VEGAN GLUTEN FREE PEANUT BUTTER CUPS

VEGAN GF PEANUT BUTTER CUPS


Hey everyone. So this is an amazing treat to make for any time of day. Its so easy, so tasty and good for you! Instead of dreaming of Reece's peanut butter cups, I reversed them and made it even better! With just a few simple ingredients this will be your go to dessert when you have a sweet tooth. The great thing about these is you can sprinkle different things on top to spice it up. They are great with coarse sea salt or shredded coconut. Ive yet to try caramel but I bet it would be way to good. The one thing about these is that they have to stay relatively frozen in order to keep their shape, so if you're trying to take these to a friends make sure to have an ice pack! I like using dates for the middle because it a great, healthy replacement for chocolate.  Its just as sweet too. Especially with agave syrup. This recipe is fun to make and share. Everyone can enjoy these reverse peanut butter cups. Who doesn't like peanut butter?! Oh yeah and gluten free! It doesn't get much better than that. Enjoy. 

Makes 12

Recipe

1 1/2 cups smooth peanut butter

1/2 cup coconut oil

4 tablespoons organic sugar

dash of cinnamon

8 medjool date

1 tablespoon cocoa powder

3 tablespoons agave syrup

Steps

In a medium sized pot melt your coconut oil on a low heat. Add your peanut butter.  Stirring in the coconut oil while adding. Leave that on a low temperature to combine well and heat up. Next cut your dates in half and take the pits out. If you have a food processor you can do this step in there. I don't so I cut all my dates into very tiny pieces, throw them in a bowl and add my agave and cocoa.  Next I stir and blend the dates together with a fork. It should turn into a thick paste.

Line your muffin tray with 12 liners. 

Pour 1 tablespoon of peanut butter on the bottom of each liner. Make sure the bottom of each liner is completely covered. If its not just add peanut butter very little at a time.

Place in the freezer for 10-12 minutes. The bottom should be completely frozen when you take it out.

while those are setting you can makes the middle! Using your hands and about a 1/2 tablespoon of date mixture, you're going to press the dates into a little round disc and place it in the middle it should be just a little bigger than a twoonie. Try to make sure theres room around the edges of the dates to pour more peanut butter around the sides. Once you've filled each middle you can pour your remaining peanut butter 1 tablespoon at a time.  Repeat until you've used all your peanut butter! Add your toppings. Place in the freezer for 20 minutes. 

Make sure you let them thaw a little before you serve:) 

VEGAN COCONUT DONUTS WITH MAPLE ICING

I said I was going to post a recipe for baked donuts a looonngg time ago in my first donut post.  Sorry it took me so long! These are so insanely easy to make.  It probably took me a half an hour tops and that includes making icing and baking. The longest part is waiting for them to cool down.  The icing recipe I used is from my maple scone recipe. (There's a link attached here) its an amazing icing recipe thats super versatile. It works great for donuts, danish's and scones! I love making baked donuts because you can eat so many guilt free:) They are much healthier for you and much less oily. I hope you love making and munching these easy, healthy and delicious donuts.

Recipe

Makes 14 donuts

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of sea salt

1 teaspoon cinnamon

1/2 cup shredded coconut

1/2 cup turbinado sugar

1/4 cup earth balance, melted

1/2 cup of unsweetened almond breeze

2 teaspoons vanilla extract

Steps

Preheat your oven to 350 F. Combine all your dry ingredients except the sugar into a large bowl. Stir together well with a fork to make sure all the lumps are out and everything is well incorporated.  Melt your butter and pour it into a medium sized bowl. Add your milk, vanilla and sugar. Stir together well with a fork. Make a well in the middle of the dry mixture. Pour all your wet ingredients into the well. Stir all the ingredients well together with a big wooden spoon. Once it mostly mixed together begin to knead it with your hands. It should form into a doughy ball like this!

*My mom bought me that beautiful rolling pin for christmas. She also bought me the cute green platter and the funky plate. Thanks Mama <3

Once your dough is formed prepare an area on your counter to roll your  dough out. I have a donut cutter so if you don't have one you can cut your dough into thin long strips and form the two ends together by pinching the dough together with your fingers.
Roll the dough out on a lightly floured surface. It needs to be about half an inch thick to make the proper size and amount. Begin to cut your donus out. Prepare a lightly oiled baking tray and place the cut donuts on the tray. I used the middle of my donuts to make donut bites too! Place them in the oven and bake for 8 minutes. Let them cool for a half hour before icing.

You can get the icing recipe here. Sprinkle your donuts with your favourite toppings and serve!

VEGAN CHOCOLATE ORANGE CUPCAKES

VEGAN CHOCOLATE ORANGE CUPCAKES

These were amazing. I love using fresh fruit vs extracts. It gives it some real flavour. I mean vanilla is fine, buying pure vanilla bean is insanely expensive but oranges are pretty cheap so go big and get organic. :) I've had a major sweet tooth lately and have been baking tons so be prepared to see most dessert post! I hope everyone is enjoying big hearty autumn meals like we are. Happy cruelty free cooking:)

Recipe

MAKES 12

1 1/2 cups white unbleached flour

2/3 cup of turbinado sugar

1/3 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Dash of cinnamon

2 teaspoons vanilla

1/4 cup of coconut oil

1 1/4 cup almond milk

1 organic navel orange (1/4 cup of freshly squeezed orange juice)

Steps
Preheat oven to 350 F and oil a cupcake/muffin pan.
In a large bowl combine all dry ingredients and stir them together with a fork well.
Create a well in the middle and begin to add wet ingredients. While stirring, start with the oil then milk and fresh squeezed orange juice last. I cut my orange in half and squeezed a 1/4 cup of juice out of it. Mix your vanilla in with that and add to mixture. Everything should be pretty well mixed by now. Make sure all the lumps are out! It should be a little runny so if its not, add some more almond milk 1 tablespoon at a time. Grate some of your orange skin over the top of the mix and stir one last time. Using a large spoon, scoop out enough cupcake mix to fill your cupcake pan about 2/3 of the way full.

Use the other half of your orange and shave off some skin (using a grater) for the top of the cupcakes. Then squeeze whatever remaining juice you can get out of it over your cupcakes. Pop in the oven! Bake for 15-20 mins.

These are so soft and fluffy. Squeezing the orange juice over top really boosts the

 flavour and also makes the tops look neat! I hope everyone enjoys :)

Happy baking!

VEGAN PUMPKIN COCONUT CREAM PIE

VEGAN PUMPKIN COCONUT CREAM PIE

This was the dessert I made for my boyfriend and I on thanksgiving. Nothing too crazy fancy but its simple and delicious. This recipe works great if you bake it, chill it and eat it the next day. It really helps all the filling form together and makes it realllyyy good. My crust was a little hard so im going to add more oil to the recipe because I think that would have helped a lot. I also used earth balance regular butter spread instead of the shortening sticks. That probably would have helped as well. Anyways here we go!!

Recipe

Filling
1 can organic pumpkin puree
1/4 can coconut cream
2 teaspoons cinnamon
dash of nutmeg
4 tablespoons sugar
1 teaspoon vanilla
2 tablespoons coconut shreds

Crust
1 1/2 cup unbleached white flour
1 cup quick oats
1/4 cup graham flour
1 ripe banana, mashed
1 teaspoon vanilla
1/3 cup earth balance shortening or buttery spread, melted
dash of almond milk


STEPS

In a large bowl add all your dry ingredients of your crust. Mix them together well with a fork to make sure its all unison. Build a well in the middle and begin to pour all wet ingredients in starting with your banana. Begin to mix it all together. Trying to incorporate all the dry parts so your dough forms. Keep stirring until a ball forms and then begin to mix with your hands. This helps the dough form together really well. Once all your dry ingredients are absorbed and your crust ball has formed you can get your pie pan ready with some oil and begin to roll out your dough. Roll it a little larger than your pie pan so you can make a crust around the edge. Place pie crust on top of the pan and begin to squeeze in dough by pressing with your fingers. Pop it into the fridge and its done until its ready to bake!!

In another large bowl add all the ingredients of your filling. Starting with pumpkin puree and coconut cream then following with all your dry ingredients. Mix it together really well with a fork and give it a little taste test to make sure its sweet enough for you. (I don't make my baked goods very sweet) Pop that in the fridge as well for 15 minutes and you're done!

Once both parts of your pie have been refrigerated for 15-30 mins you can take it out and preheat your oven to 350 F. Dump all your filling into your pie crust and begin to smooth it out with a spatula so it looks nice. I even added pecans all over the top of mine for some extra pizazz! Bake for 35-40 minutes.