Protein-packed Brownies \\ Brownies Protéinés

I love chocolate. I could live off of chocolate… probably. One of my favourite thing to do is add cocoa powder to my morning oatmeal. It feels like a treat, while still being healthy and delicious. Now these brownies are the same way! They are delicious but so guilt-free: oil-free, sugar-free, gluten-free and full of protein! Yum!

black-bean-brownies

Here is what you need:

  • 1/2 cup oats (I used quick oats, but rolled work too)
  • 1 can of black or kidney beans, drained and rinsed
  • 10 dates, pitted and soaked in water for at least 1 hour
  • 1/2 cup almond milk (or any other plant milk)
  • 2 heaping tbs of cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • optional: chocolate chips

Here is what you do:

  1. Process the oats in your food processor until you have a fine flour. Set it aside.
  2. Place the rest of the ingredients in your food processor and process until everything is well combined. Mix in the flour and chocolate chips if you are using them.
  3. Place your brownie mix in a lined or non-stick pan and bake in a pre-heated oven set on 350F (180C) for 20 minutes. Poke a skewer in the middle: if it comes out clean, your brownies are ready! Serve warm, and keep in the fridge in an air-tight container. Enjoy!

These are so great! They really fill you up so they are a great alternative for breakfast if you’re feeling that way, or make for a perfect snack on the go. Plus, they are so chocolaty! Let me know if you make some!

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Parce que le chocolat c’est une des meilleures choses de la vie, voici une recette de brownies pleins de protéines à manger sans modération (ou presque) puisqu’ils sont sans sucre, sans huile et sans gluten. Oh oui!

  • 1/2 tasse de flocons d’avoine (j’ai utilisé des flocons rapides, mais l’avoine à l’ancienne fonctionne aussi)
  • 1 conserve de haricots noirs ou rouges, rincés
  • 10 dates, dénoyautées et trempées dans de l’eau pour au moins 1 heure
  • 1/2 cup lait d’amandes (ou un autre lait végétal)
  • 2 c. à soupe bombées de poudre de cacao
  • 1/2 c. à café d’extrait de vanille
  • 1/2 c. à café de poudre à pâte
  • optionel: pépites de chocolat
  1. Placer les flocons d’avoine dans votre robot culinaire et broyer jusqu’à l’obtention d’une farine fine. Réserver.
  2. Mettre le reste des ingrédients dans le robot, et mélanger jusqu’à ce que tout soit bien incorporé. Ajouter la farine et les pépites de chocolat et mélanger.
  3. Placer le tout dans un moule recouvert de papier sulfurisé ou anti-adhésif et placer dans un four pré-chauffé à 350F (180C) pour 20 minutes. Tester à l’aide d’un cure-dent: si le cure-dent ressort propre du brownie, c’est prêt! Sinon, laisser encore quelques minutes. Servir chaud et garder au frigo dans une boîte hermétique. Savourez!

 

Hazelnut Pear Oatmeal Cookies

This is a great recipe if you are in a rush in the morning and don’t want to bring a jar of oatmeal with you. You can prepare a batch of cookies ahead and just grab a few when you are ready to go. These little cookies are packed with rich flavours as well as delicious nutrients to keep you full until lunch. Plus, they are sugar-free, oil-free and gluten-free! And they are super simple to make!

hazelnut-pear-oatmeal-cookies

Here is what you need:

  • 1 1/2 cups raw hazelnuts
  • 2 1/2 cups quick oats (I used Bob’s Red Mill gluten-free quick oats)
  • 3 ripe pears
  • 1 tsp vanilla
  • 2 tbs lime or lemon juice
  • 1/2 cup hemp seeds

Here is what you do:

  1. In a frying pan, place the hazelnut and roast them on medium-high heat until they have a nice golden colour. Remove from the heat and let cool completely. Rub the hazelnut between your hands to remove the skins. Separate the nuts from their skins, which you can throw out.
  2. In your food processor, roughly grind 1/2 cup of hazelnut so that you still have big chunks. Place them in a large mixing bowl. Process the rest of the hazelnuts until you have a fine meal. Add to the mixing bowl.
  3. Process one cup of your quick oats into a fine flour and add this to the mixing bowl. Add the rest of the oats without processing them.
  4. Wash and peel the pears and remove their hearts and stems. Process them with the vanilla extract and lime juice until you have a smooth sauce. Add to the mixing bowl along with the hemp seeds.
  5. Mix everything together until you have a thick batter. Make balls with 1 tbs of batter at a time and set them on a lined cookie sheet. Lightly press them down to form your cookies. Place in an oven set at 350F and bake for 15 minutes. Take them out, turn them over and bake for an extra 5 minutes. Remove the cookies from the oven, and place them on a wire rack to cool. Enjoy!

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I love how chunky and tender these cookies are. The hazelnut flavour is delicious, and the pears add a nice level of sweetness, without being too much. This is another recipe where your food processor is pretty much doing everything for you, which makes it super easy and fast to prepare. The hemp seeds add some protein which will help you feel full. By the way, if you want to win a bag of hemp hearts, check this out!  Finally, these are incredibly delicious and perfect on the go! Let me know if you try them out!

Coconut and Passion Fruit Cheesecake

At the moment, my boyfriend and I are completely obsessed with Friends. We are rewatching this show and are loving it like if it was the first time. We love that it’s funny without being stupid and that it’s not violent or graphic for no reason. Before that, we were enjoying Vikings a lot… well the first two seasons anyway. I have been fascinated by Viking mythology ever since I was a kid, and when I got the chance to learn runes in one of my uni classes (how cool is that by the way?) I was just the happiest camper. So of course, when a show on Vikings came out, I just had to watch it. Now, it’s not the most peaceful show, but the characters were interesting, the story compelling and the intrigue was really captivating… until season 3. I feel like season 3 is where the makers of the show have decided to jump on the  Game of Thrones bandwagon and throw in random sex, violence, and torture just because they could. And we hated that! So much in fact, that we stopped mid-season, abandoning Ragnar and his idea to raid Paris (I mean seriously!). Because we were so spooked about one particularly disgusting scene, we jumped on Friends as a safe and funny show.

coconut-cheese-cake

All this brings me to me point, I promise. A few days ago, we watched the episode where Chandler and Rachel find a wonderfully delicious cheesecake in their hallway and just can’t get enough. Well, I have been craving cheesecake ever since! This is what I came up with: a tropical, frozen, coconutty version of this rich and decadent dessert.

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Here is what you need:

For the crust:

  • 1 cup raw almonds
  • 1/2 cup unsweetened coconut flakes
  • 6 pitted dates
  • 1/8 cup coconut oil

For the filling:

  • 450g silky tofu
  • 1 cup soaked cashews
  • 1 can (400mL) of coconut milk
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil
  • 4 tbs maple syrup
  • zest of one lime or lemon
  • 8 tbs lime or lemon juice

For garnish: the pulp a 2 to 4 passion fruits

Here is what you do:

  1. Process the almonds in your food processor until you have a fine meal. Add the coconut flakes, pitted dates and coconut oil. Process until everything is well combined. When pressed, this should stick together.
  2. Place the crust powder in a springform pan and press at the bottom in an even layer. You can use the bottom of a flat glass to make sure everything is flat. Place in the fridge while you prepare the rest.
  3. Rince and dry your food processor, and add all the filling ingredients. Process until smooth. Pour in over the crust and place in your freezer. Let sit until the top of the cake is solid. This is perfect when the center is still creamy, and also delicious when completely frozen.
  4. Wash and cut open your passion fruits. Scoop out the pulp and spread on the cake. Serve immediately, and enjoy!

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This is so good! I love the fact that you don’t need to bake anything and that it’s so refreshing. The coconut flavour is great paired up with the passion fruit. It’s not yet the perfect cheesecake, but it’s really great if you want something easy to whip up. I love how rich and smooth this cake is, while not being too sweet. It’s really perfect for a hot summer day!

I mean, even our cat was intrigued! Let me know if you try this out!

 

Mini Chocolate-Raspberry Ice Cream Sandwiches

Yesterday I attempted aquafaba macarons again. Now, I have experimented with these multiple times, but there’s always something wrong: they melt in the oven, they are hollow, they taste weird, the meringue does not get stiff… But, I keep on trying! Well, the batch I made yesterday is the best so far. Chewy and tender, they don’t have feet, but at least, they did not melt! I’ll consider this one a success!

mini-chocolate-raspberry-ice-cream-sandwich

As it is supposed to reach 40C today, I really didn’t feel like making a creamy filling. So I went with raspberry quick ice cream. Basically just frozen raspberry, this filling was a great addition to my chocolate cookies. It is tart and fresh and goes really well with the chewy and sweet chocolate!

mici-ice-cream-sandwich

Oh, you might be wondering what aquafaba is. Well, it’s the liquid that’s left after you have cooked beans, or the liquid you usually drain out when using canned beans. You might have noticed that this liquid is sticky and egg-like. Well, it can replace eggs in many recipe, including when making meringue! Extraordinary! What I usually do is keep this liquid in my freezer and just take it out when I feel like using it.

chocolate-raspberry-ice-cream-sandwich

Here is what you need:

  • 200 mL aquafaba (about the amount you can find in one can of beans; I used the liquid from kidney beans.)
  • 2/3 cup icing sugar.
  • 2/3 cup ground almonds
  • splash of vinegar or lemon juice
  • 2 tbs cocoa powder
  • 1 tsp vanilla extract
  • 1 cup frozen raspberries
  • 1 tbs maple syrup

Here is what you do:

  1. In a small sauce pan, bring the aquafaba to a simmer and let reduce until you have about 100mL (a little less than 1/2 cup). Remove from the heat and let chill in the fridge for at least 1 hour.
  2. Pour the aquafaba in a large mixing bowl and use your electric mixer to whisk up until you have stiff peaks. This will take anywhere between 5 to 10 minutes, so hang in there!
  3. Once the meringue is thick, add a splash of lemon juice or vinegar to help it stay stiff. Add the vanilla extract. Whisk a little bit more, until the liquid is all mixed in.
  4. Put the sugar, ground almonds and cocoa powder in a sieve and add that little by little to the meringue. Fold in the meringue using a spatula. Be gentle with the meringue: you don’t want all the air to leave, but you want all the dry ingredients to be well mixed in.
  5. Using a piping bag, pipe a dime size amount of batter on a line cookie sheet. Keep the bag perpendicular with the cookie sheet to have round cookies. Or go crazy!
  6. Preheat your oven to 250F and place the cookie sheet on the top rack. Bake for 30 minutes. DO NOT OPEN THE OVEN! After 30 minutes, turn off the oven and let sit the cookie sheet in the oven for 30 more minutes without peeking.
  7. Take out the cookies and let cool completely before removing them from the cookie sheet. Set aside.
  8. For the ice cream, place the frozen raspberry and maple syrup in your food processor or blender, and blend until smooth.
  9. Scoop some raspberry ice cream on one cookie bottom and top off with another cookie to make super cute miniature ice cream sandwiches! Place in the freezer to set and enjoy!

chocolate-raspberry-mini-ice-cream-sandwich

I have to say that the no-peeking-in-the-oven is really hard for me because our oven does not have a window: it’s always a complete surprise! I was really happy to see that these little cookies were nice and not puddle-like!

chocolate-ice-cream-sandwich

I love that they are bite size because they make for the perfect no-mess ice cream sandwiches. And, they are adorable! Let me know if you try them out!

 

 

Chocolate- Raspberry Tart

For part two of my pie adventure, I made a shiny and smooth chocolate ganache that I covered with fresh raspberries and pear sauce. Perfect balance of sweetness, bitterness and tartness: this tart is a real treat!

chocolate-tart2

Here is what you need:

  • 1 pie crust
  • 250g dark chocolate chips (check to make sure they are vegan)
  • 25 ml (1 cup) of almond milk
  • 2 tsp corn starch
  • 2 cups raspberry
  • 1 very ripe pear

Here is what you do:

  1. In a small sauce pan, heat the milk on medium heat.
  2. In a small bowl, place your corn starch. Once  warm, take a few tablespoons of milk and dilute the corn starch.
  3. Remove the milk from the heat, and whisk in the corn starch mixture. Whisk until smooth.
  4. Place the chocolate chips in a large bowl and pour over the warm milk. Mix quickly with a wooden spoon until the chocolate is completely melted.
  5. Pour the chocolate ganache in your pie crust. Garnish with fresh raspberries.
  6. If you want to add a touch of sweetness to your tart, peel a very ripe pear and place the flesh in your blender. Blend until you obtain a nice sauce that you can pour over your tart.
  7. Refrigerate until you are ready to serve. Enjoy!

chocolate-tart1

This tart is pure pleasure! Sweet, sour, smooth and crumbly; there is something for everyone! Using dark chocolate will ensure that your tart is not too sweet.

chocolate-tart4

This would also be very cute if prepared in individual tartelettes. Yum! Let me know if you try it out!

Simple and Crumbly Pie Crust

It is pie season! Everywhere I turn I see these amazing pies, and they make me want to go home, strap on my checkered apron and bake a thousand different type of pies and then share them with my friendly neighbors. Well, that’s not going to happen anytime soon, especially because I never made anything but apple pie. Yeah…

pie-crust1

But tonight, I thought I would give pies a go after seeing this strawberry pie which really looks amazing. So, here is what I came up with for the crust. The rest of the pie will come tomorrow, so stay tuned!

Here is what you need:

  • 100g coconut oil at room temperature (use deodorized if you don’t want the coconut taste)
  • 100g icing sugar
  • 1 tbs chia seeds + 3 tbs water, mixed together to form a ‘chia egg’
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 250g gluten free flour
  • oil for the pan

Here is what you do:

  1. In a large bowl, mix together the coconut oil and icing sugar until you reach a play-doh consistency. This will take a while, so don’t be afraid to get in there with your wooden spoon!
  2. Once smooth, add the chia egg and vanilla and mix until well combined.
  3. Place the flour and salt in a sieve and dust over your mixture. Again, mix everything together until you get a crumbly dough that stays together when pressed.
  4. Oil you pie pan. I used my spring form pan.
  5. Press in the crust little bit by little bit. This is not a crust that you want to roll: you want to construct your pie crust little by little. Press with a flat bottom glass to even out.
  6. Place some pie weights or some dry beans on top of your crust to help it stay flat during cooking and place in your oven set at 350F (180C) for 15 minutes. The edges of your crust should be slightly golden.

pie-crust2

This is the perfect crust for fresh fruit pies: crumbly, soft and not overly sweet, it will really let your filling shine. The chia seeds give this crust a nice crunch which is unexpected, but very fun and yummy. I’m planning something special for this one tomorrow so make sure to check in!

Chocolate Frosted Doughnuts

Yesterday some of my students did their English ministry exam. Stressful times! As a result, I have spent most of my breaks today correcting at school. When I came back home, I was really exhausted and ended up falling asleep as my mom, who was visiting me, was talking. I woke up, 4 hours later, slightly confused and craving doughnuts. So I finished correcting that exam (all my students have passed; I feel like a proud mother duck), and started baking!

donut1

These doughnuts are baked and dipped in a decadent chocolate frosting. Completely vegan and gluten-free, these are amazing! The outside is crispy, and the inside moist and slightly chewy. I used unsweetened coconut flakes and sprinkles as toppings, but these are completely optional and could be replaced with chopped nuts, fresh fruits or anything else you fancy!

donut2

Here is what you need: (for 12 large doughnuts and 12 minis)

  • 2 cups gluten-free flour
  • 2/3 cup sugar
  • 2 tbs baking powder
  • 1 – 2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cup of almond milk
  • 1/4 cup coconut oil (I used deodorized, but use the type you prefer)
  • 1/4 cup apple cider vinegar
  • 1 tsp vanilla extract
  • Coconut oil to grease the pans

For the chocolate frosting:

  • 2/3 cup icing sugar
  • 1/3 cup cocoa powder
  • 2 tbs almond milk

Decorations: shredded coconut, sprinkles, nuts, fruits, etc…

Here is what you do:

  1. In a large mixing bowl, stir all the dry ingredients together. Add the wet ingredients and mix until well combined and smooth.
  2. Prepare your piping bag: cut the tip of a zip-lock bag and place it in a tall glass, wrapping the top around the rim of the glass (with the tip in the glass). With a spoon, fill up your bag and twist the top to avoid it overflowing. Set aside.
  3. Prepare your doughnut tins by spreading a little bit of coconut oil in each doughnut hole. I’m using doughnut tins, but you can make this is muffin tins or any tin you have really! Preheat your oven to 400F.
  4. Fill each doughnut hole to the top. This dough does not raise a lot, so what you put in is pretty much what you will get after baking. For this reason, smooth out any bumps before baking. Put in the oven and let cook for 12 to 15 minutes. Take out of the oven and let cool completely before decorating.
  5. Mix all the frosting ingredients until smooth. Dip each doughnut in the frosting, and sprinkle your decoration before the frosting sets. Enjoy!

donut3

These are really fun and have that nice old-fashioned doughnut taste without being incredibly greasy. As far as texture goes, they are crispy on the outside, tender in the inside and slightly dense. They are really delicious and so cute! These are sure to please your inner kid! Let me know what your favourite doughnut topping is!

 

Vegan Pecan Sandies Cookies

Tonight I was craving cookies. Of course I ran to our pantry and looked for chocolate chips. Deception, deception: no more chocolate chips. So, I grabbed the next best thing: pecans.

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Here is what you need:

  • 1 1/4 cup gluten-free flour
  • 1/2 cup pecans
  • 3 tbs maple syrup
  • 5 tbsp coconut oil
  • 1 tbs pistachio oil (or extra coconut oil)
  • 2 tbsp almond milk
  • 1/2 tsp baking powder
  1. In a large pan, toast the pecans on medium heat for 10 minutes. You want them to be slightly toasted and fragrant. Remove from the heat and roughly chop them up.
  2. In a large mixing bowl, mix all the ingredients with your fingers or a fork. I find that using my hands to mix everything up works really well because it helps the coconut oil soften and bind everything up.
  3. Roll the dough between two parchment paper pieces until it is 5mm thick. Use a cookie cutter to cut out around 30 cookies. You might need to re-roll your dough a few times to get all of it cut out.
  4. Spread your cookies on a lined cookie sheet and place in a oven set at 325F for 12 minutes. Let the cookies cool and store them in an air-tight container.

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These cookies are crumbly, not too sweet, full of pecans, soft and very light. They really have that buttery feel that is so typical of sandies and other shortbread cookies. If you like these, you might want to give my coconut shortbread cookies a try too. Both of these are super satisfying and will make you forget that you’re out of chocolate. Yes! Let me know if you try them out!

Raw Vegan Chocolate Cake with Frosting

This is the dessert you need to try out if you are looking for the ultimate chocolate cake. It is full of flavour, rich and satisfying. It is also very quick and easy to make, so it would be a perfect last minute treat for busy days.

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Here is what you need for the cake:

  • 1 cup pecans
  • 1 cup walnuts
  • 8 medjool dates
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract

Here is what you do for the cake:

  1. Add the nuts into your food processor or blender and mix until finely ground.
  2. Add the pitted dates, cocoa powder and vanilla extract. Process until evenly combined and sticky.
  3. Press a few tablespoon of the cake mixture in a small jar and pat down. Place in the fridge.

Here is what you need for the frosting:

  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • dash of salt

Mix all the ingredients until smooth. Spread on the cake and let sit in the fridge until the frosting thickens up.

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This is a really intense chocolate cake! The flavour is rich, and the texture is smooth and creamy. The frosting makes this extra special and adds some sweetness. I really like how easy this dessert is, while still being impressively delicious! Be prepared for a great chocolate overload! Let me know if you try this out!

 

Vegan Chocolate Tiramisu

I have to admit, I only had tiramisu once before going vegan. For some reason, however, I was craving the smooth layers of chocolate cake and cream. So I made some chocolate cake, thick vegan cream, a rum-chocolate dipping liquid, and here you go!

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Here is what you need for the cake:

  • 120g gluten free flour
  • 60g almond flour
  • 50g oil
  • 250g almond milk
  • 2 tbs cocoa powder
  • 1 tsp baking powder
  • Dash of vanilla extract

Here is what you do:

  1. Preheat the oven to 350F.
  2. Mix all the dry ingredients in a mixing bowl.
  3. Add the oil, milk and vanilla extract, and mix until smooth.
  4. Use a lined cake mold, and bake the cake for 35 minutes, or until a toothpick put in the center comes out clean.
  5. Set aside.

For the cream, I used my coconut cream recipe, but skipped the Chai spices.

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For the rum-chocolate syrup, mix 1/8 to 1/4 cup of rum with 1 tablespoon of cocoa powder, and 1 tsp of maple syrup. This is completely optional, but it adds a ton of flavour. You could also use a little bit of chocolate milk.

To assemble: 

  • Add one teaspoon of syrup at the bottom of your jar or container.
  • Place a layer of chocolate cake, add a little bit of syrup, and cover with some cream. Repeat until your container is full and finish with a layer of cream.
  • Sprinkle a little bit cocoa powder on top and serve!

This dessert is best eaten fresh because if you put it in the fridge overnight, it will be thicker and less creamy. Still, this is great! It is full of chocolate flavour!

Let me know what you think, and if you try it out!