I know what you’re thinking. Vegan = Gross. But you are wrong. Very wrong. Vegan = Delicious and delectable! These chocolate frosting shooters {which could also double as a chocolate mousse} are insanely delicious. Delicious to the point that the bowl needed to be physically removed from Niki’s hands before I had a chance to photograph it. The best part about it: it takes all of about 20 seconds to assemble {aside from the fact that the coconut milk should be left to thicken for a day or so}. Trust me on this one guys, have I ever steered you wrong? This is the good stuff.

Gather the ingredients. {Photo was taken the

Place the contents of the can of coconut in a bowl and allow to thicken overnight in the refrigerator. In a large bowl whisk together 1 can of coconut milk with 1/4 cup of cocoa powder and 2 tablespoons of Agave {I also added 3 more tablespoons of confectioners’ sugar – but this is totally optional}.

Whisk away.

Done.

Seriously, there is no excuse as to what you have not made this yet. It will take you longer to read this post than it will to make the frosting.

I piped mine into these adorable baking cups. But, as Niki will agree, you can eat it straight from the bowl.

Happy “Baking” and Happy 30th Birthday Niki!

xoxo,

Ali

I decided to call these guys “energy” balls because they are packed full of energy-filled goodness {and then some other goodness that might not give you energy, but will definitely taste delicious}. I found a similar recipe from a woman who ski’s and takes these little balls along with her on the slopes. They would also be the perfect addition to any hiking and biking trip, or even a trip to the mall. Whenever you opt to eat them beware: they are highly addictive.

Gather all of the ingredients.

In a large bowl mix together: 1 cup of oats, 1 cup of toasted coconut flakes, 1/2 cup of chocolate chips, 1/2 cup of ground flax seed, 1/2 cup of peanut butter and 1/3 cup of honey. Mix until all of the ingredients are blended well.

Refrigerate batter for at least a 1/2 hour. Scoop the batter into balls. I chose to use a 1″ ice cream/cookie scoop, but you can always eyeball it too!

For a printer-friendly version of this recipe click here: No –Bake Energy Balls

Happy No-Baking!!

xoxo,

Ali

I am a sucker for all things raspberry. Truth: when I was younger my parents would bribe me with the raspberry chocolate truffle from Godiva. Ugh, if only they still made them – they were delish, covered in sugar…. YUM. But okay, back to this weeks dessert. These bars are a sinch to prepare and a true crowd pleaser. I had barely walked away from the kitchen before the tray magically vanished!

Gather all of the ingredients.

In a large bowl combine 1/2 cup packed light brown sugar, 1 cup of rolled oats, 1 cup of all purpose flour, 1/4 teaspoon of baking soda and 1/8 teaspoon of salt.

Add in 1 stick of softened, unsalted butter. You can either 1. get messy and crumble the butter into the dry ingredients with your hands. Or 2. use a spoon. I chose the more fun route. Complete messiness ensued.

Line an 8×8 square baking pan with aluminum foil and spray it with a nonstick spray. Add in 2 cups of the crumble mixture and press down to evenly distribute. 

Spread 1/2 cup of raspberry jam over the crust. {I chose raspberry jam, if you prefer strawberry or even rhubarb by all means, use it!}.

Sprinkle the remaining crumble over top the jam.

Bake at 350 degrees for 30 minutes. Until golden brown.

Enjoy!

Happy Baking.

xoxo,

Ali