Thin-Mint Brownies
- 1 cup walnuts (120g)
- 1 and 1/3 cups pitted dates (230 grams) (I highly recommend Sunmaid, because they’re softer.)
- 1 tsp vanilla extract
- 5 tablespoons cocoa powder
- A few drops pure peppermint extract (depending on how minty you want them… Start with less; you can always add more.)
- Optional: for even more chocolate flavor, add chocolate chips. Or add cacao nibs.
- Optional: tiny dash of salt (I always add this and recommend it.)
Directions: Combine all ingredients, using a food processor. (No need to blend the dates first; I just blend everything all at once. But if you use a Magic Bullet, you might want to do it in batches. I’ve not tried this in a regular blender and therefore can’t vouch for it.)Form into brownies or balls or bars… or even cookie-cuttered shapes!
3-Ingredient Chili Bowl
- Cooked bulgur (or rice) (cooked with salt)
- Handful Daiya Vegan Cheese
Ferrero Rocher Ice Cream
- 1 3/4 cups milk of choice, or nondairy creamer
- 1/4 cup hazelnut liqueur (Frangelico)
- 2 packets stevia (or 2 tablespoons sugar)
- 1/8 tsp salt
- 3 tablespoons cocoa powder
- optional: chopped, toasted hazelnuts
Mix all ingredients together in a dish (except optional ingredients, if they are chunky). Then, if you have an ice-cream maker, simply transfer to your ice cream maker and watch the magic! (I have a Cuisinart, and it took 15 minutes to turn the liquid into ice cream. Warning: Make sure your ice cream maker’s base is completely frozen before use, or it will NOT work!!) If you don’t have an ice-cream maker, but you have a Vita-Mix, you can freeze and then thaw a little and blend.
what you will need:
1/4C unsalted almond butter
2T cold-pressed canola oil
1/2C honey
1 tsp vanilla
1 1/2C oats
3/4C spelt flour
2T ground flaxseed
2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4C unsweetened shredded coconut
1/4C dark chocolate (chunks or chips)
Preheat oven to 350F. In a large bowl, mix the first 4 ingredients together.
Mix the rest of the ingredients together. Add the dry to the wet. Then add in the coconut & chocolate.
Line cookie sheet with parchment paper. Drop cookies on cookie sheet and bake for 12-15 minutes.
Makes 2 dozen. 1 cookie is around 95 healthy calories! (that means healthy fats, proteins, grains and chocolate. Don’t judge, you know it’s a healthy category !
- 1/4 cup milk of choice
- scant 1 tsp vinegar
- 1/2 cup whole-wheat pastry flour (or white flour)
- 1/4 tsp baking soda
- 1 tsp baking powder
- just over 1/8 tsp salt
- 1/4 cup evaporated cane juice (or white sugar)
- 1 1/2 tablespoons applesauce
- 1 tablespoon water
- 1 1/2 tablespoons oil (coconut or canola/veg)
- 1/4 tsp pure vanilla extract
Preheat oven to 375 F. Mix vinegar into milk, and set aside. In a separate bowl, combine dry ingredients and mix very well. Then put all the other liquid ingredients into the vinegar mixture and stir. Pour wet into dry, and stir to combine. Drop tiny circles (a little over the size of a silver dollar) onto 1 or 2 cookie trays. (Or, if you have a whoopie pie maker, you can use that! I don’t have one.) Bake around 8 minutes.
Marshmallow Cream:
If you don’t want to use this recipe, or if you can’t find marshmallow flavoring, you can use Ricemellow Cream or Smuckers marshmallow fluff instead.
- 2/3 cup Mori-Nu silken-firm tofu (140 g)
- 6 tablespoons coconut butter or raw cashew butter
- scant 1/8th tsp salt
- 8-10 drops marshmallow flavoring
- 1/2 tsp pure vanilla extract
- sweetener to taste (stevia, agave, sugar, etc.)
Blend everything in a blender, food processor, or Magic Bullet cup. This frosting is thicker when cold, so it’s a good idea to make it up ahead of time. But don’t frost the whoopie pies until just before serving (or frost them and then store in the fridge).
