a lifestyle in photographs, details & recipes.
all photos © happenstancelifestyle.

dark chocolate cinnamon almond butter cups
- plant based, vegan -

2 bars of vegan chocolate 
1 tbs coconut oil
1/2 cup pitted dates
1/4 cup of almond butter, or more 
3-4 tbs of water
cinnamon

In a saucepan over low heat, melt chocolate bars with coconut oil.  Line a muffin tin with cupcake liners OR use a silicone cupcake/candy pan.  Pour enough melted chocolate to just cover the bottom of your cupcake liners.  Place pan in freezer.  Meanwhile, place dates and almond butter in food processor with 2 tbs of water.  Blend and scrape, blend and scrape.  Add 1-2 more tbs of water as needed.  You may wish to add more almond butter if you prefer a more solid filling.  Add cinnamon to taste - I like a lot!  Blend and scrape, blend and scrape.  Blend and scrape some more.  Once chocolate in freezer has solidified, scoop the almond butter filling on top and pour remaining chocolate over the top to cover the almond butter.  Return to fridge or freezer and allow to harden before eating.
dark chocolate cinnamon almond butter cups
- plant based, vegan -

2 bars of vegan chocolate 
1 tbs coconut oil
1/2 cup pitted dates
1/4 cup of almond butter, or more 
3-4 tbs of water
cinnamon

In a saucepan over low heat, melt chocolate bars with coconut oil.  Line a muffin tin with cupcake liners OR use a silicone cupcake/candy pan.  Pour enough melted chocolate to just cover the bottom of your cupcake liners.  Place pan in freezer.  Meanwhile, place dates and almond butter in food processor with 2 tbs of water.  Blend and scrape, blend and scrape.  Add 1-2 more tbs of water as needed.  You may wish to add more almond butter if you prefer a more solid filling.  Add cinnamon to taste - I like a lot!  Blend and scrape, blend and scrape.  Blend and scrape some more.  Once chocolate in freezer has solidified, scoop the almond butter filling on top and pour remaining chocolate over the top to cover the almond butter.  Return to fridge or freezer and allow to harden before eating.

dark chocolate cinnamon almond butter cups
- plant based, vegan -

2 bars of vegan chocolate
1 tbs coconut oil
1/2 cup pitted dates
1/4 cup of almond butter, or more
3-4 tbs of water
cinnamon

In a saucepan over low heat, melt chocolate bars with coconut oil. Line a muffin tin with cupcake liners OR use a silicone cupcake/candy pan. Pour enough melted chocolate to just cover the bottom of your cupcake liners. Place pan in freezer. Meanwhile, place dates and almond butter in food processor with 2 tbs of water. Blend and scrape, blend and scrape. Add 1-2 more tbs of water as needed. You may wish to add more almond butter if you prefer a more solid filling. Add cinnamon to taste - I like a lot! Blend and scrape, blend and scrape. Blend and scrape some more. Once chocolate in freezer has solidified, scoop the almond butter filling on top and pour remaining chocolate over the top to cover the almond butter. Return to fridge or freezer and allow to harden before eating.

spaghetti squash & black bean tacos
- plant based, vegan, gluten free -
spaghetti squash & black bean tacos
- plant based, vegan, gluten free -

spaghetti squash & black bean tacos
- plant based, vegan, gluten free -

Pumpkin Chia Pudding Parfait
- plant based, vegan, gluten free, paleo friendly -

For pudding:
1/4 cup chia seeds
1 cup coconut milk (or other milk)
1 can pureed pumpkin
Spices (cinnamon, nutmeg, clove)
Almond butter (optional)

For whipped cream:
1 can full fat coconut milk
Sweetener of choice

Mix chia seeds and water in a container with a lid and place in the fridge at least for a few hours to really thicken.  Place chia mixture in blender.  Add pumpkin, spices, and optional sweetener.  I added a few drops of liquid stevia - maple syrup would probably taste great.  Now, you can eat it just like this, but you’d really be selling yourself short.  What you want to do is add some almond butter.  Like two heaping tablespoons.  This will make your pudding taste richer & creamier.  

For the coconut whipped cream that I put on everything… Out can in refrigerator overnight.  Turn can upside down, open, and pour the thin liquid into a container (save for smoothies or other recipes).  Scoop out the thick coconut cream left in can and blend with hand mixer until,soft and fluffy.  Add sweetener if desired.  If it needs to thicken, place it in fridge for a couple hours.
Pumpkin Chia Pudding Parfait
- plant based, vegan, gluten free, paleo friendly -

For pudding:
1/4 cup chia seeds
1 cup coconut milk (or other milk)
1 can pureed pumpkin
Spices (cinnamon, nutmeg, clove)
Almond butter (optional)

For whipped cream:
1 can full fat coconut milk
Sweetener of choice

Mix chia seeds and water in a container with a lid and place in the fridge at least for a few hours to really thicken.  Place chia mixture in blender.  Add pumpkin, spices, and optional sweetener.  I added a few drops of liquid stevia - maple syrup would probably taste great.  Now, you can eat it just like this, but you’d really be selling yourself short.  What you want to do is add some almond butter.  Like two heaping tablespoons.  This will make your pudding taste richer & creamier.  

For the coconut whipped cream that I put on everything… Out can in refrigerator overnight.  Turn can upside down, open, and pour the thin liquid into a container (save for smoothies or other recipes).  Scoop out the thick coconut cream left in can and blend with hand mixer until,soft and fluffy.  Add sweetener if desired.  If it needs to thicken, place it in fridge for a couple hours.

Pumpkin Chia Pudding Parfait
- plant based, vegan, gluten free, paleo friendly -

For pudding:
1/4 cup chia seeds
1 cup coconut milk (or other milk)
1 can pureed pumpkin
Spices (cinnamon, nutmeg, clove)
Almond butter (optional)

For whipped cream:
1 can full fat coconut milk
Sweetener of choice

Mix chia seeds and water in a container with a lid and place in the fridge at least for a few hours to really thicken. Place chia mixture in blender. Add pumpkin, spices, and optional sweetener. I added a few drops of liquid stevia - maple syrup would probably taste great. Now, you can eat it just like this, but you’d really be selling yourself short. What you want to do is add some almond butter. Like two heaping tablespoons. This will make your pudding taste richer & creamier.

For the coconut whipped cream that I put on everything… Out can in refrigerator overnight. Turn can upside down, open, and pour the thin liquid into a container (save for smoothies or other recipes). Scoop out the thick coconut cream left in can and blend with hand mixer until,soft and fluffy. Add sweetener if desired. If it needs to thicken, place it in fridge for a couple hours.

S’mores Pudding Pie & S’mores Pudding in a Jar
- plant based, vegan, gluten free -

This chocolate pudding recipe can be made into a pie or into layered individual parfaits. For the pie recipe, mix the following pudding and whipped cream recipes together and put in a graham cracker crust. Chill, then cover with marshmallows and put under the broiler for a few minutes. For the pudding parfaits, layer the pudding with crushed graham crackers, followed by the coconut whipped cream, top with marshmallows and then out under the broiler. Enjoy!

Chocolate Pudding
1 ripe avocado
1 ripe banana
5 tbs cocoa powder
2 tbs maple syrup
1 tsp chocolate extract
1/4 teaspoon cinnamon
1/2 cup coconut milk

Blend ingredients well. Chill before serving.

Coconut Whipped Cream
1 can full fat coconut cream
Sweetener if choice (I like liquid stevia)

Place can in fridge for few hours. Remove from fridge, turn upside down and open. Pour the thin liquid into container and put aside (you can use later in smoothies). You will be left with the thick cream in the can. Put thick cream into bowl, add sweetener and whip with mixer until light and fluffy. Chill before serving.

Chewy Cinnamon Almond Butter Cookies
(perfect for s’mores!)
- plant based, gluten free, vegan -

Preheat oven to 350.  Mix following ingredients in food processor or good blender:
1 cup almond butter
1/2 cup pitted medjool dates
1 flax egg
2 Tbs maple syrup
1/4 tsp baking soda
1/4 tsp sea salt
1 Tbs cinnamon

Process until blended smoothly.  Roll into ball and press onto parchment lines baking sheet.   Bake 10 minutes or until lightly golden brown.
Chewy Cinnamon Almond Butter Cookies
(perfect for s’mores!)
- plant based, gluten free, vegan -

Preheat oven to 350.  Mix following ingredients in food processor or good blender:
1 cup almond butter
1/2 cup pitted medjool dates
1 flax egg
2 Tbs maple syrup
1/4 tsp baking soda
1/4 tsp sea salt
1 Tbs cinnamon

Process until blended smoothly.  Roll into ball and press onto parchment lines baking sheet.   Bake 10 minutes or until lightly golden brown.

Chewy Cinnamon Almond Butter Cookies
(perfect for s’mores!)
- plant based, gluten free, vegan -

Preheat oven to 350. Mix following ingredients in food processor or good blender:
1 cup almond butter
1/2 cup pitted medjool dates
1 flax egg
2 Tbs maple syrup
1/4 tsp baking soda
1/4 tsp sea salt
1 Tbs cinnamon

Process until blended smoothly. Roll into ball and press onto parchment lines baking sheet. Bake 10 minutes or until lightly golden brown.

Light & Fluffy Chocolate Chip Cookies
- plant based, dairy free, gluten free, vegan -

1 cup almond meal/flour
¼ cup coconut flour
¼ cup sunflower
2 tbsp. coconut oil
1 flax egg
¼ cup maple syrup
¼ tsp salt
¼ tsp baking soda
1 ½ tsp. vanilla extract
½ cup dairy-free semisweet chocolate chips 

Preheat oven to 350.  Mix almond meal and sunflower oil.  Not all oils are meant for cooking at certain temperatures, so I use sunflower oil since it can sustain higher heats well.  Add coconut oil and egg replacer.  Add maple syrup, salt, baking soda and vanilla extract.  Gently fold in chocolate chips.  The batter should be a little runny - add coconut flour a little at a time until spooned batted does not spread.  Bake for 12 minutes or until lightly golden brown.
Light & Fluffy Chocolate Chip Cookies
- plant based, dairy free, gluten free, vegan -

1 cup almond meal/flour
¼ cup coconut flour
¼ cup sunflower
2 tbsp. coconut oil
1 flax egg
¼ cup maple syrup
¼ tsp salt
¼ tsp baking soda
1 ½ tsp. vanilla extract
½ cup dairy-free semisweet chocolate chips 

Preheat oven to 350.  Mix almond meal and sunflower oil.  Not all oils are meant for cooking at certain temperatures, so I use sunflower oil since it can sustain higher heats well.  Add coconut oil and egg replacer.  Add maple syrup, salt, baking soda and vanilla extract.  Gently fold in chocolate chips.  The batter should be a little runny - add coconut flour a little at a time until spooned batted does not spread.  Bake for 12 minutes or until lightly golden brown.

Light & Fluffy Chocolate Chip Cookies
- plant based, dairy free, gluten free, vegan -

1 cup almond meal/flour
¼ cup coconut flour
¼ cup sunflower
2 tbsp. coconut oil
1 flax egg
¼ cup maple syrup
¼ tsp salt
¼ tsp baking soda
1 ½ tsp. vanilla extract
½ cup dairy-free semisweet chocolate chips

Preheat oven to 350. Mix almond meal and sunflower oil. Not all oils are meant for cooking at certain temperatures, so I use sunflower oil since it can sustain higher heats well. Add coconut oil and egg replacer. Add maple syrup, salt, baking soda and vanilla extract. Gently fold in chocolate chips. The batter should be a little runny - add coconut flour a little at a time until spooned batted does not spread. Bake for 12 minutes or until lightly golden brown.

Grilled Avocado Tacos with Papaya Salsa 
- plant based, vegan, gluten free -

Papaya Salsa

Dice half a papaya, one small red pepper, one jalapeño, 2 cloves of garlic.  Add fresh picked cilantro.  Mix well and let sit in fridge for flavors to mix before serving.
Grilled Avocado Tacos with Papaya Salsa 
- plant based, vegan, gluten free -

Papaya Salsa

Dice half a papaya, one small red pepper, one jalapeño, 2 cloves of garlic.  Add fresh picked cilantro.  Mix well and let sit in fridge for flavors to mix before serving.

Grilled Avocado Tacos with Papaya Salsa
- plant based, vegan, gluten free -

Papaya Salsa

Dice half a papaya, one small red pepper, one jalapeño, 2 cloves of garlic. Add fresh picked cilantro. Mix well and let sit in fridge for flavors to mix before serving.