ginger, orange, and dark chocolate molten lava cakes

This is one of those desserts.

Vegan and Paleo Gooey Orange, Ginger, and Dark Chocolate Lava Cakes // thefoodieteen.com

One I’ve made so often I know the recipe by heart, one that’s always requested, even after the most decadent, filling of meals, and one I’ve sent countless people the recipe for because it’s my tried-and-true treat for any occasion. Impressive yet incredulously easy, they also happen to be a great post-photoshoot snack (ahem, I was recipe testing..) and a perfect way to cheer myself up about the fact that I only had a few minutes to complete said photoshoot due to the dark, dreary weather right now.. but since the eating of one (or two!) of these lava cakes was involved, I’m not complaining!

Vegan and Paleo Gooey Orange, Ginger, and Dark Chocolate Lava Cakes // thefoodieteen.com

Rich, gooey, and unbelievably decadent, the orange and ginger make them just that little bit more special with hardly any effort. With a little nudge, they crack open to reveal a river of silky dark chocolate cascading down and drenching the plate with fudgy goodness… once you start, you just can’t stop!

Vegan and Paleo Gooey Orange, Ginger, and Dark Chocolate Lava Cakes // thefoodieteen.com

You’re going to want spoons and plates at the ready the minute you take them out of the oven to scoop up the oozing, melty interior when it’s steaming hot (and so you’re not relegated to using your fingers as a vessel…. although I can’t say that’d necessarily be a bad thing!). Enjoy!

 

ginger, orange, and dark chocolate lava cakes

by Alessandra Peters

Prep Time: 10 minutes

Cook Time: 10 minutes

 

Ingredients (serves 6-8)

  • 1 1/4 cup almond flour
  • 1/4 cup arrowroot starch
  • 3 tbsp coconut flour, sifted
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 3 tsp finely grated orange zest
  • 1 1/2 tsp baking powder
  • 3/4 cup maple syrup
  • 1/2 cup almond milk
  • 1/2 cup coconut oil
  • 2/3 cup high quality dark chocolate, melted
  • 1 tbsp cacao powder
  • 6 chunks of dark chocolate

Instructions

1. Preheat the oven to 350F/180C. Combine the ground almonds, arrowroot, coconut flour, salt, cacao powder, and baking powder in a large bowl and stir to combine.

2. In a small saucepan over medium heat, melt the maple syrup, almond milk, and coconut oil together and whisk until smooth. Add this mixture to the dry ingredients in the bowl and whisk very well.

3. Add the melted chocolate (do not melt the six chocolate chunks!) to the remaining ingredients and whisk well until smooth.

4. Generously grease six large ramekins (or eight medium-sized ones) with coconut oil, then dust them with cacao powder. Place two tablespoons of batter in to each ramekin, then place a chocolate chunk in the middle of each ramekin, on top of the batter. Divide the remaining batter between the ramekins evenly, making sure every chocolate chunk is covered. (If you want to bake these later, you can cover each ramekin with plastic wrap here and store in the fridge for up to 24 hours, then bake straight from the fridge.)

5. Bake for 12-14 minutes, until edges are just set. Enjoy immediately!

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spiced apple & star anise crisp

You know when you’re so infatuated with something that you could eat it at breakfast, lunch, and dinner and still want much, much more? Well, that.

Nut-free Vegan & Paleo Apple & Star Anise Crisp (AIP-friendly) // thefoodieteen.com

Warm, tender spiced apples buried underneath a delicious blanket of shredded coconut, served steaming hot with a huge scoop of coconut milk ice cream, wafting a warming smell of cinnamon and baked apples through the house - can you imagine anything better on a cold winter’s morning?

Also, is anyone else just slightly obsessive about the fruit to topping ratio of fruit crisps? The more crumbly, buttery, deliciousness on top, the better, right?! Even if that means stealing other peoples’ crumble portions..  not that I ever do that, obviously!

See what I mean about the amount of topping I require to enjoy crisps?

Nut-free Vegan & Paleo Apple & Star Anise Crisp (AIP-friendly) // thefoodieteen.com

 

 

The warm, comforting hints of cinnamon match the alluring kick of star anise and the subtle sweetness of the coconut perfectly; it’s almost embarrassingly easy to make, seriously delicious, and the perfect no-fuss, one-dish dessert! Hardly any washing up is a total bonus.

Nut-free Vegan & Paleo Apple & Star Anise Crisp (AIP-friendly) // thefoodieteen.com

You can easily replace the apples with pears or berries if you prefer those, and the dish can be made up to 24 hours in advance and stored (unbaked) covered with plastic wrap in the fridge until you want to bake it! You can also make individual portions of this – just reduce the baking time to 15-20 minutes.

 

star anise apple crisp

by Alessandra Peters

Prep Time: 10 minutes

Cook Time: 40 minutes

 

Ingredients (serves 4)

  • 5 apples, peeled, cored, and sliced into 1/2 inch thick pieces
  • 3/4 cup shredded unsweetened coconut
  • 1/3 cup coconut sugar
  • 1/3 cup coconut flour, sifted
  • 1/3 cup coconut oil, melted
  • 2 tsp ground cinnamon
  • 1/2 tsp ground star anise

Instructions

1. Preheat the oven to 325F/160C.

2. Place the sliced apples in a 5×5 inch baking dish.

3. To make the crisp topping, combine all the ingredients in a small bowl and mix until crumbly. Divide the mixture over the apples, then cover the dish with foil and bake for 35 minutes.

4. Remove the foil, then bake for another 5 minutes, until golden brown.

5. Serve immediately – it’s delicious on its own or with a scoop of coconut milk ice cream!

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healthy 3-ingredient, one-minute dark chocolate nutella (no food processor needed!)

I’m seriously excited about this recipe.

Healthy 3-Ingredient, One-Minute Homemade Dark Chocolate Nutella! No food processor or roasting of hazelnuts required. Vegan and paleo, too! // thefoodieteen.com

Three ingredients, no food processor needed, and incredibly smooth homemade dark chocolate ‘nutella’ – what’s not to love?! Did I mention you could be scarfing it down within a couple of seconds, too?

Healthy 3-Ingredient, One-Minute Homemade Dark Chocolate Nutella! No food processor or roasting of hazelnuts required. Vegan and paleo, too! // thefoodieteen.com

I’ve attempted homemade chocolate hazelnut spreads in the past only to end up with a hot, overworked food processor and a disappointingly grainy, thick paste that didn’t taste remotely like Nutella… I wanted a smooth, creamy dark chocolate spread with a bold chocolate hazelnut flavour and a texture identical to that of Nutella.

So when I spotted hazelnut oil at the market the other week and began to think of the possibilities, my mind immediately jumped to a revamped homemade chocolate hazelnut spread, and quite a few taste tests later (what can I say? I take my job very seriously..), I’ve mastered it!

Healthy 3-Ingredient, One-Minute Homemade Dark Chocolate Nutella! No food processor or roasting of hazelnuts required. Vegan and paleo, too! // thefoodieteen.com

It’s spreadable, soft, fudgy, incredibly nutty, and gorgeously, decadently rich. Velvety, buttery, and undeniably, sinfully delicious.. can you tell how I excited I am by my blatant overuse of adjectives?!

The pure cacao powder means you get quite the chocolate hit too, but if you wanted to make it even creamier and a little less rich, you could always stir in a tablespoon or two of coconut milk powder as well!

Healthy 3-Ingredient, One-Minute Homemade Dark Chocolate Nutella! No food processor or roasting of hazelnuts required. Vegan and paleo, too! // thefoodieteen.com

Health warning: this is an addictive substance and you may or may not find yourself sneaking fingerfuls from the jar at 3am… not that I have any experience with said behaviour, of course!

 

 

dark chocolate nutella

by Alessandra Peters

Prep Time: 3 minutes

 

Ingredients (about 1 cup)

  • 1/2 cup hazelnut oil (cold pressed)
  • 1/2 cup maple syrup (start with 1/3 cup and adjust to taste as some hazelnut oils are more bitter than others)
  • 3/4 cup cocoa powder

Instructions

1. Place all the ingredients in a small bowl and whisk very well to combine, about 30 seconds, until smooth and glossy. Transfer to a glass jar, screw on a lid, and store in the fridge for up to 2 weeks! The mixture will firm up a little in the fridge to spreadable consistency, but can be warmed up to a more runny, sauce-like consistency (it’s fabulous on coconut milk ice cream!) by placing the jar in a bowl of hot water for a minute or two. Enjoy!

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Healthy 3-Ingredient, One-Minute Homemade Dark Chocolate Nutella! No food processor or roasting of hazelnuts required. Vegan and paleo, too! // thefoodieteen.com

salted caramel maple pecan pie bars

Consider me seriously and hopelessly addicted.

Paleo & Vegan Salted Caramel Maple Pecan Pie Bars // www.thefoodieteen.com

And please consider these bars an apology for my absence over here last week, too! It’s been an incredibly busy fortnight, what with a new kitten-shaped addition to the household (who I’m utterly obsessed with – follow me on Instagram if you want to see some of his antics!), lots of exciting recipes to come, and fun new projects I’m working on at the moment! I thought these delicious salted caramel maple pecan pie bars with their soft, buttery pecan shortbread base with a gorgeously tender crumb, the nutty, fudgy, crunchy mixture stacked precociously on top, and the crisp, crackled, caramelised salted caramel sauce the pecans are slathered in might just make up for it, right?!

I keep going back and forth about which part is my favourite…

Paleo & Vegan Salted Caramel Maple Pecan Pie Bars // www.thefoodieteen.com

Hint: it’s everything.

And if you’re ever in need of salted-caramel-covered pecans within five minutes (who isn’t?!), just make the filling recipe and leave it at that… it’s so addictive I could’ve (and might well have) eaten it by the spoonful straight from the pan! Side effects may include dreaming about them for days on end afterwards, but when it comes to said salted-caramel-covered pecans, I’d gladly take that risk…

Paleo & Vegan Salted Caramel Maple Pecan Pie Bars // www.thefoodieteen.com

This recipe makes twelve small, bite-sized bars for your (and your waistline’s!) sake, but feel free to double the recipe below, cut the bars into bigger pieces, or take them to a party or share them with friends.. if you have them lying about you might just (read: will) eat them all in a matter of minutes!

 

salted caramel maple pecan pie bars

by Alessandra Peters

Prep Time: 10 minutes

Cook Time: 20 minutes

 

Ingredients (12 bars)

    For the Shortbread Crust

    • 3/4 cup pecans
    • 2 tbsp + 1 tsp coconut flour
    • 1/4 cup arrowroot starch
    • pinch salt
    • 1/4 tsp baking soda
    • 3 tbsp coconut oil, melted
    • 1 tsp vanilla extract
    • 3 tbsp maple syrup

    For the Salted Caramel Pecan Filling

    • 1 1/2 cups pecans, roughly chopped
    • 2 tbsp full-fat coconut milk
    • 1/2 tsp coarse sea salt
    • 1 tsp vanilla extract
    • 1/3 cup coconut oil
    • 3/4 cup coconut palm sugar
    • 1 tsp arrowroot starch
    • 3 tbsp maple syrup

    Instructions

    1. Preheat the oven to 325F/160C.

    2. To make the shortbread dough, place the pecans in a food processor and process until very fine, 60-90 seconds. The result should look like almond flour. Add in the remaining ingredients and pulse to combine. Wrap the dough in plastic wrap and place in the fridge for 15-20 minutes, until firm.

    3. Roll the dough out between two pieces of plastic wrap until it is 1/4 inch thick. Trim until it measures 5×5 inches, then transfer it to a lined 5×5 inch baking dish. Bake for 15 minutes, until golden. While it cools, make the filling.

    4. To make the filling, spread the pecans on a baking tray and toast in the oven for 8 minutes, until fragrant. Remove from the oven, then place the remaining ingredients in a small saucepan over medium-high heat and whisk constantly for 3-4 minutes, until the sauce is thick, smooth, and golden. Fold in the pecan chunks, then pour the mixture over the shortbread crust.

    5. Bake for another 15 minutes, then let cool for at least half an hour before cutting up into bars and enjoying! Store leftovers in an airtight container at room temperature for up to 3 days.

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