Category: Chocolate

Healthy Giant Oatmeal Raisin Chocolate Chip Cookies! (Vegan, GF, Oil-Free)

2/15/2019

Giant Oatmeal Raisin Chocolate Chip Cookies (Vegan, GF, Oil-Free Opt)

2/15/2019

Giant Oatmeal Raisin Chocolate Chip Cookies are a keeper! If you don't like raisins or chocolate chips you can choose your favorite or use both like me. So far everyone who has tried these cookies just loves them, even a non-vegan! Who doesn't love cookeis. They are a bit indulgent and that is okay. #treatyoself! Get the recipe below.

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PB&J Chocolate Cups - Quick & Easy

11/9/2018

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When you have an itch for itch for chocolate and something sweet this is a wonderful dessert to turn to. Chocolate, banana, PB&J and optional pecans for crunch and you are there.

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Luscious White Chocolate Cheesecake on a Fudgy Brownie Crust | A Rich and Decadent Vegan Dessert

3/8/2018

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A homemade brownie is topped with a white chocolate cheesecake and adorned with more chocolate and sliced almonds. An easy dessert to assemble with the wow-factor in full-force. It's a very rich dessert yet is somehow laced with good health. From almonds to dates to cacao powder you can find all that and more. This is a #plantbased/#vegan, #glutenfree and #oilfree dessert yet you'd never ever know it. I spent time perfecting the "perfect" cheesecake and this is my take. It is the Luscious Cheesecake from "The Artistic Vegan Cookbook: An Alchemical Transformation" dressed up as I was celebrating my birthday!

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Chocolate Peanut Butter Bars (Raw, Vegan, GF)

12/18/2017

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I've added my vegan touch to a classic dessert my mom would make each year around Christmas. They're sensational. If you love chocolate and PB then this is your dessert!! They come together in one bowl, require no baking and can be eaten the same day, a no-fail holiday treat.

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No Bake Chocolate Chip Cookie Dough Bites

3/9/2017

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Skinny Chocolate Cake with Chocolate Ganache - Artistic Vegan Show 16

1/21/2017

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Hi beautiful friends! We are going to make a gorgeous cake today on the Artistic Vegan Show #16. Moist chocolate cake with chocolate chips inside makes our base, covered with a chocolate ganache.

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Healthy Twix Bars - Raw, Vegan & GF

12/31/2016

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Sweet Potato Chocolate Chip Oatmeal Raisin Cookies

6/18/2016

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Somethings in life are too good not to share. These comforting cookies, are one of those things. Sweet, satisfying, soft, with a slight chew, moist but not too moist. They create perfect, inviting, palm-sized, BIG, beautiful cookies.

These scratched my itch, but like a mosquito bite once you scratch it sometimes it makes it worse and you scratch more, in this case I had one cookie, then a half of one later and the other half shortly thereafter. They are so good!! "Mmm, mmm, mmm" says my husband. I thought these would be a great post to share for Father's Day. Who doesn't love a cookie? Plus, no soaking, refrigerating, just mix, bake, consume, repeat.

"Damn, I gotta have the other half of that cookie" - Gerald. Haha!!

Plus, they are healthy. The original recipe calls for 1 cup of butter vs. 1 cup of sweet potato puree, 1 1/2 cups of sugar vs. 2 tbsp. of agave syrup, plus 1 egg and 1 egg yolk vs. flax meal and water. Say what? I used amaranth flour so they are busting with protein! You can have one after you work out with 12.4 grams of protein a cookie. ;) Get your cookie on with these amazing Sweet Potato Chocolate Chip Oatmeal Raisin Cookies! Love, Christa

Makes 10 Huge Cookies

Ingredients:
1 Cup Sweet Potato Puree
1/2 Cup Creamy Natural Peanut Butter
2 Tbsp Agave Syrup
2 tsp Flax Meal
3 Tbsp Water
1 Tbsp Vanilla Extract
2 Cups Amaranth Flour (or All Purpose Gluten-Free Baking Flour)
1 Cup Oats
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Course Sea Salt
1 Cup Chocolate Chips (I used mini)
1 Cup Raisins (I used jumbo)

Loving Preparation:

Preheat the oven to 325 degrees Farenheight. Lightly grease a cookie sheet or line with parchment paper.
Take a baked sweet potato, remove the skin, puree in a food processor until you have 1 cup. Add 1/2 cup peanut butter, 2 Tbsp. Agave, 2 tsp Flax Meal, 3 Tbsp Water and 1 Tbsp Vanilla. Process until well combined.
Whisk the dry ingredients together in a large bowl, 2 cups Amaranth Flour, 1 Cup Oats, 1 tsp Baking Powder, 1 tsp Baking Soda, 1 tsp Sea Salt. Add the pureed mixture to the oats. Mix well, kneading if needed until incorporated. Fold in the chips and raisins.
Take 1/3 Cup and fill with cookie dough, thwack it into your palm, with moist hands gently create the cookie shape. Use 1/4 Cup for 20 cookies and a tbsp for smaller servings. Place on the prepared pan, repeat until done.
Bake for 12-17+ minutes until nice and golden, puffy and done on top. We recently moved and this oven seems to have one temperature, HOT, so I only baked them for 9 minutes in a hot oven, I think 12-17 minutes at 325 would be sufficient, but take it longer if needed.
Remove from oven, cool to touch on pan. They will continue cooking on the pan. Transfer to a cooking rack. Enjoy! These make HUGE yummy cookies!

Notes:

You can replace the chocolate chips with dried fruit such as raisins, cranberries, dried cherries and the sort.
You can use your favorite sweetener, pass or use more.
You can use more puree and skip the peanut butter if you are allergic to nuts, or use a seed butter like sunflower.
Waist Disclaimer! These do have a whopping 433 calories a cookie if you make them this large with 12.4 grams of protein, so if you use 1/4 cup you can have 20 cookies at 216 calories and 6.2 grams of protein per cookie. Or 2 tbsp at 108 calories with 3.1 grams of protein a cookie, see? You can still have some! :)
Adapted & Veganized from King Arthur Flour.

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3 Ingredient Homemade Chocolate - Raw & Vegan

2/21/2016

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With only 3 Ingredients you can be making homemade chocolates! This is my staple, quick and easy chocolate recipe. Feel free to add a dash of salt, a hint of flavor with vanilla or your favorite extract, add dried fruit, nuts, nut butter, coconut flakes or anything your heart desires to make a special treat. For fun, watch the quick how to video!

Ingredients:

3 Tbsp Coconut Oil - Melted
3 Tbsp Cacao
2 Tbsp Agave (or desired syrup)

Loving Preparation:
Melt the coconut oil in a hot water bath. Add the cacao and agave. Mix well. Pour into desired mold or a pan line with parchment paper. Freeze until solid. Enjoy!