Double Chocolate Truffle Muffins

This muffin idea struck me in the brain this morning while I was eating a vegan chocolate truffle for breakfast. I was pondering two equally puzzling questions, first “how could this possibly get any more delicious?”, and second, “how can I convince people it’s acceptable to eat truffles for breakfast?” Turns out muffins was the answer to both.

You see, if you want something to be more delicious, you simply add more chocolate. The amount of deliciousness is equivalent to the amount of chocolate: more chocolate, more delicious. The only thing better than chocolate is chocolate within chocolate. Double chocolate.

I’ve already made Double Chocolate Chunk Cookies. I’m fearful this whole ‘chocolate within chocolate’ idea could get out of control and I’ll wind up with some outrageous dessert called the Quadruple Chocolate Chip Chunk Brownie Cake Pie Mousse Muffin Cupcake Ice Cream Bar. With chocolate sauce. Wow, seriously, that actually sounds crazy good. It’d be like Inception, chocolate style. Once you get to a fourth level of chocolate it’s just complete chaos.

The great thing about these muffins is that they don’t contain butter, white flour, white sugar, or eggs, but you knew that, right? They’re completely vegan and not something you have to feel guilty about eating. While I do consider them dessert, I’d describe them as more bread-like than cake-like, and they’re not overly sweet. The only thing I’ll change when I make these again is that I’ll make them smaller; they were simply massive!

Double Chocolate Truffle Muffins
Makes 12 muffins

1/2 cup warm water
3 T ground flax meal
2/3 cup non-dairy milk
1/2 tsp apple cider vinegar
3 cups whole wheat pastry flour
1/3 cup sucanat (if you don’t have any, substitute with another dry sweetener)
1 t pure stevia powder (I use Stevita)
1/2 cup cocoa powder
1 T + 1 tsp baking powder
1/4 tsp salt
2/3 cup strong coffee
1/2 cup coconut oil, melted
1/2 cup unsweetened applesauce
12 2-inch Vegan Chocolate Truffles (recipe found here)

Instructions:

First, make your truffles but don’t cover them in any toppings. Leave them plain and put them in the freezer to set. Combine the ground flax meal with the warm water, whisk thoroughly, and put in the fridge. Combine the milk and vinegar and let them mingle for a while until they’re good and curdled. Appetizing!

While those set, combine the dry ingredients. Preheat the oven to 350 degrees. Add the hot coffee to the milk and vinegar and whisk furiously for about 30 seconds. Then add the melted coconut oil, vanilla, applesauce, and flax egg mixture and stir vigorously again. Now add the wet mixture to the dry mixture and beat with all your might for as long as your arm will allow, at least 1 – 2 minutes. This allows the batter to aerate and the muffins to rise well.

Spray your muffin pans with oil and scoop some batter into the bottom of each section. Set a truffle in the center and cover with batter.

Truffles covered in chocolate batter…yeah, it’s up to you whether or not you want to keep going at this point. I mean, I could honestly call it a day and be in heaven just eating this stuff with a spoon. Batter lovers, unite! Bakers, keep reading.

Put your muffins in the oven and let them bake for about 35 minutes. Oh my, look how puffy! And all without eggs. It’s a miracle!

I liked that cute one with the mohawk. However, I promptly gave him a haircut…with my teeth.

Let them cool for about 10 minutes, then top with whipped or coconut cream while the muffins are still warm so everything gets all melty and drippy and delicious. Sprinkle with some more cocoa powder for ultimate truffliness (I realize I’ve been creating words left and right; clearly, it’s one of my many gifts). Good grief, just look at them. You know you wanna slurp that up. I certainly did and was just the right amount of sticky and happy when the photo shoot was over. Then I sliced one of those bad boys open and poured hot coffee on it. It was a great idea. Apparently today is a great day for ideas.

Oh, gooey truffle center, you make my heart all a-flutter. I’m now certain that truffles were made to go inside muffins, we just never knew it until now. You’re welcome.

~ Becky, a skinnyfat girl

Un-Red Velvet Cake

If you take a moment to peruse our Recipes page, I think you’ll quickly figure out what our favorite type of food to make is.  Yep, you guessed it, dessert.  Now, when I arranged our recipe page and discovered this, I thought I would try to focus more on the other categories of food to make it more even.  Well, symmetry is just going to have to wait, because I have been trying to make this recipe for what seems like forever.  I’ve attempted red velvet pancakes, red velvet brownies, and red velvet cake, but have not succeeded.

So why have I been trying so hard to succeed in making a Skinnyfat version of this Southern delicacy?  Well, let’s just say that I have a special spot in my heart for this cake.

Yes, I had red velvet cake for my wedding.  It was the most delicious, moist, melt-in-your mouth slice of heaven I have ever had.  Maybe part of it was the how special the day was, but my memory of that cake has been difficult to get out of my head.

I have finally succumbed to the idea that I may never achieve the brilliant red color naturally, ergo I give you  my very own un-red velvet cake.

The best part of this cake is that it has no artificial coloring or white flour and it has beets in it!  Have your dessert and prevent cancer too.  How much better can it get?

Un-Red Velvet Cake

  • 2.5 cups whole wheat pastry flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons cocoa powder
  • 1 heaping cup fresh beets, peeled and chopped (about 2 small beets or 1 large beet)
  • 1 cup raw sugar (or healthier sugar alternative)
  • 1 cup coconut cream (canned coconut milk with guar gum)
  • 2 organic eggs (or 2 flax eggs)
  • 1/4 cup butter (or vegan alternative)
  • 2 teaspoons vanilla
  • 1 tablespoon vinegar (use whatever cooking vinegar you have, I used pomegranate vinegar)

Preheat your oven to 350.  Sift your flour and mix your dry ingredients, except for the sugar, together.

Peel and chop the fresh beets.

Then blend the beets, sugar, and the rest of the wet ingredients until smooth.

Gradually add the liquid ingredients to the dry ones, stirring constantly.

Take a picture, because this will be the last time the mixture will be such a pretty color.

Pour batter into an oiled cake pan and bake for 30-40 minutes until you can insert a knife and it comes out clean.

Once you remove it from the oven, be sure to let it cool completely before taking it out of the cake pan.  I wasn’t that patient and it fell apart a little bit.

Even though this cake is obviously not red, it is a velvety, delicious, treat.  You can top it with this cheesecake batter for added perfection.

~Elesha, a skinnyfat girl

Pumpkin Brownies

It finally feels like fall! Fifty-degree nights mean Thanksgiving must be just around the corner, and I’m becoming dangerously giddy as visions of sweet potato casserole dance in my head. I’m wearing boots and a sweater today despite the fact that it’s supposed to be 85 degrees this afternoon. I wish Texas weather would cooperate and embrace autumn as wholeheartedly as I have.

When I came across this recipe combining the flavors of my favorite season with one of my very favorite desserts, I knew that these brownies needed to be in my belly ASAP. Brownies have it all; they’re chocolatey, fudgy, gooey, melty, and best of all, they’re healthy! At least, this recipe is. But the fun doesn’t stop there, because we’re adding pumpkin!


I truly hope you’re not tired of pumpkin, because I don’t see the end of pumpkin recipes anywhere in sight for the next few weeks. I’ve still got a few cans patiently waiting to be used in my next bowl of oatmeal and Elesha’s Chocolate Chunk Pumpkin Bars.

I have to mention that I was housesitting when I made this recipe and was without the ingredients to make the brownies from chickpeas, as I usually do. However, I strongly suggest using the chickpea brownie recipe rather than the original, as chickpeas provide a great fiber and protein boost! Just remember that the brownies pictured are made with whole wheat pastry flour and are more crumbly than those made with chickpeas, which turn out fudgier. I’ve included the chickpea brownie recipe following the original, so if you’ve got beans on hand, I recommend skipping to the bottom first!

Pumpkin Brownies
Adapted from this recipe, makes a 9 x 9 pan

Brownie Layer (from original recipe, pictured)

4 oz  chocolate, melted (I used dark)
1 cup canned or pureed pumpkin
3/4 cup sugar (or substitute – please do!)
1/4 cup canola oil
1 tsp vanilla
3/4 cup whole wheat pastry flour
1/4 cup cocoa powder
1 T cornstarch
1/4 tsp baking soda
1/4 tsp salt

Pumpkin Layer

1 cup canned or pureed pumpkin
2 T cornstarch
1/2 cup non-dairy milk
1/3 cup sugar (or substitute)
1 tsp vanilla extract
1/4 tsp ground ginger
1/4 tsp ground cinnamon
pinch ground nutmeg
pinch ground allspice

Directions:

Step 1: Preheat the oven to 350 and oil your pan. I like to measure out all the ingredients at the beginning because it makes things easier and more enjoyable. Sipping a hot cup of pumpkin spice coffee while baking is also recommended. 🙂

Step 2 (Brownie Layer): Melt the chocolate (the microwave is the easiest way, in my opinion). In a large mixing bowl mix together pumpkin, sweetener, oil and vanilla. In a separate bowl, combine the flour, cocoa powder, cornstarch, baking soda and salt. Sift the dry mixture into the wet mixture until smooth.

Step 3 (Pumpkin Layer):  Mix all pumpkin layer ingredients in a large mixing bowl and stir until thoroughly combined.

Step 4: Spread the brownie layer into the prepared baking pan and pour the pumpkin layer over it. Bake for 30 minutes, until the pumpkin layer looks fairly firm and is golden brown.


Step 5: Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. In the meantime, make a delicious spinach salad to offset all the dessert you’re about to consume.

Step 6: Devour a brownie or two with a sprinkling of chocolate chips and store the rest in the fridge. These absolutely must be refrigerated or they’ll go bad pretty quick, which I’m very sad to say I learned the hard way. Fortunately, I thoroughly enjoyed a few of them beforehand!

Below is the alternative brownie layer recipe I promised.

Brownie Layer with Chickpeas (healthiest method!)
Note: this make a large batch, you may not need to use all of it.

  • 2 cans (or 3 cups cooked) garbanzo beans, drained and rinsed
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dry sweetener
  • 1/2 cup honey or agave (depending on desired sweetness)
  • 1 T vanilla
  • 1/2 cup ground flax
  • 1/3 – 1/2 cup cocoa (I like dark)
  • 1/4 cup applesauce
  • 1/4 cup coconut oil (or canola)
  • 1/2 cup chocolate chips (optional)
  • 1/4 cup whole wheat pastry flour (optional if you want it less fudgy)
  • 1/2 cup (or more!) canned or pureed pumpkin (optional)
  • 1/2 cup chopped walnuts (optional)

Directions: Blend all ingredients except chocolate chips and walnuts in the food processor until very smooth. Boiling the garbanzos first is helpful because they’re softest when hot, and will be easier to blend, resulting in a smoother brownie. Harder beans make the batter gritty. Add walnuts and chocolate chips if desired and finish with the recipe above, starting with Step 3.

There are more delicious autumn recipes on the way – and I promise they won’t all contain pumpkin! If you’re interested in giving your favorite fall recipe a skinnyfat makeover, just leave a comment and we’ll see what we can come up with. We love a good challenge!

Don’t forget to like us on facebook and follow us on twitter!

~ Becky, a skinnyfat girl

Trick and Treat

My mother is a master of disguise.  Sure, she looks innocent enough, but underneath it all she is one of the most cunning women I know. 

From beans and sprouts in her homemade bread, chick peas in her smoothies, the extent to which she snuck healthy food into our favorite treats, my siblings and I will never know.  She was always devising new ways to get us to eat healthy things.  I guess I inherited something from her after all.  So in honor of the queen of nutrition camouflage herself, I give you…

Chocolate Chunk Pumpkin Bars with Orange Whipped Cream

Chocolate Chunk Pumpkin Bars

  • 2.5 cups whole wheat pastry flour
  • 3 teaspoons baking powder
  • 2 heaping teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/4 cup butter
  • 1/2 cup honey
  • 1 tablespoon agave nectar
  • 1 can pumpkin puree (about 2 cups)
  • 1.5 cups carrots
  • Dark chocolate chunks or chips

Mix all of your dry ingredients together.  Then blend the honey, agave nectar, butter, pumpkin puree, and carrots. (hold the chocolate chunks until the end)

Once it becomes a nice puree add it into your dry ingredients, then mix in the chocolate chunks.

Spread the batter into an oiled casserole dish or separate into muffin tins.  Bake at 350 for about 15 minutes until baked through.

While your pumpkin bars are baking, you can make your orange whipped cream!

  • 1 can chilled coconut milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 teaspoon agave nectar (add a little more if it’s not sweet enough)
  • Carrots (add until you’ve achieved desired shade of orange)

Blend all ingredients until smooth.  The carrots can give the cream a gritty texture, just keep blending until that goes away.

The cream won’t be quite as thick as whipped cream at first, but if you let it chill in the fridge it will thicken right up.

These pumpkin bars and orange whipped cream come together for a wonderful fall treat.  Perfect for Halloween or anytime! 

My mom will be so proud.

~Elesha, a skinnyfat girl

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