Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.

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The ultimate vegan chocolate pudding!

choc pudding 002

I think this pudding comes very close in flavor to the boxed pudding filled with sugar and dairy. It is made with all whole food ingredients so there is no need to feel guilty! It takes only a few minutes to make and there is no cooking involved. Make yourself some! I should really be studying  for my acupuncture points test and not playing with food! Ok-time to study!


choc pudding 007

Ultimate vegan chocolate pudding

Blend or process:

2 cups coconut milk

1/4 cup 100% maple syrup

1 teaspoon vanilla extract

1 large avocado

1-2 tablespoons cocoa powder

pinch of sea salt

* To make it even more awesome you could sprinkle some chopped chocolate chips and shredded coconut on top!

* Makes 2 servings



Smoothie Tuesday! Double chocolate shake


I don’t drink shake type smoothies very often but once in a while I will have the craving and this is the perfect healthy chocolate shake to go to when the craving strikes! I try to avoid bananas in my smoothies because they are horrible for people with candida problems. Its a good thing avocado is the perfect texture replacement for bananas for making super creamy smoothies!

 Double chocolate shake 

3 cups coconut milk
1 avocado
1 tablespoon sunflower butter
2 packets stevia
2 tablespoons honey/maple
1 teaspoon vanilla extract
1 tablespoon hemp powder(optional)
1/4 cup dairy free chocolate chips
1-2 tablespoons cocoa powder

This recipe is also seen here  with many other gluten free/dairy free recipes


Chocolate spirulina energy bar

chocolate spirulina energy bar (78)

This would be a good bar for that busy morning that you don’t have time to make breakfast and you want to just grab it and go. It is high protein and has a little chocolate kick to get your day started.

Chocolate spirulina energy bar

1 cup ground blanched almonds

1 cup ground (partially) walnuts

1 tablespoon ground sprouted buckwheat groats

1 mashed banana(optional for extra potassium)

10 chopped red dates

1 tablespoon ground black sesame seeds

1 1/2 tablespoons spirulina

1 1/2 tablespoons cocoa powder

2-3 tablespoons honey or maple (or about 6 soaked and mashed dates)

pinch cinnamon

1 teaspoon vanilla extract

* Optional: handful of chocolate chips or raisins

* Mix ingredients together and sprinkle whole black sesame seeds over the top to prevent stickiness.(If it is overly sticky just add a little more almond or buckwheat flour to the mix)

* Dehydrate for a few hours to make it more firm or leave as is.

* Keep in the refrigerator and eat within 2-3 days

* Makes about 4 bars


Raw vegan mini Mississippi mud cake


I am loving making raw baked goods! It is so easy to use the dehydrator as you would use the oven it just takes a few hours longer (unless you like the raw dough feel which I do sometimes). There is no rising involved so you just make it to the size you want and dehydrate for an hour or 2 and you are good to go! This cake was over the top naughty but in reality it is all healthy ingredients so indulge yourself! If it’s late at night and you want to sleep soon maybe try carob instead! Check out my facebook page! I post more things on there than I do on the blog! I just posted a smoothie recipe on there also today that I will post here tomorrow as well.

Raw mini Mississippi mud cake

For the cake:

1 cup ground walnuts

1 cup ground shredded coconut

2 tablespoons raw cacoa powder (or regular)

1 tablespoon ground black sesame seeds

2-3 tablespoons raw honey or maple (sweeten to taste)

1 teaspoon vanilla extract

1/4 cup chopped pecans

pinch sea salt

optional: 1 teaspoon spirulina powder

For the marshmallow whip cream:

1/2 tablespoon kuzu root powder

1 teaspoon agar agar powder

1 cup water

1/2 cup coconut milk

2 tablespoons ground cashews

2 tablespoons honey/maple (or to taste)

1/2 tablespoon ground chia seeds (you can use white chia seeds if you don’t like the black specks)

1/2 teaspoon vanilla extract

Chocolate ganache frosting

1 cup dairy free chocolate chips

2 tablespoons coconut milk

* To make the chocolate cake mix the above ingredients together and form two cakes into 4-6 inch sized cakes onto parchment paper.

* Place the cakes into the dehydrator for 1-3 hours.

* To make the marshmallow whipped cream heat 1 cup of water and dissolve the kuzu root and the agar agar.

* Blend the water/kuzu/agar in the blender with the remaining marshmallow whip ingredients and place in the refrigerator for a few hours to thicken.

* To make the ganache just melt the chocolate chips in a pan and mix in the coconut milk until smooth and creamy.

* After the cake is “cooked” for  a few hours take it out of the dehydrator and and put the ganache between the 2 layers.

* Take the marshmallow whip out the refrigerator  and blend it in the blender to make it smooth and creamy.

* put the whipped cream on top of the cake and drizzle some ganache (I thinned it a little with more coconut milk for the top) and sprinkle some raw cacao nibs on top and devour! This makes 4 small servings

You can see this recipe here also:  with many other yummy vegan recipes!