Marbled Peppermint Bark

I have your new Christmas time addiction: peppermint bark. It’s dangerously simple, nothing is more Christmasy than cool peppermint, and nothing is more luxurious than dark chocolate and white chocolate swirled together in melty, delicious harmony. Now, these are not my usual refined sugar free treats because white chocolate has a lot of sugar, but making a few batches this holiday season won’t hurt! Eating “cheat” foods you enjoy without guilt, to me, makes living a healthy lifestyle honestly enjoyable! I love healthy food, and I love how I feel when I eat intuitively, and sometimes my intuition (especially when pregnant during the holidays) says to eat peppermint bark. No need to feel deprived this holiday season – enjoy your sugary treats if it feels good for your body! I hope this quick and delicious “recipe” (can’t even really call it that) hits the spot and brings holiday cheer!

Marbled Peppermint Bark


Ingredients

  • 8 oz of dark baking chocolate
  • 8 oz of white baking chocolate
  • 6-8 drops of peppermint essential oil
  • 4 candy canes, crushed or roughly chopped

Directions

  1. Melt dark chocolate in a microwave-safe bowl; heating for 30 seconds and stirring after each interval.
  2. Once melted, add peppermint oil and stir to combine.
  3. Spread dark chocolate thinly on a baking sheet lined with a silicone mat or parchment paper.
  4. Melt white chocolate in a microwave-safe bowl, stirring after each 30 second interval of heating.
  5. Spoon globs (technical term) of white chocolate on top of dark chocolate, then create the “marbling” by running your spoon vertically then horizontally through both layers.
  6. Top the bark with crushed candy canes.
  7. Chill until solid (5ish hours in the fridge and 2ish hours in the freezer), then break into pieces using a knife. Enjoy the scraps before sharing with your kids ūüėČ
  8. Store in the refrigerator.

 

This Marbled Peppermint Bark, along with my¬†Molasses Cookies, have been made every Christmas since my husband and I were married; it’s a sweet (literally and emotionally) holiday tradition. If you are looking for refined sugar free Christmas desserts, please try the cookies linked above, as well as¬†Two Layer Paleo Fudge, and for Christmas sweet drinks, look no further than my¬†Death by Hot Chocolate,¬†Slow Cooker Apple Cider, and¬†Dairy Free Eggnog. Whatever you end up making, I hope it brings some holiday cheer to you and yours! Spend time with your loved ones, indulge this holiday season…and enjoy your Pinch of Crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Peanut Butter Swirl Brownies

Have you ever met a couple who had a perfect marriage? I have. They are both rich, and their sweetness and bitterness compliment each other in a decadent way. Peanut butter and chocolate. PB&chocolate4eva ‚̧

I'll stop with the corny mom jokes…even though it's true. Peanut butter and chocolate go together so deliciously perfect, and everyone knows it! And do you know what's better than a fudgy dark chocolate brownie? A fudgy dark chocolate brownie marbled with streaks of peanut butter and honey. *drool emoji* Add in that these brownies are also gluten free, dairy free, and refined sugar free and you've got a jaw-dropping healthier dessert! Even my picky nephew devoured one of these Peanut Butter Swirl Brownies and was an adorable chocolate-y mess. These brownies are delicious on their own, or topped with a scoop of¬†nice cream¬†for a spectacular sundae! Whip up a batch for all your summer celebrations!

Peanut Butter Swirl Brownies


Ingredients

  • 1.5 cups of almond flour
  • 1/2 cup of coconut sugar
  • 1/4 cup of 100% cocoa powder
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1/3 cup of coconut oil, melted
  • 1/4 cup of unsweetened almond milk
  • 1 egg
  • 1/4 cup sugar free peanut butter
  • 1/4 cup of raw honey

Directions

  1. Preheat oven to 350 F.
  2. Grease an 8x8 baking pan.
  3. Whisk together all dry ingredients (flour through salt) in a medium sized mixing bowl.
  4. Add melted coconut oil, almond milk, and the egg - stirring until well combined.
  5. Pour batter into the prepared pan.
  6. In a separate bowl, combine peanut butter and honey.
  7. Drop spoonfuls of the peanut butter/honey mixture on the brownie batter.
  8. Swirl with a knife to make a pretty marbled pattern.
  9. Bake for 20-25 minutes, until the brownies bounce back when touched.
  10. Let cool completely before slicing.
  11. Keep leftovers covered at room temperature.


For more PB&chocolate recipes, check out my¬†Chocolate Chip Peanut Butter Cookie Bars,¬†Dark Chocolate Peanut Butter Cups,¬†Wholesome Chocolate Chunk Cookies, and¬†Peanut Butter and Chocolate Overnight Oats¬†(AKA dessert for breakfast) I hope you find a scrumptious, healthier treat for you and your family! Have a treat, not a cheat, eat dessert…and enjoy your pinch of crazy!

Chocolate Covered Strawberry Chia Pudding

I’ve said it before and I’ll say it again: I’m a chocoholic, and I am a lover of all desserts. I don’t discriminate, each dessert is delicious in it’s own way (except you, Jell-O, you’re a sick food and can’t pass as dessert), but I have a special spot in my heart for milkshakes. When my husband and I first moved to California, we lived within walking distance of a burger place that sold those really big milkshakes like in a 50’s diner. Of course, after thoroughly enjoying my usual chocolate covered strawberry shake, I would feel sick from all the sugar and dairy and did not enjoy the stomach ache…but would still usually get one whenever we went. Oops.

The first time I made this chia pudding, I was instantly transported to sunny Southern California and reminded of the flavor of my beloved chocolate covered strawberry shake. It’s a huge bonus that this deliciously sweet pudding is refined sugar free and dairy free – so no stomach aches or wacky blood sugar! Chia seeds are small but mighty, containing 11 grams of fiber, 9 grams of fat, and 4 grams of protein in just one ounce. Plus they are high in magnesium, which has a calming effect, zinc, B vitamins, and calcium. So when people find out you don’t eat dairy and ask about your calcium intake – tell them you eat chia pudding! This sweet treat is perfect for breakfast meal prep, and is delicious eaten as is, mixed with¬†overnight oats, or on top of smoothies or even¬†nice cream. Let’s grab a spoon and dig in!

Chocolate Covered Strawberry Chia Pudding

This recipe is for one half pint mason jar. 

Ingredients:

  • 1/8 cup of¬†chia seeds
  • 1/2 cup of unsweetened almond milk – this can change depending on the consistency you want
  • 1 tbsp of no sugar added strawberry fruit spread or preserves
  • 1/2 tbsp of 100% cocoa powder
  • 1/2 tbsp of honey and/or¬†pure maple syrup
  • Optional toppings:
    • more preserves
    • a drizzle of syrup/honey
    • fresh or frozen fruit

Directions:

  • Combine all ingredients in a¬†half pint mason jar
  • Stir to combine well
  • Cover tightly and store in the refrigerator overnight
  • Stir again before eating
  • Top with desired toppings and enjoy!

For more sweet breakfast treats, check out my¬†Flax and Oat Pancakes¬†or my¬†Cinnamon Apple Oatmeal¬†– both sure to leave your tummy, and your sweet tooth, satisfied. Don’t forget to pin this recipe by clicking the “pinterest” button down below – that way you can come back to it often. Chia pudding may be something new for you, but I dare you to try it! It’s light, sweet, refreshing, and high in fiber, healthy fats, and calcium. Eat your tummy-ache free “milkshake”, get your calcium in…and enjoy your pinch of crazy!

No Bake Cheesecake with Chocolate Crust

 

No Regrets Cheesecake

Recently, my husband and I shared a piece of cheesecake from that place with the 300 page menu. I’m sure you know where I’m talking about. It was delicious and extremely sweet…and I couldn’t even finish my half because I felt so sick. My husband selflessly sacrificed ( ūüėČ ) himself by finishing off the slice, yet I still suffered by listening to him burp all night. Wouldn’t it be great if there were a no regrets (no burp-inducing) cheesecake? Well I have it! A vegan, refined sugar free, gluten free, no bake cheesecake!

Read this in your best announcer voice: creamy, slightly tangy yet sweet whipped cream filling; atop a crunchy chocolate crust; all bathed in juicy, fresh strawberries. Are you drooling yet? Let’s get to this recipe!

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No Bake Cheesecake with Chocolate Crust

Makes one standard 9-inch pie pan.

Ingredients:

For the crust:

  • 8¬†medjool dates, pitted
  • 1 cup of raw, unsalted nuts (I used 1/2 cup almonds, 1/2 cup walnuts)
  • 1/2 cup of 100% cocoa powder
  • 1/3 cup of¬†coconut oil, melted
  • Pinch of cinnamon

For the filling:

  • 2 cans of¬†coconut cream¬†(my favorite brand because it doesn’t taste coconut-y!)
  • 2 tbsp of honey or maple syrup
  • Juice from a quarter of a lime

Topping ideas:

Directions:

  • In a food processor (this¬†Cuisinart one is on sale!), combine all ingredients for the crust
  • Pulse until it comes together in a ball
  • Press out crust into a 9 inch pie pan or 9×9 square pan
  • Place in the refrigerator while you prepare the filling
  • Combine filling ingredients in a mixing bowl
    • Try and not get all the liquid from the coconut cream into the bowl, or it may thin out the mixture
  • Whisk together until combined
  • Pour filling over crust
  • Freeze for about two hours
  • Once solid, slice with a sharp knife and serve with desired toppings
  • Store leftovers covered in the fridge for a week

For more no bake desserts, check out my¬†Chocolate Banana “Nice” Cream,¬†No Bake Chocolate Date Cake,¬†No Bake Pumpkin Pie,¬†Two Layer Paleo Fudge, or¬†Dark Chocolate Peanut Butter Cups. I have a strong love for all things dessert, and truly enjoy making classics healthier! I hope you enjoy them, too! Stay healthy while indulging a little…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Mexican Mocha Creamer

A Little Homesick

As you may know, my husband and I just recently moved back to Texas after four years in Southern California. I’ve always called Texas home, but lately, I’ve been feeling homesick for California. I miss the warm sun, the beach, our friends, and even base housing (never thought that would happen!), but especially our church and our slow Sundays. On our way home from church in Cali, we would oftentimes stop for coffee at a little drive-through kiosk. It was little but insanely popular, with the line usually wrapping around into the neighboring parking lots. We would usually just get plain brewed coffee with almond milk, but sometimes for a treat, I would get a Mexican Mocha. Chocolate-y with hints of vanilla and cinnamon, it was delicious; however, with all the sugar in the mocha, I would soon be left with fuzzy teeth and a sugar crash, so I decided to make my own! As an homage to sunny Southern California, which will always have a special spot in my heart, here is my dairy free and refined sugar free Mexican Mocha Creamer!

Mexican Mocha Creamer

Makes about 3 cups. 

Ingredients:

  • 1/3 cup of 100% cocoa powder
  • 1/4 cup¬†coconut sugar
  • 3 tsp of¬†pure vanilla extract¬†(it’s really so much better than imitation)
  • 1.5 tsp of ground cinnamon
  • 2 cups of unsweetened almond milk
  • 1 cup of full fat¬†coconut milk

Directions:

  • Combine all ingredients in a small pot
  • Over medium-low heat, whisk until thoroughly combined and warmed through
  • Pour directly into coffee, or blend for a frothy cuppa
  • Cover and refrigerate leftovers (I use a mason jar) and pour (or blend) into coffee again and again!

If mocha isn’t your thing, I have my¬†Pumpkin Pie Coffee Creamer¬†for you! And for other dairy free, refined sugar free drinks, check out my¬†Dairy Free Eggnog,¬†Death by Hot Chocolate, and¬†Slow Cooker Apple Cider. If you need a sweet treat to go with your Joe, I’ve got you! Check out my¬†Dark Chocolate Peanut Butter Cups,¬†Microwave Molten Lava Cake,¬†Dark Chocolate Paleo Brownies, or¬†Wholesome Chocolate Chunk Cookies¬†for some of my favorites!

I hope you can have a peaceful cup of afternoon coffee, complete with Mexican Mocha Creamer and a satisfying treat. Get caffeinated and rejuvenated…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small pantry fund for me. Thank you for supporting A Pinch of Crazy!

Dark Chocolate Peanut Butter Cups

Classic Candy with a Healthy Twist

If you hear the words “peanut butter cup”, I am sure you think of that certain candy with an orange wrapper, AKA chocolate-coated-peanut-buttery-goodness. Ah yes. They are certainly delicious, but those candies have 16 grams (8 per cup) of sugar! I’m sure you know by now that I have a huge sweet tooth [monster], and I’m definitely a fan of the classic peanut butter/chocolate pairing. Before I discovered the effects of sugar on my anxiety, I could gobble up 2 orange packages (32 grams of sugar!) without batting an eye…then, when I was lying in bed wide awake at 2 AM, I would wonder why my chest was tight and my heart was racing. *face palm*

For Zemirah’s stocking this Christmas I…I mean, Santa…decided to make refined sugar free candies, and peanut butter cups were first on the list! I made them again for her birthday, and they were a hit! If you ask me, these peanut butter cups taste even better than the ones with the orange wrapper; they are vegan, no bake, gluten free, can be made paleo, and the best part (to me) is that they are refined sugar free! Sweetened only with maple syrup, these peanut butter cups will give you the nostalgia of opening one of those orange packages, with an even better taste, and won’t send your blood sugar soaring! These little treats would be the perfect things to pack in your kiddo’s lunch box for their Valentine’s Day treat; they will love them, and you will love knowing they will still be able to focus in school without a sugar crash! Chocolate-coated-peanut-buttery-refined-sugar-free-goodness for the win!

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Dark Chocolate Peanut Butter Cups

Makes 6 large peanut butter cups. Could easily be doubled.

Ingredients:

Directions:

  • Line 6 muffin tins with parchment paper cupcake liners
  • In a microwave safe bowl, combine the baking chocolate and 1/2 tbsp of coconut oil
  • Microwave in 30-second increments, stirring after each, until completely melted and smooth
  • Combine peanut butter, maple syrup, salt, and coconut flour in a separate bowl
  • Fill each liner about 1/5 of the way with chocolate
  • Scoop a large spoonful of the peanut butter mixture on top of each, flatten with a spoon
  • Cover each peanut butter scoop with remaining chocolate
  • Chill in refrigerator for about an hour, until firm
  • Keep leftovers covered, in fridge, for 5-7 days (though they will be gone in 2!)

For more nut butter/chocolate goodness, check out my Chocolate Chip Peanut Butter Cookie BarsTwo Layer Paleo FudgePeanut Butter and Chocolate Overnight Oats, and Wholesome Chocolate Chunk Cookies. And for more no bake desserts (is there anything better?!) check out my Microwave Molten Lava CakeNo Bake Chocolate Date Cake, and Chocolate Banana ‚ÄúNice‚ÄĚ Cream. I hope you find a treat you love for this Love Day, and don’t forget to pin it (at the bottom of the page) so you can keep coming back to it! Celebrate this Valentine’s Day with some refined sugar free chocolate, keep your sugar monster silenced, your blood sugar regular…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small pantry fund for me. Thank you for supporting A Pinch of Crazy!

Microwave Molten Lava Cake

Chocolate Love

It’s February: the month of love, flowers, and, most importantly, chocolate. Some people love candies and cookies, but cake, namely chocolate cake, is my favorite dessert; if anyone wanted to speak my love language (gifts), you should gift me with some homemade chocolate cake, and we would probably be BFFLs.

But this isn’t about me. This is about you and your special someone celebrating Valentine’s Day together. Making a cake is always a great way to celebrate! Unfortunately, making a cake is usually time consuming, it’s usually chock full of butter and white sugar, and a whole cake seems kind of daunting sitting on your counter. You may already have a stomach ache, but you don’t want to waste this gorgeous cake. *sigh*

However, this cake is the solution to all of those problems! It is dairy free, flour free, refined sugar free, the perfect size for two lovebirds to share, and it cooks in about two minutes in your microwave! If you are celebrating Valentine’s Day solo this year (which was me 5/7 years my husband and I have been together), never fear! You can totally make this cake just for you, eat the whole thing, or save the other half. Whether you are single, happily coupled, or celebrating with your pals, Microwave Molten Lava Cake is the perfect guilt-free chocolate indulgence!

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Microwave Molten Lava Cake

Serves two.

Ingredients:

Directions:

  • Melt two ounces of dark chocolate in a large microwavable bowl, heat 30 seconds, stir, heat another 30, then stir again
  • Add all other ingredients except egg
  • Stir until combined
  • Let cool for a couple minutes before adding egg…otherwise your cake will be streaked with scrambled egg. Not that I speak from experience or anything…
  • Beat and combine egg well (again, you don’t want scrambled egg cake)
  • Press the other ounce of dark chocolate down into the center of the batter
  • Microwave for 1.5 minutes
  • Top with desired toppings
  • Let cool for a few minutes
  • Dive in

I don’t think desserts get much easier than this! If you are looking for another Love Day dessert that’s actually baked in an oven, check out my¬†Wholesome Chocolate Chunk Cookies,¬†Chocolate Chip Peanut Butter Cookie Bars, or¬†Dark Chocolate Paleo Brownies. If no-bake treats are your thing, I’ve got you covered with my¬†Chocolate Banana ‚ÄúNice‚ÄĚ Cream,¬†Two Layer Paleo Fudge, or my¬†No Bake Chocolate Date Cake.

Go to my “Desserts” menu and use the drop down arrow to see what else I have for you! I am sure you will find something special for this special holiday! Love your family, friends, and chocolate…and enjoy your pinch of crazy!

Dark Chocolate Paleo Brownies

This post contains a promo code and affiliate links. If you purchase using these links, it is of no extra cost to you, just a small pantry fund for me! Thank you for supporting A Pinch of Crazy! 

Chocoholics Unite!

I think it’s about time I come clean… I’m a chocoholic. I mean, really. Not just like, “why, yes, I do enjoy a cookie from time to time” more like frantically shouting, “babe, you need to hide all of our child’s Halloween candy somewhere or it will be gone by tomorrow and I’ll be miserable!” I have to keep treats out of the house or I’ll go chocoholic crazy and eat them all without even blinking, but sometimes you just need a chocolate fix.

So what do you do when those chocolate cravings just won’t quit? Binge on less than satisfactory, high sugar candy bars that you stole out of your child’s Halloween bucket? (that’s not just me, right?) No! You whip up a quick batch of Dark Chocolate Paleo Brownies! Gluten free and sweetened with coconut sugar, these cake-like brownies are every chocolate lover’s dream!¬†100% cacao powder leads to a rich chocolate flavor, made even chocolatey-er¬†(yeah, it’s a word…) by the¬†dark chocolate chips studded throughout. Follow a fresh brownie with a glass of cold¬†almond milk, and you have a delicious treat that satisfies the chocolate craving…without all the guilt!

Dark Chocolate Paleo Brownies

Makes one 8×8 pan.¬†

Ingredients:

  • One cup of gluten free flour (this¬†3 lb bag is 20% off until 11/16!)
  • 1/2 cup¬†coconut sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 2 eggs
  • 3/4 cup almond milk
  • 1/2 cup coconut oil, melted
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chips

Directions:

  • Preheat oven to 350 F
  • Grease 8×8 pan
  • In a medium bowl, whisk together dry ingredients (flour through salt)
  • Add wet ingredients (eggs through vanilla), stir until well combined
  • Fold in chocolate chips
  • Spread batter into prepared pan
  • Bake for 20-25 minutes, until toothpick inserted in the center comes out clean
  • Let cool 10-15 minutes before slicing
  • Store covered at room temperature for 5 days

If you like healthier baked goods, you may like my¬†Chocolate Chip Peanut Butter Cookie Bars,¬†Wholesome Chocolate Chunk Cookies, and breads:¬†Pumpkin Bread with Crumb Topping¬†and¬†Banana Bread with Granola Crumble; these wholesome treats are sure to satisfy a sweet tooth! If no-bake is more your style, I also have¬†Chocolate Banana ‚ÄúNice‚ÄĚ Cream¬†and¬†No Bake Chocolate Date Cake; both are deliciously simple and sweet! No matter if you bake or blend up a batch of nice cream, I hope your sweet tooth is satisfied and your chocolate cravings silenced in a healthier way. Happy dessert-eating…and enjoy your pinch of crazy!

 

Pumpkin Spice Cake

This post contains affiliate links; if you purchase using the links it is of no extra cost to you, I just get a small commission. So basically, you can help me fund my pantry so I can bring you more yummy treats! 

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Happy October!

Anne Shirley famously said, “I’m so glad I live in a world where there are Octobers.” (L.M. Montgomery, Anne of Green Gables), and I have to agree. I love October! First of all, it’s my birthday month, but I love the changing of the leaves (not so much in Oceanside, CA…the palm leaves kind of die, but that’s about it), the cool breeze, the fact that it starts getting darker earlier, and, of course, all the pumpkin treats!!!

I have to admit, I’ve never tried a PSL from Starbucks because sweet coffee makes me feel like my teeth have a five o’clock shadow, but I will eat all of Starbucks’ pumpkin bread. It’s so spice-y and moist (ugh, yes, I said it), and I love the pumpkin seeds on top. But, according to the Starbucks website, each slice has 410 calories, 500 mg of sodium, and a whopping 39 g of sugar! (information found¬†here) It is so easy to gobble up a piece of that bread, but not so easy to deal with the spiked blood sugar and the general yuckiness you feel after eating it.

At first I thought I would make a pumpkin loaf to celebrate October, but then I thought I would do a frosting, because everything is better with chocolate! Now my idea had morphed into a pumpkin cake, and then I remembered Starbucks’ crunchy pumpkin seeds on their loaves, and decided I would add some on top of my cake! So while I titled this recipe “Pumpkin Spice Cake” it should actually be called “Pumpkin Spice Cake with Cinnamon Maple Dark Chocolate Ganache and Candied Pumpkin Seeds”. That doesn’t exactly roll off the tongue, but you need to get the full mouth-watering affect.

My little family of three gobbled this cake up in one weekend (oops) because it is that good. But it is also free of refined sugars, dairy and eggs, and made with a hearty whole wheat flour so you don’t have to feel guilty about eating it! If you are gluten free, you could easily swap the whole wheat flour for your favorite gluten free blend. (I shared in my¬†Banana Bread with Granola Crumble¬†recipe that I love¬†this¬†GF flour). For me personally, if a treat has good, clean ingredients, I can happily enjoy it guilt-free…but I guess you should practice a little¬†self-control and not eat it all in one sitting. Your family might want a taste, too ūüėČ

I hope you start this spooky month off with this notsospooky, healthier cake!

Pumpkin Spice Cake

Makes one standard size bundt cake.

Ingredients:

For the cake:

  • 2.5 cups whole wheat flour (you can order my favorite brand¬†here)
  • 3/4 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of salt
  • 1 cup of pumpkin puree (not pie filling)
  • 1/3 cup coconut oil, melted
  • 1/2 cup almond milk
  • 2 “flax eggs” (directions below)
  • 2 tsp vanilla

For the ganache:

  • 4 oz of 100% chocolate
  • 3/4 cup of coconut milk
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • dash of nutmeg

For the candied pumpkin seeds:

  • 1/2 cup of raw, unsalted pumpkin seeds (AKA pepitas)
  • 1/3 cup of coconut sugar

Directions:

  • First, make your flax eggs
    • combine 2 tbsp of ground flax seeds (you can order some¬†here) with 5 tbsp of cold water in a small bowl
    • once combined, place in refrigerator until needed.
  • Preheat oven to 350 F
  • Grease bundt pan and set aside
  • Combine dry ingredients (flour through salt) in a large bowl
  • By now, your flax eggs should be slightly gelatinous, remove from fridge
  • Create a well in your dry ingredients and add wet ingredients (pumpkin puree through vanilla)
  • Stir until well combined
  • Pour batter into bundt pan, bang it on the counter a few times to remove air bubbles and smooth it out
  • Bake for 20-30 minutes, until toothpick inserted comes out clean (it is okay if some cracks form on top)
  • Let cool in pan for about 10 minutes, then flip out onto a wire rack to let cool completely
  • While cooling, make your candied pumpkin seeds
    • toast the pumpkin seeds in a dry skillet over medium low heat for about 5 minutes, shaking the pan around occasionally
    • push the seeds aside and add the coconut sugar
    • once the sugar starts melting, stir to coat the seeds with the melted sugar
    • let sit for a minute or two, then remove from heat and let harden
  • Once cake is completely cooled, make your ganache (the ganache needs to be warm to drizzle and for the seeds to stick)
    • melt your chocolate, stirring often
    • while stirring, slowly pour in the coconut milk
    • stir until smooth
    • add maple syrup, cinnamon, and nutmeg
    • stir until smooth
  • Time to decorate!
    • drizzle warm ganache all over your cake
    • break up pumpkin seeds and sprinkle on the warm ganache
  • Let ganache cool before slicing
  • Store covered in the refrigerator for a week (not that it will last that long)

I know this isn’t as quick as some of my other recipes, but sometimes, you just need a frosted and decorated cake. The baking time is therapeutic, and once you eat it, it will be totally worth it! If you make it, I’d love to see pictures; you can tag me on Instagram (@mrsmollymills) or Facebook (Molly Mills). I hope your family loves it as much as mine did! Eat all the pumpkin treats…and enjoy your pinch of crazy!

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No Bake Chocolate Date Cake

This post contains an affiliate link; if you purchase using the link, it is of no extra cost to you. 

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No Oven, No Problem

This dessert is great all around: gluten free, vegan, and no added sugar, but in this sweltering August heat, “no oven” are two of my favorite words. We live in base housing here in sunny SoCal where we apparently have an “ocean breeze” (are my fellow marine wives enjoying your breeze?!) so we do not have central air conditioning, but with windows open and lots of fans, it truly is manageable. That is until it comes time to cook dinner and I turn on our gas stove…then I feel like Ma Ingalls from Little House on the Prairie, and our food is seasoned with my sweat and tears. And if any of us have a hankering for dessert, forget it. You’re either getting¬†nice cream, or you’re getting nothing.

Of course, you all know by now that I’m a chocoholic with a major sweet tooth (or teeth), so there’s no way I can go an entire summer with only one type of dessert. If I don’t feel like sweating unnecessarily, then I can just whip up one of these! So if you’re like me and wanting a treat without the oven heat, try my No Bake Chocolate Date Cake! (Or if you don’t mind turning on the oven, try my¬†Wholesome Chocolate Chunk Cookies, too!)

No Bake Chocolate Date Cake

Serves six to eight. Or you can hog it all to yourself.

Ingredients:

  • 8 pitted Medjool¬†dates
  • 3 tbsp 100% cocoa powder
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil
  • 1/4 cup nut butter of choice (almond or cashew lets the chocolate flavor shine, peanut makes it more chocolate/peanut butter…which is not bad!)
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/3 cup almonds (optional)
  • 1 tbsp maple syrup (optional if you’re wanting extra sweet)
  • Optional toppings:
    • Shredded coconut
    • Chopped nuts
    • Chocolate chips
    • Chopped fresh fruit

Directions:

  • Combine all ingredients, except toppings, in blender or food processor
  • Blend until all ingredients are combined; it should be a sticky consistency (with bits of almond if you used them), and all sort of in a ball
  • Press into pan of choice (I used a rectangular 3 cup Pyrex dish), or shape into balls or bars for individual servings
  • Top with desired toppings, pressing them down slightly into the mixture
  • Refrigerate a few hours until firm

Don’t be like Ma Ingalls, beat the heat with this no bake treat…and enjoy your pinch of crazy!