Chocolate Coconut Cups (V)

I've found my newest obsession and its in the form of sweets...obviously. Also, its just in time for Valentine's Day. These Chocolate Coconut Cups are incredibly easy, all naturally sweetened and vegan. Also, they take no longer than 10 minutes to make and require no more than 5 ingredients. 

These are an absolutely must-try and are the perfect little thing to satisfy any chocolate craving. I found the recipe from one of my favorite blogs: Its To Die For


For the filling:

1 414mL can coconut cream (refrigerated for at least seven hours)
1 1/2 c. unsweetened coconut flakes
1/4 c. maple syrup
1 tsp. vanilla bean paste or vanilla
1 tsp. Himalayan or sea salt

For the chocolate coating:

1 c. coconut oil
1 c. cocoa or cacao powder
1/3 c. maple syrup (or more, to taste)
3/4 tsp. HImalayan or sea salt
Splash vanilla


  1. Add all filling ingredients into a bowl and combine until smooth with a whisk. Note: for the coconut cream, use only the solid ‘cream’ component (discard or save the watery part for a smoothie). Set in fridge while you make the chocolate coating.
  2. Melt coconut oil in a medium bowl. Add remaining ingredients and whisk together until smooth.
  3. Place baking/muffin cups in your muffin pan (if your paper muffin cups are firm enough you may not need the muffin pan — I find it helpful). Pour a small amount of liquid chocolate sauce into each cup and roll it around so that the chocolate coats the lower sides of the cup. Set in fridge to firm up and then repeat this process up to four times.
  4. Next, add your coconut filling to a ziploc bag and snip off the corner of the bag. Pipe the filling into the cups – as little or as much as you like. I like lots.
  5. Lastly, with a spoon, finish the cups by spooning more liquid chocolate into each muffin cup — make sure the coconuty filling is completely covered. Place in fridge until completely firm and enjoy!

Chocolate Sea Salt Stuffed Caramel Cookies

Ok, three words: Christmas came early! You're welcome to showing you this amazing, delicious, sweet, salty and chocolatey goodness of a cookie from Ambitious Kitchen! It will change your outlook on all cookies and you can make it just in time to share with all of your friends and family for this holiday season! 

During the holiday season I love trying out new recipes and sharing them with the people I know...and obviously eating some (or mostly all) of them myself. I have always loved baking cookies, especially around this time of year, because its such a great activity that brings all of your family together, whether it be taking part in the actually baking or just sitting around the table eating and enjoying the deliciousness of a cookie!

If you love the sea salt and caramel combination or caramel and chocolate combination, these cookies should be your go to from now on! Plus, they have all of those quintessential holiday spices of cinnamon and nutmeg in them too! They are actually super easy to make, grab some already made caramels from the store, put them in the center of your cookie dough and then roll them into balls! Of course they are best when served warm! 

I can't wait to hear all of your thoughts about these cookies. Have a wonderful holiday and/or Christmas!! Spend lots of time with family and friends and eating good food. 

Share some love with me on Instagram and make sure to follow on Snapchat to watch my weekly Motivation Monday stories! 

White Chocolate Dipped Mocha Cookies

Hello weekend!! I have been in full force Christmas mode recently and frivolously brainstorming tasty and adorable holiday treat ideas...and when I came across this recipe, I knew I needed to make them immediately. They are the perfect combination of minty and sweet, but not overly sweet, because of the dark cocoa powder which is included. Also to add a boost if extra flavor, I added in additional chocolate chips. 

These cookies will be the perfect thing to serve at any holiday party and will be the cutest ones at any cookie exchange! To make these cookies really stand out, I melted some white chocolate to dip in, and sprinkled a variety of green and red sprinkles to make them that much more festive! Chocolate on chocolate with sprinkles? Who wouldn't love these!! 

To see the full recipe, you can find it on the adorable website, Sally's Baking Addition, here.  Enjoy! xx

Cranberry Almond Bundt Cake

This post is short and sweet just like this recipe! Isn't it the best when you can utilize the leftovers you have from a meal or a holiday gathering, like this past Thanksgiving and incorporate them into a new dish. It just spices your meals up and allows you to get creative! Well, that is what this recipe and post is all about. I am a huge cranberry fan and I could eat them all the time. Therefore, since I had a large amount cranberries leftover from Thanksgiving, I knew this Cranberry Almond Bundt cake would be the perfect recipe & who doesn't love a beautiful bundt cake!? You MUST check out this recipe and it can also continue to be the perfect dessert for this holiday season! You can find the recipe here!! 

P.S. I subbed whole fat greek yogurt in place of the sour cream to reduce the amount of calories! Its a 1:1 transfer ratio! 

Make sure tag @oliviasobjectsofobsession if you share on social media & follow along on snapchat @oliviajoan21 to see live recipes every Monday! 

Halloween Marshmallow Pops

Happy Halloween!! 

I just had the most wonderful weekend, spent in Chicago, celebrating Halloween with some awesome people & friends!

I am back in home & so excited, because I found the cutest recipe to continue celebrating Halloween. Today I am making Halloween Marshmallow Broomstick pops! The best part about these pops, is that they are easy, convenient and can be made any way you want, you just need to get creative! 

I love celebrating all holidays and getting into the spirit, and these marshmallow pops are such a great way to do just that. They are incredibly versatile, you can change up the decorations or colors of the sprinkles to suit the specific holiday you are celebrating. When I was young, I would always be in the kitchen baking cookies, frosting and decorating desserts and hanging up holiday decor to get my family and I into the spirit! 

For this recipe, I made the pops completely free of dairy, therefore they are vegan, so everyone can enjoy. The marshmallows I used are Dandies, all natural vanilla marshmallows and the chocolate is dairy free as well. I used two types of chocolate, the first was a gnash made of melted coconut oil, maple syrup and cocoa powder and the second was melted diary free chocolate chips. 

Once you have dipped the marshmallows into the chocolate mixtures, put the sprinkles on while it is still melted, so they stick and stay on. Then put the pops into the refrigerator for at least 20 minutes to harden. 

I can't wait to share these with you & am excited for you all to try for yourselves. Come say hi on Instagram and tag me @oliviasobjectsofobsession 


2 Tbsp of cocoa powder
1/4 cup of melted coconut oil
1/4 c of maple syrup
1/4 cup chopped pecans

1 cup of diary free chocolate chips
1-2 bags of marshmallow (V)
cake pop sticks


1. Take 1-2 bags of marshmallows and insert the sticks into them
2.Melt the chocolate chips on 30 second intervals, until it is thoroughly melted and creamy. 
3. For the second chocolate mixture, melt the coconut oil, and add the cocoa powder and maple syrup to it and mix together thoroughly. 
4. Dip the marshmallow sticks into either chocolate mixture
5. Roll the wet chocolate into the sprinkles, pecans or any topping of your choice

Triple Chocolate Banana Bread (V + GF)

Recently, I've been on a baking kick, looking for the best, most delectable recipes, while still being conscious of the sugar and ingredients added into them. This past week, I came across this vegan & gluten-free Triple Chocolate Banana Bread Recipe from the website Dear Kitchen and knew this would be the perfect thing to share with you all. Especially with the upcoming holiday season.  

This banana bread was so moist, because of the ripened bananas added to it, which also gave the banana bread some its sweetness as well. But, the best part about this banana bread is that it only uses natural sweetener, like maple syrup to sweeten it up. The gnash topping encapsulates this delicious treat and bumps up the flavor and sweetness as well. I adapted this recipe slightly and added a bit of maple syrup to the gnash and sprinkled with toasted hazelnuts opposed to blueberries. But, if you want to be creative, most anything can be added to the top: coconut flakes, blueberries, raspberries, nuts, etc. 

I love seeing the pictures and recipes you post, so make sure to tag your social media posts with #tripleo and @oliviasobjectsofobsession 


  1. 2 cups (500 ml) oat milk
  2. 2 tsp apple cider vinegar
  3. 3 tbsp maple syrup
  4. 1/4 cup (60 ml) coconut oil
  5. 3 ripe bananas, mashed
  6. 1 cup all purpose flour
  7. 2/3 cup (60 g) cocoa powder
  8. 1 tsp baking soda
  9. 2 tsp baking powder
  10. 1/2 tsp salt
  11. 4 tsp cinnamon
  12. 100 g dark chocolate chips 


  1. 100 g dark chocolate
  2. 1/4 cup (60 ml) coconut oil


  1. Preheat the oven to 350°F (175°C). Line a bread rectangular baking dish (34x12 cm, 2 litres) with baking paper.
  2. Mix together oat milk and vinegar and leave for a few minutes. In a larger bowl whisk together maple syrup and coconut oil. Add the milk and vinegar mixture and mashed bananas. Whisk to combine.
  3. Sift together the flour, cocoa powder, salt, baking soda, baking powder and cinnamon. Slowly add to the wet ingredients while whisking on low speed or with hand. Fold in the coconut chips and transfer to baking dish. Bake for 1 hour.
  4. Leave it to cool completely. On a double boiler melt together the chocolate and coconut oil. Pour over the bread and leave to cool down and harden.


    Pumpkin Maple Pecan Granola (GF)

    Since its officially Fall, I have seriously been craving anything to do with Pumpkin. Pumpkin spice, pumpkin seeds, pumpkin pie, pumpkin patches...pretty much anything that involves pumpkins! Therefore, this week for our Motivation Monday recipe, I have decided to focus on an easy, homemade Pumpkin Maple Pecan granola. It not only has roasted pumpkin seeds, but also pumpkin puree in it. 

    This recipe is so easy, it takes only about 30 minutes and 25 of those are in the oven! It also only uses a handful of ingredients and since its homemade it isn't overloaded with sweetness and extra sugary ingredients. It tastes like Fall on a spoon and a burst of flavors in your mouth. Its crunchy, not too sweet, light, pumpkin-ey, nutty and all around amazing! I found this incredible recipe here, so make sure to check it out, on how to make. 

    Make sure to note, that even if you do not believe the granola is done in the oven, remember that it continues to crisp when it is cooling.  

    This granola is the perfect thing to put on your yogurt or to bring to work with you as a snack and since it is filled with healthy fats, proteins and fiber, it will keep you feeling full and satisfied throughout the day. 

    If you do end up making this amazing granola, and how could you not, make sure to tag me on Instagram @oliviasobjectsofobsession and @minimalistbaker where I found the recipe!! 

    Happy Fall! 

    Double Chocolate Chip Banana Muffins

    Natural sweetness, bananas and double chocolate all in one treat, how could these muffins get any better? Instead of making the traditional banana bread with those brown bananas which are waiting to be used, lets spice up the week a bit more and add them to some muffins instead! 

    So let's talk about these muffins, look at how gorgeous these are! 

    First off, these ripe, brown bananas are the best to use with this recipe. When bananas are at their ripest, this is when they are the most sweet, so keep this in mind when you are making this next time to take in consideration on how sweet you want the muffins. Also, these muffins are some of the most delicious muffins I've made and since they are made with coconut oil, honey and greek yogurt, they stay exceptionally moist inside are perfect eaten both warm and cold. 

    Next, for the chocolate, I have used three different kinds in these muffins. First, there is the natural coco powder which is mixed into the dry ingredients as well as two different types of chocolate chips. I have chosen to use dairy free dark chocolate chip by Vita Cost as well as some medium sized chocolate chips to use on top of the muffins! I also like to use these specific chocolate chips, because you can always sub the greek yogurt or remove it from the recipe and these would be diary free. 

    Lastly, make sure to stir the batter as little as possible, to ensure that it stays light and fluffy. The more you mix, the denser it becomes. Also, I used a 1" ice cream scoop to evenly distribute them into the muffin pan and make sure they don't over flow when baking. I can't wait for you all to enjoy these as much as I did! Oh and they make for the perfect treat to give to others as well! Happy baking! 



    • 3 bananas
    • ¼ cup of honey
    • 1 teaspoon of vanilla extract
    • ⅓ cup of greek yogurt
    • ⅓ cup of coconut oil, melted
    • 1 egg
    • 2 tablespoons of cocoa powder
    • 1⅔ cup of white whole wheat flour
    • ½ teaspoon of sea salt
    • 1 teaspoon of baking soda
    • ⅓ cup of mini chocolate chips


    • Preheat the oven to 350 degrees .
    • Coat a muffin tin with cooking spray.
    • In a small bowl, toss together the flour, baking soda, salt, cocoa powder, and both types of chocolate chips. Mix.
    • Make sure your bananas are at their very ripest (black skins are best). Remove the skins and mash the bananas extremely well.
    • In another bowl, whisk together the egg and Greek yogurt. Stir in the melted coconut oil, vanilla extract, and the ripe mashed bananas.
    • Combine wet and dry ingredients and mix until JUST combined. Don't over-mix as this will result in the muffins becoming denser
    • Separate the batter evenly among the 12 cups.
    • Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
    • Allow to cool and then remove from the muffin tin. 

    Chocolate Chip Cookies

    Chocolate Chip Cookies...a staple recipe in every household. Always made a little different, but every bit as good. But, these chocolate chip cookies...are everything. They are fluffy, not overly sweet and melt in your mouth. 

    Who doesn't love eating chocolate chip cookies with extra chocolate chips on top, warm in the middle, straight out of the oven but still a little crispy on the outside? These chocolate chip cookies are dairy free and are free from white flour or refined sugars and have the perfect hint of cinnamon. I found them from Chelsea's Messy Apron and love how light they are and tad healthier than most chocolate chip cookies! 

    These cookies are different, because instead of using white or whole wheat flour, whole rolled oats are used and processed into a flour with a food processor or blender. Also, these have dark chocolate chips which have GREAT antioxidants and personally I used dairy free chocolate chips. The last healthy ingredient is the coconut oil used in this recipe. It is better nutritionally than butter and also is a healthier source of fat. 

    Lastly -- SEA SALT. Yes, please. After the cookies finished baking, I pulled them out of the oven and sprinkled some sea salt on top. This brings out the flavors of the cookies immensely and is the perfect combination with the dark chocolate of salty and sweet mixed together. 


    Note: You can find this recipe and directions on Chelsea's Messy Apron's website or use below


    • 2 teaspoons vanilla extract
    • 1 large egg
    • 4 tablespoons dark brown sugar, lightly packed
    • 1/2 cup coconut oil
    • 1 and 1/2 cups oat flour (regular oats blended)
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • Pinch of salt
    • 1/2 cup dark chocolate chips
    • Optional: coarse sea salt 


    • Use old fashioned oats or quick oats and blend them until they resemble a flour or powder in a blender or food processor.
    • Combine the vanilla extract, large egg, and brown sugar in a bowl. Melt the coconut oil and let it cool slightly before adding to the bowl. Beat everything together until just combined.
    • Stir in the oat flour (measured after blending NOT before), baking soda, cinnamon (scale this amount to taste preferences), and salt.
    • Stir until just combined and then fold in the dark chocolate chips.
    • Chill the dough for at least one hour.
    • Preheat the oven to 350 degrees F.
    • Using a cookie scoop (and pack these in the scoop very tightly or they may crumble), scoop out balls of the dough onto a parchment lined cookie sheet. Press a few more chocolate chips in the tops if desired.
    • Bake for 8-10 minutes or until lightly browned around the edges.
    • Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack