When I started baking using alternative ingredients to wheat flour several years ago, cookies (and pancakes) were the hardest for me to figure out. They seemed so finicky. I had difficulty getting the correct consistency and texture. Thankfully, I’ve figured them both out! This is one of my favorite cookie recipes. You probably noticed from many of my recipes that I’m a huge chocolate fan (and who isn’t?!), so not surprisingly, these cookies are about as chocolatey as it gets! Enjoy!
Most puddings are laden with artificial flavors and refined sugars. Not to mention many contain gelatin, milk, or egg yolks, which is not appropriate for vegans. Well, this version is vegan and doesn’t contain any of the processed ingredients normally found in store-bought versions or mixes. The rich, creamy texture and mouthfeel comes from the avocado and banana, while the sweetness is derived solely from the banana and dates! Since this rich, filling pudding has a high healthy fat content, it’s best served in 6 to 8 oz glasses and shared.
Fudge has always been a favorite treat of mine. Whenever I pass one of those boutique chocolate shops making fudge in the window I can’t help but stop. Smell. And go in and buy some! In recent years, my diet has prompted me to create my own. What’s unique about this recipe is that all sugar comes in the form of dates! Using rich, dark unsweetened chocolate cuts out the refined sugars and milk products. Go on, have several fudge squares!
What makes this version unique is the addition of ground ginger and cayenne pepper. Get ready for a spicy kick! Instead of making one cup of hot cocoa at a time which is time-consuming, you can make a large quantity of it, store it through the winter, and enjoy a mug whenever you desire!