A Vegan Halloween: Rocky Road Treats! w/ Marshmallow Ghosts

Halloween is almost here! Jenn and I rarely go for conventional candy but sometimes you just gotta give in to the treat-filled holiday.

This is a vegan/halloween take on Jamie Oliver Rocky Road Kill, recipe here. I've expressed it before, I am loving the recipes on Jamie's Food Tube Channel, if you haven't checked it out do so ASAP! To make these vegan we used Earth Balance butter, which is our first time ever using it. Except for this one time in a pumpkin pie... It melts just like butter and tastes pretty darn close to the real thing. You could alternatively use regular butter or even try peanut butter!

We used Dandies for the first time as well, they are so so soft, and taste exactly like marshmallows, superb!

Even the Reese's Pieces are vegan (they contain 'trace' amounts of milk, but you know, close enough)

We realize these are definitely not a sketch-free ingredient but once (or twice! :P) a year never hurt-

Gather up the rest of your ingredients!

Not seen - honey/agave syrup

And begin the concoction!

250 g dark chocolate

2 tbsp agave syrup (we used honey)

1 Earth Balance baking butter sticks (113g) + 1 small knob

1 bag Dandies marshmallows (cut up smaller) (Save 5-6 for ghosts!)

30g crushed chocolate cookies

30g crushed gingersnaps

1/4 cup Reese's pieces candy (Save a handful for topping)

1/3 cup chopped walnuts

1/4 cup dried cranberries

1/4-1/2 tsp salt (We like the "salted chocolate" taste so we put more in)
You know I should have put in coconut, if you have the large flake kind definitely add around 1/4 cup!

It's like the easiest thing to make. Melt the chocolate, butter, salt and agave in a double boiler. Reserve 1/4 of your melted chocolate/butter, set aside. Add in all of your "add-ins." Spoon into pie plate and drizzle your reserved melted chocolate/butter mixture. Top with Reese's pieces and marshmallow ghosts! (see below for recipe). Place in refrigerator until firm.

Cut up those mallows-

Crush up those cookies-

The icing for the Marshmallow Ghosts:

1 part honey/agave
1 part cocoa
1 pinch of tapioca/corn/arrowroot starch

Spoon into a ziploc bag, snip the end and start piping on the expressions! Refrigerate for 10 minutes to set. Then plant onto rocky road to set in the fridge.

Tell me these aren't the cutest-

Cross-section of delicious delight!

This mallow's looking mighty happy to be sitting on top still intact, while all the other marshmallows were cut up and used as pavement! Oh the horror!

Makes 15 pieces

Thanks Jamie for the inspiration!
This was so quick and easy and exactly the kind of treat I was looking to make this year. 

We're back...again + Chocolate Hazelnut Brownies

Hey everyone, so we're back...again...haha this time for good, we hope our work/projects won't completely swamp us this time around.

I was on a mission this morning to make gluten-free brownies, we've made brownies before (The Sweetest Potato Brownies - GF Vegan). But we wanted to try something different.

I went to the store to seek out some ingredients, I filled the basket with everything you would need for a GF brownie recipe but I realized...this wasn't going to fit my student budget. I spotted Bob's Red Mill GF Brownie Mix, and instead of paying 20+ dollars for cocoa, GF flour, and sugar, it was only 6 this way, yay!

For the icing instead of making it, I picked up a jar of Nutella. Normally we don't eat Nutella but it was on sale, and let's face it, it's the best thing ever, especially on brownies.

1 pkg Bob's Red Mill Brownie Mix
3/4 cup unsalted butter (we used cultured butter)
1 egg
3/4 cup warm water
1 tsp vanilla (it called for 2 but I thought 1 would be enough)
Dash of salt

Topping:
Nutella (or other chocolate hazelnut spread)
Toasted hazelnuts, chopped

Preheat oven to 350 and grease a 13x9 pan with butter. Set aside. Combine in a large mixing bowl, brownie mix, softened butter, egg, water, vanilla and salt. Beat with a whisk or electric mixer. Pour into pan and bake for 25-30 min (the package says 20-25 but I had to bake mine way longer). Roughly chop hazelnuts and toast in a frying pan on medium heat until they smell really toasty or turn golden brown. Once brownies are done (stick a fork in the center, if it comes out clean they're done!) let cool, once cooled start spreading the nutella onto brownies and finish of with chopped hazelnuts. Voila!

Toasting hazelnuts

If you don't have a cooling rack, flip over your brownie slab onto the other side of another pan.

These were so dense and chewy, definitely making again!

Just a reminder to our readers: We are no longer making only vegan recipes. This blog is now omnivorous! (If you'd like advice on how to make our recipes vegan just email us @ sketchfreevegan@gmail.com and we'll answer any questions you may have!

Peanutty Treats + Healthier Version of Clif Bars!

When choosing nuts, I usually go for the almond or cashew but this time I decided on organic dry roasted peanuts. I never saw them before in the grocery store, and I don't know about you but it seems organic peanuts are hard to come by while organic peanut butter is very common. So I took advantage of this rarity and used them in these three awesome treats! Check out the peanutty inspiration starting with Peanut Butter Banana Protein Ice Cream:

1 frozen banana, 1 tbsp peanut butter, 1 scoop brown rice protein powder, top with peanuts

This fudge is made with carob, peanuts and raisins. I've come to appreciate fruit and nut treats, ever since making our Superfood Nut and Fruit Clusters.

2 tbsp coconut oil, 1 1/2 tbsp sunflower seed butter, 1 1/2 tbsp carob powder, 1 tbsp brown rice syrup, stevia to taste, pinch of salt, handful of peanuts, handful of raisins

A few days ago I picked up some amaranth at the store, I originally wanted quinoa, but noticed amaranth was cheaper for the same amount so I went with it. I tried cooking it as you would quinoa and let me tell you, it is very soupy! No wonder it's often used to make porridge!

*I've heard of popping amaranth before but always thought it would be a difficult process. Well turns out, it's not! It literally takes 20 seconds. Heat a wok or frying pan on medium heat, when pan is fully hot, add in just under 1 tbsp of amaranth and stir continuously with a wooden spoon. It will start popping after 3 seconds. Continue stirring until the un-popped seeds turn brown and popping slows. Only do a little bit at a time or else you will get burning.

Popped amaranth and ground peanuts

We adore Clif Bars! And although they are marketed as nutrition bars, we eat them as a treat, equivalent to a cookie because of the high sugar content. Here are our version of Clif Bars with wayyy less sugar but the same Clif Bar texture: 

Peanutty taste

PEANUT-COCONUT CLIF BARS

1/2 cup ground organic peanuts

1/4 cup coconut, shredded

6 tbsp popped amaranth *see above for directions*

6 tbsp crushed organic cornflakes (fruit juice sweetened)

2 tbsp whole peanuts

1/4 cup brown rice syrup

Drops of stevia to taste

1/4 tsp vanilla bean powder

Pinch of sea salt

Combine all dry ingredients in a medium bowl, add brown rice syrup and combine with hands until a dough forms. Shape into "cliff bar" shapes. Makes 4 bars.

If you're in the mood for some more Sketch-Free Vegan Treats, check out our ebook Simple Sweets!

Peanut-Butter Carob Protein Freezer Cookies + Ice Cream

Oh my these actually taste like a Reese's peanut butter cup. I think the secret hear is adding salt or using a salted peanut butter. It adds so much to the flavour. We've been loving our freezer bakes! Especially since we're cutting back on grains and sugar.

3 tbsp peanut butter (natural stuff)
1/4 cup water
17 drops stevia
2 1/2 tbsp carob (or more depending on taste preference)
2 tbsp vanilla brown rice protein powder
salt (unless peanut butter is already salted)
2 tbsp sesame seeds
1 tbsp chia seeds

Combine peanut butter, water and stevia until a pudding consistency is achieved. Mix in other dry ingredients until a dough forms. Flatten into cookie shapes, freeze, makes 6 cookies.

Reese's...honestly

Amazingly fudge texture

Juice! : Carrot, Celery, Fennel, Dandelion, Mixed Greens

Chocolate Blueberry Ice Cream: Avocado, protein powder, frozen blueberries, carob and stevia blended w/ frozen blues added right in

Peanut Butter Mallow Blaster Cups + Hummus

We have another grain -free freezer treat for you this sunny Friday. Peanut Butter Mallow Blaster Cups! It sounds like a hard core junk food doesn't it? Believe it or not these little guys are completely sugar free and 100% pure.

Chocolate Coating:

3/4 cup almond butter

6 tbsp coconut oil, melted

20 drops vanilla stevia

1/2 cup carob powder

Mix all ingredients together. Layer 1 tbsp on the bottom of 6 baking cups. Place in the freezer for a few minutes.

Next, spread a bit of peanut butter on the chocolate coating and then dollop a bit of marshmallow creme (click link for recipe) over the peanut butter. Spoon on more of the chocolate coating until flat on top. Freeze for about 1/2 hour until chocolate is set.

Cuppa cuppa

Blast off!

We also made this edamame hummus but didn't write down the recipe! It's basically just hummus with edamame beans and chickpeas. :)

Eda

And this is our new favourite coconut water! It's frozen, raw and unpasteurized and therefore not as sweet as the canned or boxed coconut water, but it has such a complex, stronger taste and flavour. So refreshing!

Superfood Nut and Fruit Clusters + Stevia Giveaway

All of our baking has been in the freezer lately! Treats come together so quickly when you don't have to bake them. Plus it's been really hot lately which is really weird for Canada at this time of year. We don't really know what to do. Half of us are still wearing our winter coats afraid that it will start snowing again like it usually does. I personally have been wearing full out summer clothes everyday this week! I'm also keeping cool with my favourite freezer treats including these jam-packed nut and fruit clusters using superfoods and a carob-chocolatey coating. 

For the coating:

6 tbsp almond butter
3 tbsp coconut oil, melted
10 drops vanilla stevia
1/4 cup carob powder

Combine in a bowl, set aside.

1/4 cup each of:

Raw almonds
Raw cashews
Sacha Inchi seeds
Goji berries
Hemp seeds
Dried cranberries (juice sweetened)
Coconut shreds (I dusted mine with spirulina, didn't really stick though)

Add nuts and fruit into chocolate mixture and stir until fully-coated. Scoop out onto parchment paper in cluster shapes. Freeze for about 2 hours. Eat. Feel super.

Superfood central

Only good stuff

Oh and guess what? We're giving away a bottle of our favourite stevia ever! "NuNaturals Vanilla Stevia" and a box of powdered stevia as well. And even better, we will be giving away 4 packages to 4 readers, so the odds are pretty good ;).

To enter:
1. Leave a comment telling us the sweetest thing in your life right now. (aww isn't that sweet!)
2. Follow us on Facebook
3. Leave a comment on our facebook wall (say hello!)

Giveaway closes Friday, March 30th

You'll win this

And this

Frozen Tahini-Banana Bites + Sunbutter-Tamari Salad Dressing

We have two recipes for you today! Both are painfully simple and use the painfully cheap tahini and sunflower seed butter. We have been loving bananas + tahini ever since seeing it on Pure2Raw. It's such a good flavour combo. You wouldn't think by the sounds of it, but you just gotta try it! 

Bananas and tahini with cinnamon, coconut and quinoa puffs

Knowing the flavours work so well together I made a frozen treat using only a few simple ingredients. And it came together so quickly, making more time for munching!

What you need:

1 banana, frozen and cut into slices

2 tbsp tahini

2 tbsp coconut oil

4 drops of vanilla stevia (optional)

Sesame seeds (optional) 

Gently heat up the tahini and coconut oil ( just until the coconut oil melts, make sure the mixture stays room temperature). Dip slice of banana in the tahini/coconut oil and flip over to coat evenly. Scoop out with a fork and place on a piece of parchment. Sprinkle with sesame seeds. Repeat with the rest of the banana slices. Store in the freezer or the fridge (if you have sensitive teeth lol) until the outside shell is firm. 

Now for the second recipe. It's the easiest asian-inspired salad dressing ever! I don't usually make oil-vinegar dressings just because I prefer creamier dressings. I've always used tahini to make creamy dressings, but never thought to try sunbutter! And it worked so well! All you need is:

2 tbsp sunflower seed butter

2 tsp tamari

5 tbsp water

Mix together until totally smooth. Drizzle over salad!

Arugula, grated carrot, avocado, sauerkraut, lightly steamed broccoli, cucumber, dulse flakes, sesame seeds, hemp seeds, Sunbutter-Tamari Dressing

No salad is complete without avos

Sesame!

This is definitely a restaurant worthy salad. Mmmmm!

Here's some other dressings/sauces made with tahini that we love:

Pumpkin "Cheez" Sauce

Miso-Tahini Sauce

Smokey Tahini Dressing

White Tahini Cheez Sauce

Juice Report: 

Cucumber, Celery and Kale = Surprisingly delicious

Carrot + Celery + Grapefruit = Surprisingly Yucky

Raw Gingerbread Nuggets + Juice Pulp Pate

Happy Monday everyone! I made a veggie juice this morning and decided to make something crazy with the remnants. Am I the only one who gets more excited over the juice pulp than the juice itself? I made a super simple juice pulp pate that can be served with crackers, other veggies or on top of a salad. For the base I used soaked pumpkin seeds, you can use sunflower or even almonds. Pumpkin seeds give it a moderate creaminess that I like.

Exhibit A: Kale, Carrot and Celery Juice

Exhibit B: Juice Pulp Pate

Here are the ingredients:

1 cup of packed juice pulp
1 cup of soaked pumpkin seeds
3-4 tbsp tamari (taste test to see what you like)
1 tbsp of hemp seed oil
1/4 (or more) cup water (depending how dry or wet your pulp already is)

Blend up the pumpkin seeds first with the tamari, oil and about half the water. Blend until smooth (ish) Add in pulp and the rest of the water and blend until smooth. Sprinkle with sesame seeds. Serve!

And what is for dessert? Why these low glycemic, high raw gingerbread nuggets! They're so yummy especially if you freeze them before you eat them. Best ever. These are great because they are sweet but use molasses to stick together instead of agave which can be waaaay to sugary for some. Molasses is high in minerals like iron, copper and manganese and has a pleasant licorice kind of flavour, and paired with stevia it tastes just like gingerbread cookies!

It was hard for every nugget

But one day, the world came to see...

For the nuggets you'll need:

1/2 cup ground raw almonds
1/3 cup shredded coconut
1/4 cup raw buckwheat groats
3 tbsp sesame seeds
1 tbsp hemp seeds
1/2 tsp cinnamon
1/2 tsp fresh grated ginger
20-25 drops of vanilla stevia
Pinch each of nutmeg and cloves
3 tbsp of black strap molasses

Mix together dry ingredients first and then add in molasses and stevia. Mix with your hand until doughy and you are able to form into balls. If it's too sticky, add in more almonds or coconut. Wet your hands with a bit of water and press into little nuggets. Freeze until firm and enjoy!

Oh and here's a random smoothie: Blueberries, pear, brown rice protein powder, chia seeds, roasted maca, green powder.