Chocolate Pudding

No milk or sugar here. Just four ingredients too! I know it sounds a little odd and the idea isn’t all that appetizing, but an avocado-based chocolate pudding does not taste like avocado. With the addition of vanilla and honey, the characteristic avocado taste is masked, leaving behind only the inherent creaminess it so wonderfully boasts. And, ladies and gentleman, you can enjoy this dessert on a daily basis without much regard for portion size, if it so pleases you.


Avocadoes: prevent breast cancer with its oleic acid content, inhibit the growth of prostate cancer, defend against oral cancer, contain lutein for eye health, lower cholesterol levels due to its beta-sitosterol, contain 23% of the recommended daily value of folate (lowers incidence of heart disease), protect against strokes, helps to better absorb nutrients, are high in glutathione, which prevent aging, cancer and heart disease, and are packed with vitamin E.

Vegan Chocolate Pudding

by Aylin @ Glow Kitchen

Prep Time: 5 minutes

Ingredients (2 servings)

  • 2 ripe medium avocados, peeled and chopped
  • 1/3 cup cocoa powder
  • 1/4 cup honey or maple syrup
  • 1/2 cup almond or coconut milk
  • 1 teaspoon vanilla extract
  • Dash sea salt


Combine all ingredients in a food processor and blend until smooth.



Garnish with a mint leaf.


Make sure your avocados are ripe. Mine were a little under-ripe, hence the somewhat grainy-looking texture. It’s still delicious, but for presentation’s sake, use ripe avocados!



Bon Appetit!

xo Aylin

Surprise Chocolate Bread Muffins

With a lot of leftover dough from yesterday’s post, I used some to make bread muffins, only with a hidden piece of dark chocolate in each one. They bake to a perfect warm and fluffy bread muffin in just under 10 minutes. The chocolate surprise keeps things interesting.


So moist and bready and delicious!


Surprise Chocolate Bread Muffins

by Aylin @ Glow Kitchen

Cook Time: 8-10 minutes

Keywords: dessert snack side bread vegan vegetarian chocolate whole-wheat muffin

Ingredients (Servings vary)

For the Dough

  • 1.5 cups whole-wheat flour (give or take depending on conditions)
  • 1.5 cups lukewarm water
  • 1 tsp yeast
  • 1 tsp salt

For the Stuffing

  • Dark chocolate bar


For the dough, in a large bowl, add to the lukewarm water the salt and yeast. Add the whole-wheat flour in 1/2 cup increments until the mixture thickens. You may find yourself exceeding the recommended flour amount. Feel it out.

Knead the dough for about 10 minutes  on a floured surface until it smoothens and can form a pretty little dough ball. Place into a bowl that has sides covered in olive oil (to prevent sticking), and cover with a moist towel. Store in a warm place until the dough doubles in size – approximately 1 hour.

You know it’s ready when you poke into the dough and the hole you create doesn’t puff back up.

For the dough recipe’s pictures, check out yesterday’s post.

For the prep, fill oiled tin muffin cups halfway with dough, layer with a small piece of chocolate, and then top the chocolate with a chunk of dough to seal it off.


Bake at 375 degrees Fahrenheit for approximately 8-10 minutes or until tops are golden brown.






Bon Appetit!

xo Aylin

Almond Butter Dark Chocolate Bark

There are no Reese’s in Turkey. None. Peanut butter? Nope. They have imported a few brands from Europe, but the recipe just aint right – tastes horrible! But it’s okay, there are indeed peanuts, and homemade peanut butter is as easy as 1, 2, 3. But, peanuts are actually not that good for you. Did you know most that you encounter are moldy from storage? The fats in peanuts are pretty sensitive and go bad quickly. Almonds are thus a great alternative. In this recipe I caramelize almonds and pair them with 70% dark chocolate for a match made in heaven.


Almonds: lower LDL (bad) cholesterol, reduce the risk of heart disease, protect against diabetes and cardiovascular disease, have a high antioxidant content, increase flavonoids and vitamin A in the body for heart health, lower the risk of weight gain, and help with energy production.

Almond Butter Dark Chocolate Bark

by Aylin @ Glow Kitchen

Keywords: melt freeze dessert vegan vegetarian chocolate almond chocolate bark

Ingredients (Servings vary)

  • 1 cup raw almonds
  • 1/8 cup honey
  • Dash of sea salt
  • 1/2 tbsp vegetable oil
  • 1/2 tbsp honey
  • 1 bar of 70% dark chocolate


What we have here my friends are 1 cup of raw almonds and 1 bar of chocolate.


Melt the chocolate in a saucepan, being very careful not to burn! You could use a double broiler to ensure this. Once melted, pour half the chocolate onto parchment paper, spreading it out into a 1/4-inch thick layer. It should as thin as the bar was prior to melting, which means it had enough thickness to hold its own when hardened.


Put the chocolate spread into the freezer.


While the chocolate hardens, it’s time to roast the almonds. Spread the almonds over a baking sheet lined with parchment paper. Massage 1/8 cup of honey and a dash of sea salt into the almonds until each one is evenly coated. Spread the almonds so that each has its own place on the parchment paper. This will ensure equal roasting.


Broil the almonds in the oven on medium (or low), keeping an eye. This process will only take under 5 minutes, so don’t go anywhere.


My feet hurt from this blue number I’m trying to break in, so you know I stay put.


While the almonds roast, keep a very close eye one them, moving them around with a spatula to brown both sides and prevent burning.


When they are done, they’ll be golden brown. Let them sit until cool.


Along with 1/2 tablespoon of vegetable oil and 1/2 tablespoon of honey, food process the cooled almonds until the mixture sticks together. Be patient – at first it will become mealy but will soon clump.


I doubled the almond butter recipe so I can use the remainder for other things…like my mouth.

Form an almond “patty” with your hand, placing it on the frozen chocolate to cover its area, leaving about 1/2 – 1 inch width from the almond mixture to the edge of the frozen chocolate.



Warm up the remainder of the melted chocolate so that it spreads easily, topping the almond layer evenly, making sure to “seal” the edges so that the melted chocolate meets the frozen chocolate. I made the mistake of using too much chocolate for the base, so learn from me and melt the chocolate in rounds, rather than all at the same time, for perfect measure!


Pop back into the freezer until hardened – about 30 minutes. When it’s ready, crack and snap it, or simply tell yourself 1 (massive) piece=1 serving. I definitely didn’t do that Winking smile.




Bon Appetit!

xo Aylin

Vegan Sugar-Free Brownies

Sometimes the best things in life are (sugar-) free, like these brownies. Maple syrup sweetens this classic dessert just perfectly, and I promise you that the eggs, milk, and butter simply won’t be missed, except for maybe by your love handles. Trust me on this one. You can’t get much better than this.



Why do these babies glow? Well, per the title of this post, you can guess why they don’t not glow, and that’s justification enough. But if you need more reason, let’s talk about the (wal)nuts and bolts of this recipe.

Walnuts: contain healthy omega-3s, which protect arteries, improve brain function, prevent gallstones, are a rich source of melatonin, which helps you sleep, protect bone health, stop weight gain, and help diabetes.


Vegan Sugar-Free Fudge Brownies

by Aylin @ Glow Kitchen

Cook Time: 25 minutes

Ingredients (Serves 15)

  • 2 cups whole wheat flour
  • 1 cup chopped walnuts, chopped
  • 1/2 cup cacao powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup maple syrup
  • 1/2 cup canola oil (or coconut oil)
  • 1 tsp vanilla


Combine the dry ingredients (but only 1/2 cup of the chopped walnuts) in a large bowl. Add the wet ingredients and stir until evenly combined. The mixture will be thick and fudge-like.






Spread into an ungreased 8×8 glass pan, top with the remaining 1/2 cup of chopped walnuts, and bake at 350 degrees Fahrenheit for approximately 20-25 minutes. To check if it’s ready, push down on the center with your index finger. If you sense resistance, it’s done.



Serve and enjoy without an ounce of guilt!


They are light, but rich and decadent. Score!





I wanted to share these. I really did.


Bon Appetit!

xo Aylin

Candied Ginger No-Bake Cookies

My new favorite obsession is candied ginger. Last week I added it to my traditional banana soft serve and today I decided to pair it with chocolate. Chocolate covered no-bake cookies, that is. These guys are easy to make and come in a small batch, so you don’t overdose…


Candied Ginger No-Bake Cookies

by GK

Prep Time: 30

Ingredients (6-8 cookies)

  • 1 cup whole-wheat flour
  • 1 banana
  • 2 tbsp tahini
  • dash of salt
  • 4 drops liquid stevia (or 1 tbsp honey)
  • 1 bar of dark chocolate
  • 1/4 cup candied ginger, chopped



Mash the banana with a fork until creamy.


Stir in tahini, stevia (or honey), and salt. Add liquid mixture to 1 cup whole-wheat flour. With clean hands, mix together the ingredients until dough is formed.


Roll 6-8 individual balls from dough, and flatten them to resemble shape of cookie. Place on a glass pan and put in the freezer to harden slightly, approximately 10 minutes.


While the cookies are in the freezer, on a double broiler melt chocolate.


Remove the cookies from the freezer. One by one, dip the cookies on both sides in chocolate. While the chocolate is still melted, pat both sides of the cookies with chopped candied ginger. Place all cookies back on the glass plate and transfer them to the freezer again to harden the chocolate.






Bon Appetit!

xo Aylin


GoKolate Cake

I was going to dub this vegan, but it really doesn’t need a disclaimer like that, so why hint that it possibly does? No excuses necessary–it stands alone.

Not to say that vegan is an understood compromise–because it isn’t–but more times than not, you can tell when something has been veganized or healthified or whatever-ized. It has that aftertaste about it, that crunch, that “hm….I like it, but only because I subliminally know it has been altered to be healthier, so I’ll give it the benefit of the doubt” subtext. Not in this kitchen. NEVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

It rivals your traditional chocolate cake, and the topping is hands-down the creamiest, lick-worthy icing I’ve ever had…and icing?…that, my friends, I have had much of. The great part is you can actually sit there and eat the icing alone…for breakfast. It’s good-for-ya stuff.

Some of the ingredients are healthier (surprisingly enough, not anymore expensive) versions of the traditional ones.  Nothing you can’t find at your local grocery store if you’re looking for it.

Gokolate Cake w/Gokolate Icing


– 1 cup spelt flour
– 1/4 cup of sugar
– 1/2 tsp baking soda
– 1 tbsp arrowroot powder
– 1 tsp kosher salt
– 1/3 cup cocoa powder
– 4 tbsp of maple syrup
– 1/3 cup coconut oil
– 1/2 cup homemade almond mylk

– 2 avocadoes
– 1 tbsp almond butter
– 1 tbsp arrowroot powder
– 1/4 cup cocoa powder
– 1 tsp vanilla extract
– 1/4 cup almond mylk
– 3/4 cup maple syrup
– 1/4 tsp kosher sea salt
– 1 bar dark chocolate, melted


Assemble the dry ingredients for the cake.

Clockwise from 9 o’clock: burgeoning cup of spelt flour, 1/4 cup of sugar, 1/2 tsp baking soda, 1 tbsp arrowroot powder, 1 tsp kosher salt and 1/3 cup cocoa powder.

Into a large bowl they go!

Set this big bowl aside.

In a smaller-sized bowl, combine all the liquids for the cake. Now, coconut oil will harden if in a slightly cooler temperature, so I set this smaller bowl  atop a double broiler to melt the coconut oil and allow it to evenly distribute throughout the liquid mixture.

4 tbsp of maple syrup, 1/4 cup (actually 1/3 cup) coconut oil and 1/2 cup homemade almond mylk.

A double broiler works like this: smaller saucepan with boiling water, a larger saucepan that fits on top with whatever you want to melt in it. It indirectly melts/warms sensitive things such as chocolate, candy, milk, and basically anything that you do not want to burn.

Add this liquid mixture to the previously prepared dry mixture.

Whisk whisk whisk.

I used my clean hands to coat the bottom of a 10-inch round glass pan with coconut oil.

Then, popped the cake batter in the oven for 25 minutes at 375 degrees F.

While that sweet Jesus bakes, prepare the icing/filling/creme.

Assemble the ingredients: the meat of 2 large avocados, 1 tbsp almond butter, 1 tbsp arrowroot powder, 1 tsp vanilla extract, 1/4 cup homemade almond mylk, 3/4 cup maple syrup, 1/4 cup cocoa powder and 1/4 tsp kosher sea salt (unpictured).

And, of course, 1 bar of your favorite dark chocolate melted on the double broiler.

Combine all together in the food processor until well combined to creamy craziness.

Check the consistency: thick, yet fluffy.

When the cake is done, it’ll look as such:

I placed this in the freezer for a few minutes to speed up its cooling down trajectory.  Then, when cool enough, I layered the icing on top.


I know you’ll enjoy this one!


Banana Chocolate Dunks

A few nights ago I spent the evening with my best friend watching tv, lounging around and doing what we do best–chocolate. Yeah, we’re kinda connoisseurs. Aficionadas if you will. We take chocolate very seriously.

Let’s just let the pictures speak for themselves here.

Banana Chocolate Dunks

Two ingredients:

About 1 cup of chocolate morsels
2 bananas, sliced

Serves .0001 — yeah, there is just never enough


Use a double broiler to melt the chocolate–smaller pot on bottom boils water as the pot on top holds the chocolate and melts them into chocolateuphoria.

Let the magic happen…

Understandably, I never really get passed this step. I just have spoon-fulls of melted chocolate here and there until I realize it’s all gone and pretend it never happened…because it didn’t.

But, for this dessert, I wanted to hold out on the temptation and complement the chocolate sweetness with the light texture and aroma of a raw banana, or 2.

Bananas are an interesting topic of nutritional conversation. Your body will only benefit from eating a banana if it is ripe enough. A green banana will make you constipated, to be blunt. If you wait until the banana has brown spots on the skin (but not on the flesh after you peel it) then the sugars have developed enough for it to be at its optimal benefit for your body.

Too ripe= constipation= not fun.

Brown spots= regularity= caramelized yumminess.

Now, after you peel and cut, you can see there are no brown spots on the flesh–simply on the skin, which is a good indication of it being ready to eat 🙂

Time to dunk!

Put the banana chocolate chunks on parchment paper to cool. You can freeze or put them in the refrigerator to harden like candy.

I’ll be honest, I don’t have that self-discipline to wait for the chocolate to harden. I also prefer them ooey and gooey and delicioso. An urgent chocolate craving calls for a quick finish.

But, for the purposes of showing that this can indeed be a great snack to bring to a party or make look prim and classy, I did the first two like this–individually coating them and setting them on the parchment paper.

Pretty, right? You can use any fruit really and garnish with mint if you’re looking to win some cutesey poopsey points.

But let’s get real here.

Mixed it up a bit.

I stood there and ate ’em (I swear I shared) as such, from the pan with a spoon. Was messy, was delicious, was just what I wanted. The glory of this recipe is that you can make it classy by presenting it clean and perfect on a plate with possibly an array of fruits and even dipping the chunks in chopped walnuts. Or, as I highly recommend, you can do what I do, and get your chocolate fix without the hassle 😛

xoxox <<<also a good chocolate brand–I tell ya, my mind is chocolate-centric!