Ok, so….this blog is about clean eating. And these aren’t exactly clean…. Ok they’re not at all. BUT. They are good!! And dannnngggggg… they are pretty.
When I started testing this recipe, I had in mind that I would make a crunchy bark. Then I channeled my inner fat kid and said “YOLO, I’m going for it, this is now fudge”. Best. Decision. Ever.
Prettiest dessert yet? Could be.
Do you like spice? Ok then we’re good here. Do you also like sweet? Covered here as well. Lastly, do you like PISTACHIOS? I feel like that’s not really even a question…
Let’s be clear here. These are an exception to what this blog is all about. These are not clean and they aren’t healthy. They should be considered a treat. The good thing is, they are so flavorful you really only need a couple of bites to be more than satisfied.
The photos speak for themselves here, so let’s just get down to it, shall we?
12 ounces of dark chocolate
2 teaspoons chipotle chile powder
18 ounces white melting candies
Note: seperate out about 12 ounces of the 18 ounces of melted chocolate and mix with red food coloring to make pink chocoate!
1/2 tablespoon of melted coconut oil
1 cup of unshelled and crushed pistachios
Line an 8×8 pan with parchment paper
Melt dark chocolate in the microwave, microwaving for 15 seconds, stirring, and then returning to the microwave until completely melted
Once melted, mix in chipotle powder – you may want to do a taste test to see exactly how much spice feels right
Pour into the lined baking sheet and put in the fridge to set
In new and seperate bowls, melt white and pink chocolate the same way as the dark chocolate
Pour white chocolate over pink. Using a knife, swirl together the pink & white chocolate
Set back in the fridge to set for 2-3 hours
Sprinkle with pistachios before serving
I should warn you that a little spice goes a long way here. Also, I found that it’s kind of necessary to tell people these are spicy before they bite in, otherwise you’ll see their face go into complete shock when chewing. Or maybe watching that that can be part of the fun 🙂
I have been eying some vegan cheesecake recipes for a while now, but the hard part is that the base is made from cashews that need to be soaked over night. Finally, I remembered to buy some cashews on a Saturday and soak them in preparation for Sunday Baking. Win for me.
1 cup dates
1/2 cup unsweetened coconut
2 tablespoons melted coconut oil
1/2 cup slivered unsalted almonds
1/2 teaspoon cinnamon
pinch of salt
3/4 cup of pistachios (unshelled, roasted, but not salted)
2 1/2 cups of cashews soaked overnight until mushy
2 tablespoons of room temperature coconut oil (or avocado oil)
2 cups unsweetened coconut
1/2 cup coconut cream
Juice of two limes – plus another full lime for decoration
1 teaspoon vanilla
1/2 cup pure maple syrup
Line a 9×9 pan with parchment paper and set aside
Like many of my other recipes, you’ll simply combine all ingredients in the “base” layer in a Vitamix until pieces are chopped well
Once combined, press mixture into the pan and pop in freezer while you prepare the cheesecake
Wash the Vitamix and combine all filling ingredients. Blend until chunks are gone.
Pour mixture over the nut base and freeze for 2-3 hours
Once solid, garnish with crushed pistachios and/or lime pieces
Keep these in the fridge or freezer to help them maintain their shape, otherwise they may spread and melt a bit
Reminder: Just becuase something is vegan doesn’t mean it’s healthy. These are clean (which is GOOD) but they should be treated as a treat because they are packed with sugar. But, of all the treats in the world, there could be much worse options 🙂
These can stay frozen for a couple of days, if they last that long. Such a good, refreshing summer treat!
Ok, so I know the point of this blog is to share clean recipes. However, I feel like it’s only fair to mix some cheats in here as well. As you know, I work for Pinterest so I’m constantly bombarded with images of amazing looking desserts in my newsfeed on a daily basis. Some of these are easy to clean up – others, not so much.
Today’s Sunday Baking creation is one that simply wouldn’t be the same if I made it clean, so apologies in advance for another nonclean post.
But. These are worth it. They really are. Plus, they bake really quickly so you don’t have to wait too long to indulge 🙂
4 tablespoons of unsalted butter, room temp
2 tablespoons of coconut oil, room temp
4 tablespoons of brown sugar
4 tablespoons of sugar
2 large egg yolks – you can toss the whites
1.5 teaspoons of vanilla
1 cup flour (all purpose or almond)
1 packet of instant coffee (optional, but I think it gives the cookies a bit of a kick)
1/2 teaspoon of baking powder
2/3 cups of big chocolate chunks
Either a handful of square caramel candies or 1/2 cup of melting caramels
Chunky sea salt
Preheat oven to 375 degrees and line a baking sheet with parchment paper
Using an electric mixer, beat together butter and two sugars until creamy and smooth.
Beat in the egg yolks and vanilla.
Add in the flour, instant coffee and baking powder.
Once everything is combined, hand mix in the caramels and the chocolate chunks.
Using your hands, create balls of dough and press onto parchment paper. Don’t press too hard – you’ll want them to be chunky. They’ll spread a bit while they cook, but mostly will maintain their shape.
Bake for 10-12 minutes.
As soon as you take them out of the oven, sprinkle generously with sea salt!
This recipe should make between 12-16 larger sized cookies. Now if only I could make these clean some how…. I promise I’ll keep trying. Until then, have a cheat cookie on me.