Peppermint Mocha Cookie Dough Bites

I've seen a bunch of these little no-bake-cookie-dough-ball-bites rolling around the internet for quite some time now. Yet, I've never really had the itch to make them. I don't really know why. They're easy, delicious, pretty healthy and fun to make! I guess it's because I knew I'd gobble up all those little guys at once, so why even try. In terms of sweets...my willpower leaves a lot to be desired.... Well, I'm happy to say that yesterday I put on my big girl underpants and I made some of these little mofos. They were super easy and very tasty. And I exhibited excellent willpower in only eating one ball...and maybe several gobs of dough off the spatula. Okay, so it might have ended up to be about the equivalent of 3-4 balls. That's not too bad. Right?

Just look how cute they are! Peppermint Mocha Kahlua is amazing, by the way. I've been using it in my coffee lately but it was begging to be used in a recipe! And no, I am not a Kahlua spokesperson. Maybe I should be though...Anyways, these little cookie dough bites are sweet and nutty and mimic the texture of raw cookie dough perfectly. The cacao nibs lend a rich, dark chocolate crunch!

Peppermint Mocha Cookie Dough Bites

Inspired by Lauren Conrad

Makes 12 bites

• 2/3 cup raw cashews
• 1/3 cup dry oats
• pinch of kosher salt
• 1 Tbsp. unsweetened cocoa powder
• 3 Tbsp. maple syrup 
• 2 tsp. Peppermint Mocha Kahlua
• 1 drop of peppermint extract (optional)
• 1/4 cup cacao nibs
• finishing salt, for topping (optional)

In a food processor, add the oats and processor until they are the texture of flour. Add in the cashews, and pulse until the nuts are pulverized and mixed in well.

Now, add in the remaining ingredients except for the cacao nibs and pulse until very well combined. 

Stir in the cacao nibs by hand.

Spray your hands with a nonstick cooking spray and roll the bites into little balls. Top with a sprinkle of finishing salt, if you wish! 

Cover the leftovers and keep in the fridge.

Listening to The City and Horses – Pretty Pretty

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Miso Kale & Black Bean Burritos

So, there was a kale and black bean burrito that I really liked to make a lot...before I was vegan. It had feta. Sad face. I've been missing this burrito and was really craving it the other day. So I set out to make it...with no mo' feta tho'. Who needs feta? I replicated that same bright and briny feta-y kick with miso instead! This burrito is so fantastic. Warm, garlicky mashed black beans and seasoned miso kale compliment each other perfectly. Avocado lends a rich and creamy bite while red onions offer a little crunch. 

If you haven't tried a kale and black bean burrito yet, it's time to get your butt in gear and see what you've been missing! 

Miso Kale & Black Bean Burritos 

Inspired by Cookie + Kate

Serves 4

• 1 large bunch of kale, de-stemmed and chopped
• 1/4 cup cilantro, chopped
• 1 Tbsp. olive oil
• 1 Tbsp. miso paste (I like red)
• 1/2 tsp. ground cumin
• 1/4 tsp. chili powder
• 1/4 tsp. kosher salt
• sprinkle of ground black pepper
• 1 lime, juiced
• 2 15 oz. cans of  black beans, drained and rinsed
• 1/4 cup water
• 1-2 large garlic cloves, minced
• 4 large burrito-sized flour tortillas
• 1 avocado, diced
• 1/4 cup red onion, minced

In a large bowl, mix together the chopped kale and cilantro. 

In a small bowl, whisk together the olive oil through and including lime juice making sure the miso paste gets well incorporated. Now, drizzle the sauce over the kale mixture and toss to evenly coat . 

In a medium bowl, add the black beans. Mash them with a fork, or use the best kitchen tools you have, your hands (washed first, please)! Then, stir in the garlic and water. Microwave for about 1-2 minutes, or until warm.

Dice up the avocado and red onion and set aside.

Coat a large frying pan with a  nonstick cooking spray and heat over medium-low. Add one tortilla and press it into the pan. Then, add a scoop of beans and smooth it out somewhat into a rectangle in the middle of the burrito. Allow to heat for about 1 minute ensuring  the tortilla doesn't burn. 

Remove from heat when the tortilla is just barely crispy and very slightly golden brown. You don't want it too crispy or it will crack when rolled.

Place the tortilla on a table or large plate. Add a heap of the kale mixture and top with the avocado and onion.

Now, carefully roll the burrito. Fold in the left and right sides first, then tuck the side closest to you over the mixture, to the other side. Roll the burrito away from you to complete the roll. 

Repeat with remaining ingredients. 

Feel free to serve with sour cream or even guacamole! 

In truth I was listening to mostly more classical Christmas music (don't hate me!) but now it's Jaymay – Blue Skies

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Healthy Peanut Butter Maple Banana Fudge

So, as you may know, I pretty much want sweets all the time. However, as they have a propensity for...errr..not so good-for-you-ness...I do try to limit myself. Key word here is "try". Usually this fails. I'm pretty sure that if I were to cut out all sweets in my diet, I would be about 97 pounds. Which, for several reasons is pretty alarming and downright disconcerting. Obviously, this will never happen. A family member once told me they'd never have to worry about me being anorexic because I love food too much. Ummm, thanks...I guess? I was also told that my parents knew they'd never have to worry about me doing any drugs because I'm much too stubborn and peer pressure never bothered me the slightest. I'm pretty sure it was just a nicer way to say that I'm super obstinate and aggressively autonomous. *squinty face* I guess they're right about both. I really do love food, and I've never done any illicit drugs.

In my roundabout sorta way, what I am trying to tell you is that I am super excited to present you with a delicious, vegan fudge bar that is so good you'll want to eat the entire pan.

These really are quite deceiving...and somewhat upsetting. I could have been making this amazing fudge all this time and it's healthy!? I feel somewhat betrayed by the universe, and the Patron Saint of Healthy Desserts. I looked it up, and there is not a patron saint for desserts, let alone healthy desserts. But, there is one for Bakers, Cooks and oddly enough...Radiologists. Alright! 

Enough nonsense.  Whole food, vegan fudge bars with a nut-date crust and a creamy chocolate filling. Deceptively addictive and completely rich and satisfying. They even have flax seeds! The only thing that I wouldn't really consider as "healthy" is the maple syrup. That's not really healthy. But we'll let it slide this time. Yep, this is definitely my new favorite, easy dessert!

Healthy Peanut Butter Maple Banana Fudge

Inspired by Chocolate Covered Katie

Serves 16

• --Crust---
• 11 large medjool dates, pitted (about 1 cup)
• 1/4 cup raw almonds
• 1/4 cup raw walnuts
• 1/4 cup raw hazelnuts 
• 1/4 cup unsweetened cocoa powder
• 1 Tbsp. whole flax seeds (or ground)
• pinch of kosher salt
• --Filling--
• 2 ripe bananas (one of them frozen, if you want)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup creamy peanut butter
• 1/4 cup maple syrup
• tiny pinch of kosher salt
• finishing salt (for topping)
• --Notes--
• Feel free to substitute any mixture of nuts you'd like. 

In a food processor, add all the crust ingredients and process for about 3 minutes, or until the crust is well blended.

Transfer to a 8 x 8 inch baking dish and press it with the back of a spoon until it is firm and even.  

Wash out the processor and add in all the filling ingredients except for the finishing salt. Process until smooth and silky, then pour over the crust. 

Smooth it out evenly with a spatula.  

Cover and place in the freezer for about 5 hours, or until firm. It does take a while to firm up. Once firm, garnish with the finishing salt and cut into 16 squares. 

Serve straight from the freezer or allow to thaw for a few minutes before serving. Keep the leftovers in the freezer. 

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