Tag: Recipe

• Cranberry Chocolate Almond Oat Cookies

  Posted at 6:38 AM by Brittany, on May 22, 2014

  I’m a sweet-o-holic, this is nothing new. My diet consists of fruits and veggies by day, (with some kind of protein e.g. beans, quinoa, rice) and sugar by night. I try to find a healthy balance, but sometimes I get a little out of control with my sugar intake. I eat clean in an attempt to justify my naughty addictions to cupcakes, cookies, and brownies.

  

  Sometimes when I find myself “overdoing it” in the baking department I put myself in a time out. No sugar for “x amount” of time, in an attempt to detox. You can imagine my excitement when I have a party to attend and something like this is posted…

  

  Oh yeah, I volunteer to bring dessert. Perfect excuse to bake, taste a few treats, and then LEAVE THEM SOMEWHERE OTHER THAN MY HOUSE. It’s a win, win.

  Most of my baked goods contain a decent amount of chocolate, and while this recipe has 1/2 cup of chocolate chips, its main stars are the cranberry and oatmeal flavors. This isn’t the typical type of cookie I bake, but my goodness did it knock my socks off.

  

  I’ve discovered an AMAZING GF flour that I will forever be purchasing. It made keeping my fingers out of the raw dough difficult. These cookies are moist, flavorful, fluffy, gluten free, and vegan. I need more…I NEED MORE!

  Cranberry Chocolate Almond Oat Cookies

  Inspired by Two Peas and Their Pod

   

  

  Ingredients

  • 1 cup Namaste Foods GF flour
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 cup creamy almond butter
  • 1/2 cup coconut sugar
  • 1/2 cup vanilla almond milk
  • 1 tsp vanilla extract
  • 1 cup rolled oats
  • 1/2 cup naturally sweetened dried cranberries*
  • 1/2 cup chocolate chips

  *I used cranberries that were sweetened with apple juice opposed to cane sugar. I found these dried cranberries to be much juicier and they taste SO much better.

  
  Directions

  1. Preheat your oven to 350F, and prepare a cookie sheet with parchment paper, or use a stoneware bake pan. I use stoneware.

  2. In a medium bowl mix your flour, cinnamon, salt, and baking soda. Set aside.

  3. Using a stand mixer combine your coconut sugar and almond butter until light and fluffy. Then mix in your almond milk and vanilla.

  4. Turn your mixer to low and add your dry ingredients. Mix until well combined. Fold in the oats, cranberries, and chocolate chips and mix by hand.

  5. Roll the dough into tablespoon balls and flatten with your palm. Bake cookies for about 10 minutes, or until golden brown around the edges.

  

  To be honest, these cookies don’t even need the chocolate chips.

  I can’t believe I just said that, don’t expect me to say that often. Chocolate chips or not, these are the perfect breakfast cookie.

  

  I have no idea what happened to the other half of that cookie…

  

  Admiration, and excitement to GIVE AWAY TO FRIENDS! This is obviously a “pre hair chop” photo.

  Selfies are totally difficult to take with a heavy dSLR and handful of cookies. I’ll leave the selfies to the pros and stick to baking.

  Q: What is your favorite flavor cookie?!

  

  | 51 Comments Tagged Chocolate, Cookies, Gluten Free, Recipe, Vegan

• Chocolate Salted Almond Butter Bites

  Posted at 7:02 AM by Brittany, on April 28, 2014

  For as long as I can remember I’ve tried to watch my salt intake. I never add it to my meals, and even the slightest amount makes me feel like a swollen slug. I have to drink at least 100oz of water just to combat the tiniest intake of salt. Blech.

  

  
  While I don’t use salt much in my cooking, I always use it in my baking. The amount of salt in most baked goods is less than a teaspoon, but that small pinch is powerful. When I was in high school I took a food science class, and little did I know one very small piece of information (& then some) I learned would stick with me all these years.

  

  
  Salt is known to enhance, and awaken the flavors combined in baked goods. It creates a balance that make your treats that much sweeter. For this reason alone, I never skimp on the salt when I bake/create sweets…it’s a staple in all my recipes. Chocolate and salt are commonly paired together, and this is simply because they just mesh..really well.

  I’ve always been a sucker for the chocolate, almond, and salt combo. When I worked at Trader Joe’s I would often sneak into the back room to see if any chocolate salted almonds were open and I would grab a handful (or five) to give me an extra boost around noon.

  

  You can imagine my excitement when I saw this recipe on Amanda’s blog, the second recipe from her blog that I just had to make. These truffle bites looked perfect, but they were missing one thing…salt! I also used gluten free pretzels instead of wheat.

  Chocolate Salted Almond Butter Bites 

  
  Ingredients 

  • 1 cup crushed gluten free pretzels
  • 1/2 cup creamy almond butter
  • 2 tbsp. honey
  • 1/3 cup semi sweet vegan chocolate chips
  • Sea salt

  Directions 

  1. Line a baking sheet or pan with wax paper and set aside.
  2. Pour your pretzels into a high speed blender, or food processor and pulse until you get a meal like consistency. Do this until you have enough “powdered” pretzels to make 1 cup.
  3. Once pretzels are crushed, pour them into a medium sized mixing bowl and add in your almond butter, and honey. Mix until fully combined. Once combined place your bowl into the freeze to set for about 10 minutes.
  4. After the mixture sets, form dough into small ball bites, this should make about 12 total. Place your bites onto your wax paper lined pan, and put back into the freezer to set for another 10 minutes.
  5. While you’re waiting for the bites to firm, melt your chocolate chips using a double boiler, or a microwave. I don’t own a microwave so a double boiler is what I use.
  6. Dip each bite into the melted chocolate and roll around with a fork to ensure each side is coated, remove and place onto the wax paper.
  7. After each bite is coated, immediately sprinkle sea salt on top before the chocolate sets.
  8. Place back into the freezer and let set for as long as you can refrain from eating. At least 15 minutes.

  
  The most common comment I got about these: “Wow, I love the salt on top..it goes really well with the chocolate.” Booya.  Salted chocolate paradise.

  Q: Do you use salt in your baking/treat making?

  

  | 56 Comments Tagged Dessert, Gluten Free, No Bake, Recipe, Sweets, Treat

• Chocolate Chip Coffee Cookies – Gluten Free & Vegan

  Posted at 7:22 AM by Brittany, on April 23, 2014

  When I first took the plunge and adapted a vegan lifestyle, I felt inspired. Suddenly my meals and baked goods were each a new experiment, and I was revamping my old favorites to make them new. I fell completely in love with plant based foods.

  

  Fast forward two years and my baking sometimes has another label slapped onto it -gluten free. I haven’t talked about it much on the blog, because I really dislike labels, but I have adapted a 95% GF diet. Simply because I feel better without all the breads/wheat intake.

  My digestion is amazing, and I don’t feel sluggish or bloated. I say 95% because I will occasionally eat a roll, a cupcake with whole wheat flour, or if I go out to a restaurant I will eat what I am served, but when I am at home I go GF for most of my meals.

  

  I’ve been baking a lot of treats lately that don’t call for flour at all, which has made this adventure easy, but I decided it was time to revamp my all time favorite cookie recipe. I made it gluten free, and added ground coffee…because I could. Don’t let the terms “vegan” and “gluten free” fool you though, these are one of my more naughty treats.

  Chocolate Chip Coffee Cookies

  

  Ingredients

  • 2 cups all purpose GF flour (I use Namaste Foods GF flour, it’s a cupforcup flour)
  • 1/2 teaspoon baking soda
  • 1.5 tablespoons fresh* ground UN-brewed coffee beans
  • 1/2 teaspoon salt
  • 3/4 cup melted coconut oil
  • 1/2 cup packed brown sugar
  • 1/3 cup xylitol (or raw sugar)
  • 1 tablespoon vanilla extract
  • 1/2 cup applesauce
  • 1.5 cups semisweet chocolate chips

  *fresh coffee has the most flavor

  

  Directions

  1. Preheat the oven to 325 degrees F. I use stone wear to bake my cookies so that I don’t have to line a baking sheet, but if you don’t have any line a cookie sheet and set aside.
  2.  Combine the flour, xanthan gum, baking soda, ground coffee and salt. Set aside.
  3. In a medium bowl, mix together the melted coconut oil, brown sugar and xylitol until well combined. Mix in the vanilla, and applesauce until light and creamy. Mix in the dry ingredients until well combined. Stir in the chocolate chips by hand using a wooden spoon. Place cookies onto a lined cookie sheet, or large pizza stone. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.

  

  Now..keep in mind…these are gluten free. The raw cookie dough itself is not as tasty as regular floured dough, but I did still eat enough dough to feel slightly sick. What can I say, I’m a dough digger. These are fluffy, soft, and full of sugar. Perfect.

  

  I shared these treats with some civilians* and they loved them. I found that the flatter and wider the cookie, the more balanced the flavors. Shorter and taller cookies had a bit of the flour taste, so make sure you make them an even size. I am officially obsessed.

  *non vegan/GF eaters

  Q: Does the title GF/Vegan scare you…or intrigue you? 

  

  | 60 Comments Tagged Cookie, Dessert, Gluten Free, Recipe, Vegan

• Blueberry/Banana Oatcakes

  Posted at 3:41 AM by Brittany, on April 18, 2014

  Whenever I increase my running distances, my appetite goes up too. Go figure right? I find that I get by fine on shorter runs with a big bowl of fruit, but sometimes I like to add just a little bit more into my tank before jetting out the door.

  

  Pancakes are a classic breakfast for “lazy mornings,” but I had a 5 miler planned which turned these pancakes into power oatcakes. Plus, they are thick and packed with goodness.

  

  Running takes effort, but making these oatcakes was easy. I used one bowl and cleanup was easy. Once my pan was ready to go it took less than 10 minutes to make these. Don’t be fooled, these are not your grandmas light and fluffy pancakes. They are meant for a morning full of adventure and movement. I was full for hours!

  Blueberry/Banana Oatcakes

  
  Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup quick cook oats
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tblsp brown sugar
  • 1 tblsp cinnamon
  • 1/2 tsp nutmeg
  • 1 flax egg (1 tblsp flax + 3 tblsp warm water)
  • 1 1/4 cup almond milk
  • 1 tsp vanilla
  • 1/3 cup frozen blueberries

  

  Directions

  1. Prepare your flax egg and set aside.
  2. Combine your flour, oats, salt, baking powder, brown sugar, cinnamon, and nutmeg into a medium sized bowl and combine well.
  3. Add in your flax egg, almond milk, and vanilla and stir until combined. Fold in your blueberries.
  4. Use a well sprayed pan or skillet and depending on how large you want your pancakes pour about 1/4 cup of batter onto the pan and cook until brown on each side.
  5. Top with bananas and maple syrup. I also added some almond butter to mine!

  

  These powered me through my run, and a shopping trip to Costco. Booya! It’s officially that time of year where running is once again enjoyable. I love spring running!

  Q: Do you like fluffy pancakes, or dense pancakes? I like both, but for different occasions!

  

  | 30 Comments Tagged Pancakes, Recipe, Run, Running, Spring, Vegan

• Vegan Coffee Fudge

  Posted at 5:35 AM by Brittany, on April 11, 2014

  Remember this post I posted a few weeks ago, when I attempted to make some fudge? I ended that post with a simple request: please share with me a delicious vegan fudge recipe. Well, my request was granted by the fabulous Brandi over at The Vegan 8.

  

  

  I’ve been in love with Brandi’s blog for a while now, but never attempted any of her recipes despite how amazing they all look! Simple, but delicious recipes with 8 ingredients or less? Count me in. Brandi shared with me her 3 ingredient fudge recipe, and while this recipe looked perfect as it was, I decided it needed one more ingredient.

  

  Vegan Coffee Fudge

  

  Ingredients:

  • 1 heaping cup semisweet vegan chocolate chips
  • 1/2 cup solidified coconut butter
  • 1 tsp vanilla extract
  • 1.5 tblsp fresh ground UN-brewed coffee beans*
  • Sea salt to sprinkle on top

  *Make sure your coffee is not only freshly ground, but also freshly purchased. Old coffee has minimal flavor.

  

  Directions:

  1. Line a baking pan with wax paper and set aside. The dimensions will depend on how thick/wide you want your fudge. I used an 8×6 pan, because that’s what I had.
  2. Using a double boiler melt your chocolate chips and stir until smooth. Then stir in the coconut butter, vanilla, and 1 tblsp ground coffee. Stir until melted and well combined.
  3. Pour mixture into your pan, and smooth out with a spatula. Mix your remaining ground coffee with some sea salt (about 1 tsp, depending on how salty you like things) and sprinkle generously on top of the fudge mixture.
  4. Place into your fridge to set for a couple hours. Or if you’re impatient like I am, place into the freezer for less wait time.
  5. When ready to consume, set out on your counter to soften for about 30 minutes.

  

  These…are…unreal. SO epic and delicious. I am amazed. I ate enough coffee fudge to power me through a non stop spin class, and that class justified every bite I took. If you are looking for an easy vegan fudge, make these. You won’t be able to stop with just one.

  

  Q: Coffee flavored treats yay or nay? Ohhh HELL yay!

  

  | 53 Comments Tagged Chocolate, Dessert, Fudge, Recipe, Treat, Vegan

• Blueberry Coffee Cake Muffins

  Posted at 5:44 AM by Brittany, on March 20, 2014

  There is nothing quite like having a sweet, sugary, crumbly treat along side my morning cup of coffee. It takes my entire coffee savoring experience from an 8 to a 10. Mornings are my favorite, but mornings with coffee and cake are mornings started right.

  

  This recipe was a bit of an experiment. After combining all of my ingredients and making a dough that looked more like a cookie, I was hesitant and expected the worst. Thankfully, as things usually do when I expect the worst, these coffee cake muffins turned out great.

  Blueberry Coffee Cake Muffins

  

  • 1 cup vanilla almond milk
  • 1 tblsp apple cider vinegar
  • 4 tblsp melted coconut oil
  • 2 cups GF flour (I used this one)
    
  • 1/4 cup sugar
  • 1/2 cup xylitol
  • 3 tsp baking powder
  • 1 tblsp cinnamon
  • 1/2 tsp salt
  • 1 cup frozen (or fresh) blueberries

  1. Preheat oven to 350 degrees.
  2. Mix almond milk and vinegar together and set aside to sour/curdle. Do this first!
  3. Combine your flour, sugar, xylitol, baking powder, cinnamon, and salt together. Combine well.
  4. Pour melted coconut oil into your vinegar/almond milk mixture, and then pour into your dry ingredients.
  5. Fold in blueberries.
  6. Pour into muffin tin and top with sugar crumble (recipe below)
  7. Bake 20-25 minutes, or until a knife comes out clean.

  Sugar Crumble

  

  • 3 tblsp GF flour
    
  • 1/3 cup brown sugar
  • 2 tsp cinnamon
  • pinch of salt
  • 2 tblsp melted Earth Balance vegan butter

  1. Mix dry ingredients together, and then add vegan butter.

  Notes: I used a 1 to 1 wheat flour replacement, which means I didn’t need to add anything alongside my GF flour. If you are using a different GF flour for the muffins, add 1/2 tsp xanthan gum. If you don’t have, or don’t want to use xylitol swap it out for regular sugar.

  

  A word of advice: These are best eaten in some kind of bowl, or plate with walls. This ensures maximum crumble consumption, and provides an excuse to be paired with ice cream. As with most of my treats, these tasted better as time went on!

  

  Q: What’s your favorite morning splurge? I used to be all about that cookie and coffee life, but these mini cakes rocked my face…hard.

  

  | 35 Comments Tagged Cake, Coffee, Recipe, Vegan

• Double Chocolate Cocoa Melts

  Posted at 3:58 AM by Brittany, on March 17, 2014

  For the past few months, I’ve had a jar of coconut butter staring at me each time I open my pantry. I go into that pantry around 4 times a day, do the math..that’s a lot of stares.

  

  Yeah…this guy.

  It took some time, but I finally figured out what I wanted to make. Something rich, something creamy, something chocolate! This recipe took some twists and turns, but I finally settled on something worth posting. I started out making these…

  

  

  …but quickly decided they needed some help. I love coconut oils and butters, but the flavor is VERY strong. The texture of these fudge squares was perfect, but the flavor..too strong. There is only one flavor I’ve been completely successful with when it comes to toning down the almost overwhelming flavor of the coconut, and it just so happens to be a classic flavor.

  

  Chocolate has a way of covering up the coconut flavor like nothing else! This experiment reminded me of the time I tried to get wild using coconut oil in a vanilla frosting, but was reminded why I always go with chocolate. I still haven’t figured out how to make it work!

  Double Chocolate Cocoa Melts

  

  • 1 cup softened/melted coconut butter (should be well combined, soak your jar in hot water and stir well before adding to the mix)
  • 1/2 cup almond butter
  • 1 tsp vanilla
  • 2 tblsp maple syrup
  • 3 tblsp unsweetened dark cocoa powder
  • 2 tblsp tiny dark chocolate chips
  • handful of large dark chocolate chips

  

  Instructions

  1. Combine coconut butter, almond butter, vanilla, and maple syrup into a sauce pan and stir until well combined.
  2. Once combined add in the cocoa powder, stir, and then add in the tiny chocolate chips.
  3. Heat on low until the chocolate chips are melted into the mix.
  4. Once combined, pour into a wax paper lined 8×8 (or something similar) dish and sprinkle (as many as you want) the large chocolate chips on top.
  5. Place dish into the freezer until hardened.
  6. Enjoy!

  

  Not only do you get to satisfy your sweet craving with these rich and smooth melts, they’re JAM packed full of HEALTHY fats AND minerals from the cocoa. Sure, there is some sugar in the chocolate chips/maple syrup..but we can just highlight the benefits! 😉 Besides, these are SO rich, you’ll be completely satisfied with just one square. I know..who am I!

  

  OK, maybe I eat two at a time…

  Q: Do you have a good vegan fudge recipe?! Send me the link!

  

  | 52 Comments Tagged Chocolate, Recipe, Vegan

• Raw Vegan Banana Cream Pie

  Posted at 4:24 AM by Brittany, on March 12, 2014

  While perusing the black hole that is Pinterest, I stumbled upon a recipe I just had to conquer. This was one of those, “if I don’t make this in 5-7 days I may spontaneously combust.” It was serious. I pinned it, and promptly bought ingredients the next day.

  

  

  Raw..vegan..and full of deliciously healthy fats? I’m sold.

  

  Creating an exceptional food item makes me feel alive. It’s similar to the feeling I get when I complete a really hard run. I feel accomplished, and that I’ve done something wonderful. Pair the two together and I’m on cloud nine. These happen together often, because I don’t normally like to eat two slices of pie unless I’ve earned them with a good run.

  

  Raw Vegan Banana Cream Pie 

  By Minimalist Baker

  Ingredients

  FOR THE CRUST:

  • 1 cup raw walnuts (perhaps a bit more, my crust was a little on the soft side)*See note
  • 1 cup pitted dates (soaked for 10 minutes in warm water and drained)

  FOR THE FILLING:

  • 1 1/4 cups raw cashews soaked for at least 4 hours or overnight, then drained
  • 4 Tbsp coconut oil, melted
  • 1/4 cup agave nectar or maple syrup (I used maple flavored agave)
  • 1 medium just ripe banana
  • 1/3 cup full fat coconut milk (I mixed the cream on top into the milk before measuring)
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 4 Tbsp lemon juice

  

  Directions

  1. Place soaked dates in a food processor or blender and process until small bits remain and/or it forms into a ball. I used my blender. Remove and set aside.

  2. Process or blend walnuts until a powdery consistency is achieved. This step was difficult with my blender, and some nuts were chunky (not a big problem though.) A processor would be better. Add back in dates with a pinch of salt and mix to combine.

  3. Press into a medium pie pan lined with parchment/wax paper. Press until flat, going up the sides about 1/2 inch. My crust didn’t end up filling all the sides. Place in freezer to set.

  4. Add all filling ingredients to a blender and blend until smooth and creamy. It should be silky smooth when completely combined. Then pour into crust and smooth with a spoon. Cover and freeze until set. At least 4-6 hours, but I left mine overnight.

  5. When ready to serve let your pie sit out for about 10 minutes. Then top.

  *Note: This crust isn’t like a “typical crust.” It will still be a bit soft despite being the in the freezer. This is why you will want to ensure you use a wax lined paper, it will make getting your slice out of the pan a cinch. Or you can just dig right in with a spoon, that works too.

  

  I used the leftover coconut milk to make a quick whipped cream, and then sprinkled peanuts on top. Simple, but delicious! I have a chargeable whipped cream canister that makes for effortless whipped cream, but if you don’t have one this recipe is great.

  

  I hope you’ll understand why I had two slices, I just couldn’t stay out of this pie! My last slice was drizzled with some almond butter, it was the perfect addition.

  

  

  

  Q: Who wants a slice?? 

  

  | 54 Comments Tagged Dessert, Food, Pie, Raw, Recipe, Run, Vegan

• Mango Banana Smoothie

  Posted at 5:35 AM by Brittany, on March 5, 2014

  I like to visit Costco AT LEAST once every week and a half, sometimes every week. When I go I have a list, and I rarely deviate from it. I buy my produce in bulk because I eat enough of it to be confused with a growing teenage boy. Costco = happy wallet.

  

  Normally when I walk down the candy/chocolate/cookie/junk aisle, I don’t have to worry because everything is jam packed with milk chocolate, and other fun ingredients I can’t pronounce. This makes it easy to stay away from them. However, once in a while I am surprised by a vegan friendly treat that almost literally jumps out at me.

  

  

  

  The bag is nearly empty because I flew through it in like…a couple days. I needed an alternative to these enrobed (I just need to use this word, it sounds slightly scandalous) mangoes, and it just so happens that I’ve been obsessing over a random smoothie creation with only 3 simple ingredients (water doesn’t count.) Don’t let the ingredients fool you..this smoothie tastes like a creamy dessert. I was mind blown.

  Mango Banana Smoothie

  

  Ingredients

  • 1 overripe/frozen banana (the key is to let your banana get REALLY ripe, and then freeze.)
  • 1 HEAPING cup (about 16 pieces) frozen organic mangoes
  • 1/4 cup vanilla almond milk
  • 1/4 cup water

  Directions

  1. Let your banana and mangoes sit out for 20-30 minutes until they are soft, but still frozen. If you want to pre-peel your banana feel free, I leave the peel on until I’m ready to use it. I know my banana is thawed enough when I can easily peel it.
  2. Pour your ingredients into a high speed blender starting with the liquids.
  3. Blend until smooth.

  I don’t think smoothies ever really need a “recipe” and I feel a bit silly posting this as one, but this is for those of you that thrive off of precision. For realllll though, mangoes are naturally so thick and creamy that this smoothie tastes so much like a dessert. The only thing missing is some chocolate…

  

  Problem solved. A wonderful pairing for these brownies. This smoothie has become a daily occurrence, and I am one step closer to being ready for spring!

  Q: Do you like tropical smoothies? I used to be a berry smoothie fanatic, but I am now a tropical believer! 

  

  | 45 Comments Tagged Chocolate, Recipe, Smoothie, Vegan

• Double Chocolate Banana Brownies

  Posted at 5:25 AM by Brittany, on February 28, 2014

  I read a lot of blogs, but only a handful of them are vegan blogs. I read running blogs, I read lifestyle blogs, I read random adventure blogs, and I read carnivorous steak eating blogs…I don’t discriminate! With that said, I rarely make any recipes posted on the blogs I read because while they may look good, they are definitely not plant based.

  

  Some recipes are easy to veganize, and others not so much.  When I’m inspired by a recipe I love turning it into my own, but once in a while it’s nice to let someone else do most of the work. I found a recipe on one of my go to blogs that I knew I just had to make. Only one small tweak was necessary in order to make this a Brittany approved recipe. 

  She called them muffins, I call them brownies. These are so simple, but SO delicious. With a prep time of no more than 5 minutes, there is no reason not to make these! Unless you don’t like bananas or chocolate, but in that case we can’t be friends. Kidding..kind of.

  Double Chocolate Banana Brownies

  Inspired by Amanda @ runningwithspoons

  

  Ingredients  

  (these will be listed in the order I think works best in your blender)

  • 1 tsp vanilla
  • 1 ripe medium sized banana
  • 1 flax egg (1 tblsp fresh ground flax seed + 3 tblsp water)
  • 1/2 cup creamy almond butter ( self ground would not work here )
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup raw honey (sub maple syrup for a true vegan recipe)
  • 2 tblsp fresh ground flax seed
  • 1 tsp baking soda
  • 1/4 cup chocolate chips & then some to top

  

  Directions

  1. Preheat your oven to 375F. Spray or line a muffin tin with 9 spots, and set aside. OR pour entire batter into an 8 x 8 pan for more of a “brownie” look.

  2. In your high speed blender or food processor combine the vanilla, banana, and flax egg and pulse until combined. Then add the remaining ingredients (except for the chocolate chips) in the order listed. Use the same measuring cup for the cocoa powder and the honey, the cocoa powder will coat the sides of the cup and the honey will slide right into your blender. Like magic. Blend until well combined, and then fold in the chips by hand.

  3. Pour batter evenly into the 9 spaces prepped. Don’t get overzealous or your brownies will be huge. I learned this the hard way.

  4. Bake for 10-15 minutes until the tops of your brownies spring back to the touch, or a toothpick comes out clean. Let cool for 10 minutes after removing from the oven.

  

  These are bursting with chocolate/banana flavor, and the texture is perfect. Soft yet sturdy and holds its shape. To see the original recipe, and Amanda’s amazing photos, click here. This recipe is one of my new favorites! As if they weren’t decadent enough on their own, try pairing with some vanilla coconut ice cream for an out of this word experience.

  

  Q: Do you make recipes off of the blogs you read? Very rarely!

  

  | 54 Comments Tagged Brownies, Chocolate, Recipe

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