Even though this is the version that will remain for now, I think next time I make it I will double the batch to have a taller cake which will satisfy me more, especially after it is frosted. As far as the frosting is concern, I think it has been one of the best frosting recipes I have ever made. I haven’t posted anything similar before, so you are welcome!

If you are looking for a healthier frosting recipe this is the one you should try. High in protein and not that sweet at all.

This version is made with tofu but don’t be turned off by it. It is truly an awesome recipe. I hate when cake frostings are so sweet you can’t event taste the flavor of it. I really hate that. This frosting is not that sweet but you can modify the sweetness to your liking so if you would like to add more maple syrup go ahead.

If you guys want to make something sweet that won’t derail your dietary efforts this would be a great contender. This black bean cake with coffee frosting is full of protein, it is gluten free and not so bad for you. A super win recipe in my book.

I have actually made double the batch of the frosting and froze half of it so I hope it tastes the same as to when I made it at first. I will be using it this coming weekend so I hope it doesn’t have to go to waste.

If you are looking for a healthier take on chocolate cake look no further. This black bean cake with coffee frosting will satisfy anyone so I hope you like it as much as we did.

Enjoy!

Black bean cake with coffee frosting

Miryam's original recipe

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

• 15.5 oz. can black beans, thoroughly rinsed and drained
• 1 tsp aluminum free baking powder
• 1/2 cup unrefined sugar
• 2 tsp instant coffee granules
• 1/4 cup cocoa powder
• 3 eggs
• 3 tbs coconut oil
• 1 tsp vanilla

Frosting

• 14 oz firm tofu, drained
• 4 oz cream cheese
• 1/3 cup maple syrup
• 3 tsp instant coffee granules
• 2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F. Place unbleached parchment paper in the bottom of an 8×8″ baking pan. Grease the sides. This will be your security blanket to make sure the cake doesn't stick to the pan!!

Place all the batter ingredients in a food processor or blender and pulse thoroughly until smooth and well combined.

Pour batter into the baking dish. Bake for 35-40 minutes or until the top is dry and edges begin to pull away from the baking pan. Cool completely before frosting.

Unwrapped the tofu and place it in a plate.  Place a couple of paper towels on top of the tofu followed by a heavy book. Leave the book over the tofu for 20-30 minutes. There would be a lot of liquid in the plate. Drain the liquid that will accumulate in the plate.

In a food processor add all of the frosting ingredients and pulse until you obtain a smooth homogenous consistency. Spread the frosting over the cake and top with some chopped pecans if you like. Serve.

NOTE: If you will like a taller cake double the batter ingredients. I know I will next time I make it.

The post Black bean cake with coffee frosting appeared first on Eat Good 4 Life.

Summer is almost over and during these few months I have been thrill to experiment with multiple flavors to make frozen popsicles. Today I was able to make these coffee chocolate popsicles. To be honest, I don’t know what I waited all these time to make such combination. It was delish!

I haven’t made any coffee flavor popsicles before and to be honest I have no idea why I didn’t up until today. I love coffee flavor anything so I am glad I was able to come up with this combination today.

It is one of the simplest coffee chocolate popsicles you will ever make. You can keep them just plain or get creative like I did and make them more appealing. Either way they are great, however, I think adding the melted chocolate and chopped almonds makes these coffee chocolate popsicles over the edge.

My husband that loves coffee was over the moon when he found out I was making these.

To make them, all you need is your favorite brewed coffee and the addition of the new Silk Almond creamer. You don’t even need to add any sugar or any other ingredients to these popsicles but if you like a more fancy variation go ahead and add the melted chocolate and chopped nuts.

Silk has also come up with other flavors that are available for a limited time. Try the Pumpkin flavored almond creamer! It is delicious, creamy, and pumpkiny!

These coffee chocolate popsicles make for a great treat. I always have two at a time since they are so good. Next time I make them I will for sure double the batch. They are simply plain sensational.

Well, I hope that you guys get to make these coffee chocolate popsicles. I hope you like them as much as we did.

Enjoy!

Coffee chocolate popsicles

Miryam's original recipe

Yield: 10 popsicles

Total Time: 10 minutes

Ingredients:

• 2 cups of brewed coffee
• 2 cups of Silk almond creamer
• 1 cup dark chocolate, melted
• 1/3 cup slivered almonds, chopped

Directions:

Add the brewed coffee and creamer in a large bowl and combine.

Divide mixture between the popsicle mold and place a wooden stick on each popsicle hole and freeze for at least 6 hours.

Before you consume popsicles dip each popsicle on melted chocolate and sprinkled chopped nuts over the chocolate.

The post Coffee chocolate popsicles appeared first on Eat Good 4 Life.

While I hardly ever drink coffee, I do once in a blue moon. I figured I experiment and make a quick version of the famous pumpkin lattes I have seen lately at coffee shops since it is pumpkin season. While I don’t have a espresso machine, maybe soon, I can’t produce a professional espresso, however, strong coffee will do for this dairy free pumpkin latte.

Also keep in mind that lattes are made with steamed milk, however, my quick method will do, no fancy equipment to steam and make my milk frothy. If you really would like a frothy effect and have an emersion blender you can obtain the same effect by using it. It will just take you a few more minutes.

For the milk of choice, since it is dairy free, I used unsweetened almond milk mostly because it is very neutral in flavor, has no added sugar, it is Non-GMO, and has no artificial colors, or flavors, I like to use them for myself and the kids. I also love the fact that is lactose free and it has 50% more calcium than dairy milk.

You can visit Silk’s page and learn more about Silk products, or if you like you can sign for their newsletter and receive coupons as well as their latest news here. They also have dairy free products, creamers, dairy free yogurt and much more. You will also find plenty of recipes in their website so go ahead and check them out.

Like I said before, I am all about pumpkin and apple recipes lately so be on the look out for many more. I hope you are enjoying the healthier takes with these recipes.

Enjoy!

Dairy free pumpkin latte

Miryam's original recipe

Yield: 2 servings

Total Time: 10 minutes

Ingredients:

• 3 cups almond milk
• 2 tbsp pumpkin puree
• 3 tbs unrefined sugar
• 3/4 cup coconut cream
• 1/2 cup strong hot coffee
• 3 tsp pumpkin spice

 

Directions:

Place almond milk, pumpkin puree, sugar and pumpkin spice in a sauce pan and heat for 5 minutes stirring occasionally until completely hot. Add the coffee and combine.

Divide mixture  between two glasses and top with the coconut cream. Sprinkle some cinnamon over it.

NOTE: If you don't have pumpkin spice you can make your own by mixing 2 tsp cinnamon powder, 1 tsp clove powder, 1 tsp ginger powder, 1 tsp nutmeg powder. This is what I do most of the times!

This conversation is sponsored by Silk. The opinions and text are all mine.

The post Dairy free pumpkin latte appeared first on Eat Good 4 Life.

After searching for quite some time through quite a few chocolate recipes I combined, tweaked, replaced, and substituted some of the ingredients and came up with my own sensational chocolate mousse cake version.

I decreased the sugar content by a lot, used coconut oil which has medium chain triglycerides that are digested differently, and used whole wheat pastry flour to increase the fiber content. I would have used flaxseed meal but exposing flaxseed meal to heat would destroy its properties.

When ever I don’t require to make a chocolate cake that has to be gluten free or vegan this is going to be my chocolate cake recipe to go for. However, if you need a gluten free chocolate cake recipe here is another recipe for you. Also super delicious.

Enjoy!

Chocolate Mousse cake

Miryam's original recipe

Yield: 10-12 servings

Ingredients:

• 4 oz dark chocolate, melted
• 3 tbsp instant espresso powder
• 2 tbsp unsweetened cocoa powder
• 3/4 cup almond milk
• 3/4 cup coconut oil, melted
• 1 cup unrefined sugar
• 3 organic eggs
• 1 cup warm water
• 2 cups whole wheat pastry flour
• 1 tsp aluminum free baking soda
• 1/2 tsp himalayan salt
• 2 tsp vanilla extract

Mousse

• 1 cup heavy cream
• 2 tbsp cocoa powder
• 3 tbsp maple syrup

 

Directions:

Preheat your oven to 350F. Line two 9 inch round cake baking pans with unbleached parchment paper and set aside.

In a large mixing bowl add the eggs, sugar, coconut oil, vanilla and warm water with the expresso powder dissolved in it and mix with a wire whisk. Add the melted chocolate gradually whisking at the same time if possible. Add the rest of the ingredients and combine. If you like you can add a stand mixer if you like.

Divide the cake batter between the prepared cake pans and bake for 25-30 minutes or until a tester comes out clean.

Cool in the pan for 15-20 minutes before letting the cake cool completely on a wire rack.

On the meantime, place the maple syrup and heavy cream in a large mixing bowl and beat until stiff picks form. A the cocoa powder and fold with a spatula.

To assemble the cake. Place one cake layer previously baked in a cake stand and spread half the mouse over it. Top with second cake layer and spread the top of the cake with the remainder of the chocolate mousse.

Decorate as desired.

 Nutrition facts calculate based on the recipe giving 12 servings

The post Chocolate Mousse Cake appeared first on Eat Good 4 Life.

The first day I made these coffee cream bars I had 4 pieces. They are just plain awesome. I think I have discovered my most favorite dessert ever.

While I have made three different type of cream bars already these are by far my favorite. I love coffee flavor anything, even though I don’t drink coffee. I used to make a frozen tiramisu that tasted exactly just like these coffee cream bars. The big difference here is that these are much easier to make and a lot healthier for you.

I will be posting the raspberry cream bars shortly so don’t despair, I just have quite a few recipes to catch up on.

A few notes about these coffee cream bars.

1. I added two tablespoons of Kahlua liquor. You can also use Baileys, either one is great, but if you would like to omit the liquor all together the cream bars will still be just fine.
2. Make sure you keep these in the freezer. Just thaw them 10 minutes before eating.
3. If the crust doesn’t come together add 2 tablespoons of water. I did.

I am going to try to make more coffee desserts. I don’t have that many recipes with coffee in my blog but the fact that I love coffee so much you will think I would.

I hope you get to try these coffee cream bars. They are truly out of this world.

Enjoy!

These are truly my ultimate favorite cream bars and dessert of all time. It is vegan, gluten free and so much healthier for you than any other cream bars out there. I am going to experiment on this recipe and come with more intricate and unique flavors so stay tuned.

Coffee Cream Bars

Miryam's original recipe

Yield: 16 bars

Total Time: 15 minutes

Ingredients:

Crust

• 1 cup raw cashews
• 1 cup dates
• 2 tsp instant coffee granules
• 2 tbsp water, optional, only if the crust doesn't come toghether

Filling

• 1 14oz canned coconut cream, full fat (make sure fat content is high)
• 2 tsp instant coffee granules
• 3-4 tbsp maple syrup
• 2 tbsp Kahlua or Baileys, optional, note Baileys is not vegan

Topping

• 3 tbsp coconut oil, melted
• 3 tbsp cacao powder
• 3 tbsp maple syrup

Directions:

Place the crust ingredients in your food processor and pulse until combine or until the mixture is coming together. With a spatula press evenly into the bottom of a 8x8-inch square baking pan previously lined with unbleached parchment paper.

Blend the filling ingredients in the food processor until smooth and spread evenly over the crust. Freeze while you prepare the topping. I freeze mine for at least 45 minutes before I pour the topping over it. If solid, melt the coconut in the microwave. In a small bowl mix the topping ingredients and pour over the middle layer making sure to spread it evenly. (Work quickly if the middle layer is frozen as the top layer will freeze the minute you pour the mixture).

Freeze bars until firm. To serve, let the bars thaw at room temperature for 10-15 minutes and cut as desired.

Note: Make sure the coconut cream that you are using is full fat and that has at least 9 grams total fat per serving. The one I used had 16 grams and was from trader joes but they have discontinued that kind.

The post Coffee Cream Bars – Vegan and gluten free appeared first on Eat Good 4 Life.

Last week I made the banana chia seed pudding which was the bomb. This week I experimented with another version. Since I got a huge bag of chia seeds I am getting really creative with it in the kitchen and so I made this coffee and chocolate chia seed pudding.

For this variation I used cacao nibs which I placed on a coffee grinder and pulverized. Cacao nibs are really high in antioxidants, that is why I used them. They are a little bit bitter but that is OK with me. If you don’t have cacao nibs you can use cacao powder instead. The coffee and chocolate chia seed pudding will still be as good.

For this variation I didn’t use my food processor. I just used a wire whisk to mix all of the ingredients and that was good enough.

I am going to keep coming up with other chia seed pudding variations. It is so easy and so healthy. Having this as a snack is also great. My kids actually think they are having a treat when in reality they are having something great. Next time I am going to make a pineapple and coconut flavored one. I love those two flavors together and since I have the ingredients on hand I think I will make it this week. I hope I don’t forget…

I hope you get to try this variation. It is truly sensational.

Enjoy!

Place the cacao nibs in your coffee grinder or food processor and pulse until they are pulverized. Mine are not totally pulverized but good enough.

Coffee and chocolate chia seed pudding

Miryam's original recipe

Yield: 4 servings

Total Time: 5 minutes

Ingredients:

• 1 1/2 cup brewed coffee, I used decaf
• 2 tbs cacao nibs, or cacao powder
• 1/2 cup coconut cream, or coconut milk
• 1 1/4 cup almond milk
• 1/4 cup maple syrup
• 1 cup chia seeds
• 2 scoops chocolate protein powder

Directions:

In a coffee grinder add the cacao nibs and pulse until pulverized. In a large mixing bowl add all of the ingredients. With a wire whisk, mix all of the ingredients until combined. Place the pudding in the refrigerator and serve when chilled, about 4-6 hours.

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