Decadent Desserts That are Good for You

I love making my own desserts that are 'good' for you and that my family will enjoy. This is a list of my all time favorites. 

**This is the all time-hands down BEST (almost vegan) chocolate chip cookies**

Grain-free Peanut Butter Chocolate Chip Cookie Dough Balls

Recipe by: Erin D. | Texanerin Baking Yields: fourteen 1 1/2" cookie dough balls

Prep Time: 8 min • Cook Time: 10 min • Total Time: 18 min

1 1/4 cups (cooked) chickpeas, well-rinsed & patted dry with a paper/clean dish towel(or 1 can)

2 teaspoons vanilla extract

1/2 cup + 2 tablespoons organic peanut butter 

1/4 cup raw honey 

1 teaspoon baking powder

a pinch of salt if your peanut butter doesn't have salt in it

1/2 cup chocolate chips

Preheat your oven to 350°F.

Combine all the ingredients except for the chocolate chips in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2" balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. Bake for about 10 minutes.

Notes:

I would strongly recommend using organic peanut butter...

If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Vegan Brownies

1 cup all-purpose flour

3/4 cup granulated sugar

1/2 cup natural unsweetened 

cocoa powder

1 teaspoon baking powder

1/4 teaspoon fine salt

1/2 cup unsweetened applesauce

1/4 cup maple syrup

1/4 cup plain, unsweetened  

   (ORGANIC) Soy or nondairy milk (I used original unsweetened Almond milk)

1/4 cup vegetable oil, plus more for coating the pan (I prefer grape-seed or EVOO)

1 teaspoon vanilla extract

1/2 cup vegan semisweet chocolate chips

1/2 cup coarsely chopped toasted walnuts (optional)

Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with vegetable/grape seed oil; set aside.

Place the flour, sugar, cocoa powder, baking powder, and salt in a medium bowl and whisk to aerate and combine.

Place the applesauce, maple syrup, organic soy or nondairy milk, measured oil, and vanilla in a large bowl and whisk to combine. Add the flour mixture and fold with a rubber spatula until just combined (do not over-mix) . Fold in the chocolate chips and walnuts (if using). Scrape the batter into the prepared baking dish and smooth out the top.

Bake in the oven until a knife inserted into the center comes out clean, about 35 minutes. Place the pan on a wire rack to cool for at least 30 minutes before serving. If not serving right away, cool completely, cover tightly, and store at room temperature. These brownies taste best if eaten within a day or two.

Vegan Sugar Cookies

¾   C       Sugar

½   C       Flour (for dusting)

1  tsp      Baking Powder

¼    C      Applesauce (unsweetened)

½    C      Canola Oil (EVOO or grape seed oil)

3-4  tsp    Vanilla

½   tsp     Cinnamon         

Mix flour, sugar, baking powder & cinnamon. In another bowl whisk applesauce, oil & vanilla until well combined.

Pour wet ingredients into dry, stir to mix. Then knead into a dough. May have to add more flour to get it to roll properly.

325. Roll 1/4” thick, use cookie cutters

Bake @10 minutes

Primal Fudge

1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup smooth almond butter   (peanut butter)
1/4 cup raw honey or maple syrup
1/2 teaspoon vanilla

 

-Melt coconut oil.  

-Blend all ingredients together in a food processor or blender.  

I transferred for easy pouring. 

-Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full. 

- Makes 10  (I filled 1/4" & made 12).   Chill for 30 minutes or freeze for 10 minutes.  When firm, remove.  Store in a sealed container in the refrigerator.  

I have actually fit 7 cups into a wide mouth freezer jar & put it into the freezer. Dont forget IF you are freezing, put the chocolate cups in the jar & put into freezer with NO lid for a little while. THEN put lid on loosely & return to freezer. They are the BEST out of the freezer/fridge. I would recommend keeping them cold, one way or another. 

These are phenomenal, they are melt in your mouth delicious! I don't really know what else to say. Super fast & easy to make. 

My little helper LOVED this. She got to lick all of the spoons.