Eat Well, Feel Well: #tofuinmypie

Chocolate Fudge Pie

Hello beautiful people!  I was going to wait a bit before I posted this, however, I was feeling down in the dumps and did not want to stare at my endless lecture notes any longer... Yay Finals week.

So instead of studying yesterday, I made a chocolate fudge pie with it's main ingredient being TOFU!

Whatttttttt?  Yes, Tofu!  And you know what it tastes great!

Recipes by Oh she Glows and Chocolate Covered Katie

Crust: for 1 9-inch 

3/4 cup raw almonds

1/4 cup coconut oil (melted)

3 tbsp Maple Syrup

1/4 tsp fine grain sea salt

1/2 cup Oat Flour

1 cup Rolled Oats

*Tip:  Read the instructions before you go ahead and begin mixing everything together...... =)

Filling: 

12.3oz Firm Tofu (I may try medium firm next time so it's more mousse like)

1 1/2 tsp Cocoa Powder

1 tsp Vanilla Extract

2 tbsp Almond Milk

Pinch of salt

1 and 1/3 cup of Chocolate Chips

1/3 cup Coconut Flakes**

1 tsp Coconut Extract**

**I wanted some coconut flavour.  Definitely need to increase both amounts next time.

Preheat oven to 350F.

Lighty grease your 9 -inch pie dish with coconut oil.  Put the almonds into the food processor and grind until a flour forms.  Ad the coconut oil, maple syrup,salt, and oat FLOUR and grind until a dough forms.  Pulse in the Rolled oats so there's still texture to the crust. 

The dough should be sticky.  Put the dough evenly over the base of the pie dish.  Beginning at the center, press the dough firmly into the dish, slowly moving outward and upward.  Push hard enough that it will stick together.  Poke holes with a fork so that air can escape when you bake this.

Bake for 10-13 minutes, until golden brown and you smell them almonds.  Cool for 20 minutes.

That block...

Melt the chocolate with a double boiler or microwave.

Till it's silky smooth. 

Put everything except the coconut flakes into the food processor and bend until smooth.  Pour the mixture into a bowl and fold in the coconut flakes.   

Put the mixture into the pie crust and chill in the refrigerator!  

Delicious!  You won't even know there's tofu in it. 

Garnish with fruits, yogurt, peanut butter or red bean!  The possibilities are endless!

For those who are feeling down at the moment, smile!  Keep it positive and do not fret over trivial things... which is what I will try to do. 

Enjoy!

Eat Well, Feel Well: #blackbeanpeanutbuttertime

Chocolate Peanut Butter Cookies

Chocolate chunks of goodness with the main ingredient being black beans!  With black beans, it gives you the consistency of a fudgy moist brownie along with other lovely benefits for your body other than gas.

Recipe from Kumquat Blog

1 (15 oz) canned Black Beans (rinsed and drained)

2 tbsp Cocoa Powder

1 tbsp Vanilla

2/3 cup Peanut Butter

1/3 cup Honey

1 tsp Baking Powder

1/2 cup Dark Chocolate Chips

Preheat your oven to 350F.

Combine all of the ingredients except the chocolate chips into a food processor and mix until very smooth. 

Transfer the mixture to a bowl and stir in the chocolate chips. 

Scoop the dough and place on parchment lined baking sheet.  Press lightly.  Bake for 10-12 minutes.  

These were an absolute hit!  I hope you gives these fudge like cookies of deliciousness a try!

Enjoy!

Eat Well, Feel Well: #kimbits

Almond Butter Cookie Dough Bites

My infamous "Kimbits"!  These are an absolute hit and one of my personal favourites (as I am munching on one as I'm typing this).  I took a chance and decided to do a baking demonstration for a school presentation and I used these!  Everyone LOVED them!  If you are an avid cookie dough lover such as myself, these are definitely for you!

Recipe: Adapted from the Oh She Glows Cookbook

Makes approximately 14

1 1/2 cup Rolled Oats (ground up into a flour)

2 Tbsp Coconut Oil (Melted)

2 Tbsp Almond Butter (Smooth or Crunchy... I used crunchy)

1/4 cup maple syrup (or other liquid sweetener)

1 tsp Vanilla

1/2 cup Almond Flour (ground up whole almonds)

1/4 tsp sea salt

2 Tbsp Mini Dark Chocolate Chips (I used dairy free)

In a food processor, blend oats until it is turned into a powder flour like consistency.  Set aside. 

Again, in the food processor grind up your rolled oats into a flour powder like consistency.  Then add everything into the food processor except for the chocolate chips.  

Grind it all together until it is combined.

Put the mixture into a bowl and fold (stir in) the chocolate chips with a spatula.  With a scoop, or just use two spoons.  Scoop it up and put it onto a plate lined with parchment paper.  Then roll them into balls and set them in the freezer for 5-10 minutes.

Enjoy!  Leave the rest in a freezer bag in the freezer for a quick grab and go snack! 

Or top off a mug cake with one ;).

Enjoy!

Eat Well, Feel Well: #coconutflourcookies

Coconut Flour Chocolate Chip Cookies

Yum yum yum cookie time!  It's been such a long time since I've baked and I definitely miss doing it all of the time.  Then again, it's my fault... darn you TV shows...  Anyway, I found a recipe on Detoxinista as per usual these days, and it was a healthier version of chocolate chip cookies and I wanted to see how John would like them.  He's in love with my usual not so healthy chocolate chip cookies.

Recipe from Detoxinista

Made approximately 12 cookies

1/3 cup coconut flour

1/4 cup melted coconut oil

1/4 cup maple syrup

1 tsp vanilla extract

1/4 tsp salt

2 eggs

1/3 cup dairy free chocolate chips

Preheat your oven to 350F and line your baking sheet with parchment paper.

In a medium bowl, whisk the coconut flour, coconut oil, maple syrup, vanilla, salt and eggs until everything is combined.  The batter will be runny at first, but just be patient, the coconut flour will absorb the moisture.  Add in the chocolate chips and fold them in.

 

Use a scoop or just a heaping table spoon and scoop the dough onto the baking sheet.  Use your hands to flatten the cookies because they will not spread like your conventional cookie. 

Bake for 12-14 minutes until the edges are golden.  Let them cool on the sheet for 10 minutes before transferring them to a wire rack to cool.

These cookies were sensational and disappeared immediately, so I made another batch the next day.  The reason why the two pictures above are slightly different was because I wanted to experiment a little and also I made a silly silly mistake in the first batch.

For the first batch, I had melted 1/4 cup of coconut oil and once that had occurred, I ended up with a lot more then 1/4 cup of coconut oil.  In result, I had to eye how much coconut flour I put in and ended up with the left picture.  The taste and texture were great luckily.

For the second batch I followed the recipe to the tee and before the oven smooshed them down just a tad just because I noticed the batter was much more wet then the first.  They did in fact spread and was comparable to my usual cookies in the aesthetics.  

Please give these a try!  These were tasty, grain free and healthier then the usual cookies AND they were John approved :).

Enjoy!