Category Archives: Desserts

Chocolate Brownies with Salted Caramel Icing (Allergy-Friendly)

How can one not love gooey, fudgey brownies? Add salted caramel to the mix, and said brownies become irresistible! As much as I love the everything salted caramel craze, these brownies were not intentionally made to become salted caramel brownies, but a magical accident happened (baking accidents are the best) and the type of sugar, vanilla and other icing ingredients transformed into caramel and voila! — Chocolate Brownies with Salted Caramel Icing were created.

Unlike sticky caramel that gets stuck in your teeth, this caramel icing is light and soft yet sweet and buttery. Dusted with a sprinkle of pink Himalayan salt, and the salty sweet perfection melds into the chocolate brownie layers. When drizzled on top of the brownie cake fresh from the oven, the salted caramel icing is able to melt into the hot brownie and mix with the chocolate chips to create a chocolate caramel swirl. Chocolate, caramel, and pink salt — the three ingreidnets to happiness.

While brownies are not exactly the epitome of health food, these brownies are somewhat better for you than the traditional brownie. They are made with plant-based and mostly unrefined ingredients. They actually happen to be grain-free, gluten-free, dairy-free, egg-free and nut-free. That’s a lot of allergies that you don’t have to worry about when making or consuming this sweet treat. This brownie recipe takes the trouble out of finding the perfect dessert to make for everyone; they are great for bringing to an event while avoiding harmful ingredients or potential allergens. Simple ingredients = simple chocolate and caramel taste. Plus, there’s the added benefit of high protein in this baking mix. Besides containing high quality ingredients, these brownies taste rich and decadent. Whip up a batch of these chocolate brownies with salted caramel icing for a fun and simple plant-based treat!

Chocolate Brownies with Salted Caramel Icing

Chocolate Brownies with Salted Caramel Icing
Print
Brownies
  1. 1/2 cup organic sugar
  2. 1/4 cup oil
  3. 1 tsp. vanilla extract
  4. 1/4 cup non-dairy milk or water
  5. 1/2 cup melted chocolate chips
  6. 1 and 1/4 cup flour of choice
  7. 1/4 cup cocoa or cacao powder
  8. 1 tsp. pink salt
Icing
  1. 1 cup organic powdered sugar
  2. 1/2 cup coconut sugar
  3. Sprinkle of pink salt
  4. Around 2 tbsp. nondairy milk or water (just enough until frosting reaches desired consistency)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Meanwhile, combine first four wet ingredients in a regular bowl and mix. Next add melted chocolate chips to the wet mixture and stir until just combined (a tip for quickly melting chocolate chips is to add hot water to the measuring cup with chocolate chips and let melt, then drain the water). Mix everything together, then add the dry ingredients and combine until batter forms. Add to a brownie pan lined with parchment paper, and spread the batter evenly. Bake for about 15 minutes. Once out of the oven, sprinkle on more chocolate chips and spread once they have melted to form the chocolate layer. Let brownies cool while mixing icing ingredients in a bowl. Drizzle icing on the brownies and top with pink salt. Bon appétit!
Simple Sweets & Treats http://simplesweetsandtreats.com/

Lemon Blueberry Burst Cake (V & GF)

This moist lemon blueberry burst cake is bursting with flavor from tart wild blueberries and lemon zest. Lemon icing is drizzled overtop, as it sinks into the moist cake. Together, the tart blueberry and lemon flavor along with natural sweetness from the icing create an amazing tasting cake that is light, yet rich and decadent.

But unlike mosts cakes, this lemon blueberry burst cake is made without refined flours, sugars, or hydrogenated oils. It is also grain-free and dairy-free. By using coconut or almond flour, this substitutes regular flour. It also absorbs moisture really well so you don’t need to use as much flour for the same effect. Plus, it’s anti-inflammatory rather than high-glycemic like refined white flour, which can spark blood sugar and initiate inflammation. This lemon blueberry cake is a complete makeover of the refined traditional version, yet it tastes similar and remarkably sweet for being somewhat healthy.

A simple one-bowl recipe, the cake’s main ingredient involves coconut or almond flour, which absorbs moisture so well that you can get away with using much less (also saves on ingredient amounts, which is always great!). You can also use an all purpose wheat flour or gluten free flour, but make sure to double the amount since they don’t absorb as much moisture.

Lemon Blueberry Burst Cake:

Dry Ingredients:
1/2 cup coconut flour (double if using regular flour)
1/4 tsp. salt
1/2 tsp. baking powder

Wet Ingredients:
1/4 cup full fat coconut milk
3/4 to 1 cup water (start with 3/4 and add the extra water if too dry)
1/4 cup maple syrup
1 flax egg (1 tbsp. flaxmeal + 3 tbsp. water, whisked)
3 tbsp. coconut, brown, or white unrefined sugar
1 tbsp. oil of choice (avocado oil was used in this recipe)
2 tsp. vanilla extract
1 tbsp. fresh lemon juice
1 tsp. lemon zest

Icing:
2 cups powdered sugar
1 tsp. lemon zest
2 tbsp. fresh lemon juice
A pinch of pink salt

Directions:
Preheat oven to 350 degrees, then prepare a circular cake pan with parchment paper greased with oil of choice. Meanwhile, add coconut flour, salt, and baking soda to a large bowl and mix. Add all the wet ingredients to dry ingredients and mix until combined and there are no lumps remaining in the batter. Add the batter to a parchment paper-lined cake pan, and bake in a preheated oven for 30 minutes or until an inserted toothpick comes out clean. Let cool, and assemble the frosting by combining powdered sugar, pink salt, lemon zest and juice, then mixing until smooth. Drizzle icing over the cooled cake, top with fresh blueberries (or thawed frozen blueberries) and enjoy!

Simple Holiday Desserts

700pximages-2508

One of the best parts about the holiday season is baking. Baking warm and sweet desserts with family and friends is sure to welcome the holiday spirit.

Although, sometimes it is a challenge to find something simple to make that will also taste amazing. Intimidating mixer machines, rising yeast, creaming this, whipping that, and all the sifting of sugar and flour can make baking seem confusing.

This is why I put together some holiday dessert recipes that are simple and delicious. Plus, they are perfect for sharing with loved ones. Christmas sugar cookies, gingerbread men, chocolate mint brownies, and a sugar cookie shake are a few of these tasty yet simple recipes. And the best part is that they don’t require fancy mixers, whipped egg whites, or anything too time consuming or kitchen destroying—well not positive about the last part, as I always find a way to make a mess out of the simplest of recipes. :) But what matters is that these recipes are simple to bake and taste amazing.

Christmas Cookies and Holiday Desserts

squaregingerbread mint-creams sugarcookie-shake
brownies-6-of-7 2 Version 2 untitled (88 of 91) - Version 2
pink salt cookies (18 of 26) IMG_2252 chickpeacurry-mintshake (46 of 47)

Mint Chocolate Chip Shake (Dairy-Free)

mintshakerevised (3 of 6)

This mint chocolate chip shake is an amazing frozen dessert to combat the sweltering heat of summer. It’s icy cool and refreshing thanks to the chilled ice cream consistency. Plus, the fresh mint adds a cooling element from its medicinal cooling properties. Creamy and refreshing ingredients are combined with peppermint extract and delectable chocolate chips to create a wonderful mixture of icy and creamy as well as cooling and refreshing. It is so simple yet delicious, and it is made completely without dairy products or highly processed ingredients. It is an unconventional, simple mint chocolate chip shake that can be whipped up in a blender for a quick icy and minty treat.

mintshakerevised (6 of 6)

mintshakerevised (1 of 6)

Mint Chocolate Chip Shake (Dairy-Free)
Print
Ingredients
  1. 4 cups nondairy milk such as coconut or almond (Almond milk was used for this recipe)
  2. 1 cup ice
  3. 1/4 to 1/2 tsp. peppermint extract
  4. 1/4 cup dairy free chocolate chips
  5. Pinch of unrefined salt
  6. Optional fresh mint leaves
Instructions
  1. Start by freezing the nondairy milk in a bowl overnight or for at least 4 hours. Use a knife to slice down the edge of the frozen milk to lift it out of the bowl. Add to a blender and blend on low, scarping down the sides. Once it has reached a creamy consistency, add the peppermint extract, most of the chocolate chips, and optional fresh mint leaves then blend on low until everything has combined. Top with additional chocolate chips and mint. Enjoy!
Simple Sweets & Treats http://simplesweetsandtreats.com/

mintshakerevised (5 of 6)

mintshakerevised (2 of 6)

Mixed Berry Crisp

berrycrisp (52 of 60)

berrycrisp (56 of 60)

berrycrisp (45 of 60)

This mixed berry crisp could not be any easier to make, and it’s crazy delicious. When the berries are warmed, they become softened and extra juicy, and their tart flavor is glazed in a sweet sauce. This tasty berry mixture melds with a golden brown topping that is sweet and buttery with a slightly crumbly texture that melts in your mouth. The combination of tart, sweet, and salty flavors creates a delectable treat that can be quickly whipped up and baked with minimal ingredients. The best part is the fragrance of baked sugar and cinnamon summer berries that is almost as good as it tastes. Fresh or frozen berries, a few nutritious flours, and a blend of sweet and tart make up the simple ingredients that combine to create a simple yet delicious crisp. It’s a dessert that is made without artificial ingredients—just plant-based foods that highlight the flavors of summer.

berrycrisp (51 of 60)

berrycrisp (49 of 60)

Mixed Berry Crisp
Print
Berry Filling
  1. 4 cups thawed frozen or fresh berries
  2. 2 tbsp. organic sugar
  3. 1 tbsp. maple syrup
  4. 1 tbsp. lemon juice
  5. 1/4 tsp. cinnamon
  6. sprinkle of salt
Crisp Topping
  1. 2 tbsp. melted coconut oil + 1/4 cup maple syrup
  2. 1/4 cup organic sugar
  3. 1/4 cup GF all-purpose flour
  4. 1/2 cup coconut flour (substitutions: quick oats, almond flour)
  5. 1/4 tsp. cinnamon
  6. 3 tbsp.water
Instructions
  1. Thaw berries if using frozen, and set them in a baking dish. Preheat the oven to 375 degrees and add the rest of the filling ingredients to the baking dish with berries and mix everything together. In a medium-sized mixing bowl, combine the melted coconut oil and maple syrup together, then add the rest of the ingredients and stir until a crumble forms. Add more water if the mixture is too dry. Add crumble mixture on top of the berry mixture and bake for about 25 minutes or until the top is crisp enough.
Simple Sweets & Treats http://simplesweetsandtreats.com/

Mixed Berry Muffins (GF, V)

untitled (16 of 18) (1)

untitled (18 of 18)

untitled (2 of 18)

Blueberry muffins are wonderful. They are sweet, fluffy, and so decadent with fragrant bursts of tart berry flavor from the blueberries folded into a soft, buttery cake-like texture. These mixed berry muffins incorporate vibrant and sweet berries along with these flavors and textures.

While most muffins require loads of ingredients such as butter, milk, and eggs, these muffins are made with simple, nutritious ingredients that come together easily and are all tossed into one bowl–this makes for an easy baking method and cleanup. These mixed berry muffins are filled with healthy fats and nutrient-dense berries that create a sweet and buttery flavor. They are incredibly fluffy and moist with a subtle taste of vanilla and a crisp topping from the crunchy sugar crystals. This creates an amazing combination of a crisp top with a fluffy and moist center.

These mixed berry muffins are made with simple, plant-based ingredients. The use of coconut flour adds a rich fluffy texture to the muffin base. Almond flour can be used as a substitute to the coconut flour that also adds nutritious healthy fats and substance. The flavorful berries offer an antioxidant-packed, vitamin C rich nutritious element. Not only are these muffins tasty, but they are a balanced and nutritious snack!

untitled (15 of 18)

untitled (4 of 18)

untitled (8 of 18)

untitled (3 of 18)

Blueberry Muffins
Print
Dry Ingredients
  1. 1 & 1/2 cups all-purpose gluten-free flour
  2. 1/2 cup coconut flour
  3. 1/4 tsp. salt
  4. 2 tsp. baking powder
Wet Ingredients
  1. 1/2 cup oil
  2. 1 cup unrefined sugar
  3. 2 tbsp. ground flaxseed + 6 tbsp. water
  4. 4 tbsp. applesauce
  5. 1 tbsp. vanilla extract
  6. 1/2 cup almond milk
  7. 1/2 cup water
Add In
  1. 2 cups frozen berries
  2. Additional unrefined sugar for topping
Instructions
  1. Preheat oven to 375 degrees and prepare a muffin pan. Add ground flax and water to a cup, mix completely and set aside for 10 minutes. Assemble the wet ingredients into a medium-sized mixing bowl and mix, incorporating all the ingredients. Add cup of flax and water to the ingredients and mix until it is combined into the other ingredients. Add the dry ingredients on top of the wet, and mix these together until a batter if formed. Add frozen berries to the batter and mix until just combined, not thoroughly. Add batter to a muffin pan, filling the cups slightly above the line of the pan. Top with additional sugar crystals and bake for about 30 minutes.
Simple Sweets & Treats http://simplesweetsandtreats.com/

One-Bowl Chocolate Pudding

untitled (6 of 9)

untitled (9 of 9)

untitled (21 of 24)

untitled (4 of 9)

untitled (7 of 9)

untitled (22 of 24)

untitled (2 of 9)

untitled (23 of 24)Chocolate pudding just got super simple. No more eggs, gelatin, heavy whipping cream, or beating with a mixer, which always turns into a giant mess anyway. It is time for an eggless, dairy-less and hassle-free pudding that tastes every bit as decadent.

With only two main ingredients, a spoon, and a mixing bowl, you can have a chocolatey, silky pudding in a matter of minutes! This easy chocolate pudding recipe is smooth and rich with a fudge-like taste and a hint of deep maple flavor. It’s so good you’ll want to eat it before you even get to breakfast—I’m speaking from experience. ;)
untitled (6 of 24)

untitled (14 of 24)untitled (5 of 9)

It’s so simple and delicious. Chocolate pudding doesn’t need all the dairy or egg whites in order to taste amazing—just pure chocolate, sweetness, and lots and lots of hand mixing (food processors can help out a lot with this one)!

 

One-Bowl Chocolate Pudding
Print
Ingredients
  1. 3/4 cup cacao powder
  2. 4 shakes of pink salt
  3. 4 tbsp. organic sugar
  4. 4 tbsp. maple syrup
  5. 4 tbsp. hot water
  6. Optional chocolate chips
Instructions
  1. Mix only the dry ingredients together, then add the wet ingredients, saving the water for last, into this powder and mix thoroughly until it transforms into a silky pudding-like texture. This mixture can also be made in a food processor for a super quick and smooth transformation. Sprinkle with optional chocolate chips and enjoy!
Simple Sweets & Treats http://simplesweetsandtreats.com/