Rich Vegan Chocolate Cinnamon Loaf

I’m sure I’ve mentioned this before, I am not much of a summer person. I love colder weather, rainy days and snow; so when the Summer heat kicks in I often have to turn to recipes that give me the familiar comfort of colder days that I adore. My Chocolate Cinnamon Loaf is the perfect mix of rich and spicy that takes me back to more festive seasons while still being a great summer treat!

This melt in your mouth loaf is chocolaty, moist, and the perfect pair to a lovely cup of tea! My children love this recipe so much that they often ask for this loaf instead of birthday cake as it is oh so good!  Another plus for this recipe is that it’s lower in oil or oil free depending on the variation you choose!

Absolutely kid approved, I know your family and friend will love this delicious treat!

Holly xoxo

Rich Vegan Chocolate Cinnamon Loaf

Vegan         Prep Time: 10 mins           Bake Time: 50 mins            Bake Temp: 350°F

Ingredients

  • 1 Cup of Coconut Sugar or Organic Cane Sugar
  • 1 Cup of Dairy Free Milk
  • 1/4 Cup of Grape Seed Oil or Apple Sauce
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Vanilla
  • 1 Flax Egg (1tbsp ground flax seed and 3 tbsp warm water, allow to sit for 5-10 mins)
  • 1/3 Cup Cacao
  • 1 1/4 Cup of Flour
  • 1 tbsp Baking Powder
  • 1 tsp Cinnamon
  • 3/4 tsp Sea Salt
  • 3/4 Cup Vegan Chocolate Chips

The Method

  • Pre-heat oven to 350°F
  • Prepare Flax Egg 1tbsp ground flax seed and 3 tbsp warm water, allow to sit for 5-10 mins.
  • Mix Sugar, Almond Milk, Grape Seed Oil, Vanilla, Apple Cider Vinegar, Flax Egg in a medium bowl.
  • Mix Flour, Cocoa, Salt, Baking Powder, Cinnamon in a large bowl.
  • Pour liquid mixture into flour mixture, combine very well and add chocolate chips.
  • Pour into a greased loaf pan and bake at 350 for 50 minutes.

Enjoy!

Traditional Vanilla Strawberry Cheeze Cake

One of my pre-vegan favourites was a nice slice of New York Cheese Cake, but now that I’ve opted for a more healthy and compassionate lifestyle I’ve had to create a hack for some of my old favourites!

Now don’t get me wrong, this delicious cheeze cake recipe isn’t the healthiest thing you could eat, but it’s certainly better for you than a dairy based cheese cake. As with most of my recipes this one is super easy and quick as a a whip to pull together, no cooking and very little mess.

The delicate vanilla flavour is perfectly paired with the tang of a good cheeze cake due to the apple cider vinegar that gives rich taste of a dairy based cake. Even my ‘meat and potatoes kind of guy’ brother loves this cake, as a matter of fact the cake in the photos is for his birthday later this evening!

I hope you all have a beautiful week and Happy June to you all tomorrow!

Holly xoxo

Traditional Vanilla Strawberry Cheeze Cake

Vegan             Gluten Free          Refined Sugar Free          No Bake

 

Pecan Cacao Crust

Ingredients

  • 1/2 Cup Raw Pecans
  • 1/2 Cup Raw Cashew Pieces
  • 1/8 Cup Cacao Powder
  • 6 Medjool Dates (the plumper the better)
  • 1/4 Cup Water
  • 1/4 Tsp Sea Salt

Method

  • Toss all ingredients into a food processor, process until a smooth ball forms
  • Press dough into the base of an 8″ spring form cake pan
  • Chill in freezer while you make the cheeze cake

Creamy Vanilla Cheeze Cake

Ingredients

  • 1 1/2 Cup Raw Cashew Pieces
  • 1 Cup Dairy Free Milk
  • 1/4 Cup Coconut Oil
  • 1/3 Cup Maple Syrup
  • 1 Tbsp + 1 Tsp Apple Cider Vinegar
  • 1 Tsp Vanilla Extract
  • 1/4 Tsp Sea Salt

Method

  • Add all ingredients into a high-speed blender
  • Blend until smooth an creamy
  • Pour over Pecan Cacao Crust and tap to remove any bubbles
  • Place in freezer or fridge for at least an hour to set
  • Garnish with fruit and flowers

Enjoy!

Holly xoxo

Dark Chocolate Oatmeal

On those mornings when I am not in the mood to battle picky children, my go to breakfast is always Chocolate Oatmeal! Yes it’s a sneaky Mom hack, but it works! The kids are always bouncing in their seats as I prepare this dish truly thinking they are getting a treat rather than a decent breakfast.

Now don’t get me wrong, this isn’t an every day breakfast in our house as it does have a reasonable amount of maple syrup, but I do feel good about the nutrient rich Cacao Powder and the benefits of Oats so all in all it isn’t too bad 😉

Not only just a favourite with the kids, adults love it too! Try garnishing with dates and sea salt flakes for a salted caramel version!

Holly xoxo

Dark Chocolate Oatmeal

Gluten Free Vegan                  Serves 6               Cook Time 7-10 Minutes

Ingredients

  • 2 Cups Rolled Oats (I used Gluten Free)
  • 4 Cups Water
  • 1/4 Cup Maple Syrup
  • 1/3 Cup Cacao Powder
  • 1/8 Tsp Sea Salt

Method

  • Combine Oats and Water in a large pot, bring to a boil and reduce heat to medium / low
  • Add Cacao powder, maple syrup, and sea salt, stir well until cacao powder dissolves
  • Cook for 7 – 10 minutes, until water is absorbed by oats and desired consistency is reached
  • Garnish with fruit, seeds, nuts, cocoa nibs, coconut, dates, or sea salt.

 

Delicious Vegan Creamy Cashew Alfredo

Who doesn’t love a delicious bowl full of pasta smothered in a creamy sauce? This was one of the dishes I missed the most when going vegan and I spent a long time trying to create the perfect vegan hack to a stellar Alfredo. Now, after much trial and error I am so excited to share this recipe with you and hope you will love it as much as I do! This recipe is 100% kid approved and totally gluten free if you used a gluten free pasta.

Enjoy, Holly xoxo

Creamy Cashew Alfredo Sauce

Ingredients

  • 2 Cups Raw Cashew Pieces (I don’t soak, but you can ?)
  • 2 Cups Of Water
  • 1 1/2 Tsp Onion Powder
  • 3/4 Tsp Garlic Powder
  • 1 1/2 Tsp Salt (I use Himalayan pink salt)
  • 1/4 Tsp Ground Pepper

Method

  • Toss it all in a high speed blender and blend until smooth and creamy.
  • Pour over your favourite pasta of choice, its amazing over gluten free pasta too!

Raw Mexican Cream Of Corn Chowder

After severely burning myself making breakfast this morning I decided that the rest of the days is going to be a raw day! I recall taking a Raw Vegan Challenge a year ago and thinking it was going to be torture; surprisingly, I discovered that raw vegan foods are bursting with flavour and can leave you feeling satisfied if done correctly!

During the month I took the Raw Vegan Challenge I realized I needed to adapt some of my favourite comfort foods to combat my cravings. This Mexican Creamy Corn Chowder was one of my most tasty combinations and was inspired by a base recipe by The Rawtarian! If you’re planning on going Raw Vegan her website is amazing!

Back to this fantastic soup! It’s absolutely delicious and will leave you craving more… thankfully it takes less than ten minutes to whip up so if you are looking for another bowl it won’t take long to make some more!

Enjoy!

Holly xoxo

Raw Mexican Cream Of Corn Chowder

Raw, Vegan, Gluten Free                 Prep Time: 10 Mins                     Serves 2

Ingredients

  • 1 Cup Fresh Corn
  • 1/4 Cup Raw Cashew Pieces
  • 3/4 Cup Water
  • 3/4 Tsp Sea Salt
  • 1/2 Tsp Chili Powder
  • 1/4 Tsp Smokey Paprika

Method

  • Toss everything into a high-speed blender and blend until warm and smooth.
  • Garnish with spices, peppers, tomatoes, corn, onion
  • Enjoy!

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