Peanut Butter Chocolate Rice Crisp

Peanut Butter Chocolate Rice Crisp

The heat of the summer is already upon us, at least over here, and I am all for a 10 min prep, no-cook, vegan, gluten-free, chocolaty, peanut buttery, playfully crunchy dessert treat snack 🙂 Seriously for a dessert, these are pretty healthy besides being incredibly delicious. Peanut butter and pistachios add a nice bit of protein and healthy fats. No other oil is added, and only a bit of maple syrup is used for sweetening. So go ahead and indulge. I love keeping these, and other variations, in the freezer for a quick fix when I need my sweet. They can be enjoyed right off the freezer or thawed a little. It’s great either way. The recipe is below:

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Chocolate Mini-muffins

Chocolate Mini Muffins

Quick and easy chocolate mini-muffins with a light and fluffy structure, and a rich, lingering taste. These made the perfect little companions to go with a hot drink. They are not heavy on oil or sugar, well at least they weren’t until I topped some of mine with coconut whipped cream but I am entitled to turn my muffins into cupcakes on heavy workout days 🙂

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Caramel Vanilla Cheesecake

Caramel Vanilla Vegan Cheesecake

Two layer vanilla and date caramel cheesecake with a chocolate topping, kind of an explosive combination of my recent dessert experiments. This is insanely delicious, but an even more interesting feature is the super convincing cheesecake texture while keeping things all vegan 🙂 The recipe doesn’t use any exotic ingredients, doesn’t involve any cooking, and it is really simple. It can be stored in the freezer and can be enjoyed right out without the need to thaw.

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Vegan Chocolate Cake

Vegan Chocolate Cake

A delicious, lush chocolate cake with great texture may well be the ultimate treat. And it is the holiday season with lots of chocolate cravings so I think the occasion called for the effort to bake one!

I am very particular when it comes to cakes, a little too far on the snobby side. I want the happy place between light and fluffy (also known as spongy :P), and the dense and heavy, brownie-like texture. And I don’t want the cake part to be dry, I want to feel the chocolate! So that’s the place this cake fits right in. The chocolate cake, by itself, is very much worth baking. From there on, I let the peanut butter and coconut cream do their things for the filling and frosting, respectively. The full recipe is below.

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Overnight Mocha Chia

Overnight Mocha Chia

Breakfast idea: what if I combined my morning coffee fix, dessert craving, and the need for protein, fiber, omega-3 and a ton of other nutrients into one gorgeous cup that was prepped the night before? Well, it doesn’t have to be the night before, 4 hours will do in case you want to have it for dessert in the evening too 🙂 Here is the recipe:

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Chocolate Tahini Rolls

Chocolate Tahini Rolls

Sometimes I get to cheat and use a pre-made dough to go from zero to insanely delicious pastry in about 30 minutes 🙂 I have always been fond of the idea of baking tahini into desserts. I made these for my dear friend Angela (www.rawmamanature.com). Not only she waited for the photo shoot, but she modeled for it too <3 Checkout her amazing artwork here: www.angelazanolari.com

Oh and the recipe for the pastry roll is below:

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Fig Bites

Vegan Fig Bars

It is a good time of year to be obsessed with figs right now. So I am kick starting it with a frozen dessert perfect for the summer heat. The soft, creamy top layer reminds a little bit of fall flavors, incorporating figs in the blend. Fig slices also accentuate the top, adding more of their wonderful flavor and texture, and defining the bite size cuts. The crust is one of the trusty variations, but adds in cocoa for another layer of taste. Here is the recipe: Continue Reading