Carmel Corn- Vegan & Refined Sugar Free

Here is a great carmel corn recipe. I am thrilled about it because it is vegan AND best part, it is refined sugar free! Can't beat that. So I put up our Christmas tree this week, yes I am one of those, and we watched a Christmas movie while munching on our carmel corn. It was a perfect way to ring in the absolute best time of the year! Enjoy! (I halved the recipe below and it was plenty for two people to eat)

Carmel Corn

12 cups popped popcorn (about 1/2 cup kernels)

1 cup sucanat

1/2 cup pure maple syrup

1/3 cup vegan butter (I used Earth Balance)
1/2 tsp salt
1 tsp vanilla

Directions

Air pop your popcorn and if you don't have a popcorn machine place the kernels in a large pot over medium high heat with tight fitting lid. For 1/2 cup kernels you will need at least a 6 quart pot. Keep the pot moving around the burner to avoid burning the kernel, hold down the lid, and wait for the kernels to pop. Remove from heat as the popping slows down, keeping the lid on for any remaining kernels to finish.

In a medium sized pot combine sugar, maple syrup, and vegan butter over medium heat.

Stir together and bring to a boil. Let boil for five minutes, stirring once.

Remove from heat and adding salt and vanilla. Immediately pour over the popcorn slowly while mixing it in with a spatula.

Let sit 10 minutes before serving. Enjoy!

(No Sugar) Chocolate Chip Cookie Dough Dip

I came across this recipe at greenshakesandgiggles.com.  The original recipe came from here though.  I love treats and especially a healthy treat so I thought I would give this a try.  I chopped up my dates and soaked them in water over night and blended this up this morning...mmm so good!  I'm sure your kids will think you are awesome if you put a bowl of cookie dough in front of them with some apple slices and tell them to eat up :)

Image from chocolatecoveredkatie.com

(No Sugar) Chocolate Chip Cookie Dough Dip

1 1/2 cups chickpeas (1 can, drained) (250g)
heaping 1/8 tsp salt
tiny bit over 1/8 tsp baking soda
1 T plus 1 tsp pure vanilla extract
1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, some people say it has a slight “pb cookie dough” taste, so you can sub oil if you don’t want that.)
1 and 1/4 cup pitted dates
1/3 cup chocolate chips (Enjoy Life brand if you want it to be sugar free)
2 T oats (You can omit)
nondairy or dairy milk as needed (depending on the consistency you want. I used a few T.)

Directions

In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid), except chocolate chips, to a food processor and blend until very smooth.

This can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes!

Raw Chocolate Peanut Butter Squares

I bought some dates last week at the store hoping to use them in a more dessert-like recipe since they are sweet and a great sugar alternative.  I came across this recipe at allrecipes.com and was grateful to have these little squares on hand to curb my sweet tooth.  Another great thing about this recipe is that it is a raw recipe and for those of you that know about the raw food world you know raw is best :)  So eat up on these raw little squares and enjoy!

Raw Chocolate Peanut Butter Squares

1 cup dates, chopped

3/4 cup natural or organic peanut butter

1/2 cup unsweetened coconut shreds

3 tablespoons pure cocoa powder

Directions

Place the dates, peanut butter, coconut, and cocoa powder into a food processor. Cover, and blend until smooth, about 4 minutes. The mixture will be very sticky.
Press the mixture into a loaf pan lined with waxed paper. Refrigerate for at least 30 minutes. Remove the chilled mixture from the pan and slice into little squares. Keep refrigerated.  Enjoy!

Banana Muffins

This is a recipe inspired from Elanaspantry.com.  I changed a few of the ingredients but the bulk of the recipe is the same.  I was looking for something that would be easy for my baby to eat, healthy for my baby to eat, and something that didn't have ingredients in it that he shouldn't have before he is one (honey, nuts, etc).  So I found this recipe tweaked a few ingredients and wa-la!  My baby loves these!  He can't get enough of them and I can't either :) You can add some chocolate chips to them to to make them more dessert-like.  Enjoy!

Banana Muffins

1 ½ cups whole wheat flour
2 tablespoon coconut flour (or coconut shreds)
¼ teaspoon sea salt
¼ teaspoon baking soda
2 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1-2 very ripe bananas (about ¾ to 1 cup mashed)

Directions

In a large bowl, mix together flour, coconut flower/shreds, salt and baking soda
In a smaller bowl, combine eggs, grapeseed oil, and agave and then stir in mashed bananas
Mix wet ingredients into dry
Scoop batter one heaping ¼ cup at a time into lined muffin tins
Bake at 350° for 15-18 minutes, or until toothpick inserted in the middle comes out clean

Makes about 8 muffins