Salted Caramel Chocolate Cashews

Is it wrong to make chocolate treats for dinner instead of...actual dinner? I should think not. My biggest issue with this is not that I eat my weight in chocolate (surprisingly) or deprive myself of nutrients not found in chocolate alone. No, it's that I won't have a lunch for work the following day. For example, today's lunch is corn tortillas and a can of black beans...and I didn't even bring a can opener. Who does that?! It's all in the name of chocolate. And speaking of chocolate...Valentine's Day might be my favorite holiday. You thought I forgot, huh? Alas, I'm not even remotely romantic. I grew up with two brothers, the vast majority of my friends are of the male variety, and I'm more tomboy than prettygirl. But if there's two things I love, it's flowers and unexpectedly receiving chocolate goodies. Arguably the things to recieve on this blessed, blessed holiday. 

I don't care if it's over-commercialized. Seriously, what isn't? No really, I really want to know. A day of celebrating love (let's not forget flowers and chocolate) is a pretty radical day in my book. I'm down for that. Plus, my favorite color might be pink. It's a win, win, win, win!

This recipe is a win, too. These little guys are absolutely delectable. I got the idea from a friend who told me her husband buys her a huge bin of those salted chocolate cashew clusters from Costco on Valentine's Day. That's pretty awesome. I decided to add a little date of nature's chewy caramel to them because, let's be real, caramel deserves to include itself in anything and everything. Also, nothing is as good as it could be if it's not salted. It's a fact. Seriously. 

These are scrumptious little cashews, wrapped in chewy caramel dates and dipped in smooth chocolate, all finished with a sprinkle of flake salt. 

Salted Caramel Chocolate Cashews 

Makes about 50 balls (about 1 1/2 cups)

• 3 oz. semi-sweet chocolate
• 2 Tbsp. non-dairy creamer or milk (I used hazelnut Silk creamer)
• 8 medjool dates, pitted
• 1/2 cup raw whole cashews (about 50 nuts)
• flake salt for topping

In a small pot, bring about 1 inch of water to a boil over high heat. Reduce to low and place a small, heat-safe bowl over the pot of water. Add the chocolate and the creamer to the bowl to melt. Stirring occasionally, melt the chocolate then remove from heat but keep the bowl over the pot. 

Meanwhile, pit the dates. Cut in half and then cut each half into thirds. There should be six pieces to each date. 

Take one cashew and wrap one piece of the date around it, like they're hugging, to make a ball. Continue with the remaining date pieces. 

Prepare a baking sheet covered with parchment paper. Dip the cashew/date ball in the chocolate to coat and place on the parchment paper. 

Sprinkle the top with salt and continue with remaining balls. 

Freeze for 15 minutes to harden. Store in airtight container in freezer. 

As I was cleaning, I moved the curtain and to my squealing delight I found this guy hiding! I felt so bad because I didn't know he was growing back there and he was so thirsty! Poor little fella. It's a Valentine's Day miracle! 

Can you see me?

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[yumprint-recipe id='77']

Birdseed Cookies

There's a cute little coffee shop in my hometown and they make some amaze-tastic seed cookies. This recipe is based off their crazy good cookies. If you're all like, "Ugh, why would I want a bunch of seeds and millet in my cookies?" I will tell you that you know nothing, Jon Snow Dear Reader. People are straight up obsessed with these little guys. No joke.

These cookies kind of remind me of no-bakes. Chock-full of seeds, millet, oats, peanut butter, coconut, and chocolate chips, you won't want to toss these to the birds. Trust me. Every time I make them, I'm hounded on when I'm going to post the recipe on Produce On Parade. Well...here you go! 

Birdseed Cookies

Makes 50 cookies

--Notes-- This recipe makes a lot of cookies, so feel free to halve it if you're so inclined. Also, I know these measurements are obnoxious...just go with me.

• Wet:
• 1 Tbsp. ground flax seed
• 2 Tbsp. water
• 1 cup brown sugar
• 1/2 cup + 2 Tbsp. agave nectar (or maple syrup if you're super rich)
• 1/2 cup + 2 Tbsp. olive oil (or coconut oil if you have a trust fund)
• 1/2 heaping cup creamy peanut butter (no palm oil please!)
• 1 Tbsp. sesame oil
• 1/2 tsp. vanilla extract
• Dry:
• 3 1/2 cup old-fashioned oats, dry
• 1 3/4 cup all-purpose flour
• 1 3/4 cup unsweetened shredded coconut flakes
• 1 cup hulled sunflower seeds
• 1/2 cup millet, dry
• 1/4 cup sesame seeds
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon (optional)
• 1 cup vegan chocolate chips
• End:
• 3 Tbsp. fresh water

Start by mixing together the ground flax seed and water in a small bowl. Set aside.

In a large mixer bowl, combine the wet ingredients. Add in the combined flax and water. 

In a separate large bowl, combine the dry ingredients

Slowly add the dry ingredients to the wet ingredients while mixing on low, until just combined. 

Add in the fresh water and mix until well combined. The dough should hold together well and not be wet. It might even be a tad crumbly, and that's okay. 

Preheat oven to 350 F. Form into half balls and place on a baking sheet lined with parchment paper. I use a tablespoon to do this but a little ice cream scoop with a release arm would be perfect, alas, I do not have one. The dough can be a bit sticky. The cookies will not spread at all when baked. 

Bake for about 10 minutes, or until they start to turn golden brown around the edges. Remove from oven and allow to rest on the pan for a minute or two before transferring to a cooling rack.

Try not to let any animals, birds or otherwise snatch them up! Store in an airtight container. 

I'm so great, I even calculated the nutritional information for you! Normally, I do not do this, but I was so curious I just couldn't help myself. Don't worry, the only not-s-good calories come from the brown sugar, agave nectar, and chocolate chips. Just, don't go eating five at once. 

I love this song. The musician, Zach Sobiech, recorded it as a way to express his battle with cancer (osteosarcoma), in which he only had one more year to live. He died at age 18 in May 2013. 

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[yumprint-recipe id='73']

Rum Spiced Soft Pumpkin Muffins

Okay, I have two pretty neat and equally exciting things to share today. Number one, we have over 500 likes on Facebook! Must be all those Alaskan pics. Cool beans, huh? Sometimes it's fun to get excited about such little things. Number two, Swiftype is finally working again! Hurray! Swiftype populates the search bar, which I love. So if you type in "muffins" it will population a list of all my muffin recipes. Or if you type in "spinach" it will populate a list of all my recipes including spinach! I was driven utterly bonkers while it wasn't working. So, anyways, both are...preh-tee, preh-tee, preh-TEE exciting.  Happy New Years! I must confess; New Years is my absolute least favorite holiday. Truly, it's the worst. What do I hate more than rambunctious parties? Fireworks. I'm like a dog in that regard, I suppose. Bailey hates them as well. We have to make him a bomb shelter in tub. Plus, staying up until midnight!? Not for this ol' gal. Yes, I'm the The Grinch Whole Stole...New Years. This is not to dispute the fact that I did, however, have a lovely New Years eve.

Todd and I went to a low-key, sit-around-table and talk with the lights low while soft music plays in the background type of party. There may have been vegan spring rolls and oreos and vegan caramel corn involved. I would like to take a moment to thank that special person in my life who made all that possible! Thank you! And I didn't even have to drink or stay up until midnight, either. Man, what a party pooper! We were the youngest there and the first to leave. In bed by 11:30pm, it was all pretty pathetic of us to be honest. Two childless, mid-twenty somethings should definitely be able to do better than that. I'll put it on the list of New Years resolutions. Just kidding...I don't do those...

Any who, to this geriatric little shindig, I brought some fabulous pumpkin muffins! I whipped them right up after work, all in a snap and let me tell you , they are absolutely one of the best muffins I've ever had, truly. 

These guys are so incredibly soft and borderline gooey. They almost melt in your mouth! You may think they need a little more time in the oven, but they're supposed to be very moist. With just a whisper of rum, and deliciously spiced these fluffy, sweet muffins are kindred to a perfect pumpkin pie and will be a total hit at any party.

Rum Spiced Soft Pumpkin Muffins

Makes 12

• Dry:
• 1 3/4 cup whole wheat white flour
• 1 cup vegan sugar (I like Zulka)
• 1 Tbsp. baking powder
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1/2 tsp. ground ginger
• 1/4 tsp. ground allspice
• 1/8 tsp. ground cloves
• Wet:
• 1 cup canned pumpkin puree
• 1/2 cup cartoned coconut milk
• 1/2 cup olive oil
• 2 Tbsp. molasses
• 2 Tbsp. spiced dark rum (optional)
• 1 tsp. vanilla extract

In a large bowl, whisk together the dry ingredients. 

In a medium bowl, combine the wet ingredients. Do you adore my sweet little measuring spoons? I love them!

Preheat the oven to 400 F and coat a regular muffin pan with a nonstick cooking spray. 

Add the wet ingredients to the dry ingredients and mix until just combined. I got The Flavor Bible for Christmas and pretty much died on the spot. 

Divide batter evenly in the muffin pan and bake at 400 F for about 20 minutes. The edges should begin brown slightly and the top of the muffin should bounce back when gently poked with a finger.

Allow to cool for a few minutes in the pan, before popping them out. My god! Look how gooey and soft!

I couldn't of pulled it off without my kitchen helpers. Okay, that's not true, they are mostly a hindrance. Like furry, oddly-shaped movable rugs that are constantly tripping me and trying to snatch things off the table when my head's turned. Not pictured: Todd.

Swaying to Ane Brun – Halo

See the Go Dairy Free contest page.

See the So Delicious facebook page

[yumprint-recipe id='58']Inspired by IsaChandra