Chocolate Vegan Banana Bread

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Vegan, Gluten Free

Happily serves 10

ALL ORGANIC INGREDIENTS 

4 Ripe Bananas

3/4 Cup Coconut Brown sugar

1/4 cup Monk Fruit

1/2 Cup Coconut oil (room temp)

1 TBSP Apple cider vinegar

1/4 cup Applesauce

2 tsp Vanilla extract

1/4 Cup Almond milk 

1 1/2 Cups Gluten Free flour

1/2 Cup Cacao powder

1 tsp Baking powder

1 tsp Baking soda

1/4 tsp Sea alt 

1/2 Cup Vegan Chocolate Chips

Preheat oven to 375 degrees. 

Grease bread pan with spray coconut or avocado oil.

Peel bananas and mash well with a fork.  No large chunks should remain.

Add in the sugars, melted coconut oil, apple cider vinegar, applesauce, and vanilla, and nut milk. Whisk together.

Mix the flour, baking powder, baking soda, cocoa powder, and sea salt.
Fold until most the flour has been incorporated. 
Fold in chocolate chips or save and top w/chocolate chips.

Pour into greased bread pan, tap gently to ensure it’s evenly leveled. 

Bake for 45-55 minutes.  A toothpick should come out clean. 

Remove and let cool for 15 minutes in pan. 

Carefully remove and completely cool on a cooling rack.

Pecan Butter

Vegan, Gluten Free

Happily Serves 24 (2 TBSP is a serving)

ALL ORGANIC INGREDIENTS 

3 Cups Pecans

1/2 Cup Coconut oil

1 tsp sea salt

1/2 tsp Cinnamon 

1/2-1 tsp Powdered Stevia

Soak the pecans in distilled water and 1 tbsp sea salt for 12 hours, put a lid on. Cover nuts with at least 2 inches of water.

Drain and rinse the nuts in a strainer.  Add to clean distilled water and repeat for 12 more hours.

Rinse and pat dry before placing on the dehydrator. 

I sprinkled with fine sea salt and dehydrated them for 11 hours on 118 degrees.

Add pecans to the food processor and blend well. 

Then add remaining ingredients and blend to desired consistency.  

You can add whole pecans and pulse in if you want a crunchy consistency.  

Chocolate Avocado Coconut Cream Mousse

Vegan, Gluten Free

Happily serves 2

ALL ORGANIC INGREDIENTS 

One Avocado 

1/4 Cup Coconut Cream

1/4 Cup Coconut Milk

1/4 Cup Raw Cacao Powder

1/8 Cup Monk Fruit

1/8 tsp Sea Salt

Optional: Mint leaves or stevia 1/8 cup chocolate chips 

Add ingredients to food processor and blend until smooth. 

Add mint leaves if you desire.  

Add the seed to the container if you have leftovers to help with freshness. 

Cherry Cobbler

Gluten Free

Happily Serves 8

ALL ORGANIC INGREDIENTS 

Filling

4 Cup Cherries

1/2 cup Coconut Sugar or Monk Fruit

2 tsp Cinnamon

1/3 Cup Quinoa flour

1 TBSP Cornstarch

Crumble

1 Cup Monk Fruit

1 1/2 TBSP Cinnamon

1 tsp Pumpkin pie spice

3/4 Cup Paleo Flour (walnut, pecan, almond & coconut mix)

2/3 Cup Quinoa

2/3 Cup Hemp seeds

1 Cup Walnuts or Pecans

3/4 Cup Butter 

Preheat oven to 375F

Spray a 9×13 pan with coconut oil.

Mix filling ingredients and place into baking dish.

In another bowl, mix together crumble ingredients except the butter.

Add the butter and mix with a fork, pressing the butter in to the dry mixture.

The mixture will begin to come together but still crumbly.

Add Crumble mix on top of filling mixture.

Bake about 45 minutes. 

Top will be golden, fruit will be bubbling.

Side note: I tired this recipe not cooking it as well, and it was just as yummy! Go Raw if you don’t have time, it’s still delicious and digestible!

Peanut Butter Hemp Seed cookies

Hemp Seed Cookies

Gluten Free, Dairy free

Happily serves 15

ALL ORGANIC INGREDIENTS 

16oz Sunflower or Peanut Butter

1 Egg

3/4 Cup Monk Fruit

1/4 Cup Hemp Seed

Optional:

1/4 Cup Quinoa 

Mix egg and sugar (monk fruit) together.

Add the nut butter and mix well.

Add hemp seed and  optional quinoa, mix well.  I use a fork.

Roll into balls, smash with a fork and bake on 350 for 8 minutes.

Vegan Carrot Cake

Vegan, Gluten Free

Happily serves 12

ALL ORGANIC INGREDIENTS 

1 Cup Grated Carrots

3/4 Cup Coconut Brown sugar

1/3 Cup Monk Fruit 

1/2 Cup Sunflower Oil 

1/2 Cup Coconut Milk 

2 tsp Apple Cider Vinegar

1 tsp Vanilla Extract

2 tsp Lemon Juice 

1 Cup All-purpose Gluten Free Flour

1/2 Cup Almond Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1 1/2 tsp Ground cinnamon

1/2 tsp Ground Ginger

1/4 tsp ground Nutmeg

1/4 tsp Sea Salt

Preheat oven 350.  Grease and flour a loaf pan.

Whisk together the coconut brown sugar, sugar, oil, coconut milk, apple cider vinegar, vanilla and lemon juice in a large bowl.

In a separate bowl, sift together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and sea salt.

Add the dry ingredients slowly into the wet ingredients and whisk gently until no lumps of flour remain. 

Be careful not to over-beat the batter, that can make the cake tough.

Fold in grated carrots until well combined.

Pour the batter into the prepared tin, spread it level and bake for about an hour until a skewer inserted into the centre comes out clean.

Let the cake cool in the tin for about 20 minutes.

Cool completely before frosting.

Cream Cheese Frosting 

1 Tub Coconut cool whip

8 oz Vegan Cream Cheese

1 TBSP Lemon Juice

2 TBSP Monk fruit or Swerve

1/2 tsp Cinnamon 

Add all ingredients to food processor and blend well.  

Spread over Cooled cake.

Mini Churros

Gluten Free

Happily serves 15

ALL ORGANIC INGREDIENTS 

1/3 Cup Coconut sugar

1/3 Cup Butter or Ghee

1 tsp Cinnamon powder

1 Cup Coconut Milk

1 tsp Baking powder

1 Cup Gluten-free baking flour 

Melt Butter, transfer to a bowl.

Then add in the sugar, coconut milk and cinnamon powder and stir.

Add in the flour and the baking powder and stir it well.

Spray the Mini Muffin pan with coconut or avocado oil.

Fill about 3/4 full.

Bake on 375 for about 12 minutes.

Cool 5 minutes or so before coating.

Coating

1/4 Cup Butter, melted

1 /2 Cup Monk Fruit

1 tsp Ground cinnamon

Coating the Churros:

Melt butter, transfer to separate bowl.

In a separate bowl, mix together sugar with the cinnamon. 

Remove the churro bites from the pan.  Dip each bite in the melted butter, and roll in the sugar-cinnamon mixture.

Spicy Chipotle Dressing

Vegan, Gluten Free

Happily serves 3

ALL ORGANIC INGREDIENTS 

1/4 Cup Almond Butter

1 tsp Sea Salt 

2 tsp Chipotle Chili Powder

1 Garlic Clove

3 tsp Lime Juice

2 tsp Maple Syrup

4 Tbsp water (plus more as needed to thin)

Crush or mince garlic, let sit 5 minutes.

Add all ingredients except water to a bowl and stir to combine well.

Add a little water at a time into a pourable sauce, whisking as needed. 

After storing in the refrigerator it gets thicker, so thin with more water as needed.

Fudgy Bean Brownies

Aduki or Black Bean Brownies

Gluten Free, Dairy Free

Happily serves 24

ALL ORGANIC INGREDIENTS 

1 1/2 Cups Aduki or Black beans 

1/4 Cup Raw Cacao Powder

1/4 Coconut Sugar or Monk Fruit

1/4 Cup Raw Honey

1/3 Cup Coconut Oil

2 Eggs or Egg replaces

1/4 tsp Himalayan Sea Salt

1/2 tsp baking powder

1 tsp Vanilla Extract 

Optional:

1/2 Cup Dairy Free Chocolate chips

Preheat Oven to 350.

Grease 8×8 pan. I use coconut oil or avocado oil spray.

Cook beans (I do it in a crock pot for 8-10 hours on low.  You can also use an insta pot) or if you are using from a can, rinse and drain well.

Mix beans, coconut sugar, honey and room temp coconut oil in the food processor.

Add Cacao, sea salt, baking powder and vanilla, blend well.

Add eggs or egg replacer and blend well.

Stir in chocolate chips by hand.

Spread in your greased pan (I like my stoneware) and top with extra chips if you want.

Bake 25-30 Minutes.  

Let cool.  These taste great chilled as well! 

Oatmeal Banana Nutbutter Bites

Gluten Free, Vegan

Happily serves 18

ALL ORGANIC INGREDIENTS 

2 Cups Oats

2 Ripe bananas

1/2 Cup Nut Butter

1 TBSP Maple Syrup

1 tsp Sea Salt

1/2 tsp Vanilla or Almond Extract

OPTIONAL

1/4 Cup Dairy Free Chocolate chips

Pre-heat oven to 350 F.

Smash bananas with a fork until they form a paste.

Add the rest of the ingredients to a bowl and mix together well.

Spoon into a mini muffin tin and bake for 15 minutes.  

They should be firm and slightly brown when done