a vegan dessert

recipe adapted from Oh She Glows

Chilled Double Chocolate Torte

Crust ingredients:

1 cup + 6 tbsp whole grain spelt flour

1/4 cup + 2 tbsp cocoa powder

1/2 tsp baking powder

 1/2 cup sugar + 1/3 cup stevia

1 tbsp flour

1 tsp kosher salt

4 tbsp + 2 tsp canola oil

1/2 cup almond milk

3 tbsp pure agave syrup

Filling:

2 cups avocado flesh (approx 4 medium avocados), pitted and scooped out

1/3 cup almond milk (revised amount)
2/3 cup pure maple syrup
1 tbsp smooth peanut butter
1 tbsp flour
1/4 tsp kosher salt
1 tsp pure vanilla extract
1 cup + 2 tbsp chocolate chips, melted
1/4 cup cocoa powder, sifted

Directions: Preheat oven to 375F. In a large bowl, sift together the dry crust ingredients (spelt, cocoa powder, baking powder, arrowroot powder, sugar and salt). In a medium bowl, whisk the wet crust ingredients (oil, maple syrup, milk). Add wet to dry and stir well.

In a 10 inch springform cake pan, scoop on the crust batter and spread out with a wet spoon or wet hands. The batter will be very sticky so you will have to keep wetting your spoon/hands. Spread out as evenly as possible and bake for 25 minutes at 375F.

Meanwhile, prepare the filling by placing all filling ingredients (except chocolate chips) into food processor. Process until smooth.

Once the crust is done baking, remove from oven to slightly cool off for about 5-10 mins. Now melt your chocolate chips in a small bowl and place melted chocolate into food processor mixture. Process until smooth. Scoop this filling into cake pan on top of crust. Smooth out as much as possible and then place in the freezer for 1.5-2 hours to firm up.

Remove from freezer and allow to sit on the counter for about 10-15 minutes before serving chilled. Serves 10-12. Place leftover torte in the freezer wrapped and placed in a seal container. I’m not sure how long it lasts in the freezer, but I would guess 1-3 weeks if sealed properly.

I highlighted the things I changed, substituting arrowroot powder for flour, sugar for stevia, maple syrup for agave. All together it turned out pretty well.

This was my first actual attempt at making an all vegan dessert. My diet is also pretty restrictive on the amount of sugar I can have so I probably broke a few rules, but the amount of sugar in this recipe is pretty low, especially depending on the amount you eat. This torte is rich and best served almost frozen. I love cooking and baking when I have had a stressful day and this was just perfect for that. The avocado works wonderful here, creating a creamy filling that is both delicious and good for you. Believe me, I will be looking for and trying out more of these kinds of recipes soon. Can't wait to share! 
Much love to you all! 

Go Dawgs! Go Christmas! Go Southern!

I couldn't have been more excited the other afternoon when I looked in my mailbox. I had received a card from my Granny a few weeks ago saying that I would be getting a subscription to Southern Living for the next year. Well guess what! It already started!

To us Southern girls, Southern Living is somewhat of a bible, we get ideas about our homes, new recipes to try and even hear of wonderful places all around the South to visit.

Well this issue was no different, it is filled with lots of wonderful looking recipes, great gift ideas for Christmas and this YUMMY recipe!

It is perfect for Christmas or to take to a tailgate. (a UGA tailgate that is)

Red Velvet Peppermint Swirl Brownies

Ingredients

• 1 (4-oz.) bittersweet chocolate baking bar, chopped
• 3/4 cup butter 
• 2 1/4 cups sugar, divided 
• 4 large eggs 
• 1 (1-oz.) bottle red liquid food coloring
• 1/4 teaspoon peppermint extract
• 2 teaspoons vanilla extract, divided 
• 1 1/2 cups all-purpose flour 
• 1/8 teaspoon salt
• 1/2 (8-oz.) package cream cheese, softened 
• 2 egg whites 
• 2 tablespoons all-purpose flour 

• Preparation
• 1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
• 2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Add food coloring, peppermint extract, and 1 tsp. vanilla. Gently stir in 1 1/2 cups flour and 1/8 tsp. salt. Pour batter into prepared pan.
• 3. Beat cream cheese and remaining 1/4 cup sugar at medium speed with an electric mixer until fluffy. Add egg whites and remaining 1 tsp. vanilla, and beat until blended. Stir in 2 Tbsp. flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife.
• 4. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut brownies into squares.

These are super easy, although your hands might turn a little red during the process. But they are totally worth it.

They were a hit at Andy's parents house and I finally brought the rest to work so that I would stop eating them. Let me know what you think!