ode to chocolate: a valentine’s day recipe roundup

Ahhhh, chocolate!

Food in general may win men over, but you, chocolate, are definitely the way to a woman’s heart. God knew what He was doing when He made you a super-fruit and then gave us things like coffee and chili and peanut butter and dates to mix with you and make our taste buds swoon.

The only thing, chocolate, is that you’re often paired with sugar and dairy milk and other sketchy ingredients which totally drags your healthy vibe down. So not cool.

But I’m here for you, chocolate, and created this Valentine’s Day recipe round up which gives you the starring role supported by a cast of ingredients that plays to your superfood talents and lets your antioxidant superpowers shine.

Ready? Roll recipes!

 

Chocolate, you make a surprising appearance in this comfort food staple…

 

His ‘n Hers Black Bean Chili

 

 

 

And with the main meal out of the way, here are all the desserts and snacks you were made for..

 

Mocha Hazelnut Torte

 

Nanaimo Bars

 

Rockier Road Brownies

 

 

 

Chocolate Doughnuts with Milk Chocolate Glaze + Pink Sprinkles

 

German Chocolate Cake

 

 

Chocolate Zucchini Muffins

 

 

Pistachio Wrapped Chocolate Truffles

 

Dark Chocolate Pudding Mousse

 

 

So there you have it, chocolate! Your Valentine’s Day recipe round up in a nutshell.

So many recipes you were simply made for. I can’t to see what other combinations we come up with this year. Looking back, I see we haven’t made nearly enough of pairing you with peanut butter or fresh fruit or even finding ways to sneak you in where people least expect to see you. We’ll have to remedy that, you and I.

XOXO

 

P.S. In the comments, tell me which recipe you absolutely have to try and/or what kinds of flavor combinations you might like to see me team up with chocolate in future recipes. I have a few ideas up my sleeve, but I always love to hear from you!

mocha hazelnut torte (vegan, added sugar free, no bake, gluten free, paleo)

I can’t decide which I like better: chocolate + coffee or chocolate + hazelnuts. Hmmmm….

If you had to pick one, what would you choose? (Tell me in the comments.)

Fortunately, we don’t have to choose one over the other because I’ve brought both together is this mocha hazelnut torte! It’s a dessert that looks decadent, but contains only whole food, added sugar free ingredients, so it’s a recipe that loves your body back.

Ever since I detoxed from sugar a few years ago, I’ve been on a mission to have my cake and eat it too…just without the added sugars which keep you hooked on the very thing that brings your energy levels down and anxiety up. Thanks to dates, stevia and few other tricks, it’s made this mission much easier and I’m excited to share the results with you in my recipes.

This mocha hazelnut torte is incredibly easy to whip up and I even have a pro tip for you for easily removing those pesky hazelnut skins which would make the crust bitter. Check out the tip here over at Will Cook for Friends. It’s seriously so ridiculously easy that you’ll probably do a happy dance in your kitchen. Or at least in your head.

Because my husband and I aren’t dedicated coffee drinkers, I’ve never learned to make a good pot of coffee and don’t keep coffee in the house (shocking, I know), so I relied on Trader Joe’s Coconut Cold Brewed Coffee Concentrate for the body of the torte. If you don’t have a Trader Joe’s near you and can’t find an equivalent, here’s a cold brew coffee recipe by Wellness Mama or see the “Shop the Recipe” section at the end of the post for a link on where you can buy it online.

But let’s dig in to the recipe, shall we?

 

Mocha Hazelnut Torte

Chocolate, coffee and hazelnuts come together in this easy, no bake dessert recipe that is free of added sugars so it loves your body back whether you have one slice...or two

Course: Dessert
Author: Andrea Anderson
Ingredients
For the crust:
  • 1 cup hazelnuts, skins removed
  • 1/4 + 2T cup cocoa powder (fair trade is best)
  • 2 scoop 100% pure stevia powder
  • 1/4 tsp salt
  • 1/2 cup date paste*
For the filling:
  • 2 avocados, peeled and pitted
  • 1.5 cups cocoa powder (fair trade is best)
  • 1.5 cups date paste*
  • 2 15 oz. cans full fat coconut milk
  • 1/2 cup cold brew coffee concentrate
  • 4 tsp vanilla
  • 6 scoops 100% pure stevia powder
  • 1/4 tsp salt
Instructions
For the crust:
  1. Add all ingredients to a food processor or blender and mix until thoroughly combined and the mixture easily holds together when pinched between your fingers. Pour into a 9" spring form pan and press firmly to form the crust.

For the filling:
  1. For one of the cans of coconut milk, make sure the fat has separated from the liquid by chilling it in the fridge overnight.

  2. Depending on the size of the bowl of your food processor or blender size, you may need to do the filling in two equal batches  to ensure everything mixes thoroughly.

  3. First combine the avocado, cocoa powder, date paste, vanilla, stevia, salt and one can of coconut milk.

  4. With the other can, remove the fat and then add it to the other filling ingredients along with the coffee concentrate. Mix until thoroughly combined, scraping the bowl a couple times to make sure everything is well blended and very smooth.

  5. Pour the filling onto the crust, cover with foil and chill for at least four hours before serving. It's best if kept refrigerated. Decorate with hazelnuts or fresh fruit if desired.

Recipe Notes

RECIPE NOTES: *If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth to make about 1/2 cup of date paste. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. Multiply quantities of dates as needed to make enough date paste for your recipe.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • Cocoa powder: for fair trade cocoa powder which helps support farmers at fair wages, Equal Exchange is an excellent brand with a very rich cocoa flavor. I got mine at Whole Foods, but you can also find it online here.
  • Trader Joe’s coconut cold-brew coffee concentrate can also be found online here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping

blueberry banana bread bars (vegan, no added sugar)

 

I love hard-working recipes – especially ones that can work as breakfast, dessert or a snack! And these blueberry banana bread bars are perfect for all three.

I have a particular soft spot for these since it’s one of the first recipes I tried (thanks to the inspiration of Angela’s muffin tops recipe at Oh She Glows) that didn’t require any added sugar. And didn’t end up a yucky gummy mess which can happen when you remove the dairy and the added sugar.

These blueberry banana bread bars are just one of the recipes featured in my 7-day plant-based refresh which you can sign up to receive for free here.

Not only do these offer a delicious way to use overripe bananas, but they are easy to make and can be made gluten free by using certified gluten free oats. Since they’re crowd pleasers, I’ve often brought them to potlucks and brunches.

Blueberry Banana Bread Bars
Prep Time
15 mins
Total Time
30 mins
 

A versatile recipe that can be eaten as breakfast, dessert or a snack and is crowd-pleaser. Free of added sugar and can be made gluten free with the use of gluten-free oats.

Course: Breakfast, Dessert, Snack
Author: Andrea Anderson
Ingredients
  • 2 large bananas
  • 1/2 c. date paste
  • 1/4 c. coconut oil
  • 2 c. rolled oats gluten free if needed
  • 1/4 c. unsweetened shredded coconut
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2-1 cup fresh or frozen blueberries
Instructions
  1. Preheat oven to 350 degree F.

  2. Add bananas, date paste and coconut oil to a food processor and blend well.
  3. Add the oats, coconut, vanilla, cinnamon and baking powder and blend well.
  4. Press mixture into a greased 8×8 glass baking dish, then top with blueberries, gently pressing the berries into the batter.
  5. Bake for 15-20 minutes or until edges are lightly browned and the middle is firm, but yields slightly to the touch.

  6. Cool then cut.
Recipe Notes

If doubling the recipe, you will probably need to break up the steps further. Here’s what I do: First, coarsely blend all the oats and set aside in a large bowl. Then blend other ingredients per instructions above (without the oats). Next, stir the blended ingredients together with the oats in a large bowl. Continue with steps 4-6. I think this recipe works best with ripe to slightly overripe bananas.      *     If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. 

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • Unsweetened shredded coconut: If you have a Whole Foods or natural foods store near by, check the bulk section! Or get it here.

festive vegan yogurt parfaits with no added sugar berry jam

 

Mmm, mmm, mmm. Aren’t these pretty? I love the colors in these vegan yogurt parfaits and the combination is so festive!

While yogurt parfaits usually are associated with breakfast, I prefer them as a snack or dessert…I have a hard time parting with my go-to oatmeal bowl each morning. LOL Plus these are so pretty, I think they can hold their own on the dessert table and offer a refreshing alternative to heavier desserts.

To make them, grab your favorite non-dairy, no added sugar yogurt (I used a cashew-based one here), whip up a batch of granola (I recommend this one to keep it free of added sugars) and berry chia jam (recipe below) and top with a few pomegranate seeds.

Instead of layering the parfaits with two repeated layers of yogurt, granola, jam, I decided to layer everything on top of the yogurt which I think saves time and keeps things simple. I would definitely recommend this approach with shorter glasses like the ones I used here.

 

If you’re making the vegan yogurt parfaits for a crowd, use the shortest mason jam jars you can find. I love doing this for parties and have used it for my chocolate pudding mousse and apple crisp. It makes it easy for guests to pick up and the portion size is just about right for one person.

 

 

No added sugar Berry Chia Jam

A simple five-ingredient recipe that gives #allthejam without all the sugar.

Course: Topping
Author: Andrea Anderson
Ingredients
  • 1.5 cups frozen mixed berries
  • 1.2 T chia seeds
  • 1.5 scoops 100% pure stevia powder
  • 4 tsp freshly squeezed orange juice
  • 1 tsp tapioca powder or organic corn starch
Instructions
  1. Add all ingredients to a pot and bring to a boil. Reduce heat and simmer for about 10 minutes until the jam thickens, using a potato masher to break down the berries. Cool and store in an air tight jar in the fridge for up to one week.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping

vegan nanaimo bars (no added sugar, no bake, paleo, gluten free)

 

Last week I shared with you a no-added sugar brownie recipe that is a certified crowd please. Today I’m sharing one of my childhood favorites at Christmas time – naniamo bars. They are a Canadian thing that should take the world by storm and are named after Nanaimo, British Columbia which is on Vancouver Island. BTW…Vancouver and Vancouver Island are two must see destinations if you like to travel. But I digress…

These vegan nanaimo bars almost brought me to tears. The first time because I nailed the recipe which doesn’t always happen. The second time because I rushed the chilling process and they turned into a gooey mess when I wanted to photograph them (I forgot the first time). These pictures were my third time making and you can better believe I was praying hard they would turn out. They did. #happydance

The original nanaimo bar recipe is packed with sugar and dairy, so cue the makeover team (me) to turn them into no added sugar, vegan nanaimo bars. Which are paleo-friendly and gluten free to boot.

Let’s break it down, shall we?

 

The base: Regular nanaimo bars have a cookie-crumb base layer. This was the easiest layer to duplicate for the vegan, no added sugar option thanks to dates, almonds and coconut.

The custard layer: The traditional recipe is a custard flavor icing so it’s packed with sugar and dairy. This was the hardest layer to replicate for these vegan nanaimo bars but with a few savvy substitutions and a prayer, it turned out better than I anticipated. Yeah for a recipe win!

The top layer: Instead of melting chocolate and drizzling it over top, I chose to whip up a no-added sugar version that doesn’t harden like in the traditional recipe but gives you creamy chocolate goodness to sink your teeth into.

 

 

Even though these vegan nanaimo bars sound complicated and involved because of the three layers, they are incredibly easy to make and require zero baking. The only thing that’s really required beyond a food processor and blender is a little patience while they chill.

Like the brownies, you will get this VIP vegan nanaimo bars recipe when you become one of my newsletter friends. It’s free, of course, and not only does signing up get you extra special recipes like this one, it also saves you time by dropping new recipes right in your inbox!

Ready to get your vegan nanaimo bars recipe game on? Unlock it by clicking the picture below.

 

 

rockier road vegan brownies (no added sugar)

 

Sometimes getting a recipe just right takes awhile. Sometimes the results are only good for the garbage (yeah, that bad). And sometimes they are an unexpected blessing. This last result is exactly what happened here.

I can’t remember exactly what I was going for when I first mixed this rockier road vegan brownies recipe up. I think it might have been chocolate cookies. Anyway, whatever it was, it just didn’t happen.

Except the results were exactly what I was going for in an chocolately fudgey vegan brownie recipe. Whooop, whooop! Then inspired by another recipe I saw in a vegan cookbook, I tossed on some chopped almonds and cacao nibs. Voila! Rockier road vegan brownies.

Why rockier road?

Because in the name of all things no-added-sugar, I left out the marshmallows. See? The road just got rockier. I honestly don’t think you’ll miss that pop of sugar, though, and I’ve shared this with enough people to know you won’t hear any complaining.

The recipe for these rockier road vegan brownies is a VIP recipe which you can snag when you sign up for my newsletter here (or click the image below). I’m also including the photos for how I packaged these to give as a gift along with gift tag labels.

Let’s spread a little no-added-sugar plant-based food joy, shall we?

 

 

mini pumpkin pie-lets …updated (vegan, dairy free)

As I was cooking for Thanksgiving last week, I discovered a bit of an oops in this recipe for mini pumpkin pie-lets. Originally, I posted that the recipe made 12 pie-lets, when really, it makes about 36. I have no idea what I was thinking when I wrote up the original. Total face palm.

Hint: if you want more than a little pastry leftover to make these, then make two dozen mini pumpkin pie-lets and eat the leftover filling like pumpkin mousse.

I updated the recipe in the original post plus made a slight tweak to the spices because I can’t help it…I’m always experimenting! I found that I liked a little more of each spice compared to the portions I initially wrote down. I’m re-sharing the updated recipe here too.

If you want a little more behind-the-scenes details on how my Thanksgiving prep went (including why I felt like a total failure), I’m sharing that with my newsletter insider crew. If you want to get on that list so you never miss a recipe and have direct access to tips and stories I only share there, you can do that by signing up here.

Now for that updates mini pumpkin pies recipe…

 

pumpkin pie-lets with maple coconut whip
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 

Made mostly added-sugar free, these mini pumpkin pies are a vegan twist on a traditional holiday recipe.

Course: Dessert
Servings: 36 mini pumpkin pies
Ingredients
For the crust:
  • 2.5 cups spelt flour
  • 1 tsp salt
  • 3/4 cup vegan buttery spread, chilled
  • 1/2-2/3 cup ice water
For the filling:
  • 1 15 oz can pumpkin puree
  • 1 cup full fat coconut milk
  • 3/4 cup date paste
  • 1/2 small just ripe banana
  • 3/4 tsp cinnamon
  • scant 1/2 tsp nutmeg
  • scant 1/2 tsp ginger
  • scant 1/4 tsp cloves
  • 4 scoops 100% pure stevia
  • 1 tsp vanilla
For the maple coconut whip:
  • 1 15-oz can full fat coconut milk
  • 2 tsp pure maple syrup or 1/2 scoop stevia
  • 1/2 tsp vanilla
Instructions
For the crust:
  1. For best results, chill the bowl, pastry blender, utensils and all ingredients for at least 30 minutes.

  2. In a medium bowl, stir together flour and salt, then use the pastry blender to cut in the butter until tiny pea-sized balls begin to form. Gradually stir in a 1/2 cup of the ice water using a metal spoon. Add more water as needed until the pastry begins to form the shape of a ball.

  3. Chill in the fridge for 30 minutes. Before rolling out, divide the dough in half.

  4. Remove half of the dough from the fridge and on a lightly floured surface, roll out the dough to 1/8"-1"4 thickness. Use the lid of a wide-mouth mason jar to trace out circles for the individual pie crusts. It's best to start around the edges of the crust and then trace out the circles on the inside to maximize the use of your crust. Put scraps aside in the fridge and roll out the other half of the dough, then use remaining scraps and re-roll.

  5. Place each crust into a mini cupcake/tart pan and gently form the crust to the inside of each cup. Prick the bottom of each pie crust several times with a fork, then line top of pan with a double thickness of foil before placing in a 450 degree F oven for 8 minutes. Remove foil and bake for an additional 4-6 minutes or until pastry is golden brown.

  6. Remove from oven and remove each shell to cool on a cooling rack. Store in an airtight container or freeze in a sturdy freezer-friendly container until ready to use.

For the filling:
  1. Add all ingredients to a food processor or high speed blender and mix until thoroughly combined. I find it helps to blend for several minutes, let it rest for a few minutes and then give it a final blending for an additional 1-2 minutes.

  2. If not filling the mini pie shells immediately, store filling in an air tight container in the fridge.

For the maple coconut whip:
  1. Chill the can of full fat coconut milk in the fridge overnight to have the cream set. Open the can and carefully drain off the liquid/remove the cream from the can.

  2. Place the cream in mixing bowl and add the maple syrup or stevia and the vanilla. Use a set of beaters or hand whisk to whip up the cream. The coconut whip can be made one day ahead of time, but you'll need to repeat the whipping process before serving.

To assemble the pie-lets:
  1. Spoon the pumpkin pie filling into each pie shell. Top with a dollop of maple coconut whip and a dash of nutmeg.

Recipe Notes

RECIPE NOTES:

If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.

 

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • I got my organic spelt flour (GMO free!) from the bulk section at Whole Foods, or you can find it here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping
  • I’ve found the full-fat coconut milk at Whole Foods doesn’t set well and not all brands do. Thai Kitchen is one brand, however, that has pretty reliably set for me. You can get it here if you can’t find it in the Asian section of your local grocery store.

jam roll (vegan, added sugar free, nut free)

 

Growing up, I always knew pie meant one thing…jam roll.

I’m not sure where the tradition started, but I remember my English grandmother and my mom making them  – often using strawberry or raspberry jam as the filling. It’s a completely genius way to use up scraps of pastry left over from pastry making and there’s something so right about warm jam between a crispy layer of pastry.

Here’s how it’s done.

 

 

1. Reform your pastry scraps into a ball and roll out to 1/8″-1/4″ thick.

2. Spread a thin layer of jam over the pastry bringing it almost to the edges. To keep it added sugar free, use only jam made with 100% fruit. I used Crofter’s wild blueberry jam here.

3. Fold one of the long side over to the middle.

4. Repeat with the other long side.

5. Then fold both short ends over and press to seal.

6. Place on a baking sheet and bake in a 350 degree F oven for about 20-25 minutes or until the pastry is a light golden brown.

7. Let the jam roll cool slightly before slicing and serving…preferably with a cup of tea.

 

I would love to hear back from you on this…have you made jam rolls from left over pastry scraps before? Or do you have another brilliant method that’s become a tradition in your family? Tell us in the comments!

 

 

mini pumpkin pies with maple coconut whip (vegan, dairy free, nut free, added sugar free option)

 

Aren’t these the cutest? Teeny pumpkin pies just waiting to be popped into your mouth. Pumpkin pie made without any added sugars and allowing only a hint of it in the coconut whip.

Funny thing, though, until I came up with this recipe, I wasn’t a pumpkin pie fan. Never baked one. Never wanted to. It’s a texture thing.

With this recipe, the texture (thankfully) changes by pulling out the milk, eggs and sugar and replacing it with whole fruits. It also keeps the filling added sugar free which means you’re never going to regret that “one last piece.” So, yay, for a healthy makeover too!

 

 

Besides those two pumpkin pie victories, I think my biggest cause for celebration was the pastry crust. As I shared here, I’m normally a crisp person because of my pie crust struggles. But this crust came together beautifully with the combination of whole grain spelt flour and Earth Balance vegan buttery spread, plus keeping everything chilled. (BTW you’ll definitely want to come back here early Wednesday for a recipe idea using leftover pie crust dough.)

You could easily bake the pumpkin pie shells ahead of time – even freeze them a few weeks in advance – and the filling is perfect for making a day or two ahead of time to let the flavors of the spices fully develop. My personal preference is to let each person add their own dollop of coconut whip along with a dash of nutmeg, or leave it off completely.

 

pumpkin pie-lets with maple coconut whip
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 

Made mostly added-sugar free, these mini pumpkin pies are a vegan twist on a traditional holiday recipe.

Course: Dessert
Servings: 36 mini pumpkin pies
Ingredients
For the crust:
  • 2.5 cups spelt flour
  • 1 tsp salt
  • 3/4 cup vegan buttery spread, chilled
  • 1/2-2/3 cup ice water
For the filling:
  • 1 15 oz can pumpkin puree
  • 1 cup full fat coconut milk
  • 3/4 cup date paste
  • 1/2 small just ripe banana
  • 3/4 tsp cinnamon
  • scant 1/2 tsp nutmeg
  • scant 1/2 tsp ginger
  • scant 1/4 tsp cloves
  • 4 scoops 100% pure stevia
  • 1 tsp vanilla
For the maple coconut whip:
  • 1 15-oz can full fat coconut milk
  • 2 tsp pure maple syrup or 1/2 scoop stevia
  • 1/2 tsp vanilla
Instructions
For the crust:
  1. For best results, chill the bowl, pastry blender, utensils and all ingredients for at least 30 minutes.

  2. In a medium bowl, stir together flour and salt, then use the pastry blender to cut in the butter until tiny pea-sized balls begin to form. Gradually stir in a 1/2 cup of the ice water using a metal spoon. Add more water as needed until the pastry begins to form the shape of a ball.

  3. Chill in the fridge for 30 minutes. Before rolling out, divide the dough in half.

  4. Remove half of the dough from the fridge and on a lightly floured surface, roll out the dough to 1/8"-1"4 thickness. Use the lid of a wide-mouth mason jar to trace out circles for the individual pie crusts. It's best to start around the edges of the crust and then trace out the circles on the inside to maximize the use of your crust. Put scraps aside in the fridge and roll out the other half of the dough, then use remaining scraps and re-roll.

  5. Place each crust into a mini cupcake/tart pan and gently form the crust to the inside of each cup. Prick the bottom of each pie crust several times with a fork, then line top of pan with a double thickness of foil before placing in a 450 degree F oven for 8 minutes. Remove foil and bake for an additional 4-6 minutes or until pastry is golden brown.

  6. Remove from oven and remove each shell to cool on a cooling rack. Store in an airtight container or freeze in a sturdy freezer-friendly container until ready to use.

For the filling:
  1. Add all ingredients to a food processor or high speed blender and mix until thoroughly combined. I find it helps to blend for several minutes, let it rest for a few minutes and then give it a final blending for an additional 1-2 minutes.

  2. If not filling the mini pie shells immediately, store filling in an air tight container in the fridge.

For the maple coconut whip:
  1. Chill the can of full fat coconut milk in the fridge overnight to have the cream set. Open the can and carefully drain off the liquid/remove the cream from the can.

  2. Place the cream in mixing bowl and add the maple syrup or stevia and the vanilla. Use a set of beaters or hand whisk to whip up the cream. The coconut whip can be made one day ahead of time, but you'll need to repeat the whipping process before serving.

To assemble the pie-lets:
  1. Spoon the pumpkin pie filling into each pie shell. Top with a dollop of maple coconut whip and a dash of nutmeg.

Recipe Notes

RECIPE NOTES:

If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • I got my organic spelt flour (GMO free!) from the bulk section at Whole Foods, or you can find it here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping
  • I’ve found the full-fat coconut milk at Whole Foods doesn’t set well and not all brands do. Thai Kitchen is one brand, however, that has pretty reliably set for me. You can get it here if you can’t find it in the Asian section of your local grocery store.

 

 

thanksgiving recipe roundup (vegan, plant-based)

I cannot believe Thanksgiving is one week away!! How did that happen?!

If you’re new(ish) to a plant-based/vegan diet, I’m guessing Thanksgiving can feel rather…intimidating. After all, the main feature of this holiday meal is the turkey. (Can you even hear “Thanksgiving” without picturing the turkey? I can’t!) And holidays usually mean eating with people who probably aren’t eating the way you at best or make you feel looney tunes for choosing a different diet altogether.

But I’m here to encourage you that Thanksgiving – and all other holiday meals – can still be looked forward to and even give you chance to share how amazing a vegan diet can be! After all the turkey is only one part of the meal…the rest is a delightful array of sides which let the veggies we love shine.

So let’s get on with the roundup, shall we? #inspirationloading

 

Lentil Walnut Mushroom Balls by Oh She Glows

Hands down this is my favorite dish that I look forward to every year. I use it as my “main” dish and love it because it reminds me of stuffing. I usually make a batch for Canadian Thanksgiving in October and have enough to last me until Christmas (since I’m the only one who isn’t eating the turkey).

photo credit: oh she glows

 

 

Classic Vegan Stuffing by Raepublic

Confession: the stuffing is the one part of this meal I do eat even though it’s been cooked in the turkey. Shocking, I know. But I eat a vegan diet for health reasons, not strictly for animal rights, and it’s a rare indulgence. If you’re eating strictly vegan, however, give this stuffing recipe a try.

photo credit: raepublic

 

 

Vegan Porchini Mushroom Gravy by Veganosity

I’m still working on a vegan gravy recipe that hits the spot. This one looks divine.

photo credit: veganosity

 

 

Easy Biscuit Recipe by Whole New Mom

Anytime you can squeeze “easy” into a labor-intensive meal is a win! Plus this one is made from whole grains and can easily be made 100% plant-based by using dairy free milk.

photo credit: whole new mom

 

 

Fresh Cranberry Apple Relish by Veggies Save the Day

I love this twist on traditional cranberry sauce which usually is loaded with added sugars – it wins be over by relying on the natural sweetness found in the apples and dates.

photo credit: veggies save the day

 

Jeweled Sweet Potatoes

These are my favorite side dish that I’ve added as a “must have” to my holiday menu. They even eat like dessert!

 

 

Savory Stuffed Butternut Squash by Emilie Eats

Usually, I prepare my squash simply with just a little Earth Balance butter and cinnamon, but if you’re up for a twist on the traditional, give this recipe a try. It could stand in for a main dish as well!

photo credit: emilie eats

 

 

Apple Cabbage Slaw with Apple Cinnamon Dressing

This is my new favorite salad because it’s so refreshing! A perfect contrast to the heavier dishes and spotlights how tasty clean eating can be. It’s one of the bonus recipes included in the Fall edition of my Perk Up Your Pantry recipe ebook, which you can get here.

 

 

 

Fall Brussels Sprouts Quinoa Salad by Emilie Eats

I love the looks of this “meatier” salad and all of the fall colors in one dish!

photo credit: emilie eats

 

 

Easier-than-pie Apple Crisp

With all the work you put into the main meal, having an easy dessert recipe in your hip pocket is a must. Bonus: you can make the filling and topping separately up to several days ahead of time!

 

 

Vegan Pumpkin Caramels by Minimalist Baker

Here’s one way to spin dessert if you want to break away from the traditional pie. No added sugar, of course!

photo credit: minimalist baker

 

 

Pumpkin Pie-lets with Maple Coconut Whip

Although I was never a pumpkin pie fan (it’s a texture thing), I do love this vegan spin on a Thanksgiving staple. The pie-lets are free of added sugar and the coconut whip has only a teensy amount. These are coming at you Monday here on the blog…stay tuned!