Sometime last year, I worked on a brownie recipe for VegNews Magazine, as part of my regular Sweet Eats column. Now, after failing literally nine times – NINE TIMES – I made the most luscious, rich, chocolatey brownies and was so excited. Are these brownies healthy? They most definitely are not. Are they crazy delicious? Hell yeah, they are! That being said, I thought I’d use up some beautiful, fresh strawberries and switch up this recipe just a tad. Thus, born unto this blog: Peanut Butter Jelly Brownies! *Insert 5 heart eye emojis*
These brownies are straight up show stoppers. Swirls of strawberries and creamy peanut butter, embedded into a rich, chocolate, brownie base. Because of this they take a little longer to bake, but it is SO worth it. I’ve now made variations of these brownies for a few different occasions, and they’ve always been a hit. They evoke funny responses from non-vegans like, “how is this so rich without dairy?” and “how are these vegan?” That’s always a good sign, right? 😉
Now, with Spring coming to an end pretty soon (sad face), strawberries will be at their ripest and most-gorgeous. So, take advantage and get-to-gettin’ with this recipe, and maybe try some of the many others I have on here, while you’re at it.
If you find yourself making these, know that you will need a large glass of almond milk on deck. It really pairs perfectly with the peanut butter jelly brownies, with its cool, smooth flavors. Have a nut allergy? Use creamy sunbutter in place of PB, and roasted sunflower seeds instead of peanuts! I haven’t tried it yet, but I can imagine it being super tasty.
And before I give you the recipe, know that a sparkling mimosa post and a giveaway are coming up in the next week! Keep your eyes peeled, because you will not want to miss them. <3
It may sound hard to believe, but a lot of times I don’t switch up my breakfasts much. I mean, I LOVE breakfast food. A lot. Those days when your first priority is getting coffee inside of you, and the second is nutrition, find me often. Typically, breakfast is one of four things: smoothie, pancakes, oatmeal or maybe toast. So, I thought I’d put together a fun brunch treat that is as tasty as it is nutritious, Toasted Quinoa-Stuffed Mangos!
Now, I remember when I first went vegan, quinoa was just gaining in popularity. It makes sense, as quinoa has as much as 18% protein content, and is high in vitamins and minerals. When it became trendy, things needed to be considered in the cultivation and harvesting of this seed. Just like coffee, cacao or sugar, it’s best to look for quinoa that is Fair Trade-certified (since it’s internationally grown). It also helps when quinoa is organic & non-GMO certified, which means growing practices won’t ruin the land.
All of that to say, not many brands have all of these certifications going for it. I Heart Keenwah, on the other hand, does! I’ve munched on a variety of their puffs and clusters, in the past – which are always delicious. But, this time I got to make a recipe with their Toasted Quinoa. Typically, quinoa found in stores is not toasted, and can taste a bit grassy. (I know Corey hates that about it) But, this toasted variety is more nutty and has a deeper flavor, without you having to worry about burning it yourself! I may have done that in the past. 😉
I imagined the quinoa would be great made creamy and served with sweet fruits. The cacao nibs and hemp hearts on top don’t hurt, either. These toasted quinoa-stuffed mangos a filled with beautiful fruit and flavor! I remember, after making them, my mom was around and “famished”, as she put it. As soon as I was done shooting these beauts’ she tried them and fell in love. It’s not hard to do, let me tell you.
Say you have a brunch scheduled and you need to bring something fun, gorgeous and delicious. These are what you should bring! They’re perfect for sharing, snacking on, or you can eat two for a full serving. If you’re craving even more protein, top the toasted quinoa-stuffed mangos with toasted almonds!