Archive of ‘Desserts’ category

Coconut Cottontails

Coconut-Cottontails-16 I cannot believe Easter is this weekend! This year is going to go by so fast. Sorry for the lack of posts, bunnies! I am the maid of honor in my best friend’s wedding on May 2nd and I threw her a bridal shower last Sunday (a DIY from the shower coming this week)! On top of throwing the shower, I also had two house guests here from out of state so everything was a little hectic! I have seriously been dying to make more YouTube videos! I already have an absurd list of things I want to film for you guys and I cannot wait! For now, enjoy this super cute healthy Easter recipe!

These adorable little Coconut Cottontails (meant to look like fluffy bunny tails), mimic the flavor of a Coconut Cream Pie Larabar! If you are somebunny who likes Larabars, raw snacks, or coconut, these are def for you! You may not carrot all (ha ha ha), but I just have to tell you that this recipe is gluten free, dairy free, soy free, vegan, and made from only 6 ingredients (one of which is water)!

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Coconut Cottontails
Makes 10-11

1/4 cup almonds
1/4 cup cashews
1/4 cup + 1 Tbsp unsweetened shredded coconut
8 Medjool dates (I love Natural Delights)
1 Tbsp coconut oil
1 Tbsp water

Coconut Topping
1/2 – 1 cup unsweetened shredded coconut

1. Mix the almonds, coconut and cashews in a food processor until finely ground.
2. Add the dates, coconut oil, and water and pulse until dough forms.
3. Transfer dough to a separate bowl. Pour shredded coconut into separate bowl and set aside.
4. Using a measuring spoon, scoop the dough into 1 tablespoon sized balls. Roll balls in the shredded coconut until well coated.
5. Store in a covered container in the refrigerator for one week or the freezer for one month.

Raw Peanut Butter Cookie {For One}

Can I start off my post by showing you these stinking cute Mean Girls tanks that I saw at Target the other day? Seriously, how come it took them 11 years to come out with these shirts? Yes, Mean Girls is 11 years old. O.M.G.! I may or may not have bought “You Go Glen Coco” for workouts…

Mean-Girls-You-Go-Glen-Coco-Tank-On-Wednesdays-We-Wear-Pink-TankAvailable at Target $12.99 each!
On Wednesdays We Wear Pink
 & You Go Glen Coco

So today was just NOT my day. Last night I was up until around 5am (that’s been a regular thing recently) because I was covered in hives and Benadryl just wasn’t cutting it. Oh update: I’m not allergic to almonds. None of my food allergies have changed, so I made an appointment with my endocrinologist to have my thyroid levels and stuff checked to see if that has anything to do with it. It’s literally unbearable – and of course I can’t get in to see my doctor until after Easter! Ugh.

So back to today. Being as sleepy as I am, I made the glorious mistake of buying kidney beans instead of garbanzo beans at the grocery store. I got home, got out all of my ingredients for today’s recipe, and boom, I had somehow grabbed the wrong can at the grocery store. So back to the store I went. To top things off, the super epic “cookie dough bites” I dreamed of making out of those chickpeas that took two trips to the grocery store totally failed (see snapchat for photos @EatRabbitFood). So ya, today, not so much my day. I hope all of my bunnies are having a better Tuesday than I am! Luckily I turned my day around with this super sweet raw vegan cookie that I think is well deserved right meow. And you know what? You deserve this cookie too!

If you have any nut allergies, feel free to swap the flavors to nuts/seeds of your liking! Just stick with the same ratio of dry nuts and nut butter.

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This can be an awesome little brekky cookie with a soy latte, or a pre or post workout snack! It has tons of protein, natural sugars, fiber, and plant-based fat to give you lots of energy and fuel your day or workouts!

Single-Serving-Raw-Peanut-Butter-Cookie-6 Single-Serving-Raw-Peanut-Butter-Cookie-7If you’re a coffee addict like me and looking for the best milk frother in the biz, I have this Frother from Nespresso (even better deal here if you have Amazon Prime), but don’t worry there is a less pricey alternative that I’ve suggested to some of my readers via social media and so far everyone has loved it!

Raw Peanut Butter Cookie {For One}
Serves 1

2 Tbsp almonds
2 Medjool dates
1/2 tsp vanilla extract
1 Tbsp peanut butter

1. Pulse almonds in a food processor or magic bullet until finely chopped.
2. Remove pits from dates, add dates and vanilla extract to the food processor and pulse until evenly chopped and combined.
3. Add the peanut butter to the food processor and pulse until well combined. The dough may be slightly crumbly but should stick together when pressed together.
4. Roll the dough into a ball and press into a cookie shape. Enjoy!

Chocolate Peanut Butter Mug Cake

Oh my gosh, bunnies!!! Your comments, tweets, snapchats, etc have been SO inspiring and motivating for me! I can’t get over how amazing you guys are and how beautifully you all write! I want to compile your comments into one giant Motivational Monday blogpost for anyone who needs some positive affirmations. Seriously, read through the comments and look how amazing my readers are. You will feel so empowered! I cannot thank you bunnies enough for all of your support. I feel so inspired, loved, and unbelievable strong! I ALWAYS need you guys in my life! I’m so lucky!

Since so many of you loved my Single Serving Muffin, I wanted to do another single serving sweet treat for you! I haven’t made a Mug Cake on the blog for a while, but they are so easy and fun to make!

Today’s mug cake is a combination of chocolate and peanut butter  with a little coconut oil in the mix, which gives it a little note of Germain Chocolate Cake!

This mug cake can easily be made gluten-free with an easy swap from whole wheat flour to oat, quinoa, or chickpea flour!

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Traditional mug cakes are usually flipped over onto a plate like a mini cake! This one is kind of messy with the Peanut Butter, so I started eating it straight out of the mug but then wanted to get a photo and show you the fancy shmancy way of plating it! After a couple of bites I flipped it over onto the plate so you could see how it makes a mini cake once it’s out of the mug!

Make sure to coat your mug generously with nonstick cooking spray (I used coconut oil spray from Trader Joe’s) if you want it to come out of the mug nicely!

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Chocolate Peanut Butter Mug Cake
Serves 1

3 Tbsp whole wheat flour
1 Tbsp unsweetened cocoa powder
1/4 tsp baking powder
1 Tbsp mini chocolate chips (or vegan chocolate chips)
1 Tbsp coconut oil, melted
1 Tbsp maple syrup
2 Tbsp water
1/2 Tbsp peanut butter

1. Mix dry ingredients – flour, cocoa powder, baking powder, and chocolate chips together in a small bowl. Mix everything together until just combined. DO NOT overmix.
2. Add wet ingredients – melted coconut oil, maple syrup, and water and stir until batter is well combined.
3. Spray a microwave safe mug generously with nonstick cooking spray and pour batter into the mug.
4. Add peanut butter on top of the batter.
5. Microwave mug cake for 60 seconds. Enjoy!

The Rabbit Food Pyramid Breakdown:
Produce: none
Whole Grain: whole wheat flour
Protein: none
Plant Based Fat: coconut oil, chocolate chips, and peanut butter

Rabbit Food Meal Tip: Complete this meal by topping it with 1 cup of fresh berries (sliced strawberries would be so good!) and a side of one cup of yogurt or milk of your choice (protein)!

Single Serving Chocolate Chip Muffin

Thank you so so so much for your amazing comments on yesterday’s post. I read each and every one of them and I am so thankful for all of my supportive readers. Sometimes it’s hard to put things out there on the internet and admit, “yes I am having a tough time and I’m not exactly where I want to be,” but you guys have proved to me that so many of my fears and so much of my anxiety is just in my head. I love that complete strangers can completely make my day and also bring me to happy tears by their words. Seriously, some of my readers are the most beautiful writers. You guys are tugging at my heart strings! I love you al! It’s really cool to hear that some of you don’t even read my blog for the weight loss aspect but you actually read it because of my DIY projects and other posts! I mean, I had no idea! Like I said, I get so into my own head of what I assume people read and follow my blog for, and I’m so happy that you are all here with me to continue my journey of making rabbit food, attempting to workout, making pretty DIY things, and being a normal human being who sometimes hates working out!

I got totally sidetracked last night with the Bachelor finale (ugh I don’t want to give away spoilers but I was bummed with the outcome!), so tonight I will finally be replying to all if your blog comments from yesterday’s post!

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Today’s recipe is a super cute “Lightened-Up” Chocolate Chip Muffin for One! This is a traditional bakery sized muffin (no mini muffin here!), filled with flavor but light on the ingredients! No crazy additives, no refined sugar (except for those itty bitty chocolate chips), no butter, and no refines white flour! May I say… NAILED IT!

If you aren’t a fan of chocolate chips, I think this would be so om nom nom with 1 ½ Tablespoons of blueberries instead! I would’ve made that in a heart beat but I’m deathly allergic to blueberries which would mean that Matt or my sister would get to be the taste tester for this recipe… and honestly I just wasn’t willing to forfeit my job as Chief Tasting Officer for this particular recipe, so chocolate chips it was!

This recipe can be made completely vegan by using Enjoy Life Vegan Chocolate Chips or blueberries!

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The texture of this solo muffin is dense like most vegan baked goods, which makes it the perfect pairing for a glass of milk, coffee or tea!

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Single Serving Chocolate Chip Muffin
Makes 1 muffin

3 Tbsp whole wheat flour
1/4 tsp baking powder
dash of salt
1 tsp (dry) stevia (I used 1 packet of Truvia)
1 Tbsp mini chocolate chips (or vegan chocolate chips)
1 Tbsp coconut oil, melted
1 Tbsp almond milk
1/2 tsp vanilla extract

1. Preheat oven to 350 degrees. Line muffin tray with 1 liner. Set aside.
2. Mix dry ingredients – flour, baking powder, salt, dry stevia, and chocolate chips together in a small bowl. Mix everything together until just combined. DO NOT overmix.
3. In a separate bowl, mix together wet ingredients – melted coconut oil, almond milk, and vanilla.
4. Mix dry and wet ingredients together.
5. Pour batter into prepared muffin liner.
6. Bake for 17 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

Since I had a blogging breakthrough this week, I also decided that I am going to change up how I do the “directions” of my recipes! From now on, you will see RFFMBT recipes listed in numbered steps as shown above! Much easier to follow : )

The Rabbit Food Pyramid Breakdown:
Produce: none
Whole Grain: whole wheat flour
Protein: none
Plant Based Fat: coconut oil and chocolate chips

Rabbit Food Meal Tip: Complete this meal with one cup of milk of your choice of yogurt (protein) and a side of 1 cup of fresh fruit (produce)!

Quinoa Peanut Butter Crunch Cups

In the recipe, puffed quinoa is coated in a rich mixture of peanut butter, coconut butter, coconut oil, maple syrup, and vanilla extract. That nutty mixture is then spooned into muffin liners and popped into the freezer to set. After an hour or so, you’ll have crunchy, peanut-buttery, and addictive little cups of goodness. These crave-worthy peanut butter cups are sweet enough for dessert, yet totally pre and post workout snack-approved.

All of my bunnies know that I love making recipes as simple as possible, and simple to me means as few ingredients as possible. This recipe only contains 6 ingredients and I bet you have more than half of them at your house right now!

Quinoa-Peanut-Butter-Crunch-Cups-1 Quinoa-Peanut-Butter-Crunch-Cups-2Now before anyone asks, “do I have to go out and buy coconut butter? Isn’t it the same as coconut oil?” let me give you the 411! At one point, I thought they were the same thing. I thought that when coconut oil was at its solid form it was considered coconut butter and when it was melted and liquid it was considered coconut oil. Well I was wrong! No shame!

Coconut oil is JUST the oil that is extracted from the meat of a coconut. Coconut butter is the whole meat of the coconut pureed into a creamy butter. If you’re curious, coconut meat (by nature) is approximately 65% oil! So there it is folks, coconut butter has the flesh of the coconut in it! Look at the difference in the photo above (coconut butter on the left, and coconut oil on the right).

Quinoa-Peanut-Butter-Crunch-Cups-3*You can purchase puffed quinoa at specialty health food stores but it’s kind of tricky to find and it may be a bit on the pricier side, so in this post I’m showing you how to make your own puffed/popped quinoa! Heat a large stock pot over medium heat (I have an induction stove, and I set my heat to level 6 out of 9). Once the pot is hot, pour a small amount (just enough to cover the bottom of the pan as seen in the photo below) of pre-rinsed and dried quinoa over the bottom of the pan. Gently swirl the quinoa around with a wooden spoon as it pops (this helps prevent burning). You’ll notice that the quinoa has a very quiet little crackle pop, and its popped state is only the tiniest bit larger than its unpopped state (nothing like popcorn!). Once your first round of quinoa has popped (a minute or two), pour it into a bowl and repeat until you have 1½ cups. I like to have a bowl of unpopped quinoa ready to pour into the pot, and then a bowl on the other side for the puffed quinoa to go into when it has finished popping.

1½ cups of unpinned quinoa is pretty darn close to 1½ cups of puffed quinoa in the end since there is barely any difference in size once it has puffed!

Quinoa-Peanut-Butter-Crunch-Cups-4 Quinoa-Peanut-Butter-Crunch-Cups-5 Above is a photo of unpopped quinoa to the left and popped or puffed quinoa on the right. See how there is a very slight difference in size, but the little ring inside has expanded?

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Quinoa Peanut Butter Crunch Cups
By Blissful Basil
Makes 12 crunch cups

1½ cups puffed quinoa*
¼ cup + 2 Tbsp peanut butter
¼ cup + 2 Tbsp coconut butter
2 Tbsp coconut oil
1½ Tbsp pure maple syrup
1 tsp vanilla extract

Puff quinoa over a stove as described underneath photos above and set aside.* In a saucepan over low heat, combine the peanut butter, coconut butter, coconut oil, maple syrup, and vanilla extract. Stir for 3-4 minutes or until the mixture is completely melted and smooth. Next, turn off the stove and pour the puffed quinoa into the melted peanut butter mixture. Line a muffin tin with 12 muffin liners. Scoop 2 tablespoons of the quinoa mixture into each muffin liner and smooth the tops with a spoon if needed. Place the muffin tin in the freezer for 1 hour to set. Once the cups have set, they can be transferred to the refrigerator to store. Do not leave at room temperature or they will melt!

The Rabbit Food Pyramid Breakdown:
Produce: none
Whole Grain: quinoa
Protein: none
Plant Based Fat: peanut butter, coconut butter, and coconut oil

Rabbit Food Meal Tip: 1 Quinoa Peanut Butter Crunch Cup is 2 tablespoons of plant based fat and a small serving of whole grain. Enjoy this with an apple and glass of soy milk to make it a Rabbit Food Approved meal! Or blend some fruit and soy milk together with some ice as a smoothie.

Health & Happiness
xo-Catherine

P.S. I joined Snapchat!!! Open up Snapchat on your phone and take a photo of the image below to instantly add me to your Snapchat friends! Or add me the old fashioned way :)
I’ll be sharing behind the scenes photos and videos of me cooking, working on my blog, working out, and probably lots of super cute pictures of my corgi, Teddy!
Snapchat: @EatRabbitFood

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