What is your favorite candy? I’ve always been a fan of the classic Reese’s Peanut Butter Cup. More specifically, the softer, more peanut butter-to-chocolate ratio of the Reese’s Milk Chocolate Peanut Butter Egg. If you’re also fond of these eggs, I think you’re going to like today’s post.
These are a healthy, gluten-free vegan version of the delicious chocolate peanut butter egg, made with oat flour, maple syrup, and dairy-free chocolate in place of milk fat, soy lecithin, and any preservatives. These bites are so guilt-free, you can pop one in for a last minute breakfast or before a workout for a hit of energy. Or, enjoy them this Sunday and reminisce about the days of a candy-filled Easter basket. I promise you, you won’t miss those yellow-wrapped eggs.
Healthy Chocolate Peanut Butter Eggs
makes 8 eggs
- 1/2 cup creamy peanut butter
- 2 tbsp gluten-free oat flour
- 2 tbsp maple syrup
- 1/4 tsp flaked sea salt (regular salt can be substituted)
- 1/2 cup non-dairy chocolate chips (or chunks)
- 1 1/4 tsp coconut oil
- Prepare one 9×11″ baking sheet with parchment or wax paper.
- Combine peanut butter, oat flour, maple syrup, and salt in a medium bowl, stirring well until fully combined. Mixture will become thick and malable.
- Shape batter into 8 eggs. Put eggs on prepared baking sheet and into the freezer until chocolate is ready.
- In a small bowl or ramekin, add chocolate chips and coconut oil. Heat in microwave for 30 seconds. Stir until chocolate is fully melted. Alternatively, melt chocolate over stovetop in a double broiler.
- Using two forks, dip each egg into chocolate, rolling over to fully coat. Place carefully onto parchment paper and pop back into freezer until set.
Spring has finally made a substantial appearance this past week and it feels GOOD. Spring has a sort of magical quality about it that makes everything feel fresh, new, exciting, and basically like anything is possible. Maybe I just really like warm weather.
This season will be filled with many new beginnings, the first of which will be the launch of http://alovelysideproject.com! I expect to be fully transferred over to this site by the end of the week. If you subscribe to LSP (thank you!), your subscription should not be affected. WordPress will migrate followers to the new site. Bloglovin followers should also be fine. All in all, a seamless transition…..hopefully! If there are any glitches- I apologize in advance. The new website will be much more functional for setting up lookbook references and an active recipe collection. To celebrate this launch, I’ll be hosting a second spring giveaway. Yippee for more J.Crew jewels! I’ll also be launching the Summer Bikini Detox shortly, which will be filled with whole food, clean eating recipes. More details on that to come (on the new site)…
Now, lets get back to this super simple Gluten-Free Vegan Carrot Cake with Minus the Brown Sugar Coconut Cream Frosting. If you’re celebrating Easter this week, this is a perfect light dessert to incorporate into brunch. If not, make it anyway. It is tasty and filling and can even stand in for a sweet spring breakfast. Stay tuned for the end of the week also, Cadbury Eggs are coming!
Gluten-Free Vegan Carrot Cake with Minus the Brown Sugar Coconut Cream Frosting
(adapted from Ashley’s Carrot Cake)
- 1 cup gluten-free oat flour
- 2 tbsp sweet rice flour (can be found at some supermarkets, near gluten-free flour options)
- 2 tbsp almond meal
- 1/4 cup sucanat (brown sugar can be substituted)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp flaked sea salt (regular salt can be substituted)
- dash of nutmeg
- dash of allspice
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1/2 cup unsweetened almond milk (or other non-dairy milk)
- 3 tbsp maple syrup
- 3 tbsp unsweetened applesauce
- 2 tbsp melted coconut oil
- 1 1/2 tsp vanilla extract
- 1 cup grated carrots (about 2 carrots)
- 1/4 cup chopped raisins (optional)
- 1/4 cup chopped walnuts (optional)
- 1 batch of Minus the Brown Sugar Coconut Cream Frosting
- Preheat your oven to 350*F. Grease one 9″ round pan with nonstick cooking spray or coconut oil.
- In a medium bowl, combine 2 tbsp ground flaxseed with 6 tbsp water, stirring with fork to combine. Set aside.
- Combined dry ingredients, oat flour through allspice, in a large bowl, stirring with a whisk to combine.
- In the medium bowl with flax eggs, add almond milk through vanilla extract, stirring with a whisk to combine. Add grated carrot, stir again.
- Add wet ingredients to dry ingredients, using a rubber spatula to incorporate. Do not over mix.
- Fold in raisins and walnuts.
- Pour into prepared pan. Bake for 25-30 minutes until done. Cake will be moist.
- Let cool in pan for 10 minutes. Transfer to a serving plate. IMPORTANT: Let cake fully cool before icing. Coconut cream will melt if the cake is the slightest bit warm.
- Ice with Minus the Brown Sugar Coconut Cream Frosting.
Minus the Brown Sugar Coconut Cream Frosting
Makes 1 1/2 cups
- 1 can of coconut cream (or full fat coconut milk) (remove top of can, refrigerate opened can overnight prior to use)
- 1/2 cup sucanat (brown sugar can be substituted)
- Scoop refrigerated coconut cream into a large bowl. Reserve watery liquid at bottom of can for another use (green smoothie anyone?). Be sure to not mix any coconut water into cream.
- Using electric beaters (or a stand mixture fitted with a wire whisk attachment), whip cream for 2-3 minutes until light and fluffy.
- In a high-speed blender, grind sucanat into a powder (blend on high for about 20-30 seconds). You can also use a coffee bean/spice grinder for this step.
- Add powdered sucanat to coconut cream. Beat again for 2-3 minutes.
- Refrigerate cream until you are ready to frost cake.
TGIF!!! After a short vacation hiatus, it is good to be back in blogging action! Two weeks ago, I was at friends’ wedding upstate and then last weekend, in Las Vegas for my good friend’s Bachorlette party. It has been a fun/relaxing/crazy past two weeks and a much needed break after this long winter.
But I am back now and ready for business! More specifically, LSP business. During the next few weeks, I’ll be posting more spring fashion looks, a few how-to videos about juicing and making your own almond milk, and I’ll also be launching a Summer Bikini Detox (which will be packed with new juice, smoothie, salad, and light soup recipes). I’m even going to try to sneak in a vegan “Cadbury” egg recipe. And there’s also some exciting site changes on the horizon (which is when I will launch the next #lspspringgiveaway), but more on that later. Back to this dress shirt topic…
Recently, I’ve found myself having moments, usually when I’m running late, when I’m staring into my closet and it seems like the only things staring back at me are boring office clothes. If this ever happens to you, you can do either two things. First, you can cancel your plans and stay at home and watch Bravo (a fine choice). Or, the more fun-in-the-long-run decision, you can pull out that old blue Express collared shirt you probably bought on your first “I need to find an adult job” shopping trip and rework it!
You can transform a collared shirt into a less-business, more-play piece with a few simple strategies:
- Pair with cheery bright colors
- Pair with a skirt in a sexy silhouette
- Loosen up the shirt by rolling up the sleeves, undoing a few buttons, and slightly raising the collar on the back of the neck (not too much- we’re going for subtle)
In the case of this outfit, I used all three methods. After relaxing the shape of the shirt, I added a flirty mini in a bright coral color and finished the look with mint green heels. Perfect for a spring date look. (Probably not so perfect for the office though; you’ve been warned!)
Shirt: Express/ Skirt: Aqua/ Heels: Rebecca Minkoff/ Bag: Coach/ Sunglasses: Ray-Ban/ Ring: Henri Bendel