Chewy Molasses Ginger Cookies with Dark Chocolate Drizzle (Vegan)

I've always loved molasses cookies. Soft, chewy, spicy, they are the ultimate winter cookie. My brother used to live down the street from this cute little bakery called Ginger Betty's and as I'm sure you can imagine they sold all types of gingerbread cookies. Among the largest population of gingerbread men and women I've ever seen there can be found a stack of the thickest, chewiest molasses cookies. They were no ordinary amazing-looking molasses cookies, no, they are drizzled in dark chocolate. You know how sometimes you don't even realize something is missing something until you see the new version of that something and you suddenly find yourself thinking, "Of course! Why didn't I think of that?". Well, that's exactly what I thought when I saw those cookies.

On Wednesday Sam and I flew into Boston to begin our ten day vacation visiting my family for the holidays. The trip is flying by so far. I can't believe it's already Saturday. Today we're hanging out with my sister and her adorable dog in their New Hampshire cottage before heading back down to Rhode Island in a couple days. It's been a lot of fun hanging out with the Fam. It's been awhile since we've all been together, especially for Christmas. And it's been really great having Sam around this year!

And since I am in New England where I first discovered these delicious cookies I thought it was only fitting to post them today. I found this recipe last year and it exactly the type of cookie I was looking for. I only needed to make minor changes to get it absolutely perfect. This recipe is so good that I had a friend last year buy me all the ingredients so that I could keep baking him more and more cookies. 

Chewy Molasses Ginger Cookies with Dark Chocolate Glaze

Slightly adapted from Lunch Box Bunch

• 2 cups whole spelt flour
• 1/2 cup coconut sugar
• 1 1/2-2 tablespoons ground ginger (depending on how spicy you like them)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 teaspoon sea salt
• 1/3 cup unrefined coconut oil, softened
• 1/3 cup blackstrap molasses
• 1 tablespoon pure vanilla extract
• 1/4 cup vegan cane sugar
• 1 teaspoon unrefined coconut oil
• 1/4 cup vegan dark chocolate chips

Makes 2 dozen cookies.
In a large bowl, combine the flour, sugar, ginger, cinnamon, baking soda, baking powder and salt. Set aside. In a medium bowl, stir together the coconut oil, molasses and vanilla. Mix the wet mix into the dry until the dry ingredients are completely mixed in. Place the dough on wax paper and form into a log, wrap the paper around it and place in the fridge for at least 30 minutes.

Once the dough has chilled, preheat the oven to 375 degrees. Unwrap the dough and slice it about every half inch and then cut those slices in half. Take the half circles of dough and roll them in to balls and put to the side. Place the cane sugar in the bowl and roll each ball of dough in the sugar and then place the dough on a silpat or greased baking sheet. Flatten the dough slightly. These cookies don't spread too much, I easily fit a dozen on each sheet. Bake for 8-10 minutes, the cookies should still feel soft when you pull them from the oven, they will harden as they cool.

Allow the cookies to cool on a sheet of wax paper at least 15 minutes. In the meantime, you can begin melting the chocolate chips and coconut oil in a double boiler or as I usually do, a heat safe bowl over a sauce pan 1/3 of the way filled with water. Be sure to stir frequently so that the chocolate doesn't burn, it also speeds up the process. Once the chocolate is melted and smooth, use the spoon the drizzle the chocolate over the cookies. Allow the chocolate to cool and harden, to expedite this you can place them in the fridge. You will most likely have some chocolate left over, but I'm sure you'll find a way to put them to good use.

Once the chocolate has hardened serve with a glass of your favorite kind of eggnog. Here are some homemade recipes I've been wanting to try:
Vegan Eggnog-Soy Free -Maple Spice
You Gotta Love Raw Vegan Egg Nog -This Rawsome Vegan Life
Healthy Vegan Eggnog -A Baking Girl

Do you have a good homemade vegan eggnog recipe? If so, please share below!

Raw Mango Fruit Tarts (Vegan, Gluten Free)

Have you guys met Em over at This Rawsome Vegan Life? I haven't either, but I always leave her blog drooling with a brain full of new ideas. These fruit tarts were inspired by her recent post Just the Bare Fruit. In an attempt to keep my sweet tooth in check, I try to only have raw desserts (I said try!). They're sweet enough to sooth my cravings, but are usually chock full of nutrients so that I feel satisfied after indulging, not reaching for another cookie. 

These tarts are so easy to make it's almost laughable, yet you'll leave your friends and family impressed, with a full serving of fruit and no sugar high. The mango is pureed with chia seeds to give it an almost custard-like consistency. The crust is nothing but fruit and a few nuts for texture. From there you can get as creative as you like, topping it with whatever strikes your fancy. Since I had strawberries, blackberries and shredded coconut on hand, that's what I used. But you can use whatever fruit you'd like. You could also garnish it with lemon or lime zest, chocolate shavings, goji berries....the list is endless. 

Apart from making a custard out of mango and chia seeds, another cool trick I figured out is using mason jar lids as mini spring form pans for the crust. Just press the fruit and nut mixture into the lid and place in the refrigerator for 10-15 minutes to set. Then pop up the bottom of the lid and peel off the crust. Viola! A perfectly circular base for your tarts!

Raw Mango Fruit Tarts

Inspired by: This Rawsome Vegan Life

Makes 4 Tarts.

For the Mango Custard:

• 2 Ripe Mangoes, peeled and pitted
• 2 Tablespoon Chia Seeds
• 1 inch Fresh Ginger, grated

Place all the ingredients in a food processor and pulse until a smooth consistency is reached, about one minute. Transfer to a bowl and refrigerate. Clean and dry food processor for the next step.

For the Crust:

• 1 Cup Dates, pitted
• 1/2 Cup Dried Apricots or Figs
• 1/2 Cup Raw Pecans, Cashews, Mac Nuts, or whatever other nut you fancy
• Pinch of Sea Salt

Place all the ingredients in the food processor and pulse until it starts to create a sticky consistency and all the pieces are a uniform size. Press the mixture firmly into the mason jar lids (or whatever you decided to use), splitting the mixture evenly between the four lids, creating a smooth and even layer. You can either make a flat layer or press the mixture onto the sides to create more of a pie crust, both methods work. Place crusts into the refrigerator to set. 

While the custard and the crust are setting, prepare your garnishes. Slice any fruit, shave any chocolate, whatever you need to do. After about 10 minutes, or once you're done with your preparations, pull the crusts from the refrigerator and pop them out from the mason jars. Next, take out the mango custard and spoon it onto the crusts, splitting it evenly between the four crusts. Finally, garnish your tarts however you like. Take a step back, admire your beautiful creation. Serve and consume with a smile.

Do you guys have any fun plans for the weekend?

It's supposed to be warm and sunny here. I'm psyched!

Strawberry Ginger Green Smoothie (Vegan, Gluten-Free)

Today I woke up feeling very defeated. Tired, shaky, foggy, sad and on the verge of sickness. But it's my goal today to stay positive. We can't control everything that happens in our lives, but we can control our reactions. Step one in operation stay positive: focus on things that I am grateful for... my wonderful roommate, an awesome home, new friends, a job I enjoy with friendly co-workers, that it's sunny outside today and for coconut milk lattes from this place:

I am also so incredibly grateful  for the fact that Molly's brother had a small food processor and Magic Bullet that he never uses and said I could keep! I've been whining and complaining about my blender/ food processor-less life for a couple weeks now and these two appliances will be perfect to help me get by until I can afford a Vitamix. Thank you Spencer!

Another wonderful surprise yesterday was discovering I had $150 in my Paypal account left over from my Etsy days! Plus, Beanilla is having a sale on Madagascar vanilla beans 25 for $25! So I used money from my Paypal account to buy the beans so that I can make more vanilla extract since I'm running low! 

*Sigh* Feeling better already :-) Now, onto the smoothie!

Step two of operation stay positive was to make a smoothie. Smoothies are one of my happy foods and I loaded this one with Vitamin C and antioxidants to hopefully kick this oncoming cold in the butt. I also love drinking anything ginger when I'm feeling under the weather. Ginger has been used medicinally for centuries. It helps to settle upset stomachs, it's loaded with essential vitamins and minerals and the spiciness helps clear sinuses and relieve colds. This smoothie doesn't have the most appealing color, but it tastes great!

Strawberry Ginger Green Smoothie

• 1 Heaping Cup Strawberries
• 2 Mandarin Oranges or 1 Large Orange*
• 2 Handfuls of Spinach
• 1/2 Cup Almond Milk
• Approximately 1 inch of Ginger Root, peeled

*If you don't have a high powered blender, the oranges may not fully blend, if that texture bothers you, you can add 1/2 cup orange juice instead and omit the almond milk.

Place all the ingredients in the blender. I find leafy greens are blended more thoroughly when closest to the blades, so in most blenders add the spinach first, in Magic Bullets add it last. Also, if you are using a Magic Bullet you may need to add half the ingredients, blend and then add the rest and blend again to make it all fit. 

How do you make yourself feel better when you're having "one of those days"?

Mango Ginger Coconut Ice Cream (Vegan)

Looking for something refreshing, cool and creamy that you don't need to feel guilty about? Look no further! This "ice cream" takes all of five minutes to make and it doesn't require an ice cream maker.

Mango Ginger Coconut Ice Cream

• 1 Heaping Cup of Frozen Mango, chopped
• 1/2 Cup of Full Fat Coconut Milk
• 1 Teaspoon Agave (or to taste)
• 1 Teaspoon Freshly Grated Ginger (or to taste)

Place all ingredients in a food processor. Mix the ingredients together, I like using the "cream" setting. Continue mixing until the desired consistency is reached. I find that I like it better with a few mango bits left intact or you can add some mango bits on top as a garnish. Serve immediately for a soft-serve consistency or freeze for a firmer texture. If you do put it in the freezer, I find it's best to take it out a few minutes before serving to allow it to soften slightly. Enjoy!

What's your favorite flavor of ice cream? Do you prefer fruity or chocolate-y?

Peace & Love,

Joy