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Chewy Pumpkin Spice Chocolate Chip Cookies (Vegan)
I’m feeling it, you’re thinking what I’m thinking aren’t you? That this Monday is in serious need of chocolate!
So have I told you guys how persistent I am? I mean as a person in general, but I’m especially stubborn when it comes to creating new recipes. I don’t know why but I can’t help it. When I get an idea in my head that I really want to try it’s like I have to make it work or I can’t move on. I guess I can even take this character trait a little bit far sometimes, but hey, can you blame me when there cookie perfection is on the line? Come on.
I’ve been really wanting to use pumpkin in everything recently. Something that I’ve especially wanted to use it in is cookies, chocolate chip cookies! You know, because how can you beat a classic like that? I don’t know how familiar you are with baking and ingredients, so just FYI, the catch with this scenario is that when you add the moisture of pumpkin to a cookie it gives it a cakey texture.
Trying to get the right texture for a chewy chocolate chip cookie while also adding pumpkin then becomes the challenge. That’s why I made about 5 different batches before finding what I think is the perfect texture balance. It’s chewy, soft, and yet still includes enough pumpkin to add that festive touch.
I added pumpkin pie spice to a few of my test batches and it is so good, but they can also be left without it if you simply want a vanilla base cookie that has pumpkin hidden in it. Both ways are delicious and serve as a great way for taking advantage of pumpkin while it’s in season.
Chewy Pumpkin Spice Chocolate Chip Cookies (Vegan)
Pumpkin isn't just delicious in pies. Switch it up this holiday season and try these pillowy soft pumpkin cookies with plenty of chocolate involved too!Ingredients
- 1/2 cup coconut oil or non-dairy butter
- 1 1/4 cups brown sugar
- 1/4 cup full-fat coconut milk
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice optional
- 1 teaspoon cinnamon optional
- 1/4 cup pumpkin puree
- 2 1/4 cups all-purpose flour
- 1 1/4 cup dairy free semi-sweet chocolate chips or chunks
Instructions
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Pre-heat oven to 350 degrees F (180 C). Combine the coconut oil or butter and sugar in the bowl of a stand mixer and beat on medium high speed until creamed. Stop and scrape sides of bowl, then add the coconut milk, vanilla, soda, baking powder, salt, pumpkin spice, and cinnamon. Mix in the pumpkin puree until combined. Now add flour and chocolate chips and fold in as minimally as possible just until the dough looks evenly mixed.
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Line a cookie sheet with parchment paper or silicone pads. Use a cookie dough scoop to drop the dough into balls (about 1 1/2 tbsp each) and place them about 2 inches apart on baking sheet. Bake for 10 -12 minutes until edges start to turn golden brown. Remove from oven and allow to cool for at least 5 minutes before removing from tray. Store in an air-tight container at room temp.
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Healthy Pumpkin Pie Spiced Hummus with Cinnamon Graham Crackers (Vegan)
So it’s finally starting to feel consistently like Fall which officially means it’s time for #pumpkinspiceeverything.
If you think I’m exaggerating, just wait until the end of October. Haha, my brother-in-law has been loving to make fun of me, my sister, and any other American girl that enjoys pumpkin. As he says we’re “basic white girls” and apparently that applies to all my fellow Autumn fanatics. Hey, I’m not ashamed to own it because I do love it! I mean, have you seen all the pumpkin flavored things at the store????? How can that not be fun and exciting?
I’m hoping to take my little sister and my nephew to visit a pumpkin patch in early October and I’ve got some other fun activities too. I don’t know about you but this is the time of year that always gets me so excited to get in the kitchen and bake or cook with all the seasonal flavors. Also, I know I’m constantly talking about how fast the year is going by, but I literally can’t believe it’s almost October. I absolutely love the last months of the year but I kinda wanted more time to look forward to them.
So this recipe is two recipes in one but they go so well together I had to share them in one. If I had to describe this in a few simple words I’d call it deconstructed pumpkin pie (the healthy way). The graham crackers are lightly sweet and made with whole wheat flour. Of course, I had to make them into fun shapes but you can easily simplify and make squares.
The dip itself is a great way to get the kiddos to eat their beans without even realizing it. Along with the grahams I also love dipping fruit into it, especially if you’re serving this at a party or gathering.
Basically, this is just a great snack and another excuse to eat something pumpkin this season. If you’re not a big dipper (lol), then you can also try this a a spread for toast or even make a pumpkin pie banana sandwich! Oh, or maybe a pb+pp (peanut butter+pumpkin pie) sandwich!
Healthy Pumpkin Pie Spiced Hummus with Cinnamon Graham Crackers (Vegan)
Are you a lover of pumpkin pie? Try this dip with these homemade graham crackers for a healthy version that tastes just like it!Prep Time 30 minutesCook Time 25 minutesTotal Time 55 minutesIngredients
Crackers:
- 2 tablespoons coconut oil
- 2 tablespoons molasses
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2/3 cup almond milk
- 1/4 cup arrowroot powder or cornstarch, plus more for work surface
- 2 1/2 cups whole wheat flour
Pumpkin Spice Hummus:
- 1/3 cup hulled pumpkin seeds pepitas
- 1/3 cup pecans
- 1 15 ounce can garbanzo beans, drained and rinsed
- 1 15 ounce can pumpkin puree
- 1/2 cup coconut sugar
- 1 teaspoon cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
Instructions
Crackers:
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Preheat oven to 350 degrees F (180 C) and line 1 or 2 baking trays with parchment or silicone baking pads.
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Combine coconut oil, molasses, and coconut sugar in the bowl of a stand mixer and beat until combined.
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Add baking powder, almond milk, and vanilla, salt, and cinnamon and mix until creamed. Mix in starch and flour just until the dough comes together (you don't want to overmix or the cookies will be tough.)
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Divide the dough in half and roll out each half on a lightly floured surface until it's about 1/4 inch tall. Cut into 2 inch squares or cut into desired shapes and place about 1/2 an inch apart on prepared tray. Use a fork to poke holes on top, then place in oven and bake cookies in batches for 10 - 12 just until they are slightly browning on edges.
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Remove and cool for at least 5 minutes before serving. (makes about 48 crackers)
Pumpkin Spice Hummus:
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Combine the pepitas and pecans in a food processor or blender and blend until finely ground. Now add all other ingredients for the hummus and blend until smooth. If not using immediately, store in an airtight container in fridge for up to 1 week. (makes about 3 cups)
If you’d like to try making your own almond milk check out this recipe and video here – >>>
For the nut milk bag I used you can get it HERE -> It’s not absolutely necessary but it makes things so much simpler and I really enjoy having it.
Use the the code “sincerelytori” for a discount!
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Harvest Time Apple & Pumpkin Chili (Vegan+GF)
Please tell me you’re week needs some delicious comfort right about now because, if so, this is exactly what you need!
How do you feel about chili? To me it always seems like chili is one of those meals that doesn’t get appreciated enough. I don’t get it, it’s so homey and chock full of flavors, oh, and you can load it with so many good things like guacamole and eat it with cornbread, YUM!. Plus, it’s versatile and you can do so many things with it (Hello chili-cheese fries!), what’s not to love?
I have to tell you, even within my own family chili isn’t the most popular. I mean, everyone will eat it but it isn’t a favorite by any measure and it’s never a first choice. I find it surprising too, because usually everyone really enjoys it once it’s made and wonders why we don’t have it more often. But then when it’s gone they quickly forget how good it is and it plunges down on the popularity list until the next time I feel like reviving it and convincing them how great it is.
A few days ago I realized how long it had been since my last cozy warm soup or chili recipe, way too long I’d say. That’s why I started brainstorming for what type I should make, and with it being October, I felt like doing something fun and festive would be a good idea. It just so happened that I had finally gotten around to roasting a pumpkin on the same day. I was trying to get myself into an autumn food mood.
Something else to confess, I honestly used to be really grossed out by the idea of eating the flesh of a pumpkin. Mostly I think it was because of all the years my mom and dad would carve pumpkins with us as kids. Oh my goodness, those are really fun memories. I’ll never forget the first time my dad asked me to help clean one of them out, you know, because you have to stick your hands into the stringy, seed-filled center in order to do it. I loved helping even though how the smell was so squashy and the feeling of it on my hands made me want to gag a little bit. Yeah, so that’s why I never considered actually eating them. In my mind they were simply organic mediums for seasonal art.
So this variation of chili just might be my new favorite. In the past I’ve made it with Mexican flair, or tried different beans, or tested multiple levels of spiciness. Like I said, it’s so versatile. This one though, it’s just so full of nostalgic tastes of autumn that I can’t see ever beating it. And if you happened to browse the ingredient list yet, then yes, I did put apples in it. You’re going to have to trust me on this one guys, it’s so good!
This would be a great tailgate party meal and, if you’re as into leftovers as we are, you should know it actually gets better next day! One more thing, don’t forget to serve it with all the good toppings you like. I added pumpkin seeds (or pepitas) this time to complete the whole picture and because I’m having a moment with them right now. Yeah, you can’t skip the pepitas!
Harvest Time Apple & Pumpkin Chili (Vegan+GF)
Cuddle up tonight with a bowl of this comforting and healthy chili featuring some of Autumn's best produce!Prep Time 20 minutesCook Time 1 hourTotal Time 1 hour 20 minutesIngredients
Chili:
- 1 medium onion diced
- 1 medium bell pepper seeded and chopped
- 1 large apple peeled, cored, and diced
- 2 cups fresh pumpkin peeled and cut into small cubes*
- 6 cloves garlic minced
- 1 jalapeño pepper seeded and minced
- 1 cup tomato paste
- 1 cup tomato sauce
- 1 tablespoon cider vinegar
- 3 cups water plus a little more as needed
- 2 tablespoons molasses
- 2 tablespoons liquid smoke
- 2 tablespoons sriracha optional
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons coconut sugar or 2 tablespoons brown sugar
- 2 cups cooked lentils drained and rinsed
- 2 cans white white beans undrained
- 1 can cooked black beans drained and rinsed
- 1 teaspoon black pepper plus more to taste
- 1 teaspoon sea salt plus more to taste
Spices:
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1 1/2 tablespoons cinnamon
- 1 teaspoon cloves
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon ginger
- 1 1/2 tablespoons cocoa powder
Optional Toppings:
- roasted pepitas
- chives or green onions
- coconut yogurt
Instructions
In a large, high-sided pot or skillet. Add the water, onion, bell pepper, apple, pumpkin, garlic, and jalapeño, and cook for 8 - 10 minutes until the pumpkin is tender. Add the remaining chili ingredients and bring the mixture to a boil while stirring gently. Boil for about 8 to 10 minutes then reduce heat to simmer.
Season to taste with additional salt and pepper if desired. Cover with lid and allow it to simmer for 30 minutes to 1 hour until to give the flavors time to meld well.
Serve hot, topped with desired toppings and any sides you like such and cornbread or garlic toast. My favorite is to eat it on top of regular or sweet potatoes!
Recipe Notes
*If you have the time or it is more convenient, you can use roasted pumpkin cubes instead and simply add them to the chili in step 3.
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Autumn Squash Soft Pretzels (Vegan+GF)
It’s getting so close to being officially Autumn and I’m so psyched!
I won’t even bother starting on how much I love this time of year because I’m afraid it’s all I’ve been talking about lately. However, I will give fair warning that I’m almost certainly going to be getting a little excited about the theme in my coming recipes.
So with these pretzels, I was thinking back to a recipe for dinner rolls that I made using pumpkin. It’s a similar idea, but let’s be honest, pretzels are way more fun. I had some different squashes that I wanted to try and both of them turned out well. One was a butternut squash and the other was an acorn squash. I preferred the butternut but the acorn squash was also very good. Pumpkin would work for these also, or any other type of squash that you might have.
Okay, and since we all know that a pretzel goes so well with a cheese dip, you should definitely consider making this “cheese” dip. I’m thinking about how much fun these would be at a Fall festival or party. Especially because these are pretty allergy friendly. Even though I don’t have a gluten allergy, I really enjoy trying out different flours in baking just to see how it turns out. These are also dairy free and vegan so just about everyone can enjoy them.
Also, if you’re wanting to make these into a fun treat you should definitely try switching out the salt with some cinnamon and sugar. Then these become like churro pretzels and they go so well in a chocolate sauce if you’re feeling extra fancy.
My little sister and I have been making a Fall bucket list of activities we want to do. Many of the items on our list are centered around a recipe, but I’m also hoping to visit a pumpkin patch and enjoy some other fun things. Tell me, what’s your favorite Autumn activity?
Autumn Squash Soft Pretzels (Vegan+GF)
Embrace the Fall harvest by making these soft and delicious pretzels that are sure to fill you're house with a wonderful aroma of freshly baked bread!Prep Time 25 minutesCook Time 25 minutesResting Time 1 hourTotal Time 1 hour 50 minutesIngredients
- 3 cups autumn squash any variety such as butternut or acorn, sliced or cubed
- 1 cup water
- 1 tablespoon baking powder
- 1 tablespoon active dry yeast
- 1/4 cup coconut sugar or regular
- 1/2 teaspoon salt
- 2 cups gluten free flour
- 3 cups oat flour
- 2 tablespoons arrowroot starch plus more for work surface (or corn starch)
- 1 tablespoon baking soda
- 3 cups water
- course sea salt for topping optional
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Chocolate & Coconut Pumpkin Brownies
It’s been a while since I shared a brownie recipe hasn’t it? Well, it’s time to change that for sure.
I was scrolling through some of my really old recipes the other day and realizing that I’ve never made a completely vegan brownie. I’ve tried tons of variations but I don’t think I’ve ever taken on the challenge of creating a good one before. For these I used some pumpkin for texture and to help keep them on the healthier side of things.
I know, you’re probably like “How could you defile a perfectly good browine with veggies!” :O Honestly though, these might surprise you by how good they are without a ton of unhealthy ingredients. I really like making energy bites that taste like brownies (like these!), especially when I don’t have time to bake. When I do want to bake though, I’ve been loving these.
Something about most recipes I’ve seen for vegan brownies in the past is that they simply replace the eggs and dairy with lots of sugar and oil. Now you obviously can’t have a good brownie without it being sweet and fudgy. That’s why I was curious if I could make a brownie with just a tad more balance than the average.
This recipe relies almost completely on the coconut for that buttery texture we love in brownies. Then most of the sweetness comes naturally from banana. I’m not saying these are going to taste exactly like the bakery brownies you may be used to. However, when the craving for brownies hits and you’d like a smarter option these are perfect for the job.
Now I realize these are a little bit, okay a lot, out of season, but I’m okay with that. I mean, we do live in a day and age where we can get pretty good quality canned pumpkin puree year round. I try to get a brand that doesn’t have any other ingredients added and I just really like the texture it gives these brownies. Also, I had to add just a little sprinkle of mini chocolate chips because, you know, chocolate 😛 .
If you try these I’d love to know what you think and I hope you enjoy!
Chocolate & Coconut Pumpkin Brownies
Give your brownies a recipe makeover with these healthy versions using pumpkin. They're dairy free, gluten free, and vegan!Prep Time 15 minutesCook Time 30 minutesTotal Time 45 minutesIngredients
- 1/2 cup pumpkin puree
- 1 medium banana mashed
- 1/2 cup almond milk
- 1/2 cup shredded unsweetened dessicated coconut
- 1/2 cup cocoa powder
- 2 tablespoons ground flax seed
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 2 teaspoons baking bowder
- 1/2 cup oat flour
- 1/4 cup miniature chocolate chips dairy free
- additional coconut shreds for top optional
Instructions
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Preheat oven to 350 degrees F (180 C) and line an 8x8 inch or 7x11 inch baking pan with parchment or wax paper.
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In a medium mixing bowl, mash the banana well and stir in pumpkin puree and almond milk. Add the cocoa powder while whisking then Stir in salt, the baking powder, flax, maple, cinnamon, and vanilla until combined. Mix in the coconut and oat flour then stir in until smooth. Pour the batter into prepared pan and sprinkle chocolate chips over the batter evenly.
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Bake the brownies for 25-30 minutes until the center doesn't jiggle when the pan is nudged. Remove from oven and cool for at least 10 minutes before cutting. These brownies are very fudgy until completely cooled so you can chill them in the fridge or freezer to make them cool faster or simply enjoy them warm and messy.
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Easy Cinnamon Sweet Potato Quick Bread
So I realize this post is coming at you way out of season.
I’d blame it on all that time I spent living in the Southern Hem where the seasons are all switched up, but the truth is we recently got this ginormous bag of sweet potatoes and only about half of the people in my house like them. Even then, some of my family members that do like them still seem to think of them as an item reserved for eating at holidays only so that leaves only a few people to eat them.
I have no problem having them all to myself basically, and this totally wouldn’t be a problem in the Winter time, but since the temperature’s finally getting warmer, it makes them spoil quite a bit faster and I could tell they didn’t have much longer before they would go bad. Hence the reason for this very Autumn-ish recipe coming at you at the opposite time of year.
So can we just take a second to address the whole quick bread situation. You see, I was telling a friend the other day that I realized I haven’t made bread in a while (I was referring to one with yeast). That’s when he reminded me about this sweet potato bread that I’d shared with him and I had to clarify the difference between a quick bread and a yeast bread. Really though, why don’t we just call this type of recipe a “muffin loaf” or an “unfrosted crumb cake”? I mean, that’s what it is, isn’t it? I guess it’s a psychological thing and maybe we all subconsciously think if we call it a “bread” it’s somehow healthier than a crumb cake.
Hey, honestly I don’t care what name is used for these types of bread when they turn out perfectly delicious. Which, if I do say so myself, I think this one did!
Like I already pointed out, it’s a bit of a cozier recipe and something I’d typically save for October or November, but I don’t see any reason this shouldn’t be shared as soon as possible, because it’s a great recipe to use up extra sweet potatoes all year long.
I used graham crackers from this recipe made into crumbs for the topping because I just love the flavor it adds. Other than that I think this is a pretty basic quick bread and not much different from most pumpkin bread recipes
Easy Cinnamon Sweet Potato Quick Bread
Pumpkins aren't the only orange veggies great for baking. This simple and delicious quick bread is made with sweet potatoes!Prep Time 20 minutesCook Time 55 minutesTotal Time 1 hour 15 minutesServings 1 loaf (about 12 servings)Ingredients
Streusel:
- 3 tablespoons vegan butter softened (can substitute coconut oil or organic shortening)
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 3/4 cup graham cracker crumbs see note* (I used the graham crackers from this recipe)
Batter:
- 1 1/4 cups organic granular sugar
- 2/3 cup almond milk
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 cup organic vegetable oil
- 1 cup sweet potato puree can be substituted with pumpkin
- 2 cups all-purpose flour
Instructions
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Preheat oven to 350 degrees F (180 C) then grease and flour a 5x9 inch loaf pan well. Stir together the almond milk and vinegar in mixing bowl then add oil and sugar and stir together. Add sweet potato and beat until combined, then mix in baking soda, cinnamon, salt, and vanilla. Stir in the flour just until combined. Pour the batter into prepared pan, reserving about 1/4 cup of it.
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Cream butter and sugar for the topping in the bowl of a stand mixer. Add vanilla, salt, and flour and mix until combined. Stir in the reserved 1/4 cup of batter until mixture is crumbly, then sprinkle over the batter in the pan.
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Bake for 55-65 minutes until a toothpick comes out clean. Remove from oven and place on a cooling rack and allow it to cool for at least 20 minutes before slicing into it.
Recipe Notes
*If you are vegan and prefer to not make your own graham crackers you can replace the crumbs in this recipe with a number of lightly sweet cookies or crackers from the store. I think Nabisco makes grahams without honey but Speculoos and Biscoff Speculoos cookies, animal crackers, cinnamon teddy grahams, and Girl Scout's Thanks-a-lots are all vegan. Double check to make sure though.
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Dark Chocolate Coated Christmas Tree Cakes
I know, Christmas is so close! I guess you could say it’s a bit late to be posting a recipe for the holiday but I say you can never be to late for chocolate.
So it’s been pretty quiet around here recently, hasn’t it?
The thing is, I’ve sort of been taking a bit of a mindful step away from all things internet and social media related over the past few weeks so I could focus on real life things like family, Christmas shopping, side projects, and plans for next year. What have you guys been up to?
I honestly have no idea what to expect of next year for me after this one has been such a whirlwind for my family, but I’m excited for it. What I can expect, is that you’re all going to love this recipe!
It became a tradition in my house to have homemade “ding-dongs” or however you want to refer to these chocolate-coated, cream filled cakes. Regardless of what you call them, they are an all-time favorite around here and something no holiday should be without. (P.S. they’re great for New Year’s too)
So there are two ways of making them into festive shapes and I’ve done both many time in the past and I’d say they both have their pros and cons. One way is to bake a simple sheet cake and use shaped cookie cutters to cut them, the other option is to use a Christmas tree mold
and simply bake them in the shapes already.
The first is a bit simpler, but you’ll end up with more waste. However, you can use the scraps to make cake truffles so that’s not a problem. The second route is great because you get more cakes out of it and the end results are usually a little more precise, however doing them individually means they take a little bit longer. So the choice is completely yours and either way you’ll have a treat that is sure to please every chocoholic in your life.
I hope you all have the best weekend and Christmas ever. Merry Christmas!!!!!!!!!!!!!
Dark Chocolate Coated Christmas Tree Cakes
There's nothing better than a good cake...unless it's covered in chocolate!!! These treats are perfect for the holidays.
Prep Time 45 minutesCook Time 40 minutesChilling Time 30 minutesTotal Time 1 hour 25 minutesServings 16 -18 cakesIngredients
Cakes:
- 1 cup sugar
- 1/4 cup 1/2 stick vegan "butter", softened
- 1/4 cup organic vegetable oil
- 1 1/2 cups almond milk
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
Filling:
- 3 cups powdered sugar
- 1/2 cup 1 stick vegan "butter" (can replace with organic vegetable shortening or coconut oil)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons almond milk
Chocolate Coating:
- 16 oz. or 500g dairy free semi-sweet dark chocolate
- 2 tablespoons coconut oil
Instructions
Cake:
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Preheat oven to 350° F (180° C) and combine butter and sugar in large mixing bowl and beat until smooth. Add the oil and beat in milk, lemon, salt, vanilla, and baking powder. Last add flour and stir until smooth.
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For this recipe you can use either a silicone Christmas tree mold or simply bake the cake in a 13x9 inch pan. (Alternatively you can use silicone or regular cupcake pans and simply do little round cakes.)
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If using silicone pans, pour batter into cavities and fill about 3/4 of the way full. If using a large pan, pour batter into pan and smooth with spatula.
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Bake for 22-25 minutes for silicone pan or 25 - 35 min for 13x9 pan. Bake until a toothpick comes out clean. Remove from oven and allow to cool.
Filling:
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Beat "butter" in a large mixing bowl until creamed. Add vanilla, salt, and powdered sugar one cup at a time. Add milk and beat until light and fluffy. Add a little more milk if needed for a smoother consistency.
Assemble:
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When cakes are cooled, cut them lengthwise down the center and spread the filling on one half. Place second half on top and press down slightly. .Repeat for all of the cakes and place on a silicone or parchment lined pan and place in freezer to chill.]. (For 13x9 pan, place a large tray or cutting board onto top of pan and invert to remove pan. Use a long serrated edge knife to cut the cake and carefully lift top half onto a separate tray and spread filling onto the entire cake. Return the top of cake. Chill cake for about 20 minutes in the fridge then use whatever shaped cookie cutter you'd like to cut the cake into small cakes. Then place on a silicone or parchment lined pan and place in freezer to chill)
Chocolate Coating:
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Melt chocolate and 2 tablespoons of coconut oil in a double-boiler and. Dip each cake in chocolate, flip, and use a spatula to coat all sides. Lift out with a fork and place on a wire rack set over a parchment lined tray. Repeat until all cakes are coated. Allow chocolate to set before serving.
and simply bake them in the shapes already.
