Easter Treats

Easter Treats

image2

Happy Easter everyone! Thought I would post a few fun and sweet recipes today and what better than some “healthified” muffins with pastel colored whipped coconut cream and copycat Reese’s peanut butter eggs with a twist! Everything is easy to make and super cute for an Easter themed treat! I used beets as a natural food dye for the coconut cream which gave it a perfect  pastel color!

Base:
1 cup oat flour
2-3 tbsp honey (you can adjust to your preferred sweetness)
1 egg
3 tbsp plain, unsweetened almond milk
1/4 cup melted coconut oil
1 tsp baking soda
1/2 tsp salt

Lemon chia seed:
Zest from one medium lemon
Juice from one medium lemon
1 tbsp chia seeds

Dark Chocolate:
1/4 cup unsweetened cacao powder
1 tsp vanilla
(If batter gets too dry after adding cacao powder just add a tiny splash of almond milk

Coconut whipped cream icing:
2 cans coconut milk chilled overnight (this is important! You need the fat to separate from the liquid!)
2 1/2 tbsp honey
1 beet (red or yellow for pink or light yellow color)

Preheat the oven to 350. Mix wet ingredients in a bowl and mix thoroughly then add in dry ingredients and stir until it reaches the consistency of a batter (shouldn’t be too thick nor too runny). Then after you’ve mixed the base you can add in the extra ingredients for either the lemon chia seed flavor or the fudgy dark chocolate flavors. Spoon into a muffin tin with muffin liners about 3/4 full and bake for about 12 minutes (you’ll have to watch them because my lemon chia seed flavor took a little longer to bake).

For the whipped coconut cream:
After you have chilled the coconut cream overnight, open the cans and spoon out the solid portion from the top. Place in a chilled bowl (or if you have a stand mixer chill your mixing bowl). Add your honey and mix on the 2nd speed for about 2 minutes. If you want to dye the cream with beets just grate a red or yellow beet and squeeze out the juice through a cloth or paper towel (BE CAREFUL THIS WILL STAIN) and add a few drops of the juice to your cream. You won’t need much the color is really strong!

The peanut butter caramel copycat Reese’s eggs are a recipe from Rachel Mansfield and I’ll link it below!

Rachel Mansfield Dark Chocolate Peanut Butter Caramel Eggs

The carrot cake muffins are from Taline Gabrielen’s cook book Hippie Lane linked below! (I topped these with the cashew cream I use in my Mini Raw Vegan Cheesecakes

Hippie Lane Cookbook

image3

Mini Raw Vegan Cheesecakes

Mini Raw Vegan Cheesecakes

These vegan  cheesecakes are so creamy & have become a favorite treat in my house! There are tons of different variations you can make to the cheesecake filling with different fruits, nut butters, or spices and even fun toppings!

For the base:
1 c walnuts
1 c pitted dates
For the filling:
1 c cashews (soaked in hot water for 10 min)
2 tsp vanilla
1/2 c agave
1/2 c coconut oil
Juice from one lemon
Pinch of salt

**for the chocolate layer I added in chocolate hummus I found at my local HEB but you can find similar ones from Delighted by Hummus**

Blend base ingredients & filling ingredients separately, then press base mixture into the bottom of a cupcake pan. Pour filling mixture over base, add any optional toppings & freeze. Thaw for 8-10 minutes before eating.

IMG_5877

DIY Almond Milk

DIY Almond Milk

IMG_8130

I have been trying to stay away from dairy as much as possible for my skin and digestive health, so for the past few years I have been drinking almond or other nut milks. At first I was convinced that it was the healthiest option, but the more I learn about what actually goes into the almond milk sold in stores, the more I want to make my own from scratch.

Store bought almond milk is usually a made with a very small amount of nuts and a lot of water, sweetener, and thickeners like carrageenan (which can seriously mess with your digestive health). When you make your almond milk from home you can choose exactly what you are putting into your body and can be sure that the ingredients are healthy and safe. It’s also surprisingly easy!!!

I had always thought that making your own nut milk would get too expensive to do on a regular basis, but I was surprised to find that it made way more milk than I had thought AND you can use the leftover pulp to make almond flour, crackers, face scrubs, or pizza crusts!!! So when I used about $3 worth of almonds to make almond milk and almond flour, I saved about $8  compared to buying $3 store bought almond milk and $8 store bought almond flour!

IMG_2095

Ingredients:

2 cups raw almonds
10 cups filtered water
Optional flavors*** (i.e. vanilla, salt, cinnamon, dates)

You will also need:

Blender
Nut milk bag or cheese cloth

Instructions:

1. Soak the almonds in 4 cups of the filtered water overnight (if you are choosing to sweeten your almond milk with dates like I did you can soak them with the almonds).

2. After the almonds have soaked for about 12 hours strain them and add them to a blender with 6 cups of filtered water and any optional flavoring that you prefer and blend on the highest setting for 3 minutes.

4. Once you have finished blending, strain the almond milk into a large bowl using the cheese cloth or nut milk bag. Make sure to squeeze all of the liquid from the pulp!! Set the pulp aside because you can use it to make almond flour, crackers, face scrubs or pizza crusts (more on this below).

5. Pour the almond milk into a glass container and store in the refrigerator for up to 5 days.

IMG_8132

BONUS:

Using almond pulp to make almond flour: Spread the pulp onto a baking sheet lined with parchment paper and bake at 210F for 1- 1.5 hours or until dry.

Using almond pulp to make an almond face scrub: Combine 1 cup of pulp with 2 tablespoons of almond oil and 5-10 drops of essential oil.

 

IMG_8119.JPG