These delicious little chocolatey fudge bites of energy will curb any craving for sweetness, and you don’t have to feel guilty afterwards! They are high in fiber, plant protein, and antioxidants. Rich in magnesium and vitamin A, making them nutritiously scrumptious, and healthy little treats.
1 cup of sweet potato peeled and cubed
1/3 cup all purpose gluten-free flour
1/3 cup raw cacao powder
1/2 cup coconut sugar
1/2 cup vegan chocolate chips
1/2 cup peanut, almond or walnut butter
1/4 cup cacao butter
2 tbsp maple syrup
1/2 tbsp baking soda
1 tsp vanilla extract
1/2 tsp pink salt
Preheat oven to 325 F. Boil 1 cup sweet potato on stovetop until tender (about 10 minutes), strain, mash, and set aside.
Sift flour, baking soda and raw cacao powder into a medium sized bowl. Add salt and mix well.
Boil 2 cups of water in a small saucepan, turn off heat. Place cacao butter into a small glass or stainless steel bowl, and place bowl into saucepan allowing butter to melt.
In a food processor place sifted dry ingredients, add sweet potato, coconut sugar, nut butter, and pulse until well mixed.
Once cacao butter is melted, add maple syrup and vanilla extract to the bowl, and mix well. Add this to the food processor and pulse until mixed well. Finally stir chocolate chips into the mixture, and spoon mixture into a lined 8 inch baking pan, and bake for 20 minutes. Allow brownies to cool before slicing into 24 two-bite pieces.
This delicious 30 minute recipe will tantalize your tastebuds…….great as a starter or side dish. Recipe below…..enjoy!
1 head cauliflower
1 tbsp toasted sesame oil
1/4 tsp pink salt
1/2 tsp crushed red pepper
Lemon and Date tahini Sauce
3 tbsp sesame tahini
1 small garlic clove crushed or minced
1 medjool date chopped
Juice of 1 lemon
2 tbsp filtered water
1 tsp olive oil
1/4 tsp pink salt
Pinch of cracked black pepper
1 tbsp torn fresh mint
Preheat oven to 425 F. Cut cauliflower into bite-size florets, rinse and pat dry. In a bowl thoroughly coat florets with sesame oil, 1/4 tsp pink salt, and crushed pepper. Place florets on a small baking sheet on the middle rack, and roast for 20 minutes.
Place all ingredients for Lemon Tahini Sauce except mint in a blender until smooth, add more water if needed.
When florets are done, take out of oven, place in a bowl, and coat evenly with the sauce. Transfer to a plate, and garnish with torn mint leaves.
The most popular New Year’s Resolution every year is to get healthier, and lose weight. So, with that being said here is a quick and easy, delicious and nutritious, raw plant based vegan, gluten free salad to start off the New Year right. Live Simply Plant Based!
Mango Avocado Salad with Cilantro Lime Vinaigrette
Mango Avocado Salad
1 cup mango cut into large chunks
1 avocado cut into large pieces
½ cup cherry tomatoes halved
½ cup of cucumber (seeds removed) and cut into large pieces
Cilantro Lime Vinaigrette
Juice of 1 lime
4 tbsp. olive oil
2 tbsp. freshly minced cilantro
2 tbsp. water
1 tbsp. rice vinegar
1 tsp. agave
1 clove garlic
¼ tsp. Himalayan pink salt
1/8 tsp. cracked black pepper
Place all ingredients for Mango Avocado Salad in a large bowl and set aside.
Place all ingredients for Cilantro Lime Dressing in a blend and blend until well mixed.
Add dressing to the ingredients in the bowl and mix to coat ingredients well, be careful not to mash the avocado.
Stagger two to three ring molds on a plate and carefully fill them with the salad mixture.
Lift away ring molds slowly and garnish with edible flowers before serving (optional).