Coconut Oil Fudge + Health Coach Ornament!

Greetings! And happy holidays! :)

Today I wanted to share a delicious recipe for a healthier version of a classic holiday treat!

Coconut Oil Fudge!

Instead of the usual butter, milk, and sugar-- this recipe uses coconut oil, cocoa powder and honey/agave/maple syrup.

Recipe:
(Makes: 16 servings)

Ingredients:
1/2 cup coconut oil
1/2 cup agave
1 tsp. vanilla extract 
1/2 cup cocoa powder

Directions:
1. Using a spoon, blend the melted coconut oil with agave and mix well. Add vanilla extract, if desired. Stir in the cocoa. Mix until smooth.

2. Pour into an 8 x 8 " pan and refrigerate until firm, about 20 minutes.

3. Cut into 16 pieces and keep cool. Enjoy!!

*Because of the nature of the coconut oil, the fudge must be kept cool.

*Yesterday I received the most adorable xmas ornament from one of my amazing health coaching clients! It really made me stop and reflect on how much I love my job.

made. my. day.

Have an exciting and wonderful week!

Elana's Peppermint Patties!

Greetings!

Do you ever feel like you are keeping a secret, because you know how to create better, healthier versions of favorite childhood treats? I feel that way sometimes... well, actually, right now! ;)

Because of this...

Remember those York Peppermint Patties?













I remember my great grandma would always have a bag handy, and she would never have my sister and I leave without a handful each. :)

However... do you know what ingredients are in those?! Sugar, corn syrup, semi- sweet chocolate (chocolate, sugar, cocoa, milk fat, cocoa butter, soy lecithin, Polyglycerol Polyricinoleate (PGPR), emulsifier, vanillian, artificial flavor), invert sugar, egg whites, and oil of peppermint.

Yikes! Chemicals, preservatives, artificial flavors, & animal by-products. No thanks... these days we know better!

Anyways, you can probably imagine my excitement when I came across a healthier version of these mints via Elana's Pantry. Her recipe is amazing!

What are your favorite treats from childhood? And, have you made a healthier version of them? :)

Vegan Brownie Fudge!

Greetings! :)

I hope you had an amazing weekend! It's been cold and rainy in Palmdale... perfect for relaxing by the fire, watching movies, working on Integrative Nutrition coursework, spending time with family, cooking, and making fun vegan treats in the kitchen!

Anyways, my friend Amber invited me over for dinner tomorrow... so naturally, I wanted to make a healthy, guilt-free dessert! :)

What I came up with is a treat that is half brownie, half fudge, partially raw (the base), and the rest just vegan (the topping).

Vegan Brownie Fudge

For the base layer-
Ingredients:

• 1 cup walnuts
• 1 cup almonds
• 1 cup dates, pitted
• 2 teaspoons vanilla
• 1/3 cup cocoa powder
• 1/3 cup carob powder
• 1/4 cup almond milk 

Directions: Process the ingredients above in a (heavy duty) food processor. Press into an 8x8 square pan lined with parchment paper. To help make the brownies lie 'flat' in the pan, I placed parchment paper on top and  pressed on the mixture until it was even. Place in freezer to firm for approximately 30 minutes.

For the topping-
Ingredients:

• 1/2 cup vegan chocolate chips
• sprinkles

Directions: Melt the chocolate chips in a double boiler. Spread onto brownie layer. Add the sprinkles! :) Let the chocolate topping return to a solid state, or place in the refrigerator to quicken the process. After the chocolate has become solid, carefully lift the brownies out of the pan and place on cutting board. Cut brownies into squares... and enjoy!

What do you do on rainy days? Did you make anything exciting in the kitchen this weekend?

Healthier Chocolate Fudge!

Well hello there, foodies and nutritionistas! :)

Are there any fellow choco-holics out there? If there is one thing I could never give up, it'd definitely be chocolate. :)

I like to be prepared when the craving strikes... (Which was apparently today!)

Instead of the usual butter, milk, and sugar-- this recipe uses coconut oil, cocoa powder and honey/agave/maple syrup.

It did not last very long... so I am going to make at least double for next time!

Healthier Chocolate Fudge:
(Makes: 16 servings)

Ingredients:
1/2 cup coconut oil
1/2 cup agave
1 tsp. vanilla extract
1/2 cup cocoa powder

Directions:
1. Using a spoon, blend the melted coconut oil with agave and mix well. Add vanilla extract, if desired. Stir in the cocoa. Mix until smooth.

2. Pour into an 8 x 8 " pan and refrigerate until firm, about 20 minutes.

3. Cut into 16 pieces and keep cool. Enjoy!!

*Because of the coconut oil, the fudge must be kept cool.

What are your favorite healthier chocolate recipes? :)

Coconut Oil

Chocolate Brownie Cupcakes!

Does anyone else like Tim Burton's "The Nightmare Before Christmas?" My first impression of it was that it was one of the strangest movies I had ever seen... 

However, the movie has definitely grown on me! I don't know if it was riding the "transformed" Haunted Mansion ride at Disneyland during Halloween Time... or the soundtrack. Probably both. For whatever reason, I was inspired to make these "Jack Skellington" Chocolate Brownie Cupcakes! Oh... and they are healthy (and vegan), by the way. ;)

Anyways, the countdown to Halloween begins!! It's not so much that I particularly like the actual day of Halloween... it's the weeks & days leading up to it! The reason perhaps? I love, love, love pumpkins, so I am excited for any excuse to decorate, cook, & bake with them daily!













Ingredients:

1 1/4 c. spelt flour

1/4 c. cocoa powder

1 1/4 tsp. baking powder

3/4 tsp. baking soda

dash of salt

1/2 c. pumpkin

1/3 c. cane sugar

2 T. maple syrup

1/2 c. applesauce (unsweetened)

1 c. zucchini, grated

1/8 c. water

1/8 c. almond milk

1 tsp. vanilla

8 oz. vegan chocolate chips (Trader Joe's has them!)

Directions:

1. Combine the spelt flour, cocoa, baking powder, baking soda and sea salt in a bowl and mix well.

2. Combine the pumpkin, cane sugar, maple syrup, applesauce, zucchini, water, soy milk, and vanilla and mix well. Fold in chocolate chips.

3. Combine the wet ingredients to the bowl of dry ingredients and mix only until just combined (mixture will look thick and brownie like).

4. Place in greased muffin tins or liners. Bake approximately 22 minutes at 350 F (if bake too long the moist brownie will dry out). Makes 12 brownies.

(Recipe adapted from: All Ways Nutritious)
The recipe for the vanilla icing can be found here!