Chocolate Cupcakes!! Vegan & Gluten-free (Amazing)!

Oh my goodness- it has been a while since I posted but you know things start to get away from you and build up and bang! you are constantly trying to catch up!! Aaarrgghhhh!

Before I get to the chocolate I have to share quickly an experience I think everyone should have once in their life- if not multiple times! I went for a 14 mile run yesterday, it was 18 degrees but cloudy so it wasn't too hot and around the ten mile mark I got caught in a complete downpour- and I mean pouring rain- it was really something, I got soaked right down to my undies! I actually had to wring out my clothes when I got home! It's strange because I have been running for a few years now and I can't remember it ever happening to me before (and I run rain or shine), and it was so exhilarating! It was amazing, I can't believe how fresh everything smelled and felt. The landscape was bursting with life and the air was so clean! People driving by must have thought I had completely flew the coop 'cause I had the biggest grin on my face (for about 20 minutes- and than I started to feel a bit of a chill.) But those 20 minutes were totally worth it! Now, I am not saying the next time there is a thunderstorm grab your runners and hit the puddles but. . . don't let a couple of clouds deter you from getting out there- you might just get to experience something real, something that will make you feel alive in a world we are so used to driving through!

Just some thoughts. . .

Anyway :)


On to the reason for this post- Love :)


I have fallen in love!
He is dark, smooth, rich. . . . and covered in frosting!

He is the Vegan Chocolate Cupcake and what makes him so amazing is that he is gluten-free and doesn't taste like a sponge soaked in tar!! This recipe is from Minimalist Baker and I have made it a few times now and it always turns out amazing! Here is the link.

This recipe is so simple especially since every time I make it I sub out the beet puree, which, don't get me wrong, would be amazing but I just don't have that kind of time. Instead I use applesauce and the cupcakes come out so fluffy- it's crazy!! I also usually sub out the almond flour (cause it's just too darn expensive and I can't seem to grind my own almonds super fine at home) with another 1/4 cup of oat flour and 1/4 cup of sorghum or all purpose flour blend. I am so glad I came across this recipe! Thank you Minimalist Baker!!

Here they are before frosting!

I do have to apologize as my photographic skills leave much to be desired!

I did not use the frosting recipe that is with the cupcake recipe- I've used a basic buttercream recipe that I make vegan but today I have tried a new recipe (trying to be on the healthier side of frosting, if that's possible) and I'm super excited because it only has two ingredients and it doesn't use any super processed fats like vegan butter or shortening. It is 2-ingredient Chocolate Fudge Frosting and the recipe is from the Oh She Glows website.

I had to add around 2 more tablespoons of liquid to the frosting to be able to whip it nicely and it turned out amazing!! It tastes really good, not too sweet but a rich chocolate flavour :) Must Try!!

Here they are all pretty in frosting!

If you have a gluten intolerance or are just staying away from it than give these recipes a try. You will not be able to tell it is a gluten free cupcake never mind vegan to boot! Yay!!

I just love it when things turn out!

Next up- my chickpea of the sea salad- perfect in a wrap or sandwich! Pair it with a bowl of steaming hot dairy free tomato soup and lunch is served- approved by my 5-year old son too :)

Have a great week all!!

Black Bean Brownies and a Dark Chocolate Glaze!!

Here it is!! My first dessert recipe and it is a gluten-free vegan chocolate black bean brownie!!! I know sounds crazy but it is decadent, chocolaty, moist, dense and in the words of my four year old “a little rich!”. 

Chocolate Black Bean Brownies

You definitely only need one of these babies to quash that chocolate craving! I first found this recipe on the website Minimalist Baker and it was awesome but I wanted to remove the oil and refined sugar so the following is my first attempt at doing so and I think it turned out pretty good- they aren't too sweet but I like to add a glaze which makes them perfect for a dessert but even without the icing (which is refined sugar free too, by the way!) they are a great little snacking brownie especially with a tall glass of cold almond milk!

I love this recipe because it is so easy to make- all you have to do is throw everything into a food processor and blend- That’s it! Right now I am using a small food processor- an adaption to my hand held blender so I had to make this brownie in two stages but it was still very easy. I first combined the beans, flax, water and applesauce and blended till smooth, then placed them into a bowl.

Dates, vanilla, seed butter and agave mixture.

Than I processed the dates, vanilla, seed butter, and agave (pictured above) and placed them into the bowl with the beans and then added the other ingredients to the bowl and stirred them together by hand- a little more labor intensive but now you have strong muscles! Once cooked I glazed them with a Dark Chocolate Glaze (the recipe follows) and topped them with a sliced strawberry.

This chocolate glaze is so versatile and easy to whip up in just a minute or two. I have made it using almond butter; which is my favorite, but you could use any nut or seed butter you like- peanut butter would also be divine, or hazelnut. . . there are so many variations! This recipe is very versatile; I have also made this glaze with the addition of some almond milk- about 1-2 tablespoons,  and used it as a topping for sliced strawberries! Yum!

I hope you all give these a try, even if you hate black beans- I guarantee you cannot taste them in this recipe and you get a punch of protein in your dessert! Bon Appetit!

Chocolate Black Bean Brownie (vegan, gluten-free, sugar-free)

Makes 12 muffin size brownies

Ingredients:

• 19 oz can black beans, drained and rinsed
• 2 Tbsp. ground flax seed
• 6 Tbsp. Water
• 6 large Medjool Dates
• 2 tsp. Vanilla extract
• 2 Tbsp. Sunflower seed butter (or other nut or seed butter)
• 4 Tbsp. Agave syrup
• 4 Tbsp. unsweetened applesauce
• ¾ cup Dutch processed dark cocoa powder
• 1 ½ tsp. baking powder
• ¼ tsp. sea salt
• ½ cup mini chocolate chips (optional) I use Enjoy Life brand

Preheat oven to 350° and spray a non-stick 12 muffin pan.

Throw everything except chocolate chips into a food processor and combine until smooth. The batter will be very thick- if it seems too thick to process add water a teaspoon at a time.

Divide batter evenly into the muffin tin and bake for 25 minutes, or just until the top looks dry and the sides are starting to pull away from pan. Let cool in pan about 30 minutes before removing. Glaze if desired and enjoy!

Dark Chocolate Glaze

Enough to glaze about 10 brownies

Ingredients:

• ¼ cup dark cocoa powder- I used dutch processed but I don’t think it matters
• ¼ cup agave syrup (could use maple syrup instead)
• 1 Tbsp. Sunflower Seed Butter (or your favorite nut or seed butter)

Mix together all ingredients till combined and use immediately as desired.