Posts in Desserts
Black + White Freezer Fudge

It is November. In my book, that mean’s the holiday season is upon us. We’re talking Christmas music, roasting chestnuts, the smell of fresh pine gracing your nostrils. If you need me for the next two months, you can catch me jamming to John Legend’s Christmas album stuffing my face full of desserts.

We love our cookies and our pies, but it is time to diversify your holiday treat offering. Might I suggest this black & white freezer fudge. Using cashew butter for a salty, savory punch and marrying it with some sweet cocoa gives us a beautiful swirling appearance, and a totally delicious flavor. Word to the wise, you need to keep this in the freezer or fridge, so keep that in mind if you are planning to bring this to any upcoming holiday parties!

Black + White Freezer Fudge (vegan)

Ingredients:

Roasted Nuts-

1/3 cup raw almonds, roughly chopped

1/3 cup raw cashews, roughly chopped

Vanilla Cashew Fudge-

1/2 cup coconut oil, room temperature

1/2 cup cashew butter

1/3 cup maple syrup

1 tsp vanilla extract

large pinch of fine sea salt

Chocolate Almond Fudge-

1/2 cup coconut oil, room temperature

1/4 cup almond butter

1/2 cup unsweetened cocoa powder

1/2 cup maple syrup

1 tsp vanilla extract

large pinch of fine sea salt

Instructions:

1) Preheat oven to 300F. Line a 9x5 loaf pan with a piece of parchment paper, leaving some overhang.

2) Roast the nuts. Spread the almonds and cashews over a small rimmed baking sheet and roast for 10-14 minutes, until lightly golden.

3) Make the vanilla cashew fudge. In a bowl, stir together the coconut oil, cashew butter, maple syrup, vanilla extract and salt until well combined and completely smooth. If it’s not getting smooth enough, you can use electric beaters to help it along. Spoon the mixture into the prepared loaf pan and spread it out evenly. Immediately sprinkle on about 1/3 of roasted nuts and press down to adhere. Place the pan in the freezer.

4) Make the chocolate almond fudge. In the same bowl in which you made the vanilla fudge, combine the coconut oil, almond butter, cocoa powder, maple syrup, vanilla and salt and stir well until smooth and no clumps remain. If it’s not getting smooth enough, you can use electric beaters to help it along.

5) With a spatula spoon the chocolate fudge mixture over the vanilla fudge layer and spread evenly. Scatter remaining nuts over the top of the chocolate fudge and press to adhere. Freeze for 60-90 minutes, uncovered.

6) Slice into small squares and serve immediately. Store any leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month. This fudge melts at room temperature.

Recipe adapted from Oh She Glows

Peanut Butter Cookies

Store-bought cookies make me sad. Yes—I’m even talking about the legendary Oreo (did you know it was vegan?). Put a Milano up against something homemade, and I guarantee you’ll enjoy the latter more. And, like most things, making cookies yourself gives you transparency into the ingredients. You can be sure that you are buying quality, more nutritious cookie components. And yes, even in dessert, it is important to avoid the preservatives and stabilizers that are present in the kinds stocked on the grocery shelves.

These cookies are simple to make, and are a unique take on a traditional peanut butter cookie. The coconut, peanut butter and dark chocolate compose a symphony of bitter, sweet, savory and salty flavor. It has everything you want, and nothing you don’t!

Peanut Butter Cookies (vegan + gluten free)

Ingredients:

1 tablespoon ground flaxseed

2.5 tablespoons of water

1/2 cup unsweetened coconut flakes

1/2 cup gluten free rolled oats

1/2 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1/4 cup dark chocolate/ non-dairy chips

1/2 cup smooth natural peanut butter (natural peanut butter is really important - be sure to avoid added oils so as to not affect texture)

1 teaspoon vanilla extract

2 tablespoons maple syrup

Instructions:

1) Preheat the oven to 350F. Line a large baking sheet with parchment paper.

2) In a medium bowl, whisk together the ground flaxseed and water to create a flax egg. Set aside for a few minutes.

3) In a large bowl, whisk together the coconut, rolled oats, brown sugar, baking powder, salt, and chocolate.

4) Add the peanut butter, vanilla, maple syrup to the bowl with the flax and stir until combined. This mixture will be thick.

5) Spoon the wet ingredients into the dry ingredients and stir until thoroughly combined. Knead the dough with your hands to incorporate. It will appear dry but keep kneading with your hands, it will eventually incorporate.

6) Lightly wet your hands and form dough into 12 balls the size of golf balls. If any chocolate chips fall out of the dough, simply push the dough balls into the chips at the bottom of the bowl. Place the balls on the prepared baking sheet 2-3 inches apart. Gently press down on each ball to flatten slightly.

7) Bake for 12-14 minutes. The cookies will be very soft and delicate coming out of the oven, but they will firm up as they cool. The bottoms will be golden brown. Let the cookies cool on the baking sheet for 5-8 minutes before carefully transferring to a cooling rack to cool completely. Store the cookies in an airtight container in the fridge for 3-4 days or freeze for up to 1 month.

Recipe adapted from Oh She Glows

Chocolate Cashew Milk

I don't really have a sweet tooth, but I love this subtly sweet nut milk! It's made with only 4 ingredients and 2 tools (blender + nut milk bag). Easy peasy!!

(You can add more pitted dates if you want this to be a bit sweeter.)

Chocolate Cashew Milk (vegan)

Ingredients:

1 cup soaked cashews (soaked in water overnight)

4 cups filtered water

3 pitted dates (or more for sweeter milk)

2 tablespoons cocoa powder

Instructions:

1) Blend all ingredients together on high for 3 minutes.

2) Strain milk through Ellie's Best Nut Milk bag. (Use code 'KristenCarli' for 10% off your entire cart!) #sponsored

3) Store in fridge for up to 5 days.

Applesauce

I started making this applesauce when I was sick, seeking comfort foods reminiscent of childhood. But I found that this recipe is so incredibly yummy that I started to make a batch once a week! It is great on the side of breakfast, as a snack, or even as a dessert. The best part is that it is WAY better than packaged applesauce because of the addition of dates and cinnamon AND it is free of all the crap preservatives you would find in Mott's. (Sorry Mott's!)

Homemade Cinnamon Applesauce

Ingredients:

6 peeled, cored, and chopped apples

6 pitted dates

juice of 1 lemon

1 tsp of cinnamon

 

Instructions:

BLEND! Store in a jar and keep refrigerated for up to 30 days.

Homemade Cinnamon Applesauce

adapted from Raw Cinnamon Applesauce of Nom Yourself...