Desserts

Carrot Cake Ice Cream Sandwiches are the ultimate springtime treat. A thick layer of ice cream is sandwiched between soft and chewy carrot cake cookies. They’re perfect for making ahead and storing in the freezer for a quick and easy dessert!

This post is sponsored in conjunction with #SpringSweetsWeek. I received free product from Sprinkle Pop to create this recipe. All opinions are my own.

#SpringSweetsWeek 2019

My last recipe for #SpringSweetsWeek 2019, and it’s a good one! These Carrot Cake Ice Cream Sandwiches have quickly become a favourite in our house! When you have coconut ice cream sandwiched between soft and chewy carrot cake cookies, and rolled in Sprinkle Pop Cottontail Confetti Sprinkle Mix, you can’t go wrong!

Sprinkle Pop Sprinkles

If you’re a long time Crumb Top Baking reader, you know I like my clean eating desserts. But I never shy away from a bit of decadence. And while that decadence is usually in the form of chocolate, today it’s in the form of sprinkles! Sprinkle Pop sprinkles, to be precise!

Sprinkle Pop has so many fun and trendy sprinkle mixes that you can’t find anywhere else. So when I was sent some of their unique Easter themed sprinkles to experiment with, I knew I had to come up with something fun. And who doesn’t love ice cream sandwiches?!

How do you make ice cream sandwiches?

Making homemade ice cream sandwiches is easier than you think.

You’ll want to start with a chewy cookie recipe. This ensures that when the ice cream sandwiches are frozen, you will still be able to bite through them easily.

You can make your cookies in a drop style fashion, and once baked and cooled, scoop out some ice cream to sandwich between them.

But my favourite way is to spread the cookie dough out into two square pans, and bake them up as thin cookie layers. Use one layer for the bottom of the ice cream sandwiches and the other for the top. Add a thick layer of ice cream between the cookie layers and freeze. Then you can easily cut them into squares and store in the freezer.

Tips for making carrot cake ice cream sandwiches:

I used a 9-inch square pan, but an 8-inch pan would also work. If you don’t have two square pans that are the same size (like me), just bake your cookie layers one at a time.

The cookie dough will be sticky and a little challenging to spread out in the pan. I like to cover my hand with a small sandwich bag that has been covered with non-stick spray. This helps spread the dough out without it sticking to my fingers.

In order to ensure the cookie layers are soft and chewy, be sure not to over bake them. Even if they seem soft when you remove them from the oven, they will continue to firm up as they cool.

I used a non-dairy ice cream with a coconut base, but you can use any kind of ice cream or frozen yogurt. The coconut caramel flavour I used in this recipe paired nicely with the spicy carrot cake cookies.

Soften the ice cream slightly before spreading it on the cookie base. You can do this by leaving it in the fridge for an hour before using. You don’t want it too runny, but you want it to be soft enough to spread.

Before you cut and roll the sandwiches in sprinkles, let them sit at room temperature for a few minutes. If the ice cream is slightly soft, this will help the sprinkles stick.

If you don’t have sprinkles, toasted coconut or crushed walnuts would also be great.

To keep this dessert dairy-free, use dairy-free ice cream and sprinkles.

Other carrot cake recipes you might enjoy:

Coconut Carrot Cake Protein Donuts

Coconut Carrot Bundt Cake

Carrot Cake Overnight Oats by Lemons and Zest

If you make these Carrot Cake Ice Cream Sandwiches, I would love to hear about it in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking.

And for more #SpringSweetsWeek recipes, be sure to check out the links below!

Carrot Cake Ice Cream Sandwiches

★★★★★

5 from 21 reviews

Carrot Cake Ice Cream Sandwiches are the ultimate springtime treat. A thick layer of ice cream is sandwiched between soft and chewy carrot cake cookies. They’re perfect for making ahead and storing in the freezer for a quick and easy dessert!

• Author: Leanne
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes (plus freezing time)
• Yield: 16 sandwiches 1x
• Category: Dessert
• Cuisine: American

Scale 1x2x3x

Ingredients

• 1/4 cup cane sugar
• 1/4 cup almond butter
• 2 tablespoons coconut oil, virgin, cold pressed
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup light buckwheat flour
• 1/2 cup almond flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/2 cup finely shredded carrot
• 5 cups non-dairy ice cream (or ice cream of choice), slightly softened
• Sprinkle Pop Cottontail Confetti Sprinkle Mix for rolling

Instructions

1. Pre-heat oven to 375F and line two 9-inch square baking pans with parchment paper.
2. In a large mixing bowl, add the sugar, almond butter and coconut oil. Using an electric mixer, beat on high until creamy. Add the egg and vanilla and beat until smooth.
3. In a small bowl, whisk together the buckwheat flour, almond flour, cinnamon, baking soda, baking powder, salt, nutmeg and ginger. On low-speed, gradually add the dry mixture to the wet mixture until a dough forms. You may need to stop a few times to scrape down the sides of the mixing bowl. Stir in the shredded carrot.
4. Divide the dough in half, and spread out in a thin layer in the prepared baking pans. The dough will be very sticky. See tip below in the notes.
5. Bake for 10-12 minutes, or until the edges start to brown slightly. Do not over bake.
6. Once the cookie layers have cooled, line the same square pan with parchment paper, and place one of the layers in the bottom. Spread the ice cream evenly over the bottom layer. Top with the other cookie layer, and press down slightly so it sticks to the ice cream. Place in the freezer for 6-8 hours to firm up.
7. When ready to cut into squares and roll in sprinkles, remove from freezer and let sit at room temperature for just a few minutes. Cut into 16 squares and roll in sprinkles. Place in an airtight container and store in the freezer.

Notes

1. If you don’t have two square 9-inch pans, just bake your cookie layers one at a time.
2. Make sure the almond butter and coconut oil are at room temperature. This will ensure they cream together smoothly with the cane sugar.
3. This recipe calls for light buckwheat flour. You can use dark buckwheat flour, but your cookies will be darker in colour.
4. The cookie dough will be sticky. I recommend covering your hand with a small sandwich bag that has been sprayed with non-stick spray. This helps spread the dough out in the pan without it sticking to your fingers.
5. In order to ensure the cookie layers are soft and chewy, be sure not to over bake them. They will firm up as they cool, and if you over bake, they may be too hard for the ice cream sandwiches.
6. You can use a non-dairy ice cream, dairy ice cream or frozen yogurt.  Vanilla or coconut flavours work well with the carrot cake cookies.
7. Soften the ice cream slightly before spreading it on the cookie base. This can be done by leaving it in the fridge for an hour before using.
8. Before you cut and roll the sandwiches in sprinkles, let them sit at room temperature for a few minutes. This will help the sprinkles stick to the ice cream.
9. If you don’t have sprinkles, try rolling the sandwiches in toasted coconut or crushed walnuts.
10. To keep this dessert dairy-free, use dairy-free ice cream and sprinkles.

Recipe inspired by She Likes Food Carrot Cake Ice Cream Sandwiches.

Keywords: carrot cake cookies, ice cream sandwiches

Friday #SpringSweetsWeek Recipes

• A #SpringSweetsWeek G & T by Culinary Adventures with Camilla
• Bunny Bark by Our Good Life
• Carrot Cake Scones by Cheese Curd In Paradise
• Chocolate Crepe Cake Roll by A Kitchen Hoor’s Adventures
• Chocolate Marshmallow Dip by Simply Inspired Meals
• Chocolate Panna Cotta by The Gingered Whisk
• Chocolate Wacky Cake by The Gingered Whisk
• Cottontail Chex Mix by Books n’ Cooks
• Easy as Pie Coconut Cream Pie by A Day in the Life on the Farm
• Flower Pot Spring Cookies by The Freshman Cook
• Homemade Peach Cobbler by A Joyfully Mad Kitchen
• Key Lime Cupcakes by House of Nash Eats
• Key Lime Sugar Cookies by Kelly Lynn’s Sweets and Treats
• Lemon Cake Roll by Sweet Beginnings
• Lofthouse Soft Sugar Cookies with Frosting by The Crumby Kitchen
• Marshmallow S’Mores Cookies by Palatable Pastime
• Mint Chocolate Yogurt Pudding by Cindy’s Recipes and Writings
• Orange Cream Cheese Loaf Cake by A Savory Feast
• Orange Cream Overnight Oats by Cookaholic Wife
• Orange Creamsicle Fruit Salad by Home Sweet Homestead
• PEEPS Bunny Trail Cupcakes by Family Around the Table
• Sheet Pan Key Lime Pie by Strawberry Blondie Kitchen
• Simple S’mores Bars by Cooking With Carlee
• Small Batch Chocolate cupcakes by Creative Southern Home
• Strawberry Papaya and Blood Orange Margarita by Karen’s Kitchen Stories
• Strawberry Rhubarb Cake by Jolene’s Recipe Journal
• Vegan Blueberry Yogurt Coffee Cake by Hezzi-D’s Books and Cooks
• Vegan Lemon Blueberry Cupcakes by The Baking Fairy

Cinnamon Raisin Chocolate Chickpea Bark is a protein-packed treat with crunchy cinnamon roasted chickpeas, plump raisins and dark tahini chocolate!

Well, hello February! It’s about time you arrived. I know I’m not alone in feeling like January was the longest month ever, and Christmas was about 500 days ago!

But now we’re into February, and spring is officially next month! Okay, spring won’t actually arrive here until May, but I’m trying to be optimistic.

So we’re not only getting closer to spring, but we’re also getting closer to Valentine’s Day. It’s just a little over a week away! Do you have anything special planned?

We typically go for brunch the weekend around Valentine’s Day, but stay in on the 14th and cook a nice meal and watch a movie. I know, we’re party animals!

While I don’t know yet what we’ll be cooking this year, I know this Cinnamon Raisin Chocolate Chickpea Bark will be making an appearance. It’s the perfect healthy-ish sweet treat to complete a meal, and it’s also great for gifting. Just wrap a few pieces in cellophane, tie a red ribbon around it, and you’ve got yourself a little DIY gift ready to go!

Why you’ll love this Cinnamon Raisin Chocolate Chickpea Bark:

• Thanks to the chickpeas and tahini, this bark is loaded with protein and fibre.

• You also get a nice little dose of antioxidants from the dark chocolate.

• The crunchy cinnamon chickpeas taste like little cookie pieces, and the texture pairs nicely with the chewy raisins.

• This bark stores well in the freezer, so you can prep it on the weekend to enjoy as an after dinner treat all week.

Some tips for making Cinnamon Raisin Chocolate Chickpea Bark:

• Rinse and thoroughly dry the chickpeas before roasting them. I like to spread them out on a clean dish towel and pat them dry.

• I also like to peel the skins off as it creates a crunchier chickpea. This is a tip I picked up from my friend Haylie at Our Balanced Bowl. If you’re short on time, you can skip this step. The chickpeas will still get crunchy.

• If you want to peel the skins, just rub the chickpeas between two dish towels and the skins will start to come off. You’ll just need to set aside 5 minutes or so to remove all the skins.

• The chickpeas can be roasted in the oven or the air fryer. I’ve included both options in the recipe. The air fryer is quicker and yields crispier chickpeas, which is a tip I recently learned from Denise at Sweet Peas and Saffron.

• Tahini is melted into the dark chocolate to ensure the bark is not rock hard when it sets up. If you don’t have or like tahini, you can substitute almond or cashew butter.

Some other Healthy-ish Protein Treats you might like:

• Peanut Butter Banana Protein Donuts

• Cacao Almond Protein Bites

• Coconut Carrot Cake Protein Donuts

If you make this Cinnamon Raisin Chocolate Chickpea Bark, I would love to hear about it in the comments below. Or take a pic and share on Instagram by tagging @crumbtopbaking.

Cinnamon Raisin Chocolate Chickpea Bark

★★★★★

5 from 8 reviews

Cinnamon Raisin Chocolate Chickpea Bark is a protein-packed treat with crunchy cinnamon roasted chickpeas, plump raisins and dark tahini chocolate!

• Author: Leanne
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes (plus time for bark to set)
• Yield: 16 pieces 1x
• Category: Dessert

Scale 1x2x3x

Ingredients

• 1–540 ml (19 ounce) can of no-salt added chickpeas
• 2 tablespoons coconut sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon maple syrup
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon sea salt
• 250 gram package dark chocolate chips (70% cacao)
• 1/4 cup tahini
• 1 cup raisins

Instructions

1. Drain and rinse chickpeas and roll out onto a clean dish towel. Pat dry. If you want to remove the skins (this is optional), rub chickpeas between two dish towels until skins loosen. Remove and discard skins.
2. In a medium-sized bowl, add chickpeas, coconut sugar, cinnamon, maple syrup, oil and salt. Toss until chickpeas are well coated.
3. Add chickpeas to the air fryer basket and cook on 300F for 20-25 minutes (see note below). Stir or toss at the mid-way point. Chickpeas are done when they have darkened and are completely crispy. If they are soft in the middle, keep roasting them. (Check notes for oven option).
4. Add the chocolate and tahini to a microwave-safe bowl, and microwave for three 30 second intervals, stirring in between each interval. Stir until chocolate is smooth.
5. Line a baking sheet with parchment paper and spread the melted chocolate out into a thin layer. Sprinkle on the roasted chickpeas and raisins and press them into the chocolate. Place in the freezer for an hour, or until chocolate is set. Break into pieces and store in an airtight container in the freezer.

Notes

1. I used the Cuisinart AirFryer Convection Oven to roast the chickpeas. You may wish to adjust the cook time and temperature slightly based on the make and model of your air fryer.
2. To roast chickpeas in the oven, pre-heat oven to 425F, spread chickpeas out on a parchment paper lined baking sheet, and bake for 30-40 minutes, or until chickpeas have darkened and are completely crispy. If they are still soft in the middle, keep roasting them. Stir the chickpeas every 10 minutes to ensure they don’t burn.

Keywords: chickpeas, chocolate, cinnamon, raisin, dessert

Dark Chocolate Cranberry Bundt Cake is the ultimate holiday dessert! It’s decadent and fudgy, and studded with dark chocolate chips and tart fresh cranberries. And best of all, it’s made in just one bowl!

It’s just two weeks until Christmas! You might be thinking the same thing, but how did that happen? It seems like we just said good-bye to summer and now Christmas is upon us. Are you ready?

We are far from ready but definitely on track, and I’ve decided I’m not sweating the small stuff this year. The trees are up and the gifts are bought, but if the house is not spotless for Santa’s arrival, so be it! For the next few weeks, I’m focusing my attention on soaking up the sights and sounds (and smells!) of the holidays. And that definitely includes lots of cooking and baking in the kitchen!

Speaking of kitchen time, I spent this past weekend baking cookies and recipe testing some holiday desserts. If you caught any of my Instagram stories over the weekend, you would have seen these Dark Chocolate Peanut Butter Mounds in the works, as well as this Dark Chocolate Cranberry Bundt Cake that I’m sharing today. (p.s. the PB mounds are my all-time favourite, so if you’re a lover of peanut butter and chocolate, these are a must try!)

Similar to most desserts I share on the blog, this Dark Chocolate Cranberry Bundt Cake is made with wholesome ingredients. We’re talking whole wheat flour, coconut sugar, extra virgin olive oil and cocoa. The cup of dark chocolate chips in the cake creates a fudgy texture, and the fresh cranberries add a pop of tartness that pairs well with the richness of the chocolate. And the best part?! This is one bowl magic that comes together in minutes! How’s that for a quick and easy holiday dessert?!

If you haven’t noticed yet, I love baking and cooking with cranberries. Their tart taste pairs nicely with a range of sweet and savoury flavours, and their bright, vibrant colour looks beautiful in photographs.

With all that going for them, it’s easy to forget that cranberries are also a nutritious superfood. They’re high in antioxidants and a good source of vitamins and minerals. If you’re interested in reading up on all things cranberries, including their health benefits, my friend Marcie at Flavor the Moments recently posted a helpful seasonal produce guide for cranberries.

Some tips for making Dark Chocolate Cranberry Bundt Cake

• For a dairy-free and vegan version of this cake, be sure to use vegan chocolate chips.
• I like to reserve some cranberries to press into the batter around the edges of the cake. This adds a pretty detail around the bottom of the cake once it bakes up.
• The chocolate glaze is optional. But if you add it, you can either pour it over the cooled cake and let it set up, or you can add it to each slice just before serving.
• For an added treat, you can also serve this cake with coconut whip and cranberry compote.
• This cake freezes well. You can either wrap the entire cake and freeze, or cut the cake into slices and layer them between sheets of wax paper in a container. This makes it easier to grab a few slices and defrost for a quick dessert.

If you make this Dark Chocolate Cranberry Bundt Cake, I would love to hear about it in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking.

And if you’re looking for other cranberry recipes, check out the following sweet and savoury recipes on Crumb Top Baking:

• Cranberry Orange Overnight Oatmeal Muffins

• Slow Cooker Apple Cranberry Chicken Tacos

• Cranberry White Chocolate Breakfast Buns

• Cranberry Orange Thumbprint Cookies

Dark Chocolate Cranberry Bundt Cake

★★★★★

5 from 12 reviews

Dark Chocolate Cranberry Bundt Cake is the ultimate holiday dessert! It’s decadent and fudgy, and studded with dark chocolate chips and tart fresh cranberries. And best of all, it’s made in just one bowl!

• Author: Leanne
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 12-14 slices 1x
• Category: Dessert

Scale 1x2x3x

Ingredients

• 3 cups whole wheat flour
• 1 cup coconut sugar
• 1/3 cup unsweetened cocoa
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 2 cups unsweetened almond milk
• 1/2 cup extra virgin olive oil
• 1 teaspoon vanilla extract
• 2 cups fresh cranberries
• 1 cup dark chocolate chips
• Optional chocolate glaze:
  • 1/2 cup dark chocolate chips
  • 1 tablespoon coconut oil, virgin, cold pressed

Instructions

1. Pre-heat oven to 350F and grease a 10-inch bundt pan.
2. In a large bowl, add the flour, sugar, cocoa, baking soda, salt and cinnamon and whisk together until well combined. If your cocoa is lumpy, you may want to sift together the ingredients.
3. Pour in the milk, oil and vanilla, and stir until the dry ingredients are well incorporated.
4. Fold in the cranberries and chocolate chips, and add the batter to the prepared pan. Reserve some cranberries to press into the batter around the edges of the cake. This adds a pretty detail around the bottom of the cake once it bakes up.
5. Bake for 50 minutes, or until a tooth pick inserted in the middle of the cake comes out clean.
6. Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
7. For the glaze, add the chocolate chips and coconut oil to a small microwave-safe bowl and microwave on high for two 30-second intervals, stirring in between. Stir until chocolate is smooth.
8. Pour over cake and let harden, or serve immediately for a warm chocolate topping.
9. Store leftovers in an airtight container and enjoy within 3-4 days, or freeze for later enjoyment.

Notes

1. For a dairy-free and vegan version of this cake, use vegan chocolate chips.
2. This cake freezes well. You can either wrap the entire cake and freeze, or cut the cake into slices and layer them between sheets of wax paper in a container. This makes it easier to grab a few slices and defrost for a quick dessert.

Keywords: chocolate, cranberries, cake, bundt cake, dessert

Holiday entertaining is made easy with these make-ahead Chocolate Raspberry Cheesecake Parfaits. They’re dairy-free and grain-free, and have all the decadence you’d expect from a cheesecake!

This post is sponsored by E.D. Smith. As always, all opinions are my own. Thanks for supporting the brands that make Crumb Top Baking possible.

Christmas is just around the corner, and it’s time to consider your dessert options for the big day!

While I always have cookies, bars and cakes on hand for the holidays, Christmas Day dessert requires a little something special. I love serving a decadent dessert that looks pretty and festive, and leaves dinner guests asking for seconds. I know, I have high expectations for my desserts!

This year, to help meet my high exceptions, I’ve teamed up with my friends at E.D. Smith to create a recipe that will wow your guests! These Chocolate Raspberry Cheesecake Parfaits have an almond cocoa crumb base, with a creamy cheesecake filling made from avocados, cocoa, maple syrup and coconut milk. So they’re dairy-free and grain-free, and with a layer of E.D. Smith ready-made raspberry pie filling, they’re an absolute show stopper.

If you’ve been following Crumb Top Baking for a while, you know I’m a fan of E.D. Smith. Their pure pumpkin has been a staple in my recipes for years. From pumpkin donuts to avocado pumpkin cookies, fall baking wouldn’t be complete without pure pumpkin in the mix.

And while I’ve been buying E.D. Smith products for years, it was only recently that I learned they’re the largest Canadian manufacturer of jams, jellies and marmalades (for over 135 years!), and their real fruit pie filling is the number one brand in Canada.

So with those kind of stats, I was eager to create a festive dessert with their pie fillings. And what better pie filling to use at Christmas than raspberry!? It’s bright, vibrant and festive, and it pairs beautifully with the layers of chocolate in these parfaits.

And speaking of chocolate layers, can we take a moment to appreciate the thick and creamy texture that avocado, cocoa, maple syrup and coconut milk create when they’re all whipped together?! I could eat this dairy-free cheesecake filling straight out of the bowl!

Some tips for making Chocolate Raspberry Cheesecake Parfaits:

• These parfaits should be made a few hours (or up to a day) in advance and refrigerated to allow the cheesecake layer to firm up. Just add the coconut whip and other toppings before serving.
• The coconut whip is just solidified coconut milk whipped up in a high-speed mixer. In order to get a whipped cream texture, you need to use full fat coconut milk that has been refrigerated for about 24 hours. This allows the milk to separate and solidify. If you’re not sure if it’s fully solidified, just place the cans in the freezer for 20 minutes or so.
• As for toppings, I like to reserve some almond cocoa crumbs and raspberry pie filling for the top. And crushed pistachios are always a festive touch.
• For an elegant dessert, serve the parfaits in stemless wine glasses. Just cover them with plastic wrap while they set up in the fridge. For a more casual theme, use glass jars with lids.
• This recipe makes six large parfaits or 10-12 small ones.

If you make these Chocolate Raspberry Cheesecake Parfaits, I would love to hear about it in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking. And be sure to follow #LavishlyEDS and #EverydayEDS for other amazing E.D. Smith recipes!

Chocolate Raspberry Cheesecake Parfaits (Dairy-Free)

★★★★★

5 from 16 reviews

Holiday entertaining is made easy with these make-ahead Chocolate Raspberry Cheesecake Parfaits. They’re dairy-free and grain-free, and have all the decadence you’d expect from a cheesecake!

• Author: Leanne
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes (plus time to set up)
• Yield: 6 parfaits 1x
• Category: Dessert

Scale 1x2x3x

Ingredients

• 1–1/2 cups blanched almond flour
• 1/4 cup + 1/2 cup unsweetened cocoa, divided
• 1/4 cup coconut sugar
• 2 teaspoons chai spice
• 1/4 cup virgin, cold-pressed coconut oil, melted
• 2 large ripe avocados
• 1/4 cup maple syrup
• 4 – 400 ml cans of full fat coconut milk, refrigerated for 24 hours
• 1 – 540 ml can of E.D. Smith Raspberry Pie Filling
• Crushed pistachios for topping

Instructions

Making the almond cocoa crumb base:

• Pre-heat oven to 350F and line a baking sheet with parchment paper.
• In a small bowl, sift together the almond flour, 1/4 cup of cocoa, coconut sugar and chai spice. Add the melted coconut oil and stir until well combined.
• Press the mixture onto the baking sheet and bake for 8-10 minutes.
• Remove from oven and let cool completely before breaking into crumbly pieces. Set aside.

Making the chocolate cheesecake layer:

• Add the avocados and maple syrup to a large bowl and beat with an electric mixer on medium speed until combined.
• Gradually add the remaining 1/2 cup of cocoa, beating well after each addition. Increase to high speed, and beat the mixture until the cocoa is well incorporated and the mixture resembles a chocolate frosting.
• In a large mixing bowl, scoop out the solidified coconut milk from the four refrigerated cans (discard the liquid). Using an electric mixer, beat on high until the milk is whipped and creamy. This will take a few minutes.
• Add half of the coconut whip to the avocado chocolate mixture and stir until well combined. (You can also use the electric mixer to do this). Set aside the other half of the coconut whip for the parfait topping.

Assembling the parfaits:

• Set out six 8-ounce wine glasses or glass jars and add the almond cocoa crumbs to the bottom of each glass or jar, reserving some to top the parfaits.
• Add a layer of raspberry pie filling to each parfait, reserving some for the topping.
• Next, divide the chocolate cheesecake mixture into each glass or jar, and cover and refrigerate for a few hours to allow the cheesecake to set up.
• When ready to serve, top with the remaining coconut whip, almond cocoa crumbs, raspberry pie filling and crushed pistachios.

Notes

1. These parfaits should be made a few hours (or up to a day) in advance and refrigerated to allow the cheesecake layer to firm up. Just add the coconut whip and other toppings before serving.
2. For the coconut whip, you will need to use full fat coconut milk that has been refrigerated for about 24 hours. This allows the milk to separate and solidify. If you’re not sure if it’s fully solidified, just place the cans in the freezer for 20 minutes or so.
3. This recipe makes six large parfaits or 10-12 small ones.

Keywords: dessert, raspberries, chocolate, cheesecake, dairy-free, grain-free

Cranberry Orange Thumbprint Cookies are perfect for your holiday cookie exchange. They’re crispy and chewy, and with an orange cranberry filling and white chocolate drizzle, these grain-free cookies are sure to be a holiday favourite!

So it’s officially less than a month until Christmas, and my attention has definitely shifted to all things Christmas cookies. The smell of gingerbread and peppermint filled the house this past weekend, along with the amazing aroma of cranberries and orange zest simmering on the stove.

In case you haven’t noticed, I’m a bit obsessed with all things cranberry and orange these days. Last week, I re-shared my recipe for these Cranberry Orange Overnight Oatmeal Muffins, and later this week, I’ll be sharing a cranberry orange cocktail. But today, of course, we’re focusing on these Cranberry Orange Thumbprint Cookies.

I’m sharing these cookies as part of a virtual cookie exchange hosted by Erin of The Speckled Palate. It’s a week-long event, running from November 26-30, and this year marks the seventh year for the cookie exchange! So if you’re looking for Christmas cookie inspiration, be sure to check out the Sweetest Season Cookie Exchange. I participated last year, and shared these Peppermint Mocha Fudge Avocado Brownies and Spiced Pear Gingerbread Cookie Cups. And I’m super excited to be participating again this year!

When it came to choosing a cookie to share as part of this virtual exchange, I knew it had to be these Cranberry Orange Thumbprint Cookies. They’re grain-free, made with buckwheat flour and almond flour (because I’m also obsessed with this combo lately), and sweetened with cane sugar. They aren’t overly sweet, but they have a crispy, sugary exterior that pairs nicely with the cranberry orange filling and white chocolate drizzle.

What is Cane Sugar?

Cane sugar is a minimally processed sugar that comes from sugar cane. It differs from granulated sugar which comes from sugar cane or sugar beets, and is highly refined.

I rarely use granulated sugar in my baking or cooking any more. If I’m looking for a sweetener, I normally use honey, maple syrup or coconut sugar. And, occasionally, I use cane sugar, especially if I’m looking for a texture that is closer to granulated sugar. Cane sugar grains are slightly larger and they’re off-white in colour, but they add the same sweetness and texture to baked goods as granulated sugar.

While all sweeteners are best used in moderation, I prefer to use those that are less processed. If you’re interested in reading about the different types of sugar, the Kitchn has a helpful guide.

Some tips for making Cranberry Orange Thumbprint Cookies:

• Make sure the cashew butter and coconut oil are at room temperature. This will ensure they mix together smoothly with the cane sugar.
• I used clear vanilla to maintain a lighter colour for the cookies, but you could absolutely use dark vanilla.
• If you want to change-up the filling, you can use any kind of homemade or store-bought jam. To keep things festive, you can even use red and green cherries.
• To make these cookies dairy-free, just omit the white chocolate drizzle or use dairy-free chips.
• Because they have a chia jam filling, I suggest storing these cookies in the fridge. It also gives them an extra chewy texture.

If you make these cookies, I would love to hear about it in the comments below. Or take a pic and share on Instagram by tagging @crumbtopbaking.

And if you’re looking for even more cookies, you can check out the following recipes on Crumb Top Baking:

• Chocolate Chai Spice Crumble Bars

• Dark Chocolate Peanut Butter Mounds

• No-Bake Apricot Raisin Coconut Balls

• Chewy Ginger Cookies with Lemon Cream Cheese Frosting

Cranberry Orange Thumbprint Cookies

★★★★★

5 from 11 reviews

Cranberry Orange Thumbprint Cookies are perfect for your holiday cookie exchange. They’re crispy and chewy, and with an orange cranberry filling and white chocolate drizzle, these grain-free cookies are sure to be a holiday favourite!

• Author: Leanne
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 15 cookies 1x
• Category: Dessert

Scale 1x2x3x

Ingredients

For the orange cranberry filling:

• 1/2 cup fresh cranberries
• 2 tablespoons cane sugar
• 1/4 teaspoon cardamom
• Juice and zest from half an orange
• 1 tablespoon chia seeds

For the thumbprint cookies:

• 1/4 + 1/4 cup cane sugar, divided
• 1/4 cup cashew butter
• 2 tablespoons virgin, cold pressed coconut oil
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup light buckwheat flour
• 1/2 cup blanched almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt

For the white chocolate drizzle:

• 1/4 cup white chocolate chips
• 1/2 tbsp virgin, cold-pressed coconut oil

Instructions

1. Pre-heat oven to 375F and line a baking sheet with parchment paper.
2. In a small sauce pan, stir together the cranberries, sugar, cardamom, orange juice and zest and bring to a low boil, stirring occasionally to ensure the mixture does not burn. Once the mixture starts to thicken, remove from heat and stir in the chia seeds. Cover and let cool.
3. In a large mixing bowl, add 1/4 cup cane sugar, cashew butter and coconut oil. Using an electric mixer, beat on high until creamy. Add the egg and vanilla and beat until well combined.
4. In a small bowl, sift together the buckwheat flour, almond flour, baking soda, baking powder and salt. On low-speed, gradually add the dry mixture to the wet mixture until a dough forms. You may need to stop a few times to scrape down the sides of the mixing bowl.
5. Add the remaining 1/4 cup cane sugar to a small plate. Shape the dough into one-inch balls and roll in the sugar. (You should get about 15 balls). Arrange about 2-inches a part on the baking sheet and use your thumb to create a little well in the centre of each cookie.
6. Bake for 10 minutes and remove from oven. If the thumb impressions have disappeared, carefully use a 1/4 teaspoon to re-shape them. Add the cranberry orange filling to each thumb impression. Return to the oven and bake for another 5 minutes. Remove from oven and let cool on pan.
7. Add the white chocolate chips and coconut oil to a small microwave safe bowl and microwave in two 30-second intervals, stirring in between intervals. Drizzle the chocolate over the cookies and place them in the fridge to set up.
8. Store cookies in an airtight container in the fridge, or freeze for later enjoyment.

Notes

1. Make sure the cashew butter and coconut oil are at room temperature. This will ensure they mix together smoothly with the cane sugar.
2. You can change-up the filling by using any kind of homemade or store-bought jam. To keep things festive, you can even use red and green cherries.
3. To make these cookies dairy-free, just omit the white chocolate drizzle or use dairy-free chips.

Keywords: dessert, cookies, cranberries, orange, Christmas

Chai Spice Cake with Orange Cardamom Frosting is an easy holiday dessert that’s dairy-free and vegan! And with all the warming spices of fall, this spongy cake served with a light and citrusy coconut whip, is sure to be a crowd pleaser!

I first made this cake last fall, along with these Chocolate Chai Spice Crumble Bars. (I was on a bit of a chai spice kick!) While I shared the bars with you guys, I ran out of time, and didn’t get a chance to share the chai spice cake.

So I’m making it a priority this year to share this recipe. It’s just too simple and delicious not to share!

I feel like chai spice is an under-appreciated flavour this time of year. There are plenty of pumpkin spice recipes floating around, and soon enough, gingerbread and peppermint will be everywhere. But I think chai is a perfect fall flavour. It adds a warm and fragrant flavour to Thanksgiving and Christmas desserts and makes hot beverages a little cozier!

And if you make any chai spice dessert this year, this should probably be the one. Okay, the chocolate chai bars I mentioned earlier are a must try too. So you should probably just go ahead and make a big batch of chai spice for the holiday baking season!

This chai spice cake is easy and customizable, and the spongy texture with the crispy edges is just irresistible. I could eat this cake without the frosting, and pair it with a hot cup of tea for an evening snack. But if you want a dessert that will impress your guests, definitely add the orange cardamom frosting. The light coconut whip pairs beautifully with the hint of citrus from the orange and cardamom. And it adds a nice texture and flavour contrast to the moist and spicy cake.

Some tips for making Chai Spice Cake with Orange Cardamom Frosting

• This chai spice cake is flavourful on its own, so if you don’t have time to prepare the frosting, or just prefer it without, it totally works.
• If you prefer the taste and texture of a cream cheese frosting, and don’t mind going with dairy, you can reduce the coconut milk to one can and add half a cup of cream cheese to the frosting.
• For a decadent treat, you can serve this cake warm with ice cream.
• You can make this cake ahead of time and freeze it. Just defrost at room temperature and frost before serving.
• If you’d like to add some ancient grains to your dessert, I’ve also made this cake with spelt flour, and it turned out very similar to the wheat flour recipe.
• I make my own chai spice by combining cardamom, allspice, cinnamon, cloves and ginger. The recipe is from Fit Foodie Finds.

If you make this Chai Spice Cake, I would love to know what you think in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking.

And if you’re looking for more warm and cozy seasonal recipes, you can always check out the following recipes on Crumb Top Baking:

• Chewy Ginger Cookies with Lemon Cream Cheese Frosting

• Pumpkin Spice Collagen Lattes with Coconut Whip

• Apple, Cranberry and Pomegranate Oatmeal Crisp

Chai Spice Cake with Orange Cardamom Frosting

★★★★★

5 from 9 reviews

Chai Spice Cake with Orange Cardamom Frosting is an easy holiday dessert that’s dairy-free and vegan! And with all the warming spices of fall, this spongy cake served with a light and citrusy coconut whip, is sure to be a crowd pleaser!

• Author: Leanne
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 pieces 1x
• Category: Dessert

Scale 1x2x3x

Ingredients

For the cake:

• 1–1/2 cups whole wheat flour
• 1 cup cane sugar
• 2–1/2 teaspoons chai spice
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsweetened almond milk
• 1/4 cup extra virgin olive oil
• 1 teaspoon vanilla extract

For the frosting:

• 2 – 400ml cans of coconut milk, full fat (refrigerated for 24 hours)
• 1 tablespoon freshly squeezed orange juice
• 2 teaspoons maple syrup
• 1 teaspoon orange zest
• 1/2 teaspoon cardamom
• Optional topping:
  • unsweetened toasted coconut

Instructions

1. Pre-heat oven to 350F and grease a 9″x9″ square pan.
2. In a large bowl, stir together the flour, sugar, spice, baking soda and salt. Add in the milk, oil and vanilla and stir until combined.
3. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a tooth pick inserted in the middle of the cake comes out clean.
4. In a deep mixing bowl, scoop out the solidified coconut milk (discard or reserve the coconut water for another recipe). Using an electric mixer, beat the coconut milk on high for about a minute. Scrape down the sides and add the orange juice, maple syrup, orange zest and cardamom. Continue mixing on high for a few minutes until the frosting is light and fluffy.
5. Spread the frosting on to the cooled cake and top with toasted coconut. Cut into 16 squares.
6. Store in an airtight container in the refrigerator and enjoy within 2-3 days.

Notes

1. You can also make this cake with all purpose white flour or spelt flour. I’ve used both and substituted for the whole wheat flour at a 1:1 ratio.
2. If you don’t have cane sugar, you can use coconut sugar or regular sugar.

Keywords: dessert, cake, chai spice

Chewy Ginger Cookies with Lemon Cream Cheese Frosting are a delightful Christmas cookie from Oh Sweet Day! A Celebration Cookbook! With a lemon cream cheese middle, these chewy ginger sandwich cookies are decadent but not overly sweet, and they go perfectly with a cup of tea or a mug of hot chocolate!

*I’m sharing this recipe as part of my review of Oh Sweet Day! A Celebration Cookbook. I received a complimentary review copy of the cookbook from the author, Fanny Lam. All opinions are my own.

Happy November! I know, it’s a day after Halloween and I’m already sharing a Christmas cookie recipe. But what can I say? It’s less than eight weeks until Christmas, and I have so many recipes I want to share with you guys, so I can’t waste any time.

And what better way to kick off the Christmas cookie season than with a ginger cookie?! But not just a ginger cookie, a chewy ginger sandwich cookie!

About Oh Sweet Day! A Celebration Cookbook

Oh Sweet Day! A Celebration Cookbook is by Fanny Lam of the food blog, Oh Sweet Day. It’s a cookbook dedicated to holiday celebrations and filled with edible gifts, party treats and festive desserts. It was published in early October 2018, and includes a range of sweet treats organized in the following chapters:

• Cakes
• Buns, Breads, Muffins, Breakfast
• Pies, Tarts
• Cookies, Macarons
• Cupcakes, Donuts, Bars
• Confections

If you like variety, lovely food photos and holiday recipes that can be made any time of the year, you should probably add this cookbook to your list!

If you’re a long-time reader of Crumb Top Baking, you already know how much I love baking, and gearing up for the Christmas baking season is simply the best time of year.

Some weekend soon I will spend an entire Saturday morning drinking endless cups of coffee while sifting through the pages of dozens of cookbooks. By the time the morning ends, I will have a list as long as my arm of all the Christmas cookies and desserts I want to make.

While my list will include plenty of clean eating treats, I always enjoy making some decadent treats for the holidays. Life is all about balance, and I always make sure to strike that balance around Christmas.

And if you haven’t guessed yet, these Chewy Ginger Cookies with Lemon Cream Cheese Frosting are one of the decadent treats on my list this year. They’re not overly sweet, and with the warm spices and chewy texture, they’re sure to be a hit with the cookie lovers in your life.

Some Tips for Making Chewy Ginger Cookies with Lemon Cream Cheese Frosting

• To make sandwich cookies, you need flat cookies. To ensure your cookies turn out flat and chewy, make sure you beat the butter and sugar until light and fluffy. The first time I made these, I didn’t beat them together long enough and the cookies didn’t flatten out.
• Be sure to space out the dough balls at least 2 inches before baking. These cookies really spread out and flatten, so they need the extra space. (I learned this the hard way the second time I made them!)
• The chewy ginger cookies are an awesome treat on their own. So if you aren’t a big fan of cream cheese frostings, you can forego the sandwich cookies and enjoy the single layers.
• These are great to make ahead for the holidays. You can freeze the sandwiches and defrost when ready to enjoy. Or you can just freeze the cookies and when ready to enjoy, defrost and add the frosting before serving.

Other Notable Recipes from Oh Sweet Day! A Celebration Cookbook

Here are just a few of the other recipes I’m hoping to try soon:

Chocolate Ganache Cake, page 19

Mini Chocolate Peanut Butter Cakes, page 37

Granola with Almonds, Dried Cranberries and Coconut, page 76

Tahini Chocolate Banana Cupcakes, page 145

Crispy Rocky Road Bars, page 146

If you make these Chewy Ginger Cookies with Lemon Cream Cheese Frosting or purchase Oh Sweet Day! A Celebration Cookbook, I would love to hear what you think in the comments below.

And if you’re looking for other Christmas cookie recipes, you can always check out the following recipes on Crumb Top Baking:

• Spiced Pear Gingerbread Cookie Cups 

• Peppermint Mocha Fudge Avocado Brownies

• Chocolate Chai Spice Crumble Bars

Credit: Recipe from Oh Sweet Day! A Celebration Cookbook, reprinted by permission of Front Table Book, an imprint of Cedar Fort, Inc.

Chewy Ginger Cookies with Lemon Cream Cheese Frosting

★★★★★

5 from 8 reviews

Chewy Ginger Cookies with Lemon Cream Cheese Frosting are a delightful Christmas cookie from Oh Sweet Day! A Celebration Cookbook! With a lemon cream cheese middle, these chewy ginger sandwich cookies are decadent but not overly sweet, and they go perfectly with a cup of tea or a mug of hot chocolate!

• Author: Leanne
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 18 sandwich cookies 1x
• Category: Desserts

Scale 1x2x3x

Ingredients

For the cookies:

• 3/4 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, room temperature
• 1/4 cup molasses
• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon allspice

For the frosting:

• 1/2 cup cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 tablespoon lemon juice
• 1/2 cup powdered sugar

Instructions

For the cookies:

1. Pre-heat the oven to 325F and line two large baking sheets with parchment paper.
2. In a large bowl, combine the butter and sugar and beat with an electric mixer on medium speed until light and fluffy. About 5 minutes.
3. In a small bowl, sift together the flour, baking soda, salt and spices. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined.
4. Roll the dough into tablespoon-sized balls and arrange on the baking sheets about two inches a part.
5. Bake for 12-15 minutes. Depending on the size of your pans, you will likely need to bake the cookies in two batches.
6. Let the cookies cool on the pans for a few minutes before transferring to a wire rack to cool completely.

For the frosting:

1. In a medium-sized bowl, add the cream cheese, butter and lemon juice and using an electric mixer, beat on medium speed until creamy. About 2 minutes.
2. Add the powdered sugar and beat on low speed until combined. Then increase the speed to medium and beat until light and fluffy. About 5 minutes.
3. Using a knife, spread the frosting on the bottom side of 18 of the cookies. Top with the other 18 cookies to make sandwiches.
4. Store in an airtight container in the fridge and enjoy within 4-5 days, or freeze for later enjoyment.

Notes

1. To ensure your cookies turn out flat and chewy, make sure you beat the butter and sugar until light and fluffy. This will really take about 5 minutes.
2. Be sure to space out the dough balls at least 2 inches apart before baking. The cookies will spread out and flatten, so they need the extra space.

Keywords: ginger, cookies, holidays, Christmas

Rosemary Grape Ricotta Cake is fragrant, juicy and a little decadent. It’s the perfect cake for snacking, especially if you’re looking for a little treat with some added clean ingredients like whole wheat flour, olive oil and coconut sugar.

Happy weekend!

If you’re anything like me, weekends are for baking. Long before I started blogging, I spent my weekends baking in the kitchen. I usually gave most of it away, or stored it in the freezer for special occasions, but the important thing for me was the stress relief it provided. People talk about carving out ‘me time’ or time for ‘self-care’. Well, baking is my ‘me time’ and my ‘self-care’. As long as I have my 80s music going, I could get lost in the kitchen for hours.

So that’s exactly how this Rosemary Grape Ricotta Cake came to be a few weeks ago. I woke up one Saturday morning, and instead of diving into blog work, I thought I would go through some of my magazines and look for something that I could bake just for fun. And that’s when I came across a recipe for a Fresh Fig and Ricotta Cake in Food Network Magazine’s October 2018 edition. The cake is from Ina Garten’s new cookbook, Cook Like a Pro.

I didn’t have the fresh figs, since they’re usually difficult to find in Newfoundland, but I had some gorgeous plumcots (also called pluots, a cross between a plum and apricot), so I decided to give them a try. I subbed in whole wheat flour and coconut sugar, but otherwise, kept the recipe the same. It turned out beautifully! The ricotta created a spongy texture, and the plumcots added a sweet taste. You can check it out on Instagram, where I posted it a few weeks ago.

Since the cake was a success, I decided to make it again but with a few other variations. I used extra virgin olive oil instead of butter, and used black seedless grapes and fresh rosemary instead of the plumcots. The rosemary added a fragrant touch, and the grapes made for a sweet and juicy topping. But my favourite part was the extra virgin olive oil. It paired nicely with the ricotta, and added extra moisture and sponginess to the cake.

A few tips for making Rosemary Grape Ricotta Cake

• While I’ve made versions of this cake with plumcots and black grapes, it would work well with so many different types of fruit. Other varieties of plums and grapes would work, as well as different types of berries and stone fruit.
• If you’re not a fan of rosemary, you can totally leave it out of the cake. It’s still flavourful without it, I just like the fragrance it adds.
• This cake can be stored in an airtight container on the counter, but because of the high moisture content, if you’re not going to eat it within a day, I would store it in the fridge.
• The recipe calls for sprinkling cane sugar on top of the cake before baking. You don’t need to do this, but it adds a nice, crispy layer on top when it bakes.
• It might be early, but dare I say this Rosemary Grape Ricotta Cake would make a perfect holiday dessert? It comes together quickly, and has a festive vibe, especially if you go with toppings like cranberries and white chocolate!

If you make this Rosemary Grape Ricotta Cake, or a version of it using different toppings, I would love to hear about it in the comments below. Be sure to take a pic and share it on Instagram by tagging @crumbtopbaking and using the hashtag #crumbtopbaking.

If you’re looking for other sweet treats, you could always check out the following recipes on Crumb Top Baking:

• Cranberry White Chocolate Breakfast Buns

• Flourless Ricotta Cupcakes

• Coconut Carrot Bundt Cake

Rosemary Grape Ricotta Cake

★★★★★

5 from 12 reviews

Rosemary Grape Ricotta Cake is fragrant, juicy and a little decadent. It’s the perfect cake for snacking, especially if you’re looking for a little treat with some added clean ingredients like whole wheat flour, olive oil and coconut sugar.

• Author: Leanne
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8-10 slices 1x
• Category: Dessert

Scale 1x2x3x

Ingredients

• 1 cup coconut sugar
• 1/2 cup extra virgin olive oil
• 3 eggs (at room temperature)
• 1 cup full fat ricotta (at room temperature)
• 2 tbsp sour cream
• 1 tsp vanilla extract
• 1/2 tsp lemon zest
• 1–1/4 cup whole wheat flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 tbsp fresh rosemary
• 3 cups black seedless grapes
• 2 tsp cane sugar

Instructions

1. Pre-heat oven to 375F, and grease a 9-inch springform pan.
2. In a large bowl, combine the sugar and oil and mix with an electric mixer until combined. The mixture will be gritty. On medium speed, add in one egg at a time, mixing well after each addition. Add in the ricotta, sour cream, vanilla and lemon zest, and mix on medium speed until well combined. You may need to stop and scrape down the sides of the bowl. The mixture will still look a bit gritty.
3. In a small bowl, sift together the flour, baking powder and salt. Add to the wet mixture, and blend on low speed until just combined. Don’t over mix.
4. Stir in the fresh rosemary, and pour the batter into the prepared pan. Arrange the whole grapes in a single layer on top of the cake, and sprinkle on the cane sugar.
5. Bake for 40-45 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
6. Let cool on a wire rack before removing from the pan and cutting into slices.
7. Store cake in an airtight container on the counter for a day, or in the fridge for 3-4 days.

Notes

This recipe is adapted from Ina Garten’s recipe for Fresh Fig and Ricotta Cake from her new cookbook, Cook Like a Pro and also found in Food Network Magazine’s October 2018 edition.

Keywords: cake, dessert, ricotta, grapes, rosemary

Chocolate Zucchini Cupcakes with Coconut Whip are a decadent treat with wholesome ingredients! They’re sweetened with coconut sugar and honey, and include whole wheat flour, cocoa, flax, olive oil, almond milk and a full cup of grated zucchini! The finishing touch is an irresistible chocolate coconut cream frosting!

Can you believe this is the last day of August? We are heading into the Labour Day Weekend, and it seems like this summer flew by quicker than any other. Anyone else feel that way?

It sounds like I’m complaining, but I really don’t mind. Fall is my favourite time of year. The cooler temperatures have a cozy feel and the changing colours are always so beautiful.

And then there is all the fall baking I have planned……

We can save the fall recipes for another day, because today these Chocolate Zucchini Cupcakes are on the menu! They’ve been on repeat all summer, and since it’s still zucchini season, these cupcakes are totally fitting!

Full disclosure – these cupcakes are the combination of two different recipes that already exist on the blog.

The cake base for the cupcakes is adapted from this Dark Chocolate Zucchini Cake recipe. It’s one of my most popular recipes, and most requested when I need to take dessert somewhere.

And the chocolate coconut whipped topping is the same frosting I use for these Flourless Ricotta Cupcakes. When it comes to topping cupcakes and cakes, I like to avoid buttery, sugary frostings, and this coconut whip with cocoa and maple syrup is a perfect substitute.

I first made these cupcakes earlier this summer for my birthday (hence all the sprinkles!), and I’ve been making them ever since. They’ve also been a big hit with friends and co-workers, so I thought I would make it easier for folks to make them by bringing the cake and frosting recipes together in one place!

Tips for making Chocolate Zucchini Cupcakes with Coconut Whip:

• I’ve learned this summer that solidified coconut milk does not cooperate in humidity! So if you’re making this coconut whip, avoid doing it on a hot and humid day, or make it somewhere that is well air-conditioned!
• If you want to go a little healthier, you can leave out the chocolate chips in the batter and the sprinkles on top. A little bit of unsweetened coconut in the batter and as a topping would be delicious.
• You could forego the coconut whip altogether and enjoy these cupcakes as chocolate zucchini muffins. Or you could go big and whip up a batch of chocolate zucchini frosting!

Virtual Baby Shower

The timing of these Chocolate Zucchini Cupcakes is also perfect because today I’m joining with a bunch of my fellow bloggers for a virtual baby shower in honour of Erin at The Speckled Palate. She’s expecting the arrival of her second baby girl soon, and we’re all sharing some fun recipes fitting for a baby shower!

Below you will find links to the other recipes being shared today. A big thanks to Madison at a A Joyfully Mad Kitchen for organizing this virtual shower. I hope you get a chance to visit some of the sites and check out the delicious recipes!

Baby Shower Recipes

Moscato Cupcakes from A Joyfully Mad Kitchen

Lemon Lime Cake from I Dig Pinterest

Chocolate Peanut Butter Dip from A Savory Feast

Chocolate Chunk Strawberry Ice Cream Sandwiches from Ciao Chow Bambina

Ginger Carrot Tartlets from Savory Spin

Mini Six-Inch Strawberry Cake from The Emotional Baker

Blackberry Peach Bourbon Smash from The Crumby Kitchen

Butter Mints from Pastry Chef Online

Blackberry Coffee Cake from Love & Flour

S’mores Rice Krispy Treats from Feast + West

Chocolate Zucchini Cupcakes with Coconut Whip

★★★★★

5 from 12 reviews

Chocolate Zucchini Cupcakes with Coconut Whip are a decadent treat with wholesome ingredients! They’re sweetened with coconut sugar and honey, and include whole wheat flour, cocoa, flax, olive oil, almond milk and a full cup of grated zucchini! The finishing touch is an irresistible chocolate coconut cream frosting!

• Author: Leanne
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert

Scale 1x2x3x

Ingredients

For the cupcakes:

• 1 cup whole wheat flour
• 1/3 cup unsweetened cocoa
• 1/4 cup coconut sugar
• 1 tbsp flax meal
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 egg
• 1/2 cup unsweetened apple sauce
• 1/4 cup extra virgin olive oil
• 1/4 cup honey
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup grated zucchini
• 2 tbsp mini dark chocolate chips

For the coconut whip:

• 2 – 400 ml cans full fat coconut milk, refrigerated (see note)
• 3 tbsp maple syrup
• 2 tbsp unsweetened cocoa

Instructions

For the cupcakes:

1. Pre-heat oven to 350F and line a 12-cup muffin pan with cupcake liners.
2. In a medium-sized bowl, sift together the flour, cocoa, coconut sugar, flax meal, baking soda, baking powder and salt.
3. In a small bowl, beat together the egg, apple sauce, oil, honey, almond milk and vanilla.
4. Add the wet ingredients to the dry ingredients and stir until combined. Do not over mix. Add the zucchini and chocolate chips and stir again until combined.
5. Divide the batter evenly into the 12 cupcake liners.
6. Bake for 23-25 minutes, or until a tooth pick inserted in the middle of a cupcake comes out clean.
7. Cool in the pan for a few minutes before transferring to a wire rack to cool completely.

For the coconut whip:

1. Scoop out the solidified coconut milk (discard or reserve the coconut water for another recipe) and add to a deep mixing bowl.
2. Using an electric mixer, beat the coconut milk on high for one minute. Scrape down the sides and add the maple syrup and cocoa. (To minimize the cocoa dust, add the cocoa a little bit at a time, mixing for 30 seconds after each addition).
3. Continue beating the coconut cream mixture on high until all ingredients are well combined and the cream is fully whipped.
4. Add the coconut whip to a piping bag and pipe onto cupcakes, or spread on with a knife. Add sprinkles, or other desired toppings.
5. Store cupcakes in an airtight container in the fridge and enjoy within 2-3 days.

Notes

1. In order for the coconut milk to solidify and separate from the coconut water, the cans of milk must be refrigerated for 24 hours, or at least overnight.
2. This recipe is adapted from Crumb Top Baking’s recipes for Dark Chocolate Zucchini Cake and Flourless Ricotta Cupcakes.

Keywords: cupcakes, zucchini, chocolate, dessert

All you need are six ingredients to make these Chocolate Peanut Butter Mocha Nice Cream Pops! They’re clean eating, vegan and taste just like a fudgsicle!

I feel a little old asking this, but do kids still call them fudgsicles? We called them fudge sticks growing up, but I’m not sure if that was a common term. Is that just a Newfoundland thing? We also called ice cream sandwiches ‘long treats’, and chocolate chip ice cream sandwiches ‘chippers’, so it’s quite possible we had an ice cream language all our own!

Speaking of ice cream….I know it’s end of summer and you may already be in fall mode, but I’m sharing another frozen treat today. I would apologize but the unofficial end of summer (AKA Labour Day weekend) is still two weeks away, so sharing and indulging in summer treats is still totally acceptable!

My latest indulgence is these Chocolate Peanut Butter Mocha Nice Cream Pops. (If they’re clean eating, should we still call them an indulgence?). In any case, if you know me, you know chocolate, peanut butter and banana are one of my favourite combos. And since these pops have been on repeat in my house for the better part of the summer, I thought I should hurry up and share the recipe before summer ends!

Tips for making Chocolate Peanut Butter Mocha Nice Cream Pops

• As with other nice cream pop recipes, you will want to use a high-powered blender or food processor to blend together the frozen ingredients. Otherwise, you risk burning out the motor in your appliance.
• Have patience blending the ingredients together. It will take some time, but the mixture will turn smooth and creamy. Resist the urge to add more liquid to speed up the process as this will lead to icy pops. (Speaking from experience here!)
• I like adding coffee to the mixture as it enhances the cocoa taste. But if you’re making these for children, just substitute the coffee with dairy-free milk.
• I use smooth, salted natural peanut butter as I like the creamy texture it adds to the pops. But you can also use chunky. Also, if you use a natural peanut butter without salt added, you may wish to add a pinch of salt to the nice cream mixture.
• The chocolate and peanut topping can get a little messy (for kids and adults!) so you can forego these toppings if you like. The fudgsicles taste great on their own. I just have an obsession with dark chocolate drizzle and I don’t mind getting messy!

If you make these Chocolate Peanut Butter Mocha Nice Cream Pops, be sure to let me know what you think in the comments below. Or take a pic and share on Instagram by tagging @crumbtopbaking.

If you’re looking for other chocolate peanut butter treats, you might want to check out the following recipes on Crumb Top Baking:

• Chocolate Peanut Butter Ice Cream Cookie Cups

• Chocolate Peanut Butter Chia Pudding

• Dark Chocolate Peanut Butter Mounds

Chocolate Peanut Butter Mocha Nice Cream Pops

★★★★★

5 from 10 reviews

All you need are six ingredients to make these Chocolate Peanut Butter Mocha Nice Cream Pops! They’re clean eating, vegan and taste just like a fudgsicle!

• Author: Leanne
• Prep Time: 10 minutes
• Total Time: 10 minutes (plus time for freezing)
• Yield: 6 popsicles 1x
• Category: Dessert

Scale 1x2x3x

Ingredients

• 4 large bananas, chopped and frozen
• 1/3 cup strong coffee, cooled
• 6 tbsp natural peanut butter, smooth and salted
• 4 tbsp cocoa, unsweetened
• Toppings:
  • Chopped peanuts (raw)
  • Melted dark chocolate (vegan – see note)

Instructions

1. Add the bananas, coffee, peanut butter and cocoa to a high powered blender or food processor, and blend/process on high until smooth and creamy. This will take a few minutes. You may need to stop a few times to scrape down the sides and loosen up the mixture.
2. Pour mixture into popsicle molds. Sprinkle some chopped peanuts on top of the pops. (This will actually be the bottom of the pops when they come out of the mold). Place in the freezer for 6-8 hours, or until frozen.
3. Remove from freezer and run the molds under warm water to help release the pops.
4. Lay the pops out on a baking sheet lined with parchment paper and use a spoon to drizzle on the melted chocolate. Sprinkle the peanuts on quickly as the chocolate will set up fast. Place the pops back in the freezer to set up. Once set, store in an airtight container in the freezer.

Notes

1. I used 3-ounce popsicle molds for this recipe, which resulted in 6 pops. You will get more or less depending on the size of your popsicle molds.
2. Some higher quality dark chocolates are naturally vegan, or you can look for dark chocolate branded as vegan. If you don’t need these pops to be vegan or dairy-free, you can use just any brand of dark chocolate.

Keywords: nice cream, chocolate, peanut butter, frozen dessert

Frozen Strawberry Goat Cheese Bars! This is the gluten-free, healthy-ish summer treat you need in your life! We’re talking sweet and tangy strawberry goat cheese filling meets baked cocoa almond crust! These beauties are perfect to make ahead and store in the freezer for easy summer entertaining or to satisfy that sweet treat craving!

Is there anything better than a frozen treat on a warm summer day?

I’m really hoping you all agree, because I’m sharing another frozen dessert today – these Frozen Strawberry Goat Cheese Bars!

It’s been hot and humid here all week, so I’ve been busy consuming my weight in raspberry nice cream pops and these frozen strawberry goat cheese bars. No judgment please, it’s summer! Besides, when you recipe test as much as I do, you have a freezer full of frozen treats that must be enjoyed.

Unlike nice cream, these Frozen Strawberry Goat Cheese Bars are not dairy-free, but thankfully, goat cheese is a dairy product I can enjoy. And lucky day, it works perfectly in frozen desserts!

Last summer, I shared these Frozen Blackberry Goat Cheese Chocolate Bombs, and if you haven’t made them yet, I highly recommend it. The combo of mashed berries, goat cheese and honey makes a delightfully sweet and tangy filling. And when you pair it with chocolate, it’s just the best thing ever!

So when I recently picked up some fresh local strawberries, I knew I had to make another frozen goat cheese dessert! And after a few variations, these Frozen Strawberry Goat Cheese Bars came to be.

A few tips for making Frozen Strawberry Goat Cheese Bars:

• While these bars are easy to make, they require a bit of time to freeze, so I suggest making them in advance of any gathering – the day before would be perfect.
• I used strawberries in this recipe, but I’m thinking raspberries, blueberries or blackberries would work beautifully too.
• The chocolate drizzle and crushed pistachios on top are totally optional, but as always, highly recommended. I love the crunch it adds to these bars!

That’s it! This one is an easy frozen dessert to help beat the summer heat! If you make it, I would love to know what you think in the comments below, or take a photo and share it on Instagram by tagging @crumbtopbaking!

Frozen Strawberry Goat Cheese Bars

★★★★★

5 from 11 reviews

Frozen Strawberry Goat Cheese Bars are gluten-free with a sweet and tangy strawberry goat cheese filling nestled on top of a baked cocoa almond crust!

• Author: Leanne
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes plus time for freezing
• Yield: 16 bars 1x
• Category: Dessert

Scale 1x2x3x

Ingredients

For the crust:

• 1 cup + 2 tbsp (100 g package) ground almonds
• 3 tbsp unsweetened cocoa
• 3 tbsp coconut sugar
• 1/4 cup virgin, cold pressed coconut oil, melted

For the filling:

• 2 cups chopped strawberries, fresh or frozen
• 300 g package goat cheese
• 1/4 cup honey
• 1 tsp vanilla extract

Optional topping:

• 3 tbsp mini dark chocolate chips
• 1/2 tbsp virgin, cold pressed coconut oil
• 1/4 cup raw pistachios, crushed

Instructions

For the crust:

• Pre-heat oven to 350 degrees and grease a 8″x 8″ square tart pan.
• In a small bowl, sift together the ground almonds, cocoa and coconut sugar. Add the melted coconut oil and stir until well combined.
• Press the mixture into the bottom of the prepared tart pan and bake for 10-12 minutes.
• Remove from the oven and let cool on a wire rack.

For the filling:

• In a medium-sized sauce pan, add the strawberries and simmer on low heat for 10-15 minutes, until strawberries have softened. Remove from heat and mash with a fork. The strawberries will be a little watery. Set aside to cool.
• In a large mixing bowl, add the goat cheese, honey and vanilla. Using an electric mixer, mix on high until smooth and creamy. Add in the strawberries and mix on high until well combined.
• Pour the filling onto the crust and place in the freezer for 3-4 hours, or until frozen.

Optional topping:

• In a small microwaveable bowl, add the chocolate chips and coconut oil and microwave for 30 seconds. Remove and stir until smooth. Drizzle over the frozen bars, and immediately sprinkle on the crushed pistachios. The chocolate sets quickly on the frozen bars, so if you wait too long to add the pistachios they will not stick to the bars.
• Return to the freezer for a few minutes to let the chocolate set. Remove from freezer and let sit at room temperature for 5-10 minutes before cutting into bars.
• Store any leftover bars in an airtight container in the freezer.

Notes

• Before enjoying a leftover bar, let it sit at room temperature for a few minutes so it softens slightly.

Keywords: strawberries, goat cheese, frozen desserts