Chocolate Almond Cookies

The month of April was been insane. With what seemed like hundreds of school assignments, a fake humanitarian crisis, figuring out U.S. visa regulations, and preparing for a much needed vacation, there was a great need to bake but little time for it. So I came home one evening and just started making cookies because I could and I needed to. Cookies can be such a comfort. They take little time and effort to make and are always so satisfying. Given the stress of the week I also needed chocolate. Chocolate almond cookies were made, and they did just the trick. Here's the recipe:

Ingredients
(Adapted from Joy the Baker)

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 cup white all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi sweet chocolate chips
Sliced almonds

Preheat the oven to 350 F and line a baking sheet with parchment paper. In a bowl, cream together the butter and sugars until fluffy. Beat in the egg, vanilla and almond extract. In a separate bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt. Add the flour mixture to the butter mixture and mix until combined. Gently stir in the chocolate chips. Scoop approximately one tablespoon of cookie dough onto the baking sheet, about 1.5 inches apart. Take a few sliced almonds and stick them into the top of the cookie. Bake for 10-12 minutes, just until the bottoms are lightly browned. Allow to cool slightly before eating.

Vegan Tuna Salad

We're coming up to my one year vege-versary - nearly one year since I became a vegetarian! The year has flown by and I'm proud to say that I love this new lifestyle and change in eating habits. My body feels so much better (and so does my conscience - watch a few food docs and you'll understand). Though I have eaten fish occasionally (I know, I know, that technically makes me a pescitarian, but it made the transition easier) I usually prefer not to - my body just feels better when I don't. All that being said I'm always looking for new recipes that are simple to make, delicious, and easy to take on the go while still being nutritious and limited on animal products. Enter Oh She Glows. This is a fantastic food blog filled with so many delicious vegan recipes that are so incredibly easy to make - all with a very high score on the yum scale. I spent a good few hours browsing the blog and marking future food ideas, and the first one I decided to try was vegan tuna salad. It's filling, full of protein, and tastes so good you don't even need it in between bread, just grab a spoon! Here's my version of the recipe:

Ingredients 

1 cup raw almonds, soaked

1 celery stalk, chopped

2 green onions, chopped

1 cup cucumber, chopped

1 garlic clove, minced

2 tablespoons cultured coconut milk

2 teaspoons Dijon mustard

1 tablespoon lemon juice

Pinch of salt

Pinch of black pepper

In a bowl, soak the almonds in cold water for up to 9 hours - they'll look all plumped up when they're ready. In a food processor, chop the almonds  until they are a fine, flakey consistency. In a large mixing bowl, combine the flaked almonds, celery, green onion, cucumber, cultured coconut milk, mustard and lemon. Sprinkle with desired amount of salt and pepper. Serve chilled. 

I used crackers to dip into it, but ate most of it with a spoon. It would also be great in a pita with some romaine and additional cucumber slices!

Note: Cultured coconut milk is similar to yogurt, but dairy free. Don't be scared of it! It's delicious! You could also opt to use veganaise, mayonnaise, or greek yogurt (the latter two making it non-vegan) depending on what you have on hand.

Homemade Almond Joy Bars

Sunday was one of those days where I woke up and immediately felt the need to make something. I get that feeling pretty regularly, but knowing I had a few other items to check off my to do list I got right to it - didn't even eat breakfast first! I've seen on a few of my favourite food blogs the creation of homemade versions of classic candy bars, and they always look ten times better than the plastic packaged original. As you know I am passionate about everything coconut, and though the closest Canadian equivalent is a Bounty bar, I decided to recreate our beloved American friend's Almond Joy Bar. These were so simple to make - even easier than marshmallows (which I know sounds hard but really isn't). If you're having a candy craving make your own! And everything is better fun sized so what's stopping you!? Here's the recipe:

Ingredients

1 cup sweetened shredded coconut

3 tablespoons coconut oil

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Pinch of salt

12 whole, roasted almonds

1 cup semi-sweet chocolate chips

In a food processor, ground together the coconut, oil, maple syrup, vanilla and almond extract. It should form a thick and sticky mixture (if it holds together in a ball then you're good to go). On a baking sheet lined with parchment paper, make approximately 12 rounded rectangles with the coconut mixture. Lightly press a whole almond on top and freeze for 30 minutes. In a small bowl, melt the chocolate chips (30 second increments, stirring in between). Using toothpicks, dip your solid coconut pieces in the chocolate, doing your best to cover it completely. Allow to dry on the parchment before serving

Note: I chopped up some additional almonds and sprinkled it on top of the melted chocolate to make them a little prettier.

I could eat these forever. Once you try them it'll be real hard opening up the plastic wrapper and knowing you won't be nearly as satisfied with your processed bar of gunk. Bring on the homemade-fun-sized happiness!

(Adapted from this recipe)