Ⓥ Vegan Kitchen: Chocolate Mousse #2 Ⓥ

I love avocado pudding. It's amazing. It's bliss. Oh, and it's healthy! *gasp*

This is my second avocado pudding, this one is a little thicker with an almost cheesecake-like texture to it. It's simply divine! 

As always, vegan and gluten-free! Also sugar free and free of most common allergens. 

Avocado Pudding

6 pitted Dates (soaked at least 10 minutes)

1 Avocado

1/4 cup Cocoa or Cacao powder

1 Tbsp Vanilla

1/2 tsp Cinnamon

1/2 tsp Salt

2 tsp Stevia (I use Now brand)

2 heaped Tbsp Coconut Oil

1/2 cup water (soak the dates in it and use the water)

Pit your avocado and scoop out the "meat" (if this wasn't obvious ;p) 

Place all the ingredients in a Food Processor or Blender and blend until smooth.

Add more water or vegan milk to get desired consistency. You want it to be thick and creamy. Place in fridge for an hour or so where it will solidify a bit to give it a lovely texture. 

Makes 2 large or 4 small servings. Enjoy!

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Ⓥ Vegan Kitchen: Garbanzo Cookie Balls! Ⓥ

It seems that I have been drawn to desserts made from beans lately, but after such great results with those black bean brownies I simply couldn't turn down the opportunity to try these. I changed the original recipe slightly to my liking as I often do, simplifying and adjusting. 

I get very excited over desserts that are actually healthy for you too! You get to enjoy something sweet without all the guilt that goes along with eating a flour-, fat-, and sugar-heavy cake. And I have to say that I am absolutely obsessed with these cookie balls! They are amazing! I have already made them twice within a week and plan to make them again right away. You must make these for yourself--immediately! ;) Plus they are super easy and quick to make! 

If you have the patience for it, it is recommended to remove the skin off the garbanzo beans. It makes the texture smoother. But to be honest, I am much too impatient to take the time to remove all those skins and I loved these cookies without putting in that extra step. But that's just me, it's up to you whether you want to take that extra time or not. Maybe I'll try it some day... probably not, I already have too many things to do in a day, peeling chickpeas doesn't sound like any particular thrill ride. ;) 

Garbanzo Cookie Balls:

1 can Garbanzo Beans (drained and rinsed) (skins removed if you have the time and patience)

1/4 cup Peanut Butter (or other nut butter)

2 Tbsp Brown Rice Flour

1Tsp Vanilla Extract

1-2 Tbsp Agave Nectar

1/4 Tsp Salt

1/4 cup Carob Chips

Drizzle of water or Vegan Milk

Combine all the ingredients (except for the water/milk and carob chips) in a food processor and blend until well combined. Drizzle a tiny amount of milk (or water) in while processing, just enough to get a doughy, smooth consistency. 

Scoop dough into bowl (or depending on the size of your food processor just keep it in there) and fold in the carob chips. 

Scoop out little balls of dough and roll them in your hands to make them round and smooth. Place on cookie sheet over tinfoil or lightly oiled pan. 

Bake at 350° for 15 minutes. 

Makes approximately 16 balls.

These cookie balls don't taste anything like beans, though you may want to play around with how much sweetener you want to add depending on your taste buds--the carob chips add sweetness though too. Either way, they are delicious and I love the texture. Prepare for them to be gone in one sitting though, especially if you're sharing. ;)

Enjoy!  

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Ⓥ Vegan Kitchen: Vegan Black Bean Brownies!!! Ⓥ

I was intrigued when I first heard about these and decided that I simply must try them! 

They are gluten-free (as long as you use gluten-free oats), sugar-free, Vegan (of course), low-fat, and packed full of protein, and simply delicious! I don't think you could find a healthier brownie around! See? Dessert Can be good for you ;)   

They taste delicious, and not at all like black beans! They are pretty dense because they have no flour, almost fudge-like, super moist and packed full of flavor. A very fun alternative to the unhealthy kinds ;). So without further ado...

Black Bean Brownies:

1 can Black Beans (drained and rinsed)

2 whole Bananas

1/3 cup Agave Nectar (more if you want them a bit sweeter)

1/4 cup Cocoa Powder

1-2 teaspoons Cinnamon

1 teaspoon Vanilla Extract

1/2 cup instant Oats

Preheat oven to 350 F. Lightly grease an 8x8" pan and set aside. 

Combine all the ingredients, expect the oats, in a food processor and blend until smooth. Stir in the oats. Pour batter into the greased pan. 

Bake for 30-40 minutes--until you can stick a toothpick in the centre and it comes out clean. Allow to cool for approximately one hour before slicing. 

Voila! Yummy healthy brownies!  Enjoy!

For extra entertainment, watch my video blog making these delicious treats! ;)

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Ⓥ Vegan Recipes: Banana Carob Oat Muffins Ⓥ

My first recipe on this blog! ;) ...

Yummy Muffins!

These are Vegan & Gluten Free as most of my recipes are due to all the insane allergies I have ;p 

You can make adjustments to this recipe however you'd like. If you can have other flours that you'd prefer then go for it. I've used barley flakes instead of oats in this recipe if you have a strong gluten allergy.

Banana Carob Oat Muffins

(Dry Ingredients)

3/4 cup of Brown Rice Flour

3/4 cup of Buckwheat Flour

1 cup of Oats (or any flake cereal of your choice)

1 tablespoon Baking Powder

1/4 teaspoon Baking Soda

1/2 cup Carob Powder (or cocoa powder)

(Blended Ingredients)

1-2 Banana(s) (the riper the better)**

3/4 cup Rice Milk (or any other non-dairy milk)

1/3 cup Olive Oil (or any other oil or melted vegan margarine)

1 teaspoon Vanilla

1 teaspoon Cinnamon

just under 1/2 cup of Agave Nectar 

**Agave Nectar is sweeter than other sweeteners, if you are using other sweeteners then use 1/2 cup. 

**(I have made this recipe with both one and two bananas. If you want extra banana flavour use 2 and use a tad less milk)**

Mix the "Dry Ingredients" together in a large mixing bowl until well mixed. Then...

Blend the "Blended ingredients" together in a blender or food processor until the bananas are nice and pureed.

Add blended ingredients to the dry ingredients and mix everything together until very well mixed. 

Pour in lightly oiled muffin tray and bake at 350 for approx 20 mins. 

And voila Yummy Healthy Muffins!

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