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Who wants a slice of this moist and fudgey chocolate peanut butter cake with a rich caramely frosting? Me, that’s who! :)

There’s certainly no shortage of peanut butter and chocolate treats on this blog. There’s this no-bake cake, and this and this ice cream, these pops, and about a million things more… (chocolate and peanut butter are certainly right up there in my favorite comfort food flavor combinations), but a few days ago I was feeling like something baked in this flavor palate (because sometimes there’s just no substitute for warm chocolatey baked goods!), and ended up with this lovely cake as a result.

Get the Chocolate Peanut Butter Cake recipe at Unconventional Baker

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On a whim I decided to make an ice cream float today. Coke floats used to be one of my husband’s favorite desserts back in the day. It’s been ages since I’ve had one though, since we don’t really drink pop anymore, so I felt like it was time for a more wholesome version. I must admit I had to “wing it” with ingredients I had on hand at home, but the result was a unique and utterly delicious vegan chocolate ice cream float — this is definitely going to be happening on repeat going forward! :) Here’s a breakdown of how this ice cream soda went down + a mini guide to ice cream float essentials so you can improvise with ingredients you might have on hand and enjoy some ASAP: Chocolate Syrup: Syrup is an essential part of most soda floats, but the syrups are typically processed.

Get the Vegan Chocolate Ice Cream Float recipe at Unconventional Baker

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Even though summer isn’t quite here yet, I’m totally more that ready for it. This vegan pistachio coconut ice cream is my way of channeling the warm and sunny weather in.

These pops, which by the way can also be made as scoopable ice cream instead, are incredibly dreamy and flavorful, and are so easy to throw together, making these a perfect warm weather treat.

I initially started out making these as a type of kulfi (a traditional creamy pistachio ice cream) and played around with other spices, like saffron and cardamom.

Get the Pistachio Coconut Ice Cream recipe at Unconventional Baker

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Chocolate eggs, pastel candy vibes… tis the season and they’re everywhere. After making these cute turmeric cookies I couldn’t pass up on whipping up another fun pastel-colored treat. These vegan coconut chocolate eggs are super easy to make, and are all naturally colored.

And the flavor… like a bounty bar that’s all dressed up for a party :)

These eggs are based on a raw maqui-roons recipe I’ve got in my book Unconventional Treats, but of course adapted for a jolly spring theme.

I colored the filling of these eggs with some of my favorite natural coloring — the usual suspects: turmeric for a mellow yellow, spirulina for a jaded dreamy green, maqui berry for a gentle purple, and blue butterfly pea tea for the sky blue shade.

Get the Colorful Coconut Chocolate Eggs recipe at Unconventional Baker

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Call me a goose, but when I saw this cute little bird cookie cutter at the store I just couldn’t resist! Total checkout impulse buy, but hey, sometimes you need some cookies to brighten up your day. Of course I instantly knew these little fellas will need to be a pretty mellow yellow, so a turmeric cookies recipe was the next logical step.

In order to keep it simple I just used my favorite go-to basic cutout cookie recipe as a base (these cashew butter biscuits). When you want a nice mild flavor, neutral color, easy to work with ingredients, it’s a prefect recipe.

Get the Turmeric Cookies recipe at Unconventional Baker

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Made another chocolate hazelnut treat recently, as my love for all things hazelnut butter is still going strong… These choco-hazelnut fudge cups are a delish quick and easy but super flavorful little dessert: creamy and delicate, yet filled with the rich flavors of hazelnuts, espresso, and cacao butter, and a layer of dark chocolate for good measure.

There are several things that can be varied with this recipe to suit your taste. Here are a few suggestions for you to play around with if you’re interested, as well as some tips for best results:

  • The bottom layer is delicate and soft — I intentionally used some water in there to keep it on the lighter side this time around.

Get the Hazelnut Chocolate Fudge recipe at Unconventional Baker

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Light, fluffy, moist, and absolutely delicious… this blueberry banana bread is just what these chilly-greyish-wet-spring-is-almost-here days call for.

Super comforting (when is a sweet bread not, though?), and the smell of the bread baking is probably my favorite part of the deal here. Well, that and eating it of course!

To make this loaf I used my favorite standard muffins recipe as a basis. You can find it in these Pumpkin Molasses Muffins or this Applesauce Muffins recipe. I love using it as a base because it makes a darn good gluten-free banana bread (or any other bread) that’s not going to crumble on you or taste like a bag of sand :P.

Get the Blueberry Banana Bread recipe at Unconventional Baker

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Just a simple recipe today, but one made from the most delicious classic combo: chocolate + bananas + peanut butter + ice cream. Hard to go wrong with that, isn’t it? …even if it is the middle of winter ;)

These vegan chocolate-covered banana peanut butter ice cream pops are super simple to make, but come out delish every time. And the richness of the chocolate is taken up a few notches with the additional cacao butter.

I used some melted dark chocolate for the coating, which adds a nice snap to each bite (so perfect with the creamy banana peanut butter ice cream filling).

Get the Banana Peanut Butter Ice Cream Pops recipe at Unconventional Baker

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Have I ever mentioned I’m in love with hazelnut butter? Oh, yes, I did. But never mind… I’m taking my love for this nutty goodness to the next level here with this no-bake vegan hazelnut cake. It combines some of my favorite things: the rich nutty flavor of hazelnuts, espresso, and a “brownie” chocolate crust. And topped with all kinds of crunchy chocolatey goodness and even some whole espresso beans for good measure… Deeelicious.

This cake is really smooth, creamy, and has a very deep flavor thanks to the hazelnut butter + the hint of espresso that gives it a little something extra (and you can always add more to taste, of course).

Get the No-Bake Hazelnut Cake recipe at Unconventional Baker

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Remember the maple cream cookies from a few weeks back? Well, I couldn’t resist making a chocolate sandwich cookies version, because maple butter + chocolate (plus some vanilla almond milk) is a very delicious thing.

These chocolate maple cookies are super flavorful, largely thanks to the maple butter used in the filling. I shared all kinds of tips on how to use maple butter in my previous post about maple cookies, but one thing I’ve been getting questions on since I shared that recipe is what maple butter is and how to make your own if you can’t find it at the shops?

Get the Chocolate Maple Cookies recipe at Unconventional Baker

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