Dark chocolate, graham cracker crumbs, pecans, shredded coconut, cacao powder, etc…sounds good so far? I hope you answered yes. These easy to make No-Bake Nanaimo Bars are as rich in history as they are in taste. They originate from the City of Nanaimo on Vancouver Island, in the West coast of Canada. As far as desserts go, they’re quintessentially Canadian. But this delicious, layered bar has enjoyed popularity outside of Canada, too. Plus, no bake. That’s a huge upside to all people, everywhere!Read More
SPOILER ALERT: This dairy-free and vegan chocolate mousse involves NO tofu, NO avocado, NO aquafaba and NO praying that the coconut cream will whip up properly. It is luxuriously rich with that dreamy fluffiness of traditional mousse. It is SUBLIME.
When I set out to make a dairy-free and vegan chocolate mousse, I deep-dived Google and Pinterest and came across a multitude of recipes using one of the four aforementioned ingredients: avocado, silken tofu, aquafaba (brine from canned chickpeas) and whipped up coconut cream. But I really, really wanted to create a version that steered clear of all of them. I wanted a recipe that uses more conventional dessert ingredients AND a fool-proof method, while still achieving a mousse that delivers the same intense chocolate flavor with a billowy texture that slightly melts on the tongue. No compromise.Read More
I had a sudden hankering for something sweet, chewy, nutty with a hit of chocolate and a touch of saltiness......buuut still kinda healthy and definitely not tooth-achingly sweet. After 5 minutes of pantry-diving and another 10 minutes perusing Pinterest for inspiration, this bar was cobbled together in no time at all and boy, did it satisfy every single one of those needs.
So scrumptious. So addictive. I'm already diving into the second batch within a week. I had to...for research purposes.Read More
Sometimes a classic flavor combo just beckons. Like this classic chocolate cake with strawberry mascarpone buttercream. The cake itself is more or less a one-bowl situation and the buttercream is the simpler American style (faster to whip up) except made more luxurious with the additions of mascarpone cheese and homemade strawberry puree. I happened to have strawberry puree in my freezer from the end of last summer (strawberries cooked down with a bit of water then blended until smooth) but you can also use a quality, naturally sweetened strawberry jam. This cake just proved to me again why chocolate and strawberries are perfect companions.Read More
These scrumptious, sultry, uber chocolate-y cookies with just a touch of citrus (from orange or bergamot) have instantly become a favorite for me. The fact that it is made with buckwheat flour and hence, gluten free, makes it a further win in my book. Because so many people are gluten intolerant or sensitive, including one of my daughters, I love a treat that can be enjoyed by everyone and doesn't taste like a compromise - and I can tell you these definitely don't.Read More
This cake was a huge hit at a family gathering over the weekend. I'm finicky when it comes to chocolate + fruit combinations in a cake (as in, I don't always love it), but I have to say this cake was reaaally scrumptious. Uber moist chocolate-y sponge cakes are layered with a simple vanilla Swiss meringue buttercream and gently poached sweet cherries, blanketed in dark chocolate ganache and topped with fudge-y brownies. It is decadent without being overly sweet or heavy. This is one of the best cakes I've ever made! Trust.Read More
Like, am I even allowed to call a double chocolate muffin 'healthy' when it is this chocolate-y good? But truly, these muffins are naturally sweetened with dates and ripe bananas (no processed sugars), are gluten-free, has fiber and heartiness from rolled oats and has only healthy oils from ground up pecans and extra-virgin olive oil. The chocolate-y goodness comes from a combo of raw cacao powder and melted dark chocolate. Because sometimes we just need a little chocolate at 7am, don't we?Read More
I know, calling these "the very best" is bold and arrogant. It is an overused descriptor around the internet especially for chocolate chip cookie recipes, isn't it? So I do solemnly promise, hand to heart, that I am doing it most judiciously.Read More