No-Bake Peanut Butter Cup Pie (Vegan)

A decadent no-bake pie that tastes like a rich peanut butter cup!

Author: Detoxinista.com

Serves: 16

Ingredients

Crust:

1½ cups almond meal

¼ cup cocoa powder

¼ cup pure maple syrup

3 tablespoons coconut oil

Pinch of salt

Filling:

1 cup creamy all-natural peanut butter

¾ cup water

½ cup melted coconut oil

½ cup maple syrup

¼ teaspoon sea salt*

Chocolate Topping:

2 tablespoons melted coconut oil

2 tablespoons pure maple syrup, at room temperature

3 tablespoons cocoa powder

Instructions

Line an 8-inch springform pan or pie dish with parchment paper and set aside. (Note: This pan size is smaller than a traditional 9-inch pie plate. If you use a traditional pie dish, the resulting pie will be thinner than what you see in these photos.)

To prepare the crust, combine all of the ingredients in a large mixing bowl and stir well to create a uniform dough. Press the dough evenly into the bottom of the lined pan and set aside.

To prepare the filling, combine the four ingredients in a blender, and blend until completely smooth and silky. You may have to stop and scrape down the sides a few times to get the batter very smooth and evenly mixed. (Alternatively, you could probably use a hand mixer to combine these ingredients, as long as they get whipped together very well– mixing by hand doesn’t work as well.) Pour the filling over the top of the crust, and use a spatula to smooth the top. Place the pie in the freezer to set until firm, about 4 to 6 hours.

Once the pie is firm, prepare the chocolate topping. Combine the coconut oil, maple syrup, and cocoa powder in a small bowl and whisk well to combine, creating a smooth chocolate sauce. (If your ingredients are cold, this mixture will clump, but it will become smooth again when gently warmed.) Use the parchment paper to easily remove the pie from the pan, then drizzle the chocolate over the top. When the chocolate touches the cold pie, it should solidify pretty quickly– like a “magic shell” topping you’d use on ice cream. Allow the pie to sit at room temperature for 15 minutes, to make it easier to slice and serve. Store any remaining pie in the refrigerator for up to one week. (If you freeze the pie, it will be too firm to serve right away.)

Notes

*I used salted peanut butter and still felt the ¼ teaspoon of salt was needed to balance the sweetness in the peanut butter filling. If you use unsalted peanut butter, you may want to add more salt, to taste. Since you can taste the filling as you go, your pie will taste exactly the way you’d like it to.

Recipe by Detoxinista at http://detoxinista.com/2014/11/no-bake-peanut-butter-cup-pie-vegan/

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Water melón agua fresca! 

Ingredients
4 cups chilled, chopped and seeded watermelon (I use seedless watermelon to make things easier)

1 cup water

1 tablespoon lime juice

1 teaspoon or more honey, optional (if your watermelon isn’t sweet enough)

ice

Method
1. Add chopped watermelon, 1 cup water and lime juice to blender. Blend on high until smooth. Strain through a mesh colander, if desired.

2. Chill and serve over ice.

Neapolitan dreams ✧🦄💭 

Recipe: 
2 frozen bananas

4 cubes of ice

1/2 cup @purecocobella 

Blend, scoop out 1/3 of mixture into jar and 1/3 into separate bowl

Add 1 tbsp cacao powder

Blend and scoop into jar 

Add last 1/3 of banana mixture with 5 frozen strawberries 

Blend and scoop on top of choc layer

Top with strawbs, nibs and choc sauce ☆✧⚬eat with a spoon 😋

Here’s a luxurious recipe of rich dark chocolate on a stick. 

Makes 18
1 cup full cream milk 

1 cup heavy cream

180 grams dark chocolate buttons

1 tablespoon cocoa powder 

1 tablespoon honey

1/2 teaspoon cinnamon 

1 Pour milk and heavy cream into a pot and cook over very low heat until warmed. Add dark chocolate and stir until completely melted. Whisk in cocoa powder and honey. Add cinnamon for a Mexican chocolate flavor. 

2 Pour into popsicle molds and freeze. 

Berry Protein Overnight French Toast

Ingredients:

6 cups cubed 100% whole grain bread

4 eggs

1 1/2 cups milk of choice 

1/4 cup syrup

1 teaspoon vanilla extract

1 tsp cinnamon

1 scoop Gnarly whey protein 

1/2 cup blackberries- frozen or fresh

3/4 cup blueberries-fresh or frozen

1/2 cup frozen cranberries

Directions:
1. Whisk together the eggs, milk, syrup, cinnamon, protein and vanilla in a large bowl.

2. Grease a baking dish and fill with the bread cubes.

3. Pour the liquid mixture over the bread, add in all berries and mix well and let sit overnight in the fridge (or for least 30 minutes).

4. Take out of fridge when ready to bake and bake at 350 degrees for about 30-40 minutes or until egg mixture is fully cooked.

Top with your choice of toppings: Nut butter, syrup, more fruit, etc.!

CHOCOLATE-PEANUT BUTTER GRANOLA APPLE BITES

| Makes: 16-20 wedges |
Ingredients:

2 apples, sliced into wedges

1/4 cup peanut butter

1/4 cup granola, your favorite

1/4 teaspoon ground cinnamon, for sprinkling

Semisweet chocolate chips, optional*

Directions:

Coat tops of apple wedges in peanut butter and sprinkle with granola and cinnamon.

Melt chocolate chips in the microwave, stirring in 30 second increments until melted. Be careful not to overheat.

Drizzle wedges with melted chocolate, set on a large platter and serve.

 

How To Build a Healthy Trail Mix

Ingredients
For the customizable version:

1 1/2 cups raw nuts i.e. almonds, pecans, cashews, peanuts etc..

1 cup raw seeds i.e. sunflower seeds, pumpkin seeds etc…

1 cup unsweetened, unsulphured dried fruit

Fun stuff (amounts vary) i.e. 1/2 cup chopped dark chocolate, 1 cup popped popcorn, 1 cup pretzels etc..

Spice i.e. 1/4 tsp sea salt, 1/2 tsp cinnamon, pinch of nutmeg (optional)

My Go-To Trail Mix Recipe:

3/4 cup raw pecans (I toast mine in the oven for 10 mins at 350 degrees F)

3/4 cup raw cashews (I toast mine in the oven for 10 mins at 350 degrees F)

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

1/2 cup unsweetened, unsulfured cherries

1/2 cup unsweetened, unsulfured raisins

1/2 cup chopped 82% dark chocolate

1/4 tsp sea salt

1/2 tsp cinnamon

pinch of nutmeg

Instructions

Combine all ingredients in a large bowl and mix well.

Store in a ziploc bag or mason jar.

Will keep for up to 1 month.

Notes

Opcional: If you really need the extra sweetness, you can coat the mix with 2 T maple syrup, spread it out on a baking sheet and allow it to dry before bagging.

Homemade Mocha Nutella (Vegan, Refined-Sugar Free)

Prep Time: 5 mins
Cook Time: roast: 13-14 mins, process: 15

Keywords: food processor roast breakfast dessert holiday snack spread/sauces dairy free gluten-free low sugar low-carb soy-free vegan vegetarian hazelnut Christmas 

A knock-off of my favourite Nutella spread called “Rawtella”.
Ingredients (1 & 1/4 cup)

2 cups raw hazelnuts

1.5 tbsp coconut oil

1-2 tsp pure vanilla extract (I used 2 tsp)

1/2 cup coconut sugar

1.5 tbsp cocoa powder

1/4-1/2 tsp espresso powder (I used 1/2 tsp)

1/4 tsp fine grain sea salt, or to taste

Instructions

1. Preheat oven to 300F and roast the hazelnuts for 13-14 minutes, watching closely, especially if you aren’t sure of your actual oven temperature. When ready, the skins will have darkened and some will have come loose.

2. Place nuts into the centre of an old damp tea towel. Cover it up like a purse and rub the nuts for a couple minutes to loosen the skins. Pick out the “naked” nuts and place into processor. Repeat towel rubbing for the rest. It’s ok if all of the skins don’t come off. Add the rest to processor.

3. Process the nuts, stopping to scrape down the bowl every minute or so. After 9-10 minutes of processing, add in the coconut oil and process until smooth. This will help thin it out a lot and I don’t recommend skipping the oil.

4. Now add in the rest of the ingredients slowly and keep processing and scraping down the bowl for another 5-10 minutes, or until silky smooth. It took me 15-20 minutes total processing. Add more oil if needed. The sugar will thicken up the spread significantly, but keep processing and the heat will smooth it out once again.

5. Store in an air-tight container in the fridge. It will harden slightly when chilled. Simply bring it to room temp or heat it to soften.

Nutritional info: (per tablespoon): 110 cals, 9 grams fat (2 sat fat), 29 mg sodium, 7 grams carbs, 1 gram fibre, 5 grams sugar, 2 grams protein.

NOTES:

– Coconut sugar, coconut oil, vanilla, hazelnuts, and cocoa powder were all purchased at Costco. Espresso powder was purchased at my regular grocery store in the coffee section.

– I assume you can sub another sugar in place of the coconut sugar, but I havent tried it myself. Add it to taste. I don’t recommend using a liquid sweetener like maple syrup because I find it can produce a strange thick texture in nut butters.

– You can probably sub the coconut oil for another light tasting oil like grapeseed oil. You can also use hazelnut oil for obvious reasons. I am leery about using extra virgin olive oil since it has quite a powerful flavour. Use at your own risk…

– Like all homemade nut butters, I don’t recommend making them without a heavy-duty food processor. I use a 12-cup Cuisinart and it works great for nut butters.

Recipe by Oh She Glows at http://www.ohsheglows.com

Chips? 

Zucchini Chips 

Prep time

10 mins

Cook time

2 hours

Total time

2 hours 10 mins

 

Author: Julie Wampler

Recipe type: Appetizer, Snacks

Serves: 50+ zucchini chips

Ingredients:

1 large zucchini

2 tbsp. olive oil

Kosher salt

Instructions:

Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.

Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.

After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.

Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.

In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.

Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.

Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.

Let cool before removing and serving.

Keep in an airtight container for no more than 3 days.

Recipe by Table for Two at http://www.tablefortwoblog.com/zucchini-chips/