This super easy recipe makes the most delightful healthy raw vegan chocolate truffles with only the simplest of ingredients. These healthy vegan sweets are gluten, dairy and refined sugar free, while also being ridiculously pretty and delicious.
So, Christmas has come an gone (I hope you’ve all had an absolute blast!) and now New Year is rapidly approaching. And with the New Year, there inevitably come… New Year’s resolutions. But: can we just not this year. Seriously, please don’t.
Why do we pin so much importance onto a completely arbitrary day in the year? I mean, it’s just a calendar, folks! Do we really need a piece of paper to tell us how to live? Sure, if you’re under about 15 years old, New Year’s Eve is so totally cool because you’re allowed to stay up ’til midnight… or maybe I’m just too old and it’s actually only cool if you’re under ten? I don’t know.
Cuteness overload – welcome this Christmas season with these adorable Rudolph the red-nosed reindeer Mexican hot chocolate cupcakes. Ridiculously easy and quick to make, they are chocolatey, with just enough of a kick from the chilly powder. Although they are almost too pretty to eat, they are also too delicious not to!
This is the first recipe in the series ‘The Loopy Christmas 2016’ (all recipes in this series can be found in the recipe index under ‘Christmas’) – watch this space for more Christmas yumminess.
Rudolph the red-nosed reindeer had a very shinyyyy nooooose. As people who know me, and have had the misfortune of hearing me “sing”, can attest, I have no sense of rhythm or melody whatsoever. But that doesn’t stop me from breaking into Christmas songs at random moments every year when December rolls ‘round. If you were one of the unfortunate people to hear me sing and hum while rushing about in my frantic search for icing sugar, I deeply apologise. And I’m sorry, but it will happen again. Well, the singing and humming part will, though I sincerely hope the craziness that will forever be known (in my mind, at least) as icing-sugar-geddon won’t take place ever again.
Fluffy chocolate cupcakes and silky mint buttercream, all topped off with extra chocolate chips (because why not?). Ridiculously easy and quick to make, these mint chocolate chip cupcakes will impress, as well as convince everyone you’re amazing at this whole being-an-adult-thing.
In my mind, the mint-chocolate combo always represented adulthood, or at least a step in that direction. I am convinced it’s all due to mint chocolate thins – you know the ones I’m talking about. The very very thin chocolate pieces with a minty cream in the middle that are kind of bitter and have an almost overwhelming peppermint aftertaste. I bet when you were a kid you saw your parents and their friends enjoy them after dinner at least a few times. The brand I remember seeing the most are the After Eights – always wrapped individually, in a manner similar to tea bags, in dark emerald green wrappers that had a swirly writing on them that seemed ultra-sophisticated to my childish eyes. Nowadays, I do eat (and love) chocolate-mint… well, pretty much anything, really, but don’t feel like much of an adult at all. Perhaps I should eat more mint chocolate things? In any case, these mint chocolate chip cupcakes cannot hurt.
If it looks like dessert, smells like dessert, and tastes like dessert, then it probably is… breakfast! This chocolate peanut butter oatmeal is finger-lickingly delicious, and makes waking up very much worth it.
I don’t know about you, but getting up at 7am (or earlier) every morning during the week is definitely not on my list of favourite things to do (licking spoonfuls of peanut butter mixed with honey, though… is definitely up there). And there is realistically only one thing that can get me up from the lovely lovely warm and cozy bed – and I am not talking about the daily obligations, or new discoveries to be made, or anything quite as grandiose. Nope, I am talking about the greatest thing of all – food.