Nut Bars with Dark Chocolate Chunks

I don't eat dessert very often, but there are times when you just want a bit of sweetness in your life. The advantage of raw treats like these is you can even enjoy them for breakfast without the guilt because they are packed with the goodness of nuts, seeds and fruit. As the weather gets warmer finally it is also a great alternative to turning on the oven. All you need is a food processor to whirl everything together. When you are in a rush out the door but want a protein packed pick-me-up, these are ideal to have on hand. You only really need one small square or two to keep you going.

Nut Bars with Dark Chocolate Chunks

Recipe by Lisa Turner Published on April 28, 2015 Easy no-bake protein bars packed with nuts, dried fruit and chunks of dark chocolate Print this recipe Ingredients: 2/3 cup raw almonds 2/3 cup unsweetened dried grated coconut 1 cup raw cashews 3/4 cup pitted dates, packed 1/4 cup pitted prunes (or additional dates) 1/3 cup hemp seeds 1 1/2 teaspoons vanilla 2 teaspoons water 1/4 teaspoon sea salt 3 1/2 oz (100 g) dark chocolate, cut into chunks Instructions: In a food processor, pulse the almonds and coconut together for 30 seconds. Add the cashews and process for another 30 seconds until the mixture is reduced to coarse crumbs. Add the dates, prunes, hemp seeds, vanilla, water and salt and process until the mixture starts to come together. Transfer to a medium bowl and stir in the chocolate chunks. Spoon the mixture into a 8-inch baking pan and press down evenly and firmly. Using a piece of waxed paper spread over the bars is helpful here. Cover the pan with foil and chill in the refrigerator for at least 5 hours. Cut into 2-inch squares. Makes 16 2-inch squares

More raw treats to enjoy:
Raw Peanut Butter Chocolate Nut Squares
Raw Avocado Coconut Nanaimo Bars
Raw Peanut Butter Truffles
Cocoa Fruit Treats

Chocolate Chili Cake

Quick and easy cocoa loaf cake with a hint of heat from chili powder. Not too sweet, it pairs well with fresh raspberries or even a pat of butter for a bit more richness.

Most of my sweet treats these days are raw ones that often incorporate dried fruits, nuts, including nut butters, a bit of natural sweetener and sometimes chocolate and coconut. Not that I don't enjoy baking, but I find raw power bars, balls and squares are an ideal, pretty much guilt-free energy boost as part of breakfast and a good pick-me-up for drowsy afternoons. Just anytime at all really.

But sometimes there is nothing quite like the aroma of baked goods, such as chocolate cake in this instance. On a recent visit to my Dad and stepmom, I happened to overhear a conversation they were having after dinner. My stepmom is an excellent baker and cook and my Dad has made some pretty tasty meals and desserts himself. Although there is usually homemade dessert to complete their evening meal, it so happened that the next day for them was busy and my stepmom teased my Dad and told him he was going to have to eat yogurt for dessert. Not that a bit of sweetened yogurt is an unwelcome dessert, but my Dad likes his baked sweets.

Looking for something to do and inspired by excess insomniac energy, I decided I would surprise them with a treat the next day. Considering this recipe yields a whole standard loaf, it's not particularly sweet at all, though it makes a fine after-dinner dessert, especially when served up with some raspberries or maybe a little scoop of vanilla ice cream if you want to sweeten up the deal. It is also lovely for lunch. The unexpected ingredient in this cake is some chili powder. When I do eat chocolate, one of my favorites is dark chili chocolate. I used cocoa here with coconut sugar, combined with a relatively mild chili powder.

When I told my Dad what was in it before he had some, he expressed some hesitation — not that he doesn't like spice, but for some it is not a common thing with dessert. The tantalizing aromas soon had everyone curious and I was pleasantly happy with the result. Moist with just a wee bit of heat that gently stimulates the palate after a few bites, I will surely be making this again.

Quick and easy, with little fuss, this is a recipe that inexperienced and experienced bakers alike will be proud of.

Chocolate Chili Cake

Recipe by Lisa Turner Published on April 6, 2015 Quick and easy not-too-sweet cocoa loaf cake with a hint of chili heat goes well with fresh raspberries or just a pat of butter Print this recipe Ingredients: 2 cups unbleached white flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon chili powder 2/3 cup unsweetened cocoa 1/2 cup butter, melted 3/4 cup coconut sugar or brown sugar 3/4 cup milk 2 large eggs Instructions: Preheat an oven to 350». Grease a standard 9-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, chili powder and cocoa. In large bowl, whisk together the butter and sugar. Whisk in the milk and then beat in the eggs. Gradually stir in the dry ingredients until just combined. Transfer the batter to the prepared pan and baked for 50 to 60 minutes until a cake tester inserted in the middle comes out clean. Let sit in the pan for 15 minutes and then transfer to a wire rack to cool. Makes 1 9-inch loaf

Other cakes to enjoy from Lisa's Kitchen:
Honey, Lemon and Poppy Seed Cake
Guinness Gingerbread Cake
Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze
Sour Cream Blueberry Cake

Raw Peanut Butter Chocolate Nut Squares

Over the past few years I've become especially smitten with raw treats, often packed with nuts and seeds, sometimes dried fruits, nut butters and coconut oil. Naturally sweetened, featuring quality ingredients, raw treats move beyond dessert and are an ideal way to pack some wholesome nutrition into a power snack for breakfast, lunch or a little after dinner treat.

Peanut butter is a weakness of mine, though I have no reason to feel guilty for that, and here it stars with walnuts, almonds, cashews, and coconut all topped with a thin layer of dark chocolate. I don't think I need to go into the blissful experience that a combination of peanut butter, nuts, chocolate and vanilla ensures. Naturally sweetened with maple syrup, you only need one small square to feel satisfied, though the temptation to eat more than you actually need is one that is hard to resist. You have been warned.

Raw Peanut Butter Chocolate Nut Squares

Recipe by Lisa Turner Published on March 18, 2015 Bars of raw walnuts, almonds, cashews, peanut butter and coconut topped with a thin layer of dark chocolate for a wholesome and none-too-sweet treat Print this recipe Ingredients: 1/2 cup walnut pieces 1/2 cup raw almonds 1 cup raw cashews 1 cup unsweetened dried grated coconut 2/3 cup natural chunky peanut butter 1/3 cup coconut oil, melted 1/3 cup maple syrup or honey 1 tablespoon vanilla 1/2 teaspoon sea salt Topping: 1/2 cup dark chocolate chips 1 teaspoon coconut oil Instructions: In a food processor, blend the walnuts, almonds and cashews until the mixture is reduced to coarse crumbs. Add the coconut, peanut butter, coconut oil, maple syrup or honey, vanilla and sea salt. Process until the mixture is well blended and begins to hold together. Transfer this mixture to a 8 × 8 inch pan, and press down evenly and firmly into the pan. Refrigerate for 30 minutes or longer. To complete the top layer, melt the chocolate chips in a small saucepan with a teaspoon of coconut oil over medium-low heat, stirring often. Spread the chocolate evenly over the bottom layer of the squares and return to the refrigerator until set. Cut into 2 inch squares and enjoy. These will keep well covered in the refrigerator for at least a week, though it is doubtful they will last that long. Makes 16 2-inch squares

Other raw delights to enjoy from Lisa's Kitchen:
Raw Peanut Butter Truffles
Mini Tahini Cups with a Creamy Coffee Date Filling
Cocoa Fruit Energy Bites
No Bake Coconut Oil Fudge

On the top of the reading stack: Thug Kitchen: Eat Like You Give a F*ck

Audio Accompaniment: Sebastian Mullaert

Raw Pistachio Cashew Halva

After the indulgences of the holidays, many of us move away from decadent treats and desserts. But that doesn't mean a sweet tooth need be denied, especially when it's as easy and healthy as this homemade halva.

If you've ever had the opportunity to experience the unique texture of fudgy and grainy halva, chances are you won't forget it. In my case, halva can be pretty much irresistible on those occasions when I indulge the craving. A popular sweet in the Middle East, the primary components are tahini (sesame seed paste), nuts and sweetener, such as honey. Often it is flavored with chocolate and sometimes it is made with flour and simmered in a syrup. Halva is not particularly complicated to make at home, although many of the recipes I've come across contain more processed sugar than I care to consume and some require simmering time.

This raw version simplifies the whole process and contains only a modest amount of honey to satisfy the sweet tooth. Pistachios, cashews and whole sesame seeds shine here with nutty tahini, honey and vanilla. A portion of the sesame seeds may be ground if desired for a smoother version.

My desire for unadulterated halva was satisfied in hardly anytime at all and a few small bites are all that is needed though the temptation to eat more than one little bite is menacing.

Raw Pistachio Cashew Halva

Recipe by Lisa Turner Cuisine: Middle Eastern Published on January 15, 2015 Sweet chunky balls of sesame seed and tahini halva with raw pistachios and cashews Print this recipe Ingredients: 1/2 cup raw pistachios 1/4 cup raw cashews 1 cup sesame seeds 1/4 cup tahini 1/4 cup raw honey 1 teaspoon vanilla pinch of sea salt Instructions: Process the nuts in a blender or food processor until coarse. Transfer to a medium bowl. Stir in 3/4 cup of the sesame seeds and the tahini, honey and vanilla until well combined. Sprinkle the remaining sesame seeds onto a small plate or piece of waxed paper. Shape about 1 tablespoon of the mixture into a small ball and roll in the sesame seeds. Repeat with remaining mixture. Chill in the refrigerator for 20 minutes before serving. Store any remainders in the refrigerator in a covered container. Makes 16 1-inch balls

Other raw treats not to be passed over:
Raw Peanut Butter Cookies
Raw Peanut Butter Maple Squares
Mini Tahini Cups with a Creamy Coffee Date Filling
No Bake Coconut Oil Fudge

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More

Audio Accompaniment: Simian Mobile Disco

Quinoa Cookies with Dark Chocolate Chunks

Cookies are something you never grow too old to indulge in. Though I've developed more of a taste for savory things, that doesn't mean decadence has to be sacrificed along with flavor. I just use less sweetener generally in my treats and desserts with attention to more wholesome ingredients that contribute plenty of flavor in their own right.

Enter quinoa cookies with fine dark chocolate chunks. These chewy cookies are sweet, but now overly so, with the goodness of nutty quinoa complemented by the chocolate, some vanilla and a hint of almond extract. They are easy to make up and a good way to use up any leftover quinoa and, in my opinion, fine enough to grace any holiday plate too.

Quinoa Cookies with Dark Chocolate Chunks

Recipe by Lisa Turner Adapted from a featured Food52 recipe Published on December 12, 2014 Soft chewy cookies with chunks of dark chocolate baked with the goodness of quinoa Print this recipe Ingredients: 1 cup whole wheat flour 1/2 cup unbleached white flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon sea salt 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup coconut sugar or brown sugar 1/4 cup honey 2 large eggs 1 teaspoon vanilla 1/2 teaspoon almond extract 1 cup cooked quinoa (1/3 cup dried), room temperature 2/3 cup crumbled dark chocolate Instructions: Preheat an oven to 375° and line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flours, baking power and soda and salt. In another medium bowl, beat the butter, sugar and honey together until smooth and light with an electric hand mixer. Add the eggs, vanilla and almond extract and beat for another 2 minutes. Mix the dry ingredients into the butter mixture a little at a time, and then stir in the quinoa and chocolate chunks until well combined. Drop small balls of the dough onto the cookie sheets and bake each batch for 12 to 15 minutes until golden. Transfer to wire racks to cool. Makes about 24 small cookies

Sharing this with Nupur's What's with my Cuppa event.

More cookies please:
Peanut Butter Cookies Dough Bites
Blueberry Lemon Cake Cookies
Flourless Peanut Butter Chocolate Chip Cookies
Cayenne Peanut Butter Cookies

On the top of the reading stack: various stacks

Audio accompaniment: Marsen Jules

Vegan Black Bean Brownies

Considering how much I adore legumes and how important a role they play in my daily diet, I suppose it's no wonder they recently showed up in a dessert. Mind you, these earthy brownies are not too sweet and healthy enough to eat for breakfast in addition to a snack. The beans, combined with the dried cherries, cocoa and vanilla add an almost coffee-like taste and if you wish, to bring that out further, add a few teaspoons of brewed strong coffee to the mixture.

I could hardly wait for these to cool in the pan before eating a few. Because they have black beans in them, they are more substantial than most brownies I've encountered, and as a consequence, I put off eating dinner because I was rather stuffed!

Vegan Black Bean Brownies

Recipe by Lisa Turner Published on November 10, 2014 Healthy, protein-rich and not-too-sweet vegan black bean brownies with an earthy coffee-like cocoa flavor Print this recipe Ingredients: 2/3 cup dried black beans (2 cups cooked) 1/3 cup dried cherries 3 tablespoons coconut oil, melted 2 1/2 tablespoons fresh ground flax seeds whisked with 3 tablespoons warm water scant 1/2 cup coconut or brown sugar 1/3 cup unsweetened cocoa 1 1/2 teaspoons baking powder 1 1/2 teaspoons vanilla 1/2 teaspoon ground cinnamon pinch of sea salt Instructions: Rinse the black beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and let cool to room temperature. Line a 8 × 8 inch baking pan with parchment paper. Preheat an oven to 350°. Add all of the ingredients to a food processor and process until combined and smooth. Transfer to the prepared pan and bake for 20 minutes or until a cake tester inserted into the middle comes out clean. Let cool for 30 minutes or longer, then cut into small squares and enjoy. Makes 1 pan or 12 to 16 brownies

More brownie recipes you may enjoy from my kitchen:
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Avocado Brownies
Gooey Peanut Butter Brownies with Carob Chips
Cocoa Brownies with Peanut Butter Chocolate Icing

On the top of the reading stack: Food and Drink Magazine

Audio Accompaniment: Sebastian Mullaert (aka Minilogue) & Ulf Eriksson (Kontra-Musik) Sweden

Savory Coriander, Black Pepper and Cheese Shortbread

Just one nibble and you will be hooked on these savory coriander and black pepper shortbread bites with Gruyère cheese. I've made them on the smallish side so when I say I ate three of this little melt-in-your-mouth shortbreads in one sitting, I don't feel so guilty. Besides, it is no secret that I adore small things, and that preference extends from my eating habits into most other aspects of my life, with the exception of long pieces of well crafted music and literature.

I chose semi-firm and somewhat salty Gruyère for the cookies as this cheese is excellent for melting, but alternately try these with Havarti or Gouda or go with some extra old Cheddar or creamier and milder Fontina for something a bit different.

Savory Coriander, Black Pepper and Cheese Shortbread

Recipe by Lisa Turner Published on November 1, 2014 Simple, savory and buttery cheese, coriander and black pepper shortbread cookies with a soft, melt-in-your-mouth texture — delicious for snacks or hors d'oeuvres Print this recipe Ingredients: 1 1/4 cups unbleached white flour 1 tablespoon fresh ground coriander 1 teaspoon fresh cracked black pepper 1/2 teaspoon sea salt 4 oz (125 g or 1/2 cup) Gruyère or other cheese, grated 1 1/2 tablespoons lemon juice 1/2 cup (1 stick) cold unsalted butter Instructions: Preheat an oven to 325°. Line a baking sheet with parchment paper. In a large bowl, combine the flour, coriander, pepper, salt and cheese. Add the lemon juice and cut the butter into the mixture using a pastry cutter until everything is well blended and the butter resembles coarse crumbs. Shape into balls about 1 inch in diameter. Place on the baking sheet with a bit of space in between each. Flatten with a fork into a criss-cross pattern, about 1 1/2 inches in diameter. Bake for 20 minutes or until the cookies are lightly browned. Cool on a wire rack before serving. Makes 18 to 20 cookies

Other shortbreads to enjoy from Lisa's Kitchen:
Jalapeño Cheddar Shortbread
Spicy White Cheddar Shortbread Crackers
Italian Lemon Cornmeal Shortbread
Peanut Butter and Blueberry Shortbread Bars

On the top of the reading stack: Dear Leader: Poet, Spy, Escapee--A Look Inside North Korea by Jang Jin-Sung

Audio Accompaniment: sweet silence

Pumpkin Energy Bites

It is time to celebrate the pumpkin season once again. While I do not relish the onslaught of winter, the fall harvest is a treat to be savored. This year, I bought a larger pumpkin, in addition to two smaller ones, roasted them up, and what I didn't use right away, I froze in 1 cup bags for future use to keep me going year round, because pumpkin is just not about 2 months of the year.

Pumpkin pie is coming soon, but energy bites keep me going throughout the day and they make for a fine quick breakfast. Yes, these do contain some chocolate, but it is fine quality dark chocolate and who says chocolate can't be enjoyed in moderation for breakfast? Certainly not me. Besides, with all of the other good nut, seed and dried fruit stuff in these little bites, you would have to be a strict purist without any real gain if you eschewed these delights. Just saying…

Pumpkin Energy Bites

Recipe by Lisa Turner Published on October 25, 2014 Quick and easy healthy pumpkin energy treats with dark chocolate, nuts, seeds, dried fruit and pumpkin spices Print this recipe Ingredients: 1 cup rolled or steel-cut oats 1/2 cup raw almonds 1/2 cup raw cashews 2/3 cup dried dates, pitted and roughly chopped 1/3 cup dried cherries 1/3 cup pumpkin purée 1 tablespoon maple syrup or honey 2 tablespoons coconut oil, melted 1 tablespoon chia seeds 1 tablespoon hemp seeds 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg or mace 1/4 teaspoon ground allspice 1/4 teaspoon sea salt 1/2 cup lightly toasted pumpkin seeds or pepitas 1/3 cup dark chocolate, cut into small chunks Instructions: In a food processor, grind the oats, almond and cashews into a fine meal. Add the dates, dried cherries, pumpkin purée, maple syrup or honey, coconut oil, chia seeds, hemp seeds, vanilla, cinnamon, nutmeg, allspice and sea salt. Pulse until well combined. Add the pumpkin seeds and chocolate and pulse once or twice. Chill the mixture in the refrigerator for 30 minutes. Dampen clean hands and shape into small 1-inch balls. Store in the refrigerator in a covered container and enjoy when the craving hits. Makes 14 to 16 small bites

The pumpkin celebration continues:
Pumpkin and Carrot Split Lentil Soup
Roasted Tamari Seeds
Spicy Peanut Pumpkin Soup
Toor Dal Pumpkin Soup

On the top of the reading stack: Plenty More by Yotam Ottolenghi

Audio Accompaniment: morning silence (while it lasts)

Raw Peanut Butter Truffles

Raw and healthy homemade treats are pretty much a staple in my house these days. Sometimes you want a sweet that is satisfying, without the guilt, and these little truffles certainly fall into that category. They come together in hardly anytime at all, and with a bit of patience, as they are best chilled in the fridge before serving, these little bites will provide a nice dose of protein and most importantly, satisfaction to the palate. Decadence in this case is good for you.

Raw Peanut Butter Truffles

Recipe by Lisa Turner Published on October 17, 2014 Simple, raw and guilt-free protein-packed peanut butter and cocoa truffles sweetened with dried dates Print this recipe Ingredients: 1/2 cup raw almonds 1/2 cup hemp seeds 1 cup pitted dried dates 1/4 cup natural peanut butter 1 tablespoon cocoa powder 1 teaspoon vanilla cocoa or carob powder for dusting (optional) Instructions: In a food processor, pulse together the almonds and hemp seeds into a coarse flour. Add the dates, peanut butter, cocoa and vanilla and process further until the mixture comes together. Shape into small balls and coat with cocoa or carob powder if desired. Chill in the refrigerator for a few hours. Keep any remaining truffles in the refrigerator. Makes about 15 truffles

Other raw treats to enjoy:
Raw Peanut Butter Cookies
Raw Avocado Coconut Nanaimo Bars
Peanut Butter Cookie Dough Bites
Mini Tahini Cups with a Creamy Coffee Date Filling

On the top of the reading stack: River Cottage Bread Handbook No. 3 by Daniel Stevens

Audio Accompaniment: Marsen Jules