Peanut Butter Blossoms

standard December 14, 2016 Leave a response


Growing up, my favorite holiday activity was methodically unwrapping and pressing Hershey’s kisses into fresh peanut butter cookies to make Peanut Butter Blossoms with my mother. And since vegan kisses don’t exist yet, and I am not about to buy a mold or make my own from scratch, it took me a while to remake my favorite Christmas cookie. I took a few liberties and went with vegan peanut butter cups, just for the sake of accessibility. And these creamy, soft peanut butter cookies are also gluten-free, making these treats able to be enjoyed by all!

Peanut Butter Blossoms | Vegan & Gluten Free

Peanut Butter Blossoms

Yield: Makes 2 1/2 dozen

Calories per serving: 192 kcal


  • 1 c coconut sugar
  • 1/2 c vegan butter, softened
  • 1/2 c creamy peanut butter
  • 2 T flaxseed mixed with 6 T warm water
  • 1 tsp vanilla
  • 2 T unsweetened almond milk
  • 1 c gluten free all purpose flour mix
  • 1/4 c almond meal
  • 1/2 c oat flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 c granulated sugar
  • 2 dozen vegan peanut butter cups or chocolate of choice (I used Justin's dark chocolate mini peanut butter cups)


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream sugar, vegan butter, and peanut butter together until smooth.
  3. Add flaxseed mixture, almond milk, and vanilla.
  4. In a separate bowl, combine flours, baking soda, and salt.
  5. Blend flour mixture into wet batter gradually, 1/4 c at a time.
  6. Refrigerate over night before baking.
  7. Using a teaspoon, roll batter into balls then roll in granulated sugar to coat. Place on prepared baking sheet with plenty of room in between each.
  8. Bake 10-13 min depending on your oven. Immediately place chocolate in center of each baked cookie as soon as removed from oven. Let cool on baking sheet.


Per serving (1 cookie): 192 calories, 23 g carbohydrate, 10 g fat, 2 g protein, 130 mg sodium, 16 g sugar



Spiced Chili Taco Soup

standard December 7, 2016 1 response


Chilly, cold, rainy winter weather calls for spicy bowls of smoky comfort food. Soup is a classic go-to, but it also needs to be substantial enough to keep you going through the day. This soup is a cross between classic taco soup and the unique Cincinnati style chili characterized by warm cinnamon and cocoa flavors. Add extra liquid to make it a brothy bowl of veggies and protein, or let it cook down to a thick and hearty chili, enjoyed on its own or over pasta. Either way, you cannot go wrong with a batch of this for lunch after errands in the cold or dinner after a long day at work.


Spiced Chili Taco Soup

Yield: Serves 4

Calories per serving: 230 kcal


  • 1 T olive oil
  • 1 c onion, diced
  • 1 1/2 c shishito peppers OR 1 bell pepper, diced
  • 1 jalapeno, diced
  • 1/2 c frozen corn
  • 1 15 oz can fire roasted diced tomatoes
  • 1 15 oz can kidney beans, drained and rinsed
  • 1/2 c dry green lentils
  • 1 T cocoa powder
  • 1 tsp cinnamon
  • 1 T chili powder
  • 1 1/2 tsp ground cumin
  • 1 chipotle in adobo + 2 tsp adobo sauce
  • 4 c vegetable broth
  • salt and pepper
  • diced onion, for garnish (optional)
  • cilantro, for garnish (optional)
  • vegan cheese or avocado (optional)


  1. Heat oil in a stockpot over medium heat. Add onion and peppers and saute until softened.
  2. Add corn, tomatoes, beans, and lentils. Add spices, chipotle, and adobo sauce and stir to combine. Continue to cook, stirring occasionally, until flavors are combined, about 10 minutes.
  3. Add stock, scraping any browned bits off the bottom of the pan. Bring to a simmer, and let cook until soup slightly thickens and lentils are cooked through, 15-20 minutes.
  4. Serve with toppings of choice.


For a protein boost, add a cup of crumbled seitan or tofu to the pot with the lentils.

If you are in the mood for chili vs soup, reduce broth amount by half and let cook uncovered until desired thickness is reached. Serve over spaghetti for an authentic Cincinnati style dish.


Per serving (without toppings): 230 calories, 45 g carbohydrate, 5 g fat, 11 g protein, 884 mg sodium, 10 g sugar


Want to make this recipe tonight? Order here with Recipost to get all ingredients delivered to your door!

Chocolate Peppermint Tart

standard November 29, 2016 4 responses


I’ve been lucky in my holiday baking experiments to not have too many bloopers or terrible recipes. I usually start with something I know works and edit it to what I want. Being pregnant sometimes messes with things, though, like the time I made Caramel Apple Doughnuts without any sugar (which actually tasted decent, though they refused to come out of the pan except in crumbles. Chemistry fail). Or the time I went to make Peanut Butter Blossoms without any chocolate (recipe coming soon!).


This tart is the first recipe I made entirely from memory of a past recipe. I recall the taste and appearance of it, but not the ingredients or quantities. And surprisingly, what I wanted it to turn into, it ended up even better. I debated making it with a healthier spin, using nuts and dates and cocoa for the crust and a cashew filling, but I first wanted to make a more traditional version. Don’t worry, a more natural version will be coming. But in the meantime, let all things be enjoyed in moderation, and splurge on a holiday treat.

With a crispy chocolate crust, a creamy and tart cheesecake center, and chocolate ganache top, this peppermint tart is everything you imagine a rich, decadent holiday dessert to be.


Chocolate Peppermint Tart

Yield: Serves 12

Calories per serving: 244 kcal


  • 15 vegan chocolate cream sandwich cookies
  • 2 T coconut oil, melted
  • 6 oz vegan cream cheese
  • 1/2 c powdered sugar
  • 1/4 c unsweetened almond milk
  • 1 1/2 tsp peppermint extract
  • 1 c dark chocolate chips
  • 2 T vegan butter
  • peppermint candies, crushed, for garnish


  1. Place cookies in a food processor and process until fine crumbles appear. Add coconut oil and pulse until crumbly dough appears.
  2. Press dough into a springform or tart pan, pressing down firmly and up the sides slightly. Place in refridgerator for 30 minutes to firm up.
  3. Clean out food processor. Add cream cheese, sugar, almond milk, and peppermint extract and blend until smooth and thick, adding more milk as needed to combine thoroughly. You want this to end up the consistency of frosting. Spread on top of crust layer and place back in fridge to set.
  4. Melt vegan butter in the microwave. Stir in chocolate chips until melted and smooth.
  5. Once filling is set, remove from fridge. Pour chocolate ganache on top, spreading evenly to smooth. Place back in refrigerator to chill, 30-60 minutes.
  6. Garnish with crushed peppermint candies.Serve chilled.


Per serving: 244 calories, 28 g carbohydrate, 16 g fat, 1 g protein, 128 mg sodium, 18 g sugar