Organic Granny

It is Christmas season, of course, so please forgive my divergence from strictly "healthy" fare... one could argue that I have used high anti- oxidants (raw cacao powder), enzyme-dense sweetening (raw honey), and organic extra virgin coconut oil (among all the other organic ingredients) and therefore, this is a healthy little morsel-- but we both know that that is stretching it a bit!  But it is DELICIOUS and I am guessing that it is healthier than the non-vegan version, and definitely there is no gluten in this recipe.  Scroll down for the history of the Nanaimo bar.  Enjoy, and Merry Christmas! I used a recipe for raw Nanaimo bars found at the (former) RawBC site, but I like raw honey better than agave, and I didn't have almonds, so used walnuts.  I soaked both the Macadamia nuts and the Walnuts.  The base layer is my least favourite, maybe because I am not particularly fond of Macadamia nuts?  If I were to do it over, I would use all almonds for the base, and I am conv

Organic Granny is a fan of Fair Trade, vegan chocolate, cacao, cocoa, and the products that are made from "the bean". What you find below are links to all the vegan chocolate recipes I have posted over the past several years. Most of the chocolate recipes here use "natural sweeteners" or suggest them as alternatives to the usual commercial sugars.  There are also many recipes listed that are made with gluten-free flour or ingredients.   VEGAN BANANA LOAF RECIPES: 3 Delicious vegan/vegetarian chocolate banana bread recipes VEGAN BROWNIE RECIPES: Black bean brownies Cookie crumb unbaked brownies Orange-walnut date-oatmeal brownies Quick omega3 fudgey raw carob brownies VEGAN CAKE RECIPES: Gluten-free Vegan Chocolate Cake  Raw Nanaimo Bar squares Raw royal chocolate chiazz cake Simple delicious vegan chocolate cake Sweetheart raw chocolate cheez cake VEGAN COOKIE RECIPES: Buckwheat-oat chocolate chip cookies Decadent chocolate bean cookies Garlicky maple walnut chocola

  Simple Delicious Vegan Chocolate Cake                    Image courtesy of Mr. Gojowy This is a truly simple cake recipe (under 10 ingredients) that produces a really delicious chocolate cake, similar-tasting to the ones made with egg and dairy. It is modeled on the  "Deep Chocolate Vegan Cake" recipe written up in Moosewood Restaurant Classics with a few adjustments to the ingredients. We love it (maybe a little too much).  I am also refining a duplicate gluten-free recipe.  Follow me here to get the notification of that recipe, and other vegan and gluten-free vegan recipes to come. INGREDIENTS: 1 1/2  cups unbleached white flour 2/3 cup of Fair Trade cacao powder (or standard unsweetened cocoa) 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 cup organic cane sugar 1/2 cup coconut oil, melted 1 cup cold water (or cold brewed coffee or coffee substitute) 2 teaspoons orange or vanilla flavor 2 tablepoons apple cider vinegar METHOD : Preheat the oven to 375 F/190.56C.

I went into the pantry tonight and found a very over-ripe avocado.  What came to mind? Guacamole? Nope. Chocolate Mousse, of course.  Nothing makes a mousse like avocado.  Especially when you are vegan (all those eggs, you know) or lazy (all those eggs to be beaten up).   And since I'm trying to cut down on refined sugars, I used Stevia (just a packet of "SweetLeaf") and a few maple chips (little pieces of maple sugar) and a few cacao nibs (what are they? little pieces of hardened cacao I guess-- certainly not chocolate chips!)  So here is the easy recipe for the 2 puddings my husband and I enjoyed (and he gets to 'lick out the blender' as well-- without slicing his tongue on the blade I hope). (Serves 2, or maybe 1 person who stays up really late and discovers the avo that needs dealing with) 1 large-ish over-ripe Avocado 1 1/2 C. Coconut Dream (or other non-dairy milk) 1 T.   Organic Cocoa Powder or Raw Cacao Powder 1 tsp. Organic Vanilla Extract