These Chocolate Chips Banana Muffins are fluffy, moist and taste delicious. The perfect portion for a quick treat or dessert. The chocolate ganache filling makes them melt in your mouth, making them a decadent dessert for this quarantine.
Can’t wait for you to try this recipe! These muffins are so easy to make, and everyone will love them, including your children. It requires every day simple pantry ingredients that you probably already have.
The batter takes less than 10 minutes to put together. They keep well and can be frozen for treats later in the month.
This chocolaty vegan rocky road ice cream is rich, creamy and delicious. The perfect healthy, dairy free ice cream for adults and children.
Rocky road is a classic flavor that so many people love. Maybe because it’s a twist of the classic chocolate ice cream. My vegan version is no exception. You only need a few simple ingredients to make this decadent ice cream:
Coconut milk, canned
Cocoa powder
Maple syrup
Vanilla extract
Almonds
Marshmallows, I used vegan
Hazelnuts are optional but totally recommended.
I used coconut milk, but you can replace it for vegan heavy cream or regular heavy cream if not vegan.
Making your own ice cream has a lot of benefits. You can control the ingredients and flavors; save money and you will always have it available. Although I have an ice cream maker, you definitely don’t need one to make delicious ice creams.
If you don’t have an ice cream maker just mix and blend the ingredients, chill for an hour, transfer mixture into a freezer safe container, cover and leave it there until solid or overnight. Before scooping the ice cream take it out of the freezer and wait for about 20-30 minutes. That wat it’s easier to scoop and serve.
If you have an ice cream maker churn the ice cream mixture accordingly to your manufacture’s instructions.
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Add ingredients except for nuts and marshmallows, to a blender and blend until smooth and creamy. You can also whisk in a bowl.
Adjust the flavor to your taste, then transfer to a freezer-safe container. Fold into nuts and marshmallows. Place in the freezer for about 4-6 hours or until firm.
If you have an ice cream maker churn the ice cream accordingly to your manufacture instructions. Add marshmallows and nuts after ice cream is ready or in the process if the ice cream maker allows it.
If your ice cream gets too firm in the freezer, allow it to thaw at room temperature for 15-20 minutes before serving.
These bars are everything you need for a perfect dessert or snack. They are vegan, healthy, gluten-free and scrumptious. Of course, they are also easy and fun to make. A great recipe to make with your children during this quarantine.
To make these bars, I used a silicon mold but if you don’t have one it’s okay. You can use a greased muffin tin or make a tart using a square baking pan and after it’s done, slice it.
For toppings you can add fruits or drizzle peanut butter. I used berries and rose buds the I found on Amazon but you can use your favorite ones..
A few steps to make these tarts.
These Truffles are:
· Vegan
· Healthy
· Gluten-Free
· Refined Sugar Free
· Filled with Nutrients
· Easy to prepare
· The perfect portion for dessert or snack
· Great for to-go lunches or hiking adventures
· Fun for Kids
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook pageor tag it #thehungrydragonfly on Instagram! I love seeing your creations!
15 pitted medjool dates or replace for raisins or dried cranberries
2/3 cup almond meal
1/3 Cacao powder, unsweetened
2 Tbsp Chia seeds
Pinch of Salt
3 Tbsp of Peanut Butter
Instructions:
Add nuts the food processor and pulse into a meal.
Add the rest of the ingredients and pulse/mix to combine.
The results will a moist dough like mixture. If it’s too wet add more cacao, one spoon at a time.
Refrigerate mixture for 15 minutes.
Then using your hands spread inside you mold making a layer.
Refrigerate while making the filling.
For the filling:
Ingredients:
1 can full-fat coconut milk or heavy cream if not vegan
100 grams/1 bar dark chocolate
1/2 teaspoon pure vanilla extract
2 tablespoons of Maple syrup or agave
Instructions:
Chop the chocolate and place into a heatproof bowl. Set aside.
Add the coconut milk to a small saucepan. Heat over low medium until simmering. Pour the milk over the chopped chocolate and let it sit for about 30 seconds, then whisk until a smooth, even mixture forms.
Whisk in the vanilla and maple. Using a hand mixer, mix until you get a smooth consistency.
Pour over crust and refrigerate overnight for better results. Top with more hazelnuts and fruits.
Puerto Rican Pigeon Peas Soup with Plantain Dumplings
Asopao is a Puerto Rican word for a stew thickened with rice. Also, many different “Asopao” recipes are popular in our Puerto Rican cuisine. Asopao de Gandules Vegano is my meatless version of this classic recipe.
Asopao de gandules is typically combined with onions, ham, sofrito, chicken stock, rice, tomato sauce, and olive oil. Therefore, my version is vegan, but you can always add your favorite ingredients.
Plantain Dumplings – Bolitas de Platano
Firstly, for my Asopao de Gandules Vegano I like adding bolitas de platano or “plantain dumplings”. Secondly, the plantain dumplings or bolitas de platanos are easy to make. For making bolitas de platano you can chop the plantain into tiny pieces and shred it in a food processor, but I prefer a hand shredder. See the picture and video for more details.
Making Plantain Dumplings
This soup has a thick consistency and goes well with tostones on the side, but bread is always welcome.
Finally, I hope you try this recipe and like it. If you do try this recipe, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Here’s the recipe:
Asopao de Gandules con Bolitas de Platanos Vegano
Serving: 6 servings
Preparation Time: 20 minutes
Cooking Time: 40
Ingredients:
Plantain Dumplings:
1 green plantain – peeled and shredded in a food processor or using a hand shredder
½ tsp. garlic powder
dash of salt
Asopao – Soup
1 can gandules – pigeon peas
1-quart veggie broth
2 tablespoons olive oil
½ cup sofrito or green pepper, red pepper, onion, garlic and cilantro, finely diced
½ cup tomato sauce
½ cup short-grain rice
1 carrot, diced
1 medium yellow potato, diced
1/2 tablespoon salt, or to taste
½ tsp nutritional yeast
½ tsp sazon
olives and capers
1 bay leave
1/3 cup chopped cilantro for topping
Instructions:
Form dumplings from a 1/2 tablespoonful of shredded plantain, garlic, and salt. Set aside. See video and pictures for more details.
In a large caldero or saucepan, combine the gandules and the veggie broth. Heat until boiling.
While the stock and gandules boil, add the sofrito and cook for about 4 more minutes. Add tomato sauce and simmer over medium heat for 5 minutes.
Add the rest of the ingredients to the broth and simmer for 30 minutes, or until the rice is cooked and the soup has thickened. Add the cilantro just before serving.
Easter Bunny Waffle – Vegan Recipe is a fun time to celebrate, eat chocolate, decorate eggs and spend time with our families. This waffle bunny is the perfect treat for Easter day. The recipe is vegan and healthy and the waffles are super fluffy.
