chocolate covered almond cookie dough bites

Sometimes I think I've got my priorities a little screwed up. Like how on most mornings, I have my first cup of coffee pulsing through my veins before I even put my glasses on, or how I waste way too much time scrolling through my Instagram feed before starting school. Or like that time (actually many times) when I went straight to the kitchen for dessert before even showering after a five mile run. Yah. Ew?

Side note: dark chocolate + run = so many endorphins. 

I've found myself baking a lot lately whenever I can find a minute to calm myself.  Most of the things I've been baking, although vegan, haven't really been super healthy. The aftermath of the holiday season has had my tastebuds getting used to sugar. I'm totally all about balance and moderation, but let's just say I've eaten my fair share of cookies. 

So in honor of the new year and getting back on track, let's eat some chocolate! Wait what? Yes! These bad boys are totally yummy and indulgent and can cure the strongest of sweet tooths (sweet teeth?) without any highly refined anything. I'll warn you, these things are dang addictive. But have no fear! They're full of good things. Healthily indulge away, my darlings! 

chocolate covered almond cookie dough bites (R, V, GF) 

3 tbsp. coconut oil, softened

1 tsp. vanilla extract

1/4 c. almond butter

2 1/2 tbsp. maple syrup or honey

2 tbsp. unsweetened almond milk

1/2 c. ground almonds

1/2 c. coconut flour

pinch of sea salt

1/2 c. dairy free chocolate chips 

1/4 c. raw almonds, roughly chopped 

In a small bowl, combine coconut oil, vanilla, almond butter, sweetener, and almond milk. Whisk until smooth. Add in ground almonds, coconut flour, and sea salt. Mix until well combined. Scoop and roll into balls (about 1 tbsp. each) and place on a cookie sheet lined with wax paper. Place in freezer to set about 5-10 minutes. Melt chocolate chips in a microwave-safe bowl (3-4 30 second intervals in the microwave, stirring between each). Roll balls in chocolate and sprinkle with chop almonds. Place back in freezer to set another 5-10 minutes. Store in freezer. Yields 10-12 balls. 

the BEST vegan chocolate chip cookies

Alright, guys. The search is over. I have officially found slash produced the best vegan chocolate chip cookie recipe you will ever make. Whenever I veg-ify recipes, I always have pretty low expectations. That way, if something works out, great! And if it doesn't, oh well, the search continues. Something always seems to be a little different with recipes lacking dairy and eggs. It's just the way it is. But these cookies totally blew me away and I'm not exaggerating when I say they are the best vegan cookie recipe to ever come out of my kitchen.

When I first decided to go vegan, one of the things that freaked me out was not being able to have sweets. What the heck would my life be without cookies!! Well, friends, not all is lost. You can be vegan and still eat sweets- I've proven this to be a fact. Everyone needs a classic chocolate chip cookie every once in awhile, including the veg-heads. And now I have the perfect go-to recipe.

A few weeks ago, I was at my boyfriend's house baking cookies with his little sister when we found this recipe for vegan and gluten-free chocolate chip cookies. We followed the recipe and ended up needing to at a little bit extra flour and almond milk, but other than that, they turned out PERFECT. I don't even know how to convey the excitement I had that I had found an actual chewy, delicious cookie recipe that I could eat. I tried the recipe again on my own using all purpose and whole wheat flour in place of the gluten free flours but had forgotten that I'd needed to add more flour and milk. That batch turned into cookie goo so I set out once again to perfect the recipe. And I did it. Here it is in all of it's chewy, gooey chocolatey glory. 

While I definitely wouldn't dub this recipe "healthy" by any means, they are vegan and you would never know it- they taste just like the real deal! 

P.S. I've found that the certified vegan chocolate chips cost like a million dollars a bag. I was surprised when I looked at the labels and saw that the Trader Joe's chocolate chips and Ghiradelli semi-sweet don't have dairy in them. They just can't be certified vegan because they're made in facilities that contain dairy, but they're about a third of the price. 

the BEST vegan chocolate chip cookies

1/2 c. coconut oil, melted
1/2 c. pure cane sugar
1/2 c. brown sugar
1 1/2 tsp. vanilla extract
1/4 c. almond milk (or any other dairy-free milk)
1 c. unbleached all-purpose flour
1/2 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/2 c. dairy free chocolate chips

Preheat oven to 350ºF and grease or line a baking sheet with parchment paper. In a large bowl, whisk together coconut oil, sugars, vanilla, and almond milk until smooth. Add dry ingredients and mix until combined. Gently fold in chocolate chips. Scoop dough onto prepared baking sheet and bake for 10-12 minutes or until the desired doneness. Let cool before transferring to a cooling rack.

peanut butter crunch brownies

So hey, hi, hello. Yes, I'm still alive, can you believe it! It's kinda surreal that I haven't posted since May, when I was sitting in my little room in 9,000 miles away, bored out of my poor little mind. Since coming home, I've thought so many times, "Do I really want to keep blogging? Maybe I should delete my spot in the blogosphere." I've been so busy all day, every single day, and it's like a constant cycle. Wake up. Do school. Run cross country. Do my respective activity for the night. Come home. Watch TV. Go to bed. Repeat. I was afraid I'd never get around to posting anymore. 

But as per usual, my way of relieving stress is baking and with my hectic schedule, I'll be honest. I have no shortage of stress. I'd begun missing messing around in the kitchen with my notepad, pen, and camera close by. So here I am. Back with a vengeance. (I'm looking at you, you sexy peanut butter crunchy brownies, you.) Making time to do what I love. And eating brownies for lunch. Just like the good 'ol days. 

Although I've baked a few times, usually on the weekends, it's typically something pretty boring and practical for the weekday mornings like granola or banana bread. But everyone needs brownies in their lives every once in awhile. Vegans included. 

I've tried SO many vegan brownie recipes it's absolutely ridiculous and none of them have ever been anything worth going nuts (PUUUUN.) over. They always have some weird substitutions and resultant textures. I don't care what you say, BANANA IS NOT BUTTER. 

I am happy to announce, the search is over! I made these brownies, with a couple changes of course, from the ever-talented Minimalist Baker. I followed the recipes somewhat closely and they were a little thin for my liking. Other than that, they were perfectly dense, chewy, and rich. The second I bit into one, I knew they were destined for greatness… i.e. peanut butter and sea salt. 

I'll warn you, the brownie batter will look more like cookie dough. But don't worry, guys. It's all g. Swirl in some peanut butter, sprinkle with sea salt, scatter with roasted peanuts and life is great. Don't bake them for too long or they'll end up dry and crumbly- they're vegan remember, so you don't have to worry about leaving the center a little raw! Let them cool completely before cutting or you'll have a mess on your hands. If you're impatient and having a serious chocolate craving, pop them in the freezer. You won't regret it, I promise.  

vegan peanut butter crunch brownies 

3/4 c. coconut oil, softened

3/4 c. granulated sugar

1 tsp. vanilla extract

1/4 c. + 2 tbsp. unsweetened almond milk

1/4 c. all purpose flour

2/3 c. whole wheat flour

3/4 c. unsweetened cocoa powder

1/2 tsp. sea salt

1 tsp. baking powder

1/4 c. creamy natural peanut butter, melted

1/4 c. unsalted roasted peanuts, roughly chopped 

1. Preheat oven to 375ºF. Line an 8x8 in. pan with parchment paper; set aside. 

2. In a large bowl, whisk coconut oil, milk, vanilla, and sugar until smooth. 

3. Add flour, salt, cocoa powder, and baking powder. Stir until combined. Press into prepared pan. 

4. Spoon peanut butter onto brownies and swirl with a knife. Sprinkle with chopped peanuts. 

5. Bake for 12-16 minutes- brownies should still be a little bit raw in the center. Let cool completely before slicing into squares. (For a speedy cooling process place pan in freezer for 5-10 minutes or until firm.) Recipe yields 9 small brownies or 12 large brownies. 

salted caramel peanut butter cups

Things are all of a sudden moving quickly. Boxes are being packed. Belongings are being sold. Memories are being remembered. Goodbyes are being said. And time is being savored. 

The thought of what the next few weeks and months hold send my mind spinning. I'm overjoyed, excited, and relieved to be heading home. But when you're in one place for two and a half years, there's something still there, pulling you back, asking you to please not leave. 

I have difficulty falling asleep at night, reliving old memories of game nights with friends, pool parties, and singing in the streets past dark. But those memories fade to gray and I'm brought to now; the reality that things have changed since then. The thought of going back home, starting over, and beginning a new journey sends shivers down my spine. I can't wait. 

These next few weeks, I'm vowing to relish in every moment left here. To soak it all in, tucking these moments away to relive when I'm no longer here, but 9,000 miles across the globe. 

There's a limited amount left of coffee dates with my parents, trips out to see kids who have stolen my heart, peaceful mind-clearing evening runs, and game and movie nights with my family.  It's hard to believe that soon these things will be nothing but used-to-be's. But the future excites me. New adventures, new challenges, new people, new lessons to learn. It's all so exciting to me. 

Please bare with me over the next few weeks and months as my life speeds up and my blog slows down. 

salted caramel peanut butter cups (raw & vegan) 

chocolate coating: 

1/2 c. coconut oil, melted 

3 tbsp. honey/maple syrup

1/4 c. unsweetened cocoa powder

dash of vanilla

pinch of sea salt 

peanut butter filling: 

3 tbsp. creamy peanut butter

1 tbsp. honey/maple syrup

1 tbsp. coconut oil

date caramel: 

1/2 c. chopped dates

1 tbsp. honey/maple syrup

dash of vanilla extract

Begin by preparing the chocolate coating, whisking together all ingredients until smooth. If it seems to liquiddy, let chill for a few minutes until it thickens up. Pour into 10 small paper cups, coating the sides. Reserve about 1/3 c. of chocolate and set aside. Place chocolate cups in freezer and chill while you prepare the fillings. First, prepare the peanut butter filling by whisking all ingredients until smooth; set aside. In a small bowl, soak dates in boiling water. Drain and place in a blender. Add sweetener and vanilla and pulse until smooth, adding more water as needed. Take chocolate cups from freezer. Spoon peanut butter filling into each cup and repeat with caramel. Top with remaining chocolate. Chill for 5-6 hours or overnight. Store in freezer. 

vegan almond oatmeal chocolate chip cookies

The past few weeks/months, I've been thinking about making a big lifestyle change and going vegan. Seeing that I live in a family who cherishes meaty dishes and cheese plates, this is kind of a big deal. BUT I barely eat dairy anymore because of my allergies, meat has started to gross me out, and I only eat eggs on occasion. I'm pretty convinced I could live off of fresh fruit for the rest of my life. It just makes sense for me. I know that a vegan lifestyle isn't for everyone, but healthy living is unique for each and every person. I'm not planning on skipping big holiday dinners with my family, but the other 361 days of the year, I'm planning on sticking to it because it makes me feel good and happy. 

My family is still kind of on the fence about it, but I'm old enough where I thiiiiiiiiink I can make my own decisions regarding how I fuel my body. I'm determined to show my family and friends that healthy eating doesn't have to suck and taste like twigs and dirt. Although I've done a lot of experimenting with vegan baking over the last few months, I've decided to go on a search for some standby base recipes and I'm pretty sure these cookies are a great start to my repertoire. 

The other day, I had a HORRIBLE baking fail that resulted in me crying like a baby, eating puddles of cookie mush, and then skipping dinner that night. Not to mention, tons of my precious coconut oil and fancy dark chocolate I got for my birthday died and went to garbage can heaven. Needless to say, it was not the best day. Thankfully the next day, I had a better idea of what I needed to do (less oil. more flour.) and everything turned out swimmingly. WAIT, I LIED. More than swimmingly. These cookies are honestly some of the best things I've ever made. They're not exactly the healthiest (I was out of maple syrup and honey), but they're definitely not loaded with a bunch of simple carbs and fattening butter. Vegan or not, make these cookies. Not to be bossy or anything, but seriously. 

P.S. It's national chocolate chip cookie today so I should be getting some sort of award or something for actually posting A CHOCOLATE CHIP COOKIE RECIPE on NATIONAL CHOCOLATE CHIP COOKIE DAY. 

vegan almond oatmeal chocolate chip cookies

1/2 c. softened coconut oil

1/2 c. dark brown sugar

1/4 c. white sugar

3 tbsp. nondairy milk

1 tsp. vanilla extract

3/4 c. wholewheat flour

1/4 c. all purpose flour

1/4 c. quick cooking oats

1 tsp. baking powder

pinch of cinnamon (optional)

1/4 c. dark chocolate chips/chunks

1/4 c. chopped almonds

Preheat oven to 350ºF and line a baking sheet with parchment paper. in a large bowl, whisk coconut oil, sugars, milk, and vanilla until smooth. Add flours, oats, baking powder, and cinnamon, stirring just until combined. Gently fold in almonds and chocolate chips. Scoop onto prepared baking sheet and bake for 8-11 minutes or until golden brown. Yields about 15 cookies.

dark chocolate chunk peanut butter granola cookies

I'm quite sure this blog is slowly transitioning to a collection of recipes based around O Glorious Peanut Butter when emergencies strike for fellow fiends like myself. It seems like almost every other recipe I post has "peanut butter" somewhere in the title. Not the worst thing ever, but it might be getting old for some people… I'm definitely not one of those people. 

You'd be surprised to know I actually DO bake without peanut butter on occasion. BUT it just so happens that the recipes that turn out, end up being the ones with peanut butter so that's what you end up seeing. I'm hoping to come up with some different recipes though over the next month when I'm finally freed from the chains of school {two weeks, guys. Two weeks.}

In the meantime, I'm sticking with what I know for weekday study snacks. I KNOW PEANUT BUTTER. Very well. Ever since discovering that you can make really bomb peanut butter cookies with just a few simple ingredients, my mind has turned into a peanut butter cookie idea machine- it's true. Some of my favorite experiments so far have been these chunky peanut butter oatmeal dark chocolate cookies, these honey peanut butter & coconut cookies, and these PB&J crumb bars. What's another PB recipe for the repertoire, amiright?! 

These cookies have been an idea merely floating around in my mind for quite awhile. They're soft, chewy, and crunchy. Not to mention, I'm a total sucker for ooey gooey chocolate puddles. Be still my heart! You could switch out the granola for a different add-in (whatever nuts, seeds, dried fruit) or whatever your heart pleases OR just leave it out all together although you may have to add some extra flour. They're full of everything you could ever want in life- chocolate, granola, and peanut butter. Seriously my three favorite food groups all wrapped up in a cookie! SCORE. 

dark chocolate chunk peanut butter granola cookies (vegan)

1/4 c.  coconut oil, room temperature

1/2 c. creamy peanut butter

1 tsp. vanilla

3 tbsp. nondairy milk

1/4 c. maple syrup/honey

1/4 c. dark brown sugar

3/4 c. granola

1/2 c. + 2 tbsp. wholewheat flour

1 tsp. baking powder

1/4 c. chopped dark chocolate {I used 85%}

Preheat oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, whisk coconut oil, peanut butter, vanilla, milk, and sweeteners until smooth and creamy. Add flour, granola, and baking powder. Mix until evenly combined. Gently fold in dark chocolate chunks. Scoop onto prepared baking sheet and bake for 6-8 minutes or until golden brown around the edges but still soft in the middle. Let cool before placing in a container to store. Recipe yields about 1 dozen cookies. 

chocolate peanut butter oatmeal thumbprint cookies

Saturdays are my favorite. Because not only are they… Saturdays… They're my cookie day. Every Saturday morning, I have my weekend breakfast, linger in my pajamas for as long as possible, and then out comes the chocolate (almost always), the flour, the (coconut) oil, my favorite spatula and pink mixing bowl as I make a mess the kitchen that even a three year old would be proud of. Usually, the fruits of my weekend labor are what I post on the blog the following week, so I take time to photograph, write, upload, and edit since it's hard for me to find time after the weekend. It's my weekend ritual and I love it.

My original plan for this recipe didn't have chocolate as the center. But when I realized I was out of the other ingredient (which shan't be named because I want to use it in the future!), I remembered the two- not one, but TWO- bars of dark chocolate I had stowed away in the freezer that my parents gave me for my birthday. Give me chocolate for my birthday, and I won't complain. What else could you need? 

These cookies taste like peanut butter cups but they have about a tenth of the amount of ingredients you'll find on that neon orange package, are vegan and gluten-free, and somewhat healthy. Until you eat half of the batch for lunch, that is. Thank god calories don't count on the weekends. 

chocolate peanut butter oatmeal thumbprint cookies (vegan & GF)

3 tbsp. coconut oil, melted
1/4 c. + 2 tbsp. peanut butter
3 tbsp. pure maple syrup/honey
1 tsp. vanilla extract
1 1/2 c. quick cooking oats + more for rolling (optional)
3 tbsp. dark chocolate chunks
sea salt for sprinkling (optional)

Preheat oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, whisk coconut oil, peanut butter, sweetener, and vanilla. Add oats and mix until well combined. Scoop into balls and roll in oats if desired. Place on prepared cookie sheet and make an indent in the enter with your thumb. Place chocolate in each indent, distributing evenly. Bake for 7-10 minutes. Sprinkle with sea salt and let cool before transferring to a jar or container to store. Recipe yields 12 cookies.

no bake brownies with chocolate ganache

Oh man. I am coming at you today, full-force, fudgey brownies, chocolate smudges all over my face {and arms and legs}, yelling REALLYLOUD with all my chocolate-induced energy and jubilee. This is a good day, my dear friends. A good day indeed. 

We all know brownies are the lifeline for many. But when you live an emotional life *cough cough*, brownies probably shouldn't be on the menu every day if you still want to squeeze into those skinny jeans with out producing an impressive muffin top. HOWEVER. If we're eating raw brownies, then go at it. Eat them. They're amazing, satisfying, fudgey, and nourishing to your body. Chocolate for all!

At first, I was just planning on making plain raw brownies. But then I decided to take it to a whole new level with some chocolate ganache made from coconut oil, cocoa powder, and maple syrup. Whisk it up until it thickens and at this point, it's probably you've died and gone to heaven. I drizzled the ganache over my brownies and had a little left over, so I decided to just smear it on there afterwards instead of putting it a "container" "to save" "for another time". Let's face it. It'd be in the fridge for about two minutes and then I'd be eating it with a spoon. Or better yet my fingaahhhhs. 

It honestly irritates me when people are like "EWW, I can't eat healthy because all you can eat is sticks and twigs and kale." But those people are doing something wrong! They're thinking about what they can't eat instead of making do with what they can. I'm not saying I'm just "making do" with these brownies though. They're more than satisfying, filling, and give the kind of energy that actually sticks around unlike the crashes that sugary sweets provide. 

These brownies can be whipped up in a flash, especially if you have a good food processor unlike me who has an average blender and has to grind the ingredients separately. They don't require too many ingredients and will definitely satisfy your chocolate cravings like no other. The ganache is optional, but… not really. After drizzling/drenching the brownies with the ganache and chilling, the ganache firms up only slightly producing the fudgiest, most rich brownie of my dreams without even turning on the oven. Huzzah. 

no bake brownies with chocolate ganache {vegan & GF}

brownies: 

1/3 c. raw almonds

2 tbsp. flax seeds

1/4 c. oats

1/2 c. chopped dates, tightly packed

1 tbsp. coconut oil

3 tbsp. unsweetened cocoa powder

1 tbsp. maple syrup/honey

2 tbsp. non-dairy milk

ganache: 

2 tbsp. melted coconut oil

1 1/2 tbsp. maple syrup

2 tbsp. unsweetened cocoa powder

Place all brownie ingredients in a food processor or blender and pulse until evenly combined. If it seems to dry, you can add more milk and if it seems to wet, you can add more nuts or oats until it reaches the consistency you want. Press into a loaf pan lined with parchment paper. In a small bowl, whisk together the ingredients for the ganache until smooth and slightly thickened. Drizzle over brownies. Slice into 6 bars or squares. Store covered in a freezer until serving.

brownie batter granola

Some days just kind of suck. Some days are called "Mondays." Some days you have a bunch of science homework to catch up on and suddenly it's like your science books just grabbed a pair of shoes and waddled right out of your sight. Some days your brothers are so loud and your sister is screaming and you need to get work done, but your brain can't read more than two words before having to start over. Some days your house is filled with loud little hooligans that have really high pitched laughs. Some days it's pouring rain outside so you can't leave your house. Some days your brother finishes the tub of hummus you wanted to stress-eat. Some days you feel like you want to scream in the face of every human. 

But alas! There is hope. And that hope… Is chocolate. It never disappoints and never fails to lift your emotions a tad. 

Mondays always suck for me so it's no surprise most of my baking (and chocolate consumption.) occurs on Monday afternoons. It's my stress-reliever. When my brothers leave the house and I have a few minutes to gather my thoughts, in to the kitchen I go. Grab a bowl. Grab some jars from the cupboards. Produce something delicious. And then eat way too much of that said something delicious. (Chocolate granola fueled runs are the BEST. Endless energy, no joke.) It's really amazing what a yummy snack and a sweaty workout can do to a person's wellbeing. 

This granola is nothing short of amazing and I'm not just throwing around words when I say that it tastes like brownie batter. The dark brown sugar and touch of molasses aren't all up in your face, but add a really nice, dark sweetness. It's crunchy, crispy, and chunky, sure to satisfy any early morning chocolate cravings. Or chocolate cravings any time of day, really. 

brownie batter granola {GF & Vegan}

1 1/3 c. oats

1/4 c. wheatgerm

1/4 c. ground flax

6 tbsp. unsweetened cocoa powder

3 tbsp. dark brown sugar

1/4 c. canola oil

3 tbsp. molasses

1 tsp. vanilla extract

Preheat oven to 350ºF and grease or line a baking sheet with parchment paper. In a large bowl, whisk oats, wheatgerm, flax, and cocoa powder. Add brown sugar, oil, molasses, and vanilla. Stir until evenly combined. Pour onto prepared baking sheet and spread in an even layer. Bake for 25-30 minutes stirring once throughout at about the 15 minute mark. Let cool completely before transferring to an airtight container or jar. 

chunky wholewheat dark chocolate chunk cookies (vegan)

Let's talk about important things. And by talk, I mean me sitting behind a computer, clickity-clacking away at some words my invisible internet friends will read. And by important things I mean cookies. Duh, what else? 

I have been on the search for a healthy chocolate chip cookie that actually resembled a chocolate chip cookie for forever. It's like my heart's desire. My life's purpose.

Turns out, it's pretty dang hard to make good cookies without eggs or dairy. I've tried all kinds of fats (banana, yogurt, date paste, peanut butter) and nothing comes close. They always turn out kind of… Spongey? Muffiny? Definitely not anywhere near what you want your cookies to be. 

Then all of a sudden, I was like "YOOOO. Why have I not used oil?" I was reading about healthy oils the other day (I'm a health-food geek.) and canola oil is one of the best out there! It has the least amount of saturated fats- the bad kind- even less than olive oil! It's packed full of unsaturated fats and good-for-you fatty acids. Let's get on this thaaaaaaang.

I rushed into the kitchen to give my idea ago and produced these great nuggets of my dreams. These cookies nailed my chocolate chip cookie craving in the BUTT. I may or may not have devoured one or three straight from the oven all cave-woman-like. I get so excited when I have a success in the kitchen, I just can't help myself! 

These cookies are chunky, puffy, chewy, and NOT cakey. There's a difference between puffy and cakey, you know. Not really sure what it IS exactly, but there is difference. My family loved these cookies {although they weren't really fans of the 85% chocolate I used, making weird faces like they'd just sucked on a lemon rind.} The weird thing was, my dad claimed he'd love the cookie plain. Like wholewheat cookies without anything in them? I don't really understand. 

Bottom line, MAKE THESE COOKIES. They're kind of amazing, hearty, and vegan. The best thing about vegan baking is that you can eat the dough and feel no shame. Also breakfast. Cookies. For. Breakfast. HEYOOO. 

chunky wholewheat dark chocolate chunk cookies (vegan)

1 flax egg (1.5 tbsp. ground flax seed + 2 tbsp. water) or regular egg for non-vegan

6 tbsp. maple syrup

1 tsp. vanilla extract

2 tbsp. non-dairy milk

1/4 c. canola oil

3 tbsp. pure white sugar

1 1/2 c. wholewheat flour

1 1/2 tsp. baking powder

1 tsp. sea salt

1/4 c. chopped dark chocolate (I used 85%)

Preheat oven to 350ºF and grease or line a cookie sheet with parchment paper. In a large bowl, whisk the flax egg, maple syrup, oil, sugar, milk, and vanilla. Add flour, salt, and baking powder. Stir until smooth and combined. Fold in chocolate chunks and stir until evenly distributed throughout. Scoop batter onto prepared cookie sheet and bake for about 10-15 minutes or until golden brown. Let cool before removing to a wire rack with a spatula. Yields about 12 cookies. 

chocolate chocolate chunk banana muffins

We were out of town for about five days last week, road tripping. Africa-style. Road tripping in 'Frica is not the same as in America, let me assure you. There aren't Starbucks to stop at every 10 miles. You can go hundreds of miles without seeing a single being. If you have to pee, you either have to hold it or go amongst the snakes and hyenas. There are lots and lots and lots and lots and lots and lots of pot holes. Did I mention there are a lot of potholes? After our driving, I felt like my insides were still shaking in there. It's a weird dealio.

One of the things I miss the most while being away from home is my food. {Amongst other things like, sleeping in my own bed, going to the gym, being with my doggy, and if we're being totally honest here, I don't have to wear pants. The things we take for granted.} Did you know vegetable-withdrawl is a thing? IT IS. Throughout the trip, my health-food cravings ended up with me laying in bed right before we left for dinner, shoving rice cakes and peanut butter in my mouth like I was being paid to do it. When I found oranges and apples in the little town store {I kid you not, this town consisted of a bakery, gas station/store, and two lodges.}, I nearly did a jig. FOOOOOOOOOOOOD. I never thought I'd be so excited to get away from yummy pastries and buttery fish and fries. 

I'll admit, my priorities are somewhat screwy. Before I was unpacked or showered after driving in the desert all day, you bet these fudgy chocolate muffins were baking away inhe oven. What can I say, chocolate holds a place in my heart. Above personal hygiene apparently. Kiddinggggg. I've been thinking up these muffins foreverrrrrrr. I made that single serving muffin and had high hopes of making a full batch recipe. I'm happy to report, these exceeded my expectations. When I gave my mom a bite, she was all "THESE ARE HEALTHY!?" Little did she know, there were no eggs, dairy, processed flour, or added sugar. So yah. 

I feel kind of horrible about the gaping whole in this blog as far as Valentine's Day recipes go. I'm so not one of those bloggers who post seasonally. But really, why is it that we can only post red velvet recipes starting mid-January and through Valentines? But if I don't make those dates, you're telling me I have to wait a whole year? Uhh no. In my opinion, pink, sparkles, red velvet, and chocolate never go out of style. I think these chocolate muffins count for a Valentine's recipe though, right? They're fudgey, chocolatey, and filled with love. Perfect for sharing with your significant other. Or if you're like me, maybe watching chick flicks alone and eating one or three. Just a suggestion. 

chocolate chocolate chunk banana muffins

3-4 ripe bananas, mashed

1/3 c. maple syrup/honey

1 tsp. vanilla extract

1/4 c. non-dairy milk

1 1/2 c. whole wheat flour

3/4 c. unsweetened cocoa powder

2 tsp. baking powder

1 tsp. baking soda

1/2 c. chopped dark chocolate

Preheat oven to 350ºF and grease or line a muffin tin. In a large bowl, whisk mashed banana, milk, vanilla, and sweetener. Add flour, cocoa, baking powder, and baking soda. Mix until smooth. Gently fold in chocolate chunks. Scoop into prepared muffin tin and bake for 25-30 minutes. Yields 10 medium-sized muffins. 

mini almond snickers bars

boyohboyohboyohboyohboyyyyyyyyyy. SNICKERS FOR YOUR FACE. They're raw, healthy, vegan, gluten free, tiny, naturally sweetened, delicious, and really magical. Oh, my heart. BUT they're healthy you guys! So that means that when you have them all out of the freezer to take pictures of them like the weirdo that you are and they get all melty and messy, you just eat them. It makes cleaning up a whole lot easier, ya know? Oh man you guys. These are so good. I may have had like 5 already today, but its taking every ounce of self control {left} in me not to go ravaging through the freezer and shoving two at a time in to my pie hole. MMM. 

It's been ages since I had a legit Snickers bar. The last time I had one I was probably all looking like a toothpick, red, and pimply. Although I could easily have one since they have them at the grocery store here, I honestly won't. Too much sugar and gross things in there, it scares me! Oh how I've changed. When I gave these to my family to try, my dad asked if they were real. Hmmph. Well if "real" means full of processed sugar, chemicals, additives, and fake flavoring, then no. They're not real. But if by "real" you mean birthed from the earth {ew, sorry.}, then YES. They're real. So real. 

I'm not sure I have my family 100% convinced. My little brother is the pickiest eater and when I said there were dates in them, he spit it out. Not because he thought it tasted bad or he sensed something weird in there. Just because I mentioned there was fruit in his chocolate bar. My bad. I made these bars twice- first time around, I had no patience, cut them like 8 hours before I should have, and things got oozy and cracked. It was like a caramely murder scene. Second go-round, I had my method all thought out and things went way better. Until I realized we were clean out of peanuts. NOOO I NEED MEH NUTSSSSSSSSSSS. So I compromised with almonds. I was all freaking out like "WHAT! I CAN'T PUT ALMONDS IN THESE AND CALL THEM SNICKERS! THAT'S LYINGGGGGGG!" But my mom lovingly assured me that almond snickers are indeed a thing and all was well in the world. 

mini almond snickers bars {vegan & gf}

yields 14 small squares

date caramel

1/2 c. chopped dates, tightly packed

pinch of sea salt

splash of vanilla extract

1 tbsp. pure maple syrup

shortbread

1/3 c. chopped dates, tightly packed

3/4 c. oats

2 tbsp. pure maple syrup

chocolate coating

1/3 c. melted coconu oil

3 tbsp. unsweetened cocoa powder

2 tbsp. pure maple syrup

1/3 c. raw almonds {or peanuts}

Prepare the date caramel: In a kettle or sauce pan, bring water to a boil {enough to submerge the dates.} Place dates in a small bowl and submerge in water, soaking for 5-10 minutes until soft. Once softened, drain the dates preserving the date water. Add dates to a food processor or blender and blend until smooth. Depending on the strength of your processor, you may need to add some of the reserved water to get things moving. 

Prepare the shortbread: Add all ingredients to a food processor or blender and pulse until combined. Press into a loaf pan lined with parchment paper. Top with date caramel, spreading evenly with a spatula. Sprinkle with raw almonds. Place in freezer for 6+ hours or overnight. 

Slice into 14 squares. And place back in the freezer while you prepare the chocolate coating by whisking all ingredients in a small bowl until smooth, letting sit for a few minutes and allowing to thicken slightly. Remove bars from freezer and dip in the chocolate individually, placing onto a baking sheet lined with parchment paper. Place back in freezer for 2+ hours or until set. Store in freezer. 

chunky monkey granola

I got sick last week. For the first time in over a year. I guess my green smoothies and excessive workouts failed me. I came down with this nasty cold, complete with a congested chest, a nose that ran like Niagra, a scratchy throat, and what seemed like a little soldier playing drums around in my noggin. What a dream those few days were. My life consisted of hot food, reruns of the Office, and Pinterest for four days straight. Seeing that I workout 5 or 6 times a week, it's become a part of me. And when I CAN'T do it, I honestly feel like a whale. Light yoga and short walks don't do for me what benching and leg presses do.

I have a long {and I mean LONG.} list of recipe ideas lingering about on my desk with only about 5 of them actually crossed out. I had big ol plans to make a dent in it this weekend, so I dragged myself out of bed to make a cake. Yes, after three days in pajamas, a runny nose, and pounding headache, I decided I'd make a cake. 'Cuz I'm sure pretty much everyone does that. I was so excited and it lifted my spirits a little! … Until I pulled it out of the oven. It sank into this gooey disaster and I kid you not, I had tears streaming down my face as I bent over the stove, fork in hand, emotionally eating half the cake straight from the pan. That was quite the sight to behold. *Sniff, snort. Sniff, snort.*

My brother loves when I make granola, so I thought I'd be that super cool sister that I am and make him a batch when my family went to church and I stayed home and watched Friends in my pjs because that dang sickness just wouldn't leave me alone. I wasn't planning on posting it, but ohmahwerrd. You guys it's amazing. It's full of chocolatey, peanut buttery, banana-y goodness, crisp and crunchy and it ranks pretty high on the scale-o-chunkage! OH YAH. I live for granola chunks. I'm not even going to tell you, because I say this every single time I make granola. But… 

It's the best. It's a universal truth that can not be ignored. 

chunky monkey granola

1 1/2 c. oats

1/4 c. unsweetened cocoa powder

1/2 banana, mashed

1/4 c. creamy peanut butter

3 tbsp. pure maple syrup

2 tbsp. coconut oil

1 tsp. vanilla extract

1/2 c. rice cereal

1/2 c. peanuts

1/2 c. banana chips

Preheat oven to 350ºF and line a baking sheet with parchment paper. Mix all ingredients in a large bowl and stir until evenly combined. Pour onto prepared baking sheet, spreading it into a single layer. Bake for 15-25 minutes, stirring once throughout. Let cool before transferring to an airtight container or jar.