Mmm, cozy comfort food. As with all of my cookies, I like to serve these warm from the dehydrator. Here's the recipe:
Mini Chocolate Chip Cookies
1 cup cashews
1 cup pecans
1/4 cup maple syrup
1/4 teaspoon salt
1 teaspoon vanilla
Blend all ingredients together in a food processor until combined. This is a stiffer dough, so you may need to scrape and pulse for a while until the nut chunks are blended together. Transfer the dough to a bowl.
Add: 1/4 cup cacao nibs
Mix into the dough. Using your hands does the trick! Scoop by tablespoons onto a teflex dehydrator sheet and shape into cookies. Dehydrate for a few hours until warm. Enjoy with a cup of tea or almond milk.
And now for the baked part. If you don't want to be tempted by unhealthy vegan baked sweet treats you should STOP HERE. :)
I'm going to a family dinner get together tonight and was assigned to bring dessert. My favorite! The crowd I'm eating with would be totally ok with a raw dessert, but I've had my eye on these cupcakes for a while and decided to go with baking. I think everyone's going to enjoy these:
This recipe came from my favorite vegan cupcake cookbook, Vegan Cupcakes Take Over The World. I made the pumpkin chocolate chip cupcakes and left out the chocolate chips because someone eating tonight doesn't like chocolate chips in their pumpkin. It's ok though, I made up for that omission later. The pumpkin cupcakes are topped with a vegan pumpkin cream cheese frosting. Here's where I got to add some chocolate: I dipped the cupcakes (childhood Dairy Queen memories, anyone?) in a vegan chocolate ganache spiced up with a little cinnamon and cayenne pepper. I thought the spices would be a nice aftertaste in contrast to the sweet pumpkin frosting.
Here's to a double-treat Saturday! Hope your weekend is off to a sweet start :)
