Egg Free, Dairy Free, Nut Free Sunbutter Chocolate Fudge

This fudge is incredible. It melts in your mouth and is so smooth and perfectly flavored. I can't stress enough how amazing this fudge is. It's not sickening sweet like the fudge you would find in stores. It has no refined sugars, just a small amount of pure maple syrup or honey. It's pure Sunbutter chocolate bliss.

Sunbutter Chocolate Fudge

1/4 cup coconut oil
1/4 cup cocoa powder
1/2 cup Sunbutter
3 tbsp maple syrup or honey
1/2 tsp vanilla extract

Melt the coconut oil. Add the cocoa powder then stir until smooth. Add the remaining ingredients and stir until thoroughly combined. Line a small container (I used a 3 cup rectangle that was approximately 3x5) with plastic wrap so that it overhangs. Transfer the mixture evenly into the container. Freeze for 30 minutes or until set. Remove the fudge from the container and cut into bite-sized squares. Store covered in the fridge.

Egg Free, Dairy Free, Nut Free Microwave Chocolate Pudding Cake

I was attempting something else, but this result was a yummy happy surprise that we have now made many times. I wasn't sure what to call this recipe. It's not really a pudding because it's thick and has other ingredients in it. It's not a cake because it isn't the right consistency. I decided to go with Chocolate Pudding Cake because that's about right. It's a gooey chocolate mixture that is made in the microwave and then, if desired, add-ins are stirred in like flaked coconut, berries, oats, etc. The top picture is plain, the second is oats and coconut, the third is oats and strawberries. We also stir a few safe chocolate chips into each either before microwaving or after as an add-in.  Sometimes both!

Microwave Chocolate Pudding Cake

2 tbsp whole wheat flour, white flour, or oat flour
2 tbsp cocoa powder
1/8 tsp baking powder
1/16 tsp salt
2 tbsp unsweetened applesauce
2 tbsp soy milk
1 tbsp pure maple syrup, honey, or molasses
1 tsp melted coconut oil or olive oil
1/4 tsp vanilla extract
Add-ins desired such as oats, dried fruit, safe chocolate chips, unsweetened flaked coconut,
           blueberries, raspberries, diced banana, chopped strawberries, etc.

Combine the flour, cocoa, baking powder, and salt. Add the applesauce, soy milk, maple syrup, melted coconut oil, and vanilla then mix until thoroughly combined. Microwave for 1 1/2 - 2 1/2 minutes or until set. Cool for a few minutes then stir in the add-ins you desire.
*  Some safe chocolate chips can be added to the batter before it is microwaved for an extra chocolately result.

Egg Free, Dairy Free, Nut Free Apple Banana Baked Oatmeal

We loved baked oatmeal. I wanted to figure out a recipe that wouldn't use refined sugar. We like to top it with additional fresh fruit or reheat it with additional soy milk.

Apple Banana Baked Oatmeal

2 cups old fashioned oats
2 cups boiling water
2 small apples, diced with or without skin
1 banana, diced
1 cup flaked coconut, raisins, Craisins, currents, chocolate chips, etc. - optional
3/4 cup soy milk
1/4 cup maple syrup or honey
1 tbsp cinnamon
1/2 tsp vanilla extract

Combine the oats and water then cover for 10 minutes. Add the remaining ingredients then mix until thoroughly combined. Spread the mixture into a parchment paper lined 8x8 dish. Bake at 350 for 45-50 minutes or until golden brown and set.
*  Once cooled cut into serving sized squares and then freeze or store in the fridge for up to 4 days.

Egg Free, Dairy Free, Nuts Free Christmas Cookie Recipes 2014

Since it's Christmastime again, I thought I would do a post of our favorite Christmas cookies. Each year we like to try a few new varieties, but we also have our favorites that we make throughout the year and especially at Christmas. Since my girls love to bake, we like to make one or two different kinds each week starting after Thanksgiving. We eat some of them fresh, then I place the rest of the batch in Ziploc bags and place them in the freezer. They stay yummy but they aren't all eaten at once and we can enjoy them longer. My grandmother always had a freezer full of cookies for us, now my girls have them too. Plus, it is easier for me to resist them in the freezer. I guess it's out of sight out of mind. I also do this with unfrosted cupcakes so that Jazlyn always has a dessert for birthdays, get-togethers, or just because.


Our Cut Out Sugar Cookies must be made each Christmas because the girls look forward to cutting them out and decorating them. Plus, they know since they are more work they don't get them as often. If you ask the girls, they would say that this is their favorite cookie.



The Chocolate Fingers are another requested cookie. Again, they are more work, but the girls love them so much.



Daddy's Favorite Cinnamon Cookies. The name says it all. My husband isn't a big sweets person, but he loves these cookies.



My husband and I love the Perfect Chocolate Chip Cookies. They are crispy on the outside with a slightly chewy center.



The girls love the cookies above, but they also love the Simply Amazing Chocolate Chip Cookies because they like rolling them in the sprinkles and they like the soft texture.



The Chocolaty Chocolate Chip Cookies are perfect when you need chocolate.



The Sunbutter Chocolate Chip Oat Cookies are my dad's favorite cookies. I love the different flavor that the Sunbutter gives them. I also like the texture of the oats for something different.




The Soft Drop Sugar Cookies are wonderful because they have a cakey texture and provide a different kind of cookie.



These Chocolate Drop Sugar Cookies are a yummy change to the traditional sugar cookie.

Egg Free, Dairy Free, Nut Free No Bake Sunbutter Oat Cookies and Bars

My girls love No Bake Chocolate Oat Clusters. However my dad is not a chocolate fan so I decided to try and make them with Sunbutter instead of chocolate. They were very good and stayed soft. Jazlyn liked dipping her cookies in chocolate syrup or topping them with safe chocolate chips.

No Bake Sunbutter Oat Cookies and Bars

3-4 cups quick oats
1/3 cup Sunbutter
1 tbsp vanilla extract
3/4 cup brown sugar
1/2 cup soy milk
1/4 cup dairy free margarine

In a large bowl, combine the oats, Sunbutter and vanilla. Place the brown sugar, soy milk and margarine in a saucepan. Cook and stir over medium heat until the mixture comes to a boil. Boil, without stirring, for 1 minute. Pour the brown sugar mixture over the oat mixture then stir until thoroughly combined. Roll the mixture into balls, flatten them slightly then place them on wax paper until set.
* To make cookie bars, transfer the mixture into an 8x11 pan that has been lined with parchment paper. Press down firmly and evenly. Allow the mixture to cool before cutting into squares.
* If desired, you can stir some safe chocolate chips into the mixture.

Egg Free, Dairy Free, Nut Free Chocolate Sunbutter Graham Treats

This is one of the fastest and easiest treats I've ever made. They are very good and Jazlyn just couldn't get enough.

Chocolate Sunbutter Graham Treats

13-16 graham cracker squares
1 1/2 cups safe chocolate chips
1/2 cup Sunbutter

Line a 9x13 baking dish with foil, leaving a 2” overhang at the opposite ends. Arrange the graham crackers to fill the bottom of the baking dish. Microwave the chocolate and Sunbutter until melted and smooth. Pour the mixture over the grahams then spread to cover completely. Refrigerate for 1 hour or until firm. Use the foil handles to remove from the pan then peel off the foil. Break into pieces or cut into squares then store in a tightly covered container in the fridge.
*  You can vary the amount of Sunbutter and chocolate to suit your family's taste.

Egg Free, Dairy Free, Nut Free Chocolate Coated Sunbutter Cookies

These cookies are a crispy and perfect Sunbutter Cookie, even without the chocolate coating. The chocolate coating just makes these cookies extra special. These cookies remind me of the peanut butter kiss cookies growing up.

Chocolate Coated Sunbutter Cookies

1/2 cup dairy free margarine, softened
1/2 cup Sunbutter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup unsweetened applesauce
1 1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
2 cups safe chocolate chips

Use an electric mixer to beat the margarine and Sunbutter. Add the sugar, brown sugar, applesauce and vanilla then beat until combined. Add the flour, baking powder and baking soda then beat until thoroughly combined. Cover the dough then place it in the fridge for at least 3 hours or in the freezer for 1 hour or until the dough is well chilled. The dough will still be very soft. Shape the chilled dough into 1” balls. Place the balls 2” apart on parchment paper lined baking sheets. Flatten the dough slightly with your fingers. Bake at 350 for 9-11 minutes or until lightly browned on the bottoms. Wait a few minutes before removing the cookies from the sheets. Once the cookies are cooled, melt the chocolate chips. Use a spoon to spread the melted chocolate on the tops of the cookies. Place the cookies back on the baking sheets and refrigerate until the chocolate is set. Store at room temperature between sheets of wax paper.
* If desired, you can omit the melted chocolate coating.