Individual Chocolate Espresso Cake... with zucchini

The last few weeks my recipes have been heavily influenced by my farm share, as it should be this time of year. Two of my most popular posts, chocolate dipped strawberry creamsicles and lavender marionberry mason jar pie have both been born from farm share goodies. So when I found zucchini in my crate this week, the wheels in my head started turning. I played around with different ideas all week and yesterday I went to work in the kitchen. The result: a moist, rich chocolate espresso cake.

Chocolate Espresso Cake

serves: 2

1/4 cup canola oil

1/2 cup sugar

1 tbsp molasses

1 flax egg (1 tbsp ground flax seed mixed with 3 tbsp water)

1/2 tsp vanilla

1 small zucchini, grated (about 1/2 cup)

1 tbsp + 1 tsp instant coffee

1/2 cup flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup chocolate chips

2 half pint mason jars or similar sized baking dish

Preheat oven to 350 degrees F. Lightly oil two half pint mason jars.

In a medium sized bowl combine wet ingredients (oil, sugar, molasses, flax egg, instant coffee, vanilla, and zucchini), stirring together until uniformly mixed.

In a separate bowl combine the dries (flour, baking soda and powder, and salt). Add dries to wet and mix together. Do not over mix. Fold in chocolate chip.

Fill 1/2 pint jars between 2/3 and 3/4 full. Bake for 25-30 minutes, until knife comes out clean. Allow cake to cool at least 30 minutes before removing from jar.

Enjoy with a fresh cup of coffee.

Chocolate Dipped Strawberry Creamsicles

One of the best thing about living in Oregon is the fresh and local strawberries. And then of course there are the hazelnuts. Oh and the coffee. And the mountains. The coast. The gorge. And of course Portland's naked bike ride.  Let me rephrase: there are so many great things about living in Oregon, among which are the fresh, local strawberries. If you have been following me over the past week, you already know that I have an abundance of strawberries and yesterday in between consoling, playing, and feeding my daughter, I de-stemed, washed, and froze bags and bags of berries. In the process I got hungry and paused to whip up a batch of Chocolate Dipped Strawberry Creamsicles. Thanks goodness I did!

You ready for an incredible easy yet fantastic summer dessert?

Chocolate Dipped Strawberry Creamsicles
makes about 10 creamsicles

2 1/2 cups fresh strawberries
1 can full fat coconut milk
1-2 tbsp agave nectar
2 tsp vanilla extract

12 ounces semi-sweet chocolate
3 tbsp coconut oil



In a food processor, blend together strawberries until smooth. Add coconut milk, agave nectar, and vanilla and process until combined. Pour into popsicle molds and place in freezer until frozen all the way through. 

Combine chocolate and coconut oil and melt in a microwave or double boiler.

Prepare a cookie sheet with a silicone mat or waxed paper. Dip frozen creamsicles into melted chocolate and set on cookie sheet. Return to freezer for a couple minutes. Enjoy!


Hope you all have a wonderful summer weekend! Get excited for next week; The Sweet Life is having it's very first giveaway!

Hot Fudge Sundae Cake for One

This is a simple, rich, and gooey fudge cake. You can make this cake in about ten minutes and you will be glad you did! The subtle caramel flavor combines with the toasted pecans and fudgy chocolate making this one heavenly dessert.

Hot Fudge Sundae Cake for One

1/4 cup flour
1 1/2 tsp cocoa powder
pinch of salt
1/2 tsp baking powder

1/4 cup brown rice syrup
1/4 tsp vanilla
1 1/1 tsp coconut oil, melted
2 tbsp milk
2 tbsp chopped pecans (optional)

3 Tbsp brown rice syrup
1 tbsp cocoa
1/4 cup hot water

Preheat the oven to 350 degrees F.
Mix together flour, 1st cocoa powder, salt, and baking powder in a single serving ramekin or oven-proof bowl. In a small bowl combine 1st brown rice syrup, vanilla, coconut oil, and milk. Pour over dry ingredients and mix together to form a batter. Fold in chopped pecans.

Combine the remaining ingredients (brown rice syrup, cocoa powder, water) and pour over the batter. Do not stir in! Place in oven and bake for 30-40 minutes. It will be gooey, but cake will be formed on the top. Check out the picture above.

Let cool for 15 minutes. Flip the cake out of ramekin. The bottom will be full of delicious gooey fudge topping. Top with pecans, your favorite ice cream , or coconut whipped cream.

Enjoy!

Chocolate Banana Smoothie

Do you have three minutes? I have breakfast.


Chocolate Banana Smoothie
yield: 2 smoothies

2 frozen bananas
about 8 strawberries
3/4 cup non-dairy milk (I used almond)
3 Tbsp cocoa power
2 Tbsp agave syrup

For extra protein add 2 Tbsp protein powder

Combine in a blender or food processor.

Enjoy!

Chocolate Peppermint Mousse

sugar-free, soy-free, gluten-free

Look good? It is!

Get the recipe here at The Sweetest Vegan who graciously let me be a guest blogger on her fantastic website.

Raw Coconut Almond Truffles

 raw, gluten-free, soy-free, sugar-free, vegan

These super easy truffles will satisfy that late night chocolate craving without the sugar and empty calories of other desserts. And they freeze well, so make only a couple truffles and freeze the batter for later midnight chocolate craving.

Raw Coconut Almond Truffles

1 cup dates

1/2 cup walnuts

1/2 cup almonds

1/2 + 2 Tbsp cup raw cocoa powder

1/2 cup shredded unsweetened coconut 

1/4 cup maple syrup

1 tsp vanilla extract

1 tsp almond extract

1/2 tsp salt

Extra coconut, cocoa powder, or nuts for finishing

In a food processor blend together dates, walnuts, and almonds until it forms a crumble-paste. If it is too thick, add a little water, but only enough for it to come together. It shouldn't be totally smooth; some nutty pieces are desirable. Add the cocoa powder and blend until mostly incorporated. Remove the nut mixture from food processor and place in a large bowl. Fold in the remaining ingredients by hand.

Now it's time to truffle. If the "dough" is too sticky at this point, place in the freezer for 30 minutes until it rolls easily into balls. Measure the truffle mixture out with 1 heaping tablespoon each. Roll into balls and then toss in your desired topping. 
While these could be eaten right away, the truffles are best when cold. For best results place truffles in freezer and allow to harden (at least 1 hours). Store the remaining in freezer and pull out 10 minutes before serving.

What's your favorite midnight treat?

Chocolate Peanut Butter Banana Milkshake...

for breakfast? okay!

This shake is healthy enough for breakfast and good enough for dessert! Check it out!

Chocolate, Peanut Butter, and Banana Shake

Soy-Free, Gluten-Free, Sugar-Free, and Vegan

2 frozen bananas

1 cup milk (I used hazelnut milk but soy, oat, or almond would work great too)

2 Tbsp cocoa powder

1 1/2 Tbsp peanut butter

1 Tbsp brown rice syrup

Blend together in mixer or food processor until smooth.

Enjoy!

When I was pregnant I would add soy protein powder to my morning shakes for some extra nutrition. Currently I'm off soy but it would be  great addition for anyone who needs a protein boost.