The story of these nutella peanut butter cups goes as follows: excited, disappointed, satisfied, excited again! “What the H are you talking about?” you ask me? My bad! Let me explain. 🙂
I had nutella peanut butter cups on my mind! The interesting thing is that I hadn’t actually had nutella or peanut butter in about 6 years (I was diagnosed with Crohn’s 6 years ago and started to eat clean ever since). But since I am not afraid to fail in the kitchen (#startuplife #failfastiswhattheysay), I decided to attempt my own version of nutella and sub the peanut butter for sunbutter.
It started off great! I made the nutella with hazelnuts, cocoa, maple syrup and coconut oil. I usually add some coconut or almond milk to my homemade nutella but didn’t want it too creamy because it needed to pack well into a cup. I wanted to add the nutella on top of an oat and peanut butter (or sunbutter as I was using) to make a healthy chocolatey, peanut buttery dessert! I made the recipe and took a bit. This is where the first “disappointed” in my story comes from. I don’t know what I was expecting but the nutella (not made very creamy) was very dense, making the whole cup taste dense. It was delicious but very dense. I hoped for the best and served it for dessert anyway. The result? They loved it! “Sure, it’s dense, but it’s delicious!” This is where the “satisfied” in the story comes from. We were going camping a couple of days later and decided to take them with us for snacks during hiking and canoeing. They were absolutely perfect!! They were so tasty and incredibly hearty filled with nuts and oats. I have just discovered the best camping snack friends! 🙂
2 cups quick oats (*make sure to use GF ifyou have a gluten intolerance/allergy)
*1 cup peanut butter
Preheat the oven to 350.
Place hazelnuts on a baking sheet (don’t over stack)
Roast the nuts until they start to brown (should take 10-15 minutes)
Wait for the nuts to cool and put into your food processor or high powered blender (like a Blendtec or Vitamix). Make sure you use a high powered blender, I don't think the hazelnuts will blend in a regular blender.
Add the male syrup, cocoa and coconut oil and blend well. (Note: if you want to make it more creamy you can add a few splashes of dairy free milk).
In another bowl, combine combine the quick oats and peanut butter.
Spoon out the oat mixture into a cupcake pan until each cup is about 1/2 way full.
Put in fridge for about 2 hours.
Remove from fridge and spoon out the nutella mixture on top.
Put in fridge for another 2 hours.
Remove and enjoy!
You can use sunbutter if you can't have peanut butter.
Mexican salad in a jar! Part 2 of the mason jar lunch salad series (you can check out other lunch in a mason jar recipes). I have been very hard not to buy lunch. :S The problem is though, like most people, I don’t have the time or often the foresight to make lunch in advance. I love this Mexican salad in a jar recipe because it requires minimal prep and is so quick and easy to make. You can make a few of these and they will last at least 2 days in the fridge (longer if you don’t add the avocado in the jar but just before you are ready to eat).
You know what I love more than desserts? Healthy desserts of course! And even cooler than healthy desserts are desserts with unassuming ingredients. 🙂 These black bean brownies with coconut oil make the cut.
We had a friend and fellow foodie coming over to dinner and I wanted a dessert to please and surprise! I love adding unusually healthy ingredients into my desserts and so I thought of a black bean brownie recipe. I added oats, as oats are super versatile, work great as a regular flour replacer and taste delicious, along with some coconut oil and chocolate chips (don’t skimp out on the chocolate chips, they are a must).
The result was healthy delicious goodness. 🙂 The perfect combination of fudge and chocolate. We stored them in the fridge for a few days and they were still moist. Try it for yourself and see!
Friends, I’m not ready for summer to end and this vegan chocolate cheesecake recipe is a testament to that. I love LOVE vegan cheesecakes and this vegan chocolate cheesecake recipe has been one of my favourite desserts this summer. It was my sister-in-law’s birthday and it was my job to make the cake! I wanted a crowd pleaser so opted for chocolate. Who doesn’t love chocolate? Chocolate is always a safe bet. 🙂 I use my traditional base of nuts and dates and made the filling out of bananas and cocoa. The combination of bananas and chocolate is wonderful. The number of desserts that have been created by these two simple and delicious ingredients is plenty, I’m sure. I decided to keep the recipe simple and easy. The result? Pure chocolatey heaven. 🙂
This spicy cashew sauce is absolutely delicious. I’ve been on a vegan cheese kick these past couple of weeks and out of all my vegan cheese recipes, this has got to be one of my top three. I had jalapeños in my fridge and knew that they would be perfect in a vegan spicy cashew sauce. I added some garlic, tomato, cilantro, and spices to the jalapeños and the result was amazing! I served this spicy cashews sauce with some tortillas as an appetizer, along with chickpea meatballs (soon to be posted) and my vegan caramel cheesecake for dessert.
One of the hardest things to give up is cheese but after discovering the wonderful world of cashews, along with other replacers, vegan cheese just got easier folks!
These flourless zucchini fritters come courtesy of my Mama. 🙂 There’s a dish in South Asia called “pokora” or “pokoda.” It’s most commonly made with chickpea flour, vegetables and indian spices. It’s eaten as a snack or appetizer, and usually fried. I used my Mom’s pokora recipe but adapted it to make it a healthier version and one with zucchini as the main vegetable (I’m a sucker for zucchini!). Chickpea flour (also known as “besan”) is so versatile. It’s a great grain-free flour option because it has a great binding quality that works well for frying and baking.
Not only are these flourless zucchini fritters super easy to make but they are even more delicious! I make these as an appetizer when I have compnay, they are always a crowd pleaser! I also make these when I want a quick yummy snack for myself!
Friends, I’ve been pretty excited to do this series: Lunch in a Mason Jar Recipes! Many people have been asking me for quick, healthy lunch ideas. I love lunch in a mason jar recipes. They are quick to make, you can store them for 3-5 days and, most importantly, they are really pretty!
I have tried to make it a point to spend less money on lunch! Lunch is expensive folks and (usually) not as healthy as the things I make it home. It’s a lose lose: expensive and unhealthy. Salad jars will be the name of the game for a bit, until I get tired of them and opt for something else. 😛 In the meantime though, ode to salads!
I’m a sucker for bean salads. They are so versatile! Lemon, garlic, olive oil and a few spices can go a long way. You can see my http://happygut.ca/black-bean-tomato-avocado-salad/ for another super easy and yummy recipe. The next salads I have in the line-up are a mexican salad and a tofu asian salad! Keep your eyes open. Have any other lunch in a mason jar recipes you’d like to try? Let me know and I’ll give it a shot! Feedback is very much appreciated. 🙂
This vegan caramel cheesecake hits the spot! I’m not a huge fan of caramel as I find it super sweet so I added some salt in the sauce and made it a salted caramel cheesecake. The result? The perfect amount of salty sweet goodness. 🙂
We had a few friends come over and so I wanted try out a new recipe. I used my previous vegan cheesecakes as a baseline (like my Mango Vegan Cheesecake) and adapted from them. I love vegan cheesecakes because they are incredibly easy to make. And, even more delicious. 😛
I made this dessert to go along with my vegan “meatballs” soon to be posted! It made for a perfect very satisfying meal.
This black bean tomato avocado salad with garlic and cilantro is my go-to weekday meal. Not only is it incredibly easy but it is very delicious. 🙂 I make so many variations of this depending on what veggies I have in the fridge. Feel free to use this as your base and go to town depending on what you have on hand! Sometimes I add some cumin and fresh chilli pepper (chopped) or chilli flakes. Feel free to add any of those if you like your salads spicy. You could also add some more tang by adding apple cider vinegar or some sweet by adding some maple syrup. Don’t be afraid to experiment! It also keeps really well in the fridge. I’ve definitely had this 3 days later and it still tastes great.
I eat this usually as the main meal but it also makes a great side dish or a crowd pleaser for a potluck!