If I had to chocolate treat out of all the options in the world, I’d probably choose this brittle. Pomegranates are an acquired taste I think. They can be a little too bitter for some people’s taste buds and honestly I feel like they kinda taste like wine. Anyone else think that? Maybe it’s just me!
Anyhow, I find that pomegranate tastes incredibly well when paired with dark chocolate. It’s a match made in heaven if you ask me. Then, go ahead and throw some pecans in the mix and voila, you’ve got yourself this delectable brittle.
This recipe is crazy easy and it takes such little time to make you wouldn’t believe it. Give it a try and I’d love to hear what you think!
Pomegranate, Pecan & Dark Chocolate Brittle
Serving Size – 15 pieces
Prep Time -15 minutes
Freeze Time – 30 minutes
2 cups pecans
1 cup pomegranate seeds
1 cup vegan dark chocolate chips
1 tbs coconut oil
In a large baking pan, layer some parchment paper on top. Place your pecans in clusters of 4. Make as many clusters as you’d like/that fit in the pan with some space between each cluster.
Add some pomegranate seeds to the center of each cluster.
In a microwave-safe bowl, warm up 1 cup of chocolate chips + 1 tbs of coconut oil for about 1 minute. Remove and mix so all the chips melt away.
Drizzle some chocolate over each cluster. Try and cover the pomegranate seeds and all the pecans.
Sprinkle some more pomegranate seeds on top.
Freeze for 30 minutes and when ready, break brittle into pieces.
You guys, Thanksgiving just went up on a whole nother level with this incredibly yummy apple crumble. If you’re like me and you don’t exactly feel like eating a heavy pie after a big meal, crumbles are really nice, light dessert idea. I recommend serving this crumble a la mode with the ice cream of your choice. Enjoy!
Spiced Apple Crumble
Serving Size – 6-8 servings
Prep Time – 20 minutes
Cook Time – 45 minutes
INGREDIENTS – APPLE FILLING:
4 large red sweet apples
1 large lemon
1/4 cups raw cane sugar
2 tbsps all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
INGREDIENTS – CRUMBLE:
1 cup chopped pecans
1 cup all-purpose flour
1 1/3 cups rolled oats
1/2 cup raw cane sugar
1 teaspoon cinnamon
dash of salt
8 tbsps vegan butter (unmelted)
1/2 teaspoon nutmeg
Preheat oven at 350 degrees.
Peel all four apples. Then, cut them up four ways, throw away the core and slice them up into about 1/4 thick slices then into cubes.
In a large mixing bowl, add your apples and rest of “filling” ingredients: lemon juice, sugar, flour, cinnamon, nutmeg and vanilla extract. Mix it all up to coat the apples.
Transfer your apples now into an oven-safe baking dish.
In another bowl, add all of your crumble ingredients: oats, flour, pecans, sugar, cinnamon, dash of salt, nutmeg and the butter.
With your hands (don’t forget to wash them!), squeeze and mix up the crumble together. You’ll want to get a nice lumpy, crumbly mixture.
Transfer the crumble over to the baking dish with your apples. Spread it all around the top.
Place in the oven and bake for about 45 minutes.
Optional, serve a la mode with some ice cream. Enjoy!
If you’re looking for a different take of empanadas, have you ever tried sweet empanadas? These take me back to my childhood when we’d go to the local panaderia (Puerto Rican bakery shop) and stop to get some quesitos (cheese pastries like danish) and pastelillitos de guava (guava puff pastries).
Mmmm, now those were the good ol’ days! Here in LA, I haven’t been able to find some guava paste, but I guess I could just order some online now a days haha. Anywho, I wanted to come up with a sweet empanada that was simple, easy to make and tasty. Here’s what I came up with friends. Enjoy!
Apple Butter Empanadas
Serving Size: 10-12 small empanadas
Cook Time: 30 minutes
1 pack of frozen (vegan) puff pastry
1/2 cup of organic apple butter (can swap for any jam or fruit butter)
1/4 cup powdered sugar
Take out puff pastry from freezer and thaw for at least 25-30 min (until soft).
Preheat oven at 375 degrees.
Lay out your puff pastry sheets and cut out small circles 2-3 inches in width. (I use the “small” sized round pastry cutter from my set of 3).
Take each circle pastry, add 1 tbsp of apple butter to the center and fold empanada in half.
With a fork, press the edges to make closed ridges.
With coconut oil spray (or whichever you prefer for baking) spray the non-stick baking pan. I like to use Trader Joe’s easy spray coconut oil.
Transfer all your assembled empanadas to the baking pan and spray them all as well with a little coconut oil on top.
Bake empanadas for 25-30 min until golden flaky brown color achieved.
Once ready, take them out and sprinkle them with powdered sugar.
The perfect combination of sweet, tangy and spice!
This easy vegan muffin recipe is the perfect treat for Halloween or Thanksgiving! Once fall starts, I don’t know about you but I want to eat all the warm and cozy pumpkin-y treats.
For these muffins I wanted to make them breakfast-friendly so I decided to add a little bit of citrus and the cranberry tangy touch. It was my first time using organic orange zest extract -careful cause it’s strong! If you’re not feeling the zangy/citrus twist, remove the orange extract and cranberries and add in your favorite vegan chocolate chips or perhaps some pecans or pumpkin seeds. Your pick! Let’s cook.
Cranberry Orange Pumpkin Spice Muffins
Serving Size: 18 muffins
Cook Time: 30 minutes
1 serving of 15 oz canned pumpkin
1/2 cup of almond milk (or any plant based milk)
1/3 cup of melted triple filtered coconut oil*
1 3/3 cups of raw cane sugar (or brown sugar)
1 1/4 cups of all purpose flour
1 tablespoon of flour
1 tablespoon of baking powder
1/2 teaspoon of pumpkin spice powder
2 teaspoons of cinnamon powder
1/4 teaspoon of salt
1/2 teaspoon of organic orange extract
1/2 cup of dried cranberries (sweet or unsweetened)
Preheat oven at 375 degrees.
With coconut oil (or whichever you prefer for baking) oil the muffin pan. I like to use Trader Joe’s easy spray coconut oil. If you are using cupcake liners, oil those too for easy non-stick removal. Set your muffin pan aside while you mix up the muffin batter.
In a large bowl, add the pumpkin, sugar, almond milk, coconut oil and orange extract. Whisk together until it makes a smooth mixture.
With a large sifter, add to the wet mixture all the dry ingredients. This includes: flour, baking powder, pumpkin spice, cinnamon and salt.
Whisk all the ingredients together until you get a smooth fluffy batter. Add in the dried cranberries and whisk together into batter.
Fill up your muffin cups about 2/3 of the way each. Just be sure to leave some space for them to rise.
Bake for 20-25 minutes. Take a toothpick and poke all the way through and remove. If nothing comes off the muffin, they are ready! If you get a little batter on the toothpick, leave them in for a few more min until you get clean toothpicks.
Remove from oven and let them cool. Option to add some icing or decorations of your choice. Make them spooky for Halloween 🙂
Enjoy, or as we say in Puerto Rico, Buen Provecho!