Molten Lava Cake

molten lava cake
molten lava cake

Lava cakes are fascinating; they ooze chocolate as if by magic. The desserts are designed somewhat like a chocolate torte combined with a little bit of soufflé. Their lush chocolate flavor deepens as the outside cake sets, yet the inside remains deliciously gooey. In a traditional recipe, this molten center is enhanced with the use of eggs. In preparing this dessert vegan-style, I turned to a chunk of chocolate to recreate the melted interior.

My search for lava cake recipes revealed several, but I chose one that was already vegan to make things easier. For high altitude, I merely reduced the leavener slightly. Next I scaled it down to make just one cake, and it’s good that I did. This treat is so intensely rich that half of the cake was extremely satisfying. I easily shared it, but you can double the recipe if you aren’t in a sharing mood.

Molten Lava Cake adapted from Vegan Chocolate Lava Cakes

Shortening, to grease the ramekin
1 TBS cocoa powder, plus extra for dusting the ramekin
1 ounce unsweetened soy milk
1/4 tsp apple cider vinegar
1/8 cup + 1/4 tsp all purpose flour
scant 1/8 tsp baking powder
pinch sea salt
1 TBS + 1 tsp vegan sugar
1/2 TBS vegan butter, melted
1/8 tsp vanilla extract
1/8 cup unsweetened applesauce
1 TBS vegan mini chocolate chips, melted
1 piece dark chocolate
Chocolate shavings and vegan whipped cream, optional

Preheat oven to 375F. Grease a 3-ounce ramekin and dust with cocoa powder. Shake out the excess powder. Add milk and vinegar to a bowl and whisk. Set aside a few minutes to curdle.

To a medium bowl, sift together 1 TBS cocoa powder, flour, baking powder, and salt. To a medium bowl, add sugar, melted butter, vanilla, and applesauce. Add curdled milk and whisk until foamy. Add dry ingredients to wet ingredients and stir until no large lumps remain. Add melted chocolate chips and stir again. Pour batter into prepared ramekin. Push piece of chocolate into center of batter, then push batter over chocolate to cover.

Place filled ramekin on a baking sheet. Bake 18-20 minutes, or until the edges have pulled away slightly and the top no longer feels wet. Place the ramekin on a wire rack to cool for 5 minutes. When cool, run a knife along the edges of the cake to loosen it. Put a plate over the ramekin and carefully invert the cake onto the plate. Dust the cake with chocolate shavings and add a dollop of whipped cream. Serve immediately.

Until next time, happy baking!

Apricot Pistachio Bark with Tahini Swirl

apricot pistachio bark with tahini swirl
apricot pistachio bark with tahini swirl

Dried apricots and pistachios seem to be ending up in so much of my food lately. They were in my muffins last week, and my Moroccan stew the other night. And now they feel right at home in this chocolate bark. I started out with the idea of making a bark, and the two just showed up in my ingredient list. Luckily they pair well together, and they are complimented by a touch of tahini.

Admittedly, the idea of adding tahini to chocolate bark wasn’t mine. I borrowed it, but made a few alterations in the no-baking-needed recipe I found. Chocolate bark can really be any combination that sounds tasty to you, so feel free to borrow my recipe then modify it to suit your tastes. But keep the tahini swirl in. Trust me.

Apricot Pistachio Bark with Tahini Swirl adapted from Chocolate Bark with Pistachios and Tahini

1/3 cup chopped roasted pistachios
3 TBS chopped dried apricot
6 oz vegan chocolate (I used a bar with fruity notes to complement the other flavors)
2 tsp runny tahini, warmed (I used Soom Premium Tahini)

Line an 8×8” pan with parchment paper and set aside. Combine the pistachios and apricot in a bowl and set aside. Chop the chocolate and place it in a stainless steel bowl. Melt it gently over a double boiler. To do this, fill a saucepan with a few inches of water. Bring to a boil then reduce heat to a simmer. Place the bowl of chocolate over the simmering water making sure the bottom of the bowl is not touching the water. Let the chocolate melt, stirring occasionally. When it is almost fully melted, remove the bowl from atop the saucepan and gently stir the chocolate until it melts completely. Add the pistachios and apricot to the chocolate and mix it in with a spatula.

Pour the chocolate into the lined baking pan, spreading it out evenly. Drizzle warm tahini over top and swirl it with a toothpick. Place the pan of bark in the fridge until it hardens, 30-45 minutes. Break the bark up into pieces. Store bark in the fridge in an airtight container for up to a week.

Until next time, happy nonbaking!

Almond Butter Brownies with Strawberry Frosting to Celebrate Love

almond butter brownies with strawberry frosting
almond butter brownies with strawberry frosting

Today I was going to make an easy recipe for Valentine’s Day. A no bake treat or a quick cupcake sounded good. But, as I was scanning through my recipe files my sweetie leaned over my shoulder, peered at the computer screen, and said, “Yum, brownies.” So, today I have brownies. Not just any brownies for my favorite sweets tester. As a nod to the holiday I made brownies slathered in strawberry frosting because Cupid’s day often demands strawberries and chocolate.

The vegan brownie recipe my love ogled had peanut butter as an ingredient. He doesn’t do well with peanuts, so I used almond butter instead. You can choose any nut butter, but keep in mind that the amount of salt used in the brownies can change due to the salt content of your nut butter. I also added aquafaba to help give the brownies more rise that can be lost at high altitude. And, I added strawberry extract to ramp up the strawberry-ness. If you don’t have it, you can add more vanilla extract.

A search on Food Network offered me a recipe for the perfect frosting. To veganize it I used vegan margarine and shortening in place of butter, in addition to substituting the milk with a non-dairy variety. I also halved the recipe as it was plenty for one tray of brownies. The marriage of strawberries and chocolate is sublime, and these brownies are sure to be a hit with your Valentine.

Almond Butter Brownies with Strawberry Frosting adapted from My Quiet Kitchen and Food Network

Almond Butter Brownies

1 cup plus 2 TBS old-fashioned rolled oats
1/2 cup raw cacao powder
1 scant tsp baking soda
1/2 cup dark brown sugar
1/8 tsp cardamom
1/8 tsp salt
3/4 cup unsalted almond butter
1/2 cup plus 2 TBS unsweetened almond milk, or other non-dairy milk
1/4 cup maple syrup
1.75 tsp vanilla extract
1/4 tsp strawberry extract
1 TBS aquafaba (bean water)
1/2 cup mini vegan chocolate chip

Preheat oven to 350F. Line an 8 x 8” baking pan with parchment paper. Process the oats in a food processor until there are only a few little pieces. Add the cacao powder, baking soda, brown sugar, cardamom, and salt. Pulse to combine. Transfer the dry mixture to a bowl. To the now empty food processor add the almond butter, non-dairy milk, maple syrup, vanilla extract, strawberry extract, and aquafaba. Process until smooth. Add the dry mixture to the food processor and pulse until all is combined. Fold in the mini chocolate chips, then spread the batter into the prepared pan.

Bake for 29-32 minutes. The brownies are done when a toothpick inserted into the center (but not into a chocolate chip) comes out with a few crumbs. Remove the pan from the oven and let cool on a wire rack for 10 minutes. Using the parchment paper excess, remove the brownies from the pan and place on a wire rack to fully cool. Once completely cooled, spread the brownies with strawberry frosting (recipe below) and cut into squares.

Strawberry Frosting

2 TBS vegan margarine, at room temperature
2 TBS shortening
2 cups powdered sugar, sifted
2 TBS non-dairy milk, at room temperature
1/2 tsp vanilla extract
1 TBS strawberry all-fruit spread

In the bowl of a stand mixer, beat the margarine and shortening until there are no lumps. Add half of the powdered sugar, along with the non-dairy milk and vanilla, and beat until smooth and creamy. Add the remaining powdered sugar and the strawberry fruit spread, and beat until smooth.

Until next time, happy baking!

Chocolate Caramel Cream Valentine’s Day Tart

chocolate caramel cream tart
chocolate caramel cream tart

With Valentine’s Day on the horizon, I thought I would create a special dessert for my sweetie. It had to be more than decadent. I wanted it to be lavish so he would know how much I loved him. That, and I wanted to enjoy an amazing treat with him. Eying my new tart pan, I decided that a layered tart would be perfect. The indulgent delight I made has several steps, one of which requires advanced preparation, so I am sharing with you a week early to give you time.

My final creation is an amalgamation of several recipes. One of the recipes was not vegan, but it only required a butter substitution. And, although the crust is baked, it didn’t have to be adjusted for high altitude due to its lack of leaveners. So, I brought together a chocolate crust filled with a layer of carmel-like goodness and topped with rich ganache. The combined result is similar to a gooey chocolate bar with a crust. Yes, happy Valentine’s Day to me, too!

Chocolate Caramel Cream Valentine’s Day Tart, with a nod to Rodelle Kitchen, Vegan Richa, and Deborah Durrant

Chocolate Crust

1 cup old-fashioned oats

1/3 cup all purpose flour

1/3 cup dark brown sugar

2 TBS dutch process cocoa powder

1 tsp vanilla extract

1/2 tsp fine sea salt

6 TBS cold vegan Flora Butter

Caramel Cream

3/4 cup pitted medjool dates (8-9 dates)

1 TBS almond butter

1 TBS agave syrup

1.5 TBS coconut oil

1/3 cup unsweetened almond milk

1/8-1/4 tsp fine sea salt, to taste

Chocolate Ganache

1 cup raw cashews

1/4 cup unsweetened almond milk

1/2 cup maple syrup

1/2 cup raw cacao powder

1.75 tsp vanilla extract

Pinch sea salt

1/4 cup melted cocoa butter, allowed to cool but not harden

Advance prep: Soak 1 cup raw cashews for the ganache in cold water for at least 2 hours or overnight in the fridge.

Chocolate Crust: Preheat the oven to 350 F. Line the bottom of a 9” diameter removable-bottom tart pan with parchment paper, and lightly spray with oil. (This size is best. I used my new rectangular pan but had leftovers that I put in a small pan). Using a food processor, combine oats, flour, brown sugar, dutch process cocoa powder, 1 tsp vanilla extract, 1/2 tsp salt, and vegan butter. Pulse until mixture resembles wet sand. Firmly press mixture into the bottom and up the sides of the pan. Pressing down with the flat bottom of a measuring cup makes this easier. Bake for 12-15 minutes until the crust is firm. Cool the pan on a wire rack before filling the tart.

Caramel Cream: Soak the dates in hot water for 15 minutes. Drain the dates. Add drained dates to a food processor, along with almond butter, agave syrup, coconut oil, 1/3 cup almond milk, and 1/8 tsp salt. Process into a smooth puree. Taste and adjust for salt, the amount dependent on the salt content of your almond butter. Spread a thin, even layer of this caramel cream on the cooled, baked crust.

Chocolate Ganache: Drain soaked cashews and rinse under cold water. To a food processor, add drained cashews, 1/4 cup almond milk, maple syrup, raw cacao powder, 1.75 tsp vanilla extract, and pinch salt. Process for 1 minute. With the food processor running, slowly pour in the melted cocoa butter. Process until the ganache is smooth and glossy; this may take up to 5 minutes. Pour the ganache on top of the caramel layer in the crust. Smooth out with a spatula. Place in the fridge to set. After 15 minutes, remove the tart pan from the fridge and remove the tart from the pan. Peel the parchment paper off of the bottom and place on a serving plate.

Until next time, happy baking!

Rice Cereal Marshmallow Bark Bars

rice cereal marshmallow bark bars
rice cereal marshmallow bark bars

Many of us start the new year with healthy ideals — eating better, exercising more, taking vitamins. But it’s midway through the month and I held off as long as I could. Now I’m yearning for a decadent treat. If you are as well, then keep reading. The recipe I offer today is loaded with layers of rich and gooey deliciousness. Dig in and enjoy!

This tasty dessert is my mash-up of rice cereal treats, s’mores, and peppermint bark. The components had all vegan ingredients and no baking, so there were no changes needed there. I altered the original recipe to make it more reminiscent of s’mores. There are layers of luxurious chocolate with a hit of cool peppermint wrapped up in a chewy yet crunchy bite. It has everything you deserve after being good for over two whole weeks.

Rice Cereal Marshmallow Bark Bars based on Chocolate Peppermint Rice Krispie Treats

Rice Cereal Layer
5 ounces vegan dark chocolate
1 cup puffed brown rice cereal
Marshmallow Layer
20 large vegan marshmallows
1 TBS vegan butter
1.25 tsp peppermint extract
Peppermint Bark Layer
6 ounces vegan chocolate chips
2 full-size 5” vegan candy canes, crushed

Prepare an 8.25 x 4.25” loaf pan by lining it with parchment paper then greasing it with shortening or vegetable oil spray. For the Rice Cereal Layer: Melt the dark chocolate in a double boiler over medium heat. When melted, remove from stove and stir in the rice cereal, mixing gently until evenly coated. Use a spatula to gently spread it in the bottom of the prepared loaf pan. Set aside to cool.

For the Marshmallow Layer: Place the marshmallows and vegan butter in a small saucepan over low heat. Stir occasionally until melted. Remove from stove and quickly stir in the peppermint extract. Gently smooth it over the rice cereal layer. Set aside. For the Peppermint Bark Layer: Melt the chocolate chips in a double boiler over medium heat. When melted, remove from stove and spread over the marshmallow layer. Sprinkle the candy cane bits evenly over the warm chocolate. Set aside to cool for a few minutes. Cut squares with a hot knife and set aside to cool completely. Store in an airtight container for 5 days.

Until next time, happy non-baking!

Healthier Chocolate Cookies

healthier chocolate cookies
healthier chocolate cookies

When I mention that the desserts I bake are vegan, the usual response is, “That’s healthy, right?” Well, I hate to burst a person’s bubble, but I can’t say that food made with sugar and flour promotes physical health. I would admit that it boosts my mental health but, generally speaking, desserts aren’t overly healthy. So, I dug into my recipe collection and found a cookie that was healthier and wasn’t just a blast of carbs. Now, wait a minute; don’t be alarmed. That’s not a bad thing. You see, I added chocolate to it.

The recipe I worked with was already vegan, and high altitude doesn’t have a big affect on cookies. I did sub in gluten-free flour to lighten the texture a bit, and added non-dairy milk to account for dryness at altitude. The other changes I made were for flavor. I used chocolate tahini (made by Soom Foods – it is as amazing as it sounds) and added chipotle powder to give the chocolate a kick. To be honest, I wasn’t sure if the dense dough balls were going to be more than hockey pucks. But the cookies came out light and chewy at the same time. It was the winning combination of a healthier cookie with a tempting flavor and satisfying texture. Maybe vegan desserts can be healthy.

Healthier Chocolate Cookies adapted from Maple Tahini Cookies

1/2 cup + 1/3 cup gluten free flour
1/2 cup fine almond flour
1 tsp baking powder
pinch of salt
1/2 tsp ground cinnamon
1/8 tsp chipotle powder
1/2 cup Soom Foods Chocolate Sweet Tahini
1/3 cup + 1 TBS maple syrup
1/2 tsp vanilla extract
1/2 tsp non-dairy milk

Preheat oven to 350F. In a medium bowl, sift together the gluten free flour, almond flour, baking powder, salt, cinnamon, and chipotle powder. In a large bowl, whisk together the chocolate tahini, maple syrup, vanilla, and milk. Add the flour mixture into the tahini mixture and stir with a spatula until a dough forms. It should be moist and rollable, but not sticky. Roll walnut-sized balls of dough in the palm of your hand then place them 2-inches apart on a baking sheet. Lightly press down on the cookies to flatten.

Bake for 12-13 minutes. The cookies may seem soft but they will firm up upon cooling. Place the baking sheet on a wire rack for the cookies to cool and get firm enough to remove. Makes 20 cookies.

Until next time, happy baking!

Chocolate is like Fine Wine, or Musings from a Chocolate Tasting

chocolate tasting class
Chocolate Tasting Class

Today’s post is different than my usual high-altitude recipes. I just attended an online chocolate tasting and wanted to share my experience. Never having participated in a chocolate tasting event, I wasn’t sure what to expect. Of course I’ve eaten my fair share of chocolate, but never in so sophisticated a fashion. I imagined it to be like a wine tasting, without the spit bucket.

The monthly Chocolate Club tastings are organized by Boulder Book Store. As this is my birth month, I decided to give myself the gift of a chocolate class. (Self-care at its best!). After signing up and then receiving the chocolates, I went to the chocolatiers’ websites to look over their tasting notes. These are not your average chocolates. With clean ingredients, ideas of “notes of blackberry and cashews,” and suggested beverage pairings, I waited eagerly for today’s class.

John Lehndorff, the instructor, started with a brief discussion of the areas where the different chocolates were made. For some chocolate producers he described how much labor went into the production of the bar in my hand. Next, John explained how to correctly do a chocolate tasting and added some of his own tasting notes.

As a group, we carefully unwrapped our chocolates and savored the smells and tastes. The chocolate bars are chosen as they are special in their own ways, so we took great care to absorb the nuances of each one. As a I held a bite of chocolate in my mouth and let it melt on my tongue, I savored the evolving flavors. One bar had a burst of sea salt; another held nutty overtones; a third was infused with ginger and rose essences. My taste buds were amazed, even after trying several bars, because no two bars were alike. I did not tire of sampling chocolate as the experience was unusual in its complexity.

The concept of chocolate tasting may sound snooty, but it was an excellent learning experience. It doesn’t mean I will never again devour chocolate in a few bites, but I hope that I can try to pause and take wonder at the intricate flavors that abound in a special bar of chocolate.

Until next time, happy non-baking!

Chocolate Brunch Bread with Cafe au Lait Glaze

chocolate brunch bread
chocolate brunch bread with cafe au lait glaze

Ah, Sunday brunch. It’s an excuse to eat, and cook, something different and extravagant. Like, maybe, a chocolate quick bread. Then … add a decadent glaze, one with a punch of coffee flavor and an aftertaste of sweetness. And, to make it even more tempting, it should be a treat that’s simple and quick to prepare. Are you drooling yet?

The uncomplicated chocolate bread recipe I chose was already vegan. I adapted it to high altitude by reducing the leaveners and adding more non-dairy milk. To make the bread brunch-sized, I baked it as mini cakes instead of a loaf. The festive pan I used has cavities with a fall theme. (It’s hard to see in the picture, but the upper cake is acorn-shaped.) Sadly, the glaze masks the intricacies of the cake form. But that glaze — it’s so delicious that I forgave it for hiding my artistic creations. Cheers to brunch!

Chocolate Brunch Bread with Cafe au Lait Glaze inspired by Easy Vegan Chocolate Bread

for the mini breads
1.25 cups non-dairy milk
1 tsp apple cider vinegar
1/2 cup cocoa powder
2 cups all purpose flour
1/2 cup + 1 TBS vegan brown sugar
1 tsp baking powder
1/4 tsp baking soda
pinch fine sea salt
3/4 tsp cinnamon
1/4 cup canola oil
1/4 cup agave syrup
1 tsp vanilla extract
for the glaze
1 cup powdered sugar, sifted
1 TBS + 1 tsp strongly brewed coffee, cooled
2 tsp non-dairy milk
pinch fine sea salt

Preheat the oven to 350F. Combine the milk and apple cider vinegar then set aside to curdle. Grease mini cake pan cavities with shortening then dust with cocoa powder. In a large bowl, whisk together cocoa powder, flour, brown sugar, baking powder, baking soda, salt, and cinnamon. In a medium bowl, whisk milk mixture together with oil, agave, and vanilla. Pour the wet mixture into the dry mixture and stir until the batter is just smooth. Divide the batter evenly between the mini cake pans.

Bake for 25-30 minutes or until a toothpick inserted in the middle of a mini bread comes out clean or with a few crumbs. Let the pan cool on a wire rack for 10-15 minutes before removing the mini breads. Let the breads cool on a wire rack while you prepare the glaze. For the glaze, stir together the powdered sugar, coffee, 2 tsp milk and salt. Drizzle it over the cooled breads.

Until next time, happy baking!

Halloween Candy Store

Halloween Candy Store
Halloween Candy Store

Thank you for visiting my candy store for Halloween. Today I have several treats for you … and no tricks! I offer you a trio of fairly easy candy recipes. You won’t need a candy thermometer, and you don’t have to laboriously temper chocolate. And, if you are the impatient type (aren’t we all when it comes to treats), the truffles are ready in just a few minutes.

Each recipe that I adapted was already vegan. There is no baking involved, so high altitude was not a problem. Any changes I made were to finesse textures and include ingredients that I prefer. I also chose treats that were a little bit healthier so I wouldn’t get too crazy a sugar buzz. I hope you enjoy these treats, and have a Happy Halloween!

Matcha Nut Truffles adapted from Pistachio and Matcha Truffles

1/4 cup pistachios
1/4 cup macadamia nuts
9 medjool dates, pitted
1 TBS chia seeds
1 TBS hemp seeds
2 TBS vegan chocolate chips
3/4 tsp vanilla extract
1 teaspoon matcha green tea powder

Add everything except the matcha to a food processor. Process until well combined, with a somewhat crumbly texture. Add the matcha powder and process again. Pour the mixture out into a bowl. Take a spoonful of the mixture in your palm and squeeze tightly, then roll it into a ball. Place on a dish and repeat with the rest of the mixture. Store in the fridge in an airtight container. Makes 10-12 truffles.

Chocolate-Covered Caramel Rolls

1.25 cups medjool dates, pitted
1 cup raw cashews
1 tsp maca powder
pinch sea salt
1 TBS vanilla extract
1.5 cups vegan chocolate chips

Line a baking sheet with parchment paper and set aside. In a food processor, combine the dates, cashews, maca, salt, and vanilla. Process until the cashews are broken down to tiny flecks and the mixture starts to form a ball. The mixture will be a bit sticky. If it is not, then add another date or two and process again. Take a spoonful of the mixture and roll it between your palms. Place each roll on the parchment-lined sheet. Put the baking sheet in the fridge for 10 minutes to cool.

Meanwhile, melt the chocolate chips in the top of a double boiler. When melted, remove the chocolate from the heat. Place a cooled roll on a fork, quickly dip it into the chocolate. Let the excess chocolate drip off, then place it on the parchment-lined sheet. Repeat with remaining rolls. When all are dipped, put the cookie sheet in the fridge until the chocolate is firm. Store in the fridge in an airtight container. Makes 24-30 rolls.

candy making ingredients
candy making ingredients

Cool Peppermint Patties

organic powdered sugar for baking sheet
1 TBS raw cashew butter
2.5 TBS refined coconut oil, in solid form
1.5 tsp agave syrup
1/8-1/4 tsp peppermint extract, or to taste
2 tsp organic powdered sugar
1/2 cup vegan chocolate chips

Line a baking sheet with parchment paper, sprinkle lightly with powdered sugar, and set aside. In a bowl, use a spatula to combine the cashew butter, coconut oil, agave, peppermint extract, and 2 tsp powdered sugar. Place the bowl in the fridge for 10 minutes for the mixture to get firm. When the mixture is a scoopable consistency, take a small amount and roll it into a ball. Flatten the ball into a disc and place on the prepared baking sheet. Repeat with the remaining mixture, then place the sheet back in the fridge for 15 minutes.

Prepare another baking sheet with parchment paper and set aside. Melt the chocolate chips in the top of a double boiler. When melted, remove chocolate from the heat and let it cool slightly. When cooled, take a large dollop of chocolate and place it on the prepared baking sheet. Swirl it into a thick disc with the back of a spoon. Place a peppermint disc on top of the chocolate, then place another dollop of chocolate on top of that. Swirl the chocolate around to coat the peppermint disc. Refrigerate the coated patties until firm. Store in the fridge in an airtight container for up to one week. Makes 15 patties.

Until next time, happy nonbaking!

Chocolate Immune Boost Bites

Chocolate Immune Boost Bites and matcha tea

Chocolate Immune Boost Bites and matcha tea

The seasons are starting to change, often a time that ushers in new colds and flus. It’s a good idea now to keep up immune health, and I have a tasty way for you to do just that. These nuggets of sweetness can be beneficial to your immune system, all the while disguising themselves as dessert.

Over the years I have collected many recipes for what are called Energy Bites. The recipe here is a mashup of those, with an accent on herbs to keep you well. It’s raw and vegan so there are no high altitude tips and no veganizing was necessary. You can substitute your favorite sweetener and nut or seed butter, but please do not consider this medical advice. Seek out your healthcare provider if you have serious health issues.

Chocolate Immune Boost Bites

2 TBS astragalus root powder
1 tsp maca powder
2 tsp cacao powder
1 tsp cinnamon powder
1/4 tsp cardamom powder
6 TBS date paste (see my post on how to make date paste, or use Soom Silan Date Syrup)
1 cup tahini or nut butter (I used Soom Premium Tahini)
walnut pieces, for garnish

In a small bowl, whisk the powders together. In a medium bowl, combine the date paste and tahini or nut butter. Stir the powders into the wet ingredients until well incorporated. Let the mixture sit for 15 minutes for the powders to better absorb. Roll teaspoon-sized balls in the palms of your hands. Press walnut pieces in the tops of the bites. Store in an airtight container on the counter. Eat 2-3 daily. Makes 10 Immune Boost Bites.

Until next time, happy nonbaking!

This post was a collaboration with Soom Foods, however my opinions are my own.