The Easiest Chocolate Chip Nicecream

Looking for the easiest way to whip up a satisfying non-dairy frozen dessert? I’ve got you covered. (Although let’s be honest, I’ve eaten this for breakfast too!)

Ingredients:

2 frozen/sliced medium-sized bananas

3 tablespoons chocolate chips (For this recipe I love the Enjoy Life Semi-Sweet Mini chips)

Directions:

Add your frozen banana slices into a food processor & blend until smooth & creamy

Either pour your chips on top once in the bowl (what I do), or stir in to your liking

Enjoy!

Carob Frozen Yogurt

Made with 5 ingredients!

On weekends like this past one, where temperatures were over 100 degrees, you need an abundance of cold treats on hand.  I’m a huge frozen yogurt fan, but usually not a fan of the options available at my local stores.  They often contain a lot of gums, processed sugars, & other ingredients difficult for someone with a sensitive digestion system.  The solution: 5 Ingredient Carob Frozen Yogurt!  

There is no ice cream maker required.  The prep only takes about 5 minutes!

Recipe makes about 2 servings

Ingredients: 

2 cups nonfat plain greek yogurt 

1/4 cup roasted carob powder (I use Australian Carob Company)

1/3 cup coconut sugar

around 3/4 of a small avocado

2 tsp vanilla extract

Directions:

Blend up all of your ingredients in a food processor until smooth

Transfer the mixture to a freezer-safe pan (around 9×9) & spread evenly

Cover with plastic wrap

Freeze for 1 hour

Remove from the freezer & evenly stir with a fork

Repeat for 3 additional hours

Let freeze for an additional couple of hours for a more solid consistency

Enjoy!

Whole Wheat Caramel Pretzel Blondies

Whole Wheat Salted Caramel Pretzel Blondies! I’m all about salted caramel. It’s truly one of the best flavors out there! The secret to these blondies is the caramel syrup. It’s meant as a coffee flavoring syrup, but when poured over the top of these blondies it gets all soaked in over 24 hours & makes them perfectly moist!  


Ingredients:

1 & 1/4 cups crushed mini pretzels

1 cup light brown sugar, slightly packed

1/2 cup cane sugar

2 sticks unsalted butter, room temperature 

2 eggs

2 teaspoons vanilla extract

2 & 1/2 cups flour (I use King Arthur Flour White Whole Wheat!)

1 teaspoon baking soda

1 teaspoon sea salt

1/4 cup Joe’s Organic Syrup – Caramel Syrup 

Pinch of sea salt

 


Directions:

Pre-heat the oven to 350°. Grease a 9×13 pan with butter or your preferred ingredient.

Take your mini pretzels, add them to a sealed ziplock bag & crush them. I use the bottom of a can on an angle! The pieces should be very small. Set aside.

In a large bowl beat the butter & sugars on a low setting until combined. Add in the eggs & vanilla extract.

In a small bowl stir together the flour, baking soda & salt with a fork or whisk.

Add the dry ingredients into the wet ingredients using either the low beating setting or stirring.

Stir in the broken pretzels with a spoon.

Spread the batter into the greased pan & bake for around 23 minutes OR until the edges are just turning golden. I usually keep mine on the undercooked side. 

Let fully cool.

Slowly pour the caramel syrup evenly over the blondies. Sprinkle a TINY pinch of sea salt over them evenly as well. 

Ideally they should sit for about 24 hours until the syrup has completely soaked into the blondies as you don’t want the liquid sitting on top. It’s worth the wait!

Enjoy! 

Carob Cookie Dough Blondies

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Anyone else not able to eat chocolate?! My hormones are so super sensitive that caffeine of any kind is off the table for me.  One thing that I’ve had the hardest trouble letting go of is chocolate chip cookies, blondies, & brownies.

This blondie mix from Namaste Foods is so delightful to make with carob for the ultimate healthy dessert.  It’s so versatile.  If you want to bake it with butter & eggs you can.  If you’re vegan & want to use oil & their fabulous egg replacer they’re just as delicious.  I opted for the oil & egg combo with a chopped carob bar to replace the chocolate chips.  Oh man!  They taste like cubes of cookie dough & I can’t get enough of them!

Bonus!  Their mixes are free of the 8 most common allergens!  This mix is gluten free, dairy free, soy free, peanut free, tree nut free, & more.

 

Ingredients:

1 box Namaste Foods Blondie Mix

1 cup canola oil

3 eggs

1/2 cup hot water

1 carob (or chocolate!) bar chopped into fine chunks

 

Directions:

Preheat oven to 350 degrees.

Combine eggs, oil, & hot water.

Whisk in blondie mix until all lumps are gone.

Grease a 9×13 inch pan with a little of your oil.

Bake for around 35 minutes (slightly underdone for cookie dough texture).

Let cool & enjoy!

Cocoa Banana Marble Breakfast Loaf

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Who’s feeling dessert for breakfast?!  This vegan loaf is the consistency of a light pound cake, with hints of chocolate & banana on top.

If you do not eat chocolate or caffeine, you can easily substitute in carob powder for the cocoa to get a similar flavor.  Make sure you head on over to Karen’s Naturals for some of their tasty and versatile freeze-dried bananas (& more)!

 

Ingredients:

2 teaspoons baking powder

2 cups all-purpose flour

2 teaspoons vanilla extract

2/3 cup of a protein-filled plant milk, such as Orgain Protein Almond Milk

1/2 cup Earth Balance Soy Free Margarine 

1 1/2 cups cane sugar

3/4 cup So Delicious Plain Coconut Yogurt 

2 tablespoons (at least) cocoa powder

1 handful of Karen’s Naturals Just Bananas

 

Directions:

Preheat the oven to 350ºF.

In a large bowl, use an electric mixer on low to combine the Earth Balance & sugar. Slowly beat in the yogurt.

In a second smaller bowl, combine the flour & baking powder, then beat the mixture into the large bowl.

In a third smaller bowl, combine the almond milk & vanilla, then beat the mixture into the large bowl.

Remove a little of the batter, about a ½ cup, to another bowl and mix the cocoa powder into it to make a small amount of chocolate batter.  Chop up a few of the Just Bananas to taste, and stir those into the chocolate batter.

Grease a 9×5-inch loaf pan.

Pour the vanilla batter into the pan. Then add the chocolate batter on top of the vanilla. Use a toothpick or knife to marble the chocolate in.

Bake for around 50-60 minutes, checking until a toothpick comes out clean.

Store the loaf covered in the fridge after the first day, & eat within about 5 days.

 

Notes:

-If you find you prefer a higher ratio of chocolate to vanilla, simply scoop out a larger quantity of the batter to mix with some additional cocoa powder & Just Bananas.

-If using a larger quantity of Just Bananas, compensate by adding an extra splash of plant milk to keep them from absorbing too much of the batter’s moisture as they are freeze-dried.

Enjoy!

Maple Granola Clusters; For Red, White, & Blue Parfaits

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As a former New Englander, I’m very picky when it comes to maple syrup! Only the good stuff please! Catskill Provision makes THE tastiest syrup that is all natural & perfect for baking.

If you prefer making your own granola like me, maple syrup is a perfect binding ingredient to get those great clusters we all love. This granola base is perfect for adding in any of your favorite accompaniments like dried fruits, nuts, seeds, or chocolate!

It tastes amazing plain as an on-the-go snack, tossed into oatmeal or snack bars, or in these Red, White, & Blue Parfaits! Happy 4th of July everyone!

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Ingredients:

½ cup pure maple syrup

3 cups old-fashioned rolled oats

¼ cup light brown sugar

½ cup extra-virgin olive oil

a sprinkle of sea salt

1 egg white (optional if you’re not vegan) – It helps bind extra large clusters!

Add-ins of your choice – I went with chopped sliced apricots & cinnamon-roasted pumpkin seeds – You could also used almonds, peanuts, raisins, dark chocolate chips, sunflower seeds, dried apples, or walnuts!

 

Directions:

Pre-heat the oven to 300 degrees.

Stir the oats, add-ins, salt, brown sugar, syrup, & olive oil together.

If using the egg white for extra clusters beat 1 egg white in a separate small bowl until frothy, then gently stir into granola mixture until evenly coated.

Spread the mix onto a baking sheet that has been lined with parchment paper. (The paper makes it much easier to break the clusters apart after cooling.)

Bake for about 1 hour, or until golden brown & no longer wet.

After letting it cool completely, use your hands to break apart the sheet into clusters as small or large as you like!

For Red, White, & Blue Parfaits take a small glass and alternate handfuls of granola, greek yogurt (I use plain since the granola & berries are sweet, but use any variety you like!), & blueberries/strawberries/raspberries/blackberries. (I love the strawberry/blueberry combo.)

Enjoy!