Mango Strawberry Pineapple Crumble–Vegan, Gluten-Free and Sugar-Free!

A couple weeks ago I bought a huge box of honey mangoes (our fave!) and *thought* they were just on the verge of being perfectly ripe…maybe in a day or two. It turned out I was right but we just couldn’t eat them fast enough so I turned to Pinterest for help.

There were a lot of mango “ice cream” and “mousse” recipes that popped up immediately but I just wasn’t getting any inspiration from them and then I stumbled across a Mango Pineapple Crumble that sounded different and delicious!

And I was right! I don’t know if I’ll ever make a traditional apple crumble again because this more tropical, summery version is just soooooo extremely good. And the sweetness of the fruit means you need to use little to no sweetener. The gooey fruit filling paired with the crisp, salty-sweet topping studded with little pieces of nuts is to-die-for.

We ate it with a little scoop of our homemade vanilla dairy/sugar-free ice cream. So good! And perfect for any Easter gatherings coming up!

Enjoy!

Mango Strawberry Pineapple Crumble--Vegan, Gluten-Free and Sugar-Free!
Author: 
 
Ingredients
Fruit Filling
  • 2 c. Bite-Size Chopped Fresh Pineapple
  • 2 c. Diced Honey Mango (or regular mango will work as well)
  • 2 c. Chopped Strawberries
  • 1 t. Lime Zest
  • 2 T. Fresh Lime Juice
  • ⅛ t. Cinnamon
  • ⅛ t. Nutmeg
  • ⅛ t. Ginger
  • 2-3 T. Xylitol (optional...the fruit is almost sweet enough as is or use stevia, erythritol, etc)
  • 2 T. Tapioca Flour
Crumble Topping
  • 1 c. Almond Flour
  • ½ c. Tapioca Flour
  • 1 c. Rolled Oats
  • ¾ t. Sea Salt
  • ¼ c. Xylitol (or stevia, erythritol, etc)
  • ½-¾ c. Lite Coconut Milk (canned)
  • 2 T. Pure Vanilla Extract
  • 1 c. Chopped, Toasted Pecans or Macadamia Nuts
Instructions
  1. Directions
  2. Preheat oven to 350 degrees.
  3. Combine all ingredients for the filling in a large bowl and stir well until everything is evenly coated. Pour into a 9x9 pan.
  4. Stir together all the dry ingredients for the crumble and then pour in the coconut milk and stir until well combined and sticky. Spread evenly over the top of the fruit filling.
  5. Bake in the oven for 35-40 minutes until hot and bubbly and slightly browned on top.
  6. Serve warm.
Notes
Serves 8-12

 

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Valentine’s Day Top 3

 

It’s been ages since I did a recipe roundup and I thought what better time than now–Valentine’s Day–to do one! So here you go….my top three healthy, chocolate desserts perfect for the most perfectly perfect day of love and romance and all things hearts and pink.

First up, these Homemade Chocolate Candy Cups are so stinking easy and soooooo good. They’re fun to make because you can top them with whatever your heart desires…nuts, dried fruit, sprinkles, coconut, etc. So creative! And SO much better for you than anything you could buy at the store. 🙂

Second, this Dark Chocolate Strawberry Cream Cake is my all-time favorite cake ever. When I made this, we weren’t quite 100% plantbased, so there is a good amount of eggs in it but I plan on seeing if there are any substitutes that will work for making it completely free of any animal products! If you try to make it vegan, let me know! In the meantime, this cake is waaaaaaaaaay healthier than something you’d get from your local bakery, so make it and enjoy!

And lastly, these Ultimate Fudgy Vegan Brownies are my absolute favorite chocolate dessert on my blog–I have converted many non-vegan, SAD (standard American diet) friends to these brownies. Everyone who tries them loves them because they simply are the fudgiest, chewiest brownies you could possibly ever want.

Ditch the Russel Stovers and get in the kitchen! Enjoy!

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Vegan Baked Chocolate Frosted Donuts

Is it donuts or doughnuts? I literally spell it differently every time I type the word. I have no idea which one to choose. BUT WHO CARES because however it’s spelled we’re talking about DONUTS. Let’s just eat them and feel suuuuuuuuuper guilty later. Or not! Because these are actually healthy donuts!

Yep, vegan, refined-sugar free, oil-free, baked and SO FREAKING DELICIOUS. My favorite donuts are the cake type and this particular donut is just like a piece of moist chocolate cake with finger-lickin’ chocolate frosting slathered all over the top. Aaaaaaaaad it’s even made with BEANS. Yes. Indeed.

So healthy. So good. Make them for someone you love….Valentine’s Day is a GREAT excuse to eat chocolate. 😀 So indulge and enjoy!

Vegan Baked Chocolate Frosted Donuts
 
Ingredients
Donuts
  • 2 c. Chickpeas, rinsed and drained
  • 1 c. Plain, Unsweetened Cashew Milk
  • 1 ½ t. Baking Powder
  • ½ t. Baking Soda
  • 3 T. Pure Vanilla Extract
  • 2 t. Apple Cider Vinegar
  • 1 t. Sea Salt
  • ¼ c. Xylitol
  • ¼ c. Sucanat
  • 2 T. Agave
  • ¼ c. Unsweetened Cocoa Powder
  • ¼ c. Applesauce
  • 1 Aquafaba Egg
  • 1 c. Whole Wheat Pastry Flour or Whole Wheat Spelt Flour
Chocolate Frosting
  • 1 c. Lily’s Chocolate Chips, melted
  • ½ c. Plain, Unsweetened Cashew Milk
  • 4 T. Pure Vanilla Extract
  • ¾ c. Lakanto Powdered Monkfruit/Erythritol
  • 2 T. Unsweetened Cocoa Powder
  • Fruit Juice Dyed Sprinkles, etc
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray donut pan with non-stick coconut oil spray (you will have enough batter for 12 doughnuts).
  3. Place all doughnut ingredients in a high powered blender and blend until smooth.
  4. Carefully fill each doughnut cavity with the batter and smooth out with the back of a spoon.
  5. Bake for 15 minutes. Let cool 5 minutes in pan and remove to cool the rest of the way on a wire rack.
  6. For the frosting, beat all ingredients together in an electric mixer with the paddle attachment until smooth and stiff.
  7. Spread a layer of frosting carefully onto the top of each doughnut and top with toppings of choice. Store in airtight container in fridge.
Notes
Makes 12 donuts.

 

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