Fuck, once again I have a something a little less than flawless to share with you. You guys are aware that I’m always just whipping stuff up, right? I don’t “test” recipes. I make shit. If it sucks then I never share it with you. If it’s good but I some how fucked it up then I let you know what I’d recommend doing differently. More details at the last recipe below.
From pinterest I stumbled upon Eat Healthy, Eat Happy Blog. She’s killing it with awesome recipes and wicked photography. This is her recipe (link below). I can not tell if I LOVE this recipe or what. Every time I take a bite I’m instantly disappointed that these are not fluffy, doughy little cookies. But the oatmeal texture is apparently interesting to my mind. It’s like my whole brain lights up with all the interesting texture. And her spice blend is legit. I think I love these and part of the love involves confusion. Whatever.
Also these have a fuck load of chocolate chips. If I really knew how much chocolate chips were involved per bite I likely would have added less but I’m pumped I didn’t.
2.5 cups quick cook oatmeal (235 grams), 2/3 cup pumpkin puree (180 grams), 1/4 ts of each cinnamon, clove, ginger & salt, 1/2 cup maple syrup, 2 TB melted coconut oil, 2/3 cup chocolate chips (165 grams)
- Mix dry ingredients together. Separately mix wet ingredients together. Then mix both of those together. Hand mix in chocolate chips.
- Scoop out 2 TB and form them into your desired final shape. These will hold original shape while baking. I did spray the baking tray with oil.
- Bake at 375 for 10-12 minutes. ENJOY
For details on this recipe watch my video below. This recipe was inspired by Eat Healthy, Eat Happy.
This was also inspired by Eat Healthy, Eat Happy. This is a rare occasion that I was this inspired by a food blogger. Dude, her blog is that good. I really like Feasting on Fruit blog too but I’ve yet to get my hands dirty there. I’m leaving my fudge in the freezer and just thawing the amount I want to eat at a time. Freezer fudge, yo.
Almond butter fudge: 1 can chickpeas, 2/3 cup almond butter (190 grams is what I ended up using), 1/3 cup melted coconut oil (70 grams), 1/2 cup maple syrup
Chocolate fudge: 1/3 can of black bleans (114 grams is what I used), 2 TB melted coconut oil, 1/4 cup maple syrup, 2 TB cocoa powder
- Make almond butter fudge first. Process everything in the food processor. Put in 8 X 8 pan.
- Make chocolate fudge. Process everything in the food processor. Pour chocolate fudge into a plastic bag and cut off one of the corners.
- Streak the top of the almond butter fudge with chocolate fudge lines. With a knife swirl the two colors as best as you can .
- Freeze for 30 minutes or more. Cut into square and place back in the freezer to set. ENJOY
I had big visions and high hopes for this pie but…. I’m going to make this again a different way. This doesn’t look like I imagined in my head. This looks way cool, maybe even cooler than what I imagined, but I need to fulfill my original vision. As shown in the picture and in the video I did not cut the pie properly. Thus the crust sticking to the pan. I used these 3 mini spring pans I got from the thrift store for the first time. I couldn’t figure out what the problem was. I looked at my full size spring pan and compared the lip on the bottom piece. I never had this issue with the full sized one. Long story short the problem was stupid. I simply didn’t cut the crust at all. The tiny pan was small enough that I just cut across the whole thing at once staying above the lip and NOT cutting the crust. Not at all. Mystery solved. Damn it.
Side note: If you drain all of the liquid from the coconut can then you will not need to freeze this. If you go with that method then you may need 2 cans of coconut to attain enough cream. I usually use trader joes coconut cream in a can with the liquid and never have to freeze the cream pies. This batch solidified perfectly in the fridge except for the white top layer so I unexpectedly needed to freeze this before cutting into it. Easy fix. (PS: I love this pie crust)
3 mini crusts: 9 vanilla sandwich cookies (like golden oreos), 3 TB vegan butter
1 large crust: 20 vanilla sandwich cookies, 5 TB vegan butter
1 can of coconut milk (I used coconut cream), 1 can of blueberry pie filling
- Process cookies in a food processor. Once broken down add melted vegan butter. Press mixture into your pie pan or spring pan.
- Open can of coconut milk and heat til everything is fluid and liquid
- Divide coconut milk into 3 containers. Add different amounts of blueberry pie filling the coconut milk to get different hues of purple. I left 1 container white. I used the full can of pie filling.
- Layer heaviest/darkest mixture on the bottom
- Once pie is complete place in fridge or freezer. If you pie doesn’t completely firm up overnight then place in the freezer. Slice pie frozen and eat it somewhat thawed. ENJOY
For more details on this recipe watch my video below.