- Tori - striving for a healthier life - tea - bananas - art - overcast - reading - long walks - candles - Ryan - nommy food - my cat - weight lifting -

Talk to me, lovelies

gastrogirl:

vegan snickers pancakes.

yackattack:

Cocoa-nut Quinoa Bites

Delicious and easy-to-make, no-bake, Cocoa-nut Quinoa Bites! They even have peanut butter in them. ;)

Find this recipe at Vegan Yack Attack!

garden-of-vegan:

oatmeal with flax, banana, coconut, raisins, dark chocolate chunks, and soy milk

gastrogirl:

chocolate swirl buns.

chubbyvegans:

[image: soft serve with chocolate chips and pistachio pieces in a wooden spoon. In the background is a blue bowl filled with the same soft serve.]

f3arisaliar:

Chocolate Pistachio and Cinnamon Banana Soft Serve

Ingredients:

• 1 1/2 frozen large bananas
• 2-3 tbsp soy milk
• 1 1/2 tsp chopped pistachios
• 1 tbsp mini chocolate chips
• 1/2 tsp cinnamon
• 1 tsp vanilla extract

Directions:

In the bowl of your food processor mix together the frozen banana, soy milk and vanilla extract.  Mix together until you have an ice cream consistency (if stuck on the side scrape off the edges) DON’T over mix or you will have “melted” ice cream.  Place your “ice cream” in a bowl, and top with pistachios, chocolate chips and cinnamon.

Enjoy :)

antioxidents:

Frozen Banana Bites are coated in healthy things like peanut butter, ground flax seed or trail mix and then dipped in chocolate. A recipe that represents equilibrium: a perfect balance between health and flavor. All the ingredients are healthy. And all the ingredients rank high on flavor, especially when combined!

I elected to add a little bit of peanut butter to my sliced bananas. When bananas and chocolate are involved, peanut butter just needs to come along for the ride!

And then I started getting creative. I pressed chopped peanuts, chopped granola and even ground flax seeds into freshly cut banana slices, priming them for a dip in the melted chocolate pool.

Ingredients

• 2 or 3 bananas, sliced
• Topping – peanut butter, chopped nuts (peanuts, brazil nuts, or almonds), ground flax seed, or Skittles (chopped)

• 1/2 cup dairy free chocolate chips
• 1 – 2 tablespoons soy milk

Directions:

Slice the bananas into bite-size chunks and cover the top and bottom in an assortment of your favorite toppings. You might want to press those yummy toppings into the banana slices just a little bit. At this point you can freeze the banana slices. Just place them on a tray and place that tray in your freezer for a bit while you prepare the chocolate. Or you can melt the chocolate and begin dipping right away.

Place your chocolate in a small saucepan and melt over low heat. Add the soymilk and stir well. Because you’re going to freeze these treats, it’s OK if the chocolate is a little on the thin side. I found that having the chocolate thinner made it easier to spread evenly over each banana slice. First place a piece of waxed paper on a tray that will fit in your freezer. Hold a banana slice in one hand and using a spatula cover it with the melted chocolate. Place the banana slice (chocolate coating side down) on your waxed paper and place more melted chocolate on top. Use a small butter knife to spread the chocolate around the top and over the sides. You can be as neat or as messy as you want. I promise you they’ll taste great either way!

I also decorated each slice with a little bit of the topping. So if the banana slice featured chopped peanuts inside, I placed a few chopped peanuts on top. I like surprises, but not in my food!

muffintop-less:

Sugar Free Vegan Fudge

• 4 tbsp coconut butter
• 1/2 a large, very-ripe banana (80g)
• 1/4 tsp cinnamon (optional)
• scant 1/16th tsp salt
• sweetener if desired, to taste
• 2 tbsp cocoa powder
• optional: 1/4 tsp pure vanilla extract

Directions:
Make sure your coconut butter is melted before use. Combine all ingredients in a mini food processor (or double the recipe for a regular-sized food processor, so it’ll blend better.) Then smooth the fudge into a container or even candy molds. (Plastic containers work well, because you can pop the fudge right out.) Place in the fridge for a few hours, or freeze for a few minutes. You can freeze it for longer periods of time, but just be sure to thaw for at least 15-20 minutes prior to eating.

by Chocolate-Covered Katie!

gastrogirl:

homemade strawberry cheesecake ice cream.

veganfoody:

Banana Chocolate Chip Pancakes with Blueberry Topping

gastrogirl:

vegan chocolate cupcakes.

riiaeatsright:

Raw Vegan Chocolate Chip Cookie Dough Truffles

Ingredients:
2/3 cup Raw Almonds
1/3 cup Rolled Oats
3 tbsp Organic Agave Nectar
1 tsp Vanilla Extract
Handful of Cacao Chips

How to:
In a food processor, blend almonds and oats. Once they reach the texture of flour, add in agave and vanilla. Blend until dough forms. Mix in cacao chips with a spoon. Roll into little balls. Refridgerate. Enjoy! :)

gastrogirl:

fudgy brownie peanut butter.

muffintop-less:

CLEAN EATING CHOCOLATE BROWNIES

INGREDIENTS

• 1/2 cup Oatmeal
• 3 tbsp Coconut Oil (preferably Organic)
• 1/2 cup Stevia
• 1/3 cup Plain, Nonfat Greek Yogurt
• 1 tsp Vanilla Extract
• 1/4 cup Unsweetened Baking Cocoa
• 1/4 cup Chocolate protein powder (preferably casein)
• 1 Egg and 1 White
• 1/3 cup Dark Chocolate Chips or Nuts (optional)

DIRECTIONS

1. Mix dry ingredients together
2. Mix wet ingredients together
3. Combine everything together
4. Put in 8 X 9 pan
5. Heat Oven at 350 for about 20 minutes.
6. These can be stored in the freezer if you cannot eat all at once or want to space out eating proportions.

myfitnessevolution:

OH MY, TOFU PIE.

6 Ingredients, 143 calories, 6 grams of fat. You could even eat 2 out of the 8 slices and not feel too bad about it {if you did your workout today ;)}

Click HERE for the recipe and photo credit.

healthysnax:

Sugarfree Microwave Brownie

• 1 lightly beaten eggwhite
• 1 heaped tsp unsweetened cocoa powder
• 20-25 drops liquid Stevia extract
• 1 tbsp buckwheat flour
• 1 tbsp water
• pinch of salt
• 1/4 tsp baking powder

Quick dessert in 2 mins!

• Lightly mix all the ingredients into a runny ‘batter’ and pop into a microwavable cup.
• Microwave for 2-3 mins!