Black Forest Mug Cake

There are 5 more days until Valentine’s Day so I’m trying my best to get a few last minute recipes up! I love this recipe! Cake for one, cake for two, you choose. Do you ever have those nights when you get hit by a chocolate urge? Or you could easily go for a slice of moist decadent cake, but are too lazy or don’t actually want to make a cake because you’ll sit and devour the whole thing? (That’s what would probably happen to me.. lol) I have the perfect solution. Mug cake! I don’t know how I didn’t know about this sooner. I mean this is every university students dream. A study treat that is quick to make, doesn’t require many ingredients, and is okay to indulge in. I’m afraid that now I have discovered this it might become a nightly habit.. O well, the more cake the merrier!

Did you know that there are five different love languages displayed in romantic partnerships? We may posses characteristics of multiple love languages but we generally each have one that is more predominant and needs to be met in order to feel loved. They are: Words of Affirmation, Quality Time, Gifts, Acts of Service, and Physical Touch. Can you recognize what your love language is and what your deep emotional need is to feel loved. What about your partner’s?


Yield: one mug cake




  • 5 tbsp brown rice flour (can substitute with different flour)
  • 3 tbsp organic cane sugar
  • 2 tbsp vegan chocolate chips
  • 1 tbsp cocoa powder
  • 1/4 tsp baking soda
  • 1/2 tsp white vinegar
  • 1/2 tsp vanilla
  • 1 tbsp coconut oil, melted
  • 4 tbsp water
  • 1 tbsp maple syrup
  • cherry pie filling
  • vegan whipped cream

  1. Spray a mug with cooking oil or coconut oil
  2. Add the dry ingredients to the mug first: brown rice flour, cane sugar, chocolate chips, cocoa powder, and baking soda. Mix well
  3. Next, using the back of a knife or a spoon form 3 holes/wells in the dry mixture. Carefully pour the white vinegar in one, vanilla in another, and the coconut oil in the last
  4. Add the water and maple syrup covering the holes/wells. Mix well
  5. Microwave for 2 minutes
  6. Allow your mug cake to cool a few minutes and then top with cherry pie filling and whipped cream

Tip: Do not cook your mug cake for longer or else it can burn. The top should be slightly soft/jelly still



Raw Chocolate Truffles

Valentine’s Day is quickly approaching so I’ve decided that up until February 14th I’ll be sharing a lineup of tasty treats for the occasion! Or any occasion really! To kick off the Valentine’s Day recipes I’m sharing these Raw Chocolate Truffles. Make these for a romantic night for two, a girls night, or for yourself to enjoy. Seriously, what woman doesn’t love chocolate and a good romance movie??



Yield: 15 truffles


  • 1/3 c almonds
  • 1/3 c walnuts
  • 1/3 c hazelnuts
  • 1/4 c coconut oil, melted
  • 3 tbsp maple syrup
  • 2 tbsp goji berries
  • 2 tbsp cocoa nibs (could use vegan chocolate chips)
  • 1 tbsp cocoa powder
  • 1/2 tsp vanilla
  • 1/4 tsp sea salt

  1. Combine all ingredients in a food processor. Blend until ingredients are broken into tiny pieces and the mixture starts sticking together
  2. Scoop out 1 tbsp of the mixture at a time and roll in between your palms to form a ball
  3. Store in a air tight container in the fridge

Tip: If you want your truffles extra rich feel free to roll them in cocoa powder 





Candy Cane Fudge Brownies

Looking for a holiday treat idea? These beautiful candy cane sprinkled brownies have a hint of peppermint and are super moist and fudgey. Simply delicious! These were a potluck hit, even for those who were not vegan or gluten-free. The icing is super simple, but can easily be replaced if you have a favourite of your own! I will definitely be making these again in the upcoming weeks. I have more hungry eyes to feed! 😉


Yield: 12 brownies


  • 2 c brown rice flour
  • 3/4 c organic cane sugar
  • 3/4 c cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1 1/4 c water
  • 1/3 c coconut oil, melted
  • 1 tsp peppermint extract
  • 10-15 mini candy canes (for topping), crushed


  • 1 can coconut milk, regular/full fat (need to refrigerate the night before)
  • 4 tbsp icing sugar




  1. Preheat oven at 350
  2. Line a square baking dish with parchment paper or aluminum foil
  3. In a large mixing bowl combine the flour, sugar, cocoa powder, baking powder, and xanthan gum
  4. In a small mixing bowl combine the water, coconut oil, and peppermint extract
  5. Pour the wet ingredients in with the dry ingredients. Mix well until there are no clumps
  6. Transfer the batter into the lined baking dish, spreading it evenly
  7. Bake for 28-30 minutes, or until a tooth pick comes out clean.
  8. For the icing: Remove the coconut milk from the fridge. Scoop the thickened cream from the top of the can and transfer into an electric mixing bowl. Add the icing sugar and mix with the electric mixer until it reaches an appropriate icing consistency (a few minutes)
  9. Once cooled, ice the brownies and sprinkle with crushed candy canes

Tip: Store remaining brownies in the fridge if using the coconut cream icing!


Chocolate Pudding

Looking for a simple chocolate recipe that brings back childhood memories? I have just the thing! Chocolate pudding with a healthy twist. I always knew when my dad was the one to pack my lunch because I’d open my lunch bag to find a Hunts snack pack chocolate pudding staring up at me. Coming from a very healthy family, this was super exciting! Especially when all the other kids were eating Dunkaroos, Fruit Roll Ups, and Gushers. Thinking back, I am thankful for the healthy eating habits that were established for me at a young age. The tricky thing with kids is that they don’t want to stand out. Being different in any way, even with the food they eat, immediately makes them a target for bullying or ridicule. Such a crazy and sad concept when you think about it.. Especially since most people strive to be different as they grow up. If you have a pudding lover kid, or maybe you are the pudding lover kid (like me, haha) make this healthier version!!



Tools: Food Processor or Blender


  • 1 ripe avocado
  • 1 ripe banana
  • 6 dates
  • 1/4 c almond milk
  • 1/4 c maple syrup (or agave)
  • 3 tbsp cocoa powder
  • 1 tsp vanilla
  • 1/8 tsp pink sea salt

  1. Combine all ingredients in a food processor or blender until smooth

Good for 3 days in the fridge