These truffles aren’t so much dessert as they are an all-day snack because I cannot stop eating them. I think the secret is the tahini. I never thought sesame and chocolate would go together…but they’re really a match made in heaven. The almond flour (which adds great texture!) and the maple syrup just elevate that nutty flavor. I make these at least once a week, probably more. Aside from being delicious, they also only take 5 ingredients, so I really have no excuses not to make them. I’ll stash them in my bag for an afternoon snack or snag a few as a post-dinner dessert. They’re easy and quick and so worth it!
Prep Time: 10 minutes Serves: 6 truffles
2/3 cup almond flour
2 tbs. cocoa powder
2 tbs. tahini (adjust for texture)
1 tbs. maple syrup (adjust for texture and sweetness)
Pinch of salt
Optional: 1 tsp. cocoa powder for dusting
Mix all ingredients together in a medium bowl. Use the back of a spoon to push the mixture together–it will feel dry at first, but it will blend after a few rounds of mixing. Add more tahini or maple syrup if the texture is too dry.
Shape mixture into six 1-inch balls. Optionally toss or dust with cocoa powder.
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This Father’s Day, I’m making my dad’s favorite: oatmeal raisin cookies. When I was younger, I stayed as far away from oatmeal raisin cookies as I could. For me, it was chocolate chip or nothing! Now, I love oatmeal raisin cookies, and they’ve become a special staple for my family. They bring back memories of home, family, and laughter. I hope these do the same for you!
It doesn’t matter what time of year it is. You have got to make this blueberry crumble. The blueberry-lemon tang is perfect for summer, and the toasty crumble can warm up any fall day. It’s sweet, nutty, juicy, and an absolute crowd pleaser. I made up this recipe for my family’s Memorial Day brunch. Turns out, they loved it. Everyone was surprised that it was actually healthy. I didn’t measure the ingredients, so I had to make it again this weekend before posting on the blog. But I’m not complaining! Made with whole and natural ingredients, this crumble delivers on both taste and health!
The late night munchies. We’ve all been there. But when my sweet tooth hits—more like when my chocolate tooth hits—I don’t want to make a whole batch of cookies or brownies, let alone wait for them bake. I want a single serving, and I want it fast! Ever since microwave mug cakes took off on social media, I’ve been playing around with my recipe and trying new flavors almost every week. I’ve finally nailed it. A basic chocolate mug cake is delicious by itself, but when I add a gooey chocolate-y center, it takes it to a whole new level. In particular, I’m talking about using my favorite chocolate cups from Edie’s Sweets!
My friend, Edith, co-founded Edie’s Sweets to put a spin on the classic chocolate peanut butter cup. I’m using my favorite flavor: Dark Chocolate Black Sesame Cup. The black sesame adds a fun twist to the typical chocolate cake, and I’m all for it. Plus, all Edie’s Sweets are vegan, organic, and fair-trade!
So, next time the munchies hit, grab a mug and dig into this baby. It takes less than five minutes to make and absolutely hits the spot.
1 Edie’s Sweets Dark Chocolate Black Sesame Cup (or 1 tbs. of your favorite chocolate)
2 tbs. oat flour (I ground rolled oats in a food processer until it forms a fine flour)
2 tsp. cocoa powder
1 tsp. almond butter
2 tbs. unsweetened almond milk
2 tsp. coconut sugar (add another teaspoon if you have a sweeter tooth! Most of the sweetness in this cake will come from the chocolate cup)
¼ tsp. vanilla extract
¼ tsp. baking powder
1/8 tsp. salt
In a mug, stir together oat flour, cocoa powder, almond butter, almond milk, coconut sugar, vanilla extract, baking powder, and salt.
Press Edie’s Sweets chocolate cup into the center of the mixture, pushing down until it is covered by the batter. The chocolate cup will add most of the sweetness to the cake, so if you’re substituting the chocolate cup with different chocolate, make sure it’s sweet enough or add extra coconut sugar.
Microwave for 50 seconds. Let cool for 2-5 minutes before enjoying!
In case you didn’t make banana bread fifty times during quarantine, I have a new recipe for you. Meet classic banana bread’s younger, hotter sister: vegan, gluten-free FLUFFY banana bread. I was originally inspired by a recipe that my manager shared with me three years ago. I’ve tinkered around with the ingredients and measurements for years, but it never turned out just right until last year. I accidentally forgot to add the flax egg to my batter and boom. Game. Changer. No flax eggs = more fluffiness + more deliciousness.
The whole process is quick, easy, and so worth it.