Gluten-Free Tiramisu Brownies

Ingredients Brownie Base

• 2 1/2 cups cashew flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 cup cocoa powder
• 1 cup bitter sweet chocolate chips

• 1/4 cup freshly brewed espresso (add 1 sachet instant coffee and dissolve for a more intense coffee flavor)
• 1/2 cup + 1 tablespoon maple syrup
• 1/4 cup raw virgin coconut oil
• 1 teaspoon vanilla extract
• 4 tablespoon unsweetened apple sauce
• 2 eggs

Ingredients Tiramisu Cream

• 8oz mascarpone
• 8oz cream cheese
• 1/4 cup maple syrup
• 3 egg yolks (only if you have fresh eggs; it will taste good without yolks, too)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (in place of Amaretto)

Directions
Preheat oven to 350F and line a baking dish with parchment paper.  Add coconut oil to a small saucepan and melt over low heat.
In a large bowl, mix all dry ingredients for brownie base: cashew flour, coconut flour, baking soda, cocoa powder and chocolate chips.
Using a medium sized bowl, mix all wet ingredients for brownie base: espresso, maple syrup, coconut oil, vanilla extract, apple sauce and eggs.
Make sure the eggs are mixed in well and there are no strings. If necessary, use a hand mixer.
Add wet ingredients to dry ingredients and mix (by hand) until well incorporated. The batter will be thick, that’s ok!
Fill brownie batter into your baking dish and bake for approximately 25-30 minutes. Do the tooth pick test: If you stick a tooth pick down the middle and batter crumbs stick to it, you need to continue baking.
Allow brownie base to fully cool off.

Mascarpone and cream cheese should be at room temperature. Combine all Tiramisu Cream ingredients and mix with hand mixer until you have a smooth cream.
Spread on top of your now cold brownie base and refrigerate for at least 1 hour. Brownie base by itself keeps for up to 5 days. Tiramisu cream containing egg yolk should be consumed within 2 days.

Molcajete Salsa Guacamole Recipe

Roasted peppers, tomato and garlic crushed in a traditional molcajete or mortar and pestle create an earthy, spicy base for this authentic guacamole. Use more chiles if you really love the heat! 

 

1 large ripe Roma tomato

2 serrano chile peppers, or more to taste

1 clove garlic, unpeeled

1/2 tsp. salt

4 ripe, Fresh Hass Avocados, seeded, peeled and roughly mashed

1. In an iron skillet over medium-high heat, roast the tomato and chiles until they are soft and charred, about 8 to 10 minutes. Add the garlic clove to the skillet during the last three minutes, cooking just until it starts to turn golden.
2. Place the tomato in a paper bag, and close. Allow to cool for about 5 minutes.
3. When the tomato is cool enough to touch, peel and discard the charred tomato peel.
4. Trim stems from roasted chiles and squeeze the garlic clove from its peel.
5. In a large molcajete** or mortar and pestle, grind the roasted chiles and garlic until roughly chopped. Add the peeled tomato and crush to combine into a chunky salsa. Season with the salt.
6. Gently stir in the mashed avocado and serve immediately, preferably in the molcajete. 

 (source)

 

100% Fruit Smoothie

Sometimes, you just need a nice burst of fruit to wake you up and start the day. For that, this yummy smoothie delivers.

1/2 cup sliced, frozen bananas

1/4 cup blackberries

1/3 cup blueberries

1/4 cup juice

In a blender, blend together all the ingredients until smooth.

 

(source)

Easy Vegan Vanilla Protien Smoothie

A high-protein and totally healthy, delicious smoothie for everyone, not just vegans! Lose weight while still eating something yummy and luxurious ♥

To make this amazing shake, you'll need:

1/2 cup soft tofu
1 cup vanilla soy milk
1 frozen banana
1/2 tablespoon peanut butter

Throw everything in your blender and mix until smooth. This should take about one minute. Enjoy!

Recipe from here.