Zucchini Chocolate Bread

Wow, zucchini in bread is like one amazing thing you wouldn’t have even expected!
Ever wanted a super moist bread, and also a reason to eat your veggies in a form of a dessert where you can’t even tell it’s there? This is it! You cannot taste the zucchini at all, so please don’t make this thinking you’re making vegetable bread, because this is like any other cake/bread/muffin, it’s deliciously SINFULLY GOOD, yet it’s pretty much healthy! (Given that you don’t eat too much at once.)

So with the zucchini, be sure you use a grater because if you use a blender/food processor, some pieces come out big and it will show in the bread when it’s baked. If you can chop them into very small pieces hardly see-able, then they will be well hidden in the bread.

Be aware that the toothpick test may be a little tricky because you may insert it and it comes out clean, but in reality it still needs a few minutes. So what I suggest is to cut a piece of the bread, taste it and then decide.
You can add one more tablespoon of oil (coconut or olive) if you like it more buttery and rich. If you prefer it sweeter, you may want to add a little more coconut sugar.

Zucchini Chocolate Bread
3/4 cup finely grated zucchini
1/2 cup spelt flour
1/4 cup oat flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
A few sprinkles Himalayan/sea salt
1 tablespoon dark cocoa powder (I used Hershey’s special dark)
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3 tablespoons coconut sugar
1/4 cup white grape juice
1 tablespoon almond milk
1 tablespoon ground flaxseed
1/4 teaspoon apple cider vinegar
3 tablespoons extra light olive oil
1 tablespoons refined coconut oil
1 teaspoon pure vanilla extract
1 tablespoon molasses
1 tablespoon tapioca starch
Preheat oven to 350°F (176°C).
Use a grater to grate one or two zucchini until you end up with 3/4 cup of very finely grated zucchini mash. If you’re using a food processor, be sure that there are no big pieces, as big pieces will show in the bread.
Add the grated zucchini in a large bowl, along with all the other ingredients and stir with a spoon until everything is well blended and mixed.

Spray some non-stick cooking oil on a mini bread loaf tray and spoon the mixture into it.
Bake in the oven for about an hour, then do the toothpick test by pricking a toothpick or sharp object like that into the middle. If it comes out clean with a few crumbs, then it’s ready. Otherwise, bake for a little longer and try the test again.

Print

Zucchini Chocolate Bread

Serves: 2

 

Ingredients

• ¾ cup finely grated zucchini
• ½ cup spelt flour
• ¼ cup oat flour
• ¼ cup coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• A few sprinkles Himalayan/sea salt
• 1 tablespoon dark cocoa powder (I used Hershey’s special dark)
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• 3 tablespoons coconut sugar
• ¼ cup white grape juice
• 1 tablespoon almond milk
• 1 tablespoon ground flaxseed
• ¼ teaspoon apple cider vinegar
• 3 tablespoons extra light olive oil
• 1 tablespoons refined coconut oil
• 1 teaspoon pure vanilla extract
• 1 tablespoon molasses
• 1 tablespoon tapioca starch

Instructions

1. Preheat oven to 350°F (176°C).
2. Use a grater to grate one or two zucchini until you end up with ¾ cup of very finely grated zucchini mash. If you’re using a food processor, be sure that there are no big pieces, as big pieces will show in the bread.
3. Add the grated zucchini in a large bowl, along with all the other ingredients and stir with a spoon until everything is well blended and mixed.
4. Spray some non-stick cooking oil on a mini bread loaf tray and spoon the mixture into it.
5. Bake in the oven for about an hour, then do the toothpick test by pricking a toothpick or sharp object like that into the middle. If it comes out clean with a few crumbs, then it’s ready. Otherwise, bake for a little longer and try the test again.

Almond White Chocolate Magic Bars

Ingredients

• 1 can Solo Almond Paste (8 ounce can)
• 1/2 cup butter, softened
• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 1/2 cups white chocolate chips
• 1 1/2 cups sliced almonds
• 1 can Sweetened Condensed Milk (14 ounce can)
• 
  

Instructions

1. Preheat oven to 350 degrees. Line a 9x13” baking pan with foil and spray with cooking spray.
2. Place almond paste in a food processor and pulse until the mixture becomes a fine crumb, just a few seconds.
3. Place butter and 1 cup of the almond paste crumbs in the bowl of an electric mixer fitted with a paddle attachment. Add sugar and beat on medium speed until fluffy. Add flour slowly and mix until mixture becomes together (it will be crumbly). Press in an even layer into the prepared pan. Bake for 15 minutes.
4. Place the sweetened condensed milk and remaining almond paste in a medium bowl. Microwave for 30 seconds and stir to combine.
5. When the crust comes out of the oven, sprinkle the white chocolate chips and sliced almonds over the top. Pour the sweetened condensed milk mixture over the top and spread evenly as gently as possible so as not to mix up the toppings.
6. Bake for 20 minutes, or until the edges begin to brown. Cool completely before cutting into bars.

AVOCADO CHOCOLATE MOUSSE CAKE with GOJI BERRIES

If you like avocados and you like chocolate; you will appreciate this recipe. Its creaminess is thanks to those magical green monsters that are full of healthy fats, protein and fiber, all wrapped up in one delicious package. When I eat avocados, I like to massage the seed on my face and neck, it feels good and it simultaneously rubs the avocado meat on my skin which is great for it. Just remember to wash it off, otherwise people will think you are turning into a goblin...

But hey, maybe it's been a dream of yours to look like a goblin. In that case, you're welcome.

I was gonna make these into individual cakes but decided that I'd throw everything together in a large spring form pan just because I haven't done that in awhile and it DOES seem more impressive. Don't you agree? If not, too bad. What's done is done, buddy. And what's done is also deliciouusss. I didn't add too much sweetener to this, so the flavour of the avocado comes through and combines with the cacao powder and raisin-walnut crust to create a smooth, decadent, uber nutritious experience in your mouth. Yes, it is an EXPERIENCE.

I kinda sorta made this cake as a happy birthday present for my friend (whose name is ALSO Emily, go figure). Almost all my friends are 20 now! We be growin' up, yo. I think my soul is like 72 years old though, and I've always felt that way. These days, instead of wishing my loved ones a "happy birthday", I tend to say "happy continuation day" instead. It's a Buddhist thing. See, in Buddhism it is taught that we are all part of the universe and the universe is equally part of all of us; it has been this way for eternity. Thus, we are never really born and likewise never really die. We simply continue to be! I dig it.

And what better way to "continue to be", than with raw vegan chocolate mousse cake? No better way - this is it, people. So make this recipe, nom it down and thank the universe and your own creative spirit for the gifts of life and ability! I hope you are having an amazing week; I know I am. It's safe to say that things are going swell, even swimmingly! And you know when ANYBODY says "swimmingly", they must be feeling freaking fantastic... listening to this mix doesn't hurt either.

AVOCADO CHOCOLATE MOUSSE CAKE with GOJI BERRIES 

Crust:
1 cup walnuts
1 cup raisins

Mousse cake:
2 avocados
1/4 cup melted coconut oil
3 tablespoons cacao powder
2 tablespoons maca powder
1 teaspoon vanilla powder
3-4 tablespoons coconut nectar or date paste
Pinch of salt

Topping:
1 tablespoon each of almond butter, cacao powder and coconut nectar
1/4 cup dried goji berries

To make the crust: pulse the walnuts into powder in a food processor, then add the raisins and process until it begins to stick together. Press into the bottom of a small spring form pan. Put in the fridge.

To make the cake: blend or process all the ingredients until smooth and thick. Spread evenly on your crust and refrigerate for 3 hours or overnight. 

When ready to serve: take our your cake. Make the chocolate sauce by stirring the almond butter, cacao powder and coconut nectar together until smooth. Drizzle over your cake and garnish with goji berries. Slice. Ain't it nice? Oh, I also sprinkled some chia seeds on there.

CHOCOLATE FUDGE BARS with PECANS & MACA

I made these with the sole goal of pleasing my non-vegan extended family members on pizza and movie night. Yes, we have pizza and movie night EVERY Saturday and we've done it since before I even knew the days of the week. My fam is the coolest. 

These are just delicious. 100% pleasing and 100% good for you. Make them for your loved ones (or not-loved ones) to show them that the raw vegan world of food and flavour is not all carrot sticks and grass! These are creamy, chocolatey, pecan-y (it's a word, okay) delight wrapped into cute little squares and anyone who doesn't like them is crazy.

Maybe that was a little critical. I'm sorry. I just love chocolate. But you already know this.

The base of this recipe is made up of raisins and pecans. Flavour-wise, pecans are probably my favourite nut... they might be tied with walnuts though. I also added a splash of homemade vanilla extract and a pinch of salt to bring out da flavas. The chocolate fudge is mainly dates, cacao powder, almond butter and coconut oil. I added some maca for secret hidden extra nutrition (did I just rhyme? Let's say yes).

I'd like to take a moment to THANK YOU ALL SO MUCH for the amazing and heartwarming messages I received after my last post. I cannot possibly show my gratitude enough. You guys are so special to me and now that I have you in my life - I don't wanna let go! Big cyber hug and kisses. P.S. you must listen to this song... I've had it on repeat for awhile.

CHOCOLATE FUDGE BARS with PECANS & MACA

Base:
1 cup pecans
1 cup raisins
1 teaspoon vanilla extract 
Pinch of salt

Chocolate fudge:
1 3/4 cups dates
2 tablespoons cacao powder
2 tablespoons maca powder
3 tablespoons melted coconut oil
1/4 cup almond butter (or any other seed or nut butter you like)
1/4-3/4 cup water, use as needed

To make the base: pulse the pecans into powder in your food processor. Add the rest of the ingredients and process until it begins to stick together. Press into the bottom of a lined baking pan and put in the fridge. 

To make the fudge: process or blend all the ingredients together until smooth and thick, adding as little water as possible. It will thicken up a little more in the fridge. Spread onto your base, decorate with pecans if you want, and refrigerate for 3 hours or over night. Cut and chomp! 

MINTY GREEN CHOCOLATE CREAM BARS + A LITTLE HEARTBREAK

Note: I know I usually keep things light and cheery on my blog but I lay my heart out a little bit in this post; I hope that's okay with you. It just kinda happened.

I got an email from a reader a couple (?) weeks ago, in which they asked me to recreate a raw treat served at their local cafe. This treat was a "delicious choc mint slice cake" and it looks like this. Oh and apparently some of the ingredients are green powders. That is what I had to go on. Into the kitchen I went! Ended up with these bad boys and BOY, ARE THEY BAD (in a good way).

The base is an oat and date crust, the middle is a raw chocolate-maca mixture, and the top is an avocado/mint/green powder concoction. All together they make one amazing result. And they are SUPER nutritious. Think of this recipe as a health supplement and dessert all in one. I know, life seems too good to be true sometimes. Just like my cat, Dante, seems too adorable to be real. He is currently trying to divert my attention to me rubbing his ears and kissing his nose. He does this by pulling my hand away from the computer mouse and to his face. CAN HE GET ANY CUTER? No.

Back to food. I won't lie; I made these a couple days ago and since I never write down my recipes, the precise amounts of ingredients are now slightly foggy in my confusingly and consistently fluid mind. This means your recipe may not turn out EXACTLY as what you see in these photos, but that's cool, right!? Life is about variety. Try making the recipe and adjusting it to your liking. I mean, you should always do this but you know... just sayin'. If it turns out horribly, please tell me - because maybe I forgot to write an ingredient down. 

Well, since there's nothing left to discuss concerning the recipe, I am going to rant a little about my personal life right now, because I'm feeling kinda low. Maybe it's just the change of seasons (hello, Autumn); maybe I'm getting bored with my day-to-day routine; or maybe, subconsciously, I don't WANT to be happy all the time! In any case, I'm glum as a chum. What's a chum. Irrelevant. 

I'm having a lot of mixed emotions involving past and current lovers, what they mean to me, and how they make me feel and think (compared to how I would on my own). You have to understand that I'm an independent person. I have always valued time by myself and often cancel or avoid plans with friends so I can have MORE time alone. It's not that I don't like my friends, I simply am most comfortable when left by myself, in my own head space. I have trouble - more so lately - expressing myself to others successfully and this usually makes me just want to give up communicating. Fortunately there's a few people in my life who understand this, and we can spend time together not saying a word. As recently acknowledged with a newly intimate partner, you don't have to talk to have beautiful conversations with another person. 

Having said that, I still feel that no one really gets me, but me. Thus I prefer to be left alone because that is where I am most comfortable. And yet I find myself missing certain people from my past. Are they thinking about me? Do they still love me? Do they still hate me? Do they think I am a terrible or beautiful person? Regardless, I can't be with them anymore... we had too much passion for two people. They knew me as much as any person possibly could but ultimately they didn't like what they saw, and neither did I. 

Talk about "fate"; this person literally just called me as I was typing that last sentence. Apparently they do love me, but we will "never be speaking again". Now I am almost in tears. Too much emotion for one person. 

With all that going on (and now being done with, apparently...), I have also struck up a new flame. Whether it's a rebound or not, I do not know. But either way it's nothing serious, and mostly for pure and simple fun. It's very pleasant having a partner you can be candid and affectionate with. I think we can all benefit from being completely naked with someone (literally and/or figuratively). It's therapeutic and can be healing if you allow it. But now I am polarized: I am starting to care about this person in a serious way so I want to spend more time with them while at the same time, I am wanting to cut things off because of the same reason. 

Here is where we return to my need for independence. I believe I shouldn't have to depend on any external substance to be happy, and that includes people. When I begin getting very close with a romantic partner, I find that I quickly become "addicted" to them; I want to spend all my time with them, give them everything I can, and simultaneously throw all my other responsibilities out the window. Obviously this is not healthy, so I don't want it to be this way. Perhaps this is a reason I love being alone: it stamps out any chance of me becoming dependent on another person. Ah, who knows. Not I. So I am left unsure of what to do about this new individual, my heart and brain being pulled in opposing directions; while I am still recovering from a very trying, emotionally-charged and painful relationship with another that is now "officially" over. 

I suppose that wasn't a conclusive story at all... but that's fitting, since my thoughts and decisions on these situations and relationships aren't conclusive either. I'm in the dark midst of figuring out what to do and think and how to feel about all this. 

No matter, here's a healthy recipe for you guys. Thank you for always being here for me and giving me your love and support. It's very helpful for me to write out my thoughts and I hope they are in someway useful to you; whether you can relate, contrast, or simply sympathize. You're my rock! 

minty green chocolate cream bars 

Base:
1 cup oats or buckwheat groats
1 cup dates
1 teaspoon cacao powder (optional) 
1 teaspoon vanilla extract (optional) 

Chocolate layer:
2 tablespoons cacao powder
1/4 cup melted cacao butter
1/4 cup dates
1 tablespoon maca powder
1 tablespoon lucuma powder
1 banana (optional, to add bulk) 

Mint layer:
1 avocado
3-4 tablespoons greens powder (I used this one)
1/6 cup coconut nectar (or other preferred liquid sweetener) 
2 tablespoons melted coconut oil 
1/8 cup packed mint leaves (or approximately 10 drops of peppermint oil) 
1 teaspoon vanilla extract 
Pinch of salt (optional) 

To make the base layer: pulse the oats or buckwheat groats in your food processor until you have a rough flour. Add the rest of the ingredients and process until it all begins to stick together. Press into the bottom of a lined baking pan and put in the fridge. 

To make the chocolate: blend all the ingredients together until smooth. If it's too thick, add some water. Pour onto your base and put in the freezer until solid, about 1 hour. 

To make the mint layer: blend all the ingredients until smooth. Spread onto your chocolate layer and refrigerate overnight until it's set. Decorate with mint leaves and cacao nibs if you wish. 

ULTIMATE RAW VEGAN ICE CREAM SANDWICHES: OH BABY

These shouldn't even be legal. I mean, look at them. This is food pornography at its most explicit. I feel like a criminal for sharing these dirty, delicious, temptuous photos with you but I will not back down. These must be in the public domain for all to enjoy. After all... they're good for you! As long as you don't start thinking about them while operating heavy machinery because I cannot guarantee you'll be able to stay focused. It's a dangerous world where these raw vegan ice cream sandwiches exist. 

Seriously though, these are hella tasty and - as always - super healthy. The ice cream is literally just bananas, the brownie sandwich is walnuts and dates, and the chocolate coating is full of super foods! CAN THIS SITUATION BE IMPROVED IN ANY WAY? The answer is no. Except with the addition of kittens, but this should be assumed at all times.

Your mouth is going to love this recipe, and your brain is going to love me for giving it to you (if it doesn't already).

I am using some unusual ingredients in the chocolate coating for this recipe because I was lucky enough to be sent some cool products from a fabulous company called Detox Your World. They sent me cacao butter (smelled SO GOOD), baobab fruit powder from the African monkey bread tree, pink Himalayan salt, and some lucuma powder which I'd been meaning to try. I used all these crazy nutritious raw foods in the chocolate and the result was outta this world. You're gonna have chocolate left over but when was THAT ever a bad thing? I'm not apologizing, folks.

My inspiration for these was this photo, which I saw on Tumblr (sometimes I throw my life away for a few hours on the internet, don't judge). Although I don't know what the recipe for it is, I am going to assume there's lots of white sugar, white flour, butter, and other refined, weird ingredients involved that I do not want entering my body/temple. I'm not tryin' ta preach here - I'm just saying that for example the pasteurized, concentrated breast milk from cattle doesn't get my mouth watering.  

I've said this before and I will say it again: I aim to use only whole foods in my recipes (with the exception of gently processed foods like cacao powder, coconut oil, etc.). I would not munch on white flour or baking soda while making cookies; but I do like to nibble on nuts and dried fruit while making raw desserts! It's all about dat consciousness, yo. I want and need to be comfortable with every aspect of what I am putting in my body because after all - it affects everyone. 

Let's eat stuff that tastes good, doesn't hurt anybody, and makes the planet happy. Holla. 

chocolate-covered ice cream sandwiches

Brownie:

1 cup walnuts or oats

1 cup dates

1 tablespoon cacao powder

1 teaspoon vanilla extract (optional) 

Ice cream:

3 frozen bananas

Chocolate coating (or use this recipe):

1/4 cup melted cacao butter

1 tablespoon baobab powder

1-2 tablespoons lucuma powder

1-2 tablespoons maple syrup or other preferred sweetener

2 tablespoons cacao powder 

Pinch of pink Himalayan salt (optional) 

To make the brownie: pulse the walnuts (or oats) into powder in your food processor. Add the dates and cacao powder and process until it all starts sticking together. Press half of this mixture into the bottom of small lined bread pan. This will be the bottom half of both of your sandwiches. 

To make the ice cream: blend the bananas in a high speed blender for a minute until they suddenly become a smooth, creamy, white soft serve mixture. Spread onto your bottom brownie layer then stick in the freezer until solid (a few hours). Press the remaining half of your brownie mixture on top of this then put back in the freezer.

To make the chocolate: whisk all the ingredients together until smooth. Pour into a tall bowl so you can dip as much of your sandwiches in as possible. Take out the bread pan from the freezer and take out the brownie/ice cream sandwich. Cut it in half. Stick popsicle sticks into each one and then dip in the chocolate coating. Throw them back in the freezer one last time so the chocolate hardens. They're best when you let them thaw for 10-15 minutes so the ice cream softens.