Raw Chocolate Hazelnut Cups

Vegan Raw Chocolate Hazelnut Cups

Science states that the ultimate flavour combination of life is chocolate and peanut butter.  Today I am here to tell you otherwise.  Chocolate and hazelnut is where it’s at.  Think Nutella.  And while you’re thinking of Nutella, make my healthier vegan sugar-free version here

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Back to the chocolate hazelnut cups.  Honestly, the only thing better than baking up delicious chocolatey treats is un-baking delicious chocolatey treats.  These are completely raw and take less than 20 minutes to prepare (not including the time in the freezer).  They are also naturally sweetened, using dates and maple syrup.  

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Simple One Bowl Vegan Brownies

Vegan. One Bowl. Chocolatey. Fudgy. Ooey Gooey. Brownies!

Now that I’ve got your attention, join me in my excitement. There’s really nothing better (in my books) than super quick, easy, healthier alternatives to our loved favourites.  Take the brownie, for example.  You’ve eaten boxes and boxes of the packaged ones, right? Just me? Hope not…. 😉  Well, those were my younger years, and now that I’m older (and a bit wiser), with a little human who’s under my care, I like to create homemade versions.

Vegan One Bowl Simple Brownies

The little one was asking for a chocolatey treat, and I can’t deny that I was also craving something sweet.  So, I got in the kitchen and whipped up a bowl of dairy and refined sugar-free brownies.  They were pretty awesome, but not perfect.  Not fudgy enough.  As a blogger (and a bit of a perfectionist), I went at it again the very next night and really nailed it. Chewy edges, fudgy centers, lots of chocolate, chopped nuts, all combined to make a sweet little brownie indeed.

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Bittersweet Chocolate Truffles

So, we’re literally 5 days away from Christmas!  I wonder if you’ve all finished your shopping, or handmade gift-making, or baking?  Well, this is what I have been making in my kitchen for friends and family this year, and besides being totally irresistible, they are so unbelievably simple to make!

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 There are several options you can use when making these delectable truffles; you can use semi-sweet chocolate instead of bittersweet if you choose, but I personally love dark chocolate.  Then you have so many options for your coatings.  Toasted coconut, chopped nuts, cocoa, icing sugar, whatever your little heart desires!

Bittersweet Chocolate Truffles

This is also a really fun activity to do with your kiddos.  I liked to do the rolling of the truffle balls and let my little guy dip them in the bowls with the coatings.

Bittersweet Chocolate Truffles

Yield: 20-22 truffles

Ingredients

  • 300 grams bittersweet baking chocolate (I like to use Camino)
  • 3/4 cup full fat coconut milk
  • 1 teaspoon pure vanilla extract
  • 1 pinch sea salt
  • Assorted Coatings:
  • 1/2 cup toasted shredded coconut
  • 1/2 cup hazelnuts, finely chopped
  • 1/2 cup cocoa powder

Instructions

  1. Chop the chocolate into small pieces then place into a small saucepan. Melt the chocolate over the lowest heat, stirring frequently.
  2. Whisk in the coconut milk, vanilla extract and salt. Whisk until smooth.
  3. Remove from heat and pour into a bowl. Cover with plastic wrap and place in freezer for approx. 30 minutes. Remove from freezer, stir with a spoon, breaking down any hard pieces, then place in the fridge for another 30 minutes. If it's not firm after this time, you can place it in the fridge for 10-20 more minutes until you have a firm texture that is easy to mould.
  4. Place your coatings into separate shallow bowls. Have a baking tray ready to place your truffle balls on.
  5. With your hands, roll chocolate into little balls. Roll balls into coating of your choice, pressing in and covering the balls completely. Repeat until all chocolate is used, alternating between coatings.
http://loveandlentils.com/2014/12/20/bittersweet-chocolate-truffles/

To finish off, you can package these cuties in mason jars, mugs, or even little ramekins and give them to your friends and family for the holidays.  Have fun with it.  Remember to keep them in the fridge until you’re ready to gift them or eat them. 🙂

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I wish you all a peaceful and relaxing holiday season.  I know it can get quite hectic this time of year, but cherish the time with your loved ones and friends, enjoy the food, the wine, and the holiday spirit.  

Best wishes xx

Sophia

Mint Chip Milkshake (Vegan, GF)

Vegan Mint Chocolate Chip Milkshake

I do believe I just made the drink of my childhood dreams.  My all time favourite icecream flavour has always been mint chocolate chip, and today, it’s my son’s favourite as well.  He never, ever gets anything different, it’s mint chip all.the.time.  I was also a huge fan of milkshakes growing up (who wasn’t??) and thought of combining these two delicious childhood favourites into one leaner, greener drink.  

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I had so much fun making this and photograpphing it.  It was really hard not to take sips of it, but then I finally sat and enjoyed my awesome milkshake on the porch with a huge grin on my face.

There’s no artifical colour here, the beautiful green colour comes from healthy baby spinach.  The flavour has the perfect amount of mint, and you can top your milkshake with chocolate chips like I did, or cacao nibs for a less sweet, more bitter flavour.

Vegan Mint Chocolate Chip Milkshake

Mint Chip Milkshake

Yield: 1 large milkshake

Ingredients

  • 1 cup light coconut milk
  • 1/2 cup baby spinach
  • 1 large frozen banana
  • handful of fresh mint leaves, stems removed (about 10-15 sprigs)
  • 1 teaspoon maple syrup
  • 1/4 teaspoon pure peppermint extract
  • 1 tablespoon vegan chocolate chips for garnish

Instructions

  1. Add all of the ingredients except for the chocolate chips into a blender. Blend until smooth. Pour into a chilled glass and garnish with chocolate chips. Enjoy!
http://loveandlentils.com/2014/06/05/mint-chip-milkshake-vegan-gf/

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sophia

Vanilla Chocolate Chunk Cheesecake with Peanut Butter

I have so much to share with you in today’s post!  A few weeks ago I gave you all a little teaser on Instagram that I’d be giving away a copy of Emily von Euw’s AMAZING book, Rawsome Vegan Baking.  Well, today is that day folks. 🙂  Emily was super sweet in also giving me the opportunity to share a recipe from the (un)cookbook with you.

rawsome cover 

If you don’t already have your hands on this book, I need to tell you how impressive it is.  When I received the book, I sat next to my son on the couch and we flipped through the pages.  Page after page, he kept exclaiming, “that looks sooooo delicious!”.  Emily’s photos are mesmerizing, deep, dark and drool-worthy, and there’s a lot of them.  There’s so much to explore, from raw cakes, cupcakes, bars, pies, tarts, ice cream and more.  I had Sonny’s help in making a few very easy recipes, including the S’mores Cupcakes and also the Almond Joys with Crunchy Coconut Center Enrobed in Raw Chocolate.  How good do those sound? Seriously – amazing!  They are very kid-friendly, and so much healthier than your typical desserts.  

raw, cake, rawsome vegan baking

The recipes do not require any weird kitchen equipment or too much time, except for the occasional overnight freezing which takes zero effort 🙂 and the use of a dehydrator, which I do not have.  The recipes are made from nuts, seeds, fruit, coconut, cacao and other superfoods.  They do not contain dairy, refined sugar, processed flours, eggs, or gluten.  They do contain tons of flavour and are awe-inspiring.  And finally, they are completely raw, so no cooking required.

Vanilla Chocolate Chunk Cheesecake with Peanut Butter

I really received this book at the perfect time, I’ve just recently started experimenting with raw baking and despite my initial doubts, it is SO easy and way more impressive than any ordinary dessert.  I’ve served my Very Berry Raw Pie so many times, and it’s always such a crowd-pleaser.  Today, I am sharing an incredible recipe from Emily’s book,  a Vanilla Chocolate Chunk Cheesecake with Peanut Butter.  I mean, seriously, without even going any further, how amazing does this sound?  

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This was a very simple recipe to make, and I already had all the ingredients on hand, which you most likely would as well.  The only thing I did different from the recipe was instead of drizzling the peanut butter overtop the cake, I spread it right on.  PB lovers over here, what can I say.

Vanilla Chocolate Chunk Cheesecake with Peanut Butter

Ingredients

  • Crust:
  • 1 cup oats
  • 1 cup pitted dates
  • Cheesecake:
  • 2 bananas
  • 1/4 cup melted coconut oil
  • 2 cups raw cashews
  • 1 1/2 cups pitted dates
  • 1/4 cup preferred liquid sweetener (optional; I used about 1-2 tablespoons maple syrup)
  • Seeds from 1 vanilla pod
  • Water
  • 1/4 cup cacao or carob powder (I used cacao powder)
  • Topping:
  • 3 tablespoons raw peanut butter
  • 3 tablespoons raw chocolate (see below)
  • Raw Chocolate:
  • 1/4 cup cacao powder
  • 1/2 cup melted coconut oil
  • 1/3 cup preferred liquid sweetener
  • Mix all ingredients together until smooth
  • To make the crust:
  • Pulse the oats into flour in your food processor. Add the dates and process until they stick together. Press into the bottom of a springform pan and put in the fridge.
  • To make the cheesecake:
  • Blend all ingredients, except the cacao powder, until very smooth, using as little water (or maple syrup) as possible, to keep your cheesecake creamy. If you don't want to add any water, use some liquid sweetener. This is your vanilla layer.
  • Transfer half of the batter to a bowl. To make the chocolate layer, add the cacao powder to the remaining batter that is still in your blender/food processor and blend until it's incorporated. Now spread the vanilla layer and the chocolate layer on your crust, alternating layers a few times. Set in the freezer overnight then drizzle with peanut butter and chocolate the next day. Enjoy!

Notes

I spread the peanut butter right onto the cake, rather than drizzling, just to get more of a peanut butter flavour.

http://loveandlentils.com/2014/05/25/vanilla-chocolate-chunk-cheesecake-with-peanut-butter/

Vanilla Chocolate Chunk Cheesecake with Peanut Butter

You’ll need to prepare it the day before you wish to serve it, because it needs to set in the freezer overnight.  That’s the longest part of the recipe, and it takes zero effort. 🙂

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Don’t forget to also enter the giveaway below for your chance to win a free copy of Rawsome Vegan Baking! Good luck to all.  It’s open worldwide so share with your friends.  Contest closes Friday, May 30th at noon.

  
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