chewy molasses cookies with orange sugar

WARNING: There's a lot of pictures of cookies for your eyeballs contained in this post. You may drool. You may cry. You may eat your computer screen. Or at least try. It's the thought that counts, ya know? If you follow me on instagram, maybe you've been hating my stinking guts Little Rascals-style the last few days because of the peeks I posted. Maybe saliva has been forming a steady stream out the side of your mouth since you saw those pictures. I duuuuuuunno. Proceed with caution. And yah, that's all. 

I love when things work. Who doesn't though? I'm trying to get back on the totally gluten, dairy, and refined sugar-free train again because I seriously can't eat cookies or cake and fully enjoy it because I know my skin will throw a fit the next morning. What kind of a world is it when you can't eat cake and enjoy it? NOT A GOOD ONE, MY FRIENDS. Not a good one. 

I know Christmastime is kind of a weird time to decide to do this again, but I'm determined and sick of zits. Honestly, I just want to kill them all. OXY POWER!!! ANYways. My family is going all out with buckeyes and frosted sugar cookies and I'm just sitting in the corner eating energy bites. It's horrible. So I decided to attempt to healthify a few Christmas-y recipes. First up, MOLASSES COOKIES. 

We've had this container of blackstrap molasses chilling out in the back of our baking cupboard for it seems like, since the beginning of time. We bought it, my mom probably made gingerbread once upon a time, and then that was the last we saw of it. It's like that jar has been staring at me the last few weeks every time I open up the cupboard to grab a handful of nuts {or chocolate.}, begging to be used. Well little 'ol pal, you are destined for greatness. 

I can't even to begin to explain to you these cookies and how happy I am with them. By some act of God, they're gluten-free, dairy-free, and refined sugar-free other than the coating. It's ridonk-itonk. For one, they're freaking gorgeous! Hello little orange sparkles, I want to cover my body in you. THEN they're really awesome and chewy and sweet and taste like a legit molasses cookie that's typically loaded with all sorts of crap. 

The only complaint I have {and my family ever-so lovingly pointed out} is that the texture is just a little off. But that's because of gluten-free flour and there's not really much you can do about that slightly gritty texture of brown rice flour. If you're able to find some finer gluten-free flour, use it and you are seriously gonna DIE of heavenliness when you bite into these cookies. The orange sugar forms a crispy little coating, the cookie is chewy on the outside, and soft in the middle. By far the best healthy cookie recipe I've made in a long time. I almost feel guilty calling them healthy because, feed them to any human being, and they'll never know! Be a sneak, it's ok. 

{p.s. if you have any healthy-ish recipes for Christmas cookies you think I should come up with a recipe for/try, please share!}

chewy molasses cookies with orange sugar

3/4 c. brown rice flour

1/2 c. all-purpose gluten free flour

1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. ground ginger

2 tbsp. molasses

1/4 c. pure maple syrup

1 large egg

1 tbsp. melted coconut oil

orange sugar: 

3 tbsp. sugar

zest of one orange

In a large bowl, combine flours, baking powder and baking soda, and spices. Add the wet ingredients and mix until evenly combined. Cover dough and refrigerate for 2+ hours. Once chilled, roll dough into balls {it should make about 12}. If you're using the orange sugar, add the sugar and orange zest to a small bowl and pinch with your finger tips until it's evenly incorporated. Roll the balls in the sugar and place on a baking sheet lined with parchment paper. Bake at 350ºF for about 8-10 minutes. Once they're out of the oven, press down slightly with the back of a spoon. Let cool before moving to a cooling rack. Store in an airtight container. 

peanut butter oatmeal brownies

OHHHHH, YOU GUYSSSSSSSSS. These brownies are so good that I posted them today instead of my other recipe I had chilling in my drafts folder. The other recipe is chocolate and peanut butter too. I've got problems. Ok so, first things first. I think it is my duty to tell you that I edited that first picture about 6 different times. {and my brain is obviously all the places at the moment. Bear with me.} The lighting wasn't right. It needed to be cropped. OH LOOK, I was saving it as the wrong file the last five times. So that was annoying. But I'm OCD and I really liked that picture so gosh dang it, I'll find the right exposure. Stubbornness really pays off sometimes. {Ask my gym buddies. Heh.} 

Now onto more important things. CHOCOLAWWWWWT. It was really weird, the other day I was seriously like a chocolate freak- even more so than usual- and I began questioning my sanity. How does one eat chocolate in 4 different forms in just 24 hours? I'LL TELL YOU. A mini vegan crunch bar {or two.}, a square of 70% dark chocolate, a chocolate smoothie, and an energy bite. That's how it's done, yo. I thought that after my chocolate-filled day, I'd be good for awhile, right? Wrong. About an hour before I went to the gym, I needed a brownie. Let me make this clear- I did not want a brownie. I needed one like my freaking life depended on it. Woman problems. Of course, I wanted to make them healthy {SURPRISE} because I wanted to eat one before the gym and not feel all gross and weighed down. Running with butter and sugar and flour in your belly is not a fun thing, I speak from experience. Oomph. 

Well, I'm happy to report, I have come up with a fan-flipping-tastic healthy brownie recipe that doesn't suck. Like at all. I've made countless healthy brownie recipes and have loved them all, but something is always a little off. You know what I'm talking about? They're always a little too spongey and weird. Last time I checked, brownies aren't supposed to be spongey and weird! Well these ones are seriously perfection! They're a little crumbly, but not like you can't pick them up crumbly. A good crumbly and quite fudgey. My favorite part is they even have the crackly top like legit brownies! Some healthy brownies out there use mashed bananas, which from my experience, makes them spongey and totally banana-y. No weird flavors here, just pure brownie GREATNESS. I can't even relate to you how normal these brownies were so methinks you should get your buns in the kitchen and whip up a batch. And eat it for dinner. OR BREAKFAST. These brownies are destined for even more greatness. But I'll get to that another time. MUAHA. 

peanut butter oatmeal brownies {healthy, gluten free, dairy free}

1/2 c. creamy peanut butter

1/4 c. liquid coconut oil

1/3 c. soy milk {or other non-dairy milk.}

1/2 c. pure maple syrup

1/4 c. granulated sugar

1 egg

1 tsp. vanilla extract

1/2 c. oat flour

1/3 c. quick cooking oats

1/4 c. unsweetened cocoa powder

sea salt for sprinkling

Preheat oven to 350ºF and grease an 8x8 pan; set aside. In a large bowl, whisk peanut butter, coconut oil, milk, egg, sugar, maple syrup, and vanilla. Add in dry ingredients and mix until combined. Pour into prepared pan and sprinkle with sea salt. Bake for 15-20 minutes. Let cool before cutting into squares.

mini vegan crunch bars

Time for me to get all real up in herrrrrrr! I'm gonna be honest right now. I WANT TO BE HOME. The last few months have been really really REALLY hard on me, and I think I'm ready to let go of this part of my life and move on. The do-nothing-ness of this place is really getting to me and I've lost some good friendships. I know it's just part of missionary life, but all my relationships are really in and out. People come and then they move somewhere else {or just stop talking to me. HA.} I miss my friends and family in the States like cray and can't wait to get back to our life there. On top of that, I really miss snow, Starbucks, shopping malls with real stores and clothes that don't fall apart two weeks after you purchase them. I'm not saying the last two years have been ALL bad though. I've learned a lot about myself, about people, about life in general. But it's time for a gingerbread latte, youknowwhati'msayinnnnn? On the upside, my freakish boredom gives me a lot of time to do school. I should be graduating in about two months. {kidding. dude I wish.}

I'm pretty sure if you looked up EMOTIONAL EATER up in the dictionary, you'd see a huge picture of my face right before your very eyes. I've got a problem and I know it. It's no wonder I gained like 15 pounds since we got here. I'm booooored, you guys! What else am I supposed to do? Read or something? Nahh. I'm trying to fix this little issue of constant munching, but while I'm working on it, might as well munch on something healthy. VEGAN CRUNCH BARS TO THE RESCUE! They heal wounds. Make you feel warm and fuzzy inside. Bring world peace. They're so simple to make and are one of those things where you're like "This is healthy? Stop playing with my heart like that." Although they're not exactly low calorie {darn you, coconut oil, you.}, they're made of nothing but wholesome ingredients and loaded with antioxidants. Golly, I really do love chocolate. 

vegan mini crunch bars

1/2 c. liquid coconut oil 

1 tsp. vanilla extract

3 tbsp. unsweetened cocoa powder

3 1/2 tbsp. pure maple syrup

pinch of sea salt {optional}

1/2 c. puffed brown rice cereal

In a large bowl, whisk all ingredients except for the cereal until smooth. Add in the cereal and stir until combined. Spoon into an ice cube tray- it should make about 10 mini bars. Place tray in freezer and freeze for about 3 hours or overnight. Once chilled, pop the crunch bars out of tray and place in a small container or plastic bag; store in freezer. 

ginger carrot cake energy bites

I think it's safe to say my family officially thinks I'm crazy for making healthy desserts. They eat them every once in awhile and occasionally approve of them, but they really do have a mad love for anything containing butter, sugar, and flour. I do too, but I really enjoy seeing what I can make healthy without having it taste super overly healthy. It's like a challenge and I do love me a good challenge. My blog roll is a good mix of "normal" baking blogs and healthy baking blogs. I'm all for balance! ;) While I was reading a post earlier, I said "OOOH this shake sounds so good. With cocoa and coffee and walnuts and banana." My mom goes "Soph… Do you ever read NORMAL food blogs?" Yeeeeeeeeeeeees. 

One of my brothers' favorite healthy treats I make are those brownie energy bites and the chocolate chip cookie dough energy bites. They'd probably eat a whole batch of those things if I didn't scream and jump on top of them if they eat more than one. Just kiddingggggg… Kinda. They really love their chocolate so it's easy for them to get behind the chocolate variations of my energy bites. Not sure they'll fall for veggies in these though so I think I'll have this batch to myself. {Yusssssss.}

Okay guys. So we're getting fancy smancy up in herrrrrrrrrr. Not only are we making our own energy bites, but we're filling 'em up with spices and veggies. I promise you it's not as weird as it sounds. Dudes and dudettes! These little energy bite thingy ma bobbers give you a little oomph before a workout, satisfy your sweet tooth without busting your pants button, and taste like CAKE. Life is good. 

I seriously can't quit these things. I have SO so so so so many variations I can't wait to try out. I'm making smaller batches lately so that they're gone quicker, thus enabling me to make more quicker. Mhmmmm. Also, ya know that banana "ice cream" that's basically taking over the interwebs these days? Yah, make that and crumble one of these on top. Dessert for breakfast! 'Cuz that's just how we dooooooo. OOH!! Pssssst. I made a energy bite page for your viewing pleasure. Check itttttttttttt. 

ginger carrot cake energy bites

1/4 c. coconut flakes

1/3 c. raw nuts 

2/3 c. oats

1/2 c. chopped dates, tightly packed

2 tbsp. pure maple syrup {or honey}

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

2 tbsp. milk

1/4 c. shredded carrot {about 1 carrot}

1/4 c. raisins

Place coconut flakes, nuts, and oats in a blender or food processor and pulse until a flour forms. Add dates, maple syrup, vanilla extract, cinnamon, ginger, and milk. Blend until combined. Place dough in a large bowl and fold in shredded carrot and raisins. If the dough seems too wet, you may need to add a handful of coconut or oats until it becomes the texture of a cookie dough. Roll into balls; place in a plastic container and refrigerate. Makes about 7-8 large balls. 

salted chocolate peanut butter cookies

Moving on is something I'm really struggling with lately. I know that some people come through our lives to stay. And some are just merely passing through for the purpose of teaching us lessons and helping us to discover ourselves. But sometimes, they meld together and look like the same. You'll think someone is there for you always {the kind that sticks around.}, but it turns out they're just one of those ones that you learn something from and you're supposed to forget and move on after they've done their time.

I'm doing my best to put this all into perspective, but sometimes when you don't have much going on for you, it's hard to take a step back and see the big picture. I'm thinking of my life as a book- there's events that come and go and characters who soon fade away into the first few chapters. As much as you loved those characters or you loved those cliff-hanging events, you have to keep reading to see what happens next, regardless of who comes and goes. If you sit there thinking about how the way things COULD have turned out, you'll simply scan over the words of the present and miss out on the next big thing.

It's so so hard to let go of a friendship I thought would be a lasting one. But things change. People change. And I know I've got to move on, but I can't stop clinging to the past and the things that used to be. This letting go has been one of the hardest things I've gone through in all my years and has been in the painful process for months. I keep feeling like I'm on the mend, but if I think of or see the littlest thing that reminds me of the way things used to be, I burst into tears. This afternoon, it was a full on lay-in-my-parents-bed-in-the-fetal-position-head-in-my-hands-sobbing-my-eyeballs out. But I know I'm supposed to be learning something about myself, about life in general. So thank you to the ones who have come and gone and taught me things. I'll keep on moving. Life goes on before and after you. 

After I had my little meltdown, I dragged myself out of bed, eyes red and puffy, and decided to make some cookies. I knew it would help- it always does. I'm thankful for friends I can talk to, peanut butter, chocolate, and chunks of sea salt. And I put them all in cookies and great things happened! Errrrr waaaaaaaait. I don't put friends in my cookies. That is one thing you will not need to run to the store and grab for this recipe. You'll need them for other things, not eating. This is getting awkward.

salted chocolate peanut butter cookies {gluten & dairy free}

3/4 c. peanut butter
2 eggs
1/3 c. + 2 tbsp. maple syrup
1 tsp. vanilla extract
1/4 c. unsweetened cocoa powder
1 1/3 c. oat flour
1/2 c. gluten-free flour
1 tsp. sea salt + more for sprinkling

Preheat oven to 375ºF and grease or line a baking sheet. In a large bowl, whisk eggs, maple syrup, vanilla, peanut butter, and eggs until smooth. Add in cocoa, flours, and salt. Mix until evenly combined. Scoop onto prepared baking sheet. Press down slightly and spindle with sea salt. Bake for 7-10 minutes.

almond coconut crunch bars

The past few weeks, our life has been so crazy and school has definitely taken the backseat. It seems like there just aren't enough hours in the day for me, even though I feel like I have absolutely no life. Weeeeeeird. After two weeks of doing only a science or math lesson here and there, I'm back to school this week. UGH. I always tell myself if I keep putting it off, I'll pay for it later. And I am. I'm paying alright. After my morning run, I was literally plopped in front of the computer, sitting on my exercise ball for like 6 hours straight studying and catching up on the schoolwork I'd been putting off. The worst part was that I didn't have time to eat a good lunch {I'm so high maintenance.} and ended up eating a bowl of steamed veggies at 2 while studying science. Whenever I have such long days, I always ALWAYS end up in the kitchen. It's approximately 1909998º outside and still quite steamy in the house even though the curtains are closed and we have a million fans blowing in our house that looks more or less like some sort of dark dungeon. The only way to stay cool is by sitting in front of a fan ON HIGH, not moving an inch, with minimal clothing, and some ice on yerrrrr neck. What I'm trying to say is… Turning on the oven was tooooodes out of the equation unless I had a death wish. And I really hate summers in Africa. Yuck.

Ok, so these bars? Ugly, I know. They're definitely not the most photogenic things I've ever made. I absolutely hate when pictures don't turn out the way I'd like {or… Anything for that matter.} BUT. They're so unbelievably quick and easy to make, I'd be some kind of foodie criminal to not share them with you. I've seen recipes for homemade crunch bars popping up on Pinterest and food blogs like some sort of forest fire spreading. I was skeptical when I saw that the base was coconut oil and cocoa powder. GROSS? Nope. It literally tastes like you just melted a whole bunch of chocolate chips. I'm so excited to experiment with that base recipe and see what else I can come up with. But for now, these bars are pretty dang amazing. I feel like I say this every single post {I do, in fact say this every post.}, but these bars are surprisingly healthy, raw, vegan, gluten-free, and dairy-free. My family, who usually totally rips on all my healthy desserts actually loved these and they were gone in about 24 hours. You know they're good, you knooooow ittttttt.

P.S. If you're wondering, no. These are not three of the same picture.

almond coconut crunch bars 

3/4 c. melted coconut oil

1 tsp. vanilla extract

1/4 c. liquid sweetener {I used maple syrup, but you could use honey.}

1/4 c. + 2 tbsp. unsweetened cocoa powder

2/3 c. raw almonds

2 c. puffed brown rice

1/3 c. shredded coconut

line a 8x8 pan with parchment paper. in a large bowl, combine melted coconut oil, vanilla, sweetener, and cocoa powder. Add in puffed brown rice and almonds. Pour into prepared pan and spread evenly. Sprinkle with coconut. Place in freezer for at least an hour before cutting into squares. Store in freezer. 

XXL dark chocolate & sea salt brownie cookie

So I'm kinda on this chocolate kick lately… Exceeeeept when am I not on a chocolate kick? Hi, my name is Sophie and I am addicted to Lindt 70% cocoa dark chocolate. {Hiiiii, Sooooophiieeeee.} No but really. This is getting out of hand. Looking back, I just realized there hasn't been a day in the last- oh, I don't know- EVER, that I haven't had chocolate in some way shape or form. It's a crazy love for the stuff. A yearning. A desire as strong as Channing Tatum's abs. A BURNING PASSION IN MY SOOOOOUL. 

I'll stop. 

I've come to the mature decision to feed this obsession in a good, healthy way. Although if you ask me, chocolate is pretty healthy in and of itself. It's just probably not very good if you go and eat the whole bar of chocolate, batch of brownies, pint of ice cream… You get my gist. I'll admit. I basically eat chocolate in every single way possible. In my oatmeal? Dunnniiitttt. Definitely not a bad idea, if you're wondering. Smoothies? Check. Healthy brownies? Shooosh yahhhh. Eaten the whole dang pan, in fact! But let's not go there. 

AND NOW. COOKIES. Actually, cookiEEEEE. Just for you and your pretty little chocolate loving face. 

This cookie is kind of sort of a freaking SUCCCCESSSS. I've tried making a healthy single serving cookie before and oh my gross, you guys. So did not work. That experience kind of scarred me for life and I was hesitant about trying out a new recipe. Thank heavens I did though. I basically saved all of humanity with this cookie. {things get baaaaad if I don't satisfy my cravings fast.}

This cookie is going to blow your mind. It's soft and chewy AND CHOCOLATEY. So much chocolate. So much happiness. GET EXCITED. The cookie itself is like a little hunk 'a fudgalicious brownie. And if that couldn't get any better, I pressed some of my beloved 70% on the top. And if THAT couldn't get any better… Sea salt. This is just pure chocolatey, fudgey greatness made JUST for you in a matter of minutes. 

It's actually healthy too. I know, weird huh? WHOOODA THUUUUNKED IT? It's dairy-free, gluten-free, and processed sugar free. Which MEANS. You can eat it for breakfast. With a cup of hot coffee? Oh my gosh, that is like. Heaven. Like suddenly, all is right in the world while you dip your fudgey cookie in a ginormous mug of coffee. 

No more werrrrrrds.

…… Except I do have a few more. My sincerest apologies.

You know that song "Give Me Love" by Ed Sheeran? I am making a parody… Caaaaaalled. {drumroll please.} "Give Me Fudge". Give me FUUUUUUUUHHUUUUDGE… Hmmmm myyy myyyuhhhh hmmm myyyyyy myuuhhh. Give me fuuuuuuudgeeeeee. I sure hope you've heard that song before because otherwise, you're totally thinking I'm a fool right now. And you would be correct. 

Ok, thanks for listening! Now go make yerrrsehhhlf a cookie.

XXL dark chocolate & sea salt brownie cookie

1 egg

1 1/2 tbsp. coconut oil

1 tbsp. nut butter {I used peanut butter. duh.}

dash of vanilla

2 tbsp. pure maple syrup

1/4 c. gluten-free flour

2 tbsp. unsweetened cocoa powder

1/2 tsp. baking powder

pinch of sea salt

1 square 70% cocoa dark chocolate, roughly chopped

Preheat oven to 350ºF and line a baking sheet with parchment paper. In a small bowl, combine egg, coconut oil, nut butter, vanilla, and maple syrup. Add flour, cocoa powder, baking powder, and sea salt. Transfer to prepared baking sheet and form into a disk. Press dark chocolate chunks onto the top of the cookie and sprinkle with sea salt. Bake for 10-15 minutes. 

strawberry muffin bread

I've hardly had any time to EAT lately let alone bake something presentable, jot down recipes, take pictures, and post it on the interwebs. But hey! I did it. At first I thought this bread was gonna be a legit fail. At least looks-wise. I mean, I'm all for "Beauty is what's on the inside" and whatnot, but when it comes to food blogging, I don't care how it tastes, it's gotta look dang good. When I first looked into the oven, the batter was overflowing, forming weird little wrinkles and craters in the bread. Some would say it's ugly. I say to heck with ugly, I think it's attractive {in a I WANT TO EAT YOU kind of way.} It's now summer in these regions, and I've got jumbo, fresh, juicy strawberries up the wazoo!!! What is a wazoo anyway?? Well I got strawberries up it. And I loveeeeee it. Since finding strawberries at the grocery store isn't like finding bars of gold {or costing about that much.} anymore, I thought I'd start some berry bakin'. Fresh strawberry bread? Uh yes. The sweet, fruity, vanilla-y aromas that were lingering about like little berry fairies in the kitchen was enough to make me swoon. And salivate. Sure it looks ugly, but y'all. It tastes fresh and wonderful and just slightly sweet.

strawberry muffin bread

2 large eggs

1 c. plain yogurt

1 tsp. vanilla extract

1/3 c. maple syrup

6 tbsp. granulated sugar {1/4 c. + 2 tbsp.}

1/2 c. oat flour

1/4 c. gluten free oats

1 1/4 c. gluten free cake flour

1 tsp. baking powder

1 tsp. baking soda

1 c. roughly chopped strawberries {about 10-12 strawberries}

Preheat oven to 350ºF and grease a loaf pan; set aside. In a large bowl, whisk eggs, yogurt, vanilla, maple syrup, and sugar. Add flours, oats, baking powder, and baking soda. Stir until smooth. Fold in strawberries and mix until evenly combined. Pour into prepared loaf pan. Bake for 35-45 minutes or until golden brown and a toothpick inserted comes out clean.

{raw} banana & toasted coconut brownie pie

I don't what came over me, but the last few weeks my health-freak-ism has freakishly increased. The result? I got it in my big 'ol noggin that I could totally go raw for a week. 'Cuz, ya know. I have serious discipline and stuff. I messaged my friend on Facebook who's in the States at the moment {yay for fellow Freaks!!} and said I wish she was here to do it with me because, uhh. My family would never even think of doing anything remotely close to a diet. They love their pasta and doughnuts and Doritos way too much for that. My friend said she'd do it with me even though she's approximately 8236 miles away. Hey, whatever works, works.

If you don't know what a raw diet is, it's pretty self-explanatory. You just eat foods that are raw! It's mostly fruit and veggies, but also beans, nuts, and whole grains. I'm really getting creative with the grains. JUST KIDDING. The only way I can think of to eat whole grains RAW is overnight oats. So yes, I'll be living on raw oats for the next how many days. HA.

We started on Monday and about 5 minutes into it, I decided I needed coffee and cookies. It was the only way I could do to get through a morning of studying without passing out on my bed. Not even joking. I couldn't study in my room because I was afraid I was going to just fall over into a lack-of-coffee-coma. Don't worry though, guys. You know that serious discipline I mentioned? Turns out. It actually exists. I've gone 3 days without coffee and I'm still breathing! If you're not surprised by that bold statement I just made than you obviously don't know that coffee is basically what keeps me alive on a day to day basis. Well coffee and insulin.

Just because I'm going raw for a week does not mean I'll just eat spinach all the live long day and forget about the sweets. Uhh no. Sophie never forgets about the sweets. EVER. I need dessert every. day. whether that be ice cream with chocolate, peanut butter sauce, caramel, peanuts, banana, cherries, pineapple, and butterscotch {for the days when I'm feeling rather piggish.}, a smoothie, or some sort of healthy concoction like this herr pie. 

Remember when I made that chocolate peanut butter banana pie? That stuff is seriously, like… UGH. It shouldn't be healthy. But thank heavens it is because I could eat half the thing in one sitting. I seriously could. Don't test me. {although if ya wanted toooo….} I shnazzied up that pie and made this pie. GUUUUUYYZZEEEZ. It's better. The filling pretty much totally tastes like brownie batter. Yah. Brownie batter. And the crust is like a chocolate truffle. And the top if like crunchy munchy coconutty greatness. Don't you love the way I describe things? Har harrrr.

 I strongly urge you to make this pie. It's what dreams are made of!!! There's a little bit of everything in there. Peanut butter, chocolate {loooots and looooots and loooooots of chocolate.}, coconut, and banana. Plus it's no bake and super quick and easy. The only hard part is waiting. Which if you're kinda running low in the area of patience like yours truly, you could make this at night, pop it in the freezer, and it's ready to be chowed down upon for breakfast! Mhmmmm. 

{raw} banana & toasted coconut brownie pie 

crust: 

1 c. chopped dates

1/4 c. honey

3 tbsp. unsweetened cocoa powder

1/4 c. quick cooking oats

Blend all ingredients in a blender until the mixture resembles a coarse crumb. Press into a greased pie dish; set aside. 

filling:

2 bananas

3 tbsp. honey

1/4 c. unsweetened cocoa powder

1/4 c. creamy peanut butter

2 tbsp. soymilk {or any kind of milk will work} 

Blend all ingredients in a blender until smooth. Pour into prepared crust. Top with sliced bananas and toasted coconut.

raw chocolate truffles

Oh my woooooooord, I haven't posted in a week! Hmm, let's not be stereotypical and go into this whole shebang about "ohemmgeeeeeee I've been so busy lately." and this, that, and the other thing. Instead, I'm going to tell you I was busy sitting on the beach. {for three days not 7 since my last post. But gimme a break people.} Trust me, it's not as glamorous as it sounds. We drove three hours to a German beach town on the coast of Namibia called Swakopmund. That place is seriously an oasis in the desert and our favorite place to escape to. 

But ya know how it's winter right now? Yah, well multiply our cold weather in Otji times 50. We were seriously freezing our buns off for those three days in Swakop. It was kind of sort of miserable. COLD WEATHER IN AFRICA! Isn't this a strange world we live in? Methinks yes.

Since all my brothers wanted to do was run around on the beach {where it's coldERRR} and swim in the water {where it's coldESSSST}, my mom and I did everything in our power to stay warm. This required coffee- much coffee. I had 5 cups in a day once. Or twice. 

Also some emergency shopping trips whose purpose was to find some wooly infinity scarves. But then we found snazzy sunglasses fooo cheeeeap. And boyfriend jeans were on sale. Oh gosh. My mom and I can do a lot of damage in not a lot of time. My dad just adores it. 

Surprisingly, we didn't only drink coffee and shop while we were there. We also took a little boat tour where we saw beautiful pelicans, seals, and dolphins. The morning fog that faded into the oceans expanse was a sight to behold and no photo or fancy camera lens could ever do it justice! I could just sit on a boat wrapped up in a blanket staring out into the distance for the rest of ever.

Whenever we're in Swakop, we always stuff ourselves to the brim, binging on sushi, pastries, gelato, and pretty much all the carbs in the land. I kept thinking "Ugh, this is so unhealthy. I'll just skip when we eat at the bakery." But then I realized was being to hard on myself and was missing out on some dang good food. I can just diet when I get home. So that's what I did. I ate what I wanted and I freaking enjoyed it, thank you very much. 

But when got home, I was seriously more than eager to dive back into green smoothies and salads. Since going on that diet a few months ago, I've realized dairy really is the culprit to my skin issues. If I over do it on yogurt for breakfast during the week or eat one too many cookies, my skin breaks out horribly. But when I cut dairy out completely, it worked wonders! The amount of dairy and sugar and gluten I consumed over the weekend was enough to make my skin go all wacky, so I'm back at it. 

These truffles are the perfect way to cure a sweet tooth the healthy way. They're raw, gluten-free, vegan, dairy-free, no-bake, require only five ingredients, and take only a few minutes to throw together. Plus, there's chocolate involved. Win win.  

{new nail polish. hardy har har.}

raw chocolate truffles

1 c. ground almonds {or 3/4 c. raw almonds, ground in a food processor or coffee grinder}

1 c. finely chopped dried dates

1/4 c. unsweetened cocoa powder + more for rolling

1/4 c. honey

1 tbsp. soymilk {or other non-dairy milk to keep it dairy-free}

Combine all ingredients using a fork or pressing with the tips of your fingers until the dough resembles a coarse crumb. Add more milk if it seems to dry. Roll dough into tablespoon sized balls and roll in extra cocoa powder. Place in an airtight container and refrigerate. 

my favorite green smoothie

I have this weird obsession with green smoothies. I think it's because of their adaptability. You can clean out the veggie drawer and fruit bowl with the swish of a blender. I have a green smoothie at least two or three times a week- they make a quick breakfast on the go, lunch, or snack and are the perfect remedy to an over-indulgent weekend of stressful eating. {I speak from experience.} I know a lot of people {my family included} stick up their noses at the thought of vegetables skiddaddling their way into their smoothies. But seriously, you guys. If you have the right balance of fruits and veggies, you don't taste the greens, but instead get the added nutrition and pretty color without any funky taste! 

Everyone has their own definition of the perfect green smoothie, but this is roughly the recipe I use. The creaminess of this smoothie comes from banana and avocado instead of yogurt since dairy makes my skin get all wacko. All those healthy fats are really good for healthy skin and hair! There's also some kiwi and honey for sweetness to balance out the spinach. Soy milk is used to thin it out, but you could use coconut milk, regular milk, fruit juice, or yogurt for extra creaminess. See what I mean when I say adaptable?! 

my favorite green smoothie

1 banana

1 kiwi

1/2 avocado

handful of fresh spinach

1/2 c. soymilk {or other milk or juice}

1 1/2 c. ice cubes

1 tbsp. honey

Place all ingredients in a blender; cover and blend until smooth.

chewy peanut butter oatmeal cookies

These cookies… Oh my gosh, these cookies are glorious. 

They were born last weekend because I needed some baking therapy. I'm not talking about going online, printing a recipe, and actually *gasp* measuring. No, I'm talking whipping out a bowl, a few ingredients, throwing them in the bowl, and mixing it all up with fork. 

It makes my soul so joyous and has the power to change my attitude from crappy to happy in seconds. 

Surprisingly, they don't even have flour or butter in them which makes them {accidentally} gluten and dairy-free! Honestly, you don't even miss it at all. In the words of my brother "They taste buttery!" My dad, who mind you, usually hates on all my healthy baked goods, loved them. I didn't say anything until he'd eaten at least 4. The whole batch was gone in less that 48 hours so I knew they were a keeper.

Of course, since I and everyone else who tasted them loved these cookies so much I decided to make them again, measure the ingredients, and photograph them. My family actually said they liked them more than last time! 

Also. If you're wondering what those pink specks are in the cookies- it's jelly from the peanut butter jar. These brothers of mine eat PB&J on the daily, I kid you not. 

chewy peanut butter oatmeal cookies {dairy-free, gluten-free} 
yields 1 dozen cookies

1 c. creamy peanut butter
2 eggs
1 tsp. vanilla extract
1/2 c. dark brown sugar
1 1/2 c. quick cooking oats
1/2 tsp. salt
1 1/2 tsp. baking powder

Preheat oven to 350ºF. In a large bowl, mix the peanut butter, eggs, vanilla, and brown sugar. Add oats, salt, and baking powder. Stir until combined. Roll dough into balls and place on a cookie sheet. Press down slightly with a fork. Bake for 7-10 minutes. Let cool before removing to a wire rack.