Guys. Are you even READY for the insanity that is this healthy Chocolate Brownie Cake?!
I have to admit I’m in a bit of shock at the success it’s turned out to be. It is SO good. Like, SO SO GOOD. Possibly even better than my Lemon, Coconut and Olive Oil Cake.
Okay, let’s talk about cobblers.
Not to be confused with cobbled roads or that nice mountain in Scotland, a cobbler is a dessert similar to a crumble, except that the topping is added onto the stewed fruit filling in little blobs instead of being spread over the entire thing. The best thing about this dessert is that it looks adorable AND it cuts the carbs, because you need less mixture. AKA: the ideal situation. I mean, just when you think a fruit crumble couldn’t possibly get any better… THIS happens. Cobbler, you have achieved something really quite special, my friend.
I’ve been having a love affair with these dark chocolate, date and ginger cookies. They are JUST what I’ve been looking for.
You know: sweet-but-not-too-sweet, gooey, delicious, comforting, foodgasmic, healthy, melt in your mouth…
Wait- what?! Rewind. HEALTHY, you say?
Oh, yes, my friends. Healthy cookies that taste damn delicious. Mmmmmmhmm. I’m very excited too. These oaty, nutty, fruity cookies have some competition.
Friends… I’m not going to lie to you, this pumpkin cheesecake with chocolate buckwheat crust is, well… it’s kind of a big deal.
There are a few reasons why:
So… Coconut cupcakes with coconut ginger frosting. Can I get a “YES PLEASE” over here?!
Coconut is a bit of a love hate ingredient, isn’t it? Personally, I fall into the ‘love’ category. In fact, my lemon, coconut and olive oil cake might be one of my favourite things ever. Not to mention my pina colada protein smoothie bowl. So these cupcakes, which have every coconut ingredient you can think of from desiccated coconut, to coconut flour, coconut essence and coconut oil, are pretty much my idea of a fantastic time.
Guys… I’m fairly sure I will have said this before about numerous recipes here on my blog, but… this rhubarb, raspberry and ginger crumble is quite possibly the most delicious thing I have made.
Hi friends! Molly here. Yes- I’m still alive!!!
I’m so excited to finally be bringing you a new post after taking a little break from blogging these last few weeks. I think you’re going to LOVE these peach and apricot summer snack bars.
So we need to talk about this vegan chocolate banana mousse cake with hazelnut crust, roasted chopped hazelnuts and a chocolate tahini drizzle.
Okay, that sounds like a bit of a mouthful. But the thing is, I always find these vegan desserts a little tricky when it comes to summarising the ingredient list in a way that truly gets across all of their delicious elements.