muddy footsteps

Chocolate Quinoa Cake

Posted in Dessert, gluten-free, Health/Nutrition, Photography, Uncategorized by nicolejanaye on February 8, 2014

IMG_5244Something about this rich, dark chocoalte has got my head spinning. I’ve been craving for a deccadent chocolate recipe lately. Whether it’s a brownie, cake, or even chocolate mouse; I want it. I happen to be working one day on the register at Whole Foods and an interesting selection of ingredients came through. I’m constantly exchanging ideas and recipes with customers. This particular customer happen to tell me that she found a new chocolate cake recipe that looked “so delicious” and “incredibly simple to make”. For the majority of customers coming through Whole Foods, many of them are aware and practice gluten-free methods in their kitchen. As soon as she mentioned that it was gluten-free, I was hooked.

As customers were piling up at the line behind her, I was somewhat frantic at the fact that I would not be able to attempt this recipe or even see it for that matter. She kindly grabbed her groceries, folded away her dollar bills, and stepped aside to a vacant check-out stand. There she pulled out her phone and an empty piece a paper, and scribbled away some seriously important information. We exchanged a few words and then she was off. Only two more hours and then I could do my digging on this chocolately goodness of a recipe.



IMG_5243After a few short minutes of getting home and unpacking the laptop, I had the Chocolate Quinoa Cake recipe up and running on my computer. Sarah from ‘Making Thyme for Health” is the creater of this delicious cake. Not only is this beautiful lady the one who designed this dark and rich perfection, but her other recipes and photos are all uniquely inspiring.

I followed her recipe, but added sliced blackberries in the center as well as on top. I whipped up some coconut cream and put a dallop on the top of my slice. My dad has always complained to me that I never ‘follow’ recipes. I’m always trying to re-due them in my own way without testing out the original recipe first. My reason for this is because I want to adjust the ingredients to my diet as well as taste. However, I’m slowly learning that trying out the original recipe isn’t such a bad idea after all. My next attempt at this chocolate cake will be to replace the white sugar with a healthier version. I’ve researched into xylitol and to be honest, I’m not a fan. For me, I’ll stick with ‘all natural’ sweeteners like honey, agave, maple syrup, bananas, and dates. Now it’s just a matter of balancing out the sweetness as well as the getting the texture just right.

But in the meantime, head over to Sarah’s blog, Making Thyme for Health, and make this chocolate cake for yourself!


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Triple Chocolate Cake Truffles

Posted in Dessert, Food & Recipes, gluten-free, Paleo by nicolejanaye on November 14, 2012

I’m still sitting here at my table, slightly shocked on the outcome of these truffles. I mean, I expected them to taste good, but I didn’t realize the potential these puppies had and how good they really turned out.

I found this recipe while scrolling through the blog of Civilized Caveman . If you haven’t checked out George’s blog yet, make sure to do so because not only does he feature some mouth-watering treats and dishes, but they’re fairly easy to replicate and the quality of ingredients he showcases are incredible. He posts a large spectrum of recipes from sweet treats to smoked meats so you’ll definitely be able to find something on his site that you’ll want to make yourself.

Jenni from The Urban Poser made a guest appearance on George’s blog, and I’m so happy that she did. Just from the quick glance it took me to look at the photos of these triple chocolate truffles,I was instantly hooked! She took a unique spin with her recipe and added a little kick of chipotle. I love mixing up the flavor combinations to give the original recipe more flare. Today I decided to stick with the basics and take her recipe and make triple chocolate truffles with a variety of toppings.

Definitely make sure to check out both of their blogs and test out some of their delicious recipes. In the meantime, head to your kitchen and whip up a batch of these truffles. You won’t regret it.

Triple Chocolate Cake Truffles

(recipe from The Urban Poser)


Chocolate Cake

  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 5 eggs
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 cup enjoy life chocolate chips (set aside for later)
Chocolate Ganache
  • 1/3 cup coconut oil, liquefied
  • 1/3 cup cocoa powder
  • 1/4 cup raw honey
  • 2 tablespoons coconut milk

Dipping Chocolate


 Chocolate Cake

  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the dry ingredients together.
  3. In a larger bowl, combine the wet ingredients.
  4. Using a mixer on medium-speed, mix the dry ingredients into the wet. Mix until completely combined and no lumps remain.
  5. Pour into a greased, 7 x 10 (or 8 in. squared) pan.
  6. Bake at 350 degrees for 25 min or till the cake springs back when gently pressed.
  7. Cool slightly. Break the cake into crumbs and cool completely before adding the ganache.
Chocolate Ganache
  1. In a small bowl, combine the oil, cocoa and honey.
  2. Using a whisk or a mixer, beat the ingredients till well combined and there are no lumps of cocoa left.
  3. Add the coconut milk and continue beating till the ganache becomes thick, smooth and glossy.
  1. Mix the ganache and chocolate chips into the cake crumbs. Combine well.
  2. Using your hands or a rounded tablespoon, scoop out dough and form into 1-1½ inch round balls.
  3. Set on a parchment covered cookie sheet and place in the freezer for 10-15 minutes to firm up..
  4. Prepare the Dipping Chocolate while the cake balls are chilling. *Instructions below
  5. Once the truffles have been cooled and firmed, drop them into your dipping chocolate, completely coating all parts of the truffle.
  6. Remove the truffles from the chocolate sauce with a fork, holding and lightly tapping the fork against the bowl to remove excess chocolate.
  7. Dip, sprinkle, coat, or roll your coated truffles into a variety of toppings. I used crushed walnuts, chia seeds, cocoa powder, and sea salt.
  8. Stick back into the freezer for 10-15 minutes then dig in!
Dipping Chocolate
  1. Add chocolate chips into a microwave safe bowl and microwave for 30 seconds. Remove, stir, and replace back into the microwave for an additional 20 seconds. Repeat until the chocolate chips are just about melted.
  2. Add coconut oil to the chocolate chips and mix until completely combined, glossy, and smooth texture has been achieved.

Thanks again to Jenni for this amazing recipe. It’s much simpler to make then the long list of ingredients and directions seems to show. I’ve already had a few requests for these to be christmas presents. How does a peppermint truffle with crushed candy canes sound?! But before I jump into such holiday spirits, I’m going to try Banana Walnut truffles with a salted caramel coating. Sound like you might be interested in this future recipe?

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Protein Thin Mint Cookies & Froyo

Posted in Dessert, Food & Recipes, gluten-free, Protein by nicolejanaye on October 2, 2012

The lovely ladies from Purelytwins came up with this sweet, rich cookie that satisfies any chocolate craving and packs a punch of protein. They have a few variations of the thin mint cookie on their blog, but this recipe sounded best to me. I paired a few cookies with some frozen yogurt for my pre-workout meal. This combination could really be eaten at anytime of the day, it just so happened that my sweet tooth kicked in right before I was heading to the gym.

For the frozen yogurt all I did was take a single serving sized container of Greek yogurt and stuck it in the freezer for at least 20 minutes. While that’s freezing, start making your thin mints.

Servings: 4 thin mints
-1/3 cup chocolate protein powder
-1/4 cup + 1 TBS cocoa
-2 TBS water
-1 TBS coconut oil
-1/2 tsp vanilla extract
-1/2 tsp peppermint extract
-2 packets of stevia

1. Mix all the ingredients together until it’s one cohesive mixture.
2. Scoop cookies onto a parchment covered plate and flatten out.
3. Freeze for 10+ minutes.

It’s as simple as that! Try scooping some froyo in between two cookies and make yourself an ice cream sandwich!

Hope you enjoy 🙂

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Healthy Protein Peanut Butter Cups

Posted in exercise, Food & Recipes, Health/Nutrition by nicolejanaye on September 22, 2012

I’ve been in a flurry of moods craving some sweetness back in my life and also getting in the kitchen to whip up some new recipes. I was browsing through youtube channels and a recipe caught my eye, these healthy protein peanut butter cups. Sounds intruiging, right? Michael Kory at Lean Body Lifestyle came up with this recipe for these delicious, protein-packed cups. Through some trial and error, I would recommend either spraying/oiling your muffin pan paper liners with a little bit of coconut oil to help the cups pop out when they are finished. Normally, if you were just melting and freezing regular chocolate, you would have no problem with pulling the liners off the cup, but with this recipe it’s a little bit more challenging. Either way, these puppies are delicious, packed with protein, have barely any sugar, and are great post-workout (because of their quick digesting whey protein) and before bed (because of their slow digesting micellar casein and minimal amount of sugar).


Serving size: 2 cups


  • Muffin pan paper liners
  • 2 small bowls
  • wisk
  • 1 scoop protein (* I use Pro7ein Synthesis chocolate powder)
  • 2 TBS PB2
  • 1 TBS cocoa
  • 1 tsp stevia
  • 1/8 cup water + 1 TBS
  1. Mix the protein, cocoa, stevia, and 1/8 cup of water in a bowl. (It may seem like there isn’t enough water, but continue mixing and there should definitely be enough).
  2. Take half of the chocolate mixture and pour into 2 oiled muffin pan linings. (Think of a peanut butter cup, there is chocolate on the bottom, sides and top. You want to make sure that a decent sized layer is covering the majority of the liner. I pour in a small amount and pick of the liner and tip it so it coats the entire surface.)
  3. Let freeze for 30 minutes.
  4. In a separate bowl, mix PB2 with 1 TBS of water. Continue mixing until a creamy consistancy results. Divide the pb2 mixture in half and place one scoop in each of your cups. Freeze for 20 minutes.
  5. Finally, add the remainder of chocolate on top of your pb2 and freeze for 20 minutes. I like to store the cups on a plate or baking sheet while freezing, and I bang the sheet down on the table a few times before freezing to make sure there are no bubbles and the layers lay flat.

Stats for 1 cup: 106 calories, 5g carbs, 0.5g sugar, 1.5g fat, and 20g protein.

I hope they turn out for you guys just as great as they did for me!


Salted Peanut Chocolate Protein Pudding

Posted in Dessert, Uncategorized by nicolejanaye on July 10, 2012


Well that was a mouthful. I’ve been hooked on this pudding the past month and have been playing around with ingredients to completely change the flavor of the pudding. I’ve tried espresso, chocolate cherry, and salted pecan. The basic recipe is very simple and it just takes a little bit of creativity to come up with new flavors. I’ve also been rearranging the sweeter ingredients so that I can have it anytime of the day without feeling a little guilty. If you crave some rich chocolate dessert near the end of the night, try omitting the chocolate chips and add more protein powder and cocoa.



  • 1 cup  soy/almond/coconut milk
  • 16oz. firm tofu (drained)
  • 2 scoops chocolate protein powder (I use Rainbow Light)
  • 1 teaspoon cocoa powder
  • 1/4 teaspoon cinnamon
  • 2 stevia packets
  • 1/4 cup roasted peanuts
  • 1/4 cup dark chocolate chips (melted)
  • 1/8 teaspoon sea salt

Simply combine all of the ingredients (except the peanuts) in a food processor. Fold in the peanuts after the mixture has been thoroughly combined. Pour into a mug, mason jar or any type of ceramic bowl and refrigerate. You can eat the pudding right away but I recommend waiting at least a few hours for the pudding to thicken up. It’s best eaten the next day!

Chocolate Fudge Pie

Posted in Dessert, exercise, Food & Recipes, Health/Nutrition by nicolejanaye on November 20, 2011

The holidays are creeping around the corner. This means time spent with the family, memories to be photojournalisticaly documented, and forks digging into all the rich, decadent food. The nipply, bone-chilling weather tends to push the crowds indoors huddled against a fire with repeated comforting movies on the tv. A mug of coffee or hot chocolate for the kiddos isn’t rare to find during these winter months.

My family during our reunion last weekend.

This is all so wonderful and a favorite time spent for many people, however, it also goes hand in hand with the freshmen 15 gained during the first year of college. The weather gets too chilly for people to run outdoors, the food is peaked at its highest caloric density, and exercise and health seem to drop in priorities. This isn’t to say that you can’t spend quality time with family during the holidays or even dig in to some delicious treats, but there is a more efficient way of doing it that will keep you fit and fierce throughout the holidays.

First things first, a reachable goal is best to keep you motivated and healthy during these tough months. Recently, I read an article on Runner’s World about a Holiday Running Streak. What better way to stay motivated than set a goal of running every-single day from Thanksgiving to New Years. It can be indoors, outdoors, 8 miles or even 1. It’s something to keep you motivated and determined to stay healthy through the holidays. For me, when I’m feeling tired, lazy, or craving some guilty treats I try to head outside for a run to help push aside those negative cravings. 9 times out of 10 I come back ditching my original thoughts and head for something healthy. If I still crave something sweet, then heck, I’ll give myself a treat. But making a goal with the Holiday Running Streak is a commitment to myself that I will stay healthy and in shape during the holidays. Who’s with me?! If you’re in the twitter loop, #RWRunStreak is the hashtag to keep your followers updated and motivated to get out and get healthy.

One big hurdle for most people during the holidays are the desserts. They’re hard to resist, tend to be homemade from relatives (guilt trip to caving in) and so rich and chocolately. I understand that the holidays aren’t year round (wouldn’t that be nice) , so most people like to dig in and enjoy, normally wiping out all the calories burnt in your morning workout plus adding an additional 300. Well what if I said you could fill your sweet tooth and keep your slim figure? Your ears perked yet?

Let me introduce you to this mouth-watering, delicious dessert.

Chocolate Fudge Pie. It’s thick, fudgey, rich and sweet in oh so many ways. Best thing about it, it’s so much healthier than any chocolate fudge pie you can find at the market or most recipes online. This recipe is filled with fiber, antioxidants, and plenty of protein. What’s more not to like?



  • 1 cup whole wheat pastry flour
  • 1 cup almond flour
  • 1/3 cup water; ice-cold
  • 1/4 cup almond meal
  • 1/4 cup vanilla soy yogurt
  • 1/4 cup canola oil
  • 4 packets stevia*
  • 1 tablespoon flax-seed meal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon kosher salt


  • 1 package of firm tofu
  • 1 1/2 cups chocolate chips
  • 2 tablespoons non-dairy milk
  • 2 packets stevia
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cocoa powder
  • 1/8 teaspoon kosher salt

*I’ve been switching up original sugar with stevia lately. I’ve heard some people don’t care for the flavor but it works for me and I feel happier with my sweeter decision. I find that I can use much less stevia than traditional sugar. I found a wonderful website  that has a conversion chart for sugar to stevia. If you decide to switch up your sweetener, I would recommend checking this site out.


Pre-heat at 395.


  1. Combine all dry ingredients in a food processor.
  2. Add wet ingredients and process until fully combined.
  3. Take half the dough and mold into a smooth ball with your hands.
  4. Take a long sheet of plastic wrap and spread across a smooth surface.
  5. Place the dough ball in the center of the plastic wrap and top with an additional, equal-sized plastic wrap sheet.
  6. Press the ball gently down with your hands and form into a small circle. Take a rolling-pin and gently roll out the dough until you have a desired crust size. I like to do mine fairly thin. The plastic wrap is a trick my dad learned when taking a cooking class. It makes the process so much easier and uses no excess flour to roll out the dough.
  7. Place the dough into your pie mold and press against the bottom and sides making sure not to tear the dough.
  8. Add parchment paper and ceramic pie weights or dried beans on top of the pie.
  9. Cook crust covered for 10-12 minutes
  10. Uncover and cook for 5-10 minutes until you achieve a golden crust.
  11. Let cool.


  1. Melt the chocolate chips on the stove top or in the microwave.
  2. Combine melted chocolate with the remaining ingredients in a food processor.
  3. Process until smooth.
  4. Pour into pie crust and let chill in the fridge for an hour. It can be eaten within an hour or so, but I recommend letting it sit overnight. It firms up into a wonderful chocolate fudge consistency.

I can’t take credit of this pie without the incredible influence of Katie from Chocolate Covered Katie and Kathy from Lunch Box Bunch. Not only are these two women incredible in the culinary field, but they are making meals, digging into them and sharing recipes in the kindest manner; being vegan. Katie’s website is truly what it says; chocolate covered. It’s a dessert blog with a healthy twist. She shares a plethora of recipes that you can bet are all incredible. I tried out her chocolate fudge pie and was instantly hooked. If you are looking for desserts and want to keep them on the healthier side, head over her way. Kathy shares an endless amount of vegan meals, inspiring interviews as well as ideas for meatless-mondays. The photographs posted on her website kick your taste buds into hyper gear. If you’re hungry, bored, or need a good meal to make, no doubt you can find a great one on her site. I found one of my favorite websites through her blog, Finding Vegan, which coincidentely is creating by Kathy herself. It showcases mouth-watering recipes on the homepage with direct links to the recipe and the blog. I’d recommend giving it a look.

I have to admit that mid-way through writing this post I creeped into the kitchen and ate one or 8 bites of this pie. It is so much better than I thought. It’s been in the fridge since yesterday and has been able to firm up. The flavors are stronger and work so well together. I have to say that this has been my best dessert I’ve made to date. Best because the flavors are incredible, the pie is thick and rich, and the guiltless pleasure you can partake in as you find your way digging in with chocolate and crumbs covering your face.

I had extra dough for one pie so I made one more pie crust and two small tartlets. You can use the extra dough to make a thicker crust, or cut it into fun shapes and add on top of the pie, or make a lattice design on the top of your dessert like an apple pie. Have fun and experiment with ideas. I added raspberries and made a raspberry liquor sauce to drizzle on top. I’ll save that for another post.

What’s your favorite holiday dessert? Write a comment below and I will pick the best one and veganize it with a healthy twist!

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Three sinful bites

Posted in Dessert by nicolejanaye on October 29, 2011

I have to admit, it’s not a common occurrence when I crave sugary candy, creamy desserts, and spoonfuls of melted chocolate. I mean, I’m not chewing on bark all day long,  but I stay pretty satisfied with the meals that I make. However, there are just sometimes when you need to dig into something a little sinful.

With Halloween around the corner, this dessert and my craving seemed to fit right into place. Chocolate was the only thing on my mind and the first thing on my plate. I propped open the fridge and began searching for well fit ingredients. Some type of nut butter sounded right for the job. I didn’t care for the peanut butter in the fridge and it just seemed too typical for this dessert. I needed something a bit more unique. I’m a big fan of almond butter, but I didn’t have any at the moment. I’ve been working my way through a jar of sesame tahini and figured that would suit this dessert just wonderfully.

As many of my readers know, I have this fascination with salted..well..anything. I think a little sprinkle of sea salt can do wonders for a dish. What’s slightly funny is that I use very little salt in most of my dishes, but when I use it, I make it count.

Back to the dessert. A dark chocolate cup was the starting point for this sinful bite. Layering sesame tahini, bananas, and sea salt was the simple works of this dessert. Two layers up and the tahini begins to drool off the sides of the chocolate. As your mind starts going numb, your thoughts becoming blank, I will say all you need to do is grab and bite. Yes. Put the whole shot in your mouth. Close your eyes and savour each and every flavor.

Repeat 3 more times.

Vegan Caramel Maple Bon-Bons

Posted in Dessert, Food & Recipes by nicolejanaye on July 6, 2011

Being a cook or baker means lots of experimenting in the kitchen. Plenty of dishes find their way into the dark depths of the trash can. But throughout those failures, there is bound to be something successful; something worth marking in the recipe books to save for the near future. Finally one of these creations stirred up inside my head.

Now, dipping my feet into raw foods led me to consume a large amount of bananas. This isn’t to say that my monkey aspirations started in result of this because I’ve always been peeling away at them. However, chocolate covered bananas have always been a favorite dessert of mine, me being vegan or not. This lovely duo of flavors inspired me for this new treat; vegan maple bon bons. Not only is this dessert delicious from the inside but the dark chocolate coating is the glue for an endless assortment of toppings. I decided to stick with classics; crushed pecans and coconut shreds.

Now I come from a family of harsh food critics. My sister is in culinary school, my dad’s hobby is cooking up a storm in the kitchen and my mom plays in the gluten-free field. They know their food and they will always give me their honest opinion. Not all of my creations end in a thumbs up, but these bon bons got not only a thumbs up but two hands out begging for more.


  • 1 cup of raw cashews; soaked for 8 hours, drained, and blended*
  • 1/2 cup of coconut milk
  • 1/4 cup maple syrup
  • 1 1/2 TBL caramel syrup
  • pinch of salt
  • Dark Chocolate
  • Toppings (coconut, almonds, toffee nuts, sprinkles, cinnamon sugar, marshmallows, Oreo crumbs..)

*The raw cashews will be the base for this dish. A vegan substitute for cream cheese, heavy cream or any thick dairy base is blended cashews. It sounds strange but the beauty of this is that when soaked and blended the nuts give a blank canvas. They have a neutral flavor that is willing to accept any type of sugars, spices, or sauces you want to combine with them. You will want to rinse the nuts thoroughly after allowing them to soak. They will give off a filmy coating on the outside of them that needs to be cleaned.


  1. Follow the instructions above to create your cashew cream.
  2. Blend all of the ingredients except the dark chocolate and your toppings together.
  3. Pour the batter into the holes of a baking sheet and let freeze until hardened. I did this overnight but it should work within a few hours**
  4. Place a stick in the middle of each bon-bon.
  5. Melt your dark chocolate and dip each bon-bon in it, rolling it in the air to allow extra chocolate to drip off.
  6. Sprinkle coconut and pecans on every surface of the bon-bon.
  7. Experiment with toppings and layers of chocolate. Try dipping them first in dark chocolate, next in caramel sauce, sprinkle sea salt, and then finish them in another layer of dark chocolate.

**This process is much easier if you use a silicone baking dish like one in this link: It allows for perfect sized bon bons and an ease in removing the bon bons. They are fairly cheap and can come in all sizes. If you are feeling extra fancy, create two different flavors of bon bons and sandwich the two together flat sides touching. Place the stick through both of them and dip them in chocolate. An excellent combination is mint and chocolate. Have fun experimenting with flavors and toppings!

Dark Chocolate Espresso Vegan Ice Cream

Posted in coffee, Dessert, Food & Recipes by nicolejanaye on June 13, 2011

 There are so many combinations for chocolate. Just chocolate by itself is a beautiful thing. However, this ice cream needed a side kick other than dark, rich cacao. I’ve tried mint in the past and for some reason I can’t make it work. Mint chocolate is one of my favorite sweet combinations on the planet. It just seems to flop whenever I try to create something with it. Chocolate and orange is a beautiful mixture, but it doesn’t do much justice when you have no oranges. Lemon? Hmm..maybe next time. I cross back and forth through the kitchen opening up cupboards and pulling out endless drawers in the fridge, meanwhile a lovely stainless steel espresso machine patiently awaits my arrival.

Ice cream is a fun dish to make. There are endless varieties you can create by adjusting any small ingredient. Nowadays, it isn’t rare to walk into a shop and find an olive oil or wasabi flavored ice cream. People are taking risks and putting a unique spin on a traditional dessert. I love it. Vegan ice cream can be incredibly easy to make. It sounds daunting and that there must be some crazy hippie ingredients in it, but it’s fairly simple. Frozen bananas. These suckers are the key ingredient to a delicious, healthy and satisfying dessert.


  • 6 frozen bananas
  • 1/4 cup dark chocolate chips
  • 1 shot of espresso
  • 2 Tbl whole espresso beans
  • 1 Tbl almond milk
  • 1 Tbl agave nectar
  • pinch of salt


Transforming the bananas from being whole, frozen fruits to an ice cream consistency is easy. There are two different methods that you can choose to use; sending the bananas through a juicer or putting them in a food processor. They both come out roughly the same consistency.

  1. Juice or process your bananas into an ice cream consistency.
  2. Melt dark chocolate chips with the almond milk and then add to the banana mixture.
  3. Pull one shot of espresso and combine to the mixture immediately. The flavor of espresso changes quickly after being pulled. Typically you don’t want to use a shot that has been sitting longer than 15 seconds. Adding the espresso to another substance immediately will ‘save the shot’.
  4. Process or mix the batter for 30 seconds.
  5. Add the espresso beans and process for 1 minute.
  6. Place the ice cream into a freezer safe container and freeze until the mixture has hardened.
  7. Pull it out when you feel you’ve waited long enough and scoop into a bowl. Try smooshing it between two cookies for a delcious treat.

 Baking is such a wonderful thing to be involved with. Not only is cooking and baking something wonderful to experience, but challenging yourself in those fields can be surprisingly fulfilling. Anyone can bake. I believe it. But not anyone can create healthy recipes that taste good. It’s a hard thing to accomplish a balance between valuable nutrition and delectable taste. I truly enjoy experimenting in the kitchen with new ingredients. I enjoy the satisfaction of mastering a dish with so many bountiful nutrients that can heal your body. I love the satisfaction of spooning a bite of food into my mouth and having my taste buds dance on the tip of my tongue. I love it all. That’s why I continue to do this. It’s enjoyable, it’s challenging, and it makes me happy.

Devlish treats

Posted in Dessert, Food & Recipes by nicolejanaye on January 15, 2011

I made these devilish creatures about two months ago and apparently I forgot to share them with you guys. How rude.

But seriously, these treats are deadly. Yes, it is a dessert but made a little bit healthier. I’ve had a few guinea pigs do some taste testing and they were giving a thumbs up, 5 stars and saliva may or may not have been dripping from their mouths. Either way, you must make these.

It’s my take on the classic turtle. I hope my pictures have progressed from two months ago. So I appologize for the bland, too dark, and un-attractive photos, but I promise these suckers are devine!


  • Halved pecans
  • Agave Nectar
  • Smart Balance ‘Butter’
  • Dark Chocolate Chips
  • Coconut shreds
  • Brown Sugar
  • Kosher Salt


  1. First off you want to start with your pecan layer. For each turtle, you want to take 4 halved pecans and point the tips towards each other.
  2. In a small pot, add a couple tablespoons of agave nectar, a little bit of brown sugar and just the slightest amount of smart balance. Let meld in the pot until liquid golden.
  3. Drizzle your agave caramel on top of the pecan halves.
  4. Sprinkle with coconut.
  5. In a small pot, melt your dark chocolate with a teaspoon of smart balance. Once creamy and liquidy, pour mixture on top of your turtles.
  6. Top with another layer of shredded coconut and one more of melted chocolate.
  7. Sprinkle with a dusting of kosher salt.
  8. Stick in the freezer and let harden for 1 hour. If you can’t wait, 30 minutes will do.
  9. Now, stuff your faces!