Almond Butter Crisp Treats

Makes 12 squares

Ingredients

• 1/2 cup almond butter
• 1/2 cup maple syrup
• 1 cup chopped almonds
• 1 tablespoon pure vanilla extract
• 1 tablespoon Earth Balance
• 1/2 teaspoon salt
• 3 1/2 cups Millet Powder Puffs
• Glaze: almond butter, pinch salt, cocoa, sugar (all to taste but enough to cover squares)

Directions

1. Prepare an 8 inch by 8 square by lining it with parchment paper on both sides
2. In a large pot over low-medium heat, add the maple syrup, Earth Balance, almond butter and salt. Stir well until combined and heated through. Remove from heat and stir in vanilla extract.
3. Stir in 3 1/2 of Millet Powder Puffs until thoroughly combined.
4. Scoop into pan and spread evenly. Press down with fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate glaze.
5. Mix almond butter, salt, cocoa powder and sugar together in a bowl. Make everything to taste and make sure to make enough to spread across the squares.
6. Remove pan from freezer and spread with the chocolate glaze. Place in the freezer until firm. Slice into squares.

Click Here for the Original Recipe from 'Oh She Glows'

Vegan and Gluten-Free Chickpea Chocolate Cookies

Makes 18-20 cookies

Ingredients

• 7 tablespoons Earth Balance + 1 tablespoon grape-seed oil
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons of water)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup gluten-free oat flour (process 1 cup certified gluten-free rolled oats into flour)
• 1 cup chickpea flour
• 1/4 teaspoon cinnamon
• 1 cup chickpeas, drained
• 3/4 cup cocoa powder

Directions

1. Preheat oven to 350F and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
2. With an electric mixer, beat the Earth Balance and oil until fluffy. Add the sugars and beat for 1-2 minutes until creamy. Beat in the flax egg and vanilla extract.
3. Beat in the remaining ingredients.
4. With wet fingers, shape balls of dough and place on the baking sheet. The dough will be very sticky.
5. Bake for 10-11 minutes.

*I forgot to put in the baking powder but they still tasted good

Click here for the original recipe on ‘Oh She Glows’

Whole Wheat Blueberry Breakfast Muffins with Cinnamon Streusel

Makes 24 Muffins

Ingredients

• 2 cup non-dairy milk
• 2 tablespoons apple cider vinegar
• 1/2 cup ground flax seed
• 2 1/2 cups whole wheat pastry flour (OR 2 cup whole wheat + 1 1/2 cup all-purpose flour)
• 3  teaspoons baking soda
• 2  teaspoons ground cinnamon
• 1/2  teaspoons salt
• 1/2 cup extra virgin olive oil (or vegetable)
• 1 cup pure agave syrup
• 2  teaspoons pure vanilla extract
• 1  teaspoons pure almond extract (optional, but awesome)
• 3 cup fresh + sweet blueberries (frozen blueberries seem to make the muffins too moist.

CINNAMON STREUSEL TOPPING

• 4 tablespoons + 4 tsp sugar
• 2 teaspoons cinnamon
• 4  teaspoons butter
• 4  teaspoons flour
• pinch salt.

Directions

1. Preheat oven to 375F and line a muffin tin with liners.In a small bowl, mix together the non-dairy milk and apple cider vinegar and set aside.
2. In a medium size bowl, whisk together the dry ingredients (ground flax, flour, baking soda, cinnamon, salt). In a small bowl, mix together the wet ingredients (oil, syrup, extracts) and add the wet to the dry and stir until just combined.
3. Stir in the fresh or frozen blueberries until just combined. Spoon into paper liners and fill to the top. Make cinnamon streusel topping and sprinkle over top of batter.
4. Bake in the oven at 375F for about 15-20 minutes, until golden and the top of the muffin slowly springs back when pressed. 

Click Here for the Original Recipe at 'Oh She Glows' food blog.

Creamy Dark Chocolate Soy Pudding

Makes 6 1/2 cup servings


Ingredients

• 6 oz. 70% pure dark cocoa chocolate
• 3/4 cup plain soy milk
• 15 oz. pkg soft plain tofu
• 1 1/2 tablespoon agave syrup
• 1/2 + 1/4 teaspoon pure vanilla flavouring

Directions

1. Melt chocolate with soy milk in bowl over saucepan with simmering water. Make sure the bowl is not touching water. Stir until chocolate is melted.
2. Drain tofu and place in food processor.
3. Add melted chocolate mixture and whirl until blended. Scrape down the sides. Add syrup and vanilla and whirl until smooth.
4. Pour mixture into 6 little dessert bowls and refrigerate for about 2 hours or until slightly firm. Garnish with chocolate curls and fresh raspberries.

Source: "Alive: Canada's Natural Health and Wellness Magazine" April 2012 Page 138

This recipe tasted amazing and was super easy to make.