Chocolate Dessert Hummus

Chocolate Dessert Hummus

Chocolate Dessert Hummus (Vegan Nutella)

Soothe your sweet tooth with this decadent chocolate dessert hummus. It's the vegan version of Nutella, and tastes like brownie batter. Ten grams of protein and seven grams of fiber per serving.
Prep Time 5 mins
Total Time 5 mins
Servings 5 people

Ingredients
  

  • 13 ounce chickpeas drained
  • 1/4 cup nut butter peanut, almond, cashew, hazelnut, etc.
  • 1/4 cup cocoa powder
  • 1/4 cup nondairy milk
  • 1-2 Tbsp maple syrup optional, substitute stevia or preferred sweetener
  • dash sea salt optional

Instructions
 

  • Blend the ingredients using a food processor, or high speed or immersion stick blender. Add more (or less) milk and sweetener to texture and taste preference.
  • Serve with fruit, crackers or skip the delivery device and use a spoon.

Notes

Chocolate Dessert Hummus (Vegan Nutella)

Soothe your sweet tooth with this decadent chocolate dessert hummus. It's the vegan version of Nutella, and tastes like brownie batter. Ten grams of protein and seven grams of fiber per serving.
Prep Time 5 mins
Total Time 5 mins
Servings 5 people

Ingredients
  

  • 13 ounce chickpeas drained
  • 1/4 cup nut butter peanut, almond, cashew, hazelnut, etc.
  • 1/4 cup cocoa powder
  • 1/4 cup nondairy milk
  • 1-2 Tbsp maple syrup optional, substitute stevia or preferred sweetener
  • dash sea salt optional

Instructions
 

  • Blend the ingredients using a food processor, or high speed or immersion stick blender. Add more (or less) milk and sweetener to texture and taste preference.
  • Serve with fruit, crackers or skip the delivery device and use a spoon.

Notes

Healthy Thin Mints

Healthy Thin Mints

Healthy Thin Mints

Healthy Thin Mints are a delicious makeover of the Girl Scout classic. Each small cookie boasts 2.5g fiber and 4g of protein—no oil or sugar in this recipe.
Prep Time 7 mins
Cook Time 13 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 16 cookies

Ingredients
  

  • 10 Medjool dates pitted
  • 1/2 cup water
  • 1/2 tsp. peppermint extract
  • 1 cups almond flour
  • 3 Tbsp. cacao powder
  • 3 Tbsp. ground flax seed reduce to increase crunch. See notes below.
  • 3 Tbsp. hemp hearts
  • 1/2 tsp. sea salt
  • 5 ounces dark chocolate
  • 1/4 tsp. peppermint extract

Instructions
 

  • Preheat oven to 350 degrees.
  • Add dates, water and 1/2 tsp. peppermint extract to the blender. Puree until creamy and smooth.
  • In a mixing bowl, stir almond flour, cacao powder, ground flax, hemp hearts and sea salt. Pour date cream into the dry ingredients. Mix thoroughly.
  • Line a baking sheet with parchment paper. Roll batter into 1 inch balls. Leave space between balls so there is room to flatten.
  • Fill a small bowl with water. Find a round, flat-bottomed glass. Wet the bottom of the glass and smush the dough ball into a flat circle. Re-wet the jar between each cookie to avoid sticking.
  • Bake for 13-15 minutes. Remove from oven and allow cookies to completely cool.
  • Melt chocolate in a double broiler with 1/4 tsp. peppermint extract. If not using chocolate chips, break bar into small pieces. (Put the chocolate in a glass measuring cup. Place measuring cup in a sauce pan with water. Heat on low, stirring continuously. Do not overheat or chocolate will become sticky.)
  • Once cookies have cooled, dip each into the chocolate and place on the parchment paper. Refrigerate for 15 minutes, or until chocolate hardens. Store in the refrigerator or freezer.
  • Lazy Method: If you care more about the taste than the presentation, skip the coating. Simply add chocolate chips to the batter and bake. The flavor is just as good with much less mess.

Notes

Crunch Factor: I am really happy with the texture of these cookies. They are chewier than a Girl Scout Thin Mint, which I appreciated due to the lack of crumbs. If you want a crispier wafer, reduce the ground flax seed to 1 Tbsp. Flax is a superfood that serves as a binding agent. The reason I add 3 Tbsp. is to maximize nutrient density. Go with crispy. Go with chewy. Or split the difference and use 2 Tbsp. 
Dark Chocolate: 85 percent cacao has 5 grams of fiber, 5 grams of protein and only 5 grams of sugar per serving. 72 percent has more sugar, but is still a reasonable option. Choose the highest percentage your palate can handle for the healthiest version possible.  
Like it? I have more . . .

Soft, Sweet & Simple: Lemon (or) Orange Cookies—Vegan and Gluten Free


Chai Tea Gingerbread


Beet Fudge Truffles


Fudge Brownies

Healthy Thin Mints

Healthy Thin Mints are a delicious makeover of the Girl Scout classic. Each small cookie boasts 2.5g fiber and 4g of protein—no oil or sugar in this recipe.
Prep Time 7 mins
Cook Time 13 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 16 cookies

Ingredients
  

  • 10 Medjool dates pitted
  • 1/2 cup water
  • 1/2 tsp. peppermint extract
  • 1 cups almond flour
  • 3 Tbsp. cacao powder
  • 3 Tbsp. ground flax seed reduce to increase crunch. See notes below.
  • 3 Tbsp. hemp hearts
  • 1/2 tsp. sea salt
  • 5 ounces dark chocolate
  • 1/4 tsp. peppermint extract

Instructions
 

  • Preheat oven to 350 degrees.
  • Add dates, water and 1/2 tsp. peppermint extract to the blender. Puree until creamy and smooth.
  • In a mixing bowl, stir almond flour, cacao powder, ground flax, hemp hearts and sea salt. Pour date cream into the dry ingredients. Mix thoroughly.
  • Line a baking sheet with parchment paper. Roll batter into 1 inch balls. Leave space between balls so there is room to flatten.
  • Fill a small bowl with water. Find a round, flat-bottomed glass. Wet the bottom of the glass and smush the dough ball into a flat circle. Re-wet the jar between each cookie to avoid sticking.
  • Bake for 13-15 minutes. Remove from oven and allow cookies to completely cool.
  • Melt chocolate in a double broiler with 1/4 tsp. peppermint extract. If not using chocolate chips, break bar into small pieces. (Put the chocolate in a glass measuring cup. Place measuring cup in a sauce pan with water. Heat on low, stirring continuously. Do not overheat or chocolate will become sticky.)
  • Once cookies have cooled, dip each into the chocolate and place on the parchment paper. Refrigerate for 15 minutes, or until chocolate hardens. Store in the refrigerator or freezer.
  • Lazy Method: If you care more about the taste than the presentation, skip the coating. Simply add chocolate chips to the batter and bake. The flavor is just as good with much less mess.

Notes

Crunch Factor: I am really happy with the texture of these cookies. They are chewier than a Girl Scout Thin Mint, which I appreciated due to the lack of crumbs. If you want a crispier wafer, reduce the ground flax seed to 1 Tbsp. Flax is a superfood that serves as a binding agent. The reason I add 3 Tbsp. is to maximize nutrient density. Go with crispy. Go with chewy. Or split the difference and use 2 Tbsp. 
Dark Chocolate: 85 percent cacao has 5 grams of fiber, 5 grams of protein and only 5 grams of sugar per serving. 72 percent has more sugar, but is still a reasonable option. Choose the highest percentage your palate can handle for the healthiest version possible.  
Like it? I have more . . .

Soft, Sweet & Simple: Lemon (or) Orange Cookies—Vegan and Gluten Free


Chai Tea Gingerbread


Beet Fudge Truffles


Fudge Brownies

Skinny Girl Scout Samoas

Skinny Girl Scout Samoas

Skinny Girl Scout Samoas

It's so hard to pass by the sweet young ladies in Girl Scout uniforms selling such popular poison. Our kids need real nourishment. Skinny Girl Scout Samoas are a healthy knock off—no oil, butter or added sugar. The shortbread and caramel layers are combined, and chocolate chips keep it simple. The end result is a high fiber, candied cookie that doubles as a protein bar.
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Dessert
Cuisine American
Servings 22 cookies

Ingredients
  

  • 1 cup cashews or walnuts soaked
  • 10-12 Medjool dates pitted
  • 3/4 cup full fat coconut milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt
  • 2 cups shredded coconut
  • 2 Tbsp. ground flax seed
  • 1/2 cup almond flour substitute any GF flour
  • 1 tsp. baking powder
  • 3/4 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees. Lay parchment paper on baking sheet.
  • Place nuts, dates, coconut milk, vanilla and salt into high speed blender. Blend until creamy and smooth. Taste it with your finger. It's caramel!
  • Transfer caramel sauce into a bowl. Stir in coconut, flax, flour and baking powder and the chocolate chips. Option: reserve enough chips to place 3-4 on top of each cookie for a decorative effect.
  • Bake for about 12 minutes. They firm up as they cool, so given them a few minutes. If you placed chocolate chips on top and they aren't fully melted, use finger to smooth out. Option: sprinkle with coconut for additional decorative effect.

Notes

Chocolate chips: Look for dark chocolate chips with a high cacao content. I use Kroger's Simple Truth, 72% cacao.
Real Girl Scout Samoas have a shortbread base, caramel coconut center and candied hard chocolate drizzle. After researching recipes and playing around with the ingredients, I decided that my main objective was create a knock-off that served the craving without a 3-hour hassle (I'm sorry, and you're welcome).  Combining the shortbread and caramel layers worked perfect, and the chocolate chips proved ingenious. The end result is a high fiber cookie that doubles as a protein bar.

Skinny Girl Scout Samoas

It's so hard to pass by the sweet young ladies in Girl Scout uniforms selling such popular poison. Our kids need real nourishment. Skinny Girl Scout Samoas are a healthy knock off—no oil, butter or added sugar. The shortbread and caramel layers are combined, and chocolate chips keep it simple. The end result is a high fiber, candied cookie that doubles as a protein bar.
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Dessert
Cuisine American
Servings 22 cookies

Ingredients
  

  • 1 cup cashews or walnuts soaked
  • 10-12 Medjool dates pitted
  • 3/4 cup full fat coconut milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt
  • 2 cups shredded coconut
  • 2 Tbsp. ground flax seed
  • 1/2 cup almond flour substitute any GF flour
  • 1 tsp. baking powder
  • 3/4 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees. Lay parchment paper on baking sheet.
  • Place nuts, dates, coconut milk, vanilla and salt into high speed blender. Blend until creamy and smooth. Taste it with your finger. It's caramel!
  • Transfer caramel sauce into a bowl. Stir in coconut, flax, flour and baking powder and the chocolate chips. Option: reserve enough chips to place 3-4 on top of each cookie for a decorative effect.
  • Bake for about 12 minutes. They firm up as they cool, so given them a few minutes. If you placed chocolate chips on top and they aren't fully melted, use finger to smooth out. Option: sprinkle with coconut for additional decorative effect.

Notes

Chocolate chips: Look for dark chocolate chips with a high cacao content. I use Kroger's Simple Truth, 72% cacao.
Real Girl Scout Samoas have a shortbread base, caramel coconut center and candied hard chocolate drizzle. After researching recipes and playing around with the ingredients, I decided that my main objective was create a knock-off that served the craving without a 3-hour hassle (I'm sorry, and you're welcome).  Combining the shortbread and caramel layers worked perfect, and the chocolate chips proved ingenious. The end result is a high fiber cookie that doubles as a protein bar.
Soft, Sweet & Simple: Lemon (or) Orange Cookies

Soft, Sweet & Simple: Lemon (or) Orange Cookies

Soft, Sweet & Simple: Lemon (or) Orange Cookies

Vegan and gluten free lemon cookies and orange cookies are as close to melt in your mouth as you can get with a healthy recipe. No sugar, no oil, packed with fiber and protein. Chose between orange and lemon flavor. Simple, soft and sweet.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Servings 24 cookies

Ingredients
  

  • 5.4 ounce can of coconut milk (full fat) or 2/3 cup
  • 1/2 cup lemon or orange juice fresh squeezed is best, but concentrate is fine
  • 10 Medjool dates pitted
  • 1 tsp. vanilla extract
  • 1 tsp. lemon or orange zest dried, or finely grated peel
  • 1/2 tsp. sea salt
  • 1.25 cups oat or almond flour see notes below
  • 2 Tbsp. tapioca flour
  • 2 Tbsp. ground flax seed
  • 1 tsp. baking powder

Instructions
 

  • Preheat oven to 350.
  • In a high speed blender, puree coconut milk, lemon or orange juice, dates, vanilla, zest and salt until creamy and smooth.
  • In a mixing bowl, mix flour, tapioca, flax and baking powder. Add the date mixture from the blender and stir thoroughly.
  • Line a baking sheet with parchment paper. Use a spoon to transfer batter. Cookies will not spread, rise or fall, so create the size and thickness you desire.
  • Bake cookies for ~12 minutes. Remove from oven, and transfer to cooling rack (or just pull parchment paper off the hot baking sheet and place on the counter.
  • Garnish. Dust with powdered sugar, coconut flakes or even ginger powder. Grate a bit more zest to add a pop of color and flavor.

Notes

Vegan Gluten Free Orange Cookies


Vegan Gluten Free Lemon Cookies

The oat flour creates a very creamy texture. The kind that sticks to the roof of your mouth (which is why I didn't bother to make icing for these. They didn't need it!). The almond flour is a little more nutty, but nothing close to crumbly. (Look closely at the pictures: the lemon cookies were made with almond flour, the orange with oat.) You could also substitute another GF baking flour. The textures will be various shades of smooth, and the flavor is consistent.
Want more oil free, no-sugar-added, gluten free and vegan desserts?

Chai Tea Gingerbread


Chocolate Chip Cookie


Fudge Brownies

Soft, Sweet & Simple: Lemon (or) Orange Cookies

Vegan and gluten free lemon cookies and orange cookies are as close to melt in your mouth as you can get with a healthy recipe. No sugar, no oil, packed with fiber and protein. Chose between orange and lemon flavor. Simple, soft and sweet.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Servings 24 cookies

Ingredients
  

  • 5.4 ounce can of coconut milk (full fat) or 2/3 cup
  • 1/2 cup lemon or orange juice fresh squeezed is best, but concentrate is fine
  • 10 Medjool dates pitted
  • 1 tsp. vanilla extract
  • 1 tsp. lemon or orange zest dried, or finely grated peel
  • 1/2 tsp. sea salt
  • 1.25 cups oat or almond flour see notes below
  • 2 Tbsp. tapioca flour
  • 2 Tbsp. ground flax seed
  • 1 tsp. baking powder

Instructions
 

  • Preheat oven to 350.
  • In a high speed blender, puree coconut milk, lemon or orange juice, dates, vanilla, zest and salt until creamy and smooth.
  • In a mixing bowl, mix flour, tapioca, flax and baking powder. Add the date mixture from the blender and stir thoroughly.
  • Line a baking sheet with parchment paper. Use a spoon to transfer batter. Cookies will not spread, rise or fall, so create the size and thickness you desire.
  • Bake cookies for ~12 minutes. Remove from oven, and transfer to cooling rack (or just pull parchment paper off the hot baking sheet and place on the counter.
  • Garnish. Dust with powdered sugar, coconut flakes or even ginger powder. Grate a bit more zest to add a pop of color and flavor.

Notes

Vegan Gluten Free Orange Cookies


Vegan Gluten Free Lemon Cookies

The oat flour creates a very creamy texture. The kind that sticks to the roof of your mouth (which is why I didn't bother to make icing for these. They didn't need it!). The almond flour is a little more nutty, but nothing close to crumbly. (Look closely at the pictures: the lemon cookies were made with almond flour, the orange with oat.) You could also substitute another GF baking flour. The textures will be various shades of smooth, and the flavor is consistent.
Want more oil free, no-sugar-added, gluten free and vegan desserts?

Chai Tea Gingerbread


Chocolate Chip Cookie


Fudge Brownies

Silky, Rich, Beet Fudge Truffles in Dark Chocolate Shell

Silky, Rich, Beet Fudge Truffles in Dark Chocolate Shell

Silky, Rich, Beet Fudge Truffle in Dark Chocolate Shell

Beet fudge truffles are sweet, with a touch of tart, and guilt free. The beet ganache is sweetened with cacao, medjool dates (no sugar added) and thickened with flax. Each serving has 5 grams of fiber and 3 grams of protein, and are as silky and decadent as fine, gourmet chocolate.
Prep Time 20 mins
Total Time 1 hr 20 mins
Course Dessert
Servings 16 truffles

Ingredients
  

  • 1 small beet ~5 ounces
  • 12 Medjool dates pitted
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt
  • 1/3 cup cacao powder
  • 1/3 cup almond flour substitute coconut, oat flour or GF blend flour
  • 2 Tbsp. ground flax seed
  • 1 cup dark chocolate chips

Instructions
 

  • Bake a small beet (wrap in tin foil, bake at 375 for ~30 minutes) until soft. You can shred a raw beet if preferred. I have tried this recipe with both. A raw beet produces a bit more of a tart flavor. But shredding a raw beets is messy. Wear gloves and an apron. You can also purchase a cooked beet from the grocery.
  • Place beet, dates, vanilla, salt, cacao, almond flour and flax into a high speed blender or food processor. Blend until creamy and smooth. If mixture is too thick for your machine, add a Tbsp. (or so) of plant milk or yogurt.
  • Use a double broiler to melt chocolate chips. Put water in a sauce pan and chocolate chips into a heat-safe mixing cup. Heat on low until chocolate chips are melted. Stir frequently, and don't let it get too hot or cook after it's creamy. Chocolate chips will turn gritty and not be usable (well, you can still eat them).
  • Hopefully, you have a silicone mini-cupcake pan. This makes is so easy to retrieve without breaking. I've made them with a standard metal tin, and by all means, it's still doable. Just more difficult. I found a silicone pan at Kroger when I tested this recipe for the second time. Hello. And yes, please. Pour ~1 tsp of chocolate into each cup. Use a mortar (or whatever you've got) to swirl the chocolate so that it coats the entire surface.
  • Transfer beet mixture to a bowl (if necessary). Use an ice cream scoop (or your hands) to form balls. Place inside chocolate-coated cups.
  • If you need to reheat the remaining chocolate chip sauce so that it's pourable, do so (use very low heat to preserve creaminess). Drizzle sauce over truffle balls. Use a knife or your finger to seal any gaps.
  • While chocolate is still hot, top with desired garnish. I used hemp seeds this time (more fiber and protein). You can use finely chopped nuts, shredded coconut, flakes of sea salt, cacao powder or whatever looks best to you.
  • Place tray in the freezer for about an hour. Remove and serve. Store extras in the freezer or refrigerator. If you do not have a silicone tray that allows you to just pop out the truffle, allow a few minutes to thaw. Use a sharp knife to separate for tray. If cracks form, dip your finger in warm water and reseal.

Notes

Look for chocolate chips with a high cacao content. I use Kroger's Simple Truth, 72% cacao
Need other guilt free desserts? Try my fudge brownies, chocolate chip cookies and chai tea gingerbread.

Silky, Rich, Beet Fudge Truffle in Dark Chocolate Shell

Beet fudge truffles are sweet, with a touch of tart, and guilt free. The beet ganache is sweetened with cacao, medjool dates (no sugar added) and thickened with flax. Each serving has 5 grams of fiber and 3 grams of protein, and are as silky and decadent as fine, gourmet chocolate.
Prep Time 20 mins
Total Time 1 hr 20 mins
Course Dessert
Servings 16 truffles

Ingredients
  

  • 1 small beet ~5 ounces
  • 12 Medjool dates pitted
  • 1 tsp. vanilla extract
  • 1/2 tsp. sea salt
  • 1/3 cup cacao powder
  • 1/3 cup almond flour substitute coconut, oat flour or GF blend flour
  • 2 Tbsp. ground flax seed
  • 1 cup dark chocolate chips

Instructions
 

  • Bake a small beet (wrap in tin foil, bake at 375 for ~30 minutes) until soft. You can shred a raw beet if preferred. I have tried this recipe with both. A raw beet produces a bit more of a tart flavor. But shredding a raw beets is messy. Wear gloves and an apron. You can also purchase a cooked beet from the grocery.
  • Place beet, dates, vanilla, salt, cacao, almond flour and flax into a high speed blender or food processor. Blend until creamy and smooth. If mixture is too thick for your machine, add a Tbsp. (or so) of plant milk or yogurt.
  • Use a double broiler to melt chocolate chips. Put water in a sauce pan and chocolate chips into a heat-safe mixing cup. Heat on low until chocolate chips are melted. Stir frequently, and don't let it get too hot or cook after it's creamy. Chocolate chips will turn gritty and not be usable (well, you can still eat them).
  • Hopefully, you have a silicone mini-cupcake pan. This makes is so easy to retrieve without breaking. I've made them with a standard metal tin, and by all means, it's still doable. Just more difficult. I found a silicone pan at Kroger when I tested this recipe for the second time. Hello. And yes, please. Pour ~1 tsp of chocolate into each cup. Use a mortar (or whatever you've got) to swirl the chocolate so that it coats the entire surface.
  • Transfer beet mixture to a bowl (if necessary). Use an ice cream scoop (or your hands) to form balls. Place inside chocolate-coated cups.
  • If you need to reheat the remaining chocolate chip sauce so that it's pourable, do so (use very low heat to preserve creaminess). Drizzle sauce over truffle balls. Use a knife or your finger to seal any gaps.
  • While chocolate is still hot, top with desired garnish. I used hemp seeds this time (more fiber and protein). You can use finely chopped nuts, shredded coconut, flakes of sea salt, cacao powder or whatever looks best to you.
  • Place tray in the freezer for about an hour. Remove and serve. Store extras in the freezer or refrigerator. If you do not have a silicone tray that allows you to just pop out the truffle, allow a few minutes to thaw. Use a sharp knife to separate for tray. If cracks form, dip your finger in warm water and reseal.

Notes

Look for chocolate chips with a high cacao content. I use Kroger's Simple Truth, 72% cacao
Need other guilt free desserts? Try my fudge brownies, chocolate chip cookies and chai tea gingerbread.
Chai Tea Gingerbread

Chai Tea Gingerbread

Chai Tea Gingerbread

Chai tea gingerbread infuses the sweet undertones of chai with a spicy ginger kick. Pureed dates create a candied, rich flavor and moist, soft texture—no sugar or oil is required in this gluten free vegan recipe. Each serving has 7 grams of fiber and 4 grams of protein, so this sweet bread doesn't even qualify as a dessert.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Servings 6 people

Ingredients
  

  • 2 chai tea bag
  • 1.25 cups water Make 2 cups of tea, use 1.25 cups for recipe and enjoy the rest
  • 12 Medjool dates pitted
  • 1 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 1.25 cups oat flour
  • 1/4 cup tapioca flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. dried ginger substitute 4 tsp. fresh ginger, or 3/4 tsp. ground ginger
  • 2 tsp. apple pie spice or 2 tsp total of preferred combination of cinnamon, cardamon, allspice, cloves and nutmeg

Instructions
 

  • Preheat oven to 400 degrees. Preheat with a baking stone if you have one. Line an 8x 4 in. bread pan with parchment paper (or use coconut oil to prevent sticking). Non-stick silicone baking molds are a great option too.
  • Boil 2 cups of water and steep with two bags of your favorite chai tea. Pour off 3/4 cup and enjoy for yourself. Add 1 1/4 cups to the blender.
  • Add pitted dates, vanilla and lemon juice to blender with the chai tea. Blend on high until creamy and smooth.
  • Add remaining dry ingredient to a mixing bowl. Stir. Pour in the wet ingredients and mix until there are no lumps.
  • Pour batter into bread pan. Bake for 30 minutes. Remove from hot pan immediately and allow bread to cool before cutting.

Notes

I love a spicy ginger kick. If you prefer to dial it back, reduce the amount of ginger by half and taste the batter. Adjust to preference.
Gluten Free baking can be unpredictable. I have found that preheating a stone in the oven and cooking on convection produces the most consistent results (no gooey middle). The hot stone ensures the bread cooks from all sides, not just top-down. If also cooking with convection, reduce heat by 25 degrees.
Apple Pie Spice: My favorite blend is from Fort Wayne's Fresco Spice Blends. They make cooking with seasonings a no-brainer. Their apple pie spice blend has cinnamon, nutmeg, allspice and cloves.
Want more of my gluten free, oil free and sugar free recipes?  

Chai Tea Gingerbread

Chai tea gingerbread infuses the sweet undertones of chai with a spicy ginger kick. Pureed dates create a candied, rich flavor and moist, soft texture—no sugar or oil is required in this gluten free vegan recipe. Each serving has 7 grams of fiber and 4 grams of protein, so this sweet bread doesn't even qualify as a dessert.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Servings 6 people

Ingredients
  

  • 2 chai tea bag
  • 1.25 cups water Make 2 cups of tea, use 1.25 cups for recipe and enjoy the rest
  • 12 Medjool dates pitted
  • 1 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 1.25 cups oat flour
  • 1/4 cup tapioca flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. dried ginger substitute 4 tsp. fresh ginger, or 3/4 tsp. ground ginger
  • 2 tsp. apple pie spice or 2 tsp total of preferred combination of cinnamon, cardamon, allspice, cloves and nutmeg

Instructions
 

  • Preheat oven to 400 degrees. Preheat with a baking stone if you have one. Line an 8x 4 in. bread pan with parchment paper (or use coconut oil to prevent sticking). Non-stick silicone baking molds are a great option too.
  • Boil 2 cups of water and steep with two bags of your favorite chai tea. Pour off 3/4 cup and enjoy for yourself. Add 1 1/4 cups to the blender.
  • Add pitted dates, vanilla and lemon juice to blender with the chai tea. Blend on high until creamy and smooth.
  • Add remaining dry ingredient to a mixing bowl. Stir. Pour in the wet ingredients and mix until there are no lumps.
  • Pour batter into bread pan. Bake for 30 minutes. Remove from hot pan immediately and allow bread to cool before cutting.

Notes

I love a spicy ginger kick. If you prefer to dial it back, reduce the amount of ginger by half and taste the batter. Adjust to preference.
Gluten Free baking can be unpredictable. I have found that preheating a stone in the oven and cooking on convection produces the most consistent results (no gooey middle). The hot stone ensures the bread cooks from all sides, not just top-down. If also cooking with convection, reduce heat by 25 degrees.
Apple Pie Spice: My favorite blend is from Fort Wayne's Fresco Spice Blends. They make cooking with seasonings a no-brainer. Their apple pie spice blend has cinnamon, nutmeg, allspice and cloves.
Want more of my gluten free, oil free and sugar free recipes?  

Chocolate Chip Cookies: Oil, sugar and gluten free

Chocolate Chip Cookies: Oil, sugar and gluten free

Chocolate Chip Cookies: Oil, sugar and gluten free

This chocolate chip cookie recipe is sweet and moist—not crumbly and bland like many gluten free recipes. Yet, there is no added sugar or oil! The pureed dates and walnuts create a candied, rich flavor. And each serving has 8 grams of fiber and 9 grams of protein, so technically, they don't even qualify as a "dessert."
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 6 servings

Ingredients
  

  • 1/2 cup walnuts presoaked if possible
  • 1/2 cup water
  • 10 Medjool dates pitted
  • 2 Tbsp. ground flax seed
  • 1 tsp. vanilla extract
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 3/4 cup almond flour substitute coconut, chick pea or other high protein, high fiber flour
  • 3/4 cup chocolate chips 72 percent cacao or higher

Instructions
 

  • Preheat oven to 350 degrees.
  • Add all ingredients except the flour and chocolate chips to the blender. Blend until creamy and smooth.
  • In a mixing bowl, combine puree with 3/4 cup almond flour and chocolate chips. I've tried this recipe with coconut and chickpea flours and they are good too. Batter should be fairly wet, so if substituting another flour, you may need to adjust the amount.
  • If baking traditional cookies, scoop cookie dough onto a baking sheet lined with parchment paper. Flatten a bit—these don't spread; if you bake balls, you get balls (and that is good too!) If baking in cast iron, ensure skillet is seasoned to avoid sticking. Rub skillet with a little coconut oil if in doubt.
  • Bake for 10-12 minutes.

Notes

All chocolate chips are not created equal. Look for a high-cacao content. Kroger has organic chunks that are 72 percent cacao, with 2 grams of fiber and 1 gram of protein per tablespoon. This matters if you are watching your sugar.
If you like these, check out my fudge brownie recipe that also uses medjool dates and walnuts.

Fudge Brownies

Chocolate Chip Cookies: Oil, sugar and gluten free

This chocolate chip cookie recipe is sweet and moist—not crumbly and bland like many gluten free recipes. Yet, there is no added sugar or oil! The pureed dates and walnuts create a candied, rich flavor. And each serving has 8 grams of fiber and 9 grams of protein, so technically, they don't even qualify as a "dessert."
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 6 servings

Ingredients
  

  • 1/2 cup walnuts presoaked if possible
  • 1/2 cup water
  • 10 Medjool dates pitted
  • 2 Tbsp. ground flax seed
  • 1 tsp. vanilla extract
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 3/4 cup almond flour substitute coconut, chick pea or other high protein, high fiber flour
  • 3/4 cup chocolate chips 72 percent cacao or higher

Instructions
 

  • Preheat oven to 350 degrees.
  • Add all ingredients except the flour and chocolate chips to the blender. Blend until creamy and smooth.
  • In a mixing bowl, combine puree with 3/4 cup almond flour and chocolate chips. I've tried this recipe with coconut and chickpea flours and they are good too. Batter should be fairly wet, so if substituting another flour, you may need to adjust the amount.
  • If baking traditional cookies, scoop cookie dough onto a baking sheet lined with parchment paper. Flatten a bit—these don't spread; if you bake balls, you get balls (and that is good too!) If baking in cast iron, ensure skillet is seasoned to avoid sticking. Rub skillet with a little coconut oil if in doubt.
  • Bake for 10-12 minutes.

Notes

All chocolate chips are not created equal. Look for a high-cacao content. Kroger has organic chunks that are 72 percent cacao, with 2 grams of fiber and 1 gram of protein per tablespoon. This matters if you are watching your sugar.
If you like these, check out my fudge brownie recipe that also uses medjool dates and walnuts.

Fudge Brownies

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