That big romantic holiday that everyone loves to hate (or loves to love, depending on your couple status) is right around the corner! I actually think Valentine's Day can be pretty great, but I'm engaged, so maybe I'm biased? Because Alex and I have been together for 6 years, we don't celebrate by going out and fighting for a seat at a restaurant anymore. Instead, we make each other delicious treats and spend the evening snuggling on the couch, enjoying the treats together. This year I wanted to make Alex something a little less chocolate-centric and a little more in his wheelhouse. If he loves anything more than me, it just might be donuts. So I whipped up this batch of healthier baked donuts and covered them in sweet, seasonal blood orange glaze! The blood oranges gave the glaze a really lovely pink color and a light citrus taste. They're perfectly fluffy and the added flax means you can have two (or three...) instead of just one, because flax makes everything healthier, right? Seriously, these donuts come together from start to finish in about a half an hour - all you have to do is resist eating them all until your Valentine gets home! Let's get baking.

INGREDIENTS
Donuts
2 tablespoons ground flax + 6 tablespoons warm water
1 cup all purpose flour 
1 tablespoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon blood orange zest
1/4 cup unsweetened almond milk 
2 tablespoons coconut oil, melted
1 tablespoon apple cider vinegar

Blood Orange Glaze
1 cup powdered sugar
2 tablespoons blood orange juice
1 teaspoon blood orange zest
1 teaspoon vanilla extract 
​
DIRECTIONS
Preheat the oven to 375 degrees. 

In a large mixing bowl combine the flour, baking powder, ground ginger and salt. Set aside.

Whisk together the ground flax and warm water in a small dish to gelatinize, about 5 minutes.

In a separate large bowl, mix together the sugar and orange zest until fragrant. Pour in the flax mixture, milk, coconut oil and apple cider vinegar. Mix the dry ingredients into the wet ingredients about a cup at a time, stirring until a batter forms. Let the batter set while you grease a 6-mold donut pan.

Pour the batter equally between the 6 donut molds and bake for 15 minutes, or until an inserted toothpick comes clean.

While the donuts bake, whisk together the powdered sugar, blood orange juice, blood orange zest and vanilla in a shallow bowl to make the glaze. When the donuts finish cooking, move them to a cooling rack for to cool slightly, then dip them generously in the glaze. Serve immediately! 

NOTES
Leftovers last up to 3 days on the counter.

Clafoutis, pronounced KLA-FOO-TEE, is a French dessert that is custard-y in texture and studded with fruit. Cherries seem to be the traditionally paired flavor, but since cranberries are in season and have such a great tart flavor, we used them instead. They work nicely to balance out the sweet, eggy flavor and texture of the cake, and they taste all kinds of seasonal with a bit of added orange zest. It works as a breakfast dish or dessert, and is an impressive looking one, at that! This recipe is deceptively simple and makes you seem like a real chef, especially when you start throwing around words like 'clafoutis' and 'aquafaba'. If you haven't jumped on the aquafaba train, you can check out some more info on other recipes we've used it in, like our Easy Chickpeasy Breakfast Burritos + our Homemade Marshmallow Fluff. We used aquafaba in this dish because it so closely mimics the protein structure in baked goods that eggs do, and helped to almost perfectly mimic the texture of a traditional clafoutis. We considered using flax or chia eggs, but I just don't think it would've given the same texture, and like we said before, texture is key in this dish. Anyway, enough chatting. You get it. Fancy dessert, very little work. So what're you waiting for? Let's eat! 

INGREDIENTS
1 cup unsweetened almond milk
1/2 cup + 1 tablespoon aquafaba
1/2 cup sugar
2 tablespoons melted vegan butter
2 teaspoons vanilla
1 teaspoon orange zest
1/2 cup all purpose flour
​1 cup fresh cranberries
powdered sugar, for garnish
​
DIRECTIONS
Preheat oven to 325 degrees.

In a large mixing bowl combine almond milk, aquafaba, sugar, melted butter, vanilla and orange zest. Add in the flour, whisking until smooth. Pour the batter into a greased 8-inch cast iron pan or baking dish. Scatter the cranberries over the top and place the whole pan into the oven. 

Bake for 50-60 minutes, until dough is puffed and golden along the edges. Remove from the oven and let it sit at least 2 hours to set. The result should be very custard-like, a thick 'pancake' similar to flan.

Sprinkle with powdered sugar + serve! 

NOTES
Aquafaba is the magical liquid drained from a can of beans. Garbanzo or white beans work best. You can read more about that here.

Texture is key in this dish. Don't dig in too early or the base won't set properly. It might seem undercooked or a little jiggly when you first pull it out of the oven, but I promise, that's what you want. However, if the sides haven't browned up, you'll want to keep it in a few extra minutes.

Cranberries not your jam? Use your favorite berries or stone fruit here instead!

***We've gotten a LOT of questions about this recipe. I swear it is as easy as it looks BUT PLEASE read through the entire recipe completely before beginning. And yes, your pan should be greased...like its says. :) ***

Easter is on Sunday and whether you celebrate it or not, you deserve to eat cupcakes. Because, well, cupcakes! These are a the result of a recipe I've tweaked a couple times now and am happy to report: they're fucking delicious. Lots of fresh carrot to keep them moist and flavorful, and plenty of sweet orange vanilla cream frosting to keep 'em sweet and kid-friendly. I'm back on gluten for the time being, so I enjoyed using wheat flour in these, but you could certainly substitute your favorite GF mix in its place. These are easy to whip up and bake up light and sweet. Perfect for sharing after a strenuous Easter egg hunt or for munching while you Netflix-binge. Either way, they're the perfect carrot cupcake. Oh, and for a lower sugar frosting option, try our Lemon Cashew Cream or Maple Vanilla Icing. Let's eat!

INGREDIENTS:
Carrot Cupcakes
2 cups unbleached wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup coconut milk
1 cup organic sugar
1/2 cup mashed banana
1/2 cup melted coconut oil
2 tablespoon ground flax
2 teaspoons vanilla extract
2 cups grated carrots

Orange Vanilla Cream Frosting
1/3 cup cold vegan butter (we used earth balance) or vegetable shortening
2 tablespoons orange juice
1 teaspoon orange zest
1 teaspoon vanilla extract
2-3 cups powdered sugar
chopped walnuts, for garnish (optional)

DIRECTIONS:
Carrot Cupcakes
Pre-heat oven to 350 degrees.
In a medium bowl, sift together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. In a large mixing bowl or electric mixer combine coconut milk, sugar, mashed banana, coconut oil, ground flax, and vanilla extract. Add in dry ingredients about a cup at a time, stirring continuously. Once batter comes together, fold in grated carrots. Pour batter into greased or lined cupcake pans until cups are about 3/4 of the way full.  Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Let cool completely while you whip up the frosting!

Orange Vanilla Cream Frosting
In a food processor or high speed blender combine cold vegan butter or shortening, orange juice, orange zest, and vanilla extract. Add in powdered sugar a cup at a time until it reaches your desired consistency. Refrigerate until cupcakes are completely cooled. (If you use butter, your cupcakes may need to be refrigerated to keep the frosting from melting. Shortening melts less, but still be wary of leaving them out on a warm day for too long!)

When cupcakes have cooled, generously spread each one with a layer of creamy orange vanilla frosting. Makes 16 cupcakes!

And our pumpkin obsession CONTINUES! This time though, we're still recovering from our slight overindulgence in our super sweet  layered Pumpkin Chocolate Fudge. This beautiful, saffron colored juice did just the trick. Packed with  citrus and seasonal pumpkin, this juice will brighten your day...and your skin! The beta carotene in the pumpkin is a powerful antioxidant crucial for normal skin cell development healthy skin tone. The Vitamin C found in the oranges, apples, and lemons not only builds a strong immune system and helps blemishes heal properly but also helps firm & tone skin, prevent free-radical damage, protects skin cells, and prevents signs of aging (like wrinkles!). And the mango? Delicious, yes, but also packed with beta carotene and Vitamin A- giving you that extra soft, smooth skin you CRAVE in this cool fall weather. Plus, what could be easier than cutting up your fruits and letting the juicer do all the work? Except when it comes to washing the damn thing, but that's a whole different story...so let's drink!

INGREDIENTS:
1 small pumpkin, skinned, deseeded, and cubed (about 2 cups)
4 oranges, peeled
2 apples, cored
2 lemons, peeled
1 mango, peeled & pitted

DIRECTIONS:
Prep all fruits by washing, peeling (if necessary), and cutting them. Throw into your juicer a few pieces at a time, being sure to juice the stubborn pumpkin on 'HIGH'. Juice completely into a large container. Serve in two smaller containers, or refrigerate leftovers for up to 3 days. Enjoy!

When the gals over at PETA Living talked to me about doing a recipe makeover on their site, I was thrilled. PETA is an organization I've respected for a long time. They do the dirty work on the side of veganism- fighting for the helpless, the voiceless, and the forgotten animals of the world. It can be easy to think of veganism as a trendy, slimming health fad, but for those of us who are committed it is a LIFESTYLE. Veganism is about saving the planet, saving the animals, AND being happy & healthy. Did you know that going vegan can potentially save nearly 200 animals each year?! If you're not already a committed vegan, its something to consider. (Even #MeatlessMondays are a GREAT start!)
With that said, I give you this Sumptuous Spinach Salad with Orange Sesame Dressing; Spinach is loaded with phytonutrients and vitamins like A, K, and C. The citrus works as an anti-inflammatory and ups the vitamin C content even higher. Plus, NO animals were harmed in the making of this (delicious) salad! This salad is best enjoyed on a warm afternoon with a squeeze of fresh orange and a sprinkle of sesame seeds. Enjoy! 

INGREDIENTS:
Spinach Salad:
1 bunch fresh spinach (about 6 cups of leaves)
2 medium-sized sweet peppers, sliced & deseeded
1/2 of a red onion, thinly sliced
half of an orange, sliced into rounds or halves
sesame seeds (for serving)

Orange Sesame Dressing:
2 tablespoons olive oil
2 tablespoon rice vinegar
2 tablespoons freshly squeezed orange juice
1 tablespoon toasted sesame oil
1 tablespoon agave nectar
1 clove garlic
1/4 teaspoon smoked paprika

DIRECTIONS:
Wash spinach and drain completely. Chop into bite-sized pieces, if desired. Chop peppers, onion, and orange slices and set aside. 
To make dressing combine olive oil, rice vinegar, orange juice, sesame oil, agave nectar, garlic, & smoked paprika in a food processor or high-speed blender. Blend until combined, and taste test. Set aside. 
In a large bowl, or on individual plates, arrange spinach.  Toss or arrange peppers, onions, and orange slices and drizzle with the orange sesame dressing. Serve with a sprinkle of toasted sesame seeds & enjoy! Serves 4-6.

***Check out the post over on PETA.org HERE***

It has been SO HOT this week. We live in Long Beach, but not so near the beach & rarely feel a cool ocean breeze through the windows of our tiny 1 bedroom. We've been avoiding turning on the oven at all costs and trying to find ways to get out of the heat without leaving the dog at home- she shouldn't have to suffer alone. We've been slowly melting into puddles together. If I don't post next week, someone come mop us up.
To slow the inevitable puddle-ing, we whipped up a summer classic, veganized: a batch of  super creamy Orange Creamsicles! They're refreshing, light, and a the perfect amount of sweet. They taste like a frozen, portable Orange Julius. Mmmm. Plus, they cool ya' down and give you a hearty dose of vitamin C. Just please ignore our slightly obnoxious green popsicle holders- they're re-useable and we love them. Oh yeah, did we mention this recipe has FOUR ingredients? Get out your popsicle molds folks, your afternoon is about to get really delicious, really quick.

INGREDIENTS:
1 can coconut milk
1 1/2 cups freshly squeezed orange juice
1/4 cup agave nectar
1 teaspoon vanilla

DIRECTIONS:
Blend or stir all ingredients together until combined. Pour into popsicle molds (6-8, depending on size) and freeze at least 3 hours but preferably overnight, until popsicles are completely frozen. To remove pops from molds, gently rinse the mold under warm water for several seconds. Pull on the stick or base and the pop should slide right out! If its still stuck, run under water for a few more seconds. Makes 6-8 pops, which last indefinitely in the freezer. Enjoy!

Summer is almost here and I don't know about you, but I am SO READY. It's felt like summer here for months (Southern California livin'), and I've been getting uneven driving tans for weeks. Sometimes, you just need something cold. Something...summery.  And this smoothie is the perfect amount of summery. It's packed with kale, but you'd never know it. The flavor is light, pineapple-y, and has a hint of coconut- the perfect Piña KALE-ada! The oranges and pineapple help give your skin a sunny summer glow, and a solid serving of Vitamin C. Not here for the health? Throw in a shot of coconut rum for an instantly-healthier version of this beach-sippin' staple. And feel free to get a little crazy with it; Love hemp seeds? Toss 'em in. Chia & flax seeds? Those too. Super versatile, this recipe is easily doubled for sharing. Let's...sip!

Ingredients:
1 cup frozen or fresh pineapple chunks
1 whole orange, peeled
1 cup coconut milk
1 packed cup kale
1 cup ice cubes
a sprinkle of shredded coconut, for garnish

Directions:
Blend all ingredients in a high-speed blender until completely combined. Pour in a tall glass and garnish with a sprinkle of coconut and a slice of orange. If you're feeling extra tropical, throw in a cocktail umbrella and some coconut rum. Enjoy!

It's almost HALLOWEEN! With just a few days left 'till the big, delicious, candy filled night we know you're on the hunt for the perfect holiday treat. Easy enough that you can have it prepared for a party of thirty little bloodsuckers by Thursday, and tasty enough that the accompanying moms will think you're a chocolatier-ing badass. simple to make and all you need are a few candy molds. This recipe makes about 50 small chocolates and  can be made 'raw' by omitting the cooked beet juice for color. Its vegan, gluten-free, and free of common allergens. Did I mention we nailed the creamy, whipped orange cream texture? Its like a fluffy cloud of Halloween goodness. Though I'm sure they'd be great any time of the year. For a little added spookiness, sprinkle a tiny bit of turmeric on the top of each chocolate to add that festive orange color.

Ingredients:
3 cups shredded unsweetened coconut
2 tablespoons agave nectar
1 tablespoon orange extract
1 teaspoon vanilla extract
1/4 cup softened coconut oil
1/3 cup almond milk
12 ounces chocolate
optional:
1/2 teaspoon turmeric
3 tablespoons beet juice
(for color)

You'll also need candy molds for 50 small chocolates. You can do it in sections if you only have one or two molds, but it will take a lot longer. Molds are cheap and can be found at specialty cooking stores, places like Target, and online. 
Use a Halloween mold if you have it to make 'em even spoooookier!

Instructions:
Using the double-boiler method to keep the chocolate raw and from burning, being to melt all 12 ounces of chocolate. While the chocolate melts down, begin the filling.
In a food processor combine the coconut, agave, orange and vanilla extracts, coconut oil, and almond milk. Mix about 2 minutes until uniform in texture, whipped and fluffy. Now, optionally, you can color the filling like we did. You can alternately leave it plain and the cream will be whitish. Dye the filling by adding 1/2 teaspoon ground turmeric and 3 tablespoons of beet juice, which we got by boiling one small beet in about 1/2 cup water until the water was deep red in color. You can also try using saffron instead of turmeric but it is very expensive.
Once the colors have been added (or not), put filling into a piping bag or a regular zippered plastic baggie with the corner cut and set aside.
For filling candy molds, there are two ways you can go. You can:

1) Use a small paintbrush to coat each candy mold with chocolate. Let harden in the fridge or freezer. Remove your hardened molds from the fridge. Use your piping bar or plastic bag with removed corner to squeeze filling into the hardened molds, filling them to ALMOST full, leaving just enough room for one more layer of chocolate to seal it all together. Place back in the fridge or freezer to set the filling, then remove and use the paintbrush to add on a final, sealing layer of chocolate to the top of molds. You can then use a spatula to scrape across the bottom, leveling out the newly applied chocolates so the bottoms are completely flat. (Or you can skip that step and just tap the molds onto the tables, leveling the chocolate- you don't need perfectly flat bottoms for them to be delicious!) Let cool, harden and set once again.
(We used & prefer this method. You are more in control this way.)

2) Fill each small mold about halfway with melted chocolate. Immediately pipe filling on top of the half filled molds, using your finger to apply a slight pressure to push the filling into the chocolate. Add just enough filling to fill the mold about 75%. The goal here is not to push too hard, so the filling doesn't push through the chocolate 'seal' and can be seen. Apply just enough pressure to force some of the chocolate to displace itself up the sides of the mold around the filling. Add a little finishing chocolate to cover the filling in the molds, use a spatula to scrape across the bottom, leveling out the newly applied chocolates so the bottoms are completely flat. (Or you can skip that step and just tap the molds onto the tables, leveling the chocolate- you don't need perfectly flat bottoms for them to be delicious!)
Allow to cool to and set.

Once the chocolates have all set and hardened, pop them out of the candy molds-carefully! It can be easy to break these fragile little guys if you apply too much pressure when releasing them from the molds. 
Once free from the molds, chocolates can be store in or out of the refrigerator for a few weeks. Just make sure they don't get too warm or they'll melt on ya'. Stores well in a sealed plastic bag or glass jar.
Makes about 50 chocolates. Enjoy!

Okay, okay...I'm guilty. I've been a little obsessed with pairing chocolate & orange together lately. And I've been eating a lot of chocolate.
 Last week I posted a recipe for Raw Orange Chocolate Cheesecake, and I've made it twice since. I promise, with spring will bring new fruity and delicious flavors...but for now, I'm stuck on this fantastic combination. 
My favorite kitchen flavor-pairing book, The Flavor Thesaurus, tells us that Terry's, the brand famous for the candy Chocolate Orange, originally started as a pairing of chocolate & apple. In 1930, the orange version was introduced and quickly took over as the brand's more popular treat, replacing the original apple/chocolate pairing all together.
And I'm sure glad it did, because it has given me plenty of dessert inspiration these last few weeks.

Dipped in melted dark chocolate and topped with freshly grated orange zest, these sweet confections are a perfect dessert for sharing...or not!

Ingredients:
2 cups unsweetened shredded coconut
1/4 cup coconut oil, softened to room temp-not melted
1/4 cup coconut flour (WW works here, too)
1/4 cup cocoa powder
1/3 cup maple syrup or agave nectar
1/2 teaspoon salt
1 teaspoon orange extract
1/2 teaspoon vanilla extract
2-4 teaspoons cold water
1/4 cup (about 2 oz.) dark chocolate, melted

Instructions:
Combine coconut, coconut oil, flour, cocoa powder, syrup, salt, orange & vanilla extracts. Coconut oil should NOT be melted. You want to have to fork the mixture together until the solid coconut oil has been completely smooshed up and combined with everything else. It takes about 2 minutes of dedicated forking.
Add water, starting with two teaspoons, and mix until mixture comes together and becomes sticky.
Once combined, use your hands to form the mixture into (about) 1 inch balls. Or two inch balls...because who am I to tell you how much macaroon to enjoy?
Once your macaroons are formed, set them on a paper lined cookie sheet in a cool place. The fridge will work beautifully here.
While the macaroons are chillin', melt about 2 ounces of chocolate. To keep the recipe raw use the bain-marie (the double-boiler) method. To do this, fill a large saucepan with water. Bring the water to a boil, and cover with a heat safe bowl, never allowing the heat safe bowl to come into contact with the water. Gently melt the chocolate.
Once chocolate is fully melted, remove macaroons from cooling area. Dip macaroons carefully into the chocolate, being careful not to coat them, but rather add the chocolate as more of an accent, 'cause these babies are rich! (Sometimes we use a piping bag to add a little decorative chocolate to the tops.) This is most easily done using a spoon and/ or your fingers (I used my fingers so I had a reasonable excuse to lick the chocolate off of my fingers after...).
Once a little chocolate has been added, place the completed macaroons back onto lined cookie sheet and refrigerate for about 30-60 minutes, allowing chocolate to set. This process can be sped up by placing the entire cookie sheet into the freezer until the chocolate cools completely. 
Once the macaroons are hardened and the chocolate has set, pull them out of the fridge and enjoy! They're best after coming to room temperature but equally delicious cold.

Store the macaroons in an airtight container for up to two weeks to keep 'em fresh.

Like this recipe? Try our recipe for Coconut Macaroons, one of the most popular dessert recipes on the blog. And for more orange & chocolate together, try our Raw Orange Chocolate Cheesecake!

Valentine's Day is tomorrow, can you believe it?!
It snuck up on me this year. I've been busy; a full-time job, spring cleaning, writing recipes, and training for my half marathon in May...I rarely even know what day of the week it is. 
But tomorrow is Valentine's Day.
And I love my Valentine.
And he loves cheesecake.

When we first started dating, before either of us had gone vegan, cheesecake was one of his favorite desserts. Now that we're vegan, we have long learned the wonders of raw cashews. Cheese, milk, cream- all easily substituted by cashews. So when we make cheesecakes, we usually just follow one of our other recipes for lemon lavender cheesecake or chocolate chip cheesecake. But this is our fourth Valentine's Day, and I really wanted to make him something extra-specially delicious. 
So I started raiding the cabinets.
I came out with a half bottle of orange extract and lot of cocoa powder. So I got to work.
And when it was done? I was so proud of myself. It was creamy, rich, decadent...a perfect sweet treat for my handsome valentine.

Ingredients:
for the crust:
1/2 cup pitted dates
1 1/2 cups raw almonds
3 tablespoons melted coconut oil 
(use double boiler method to keep it raw)

for the cheesecake:
3 cups soaked cashews
3/4 cup orange juice
2/3 cup agave
1/4 cup cocoa powder
1 teaspoon salt
1 teaspoon orange extract
3/4 cup melted coconut oil

1/4 cup grated dark chocolate as garnish, optional

Instructions:
for the crust:
Blend all ingredients together in a food processor or strong blender. I use my Vitamix and it works like a charm everytime. You want the nuts and dates to the consistency of a sort of chunky, less malleable cookie dough.

Scoop mixture into a 9" springform pan (the easiest way) or line a cake  or pie tin with waxed paper (less easy) and scoop it into that.
Press the mixture into the sides and bottom of pan.
Freeze to set, at least one hour or more.

for the cheesecake:
After your cashews have soaked for at least an hour, throw them in your Vitamix, other blender or food processor. Add the freshly squeezed orange juice, agave, cocoa powder, salt, orange extract and coconut oil. Blend on high for about a minute, more if your machine needs it. The consistency will be that of a thick pudding, whipped and mostly pourable. 
Remove the crust from the freezer and pour cheesecake filling on top, tapping the pan several times on the counter to level the filling completely flat.
Place  the assembled cheesecake back in the freezer or in the refrigerator, at least 3 hours to set completely. Placing it in the freezer will result in a firmer, more ice cream like texture. Placing it in the fridge will leave it much softer and more like a custard.

Once the cheesecake has set, remove it from the fridge/ freezer and top around outer edge (or anywhere you like really) with grated chocolate.

Slice, serve & enjoy.
Happy Valentine's Day!