Sweet Treats for Valentine's Day

Hello there, wellness lovers!

Well... as you know, Valentine's Day is quickly approaching... and I thought I'd share a few fun recipes for sweet treats that I've had saved on Pinterest for ages now!

Hopefully these are some new recipes that you haven't seen before! I think every single one would be perfectly appropriate for Valentine's Day. I hope you enjoy!

 

 Cream-Filled Chocolate Cupcakes

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Raw Pomegranate "Cheesecake"

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 Chocolate Covered Strawberries

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Raw Chocolate Hearts

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Raspberry Lemon "Cheesecake"

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 Coconut Butter Cups

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Raw Raspberry Cream Filled Chocolate Candies

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Coconut Klondike Bars

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Aren't all of these photos absolutely beautiful?? There are really some talented ladies out there! :) Happy Valentine's Day to you and yours!

xoxo,
Ashley

Raw PB and J Popsicles

Well, hello there wellness lovers!

The other day, I was browsing the reading list of my favorite blogs, and practically melted when I came across a recipe for Raw PB & J Popsicles by Amy from Fragrant Vanilla Cake!

Ever since finding popsicle molds at TJ Max at the beginning of summer, I've been having all sorts of fun creating my own 'ice cream' pops by freezing leftover banana soft serve...

But I had definitely not thought to make peanut butter and jelly-inspired pops!

Thank you, Amy... for sharing your recipe with us all!

Here it is!

Raw PB & J Popsicles
Makes 6

Jelly:
1 cup raspberries
4 large medjool dates
1 tsp pure vanilla extract

PB ice cream:
5 large frozen bananas
1/2 cup raw peanut butter
1 tsp pure vanilla extract
stevia to taste

6 standard sized popsicle molds

To make the jelly, combine all ingredients in a food processor and process until smooth. Set aside. To make the PB ice cream, combine all ingredients in a high speed blender and puree until smooth, using the tamper to press it down into the blades. Pour into a bowl.

To assemble, take 6 popsicle molds, and alternate peanut butter ice cream and jelly until you have them filled (I used a spoon to carefully spoon the fillings in). Freeze overnight, then remove from the molds (you may need to run warm water over them for about 30 seconds to loosen) and enjoy!

If you are not yet familiar with Amy's raw vegan recipes... you should  check out her blog! (I've been reading it for years!)

Have a lovely day!

xoxo,
Ashley

P.S. If you haven't yet acquired popsicle molds, here are several options via Amazon!

A Dreamy Valentine Dessert!

Hello everyone!

I’m Max from Fork the Cookbook. Ashley’s been so kind to allow me to guest post on her Taste for Healthy and I have a treat for you! Valentine’s day is around the corner and I’m sure everyone is busy searching and pinning recipes for this occasion. Well, look no further as I have a dairy-free, soy-free, gluten-free AND sugar free dessert for you this Valentines day!

I love forking recipes. Nope, forking is not a dirty word! It merely means to create a variation from original recipes. On my quest to live a little better, I’ve been forking recipes so that I won't miss out on treats and feel better at the same time. We change recipes to suit us all the time, Fork the Cookbook's focus is on making it easy for us to tweak recipes and keep track of what others have done differently to our recipes.

Here’s an easy floating island recipe I’ve forked to be healthier. Floating island or snow egg is a French dessert consisting of poached meringue floating on vanilla custard. I’ve only used 2 eggs, almond milk and vanilla beans to make this simple dessert. The egg whites are beaten with honey instead of sugar and cooked gently in hot almond milk. I’ve made the custard with egg yolk that I’ve saved from making the meringue, almond milk, honey, vanilla and a touch of xanthan gum to thicken it. I finished this off with some fresh passion fruit for its tang and crunch.

Healthy Floating Island or "Snow Egg"

This is a truly refreshing dessert, one you can whip up in advance if you want to serve it cold. One bite of this pillowy soft, almond flavoured meringue will make you and your loved one feel as if you’re on cloud 9...

Do check us out at Fork the Cookbook and let's fork our way to a healthier us!

Peppermint Dessert Freeze

Greetings!

Today I wanted to share with you a favorite new treat! It is perfect for this most wonderful time of year! And, it can be enjoyed by everyone! It's dairy-free, soy-free, and gluten-free.

Peppermint Dessert Freeze
(makes about 4 small servings)

Ingredients:
1. 2 frozen bananas (in halves)
2. 1.5 cups almond milk
3. 1 cup ice
4. 1/2 teaspoon peppermint extract (natural)
5. 4 tablespoons chocolate chips + more for garnish, optional

Directions:
Blend frozen bananas, almond milk, ice, until smooth. Add 4 tablespoons of chocolate chips (I used dairy-free). Blend on low, just enough to break the chips into smaller pieces. Serve in adorable glasses.. and garnish with additional chocolate chips if desired.
















Disclaimer: I am not saying that chocolate chips are healthy. I live by the 90/10 % diet. 90% percent of the time I eat amazingly healthy. 10% of the time I eat chocolate... well maybe only 2%. ;) Learning about the importance of not depriving yourself in my studies this year at Integrative Nutrition this past year has inspired me to start enjoying (organic, dairy-free) chocolate more!

I hope you are enjoying the beginning of the holiday season!

P.S. 'Taste for Healthy' now has a Facebook page! I am so excited to connect with like-minded wellness and nutrition enthusiasts!

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?

Chocolate Covered Strawberries

 Happy Valentine's Day! ♥

Do you have anything special planned? Since I will be working tonight until 8, I am planning on surprising Jon with Valentine's Day dessert!

I am baking up some love in the form of chocolate covered strawberries, peanut butter "Hershey Kiss Cookies" (Jon's favorite), and vegan cupcakes. ♥

If you want a healthy, yet still heavenly & delicious version of chocolate covered strawberries... give this recipe a try!
  
Chocolate Covered Strawberries
For the Chocolate:
Ingredients:

• 6 tablespoons agave
• 6 tablespoons cocoa powder
• 4 tablespoons coconut oil (melted)
• 3 teaspoon. carob powder
• 1 teaspoon. vanilla extract

Directions:
Blend all ingredients together, dip strawberries immediately.


What special treats are you making? I hope you have a wonderful day! ♥

Decadent Chocolate Avocado Pudding!

Good morning! I hope you are having a great week so far!

I am excited... Jon and I are celebrating our 4 year anniversary today!! Disneyland, here we come!

But first, I wanted to share an amazingly delicious (vegan & gluten free!) chocolate treat with you...

I was in dessert heaven last night... ♥

Recipe:

• 1 medium avocado, mashed
• 3 tablespoons chocolate chips, melted
• 2 tablespoons cocoa powder
• ¼ cup agave 

Combine ingredients in a blender and puree.

{Recipe inspired by: Vegan Era}

I think this is the best pudding I have ever tasted! I am in love. ♥

Speaking of love... Valentine's Day is right around the corner! Do you have any romantic dinners & desserts planned?

Pumpkin Pie Ice Box Cake!!!

I was genuinely excited to pull the (raw vegan) Pumpkin Pie Ice Box Cake out of the freezer tonight!

I used to love pumpkin pie when I was younger... but then I started avoiding it when I learned that it wasn't that great for one's health.

However, now that I know how to make things with better ingredients... I love it even more!!!

For the Crust:
Ingredients: 

• 1 cup almonds
• 1 cup pecans
• 1 cup date pieces
• 1 teaspoon vanilla 
• 1 teaspoon cinnamon
• 1 teaspoon sea salt

Directions:
In a food processor, blend the nuts until evenly ground. Add the dates, vanilla, cinnamon, and sea salt and continue to blend until it begins to form a ball. Remove the dough and press into a baking pan.

For the Cake:
Ingredients:

• 4 cups raw pumpkin, peeled and shredded
• 1 cup macadamia nuts
• 1 cup raisins, soaked in water, just to soften
• 4 to 6 pitted dates
• 1 cup agave
• 2 teaspoons vanilla
• 2 teaspoons pumpkin pie spice
• 1 teaspoon sea salt

Directions:
Place the pumpkin, macadamia nuts, raisins, dates, agave, vanilla, pumpkin pie spice, and salt into a food processor and blend until smooth. Pour into the pie crust and freeze!

For the Icing:
Ingredients:

• 1 cup young coconut pulp, packed
• 1/4 cup shredded, dried coconut
• 1/4 cup water
• 3 tablespoons agave, or to taste
• 2 tablespoons melted cacao butter
• 1 tablespoon melted coconut oil
• 1/2 teaspoon vanilla extract

Directions:
Blend the coconut, water, and agave until smooth and creamy. Then add the cacao butter and coconut oil. Pour over frozen cake! (And then put the entire thing back in the freezer.)

Crust & Cake recipes were adapted from here.

Icing was "White Chocolate Coconut Cream" from "Just Desserts."

Peaunut Butter Ice Cream Cake!

Tonight came the arrival of the (Raw Vegan!) Peanut Butter Ice Cream Cake! It was sooooooooooo delicious! And best of all... it had absolutely no dairy, refined sugar, flour, gluten, additives, flavor enhancers, or preservatives!! :)

For the Cake!
Ingredients:

• 1 1/2 cups peanut butter
• 1 1/2 cups water
• 1/3 cup agave
• 1 tsp. vanilla extract
• pinch of sea salt

Directions:

Blend all ingredients in a blender or food processor. (*note:  It is best to add the peanut butter in slowly...)
Pour into springform cake pan, and put in freezer.

For the Chocolate Ganache!

Ingredients:

• 3 tablespoons maple syrup or agave
• 3 tablespoons cocoa powder
• 1 tablespoon water
• 2 tablespoons coconut oil (melted)
• 1 tsp. carob powder
• 1/2 tsp. vanilla extract

Directions:
Blend all ingredients together, use immediately.  

If desired, top with peanut butter cups. :)

The cake can be stored in the freezer for up to 3 months... but it will most likely be gone by then! ;)

Coconut Flour Cupcakes!

Today, one of my best friends Nicole and I finally decided to finally have our long talked-about "baking day!" After an awesome morning hike at Vasquez Rocks County Park, We went to the local health food store, "The Whole Wheatery" to pick up a few ingredients... vegan carob chips & vegan margarine. Then we headed into the kitchen and came up with some DELICIOUS gluten-free, dairy-free cupcakes... topped with vegan icing!

These will definitely be made again!

Vanilla Cupcakes
Recipe adapted from Vanilla Cupcakes from "Cooking with Coconut Flour"

• 6 tablespoons vegan margarine (original recipe called for butter)
• 6 eggs
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder

Blend together butter, eggs, sugar, salt, and vanilla. Combine coconut flour with baking powder and whisk into batter. Pour batter into muffin cups. Bake at 400 degrees F for 15 minutes. Frost and decorate!! (makes 12 cupcakes)

Vanilla Icing

• 1/2 c. Earth Balance
• 2 c. of powdered sugar
• 1 tsp. vanilla
• 1 1/2 T of almond milk

Melt margarine on stove. In mixing bowl, combine melted margarine, powdered sugar, vanilla, and almond milk. Store in the fridge until needed!

*Notes to self:
-Make the reduced sugar version of the cupcakes, which calls for just 3 tablespoons of sugar, 1/4 teaspoon powdered stevia (or perhaps agave instead?), and 2 tablespoons of coconut milk.
-Find substitution for eggs...
-Search for more cupcake recipes to try! :)