Tahini & Oat Cookies (Vegan!)

Tahini & Oat Cookies

These tahini and oat cookies on my mind! Vegan, gluten-free + no refined sugars but tastes just as yums! Dipped in melted chocolate and topped with almonds. Minimum steps + super dreamy.

Tahini & Oat Cookies

Tahini & Oat Cookies

Ingredients

  • 1 cup almond flour

  • 2/3 cups oats

  • 2 tsp baking powder 1/3 cup tahini

  • 1/3 cup maple syrup

  • 1/4 cup vegetable oil

  • 1/4th tsp vanilla extract

  • 1/3 cup Califia Vanilla Almondmilk

  • 5.3 oz vegan chocolate bar of your choice (sliced in small chunks and use half to melt)

  • sliced almonds to top

Directions

Preheat your oven to 325 degrees. In a large mixing bowl, add your almond flour, oats and baking powder.

In another bowl, mix your tahini, maple syrup, vegetable oil, vanilla extract and almondmilk. Add your wet ingredients to your dry ingredients and mix well.

Add in 1/2 of your chocolate bar chunks and mix in. Set aside your cookie batter in the fridge for 30 minutes.

In the meantime, melt your other half of the chocolate bar on a double broiler or in the microwave.

Next, remove your batter and form cookies and place on a baking sheet. Bake for 20-30 minutes until golden brown and cooked through. Let rest and cool for 10 minutes. Dip 1/2 in chocolate and top with almonds.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Tahini & Oat Cookies
Tahini & Oat Cookies

7 Ingredient Chocolate Coconut Bliss Balls

7 Ingredient Chocolate Coconut Bliss Balls

7 ingredient chocolate coconut bliss balls! Blended up with medjool dates, cashews, cacao powder, coconut flakes, salt and chocolate almondmilk. Eat asap or batch ahead for the most perfect snack!

7 Ingredient Chocolate Coconut Bliss Balls

7 Ingredient Chocolate Coconut Bliss Balls

Ingredients

  • 3/4th cup cashews

  • 1⁄2 tablespoon cacao powder

  • 1⁄2 tablespoon coconut oil

  • 10-12 pitted medjool dates

  • 3/4th cup Califia Chocolate Almondmilk

  • 2 tablespoons coconut flakes

  • 1/2 tsp salt

Directions

To make your bliss balls, place your cashews in first in a food processor. Pulse until the nuts are
evenly crushed. Next add your cacao powder, coconut oil, dates, chocolate almondmilk and
coconut flakes and blend until a thick paste forms.

Mold the mixture into balls, save or eat immediately! You can roll and mix toppings like cacao
powder, coconut flakes or dipped in chocolate.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on Instagram at @lindseyeatsla!

7 Ingredient Chocolate Coconut Bliss Balls
7 Ingredient Chocolate Coconut Bliss Balls
7 Ingredient Chocolate Coconut Bliss Balls

Berry Blend Smoothie Bowl with Hi-Chew

Berry Blend Smoothie Bowl

Take your smoothie bowl to the next level but topping it with Hi-Chew! Yes!! Hi-CHEW! In this smoothie recipe, I topped mine with their tropical candies (pineapple, mango + kiwi) NOM. Breakfast just got that much better!

Berry Blend Smoothie Bowl

Ingredients

  • 1 cup frozen mixed berries
  • ½ frozen banana
  • ½ cup almond milk or coconut water

Toppings

  • Hi-Chew Tropical Flavor
  • Sliced Strawberries
  • Raspberries
  • Sliced Bananas
  • Cacao Nibs
  • Bee Pollen

Directions

In your blender, place mixed berries, banana and almond milk and blend until a thick smoothie bowl forms.

Top with your favorite toppings! I used Hi-Chew, strawberries, raspberries, bananas, cacao nibs and bee pollen.

RN there is a giveaway with Hi-Chew happening over on Insta! Make sure to enter at @lindseyeatsla! 

Berry Blend Smoothie Bowl

Spiked Mexican Chocolate Tart with Berries and Homemade Whipped Cream

Spiked Mexican Chocolate Tart

You need to try this simple tequila spiked chocolate tart ASAP. Topped with homemade whipped cream and fresh berries, this is the perfect dessert option to serve your party guests! The filling is a mix of heavy cream, butter and Gran Centenario Tequila melted with Mexican chocolate and truffle spread. Oh my god, this is just the most heavenly, chocolatey and spiked dessert we have ever tasted.

All you really need to do is make your filling, the crust, place in the freezer overnight and set up your whipped cream and berries the next day. Yes, that’s right, this is a no bake dessert and the absolutely perfect to make ahead of time as well. Find the full recipe below!

Spiked Mexican Chocolate Tart

Spiked Mexican Chocolate Tart with Berries and Homemade Whipped Cream

For The Filling

  • 1 cup heavy cream
  • 1/4th cup butter
  • 2 shots Gran Centenario Tequila Añejo
  • 2 cups Mexican chocolate
  • 2 T chocolate truffle spread
  • 1⁄2 tsp nutmeg

For The Crust

  • 8 graham crackers
  • 1 stick of butter

For The Whipped Cream

  • 1 cup heavy cream
  • 3 T white sugar

Toppings: blueberries and raspberries and powdered sugar

Directions

Heat up 1 cup heavy cream and 1⁄4 butter until everything is incorporated and mixed through. From there, add this hot mixture over your Mexican chocolate, truffle spread, and your 2 shots tequila in a bowl. Shave your nutmeg over and stir until everything is evenly melted and distributed. Set aside. (NOTE: this is a SPIKED dessert, if you’d like the tequila infused rather than spiked, you can cook down the tequila with the heavy cream and butter).

Make your graham cracker crust by blending up graham crackers and butter until a thick-like crumb texture forms. Take your pie or mold and shape the crust into the mold, pushing down and spreading to make sure it’s evenly placed and sturdy.

Slowly, add in your tequila chocolate mixture into the graham cracker crust mold, shape smooth and set aside in the freezer overnight.

The next day, make your whipped cream by blending heavy cream and sugar in a mixer (or by hand with a whisk, but this takes much longer and a lot more arm power is needed!). Top the tart with whipped cream, fresh berries and powdered sugar. Slice and serve.

Spiked Mexican Chocolate Tart

This blog post is sponsored by Gran Centenario.

Keep up with me on Instagram at @lindseyeatsla

Four Ingredient Chia Seed Chocolate Coffee Mousse

Four Ingredient Chia Seed Chocolate Coffee Mousse

Currently dreaming of this four ingredient chia seed chocolate coffee mousse made with Califia Farms Mocha Cold Brew. A simple mix of four ingredients with your favorite mix n match toppings. Make ahead for breakfast or eat as a snack in no time! 

Four Ingredient Chia Seed Chocolate Coffee Mousse

Ingredients

Toppings

  • Cacao nibs, raspberries, coconut cream or coconut whipped cream

Directions

Place your chia seeds, cold brew mocha and cacao powder in a bowl and place in the fridge for an hour or two, it should get into a thick-like consistency from the chia seeds which is what you want. Take out of the fridge and blend until a thick mouse is formed.

Place in a cup of your choice and top with raspberries, cacao nibs and coconut cream.

Four Ingredient Chia Seed Chocolate Coffee Mousse

Chocolate Dipped Cinnamon Sugar Cookies

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As if cinnamon sugar cookies weren't good enough, add on some dipped chocolate and crushed spicy almonds & you are literally set. p.s, you may never stop eating these. The dipping for the chocolate sauce was melted with Baci Perugina that gives this special richness to the cookies.. srsly could not stop eating these chocolates. Then add the crunch and hint of spice from the almonds and you. are. ready!

Ingredients:

  • 1 cups all-purpose flour
  • 2 tablespoons cinnamon 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup unsalted butter (melted)
  • 1/2 cup white sugar
  • 1 egg
  • 8-10 Baci Perugina
  • 1/2 T coconut butter 
  • spicy almonds 

Instructions: 

  1. Preheat oven to 350 degrees. 
  2. In a bowl, combine cinnamon, baking soda and salt. 
  3. In a separate bowl, mix brown sugar, butter, white sugar and beat in your egg. 
  4. Mix flour in your butter mixture until a dough is formed and fold in your white chocolate chips.
  5. Prepare your cookies out of a cookie mold of your choice around 3 inches apart on a baking sheet with parchment paper and oil spray. Bake for 7-8 minutes until cooked through and crispy. Let cool for 5-10 minutes and dip
  6. While the cookies are baking, start to melt your chocolate and coconut butter on a double broiler. Add a little bit of milk to make it a really creamy consistency. 
  7. Also start to pound your spicy peanuts into crumbs. 
  8. Once the cookies are cooled, dip 1/2 of the cookie in the chocolate mixture then drizzle on your crushed almonds.  
  9. Place in the freezer for 3-4 minutes just to harden the chocolate a little bit. Serve + enjoy! 
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*this blog post is sponsored by  Baci Perugina

Terrine Labor Day BBQ

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Labor Day was coming up and I was able to attend Terrine's all you can eat BBQ! With great ambience, fresh food off the grill and awesome weather, Monday night was a success. For just $35.00 a person excluding drinks & tax, you get to eat an endless amount of delicious food barbecued by Chef Morningstar of Terrine!  The selection was picked carefully and executed perfectly. From pickle brine fried chicken to mac n cheese and a tomato salad, everything paired well together! The flavors of every item had my mouth watering and wanting more and more. Continue reading to see more pictures and view the dishes through the all the day BBQ!

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Hierloom Tomatoes with Cotija Cheese: This was a refreshing and soft part of the heavy, meat filled meal! It worked well with the hot meats and the mac n cheese. This was one of the dishes I kept going back to clear my palette and enjoy a refreshing bite.

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Crispy Potato & Hatch Chile Tacos: This was almost like an empanada and tasted amazing! The potatoes were crispy and also soft on the inside and the crispy taco worked well with the potato. This was also one of my favorites.

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Frito Pie with Texas Chile & Cheese 

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Potato Salad: I am a major fan of potato salad and this was one of the best I've EVER had! It was not a strong mayo taste like some potato salads may have. It was a very light salad, which is rare when potatoes are heavy and the sauce is normally heavy as well. This is definitely a recipe I want to snag. The potatoes were also cooked perfectly which sometimes restaurants may mess up. Overall, the potato salad, mac n cheese & the tomato salad had me coming back for more and more every time I got some meat from the BBQ!

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Swordfish Brochettes with Tomato Salsa 

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Ancient Age Bourbon, Grapefruit, Honey: This was a delicious, sweet but not SO sweet cocktail to go with the delicious BBQ! The grapefruit masked the bourbon but not too much and the honey gave it nice flavor as well.

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Sticky Toffee Cornbread: This was by FAR one of my favorites of the night. The cornbread was moist and full of flavor and then on top there was a gooey sticky toffee! It was sweet and paired PERFECT with the amazing cornbread. It was sweet, sticky and had an amazing taste, I had a lot of these!

Pictured above in the first photo was the Pickle Brine Fried Chicken. I've never in my life had fried chicken like this, and this is on their regular menu. The other items are just special for this occasion but on their day-to-day menu they have the Fried Chicken with Grits! The outside crust was crunchy and had a hint of sour from the pickle that gave it an amazing taste. And then when you bit into it, you taste soft and melt-in-your-mouth chicken. Best of the night!

Thanks Terrine for having me! It was truly a night to remember and I am looking forward to coming back soon!

Pictured below is the whole menu of the night:

Mains

Swordfish Brochettes with tomato salsa

Pickle Brine Fried Chicken

Texas-Style Smoked Beef Brisket

Housemade Hot Links

BBQ Pork Ribs

Crispy Potato & Hatch Chile Tacos

Sides

Frito Pie with Texas chili and cheese

Heirloom Tomatoes and cotija cheese

Squash Salad with feta, red onion, and garlic vinaigrette

Potato Salad

Mac ‘n’ Cheese

Desserts

Sticky Toffee Cornbread

Blondies with pecans

Magic Cookie Bars