Chocolate Cherry Zucchini Cake

Chocolate Cherry Zucchini Cake

1 year ago – “Pumpkin Spice Syrup”  Welllll….Vegan MoFo for 2013 has sadly come and gone.  But wait!  There’s still more fun to come on Canned-Time.com ♥ In October, my recipes will be highlighting the nutrition and scrumptiousness of the ‘ole Cucurbite or squash family. Up first, not your boring sliced Zucchini with pasta here………. For when you just have to indulge. Or just to impress the guests…. Print Chocolate Cherry Zucchini Cake Author: Angela @ Canned-Time.com Recipe type: Dessert   Moist and creamy all in one bite. This Chocolate Cherry cake gets it’s texture from grated Zucchini that will keep each bite tender and gooey. Serve with fresh fruit, a glass of nut milk or just grab a piece and go. Ingredients For the Cake: 2 cups grated zucchini + juice 2½ cups whole wheat flour ½ cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed) 2 heaping teaspoons baking soda ½ teaspoon sea salt 1 teaspoon cinnamon 1½ cups organic granulated white sugar 2 Flax Eggs (2 Tbs. ground flax mixed with 4 Tbs. water) ¾ cup Vegan butter, melted (like Earth Balance brand) ½ teaspoon instant coffee or coffee substitute granules ½ teaspoon Liquid Cherry Stevia from NuNaturals…

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Gluten Free Chocolate Chunk Blondies

Gluten Free Chocolate Chunk Blondies

  I’ve always wondered what the difference between ‘brownies’ and ‘blondies’ is.  Now I know, it’s just a little molasses.  Or Brown Sugar.     Creating a Vegan Blondie wasn’t too tricky, but this version is also Gluten Free so I was very pleased that it turned out moist and cakey.  Gluten free and I are not friends yet in the kitchen………..but we’re talking at least The flax ‘eggs’ worked well, I added both yeast and baking powder to make sure the batter had some lift.  And homemade brown sugar makes them as fresh as possible. I mixed up my first batch of brown sugar last year and am truly addicted to the difference from store bought.   If  you’ve never tried your own, here’s some details on how easy it really is to mix up and have fresh on hand anytime:         Homemade brown sugar makes up in about 5 minutes and only has two ingredients. You can make it dark or light, store it just like store bought and more importantly you’ll know what’s in it……….you can use the molasses of choice and sugar of choice for that matter.  Check here for more details.  It’s…

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Luscious Vegan Chocolate Mousse

This weekend I was trying to mix up a nice, simple chocolate sauce to drizzle over some fresh pears.  Something just went awry when I tried to thicken up the melted chocolate with a bit of ripe Avocado…. the end result was a wonderfully creamy chocolate mousse.  A luscious dessert.   Print Luscious Vegan Chocolate Mousse Author: Angela @ Canned-Time.com Recipe type: Healthy Dessert   Ingredients 1 Avocado 1 Cup Nut Milk of choice ½ Cup Melted Non Dairy Chocolate 1 dropper of Vanilla Liquid Stevia (I used NuNaturals brand) 1 dropper of Lo Han Liquid Sweetener (I used NuNaturals brand) 2 Tbs. Cocoa Powder pinch of salt Instructions Blend all ingredients in a food processor or blender. Pour mix into small bowls. Cover tightly with plastic wrap and chill for at least 1 hour to set up the mousse. Makes 2 – 3 servings. 3.2.1251  Just 2 days left to enter the NuNaturals Giveaway happening on 4 blogs with 16 winners….plus a $125 Grand Prize. Have you entered today?  Enter on all 4 blogs to increase your odds.  Contest ends July 11th at midnight.

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July 4th Bing Cherry Bombs

 I live in Washington D.C. and one thing we celebrate in grand fashion each year is Independence Day on July 4th. Although I rarely go down to the Mall for the biggest fireworks show anymore, crowds are not my favorite thing since 9-11, I do like to celebrate with family and some good foods. This time of year that usually includes some summer fresh fruit or veggies. And Bing Cherries are absolutely in my top 10 Summer snacks.  Who knew they were also pretty healthy for you? I can remember each summer growing up, my Mom bringing home the huge bag of cherries and we’d grab a handful, go outside and start gobbling them up and spitting out the pits over the deck. The bag never lasted very long ;( My fancier version here includes two more  favorite foods:  Dark Chocolate and some shredded Coconut flakes.  I also experimented with a Vegan Marshmallow spread I found that is super easy to use and tastes great with the Coconut and the sour of the Bing Cherries.  The Vegan Marshmallow Creme from Suzanne’s that  I used here made the cherries taste a lot like a fruit filled cake.  Not overly sweet but…

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Ginger Red Bean Popsicles – plus a Giveaway!

Ginger Red Bean Popsicles – plus a Giveaway!

Giveaway is now closed  I’ve been drooling through Kathy Hester’s newest book, The Great Vegan Bean Book, for over a month now since it’s release and I can’t stop contemplating which recipe to try out next.  I’ve already made the wonderfully spicy Sloppy Buffalo Beans.  Twice actually.  That burger is so quick and simple to make up on a busy night.  I love it!  But today, I’m sharing the sweeter side of beans.  Ginger Red Bean Popsicles.  They are uniquely flavored for a dessert, especially a popsicle.  Leave it to Kathy to come up with unusual flavors and bean recipes.  The Bean paste is simple to cook up and stores well in the fridge or freezer so you can make up some of these pops in a flash.  In minutes really once you have the paste made.  Just a few simple ingredients to have on hand and you’ve got a lovely simple pallet cleanser after lunch, dinner, heck I’ve had two of them for breakfast already today.  Really fun getting your protein in each day from such a delicious frozen treat. You can see many more recipes from Kathy’s book on her website Healthy Slow Cooking as well. Kathy’s new…

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No Bake Cocoa – Clementine Cheesecake

  I have a little voice inside me, maybe you do too most days, that tells me if I put fruit with my chocolate, it’s much better for my body?   These beautiful Clementine Oranges screamed out at my imagination to be paired up with a luscious dark chocolate….the cheesecake is just an excuse to hold the two together in a dessert.  After all, I can’t just plop a bunch of oranges down next to a chocolate bar and say – Enjoy Mom and Dad! I made up this cheesecake as an Anniversary present for Mom & Dad, their 60th.  Neither of them are Vegan, or dairy free for that matter so I really had to step up the flavors so no one would care if it was healthy or not once they took a bite.  Clementine Oranges are really lovely.  Sweet, juicy and 99% seed free!  So they are just perfect for juicing.  The skins are relatively thin but still easy to peel.  If you’ve never had them and don’t like cheesecake, give them a try just for their burst of orange and sweet.  Dark Chocolate speaks for itself.  No tricky adjectives needed…. No Bake Cocoa – Clementine Cheesecake…

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Raw-Vegan Chocolate Sauce

A delicious, raw chocolate dessert sauce that can adapt itself from a creamy dipping sauce for fruits into a mildly sweet frosting for cakes or sweetbreads.  Mix in a handful of dried fruits and nuts and spoon onto wax paper to make Raw Nut Candies. A wonderfully versatile  sauce from Carmella Soleil at Carmella’s Sunny Raw Kitchen. Adapted from “Carmella’s Raw Sunny Kitchen” – Raw Vegan Chocolate Sauce Carmella’s original recipe called for Coconut Oil. I thought the coconut taste was too strong for me and prefer a milder Vegetable spread option for the fat. I also used powdered Coconut Palm Sugar mixed in with the water until it dissolved in place of the Agave in mine. It’s really amazing that this creamy, sweet sauce comes from a dry almost bitter tasting nut like pecans. I’d like to try a version with walnuts and see how that goes too. So glad Carmella’s got this basic for us though already. And I hope she is back on the road to recovery and getting some great care these days 🙂 PrintRaw-Vegan Chocolate Sauce What you will need for this recipe:3/4 cup raw cacao 1/2 cup pecans, soaked 1/2 cup raw liquid sweetener, or…

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Brownie Date Nut Bread with Strawberry Butter

 A wonderful pair up:  Cocoa, Strawberry, Dates and Butter. Enjoying every little sweet, tangy bite! PrintBrownie Date Nut Bread with Strawberry Butter Yield: 1 1/2 Lbs. loafServing Size: 1 inch slice This Brownie Date loaf will be more bread like than cake. It’s very dense and filling. The Strawberry Butter goes well with a slice fresh from the bread maker and lightens up the dessert with it’s tang and fluffy texture in contrast to the dense heavy bread. I sliced up my loaf and wrapped individual pieces to take as a mid day snack. Not overly sweet and it’s relatively sugar free with the Stevia.What you will need for this recipe:1/2 Cup Stevia Baking Blend (I used NuNaturals Fiber Blend brand) 1/2 Cup High Quality Cocoa Powder 1 1/4 Cup Organic Whole Wheat Flour 1 Cup Chopped Dates soaked in 1 Cup Boiling Water (reserve soak water) 1/2 Cup Chopped Walnuts 3 Tbs. Ground Flax Seed mixed with 6 Tbs. Water) 1/2 tsp. Sea Salt 1/2 tsp. Cinnamon 2 tsp. Baking Powder 1/2 tsp. Vanilla Extract InstructionsSoak chopped dates in boiling water. Add ingredients to bread maker in this order: Vanilla, Flax w/water, Dates w/ soak water, Sea Salt, Cinnamon,…

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Vegan Pumpkin Cheesecake Bars with Basket Weave Chocolate Topping

Vegan Pumpkin Cheesecake Bars with Basket Weave Chocolate Topping

These tasty bars are just a fun to look at as they are to eat……….and super easy to make as well! The trick in making your chocolate topping extra fancy is just finding a cheap, patterned place mat to cut up and smear some melted chocolate all over.  Let it cool, peal back the mat………. and you’ve got a great new look to plain old cheesecake. 1. Cut the place mat so that it is the same size as the  dessert.  This woven mat worked well but any patterned plastic will be fine. 2. Spread melted chocolate over the mat and refrigerate until chocolate hardens. When the chocolate hardens, slowly peel the plastic mat away from the chocolate.  Then keep the chocolate in the fridge wrapped up until you are ready to top your dessert with it. Gently place the patterned chocolate on top of your dessert.  Press down lightly to adhere the chocolate onto the top and refrigerate to seal.    The mat should  wash up and be reusable over and over.  I got this one at Marshall’s for $1.99. There are also professional versions available on line as well. There are tons of great Pumpkin Cheesecake recipes out…

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Vegan Chocolate Peanut Butter Pie

Vegan Chocolate Peanut Butter Pie

Featured On: My Mr. Floydy has been cooking up a storm today………….. This pie is creamy like chocolate pudding with a hint of peanut butter.  The raspberry topping adds a perfect sour bite that cuts through the sweet and balances each bite.  Sugar, Dairy and Gluten Free.  It freezes well and is a great breakfast or dessert idea. Mr. Floydy was oh so helpful getting the shots for this one today.  He doesn’t like when something else, even Pie, gets more attention than he does……….. Vegan Chocolate Peanut Butter Pie Crust: 10 Medjool Dates, pitted and soaked for 15 minutes 1 cup Filtered Water (you can use this to soak the dates in) 2 Tbs. Ground Flax Seed 1/4 Cup Powdered Stevia Baking Blend 1 Cup Gluten Free Cereal 1 Tbs. Cinnamon   Blend all ingredients in a high powered blender, pulsing until a rough dough is formed.  Press dough with fingers into a pie pan or iron skillet just onto the bottom. Chill crust while making the pie filling.       Pie Filling: 1 Cup Smooth Natural Peanut Butter, microwave for about 30 seconds to soften 1/3 Cup Sunflower Seeds 1/3 Cup Raisins 1/3 Cup Vegan Dark Chocolate Chips…

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Coconut Blueberry Dark Chocolate Bark

Coconut Blueberry Dark Chocolate Bark

It was time to clean out some ‘just about used up’ bags from my freezer and what better way than to combine all the good ingredients inside some chocolate? There’s no real recipe here since I was just kind of piling things into a bowl, stirring it up and then freezing it.  But here is a good example of some Coconut Blueberry Chocolate Bark:  (and a great site as well)  http://lifeasadreger.wordpress.com/2010/10/18/paleo-coconut-blueberry-bark/ For mine, I used a bag of Vegan Dark Chocolate Chips that I got at Whole Foods, melted together with some Coconut Oil.  And then 1/3 of a Cup of each: Fresh Blueberries, Sunflower Seeds Coconut Flakes Chopped Macadamia Nuts, Raisins I love chocolate bark because it allows you to be so creative and make something specific to your personal likes.  And if you’re careful, you can make it pretty healthy as snacks go………. Chocolatey, chewy, fruity, nutty, and a touch of salt…..yum! Have you ever made some chocolate bark? I love to see how different people can use the same ingredients in so many different ways.  What’s your favorite combination? Enjoy!

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Peanut Butter and Jelly Truffles

Peanut Butter and Jelly Truffles

Peanut Butter and Jelly Truffles  – Sugar & Dairy Free   The inspiration for these truffles started out to be this wonderful recipe for Creamy Mixed Berry White Chocolate Crumble Bars. From Averi Cooks     Well…………they didn’t quite work out when I tried to adjust them to Dairy and Sugar Free…Oh well. Try Averie’s recipe to try those beauties.  But my Peanut Butter and Jelly version is darn good too.  Here’s what mine turned out to be in the end: Peanut Butter & Jelly Truffles 1 2/3 Cup Coconut Flour 1 Cup Old Fashioned Steel Cut Oatmeal (you could use either quick oats or regular) 4 Oz. Softened Organic Vegetable Spread like Earth Balance Mix dry ingredients and then add in: 1 tsp. Liquid Vanilla Stevia ( I used NuNaturals brand) 1 Cup of Nut Milk Creamer ( I used an almond / cashew creamer this time, Coconut would be fine) 1 Cup unsweetened Peanut Butter softened in the microwave but not melted 1 Cup of shredded Coconut When all this is stirred in together,  fold in 2 Cups of frozen mixed berries. I used my hands to blend everything together evenly, sometimes fingers just work better than spoons……add more…

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Brazil Nut Brittle w/ Sugar Free Options

Crunchy, Crispy, Creamy, Sweet, Salty…………all in one bite! Ingredients:1 Cup Coconut Palm Sugar1/2 Cup Agave Nectar1 Cup Chopped Brazil Nuts (I used Raw for this but salted is fine)1/4 Cup Salted Sunflower Seeds (optional)1/2 tsp. coarse Sea Salt2 Tbs. Organic Vegetable Spread1/2 tsp. Vanilla Stevia 1 Tbs. Baking Soda Butter a cookie sheet. Combine the Palm Sugar and Agave in a 2 quart glass bowl and microwave on high 4 minutes. Stir in the nuts/ seeds, be careful not to touch the sugar because it will be boiling and microwave on high 3 1/2 minutes more, then stir in Vegetable Spread and Stevia and microwave for 1  minute.    Stir in baking soda until light and foamy. Pour onto cookie sheet and spread lightly. Cool completely and break into pieces and serve.                Since I was adding chocolate this time, I let the brittle cool for about 5 minutes before swirling the chocolate on.  I wanted the brittle to set up some but still be warm when the chocolate was drizzled on so it wouldn’t blend in with the brittle but would stay on top. Couldn’t believe how light and crispy the brittle came out.  I increased my original amount of Baking Soda from 1 tsp. to 1 Tbs.…

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