My hubby, B get’s full credit for this recipe and it’s just too good not to share — so consider this a guest blog from my one and only (he even took the pictures!) Since quarantine has started, we’ve definitely been enjoying a few more sweets than normal, so he was on the hunt for a healthier dessert recipe that would also be dairy-free for me! So, as I mention — B get’s full credit for finding this five-ingredient recipe and grabbing all the ingredients, and when he mentioned he was making cookie dough, I definitely did not complain *grins* !
Although this is a simple recipe and only utilized 2-cups of cashews, this definitely makes a larger portion that will last nights to help satisfy that sweet treat. B also decided to get 95% dark chocolate to help with that healthy portion of this tasty treat — but you can definitely decide to put in whatever chocolate, or other goodies you may want to add into this treat.
– 2-cups of Whole Cashews
– 95% Dark Chocolate Bar
– 3 tbsp. Agave
– 2 tbsp. Coconut oil
– 1/4 cup of Almond Flour
1. First, boil 3-4 cups of water. Once the water comes to a boil, pour over your cashews in a glass bowl. Let your cashews soak in the water for 3-4 hours.
2. Once the cashew’s have soaked, drain the water from the cashews. Add your cashews, almond flour, coconut oil and agave into a food processor and blend well.
3. The blended mixture should appear creamy and well blended.
4. On a cutting board, break up your chocolate bar into smaller chunks
5. Scrape your cashew base into a bowl and then add your chocolate bar chunks and mix together, then refrigerate before serving!
This was such a yummy treat and definitely felt guilt-free when enjoying. After having it this first round, it would be fun to play around with adding in some other types of chocolate or goodies like sprinkles or m&ms for a little extra color and crunch! I am not a huge lover of super dark chocolate, but mixed in with this, it was definitely a good balance of tart and sweet with the cookie dough.
With my new found love of bundt cakes, I wanted to try making my own to see if I was able to make anything as good as the Whole Foods ones! The other factor I was dealing with was finding a recipe that didn’t call for heavy cream or lots of ingredients, especially since we’re trying to limit our grocery trips!
Since I only had mini-bundt cake pan, I altered the bake time to accommodate for the smaller pans, but also included the bake time if you have a full-sized pan. I also modified this recipe to incorporate almond milk.
Bundt Cake Ingredients:
– Cooking Spray / Crisco
– 1.5 cups of stick butter (3-stick)
– 2 cups of sugar
– 4 large eggs
– 1 TBSP. vanilla extract
– 3 cups of flour
– 6 TBSP. cornstarch
– 1.5 TSP. kosher salt
– 1/2 cup of almond milk
– 1.5 cups of powdered sugar
– 4-5 TBSP. almond milk
– 1/2 TSP. vanilla extract
– 1/8 TSP. kosher salt
1. Pre-heat your oven to 350 and grease your bundt pan.
2. In a large bowl, with a hand mixer beat softened butter and sugar until it’s light and fluffy.
3. Add your eggs one at a time, mixing well after each egg is added – with your last egg, add your vanilla extract in and mix well.
4. Next in another bowl whisk you dry ingredients: flour, cornstarch, baking powder and salt.
5. Now take half of your dry ingredients and mix with your first bowl of wet ingredients – beating well until combined. Pour in 3-tablespoons of your almond milk and milk until fully incorporated, then add remaining dry ingredients and rest of the milk depending on consistency.
6. One your batter is ready, it’s time to bake! Pour your batter into greased pans – do not fill your batter up to the top and about half way up, smoothing the top with a spatula. I knew better, but still filled up my first batch to the top – see my #fail below, although it did make for a yummy scraps!
7. For mini bundt pans, cook for 20-minutes and make sure your toothpick comes out clean – I was able to get 10-mini cakes, if I hadn’t over filled we probably would’ve had a dozen mini cakes. If you’re baking in a full-size pan, back for 55-minutes.
8. Let cakes cool in pan and invert cake pan onto a plate or cooling rack.
1. Whisk together your powdered sugar, vanilla and salt. Since I used almond milk, I gradually added the milk to make sure the consistency was good.
2. Pour of cake and serve!
The cake batter reminds me a lot like my mom’s Christmas cookie dough! It’s sooo yummy, and I definitely licked the bowl and batters clean. Once I filled the tins in about half way, they cooked perfectly at 20-minutes and came out relatively easy with the cooling guides. I love the little personal-sized bundt cakes for a post-dinner or breakfast snack — just add some sprinkles on top and you’ve got a sweet little treat!
Recipe inspired by Maria’s Kitchen
I’ve got another awesome and may I add, EASY dessert for your last minute holiday prep! Before we get to the good part, let me quickly tell you why I love this recipe. (1) SO easy (2) Low cost! (3) Delicious! (4) Portable and snack-able for everyone to enjoy.
I adapted the recipe from theblondcook.com and did a lot of no measuring baking this weekend when it came to the seasoning and topping, I just eye-balled a good portion!
- Preheat oven to 375 degrees
- Will make 24 Apple Pie Bites
- 3 rolls of Pillsbury Crescents (8-crescents per roll)
- Roll your crescents out flat so that you can add the seasoning
- Cut apples into 8 slivers
- Mix brown sugar, sugar and cinnamon together so that there are equal portions (I did small bowls at a time for each crescent roll pack)
- Melted butter (about 1/3 of a stick)
- Spoon and flatten the filling seasoning onto the flat crescents across the whole triangle
- Dip your apple slice into the butter and place at the larger end of the crescent
- Working from the larger end with the apple slice, roll your crescent up
- Make sure to grease your baking trays well
- Brush melted butter on top and add seasoning dusting over top
- Fill your tray up and place in the oven for 10-minutes until the tops are golden brown!
Enjoy and Happy Feasting!