Enjoy!

Grain-free autumn fruit crumble

Yield: Serves 6 to 8

Ingredients:

For the topping:

• 1/3 cup (45g) coconut sugar
• 1/2 cup (65g) natural raw walnut pieces
• 1/2 cup (80g) natural raw skin-on almonds, preferably organic
• 1/3 cup (50g) coconut flour
• 1/4 cup (40g) potato starch
• 1 tbsp (30ml) ground cinnamon
• generous pinch sea salt
• 3 tbsp (45ml) coconut oil, at room temperature, preferably organic
• 30 drops pure plain or vanilla stevia liquid, or to taste
• 1 tsp (5ml) pure vanilla extract
• 3 tbsp (45ml) water

For the filling:

• 2 medium pears, washed, cored, and diced, peeled or unpeeled
• 2 medium sweet apples, washed, cored, and diced, peeled or unpeeled
• 1 cup (115g) fresh or frozen cranberries
• 1 tsp (5ml) ground cinnamon
• 1/4 tsp (1ml) ground ginger
• 2 tbsp (30ml) coconut sugar
• juice of 1/2 lemon
• 1/4 tsp (1ml) pure stevia powder or 1/3 tsp (2.5ml) pure plain or vanilla stevia liquid, or to taste
• Coconut whipped cream for serving

Directions:

1. Preheat the oven to 350F (180C). Grease a 9-inch (22.5cm) square pan or a 6-cup (1.4L) casserole or souffle dish with nonstick spray or coconut oil.
2. Make the topping: Place the coconut sugar, walnuts, almonds, coconut flour, potato starch, cinnamon, and salt in the bowl of a food processor and process until the mixture resembles a fine meal with no pieces of nuts visible.
3. In a small, heavy-bottomed pot, melt the coconut oil. Whisk in the stevia, vanilla and water. Pour the coconut-oil mixture in a ring around the dry ingredients in the processor and pulse until it all comes together. It should look like moist clumps. Set aside.
4. Make the filling: In a large bowl, toss the pears, apple, and cranberries together with the cinnamon and ginger. In a small bowl, mix together the coconut sugar, lemon juice, and stevia, and stir until the sugar begins to dissolve. Drizzle over the fruit and then toss again to coat evenly.
5. Assemble and bake the crumble: Turn the fruit mixture into the prepared casserole dish and sprinkle with the topping. Press down gently on the topping.
6. Bake for 40 to 60 minutes (depending on the depth of your pan, you will need more or less time for the fruit to cook), rotating the dish about halfway through baking, until the crumble topping is deeply browned and the fruit is soft. Serve immediately or at room temperature with a little coconut whipped cream. May be frozen.

Recipe from Naturally Sweet & Gluten-Free, reprinted with permission