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?


IMG_0621


Yield: one mug cake


IMG_0630

IMG_0636


Ingredients

  • 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

Enjoy!

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??


IMG_0525

Untitled


Yield: 15 truffles


Ingredients 

  • 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 


IMG_0533

IMG_0521

IMG_0538

Enjoy!

Rocky Road Cookie Dough

I don’t know about you but I was definitely that kid who would sneak chunks of raw cookie dough while my mom was making cookies. I was addicted! She would tell me to stop for two reasons: a) the raw eggs weren’t good for me, and b) there wouldn’t be any left to make cookies 😛 Finally, years and years later I have figured out a way to make vegan cookie dough where I am free to sit and eat as much as I want! Don’t get turned off when you see that the base is made of chickpeas. There is so much sweetness added to this recipe that you literally won’t be able to stop eating it. There’s nothing better than protein-loaded vegan cookie dough that tastes like rocky road ice cream! Feel free to eat it by the spoonful!


IMG_0348


Ingredients 

  • 1 can chickpeas, rinsed and drained
  • 1/4 c maple syrup
  • 1 heaping tbsp of almond butter (could replace with peanut butter)
  • 1 tsp vanilla extract
  • 1/4 c chopped pecans
  • 1/4 c vegan chocolate chips
  • 1/4 c vegan marshmallows (I use Dandies, they taste just like the real thing!)

IMG_0352

IMG_0350


  1. Add the chickpeas, maple syrup, almond butter, and vanilla in a food processor. Puree until fairly smooth
  2. Transfer into a bowl and stir in the marshmallows, pecans, and chocolate chips
  3. Keep refrigerated

IMG_0357

Enjoy!

Mint Nanaimo Bars

If I had to choose, I think nanaimo bars were one of my favourite desserts growing up! I don’t know if it’s the creamy centre, the chocolate topping, or the nutty crust, or maybe just the delicious combination of flavours when you take a bite. So yummy! As a Canadian, I had to find a way to veganize my favourite Canadian dessert while adding a little twist, peppermint! These were so simple to make and they surprisingly tasted just like my favourite non-vegan nanaimo bars. They’re also much healthier than traditional nanaimo bars. These are definitely a crowd pleaser!


Yield: 10 bars


DSC_1900

DSC_1901


Ingredients  Base (crust)

  • 1/2 c walnuts
  • 1/2 c hazelnuts
  • 8 dates
  • 2 tbsp coconut oil, melted
  • 1 tbsp cocoa powder
  • 1 tbsp agave or maple syrup
  • 1/4 tsp pink sea salt

Filling

  • 1 avocado
  • 1 tbsp coconut oil, melted
  • 1 tbsp agave
  • 2 tsp peppermint extract

Topping

  • 1/4 c coconut oil
  • 3 tbsp cocoa powder

1. In a food processor, pulse the walnuts and hazelnuts. Add in the dates, coconut oil, cocoa powder, agave/maple syrup, and sea salt. Pulse until the mixture sticks together 2. Line a loaf pan with parchment paper. Press the nut mixture evenly along the bottom IMG_8063 3. In the food processor, combine the avocado, coconut oil, agave, and peppermint extract. Puree. Spread evenly on top of the crust IMG_8069 4. In a small pot over medium heat, add the coconut oil and cocoa powder. Stir until melted. Once melted, pour on top of the peppermint layer IMG_8070 5. Store in the freezer over night to harden Tip: Keep in the freezer until ready to serve or else the centre will soften. *When ready to slice, run a sharp knife under hot water. This should prevent the chocolate from cracking. Enjoy!

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! 😉

DSC_1487

Yield: 12 brownies


Ingredients 

  • 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

Icing

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

DSC_1465

DSC_1543

DSC_1495


  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!

Enjoy!

Pumpkin Loaf

Busy times around here so I apologize for the to-the-point post today. I’m in the midst of a blog makeover so stay tuned for exciting changes that will hopefully make your visit more enjoyable 🙂 Thanksgiving is coming up! Are you looking for a brunch or dessert idea for your family get together? Give this pumpkin loaf a try! It’s infused with yummy fall spices and is sure to be a hit. People will be begging for seconds!

Vegan/Gluten-free/Soy free

DSC_0643

Ingredients 

  • 1/2 c almond milk
  • 1 tsp apple cider vinegar
  • 1 3/4 c brown rice flour
  • 3/4 c coconut sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1 c pumpkin puree
  • 1/2 c coconut oil, melted
  • 3 tbsp orange juice
  • 1/4 c dried cranberries
  • 1/4 c walnuts, chopped
  • pumpkin seeds for on top

DSC_1136

  1. Preheat oven at 350. Line a loaf pan with parchment paper
  2. Combine almond milk and apple cider vinegar in a small bowl. Set aside
  3. In a large bowl, combine all of the dry ingredients; flour, sugar, baking soda, baking powder, and spices
  4. In a separate bowl, combine all of the wet ingredients; pumpkin, coconut oil, and orange juice
  5. Pour the pumpkin and almond milk mixture into the large bowl of dry ingredients. Mix well by hand (using an electric mixer will over mix the batter and will make your loaf very dense!)
  6. Stir in the cranberries and walnuts
  7. Once mixed, transfer the batter into the baking pan (if your batter looks a little thick that’s ok!)
  8. Sprinkle some pumpkin seeds on top
  9. Bake for approximately 1 hour, or until a toothpick comes out clean

DSC_1108

Enjoy!

Raw Blueberry Lemon Tarts (V) (GF)

Happy Friday!! Although I made these raw tarts for the Easter weekend I think they are an amazingly light and refreshing dessert for anytime during the spring or summer! I have been experimenting quite a bit lately with my raw tarts. There are endless combinations to try and they are great for any occasion. Simply the sight of these tarts reminds me of the energy, the beauty, and the burst of life spring has in store for us. After a long and dull winter I am ready for re-juvination! I get so excited when I see buds appearing  on the trees and the grass becomes a rich and inviting green. The chirping birds fill my ears with happiness and I am reminded of my love and appreciation for all living things. ALL LIFE. I’ve seen too many careless people lately who do not respect our planet. 😦 How can such beauty, life, and opportunities be so easily disrespected and forgotten? I hope one day people will realize the importance of our planet and that it’s our responsibility to take care of it and make it last.

*Makes 12 mini tarts 

IMG_4750edited

 

Ingredients 

Crust

  • 1/2 c almonds, soaked
  • 1/2 c cashews, soaked
  • 1/2 c dates, chopped
  • 2 tbsp coconut oil, melted
  • 2 tbsp shredded coconut (unsweetened)
  • 1 tsp vanilla

Filling

  • 1 c cashews, soaked
  • 1 lemon, juice squeezed
  • 1/2 c frozen blueberries
  • 1 tbsp agave
  • 1 tbsp coconut

IMG_4744edited

 

  1. Grease a mini muffin tray with coconut oil
  2. For the crust, blend the almonds and cashews in a food processor until fine. Add the dates, coconut oil, coconut, and vanilla. Puree until a sticky “dough” forms
  3. Fill the mini muffin tray with the crust mixture. Use your fingers to flatten each surface so the cream goes on nicely
  4. Chill in the fridge for a few hours to harden
  5. For the filling, blend the cashews in a food processor until a paste begins to form (a few minutes. You may need to add a tablespoon of water of the mixture gets stuck)
  6. Add the remaining ingredients and blend until smooth
  7. Keep refrigerated until the crust has hardened
  8. Using a knife remove the crusts from the muffin tray. Spread the blueberry filling on top and garnish with flaked coconut !

*Keep refrigerated! 

Enjoy!