Category Archives: Sweet Treats

Chocolate Chip Banana Bread


{never}homemaker’s recipe is fantastic – and very simple to make. I make it even simpler by making the recipe as muffins, rather than a loaf, so the baking time is much shorter. I also use canola oil instead of olive oil and double the chocolate chips…


Chocolate Chip Cookies


I tried PPK’s classic chocolate chip recipe a few days ago – I didn’t make any intentional adjustments but I did accidentally leave out the tapioca flour. Also: I rolled the dough into balls but forgot to flatten them. As a result, they took twice as long to cook. I wasn’t too keen on the texture, but that may have been the result of the missing tapioca flour (which you can sub with arrowroot or cornstarch). They did have a nice, slightly caramel flavour which I liked.

Chocolate-covered Caramels


I was pretty skeptical about these – I don’t like dates, and whenever I see them in a recipe I usually just think “forget it”. BUT Angela at Oh She Glows claimed that these date-based caramels taste almost like the real thing, so I figured I’d give them a try. Personally, I think they’re some ways off from tasting like actual caramel, but these little candies are definitely very tasty and the date flavour is very much in the background. Now, these caramels sound so “healthy” because they’re just dates and nuts and some dark chocolate, but dates are a dried fruit and therefore have pretty concentrated sugars, so don’t go stuffing your face with them.

200 g medjool dates (if they feel quite hard, soak them in some hot water first)
1/2 tbsp peanut butter
pinch of salt

If you’ve soaked your dates, make sure to drain them really well – any extra liquid will make the caramel impossible to roll into balls. Add the dates, salt and pb to a food processor and blend to a paste. Refrigerate for about 30 mins, or until it firms up enough to roll into balls. Roll the date paste into large marble-sized balls and freeze for about 20 mins.

1/2 c dark chocolate chips
1 tsp coconut oil

Melt together in a double boiler or in 30 sec increments in your microwave.

Dip each caramel ball into the chocolate (I found using two small dessert forks the easiest method). Transfer to a wax paper-lined tray and return to the freezer for at least 30 mins, till chocolate sets.

Keep the caramels refrigerated or frozen, as they will get melty at room temp (the date flavour is a bit stronger at room temp, too).


Ginger Loaf


This is a veganized version of a very old-fashioned New Zealand sweet loaf.

Heat your oven to 375 F. Line a loaf tin with parchment paper.

Cream together

1/2 tbsp egg replacer
1 1/2 tbsp water
2 oz Earth Balance
6 oz golden syrup
4 oz sugar

Then add the following in small, alternating, amounts, mixing well in between

3/4 c unsweetened soy milk
9 oz flour, sifted with
1 tbsp ground ginger

Lastly dissolve

1 tsp baking soda in
1/4 c hot water

Add to the bowl and  mix well. The batter should be fairly runny. Pour into your lined tin and bake about 65 mins: the loaf is done when a skewer comes out clean. Start testing at about the 45 min mark, as baking time will depend on your oven and tin size.

Once baked, remove from tin by lifting up the edges of the parchment paper and let it cool on a cookie rack for about 30 mins. Can be served warm or cold, plain or with butter/jam.

Rich Chocolate Chili Bean Cherry Walnut Cookies


My New Roots has some great recipes, and this is the latest. I swear to god these don’t taste even the littlest bit beany. They are very, very rich and relatively ‘healthy’ (lol). See nutritional info below.

UPDATE: if you can resist eating these as soon as they’re cool, they taste even better after a night in the fridge – mine were a little cakey out of the oven, but today GODDAMN they were like the richest, most decadent fudgy pieces of heaven. They also tasted a little sweeter, but i will probably try making these with semi sweet choc chips next time anyway. it seriously has taken me all my will power to not devour the whole batch and make another immediately – somehow, over 2 days, we’ve still got one remaining cookie (A MIRACLE! although i’m totally sneaking it for my lunch [who am i kidding – BREAKFAST] tomorrow).

Makes 8 large-ish cookies

2 tbsp chia seeds (or flax seeds, or egg replacer)
1/3 c golden syrup (or maple syrup, honey, agave)
1 tsp vanilla extract

Mix together and set aside.

1 can of black beans (15 oz) rinsed well and drained
2 tbsp unrefined coconut oil
1/3 unsweetened dutch-processed cocoa powder
1/4 tsp coarse sea salt
1/4 tsp cayenne or chili powder

Add to the food processor and blend till smooth. Should form a thick batter. Add the the chia seed mix and pulse to combine. Turn out into a bowl and fold in the following:

1/3 c roughly chopped 70% Chocolate (use best quality)
1/3 c raw walnuts
1/4 c dried cherries

Heat oven to 375 F, line a cookie sheet with parchment paper and spoon the batter out into 8 blobs. Flatten with the back of wet spoon (these cookies don’t spread). Sprinkle with a little coarse sea salt and bake for about 15 mins. Let them cool completely before eating.

Peanut Chocolate Cookie Dough Balls


These are RIDICULOUS… ridiculously good! Recipe taken from here.

1/2 c rolled oats
1/2 raw cashews

Put in your food processor and blend to a powder.

2 tbsp sugar
1/4 c flour
1/2 tsp salt

Add the above and pulse.

3 tbsp peanut butter
3-5 tbsp golden syrup or maple syrup
1/2 tsp vanilla

Add the above and pulse till you get a dough-like consistency. Add 3 tbsp of syrup to start and gradually add more if the dough is too dry. If you over-do it, just add more flour to make it drier.

Tip out into a bowl and stir in:

1/4 c chocolate chips
1/4 peanuts
1/4 rice bubbles (rice crispie things)

Roll into balls and eat! (I think you’re supposed to refrigerate or freeze them first… but why bother?!)

Non-healthy Shake


At the opposite end of the smoothie spectrum:


half of a little tub of non-dairy icecream
1/2 c peanut butter
1/2 c chocolate hazelnut milk
chocolate chips

Throw into a blender and blend till smoooooth.


half of a little tub of choc mint non-dairy icecream
1/2 c almond chocolate milk
chocolate chips

Blend till smooth, then stir in crushed newman-o’s (mint).