Tag Archives: Chocolate

LOW-FAT Chocolate-Covered Cherry Dream Dip


Posted by ashleymichelle

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Pretty, pretty, please with a cherry on top…

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DON’T judge this recipe until you try it for yourself!

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After seeing variation after variation of dessert-style dip recipes on Pinterest, I just couldn’t wait to get my hands on my food processor so I could create my very own version!

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Thankfully, selecting a unique flavor wasn’t all that difficult.

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See, as a little girl, I absolutely ADORED chocolate covered cherries. In fact, I loved them SO MUCH that my Dad would give me a big HUGE box of Godiva’s chocolate-covered cherries each Christmas. The fancy box of chocolates wrapped under the tree became a yearly tradition for us…as did the terrible belly aches following me eating half the box in one sitting!

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As I grew older however, and as I became more and more concerned about my health and my physique, I began to turn away from these sugary, not-so-healthy treats and have lived without that delicious combination ever since.

 

UNTIL NOW.

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Whatever you do…don’t be put off by the strange mix of ingredients. I promise the result is delicious!

 

Ingredients:

(makes enough to fill up a Ball Jelly Jar)

  • 1 cup chickpeas (garbanzo beans)
  • 3/4 cup dates (soaked in water for a couple of hours and drained– I like Dole and Sun-Maid because they are already so soft)
  • 1/2 cup organic,canned pumpkin (NOT the pumpkin pie mix– just plain old pureed pumpkin)
  • 2 tablespoons all-natural cherry preserves (make sure your jam uses fruit pectin instead of gelatin, or it will not be vegan! Also, strawberry or raspberry jam could work too, it just may not be as cherry-flavored)
  • 1 tablespoon unsweetened almond milk (or another non-dairy milk)
  • 2 teaspoons coconut oil (you COULD omit this to make it 100% fat-free…but I don’t think it has as nice of a consistency without it).
  • 1/2 cup blended oats (throw oats in a blender for a couple of seconds until it has a flour-like consistency)
  • 4-5 tablespoons all-natural cocoa powder (add ore or less depending upon how chocolaty you’d like it–I like it SUPER chocolaty :) )
  • 1 teaspoon pure almond extract (THIS is the secret ingredient that gives the dip its cherry flavor! Feel free to add more for a stronger “cherry” taste…but be warned…a little almond extract goes a long way so start with less and add more as you go)
  • 4 packets of stevia (or 1/4 c of another all-natural, dry sweetener–add more or less depending upon how sweet you’d like it).

 

Directions:

  • Add everything into a food processor and blend until VERY smooth.
  • Serve the dip immediately, or store it in a sealed container–I use a Ball Jelly Jar–in the fridge for up to 4-5 days (If serving after having been chilled in fridge for a while, I would suggest setting the dip out for 20 minutes or so and mixing it well before serving– I find the consistency to be a bit smoother this way).
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You can use this dessert dip as a dip for fruit, cookies, and crackers, or even as a spread for toast. Heck, it’s so yummy you could get away with just eating it like a mousse or a pudding. I bet it would even taste good layered between my Very Berry Vegan Pancakes…(NOW we’re talking!)

It’s healthy, it tastes delicious, and it’s quick and easy to make. I personally like to layer it on a rice cake or toast in the morning and chow down while I’m running to the bus. Sometimes I even add a few slices of banana on top for good measure ;)

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Not too crazy about cherries? You can easily swap out certain ingredients and make a few simple substitutions to change-up the flavor.

(official recipes/photos to come soon!)

  • Peppermint Patty Dip: Just swap out the jam and almond extract, and add some peppermint extract.
  • Double Trouble Chocolate Dip: Swap out the almond extract for vanilla extract, and add some extra cocoa and a swirl of chocolate sauce.
  • Peanut Butter Cup Dip: Swap out the almond extract and coconut oil, and add a couple of tablespoons of peanut butter.
  • Chocolate-Covered Banana Dip : Omit the jam and almond extract for vanilla extract, and swap out the pumpkin for a large, VERY ripe banana
  • Crazy Coconut Chocolate Dip: Swap out the almond extract for vanilla extract, and add a few tablespoons of unsweetened, shredded coconut
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The options are endless!

GO CRAZY.

 

 

Healthfully yours,

Ashley Michelle

 

 


Chocolate-Coconut Truffle Cookies


Posted by ashleymichelle

BEST mistake I’ve ever made!

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These cookies were a BIG (delicious) MISTAKE.

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No, seriously.

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I made them by accident! :-o

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There. Now you know my secret!

Before I post a finished recipe on this blog, I typically go through a few unsuccessful cooking attempts and trial runs in the kitchen (a big thanks to the boyfriend for testing out some of the best and worst recipes ever created!). This is large in part because I like to keep the fat and sugar content down as much as I can without sacrificing taste. Plus, since all of my recipes are made from scratch and I tend to come up with many of them off the top of my head, a lot of recipe tweaking needs to happen first in order to get the consistency just right (and if you’ve done some vegan baking before, you know it can be especially tricky to get vegan dough and batter to rise correctly).

These healthy Chocolate-Coconut Truffle Cookies were one of those times when the un-tweaked recipe actually turned out BETTER than the one I was going for.

Originally, I set out to create a single-serving microwave chocolate cake (inspired by my One-Minute Chocolate Maple Banana Cake), but when the batter turned out to resemble cookie dough instead of cake batter, I decided to go with it.

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Thank GOODNESS I did :)

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Or I wouldn’t have ended up with these little gems!

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I swear, they’re just like brownie bites…but BETTER–and, they’re a fabulous dessert to bring to a cookout or summer party. I guarantee no one will EVER be able to guess they are VEGAN (or HEALTHY for that matter!).

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Dry Ingredients:

  • 1/2 cup whole grain flour (spelt, whole wheat, oat etc…)
  • 3 packets stevia
  • 1/2 teaspoon baking soda
  • 3 tablespoons all-natural cocoa powder
  • Optional: 2 tablespoons all-natural non-dairy chocolate chips (omit if you want these to be sugar-free)
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Wet Ingredients:
  • 2 tablespoons all-natural apple sauce
  • 1/4 cup plus 1 tablespoon of almond milk (or another non-dairy milk– soy, coconut etc…)
  • 2 teaspoons unrefined coconut oil
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Directions:
(Recipe makes about 20 cookies, but you may be able to get a few more out of it…I accidentally ate a lot of the batter–again. OOPS!)
  • Preheat the oven to 340º.
  • Mix all the dry ingredients in one bowl and set aside.
  • Melt the coconut oil in a bowl and add in the rest of the wet ingredients.
  • Add the dry ingredients into the wet ingredients and mix just until smooth (do not over-mix).
  • Spoon heaping teaspoons onto a cookie sheet sprayed with all-natural non-stick spray.
  • Bake for 10 minutes (they may look a little underdone, but this is okay).
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Once the little truffle cookies cool, feel free to gobble them up as is, OR, frost them with my Creamy Chocolate Glaze and add a sprinkle of some unsweetened coconut! If you want to go for sugar-free chocolate glaze, make my healthy chocolate bar recipe, but just don’t refrigerate the chocolate sauce–drizzle it allllllll over the cookies instead!
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Of course, I would definitely suggest bringing these along to your Memorial Day party.

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But, if you want to “accidentally” keep the whole tray for yourself…I promise I won’t tell ;)

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Healthfully yours,

Ashley Michelle

 


Five-Minute Chocolate, Maple, Banana Cake for ONE!


Posted by ashleymichelle

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There's cake under there somewhere...

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If you LOVE quick and easy desserts…get excited.

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Because this recipe is going to BLOW YOUR MIND.

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Best part of all? It takes FIVE minutes to make.

Yup. NO. OVEN. REQUIRED.

Let me guess…NOW you’re excited :)

I came up with this little gem of an idea while rummaging through the cupboards last night desperately trying to find some recipe inspiration. Instead, all I found were a couple of sad-looking bananas, an almost empty container of almond milk,  a few spoonfuls of flour, and the depressing realization that I needed to do some serious grocery shopping this weekend.

But I was still in the mood for a healthy, yet totally DECADENT treat.

That’s when I had an epiphany.

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Single-serving microwave cake.

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This cake is SO good…even non-vegans will DEVOUR it. I promise.

Want proof?

As soon as I took this gooey, chocolaty dessert out of the microwave, I hardly had enough time to glaze it and take a picture before the boyfriend gobbled it up. He even went as far as to say it’s the BEST dessert he’s ever had–and this is coming from a guy who’s not crazy about dessert in general!

All I can say is, good thing I made two so I could keep one for myself ;)

So what are you waiting for? GET BAKING!

Cake Ingredients:

  • 1/4 cup of spelt flour or other whole wheat flour (I like spelt flour because it has only moderate amounts of gluten and it can be tolerated by those who have wheat allergies and/or a wheat sensitivities. However, it is NOT gluten-free and NOT suitable for those with celiac disease)
  • a little under 1/2 teaspoon of baking soda
  • 2 packets of stevia (1/2 teaspoon) or 1 teaspoon of another natural sweetener
  • 3 tablespoons of unsweetened almond milk (or any non-dairy milk)
  • 1 1/2 teaspoon of natural maple flavor
  • 1 teaspoon of Earth Balance (or any non-dairy buttery spread– I actually prefer to NOT use any butter and add a heaping teaspoon of natural, no sugar added applesauce instead, but my boyfriend–who isn’t a fan of low-fat desserts– LOVED the texture of the cake with the Earth Balance better. It’s totally up to you! One teaspoon isn’t that much anyway.)
  • 1/2 of a medium-sized and VERY ripe organic banana, chopped
  • About 2 teaspoons of mini chocolate chips (I like dairy free, nut, and soy free Enjoy Life semi-sweet mini chocolate chips)

Directions:

  • Mix all the dry ingredients in a bowl, then add in the wet ingredients–including the banana and chocolate chips.
  • Mix until blended but do not over-mix.
  • Spray a small bowl, or ramekin (anything roughly 1-cup in size) with an all-natural non-stick spray (I’m sure a coffee mug would work, but you may have to cook it few seconds  longer)
  • Pour batter in the small bowl and microwave on high for about 2 minutes (depending on your microwave’s strength, your cake may need to cook a little longer. The top of the cake should give a little when you press down on it and should not be overly sticky/gooey on top).
  • While your cake is cooking…you can whip up the glaze! (See below)

Creamy Chocolate Glaze Ingredients:

  • 2 tablespoons of organic, all-natural powdered sugar (natural maple sugar and coconut sugar will also do–  if you don’t have powdered sugar, just blend regular sugar in a blender for a minute or so until it turns to powder).
  • 3 teaspoons of all-natural cocoa powder (I use the Trader Joe’s brand)
  • 2 teaspoons of almond milk (or any other non-dairy milk)

Directions:

  • Mix all the glaze ingredients together until smooth.
  • Slip a knife down around the cake to loosen it from the bowl, turn it over and pop it out onto a plate.
  • Pour you glaze ALL OVER your Five-Minute Chocolate, Maple, Banana Cake.
  • EAT YOUR FACE OFF.

Healthfully yours,

Ashley Michelle

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P.S. Technically I categorized this as a dessert…but seeing as it’s the weekend and all…if you really want to eat it for breakfast, I won’t tell ;)

 

 

 

 


Chocolate Heaven Martini


Posted by ashleymichelle

Chocolate Heaven Martini!

As if you died and went to HEAVEN…

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A CHOCOLATE HEAVEN that is.

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What can I say? Monday’s are rough. But that’s nothing a martini glass and a little bit  (a lot a bit?) of chocolate can’t fix!

Don’t worry, you won’t be singing the hangover blues heading into work on Tuesday morning– there’s no alcohol in this sexy little number (unless you want there to be of course ;) …but I’ll leave that up to you)

And the best part of this recipe? It’s GUILT FREE and SUPER EASY.

 

Here’s what you need:

  • 1/2 cup of almond milk (or other non-dairy milk)
  • 1/2 of a ripe banana (NOTE: I like to use a frozen banana for recipes like this because it thickens up the shakes so nicely. I always keep frozen bananas in my freezer for this very reason, or just in case I happen to have a craving for my “healthy ice cream” which I’ll post a recipe for very soon!)
  • 1-2 tablespoons of cocoa powder (depending upon how chocolaty you want your martini, I’d start with one tablespoon and add another if it’s not rich enough for you).
  • 2 packets of stevia (or your choice of sweetener–feel free to adjust to your taste)
  • 3 ice cubes
  • A generous dollop of Soyatoo Whipped Cream
  • Optional: A strawberry (for garnish), a small splash of vanilla, a dash of cinnamon, or some chocolate liqueur perhaps (I’m not lookin’!)

Directions:

Throw everything in a blender (I use my Nutribullet, but any blender or Magic Bullet will work just fine) and blend until smooth.
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Next, GET FANCY.
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Pour your chocolate heaven into a pretty little martini glass, garnish as you wish, and pretend like you don’t have to work tomorrow!
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Consider this your dessert version of  nightcap ;)
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Fabulously yours,
Ashley Michelle