Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz
Passionate about Traveling Food and Life
I don’t know if you are familiar with raw brownies?
Brownies are like the perfect treat to make raw because their consistency anyway is very dense and gooey. Of course, I mean dense and gooey int he best way possible.
I LOVE gooey brownies when they are still a little bit warm, preferably combined with Icecream.
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Hello, Reader of Vanillacrunnch.com. Maybe you are a loyal reader, knowing me already for certain months or years or you just came along and found this post by coincidence because you want to find out about these ominous which are supposed to be healthy and good for you and still yumi with all the good stuff. You got me. Well, we will talk about this later. I feel that you and I have come to a place in our relationship where I need to tell you
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To be honest, I have to say it was not easy to veganize this traditional german sugar and butter based Christmas cookie. Think I failed twice because I wanted to use fancy flours or other unusual ingredients.
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It is actually kind of a downgrading when calling these Babies just Vegan Raw Espresso Chocolate Brownies. There are more than just brownies they have a fudgy top and that is what makes them special and the perfect Christmas dessert.
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The more I try to come up with fancy Christmas cookies the more I fall back into the most classical ones. HAHA
No, seriously there is just no way you cannot make Chocolate Chip Cookies for Christmas.
And because we are feeling festive we are going the extra mile and doing The best vegan Chocolate chip cookie Sandwiches.
Are you with me?
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TWIX bars besides Maltesers has always been my favourite candy bars but since I had lactose intolerance I never enjoyed one of those treats for probably 7 years. Today I saw the bars at the supermarket and I was just starring at them asking myself what they actually contain. Well, I read the nutrition panel and I quickly realised that it was a big NO!
These clean Raspberry-Coconut slices with raspberry Chia jam are the perfect alliance of different flavors and consistencies. Everyone knows that raspberry and chocolate and coconut is the best pairing ever – except my mom…but she doesn’t count in this example. I made a lot of different raw cakes and combination of flavors but nothing beats this trio. This bites would rule the world in chocolate raspberry coconut harmony. They are pure perfection. The best food to ever have graced this earth and all other foods will bow down to their glory! HAHAHHA!!
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Hei everyone!
How are all the Christmas preparations going? I already bought two, means only 200 to go…HAHA
Today I had some extra time in the kitchen, so I thought I would whip up a vegan caramel.
Well, not a simple vegan caramel but a Vegan Gingerbread infused Caramel
This is a new twist to an easy classical recipe and brings an extra Christmas flavor to it.
Best thing about it: You just need 4 ingredients
COCONUTMILK
AGAVE SYRUP
GINGERBREAD SPICE
SALT
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Believe it or not but this is an absolute must for every chocolate lover
The bursts of fresh, tart, pomegranate juice mixed with dark chocolate and ginger is an explosion of flavors.
This depth of flavors you’d not expect from such a simple recipe! Scroll until the end for a raw version of the chocolate 🙂
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I am usually not excited about raw brownies, because the ones I tried are usually not really…”brownielike”. I like brownies where after the first bites, you already have half of the brownie between your teeth because it is so sticky. Sticky, intense and well yes also quite heavy.
For the brownie base I was highly inspired by my all time fav. baker Dana (Minimalist Baker)
I adapted the recipe a little and substituted the espresso. I wanted to add some cacao nibs instead to give the base a little crunch. Then I went crazy and added dried raspberries…haha don’t do this it was simply to much and the sour/sweet fruit flavor does not really support the chocolate flavor it is more of a contrast and for my taste a no…Up to you.
Then I wanted to add something on top of the brownie and decided on a fudge topping.
I like how the two totally different texture interact together and making each other better without competing.
While the sticky base give the dessert the brownie character and holds it together, the fudge layer adds the “fluffyness”. I don0t know whether you like it but you definitely should try it!
Also with these brownies I tried different backgrounds. Still not sure what I like more. Drop me a comment what you think 🙂
When it comes to vegan and especially raw baking, you’ll learn that you just need some basic ingredients. Once you have them in your pantry you can play around with them and add more special ingredients or flavors if you like. My personal basics include almond flour, glutenfree oats, maple and agave syrup, coconut sugar, dairy-free milk, fresh dates, coconut oil or coconut mousse, sea salt, any kinds of nut butters, vegan chocolate chips, dark chocolate, cacao powder, carob powder and cinnamon.
If you have any specific questions concerning what brands I prefer, feel free to drop a comment or an email.
Alright let’s talk about the real thing!
These raw chocolate caramel slices have a carob top layer which combines so nicely with the chocolate, caramely flavor of the rest. Carob powder is my absolute addiction at the moment!
Base
1/2 cup almond flour (any other flour types might work as well, but you have to experiment)
1/4 glutenfree oats
7 medjool dates
1 tbsp maple syrup
2 tbsp coconut oil
a pinch of sea salt
Blend the oats until they reach a “flour” consistency. Add the almond flour and combine.
Add the dates, maple syrup, coconut oil and sea salt one by one until the mix is nicely combined.
You should get a doughy texture that will hold together nicely once you press it together with your fingers.
Line square baking tin with baking paper (or use silicon tin, highly recommended when available) and
Press the dough evenly into the bottom of the tin. Once the dough is spread evenly you can freeze to set.
Chocolate-Caramel base
14 Medjool dates
2 tbsp coconut oil (melted)
2 tbsp almond butter (substitutes are Tahini, peanut butter or sunflower seed butter)
1 tsp vanilla extract
1/4 cup raw maple syrup
1/2 cup raw cacao powder
(pinch of warm water)
Blend everything together till nice and creamy. If you feel like the texture is too sticky, you might need to blend in some warm water. it often depends on the “dryness” of your nut butter.
Spread the chocolate mix over the base layer, which should have hardened by now, and set in the freezer.
Carob layer
1/3 cup melted cacao butter (substitute: coconut oil, shea butter)
1/3 cup carob powder
3 tbsp brown rice syrup (agave syrup, maple syrup, liquid stevia…)
a pinch of cinnamon (just because I love it!)
Stir down cacao butter, carob powder, rice syrup and cinnamon until everything is well incorporated. Pour over the sauce on top of the caramel-chocolate layer and freeze the whole thing for about 30 minutes.
Because of the fact that the heat wave continues, I try to avoid to turn on my oven but still have the desire to “bake” or at least “create” something in the kitchen.
So excited to try bliss balls! I’ve already tried them as a dessert but now figured out that I like them even more as a topping on my oats. Carbs on carbs or as I like to call it.
the Oatmeal inception
These may be the easiest bliss balls around…not to mention the healthiest!
But the fascinating thing about bliss balls is not only that they are ridiculously easy to make but more that you can change the whole flavor by adding new ingredients and combining new flavors.
You can decide on the dryness of the balls and accordingly add more or less “liquid” ingredients. Combining the Oat bliss balls with the fruits and topping of the actual oatmeal is like really Yummi! Oh..and another thing. If you are not feeling comfortable with having “that much oatmeal”, make yourself a thick smoothie (thick because otherwise the balls will go on a diving tour in your bowl) and top your smoothie with the oat bliss balls.
Have fun experimenting!
Ingredients:
1/2 cup oats
1/3 cup white almond butter
2 tbsp raw agave syrup
2 tbsp almond milk
(1 tbsp Lucuma powder) totally optional, feel free to add other superfoods you like
3 tbs dark chocolate chips
Mix everything together in a medium bowl and roll the balls. Makes around 5-8 balls depends on the size you want to have them.
You can keep the in the fridge for 2 days. but believe me they might be gone in one sitting!
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 ;))
CRUST
1 cup almonds or 2-3 tbsp almond butter
1 cup pitted dates
2 tbsp coconut oil (melted)
3 tbsp cacao powder
1 tsp vanilla powder
1/3 cup walnuts
METHOD
Pulse the walnuts in a food processor, just a little so they still stay chunky.
Mix all the ingredients together in a food processor except the walnuts.
After you’ll add in the walnuts gently.
Press mixture into a pan and store in fridge while making icing.
CHOCOLATE LINE
1/4cup raw cacao powder
1/4cup organic rice malt syrup
1/3cup coconut oil
Mix everything together.
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CHERRY FILLING
2Cups fresh cherries or frozen (remove pips)
Fresh juice of 1 small lemon
1Tbsp coconut water
3Cups shredded coconut
1Tbsp rice malt syrup
1Cup raw cashews (soaked and rinsed for at least two hours)
1Tbsp chia seeds
Pinch of Himalayan salt (pink salt)
Simply blend all the ingredients in a food processor and place over Crust.
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MINT FILLING
1 cup soaked cashews
1/4 desiccated coconut
1/2 cup milk of choice
1/4 cup coconut oil
1 cup baby spinach leaves
Handful of mint leaves
A drop or two of peppermint essence (optional)
Method:
Process cashews, coconut, milk & coconut oil in a food processor. Mixture should be completely smooth so keep processing. Add mint leaves, spinach & essence and blend until leaves have fully disintegrated. Pour the filling over the crust and the Chocolate Line. Freeze until firm.
Original recipes and more inspiration can be found on:
http://www.goldfenger.com/#!raw-brownies/co60
http://liveloveeatraw.com.au/raw-nut-free-vegan-turkish-delight/
@talinegabriel
You have never seen a faster recipe! And yap it is also vegan!
All moist in the inside and topped with roasted Coconut
3/4 cup coconut milk (not “light” or low-fat variety)
11 oz bittersweet chocolate, finely chopped
1/4-1/2 tsp coconut extract, optional
1/4 cup cocoa powder
1 lb chocolate candy coating
A handful of GOJI Berries (place 3-4 in each truffle)
Toasted or flaked coconut to decorate
Preparation:
1. Place the finely chopped chocolate in medium heat-safe bowl and set aside. Place the coconut milk in a small saucepan over medium-high heat.
2. Heat the coconut milk until it is just under a boil—bubbles should appear along the sides of the pan, but it shouldn’t be bubbling vigorously.
3. Pour the hot coconut milk over the chopped chocolate and allow it to sit for one minute to soften the chocolate, then gently whisk them together until the chocolate is melted and it becomes a smooth, shiny chocolate ganache.
4. If you leave the ganache plain, it has a subtle fruity flavor from the coconut milk, but it is not extremely noticeable and you could add other extracts or additives to make other flavors of vegan truffles. If you want to increase the coconut flavor, add 1/4 tsp of coconut extract to the ganache. Taste it and add up to 1/4 tsp more if you prefer a stronger coconut flavor.
5. Press a layer of cling wrap directly on top of the ganache, and refrigerate it until it is firm enough to scoop and roll, about 1 hour. If you wait too long it will get very stiff and hard to work with, so it’s best to check it after an hour to make it easy to shape the truffles.
6. Pour the cocoa powder in a shallow bowl. Dust your hands lightly with cocoa powder. Use a spoon or a small candy scoop to form small balls from the ganache, and roll them between your hands to get them round. You can finish them by rolling them in a thin coating of cocoa powder, or rolling them in shredded coconut, toasted or untoasted. If you would prefer to dip them in chocolate, continue on to the next step.
7.Melt your chocolate candy coating in the microwave until it is smooth and fluid. Using forks or dipping tools, dip a truffle until it is completely submerged in the melted coating, then bring it up out of the coating and tap the fork against the lip of the bowl to remove excess. Place the truffle on a foil-covered baking sheet, and while it is still wet, sprinkle the top with toasted or untoasted coconut.
8. Repeat until all the truffles have been dipped. Place tray in the refrigerator to set the coating for about 15 minutes. Vegan Chocolate Coconut Truffles can be stored in an airtight container in the refrigerator for 2 weeks, and are best served at room temperature.
Also cute as a gift!
adapted from:
http://candy.about.com/od/coconutcandyrecipes/r/Vegan-Chocolate-Coconut-Truffles.htm
Enjoy this healthy and delicious high protein Snack!
Ingredients:
2 Cups Chickpeas (Put them in Water overnight)
1 tbsp Cinnamon
2 tbsp oil (I used coconut)
3 tbsp agavesyrup (honey also works fine)
Mix all the ingredients in a bowl and spread them apart on baking paper.
Put in the oven for 20 minutes at 175 degrees.
Drizzle them with COCONUT to add more flavor!
