Tag Archives: chocolate

RAW Healthy Chocolate Fudge Cookies – Weekend Treats!

RAW Healthy Chocolate Fudge Cookies – Weekend Treats!

RAW Healthy Chocolate Fudge Cookies

 
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I wasn’t planning on doing a post today, but I made these raw chocolate fudge cookies last night and knew I had to share with you TODAY.   They took just minutes to make and a few more to form (and pop a few into my mouth).  They taste amazing AND are healthy to boot = my kind of treat!

Several of the main ingredients have a grand nutritional profile and of course, I have to share that information with you – it’s what I like to do.  So, if you want to skip this part, go make the cookies and then come back and read this portion so that you know how healthy these little cookies are – go for it.  That’s probably what I would do.  :)

Raw Pumpkin Seeds

Pumpkin seeds are naturally rich in protein, zinc, essential fatty acids, magnesium, iron, and fiber. To boot they contain most of the B vitamins, along with C, D, E, and K! Pumpkin seeds are rich in the amino acids alanin, glycine and glutamic acid. The way to get the most out of pumpkin seeds is to eat them raw and organic.

  • Native American were among the first to notice the health benefits of pumpkin seeds. They referred to them as cucurbita and used them to treat kidney problems and to eliminate parasites from the intestines.
  • The high zinc level in pumpkin seeds is good for the prostate. The high zinc level is also good for the bones and protecting against osteoporosis.
  • The essential fatty acids in pumpkin seeds can kill parasites and provide many other benefits. Parasites and worms are paralyzed with pumpkin seeds.
  • The high protein load can provide an excellent source of protein for vegans and vegetarians.
  • The fiber content helps the digestive system
  • Pumpkin seeds contain L-tryptophan, which helps keep depression at bay.
  • Pumpkin seeds can help lower LDL “bad” cholesterol. The seeds have phytosterols, a compound that not only helps lower cholesterol but helps protect against certain cancers.
  • Pumpkin seeds help with urinary health.

Source:  Healthy Oil Planet.com

Prunes

Prunes — or dried plums — are considered one of the healthiest foods.  Why? 

  • Antioxidant superfood naturally rich in hydroxycinnamic acids and anthocyanins, both of which appear to be highly effective at scavenging free radicals with strong antioxidant properties.
  • Time-honored constipation remedy packed with fiber and the natural laxative sorbitol. Sorbitol is a mild colonic stimulant that helps reduce the transit time of stool and consequently the risk of constipation, colorectal cancer and hemorrhoids.
  • Protection against osteoporosis and osteopenia.  The high concentration of the trace element boron is postulated to play a role in prevention of osteoporosis and osteopenia – A single serving of prunes (100 grams) fulfills the daily requirement for boron. Also the potassium found in prunes may help support bone health.
  • Glycemic Index (GI) Rating: Although rich in simple sugars, prunes do not cause a rapid rise in blood sugar levels, possibly because of their high fiber, fructose, and sorbitol content.  Therefore, prunes have a low GI rating of 29.

Source: Heal With Food.org

I reduced the sugar content in original recipe by replacing with NuNaturals Liquid Stevia.  Recipe inspired HERE.  See PRODUCTS page for ingredient resources.

Raw Healthy Chocolate Fudge Cookies
Yields 15
A deliciously dense, moist and chewy raw chocolate cookie full of fiber, antioxidants, vitamins and minerals.
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Ingredients
  1. 1 cup of Organic Prunes (moist)
  2. 1/2 cup Navitas Naturals raw Cacao powder
  3. 2 TB. Extra virgin Coconut oil
  4. 1 cup Raw Pumpkin seeds (grind in a Food processor into a flour)
  5. 10 - 12 drops NuNaturals liquid stevia
  6. 1 tsp. vanilla extract
  7. Large pinch of Pink Himalayan salt
Instructions
  1. Grind the Raw Pumpkin seeds into a fine flour in a food processor.
  2. Add the remaining ingredients into the FP- with dry ingredients FIRST and then layer the moist prunes on top - and process until you have a sticky dough consistency.
  3. Roll small balls of the dough between your hands, flatten them into patties.
  4. Eat them as they are at room temperature or place cookies in the fridge to eat them cold.
Adapted from The Raw Guru
Adapted from The Raw Guru
Kibby's Blended Life http://kibbysblendedlife.com/

 

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Enjoy these little raw chocolate cookies in moderation – remember those prunes!  :)

Have a lovely weekend!  I will be spending mine in Asheville, NC with some friends (Rachel and Shira).

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Decadent Gluten-free Chocolate Brownies

Decadent Gluten-free Chocolate Brownies

Rich HEALTHY Chocolate Brownies

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I was going to wait and share this recipe with you on Friday, but then I thought “Hell,no!  I am doing it TODAY!”  You lovely souls NEED this decadent, gluten-free, healthy, AMAZING chocolate brownie recipe NOW.  Recipe adapted here from the Detoxinista

I am offering a healthy cooking class this coming Saturday, May 18th and it is focusing on ALMONDS and the many ways to use them in a plant-based diet.  From making your own almond milk, raw almond butter, Chocolate Basil Smoothie, Butternut Squash bisque, Thai Almond Dipping Sauce, coconut macaroons and a special add-on recipe for all attendees of class.  This class focuses on using every aspect of the almond – the nut and the left-over almond pulp – in the recipes.  It’s going to be great!  The class is already almost full.  :)

This fantastic brownie recipe caters to the very aspect of using “left-over” almond pulp.  The brownie came out light, moist and fluffy in texture but deep and intense with the chocolate flavor.  As you know, I love adapting recipes to make them BETTER and HEALTHIER (which the original is), but also to throw in some easy tricks and tips. Oh, are you excited or what right now?! 

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Tip #1 – When a recipe calls for applesauce – which contributes to a more moist final product and lends a natural sweetness factor – use an organic apple (skin is full of fiber and pectin),  cut into slices (don’t use core), put into a high powered blender (I use a Vitamix) and puree for a few seconds – Voila – homemade applesauce that is raw, full of vitamins, minerals, antioxidants and MORE that a store-bought, processed, “hidden ingredients” apple sauce will NOT have.  If you don’t have an organic apple, peel the skin off and you are still doing WAY BETTER than store-bought jars. 

Tip #2 – Coconut sugar is a much healthier alternative to Sucanat sugar, but I still like to use LESS in my recipes.  So, I like to do half sugar and half stevia if a recipe does require some sort of granular sugar for the recipe to come out right, but I still want the sweetness without all the SUGAR.  I highly recommend using NuNaturals stevia – it does not have the bitter after-taste that most processed stevia products have.   I use that Shit in everything! - From sweet to savory recipes.    Stevia is great for people trying to lose weight, have blood sugar issues or candida. I LOVE IT! 

Tip #3 – After making your almond nut milk, simply use the remaining pulp to create a healthy treat.  Please don’t throw it in the trash!   Left over almond pulp is a great substitute for flour in many recipes.  Two versions for drying:

  1.  Dehydrator -  spread your almond pulp out on a tray lined with a Teflex sheet (if not, the pulp will fall through the cracks) and dehydrate at 115 degrees for 4 to 8 hours (longer depending on type of dehydrator used and moisture in environment).  I use an Excalibur 9 tray with timer and LOVE it!  Once the almond pulp is completely dry, Transfer dry pulp to a high-speed blender or food processor and buzz till a flour like consistency is achieved.  It doesn’t have to be perfect!  That’s it!  I store the almond flour in a glass mason jar in my fridge, and use it as I bake. One cup of almonds used in almond milk will yield about 1/2 cup of almond flour.
  2. Oven – spread your almond pulp out on a parchment lined cookie sheet and place in oven set at lowest temperature setting – 200 degrees and “dry out” for 2 – 3 hours.  Keep an eye on it to make sure it doesn’t toast too much.  Transfer dry pulp to a blender or food processor and buzz till a flour like consistency is achieved.  It doesn’t have to be perfect!  

 

Decadent Gluten-free Chocolate Brownies
This fantastic brownie recipe caters to the very aspect of using "left-over" almond pulp. The brownie came out light, moist and fluffy in texture but deep and intense with the chocolate flavor. Serves an 8″x8″ pan.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1/4 cup coconut oil, melted
  2. 1 small organic apple* (see tips below) or 1/4 cup unsweetened applesauce
  3. 1/2 cup organic coconut sugar
  4. 7 drops of NuNaturals Liquid Stevia
  5. 1/4 tsp. vanilla bean powder or 1 teaspoon vanilla extract
  6. 2 large organic free-range eggs
  7. 1/4 teaspoon baking soda
  8. 1/2 cup raw cacao powder
  9. 1/4 teaspoon sea salt
  10. 1/2 cup ground almond pulp*
Instructions
  1. Preheat your oven to 350F, and line an 8″x8″ glass dish with parchment paper.
  2. Make your applesauce.
  3. Combine all of the ingredients in a large mixing bowl, and stir well to combine into a thick batter.
  4. Pour the batter into the parchment-lined dish, and bake at 350F for 20-25 minutes, until the edges are pulling away from the sides of the pan and the center is firm.
  5. Allow to cool completely before slicing and serving.
  6. The brownies are so rich and fudgy, you may find that they are difficult to slice without some of the fudgy middles sticking to the knife - I did.
  7. I recommend chilling the brownies in the fridge or freezer to make the cutting process go more smoothly, then allow to thaw to room temperature, if you like.
Notes
  1. Tip #1 - When a recipe calls for applesauce - which helps out with a more moist final product and lends a natural sweetness factor - use an organic apple (skin is full of fiber and pectin), cut into slices (don't use core), put into a high powered blender (I use a Vitamix) and puree for a few seconds - Voila - homemade applesauce that is raw, full of vitamins, minerals, antioxidants and MORE that a store-bought, processed, "hidden ingredients" apple sauce will NOT have. If you don't have an organic apple, peel the skin off and you are still doing WAY BETTER than store-bought jars.
  2. Tip #2 - After making your almond nut milk, simply use the remaining pulp to create a healthy treat. Please don’t throw it in the trash! Left over almond pulp is a great substitute for flour in many recipes. To prepare the almond pulp, you must dry it completely after making your almond milk. You can do this in an low-temperature oven, or dehydrator, then transfer the dried almond pulp to a blender or food processor, and process it into a light and fluffy “flour” texture.
Adapted from Detoxinista
Adapted from Detoxinista
Kibby's Blended Life http://kibbysblendedlife.com/

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I hope you enjoy these little chocolate beauties and let me know what you think.

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Vegan GF Chocolate Red Velvet Cake with Coconut Cream Icing

Vegan GF Chocolate Red Velvet Cake with Coconut Cream Icing

Chocolate Red Velvet Cake with Coconut Cream Icing

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Thank you so much for all the lovely birthday and anniversary wishes from last week.  It meant so much to me to hear from you and feel your love.  Y’all are the coolest!!  So, as promised, I am sharing the cake recipe that I made for my birthday/anniversary occasion.   I adapted the recipe from here to make into a cake.  It is absolutely stunning with hidden superfoods (my kind of treats!) of beets and kale.  Yippee!!  Combined with raw cacao and other ingredients, this is a decadent and delicious tasting treat that is healthy, gluten-free and dairy-free.   It isn’t a RED color like most red velvet cakes, but it tastes rich like one, but in my opinion, a heck of a lot better!

Important tips from the original recipe It’s very important to keep the wet and dry ingredients separate until you are ready to bake. Once mixed, a chemical reaction begins between leavening ingredients and acids to “fluff” the batter. Which, if you are familiar with gluten-free and dairy-free baking recipes, you know is paramount in importance. No gluten, no eggs, no yeast to fluff, so, keep the dry stuff and the liquid stuff separate. When your muffin tins are lined, the oven is preheated, you have a spoon ready and a silicone spatula on-hand for folding, then you are ready to mix up wet and dry. “Fold” the batter—don’t beat it up—until mixed. Then carefully, and swiftly, spoon batter into liners and get the tin(s) into the oven (at the same time if you are using two tins). No peeking until the timer goes off. Again, this kind of baking is sensitive so it’s important to keep the temp consistent. It’s worth it!

This cake recipe is a definite KEEPER and won’t last long once made (at least not in my kitchen).   Want to know how to make it?  Come along my dears and I will show you the way.  :)

Chocolate Red Velvet Cake with Coconut Cream Icing
This cake is absolutely stunning with hidden superfoods (my kind of treats!) of beets and kale. Yippee!! Combined with raw cacao and other ingredients, this is a decadent and delicious tasting treat that is healthy, gluten-free and dairy-free. This cake recipe is a definite KEEPER and won't last long once made (at least not in my kitchen).
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Frosting
  1. 1 cup coconut fat from 2 cans of coconut milk (not reduced fat and place can in the fridge overnight first) - this is the top layer you want, so DON'T SHAKE THE CAN!
  2. 1 tsp vanilla extract
  3. 1 tsp. maple syrup - I used a few drops of NuNaturals liquid stevia
Cake
  1. 2-3 leaves purple kale, ribs removed and chopped into tiny, tiny pieces
Dry Ingredients
  1. 3/4 cup almond flour/meal
  2. 1 cup sweet sorghum flour - I used Bob's Red Mill brand
  3. 1/4 cup raw cacao powder
  4. 1 tsp baking soda
  5. 1 tsp aluminum-free baking powder
  6. 1/4 tsp fine ground sea salt
  7. 3/4 cup coconut sugar + several drops of NuNaturals liquid stevia (if you don't have stevia, use 1 cup coconut sugar)
Blend/Wet Ingredients
  1. 1 TB. chia seeds
  2. 1/2 cup warm water
  3. 2 tsp. raw apple cider vinegar
  4. 2 TB. coconut oil
  5. 1 tsp vanilla extract (be sure to use gluten- or alcohol-free if you have a sensitivity)
  6. 2 TB. chocolate extract (be sure to use gluten- or alcohol-free if you have a sensitivity)
  7. 1 tsp fresh lemon juice
  8. 1 cup diced beet - the smaller the pieces, the quicker it cooks - (I left skin on but scrubbed real well and cut off any weird looking spots) - steamed to soften (see directions below)
Instructions
  1. Preheat oven to 350°F.
  2. Line an 8" inch cake pan with unbleached parchment paper and oil the sides with coconut oil.
  3. Wash and dice your beet. You can keep skin on or peel it, your call. Steam it over a pot of boiling water with the lid covering for 15 - 20 minutes or until easily pierced with a knife.
  4. Wash kale and remove ribs. Chop into teeny tiny pieces and set aside.
  5. While the beets steam, place chia seeds, water, apple cider vinegar, coconut oil, extracts and lemon juice in a high powered blender and set aside. You want the chia to sit in the liquid to “plump” and you might as well toss all the other goodies in there. Once beets are ready, add them to the blender and mix on low until well blended and turns into a beautifully beet red/hot pink color.
  6. Next, in a large bowl, sift together almond flour, sorghum flour, coconut sugar, baking soda, baking powder, cacoa powder and sea salt. Work your fingers in a circular motion to press/grind dry ingredients through strainer/sifter. Anything too big to make it through? Just dump it in the mix.
  7. Now, fold together the wet ingredients, kale and dry ingredients.
  8. Pour cake batter into prepared pan and place in the oven and bake for 30 minutes.
  9. While the cake bakes, open up your cans of coconut milk (carefully!). Scrape out the fat on the top of the can and place in the medium glass bowl.
  10. Add vanilla extract and sweetener of choice and whip with a hand blender on high speed till it forms a semi-firm icing with peaks. You can also whisk vigorously by hand for a good arm workout if you choose. Place in the fridge.
  11. Remove cake pan from oven and allow to cool completely. Carefully flip the cake onto a platter (place a flat surface on top of pan and quickly flip upside down - place platter on top of "bottom side" of cake and flip again). I hope that makes sense!
  12. Now, it's time to frost the cake. Spoon icing on top of cake and spread evenly to distribute all over. Sprinkle with cacao powder, cacao nibs, cinnamon or coconut flakes - whatever you want (or leave it plain with icing). Chill in fridge till ready to eat. Store in fridge and cover with wrap so that it doesn't dry out before eating. Believe me, it won't last long. :)
Notes
  1. Important tips from the original recipe: It’s very important to keep the wet and dry ingredients separate until you are ready to bake. Once mixed, a chemical reaction begins between leavening ingredients and acids to “fluff” the batter. Which, if you are familiar with gluten-free and dairy-free baking recipes, you know is paramount in importance. No gluten, no eggs, no yeast to fluff, so, keep the dry stuff and the liquid stuff separate. When your muffin tins are lined, the oven is preheated, you have a spoon ready and a silicone spatula on-hand for folding, then you are ready to mix up wet and dry. “Fold” the batter—don’t beat it up—until mixed. Then carefully, and swiftly, spoon batter into liners and get the tin(s) into the oven (at the same time if you are using two tins). No peeking until the timer goes off. Again, this kind of baking is sensitive so it’s important to keep the temp consistent. It’s worth it!
Adapted from Yum Universe
Adapted from Yum Universe
Kibby's Blended Life http://kibbysblendedlife.com/
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Steamed beets mixed with the other wet ingredients to form a lovely color of red/hot pink. Stunning!

 

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Dry ingredients topped with finely chopped purple kale. I love sneaking kale into tasty recipes.

 

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Dry ingredients and wet ingredients about to become ONE!

 

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Cake fresh out of the oven and cooling on rack. I will invert it onto a platter and spread the creamy, tasty coconut icing on top. Drool!!

 

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Cake now iced with coconut cream icing and topped with raw cacao nibs and dusting of raw cacao powder. OOHH LaLa!

 

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Cake tastes FANTASTIC! It digests easily without any guilty ingredients. SO that means I can have a bigger piece than normal. ;) Moderation, my dear!

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You can see the small flakes of kale here! I love it!

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Give it a try and let me know how you like it. 

Thanks again for all the LOVE wishes!  XOXO

Have a great weekend!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

HEALTHY Gluten-free Chocolate Cupcakes with Chocolate “Buttercream” Icing

HEALTHY Gluten-free Chocolate Cupcakes with Chocolate “Buttercream” Icing

AMAZING Chocolate Cupcakes with “Buttercream” Icing – Gluten-free and DELICIOUS!

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Oh, do I have a TREAT for you all today!  Upon putting a picture of these decadent beauties up on Facebook Thursday – I  have never had such response and comments before.  You girls (and guys) love your chocolate!!  Don’t worry – I am SO THERE with you.   I choose to incorporate healthy ingredients into my recipes and especially if they are gluten-free, sugar free and FANTASTIC tasting. 

This recipe has you covered on all bases.  I came across the recipe for the cupcake from Maggie Savage at She Let Them Eat Cake here and the recipe for the icing compliments of Ricki Heller from her site here.  I changed only a few ingredients.  Thanks to Maggie and Ricki for their stellar creations and here is a cupcake that is safe to eat (moderation of course) that is loaded with healthy oils, alternative sugars (that are healthy) and some hidden healthy foods that you would never have thought to put into a recipe like this.  I LOVE these kind of recipes!  I think it is so cool to make something like this and share out with people and convert them to new ways of thinking, baking and incorporating health into their lifestyle. 

I guarantee you these won’t last long.  I took some to share with several people throughout the week and Scott and I got to have maybe 3 each.  That’s OK.  I love sharing goodies.  It makes me smile to see people smile back with appreciation and be inspired to make these healthy beauties for their family and loved ones.  Transforming one family at a time with healthy food choices is my mission.  This one is a WINNER!

Chocolate Cupcakes:

(per Maggie Savage’s recipe/website):

Yields 12 cupcakes (in a muffin pan)

Ingredients:

  • 1 tablespoon raw apple cider vinegar
  • 1 cup homemade almond milk (you can also use full fat coconut milk)
  • ¼ cup tapioca flour or arrowroot flour
  • 1 cup gluten free flour (I used sorghum flour – you could use teff or any other gluten-free flour)
  • ½ tsp. baking powder (non-aluminum)
  • ¾ tsp. baking soda
  • 1 TB. psyllium seed husks or flax seed meal (ground flax seeds)
  • ½ tsp. sea salt
  • 1/3 cup raw cacao powder
  • 1 TB. vanilla extract or vanilla bean powder (that’s what I used)
  • ¾ cup coconut sugar
  • ½ cup extra virgin organic coconut oil, liquefied

Directions:

1. Preheat oven to 350 degrees F.  Lightly oil (I used coconut oil) a 12 cup muffin pan.
2. Combine the apple cider vinegar with the almond milk (or coconut milk) in a large bowl. Let the mixture sit for a few minutes to create a “buttermilk”.
3. In a medium sized bowl, sift together the starch (tapioca or arrowroot flour), sorghum flour, baking powder, baking soda, psyllium seed husks or flax seed meal, sea salt, and cacao powder.
4. Add vanilla, coconut sugar and coconut oil to your “buttermilk” mixture and stir until well combined. Stir in dry ingredients and mix well.
5. Spoon batter into prepared muffin pan and bake for 20-22 minutes, or until tops bounce back.
6. Remove cupcakes from oven and let cool for fifteen minutes in pan.  Remove from pan after that time and transfer to a wire cooling rack and let cool completely.
7. Frost with Chocolate “Butterceam”  Frosting (recipe below)

Chocolate “Buttercream” Frosting:

(from  Ricki Heller’s recipe/website):

Makes 1 cup – plenty for 12 cupcakes and tasting! ;)

Ingredients:

  • 1/2 cup plus 2 TB. sweet potato purée – I used half a baked sweet potato (I always use homemade for this, so can’t vouch for the canned variety.  I bake my potatoes to bring out the natural sweetness as much as possible, then cool, peel and mash). 
  • 3 TB  coconut sugar
  • 15-25 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)
  • 2 tsp pure vanilla extract
  • pinch fine sea salt
  • 1/4 cup raw cacao or carob powder
  • 2.5 ounces GOOD quality dark unsweetened chocolate – I used most of a Green & Black Organic chocolate bar)
  • 1/4 cup  smooth organic sesame tahini (for nut-free)
  • 2 TB.  organic extra virgin coconut oil, melted

Directions:

  1. After you have cooked your sweet potato and let it cool down, scoop out the required measurements above of the lovely flesh along with the coconut sugar, stevia, vanilla and salt in food processor and pulse till incorporated well.   Next, add the raw cacao powder or carob powder and process until combined.  Stop and scrap sides to make sure it all gets mixed.   This only takes about a minute.   Set aside.
  2.  Combine the chocolate, tahini and coconut oil in a small, heavy-bottomed saucepan over low heat.  Keep an eye on it.  Don’t step away for a minute thinking it will take awhile.  It might burn.  You don’t want that.  Stir constantly until chocolate melts and this combination becomes silky smooth; remove from heat. Transfer this chocolate mixture into the food processor (which still has your sweet potato, sugar, vanilla blend) and blend everything until smooth and creamy, scraping down sides as needed and sample tasting, of course. 

This frosting can be used as soon as it’s mixed at room temperature as a dark, fudgey chocolate frosting that can be piped and will hold its shape.  Per Ricki Heller, For a lighter frosting, refrigerate until firm and then whip into a “buttercream”.  Either way, no one will believe what is–and isn’t–in this!  HeeHee!  I love it!

 

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Sift all dry cupcake ingredients into a large bowl.

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Whip up the creamy chocolate “buttercream” icing! This is so reminiscent of icing I made back in my “unhealthy” baking days. This is superior in comparison.

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Cooling on the rack!

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Freshly topped with icing! OOOHH! The smell of these babies is enticing and I was salivating taking pictures.

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Sorry about the lighting here.

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A girls got to taste her wares – Right! Believe me! AMAZING!

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Better lighting! Yay! Gorgeous little guys!

These healthy cupcakes won’t last long, but they will keep up to three days (covered) in the refrigerator.  But why would you want them to.  :)   Bring to room temperature before eating – the coconut oil in the cupcakes will firm up hard when cold, but soften at room temperature – making for a perfect crumbly chocolate delight in your mouth.     Go make these for a birthday party, anniversary party, special occasion or my favorite occasion – “Because I’m WORTH it!”  and SO ARE YOU


Thanks again to Maggie and Ricki for a healthy, delicious creation of chocolate goodness!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

Gluten-free Sweet Potato Chocolate Chip Cookies

Gluten-free Sweet Potato Chocolate Chip Cookies

Healthy Sweet Potato Chocolate Chip Cookies – Oh my!!

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My lovely friend, Stephanie, shares my love and passion for healthy, wholesome food and shared this recipe with me to play with.  I was on this one the very next day!  I got the original recipe here.  However, I substituted several ingredients that resulted in a lovely, yummy cookie that will stay in my healthy baking repertoire.  So THANK YOU, Stephanie, my inspiring friend!  I will be making more of these and bring you some when I see you next week. :)

I ADORE sweet potatoes and love to use them many ways – savory, sweet and raw.  Here’s a couple of interesting nutritional facts to know about these gorgeous little tubers.

  1. High nutritional value

    A 7-ounce (1 cup) serving of sweet potatoes contains 65% of the minimum necessary daily amount of Vitamin C. Sweet potatoes are also high in calcium, folate, potassium and beta-carotene. Beta-carotene is an antioxidant which converts to Vitamin A in the body: one serving of sweet potatoes can provide you with as much as 700% of the US RDA for Vitamin A.

  2. Accessing sweet potatoes’ nutritional benefits is easy

    To gain the maximum health benefits from eating sweet potatoes, avoid discarding their skins — much of their healing potential resides in this portion of the tubers. Also, following the common dieters’ fallacy of avoiding all fats reduces your ability to access sweet potatoes’ benefits: beta-carotene absorbs more thoroughly into the body when consumed with a small amount of fat. Recent research seems to indicate that steaming or boiling sweet potatoes rather than roasting them helps preserve their low glycemic index.

  3. Good for your skin

    Their high levels of Vitamin A and beta-carotene means sweet potatoes are a skin superfood. The substances on many pricey skin-care products like retinol and retinoic acid are actually derived from Vitamin A. Plus beta-carotene combats the free radicals which result skin aging. (source)

  4. Easy to grow in your garden

    Starting a vegetable garden is a great way both to reduce your grocery bill now, and to reduce your dependency on grocery stores for the long-term. Sweet potatoes make a good beginner’s garden crop. Although originally native to South America, this type of tuber only requires 100 frost-free days in order to grow, so you do not have to live in the tropics to harvest some of these nutritionally valuable tubers. Sweet potato plants have fewer diseases than other types of potatoes, and they are relatively undemanding plants, requiring little in the way of water or fertilizer.  I’ve grown them before and they are super easy and you can even eat the leaves – great in salads, smoothies and sauteing.

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    Sweet Potato Chocolate Chip Cookies

    Ingredients:

    1 cup sweet potato puree (from about 2 medium sweet potatoes – steamed) or 1 cup organic pumpkin puree (canned) for quick, “on the spot” cookie making
    ¼ cup pure maple syrup – Grade B
    ¼ cup liquid coconut oil
    1 TB. vanilla extract
    1 cup Mum’s Original oat flour *(substitute teff, sorghum or flour of choice) – make sure that if you use an oat flour that it is certified gluten-free – MANY are not. Mum’s Original Oat Flour Contains less than 5ppm gluten, it is tested 3 times before packaging to ensure it remains wheat-free.
    1 TB. Mum’s Original Organic Premium chia seed flour + 3 – 4 TB. of water to create a “gel” – or grind chia seeds into flour – acts as a binder/thickener or substitute one organic egg
    1 tsp.  ground cinnamon powder
    ½ tsp. baking powder
    ¼ tsp. sea salt
    ½ cup mini dark chocolate chips

    Directions:

    Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.

    Mix together sweet potato, maple syrup, coconut oil, chia seed gel and vanilla in a large bowl. In a small bowl, whisk together flour,  cinnamon, baking powder, and salt..  *NOTE: I have made two batches already – one with sorghum flour and one with Mum’s Original Oat Flour – both came out wonderful!!

    Add dry ingredients to wet until fully combined.   Stir in chocolate chips.

    Portion the cookie dough using a tablespoon or your hands (I do!) until finished.  Make small or big cookies.   Gently press each portion with back of a spoon (or hands again!).  These cookies will cook in the size & shape you make them – they will not spread out.

    Bake for 15-20 minutes. Let cool for 10 minutes.  They came out firm and slightly crunchy while soft and chewy in the center.  DROOOL!

Serve with a lovely cup of herbal tea or mug of Pumpkin Spice Coffee Alternative drink.  Go ahead – have several!  They are healthy and nutritious – my kind TREAT! 
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Have a wonderful weekend!  ♥

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May the GREENS be with You! and Be Inspired!
Kibby

Dark Chocolate Zucchini Cake with RAW Chocolate Icing & Raspberries

Dark Chocolate Zucchini Cake with RAW Chocolate Icing & Raspberries

Vegan, Gluten-free Layered Chocolate Zucchini Cake with Icing & Raspberries

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This is a decadent and delicious cake that is pretty darn good for you!  It has zucchini and basil tucked into it and you would NOT know it!  You know me, I love my tasty yet nutritious TREATS.

I was laying in bed the other night and couldn’t sleep.  My mind wanders towards food at times like this.  I allow it, because it is usually some great creative and intuitive juices “flowing in”.  Well, I remembered an old recipe that I used to make from my “baking” days.  It was a chocolate basil torte.  It was sinfully delicious and sinfully full of sugar, butter, chocolate bars – you know, stuff that I would never eat anymore.  I had been harvesting all the basil in my garden earlier that day, so maybe that’s why my mind went there. Anyways, I was thinking about that recipe and thought “How can I re-create something like that, but make it healthy, vegan and gluten-free?”  I fell asleep not long after that thought and when I woke up – I had a recipe “brewing in my head”.  Get thee to some paper, woman and write it down!  I did!   I went to playing around in the kitchen later that day and came up with a recipe that I loved!  So, I wanted to share with you!

Chocolate Basil Cake:

Ingredients:

  • 3 cups zucchini, grated and squeezed (to get out extra water)
  • 1/4 cup warm water + 2 TB. ground flax seed or chia seed (grind 1st, then measure)
  • 3/4 cup BASIL sugar (use 3/4 cup coconut sugar + several huge handfuls of fresh basil (the more the better!) – combine this into a food processor and blend till fully incorporated – you will have GREEN sugar that smells like HEAVEN!  If you don’t have basil, just use coconut sugar/succanat/Muscavado.
  • 1 cup Almond flour (gluten-free) or spelt flour (not gluten-free)
  • 1/4 cup coconut oil
  • 1/2 cup Cacao powder
  • 1.5 tsp. baking soda
  • 2 tsp. vanilla extract
  • 1/4 tsp. sea salt
  • 1/2 cup organic dark chocolate chips

Directions:

Preheat oven to 350 degrees.  In a small bowl, whisk together the flax  or chia with the warm water, set aside.  In another bowl, combine coconut oil, vanilla extract, and BASIL sugar – stir in the flax or chia “egg” followed by the zucchini.  Add the flour, cacao powder, sea salt, baking soda and chocolate chips – stir until just combined.  Pour mixture into a prepared 8X8 pan (or muffin pan, mini loaf pan) and bake for 30 minutes until a knife (or toothpick) comes out clean.  **If using a muffin pan or mini loaf pan, reduce time setting to 20 minutes and watch/ test frequently so they don’t burn.**  This cake will be DARK.    Let cool in pan on a wire rack.  Can cut and eat as is or continue with the rest of the recipe.

Raw chocolate icing/ frosting:

  • 1 medium avocado – pitted and flesh scrapped out
  • 1/3 cup cacao powder
  • pinch of sea salt
  • 1/4 cup raw honey, maple syrup or Stevia (1 – 2 dropperfuls to taste – start with 1, taste, and go from there) – I used stevia (it will be thicker if you use stevia and not syrup or honey)

Combine the avocado, sweetener of choice, sea salt in a food processor and blend till smooth.  Add the cacao powder and blend again till smooth and creamy.  Taste.  Adjust sweetness. 

NOW IT’S TIME TO PUT IT TOGETHER!  COME ON – IT’S EASY!  I’LL SHOW YOU HOW!

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I made my cakes in a mini loaf pan and then cut in half for the layered cake.

Cut your cake into preferred shape/ size slices.  Cut it in half.  Frost the lower portion of cake with a nice layer of frosting, add fresh raspberries (or  blueberries, blackberries, strawberries or cherries).

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Stack second cake layer on top, add more frosting and sprinkle with more raspberries.   Serve immediately or chill in the refrigerator for several hours before eating. 

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The basil is subtle yet delicately nice and flavorful (depending on how much you put in with the sugar mixture).

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This was easy to make with some healthy ingredients hidden inside.  With each individual stacked cake you make, try different berries.  I’ve used them ALL separately before and each one lends it’s own DIVINENESS to the cake.  If you can’t get your hands on fresh berries, use frozen and thaw before hand and you’re good to go!

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Give this one a try and WOW! yourself and others with it!  Have a GRAND weekend!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

May the GREENS be with You! and Be Inspired!
Kibby

Weekend Treats – Crazy Frozen Treats – It’s NUTS & BANANAS!

Weekend Treats – Crazy Frozen Treats – It’s NUTS & BANANAS!

Healthy Frozen Chunky Monkey Treats

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I really don’t know what to call this recipe!  It’s easy, quick, healthy and tastes AMAZING!  Has only 6 ingredients and can be made in a few minutes.  I always keep a bag of frozen banana chunks in the freezer for smoothies, quick ice creams, etc.

Ingredients:

  • Frozen banana chunks (whatever size you desire)
  • 1 cup chopped walnuts
  • 1/2 cup coconut oil
  • 1/2 cup raw cacao powder or carob powder
  • Sweetener of choice (maple syrup, raw honey, yacon syrup, coconut nectar, stevia) – to taste
  • Pinch of himalayan salt

Directions:

To make your chocolate sauce, combine coconut oil, cacao powder, salt and sweetener of choice (I used NuNaturals stevia – 1 dropperful) and whisk together till smooth and incorporated.  Taste the sauce to see if you need to adjust the sweetness to your own pallet.  (*Darn, have to sample the goods!)  :)  Have the sauce in a shallow bowl – it’s easier to dip the bananas.
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Take your frozen banana chunks and dip into chocolate sauce (with fingers) and rotate till all sides are covered.  Now, immediately transfer to the chopped walnuts and rotate the chocolate covered banana till all sides are covered and place on a cookie sheet or pan (depending how many you make).  Work fast.


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This recipe gave me a yield of 18 small pieces (1″ to 3″ sizes). Once, you have made as many as you want to prepare, pop the pan into the freezer and within minutes, they should be ready to dig into.  Store in freezer bags.   I like to keep a small freezer bag of these little treats on the ready so when the “sweet tooth monster” comes a calling, I’ve got a healthy, cold treat to cool his fire.

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See, it’s so easy.  You could also substitute the walnuts for chopped pistachios or almonds.  If you don’t like bananas (what?), you could use frozen mango.  I’ve tried that and it works really well.

If you have any left over chocolate sauce or nuts, keep for topping on ice cream or add to a smoothie.  Can also combine the sauce and nuts and pour into a mini mold (or ice cube tray) for your very own chocolates.  Add the sauce to fresh almond/nut milk and warm up for a raw chocolate drink. So many choices!

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Give it a try and enjoy!!!

Weekend Treats – Crazy Frozen Treats – It’s NUTS & BANANAS!
Recipe Type: dessert, treat
Author: Kibby’s Blended Life
Prep time: 10 mins
Total time: 10 mins
I really don’t know what to call this recipe! It’s easy, quick, healthy and tastes AMAZING! Has only 6 ingredients and can be made in a few minutes. I always keep a bag of frozen banana chunks in the freezer for smoothies, quick ice creams, etc.
Ingredients
  • Frozen banana chunks (whatever size you desire)
  • 1 cup chopped walnuts
  • 1/2 cup coconut oil
  • 1/2 cup raw cacao powder or carob powder
  • Sweetener of choice (maple syrup, raw honey, yacon syrup, coconut nectar, stevia) – to taste
  • Pinch of himalayan salt
Instructions
  1. To make your chocolate sauce, combine coconut oil, cacao powder, salt and sweetener of choice (I used NuNaturals stevia – 1 dropperful) and whisk together till smooth and incorporated.
  2. Taste the sauce to see if you need to adjust the sweetness to your own pallet. (*Darn, have to sample the goods!) :)
  3. Have the sauce in a shallow bowl – it’s easier to dip the bananas.
  4. Take your frozen banana chunks and dip into chocolate sauce (with fingers) and rotate till all sides are covered.
  5. Now, immediately transfer to the chopped walnuts and rotate the chocolate covered banana till all sides are covered and place on a cookie sheet or pan (depending how many you make).
  6. Work fast.
  7. This recipe gave me a yield of 18 small pieces (1″ to 3″ sizes).
  8. Once, you have made as many as you want to prepare, pop the pan into the freezer and within minutes, they should be ready to dig into. Store in freezer bags.
  9. I like to keep a small freezer bag of these little treats on the ready so when the “sweet tooth monster” comes a calling, I’ve got a healthy, cold treat to cool his fire.
  10. See, it’s so easy.
  11. You could also substitute the walnuts for chopped pistachios or almonds.
  12. If you don’t like bananas (what?) you could use frozen mango. I’ve tried that and it works really well.
  13. Give it a try and enjoy!!!
Notes

If you have any left over chocolate sauce or nuts, keep for topping on ice cream or add to a smoothie. Can also combine the sauce and nuts and pour into a mini mold (or ice cube tray) for your very own chocolates. Add the sauce to fresh almond/nut milk and warm up for a raw chocolate drink. So many choices!

 

 Have a wonderful weekend!

 

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

May the GREENS be with You!
Kibby

Healthy Chocolate Avocado Fudge

Healthy Chocolate Avocado Fudge

Healthy Chocolate Avocado Fudge recipe

 

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I was at the grocery store on Tuesday and was able to purchase a case of avocados for $4!  I’ve got a friend that works in the produce department and they had several cases that weren’t “perfect” to put out for retail sale and they were going to throw away.  I said “Oh, Hell NO!  I’ll buy one!”  and I was FORTUNATE enough to partake of the deal.  In my head, I was doing a major “happy dance”.  For I LOVE avocados!  To see their demise, was just wrong!  They are still good and ready for eating, making guacamole, open-faced sandwiches, etc.   Being that I now have 48 avocados in the house, I had to get creative.

This recipe combines two of my favorite foods: avocados and dark chocolate.  I’ve been wanting to make this lovely chocolate avocado fudge for some time now.  I first saw the recipe here, but decided to make some changes and my variation of the recipe ensues.  It is simple to make and easy to polish off.  :)  Choose a high quality dark chocolate because that flavor will stand out in the taste.  I usually choose a 70% or higher dark chocolate for eating, so I just used one of those bars for the recipe. 

This recipe has some true beauty foods in it:  avocado, coconut and dark chocolate.  Yes, a healthy moderation of dark chocolate is good for you.  Dark chocolate is less processed than lower percentage chocolates and the cocoa solids contain healthy compounds called flavonols. These have antioxidant and anti-inflammatory properties.  

Did you know that the oils in an avocado are predominantly monounsaturated – the kind that lowers bad cholesterol (LDL) but maintains good cholesterol (HDL).  Avocados provide important nutrients, including folate, vitamin C and E, and potassium, as well as fiber (about 12 grams in each). Their phyto-chemicals include beta-sitosterol, glutathione (an antioxidant that may protect against certain cancers), and lutein (a carotenoid that may help protect against macular degeneration and cataracts).

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content.  Learn more about this amazing food here.

Chocolate Avocado Fudge

*1 -  3 oz. bar of bittersweet or dark chocolate – 70% or higher, chopped
*1 ripe Large avocado, de-seeded and pureed
*1/3 cup of organic full fat coconut milk (canned)
*1/2 teaspoon vanilla extract

*Stevia to taste
*1/4 teaspoon salt

*Raw pistachio nuts (chopped) or your choice of nuts – optional

This recipe gave me about 25 small squares of fudge (around 1″ – 1 1/2″ sized)

                                                        
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1. I used an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, with the excess hanging over the sides. Set aside.

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2. Heat all of the ingredients in a medium glass bowl set over a pan of barely simmering water (making sure the bowl doesn’t touch the water), stirring until the chocolate has completely melted and the mixture is smooth.  Add the nuts if using.  Stir to incorporate.

3. Scrape the mixture with a spatula into the prepared pan and smooth the top. Refrigerate until firm, at least 2 hours.  The longer it chills, the firmer it gets.  Mine sat overnight and came out best.  This is still a soft fudge!

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4. Use the parchment paper to lift it out of the pan and on to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container. 

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May the GREENS be with You! 
Kibby

Raw SUPERFOOD Double Chocolate Fudge Brownie – THE BEST EVER!

Raw SUPERFOOD Double Chocolate Fudge Brownie – THE BEST EVER!

Superfood Double Chocolate Fudge Brownie

 

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When I first saw the recipe here, I thought “Yeah, another raw chocolate brownie.  I’ve made dozens of those.”  However, the DOUBLE CHOCOLATE FUDGE part enticed me to the DARK (chocolate) side and I had to try it.  I had all the ingredients and went to work “playing” (it isn’t working when creating delicious food in the kitchen to me).   I used a few different ingredients than what the original recipe called for. I used maple syrup instead of agave.  I used  NuNaturals stevia instead of the dates.  I could have used ground almonds, but I had some dehydrated hazelnut pulp (flour) from making hazelnut milk a few weeks ago and knew it would blend nicely with the chocolate flavor.   From my old baking days, hazelnuts and chocolate are complimentary partners!  So, in went the hazelnut flour. 

When I had the dough mixed, I tasted to make sure the flavors were right.  Holy FREAKING moly!  THIS WAS THE BEST RAW BROWNIE I had EVER had!  REALLY!  This is just my own personal opinion.  I have made a bunch of different recipes of raw brownies and tasted other peoples versions and this one SHINES with chocolatey and nutty delight!  I was so excited!  I said to Scott “You’ve GOT to try this!”  He is always so willing and obliging to try anything I create.   He took a bite and his eyes opened wide and he mumbled “HHUUUUMMM!!! This is FANTASTIC!”  I know!!!

If you don’t have all the ingredients, go ahead and make it anyways.  I don’t think it will take away from the overall tastiness.  I’ve never put tahini in a brownie recipe before and I loved the nuttiness from it.  All the ingredients just played beautifully together in this mix.  So, are you ready for this recipe?  * Sorry about some of the pictures – I took them at night and not the best lighting.*

Ingredients:

  • 1 cup desiccated or macaroon coconut flakes
  • 1 cup of almonds, ground ( I used hazelnut flour “dehydrated pulp”-ground)
  • ½ cup Tahini or raw almond butter
  • ¼ cup Lucuma powder
  • ¼ Maca Powder
  • ½ cup raw cacao powder
  • 6 drops of NuNaturals stevia or 1 cup chopped dates
  • ½ cup Grade B Maple Syrup
  • 3 scoops vanilla Sunwarrior protein powder
  • 1-2 HEAPING TB. raw honey
  • ¼ cup boiling water
  • ¼ cup raw cacao nibs
  • Tiny pinch of salt
    1. Combine all the ingredients in a food processor, except for the cacao nibs.
    2. Process until well combined into a dough – slightly sticky.  You want to be able to put some in your hand, squeeze and have it hold form.  At this point, I dumped the dough into a bowl and added the cacao nibs and mixed in by hand.  I like playing with my food when I can.  I can give it love this way when I am fondling it.  Just saying! :)

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  1. After nibs are good and mixed in, either roll into balls, form in a brownie tray, into a mini muffin pan or large heart shaped form.  Whichever shakes your fancy!

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I hope you get a chance to play around with this recipe and let me know what variations you come up with.  I can see several:  cinnamon, carob, mesquite, sweet dried cherries, etc.  Have fun with it and more fun EATING it! 

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May the GREENS be with you!
Kibby

Weekend Treats – Raw Vegan Mini Chocolate Cake with Avocado Icing

Weekend Treats – Raw Vegan Mini Chocolate Cake with Avocado Icing

Healthy Raw Vegan Mini Chocolate Cake with Avocado Icing!

 

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Have I got your attention yet! :)  Say the word CHOCOLATE and you’ve got mine!

I’ve been thinking of starting a recipe post called WEEKEND TREATS and posting a tasty, delicious treat recipe every Friday.  Would you like to see that?  Let me know in comments section if you would.  It will be a mix of raw, baked, vegan, low-sugar, sugar-free, gluten-free – yet simple and decadent.  Today I’ve got a GREAT one to start your weekend right!

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These little cakes are very decadent and rich!  I pressed them into heart-shaped molds that I had and was only able to eat half of it at one sitting.  (Scott and I split one each).  You could use a regular muffin pan for these and make 4 servings.  It’s a very simple recipe with only a handful of ingredients.  I used a mix of nuts that I had on hand – you can use whatever you like and have available (macadamia, pine nuts, pecans, walnuts, almonds, Brazil nuts, etc.).

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Weekend Treats – Raw Vegan Mini Chocolate Cake with Avocado Icing
Recipe Type: Treat – Dessert
Author: Kibby’s Blended Life
Prep time: 15 mins
Total time: 15 mins
Serves: 2-4
A lovely, rich, decadent mini chocolate cake with an avocado icing. This is a true winner!
Ingredients
  • Cupcakes:
  • 1/2 cup Almonds
  • 1/2 cup Pecans
  • 1/2 cup Walnuts
  • 4 large Medjool dates, pitted
  • 2 Tablespoons raw cacao powder
  • 2 Tablespoons maple syrup, raw honey or yacon syrup
  • a tiny pinch of sea salt
  • 2 Tablespoons unsweetened dried coconut flakes
  • Frosting:
  • 1 avocado, pitted
  • 2 Tablespoons raw cacao powder
  • 2 Tablespoons maple syrup, raw honey, yacon syrup or stevia to taste (I used stevia)
Instructions
  1. For cake:
  2. In a food processor – Pulse the almonds, pecans, and walnuts till crumbly.
  3. Add the dates, cacao powder, maple syrup, coconut flakes and salt and process until smooth and batter-like.
  4. Divide the batter evenly amongst the molds and press it into the tin to help form it into patties.
  5. Turn the tin upside down and the cupcakes should fall right out. If not, use a spatula to loosen the edges and pry it out.
  6. Keep the cakes in the refrigerator till ready to frost.
  7. For frosting:
  8. Add the avocado flesh, cacao powder, and syrup (or sweetener of choice) to your food processor and process until smooth and fluffy, scraping the sides with a spatula until the avocado is thoroughly mixed.
  9. Spread the frosting on top of your cakes. If there is any left-over icing (well, you know what to do – eat it off the spoon!) I did!
  10. You can garnish the top with coconut flakes, cacao nibs, fresh raspberries, goji berries – get creative!
  11. Store in the fridge till ready to eat.
  12. They won’t last long! Best to eat within 2 days b/c of avocado icing.

 

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** Have a great weekend!**

 

May the GREENS be with you!
Kibby