As you can tell, I’m in love with golden milk right now. It’s creamy. It’s smooth. It’s sweet. It’s spiced. It’s downright delicious. And sometimes it’s chocolaty, like the one we made last week. So let’s make a smoothie out of it, okay? Okay!
If you know me, you know I love a good golden milk latte. I love it so much I made it into cookies. Which means I had to combine it with one of my other favorite things: chocolate! So here it is! A Hot Chocolate Golden Milk Latte. Let’s do this, y’all.
You guys. These no-bake chocolate brownie bites are SO fudgy. SO sweet. SO delicious. SO vegan and gluten-free. And SO easy! You can make these with 5 natural and common ingredients you might even have in your kitchen right now. And you can customize these as much as you’d like with other mix-ins! So get into the kitchen with me and make these irresistible brownie bites!
We’ve made baked chocolate donuts on the blog before. They’ve even been gluten-free before. But this version utilizes the base of my favorite banana bread muffins without making these taste like banana bread donuts. They taste like chocolaty goodness instead, so they’re a delicious dessert. Yet they’re made with healthy, simple ingredients, so they’re perfect as breakfast or a snack. So take your pick on when you eat them. They’re easily anything you want them to be!
These donuts, you guys!! I love me some donuts, but I love when I can make them AND they’re delicious AND they’re sneakily healthy for me! These have fruit and oats, so they’re practically oatmeal. Which makes them the perfect breakfast! You can make these in advance, or you can eat them fresh and warm right out of the oven. Either way, you can’t go wrong. They stay soft and moist in an airtight container, but when the chocolate chips are still melty from the oven? STAHP. IT. Soooo good!
Zucchini is my favorite thing to put in recipes these days. And I knew it was only a matter of time before I made zucchini muffins. Because of my long-term love affair with chocolate, I knew they needed to be chocolate too. So here we are! With a delicious chocolate zucchini muffins recipe on our hands. Imagine that.
I freaking love brownies. I make them in baked oatmeal form. I make them in breakfast cookie form. I even put zucchini in them. But these are real cookies, and they taste like little brownies with crispy edges and soft centers. They’re so rich and chocolaty, and they’re even better the next day (if they make it that long). So, if you like those kinds of things (and who doesn’t?!), I think you’ll love these too. Plus, it’s a great use of the aquafaba we usually end up throwing down the drain! So don’t let that go to waste. Make brownie cookies instead. 😉
Brownies. They’re a glorious thing, aren’t they? I love them so freaking much. Mostly because I love chocolate. I have a huge sweet tooth, and that’s okay! I usually eat chocolate in the form of baked oatmeal or cookies made with oats (basically more oatmeal). But, right now, I’m really into adding zucchini in places where people don’t think it belongs. Like these brownies, for instance.
So this one is a two-step process, but man oh man is it worth it! I made cookie dough the day before because I’d made my gluten-free cornbread. Since I needed aquafaba for the cornbread muffins, so I drained a can of chickpeas and saved the beans for later. Too many days had passed, so I figured I should do something with the chickpeas. You know…so I didn’t just waste them. I’m not down with food waste.
Husband made quinoa flour for pancakes a while back. We don’t use it all that often, but he made way more than he needed, so I figured I’d scour the internet search Pinterest for quinoa flour recipes. Vegan ones, of course. And I found a gem I wanted to try. It’s usually a gem if it includes chocolate and I have every single ingredient on hand (or know how to substitute the ones I don’t have).