Gluten-Free Chocolate Chip Banana Bread with Peanut Butter

chocolate chip banana bread

Looking for a healthy homemade treat to bring to your in-laws or a get-together with your gluten-free besties? Or planning to stay in and devour it yourself? It is chocolate after all. Make this chocolate chip banana bread and become everyone’s most favorite person in the world. You’re welcome.

Bananas, with their naturally sweet taste, are effortlessly transformed into nutritious recipes. They’re an obvious choice for homemade ice cream, are delicious when sautéed with coconut oil and spooned over oatmeal, give moisture to granola bars, and are the other staring ingredient in two-ingredient protein pancakes (eggs + bananas = magic. FYI).

Nutrient-packed bananas also lend their moist texture and natural sweetness to baked goods, like this chocolate chip banana bread. With a variety of vitamins and minerals, this sweet fruit is the ultimate quick bread ingredient.

chocolate chip banana bread

chocolate chip banana bread

One Medium-Sized Banana:

Potassium: 9% of the recommended daily intake (RDI).
Vitamin B6: 33% of the RDI.
Vitamin C: 11% of the RDI.
Magnesium: 8% of the RDI.
Copper: 10% of the RDI.
Manganese: 14% of the RDI.
Fiber: 3.1 grams.
Protein: 1.3 grams.
Fat: 0.4 grams.

Along with digestive friendly fiber and nutrients, bananas are packed with antioxidants that help to reduce oxidative stress in the body. Some of a banana’s antioxidants include dopamine and catechins–two compounds thought to reduce the risk of heart disease and degenerative diseases when consumed frequently.

This chocolate chip banana bread uses coconut flour to make the recipe both gluten-free and fiber-rich. Coconut flour is made from ground and dried coconut meat, also known as the white flesh on the inside of a coconut shell. Due to its minimally processed nature, coconut flour is rich in a variety of nutrients and is an easy flour to use in your baking and cooking.

Dietary tip: Easily make this chocolate chip banana bread Paleo-friendly by swapping out the peanut butter for almond or hazelnut butter. To make this recipe vegan, use flax eggs or egg replacer. If you are substituting ingredients due to dietary restrictions, check the chocolate chip ingredients, too! Most conventional chocolate chips contain soy, dairy, and even gluten. I like Enjoy Life chocolate chips, which are certified vegan, non-GMO, Paleo approved, and gluten-free.

chocolate chip banana bread

Chocolate Chip Peanut Butter Banana Bread Recipe

Chocolate Chip Peanut Butter Banana Bread Recipe

Ingredients

  • 3 medium ripe bananas
  • 1 tsp vanilla extract
  • ¼ cup chocolate peanut butter
  • 2 eggs
  • ½ cup coconut flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 Tbsp cocoa powder
  • ¼ tsp sea salt
  • ½ cup dark chocolate chips + an additional handful

Instructions

  1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and spray with coconut oil.
  2. In a high-speed blender or food processor, combine bananas, vanilla, and peanut butter. Blend until smooth and creamy.
  3. Add in eggs and blend until combined.
  4. Add in coconut flour, baking soda, baking powder, cocoa powder, and salt. Mix again until just combined. Stir in ½ cup dark chocolate chips.
  5. Pour batter into prepared pan and smooth top. Sprinkle with a handful of dark chocolate chips.
  6. Bake for 30-40 minutes or until tester inserted into center comes out clean. Let cool and devour!

4.14

http://www.organicauthority.com/this-chocolate-chip-banana-bread-with-peanut-butter-will-make-your-gluten-free-friends-very-happy/

Related on Organic Authority
Irresistible Gluten-Free Vegan Banana Bread
4 Delicious, Different Types of Bananas to Go Bananas Over
Go Bananas for This DIY Facial

Photos by Kate Gavlick

 


Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


Source link

Make This Epic Berry Dark Chocolate Bark With Just 5 Ingredients

dark chocolate bark

Nothing is more delicious than dark chocolate, except, maybe, for homemade dark chocolate bark studded with frozen berries and coconut flakes. Here’s how to make the most epic berry chocolate bark ever.

The base of this dark chocolate bark is cacao butter. Not to be confused with coconut butter, cacao butter (also called cocoa butter) is the solidified oil extracted from the cacao bean. It’s used as the fat source in making chocolate, and gives chocolate bars a creamy, melt-in-your-mouth feel.

Cacao butter shares similar characteristics with coconut oil, especially in its medium-chain fatty acid content. The fats in cacao butter are associated with reduced risk of heart disease and hardening of the arteries.

These fats, coupled with cacao butter’s high polyphenol compound content, have shown cacao to be an anti-inflammatory food.

Cacao powder adds flavor, depth, and color to this dark chocolate bark. Raw cacao powder is loaded with antioxidants and polyphenols – more so than green tea and red wine, according to a 2003 study. These compounds include theaflavin, epigallocatechin gallate, resveratrol, and procyanidin, all of which have been studied for their chemoprotective and heart protective abilities.

Frozen berries boost the antioxidant content of this dark chocolate bark even more, while providing a natural sweet flavor. I prefer my dark chocolate bark really dark (without adding in any sweetener), as the berries sweeten it enough. If you prefer a slightly sweeter bark, add in pure maple syrup or raw honey.

A sprinkle of coconut flakes is a delicious way to add texture and flavor to this dark chocolate bark. Choose an unsweetened version of coconut flakes to keep the sugar content low.

Creamy, decadent, and totally chocolaty, this dark chocolate bark is the most delicious sweet treat ever.

dark chocolate bark

Berry Dark Chocolate Bark

Ingredients

  • 1 cup cacao butter, chopped
  • ¼ cup coconut oil
  • 3 Tablespoons cacao powder
  • 1-3 Tablespoons maple syrup or raw honey (optional)
  • ½ cup mixed frozen berries
  • 3 Tablespoons coconut flakes

Instructions

  1. Add cacao butter to a saucepan and heat over low heat until completely liquid.
  2. Stir in coconut oil until combined.
  3. Whisk in cacao powder and sweetener, if using.
  4. Line a small baking tray with parchment paper. Pour liquid chocolate into baking tray and dot with frozen berries and coconut flakes. Place in the freezer to set for 45 minutes.
  5. Remove chocolate from the freezer and gently break into pieces.
  6. Store chocolate bark pieces in the freezer where they will keep for up to five months.

4.14

http://www.organicauthority.com/how-to-make-epic-berry-dark-chocolate-bark/

Related On Organic Authority
4-Ingredient Peppermint Bark that will Actually Make You Swoon
Dark Chocolate’s Magic Anti-Inflammatory Powers Finally Revealed
Cuddle Up with a Vegan Dark Chocolate Fondue Recipe

Photos by Kate Gavlick

 


Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


Source link

One Bite of this Vegan Chocolate Caramel Bar Will Make You Feel Divine

Vegan Chocolate Caramel Bar
Image via Minimalist Baker
 

Golden gooey caramel is encased in rich layers of dark chocolate, combining to create the perfect dessert. With only five ingredients, this dairy-free vegan chocolate caramel bar couldn’t be any easier to make!

This chocolate recipe uses our vegan caramel sauce for its sweet and chewy center. The key ingredient in vegan caramel is Medjool dates. Medjool dates are not only naturally sweet but also have the perfect gooey texture for making caramel.

Chocolate Caramel Bar Nutrition

Medjool dates are also an ingredient you won’t feel guilty about eating. Medjool dates are excellent sources of many minerals and vitamins. Particularly, they are rich in potassium, magnesium, vitamin B6, niacin, calcium, phosphorus, vitamin K, vitamin A, and zinc. Dates are also a great source of fiber which will help sustain you and prevent blood sugar levels from rising.

The dark chocolate in this recipe is also healthy, especially for the heart. Time and time again, dark chocolate has been proven to be a friend of the cardiovascular system. According to one study published in the medical journal, Heart, dark chocolate was suggested to reduce the risk of cardiovascular disease among healthy adults.

Recipe Tips

The real trick to perfecting vegan chocolate caramel bars lies in preparation. The night before, soak your dates so they will process up easily into a smooth paste. Also, allow plenty of time for each layer to set and harden. This will ensure even layers and that the bar won’t melt in your hands.

Also, be sure to have your pan lined and ready for use. You’ll want the lined pan handy so the chocolate doesn’t begin solidifying before you’ve had the chance to pour it in. A rubber spatula will also make the process easier and will help you create smooth layers.

If you’re feeling extra decadent, put a peanut buttery twist on these candy bars. After the caramel layer has set, pour on a thin layer of melted peanut butter and let sit in the freezer until hardened. The nutty flavor will complement that of the caramel and chocolate.

How To Make Vegan Chocolate Caramel Bar

Vegan Gluten-Free Chocolate Caramel Bar

Ingredients

  • 18 ounces dark chocolate chips
  • 1 tablespoon coconut oil
  • 2 ½ cups Medjool dates, pitted
  • ½ teaspoon sea salt
  • ¼ teaspoon pure vanilla extract

Instructions

  1. Line a 9×13 pan with parchment paper overhanging the edges. Then, heat half of the chocolate chips and half of the coconut oil in a double boiler over medium heat. Stir consistently until chocolate is smooth and melted. Pour evenly into the pan. Transfer to the freezer and let sit until hardened, about 30 minutes.
  2. Meanwhile, add pitted dates to a food processor and process for about two minutes, scraping down sides as needed. Add the water, sea salt, and pure vanilla extract and process for about 30 seconds.
  3. Once chocolate has set, spread ½ cup of the caramel over the chocolate. Return to the freezer for 15 minutes.
  4. Melt the remaining chocolate and then pour over the caramel. Return to the freezer for 30 minutes, or until bars are completely set. Slice into long strips and serve immediately. Store any leftovers in the refrigerator until ready to eat. Enjoy!

4.14

http://www.organicauthority.com/this-vegan-chocolate-caramel-bar-is-everything/

 

 

Related on Organic Authority
You Can Now Say Your Chocolate Addiction is Helping You Lose Weight
Make A Food Date with Dates, the ‘Sustainable’ Fruit
6 Chocolatey-Delicious Beauty Products Every Chocoholic Needs


Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



Source link

This Vegan Chocolate Mousse Recipe Uses the Savviest Ingredient Ever

A Vegan Chocolate Mousse Recipe With the Savviest Ingredient Ever

Something magical happens when you whip up aquafaba, the fancy word for bean water, aka thick liquid found in your can of BPA-free chickpeas (or in your home-cooked beans). It gets fluffy, airy, and absolutely reminiscent of meringue – sans eggs. Fold in melted chocolate, a dash of coconut sugar, and a few more goodies into the bowl, and you’ll have yourself a decadent, vegan chocolate mousse recipe made with the most culinary savvy ingredient around.

Aqua-what? If you’ve never heard the word before, fret not. Aquafaba was coined in 2015 by a now 50,000-strong community group on Facebook (Vegan Meringue – Hits and Misses!) who had been experimenting with chickpea brine for its surprising abilities to replace egg whites in recipes. Decadent treats like cakes, brownies, marshmallows, meringues, ice cream, macaroons, and more could be made vegan simply by using aquafaba as an egg alternative.

Aqufaba’s versatility has led to chickpea water totally becoming a thing and finding its way into gourmet and home kitchens, prepared foods like mayonnaise, cocktails, (whiskey sour anyone?) and pop-up restaurants around the country. News outlets like The New York Times and Bon Appetit are even writing on the marvels of chickpea brine, noting aquafaba to be a vegan wonder ingredient.

A Vegan Chocolate Mousse Recipe With the Savviest Ingredient Ever

Nutritionally speaking, the research and nutrition information on aquafaba is minimal. However, according to Aquababa.com where a nutritional analysis on aquafaba was taken, chickpea brine does contain trace nutrients. According to the analysis, one tablespoon of aquafaba contains 3-5 calories along with trace amounts of calcium, iron, and protein.

Nutrition and vegan wonder ingredient aside, using aquafaba also helps to cut back on food waste. I’m sure you’ve poured countless cups of chickpea water down the drain without even giving a second thought to repurpose it. Now that aquafaba is a known culinary ingredient, you can be economical and kitchen savvy at the same time — a total win-win.

A Vegan Chocolate Mousse Recipe With the Savviest Ingredient Ever

A Vegan Chocolate Mousse Recipe With the Savviest Ingredient Ever

Using your chickpea brine for a decadent chocolate mousse recipe is definitely a way to take advantage of your culinary forte. By simply folding in a high-quality (organic, fair-trade, and dairy-free please!) dark chocolate into whipped aquafaba along with sweet and mineral-rich coconut sugar, and warming vanilla you’re able to make this vegan chocolate mousse recipe in a cinch. Due to the fact that the recipe uses no refined sugars, oils, dairy, or any other animal products, it’s suitable for many dietary restrictions as well.

A vegan, environmentally friendly, and lusciously chocolate dessert? Sign us up.

A Vegan Chocolate Mousse Recipe With the Savviest Ingredient Ever

Chocolate Aquafaba Mousse Recipe

Chocolate Aquafaba Mousse Recipe

Ingredients

  • 6 ounces dark chocolate (dairy-free)
  • 1 (BPA-free 15-ounce) can unsalted chickpeas
  • ¼ tsp cream of tartar
  • 1 tsp vanilla extract
  • 2 Tbsp coconut sugar
  • Pinch of sea salt
  • Fresh raspberries, coconut flakes, and cacao nibs to serve

Instructions

  1. Roughly chop dark chocolate and place in a double boiler, or in a glass bowl over boiling water on the stove. Gently melt chocolate, stirring every now and then until completely melted. Remove from heat and pour chocolate into a large bowl. Set aside to slightly cool.
  2. Drain chickpeas, reserving liquid aquafaba, and store chickpeas for another use.
  3. In a large bowl add in aquafaba (about ¾ cup should be reserved) along with cream of tartar. Using a hand mixer, mix on high speed for 7-10 minutes, or until soft peaks begin to form. Add in vanilla extract, salt, and coconut sugar and beat until mixed.
  4. Add ½ the melted chocolate to the whipped aquafaba and fold until incorporated. Fold in the remaining ½ aquafaba until smooth and combined.
  5. Gently spoon chocolate mousse into glasses, small mason jars, or ramekins. Cover and refrigerate for at least 3 hours.
  6. Sprinkle with coconut flakes, cacao nibs, and raspberries to serve. Enjoy!

4.14

http://www.organicauthority.com/vegan-chocolate-mousse-recipe-with-the-savviest-ingredient-ever/

Related On Organic Authority

Mouth-Watering Savory and Spicy Roasted Chickpeas Recipe
Chickpea Brine: Coming to a Cake Near You (Plus a Recipe)
Easy Pasta Salad Recipe with Feta, Olives, and Chickpeas

Photos by Kate Gavlick

Kate Gavlick
Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


Source link

cookie skillet

This Gluten-Free Chocolate Chip Skillet Cookie is So Good It Stops Time (Almost!)

There is nothing better than pulling a warm tray of cookies out of the oven – with the exception, maybe, of pulling one giant warm cookie out of the oven. This skillet cookie is not only a delicious new way to get your cookie on, it’s also a gluten-free and Paleo-friendly treat that’s made with seriously wholesome ingredients.
With just a handful of pantry staples (like dark chocolate, duh) and roughly thirty minutes, this big warm cookie is all yours. All of it!
Buying the Ingredients
Traditional chocolate chip cookies are made with white flour, loads of white and brown sugar, and butter. Although as soul soothing as those cookies may be (especially if made by your grandma), there’s a more nutritious way to make them.
This skillet cookie is made with almond flour, maple syrup, nut butter, coconut oil, and dark chocolate – all very delicious (and healthy) ingredients.
Almond flour is made by blanched and finely ground almonds and is a rich source of protein, healthy fats, and vitamin E. As opposed to almond meal, almond flour has a finer and less gritty consistency. Make sure to use the latter in this recipe.
Maple syrup is a deliciously sweet alternative to white sugar. In small amounts, maple syrup does contain nutrients such as iron, calcium, and zinc. Look for a 100 percent pure organic maple syrup, without any added coloring or sugars. Maple syrup impostors such as those often labeled as “pancake syrup” are made with mostly high fructose corn sup and artificial flavorings and are not what you should be baking with — or pouring on pancakes.
The nut butter in this recipe is a creamy and nutritious way to reap healthy fats and a soft cookie texture. Any sort of creamy nut butter will do in this skillet cookie recipe including almond, peanut, sunflower, and cashew butter.
Using a bar of high quality dark chocolate, at least 70 percent cacao solids or higher, provides hearty chocolate chunks and a heavenly flavor to this skillet cookie. Unlike milk chocolate, dark chocolate contains more of the beneficial nutrients (including antioxidants to support whole body health). Look for an organic bar of dark chocolate made with fair-trade growing and harvesting processes.
Although this recipe uses an organic egg, substituting with a flax egg is an easy way to make this skillet cookie recipe vegan.

Kitchen Prep
Like cookie batter, this cookie skillet batter and recipe comes together in a cinch. Simply preheat the oven, grease skillet, and make the batter.
When using a skillet make sure to use a cast iron skillet, stainless steel skillet, or nontoxic nonstick skillet. Many cooking skillets can be made with questionable ingredients, so it’s best to use the least toxic one as possible. For this reason, I’m partial to cast iron, which conducts heat easily and doesn’t off-gas chemicals. Plus, it can last you for years and years if properly cared for. If you lack an 8-inch skillet, you can also use a glass-baking dish or cake pan.

How to Make a Chocolate Chip Skillet Cookie
Recipe adapted from Rachael DeVaux of Rachel’s Good Eats

Chocolate Chip Skillet Cookie

Ingredients

1 organic egg

3 Tbsp maple syrup

¼ cup coconut oil

⅓ cup nut butter of choice

1 tsp vanilla extract

1 cup almond flour

½ tsp baking soda

2/3 cup of a dark chocolate bar, roughly chopped

¼ tsp flaky sea salt

Instructions

Preheat oven to 325 degrees Fahrenheit and lightly grease an 8-inch skillet with a bit of coconut oil.

Place coconut oil and nut butter into a small saucepan and heat on low. Stir mixture often, until coconut oil and nut butter and melted and incorporated together.

In a small bowl whisk together egg, maple syrup, melted coconut oil and nut butter, and vanilla extract. Stir in almond flour and baking soda and mix until combined. Fold in half of the chocolate, roughly chopped until incorporated.

Spread cookie batter into greased skillet and dot with remainder of chopped dark chocolate. Sprinkle with sea salt.

Bake cookie in the oven for 17-20 minutes, or until edges are slightly browned.

Remove from oven and let cool slightly before digging in!

4.14

This Gluten-Free Chocolate Chip Skillet Cookie is So Good It Stops Time (Almost!)

Flavor Tips
Although this chocolate chip skillet cookie is pure perfection in its traditional form, it can get a little fancy, too.
Change up the flavor of the cookie by replacing the chocolate with ¼ cup rolled oats and a handful of raisins to make an oatmeal raisin version of this cookie.
Other additions include coconut flakes, chopped nuts, or even fresh raspberries or blueberries to dot the top of the skillet before baking.
A delicious and easy way to change up the flavor of this cookie is by changing the bar of dark chocolate you use. Find an organic version that adds in cayenne for a spicy cookie with a kick, or look for a bar that’s made with a hint of sea salt and caramel to take this cookie over to the delicious salty sweet side.
Whatever kind of additions you choose, this skillet cookie is sure to become a new favorite way to eat chocolate chip cookies.
Related On Organic Authority
How to Make the Ultimate Vegan Chocolate Chip Cookie
Easy Vegan No Bake Coconut Almond Chocolate Chip Cookies
The Ultimate Vegan Chocolate Chip Cookie Recipe with Maple Syrup and Coconut Oil
Photos by Kate Gavlick

Tags:
chocolate chip cookie

Kate Gavlick
Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.

!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?
n.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;
n.push=n;n.loaded=!0;n.version=’2.0′;n.queue=[];t=b.createElement(e);t.async=!0;
t.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,
document,’script’,’//connect.facebook.net/en_US/fbevents.js’);

fbq(‘init’, ‘1547807725457431’);
fbq(‘track’, ‘PageView’);


[]
Source link

This 2-Ingredient Vegan Magic Shell Chocolate Syrup is Just What You Need

2-Ingredient Vegan Magic Shell Chocolate Syrup is Just What You Need

This chocolate syrup recipe is so easy to make and completes every bowl of vegan ice cream. Its crisp texture will remind you of childhood sundaes complete with all the toppings.
Finding a bottle of “Magic Shell” in the door of the fridge was practically a given for most kids, or at least for me. But since going vegan and ditching processed foods, sugary dairy-laden syrups and sauces are far from appealing.
But now, chocolate syrup has received a most healthy makeover that makes it fitting for the healthy eater.
With only two ingredients needed, this chocolate syrup recipe couldn’t be easier to make. The key to the magic of this recipe is coconut oil. Coconut oil has a melting point of 76 degrees, so when exposed to cooler temperatures, like being poured atop cold ice cream, coconut oil is prone to hardening. Hence, the trick to forming a “magic shell.”
Recipe Tips
This recipe calls for a double boiler but if you don’t have one, don’t fret. Simply stack a smaller pot inside a larger pot of boiling water. You’ll melt the chocolate inside the smaller pot and prevent the chocolate from scorching.
Chocolate Syrup Hacks
Once you’ve mastered the basics of making chocolate syrup, try these hacks for an even tastier sundae!
Swap the chocolate for peanut butter to make a peanut butter syrup. Simply replace chocolate chips with ¼ cup natural creamy peanut butter and then proceed with recipe.
Add ¼ teaspoon sea salt to the recipe for a salted chocolate syrup that’s delightful!
Chop up raspberries and add to melted chocolate syrup for a tart twist.
Pair chocolate syrup with vegan caramel sauce for an ultra-decadent sundae.

Vegan Chocolate Syrup Recipe

This 2-Ingredient Vegan Magic Shell Chocolate Syrup is Just What You Need

This chocolate syrup recipe is so easy to make and completes every bowl of vegan ice cream. Its crisp texture will remind you of childhood sundaes complete with all the toppings.

Ingredients

¼ cup vegan chocolate chips

¾ teaspoon coconut oil

Instructions

Add chocolate chips and coconut oil to a double boiler. Stir continuously until completely melted and smooth.

Remove from heat and let cool for five minutes.

Meanwhile, serve up a bowl of ice cream.

Drizzle ice cream with chocolate syrup and let sit for at least two minutes.

Syrup will harden and freeze over ice cream.

Serve immediately and enjoy!

Notes

Swap the chocolate for peanut butter to make a peanut butter syrup. Simply replace chocolate chips with ¼ cup natural creamy peanut butter and then proceed with recipe.
Add ¼ teaspoon sea salt to the recipe for a salted chocolate syrup that’s delightful!
Chop up raspberries and add to melted chocolate syrup for a tart twist.
Pair chocolate syrup with vegan caramel sauce for an ultra-decadent sundae.

4.14

This 2-Ingredient Vegan Magic Shell Chocolate Syrup is Just What You Need

Related on Organic Authority
Vegan Homemade Ice Cream Recipe: Mint Chocolate Chip and Avocado
Ben & Jerry’s Finally Announce a Vegan Ice Cream is in the Works
Make This Raw Vegan Ice Cream Sandwich Recipe for a Healthier Trip Down Memory Lane
Images via Karissa Bowers

Tags:
chocolate, ice cream

Karissa Bowers
Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?
n.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;
n.push=n;n.loaded=!0;n.version=’2.0′;n.queue=[];t=b.createElement(e);t.async=!0;
t.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,
document,’script’,’//connect.facebook.net/en_US/fbevents.js’);

fbq(‘init’, ‘1547807725457431’);
fbq(‘track’, ‘PageView’);


[]
Source link

Black Bean Brownie Bites

The moment I placed these brownies in the oven, I started whining like a disgruntled teenager because Luise had persuaded me to only sweeten them with dates and mix a whole can of black beans into the batter. “They are going to taste like sh*t” might have been the carefully formulated phrase I used. Baking brownies was my idea to start with and I usually don’t complain about healthy desserts, but I was tired that day and my mind was set on the caramel-tasting brownies from the bakery across the street. More than the flavor, it was their texture I wanted to recreate. The crusty top and caramel fudge center that you only can achieve with sugar, butter and flour. I knew these would be far from that. And in my mind that was all Luise’s fault.

The whining escalated into a discussion (aka argument) and by the time the timer on my phone rang, things were, well, kind of tense between us. I cut off a corner piece of the baked brownie and quickly realized that they weren’t as awful as I had expected. Of course when Luise asked me, I did what any 36-year old teenager would do and grunted: “They were okay I guess”. In reality, they were actually pretty good. They didn’t have that crusty texture or typical sugar taste but they were still sweet, gooey but not heavy, chocolatey, energy packed and rich. I added frosting to make them a little more sassy – using dates as sweetener and avocado and coconut oil for an ultra lush and creamy consistency. They turned out really beautiful and jam-packed with good stuff. Rather than a dessert, I’d say that this is more like an energy bar-style brownie, and I found myself sneaking back to the fridge several times that day for another bite.

We’re sharing the recipe and some notes below. But first, check out this little video from our youtube channel where we demonstrate how to make them.

Black_bean_brownie_bites_2

Black_bean_brownie_bites_3

Since that first batch of brownies, there have been at least six more batches. A few vegan attempts and various flavor and texture variations. I have gathered a few notes that might come useful in case you want to give them a try.

  • We use very soft fresh dates that we buy in card board boxes and they are pretty affordable compared to loose weight or medjool dates. Sizes differ so use a scale if you want to be exact.
  • If you can’t find fresh dates you can use dried dates that you soak in water for a couple of hours. Drain the water before mixing. However, I wouldn’t use dried dates for the frosting as they need the dates to be super soft to achieve a smooth consistency. Try maple syrup instead.
  • If you aren’t used to sugar free desserts, you can add a couple of tablespoons maple syrup, honey or sugar to the batter. We have tried this recipe both with and without additional sweetening and they taste good both ways. It all depends on what you are used to and your expectations are.
  • We use a quite mild olive oil and it works really well with the chocolate flavor (not strong at all). However, if you don’t like olive oil, you can use, coconut oil, rapeseed oil or butter instead.
  • We have also tried a vegan, egg-free version using aquafaba (chickpea water) that we are sharing at the bottom of the recipe. We also tried making aquafaba using black bean water (because it’s a rest product of the beans in the recipe). It didn’t firm up as much when whisked but it did work as a binder. However, it looked kinda gross and added more bean flavor so we decided to stick with chickpea water instead.
  • We add coffee to the frosting to disguise the avocado flavor. If you don’t like coffee, you can use almond butter or peanut butter instead to give it a flavor twist.
  • Sea salt flakes are great on top and we love the salt + chocolate combo, but desiccated coconut would also look good.
  • If you are allergic to nuts, you can mix toasted sunflower seeds into a flour and use instead of almond flour. And use pumpkin seeds instead of walnuts.

Black_bean_brownie_bites_4

Black Bean Brownie Bites with Chocolate Avocado Frosting
Makes 24 bites

These taste sweet but not overly so, see notes above if you prefer to make them sweeter. Vegan version below.

20 soft dates (approx 230 g / 8 oz)
1 1/2 cup / 185 g cooked black beans (rinsed)
1/2 cup / 125 ml olive oil or other neutral oil
1/2 cup / 125 ml plant milk or regular milk
3 eggs
1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour)
1/2 cup / 50 g almond flour
6 tbsp cacao powder
1 tsp baking powder
1 pinch salt
1 handful crushed walnuts (optional)

Chocolate Avocado Frosting
6-8 soft dates

3 tbsp coconut oil
2-3 tbsp strong coffee
3 tbsp cacao powder
1 avocado

Sprinkle with
Sea salt

Preheat the oven to 180°C / 350°F. Pit the dates and add them to a food processor along with the rinsed black beans. Mix on high speed. Add oil, milk and eggs (leave out if you are vegan) and mix until smooth. Add almond flour and oat flour (you can make oat flour from rolled oats by simply blending them in a food processor or grinding them in a mortle and pester), cacao powder, baking powder and salt and pulse until everything is mixed. Stir in walnuts (and whipped aquafaba if you are making the vegan version). Place a baking paper in a 28 x 20 cm / 11 x 8 inch rectangular baking dish and bake for 30 minutes. Remove the brownies from the oven once they are firm to touch and leave until completely cool.

Make the frosting by mixing all the ingredients in a food processor until completely smooth. Taste and adjust the flavors, adding more dates (or maple syrup if you want it sweeter) and more cacao powder if you want it richer. Spread the frosting over the brownies, sprinkle with sea salt flakes and cut into bite-size pieces. Store in the fridge.

To make them vegan: Use 3 tbsp more oat flour. Leave out the eggs and whisk 1/3 cup aquafaba (chickpea water) into soft peaks that you stir into the mixed batter together with the walnuts. The vegan version needs approx 45-50 minutes in the oven and will come out slightly stickier but firms up once it cools.

.

Source link

Chocolate Overnight Oats

Chocolate Overnight Oats

Andrew Purcell, Carrie Purcell
Makes 1 Serving
Ingredients
  • 1/2 medium ripe banana, thinly sliced
  • 1/2 cup plain 2-percent-fat Greek yogurt
  • 1/3 cup rolled oats
  • 1/3 cup unsweetened almond milk
  • 1tablespoon unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • 1pinch cinnamon
  • 1 1/2 tablespoons peanut butter
Directions
  1. In a container, mash banana with a fork. Add yogurt, oats, almond milk, cocoa powder, vanilla, and cinnamon. Stir to combine.
  2. Refrigerate at least 6 hours.
  3. Serve cold, topped with peanut butter.

Nutrition Per Serving

405 calories
18 g fat (3 g saturated)
44 g carbs
14 g sugar
9 g fiber
23 g protein

Keywords

banana, Greek yogurt, oats, almond milk, cocoa powder, peanut butter, overnight oats, vegetarian, gluten free, egg free, selfstarter, breakfast

Source link