Tag Archives: vegan

No-Bake Chocolate Chip-Date Balls

If you’re still looking for some new lunchbox ideas, I got you! Check out these Chocolate Chip Date Energy Balls!  These bite-sized treats are loved by everyone in my household (especially my 3-year old) and are my personal fav go-to snacks that gives me a much needed energy burst with a healthy dose of fat, protein and carbs!  They also make a great addition to lunch boxes-adding that sweet element kids love without a ton of refined sugar.  My typical energy ball recipe is consists mainly of honey, unsweetened coconut, oats and ground flaxseed but with this recipe, I swapped out the honey for medjool dates and I’m hooked! Medjool dates have a soft, sticky, chewy texture and caramel-like taste, making them the perfect binding agent and naturally sweet addition to homemade granola bars or balls.  Give these a try! I can’t wait to hear what you think!

You’ll need:

  • 8 medjool dates, pits removed
  • 1 cup gluten-free rolled oats
  • 1/2 cup finely ground flax seed
  • 1/3 cup unsweetened shredded coconut
  • 1 teaspoon vanilla extract
  • 1/2 cup nut butter (or use sunflower seed butter as an alternative)
  • 1/2 cup chocolate chips

Directions:

  1. Heat 1 cup water in a microwave safe bowl and heat for 1 minute, until hot.
  2. Add dates to the bowl and cover with plastic wrap.  Set aside for 5-10 minutes.  This softens the dates and makes them easier to puree.
  3. Remove dates from water and place in a small food processor.
  4. Add to the food processor about 1 Tablespoon of the water the dates soaked in.
  5. Pulse until smooth, scraping down sides as necessary. Add additional water to thin the consistency of the paste, if desired.  Set aside
  6. Combine oats, flax seed, coconut flakes and chocolate chips in a medium sized bowl.
  7. Add date paste, vanilla extract and nut butter to the dry mixture.
  8. Stir to combine all of the ingredients.
  9. Refrigerate dough for about 30 minutes (not necessary but makes them easier to roll).
  10. Form dough into tablespoon-size balls.
  11. Refrigerate balls in an air tight container.

Baked Cinnamon Apples with Oats, Flax and Golden Raisins

Have you ever tried baked apples?  Well they are one of my favorite healthy treats for a number of reasons:

  • they are super easy to make
  • taste delicious-naturally
  • total #momwin as they are healthy, delicious and kids love them
  • packed with fiber (one medium apple w/skin has a little over 4 grams of dietary fiber) plus I love adding oats and flax which add a healthy dose of protein and fiber too!
  • kids can help in the kitchen with mixing the stuffing and filing them before baking
  • makes a great naturally sweetened food vehicle for healthy add-ins like oats, ground flaxseed, dried fruit, nuts, etc.
  • baking apples brings out their natural sweetens..no need for added sugar – not even the natural stuff like honey or maple syrup
  • super satisfying….
  • OK let me stop here, but you get my obsession with them now.
  • perfect as dessert, snack or breakfast!

BONUS: With apple-picking season approaching, this is a great way to use up that overflow of apples!  These BAKED CINNAMON APPLES w/ OATS, FLAX & GOLDEN RAISINS were our dessert last night and topped them off with some dairy-free coconut ice cream and a dash of cinnamon.  Since many apple varieties are naturally sweet, you don’t really need additional sweeteners like maple syrup or honey.  If you’d like to try these for breakfast, an alternative topping is unsweetened coconut yogurt with a sprinkle of ground cinnamon.  I can’t wait to hear what you think!

Ingredients:

  • 4 medium sweet, firm apples like Honeycrisp or Jonagold
  • 1/3 cup golden raisins
  • 3 tablespoons finely ground flaxseed
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (optional)
  • 2/3 cup rolled oats (use gluten-free if you have an intolerance or allergy to gluten)
  • 1 tablespoon + 1 teaspoon vegan buttery spread (or use unsalted butter if you prefer)
  • 3 tablespoons unsweetened applesauce

Directions:

  1. Heat the oven to 350 degrees F. Lightly spray an 8×8″ glass baking dish with coconut or canola oil cooking spray.
  2. Halve the apples from stem to end and use a spoon to scoop out the core, seeds, and stem. Arrange the apple halves in the baking dish with the flesh facing up.  Lightly coat the flesh with lemon juice to help prevent browning.
  3. Melt the buttery spread in a nonstick pan over medium heat. Then add in the oats stir to coat with the buttery spread.  Continue sautéing oats until slightly brown, about 2 minutes.
  4. Remove pan from heat and stir in the applesauce, cinnamon, raisins and ground flaxseed, mixing well to combine.
  5. Divide the topping between the apples, lightly pressing it down onto the apples.
  6. Cover with aluminum foil and bake 20 minutes. Uncover the apples then bake another 25-30 minutes until the apples are soft and the topping has browned.
  7. To keep it dairy-free, serve with a small scoop of coconut or other dairy-free ice cream, eat it plain or with a drizzle of honey.  **The apples will keep for up to one week.  When ready to eat, simply reheat in a warm oven or in the microwave.

 

No Bake Vegan Blueberry Crustless Cheesecake

I’m so excited to share this recipe for NO-BAKE VEGAN BLUEBERRY CRUSTLESS “CHEESECAKES” I could hardly contain myself and I put the word cheesecake in quotes because it’s super creamy like a cheesecake but doesn’t have any cheese or dairy at all! The creaminess comes from a combo of soaked raw cashews (rich source of protein, healthy fats and other nutrients) and @ripplefoods nutritious pea milk (coconut milk also makes a great alternative but didn’t have it on hand).  Recipe inspired by @minimalistbaker and is totally vegan with only 7 ingredients+ in a blender.   Here’s the easy peasy recipe:

Makes 12 servings

🔹1/3 cup pure maple syrup

🔹1/3 cup coconut oil

🔹1.5 cups raw cashews, quick soaked**

🔹1 teaspoon vanilla extract

🔹1/2 cup pea milk (I used Ripple Foods brand, unsweetened vanilla) or light coconut milk

🔹juice of 1 lemon

🔹1/4 cup fresh or frozen blueberries

**to do a quick soak, simply pour boiling water over the cashews and let them soak for 1.5 hours and drain).

_________

Directions:

  1. line a muffin tin with liners (I use @ifyoucare_usa muffin liners, nothing sticks to them and environmentally-friendly 🌎🙌).
  2. Add soaked cashews and all other ingredients to a blender except for blueberries and blend until smooth.
  3. Add in blueberries and blend until smooth and color changes to blue.
  4. Pour batter into muffin liners about 3/4 full. Cover and place in the freezer to set, about 4-5 hours). Enjoy!!

Keep them in the freezer, they taste like ice cream!! Or thaw in the fridge.  I got a little fancy here with my fresh strawberry sauce 🍓(simply frozen strawberries + lil water over medium heat until sauce thickens, no added sugar) but it’s totally optional! And blueberry is great but I’ll be making these again with other mix-ins.  plain is pretty darn awesome too 😋 have the BEST day everyone! 💚💜💛🧡💙❤️

Spooky Apple Mouths

I LOVE Halloween!  but I’m always looking for ways to make healthy Halloween food crafts, especially since I want to show my kids that it isn’t all about candy! My kids and I have been getting creative today with some fun Halloween inspired food crafts 👻🎃! Here is one that is super easyyyy and requires only 3 ingredients! Spooky Apple Mouths! Who knew pistachios could make sure scary teeth! Be sure to get your kids to help with this one!! They will have even more fun eating something they made 🤗 plus it’s made with healthy ingredients and no added sugar!

Here is what you need:

* 1 apple 🍎 sliced into thick slices (like as shown in this photo)

*sunflower seed, almond or peanut butter

*pistachios (cut each pistachio into quarters, so you have 4 “teeth” per pistachio)

Instructions:

1-spread apple slices with nut butter.

2-carefully place pistachios in a row with pointy part sticking up.

3-place another apple slice on top and turn it over so the points of the teeth face down.

Enjoy!

 

No Bake Crispy Granola Bars (gluten free)

I’m so excited to share this recipe, I could hardly contain myself!  If you follow my IG stories then you know that I loveee to make granola bars with my kids.  It’s just fun and gives kids a chance to get creative with a variety of ingredients.  Plus they are way cheaper than store-bought and contain simple ingredients that you (and your kids) can actually pronounce!  I’m always looking for granola bar recipes that actually hold together and made this one which actually holds together (hooray!) but I suggest keeping in the fridge or freezer as it may start to fall apart once it’s left out and too soft.

These are so easy that my 4 year old basically made them with my guidance and pre-measurements!  No baking required…and these can even be frozen for an extra satisfying snack.  I love that these bars are crispy, made with One Degree Veganic Sprouted Brown Rice Crisps along with gluten free oats.  Oh and bonus, these babies contain zero refined sugar and are solely sweetened with honey.  Whoop whoop!  My little guys devoured these, especially my 2 year old who is a bit picky with homemade granola bars.  Drizzle them with a bit of melted chocolate and this crispy granola bar goes from simple to simply amazinggggg.

Ingredients

2 cups brown rice cereal

1 1/2 cups gluten free quick oats

1/3 cup finely ground flaxseed

1/2 cup natural peanut butter

1/2 cup honey

1 tablespoon coconut oil

3 tablespoons unsweetened applesauce

2 teaspoons vanilla extract

1/3 cup sliced almonds

1/2 cup chocolate chips

2 teaspoons coconut oil

Directions:

  1. Line an 11×7 baking dish with parchment paper (if you use a larger sized dish, don’t; fill the entire dish…just pack them closer together so the bars are at least 1/2″ thick).
  2. In a small bowl, combine 1/2 chocolate chips with 2 teaspoons coconut oil and microwave for 30 seconds, whisk until chips are totally melted (place back in microwave for another 10 second if needed).  Set aside.
  3. In a large mixing bowl, combine oats, brown rice crisps, sliced almonds and ground flaxseed and whisk to combine.
  4. In a separate bowl, combine vanilla, honey, 1 tablespoon coconut oil, unsweetened applesauce and peanut butter, whisk well.
  5. Add wet ingredients to dry and mix to combine and until all ingredients are well incorporated.
  6. Transfer mixture into the prepared baking dish and using slightly wet hands, push evenly down into the pan.  Push down hard! and pack those ingredients together. This will help to keep the bars intact after cutting.
  7. Now drizzle on the chocolate!
  8. Refrigerate for at least one hour before cutting.  Enjoy!

 

Healthy Cherry Crumble

Every week I take some time to take inventory of my fridge, freezer and pantry…really just to make sure I don’t buy what I may already have (BTW, this is a GREAT way to plan a weekly grocery list!).  So this morning I realized I had a bag of dark, sweet frozen cherries that I had initially bought to make smoothies, but decided to make this healthy cherry crumble.  This recipe is vegan, gluten free and AHH-MAZING!! It’s SUPER easy to make and truly delicious and made with minimal sweetener.  I love the texture of the oats against the cherries and then top it off with a bit of yogurt (if having for breakfast) or with some frozen yogurt (I used Sweet Scoops madagascar vanilla in this photo) or whatever your belly and heart desire.

Note: You can also use frozen blueberries but if you do, I would suggest adding some fresh lemon zest to brighten up the flavor a bit and add it right with the blueberries and cornstarch.  Also, if you don’t have coconut oil, melted butter also works.

Ingredients 

Topping

1 cup gluten free rolled oats (GF quick oats also works fine)

1/3 cup almond flour (I used Bob’s Red Mill)

1 1/2 tablespoons coconut oil

1 1/2 tablespoons pure maple syrup

1 tablespoon unsweetened applesauce

1/4 teaspoon vanilla extract (optional)

Filling

1-16 oz bag of frozen dark sweet cherries (I used Whole Foods 365 brand)

2 tablespoons cornstarch

Directions:

  1. Preheat oven to 375 degrees and spray a glass pie dish with cooking spray, set aside.
  2. In a bowl, combine the cherries and cornstarch.  Mix to combine and until the cherries are completely coated and cornstarch dissolves.
  3. In a separate bowl, combine the oats and almond flour, whisk to combine.  Make a well in the center. Pour in the maple syrup, applesauce, vanilla and coconut oil. Stir until fully incorporated.
  4. Transfer the filling a glass pie dish, and sprinkle evenly with the topping.
  5. Bake for 35-40 minutes or until the juice is bubbling at the sides of the dish.
  6. Allow to cool a bit and serve warm or completely cool and refrigerate.

 

Vegan Chocolate ‘Peanut Butter’ Cupcakes

When I was younger, my favorite Halloween candy was peanut butter cups (anyone else with me?!).  Even on Easter, I would get so excited to have one of those peanut butter filled chocolate eggs.  That sweet combination of peanut butter and chocolate…amazing but I wanted to come up with an easy eggless option that included a moist cake instead of the solid chocolate and of course less sugar!  After some experimenting, I finally created this vegan chocolate cupcake with an ooey gooey naturally sweetened peanut butter center!  The cake is super moist and gluten-free!

Ingredients:

Cake

1 1/2 cups gluten-free all purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1/4 cup unsweetened cocoa powder

1/3 cup sugar

1/3 cup coconut or canola oil

1/3 cup chocolate chips (optional)

1 cup unsweetened almond, soy or coconut milk

1 teaspoon vinegar

Filling

1/2 cup creamy all-natural peanut butter

1 1/2 tablespoons honey

1/4 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees F.  Line a muffin tin with liners lightly sprayed with cooking spray.
  2. Sift together the flour, sugar, cocoa, baking soda and salt.
  3. In a separate bowl, whisk the oil, vanilla, vinegar and milk.
  4. Add liquid to dry ingredients and whisk until smooth.
  5. Pour into muffin liners and sprinkle with chocolate chips (2-3 chips per muffin is perfect). Bake for 18-20 minutes.
  6. In the meantime, whisk together the filling ingredients.  If the peanut butter is a little hard, microwave for 10-15 seconds until soft and easy to whisk.
  7. Once muffins are done, allow to cool completely.
  8. Carefully slice in half and spread peanut butter honey mixture.