Vegan Double Chocolate Covered Strawberries

Whats more romantic, or delicious, than a large plate filled with rich chocolate covering juicy strawberries? Vegan double chocolate covered strawberries of course!  They are fast, easy and taste like heaven in your mouth. The amount of ingredients really depends on how many you want to make. Just make sure you have more than enough chocolate because you want to be able to get a good dipping' on those berries! Now go make this yummy dessert and feed them to the one you love <3 

....Amount of ingredients varies depending on how many you want....

Vegan chocolate chips 

Vegan white chocolate chips

Strawberries

In a double boiler melt the dark chocolate while constantly stirring. Dip strawberries into the dark chocolate and place on wax paper and allow to cool completely. While dark chocolate is setting, clean double boiler and then melt the white chocolate. Dip the strawberries into the white chocolate leaving a but of dark chocolate at the top. Again, allow to cool completely & then devour!

Raw Carrot Cake

Raw, Vegan and gluten free dessert!?!? Yes please! This carrot cake is made up of clean foods and tastes quite naughty! No guilt after devouring these little balls of deliciousness and you can keep them in the fridge and pop one out whenever you get the craving! NOM NOM NOM

Carrot Cake

2 cups shredded organic carrots

½ cup dates (about 6 pitted)

½ cup walnuts

⅓ cup dried apricots

½ cup unsweetened shredded coconut

¼ cup raisins

1 teaspoon cinnamon

½ teaspoon nutmet

¼ teaspoon ginger

1 teaspoon vanilla

Grate carrots in food processor.  Set aside.

In food processor with the glad attachment, blend the dates, walnuts, apricots and raisins until combined, but not a paste.  Add the shredded coconut, spices and carrots.  Pulse, then blend until the mixture comes together and holds it's shape.

Using a ⅛ cup ice cream scoop, measure out into balls and then flatten.  Frost each cake with a heaping tablespoon of cashew frosting.  Chill for 30-minutes and service.

Creamy Frosting

¾ cup cashews (soaked for 1 hour & drained)

¾ cup macadamia nuts

½ cup coconut milk

½ cup agave

1 tablespoon vanilla

¼ teaspoon salt

½ cup coconut oil, melted

In blender, mix all ingredients except coconut oil, until smooth.

Add coconut oil and continue to blend until creamy.  Chill for 30 minutes in refrigerator until spreadable.

Cake time @ Ellery & Bryces Wedding...

One day Ellery and Bryce became Mr & Mrs. Ford. 

Awww... she nicely paints his face with cream cheese frosting...yum! But she forgot...

...Payback is a bitch...

<3 

Love u both!

Vegan, Gluten Free & Agave Doughnuts!!

Yup, here you go, you may thank me after you inhale every last crumb. I made these ones with blueberries mixed into the batter, but you can add another kind of fruit or nothing at all! :) Dip them into a chocolate glaze, or roll them in cinnamon sugar, the options are endless. And the kiddos love them since they look like a doughnut, but don't realize they are actually pretty darn healthy for ya! 

1/2 cup coconut oil, melted

3/4 cup rice flour

1 1/2 cups gluten free flour mix.... 

1/4 tsp xanthan gum (if not in your flour mix)

1 1/2 tsp baking powder

1/8 tsp baking soda

3/4 cup agave nectar

6 Tbs unsweetened applesauce

1/4 cup vanilla extract

1/4 cup hot water

*berries, chocolate chips etc, to your hearts desire

Preheat oven to 325 degrees. In a bowl mix together all dry ingredients, and then mix in the wet ingredients. Pour ingredients into a doughnut mold pan. Bake doughnuts in oven for 12-16 minutes or until golden brown. Let cool, remove from pan & devour!

Love from the So-Gnar Crew...

Build Locally, spread globally!!! Those words to live by are from the one and only So-Gnar Crew. A local Colorado company that is more creative than Martha Stewart and more inspirational than the Dalai Lama, that is constantly spreading love and support for kids and communities all over the country and even the world. For the past couple years I have been filling the bellies of the snowboarders when they are on tour, and making mouth watering desserts for them to constantly devour while working their butts off.....Here is a little blog post they did on Devour Bakery...check it!

SO-GNAR DEVOUR BAKERY POST

One Love <3

Gluten Free & Vegan Mixed Berry Scone-kinda things

This gluten free and vegan "scone muffin top kinda thing" is a killer breakfast and keeps you full for hours. It tastes greats days after baking and is the perfect grab and run kind of breakfast. Play around with the ingredients and use bananas and vegan chocolate, or cinnamon apples instead of berries. 

1 1/4 cup sorghum flour

1/2 cup potato starch

1 1/2 tsp cream of tartar

3/4 tsp baking soda

1tsp xanthan gum

1/4 tsp salt

4 Tbs sugar

4 Tbs vegan butter

2/3 cup coconut yogurt

1 Tbs ground flaxseed

3 Tbs water

2 Tbs Coconut or almond milk

Berries

Preheat oven to 400 degrees. Combine flaxseed and water in a  small bowl and let sit. Mix together all the dry ingredients together in a bowl. Add in the butter, and then add the yogurt and flaxseed mixture. Fold in your berries of preference (I used blueberries and raspberries). Place balls of the dough onto a parchment lined or greased cookie sheet. Brush tops with milk and bake for 10-15 minutes or until lightly golden brown. 

Mochi with Kale, Carrots and other good stuff

Here is one more of my household staples. I can't get enough of this veggie packed, rice "poofed", soul warming meal. Not only is it vegan and gluten free, but you pretty much sautee any vegetables together, bake some mochi and have a pretty darn delicious and hearty dish! 

1 package of mochi 

olive oil

1 head of kale, ripped and destemed

3-4 carrots, thinkly sliced

1-2 Tbs sesame seeds

and anything else your heart desires...

such as mushroom, squash, sun dried tomatoes, corn, onion blah blah blah...

Preheat oven to 350 degrees. Prep your kale, carrots and all your vegetable choices. Cut mochi into squares and place on a parchment lined baking sheet. Saute vegetables in oil until cooked and sprinkle with sesame seeds. Remove mochi from the oven when the mochi has puffed up and looks like it has "exploded" (you will know they have puffed when you see it, its pretty obvious). Cut open mochi and fill with vegetable mixture & Devour!