Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz
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Hello lovely reader. I know I promised you these cookies months ago! So, finally!
Vegan Pumpkin Chocolate Chip Cookies. I won’t say a lot about it just enjoy and make yourself a great time with these cookies! 🙂 The recipe makes up to 16 small cookies or 8 large cookies or 1 really really large cookie.
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Another rainy sunday in Switzerland. Some people are quite happy that the weather now finally has “normalized” after the heatwave. But for me, I am just wishing for an endless summer. Thinking that the last sunny days have now passed makes me sad. To overcome my sadness I wanted to give these vegan chocolate chip cookies another try. After fails and “they are ok- but not more” attempts, I perfected them now. So here is what I did. I added a mashed banana to the recipe and replaced the peanut butter in the recipe with the smoother sunflower seed butter.
and… I LOVE them now. I am perfectionist so this is quite a thing for me to say. I shared the original recipe just in my ebook but thought it would be a crime to not share these beauties with all of you. I kept the 6 cookie sandwiches under my bed without sharing. I could eat all of them in one sitting.
I might did but you are never going to know that 🙂
Makes 12 Cookies or 6 Cookie Sandwiches
Ingredients
1/2 cup almond meal
1/2 cup fine oats
1/2 tsp baking soda
1/3 cup sunflower seed butter (peanut butter works as well)
1 small ripe mashed banana
1/4 cup coconut sugar
1/4 cup almond milk
1 tsp vanilla extract
a pinch of fine sea salt
1/2 cup dark vegan chocolate chips
Method
1. First you preheat your oven to 180° or (360F)
2. In the blender, blend the oats until you reach a fine consistency.
3. In a small bowl, combine the dry ingredients such as the flour, the blended oats, baking soda, salt.
4. In another bowl, mash the banana, add the sunflower seed butter, the coconut sugar and the vanilla extract and mix until well combined.
5. Add the almond milk and mix a little bit more.
6. Now at low speed add the bowl with the dry ingredients. (not all at once!).
7. Fold in the dark chocolate chips.
8. Now roll the dough into balls and place them on the prepared baking sheet. Flatten them with a spoon and make sure you place them 3 inches apart from each other.
9. Finally, Bake cookies for 10-15 minutes, or until slightly brown, depends a little bit on your oven and how you like them.
Let them cool down, but not until entirely cool. Because now the fun part starts:
Stuff two cookies with a tsp of peanutbutter and one pieces of dark chocolate.
The chocolate and peanutbutter are starting to melt from the remaining warmth of the cookies.
Scrolling through Instagram I recently discovered that there are just 3 pictures for the hashtag “veganskilletcookies”
Since I love cookies and I love chocolate and I love a lot of cookies I though why not making a skillet cookie!
There are many recipes that require eggs or normal milk, so I tried to use peanut butter as a substitute for the egg. Now if you don’t have peanut butter at home or you want to use another replacements, I got you covered!
I found a really helpful table on Fablunch’s Instagram page.
I always experiment with this substitutes and it is amazing how they work out and in every case taste better than the original recipe! (Also approved by Non-Vegans!)
So here is the recipe.
Ingredients
1 1/4 cup almond flour (or any other flour works as well)
1/2 cup fine oats
1/4 tsp baking soda
1/2 cup coconut oil
½ cup coconut sugar
3 tbsp peanut butter
1/2 cup almond milk*
1/2 tbsp vanilla extract
a pinch of fine sea salt
1/2 cup dark chocolate chips
* this amount depends on the type of flour you are using, you want to add more when using a dry flour and maybe less when using another type. For consistency check my YouTube tutorial
Method
Preheat oven to 350 degrees F.
Combine oats, flour and baking soda in a medium bowl. Set aside
In another bowl mix coconut sugar, coconut oil, peanut butter, vanilla and salt until smooth.
Now combine the two mixes. After one minute add 1/4 of the milk and see how the mixture turns out. Depending on your flour you want to add the rest of the milk.
(For consistency check YouTube Video of recipe here)
Stir in chocolate chips until well combined.
Now press the dough into an iron skillet pan. Decorate with more chocolate drops, that it looks better for the picture afterwards. Put the pan in the oven (middle) and make sure the pan does not touch the oven from the inside.
Bake for approx. 25-30 minutes. Remove them from the oven when the cookie slowly begins to turn crispy and looks brownish.
Let cool a little and eat still a little bit warm!
Note 1: Flours like coocnut flour are very dry and therefore you will need more milk. Please adjust the amount until the consistency looks like the one in my YouTube video
Note 2: The cookie I made was pretty thick. If you are aiming for a thiner Cookie, aim for a larger pan. (I had no bigger iron pan available ;))
Ingredients
Cake
7 Squarebars of your choice
3/4 cups Quinoa flour
1 tsp baking powder
3 tablespoons flax meal
1 cup almond or soy milk
¼ cup coconut oil
1 tbsp vanilla extract
Filling
1 avocado
1 ripe banana
1/2 cup organic unsweetened almond milk
3/4 cup Organic Cacao Powder
1/3 cup agave syrup
1 tsp Vanilla Extract
Frosting
1 can chilled coconut cream
1 tbsp vanilla extract
+ Vegan dark chocolate and seeds and Articberries cranberry powder for decoration
Method
Soak the Squarebars in half of the almond milk for 3 hours. (this is weird but totally worth it in the end ;))
Preheat oven to 350F and grease the pan or use a silicon pan!
Mix flax meal with desired water and let sit for several minutes.
In a large bowl, first combine all the dry ingredients.
In another bowl blend the Squarebars with the rest of the almond milk. Do not throw away the milk they were soaked in you just use it as well.Add the flax mixture , the coconut oil and the vanilla extract.
Then combine the dry and the wet ingredients.
Pour into baking pan and and bake at 350F for 35 minutes (might vary slightly based on pan and flour type, but just test) While the cake is in the oven you can do the filling.
Blend the avocado and the banana in the blender until smooth, add almond milk and syrup.
Add the rest of the ingredients and blend for 2 more minutes until creamy.
In a bowl, put into refrigerator to chill for later.
Half or make three layers of the cake (I did it with a long knife :D) so you can put in the filling.
Once the filling is in you can go on with the frosting.
Very simple put the chilled (overnight in the fridge!!!) can of coconut cream into a bowl with the vanilla extract and whip that thing up 🙂
Cool again for another 20 minutes before decorating 🙂
Ingredients
1 can chickpeas beans, rinsed well
1.5 Tbsp. peanut butter
2 tbsp coconut milk
2 Tbsp coconut oil (or any other oil)
3 Tbsp coconut flour flour
2 tbsp agave syrup
1 tsp. baking powder
1 tsp. vanilla extract
pinch of salt
⅓ cup dark or white vegan chocolate chips
Method
Preheat oven to 370F (170 degree)
Combine the beans, coconut milk, peanut butter, and coconut oil in a food processor and process until smooth.
Add in the coconut flour, sugar, agave syrup, vanilla, and salt, and continue processing until combined and mousse-like.
Stir in the chocolate chips.
Spoon the batter onto the baking sheet and sprinkle with the extra chocolate chips if you like ( this is for the look 😛 )
Bake for 10 minutes or longer if needed ( depends on your oven)
Best served warm with a glass of almond milk!!
Adapted from Osheglows
Ingredients
1.5 tbsp ground flax + 3 tbsp water, whisked
1/2 cup coconut flour
1/2 cup whole almonds, ground into a flour/meal & sifted
1/2 cup cocoa powder
2 African Mango Coffee
1/2 tsp salt
1/4 tsp baking soda
1/3 cup Coconut oil
1/2 cup cup non-dairy chocolate, divided
1 cup cup organic coconut sugar
1/4 cup coconut milk
1 tsp vanilla
1/2 cup finely chopped walnuts
Method
1. Preheat oven to 350F. Line a 9 inch square pan with parchment and grease all sides. In a small bowl, whisk together the ground flax and water and set aside.
2. In a blender or processor, process almonds into a meal/flour. Sift out large pieces. In a large bowl, whisk together the dry ingredients (flours, cocoa, salt, soda).
3. In a large microwave safe bowl, add chocolate and melt in microwave for about 30-45 seconds until melted or in a waterbad. Stir well and add in flax egg, sugar, vanilla, milk and coconut oil. Whisk.
4. Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but not to worry keep mixing!
5. Scoop batter into prepared pan and place a piece of parchment on top. Spread with hands or a pastry roller until smooth and even.
6. Bake for 32-34 minutes at 350F and allow brownies to cool in pan for about 1.5 hours. Tip from Osheglows: DO NOT REMOVE BROWNIES until completely cool or they will crack apart. After an hour or so, gently separate edge of brownie from pan with a butter knife and place on a cooling rack.
Mangocurd
INGREDIENTS
2 15oz. mangoes, peeled and pitted
1/2 cup coconut sugar
4 tablespoons lime juice
3 tablespoons cornstarch
1/4 teaspoon sea salt
1/3 cup full fat coconut milk
DIRECTIONS
Puree mangoes and sugar in a food processor until uniformly smooth.
Strain through a sieve into a saucepan.
Whisk lime juice, cornstarch, and salt in a bowl.
Heat mango puree over medium heat until bubbly, whisking constantly.
Whisk in lime
Take curd off heat and whisk in full fat coconut milk.
Cool and store in the fridge overnight.
African Mango Coffee* can;
– Boost metabolism
– Assist in thermogenic fat burning
– Suppress the appetite
– Act as a fatigue fighter
– Lower cholesterol
– Work as an overall health booster
The coffee contains an extract of the African mango’s seeds which has a large amount of healthy fats and fibre.
Research on African mango shows beneficial effects for diabetes and obesity, as well as analgesic, antimicrobial, antioxidant, and GI activity.
Every cup of our African Mango Coffee contains 150mg of the African Mango superfood supplement –which research has shown to be an ideal intake to reduce fat around the waist, thighs, hips and buttocks. Along with weight loss, our African Mango Coffee can also bring down cholesterol, blood glucose and leptin levels.
Benefits:
Thermogenic fat burning:
Upon further investigation following the study, it was found that the African mango allowed large amounts of fat to be burned through the process of thermogenesis by increasing the body’s core temperature, resulting in large amounts of fat being burned without the loss of muscle.
Appetite Suppression:
Since African mango increases the levels of the hormone leptin, studies found that it also plays an important role in appetite suppression allowing you to maintain a healthy diet without the fear of uncontrollable food cravings that are so common with beginning a healthy eating plan and can mean the difference between success and disaster when it comes to losing weight.
Reducing Cholesterol Levels:
After extensive research it has been found that African mango also has been proven to reduce cholesterol levels and improve heart function in the long term. Studies have also shown that it does not interact with prescription cholesterol medication, making African mango an excellent addition to your diet if you have higher than average cholesterol.
*source Coffeenotcoffee
How doesn’t like a traditional Italian dessert! Well, this one comes in a healthy, vegan way and is as yummi as the original one!
Ingredients:
1/4 Cup Coconutoil
2 tbsp ground Flax seeds +5 tbsp Water (2 large egg whites)
1/3 cup Almond flour
1/3 cup Coconut Sugar or Stevia
2 tsp pure vanilla extract
2 tablespoon cocoa powder
1/4 tsp sea salt
Method:
Preheat oven to 375.
Grind the flax seeds in a coffee grinder, and mix with water. Allow it to rest till it becomes gelatinous, then use.
In a bowl whisk together the flex seeds (egg whites), coconut sugar, coconut oil and vanilla.
Add in cocoa powder and almond flour.
Spoon the dough, spacing cookies 3 inches apart.
With the back of the spoon, spread each cookie to about 4-inch diameter.
Bake for 6 to 7 minutes, or until edges begin to brown.
Using an offset spatula, loosen cookies from baking sheet and shape into tube form.
Filling
1 cup firm young coconut pulp
2 bananas
1 tsp cup coconut oil
1 pitted medjool dates
Blend ingredients together until creamy. Set aside and refrigerate and then pipe into Cannoli.
Decorate with CHocolate and Pistachios.
Every mothersday I kind of face the same dilemma. I want to make something special for my mom. Due to my students budget it usually comes down, that I bake something special. After hours scrolling through Pinterest without finding any suitable recipes, I thought about giving up. I might just write a really nice card with a voucher? On Saturday, I took my bike and drove to my grandma in order to get some fresh apples. When my grandma handled me this apples, it immediately reminded me about these days when she made this amazing apple pie. Her original recipe includes a lot of butter, white flour and also sugar. So, why not making a healthy version of a traditional apple pie? And instead of making one big pie, I wanted to make little pies, so everyone on the brunch can have a little warm apple pie. On sunday then the smell of warm apples and cinnamon was filling the whole house and everyone was crazy and wanted to know what it is. I don’t want to but myself into the spotlight, but these little cuties were the stars of the happening. My grandma could not believe that they are actually made without eggs, sugar, cream or white flour.
Mothersday perfect <3
For the Crust:
1 cup vegan margarine
1 cups whole wheat flour
1 Cup Coconut flour
1 teaspoon fine sea salt
1 cup vegan margarine
1/2 cup water
Add all the ingredients in a bowl and start to wrap it. (Do not melt the margarine!) It might be hard at the beginning so this one really needs some muscle effort 😀
Form a ball and then let cool down in the freezer for about an hour.
For the Filling:
3 apples, peeled and cutter into small pieces
10 medjool dates, pitted in the food processor
1/2 Cup crashed hazelnuts (you can also buy a paket with fine hazelnuts that are already crushed)
1/2 Cup Almond Milk + water if mixture too dry
1/2 tsp cinnamon
1/4 tsp fine sea salt
1 tbsp Agavesyrup
Mix everything together in a bowl. When finished place pieces of the rolled out pie dough in a prepared muffin pan. Fill in the apple filling. To finish take your pizzacutter and do a lattice top. Crop as many small stripes as you like and then decorate your mini pies and sprinkle them with more cinnamon.
Bake the mini pies at 410°F for 8 minutes. Reduce the heat to 350°F and continue to bake the pie 20-25 minutes more, until the top is golden and the apples are soft.
Best served warm <3
![image[2]](http://laradelilah.files.wordpress.com/2014/05/image2.jpeg)
![image[1]](http://laradelilah.files.wordpress.com/2014/05/image1.jpeg)
Ingredients:
1/2 cup coconut flour
1/4 Cup shredded Coconut
1 tsp baking powder
1/4 cup agave syrup and 40 ml unsweetened applesauce
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
2/3 cup coconut milk (also works with almond or soy milk)
1/4 tsp sea salt and as much stevia or vanilla extract as you like to add flavor.
Method:
Preheat oven to 350F (175 degrees)
Mix first the dry ingredients and then slowly add the liquid ones. Whisk to get a smoothe glaze.
Carefully fold in Raspberries, Strawberries or whatever you feel like.
Bake for 35-40 minutes.
Tip:
Place 3 slices of Lemon on top of the Cake to bring in that extra moisture!
Extra:
I always go the extra mile, so I decided to even fill the cake with a protein berry filling. It is quite easy since I just mixed some proteinpowder with soyjogurt and added in berries. (You can totally do it with quark!)
I was looking for an extraordinary dessert for months and finally found this recipe for Cherry Ice Cream. I adapted it and made Cherry Ice Cream Sandwiches since I’m a little Ice Cream Sandwich addict *confess
For the cookies you can use any cookie recipe you want. I bet it’s also quite tasty with chocolate cookies!
