Tag Archives: chocolate

Chocolate Beetroot Cake

This season of my life has been about learning lessons and this recipe is a direct result of that. The photography is not as professional as I would have wanted, but this is a fantastic recipe that needs to be shared! I think a lot of times our own fears can hold us back from what we want to be doing. I think that if I can’t have the best blog or the best recipes then I should not even try. Uhh, that’s a quick way to never do anything ever and I know that is not the way I want to live. So while it may be a small move, here it is. A fantastic recipe, photographed on my iPhone!


chocolate beetroot cake

Chocolate Beet Cake w/ Pistachios

(adapted from: here)


2 Medium sized beetroots, peeled and finely grated
185 g Whole Wheat Flour
50 g Coconut palm sugar
5 tbsp cocoa powder
2 tsp Baking powder
Pinch of salt
60 ml Maple syrup (or golden syrup)
50 g Dark chocolate (80% or more)
150 ml vegetable oil
50 ml Non-dairy milk (i used almond)

For the topping:

50 g Dark chocolate (80% or more)
3-5 tbsp non-dairy milk (i used almond)
50 g Pistachios


Over a low heat, melt the chocolate and maple syrup in a saucepan.

Once melted, remove from the heat and leave to cool slightly whilst you measure all the dry ingredients into a separate mixing bowl.

Stir in the oil and almond milk into the melted chocolate before adding the grated beetroot.

Mix well before stirring in the dry ingredients.

Pour the mixture into a well greased 18cm cake tin and bake in a preheated oven at 180C for 25 minutes of until a skewer inserted into the middle of the cake comes out clean.

Turn out the cake onto a wire rack and leave to cool.

Over a low heat, melt the chocolate and non-dairy milk. Stir constantly!

Pour the chocolate over the cake and spread evenly.

Roughly chop the pistachios and sprinkle over the cake.


chocolate beet cake side angle

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Sunflower Seed Truffles

Really there are no words. Just try them and I promise you will make friends instantly. These truffles are so velvety and smooth with a hint of nutty undertones.

sunflower seed truffles two

Sunflower Seed Truffles

(makes 10)


4 heaping T sunflower seed butter
3 T maple syrup, grade B
a glug of maple syrup (about oneish teaspoon)
3 T cocoa powder
2 t coconut oil, melted

cocoa powder, sifted (for coating)

Mix everything together.
Scoop chocolate, coat with cocoa.
Store in fridge.

*notes: these truffles came out soft, so I increased the coconut oil to help them set up more. If kept outside the fridge, they become very soft.


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Raspberry Chocolate Fudge Tart

Two of my favorite things combined in this dessert: fruit and chocolate (and raw goodness). This tart will blow your mind with 1. how simple it is and 2. how good it tastes. I made this tart impromptu for a vegan potluck. So…that means, my measurements are not quite exact, but I can give a rough estimate..

raspberry chocolate fudge tart

Raspberry Chocolate Fudge Tart

(Yields 1- 9″ tart)


About 2 cups quick oats

3 medjool dates (cause thats all I had left)

1/4 – 1/2  C cacao powder

approx. 1/4 C maple syrup, grade B

pinch of sea salt

1 t vanilla extract


1. Process oats until it is flour-like.

2. Add everything else. Process until the mixture comes together. It should be able to stick together if you pick it up and squish it. If not, add more maple syrup until it does.

3. Line tart pan with plastic wrap or coconut oil to help release when its ready to serve, then just press the crust into the shell, like so:

raspberry chocolate fudge tart crust



1/2 C coconut oil, melted

2 t. vanilla extract

3/4 C maple syrup, grade b

1 C cacao powder

pinch of sea salt


1. Blend everything.

2. Pour into crust and then refrigerate until ready to eat.

raspberry chocolate fudge tart filling

To serve: 

Top with raspberries, remove from tart pan + enjoy!

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Sunflower Seed Cookies

I have started the journey of a gluten-free diet. So far, it hasn’t been too difficult. However, probably the hardest thing to resist is…COOKIES. Cookies are one of my favorite things in the world. They are warm, chewy and gooey! And the good news is, a gluten-free diet does not mean giving up my favorite dessert (: This recipe was one of my first shots at a gluten-free cookie, and it was definitely a winner!

sunflower seed cookies



1 cup sunflower seed meal
1/8 teaspoon sea salt
1/8 teaspoon  baking powder
2 1/2 tablespoon coconut oil (melted)
2 tablespoon honey (or any other liquid sweetener)
1 teaspoon vanilla extract
a dash of cinnamon
1/4 cup of vegan chocolate chips (or cacao nibs)…(or both!)



Preheat oven 350 degrees.

In a food processor, process 1 heaping cup of raw sunflower seeds until desired texture (meal/flour like).

Combine dry ingredients in  a bowl.

Whisk wet ingredients in a separate bowl, then add to the dry and stir.

Add your chocolate chips or cacao nibs.

Spoon out 1 tablespoon at a time, roll into balls and place on a lined cookie sheet.

Bake for about 10 minutes, or until the bottoms of the cookies start to brown.



These cookies are gluten-free, vegan and do not contain refined sugar. But even if you do not have a restricted diet, anyone can enjoy this recipe! Double the measurements to feed a bigger crowd (: Thanks!


—Carly ❤

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Almond Matcha Cookies

the inspiration behind these cookies came from matcha powder that i found sitting on my shelf and i thought, “hmm…i want to use this, but how?” the answer came when there sitting next to the matcha was coconut, almonds, and cocoa nibs. how perfect, hence almond matcha cookies were born…oh yeah, they also have a little chocolate on the bottom (just how we like it).

Yes, these cookies are gluten-free, vegan, and raw so just eat them.

almond matcha cookies

Almond Matcha Cookies

(makes approx 2 dozen)


1 C Almond Meal

A little more than 1 C shredded coconut

1/2 t Maca Powder

2 T Matcha Powder

1/4 t Sea Salt

1/4 t Vanilla Bean Paste

3 T Coconut Oil

2.5 T Honey

1 T Coconut Crystals

1/4 t Ground Ginger

2 T Cocoa Nibs


1. Process almonds and coconut until you have a mealy like texture, then add the everything else EXCEPT the cocoa nibs.

2. Add cocoa nibs and pulse to keep a little crunch.

3. Optional, you can dip them in a little dark chocolate if you desire.

4. Let the cookies set up in the fridge for about 30 minutes. Store in fridge.


almond matcha cookies vegan raw

-> want more matcha goodness? try the dark chocolate matcha brownies (really you won’t be sorry).

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Chickpea Cookie Dough

I know what you’re thinking: can a chickpea cookie dough really be good? Well here is the answer: heck yes! especially if you’re a texture person, this is perfect. I like it because it is versatile and you can basically add anything to this mix. Also the chickpeas are an excellent source of fiber and protein. win win win.

garbanzo bean cookie dough


Chickpea Cookie Dough

(adapted from: here)

1 1/2 cups chickpeas (1 can, drained and rinsed very well)

1/8 tsp plus 1/16 tsp salt

tiny bit over 1/8 tsp baking soda

2 tsp pure vanilla extract

1/4 cup peanut butter (I used TJ unsalted crunchy)

up to 1/4 cup milk of choice (I used almond milk)

sweetener of choice (I used honey and sweetened until I liked the taste, about 3 T -could have been sweeter though, but the dark chocolate chips balanced out the sweetness nicely)

1/3 cup vegan dark chocolate chips

2 to 3 tbsp oats


1. Rinse the chickpeas and then add everything, minus the chocolate chips, in the food processor and process until smooth.

2. Add chocolate chips.



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Black bean brownies

These things are seriously addicting and so easy to eat at any time of the day! I was surprised at the flavor and texture of these healthy black bean brownies.

black bean brownies

Black Bean Brownies with Peanut Butter Swirl

(Adapted from here)

Makes 12-16 Brownies

Black Bean Brownie Ingredients:

1 Can Black Beans (540 mL)
1 Egg
1/4 Cup Eggwhites (or 3 Eggs in total)
1/3 Cup Unsweetened Applesauce
1/2 Cup Natural Cocoa Powder
1/4 Tsp Sea Salt
2 Tsp Vanilla Extract
1/4 Cup Agave, Honey or Maple Syrup
2 Tbsp Maple Syrup
1 1/2 Tsp Instant Espresso
1 Tsp Baking Powder
1/4 Cup Dark Chocolate Chips (didnt add these, but added walnuts instead, you could add both or none)

Peanut Butter Swirl Ingredients:

1/3 Cup Peanut Butter
1 Tbsp Agave (Maple Syrup, Stevia or Honey)
Pinch of Salt
Dash of Vanilla Extract


  1. Pre-heat oven to 350 F.
  2. Place all black bean brownie ingredients into your food processor and blend until smooth.
  3. Spray an 8×8 baking dish with a healthy, non-stick cooking spray.
  4. Evenly spread batter into baking dish.
  5. On your stove-top melt peanut butter swirl ingredients and mix.
  6. Dollop peanut butter swirl mixture with a spoon spaced out about an inch from each other onto the brownie batter.
  7. Pull a knife back and forth through the batter creating your swirls.
  8. Place in the oven and bake for 30-40 minutes.
  9. *Ovens vary so your discretion is needed. You will know your brownies are baked when the top becomes firm and the brownies pull away from the sides of the dish.
  10. Sticking a tooth pick in the middle and pulling it out clean will ensure your brownies are baked fully.
  11. Remove from oven when baked and let set in the baking dish for about 10 minutes.
  12. Gently cut brownies, serve and enjoy!

Your life will be changed after trying these brownies!!!

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recipe: chocolate protein muffin

so its a muffin that looks like a piece of pie…with chocolate-y drizzle on top. I must admit that most of the protein muffins turn out like baked egg whites with protein powder, but this one is decent and the chocolate drizzle on top definitely helps the texture.

chocolate protein muffin

Chocolate Protein “Muffin” with Chocolate Protein Drizzle

(Makes: 8)


3 Scoops of Chocolate Protein Powder

6 T Cocoa Powder

3 Egg Whites

3 Eggs

1 T Vanilla

3 T Stevia in the Raw

Blend until smooth. Bake 350 – 30 mins.


When it’s cool top with:

3 T Coconut oil, melted

1 Scoop chocolate protein powder (I used vega sport and whey mixed)


Eat up!


Maco Breakdown (per piece):

Cals: 162g

Carbs: 5g

Fat: 8g

Protein: 17g

Sugar: 2g

Fiber: 1g




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Chocolate Casein Cookies

seriously. so good. these chocolate casein cookies are simple and really really tasty.


chocolate caesin cookies












(makes about 15)

70 g canned black beans, rinsed

32 g chocolate casein

15 g ground almonds

5 g vanilla whey protein powder

13 g PB2

10 g goji berries

2 T unsweetened almond milk


Process everything together, minus goji berries. Add those last and then pulse a couple of times to just mix together. Roll into little balls and then dip in chocolate (I used vegan chocolate). Put in freezer to set up.


Macro breakdown:

kcals: 50g

carbs: 5g

fat: 2g

protein: 3g

sugar: 3g

fiber: 1g

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Vegan Protein Bars

Yes, they are vegan and yes, they taste amazing! Packed with lots of protein and good-for-you stuff, these bars are a quick go to snack/post workout nosh.



(adapted from: No Meat Athlete)


1 can garbanzo beans
½ cup peanut butter
¼ cup agave nectar
¼ cup applesauce
1 teaspoon of vanilla paste
1 teaspoon of cinnamon
¼ teaspoon sea salt
2 T mesquite powder
3 T cocoa powder
2 T maca powder
1 cup soy protein powder
1 cup cocoa nibs
Filtered water as needed


1 T coconut oil, liquid
1/2 scoop chocolate vega powder

In a food processor, combine beans, binder, sweetener, soft fruit, extract, spice, and salt until smooth.  Add the dry ingredients and process until the mixture comes together, add water 1/4 c at a time until the mix become spreadable.  Add cocoa nibs and mix together.

Grease 9×9 pan with baking spray.

Bake at 350 degrees for 15-18 minutes.

Put the baked brownies in the fridge for 1 – 2 hours, then mix the coconut oil and vega together and drizzle over the top.



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