Recipes

Butterscotch & White Chocolate Fudge Brownies

Butterscotch & White Chocolate Fudge Brownies

Rich, chocolatey, and irresistibly decadent, these Butterscotch and White Chocolate Fudge Brownies are perfect for sharing—or not! Made with wholesome ingredients like sweet potato purée, they’re vegan and gluten-free!
Couverts8
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Equipment

  • 8-inch (20 cm) square baking pan
  • Large mixing bowl
  • medium mixing bowl
  • spatula
  • Sifter
  • Wire rack
  • Nonstick cooking spray

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking pan with nonstick spray.
  • In a large mixing bowl, combine the melted chips, sweet potato purée, oil, soy creamer, and vanilla extract.
  • In a medium mixing bowl, sift together the powdered sugar, spelt flour, cocoa powder, salt, and baking powder.
  • Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
  • Fold in the additional butterscotch (or white chocolate) and semisweet chocolate chips.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 28 minutes, or until the center is set and the edges pull away from the pan.
  • Allow the brownies to cool completely on a wire rack while still in the pan.
  • Chill in the refrigerator for several hours before slicing and serving.
  • Enjoy cold, and store any leftovers in the fridge.

Notes & Wine Advice

Serving Tip:

Serve cold with a scoop of dairy-free vanilla ice cream or a drizzle of melted chocolate for added indulgence.
Wine Advice:
Pair these brownies with a glass of sweet red wine, like a Port or Lambrusco, to complement their rich, chocolatey flavors.

Nutrition values

Calories: 220 kcal | koolhydraten: 32 g | Eiwitten: 2 g | Vet: 9 g | Suiker: 21 g
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Course; Dessert / Snack
Cuisine; International / Global
Diets; Gluten-Free / Vegan

Melt-in-Your-Mouth Peanut Butter Blondies

Melt-in-Your-Mouth Peanut Butter Blondies

Indulge in these melt-in-your-mouth peanut butter blondies, featuring a fudgy texture and rich flavor. Perfectly paired with all-fruit jam or a drizzle of chocolate ganache for an irresistible treat.
Couverts8
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20 cm) square baking pan
  • electric mixer
  • Measuring cups
  • spatula
  • wire cooling rack

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
  • In a large bowl, use an electric mixer to cream together the peanut butter, raw sugar, and nondairy yogurt until light and fluffy, about 2 minutes.
  • Stir in the nondairy milk, oil, vanilla extract, and sea salt until well combined.
  • Sift the light spelt flour and baking powder over the wet ingredients.
  • Stir until just combined, being careful not to overmix.
  • Pour the batter into the prepared baking pan and level it with a spatula.
  • Bake for 22 to 25 minutes, or until golden brown and the edges pull away from the pan.
  • Remove from the oven and let cool on a wire rack, still in the pan.
  • Once cooled, chill in the refrigerator for a few hours before slicing and serving.
  • Enjoy cold, and store any leftovers in the fridge.

Notes & Wine Advice

Serving Tip:
For an extra indulgence, serve these blondies with a dollop of all-fruit jam or a drizzle of chocolate ganache.
Wine Advice:
Pair these peanut butter blondies with a sweet dessert wine, such as a late harvest Riesling or a tawny port, to complement their rich flavors.

Nutrition values

Calories: 250 kcal | koolhydraten: 28 g | Eiwitten: 7 g | Vet: 13 g | Suiker: 16 g
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Course; Dessert / Snack
Cuisine; International / Global
Diets; Vegetarian

Fudgy Chickpea Blondies

Fudgy Chickpea Blondies

Indulge in these fudgy chickpea blondies—a healthy, chewy treat perfect for satisfying your sweet cravings without the guilt. Packed with protein and fiber, they’re a delightful twist on a classic dessert.
Couverts8
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20 cm) square baking pan
  • Food processor
  • Measuring cups
  • spatula
  • wire cooling rack

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
  • In a food processor, combine the garbanzo beans, raw sugar, fruit spread, peanut butter or tahini, vanilla extract, flax meal, brown rice flour, and baking powder.
  • Blend until perfectly smooth, scraping the sides occasionally.
  • Pour the batter into the prepared pan and level it with a spatula.
  • Bake for 26 minutes, or until set and firm to the touch.
  • Let cool on a wire rack, still in the pan.
  • Chill for a few hours before slicing and serving.
  • Enjoy cold, and store any leftovers in the fridge.

Notes & Wine Advice

Serving Tip:
For an extra touch, drizzle with a bit of melted dark chocolate before serving.
Wine Advice:
Pair with a light, sweet dessert wine like Moscato to complement the fruity notes.

Nutrition values

Calories: 210 kcal | koolhydraten: 35 g | Eiwitten: 6 g | Vet: 6 g | Suiker: 18 g
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Course; Dessert / Snack
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / Vegan / Vegetarian

Fudgy Black Bean Brownies

Fudgy Black Bean Brownies

Discover a healthier twist on a classic dessert with these Fudgy Black Bean Brownies. Packed with protein and fiber, they’re irresistibly moist and chocolatey—no one will guess they’re made with black beans!
Couverts8
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20 cm) square baking pan
  • Food processor
  • Measuring cups
  • spatula
  • wire cooling rack

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
  • In a food processor, combine the shredded coconut, quick-cooking oats, and raw sugar.
  • Blend until finely ground.
  • Add the carob powder, roasted chestnuts, black beans, ripe bananas, pitted dates, unsweetened almond milk, and pure vanilla extract to the processor.
  • Blend until the mixture is perfectly smooth, scraping down the sides as needed.
  • If the batter appears too dry, add a bit more almond milk.
  • Pour the batter into the prepared baking pan and level it with a spatula.
  • Bake for 27 minutes, or until the brownies are set and firm to the touch.
  • Remove from the oven and let the brownies cool in the pan on a wire rack.
  • Once cooled, chill in the refrigerator for at least 4 hours before slicing and serving.

Notes & Wine Advice

Serving Tip:
For an extra indulgent treat, drizzle the brownies with melted dark chocolate before serving. They pair wonderfully with a scoop of dairy-free vanilla ice cream.
Wine Advice:
Pair these brownies with a rich, full-bodied red wine like a Zinfandel or a sweet dessert wine such as Port to complement the chocolatey flavors.

Nutrition values

Calories: 180 kcal | koolhydraten: 32 g | Eiwitten: 4 g | Vet: 5 g | Suiker: 18 g
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Course; Dessert / Snack
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / Soy Free

Chocolate Tahini No-Bake Barley Bars

Chocolate Tahini No-Bake Barley Bars

These no-bake chocolate tahini barley bars are quick to prepare and offer a delightful blend of rich chocolate and subtle sesame flavors, making them a perfect snack for any time of day.
Couverts6
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20-cm) square baking dish
  • Parchment or waxed paper
  • microwave-safe bowl
  • Mixing spoon
  • Measuring cups

Ingredients

Instructions

  • Line an 8-inch (20-cm) square baking dish with parchment or waxed paper.
  • In a microwave-safe bowl, combine the agave nectar, tahini, and chopped chocolate.
  • Microwave the mixture in 30-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth.
  • Stir in the ground cinnamon and pure vanilla extract until well combined.
  • Add the wheat and barley cereal to the bowl, mixing thoroughly to ensure all pieces are coated with the chocolate-tahini mixture.
  • Transfer the mixture into the prepared baking dish, pressing it down firmly using an extra piece of waxed paper between your hands and the mixture to avoid a sticky mess.
  • Place the dish in the freezer to set for at least 1 hour.
  • Once set, remove from the freezer and slice into 6 bars.
  • Store the bars in the refrigerator or freezer and enjoy straight from there.

Notes & Wine Advice

Serving Tip:
For an extra touch, sprinkle a few sesame seeds or a light dusting of cocoa powder on top of the bars before serving.
Wine Advice:
Pair these bars with a glass of chilled rosé or a light red wine like Pinot Noir to complement the rich chocolate and subtle sesame flavors.

Nutrition values

Calories: 220 kcal | koolhydraten: 25 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 10 g
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Course; Snack
Cuisine; Middle East
Diets; Gluten-Free / Vegan

No-Bake Chocolate Oat Bites

No-Bake Chocolate Oat Bites

Satisfy your sweet tooth with these easy-to-make, no-bake chocolate oat bites—a perfect snack for any time of the day.
Couverts16
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20 cm) square baking pan
  • Parchment or waxed paper
  • Microwave-safe bowls
  • Mixing spoon
  • Measuring cups

Ingredients

  • 10 ounces 283 g nondairy semisweet chocolate chips
  • 2 tablespoons 28 g nondairy butter
  • ½ cup 96 g Sucanat
  • ¼ cup 60 ml coconut or other nondairy milk
  • ½ cup 73 g dry-roasted salted peanuts
  • 1 cup 40 g raisins
  • 2 cups 195 g quick-cooking oats

Instructions

  • Line an 8-inch (20-cm) square baking pan with parchment or waxed paper.
  • In a microwave-safe bowl, melt the chocolate chips and nondairy butter together in the microwave for about 1 minute, stirring at least once during the process.
  • In another microwave-safe bowl, combine the Sucanat and coconut milk.
  • Heat for 30 seconds in the microwave, then mix until the Sucanat is dissolved.
  • Pour the Sucanat mixture into the melted chocolate mixture and stir to combine.
  • Fold in the dry-roasted salted peanuts, raisins, and quick-cooking oats until evenly mixed.
  • Transfer the mixture to the prepared baking pan, pressing down firmly using an extra piece of waxed paper between your hands and the mixture to avoid a sticky mess.
  • Let the mixture cool in the freezer for at least 1 hour before slicing into 16 bites.
  • Enjoy cold, and store any leftovers in the refrigerator.

Notes & Wine Advice

Serving Tip:
For an extra touch, sprinkle a pinch of sea salt on top before serving to enhance the chocolate flavor.
Wine Advice:
Pair these chocolate oat bites with a glass of dessert wine, such as a late-harvest Riesling, to complement their sweetness.

Nutrition values

Calories: 200 kcal | koolhydraten: 25 g | Eiwitten: 3 g | Vet: 12 g | Suiker: 15 g
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Course; Chocolate / Snack
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / Nut Free / Vegan

Whiskey Peanut Chocolate Bites

Whiskey Peanut Chocolate Bites

Experience the perfect blend of whiskey, chocolate, and peanuts in these delectable no-bake bites.
Couverts16
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20 cm) square baking pan
  • Parchment or waxed paper
  • Mixing bowl
  • spatula
  • refrigerator

Ingredients

Instructions

  • Line an 8-inch (20-cm) square baking pan with parchment or waxed paper.
  • In a large bowl, combine the whiskey and powdered sugar.
  • Stir in the chopped peanuts and melted chocolate until well mixed.
  • Transfer the mixture to the prepared baking pan, leveling the surface with a spatula or an extra piece of parchment paper.
  • Refrigerate for at least 2 hours to allow the mixture to set.
  • Once set, remove the block from the pan and peel off the parchment paper.
  • Cut or break the block into bite-sized pieces.

Notes & Wine Advice

Serving Tip:
Serve these bites chilled for the best texture and flavor.
Wine Advice:
Pair with a glass of rich red wine, such as Cabernet Sauvignon, to complement the chocolate and whiskey flavors.

Nutrition values

Calories: 150 kcal | koolhydraten: 15 g | Eiwitten: 3 g | Vet: 9 g | Suiker: 12 g
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Course; Dessert
Cuisine; American / International / Global
Diets; Vegetarian

Peanut Butter Chocolate Fudge

Peanut Butter Chocolate Fudge

Indulge in this creamy and moist peanut butter chocolate fudge, made with coconut milk for an extra rich texture.
Couverts36
Deel op Facebook Print Recipe

Equipment

  • 8- or 9-inch (20- or 23-cm) square baking pan
  • Aluminum foil or parchment paper
  • Nonstick cooking spray
  • Large heat-resistant mixing bowl
  • Saucepan
  • stirring utensil

Ingredients

Instructions

  • Line the baking pan with aluminum foil or parchment paper and lightly coat with nonstick spray.
  • In a large heat-resistant mixing bowl, combine the peanut butter, chocolate chips, and vanilla extract.
  • In a saucepan, mix together the coconut milk and sugar.
  • Bring to a full boil, ensuring large rolling bubbles form.
  • Boil hard for exactly 1 minute.
  • Pour the hot coconut mixture into the peanut butter mixture and stir vigorously until well combined and the chocolate begins to melt.
  • The chocolate may not completely melt, which is acceptable as it will marble with the peanut butter as it hardens.
  • Immediately pour the mixture into the prepared pan and let it cool and harden completely, about 1 hour.
  • Once set, cut into small squares and enjoy.

Notes & Wine Advice

Serving Tip:
For an extra indulgent treat, serve these fudge squares atop a scoop of vanilla ice cream.
Wine Advice:
Pair with a glass of chilled dessert wine, such as a late-harvest Riesling, to complement the rich flavors of the fudge.

Nutrition values

Calories: 150 kcal | koolhydraten: 15 g | Eiwitten: 2 g | Vet: 9 g | Suiker: 14 g
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Course; Dessert
Cuisine; International / Global
Diets; Gluten-Free / Halal / Lactose Free / Low Carb / Nut Free / Pescatarian / Vegan / Vegetarian

Old-Fashioned Mashed Potato Candy

Old-Fashioned Mashed Potato Candy

This nostalgic candy combines mashed potatoes, peanut butter, and powdered sugar to create a fun, delicious treat. Perfect for kids and great for gifting!
Couverts200
Deel op Facebook Print Recipe

Equipment

  • Electric mixer, Large-size mixing bowl, Saucepot, Waxed paper

Ingredients

Instructions

  • In a large-size mixing bowl, add the potato flakes.
  • In a saucepot, bring the water and milk to a boil.
  • Remove from heat once boiling.
  • Pour the hot liquid over the potato flakes and stir well.
  • Let it cool completely.
  • Mix in the powdered sugar, 1 cup at a time, using an electric mixer.
  • Once the dough thickens, switch to kneading with your hands.
  • Add more sugar until the dough is firm and no longer sticky.
  • Divide the dough into 10 pieces.
  • On a well-sugared surface, roll out one piece at a time.
  • Spread a thin layer of peanut butter on each piece, then roll it up.
  • Slice each rolled-up piece into 20 equal parts.
  • Wrap each piece in waxed paper for an old-fashioned look.

Notes & Wine Advice

Serving Tip:
These make great homemade gifts, especially when packaged in cute bags or small boxes for a vintage, personal touch.
Wine Advice:
A dessert wine, such as a late harvest Riesling or Moscato, pairs well with the sweet and nutty flavors of this candy.

Nutrition values

Calories: 165 kcal | koolhydraten: 33 g | Eiwitten: 2 g | Vet: 4 g | Suiker: 30 g
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Course; Candy / Dessert
Cuisine; American / International / Global
Diets; Gluten-Free / Vegan

Pecan Turtles

Pecan Turtles

Chewy caramel, crunchy pecans, and smooth dark chocolate come together in this perfect treat. Your new favorite candy: Pecan Turtles!
Couverts16
Deel op Facebook Print Recipe

Equipment

  • Microwave-safe bowl, Small bowl or double boiler, Parchment or waxed paper, Toothpicks

Ingredients

Instructions

  • On a flat surface lined with parchment or waxed paper, lay out all of the caramels with about 2 inches (5 cm) of space between them.
  • Add an equal amount of chopped pecans to the top of each caramel.
  • Using your hands, gently press the pecans into each caramel, then form a ball and flatten slightly into a disk shape.
  • Melt the chocolate chips in the microwave, stirring occasionally to avoid scorching, or melt using a double boiler.
  • Using a toothpick, dip each caramel-pecan disk into the melted chocolate to coat, and then return to the waxed paper to cool.
  • Let the turtles cool completely to harden.

Notes & Wine Advice

Serving Tip:
These make for a perfect gift, especially when arranged in a festive tin or box.
Wine Advice:
Pair with a rich, full-bodied red wine like a Cabernet Sauvignon to complement the caramel and chocolate flavors.

Nutrition values

Calories: 546 kcal | koolhydraten: 63.5 g | Eiwitten: 5 g | Vet: 30 g | Suiker: 56 g
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Course; Chocolate / Dessert
Cuisine; American / International / Global
Diets; Gluten-Free / Soy Free / Vegan