I don't make muffins that often. Well... never, actually. I guess if I'm going to go through all of the tedious work of making the batter, filling the pans with cups, then filling said cups... I might as well just make cupcakes. I always keep bananas in my freezer, though, and instead of making chocolate banana bread I was craving muffins. I guess there's just something about cutting them in half right out of the oven and smothering them with butter. Or peanut butter. Or nutella.







vegan chocolate chip banana muffins

1 1/2 cups flour
1/3 cup cocoa powder
1 T baking powder
1 t. baking soda
pinch of salt
1/2 cup pure cane sugar
2 ripe bananas
1/4 cup almond milk
1/3 cup melted coconut oil
vanilla
chocolate chips


1. Preheat oven to 350 degrees. Line a muffin pan with muffin cups or grease with oil. 2. In a bowl, sift flour, cocoa powder, baking powder, soda, sugar, and salt. 3. In another bowl mix bananas, almond milk, coconut oil, and vanilla. 4. Add to dry ingredients and stir until combined. 5. Stir in chocolate chips (I used carob for these). Scoop into muffin pans, about half full, and bake for 20-25 minutes.

These. Are. Delicious.

I've had a jar of matcha powder sitting in my cupboard for... oh, maybe 6 months. Other than putting it in smoothies (and maybe milkshakes), I haven't had much use for it. Rick and I went to the Sacramento flea market over the summer, and there is a woman there who has a booth set up with jars and jars of herbs and spices. I don't remember if she grows most of them herself, but she has strange spices and her tea blends are amazing. Matcha is a powerful antioxidant, as well as a weight loss supplement. It also detoxifies, which is helpful while Rick and I are on our 'diet'. He has quit smoking so we are on a whole-foods, liver and kidney healthy, lots of fruit and veggies diet. It's been challenging, to say the least. I've already comprised a long list of healthy desserts to help curb my sweet tooth cravings when I have them. There's also a dark chocolate stash somewhere. It's comforting, you know. To know it's there if I need it. Anyway.

The bars. They're chewy. Sweet and just a little salty. Rick says they're healthy versions of almond joys but pft, please. These are way more decadent. And they take maybe 20 minutes to make!


raw vegan matcha coconut bars with dark chocolate drizzle

3/4 c. rolled oats OR almond flour
3 t. matcha powder (iherb.com)
1 T. flax seed meal
1/4 t. salt
14 oz. shredded coconut
3 T. coconut oil, divided
5 T. agave (or honey for non vegan), divided
dark chocolate


1. You can either use a loaf or tart pan, or you can use an 8x8 for thinner bars. I've done it both ways but prefer the 8x8 pan. Line pan of your choice with plastic wrap.
2. In a food processor, pulse oats into a fine meal. Transfer oats (or almond flour) to bowl and stir in matcha powder, flaxseed meal, and salt. Add 1 tablespoon of soft coconut oil and stir until combined. Add 3 tablespoons of honey and stir.
3. Transfer to prepared pan and stick in freezer to harden.
4. In a food processor, pulse coconut into small flakes. Stir in 2 tablespoons of coconut oil and 2 tablespoons of agave. Spread over frozen oat mixture and place back in freezer.
5. Melt dark chocolate in a double boiler. I melted about 1/2 a cup's worth. It helps to add a tiny amount of coconut oil so it drizzles a little bit easier. You can also melt coconut oil, then add honey and cocoa to taste if you'd like to keep this entirely raw. Drizzle (or completely cover like I did) over coconut mixture and place back in freezer.

I take mine out and let sit for 10 minutes before cutting into bars. You can also cut them into bars first, and then keep them in the fridge, they will just be a little soft.

Pardon the random forthcoming posts, but we had to move suddenly (I never would have guessed it'd be so suddenly) and I've been so stressed and tired and all the other things that come with packing and moving. I almost pulled my hair out when it came to searching for a new place, with barely any money to give for applications. I have come to realize that Rick and I are not the best budgeters, so after this storm of cardboard boxes and emptying our pockets dies down, I must figure out a way to create some type of budget. I barely buy things for myself anymore, I've come to spend more money on baking and cooking food. Which is perfectly fine with me, but my love of all things coffee has me spending almost $15 a week. That's crazy to think about. Also, disgusting. Who really knows whats in those starbucks jars I get while I stop to get gas. I think I need to invest in a large cold to-go cup and a giant french press. I'm sure they make those. Anyway, between moving out and our apartment 'getting ready' we're staying with family. Our new place has lots of light, which is a huge change from our previous 2-windowed apartment. I can just feel the drafts already. And there's a walk in closet and (wait for it)... a fireplace! Granted, it's gas, and probably gives off no heat whatsoever, but it'll still be perfect for marshmallow roasting. I have 3 days off after surviving black friday retail hell, so I finally have a chance to breathe. Unfortunately I'm nursing a sore throat and achy head, but I get to look out at the snow swirling and sip hot chocolate. Not too shabby. In the spirit of the peppermint bark I'm going to make later, here's another recipe for a quick, chocolatey treat.



I freaking love no bakes. The ones that I used to make would consist of butter, sugar, peanut butter, oats, and not much else. They had so much sugar in them they'd make my teeth hurt. But I love how they melt in your mouth and the possible variations, and I think I thought putting oats in them somehow made them good for me. These are 1000x better than the sugar-packed ones of the past, and they have Ricks three favorite things in them (peanut butter, coconut, chocolate) soo it was a win-win for both of us. The coconut oil helps them solidify better than butter, and the cinnamon adds a nice spice.



vegan coconut chocolate no bakes

1 1/2 cups carob chips (or dark choc for non vegans)
2/3 cup peanut butter (i used chunky)
1/2 cup coconut oil
1/3 cup honey
2 T cinnamon
1 1/2 cups shredded coconut
1 cup oats

1. Turn oven to 400 and toast coconut until lightly brown. Set aside to cool. 2. In a saucepan, melt peanut butter, carob chips, and coconut oil and combine well. 3. Turn heat to low and add honey and cinnamon. 4. Remove from heat and add oats and coconut. 5. Line a cookie sheet with parchment paper and drop heaving tablespoons of mixture onto sheet. I place mine in the freezer for 20 minutes to help them set, then put in fridge to keep.

Can I just say that besides the pumpkin, cinnamon, and spices, I crave foods that are completely inappropriate for fall. It's okay though, I'm sure I'm not the only one. Do people really eat foods that are 'supposed' to be eaten seasonally anyway? I'm all for buying veggies when they're in season, but I have no objection to making thanksgiving dinner in summer. I made these a couple of weeks ago but have been dreaming about them the past few days. They're moist (ugh I hate that word), chewy, and the chocolate drizzle is perfect. I suppose if you want to make them 'autumn appropriate' you could add nutmeg and cinnamon, maybe a pumpkin drizzle instead. Or pumpkin ones with white chocolate drizzle?!

coconut macaroons with chocolate drizzle

1 can condensed milk
2 egg whites
2 t vanilla
salt
2 bags coconut (14 oz)
chocolate chips


1. Preheat oven to 300. Whisk egg whites with a pinch of salt until foamy, 2-3 minutes. Stir in vanilla, and condensed milk until combined, then stir in coconut. 2. Drop 'dough' into table spoon-sized mounds onto a baking sheet lined with parchment paper. Bake about 15-20 minutes. I did larger sized ones and baked for about 25, so adjust time accordingly. You want them golden brown. 3. Melt chocolate chips in a double boiler, in in the microwave. If you're doing it by microwave, heat for 30 seconds and then stir every 15 seconds after that. Wait until your macaroons are completely cooled before drizzling!