CHOCOLATE AVOCADO TARTLETS, AND A THANK YOU

I cannot go on to write about the tastiness of these tartlets without first addressing the thing that's foremost in my mind and heart.  I'm so grateful to you all for your comments via Facebook, Twitter and the blog in acknowledgement of the post about my Gram.  I'm so incredibly humbled by your generous responses, moved to tears by your kindness and willingness to share your own stories, filled to the brim with a feeling of connection to all of you and your stories, which is a savior during a time like this.  So, thank you all so much, my heart is full.  Wishing the same for you and yours.  xx- Sarah  {more after the jump}

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ALMOND COCOA TRUFFLES

My sweet tooth was out in full force before we left for Maine, so I whipped up these almond cocoa truffles in an attempt to calm it down!  They're made with almond butter but you could easily substitute another kind of nut butter, add additional sweetener or otherwise modify the recipe to make sure YOUR sweet tooth is satisfied.  Hope you love!  xx- Sarah  {more after the jump}

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chocolate {avocado, WHAT?!} pudding

chocolate and i are like bella and edward- meant to be, but constantly facing obstacles in our love affair. and yes, that was  a twilight reference for the three of you that have been strong enough to resist the series (HOW?!).  the obstacle is this: chocolate is always teaming up with my frenemies dairy and sugar. but not here my pals, here it teams up with my BFF'S avocado and coconut milk to make a completely healthy and amazingly rich dessert!  i bow down in reverence to this sweet treat, after i've devoured it like i'm on day 38 of survivor, of course.  please, please make this.  it's easy.  it's healthy. it's amazing.  DO IT!   recipe and more after the jump.

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salted banana peanut butter ice cream with chocolate caramel sauce

confession: i high fived myself when the above happened in the kitchen this weekend.  do you know how awkward that is, a grown woman high fiving HERSELF?  terrible.  but do you know what the complete polar opposite of terrible is?  THIS ICE CREAM.  which, as is stands, contains neither ice nor cream.  but instead is a mixture of unicorn love, bananas, peanut butter and salt.  {ok, one of those ingredients is the best thing ever totally made up}  

i should mention that i high fived myself not because i invented this banana peanut butter faux cream, but because i bettered it!  i've seen the recipe floating around a bunch, first on a friend's instagram and then pinterest, tumblr...everywhere i turned it was calling my name.  but when i made it as i'd seen the recipe call for- frozen banana, peanut butter, mix, serve.  it was just sort of meh.  at least, meh in my book. because in my opinion it was missing TWO VERY IMPORTANT THINGS.... salt, and unicorn love chocolate caramel.  so, proceed below for more about this why this is my new favorite dessert and the recipe after the jump!

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RAW CHERRY BROWNIE HEARTS by oh ladycakes!

this almost-valentine's post is especially fitting because i have a known crush on it's creator, oh hey ladycakes! this girl crush involves a totally normal, slight obsession with everything she writes, photographs, bakes, creates and does.  totally normal. now, be prepared to develop your own obsession with her, if you haven't already.  go on now!  and whip up these sweet treats for your valentine, you won't be sorry.  xx- sarah

more after the jump!

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APPLE TART {vegan, gluten free!}

this is the year i learn how to bake my friends!  when we stopped eating eggs, dairy, white flour and sugar i gave up on the idea of baked goods- and my heart, it broke a little.  ok, A LOT.  but that was crazy!  there are so many ways to make amazing baked goods without those things.  and i've committed to learning how. one delicious tart at a time.  i think you're going to really love this new ambition of mine and if you have a recipe for vegan chocolate chip cookies that you want to share- please do!  more after the jump, including why i think this tart is the perfect dish to serve at a dinner party.

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vegan gingerbread cookies

have you done any holiday baking this year?  these cookies are on my list (recipe here).  i'll frost them all cute, wrap them pretty and give them to our neighbors, mail-lady and any other person who crosses my path before christmas! i'm also looking for an amazing (vegan) chocolate chip cookie recipe if you have one you'd recommend.  have a fantastic weekend filled with lots of treats my friends! xx -sarah 

these salted peanut butter cups are where it's at

it's not all kale and cucumbers around here my friends, these *vegan* peanut butter cups have also become a staple in this house. they win every contest my mouth has ever held, hands down. sweet, salty, peanut butter & chocolately goodness, a batch of these cures my sweet tooth for weeks days. the recipe was adapted from one in alicia silverstone's book the kind diet. i'm on a dessert kick my friends, let's enjoy it! i'll be back with some meals to balance these out with soon, i promise.

the what:

1/2 cup earth balance vegan butter

3/4 cup crunchy peanut butter (organic, unsalted, no added sugar)

3/4 cup graham cracker crumbs (i found an organic, naturally sweetened kind at whole foods that did the trick)

1/4 cup turbinado raw sugar or other granulated sweetener

1 cup vegan chocolate chips (preferably the kind that are naturally sweetened)

1/4 cup rice, soy or nut milk

sea salt to sprinkle on top

the how:

- line a  muffin tin with papers. i used a mini-muffin tin and filled it up twice- 24 cups of heaven!

-melt the butter in a sauce pan over medium heat and then stir in the peanut butter, graham cracker crumbs and sugar.  when it's melted/mixed, spoon the mixture into the muffin tins. you can play around with the peanut butter to chocolate ratio. i prefer more peanut butter with a thin layer of chocolate, and lou prefers them to be equally peanut butter and chocolate.  we're so complex.

-in a separate pan combine the chocolate and milk. stir over medium heat until the chocolate has melted.

-spoon the chocolate over the peanut butter, filling the papers almost to the top.

-sprinkle with sea salt and then refrigerate *if you are using the mini muffin tin, i recommend sticking the first batch into the freezer for 10 minutes or so to get them to harden up so that you can remove them and make another batch. i also melted a little more chocolate/milk to satisfy lou's ratio preference. ok, i doubled the chocolate. he made me.

-there are two schools of thought on how these are best eaten: 1. taken from the refrigerator one at a time, thawed and savored- a classy approach 2. eaten straight from the freezer by the handful, with the occassional bit of wrapper stuck to the cup {mine}.

bon appetit my friends!