Chocolate Cake

It’s a new month and I’m finally going to get my life in order! And we’ll start with eating healthy, so naturally I found this chocolate cake recipe that I’m just dying to try…..

I found this recipe on pintrest and it’s originaly from Delicious Obsessions and it looks so easy.



1 cup mashed banana (about 2)

2 eggs

2 tsp. vanilla extract

2 tbsp. coconut milk or coconut water

½ cup dairy-free chocolate chips

1 cup cocoa powder

¼ cup honey

½ tsp. baking soda


Preheat oven to 355 and grease a 9×9 inch baking dish. Place everything in blender except baking soda and puree until smooth. Pulse in baking soda and spread batter into prepared dish. Bake for 25-30 minutes, or until knife comes out clean. Let cool for about 10 minutes before removing.

Salted Carmel Pretzel Brownies

OMG, this is pretty much everything I love, carmel, pretzel (any one who knows me can verify the I eat a crazy amount of pretzels) and don’t forget the chocolate brownie. Just look at them! (And they are made out of brownies from a box…. helloo lazy snack, I love you)

Ruth Soukup is my new best friend, thank you for making the perfect brownie!!


Recipe: Salted Caramel Pretzel Crust Brownies


  • 3 cups mini pretzels
  • 4 tablespoons melted better
  • 1 box brownie mix
  • 2 eggs (per the box directions)
  • vegetable oil
  • water
  • 3/4 cup dark chocolate chips
  • 1 jar oh-so-easy crockpot caramel or store-bought caramel sauce
  • salt
  • cooking spray


  1. Place pretzels in a gallon sized Ziploc bag and crush as finely as possible with rolling pin.
  2. Mix brownie mix with water, eggs, & oil per the box instructions. Add dark chocolate chips.
  3. Spread pretzel crumbs out on bottom of 9×13? baking pan. Drizzle with butter and mix well until pretzels are coated, then press into a crust on bottom of pan.
  4. Carefully pour brownie batter evenly over pretzels crust.
  5. Carefully drizzle caramel over brownie batter in zig-zag motion, then pull a knife through the caramel in alternating directions to create a pretty pattern. Sprinkle with salt.
  6. Bake at 350 degrees for approximately 25 minutes. (Check box directions for baking time.) Remove brownies from oven and let cool slightly. While brownies are still warm, cut into squares with plastic knife. Let cool, then serve.

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

The recipe is from Living Well Spending Less

The Raw Brownie


I just made these Raw Brownie’s from “My New Roots” So easy and so tasty, I just had to tell you about them!

The Raw Brownie
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt

1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.

Guest Photographer: Erik Sellgren

Copyright 2012 My New Roots at

Bean Chili with Walnuts & Chocolate

When it get’s cold I start eating soup, beans, lentils, potato.. or just whatever I can find in my fridge! When I found this recipe at “Green Kitchen Stories” I knew it was something I had to try.. I mean Chili, beans, walnuts AND Chocolate?? That’s pretty much everything I love… Enjoy


Bean Chili with Walnuts & Chocolate
Serves 6-8

2 tbsp extra virgin olive oil, ghee or coconut oil
1 large yellow onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 tsp cumin seeds
1  fresh chili, minced (more if you like it spicy)
1 tsp ground paprika
1 tsp dried oregano
2 bell pepper, red & yellow, finely chopped
1 carrot, finely chopped
1 parsnip, peeled and finely chopped
2 large stalks of celery with top greens, finely chopped
150 g raw walnuts, very finely chopped
800 g cooked mixed beans (adzuki, kidney, black eye, borlotti)
2 x 400 g cans whole plum tomatoes
1 cup (240 ml) water
2 tsp salt
1/2 cup (120 ml) red wine or balsamic vinegar
1/2 cup coffee (optional)
70 g 80% dark chocolate, broken in pieces

For serving
1 bunch of fresh cilantro, coarsely chopped
1/2 cup plain yogurt
1 lime, quartered
4 corn tortillas, toasted

Start by preparing all vegetables. Heat oil in a large thick-bottomed saucepan or dutch oven. Add onion, garlic, cumin, chili, paprika and oregano, and let fry for a couple of minutes, stirring occasionally, until the spices smells fragrant. Be careful so they don’t burn. Add bell pepper, carrot, parsnip and celery, let cook for another couple of minutes. Add walnuts, beans, tomatoes, water and salt and let cook for 30 minutes more. Now add red wine, coffee and chocolate, stir around carefully and let cook for 5 more minutes. Taste and season with sea salt and freshly ground pepper. Serve in bowls with a dollop of yogurt, fresh cilantro, lime and toasted corn tortilla.


Homemade Nutella

I’m sick, tired and have about 1000 pages to read in my new statistics book (I hate my life today!), and I just really want someone to make me some of this homemade Nutella! I know it would make me feel better (food makes me happy!!)

Homemade Nutella
(slightly adapted from The Kitchn)

makes: 6 ounces

  • 1 cup of hazelnuts, peeled and toasted
  • 1/4 cup of unsweetened cocoa powder (high quality cocoa powder is key! I used Valrhona)
  • 1/2 cup of powdered sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 4 tbsp coconut oil

Place hazelnuts in the food processor and blend continuously until a smooth butter forms (around 3 minutes). Add the rest of the ingredients and continue blending until the mixture is smooth and creamy.

Store for up to 2 weeks in the fridge. (I actually think it’s possible this could last longer, considering that there’s no dairy. But best to err on the side of caution.)

Found here

Best Big, Fat, Chewy Chocolate Chip Cookie

I know, I said I was going to cook… but I think baking counts as cooking (sometimes??), I mean who hasn’t eaten cake/cookies/otherunhealthychoise for dinner? I know I have.. And yeah, I think that’s okey! But these aren’t for me, but for work. So I’m not going to eat them by my self… hrm

Best Big, Fat, Chewy Chocolate Chip Cookie


  • 250 g all-purpose flour
  • 2 g baking soda
  • 3 g salt
  • 170 g unsalted butter, melted
  • 220 g packed brown sugar
  • 100 g white sugar
  • 15 ml vanilla extract
  • 1 egg
  • 1 egg yolk
  • 335 g semisweet chocolate chips


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

found here

Vegan Chocolate Coffee Cake



  • 1 1/2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp instant coffee powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1/2 cup dark chocolate chips
  • 1 cup strong black coffee
  • 1/4 cup lite olive oil
  • 2 tbsp white vinegar
  • 1 tbsp vanilla


Preheat the oven at 170 degree C.

In a bowl mix all the wet ingredients. Make your coffee strong if you are like me. You can also go for a lite coffee but then the cake will not have a strong coffee taste. Combine all the dry ingredients except for the chocolate chips in a bowl and mix till everything is combined well. Make sure there are no baking powder or baking soda lumps in it. Pour the wet mixture in tot he dry ingredients slowly stirring to mix everything well. Do not over mix.

Pour the batter into a greased pan and spread the chocolate chips over it in a single layer.

Bake for 25 to 30 mins or tilt he toothpick inserted in the middle comes out clean.


Once you get the cake out of the oven, the chocolate chips on top will be soft and spreadable. You can either leave them as they are or spread them to make a frosting.

Serve warm.