Fauzia’s Everything’s Good Energy Bars (vegan, paleo)
I love these bars for so many reasons. They are healthy and delicious, and full of fiber, protein, healthy fats, minerals, and dark CHOCOLATE! I call them Everything's Good Bars because everything in them is good for you, and they serve as a little reminder that life is good. These guilt-free gems take less than 10 minutes to whip up, and make a perfect breakfast on the go, or a nutritious snack for anytime of the day. Feel free to switch up the ingredients to suit your personal taste. Walnuts, ground flax seeds, dried cranberries, unsalted pistachios, and sunflower seeds would be great additions.
INGREDIENTS
8 large Medjool dates, pitted
1/2 cup raw pecans
1/2 cup almond flour, or 1/2 cup raw almonds
1/3 cup raw pumpkin seeds
2 tbsp chia seeds
1/4 cup unsweetened shredded coconut
2 tbsp unrefined coconut oil
2 tbsp unsweetened cocoa powder
2 tsp pure vanilla extract
1 tsp ground cinnamon
1/3 cup 63% or higher dark chocolate chips (add these at the very end)
DIRECTIONS:
1. Line a standard loaf pan with parchment or waxed paper, leaving an excess on at least 2 sides so that you can lift the set bars out of the dish before slicing.
2. Place all ingredients except for the chocolate chips in a standard size food processor (mini food processors aren’t big enough for this recipe, and a blender doesn’t quite do the job).
3. Turn on and process for about 3 minutes, until it starts to come together to form a dough.If you are using whole nuts like almonds or pistachios, I recommend running those through the food processor alone to chop them up before adding the rest of the ingredients.
4. Add in the dark chocolate chips, and pulse 3 times to incorporate, but don’t over mix.
5. Turn the mixture out into the lined dish, and press the dough down gently with your fingers until it is mostly uniform and even.
6. Gently press a clean paper towel on the top of the dough to absorb the excess coconut oil that has collected on the top of the pressed mixture.
7. Place in the freezer for an 30 minutes to an hour for a quick set, or in the fridge for 2 or more hours.
8. Remove the entire bar slab by pulling up the sides of the parchment or waxed paper.Place on a cutting board and use a large knife to cut into bars or squares, and store in an airtight container in the fridge for up to 2 weeks, although I doubt they will last that long! They are best served cold, especially in a warm climate. Keep them close to a cold pack while you're out and about, and you'll be set.
Double Chocolate Pecan Cookies (vegan, paleo) And a cute gift idea!
Happy National Cookie Day 2015!
In honor of National Cookie Day and all of the holiday baking that's happening right now, I wanted to share my newest recipe with you all. These Double Chocolate Pecan Cookies are rich, decadent, perfectly chocolatey and they happen to be loaded with healthy fats and fiber, too! A little crispy on the outside and chewy on the inside, they feature ground pecans in place of flour, maple syrup instead of refined sugar and they get their richness from coconut butter. The ingredients are quite different from traditional cookies, but they are just as delicious and I find them to be far more satisfying. They are a fantastic way to treat yourself to something sweet this holiday season without that feeling of total sugar overload.
And if you are looking for a fun gift idea for friends and family, why not make an extra batch (or three!) to give away? Once your cookies have completely cooled you can stack them in these adorable jelly jars, and seal them off with some cute fabric and a handwritten label. I don't know anyone who doesn't love receiving a handmade, from-the-heart gift during the holidays- I know I certainly do!
Prep time: 20 minutes Bake time: 8 minutes Yields: about 20 cookies
INGREDIENTS
1 cup ground pecans, lightly packed
2 tbsp tapioca starch
2 tbsp unsweetened cocoa powder
1/4 tsp baking soda
1/8 tsp fine sea salt
1/4 cup coconut butter or coconut manna (not coconut oil)
3 tbsp maple syrup, room temperature
2 tsp vanilla extract
1/2 cup semisweet or dark chocolate chips
DIRECTIONS
Preheat the oven to 350 degrees, and line two baking sheets with parchment paper.
Grind pecans in a food processor or dry container of a Vitamix. It doesn't need to be ground as fine as flour, and some little chunks are fine. Set aside.
In a medium sized mixing bowl, whisk together the tapioca starch, cocoa powder, baking soda, and sea salt. Stir in the ground pecans and mix well. I like to use a fork or whisk for this step.
In a separate bowl, mix the maple syrup, coconut butter, and vanilla until smooth. Be sure to stir the coconut butter before measuring it out, and also make sure that the maple syrup is at room temperature. If your mixture is a little chunky, you can warm it up by setting the bowl in a larger bowl of hot water, or by placing it in the microwave for about 20 seconds.
Pour the wet ingredients into the dry ingredients and mix until well combined. Stir in the chocolate chips.
Use a round tablespoon measure to scoop out the dough. Use your fingers to pack the dough into the measuring spoon, then gently nudge it out of the spoon and onto the baking sheet.
Use your fingers or palm to gently flatten the cookies. If some of the chocolate chips try to escape (they always do with this recipe), just tuck them back into the dough or press them onto the tops of the cookies. If you are planning to package your cookies in jelly jars, you'll want the cookies to be no more than 2 inches in diameter.
Bake for 8-10 minutes at 350 degrees, then let them cool completely on the pan. The bottoms should be slightly golden brown, but not burnt. My gas oven does the job in 8 minutes- if yours runs a little below temperature then you might want to leave them in for 10 minutes.
These are my all time favorites!
Enjoy!
SALTED DARK CHOCOLATE RASPBERRY CUPS (vegan)
Love is in the air, my friends. And with Valentine's Day just a couple of days away, I couldn't help but to feel inspired to come up with a new chocolatey treat to share with my loved ones (including you!). I dreamt up this simple, yet indulgent recipe as I was falling asleep last night... Salted Dark Chocolate Raspberry Cups. Irresistibly cute, divinely delicious, and so easy to make that you'll feel like a culinary super star when you're done, and your recipients will love you forever. Mission accomplished!
You don't need any fancy equipment or hard-to-find ingredients to make these tasty, three-ingredient chocolates. In fact, everything you need can be found at your neighborhood grocery store. If you don't have a mini muffin pan, don't fret- you can just place the paper cups on a baking sheet or tray, and since you'll be doubling them, they will hold up just fine.
Makes 16 chocolate cups
INGREDIENTS:
8 oz high quality bittersweet dairy-free dark chocolate (at least 60% cacao)
Scant 1/4 cup of raspberry preserves, room temperature
Himalayan pink salt, fleur de sel, or Celtic sea salt (I used a Himalayan pink salt grinder from Costco that I ground on a medium setting)
32 mini muffin cups
DIRECTIONS:
Line a mini muffin pan with your muffin cups, placing two cups in each so that they are doubled up. Locate a teaspoon measure and a quarter teaspoon measure- you'll need them to measure out your chocolate and raspberry preserves.
Note: The larger measuring spoon pictured below is actually a tablespoon measure, which is why it looks so much bigger than the teaspoon measure that you have in your kitchen. I just want to clarify that you are, in fact, using a TEASPOON measure for the chocolate and NOT a big old tablespoon!
Roughly chop the chocolate into smallish chunks, to make for quicker melting. Place 2/3 of the chocolate in a microwave proof bowl and set the remaining 1/3 aside.
Microwave the chocolate in 30 second spurts until it has just melted. This should take only about a minute to 90 seconds total. You don't want the chocolate to get too hot. Add in the remaining chopped chocolate and stir until all of the chunks are melted and the chocolate is smooth. If you need to zap it for another 15 seconds in the microwave, that's fine.
Using your teaspoon measure, scoop up one rounded teaspoon of the melted chocolate and pour it into the first muffin cup, using your finger to empty the spoon. Repeat this step for all of the remaining cups, then gently jostle the pan to even out the chocolate and place the filled cups in the fridge for about 20 minutes, until the chocolate has set.
Remove the filled cups from the fridge and spoon a quarter teaspoon of raspberry preserves onto the middle of each chocolate filled cup.
Use the teaspoon measure to spoon another rounded teaspoon of melted chocolate on top of the raspberry preserves. Gently jostle the pan again to even out the chocolate.
Sprinkle the top of each chocolate cup with a generous pinch of salt. Use more or less depending on your taste. I've found that a more generous sprinkling of salt really helps to balance the sweetness of the chocolate, and to bring out the flavors of the chocolate and raspberry.
Place the filled cups back into the fridge to properly set up for about 3 hours or so. Once they are set you can remove them from the muffin pan and store them in an airtight container in the fridge until you're ready to enjoy them yourself, or share them with others. I prefer these straight from the fridge for the best flavor and texture. They will get melty and smooshy if left out at room temperature for too long, especially if you live in a warm climate.
Happy Valentine's Day, friends! I love you and love you.
XO
Fauzia
Chai Spiced Chocolate Shake (vegan)
My dear friend Rani is a total foodie, and our mutual love of wholesome, delicious fare is something that we frequently bond over. A few months ago she was kind enough to share a recipe for her new favorite breakfast shake (I think she called me specifically to tell me about this shake), and it was perfect timing because I had been feeling uninspired about my morning meals. She described it as thick and yummy, protein-rich, and full of healthy fats. From the ingredient list it sounded so delicious that I made one for myself that same day, and I've been hooked ever since. Packed with heart-healthy omega-3 fatty acids, (provided by the walnuts and chia seeds), it's the perfect solution for those mornings when I'm not in the mood for a meat and veggies breakfast, or when I'm feeling too lazy to prepare a proper meal for myself. It's also a great snack option whether I'm at home or on the go. Over time I have tweaked the original recipe to reflect my own personal taste, but its essence remains the same: A healthy, decadent, deeply satisfying chocolatey shake that you can feel great about sipping. I know I do!
Prep time: 5-10 minutes Yields: about 16 oz
INGREDIENTS:
1/2 cup unsweetened coconut milk 1/2 of a ripe banana 1/4 cup raw walnut pieces 1 tablespoon chia seeds soaked in 2 tablespoons of water 1 or 2 Medjool dates, pitted (omit if you are avoiding sugar) 1 teaspoon pure vanilla extract 2 tablespoons unflavored protein powder (I use pea protein) 2 teaspoons unsweetened cocoa powder 1/2 teaspoon chai masala 5-7 ice cubes
Clockwise from the top: Ice cubes, soaked chia seeds, pitted dates, banana, vanilla extract, protein powder, cocoa powder and chai masala together in the dish, coconut milk, and walnuts in the middle.
DIRECTIONS:
While you are gathering your ingredients, soak the chia seeds in 2 tablespoons of water in a small dish. This causes them to soften and form a thick gel, which makes them easier to blend, and prevents the seeds from flying up the sides of your blender. Place all of your ingredients into a blender, make sure the cover is on tight, and process on high until smooth. This should take just a couple of minutes, and less if you are using a Vitamix.
All of your shake ingredients in the blender. Don't forget to add the ice cubes too!
Your thick and creamy shake after a couple of minutes of blending. The more ice you add the thicker it will be.
Helpful tips: I use unsweetened coconut milk drink from the dairy case at my local grocer, but any milk will do. I've never tried this with full fat canned coconut milk, but I bet it would be delicious. If you want a nut-free shake, you can use 1/4 cup of shelled, raw sunflower seeds in place of the walnuts (Rani's original shake recipe calls for sunflower seeds). Ground cinnamon, cardamom, or nutmeg would be great substitutions for the chai masala, but I would use 1/4 teaspoon of cinnamon and only 1/8 teaspoon of cardamom or nutmeg instead of the 1/2 teaspoon of chai masala to avoid overpowering the other flavors in the shake. Finally, 2 teaspoons of honey would work well as a sweetener if you don't care for dates, although they are yummy in this!