AfroVeganChick Turns Six With Raw Cacao, Cherry, And Peanut Butter Oat Bars

Happy New Year! Starting another it off right with yummy treats! 

Goodbye 2017! Hello 2018!
Six years has passed already. The time has flown by with so much happening in between the posting of recipes, personal experiences (family and friends still making those uncomfortable, unfunny animal jokes), the glorious, ever changing art world, adventure traveling across the globe, eating out vegan, and other miscellaneous entertainments that my writing has come to on this blog.
I will always be grateful for the countless visits, comments, and shares. I wouldn't have thought anyone cared, especially in the beginning when post views were so few. It was discouraging that one could open up a social media account at the same time as someone else and their numbers blow up considerably while the other barely peaks. Giving up is a lot easier than staying on the path. I got bitten by a friendly bug, often super excited over a new recipe that turned out better than hoped. Sure, my photography skills lacked and were likely the cause of little word-of-mouth buzz, but still, I was loving vegan creating in a way that my prior thirteen years of vegetarianism hadn't revealed.
Today, I share a raw vegan recipe that sort of commemorates the road I have been venturing at home. In case you haven't noticed, I use less oils more and more, relying on other fats. These simple cacao, cherry, and peanut butter oat bars have the oils of peanut butter helping to hold bars together as well as delicious sticky cacao and cherry mixture that acts as a sweet glue. They have an irresistibly, chewy peanut butter and jelly taste with a chocolaty edge.

Raw Cacao, Cherry, and Peanut Butter Oat Bars Ingredients and Preparation

2 cup dried cherries, soaked
3 tablespoon cacao powder
2 1/2 cup oats
1/2 cup salted peanut butter (I used crunchy but creamy is okay)
1/4 cup slivered almonds

Soak cherries overnight. Drain a little of the water. Add in cacao powder and pulse cherries and cacao together until creating a thick, even mixture.

In a large bowl, combine the cacao-cherry pulp with oats, peanut butter, and almonds.

Mix well. 

Press into a rectangular container. This one pictured is 4 1/2" x 8" x 1 1/2." Refrigerate for four to six hours. Cut into bars.

Serve. Try not to eat all the bars in one sitting. 

Happy 5th Anniversary AfroVeganChick (Blog Post #500!)

Celebrating the big anniversary with guilty pleasures-- a Pacifica gift set (on sale at Ulta Beauty for half off), seeing "Fences" with friends at Roxy Theater, and dessert (white chocolate raspberry cheesecake and a soy milk Chestnut Praline Decaf Latte).

It's officially my fifth year and 500th published blog post. Two special milestones that wouldn't be possible without endless kindness from family, friends, and strangers in cyberverse. I couldn't be more appreciative of frequent blog visitors and commenters and simply cannot thank people enough for investing a smidgeon of time reading a vegan artist thoughts on food, beauty, and art.
This year I plan to continue challenging myself further, posting more innovative recipes, delightful eating out vegan adventures, and thoughtful reviews on the art scene. One of my eating goals is to incorporate Dr. Sebi's philosophies into my lifestyle, slowly breaking away from processed and into pure ingredients.
In the meantime, I will be posting art related articles about excellent visual arts shows from 2016-- Mickalene Thomas's Muse at Aperture Foundation, Studio Museum in Harlem's 2015-2016 Artists-in-Residence, and Kerry James Marshall's Mastry at Met Breuer (still up until January 29, 2017) as well as the top most read features. Also be on the lookout for deliciously new exciting recipes like hot chocolate chili and chickpea "tuna" melts-- dishes I'm uber thrilled to share.
Thank you all for the support. Let's make 2017 another great one!

AfroVeganChick Turns 4 With "Jem & The Holograms" Chocolate Chip Pecan Cookies

Truly, truly outrageous moment with "Jem and the Holograms" in sweet dessert form.

"Hey babe, I've got my eye on you!"
Yes! I'm jamming to a fan favorite "Jem and the Holograms" tune on this wonderful New Year's Day and purposely forgetting that live-action garbage fodder I had no stomach to watch! Thanks to Cagriaboyu on Youtube for having a playlist of every Jem/Misfits song in aired order. It's the perfect way to kick off another consecutive veganism filled year-- the fourth to be exact. The fourth is with me (ummm I watched Star Wars recently so....).
I must extend my gratitude to a sincerely kind vegan pal who tagged me in a story about Sweet Inc's "Jem and the Holograms" cookie cutters. I bought them months ago, but today was the first time I've tested turning the super fashionable 1980's empowering girl group into edible treats.
The recipe makes five swoon-worthy, irresistibly delicious warm chocolate chips and crunchy pecans colossal cookies. Like a pop music dream come true. One can make cookies smaller or substitute different nuts (walnuts or almonds). Just know that chocolate chips and pecans have a major thing together-- like Jem/Rio (or is that Jerrica/Rio) and Anthony/Shana. 

Get the hottest animated female band for $8 each at Sweet Print Inc.

The AfroVeganChick with a cookie smorgasbord.

I celebrate my veganversary happy and blessed over the joy of people reading and commenting. I am extremely grateful. Never knew AfroVeganChick would become influential, let alone inspire.
A huge, tremendous thanks to all visitors who read, laugh, share, and support via here and on the social media sphere. It means the whole world. 
I look forward to continue inventing recipes, posting eating out vegan adventures, championing art/black culture, and everything else that happens along the way. Look for a new header to finally happen-- with a new cute little duckling to be involved. I love ducks. And kittens. Hints.

Chocolate Chip Pecan Cookies Ingredients and Preparation

3 cup flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, melted
1 teaspoon vanilla
1 cup almond milk
1 tablespoon apple cider vinegar
1/2 cup chocolate chips
1/2 cup pecans, crushed

Mix flour, sugar, baking soda, and salt together.
Blend coconut oil, vanilla, and almond milk.
Combine wet with dry.
Add apple cider vinegar.

Add chocolate chips and pecans. Stir evenly. Refrigerate for 3-4 hours. When ready, preheat oven to 350 degrees. On a board, sprinkle extra flour. Take a fist full of dough and lay it on flour. Do not place too much pressure on cookie cutter. Light effort is good. Carefully place each cookie on an ungreased nonstick baking sheet.

Chocolate chip pecan Aja.

Top: Raya and Shana. Bottom: Jem and Kimber-- the Benton Sisters.

Hi Shana! Bake the cookies for 10-11 minutes.

They're a little flour-ly still, but quite edible. Have to make them look prettier next time.

The girls are all ready.

Shana and the "Black is Beautiful" mug from the Studio Harlem Museum gift shop. Perfect pairing.

The guilt fills my soul as I eat up Shana, but oh how those melted mouthwatering chocolate chips healed the pain.

AfroVeganChick's 3 Year Anniversary & Goodbye 2014: Year In Review

What year yesterday turned out to be.

Wow!
The years have flown by so fast. Veganism has been a tremendous breeze and success. I still get the jokes from family and friends about what it is vegans eat and whatnot. Yet that isn't something to complain about. In fact, I'm rather elated, happy and confident. Creative freedom in the kitchen has never felt so right.
Thank you to all the visitors and fans for continuing to come and see the journey after the journey! It's been one of the best new year's resolution rides of my life. I'm not getting off.
Today, while imagining what 2015 plans to cook up, I briefly reflect on the highlights of 2014.

Thanks to Field Roast's excellent addition to vegan cheese foray, this latest mac n' cheese was a solid cyber hit many times over with some delicious aide from Beyond Meat.

 Vegan Chao & Chik'in Mac was Most Viewed Blog/Facebook Liked Post of 2014.

Chicago Vegan Foods' "Dandies" Marshmallows now without corn syrup took everyone's attention, especially thanks to So Delicious's amazing answer to childhood favorite- Kraft's Cool Whip. Veganized CoCo Whip was a bonafide treasure and one of the best new products introduced!

One Minute Pumpkin Rocky Road Mug Cake took Best Dessert.

Not only soap related adventure, it was the all vegan Dough Bakery that made mouth water with breakfast sandwiches and winning sweet cupcakes! But as far as best soap event that hands down went to Toronto! Best personal trip in my opinion!

The April Atlanta trip took Best Eating Out Vegan/Adventure post.

Just four ingredients make this thick, creamy body treat. A must have in the winter months when skin is at its driest!

The white version Shea Butter Lotion took top homemade beauty prize.

Daiya won over Earth Balance's Vegan Mac N Cheese by a slight victory thanks to their delicious line of ooey gooey cheesy pizzas!

Daiya's Fire-Roasted Vegetable Frozen Pizza took the honors of Best Product Review.

AfroVeganChick Turns Two! Vegan Anniversary And Banana Walnut Star Shaped Bread

Start 2014 off right with banana walnut yum yums! Also called banana walnut bread.

Yippee! Happy New Year's Day! Every January 1, is a celebration for me, my vegan friends, and the animals of the world. I believe that 2014 will be one of great milestones. I feel it deep inside. It's a good good intuitive feeling. Two years have flown completely by. As always veganism has been an incredible learning experience.Not just in cooking. Not in clothing choices and environmental decisions. Life has been all about being more grounded. This year, I hope to be less materialistic and more organic. I am a blessed being. I get to breathe every single day. I want it to mean something. Not just to me. To others. To other people. To the animals. To the outside world. We take so much for granted. I personally have taken existence for granted. I'm ready to change. Put my good hands and feet forward.
As far as the afro part of the journey, Ma braided my hair yesterday in classic straight backs. I have had a hat obsession for years. Can't lie. I will hurdle over this mindset. Maybe this year?

The straight back.

Discovered that I'm not near the 140 pounds believed. Actually 119 pounds. However, I would love to get back to 136. Just really enjoyed that. But I'm monstrously toning for my spring break Florida vacation. Does this make sense?

Enough resolution talk. Let's get to the banana walnut muffins! They're star shaped!!!!
A few weeks ago, I purchased pretty red, white, and green miniature baking dishes from Michael's. They should be on clearance about now.  Though I can't knock getting them at 50 cents a piece. The recipe comes from wanting to do a banana walnut bread for ages and not having the "right" flour. Whole wheat flour isn't sold in smaller packaging like bleached white varieties. I was only going to be in Ohio for a short period of time. So when I Google'd my dilemma, Ambitious Kitchen popped up. She had a recipe for chocolate chip banana bread using the oat flour method- which I used partly in my first scones. I felt saved! I used her as a guide to creating these moist delicious breads. Perfect to wrap up and package to someone forgotten over the holidays. I enjoyed one with a hot enticing mug of hot chai tea.

Banana Walnut Star Shaped Bread

3 cup oats
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
3 ripened bananas
1/3 cup brown sugar
2 tablespoon molasses
1 teaspoon vanilla
1/4 cup almond milk
1/3 cup unsweetened applesauce
1/2 cup chopped walnuts

Preheat oven to 350 degrees and prepare baking dishes with oil.
Grind the oats into a flour.
Sift the flour with baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a blender or food processor, puree bananas, molasses, vanilla, almond milk, and applesauce together.
Combine wet mixture into dry. Stir eventually and add walnuts.
Pour batter into the baking dishes.
Bake for 35-40 minutes or until fork is dry.
Let cool.

Cute bakeware right?

Eat with vegan butter, fruit jams, or peanut butter.

Or naked is just fine....