Frozen Chocolate Peanut Butter Oranges
March 1, 2015
These are one of my favorite snacks. Frozen oranges are so good. If you’ve never had frozen oranges then what are you doing with you life!? I shared a similar recipe quite a while ago and decided to amp them up a notch by adding peanut butter.
Typical, right? I add chocolate and peanut butter to most things in life because why not. Life is short and chocolate and peanut butter are great.
These covered oranges are so easy to make and only 4 ingredients! How awesome, right?! I love taking these to work or just running to the kitchen to grab a few when hunger strikes. Citrus bursts with sweet chocolate and creamy peanut butter. Can life really get any better?!
Frozen Chocolate Peanut Butter Oranges
2 navel oranges, peeled
1/4 cup creamy peanut butter, approximately
3 tablespoons coconut oil, melted
2 tablespoons cacao powder
Spread orange slices out onto a parchment paper lined cookie sheet. Place in freezer for 30 minutes to chill. Remove from freezer. Coat half of each orange slice with a thin layer of peanut butter. Place in freezer for 15 minutes. While in freezer mix coconut oil and cacao powder together. Remove orange slices from freezer and dip in chocolate. Place in freezer for 10 minutes. Remove from freezer and top with peanut butter. Serve, enjoy!
Store in freezer.
Triple Layer Nutty Chocolate Bars – Vegan
February 25, 2015
Triple layer nutty chocolate bars. Yes, that’s right. These are pretty dang special, trust me. The base layer is just a simple layer of gooey rich chocolate, the middle layer is a smooth nutty extravaganza, and the top layer is a crunchy chocolate topping. When you combine them together you get pure nutty chocolate bliss.
I love making (and eating) these. In fact, more of the batter probably went into my mouth than onto the plate. But I am totally okay with that and I hope that you are too. Eating “regular” (vegan) desserts filled with processed ingredients is okay to have every once in a while. But I don’t want dessert to be an every once in a while thing in my life. I deserve dessert each day, and so do you. That’s why I always get so excited about new recipes. It’s amazing what we’re able to create with simple whole ingredients and I’m so grateful for that. By eating a piece of this you are giving your body nourishment and energy. It tastes good and you’ll be able to feel good at the same time. Who wouldn’t want that?!
Triple Layer Nutty Chocolate Bars
1 cup dates
1/2 cup oats
2 tablespoon cacao powder
Blend together all ingredients. Press out on parchment paper until flat. Set aside.
1 cup dates
1/2 cup almonds, soaked
1/4 cup cashews, soaked
1 tablespoon hemp seeds
Pinch of salt
Blend together all ingredients. Layer on top of bottom layer. Set aside.
3/4 cup salt free rice cakes, crushed
2 tablespoons coconut oil
1 tablespoon cacao powder
1 tablespoon maple syrup
Melt coconut oil and mix together with cacao powder and maple syrup. Pour in rice cakes and mix together. Top bottom layers with mixture. Place in refrigerator for 2 hours to set up. Serve, enjoy!
Vegan Breakfast Inspiration
February 21, 2015
Hi! It’s been so long since I’ve done a post like this but I want to bring them back because they’re fun for me to do and hopefully fun for you guys to read! Instagram is my favorite social media platform. I love it so much and definitely put a lot of effort into keeping my Instagram updated because it’s fun way for me to be creative. It’s a great source to connect with so many like minded people and is so inspiring to be able to see what kind of creations that others share too.
Today’s post is all about my favorite breakfasts that I’ve shared on Instagram over the past few weeks or so. I know that not everyone has Instagram and if that’s you then you’re missing out on some good stuff! But no worries because I’m here to share a bit. This is mainly oatmeal, banana ice cream, and a few smoothies because that’s what I have. Always. I love having a ton of fruit for breakfast and each of those options allows me to do just that! These breakfasts are quick, easy, and so versatile. You can have so many different varieties of all of these ideas and that leaves me so excited for breakfast each morning. The most important (and delicious) meal of the day!
Banana Ice Cream
That’s it for today friends! What are your favorite breakfasts? Let me know!!
Single Serving Chocolate Cheesecake – Vegan
February 17, 2015
Coming at you today with something that I am really excited about. Single serving chocolate cheesecakes. Oh yes. You know when you just really want something sweet and chocolatey but you don’t want to go wild and crazy by making something like this? Well look no further because these little guys are here to help you out.
I decided against any fancy toppings for this cheesecake. I wanted to keep it plain and simple. It allows you to appreciate the decadence of the cake without any crazy toppings. But hey, if you want to top it with some peanut butter or cashew cream then go for it. Your cheesecake, your rules. I did sprinkle some hemp seeds on for an extra bit of Vitamin E and protein. Us vegans can never get enough protein, right?!
Anyways, I made two cheesecakes because it’s easier to blend double the recipe in your blender. Plus, you can always save one of them for later! I added some flowers on top as well just because my boyfriend got me flowers recently and I figured why not throw them on top of the cheesecake. I miss being outside and smelling fresh air, hearing birds chirping, and walking around barefoot. Pretty much impossible to do when our usual high for the day is around 10F degrees! So I thought that the flowers might make being stuck inside a bit easier. I don’t even know what type of flowers they are (can anyone help me out here?!) and I doubt that eating them is advised by the florist, so if you’re feeling inclined to put some flowers on your cheesecake then I recommend getting some edible flowers or simply removing whatever flowers you use before digging into the pure chocolate decadence.
Single Serving Chocolate Cheesecake
1/2 cup dates
1/4 cup almonds
Blend together ingredients in your blender or food processor. Press into 2 cupcake wrappers. I used a cupcake pan to make it easier to press into. You might have extra dough. (It’s great to snack on by itself!)
1/2 cup cashews, soaked 2-8 hours
3 tablespoons cashew milk
2 tablespoons cacao powder
2 tablespoons maple syrup
Drop of vanilla
Blend together all ingredients until smooth. Remove from blender and fill up cupcake wrappers. Place in refrigerator to set up a bit. Serve, enjoy!
Can be kept in refrigerator for up to 7 days or freezer for a few weeks.
Cookie Dough Cream Milkshake – Vegan
February 15, 2015
This recipe was an accident. A very happy accident, definitely. I was trying to make something completely different that I’ll do in the future now. But I was working towards that and it wasn’t meant to be. So I tossed some bananas and almond milk in the blender and received something amazing. The taste, the texture of this; crazy. The texture is really what gets me here because it is so rich and creamy, just like a “real milkshake.” I just kept stirring it around in amazement of how wonderful plant based foods can be. I’ve had this twice in the past few days and I am 100% sure that I’ll be having it tomorrow for breakfast as well. So so good!
Cookie Dough Cream Milkshake
1 and 1/2 cup dates
1/4 cup oats
1/4 cup walnuts
2 tablespoons flax
1 tablespoon coconut sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
4 frozen bananas
1/2 cup almond milk
Blend everything together except bananas and almond milk in your blender until dough forms. Add in bananas and almond milk. Blend. Serve, enjoy!