We had so much fun developing holiday recipe, thanks to Newfoundland Chocolate Company for giving us some of their amazing chocolate to use in this recipe! We truly love this local artisan chocolate factory that makes delicious chocolatey treats for all tastes!

This is such a quick gift to assemble. And when you bake this brownie mix, you get this super chewy double chocolate brownie that is so decadent!

Decadent Newfoundland Chocolate Brownie Mix in a Jar

 

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Prep time

10 mins

Total time

10 mins

 

Enjoy the holiday season with this original recipe that will allow you to create the perfect gift for your friends and family: a jar filled with all the chocolaty ingredients required to make fudgy brownies. These decadent double chocolate brownies that melt in your mouth will certainly please the crowds!

Author: Homemade Hearts and Fine Food Factory

Serves: 1 brownie mix

Ingredients

• 1 x 1 liter wide mouth Mason jar
• 1 cup cocoa powder
• ¾ cup gluten-free all-purpose flour blend
• ¾ teaspoon baking powder
• ½ teaspoon sea salt
• ½ cup brown sugar
• ¾ cup white sugar
• ½ cup Newfoundland Chocolate Company dark chocolate shavings or pebbles (or semi-sweet chocolate chips)
• ½ cup Newfoundland Chocolate Company white chocolate shavings (or white chocolate chips)
• ¾ cup pecans

Instructions

1. Using a large canning funnel, place all ingredients in the Mason jar in the order that they appear in the ingredient list above.
2. Place lid on jar.
3. Create an instruction label that includes the instruction in the Notes section below.
4. Attach label on jar with a ribbon. The jar is now ready to be gifted to friends and family!.

Notes

Text to include on the jar:
Decadent Newfoundland Chocolate Brownie Mix

To prepare brownies, you need the following ingredients:
• 1 jar Decadent Newfoundland Chocolate Brownie Mix
• ¾ cup butter
• 3 eggs
• 1½ teaspoon vanilla extract

Instructions
1. Preheat oven at 350oF.
2. Grease a 9-inch square baking dish
3. Melt butter in a small saucepan or in microwave.
4. Remove from heat and whisk in eggs and vanilla extract.
5. Stir in contents of jar.
6. Bake in preheated oven for 30-35 minutes.
7. Cool down and cut into 12 brownies.
8. Enjoy!

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It all starts with a pretty simple apple bundt cake that is prepared and baked with love. Then, the magic happens… A layer of gooey caramel is poured on the apple cake to make it super moist and delicious. The caramel is made with coconut cream and just wraps the cake in a bundle of sweetness.

Then the cake is topped with crunchy pecans to add texture and bite. This cake is just perfect for any occasion!

If you have a bit of leftover caramel, I highly recommend that you drizzle it directly on the slices you serve to make your guests swoon!

Caramel Apple Bundt Cake {Gluten-Free}

 

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Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

 

This moist gluten-free caramel apple cake is topped with an amazing caramel drizzle and pecan halves.

Author: Homemade Hearts

Serves: 1 bundt cake

Ingredients

Apple Bundt Cake

• 1 cup butter, melted
• 1½ cup sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 3 cups gluten-free all purpose flour blend
• 1 teaspoon xantham gum
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 cup almond milk
• 1 cup grated apples (3-4 apples)
• 2 teaspoons cinnamon

Caramel Glaze

• ½ cup brown sugar
• ½ cup coconut cream (solid part that sits on top of a can of coconut milk)
• 1 teaspoon vanilla extract

Topping

• ½ cup pecan halves

Instructions

Apple Bundt Cake

1. Preheat oven at 350 degrees F.
2. Grease a bundt cake mold and sprinkle with a thin layer of gluten-free flour blend.
3. In the bowl of a stand-up mixer, beat butter with sugar on medium speed.
4. Continue beating and incorporate the eggs one at a time then add vanilla extract. Set aside.
5. In a mixing bowl, combine gluten-free flour, xantham gum, baking powder and cinnamon.
6. Stir in ½ of the flour mixture in the butter/egg mixture.
7. When it is well mixed, incorporate ½ of the almond milk.
8. Fold in the rest of the flour and finally, the rest of the almond milk.
9. Incorporate grated apples and pour the batter into the prepared mold.
10. Bake the cake in preheated oven for 50 to 60 minutes, until a toothpick inserted in the center of the cake comes out clean.
11. Cool in mold for 10 minutes before removing from the pan.
12. Let cool on a cooling rack.

Caramel Glaze

1. While your cake is cooking, you can prepare the caramel glaze by cooking brown sugar and coconut cream in a small pot on low heat for 10 minutes while stirring constantly to avoid burning.
2. Once the caramel has become thicker and darker, remove from heat and mix in vanilla extract.
3. Transfer to a glass jar.

Assembling the Cake

1. Place the cooled cake on a serving plate.
2. Pour caramel glaze and top with pecan halves.
3. Enjoy!

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These delicious crispy squares are topped with a layer of dark chocolate, crunchy almonds and fleur de sel – a heavenly combination!  I have made them several times as a last minute treat for guests or for my Seaberry workshop participants and they disappeared very quickly every single time! Hope you enjoy these decadent treats!

No Bake Crispy Chocolate Fleur de Sel Squares {Gluten-free, Vegan}

 

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Prep time

20 mins

Total time

20 mins

 

These crispy chocolate treats are topped with dark chocolate, crunchy almonds and a touch of fleur de sel. They are the perfect sweet treat that can be prepared in less than 20 minutes. To top it all off, these treats are gluten-free and vegan!

Author: Homemade Hearts, adapted from Bojon Gourmet

Serves: 16 squares

Ingredients

Crispy Chocolate Squares

• ⅓ cup maple syrup
• ⅓ cup agave nectar
• ¼ cup peanut butter
• 1 cup dark chocolate wafers (or semi-sweet chocolate chips)
• 1 tablespoon coconut oil
• ⅛ teaspoon sea salt
• 4 cups crips cereal (I use Nature's Path Organic Sunrise Crunchy Honey Cereals, but you can also use crispy rice, corn flakes or any other super crispy cereal you have in your pantry)

Chocolate Topping

• 1 tablespoon coconut oil
• ½ cup dark chocolate wafers
• 2 tablespoons slivered almonds
• ⅛ teaspoon fleur de sel

Instructions

Crispy Chocolate Squares

1. In a large saucepan, bring maple syrup and agave nectar to a boil over medium heat. Let boil for 1 minute while stirring continuously to avoid burning.
2. Remove from heat and stir in peanut butter, ½ cup dark chocolate, coconut oil and sea salt.
3. Once everything is melted and you have a uniform paste, fold in crispy cereals.
4. Line a 8 inch square baking dish with parchment paper.
5. Pack crispy chocolate mixture firmly into lined baking dish.
6. Place another piece of parchment paper on top of the dish and press on the mixture firmly with your hands to pack it down. Remove the top piece of parchment paper and set dish aside while preparing chocolate topping.

Chocolate Topping

1. In a small sauce pan, melt coconut oil and chocolate over low heat, stirring constantly until melted.
2. Pour melted chocolate over the crispy squares and top with slivered almonds and fleur de sel.
3. Place dish in refrigerator and let the squares set for about 4 hours, or until chocolate on top is firm.
4. Cut into 16 squares.
5. Store these squares in refrigerator for up to one week.

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These cookies are super quick to make and will likely disappear as quickly! They are the perfect snack for tea time and also a tasty post-workout snack. I love to eat them for breakfast, it gives me all the energy I need to start my day on the right foot!

Soft Pumpkin and Almond Cookies {Gluten-Free, Vegan}

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

These chewy and spicy pumpkin cookies are high in protein and nutrients and completely gluten-free and vegan. They are made with just a few simple ingredients: pumpkin puree, almond flour, almond butter, chia seeds, cranberries, crunchy pecans and spices.

Author: Homemade Hearts

Serves: 2 dozens

Ingredients

• 3 cups almond flour
• 2 tablespoons baking powder
• 1 cup pumpkin puree
• ½ cup brown sugar
• ¼ cup almond butter
• 2 tablespoons chia seeds
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 tablespoon vanilla extract
• ½ teaspoon sea salt
• ½ cup dried cranberries
• ½ cup chopped pecans
• 24 pecan halves

Instructions

1. Preheat oven at 350 degrees F.
2. In a small mixing bowl, combine almond flour and baking powder. Set aside.
3. In a large mixing bowl, combine pumpkin puree with brown sugar, almond butter, chia seeds, cinnamon, ginger, vanilla and salt.
4. Incorporate almond flour into wet mixture until dough forms.
5. Fold in cranberries and pecans and mix gently until evenly distributed.
6. Using a large ice cream scoop, place balls of cookie dough 1-2 inches apart on a parchment lined baking sheet.
7. Press cookies down and top each cookie with a pecan half.
8. Cook in preheated oven for 16-20 minutes, or until golden.
9. Remove from oven and let cool on baking sheet for approximately 20 minutes before tranferring onto a wire rack.
10. Store in an airtight container in the refrigerator for one week.

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When you bite into this truffle, you first feel the crunch of the dark chocolate coating and then your teeth adventure into a layer of smooth pumpkin pie filling that is sweet and spicy. The combination of flavours and texture is so amazing. These small truffles are great to bring at a potluck or dinner party – I can guarantee you that they will not last long!

Pumpkin Pie Truffles {Gluten-Free, Vegan}

 

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These healthy pumpkin pie truffles are filled with pumpkin puree, coconut and spices, and dipped in dark chocolate. This is an indulgent treat that is super healthy, entirely gluten-free and vegan, but they are so decadent that no one will even know!

Author: Homemade Hearts

Serves: 16-20 truffles

Ingredients

Pumpkin Pie Truffles

• 1 cup unsweetened coconut flakes
• 1 cup pumpkin puree
• ½ cup almond flour
• 4 tablespoons maple syrup
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon allspice

Chocolate Coating

• 2 cups dark chocolate chips
• 1 tablespoon coconut oil

Garnish

• 3 tablespoons unsweetened coconut flakes
• ¼ teaspoon turmeric
• ¼ teaspoon ground cinnamon

Instructions

1. In a high speed blender or food processor, blend coconut for a few minutes until it turns into a thick paste, or has a coconut butter consistency.
2. Mix the coconut paste with pumpkin puree, almond flour, maple syrup, cinnamon, ginger and allspice.
3. Roll the pumpkin truffles into one inch balls and place on parchment paper lined baking sheet.
4. Refrigerate balls for 10-15 minutes to allow them to firm up.
5. While the balls are cooling, prepare a water bath and melt dark chocolate with coconut oil, stirring constantly until smooth.
6. Dip pumpkin pie truffles into melted chocolate and place back onto the lined baking dish.
7. Sprinkle the truffles with coconut flakes that are coloured with turmeric and cinnamon.
8. Refrigerate for about 30 minutes, or until the chocolate is firm.
9. Transfer the pumpkin pie truffles into an airtight container. Store in the fridge for 1-2 weeks.

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This apple crisp recipe can be made with any type of apples, I like to use a few different kinds to add a depth of flavour to the crisp, with sweet, bitter, soft and crispy apples that are coated in maple syrup and cinnamon. The apples are topped with a crunchy almond crumble with generous chunks of crispy pecans and sweet maple syrup.

Apple Crisp with Almond Crumble {Gluten-Free, Vegan}

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

This gluten-free apple crisp has a crispy crust which reveals a bottom layer of yummy and soft baked apples. It is sweetened with maple syrup and is so healthy it can be eaten as breakfast, a snack or dessert.

Author: Homemade Hearts

Ingredients

• 8 apples, chopped
• ⅓ cup maple syrup
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger

Almond Crumble

• 2 cups rolled oats
• 2 cups almond flour
• 1 cup pecans, chopped
• ½ cup coconut oil, melted
• ⅓ cup maple syrup
• ¼ teaspoon sea salt

Instructions

1. Preheat the oven at 350 degrees F.
2. Mix together apples, maple syrup, cinnamon and ginger.
3. Spread the apples in a baking dish.

Almond Crumble

1. With your hands, mix together oats, almond flour, pecans, coconut oil, maple syrup and sea salt.
2. Spread over the apples, pressing down slightly to form the crumble.
3. Bake in preheated oven for 35 to 40 minutes, until the top is golden.
4. Serve with coconut cream and drizzle with maple syrup if you have a sweet tooth.

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Even though fall is here, there still remains delicious strawberries as a reminder of summer days. I decided to combine them to a few other ingredients to make a refreshing superfood chocolatey parfait.

This parfait is made with a layer of nutritious almond milk, chia seeds and oats that have soaked overnight to make this powerful creamy pudding base. As a sweetener, a few dates and maple syrup are added. Finally, dark chocolate and fresh mint leaves are thrown into the mixt to get this superfood choco-mint pudding.

To assemble the parfait, you simply place layers of choco-mint superfood pudding with bright red strawberries and you have a delicious and beautiful dessert. It is so healthy you could even eat it for breakfast if you want!

Strawberry Choco-Mint Superfood Parfait

 

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This creamy parfait is made with an onctuous chocolatey pudding and is layered with sweet and fresh strawberries. The hints of peppermint in the chocolate pudding make this the perfect refreshing and light dessert.

Author: Homemade Hearts

Serves: 4-6 portions

Ingredients

• 2 cups almond milk
• ⅓ cup chia seeds
• ⅓ cup rolled oats
• 12 dates
• ⅓ cup cocoa powder
• 6-8 fresh mint leaves
• 2 tablespoons maple syrup
• 2 cups strawberries, finely chopped

Instructions

1. Combine almond milk with chia seeds and oats. Set aside in a covered container, in the refrigerator for at least 2 hours, preferably overnight.
2. Once the mixture has tickened, place it in the blender and add dates, cocoa powder, mint leaves and maple syrup.
3. Blend until your choco-mint pudding has a smooth texture.
4. To assemble the parfait, layer choco-mint pudding and strawberries in 4-6 small glasses. Alternate layers until glass is about ⅔ full.
5. Top with a strawberries and fresh mint leaves.

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This green team ice cream is made with only 3 simple ingredients: coconut cream, bananas and matcha tea powder. This recipe seriously takes less than 2 minutes to prepare. Can you imagine – you can crave ice cream one instant, and have a homemade batch of healthy ice cream ready the next instant! The longest part of the preparation is opening the can of coconut milk

To prepare this ice cream, you simply mix the three ingredients in a high speed blender and you obtain an instant soft-serve ice cream.  If you want a hard ice cream, you only need to place it in the freezer for 1-2 hours and you have your delicious dairy-free frozen treat! Please be aware before you keep scrolling down the page to the recipe: there is a high chance of additiction to this recipe… once you try it, there is no going back! You will want to keep loads of pre-sliced frozen bananas in your freezer and cans of coconut milk in your cupboard so you can always make a quick batch of green tea ice cream.

3-Ingredient Green Tea Ice Cream {Dairy-Free, no ice-cream machine required}

 

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Prep time

2 mins

Total time

2 mins

 

This dairy-free banana green tea ice cream contains only 3 ingredients and is ready in less than 2 minutes. It is the perfect last minute treat that will certainly impress your family and guests!

Author: Homemade Hearts

Serves: 4

Ingredients

Green Tea Ice Cream

• ⅓ cup coconut cream (open a can of full-fat coconut milk and scoop off the top layer)
• 2 cups frozen bananas, sliced
• ½ teaspoon matcha green tea powder

Topping (optional)

• 2 tablespooms unsweetened shredded coconut
• ⅛ teaspoon matcha green tea

Instructions

1. In a high speed blender, process coconut cream, frozen bananas and matcha tea powder on high speed. Use your tamper to push all the frozen banana pieces towards the blades. Process for about 1 minute, until everything is well blended and you obtain a smooth soft serve ice cream texture.
2. Serve immediately for a soft serve ice cream. You can sprinkle the optional topping on top for added texture.
3. If you want a harder ice cream, you can freeze it for 1-2 hours and it will then be ready to scoop. Please note that since you are not using an ice cream machine, it is better enjoyed the day of, otherwise, it will loose its creaminess if it stays too long in the freezer.

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In this gluten-free recipe, the banana bread is very moist thanks to the addition of chia seeds and dates. It is also nutritious as it contains coconut oil, it is low in sugar and it is made with healthy gluten-free flours. I love to add my homemade vanilla extract, which is so flavourful!

Chia and Date Banana Bread {Gluten-Free, Vegan}

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

This gluten-free and vegan banana bread is very moist and nutritious with added chia seeds and dates.

Author: Homemade Hearts

Serves: 2 loaves

Ingredients

• ¼ cup almond milk (or other non-dairy milk)
• 2 tablespoons chia seeds
• 3 cups ripe bananas, mashed (approximately 5 large bananas)
• 3 tablespoons coconut oil
• ½ cup coconut sugar (or brown sugar)
• 1 teaspoon homemade vanilla extract
• ¾ cup brown rice flour
• ¼ cup rolled oats, processed into flour
• ¾ cup tapioca starch
• 1 teaspoon baking soda
• ½ teaspoon xantham gum
• 2 teaspoon cinnamon
• 1 teaspoon cocoa powder
• ½ teaspoon sea salt
• 8 Medjool dates, chopped

Instructions

1. Preheat oven at 375 degrees F.
2. Grease two loaf molds with coconut oil.
3. In a small bowl, mix milk with chia seeds. Set aside for approximately 5 minutes until it thickens and becomes like a gel or pudding.
4. In a large bowl, beat together coconut oil, sugar and vanilla extract.
5. Incorporate almond milk with chia seeds, and mashed bananas. Mix well.
6. In a separate bowl, mix together rice flour, tapioca starch, baking soda, xantham gum, cinnamon, cocoa and salt.
7. Incorporate the flour mix into the wet mixture slowly while mixing well.
8. Fold in dates.
9. Pour the batter in the two greased loaf pans.
10. Bake in pre-heated oven for 35-40 minutes, or until a fork inserted in the center of the bread comes out clean.

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Imagine yourself biting in a large spoonful of berries coated in a creamy peanut butter pudding, and layered with sweet and juicy pineapple. Well, this is exactly what you could be doing if you try this recipe!

This recipe is quick to prepare and is definitely a crowd pleaser!

Berry Pineapple Parfait

 

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Prep time

10 mins

Total time

10 mins

 

This bright colours of this refreshing parfait will enlighten your meal. This dessert is quickly prepared and is always a crowd pleaser.

Author: Homemade Hearts

Serves: 4

Ingredients

Peanut Butter Pudding

• 1 package (530 g) silken tofu
• ¼ cup all natural creamy peanut butter
• ¼ cup maple syrup
• 3 tablespoons chia seeds

Parfait

• 2 cups blueberries
• 2 cups strawberries, sliced
• 3 cups pineapple, chopped in small cubes

Instructions

Peanut Butter Pudding

1. In a blender, combine silken tofu, peanut butter, maple syrup and chia seeds until smooth.

Parfait

1. In a medium mixing bowl, combine blueberries and sliced strawberries with 1 cup of peanut butter pudding.
2. To assemble the parfait, place 2-3 tablespoons berry mixture in a glass, top with 2-3 tablespoons of chopped pineapple. Repeat twice, or until you have the desired amount in the glass.

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