Chocolate Overload, Cheat Day Brownies

I love chocolate. If I could, that’s the only thing that I would eat. This is why I’m always trying new chocolate recipes. Well, this one is perfect if you’re looking for a rich, cakey brownie. Seriously, it’s delicious and not too sweet, which makes it perfect for the dark chocolate lover of your life… oh, and they’re gluten-free too!

brownies2

Here is what you need:

  • 1/3 cup brown rice flour
  • 1/3 cup sorghum flour
  • 1 tbs arrowroot starch
  • 1 tbs potato starch
  • 1/4 cup black bean flour
  • 2/3 cup sugar
  • 3 tbs cocoa powder
  • 1 tsp salt
  • 6 tbs unsweetened apple sauce
  • 3 tbs chocolate chips
  • 1/4 cup olive or coconut oil
  • 1/4 cup warm water
  • 1 tsp vanilla powder or extract
  • 1 handful of chocolate chips
  • 1 handful almonds

Here is what you do:

  1. Preheat the oven to 350F (180C). Grease your brownie pan.
  2. Melt the 3 tbs of chocolate chips and mix in the apple sauce, and oil. Set aside.
  3. In a large bowl, mix the different flours and starches, sugar, cocoa powder and salt.
  4. Add in the liquid chocolate mix and vanilla, and mix well. Add in the warm water until you have a smooth batter.
  5. Fold in the remaining chocolate chips and almonds.
  6. Pour the batter into the brownie pan and bake for 50 minutes. Remove from the oven and let the brownie cool down for 30 minutes before cutting it. Store in an air-tight container. Enjoy!

brownies1

This is glorious! I cut this up to make 16 brownie bites that are easy to take with me in case I might be craving chocolate. This is super simple to prepare and so delicious. You just have to try it out!

 

 

The simplest banana pudding \\ Le pudding de banane le plus simple

A few days ago, I really craved yoghurt. However, I haven’t found a vegan yoghurt that I enjoy, so I needed to be creative. This is so simple, and the banana flavour is incredible. You might think that I have gone back to the baby-food stage, but, trust me, it’s really delicious!

banana-pudding

Here’s what you need:

  • 1-2 bananas
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1 tsp vanilla extract

Toppings: nuts, seeds, fruits or granola to your liking

  1. Place the banana, lemon juice, lemon zest and vanilla extract in your blender and blend until smooth. Garnish with your favourite toppings and enjoy!

banana-pudding2

This is so simple, but I promise, it’s a great substitute for yogurt. The texture is very similar, and the lemon juice adds a nice tanginess. Plus, this is naturally sweet, so it makes for a perfect no-guilt dessert. Let me know if you try it out!


Il y a quelques jours, une grosse envie de yaourt m’a prise. Cependant, je n’ai pas encore trouvé de substitut végane qui me plaise, alors j’ai essayé quelquechose. C’est si simple, et la saveur de banane est incroyable. Vous pensez peut-être que j’ai régréssé au stage de la bouffe pour bébé, mais, faites-moi confiance, c’est vraiment délicieux!

banana-pudding3

Voici ce dont vous avez besoin:

  • 1-2 bananes
  • 1 c. à thé de jus de citron
  • 1/2 c. à thé de zeste de citron
  • 1 c. à thé d’extrait de vanille

Garnitures: Noix, graines, fruits ou du granola à volonté!

  1. Placez la banane, le jus, le zest de citron et la vanille dans votre robot et mélangez jusqu’à ce que le tout soit bien lisse et onctueux. Garnissez et savourez!

banana-pudding4

C’est tellement simple, c’est presque ridicule de partager cette recette, mais c’est vraiment une bonne alternative au yaourt. La texture est très proche et le jus de citron ajoute un coté acidulé très agréable. En plus, c’est naturellement sucré alors c’est un dessert sans culpabilité parfait. Dites-moi si vous essayez!

Coconut Tapioca with Mango Topping

In our moving saga, the bad guy would be the appliance store. It has been a month since we went in to buy our fridge and it’s still not in. Let me tell you, we have forgotten how to live without a fridge! Anyways, this morning when I walked in my fridgeless kitchen, I realized that I had two really ripe mangoes. I had to eat them today! I combined them with some deliciously satisfying coconut milk and chewy tapioca pearls to make the perfect tropical pudding. It’s so refreshing, and it makes for a great snack! Miam!

coconut-tapioca3

Here is what you need:

  • 1 cup water
  • 1 cup plant-based milk
  • 2 cups coconut milk
  • 1 tsp vanilla extract
  • 3 cardamom pods
  • 3/4 cups small tapioca pearls
  • 2 large mangoes
  • 2 passionfruits
  • 2 tbs sesame seeds
  • 2 tbs unsweetened coconut flakes
  • 1 pinch of salt

Here is what you do:

  1. In a saucepan, combine the water, milk, coconut milk, and vanilla extract. Bring to a simmer on medium heat. Crush the cardamom pods and place them in a tea bag or tea infuser. Add them to the milk and let them infuse for 5 minutes. Remove them and add the tapioca pearls. Mix from time to time, and let simmer on low heat for 20 minutes or until the white spot in the middle of each pearl is gone. You should have a thick and creamy tapioca pudding. Place in an air-tight container and let cool in the fridge.
  2. Peel the mangoes and dice them. Mix in the flesh of two passionfruits. Set aside.
  3. In a pan, mix the sesame seeds, the coconut flakes, and the pinch of salt. Place on medium heat for a few minutes until the start to get golden. Remove from the heat and set aside.
  4. To assemble, place a few tablespoons of tapioca pudding at the bottom of a cup. Add a few tablespoons of mangoes and garnish with some toasted sesame seeds. Enjoy!

coconut-tapioca2

This is so good! The chewyness of the tapioca is balanced out by the freshness of the mango, while the passionfruits add that tropical magic. This is perfect as a snack: prepare a few portions ahead of time in jars and place them in the fridge for a ready-to-eat, sugar-free pudding to make you wait for dinner. Let me know if you try this out!

coconut-tapioca


Pour réaliser ce fabuleux dessert sans sucre et si parfumé et tropical,vous aurez besoin de:

  • 1 tasse d’eau
  • 1 tasse de lait végétal de votre choix
  • 2 tasses de lait de coco
  • 1 c. à café d’extrait de vanille
  • 3 gousses de cardamom
  • 3/4 tasse de petite perle de tapioca
  • 2 mangues bien mûres
  • 2 fruits de la passion
  • 2 c. à table de graines de sésame
  • 2 c. à table de noix de coco rapée sans sucre
  • 1 pincée de sel

coconut-tapioca4

Voici comment préparer ce dessert:

  1. Dans une petite casserole, mélanger l’eau, le lait, le lait de coco et l’extrait de vanille. Faire frémie à feux doux. Écraser les gousses de cardamom et les mettre dans un filtre à thé. Ajouter à la casserole et laisser infuser pour 5 minutes. Retirer du liquide et ajouter le tapioca et mélanger de temps en temps. Laisser cuire à feu doux jusqu’à ce que les perles soient entièrement transparentes (il ne doit pas rester de blanc au centre). Mettre au frigo et réserver.
  2. Éplucher et couper en dé les mangues dans un grand bol. Ajouter la pulpe des fruits de la passion et bien mélanger. Réserver.
  3. Dans une petite poêle, faire dorer les graines de sésame, la noix de coco et le sel à feu doux. Lorsque les graines de sésames commencent à dorer, retirer le mélange du feu et réserver.
  4. Pour servir, placer quelques cuillérées de pudding de tapioca dans un bol, garnir de mangue et saupoudrer de graines de sésame grillées. Régalez-vous!

coconut-tapioca5

Protein-Packed Chocolate Fudge & Giveaway!

A few weeks ago, I contacted Manitoba Harvest to know if they would be interested in organizing a giveaway with me, and they were! I have to say I have been a fan of their hemp hearts for a while. These little seeds are packed with protein and have a very mild flavour. This means you can pretty much add them to everything! Mix them up with some nuts and you have a wonderful pie crust, add them to your smoothies for an extra kick, or sprinkle them on salads and soups. I also add them to my overnight oats to add protein. Yum!

manitoba-hemp-seeds

I really love this particular brand of hemps seeds because they are Canadian, always super fresh and particularly tender. This makes the seeds very easy to add to any dish that I might be making.

hemp-fudge2

Today, I wanted to create something that was really hemp seed central. If you like fudge, this is the recipe for you! It’s super creamy, rich and chocolaty, without the guilt. It also takes 5 minutes to prepare. What else is there to ask for? Receiving a free bag of hemp hearts perhaps? I got you covered. Read on to find out how you can win one!

Here is what you need:

  • 1/2 cup hemp hearts
  • 1/4 cup icing sugar (I used coconut sugar that I processed)
  • 1/4 cup raw cocoa powder
  • 2 tbs coconut oil

Here is what you do:

  1. In your food processor, process the hemp seeds with the sugar and coconut oil until you have a thick butter consistency. Scrape down the sides often to make sure everything is smooth. This should take about 2 minutes.
  2. Add in the cocoa powder and process until completely incorporated. The consistency should be thick.
  3. With clean hands, roll 1 tsp of the dough at a time to form fudge balls. You can also spread the dough in a pan and make fudge squares if you prefer. Keep in the fridge in an air-tight container, and try not to eat them all at once! Enjoy!

hemp-fudge

This is seriously easy while being seriously delicious! And nutritious too! Hemp hearts are packed with protein, healthy omegas and a good source of many essential minerals. Seriously, these little things are incredible! You should check them out and add them your pantry essentials.

manitoba-hemp-seeds2

Now for the serious stuff! If you want to win your own bag of hemp hearts and make these delicious fudge balls, here is what you need to do:

  1. Make sure you live in Canada or in the US.
  2. Make sure your address is not a P.O. box.
  3. Like my Facebook page and follow my blog.
  4. Comment below what you would do with these hemp hearts or what is your go-to recipe if you already love hemp hearts.

I will pick the winner next Thursday and announce it on Facebook, so make sure you check that out! I will also send an email to the winner, so make sure I can reach you. I’m really excited by this as it is the first giveaway I’m organizing, and the prize is so fun! So participate, and eat your hemp seeds!

 

Simple Chocolate Pudding

Lately, I’ve been juggling with the idea that desserts can be packed with proteins too. Why not, right? Here is an easy way to add protein to your meal, as well as chocolate! But, it’s all for the sake of nutrition, of course… Not quite. This is creamy, delicious and takes 2 minutes to prepare.

chocolate-mousse

Here is what you need for one portion:

  • 150g silky tofu
  • 1-3 tbsp raw cocoa powder
  • 1-2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • a pinch of salt
  • coconut flakes to garnish

Here is what you do:

  1. Place all the ingredients in your food processor or blender, and mix until everything is smooth.
  2. Garnish with some coconut flakes and enjoy!

tofu-chocolate-mousse

That’s it! It’s seriously ridiculously easy to prepare this, and it’s so good! The texture of this pudding is creamy without being heavy, while also being fresh and fat-free. It’s also a great addition to any lunch. Finally, you can pretty much add anything on top to make it even more delicious. I’m thinking frozen raspberries would be great here. Let me know if you try it 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.

passion-fruit2

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!

coconut-cheese-cake2

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!

 

Blueberry Crumble

I love summer and the abundance of fruit that is available. Since the beginning of the season, we have be enjoying a ton of strawberries (strawberry sorbet anyone?), prunes, peaches and now blueberries! These are like candies: so sweet and fresh. Turned into a crumble, they become juicy, wonderfully purple and so delicious!

blueberry-crumble7

This crumble is very simple to make and you can change the nuts that you want to use. I really like the way almonds make this extra crunchy, while the pecans are perfect for their crumbly texture.

blueberry-crumble3

Here is what you need:

  • 5 cups fresh blueberries
  • 1 cup rolled oats
  • 1/2 cup almond meal
  • 1 cup whole almonds
  • 1 cup pecans
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract

blueberry-crumble5

Here is what you do:

  1. Wash the blueberries and place in a colander to drain while you prepare the rest.
  2. In your food processor, process the oats until you have a course flour. Add the almond meal and pulse a few times until combined. Place in a mixing bowl.
  3. Place the almonds and pecans in the food processor and process for a few seconds until you have chunks. You don’t want flour here. Mix the nuts to the oat flour until well combined. Add the maple syrup and coconut oil and mix well. The mixture should just come together but crumble easily.
  4. Place the blueberries in an oven-safe dish. Pour the vanilla extract on the fruit and mix. Add the nut mixture on top in an even layer.
  5. Place in your oven at 350F for 20 minutes until the top of your crumble is a nice golden colour. Enjoy hot or cold!

blueberry-crumble2

This was so good! The crumbly layer is crunchy, rich and just sweet enough to balance out the wonderfully tart blueberry jam under it. It’s probably my new favourite crumble: sweet, tart, crunchy, and unctuous. It’s so perfect! I think it would be even better with some vanilla ice cream. Hum, I guess I’ll have to make another crumble to test it out. The sacrifice! Let me know if you try it out!

blueberry-crumble4

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!

 

 

Perfect Strawberry Sorbet

Strawberry sorbet is the best! Especially right now that local strawberries are in season. They are so gorgeously delicious, sweet and juicy. It’s the perfect summer fruit.

strawberry-sorbet2

After eating a few quarts just like candy, I felt like trying something different. This is what I came up with, and it is so good! Such a strong strawberry taste, sweet and tart; this is strawberries in a scoop.

strawberry-sorbet

Here is what you need:

  • 6 cups hulled strawberries
  • juice of 1/2 lemon
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract

Here is what you do:

  1. Process the strawberries in your food processor until completely smooth.
  2. Place the strawberry sauce in a large bowl and whisk in the other ingredients.
  3. Refrigerate for a few hours before putting the strawberry sauce in your ice cream maker. Churn according to your machine’s instructions for about 30 minutes.
  4. Put in the freezer to set completely in an air-tight container. If you find the sorbet too hard for scooping, let the container sit on the counter for a few minutes before serving. Enjoy!

strawberry-sorbet1

This is delicious! It is so soft, and the strawberry flavour is incredibly intense! The sorbet is not too sweet, not to tart, just perfection. I am completely in love with the intense red colour: so appealing! We finished the whole thing in a day and could not get over the extraordinary strawberry taste. Anyways, this is the best sorbet I made so far, so try it out and let me know what you think!

Melon-Maple Sorbet

In the summer, there’s nothing better than a fresh melon, cut in half, that you eat by the spoonful… except perhaps if you make a sorbet out of it! This is super simple, quick, easy and so refreshing!

melon-maple-sorbet

Here is what you need:

  • 1 melon, cut in small pieces, about 6-8 cups (I used a cantaloupe)
  • 1 cup maple syrup
  • juice of 1/2 lemon

Here is what you do:

  1. In you food processor or blender, process the melon until completely smooth.
  2. Strain the melon and add the maple syrup and lemond juice. Mix to combine.
  3. Place in the fridge to cool for at least 2 hours.
  4. Place in your ice cream maker and churn according to your machine’s instruction for about 30 minutes. Place in an air-tight container in the freezer for a few hours to settle completely. Enjoy!

melon-maple-sorbet2

This is the perfect sorbet for a hot summer day: it is light, fluffy and just sweet enough. The melon flavour is what you will taste first, and then the maple syrup will jump in. You will have the best texture if you eat it after freezing it for a couple hours after churning. It truly is delicious! Let me know if you try this out!