Tag Archives: dessert

Dairy Free Chocolate Tofu Pudding

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

Have I talked about how much I hate throwing out food? Because I really do.

I talk a lot about reducing food waste in my classes I teach because I think it’s such an easy way to save money! The average family throws out about $30 of food per week, which over the year adds up to over $1500. That’s like a Balenciaga purse! Or two Vitamixes! Or a week at an all-inclusive resort!!!

But as much as I hate wasting food, I’m not perfect either. This past week I discovered 3 mystery flours in my pantry and could not for the life of me figure out what they were! But I knew they’d been there for at least 3 years and probably weren’t the best quality anymore. So I threw them out. Note to self: start labelling your flours from now on.

During my pantry clean out I also discovered a package of silken tofu… that expired in January. Oops. But I gave it the ol’ sniff test and it smelled fine to me! So I decided to put it to use in a quick chocolate pudding (I have a thing for pudding lately, apparently). Have you guys ever tried tofu pudding before? It’s one of those recipes that mimics the real thing so closely you wouldn’t even know it has a sneaky ingredient in it – I even managed to fool John with it!

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

I find that using the right tofu is key though. First of all, you want to make sure you’re using a soft silken tofu, which has a higher water content to give it a more jello-like consistency (this is a great article to learn about the different types of tofu). Second, you want to try out some different brands to find one with the mildest flavour so that it’s more easily disguised in sweet recipes. I’ve only tried a few, but my favourite so far is Mori Nu, which is also shelf stable for easy storage.

This dairy free chocolate tofu pudding is easy to whip up with just a few additional ingredients – cocoa powder, banana to cut down on the added sugar, honey for sweetness (sub agave if vegan), almond butter to mellow out the tofu flavour, and just a bit of vanilla. Enjoy on its own or if you’re a toppings freak like me, dress it up with extra almond butter, coconut flakes, and cacao nibs!

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

Dairy Free Chocolate Tofu Pudding
 
Prep time
Total time
 
This chocolate pudding made with silken tofu is a delicious dairy free treat!
Author:
Yield: 4 servings
Ingredients
  • 12 oz soft silken tofu, well drained***
  • ½ ripe banana
  • ¼ cup cocoa powder
  • 1-2 tbsp almond butter
  • 4 tsp honey (or agave for vegan option)
  • ½ tsp vanilla
Instructions
  1. Combine all ingredients in a food processor and blend until completely smooth.
  2. For best results, make it advance and let sit in an airtight container in the fridge for 24 hours before serving.
Notes
***The success of this pudding is highly dependent on the brand of silken tofu you use. I've had the best results with shelf-stable silken tofu versus refrigerated brands.

Have you ever used tofu in dessert before? 

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Tropical Mango Coconut Energy Balls

These tropical mango coconut energy balls are a fast, healthy snack bursting with tropical flavour! They are also dairy free, egg free, peanut free, and refined sugar free.

These tropical mango coconut energy balls are a fast, healthy snack bursting with tropical flavour! Just 6 ingredients required and easily made vegan and gluten free!

Life has a funny way of handing you what you need.

Earlier this week I had a little accident. While I was brushing the snow off my car (yes, SNOW – in April!!), I slipped and broke my wrist. And the first thing I thought when I realized I’d hurt it was: “This is so inconvenient!” Followed of course by a string of relentless cursing at the pain.

And inconvenient, is it ever. I had my whole week planned out before it happened: my social plans, my workouts, our meals… And at first I stubbornly tried to stick to them. An hour after I got out of the hospital I went out to lunch with my friend as planned (mind you I was still feeling A+ from the hospital pain meds at that point). Then I was determined to still make the dinner on our menu plan for that night: apricot citrus quinoa salad with BBQ pork chops and roasted carrots. I surprisingly did it, although it took me about 2x as long as usual! I even planned on going to work the next day as usual. But then the meds wore off and the pain set in… along with a sleepless night. So with sigh I gave in to the circumstances and took a sick day.

These tropical mango coconut energy balls are a fast, healthy snack bursting with tropical flavour! Just 6 ingredients required and easily made vegan and gluten free!

As for my other plans for dinners this week, workouts, blog posts… I’m starting to accept that those may need to be put on hold too. And that’s okay. Or at least I’m trying to believe that. I’ve always been a planner – it’s like a security blanket for me – but sometimes we just need to give in and be flexible. I’ve always wished I could be a more go-with-the-flow kind of person and, well, maybe here’s my chance.

But I’ll still always be prepared with some handy snacks!

The day before my slip, I made these tropical mango coconut energy balls and luckily photographed them while I still had 2 working hands! With only 6 ingredients, they whip up quickly in a food processor (or by hand) to make a healthy grab-and-go snack that’s easily made gluten free or vegan – and best of all, only takes one hand to eat!

These tropical mango coconut energy balls are a fast, healthy snack bursting with tropical flavour! Just 6 ingredients required and easily made vegan and gluten free!

Tropical Mango Coconut Energy Balls
 
Prep time
Total time
 
These tropical mango coconut energy balls are a fast, healthy snack bursting with tropical flavour!
Author:
Yield: 12-15 balls
Ingredients
  • ½ cup dried mango, chopped into small pieces
  • ½ cup unsweetened shredded coconut
  • ¾ cup quick oats
  • 2 tbsp ground flaxseed
  • ¼ cup natural almond butter
  • ¼ cup honey
  • Pinch of salt
Instructions
  1. Combine all ingredients in a food processor and process until it is well mixed but still chunky.
  2. Use wet hands to roll into about 12-15 balls.
  3. Store in an air tight container in the fridge for up to 2 weeks.
Notes
Use certified gluten free oats to make the balls gluten free. Use agave instead of honey to make them vegan.

Are you a planner? Have you ever broken any bones?

Looking for more energy ball recipes? You might like…

Blueberry vanilla energy balls

Blueberry vanilla energy balls: a quick snack full of protein and healthy fats! Vegan, gluten free, and peanut free.

Orange cranberry energy balls

Orange cranberry energy balls

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Soy Nut Butter Banana Chocolate Chip Cookies

Soft and chewy soy nut butter banana chocolate chip cookies that are nut free, dairy free, egg free, and wheat free!

Soft and chewy soy nut butter banana chocolate chip cookies that are nut free, dairy free, egg free, and wheat free!

So I know right now you’re probably thinking: “Didn’t I just see a recipe for nut free banana chocolate chip cookies on this blog?”

You’re not wrong – I did post a recipe for Sunbutter banana chocolate chip cookies just last month. But that’s just how I am. I often find myself being a bit repetitive in life.

Growing up, I used to really love this Mediterranean chicken and goat cheese panini at Jack Astors and without fail, I would order it everytime I went there. When I go on walks, I often take the exact same route. If I really love a song, I’ll play it twice in a row. Last winter when I first saw the movie Chef one night, I immediately woke up and watched it again the next morning. When I workout at GoodLife Fitness, I almost always do a 15 minute warm up on the bike followed by a 30 minute weight workout.

What can I say, I find comfort in repetition.

Soft and chewy soy nut butter banana chocolate chip cookies that are nut free, dairy free, egg free, and wheat free!

So when I saw this recipe for peanut butter banana chocolate chip cookies on Two Peas and their Pod just a few days after I posted my own banana chocolate chip cookie recipe, I decided I wanted to make it anyway. I used soy nut butter to make it safe for my allergies and changed some of the ingredients and quantities based on what I had on hand. The result was soft, muffin-like soy nut butter banana chocolate chip cookies that taste like banana bread! JZ and I both had one warm out of the oven – and then I went back for a second one.

Sometimes repetition is a good thing.

Soft and chewy soy nut butter banana chocolate chip cookies that are nut free, dairy free, egg free, and wheat free!

Soy Nut Butter Banana Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Soft and chewy soy nut butter banana chocolate chip cookies that are nut free, dairy free, egg free, and wheat free!
Author:
Yield: 8-10 cookies
Ingredients
  • 2 very ripe medium bananas
  • ¼ cup creamy soy nut butter (or peanut butter)
  • ½ tbsp melted coconut oil
  • 1 tbsp honey
  • ½ tsp vanilla
  • 1-1/3 cup rolled oats
  • 1 tbsp ground flax
  • Heaping ¼ tsp ground cinnamon
  • Pinch of salt
  • ¼ cup mini chocolate chips
Instructions
  1. Preheat your oven to 350°F.
  2. Mash your bananas in a large bowl until only a few chunks remain. Stir in the soy nut butter, coconut oil, honey, and vanilla nad stir until smooth.
  3. Then add the oats, flax, cinnamon, salt, and chocolate chips and mix to combine all the ingredients.
  4. Spoon the batter into 8 to 10 mounts on a baking sheet lined with parchment paper.
  5. Bake on the centre rack for 10 to 12 minutes or until cookies are done. Remove and let cool before devouring!

Are you a repetitive person?

This post was written as a part of the GoodLife Fitness Blogger Ambassador Program, however all opinions expressed are my own.

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