Chocolate Frozen Pops Recipe

My boys love playing in the kitchen. Measuring ingredients, pouring and of course testing whatever you're making. It's such an awesome way for us to spend quality time together.

I know it's cold outside but we made chocolate pops the other day. It hit my chocolate craving spot! Even though there's canned coconut milk in this recipe, I didn't taste it much (the boys agreed).

I got the idea for this recipe from Daphne Oz after seeing it in her cookbook a while ago. I think she used honey (which isn't vegan) instead of maple syrup and salt. I didn't think salt was necessary.

When you make it, let me know if you taste the coconut or whether or not you used salt.

Chocolate Frozen Pop

by Brown Vegan

Prep Time: 5 mins active 5 hours inactive

Ingredients (9 small pops)

• 14 oz canned coconut milk, unsweetened (I use full fat)
• ¼ cup all-natural maple syrup
• 2 tablespoons cocoa powder
• ¼ teaspoon pure vanilla extract
• (9) 3 oz Dixie cups
• 9 small popsicle sticks

Instructions

In a blender, mix together the coconut milk, maple syrup, cocoa powder & vanilla.

Pour the mixture into each cup and place into the freezer.

Freeze for about 1 ½ hours, then add in the sticks.

Continue freezing overnight or for about 5 hours.

When you’re ready to eat, rip the paper cup off of the chocolate pop and enjoy!

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Currently Reading: The Four Agreements by Don Miguel Ruiz

Apple Cobbler with Maple Cream Recipe

There's just something about snow that kills my whole vibe. I just want to eat pantries & chips in bed and watch movies on my laptop.

As soon as the snow started, I went to Redbox and picked up a couple of movies. I got Let Me Explain (blah) & The Butler (better).

I wanted an apple (or peach-this one is awesome) cobbler but figured I would "be good" and make a no-bake vegan alternative instead.

It was worth it! The perfect combination of apples, dates, oatmeal and walnuts. Yum! 2 out of my 3 sons loved it! Elijah said it was "just ok"  He loves our baked apple crisp, so maybe he was just disappointed that I didn't make that.

Let me know what you think once you try this recipe. I adapted this recipe from Judita Wignall's Going Raw cookbook.

Apple Cobbler with Maple Cream

by Judita Wignall & Brown Vegan

Prep Time: 3 hours (including soaking cas

Keywords: raw dessert vegan pie

Ingredients (Serves 5)

Topping/Crust

• 1 cup raw walnuts
• 3 Medjool dates (pitted and soaked for about 10 mins)
• 1/4 teaspoon sea salt
• 1/2 cup rolled oats
• 1/4 cup raisins (optional)

Filling

• 2 tablespoons maple syrup
• 1 1/2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 3 cups apples, peeled, cored & thinly sliced

Maple Cream

• 1 cup cashews, soaked in water for at least 2 hours
• 1/2 cup maple syrup
• 1/4 cup water
• 1 vanilla bean, scraped

Instructions

Topping

In a food processor, process the walnuts. Then slowly add the dates & raisins until it's a coarse meal. Be sure not to overprocess because it will make the mixture too oily. Transfer to a medium bowl and mix in the oats.

Filling

In another bowl, combine the maple syrup, lemon juice, cinnamon & ginger. Toss with the apples.

Maple Cream

Process the the cashews, maple syrup, water and vanilla bean in a blender for about 2 minutes, or until smooth.

Assembly

1. Sprinkle half of the nut mixture in the bottom of a 9-inch round pie dish.

2. Layer with the apple filling and then sprinkle with the remaining nut mixture.

Add the topping when you're ready to eat.

We ate ours raw, but you can bake it in the oven at 350º, if you prefer a warm cobbler.

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Vegan Snickers Recipe

Who else used Snickers as a meal replacement in high school and/or college?

I fell head first into the marketing ploy of "Hungry? Grab a Snickers." *shaking my head*

Just like the Reese's peanut butter cups I veganized the other day, conventional Snickers aren't vegan. 

No worries! I have a recipe for that. 

Cara at Forks and Beans put her all into this Snickers recipe.  There are multiple steps to achieve this sugary goodness, but it's well worth the effort. The taste and texture is very similar to regular Snickers.

Even though having a candy mold would have made the process easier (and my candy prettier), I'm so glad I couldn't find one at any of my local stores. My waistline doesn't have time for weekly Snicker sessions. lol

My tips:

*I used a 7x11 brownie pan because I don't own the suggested 8x8 size

*I think you can get away with using half of the measurements because the nougat and caramel are both stretchable and very sweet.

*I used the full measurements in the video and was able to make about 18 small bars. OMG! Sugar heaven. I put most of my batch in the freezer.

*I melted 3 cups of chocolate chips-used half on the bottom layer and the other half on the top

Watch me make the recipe below and head over to Forks & Beans for measurements and other details.

Tell Cara I sentcha! :-)

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Song playing while I cooked...

Maroon 5-Moves Like Jagger

Easy Chocolate Pudding

All I need in this life of sin is a bowl of anything that includes chocolate. 

You know what annoys me about food blogs? When a recipe claims to be easy but has a trillion steps and a trillion more fresh ingredients that need to be chopped. I love to cook and don't mind the extra work, but even I look at some of these recipes and find that language so darn condescending.  It's like me saying this cinnamon roll recipe is easy.  Easy to who?

Anyway...I can say with confidence this chocolate pudding recipe is easy and guess what else? It's pretty darn good, too. 

All you need is 4 ingredients and a blender.

The avocados don't initially give the pudding an overwhelming flavor, but after 24 hours the taste is bitter (likely from the combination of avocado & cocoa powder) and the avocado flavor more pronounced.  

Be sure to update me when you try the recipe and watch me make it below on Youtube. 

If you have some leftovers avocados, a banana, and olive oil around make yourself a facial mask to moisturize your situation. 

Chocolate Pudding

by Brown Vegan

Prep Time: 10

Keywords: dessert vegan

Ingredients (Serves 4)

• 5 avocados-peeled & pitted
• 1 cup of raw cacao powder or cocoa powder
• 1 cup of agave syrup
• 1 cup of almond milk (you may want to start with 1/2 cup and increase as needed)

Instructions

Add all ingredients into a blender and mix well. Add a little more almond milk (1 tbsp at a time) if your blender needs help combining the ingredients.

Eat immediately or serve chilled a few hours later.

Best if enjoyed within 24 hours

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Song playing while pitting the avocados...

Pleasure P-You Did Me Wrong

Y'all know there's always a song playing  :-)

Pecan Ice Cream *Dairy-Free*

Even though I ranted a bit the other day about eating out as a vegan, I really do enjoy my plant-based lifestyle.  Overall, I don't feel like I'm making any true sacrifices and I still enjoy a lot of delicious meals and treats.

Case in point.....

I have fond childhood memories of eating pecan ice cream at the Williamsburg Pottery. During the spring and summer months we visited a lot and even though I complained about the heat and the amount of time my mom took to browse the stores, I always knew ice cream was in my near future.

We would sit on a bench outside of a homemade ice cream shop fanning away hungry birds, chatting and licking our cones. Good times!

These days, my own children enjoy gathering around watching the ice cream machine work its magic.  My hope is that our food experiences not only remind them of good times but also set the mark for compassionate eating in their own adult lives.

This ice cream is creamy, delicious and doesn't have a strong coconut flavor.  Even though I haven't tried it yet, a few of my YouTube viewers said using the young Thai coconut water instead of fresh water is just as delicious. Since this ice cream doesn't have the same additives as the store-bought version, it will melt a lot faster.

No worries, though because you'll likely eat all of it as soon as the ice cream maker stops.

Check out the recipe and YouTube video below.

Homemade Pecan Ice Cream

by

Keywords: vegan ice-cream

Ingredients (Serves 5)

• Meat from 1 young Thai coconut
• 1 cup raw cashews, soaked in water for 2 hours
• 1 1/3 cup water
• 2/3 cup maple syrup
• 1 tbsp vanilla extract (alcohol-free works best...I used one with alcohol in the video)
• 1 tbsp lecithin powder or granules
• ¼ cup coconut liquid, melted
• ¾ cup chopped pecans
• Pinch of salt

Instructions

Place the cashews, water, coconut meat, maple syrup, vanilla, lecithin, and salt into a blender and process until smooth.

Add in the coconut oil and blend again.

Chill the mixture for about 40 minutes in the freezer, fold in pecans, and then process according to the ice cream maker instructions.

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Recipe adapted from Going Raw

Do you have fond ice cream memories from your childhood?

Update me if you try the recipe. :-)