Chocolate Cranberry Oatmeal Cookies

Hey everyone!!!

So we took a little break but we are back and baking!

What better way to come back to the blog than by sharing something chocolate!  This cookie is gluten free and vegan and chocolatey and chewy goodness.


  • 1/2 cup Earth Balance
  • 1 cup packed dark brown sugar
  • 1 egg replacer…we used 1 tbsp chia seeds with 2 tbsp of water
  • 1 teaspoon vanilla extract
  • 1/2 cup brown rice flour
  • 1 tsp xantham gum
  • 1/3 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups rolled oats-gluten free Only Oats are what we used
  • 1/2 cup of dried cranberries


  1. Line a baking sheet with a parchment paper. Preheat oven to 350 F.
  2. Mix together in a stand mixer or an electric hand mixer, the Earth Balance and the sugar. Mix until combined and fluffy consistency.
  3. Add the chia egg and vanilla, and beat until blended.
  4. In a medium bowl, whisk together the flour, xantham gum,  cocoa powder, salt, and baking soda.
  5. Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and the cranberries.
  6. Bake for 8-10 minutes.
  7. Once you take them out, they may be very soft but the cookies with crisp on the outside if you let them cool.  The insides will remain nice a chewy gooey though!



Peanut Butter-Oatmeal-Chocolate Chip Cookies

What’s not to love about Peanut Butter, Oatmeal and Chocolate Chips all together?

How about the fact that they are vegan and gluten free?  OH and super easy to make!

Don’t be afraid!  They really are easy!

and I have to say….



  • ¾ cup  peanut butter – we like to use the au naturale stuff.
  • ½ cup maple syrup
  • 1 Flax egg or other egg substitute.
  • ¾ cup brown rice flour – other gf flours should do the trick as well, but maybe not white rice as the cookies may break apart too easily.
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • ½ cup dark chocolate chips- if you want to make sure they stay vegan, use Enjoy Life or Cococomino.
  • 1/3 cup gluten-free oats
  • 2 tbsp coconut oil, melted


  1. Heat the over to 350 F and parchment the cookie sheets.
  2. In a big bowl, whisk or use your stand mixer to whisk the peanut butter, maple syrup, coconut oil, flax egg all together.
  3. In another bowl, mix together the flour, baking soda, baking powder and salt.
  4. Change your mixer to a paddle, or use a large spoon to mix the flour mixture into the peanut butter mixture.
  5. Add in the vanilla, the oats and finally the chocolate chips.
  6. Form balls with the cookie dough and bake for 10-13 minutes on 350F

Once they have cooled, grab a stack and enjoy!  They would even make a great little energy pick up before a work out or in the middle of the day when your head wants to hit the desk.  Oh…is that just me?  😉




Vegan Chocolate Truffles!

Chocolate is happening!

You can’t have Valentine’s Day without it ❤

We have a mind blowing recipe for Valentine Truffles…and did I mention, they are vegan!  




80 grams of 100 percent cacao (baking chocolate) I used Chocosoltraders Gratitude Cacao

50 grams raw sugar


Flavour Options:

  • peppermint or orange oil
  • vanilla essence or powder
  • cacao nibs
  • chili & cinnamon powder
  • dried fruits
  • maca
  • coconut
  • sea salt
  • orange or lemon zest

To flavour…just use  2-3 drops of the oils or a pinch of spices.


  1. In a medium sized pot, bring water to a boil and place a glass bowl in pot.
  1. Add the chocolate to the glass bowl, reduce heat and slowly melt the chocolate.
  1. Add the raw sugar and mix until well blended. If you want a smooth texture, blitz the sugar in a food processor until the sugar is really fine before adding the sugar. I like the old school style of chocolate, with a bit of texture.
  1. Add the liquid chocolate mixture to your chosen mold, one spoonful at a time just until chocolate is level with the top of each opening.
  1. Top each truffle with your flavour of choice. Today I decided to do a variety of options: chili & cinnamon, orange, peppermint and a vanilla truffle.
  1. Allow to cool completely before removing truffles from the mold. I like to place mine in the fridge for at least 30 minutes while doing the cleanup. Remove from the fridge, turn mold upside down and give it a gentle tap to loosen truffles or simply remove each one manually.
  1. If you haven’t eaten all of the truffles, store them in an air tight container, away from heat and light.

Note: The chocolate will sweat if left in the fridge too long. If this happens gently wipe the water off with a towel.

Are you ready for the finished product?  Holy cow! Check these babies out!

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They are almost too nice to share…;)

Hot Chocolate!

Hot Chocolate!

I know I am dating myself when I say this but remember the singing group Hot Chocolate?  Didn’t they sing “You sexy thing?”  lol

Well what isn’t sexy about Hot Chocolate?

It’s cold outside but the chocolate is hot.  mmmmmm…

So we are here to share a few of the best hot chocolate recipes we have found.

First is one of our favourites…Jamie Oliver.


  • 2 pints of semi-skimmed milk
  • 2 tablespoons Horlicks (I believe this is a malt powder, maybe found in an English store here in Canada)
  • 2 tablespoons cornflour
  • 3 tablespoons icing sugar
  • 4 tablespoons quality cocoa powder
  • 1 pinch cinnamon
  • 100g quality dark chocolate


  1. Pour the milk into a large pan, and bring almost to the boil over a medium heat.
  2. Meanwhile, add all the chocolate mix ingredients to a large jar, finely grating in the chocolate, then give it a good shake to combine.
  3. You need around 10 heaped tablespoons of the chocolate mix for this amount of milk. Simply spoon the chocolate mix into the hot milk, give it a good whisk and leave to bubble away for a few minutes before serving – you’re looking for that gorgeous, thick, almost claggy, knockout texture.

The Minimalist Baker

I just love this website and was so excited to see that she has a cookbook out now too!  Seriously, if you haven’t tried her recipes, check it out.  Here is her Vegan and gluten free hot chocolate.


  • 1 cup unsweetened almond milk
  • 1 Tbsp unsweetened cocoa powder
  • 1.5 Tbsp dairy-free semisweet chocolate (chips or bar, chopped)
  • Sweetener of choice (I prefer 1 Tbsp raw sugar or 1/2 packet powdered stevia)
  • 1/8th tsp peppermint extract (optional)
  • Optional: Coconut whipped cream for topping


  1. Add almond milk to a large mug and microwave for 1 minute. Alternatively, add to a saucepan over medium heat.
  2. Once milk is warm, add cocoa powder, chocolate and sweetener and whisk to combine.
  3. Put back in microwave or continue cooking on stove top until completely combined and has reached your preferred temperature.
  4. Taste and adjust sweetness as needed.
  5. Lastly, add in your extract of choice – I think peppermint is truly unbeatable. Stir, and top with coconut whipped cream

Martha Stewart

You can’t forget Martha, especially at Christmas.  She does hot chocolate right!  How about a Peppermint Hot Chocolate?


  • 1/3 cup unsweetened cocoa powder
  • 1 quart milk
  • 1/2 cup semisweet chocolate chips (3 ounces)
  • 7 peppermint sticks; 3 crushed (1/4 cup), 4 left whole
  • pinch of salt


  1. Place cocoa in a medium saucepan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.

  2. Bring to a boil and immediately remove from heat. Add salt. Ladle into mugs; serve each with a peppermint stick.


I think I may just try all of these!  We have given you something for everyone.  The traditional hot chocolate, peppermint and a vegan option!

So with all the hustle and bustle of the next week, don’t forget to take a break and have a cup of nice hot chocolate to warm you up and slow you down!

Raw Chocolate Almond Coconut Cookies!

Raw Chocolate Almond Coconut Cookies

This raw food cookie is soft and oh so delicious! If you love chocolate the way we do, then this one will make your brain very happy! We adore raw food recipes that don’t require a dehydrator, especially ones with a small list of ingredients.

If you love a mocha flavor, simply soak the dates in freshly made hot espresso or brewed coffee instead of plain water.



  • 1 1/2 cups pitted dates
  • 3/4 cup filtered warm water
  • 1 tsp pure vanilla
  • 1/2 cup unsweetened coconut
  • 1 1/2 cups raw cacao powder or cocoa powder
  • 1 1/2 cups natural almond butter
  • 30 raw almonds or pecans

optional: hemp hearts, raw coconut, chopped pistachios/almonds or pecans to decorate cookies


  1. Place the dates in a medium sized bowl and pour 3/4 cup filtered warm water over the dates. Stir in a tsp of vanilla and soak for 30 minutes until dates are soft.
  2. Add dates and water to a blender or food processor and blend for 60 seconds. Scrape down the sides with a spatula and add coconut. Process mixture until evenly combined and fairly smooth.
  3. Transfer date mixture into a large bowl and add cacao powder, mix until evenly combined.
  4. Add almond butter, and mix until a smooth dough forms.
  5. Using a large tablespoon or medium sized ice cream scoop, portion dough into round balls. Place each ball on a flat serving plate and flatten with the palm of your clean hands.
  6. To decorate place an almond or pecan in the middle of the cookie and press into the dough.

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I like to mix things up and make some with almonds and some with pecans. You can roll the cookie in hemp hearts or raw coconut for additional texture. You may also exchange the almond butter for tahini.


These are delicious kept in the fridge or freezer. They do not completely freeze due to the almond butter content, and personally I love eating them straight from the freezer.


They will keep for a week in the fridge or 4-6 weeks in the freezer if they last that long, but I have a feeling ours won’t. 😉



Sweet Potato Chocolate Chip Cookies

I know what you’re thinking…she’s lost her mind.

You may be right about that but I am telling you that these are delicious.

Sweet Potato Chocolate Chip cookies!

We have made sweet potato cookies in a previous blog post and although really good, they are more of a spice cookie.  Reminiscent of pumpkin pie type flavour.  This new recipe is a twist on an old fave.  who doesn’t like a chocolate chip cookie?  The sweet potato just gives it that little bit of extra flavour and acts as some moisture in this vegan recipe.

We made them gluten free but they will work with other flours as well if you don’t want or need to make them that way.


  • ½ cup vegan butter
  • ½ cup sugar (we used Organic Demerara sugar)
  • 5 tbsp sweet potato puree
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 ¼ cups brown rice flour
  • 1 tsp baking powder
  • 1 cup chocolate chips
  • ¼ tsp salt


  1. To make the sweet potato puree, we just cut the potato up into large chunks.  Maybe 6 pieces from 1 large potato.  Then, we steam it over boiling water for 15-20 minutes until it becomes soft.  Let it cool before handling it.
  2. Put the butter into a large mixing bowl (either for a stand mixer or a large bowl that you can use a hand mixer with) and the sugar. Mix until fluffy.
  3. Put in the maple syrup and the sweet potato that you have measured out.  Mix again until combined completely.
  4. Adding in the flour and baking powder is next but make sure you mix as you add until all blended.
  5. Add in the chocolate chips and mix.
  6. Preheat oven to 350F
  7. Line the pans with parchment paper and scoop out with a teaspoon.  Form into balls and flatten with spoon or fingers.
  8. Bake for 10-12 minutes
  9. Cool on rack



I know this sounds totally crazy but seriously try them out!  Moist chocolatey cookies….not really like Mom used to make but pretty darn good!


Crinkley Chocolate Cookie

You had me at chocolate.

And…this is going to blow your mind…they are vegan and gluten free!


These babies turned out so good.  Moist and chocolatey.  I put a little coffee in the mix to give them a mocha flavour and then thought that at Christmas you could add a little peppermint instead.

As we continue through the month…Cookie Month that is.


  • 1 tbsp flax meal and 2 tbsp hot water (for egg replacer)
  • 2/3 cup gluten free flour (I used brown rice)
  • 1 tsp xantham gum (I find that if you use rice flour, you may need this. Some pre mixes already have it)
  • 1/2 tsp baking powder
  • 2 tbsp vegan butter
  • 1/2 cup fine sugar. (I bought brown crystalline sugar and just pulsed it a couple times in my grinder to make it a little finer)
  • 1/4 cup cocoa powder
  • 1/3 cup icing sugar (make sure to read the package for gluten free)
  • 2 tbsp coffee or warm water.


  1. Prepare flax egg by mixing the water and flax meal. Leave aside.
  2. In a mixing bowl, put in flour, xantham gum, baking powder, sugar and whisk until mixed
  3. Add the vegan butter with a fork and mix with fork or hands to crumble.
  4. Add cocoa powder and water or coffee and flax egg.
  5. Mix with electric mixer or stand mixer until a ball forms.
  6. Put in the fridge for at least 30 min to chill.
  7. Heat up oven to 350F
  8. Put icing sugar on plate.  Form balls from dough and roll completely in the sugar.
  9. Place the balls on parchment and bake for 8-10 minutes.
  10. Let cool and enjoy the crackly chocolatey yumminess of these cookies!


Going in!
Coming out of the oven!
Look at those crackles!

Just like the ginger cookies were amazing with tea, these chocolate dreams go best with coffee, or a hot chocolate…or if you like a cold bevvy, maybe a big glass of almond milk.


Banana PB Cacao Bites

Bananas. Peanut Butter. Cacao. Enough said.

No seriously though…What is not to love about this combination?

Banana Peanut Butter Cacao bites are the love child of the banana bread and a baked oatmeal chocolate cookie.  Small enough to have a couple as a snack with coffee or as a quick burst of energy before a workout.  They are just sweet enough from the banana and the maple syrup that you don’t end up face down on your desk after eating them!

Banana Peanut Butter Cacao Bites


  • 2 cups rolled oats
  • 1/3 cup natural peanut butter
  • 1/4 cup sunflower seeds or pumpkin seeds
  • 1/4 cup unsweetened applesauce
  • 3 medium ripe bananas
  • 2 tbsp maple syrup
  • pinch sea salt
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/3 cup cacao nibs

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  1. Preheat oven to 350 degrees.
  2. In a large bowl, mash the banana with a fork until smooth.
  3. Add the nut butter, applesauce and maple syrup and mix together.
  4. Add in the vanilla, cinnamon and salt to wet mixture and mix together.
  5. Add in oats, sunflower or pumpkin seeds and cacao nibs and mix well.
  6. For each bite, use a medium sized spoon and drop onto an un-greased baking sheet lined with parchment paper and bake for 12-15 minutes. I find they taste the best after 14 minutes of baking.
  7. Store in the fridge or freezer.

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These energy bites are great on the go and can be made nut and gluten free by substituting the peanut butter with sunflower seed butter and the oats with certified gluten free oats for the GF people in the house.

Stay tuned for more of our Cookie Month!  I’m thinking the next one will be an old favourite. 😉





Granola for a Sunday afternoon

It is another grey and dreary spring afternoon here and I like to take this opportunity while I am sequestered to the indoors to make some granola for the week.  This granola recipe is very simple and you really can add other stuff to make it more to your taste.  Enjoy it on top of yogurt, on applesauce, or top off your morning oatmeal with it.  I bring it in a small plastic container for a mid morning snack at my desk at work.


1/3 cup of peanut butter, crunchy or smooth.  I like the natural pb but you can use whatever you like.

1 tbsp almond butter

1/3 cup maple syrup

tsp vanilla

2 1/2 cup oats.  Just use regular oats, not the quick ones.  I use the gluten free ones, just because I have to here at my house, but regular oats are just fine if gluten isn’t an issue.

1/2 cup almonds, raw

1/2 cup walnut

1/2 cup sunflower seeds, not roasted

1 tsp cinnamon

1/2 cup of chocolate chips


  1. In a small pot, put the peanut butter, almond butter, vanilla and maple syrup on low.
  2. Heat up the mixture until smooth.
  3. In a large bowl add in the oats and nuts and cinnamon. Mix.
  4. Pour the heated peanut butter mix on the oats and stir until coated.
  5. Put onto a cookie sheet with parchment into a 350F oven
  6. Bake for 15 minutes, then stir.
  7. Bake another 15 minutes and take out and stir.
  8. Let cool before adding in the chocolate chips.
  9. You can also add raisins or any dried fruit but wait until the end.
  10. Store in a dry, air tight container.


Super Simple Oat Cookies!

Val was in baking mode this week!  And she tried out a recipe for Simple Oat Cookies.  She made a few tweeks (she added chocolate!) and shared them with us 🙂

Nothing like the smell of fresh baked cookies.  These are super easy and super good.  The recipe was taken out of Deliciously Ella, by Ella Woodword.


3 large, ripe bananas

4 heaping tablespoons of almond butter

4 tbsp maple syrup

1 tbsp coconut oil, plus extra for greasing the pan

2 1/4 cups oats


1/4 cup mini chocolate chips or cacao nibs

1 tsp pure vanilla


  1. Preheat oven to 400 F.
  2. Peel the bananas and place them in a large mixing bowl. Mash them with a fork until they are smooth.
  3. Add the almond butter, coconut oil, maple syrup and the vanilla to the bananas and mix well until a sticky mix forms, at which point, stir in the oats. Mix until evenly mixed then fold in the chocolate chips.
  4. Once the oats are totally covered and nicely sticky, grease a baking sheet with coconut oil and then
  5. scoop heaping tablespoons of the mixture onto the tray, using your hands to spread them out into cookie shapes. They should be nice and thin so that they become crunchy.
  6. Once all the cookies are on the sheet, place it into the oven and bake 18-20 minutes, until the cookies begin to turn golden brown.
  7. Remove the cookies from the oven and allow to cool for about 5 minutes before enjoying.
  8. Store in an airtight container at room temperature.

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The cookies have a nice crispy outside and a yummy chewy inside.  Give them a try and let us know how they are!  Or if you change it up and add stuff to them, we would love to hear it.

Nom Yourself Simple Vegan Chocolate Chip Cookies

I was having a bad day the other day and decided that the only thing that was going to make me feel better was to make some chocolate chip cookies.  I had purchased Nom Yourself Cookbook a while ago and haven’t had a chance to try too  many recipes in there yet but chef Mary had a chocolate chip cookies recipe that I was itching to try.

I don’t know about you but I have tried so many different chocolate chip cookie recipes and have found them all so different in the way the cookies turn out.  Sometimes too fluffy or cakey, sometimes too gooey and flat.  Mary Mattern’s Simple Vegan Chocolate Chip recipe was easy to follow and I must say, the cookies were amazing.  They received glowing reviews from the harshest of cookie critics in my house.

I have decided to share this recipe with you but encourage you to take a look through her blog.  If you click on the name, it is linked to her blog.  It is full of yummy recipes, both sweet and savoury.

Mary’s Simple Vegan Chocolate Chip cookie recipe:


3/4 cup Vegan Margarine (ie Earth Balance)

1 1/3 cup Turbinado Sugar 

1 tbl. Vanilla Extract

1 tbl. Milled Flax Seeds

3 tbl. Hot Water

2 cups Unbleached Flour

1/2 tsp. Sea Salt

1/2 tsp. Baking Soda

1/2 tsp. Cream of Tartar

1 16oz. bag of Vegan Chocolate Chips 

Vegetable Oil (for greasing)


  1. -Preheat oven to 350 degrees.
  2. -Mix Margarine, Sugar & Vanilla Extract in large bowl until smooth
  3. -In small bowl, whisk flaxseeds and hot water for 30 seconds then pour into Sugar mixture.
  4. -In another bowl, whisk flour, salt, baking soda and cream of tartar until well combined.
  5. -Slowly mix flour mixture into sugar mixture until there are no more flour clumps.
  6. -Fold in Chocolate Chips until well distributed.
  7. -Lightly grease cookie sheet with vegetable oil then scoop cooking dough with spoon onto tray, leaving an inch between each cookie.

-Bake for 9 minutes. Let cool on cookie rack for 15 minutes, then enjoy!

**Nom Tip: The cookies will be very mushy still when you take them out of the oven. Use a metal spatula to transfer cookies to cooking rack. I assure you the 15 minute cool time will harden the outside of the cookie, but keep the inside extra gooey! 

Click here for the Instagram pic of these babies:





Chocolate Candy Cane Donuts – Vegan (and GF too)

Oh…the weather out is frightful but the chocolate donuts are so delightful!

Getting into the Christmas season with some Vegan chocolate donuts sprinkled with crushed candy cane.  I made a gluten free batch as well that worked beautifully with this recipe.  They are moist and chocolatey with the hint of mint from the candy cane.  Way too good!


3/4 cup all purpose flour ***for gluten free I used 3/4 cup of brown rice flour and 1 teaspoon of xantham gum.

1/3 cup granulated organic sugar

1/4 cup cocoa powder

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

1/2 cup unsweetened apple sauce

1/4 cup and 2 tablespoon of chocolate almond milk

3 tablespoons of melted Earth Balance vegan butter

1/2 teaspoon of vanilla extract


  1. Preheat the oven to 350 F. Lightly grease the donut pan with spray oil or vegan butter.
  2. Mix all of the dry ingredients together in a large bowl, including the sugar.  Using a whisk will mix them nicely.
  3. In another large bowl, mix in all of the dry ingredients.
  4. Put the dry ingredients into the wet ingredients until completely combined.
  5. Put the batter into a piping bag or a ziploc bag and pipe into the donut pan.  Fill to about 2/3 full.
  6. Put into oven and bake for 9-12 minutes.  I baked them for about 10 minutes.
  7. Pull them out and let them cool for 5 minutes.  Then put onto a cooling rack to cool completely.
  8. I then dipped them into a chocolate ganache that I had mixed together.  I heated 1/4 cup of chocolate almond milk (you can use plain or vanilla) and poured the warmed milk over 1/2 cup of vegan chocolate chips.  Mix the two together until smooth.  Dip each donut into the ganache and put onto the plate.  Sprinkle crushed candy cane on them.  You can also use coloured sprinkles, crushed nuts, or coconut as well.

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Well I can honestly say these taste as good as they look.  They are so moist and decadent.  Definitely a new Christmas recipe for our house!

Chocolate spread – homemade and delicious

Nutella has fast become a staple in many homes in North America and Europe.  It is chocolately goodness that you can spread on toast, or anything else for that matter.  Typically made with hazelnuts and cocoa, sugar and milk, we tend to use instead of a peanut butter.  Although delicious, Nutella may pose problems for those with nut allergies as well as the high sugar content may not be what everyone is looking to add to their daily intake.

Val has given us an amazing alternative to Nutella that you can make at home with a lot less sugar and made with tahini instead of hazelnuts.  Here is how Val discovered this decadent alternative to our beloved Nutella.  I think it was a hit in her house 🙂

On a sailing trip in Greece I found a bottle of Chocolate Tahini and Honey spread which I thought would be a perfect high nutrient , nut free alternate to peanut butter or the high sugar Nutella for the kids. It was such a big hit that I haven’t stopped thinking about how I would duplicate the recipe when I got back home.

I used organic raw tahini, raw cacao powder, maple syrup and fine sea salt. You may substitute raw cacao for cocoa powder and honey instead of maple syrup.  The spoon the kids used to dip the sauce onto their homemade bread didn’t leave the jar! The beauty of the spread is its simplicity of ingredients.

You can add a pinch of cinnamon or ½ tsp vanilla essence to the recipe if you want to switch up the flavors. This recipe will keep for a very long time in a sealed glass jar in the fridge or cupboard.


1 cup tahini (ground up sesame seeds) at room temperature

½ cup cacao powder

½ cup maple syrup

pinch fine sea salt


  1. Place tahini in a medium bowl and stir in cocoa powder, maple syrup and sea salt. Mix until evenly blended.
  1. Place mixture in a clean glass jar with a tight fitting lid either in the fridge or cupboard.

I like to spoon the tahini spread into dates for a high energy snack, spread it on grainy toast or as a dip for apples or bananas. We hope you like it as much as we do.

By the way this mixture is loaded with antioxidants, minerals, protein and healthy fats. A winning combination for all ages.



My New Roots – 10 Spice Chocolate Chili

The sunny, warm weather is still with us but Fall is officially here. Just like we change over our clothes for the impending cooler weather, we also tend to eat differently in the Fall and Winter months.  With the cooler, crisper weather at our doorstep, Val stepped into the Experimental kitchen and opened up one of her favourite cookbooks, My New Roots by Sarah Britton, which we have posted a review on previously. (click here to go to it!)

Val’s pick from My New Roots today is 10 Spice Chocolate Chili.  Chili is a cold weather staple in our home and we seem to make it slightly different every time depending on what is in the cupboard and fridge, but the basics remain the same.  Sarah Britton’s Chocolate Chili recipe is sure to warm you on a cold day.

Now, you’re probably wondering…did she just say Chocolate Chili?  Yes!  The inspiration for this rich warm chili was based on the classic ‘Mole’ sauce from Mexico.  The word, ‘Mole’ was the ancient word for mix.  A classic ‘Mole’ sauce can be an elaborate mixture of up to 30 ingredients, including, cocoa, chilies, nuts, seeds and spices.

The ingredients are roasted and ground into a fine powder or paste which is then mixed with water or broth, simmered in a heavy clay pot and stirred almost constantly to prevent burning. This sauce is usually poured over other roasted dishes and not served alone.

In this short cut version, Sarah fills it with antioxidants and delicious ingredients.  Using cocoa in a savory dish may be new and strange to you as it was for us when we first started using it, however,  in its natural state, cacao is not sweet at all and is the perfect superfood for this recipe.


1 large sweet onion, diced

2 medium red bell peppers, diced

2 medium sweet potatoes, cubed

2 ears of fresh corn, kernels sliced off the cob

4 cloves garlic, minced

1 tbsp coconut oil

1 tbsp cumin seeds

1 tbsp coriander seeds

1 tsp sea salt

1/2 tbsp ground cinnamon

1/2 tbsp chili powder

1/2 tsp freshly ground black pepper

1/4 tsp ground cloves

pinch nutmeg

1/8 tsp cayenne pepper, or to taste

1 tbsp dried thyme or 7 large sprigs of fresh thyme leaves

1/2 tbsp dried oregano or handful fresh oregano leaves

4 bay leaves

1/4 cup unsweetened cocoa powder

28 ounce can whole tomatoes

2 cups mixed beans (kidney, black eyed peas, black beans)

1 tbsp maple syrup

1 1/2 cups water

freshly squeezed juice of 1/2 lime

fresh cilantro leaves, for garnish

1/3 cup pumpkin seeds, lightly toasted for garnish

1 lime, sliced into wedges, for garnish

Optional: fresh cubed avocado


  1. Chop the onions, bell peppers and sweet potatoes, keeping the onions separate. Shuck the corn and slice the kernels off the cobs; you will have about 2 cups of kernels. Mince the garlic.
  1. Heat the coconut oil in a large pot over medium heat. When it has melted, add the cumin and coriander seeds. Cook for a couple of minutes, until fragrant. Add the chopped onions and salt; cook for another 5 minutes, until softened. Add the garlic and cook for 1 minute.
  1. Add the cinnamon, chili powder, black pepper, cloves, nutmeg, cayenne, bay leaves, thyme, oregano and cocoa powder, and cook for a minute or two. If the pot gets dtry, add some of the juice from the tomatoes.
  1. Add the corn, peppers, sweet potatoes, and beans, canned tomatoes with their juices, maple syrup and 1 1/2 cups of water. Cover and bring to a boil. Reduce heat and simmer, stirring often, until the vegetables are tender, about 20-25 minutes. Stir in the lime juice and season to taste with more salt if desired.
  1. Serve hot, garnished with the cilantro, pumpkin seeds and lime wedges or diced avocado.

*Our recipe excluded the chipotle powder and exchanged it with chili powder and added a pinch of freshly ground nutmeg



Dark Chocolate Vegan GF Donuts

Experimenting with vegan baking has been a lot of fun.  When you want to make these goodies gluten free, that adds a whole new level of challenge to your recipe.  Playing with different blends of flours is frustrating at times, but once you have a mix that works, I tend to stick with it…until one day it doesn’t work for some reason.  🙂

Lately, I have found that a mix of brown rice flour, gluten free oat flour and xantham gum has been a good combination to keep the consistency favourable and also keep the moisture of the baked treats there as well.  Gluten free goodies tend to fall apart easily and become crumbly, but so far (fingers crossed). the mix of equal parts of the brown rice flour, gluten free oat flour and xantham gum (depending on how much rice flour you use) allows for a batter that holds together but isn’t dried out.

The last weekend of the summer holidays, Val and I found it necessary to say good bye to summer with chocolate.  The first of our recipes is a vegan, gluten free baked chocolate donut.


1/2 cup of oat flour. **we make our own gluten free oat flour by using the gluten free oats and blending it until flour consistency in a food processor, but it is  available to purchase already done, if you like.**

1/4 cup of brown rice flour

1/2 teaspoon of xantham gum ***this is necessary for binding when using rice flour as it tends to be very fine and will not stick together without it.***

1/4 cup dark cocoa powder

1/3 cup granulated organic sugar

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

1/4 teaspoon salt

1/2 unsweetened apple sauce

1/4 cup and 2 tablespoons of almond milk (soy milk will work as well if there is a nut allergy) **you could also go a little crazy and use chocolate almond milk and cut back on the sugar as it is already sweetened**

3 tablespoons of grapeseed oil

1/2 teaspoon vanilla


Put the oven on 350F.  Lightly spray or grease your donut pan.

  • In a fair size bowl, mix in all of the dry ingredients together, combining them all.
  • In another bowl, mix in all of the wet ingredients with a whisk.
  • Pour the wet mixture into the dry and stir until combined.
  • Using a zip lock bag or piping bag, put the batter into the bag and pipe the batter into the donut pan, filling to about half way.
  • Pop them into the oven for 10-15 minutes.  Test to see if they are done by pushing on the donut and see if it will spring back.
  • Take out of oven when done and cool on rack for 10-15 minutes before taking them out of the pan.
  • Top with icing sugar or make an icing or ganache topping.  We made a dark chocolate ganache icing by heating up about a 1/4 cup of chocolate almond milk (vanilla will work too) and adding about 1/2 cup of dark chocolate vegan chips to the hot milk. The heat from the milk will melt the chocolate.  Adjust for the consistency you will like for your ganache.  Dip the donuts into the melted chocolate ganache and put back onto the plate to harden.  We sprinkled ours but you can easily add nuts, coconut, or coloured sugar to yours to decorate.

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We would love to see some pics from you if you try this recipe out.  Let us know how you topped your chocolate.  To us, chocolate goes with just about anything! Enjoy!