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!
A co-worker has been requesting that I bake with matcha for some time now, though I’ve been nervous to try it. Matcha is not cheap when it comes to tea and I was nervous that it wouldn’t taste sweet enough without any added or artificial sugars. However, I just went for it … (YOLO)… and these were a huge hit!
For a first go at baking with matcha, I have to say I’m pretty impressed with the results. The green color of these is natural from the matcha – they would have been the perfect St. Patrick’s Day treat. I guess there’s always next year!
These were super quick to make. I put them in the freezer to set, but you could have eaten them right away. This recipes makes about 12 balls depending on size.
Oh, the best part? These are low calorie and HIGH protein, so they make for a great post workout snack or a healthy after-lunch treat. I’m estimating these bad boys come in around 125 calories each.
1/2 cup raw cashews
1/2 cup unsweetened coconut
1 1/2 scoops any plant based, vegan protein powder (I used Sun Warrior, a personal fav!)
2 heaping tablespoons of Matcha (If you didn’t know, I’m obsessed with David’s Tea – this matcha is great, and they have a few “flavored” options too)
2 heaping tablespoons of organic coconut flour
2 tablespoons pure organic maple syrup (could sub Agave if you prefer)
1 cup of crushed shelled pistachios (to make sure these are clean, just use plain pistachios – not roasted or salted)
How to: (Told you these were super easy)
In a food processor, blend together cashews, coconut, protein, matcha, and coconut flour until well combined and powdery.
Add in melted coconut oil and maple syrup. Blend for a few seconds until a heavy dough starts to form.
Scoop all of the mixture out and put in a seperate bowl or onto parchment paper so it’s easier to grab and roll the dough into balls.
At this point, if the dough isn’t sticking together, add a teaspoon of water at a time, mixing in between, until you’re able to roll these into balls. They should be dry enough, though, that they will stay together on their own and not melt all over the plate.
Put all crushed pistachios on a plate and roll the dough around on the plate, pushing the pistachios into the dough.
Set these in the freezer to set. This should only take 15 minutes or so.