HUG N KISS DATE BOMBS

CHOCOLATE DIP FOR EXTERIOR

  • 1 cup cacao butter
  • 1 Tablspn coconut oil
  • 2 Tablspn coconut palm nectar (similar to maple syrup consistency) and 5 drops of monkfruit liquid drops (or either depending on your glycemic index intake considerations)
  • 1 dash Ceylon Cinnamon
  • 1 dash of fine Himalayan pink salt
  • 1 teaspoon of Vanilla extract (with no alcohol!)
  • 1 cup cacao powder
  • optional: 1 teaspoon of ground Ramon Seeds –unique, subtle flavor

…then the dates:

  • 25 whole medjool dates (pits removed…make sure no fragments, too!)
  • Tahini
  • Almond or your choice of nut butter
  • 1 pinch sea salt
  • 2 Tbsp unsweetened coconut shreds, sesame seeds, slivered almonds

What to do:

  1. Use double boiler to gradually melt the cacao butter
  2. Add rest of dip ingredients and whisk together
  3. Once melted, carefully remove bowl from heat (turn off stove top) and add the monkfruit liquid drops and/or coconut nectar (maple if you don’t have) and cacao powder. Make sure you mix until all well combined.
  4. Once melded together let sit if you have time off the heat. The cacao mixture needs to thicken before you dip the stuffed dates in it. Or you can pop in fridge and stir every couple minutes and take out when it becomes the right viscosity to dip the dates and cover nicely.
  5. Split the pitless medjool dates like an open hotdog bun making sure the date still stays intact and nice cut open. Fill half with unsweetened almond butter and the rest with tahini. (The squeeze dispenser for each from Thrive Market really made this part easier than using little spoons.)
  6. Don’t overfill since each date as to close up fully to dip and not have the filling bleed out of cacao covering layer.
  7. Prep your parchment or silicone baking sheet to place dipped dates upon to chill.
  8. Use little thongs to dip dates into cacao mixture, tap off excess, and place on your baking sheet. Sprinkle with coconut shreds and sesame seeds for the tahini filled ones and place almond slice atop almond butter filled dates. One is the hug and the other is the kiss… they really do make a lovely pair together…subtle, complementary tastes.
  9. Freeze them and pull out 20 minutes or so before serving. It’s hard to keep from eating them all, but the motivation to do so is — they do make really adorable gifts!

Dang good Vegan Mozzarella

Ingredients:

  • 1 cup Indonesian raw cashews (soaked in filter water 8 hours) or you can just skip this and just boil water and pour atop and let sit for 10 minutes.
  • 2 cups water
  • 2 Tblspn lemon juice (1 small/medium lemon organic only!)
  • 2 Tblspn apple cider vinegar or you can try coconut vinegar
  • 8 Tblspn tapioca starch
  • 1 heaping Tablespn finely powdered nutritional yeast
  • 1/2 to 1 teaspoon Himalayan salt depending on your sodium tolerance

What to do:

  • Soak Cashews in filtered water 8 hours (for a Bechamel style sauce) or quick hot water method mentioned in ingredients (for thicker mozzarella like consistency.)
  • Drain the cashews, and add them to a blender along with 2.5 cups of filtered water, lemon juice, apple cider vinegar, nutritional yeast, salt and tapioca starch. Blend until very super smooth until no lumps! Watery consistency is good.
  • Pour the watery mixture into a small saucepan and bring the heat to medium. Stir with a spatula or spoon.
  • It will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. Take off heat as soon as it begins to form into one big mass of soft stretchy “cheez.”
  • Make prior to knowing how you want to use it… I love it atop pizza before you bake it… or atop lasagna. It will spread best when freshly made.
  • THIS WOULD BE GREAT TO HAVE KIDS TRY AND EXPLAIN THE SUSTAINABILITY AND HEALTH VALUE OF AVOIDING FACTORY FARMED ANIMAL PRODUCTS AND THE HEALTH VALUE OF PLANTS OVER THE OVERUSE OF DAILY 🙂 Use for simple grilled “cheez” with vegan keto bread… or plop and press down into your pizza slice or spread all over your lasagna as a last step of cooking…
  • You can just form and broil a clump of the “cheez” by spraying some olive oil evenly over it and brown by broiling 5-7 minutes.
  • Note: for the Bechamel style mentioned above, add a dash of nutmeg and black pepper and definitely a full teaspoon of salt.
  • Inspired by NoraCooks!

Black Bean Brownies with rich benefits!

  • INGREDIENTS:
  • 10 oz can black beans, drained and rinsed.
  • 1/2 cup almond butter (or macadamia or cashew butter)
  • 1/3 cup date paste (moistened with water to help mix)
  • 2 flax eggs
  • 1/4 cup fine almond flour
  • 1/4 cup cocoa powder
  • 1/4 raw cacao
  • 1/4 cup blackstrap molasses (about 4 flowing Tablespoons)
  • 2 Tablespoons melted coconut oil
  • 2 Tablespoons vanilla extract
  • 1 Tablespoon vanilla bean paste (optional)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • fine salt grater to add fine powder to top
  • 2 Tablespoons of water to use in food processor to help mix
  • 3/4 cup chocolate chips (with stevia or other lightly sweetened only versions)
  • OPTIONAL–for sweet tooths–omit date paste, increase black beans to be 15-16oz (or 1 full drained can), and replace molasses with 1/4 monkfruit granules… but using something like coconut palm sugar would make it most like a normal brownie. My version with above listed ingredients are for non-sweet-tooths and it is quite satisfying!

WHAT TO DO :

  1. Put all wet ingredients in first and slowly incorporate dry ingredients in gradually as food processor makes it in to a thick, smooth batter.
  2. Spoon and level batter into a baking pan…8×10 would be best as dates make this brownie rise a bit… but 8×8 would be fine, too
  3. Mix chips into top third of the batter
  4. add fine freshly grated salt powder to top of prepared batter to bake
  5. bake for 25 minutes at 350 degrees…. check if ready with a toothpick.
  6. Enjoy with nice-cream on top as a nourishing dessert snack.

WHY organic, unsulphured MOLASSES? It offers minerals that are enriching…iron, potassium, B6, and calcium…as well as an earthy caramelly old-world flavor that is deeper than just simple sweeteners. I believe every ingredient should have a body-blessing-benefit!

Carrot (Cake) Blondie Bar Vegan & GF

INGREDIENTS:

  • 1/8 pineapple chopped well in food processor
  • 3/4 cup date paste
  • 2 flax eggs (2 Tablespoons ground flax with 6 Tablespoons on preferred non dairy mylk)
  • 1/2 cup coconut oil (I like Dr. Bronner’s)
  • 2 Tablespoons of vanilla extract
  • 3/4 cup fine almond flour
  • 1/3 cup tiger nut or oat flour
  • 1 tsp. baking powder
  • 1/2 tsp. Himalayan Pink Salt
  • 1/2 tsp. all spice
  • 1/4 tsp. nutmeg
  • 1 Tablespoon Ceylon Cinnamon
  • 1 1/2 cup shredded carrots
  • 1 1/2 cup walnuts and/or pecans
  • 1/4 cup raisins (golden ones might be fun!)
  • FROSTING INGREDIENTS:
  • 1 cup soaked Indonesian cashews
  • 1 cup warmed/soften coconut manna
  • 1/2 of coconut mylk cream (1/2 of the thickened cream from chilled coconut mylk in full-fat can)
  • 6 drops of Lakanto or oth.monkfruit (liquid stevia if you don’t have)
  • 1 Tablespoon vanilla extract
Mixture is now ready to put in baking pan!

WHAT TO DO:

  1. Mix wet ingredients : pineapple, date paste, flax eggs, coconut oil, vanilla extract
  2. Add flours, baking powder, salt, all spice, nutmeg, cinnamon and mix in mixer stand
  3. Toss in carrots, then nuts, and raisins and mix a bit more.
  4. Prepare 9×9 pan and fill with thick, moist mixture
  5. Bake 40 minutes at 350 degrees
  6. Let cool
  7. After blondie bar is cooled, put the frosting ingredients in a food processor until smooth…and smooth on top of blondie.
  8. Cool in fridge and cut into bars… these have dense, chewy, but textured consistency like a brownie, but it’s a carrot blondie for those times when I get a craving for Carrot Cake– this is a vegan, whole-food option to enjoy.
close up of cross section when cutting up into bars

HEAL-PUP-PAIN TREATS

  • INGREDIENTS -ORGANIC ONLY
  • 1/4 cup coconut manna
  • 1/4 cup peanut butter
  • 1/3 teaspoon cinnamon
  • 2 Tablespoons turmeric – can increase if your pup accepts
  • 11 full droppers of Hemp oil – each dropper being 6mL = bit more than 2 fl. ounces)
  • 22 full droppers of CBD = 132 mL = more than 4 fl. ounces.
  • Pet kelp
  • Arnica Montana… each in 30mg portion of this homeopathic pill

WHAT TO DO:

  1. in double boiler gently meld together peanut butter and coconut manna. It’s simplest if you warm water and add your glass jar of coconut manna and then put soft manna into a measuring cup, then add the softened peanut butter and mix together. You can put the glass measuring cup in the warm water and mix well.
  2. DO NOT HEAT THE MANNA AND NUT BUTTER MIXTURE BEYOND THE MINIMUM WARMTH NEEDED TO SOFTEN AND MIX. YOU DO NOT WANT TO USE EXCESS HEAT BECAUSE IT MAY ALTER THE HEMP AND CBD EXTRACTS.
  3. Add turmeric and cinnamon and make sure it is mixed together evenly and thoroughly.
  4. After you make sure the mixture is only slightly warmed and not too cool (you need to pour into candle molds, so bit warm is easiest,) add all the HEMP and CBD to your mixture.
  5. Pour into candle molds — this recipe accounts for 44-45 little candle mold servings and gives about 3mg of CBD and 1.5 of HEMP.
  6. Sprinkle pinch of pet kelp on each molded mixture.
  7. Drop on Arnica Montana pill into each as final add.
  8. Chill to solidify in freezer and store there or in fridge.
  9. Give one daily to your tender-jointed or muscle-strained pup.

NOTES:

  • Choose your favorite HEMP and CBD extract. I chose one called Dope Dog for CBD because of the wild caught salmon oil used to add other benefits of this darling little holistic goodie. In this recipe, I used Charlotte’s Web hemp oil, but may leave out in future and opt for just CBD.
  • They are simply delicious goodness added goodies for my furbabies.

Healing and real relief can take time, so consider this one part of your fur famiy’s food-as-medicine practice! We also balance between Holistic treatments like acupuncture and cold laser therapy… and westernized doggie pain meds when the pain is sudden and too acute to wait on relief. Health is a gift that requires balance, prayerful intuitive decisions, and some patience. Bless you and your family!

With drooly Love, Jane, Rocky, and Tessa.

NOT-A-CCINO WHITE CHOCOLATE FUDGIES – Vegan, Keto

Looks like cookies and cream and kinda tastes like it, too, but the recently rediscovered secret ingredient actually has overtures of chocolate and coffee without the caffeine!!! So, this is an offering to those who miss a touch a sweet, want the resistant softness of fudge, yet want to feel like a grown up kid having coffee tinged oreo-like treats. This is a unique one for sure!

  • INGREDIENTS: (recipe still being tweaked by jane, but still good!)
  • 2/3 cup raw cacao butter
  • 1 cup coconut milk
  • 1/4 cup coconut oil
  • 2/3 cup coconut manna
  • 2 teaspoon vanilla extract (no alcohol)
  • 2 Tablespoons Ramon seed powder (stir in last.)
  • 2 Tablespoons MCT powder
  • 15 drops of monkfruit liquid sweetener
  • 3 Tablespoons of granulated monkfruit
  • 1/8 teaspoon salt
  • 1/2 teaspoon of cinnamon

WHAT TO DO:

  1. In a double boiler, gently melt cacao butter and coconut manna.
  2. Add coconut milk and oil… and stir until fully incorporated.
  3. Take off heat.
  4. Add monkfruit drops and granules, MCT, vanilla extract, salt, cinnamon.
  5. Prepare your brownie pan (10×10 for thin fudge and 8×8 for thicker) by lining it was parchment paper.
  6. Add in Ramon seeds and stir until just combined.
  7. Pour into pan and top with raw coconut flakes/
  8. Chill overnight.
  9. Slice up and serve. Leave in refrigerator for longer keeping, but can leave out a room temperature without worries of melting 🙂
Stacking up those ketones with the MCT infusion here!

ESSENTIAL SEED TOAST…strangely addictive! – Vegan, Keto

Another baked item I made the day before I plunged into Vegan-Keto eating as a just in case measure. I’m so glad I did… this was a go-to snack and meal-maker more often than I expected! It is also so delicious and very filling somehow all on its own–whether or not you toast it. I sliced, then froze my bread loaves so they would be easy to pull out and simply allow to defrost or lightly toast. Great either way! Don’t laugh, but you’ll see what I mean when I say this feels like an old-school style bread from generations past.

  • INGREDIENTS:
  • 1 cup raw sunflower seeds (prefer sprouted)
  • 1 cup raw pumpkin seeds (prefer sprouted)
  • 1/4 cup cup psyllium husks
  • 1/4 cup chia seeds
  • 1/2 cup pea protein powder
  • 1/2 teaspoon Himalayan Pink Salt
  • 1/2 teaspoon finely ground nutritional yeast
  • 1/4 cup tahini warmed to room temperature
  • 3 Tablespoon extra virgin olive oil
  • 2 Tablespoon ground flax
  • 1 slightly overflowing cup warm filtered water

WHAT TO DO:

  1. Line your bread loaf pan with parchment and preheat oven to 375 degrees Fahrenheit.
  2. In large bowl, mix together, seeds, psyllium, salt, nutritional yeast, flax, and pea protein.
  3. In glass measuring cup, combine warm water tahini, and olive oil.
  4. Pour wet mixture into large seed bowl. Stir well so all combined with no powdery areas.
  5. Once well mixed, portion the thick dough into bread pan and use spatula to even out. You may need to tap the entire bread loaf pan on your countertop to even everything out well.
  6. Bake for 80 minutes or until you see a nice golden browning of the top. Should be super crusty 🙂
  7. Remove from oven and cool.
  8. Slice, save a few in the fridge and store the rest in the freezer.