Posts Tagged ‘vegan chocolate’

Vegan Chocolate Cupcakes with Vanilla Peppermint Frosting

Thursday, December 20th, 2012

After seeing several facebook posts in my newsfeed about the delicious holiday treats many of my friends were baking, I felt inspired to do some holiday baking of my own. I get bored easily in the kitchen so I enjoy experimenting. Sometimes the experiments are a total flop like the vegan pumpkin fudge I tried making this afternoon. While the taste was yummy, it was a sticky gooey mess. Though it might make a fun edible finger paint for the kidlets?

While the fudge was a flop, the Chocolate Cupcakes with Vanilla Peppermint Frosting turned out kind of amazing! In fact even my hubby who doesn’t particularly like sweets (how is that possible?!?) enjoyed them. I decorated them with crushed candy canes and mini vegan chocolate chips. Honestly though you could forgo this step and they would still be delicious…I was just feeling extra festive! 🙂 Also for fun I juiced a few cherries and added the juice to my frosting (trying to avoid chemical dyes). This resulted in a light pink color, but pure white frosting is just as pretty!

A quick note on vegan baking: I used to struggle with getting vegan baked goods to have a nice, fluffy texture. However after several failed attempts, I found baking soda and apple cider vinegar to be the most successful egg substitute.

Cupcake Ingredients:

  • 2 cups of flour
  • 3/4 cup of sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 tablespoon apple cider vinegar
  • 1.5 cups of coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 cup liquid coconut oil

Cupcake Directions:

1. Preheat oven to 350 degrees

2. Mix dry ingredients in a bowl. Set aside.

3. Whisk together vinegar, milk, vanilla, and coconut oil.

4. Add wet ingredients to dry ingredients. Stir together until well blended.

5. Pour batter into cupcake tins and bake for approximately 20 minutes.

Frosting Ingredients:

  • 2 cups of powdered sugar
  • 2 tablespoons of soft coconut oil (not too warm and not liquid)
  • 2 – 3 tablespoons coconut milk
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract

Frosting Directions:

1. Mix all ingredients together with an electric mixer until desired texture. Start with 2 tablespoons of milk and add more as needed. It usually takes a few minutes of mixing to get a nice, creamy frosting.

Be sure to wait for cupcakes to completely cool before frosting!


What is your favorite holiday treat to make? Any fun traditions to share? 🙂

– Sarah

Tasty Tuesday: Raw Vegan Chocolate Pudding

Tuesday, March 27th, 2012

I am on day 3 of my 10 day raw vegan cleanse and I have to say this food is AMAZING! I never knew eating raw could be so delicious and EASY! In addition to the food preparation being simple, the clean up is a breeze! The only kitchen utensils I use are my blender, food processor, cutting board, and a knife. I really like not having dirty pots and pans to wash. And I am enjoying not using my stove/oven.

I wanted to share with you one of my kids’ favorite recipes from the cleanse so far. It’s for a super easy raw vegan chocolate pudding. It only has FOUR simple and pure ingredients; and much to my surprise one of the ingredients is avocado! The avocado gives the pudding a nice, thick creamy texture. I would have never thought to mix buttery avocado into a sweet dessert recipe however it makes for a really delicious flavor. You seriously have to try it!

Here is the recipe courtesy of Vitality Ventures.


3 ripe avocados

1/2 cup of raw cacao powder

3/4 cup dates that have been pre-soaked in water to soften and pits are removed

1 teaspoon vanilla extract


Blend all ingredients together in high. Add water to thin as needed.

You can serve over a bowl of fresh berries for a truly decadent treat! As with many raw dishes, this pudding does not stay fresh for very long so it’s best consumed right after it’s prepared.

I am super excited about this cleanse and hope to share another favorite recipe or two from it. Here’s a little sample of the foods I’ve enjoyed over the past three days…

“Fettuccine el Marinara” with a Kale salad (that Kale was cut fresh my garden…mmmm, so crisp!). The Fettuccine “noodles” are actually raw zucchini

Thai “Peanut” Wraps (although there was no actual peanut in it; almonds instead). This is one of my hubby’s favorite meals so far

Omega Snack Bars. These were simply scrumptious and super easy to make!

Macamadia Lemon Pepper Dip. A perfect snack when craving something crunchy and salty

And you thought I was just drinking green smoothies all day. 😉 Doesn’t the food look so colorful and tasty? Just looking at the food you can tell it’s full of vital nutrients. I am so grateful to be nourishing my body with all this yummy and healing food. 🙂

Fun Statistics: In the past three days my family of five has consumed…

-15 avocaodos

-3 bunches of bananas

-2 lbs of almonds

-1 jar of almond butter

-4 bunches of kale

-5lbs of carrots

-2 pints of strawberries

and many other vegetables, fruits, seeds, nuts, and oils!

I have been getting tons of questions about doing a cleanse, so I will put together a FAQ post once I complete the entire 10 days of the cleanse. In the meantime if you have any questions about it feel free to post comments here or shoot me an email at I always love hearing from readers!

Happy, healthy eating everyone!