Chocolate Mousse Mini Pies

This chocolate mousse is delicious, rich, creamy and makes a wonderful mini pie. It could also be served as pudding. These simple ingredients go into your food processor and become smooth and creamy. Then either fill mini graham cracker crusts or add to a pretty serving bowl for a lovely dessert. 

• 1 12-ounce box Mori-Nu Silken Tofu Extra Firm
• 1/3 cup maple syrup
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1 package mini graham cracker pie crust
• Shaved dark chocolate for garnish, optional

All all the ingredients except for pie crusts and garnish to a food processor or blender. Blend, stopping occasionally to scrape down the bowl. 

Continue to blend until the mixture is totally mixed and is creamy.

Pour into mini pie crusts.

Top with shaved dark chocolate or vegan whipped cream or berries. Chill for at least 2 hours before enjoying to allow it to thicken.

Enjoy!!!!!

Banana Chocolate Chip Bread (WFPBNO)

I made another version of banana bread. This one is with whole wheat pastry flour, bananas, chocolate chips and is sweetened a little maple syrup. I made this bread using 3 small 5x3 inch (estimated size) bread pans. I keep them in fridge and give them away. My local produce stand is good about giving me overripe bananas and I always return the favor with a loaf of the bread. 

• 1 3/4 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup unsweetened soy milk
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla
• 1/3 cup maple syrup
• 3 large very ripe bananas
• 1/3 cup non-dairy, vegan chocolate chips

Preheat oven (I use my toaster oven, since it's so hot outside) to 350. Combine all of the dry ingredients to a large mixing bowl, whisk and set aside.

In a small mixing bowl add the milk, applesauce, vanilla and maple syrup. Mix until everything is well combined.

Mash the bananas, small chunks are okay.

Add the mashed bananas to the wet ingredients.

 Stir to combine.

Add the wet mixture to the dry mixture. 

Mixing until everything is combined. But don't overmix it.

Add the chocolate chips and fold them in.

Evenly divide the mixture into your three mini bread pans.

Bake at 350F for about 30 minutes, all ovens vary. Then check with a toothpick to see if they are done. If the toothpick comes out clean they are ready. Remove from oven and let cook for about 10 minutes and then remove from the pans and let them continue to cool on a wire rack.

Slice and eat; they are also yummy with a thin spread of peanut butter on top. These are delicious as a snack, breakfast or dessert.

Enjoy!!!

Chocolate Banana Bread

I make banana bread frequently. There is plain banana bread, blueberry banana bread, banana bread with all the extras and now a chocolate banana bread. You could easily add nuts to this which would be delicious, but they are high in fat so you want to be careful. I kept this is in the frig so that it would last longer and just heated a slice for a few minutes in the toaster oven to knock off the chill. This bread is also delicious spread with a thin layer of peanut butter! 

Tip: If you bananas are getting too ripe I toss them in a gallon freezer bag. When it's time to make bread take however many bananas you need out of the freezer and let sit in a bowl until they are mostly thawed. They will release some liquid, include it in your banana bread.

• 3 overripe bananas, mashed
• 2 1/2 teaspoon pure vanilla extract
• 1 tablespoon apple cider vinegar
• 1/2 cup soy milk
• 2/3 cup pure maple syrup
• 1 3/4 cup all purpose flour
• 6 tablespoons cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup mini vegan chocolate chips

Preheat oven to 350F. Line a loaf pan with parchment paper. To the mashed bananas add vanilla extract, vinegar, milk and syrup. Stir well.

In a large bowl whisk the remaining ingredients except for chocolate chips.

Add the wet ingredients to the dry ingredients and stir until combined. Add the chocolate chips and gently mix.

Spread evenly in your loaf pan.

Bake for 45 minutes. Then, turn off the oven but DO NOT crack the door to check the bread. Let it sit an additional 10 minutes with the door closed. Carefully remove the bread from the oven and test with a tooth pick. The toothpick should come out mostly clean. If there is chocolate from a chip that doesn't count.

Let bread become totally cool before slicing it. You can leave it at room temp for a couple of days, but it will start to mold. After 2 days I wrap it well and keep it in the frig. To reheat add it to the microwave for 10-12 seconds or lightly toast in the toaster oven.

Enjoy!!!

Chocolate Peanut Butter Oat Cups

I don't post very many sweets. I just don't have a sweet tooth but I do love some chocolate. I've seen several variations of this type of dessert online and decided to make a healthy version. I hope you'll enjoy the recipe and give these a try!

• 3/4 cup creamy peanut butter (the only ingredient should be peanuts)
• 1/3 cup maple syrup
• 3 cups old-fashioned oats
• 1 cup vegan dark chocolate chips
• 2 tablespoons prune puree

Heat the peanut butter and syrup in a saucepan over medium-low heat. Stir until mixed well and it's warm.

Add the oats to the peanut butter mixture and stir well.

Using a 1/4 cup measure portion the mixture into a silicone 12-cup muffin pan. 

Use a spoon or your fingers to press the mixture firmly into each cup.

Rinse out your pan, dry well and add the chocolate and prune puree. Stir well until chocolate is all melted. Do this over a low heat so you don't scorch the chocolate. Pour a tablespoon of chocolate over each cup to cover the oatmeal mixture. 

Place in freezer for at least one hour.

Pop out however many cups you want to serve. Keep leftovers in the freezer.

Enjoy!

Banana Bread (WFPBNO)

This is by far my favorite banana bread recipe. I found this online and made some modifications to keep it whole food plant based no oil. This will make 1 regular loaf pan of bread or 3 of the 5x3 aluminum foil bread pans. It would also make wonderful large muffins. Obviously you can customize these ingredients and switch out the type of nuts and/or dried fruit you use. Don't let the ingredients list keep you from making this amazing quick bread. I made the small loaves for everyone in the neighborhood for Christmas!

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup applesauce, unsweetened
• 1/4 cup peanut butter (find a brand that is just peanuts)
• 1/4 cup pure maple syrup
• 1/2 cup coconut palm sugar
• 1-1/2 teaspoon pure vanilla extract
• 2 tablespoons aquafaba (this is the liquid from a can of chickpeas)
• 1 cup mashed ripe bananas (about 3)
• 1/2 cup walnuts, chopped
• 1/2 cup pecans, chopped
• 1/2 cup raisins
• 1/4 cup sunflower seeds
• 1/2 cup vegan dark chocolate chips or chunks

Preheat oven to 350F. Lightly spray pans with oil or use parchment paper to line the pan. 

In a medium bowl add the flours, baking soda, salt and cinnamon.

In a large bowl, stir together applesauce, peanut butter, sugar, maple syrup, aquafaba and vanilla. Mi well. Add the mashed bananas, stir well. Add the flour mixture and stir until just combined.

Stir in the remaining ingredients. Don't overmix. Spoon into prepared pans. The mini loaves baked for about 35 minutes and the regular loaf pan took an hour. Be sure to check when the time is getting short since all ovens are different. Let loaves cool on a wire rack for about 10 minutes, then remove from pan. Allow to cool completely before slicing.

Enjoy!!!!

No-Bake Chocolate Peanut Butter Bars

 These remind me of a Butterfinger bar. I found a recipe online and ditched the oil and used whole wheat bran flakes to make them a little more healthy and WFPBNO. No cooking is required, but you do need to keep them in the freezer. They are so good I've made them three times.

• 2 cups vegan wheat bran flakes
• 1/4 cup pure maple syrup
• 1/2 cup creamy peanut butter (get peanut butter that only has one ingredient - peanuts)
• 1/2 cup non-dairy, dark, chocolate chips

Line a 9x5 inch loaf pan with parchment paper. Slightly crush the flakes. I used my hands. But into a heat safe mixing bowl.

Add maple syrup and peanut butter to a small saucepan and heat until the peanut butter is melty. Whisk often to blend the two. Pour this into the flakes. Mix well.

Pour this into the lined loaf pan and press firmly down.

In a small heat proof bowl add the chocolate chips. Microwave the chips in 30 second increments. Stir after every 30 minutes. They don't have to be totally melted. Stirring them will help them melt.

Pour over the peanut butter mixture and spread to cover. Place in freezer until chocolate is set.

Remove from pan using the edges of the parchment paper.

Slice into 10 or 12 squares. I cut the loaf down the middle length wise and then sliced each of those in half. 

Enjoy!!!!

Double Chocolate & Peanut Butter Muffin

Okay, this isn't your normal muffin. First, it doesn't rise up tall like a normal muffin. I found this recipe online and it was not vegan. I changed a few ingredients so that it would be vegan and I am in love with these. Warm a muffin for a few seconds in the microwave and then top with a scoop of vegan ice cream and you will slide out of your chair it's so damn good!

I used a silicone muffin liner and placed it on a cookie sheet for stability. Let the muffins cool completely and it's easy to pop them out of the silicone. 

1/4 cup cocoa powder

2 tablespoons oat flour (just add oats to a spice grounder)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons Organic Coconut Palm sugar

1/2 cup creamy peanut butter (buy pb that is only peanuts, no oil or salt added)

1/4 cup unsweetened applesauce

1/4 cup vegan unsweet almond milk yogurt

1 teaspoon vanilla extract

2 tablespoons honey

1 tablespoon flaxseed meal + 3 tablespoons water, mix well and set aside

5 tablespoons dark vegan chocolate chips + a few to add to the top

Preheat oven to 350F. I used a silicone muffin pan; if you don't have one and use a regular pan spray the cavities. 

In a large bowl stir the cocoa powder, oat flour (measure after it's turned into flour), baking soda, baking powder, salt and sugar.

In a separate bowl combine the peanut butter, applesauce, yogurt, vanilla and honey. Mix until combined.

Add dry ingredients to the wet and mix well. Add the flax egg and combine.

Stir in chocolate chips.

Fill 8 muffin cavities and top with a couple of chips. Add water to fill the cavities you don't fill with batter.

Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Enjoy!!!!