Feasting on Fruit
Since it’s nearly Valentine’s Day, I wanted to bake up something chocolatey, something pink, something with a lovey-dovey vibe. Of course I bake love into everything I make (my inner Hallmark card just had to throw that in, sorry), but this time there’s evidence. Ripe, red, heart-shaped evidence.
When I discovered these wraps with their ridiculously clean ingredient list I was pretty excited to try them. What is in them is great, but what’s not in them is pretty awesome too. They are soy, gluten, dairy, corn, nut, GMO, and wheat free! You know how much I love things that are free of a lots of other things (remember these?).
Keep reading to find out more about these wraps with their impressive ingredient list and great taste, and soon you’ll be just as excited as me. Oh, and you can enter to win some in my awesome GIVEAWAY!
What to make when you want a sweet treat pronto and the oven is feeling a bit lazy? What to make for friends who love vegan chocolate goodies? What to make when you want a low fat version of a favorite ice cream mix-in? Chocolate Chunk Cookie Dough Bites perhaps…
In my years as a vegan, I haven’t tried many superfood powders. Why? One simple reason: they’re expensive. I know a little bit goes a long way, but the price tag still deters me. But after hearing so much about the butterscotchy, energy-boosting maca, I had to get my hands on some.
These healthy chocolate cupcakes are vegan, gluten-free, oil-free, sugar-free, nut-free, and so decadent. The perfect guilt-free chocolate treat, and easy to make too!
Updated version of this recipe HERE!
I’m starting off 2015 with a chocolate bang!
These cupcakes started as a far-fetched idea that I never imagined would work…but that didn’t stop me from trying it. While they were baking, I couldn’t help but check on them at least 12 times. And right before my peeking eyes they were becoming cupcakes!
These cupcakes are what I like to call everything-free. In other words, they are…
-Gluten-free with GF oat flour or certified GF oats ground to flour
-Oil-free with just a small amount of fat found naturally in oats and cacao
-Nut-free as long as you use a non-dairy milk made from rice or oats or flax or hemp
-Soy-free
-Refined sugar-free instead sweetened naturally with dates
Well maybe not free of everything, because then they would be invisible. And then you couldn’t find them. And then you couldn’t eat them. And that would be sad.
They are definitely not free of dreamy chocolate flavor thanks to a few tablespoons of cacao. I love using cacao powder in place of cocoa powder even in non-raw recipes.
Why I love cacao
-It’s rich in minerals like magnesium and iron.
-Rich in antioxidants.
-Rich in fiber with about 4 grams per 2.5 tablespoons.
-And rich in sweet chocolate flavor. Since it’s not roasted, I find the flavor of cacao powder more pleasant than cocoa powder, which tends to have a bitter edge.
Nothing beats a healthy chocolate cupcake popped straight out of the pan into your waiting hands for an oven-warm nibble. But if you’re after a thicker frosting then I suggest you frost them and the refrigerate them. Once they are chilly, the frosting texture is so fudgy. In fact, it reminds me an awful lot of a certain chocolate frosting I used to enjoy by the spoonful straight from a plastic can with a red top.
These healthy chocolate cupcakes are vegan, gluten-free, oil-free, sugar-free, nut-free, and so decadent. The perfect guilt-free chocolate treat, and easy to make too!
See the updated version HERE!
