The BEST Gooey Cinnamon Rolls–Vegan and Sugar-Free!

I’ve been wanting to try Minimalist Baker’s cinnamon rolls forever but never had a great reason to take time away from my normal cooking to make them. Until last weekend! My daughter’s school was having a geography banquet and her state was Arkansas and it just so happens that cinnamon rolls supposedly are a big deal in Arkansas so I got the recipe and went to work.

I modified the recipe a bit to be sugar free, used coconut milk and a slightly different flour. Even with changes they turned out super yummy…hubby said the best cinnamon roll he’s ever had. My daughter liked them all right but surprisingly said they were too sweet and she liked the ones I have done before much better which are actually much healthier than these! Hah! Ok?!

They were good…yeasty, soft, tender and delicious. Put them on your must-make list!

The BEST Gooey Cinnamon Rolls--Vegan and Sugar-Free!
Author: 
 
Ingredients
Rolls
  • 8 T. Vegan Butter (I used Earth Balance)
  • 2 c. Lite Coconut Milk (canned)
  • 3 T. Xylitol
  • 2 Pkgs (1 pkg=2 ¼ t.) Instant Yeast
  • ¾ t. Sea Salt
  • 6 c. Unbleached Fine Pastry Flour
Filling
  • 8 T. Vegan Butter, melted (I used Earth Balance)
  • ½ c. Lakanto Powdered Monkfruit Sweetener
  • ¼ c. Xylitol
  • 3 T. Cinnamon (or to taste)
Frosting
  • 8 T. Vegan Butter, softened (I used Earth Balance)
  • ¾-1 c. Lakanto Powdered Monkfruit Sweetener
  • 1 Pkg (5.25 oz.) Coconut Milk Powder (I used Native Forest)
  • ¼-⅓ c. Pure Vanilla Extract
  • 2-3 t. Almond Extract
  • Chopped, Toasted Pecans for topping (optional)
Instructions
For the Rolls
  1. In a medium saucepan, heat the coconut milk and butter over medium heat until warm and melted. Transfer mixture to a mixing bowl of an electric mixer and let cool to 110 degrees.
  2. Whisk in the xylitol then sprinkle on the yeast and let it activate for 15 minutes.
  3. Add the salt and stir.
  4. With a dough hook, beat in the flour 1 cup at a time on low speed until dough forms a loose ball and starts to pull away from the sides of the mixing bowl. Dough will be slightly sticky but still able to be handled.
  5. Coat a large bowl with oil and place your dough ball in the bowl and turn over once. Cover with plastic wrap and let rise for one hour until doubled in size.
For the Filling
  1. While the dough is rising, make the filling.
  2. In a medium bowl whisk together the butter, powdered monkfruit, xylitol and cinnamon. Set aside until ready to use.
  3. Once the dough has risen, roll the dough out into a large, thin rectangle on a lightly floured surface.
  4. Spread filling to about ½ an inch from each edge of the rectangle. Don't use too much or it will leak out the edges. Starting with the side closest to you, roll the dough away from your body until you get about 1 ½” from the other side and then take the edge of the opposite side and fold it over the side you rolled up. Slice into 16 rolls.
  5. Spray two, 9x9 pans with non-stick spray or lightly oil. Place 8 rolls in each pan and bake for 25 minutes.
  6. Let rolls cool completely before frosting.
For the Frosting
  1. In the bowl of an electric mixer, beat the butter until smooth and creamy.
  2. Add the monkfruit, coconut milk powder, vanilla and almond extract.
  3. Beat on medium speed until smooth and creamy and no lumps remain.
  4. Spread evenly over cinnamon rolls and sprinkle with pecans (if using).
Notes
Makes 15 cinnamon rolls

 

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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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Vegan, Gluten-Free Creamy Lemon Bars

I was taking food to a family who had recently had a baby and wanted to treat them to a healthy, yummy dessert. I was kind of over the whole chocolate thing (at least for a couple days haha) and wanted something lighter that reminded me of warmer, sunnier days. Which led to the creation of these lemon bars!

Think salty and sweet pie crust meets a sweet and sour filling that will remind you of the creamiest, dreamiest lemon cheesecake ever. These were absolutely divine and as always vegan! And I went the extra step to make them gluten-free and refined sugar free since our friends were avoiding it.

The winter days are gray and loooooong right now….lighten things up with these yummy bars!

Enjoy!

Vegan, Gluten-Free Creamy Lemon Bars
Author: 
 
Ingredients
Crust
  • 1 Stick (1/2 c.) Vegan Butter
  • ½ c. Lakanto Classic Monkfruit Sweetener (or xylitol, stevia, etc)
  • ½ t. Sea Salt
  • 1 t. Pure Vanilla Extract
  • 1½ c. Bob's Red Gluten Free 1 to 1 Baking Flour
  • 2-3 t. Lemon Zest
Lemon Filling
  • 1, 14 oz. Pkg. Extra-Firm Tofu, liquid drained
  • ¾ c. Raw Cashews
  • 1 c. Fresh Lemon Juice (5-6 large lemons)
  • ¼ t. Sea Salt
  • 1 T. Lemon Zest
  • 1 c. Lakanto Classic Monkfruit Sweetener (or xylitol, stevia, etc)
  • 6 T. Lakanto Powdered Monkfruit Sweetener, plus more for dusting bars
  • 3 T. Cornstarch
  • 1 t. Pure Vanilla Extract
Instructions
For the Crust
  1. Preheat the oven to 350 degrees. Line a 9x9 pan with parchment paper.
  2. In the bowl of an electric mixer on medium speed, beat the butter, monkfruit sweetener, sea salt and vanilla until everything is smooth and creamy.
  3. Beat in flour and lemon zest. Gently press down into the bottom of the 9x9 pan with your hands.
  4. Bake for 5 minutes then allow to cool. Make filling while the crust bakes/cools.
For the Filling
  1. Place the tofu, cashews, lemon juice, salt, lemon zest and classic monkfruit sweetener into a high powered blender and blend until smooth and creamy.
  2. Add the powdered monkfruit and cornstarch and blend again on high until everything is well combined.
  3. Pour evenly onto the prepared crust and bake for 35-40 minutes until the filling is set.
  4. Let cool completely on a wire rack and then chill in the refrigerator overnight.
  5. Dust with powdered monkfruit sweetener just before serving.
Notes
Makes 16 bars.

 

 

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Strawberry Muffins-Vegan AND Keto!

I whipped these muffins up randomly the other night when I needed something super quick for the kids to eat the next morning. The kids lost their minds over them…to put it mildly…and ate three before the night was even over.

They are a super moist, almond flour muffin…so no gluten (obviously) but also no sugar, no oil, no dairy…100% vegan/plant-based AND Keto AND out-of-this-world yummy! I used freeze-dried strawberries to avoid the issue of too much moisture in the batter and love the little bits of chewy strawberry in every bite. And the almond extract sends it over the top.

So get your weekend baking on and make you family suuuuuper happy with these little muffin gems fresh out of the oven! Do it!

Strawberry Muffins-Vegan AND Keto!
Author: 
 
Ingredients
  • 4 c. Almond Flour
  • ½ t. Sea Salt
  • 1 t. Baking Soda
  • ½ c. Lakanto Classic Monkfruit Sweetener (or sucanat, xylitol, swerve, stevia, etc)
  • ¼ c. Unsweetened Applesauce
  • ¼ c. Ground Flaxseed, mixed with 6 T. Water (this will be your "egg")
  • ½ t. Pure Vanilla Extract
  • 1 T. Almond Extract (or use more vanilla if not an almond fan)
  • ¾ c. Plain, Unsweetened Almond Milk
  • 2 c. Freeze Dried Strawberries
Instructions
  1. Preheat oven to 350 degrees. Line a muffin tin with 12 muffin liners or spray with coconut oil non-stick spray.
  2. In the bowl of an electric mixer, whisk together almond flour, salt, baking soda and sweetener.
  3. On low speed with the paddle attachment, beat in applesauce, flax "egg", vanilla, almond extract and almond milk. Beat in freeze dried strawberries.
  4. Bake for 25-28 minutes until tester comes out clean. They stay very moist in the middle and never really get completely dry and that's ok!
  5. Let them cool COMPLETELY in the pan before removing. Run a sharp knife around the edges then carefully get under with a spatula and nudge out. Mine tend to stick just a bit to the bottom of the pan but that issue may be avoided with liners.
Notes
Makes 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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Vegan, Gluten-Free Apple Crumb Pie Cupcakes

 

It’s officially fall! And apples are eeeeeeverywhere. And I love it! We’ve already made one trip to the orchard and will be making another this week–can’t get enough of them!

These cupcakes we’re inspired by a craving for cupcakes and apple pie so I rolled both into one and voila! Apple cupcake/pie magic!

And these things are INCREDIBLE, if I do say so myself. 🙂 I almost stopped with just the cake part because it is SO GOOD and can pretty much stand on it’s own, but I’d been wanting to experiment a little with frosting and decided to forge ahead.

 

The gluten-free cupcake is without a doubt one of the most moist, delicious “healthy” cakes I’ve created yet! It’s got loads of little apple chunks and just the right amount of cinnamon. I was also pretty pleased with the frosting…smooth, creamy and not overly sweet as I feel most things sweetened with xylitol, stevia, etc tend to be. It does get somewhat stiff when refrigerated so I recommend letting them sit out for a couple of minutes before eating to allow the frosting to soften a bit! And the crumb topping offset the frosting just enough with it’s salty, oaty, apple-crisp like texture and taste.

So basically total apple cupcake/pie bliss!!!

Overall, I ‘d say my first vegan cupcake was a success and I can’t wait to experiment with more sugar-free frosting recipes! Finding subs for powered sugar is TOUGH but I think doable!

Enjoy!

Vegan, Gluten-Free Apple Crumb Cupcakes
 
Ingredients
Apple Cupcakes
  • 3 c. Blanched Almond Flour
  • 1 c. Garbanzo Bean Flour
  • ½ c. Sucanat
  • ¾ c. Xylitol (or truvia, stevie, etc)
  • ¾ t. Sea Salt
  • 1½ t. Baking Powder
  • ¾ t. Baking Soda
  • 3 t. Ground Cinnamon
  • 1 t. Xantham Gum
  • 1 c. Plain, Unsweetened Coconut Milk Yogurt
  • 1 c. Plain, Unsweetened Almond Milk
  • 2 T. Pure Vanilla Extract
  • ¼ c. Agave
  • ⅔ c. Almond Butter
  • 1 Large Honeycrisp Apple, finely chopped
Vanilla Frosting
  • 1½ c. Palm Oil Shortening
  • ¾ c. Vegan Butter
  • ¼ c. Pure Vanilla Extract
  • ¼ t. Sea Salt (more or less to taste)
  • ¼ c. Truvia (or stevie, powdered xylitol, etc)
  • 2 T. Tapioca Starch
Crumb Topping
  • ½ c. Oats
  • ½ c. Blanched Almond Flour
  • ¼ c. Sucanat
  • 1 T. Truvia (or stevia, xylitol, etc)
  • ¼ t. Cinnamon
  • ⅛-1/4 t. Sea Salt
  • ½ c. Vegan Butter
  • ½ t. Pure Vanilla Extract
Instructions
For the Apple Cupcakes
  1. Preheat oven to 350 degrees. Line 18 cupcake tins with liners
  2. In the bowl of an electric mixer, whisk together almond flour, garbanzo bean flour, sucanat, xylitol, sea salt, baking powder, baking soda, cinnamon and xantham gum.
  3. Add yogurt, almond milk, vanilla, agave and almond butter and beat on low until everything is well-combined.
  4. Gently fold in chopped apples.
  5. Scoop about ¼ cup into each muffin tin and bake for 25-27 minutes until a tester inserted in the middle comes out clean.
  6. Cool completely on a wire rack.
For the Vanilla Frosting
  1. Beat shortening and butter until smooth.
  2. Beat in vanilla, salt, Truvia and tapioca starch until everything is well-combined.
  3. Place in fridge for a few minutes to allow to firm up a bit. Meanwhile, make the crumb topping.
For the Crumb Topping
  1. In the bowl of an electric mixer, beat butter and vanilla until smooth.
  2. Add the rest of the ingredients and beat on low until well combined.
To Assemble Cupcakes
  1. Place a couple of tablespoons of frosting onto each cooled cupcake and then top with the crumb topping. Refrigerate until ready to eat.

 

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Bakery Review – Sit By Me Bakery in Branson, MO

 

It’s been a LONG time since I’ve done a bakery review for multiple reasons. I can’t say that I’ve really missed my glutinous days of ordering just one of EVERYTHING on the menu (EXAMPLE A, B, C and D) but every now and then I think how fun it used to be to go into a bakery and take in all the different cupcakes, cheesecake, cookies and candies never knowing quite what to expect or how amazing something might be…or completely disappointing. And of course we eat plant-based/vegan/no refined sugar which limits our options even more for finding suitable baked goods when out and about.

That’s where Sit By Me Bakery comes in. I’d been hearing a lot about them in the local vegan group I’m in and had been anxious to try them since they were obviously vegan and not only vegan, but free of the top 8 allergens-wheat, eggs, dairy, peanuts, tree nuts, soy, fish, and shellfish-as well as free of gluten, seeds, corn, yeast, nightshades, oats, preservatives, artificial flavors and colors. Phew! That’s an impressive list and leaves one to wonder how they even do what they do!

We took our family on a Saturday and visited their storefront that was inside a small shopping mall. We were immediately greeted by Steve and Angie, the owners, who were extremely warm and welcoming. Angie was even willing to let me look at the kind of sprinkles she uses and what the brand and ingredients were.

After checking out the bakery case for a few minutes, we ended up ordering two cinnamon rolls, a chocolate cupcake with chocolate frosting, a chocolate cupcake with vanilla frosting and a vanilla cupcake with vanilla frosting. Everything was very tasty but our favorite thing hands down were the cinnamon rolls. They weren’t the yeasty kind you’d expect from a traditional bakery but had a more dense, hearty texture that our family is used to and reminds me of the kind I make. And of course they were filled with a proportionate amount of gooey cinnamon and sugar.

The only thing that bums me out is the use of refined sugar in everything but I get how hard it is to substitute sugar in baked goods especially in things like cupcakes and frostings.  I’m sure that we’ll be back for a cinnamon roll in the future, however.  🙂

Overall a great experience at a great bakery with wonderful owners! We can’t wait to go back–be sure and visit if you’re in the Branson area!

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Vegan Key Lime Pie Pudding (plus bonus recipe!)

Last week I was contemplating whether I wanted to make and blog this recipe since I had started to see lots of fall/apple/pumpkin things popping up in my news feeds. Already. I mean, hello, isn’t it still August?? You know…SUMMER. Why yes IT IS so I decided no, I’m not giving in just yet and I’m squeezing in one last summer recipe. I’m DOING IT.

Of course the moment I decide this my husband walks in the door with a pumpkin coffee. Yes, pumpkin coffee. At first I was thinking “are you kidding me?!” but then I remembered how much I freaking love the gas station pumpkin coffee so I drank it. There. Confession.  Back to the pudding…

I got the idea for this pudding from an Instagram post I had seen a couple of months ago. She didn’t have an exact recipe and used a few different ingredients than I did. But I loved the idea of key lime pie pudding because key lime pie is one of my favorite desserts ever. I actually have a GREAT Key Lime Pie recipe and after glancing at the ingredients to refresh myself, I knew I wanted to get it as close to tasting like my pie as possible.

This meant I needed to somehow add dairy-free sweetened condensed milk. But I don’t know of any that is sold anywhere and even if it did exist I’m sure it’s loaded with sugar. So I went ahead and made my own healthier version. It adds an additional step/recipe to the overall recipe so if you really don’t care about having sweetened condensed milk in your pudding, then I would go ahead and forego it and just use a sweetener such as xylitol, stevia, swerve, etc. (although I STRONGLY recommend making the sweetened condensed milk because it is DELICIOUS). I can’t guarantee the taste of the pudding will be as good without it, but I’m sure it will still be yummy.

I REALLY love that this pudding has veggies in it and you’d never know. My kids loved it. We enjoyed it with a little dollop of So Delicious Coco Whip and some Cadia Graham Crackers crumbled on top. Tart, sweet and creamy cold….perfect SUMMER treat.  😀

Enjoy!

Vegan Key Lime Pie Pudding (plus bonus recipe!)
Author: 
 
Ingredients
Vegan Sweetened Condensed Milk
  • 5.25 oz./1/4 c. Native Forrest Coconut Milk Powder
  • ½ c. Water
  • 2 T. Melted Coconut Oil
  • 2 t. Pure Vanilla Extract
  • ½ c. Truvia
  • ¼ c. Sucanant
  • ½ t. Sea Salt (more or less to taste)
Key Lime Pie Pudding
  • ¾ c. Lite Coconut Milk
  • 2 Large, Ripe Avocados
  • 2 c. Spinach
  • Zest of One Lime
  • ¾ c. Key Lime Juice (less if you don't want it as tart)
  • ¾-1 c. Vegan Sweetened Condensed Milk (depends on how sweet you want it OR substitute Truvia, Stevia, Xylitol, Swerve, etc to taste)
  • So Delicious Coco Whip, Cadia Graham Crackers (optional)
Instructions
For the Vegan Sweetened Condensed Milk
  1. Combine all ingredients in a high-powered blender (I used a Vitamix) until smooth, creamy and thickened slightly. This will take several minutes. Set aside when done (if using right away....if refrigerating, the mixture will solidify and you can reheat or just scoop from the container).
For the Key Lime Pie Pudding
  1. Place all ingredients in a high-powered blender and blend until smooth. Refrigerate for a couple of hours until chilled and slightly firm or overnight.
  2. Top with coconut whipped cream and crumbled graham crackers.
Notes
Serves 5-6

 

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Dairy-Free Peach & Raspberry Icebox Cake

I’ve been wanting to do a little something different lately because I feel like I get stuck on things like bars, breads and dips a lot! In all honestly they are EASY to make and I’m constantly just wanting something I can throw together since I’ve got kids! But then came along this recipe from Half Baked Harvest and it gave me an idea.

A few years ago, I made this crazy delicious Blueberry Lemon IceBox Cake and while it was good it was most definitely NOT vegan/plantbased and certainly not healthy so I thought I would give it a little makeover! I did the peach/raspberry combo that HBH did so beautifully with her cake and used Cadia Graham Crackers and So Delicious Coconut Whipped Cream. That’s right I BOUGHT the coconut whipped cream! I know, I know I could have just thrown a can of coconut milk in the fridge and whipped it up the next day with some agave and vanilla but I was seriously going for easy here and I’m not gonna lie, I LOVE this whipped cream from So Delicious. Better than my homemade stuff even. 😀

So while not the healthiest dessert due to the sugar in the graham crackers and whipped cream, albeit a small amount, it is an upgrade from my old recipe for sure! And we loved it! The graham crackers get nice and soft and “cake-like” after sitting overnight, sandwiched between the whipped cream. And the raspberry/peach combo is SO good. Simple, delicious and utilizes the last of those yummy summer fruits!

Enjoy!

Dairy-Free Peach & Raspberry Icebox Cake
 
Ingredients
  • 2, 9 oz. containers So Delicious Coconut Whipped Cream (I used the lite version)
  • 12 sheets Cadia Graham Crackers (or similar healthy/low sugar/whole grain brand)
  • 2 c. Chopped Peaches (about two large), plus more for topping
  • 2 c. Raspberries, plus more for topping
Instructions
  1. Line a large, 6½x11x4-inch loaf pan with foil, both ways, letting the foil hang over either end of the pan. Spray lightly with coconut oil cooking spray.
  2. Spread a layer (about ⅓ of a container) of coconut whipped cream in the bottom of your pan. You want to have enough whipped cream left to use some for spreading on the top of the cake after it has set overnight and been flipped out of the pan.
  3. Place 4 sheets of the graham crackers on the top of the whipped cream (they may overlap a bit in the middle and that's ok!).
  4. Cover the graham crackers in another layer of whipped cram and sprinkle the whipped cream with half of the raspberries and half of the peaches.
  5. Gently spread a layer of whipped cream over the fruit. Cover with 4 more sheets of graham crackers, a layer of whipped cream and the remaining half of the peaches and raspberries.
  6. Cover the fruit with another layer of whipped cream and 4 more sheets of graham crackers.
  7. Cover with foil and let set in the fridge for 24 hours or overnight.
  8. Place a plate or cake stand over the to of the loaf pan and gently flip over. Carefully remove the pan and then gently and slowly peel away the foil.
  9. Quickly cover the top of the cake with the remaining whipped cream and sprinkle/decorate with the extra fruit. Slice and serve immediately.
Notes
Serves 10.

 

 

 

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Peanut Butter Chocolate Chip Fudge Dip

Full disclosure–this is actually a hummus recipe. Yes, that’s right dessert hummus is a thing and it has been for awhile. I’ve done a couple of variations like this Chocolate Hummus and this Pumpkin Spice Dessert Dip but this latest peanut butter and chocolate mix my be the best one yet!

This stuff is MAJORLY delicious and quite healthy! Don’t you just love when those two things get together?! I do.

Plenty of good stuff in this like protein and fiber from the chickpeas and peanut butter and lots of healthy fats! Think school lunchbox…great with apples, spelt pretzels, graham crackers, strawberries or wrapped up in a whole grain tortilla! Also good on pancakes, waffles, bagels….endless uses! Did I mention you only need a blender?! Yay!

And as always 100% vegan/plantbased and no refined sugar. 🙂

Peanut Butter Chocolate Chip Fudge Dip
 
Ingredients
  • 1, 15 oz. Can/2 c. Chickpeas, drained and rinsed
  • ½ c. plus 3 T. Natural Peanut Butter (no added oil, sugar, salt, etc)
  • ½ c. Agave (or sweetener of choice and less if you don't want it as sweet)
  • ½ t. Sea Salt
  • 6 T. Plain, Unsweetened Cashew Milk (or almond, coconut, etc)
  • ½-3/4 c. Lily's Dark Chocolate Chips
Instructions
  1. Place all ingredients except chocolate chips in a high speed blender and blend on high until smooth and creamy.
  2. Stir in chocolate chips and refrigerate overnight.
  3. Serve with fruit, pretzels, cookies, pancakes, waffles, etc.

 

 

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Ultimate Fudgy Vegan Brownies

I’ve been doin’ this brownie baking thing for awhile now. And with every new recipe I tend to get a little dramatic-y and proclaim in no uncertain terms that the new recipe is my absolute, all-time favorite.

But THIS time, I mean it. I mean, I totally mean it. These brownies are probably my favorite. Healthy, not-healthy, sugar, butter, coconut oil, eggs, xylitol, pumpkin puree…WHATEVER. These blow all that stuff away.

They live up to their name and just happen to be vegan, gluten-free and contain no oil. Yesssss. High-five to that. And did I mention they are the fudgiest, most addictive brownie ever? Because they most definitely are.

Hope you enjoy them and take a couple of minutes to check out some other healthy brownie recipes I’ve done in the past–they are ALL good!

Gluten-Free Brownies, Lightened Up Gluten-Free Brownies, Fudgy Pumpkin Brownies

Ultimate Fudgy Vegan Brownies
 
Ingredients
  • 1 ⅓ c. Sucanat
  • 6 T. Truvia
  • 1 ½ c. Almond Flour
  • 1 ½ c. Cocoa Powder
  • ¾ t. Sea Salt
  • ¾ c. Almond Butter
  • ¾ c. Agave
  • 3 T. Vanilla
  • ½ c. Flaxseed w/ 1 c. Water (soak for 5 miutes)
  • 1 c. Lily’s Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees. Grease/spray a 9x13pan.
  2. In the bowl of an electric mixer, whisk together sucanat, truvia, almond flour, cocoa powder and sea salt.
  3. Add almond butter, agave, vanilla and flax “egg” to the dry ingredients and beat on low speed until everything is well combined and smooth.
  4. Pour into pan and top with chocolate chips.
  5. Bake for 35 minutes, until a tester inserted in the middle comes out clean.
  6. Let cool completely before cutting.
Notes
Makes 24 brownies.

 

 

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Lemon Coconut Truffles

I was craving something lemon-y and easy to make the other day and found this recipe that I have only made once before quite awhile ago but remember really loving it! They are done in the food processor and come together in no time.

They are a perfect balance of coconut and lemon flavor, not overly sweet and just the right size when you need something a little sweet. And best of all they are healthy!

Enjoy!

P.S. Here are a few more energy type “balls/truffles” I love!

Honey Almond Date Balls

Java Mocha Protein Balls

Chocolate Chip Quinoa Trail Mix Balls

Lemon Coconut Truffles
Author: 
 
Ingredients
  • 1 c. Shredded, Unsweetened Coconut
  • ⅓ c. Raw Almonds
  • 1 T. Agave
  • 2 T. Xylitol, processed in a food processor to a finer "powdered" consistency (or use more agave, etc)
  • 2 T. Melted Coconut Oil
  • Juice and Zest of one Large Lemon
  • Organic Vegan White Chocolate Chunks, melted OR Extra Shredded, Unsweetened Coconut
Instructions
  1. Process all ingredients except the white chocolate/extra coconut in a food processor until a thick paste forms.
  2. Roll into 1½" balls.
  3. Dip into the melted white chocolate OR roll in extra coconut (I didn't do either this time but the time before I did the white chocolate).
Notes
Makes 12 truffles.

 

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Vegan Zucchini Bread

 

I’ve made zucchini bread so many times over the years but surprisingly I’ve never blogged about it except for this Chocolate Zucchini Bread which is honestly more like cake. It’s one of my favorite things EVER though–my grandma makes the best I’ve ever had and I simply love sweet breads.

However, most recipes have LOADS of sugar and are definitely not the healthy. So I found a recipe I thought sounded good and adaptable and this one did indeed turn out awesome. I only wish I’d had a can of crushed pineapple to throw in and highly recommend doing so. 🙂

This version is not only vegan but has ZERO refined sugar and oil. My only issue was that the very middle top part didn’t get cooked all the way through and collapsed which wasn’t really a problem since there’s nothing raw in it but I would have left it in for maybe another 10 minutes. All in all though it was a good, solid recipe and we devoured it quickly!

Enjoy!

Vegan Zucchini Bread
Author: 
 
Ingredients
  • ½ c. Xylitol (or truvia, swerve, etc)
  • ½ c. Sucanat
  • 1½ c. Sprouted Spelt Flour (or other whole grain flour)
  • ½ t. Pink Sea Salt
  • 1 t. Baking Soda
  • 1½ t. Cinnamon
  • 2 t. Pure Vanilla Extract
  • ½ c. Unsweetened Applesauce
  • ¼ c. Ground Flaxseed mixed w/ 6 T. Water (let sit for 5 minutes to create flax "egg")
  • 1 c. Shredded Zucchini, all liquid squeezed out (I use a nut milk/cheese cloth bag)
  • ½ c. Pecan Halves
Instructions
  1. Preheat oven to 325 degrees. Grease a 9x5 loaf pan with coconut oil or spray with non-stick cooking spray.
  2. In the bowl of an electric mixer, whisk together the xylitol, sucanat, flour, salt, baking soda and cinnamon.
  3. Beat in the vanilla, applesauce and flax "egg" on low speed. Add the zucchini and beat until evenly incorporated.
  4. Pour batter into prepared loaf pan and place pecan halves on top.
  5. Bake for 45-55 minutes (I did 43 but mine was still a little underdone in the very middle--recommend 50 minutes).
  6. Cool completely in loaf pan. Slice.
Notes
Makes about 8-10 slices.

 

 

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Fudgy Pumpkin Brownies

Ok, so the title of this recipe would sound a LOT better if I had been able to use PUMPKIN* in these brownies instead of butternut squash but guess what? The store was out of canned pumpkin when I went! I’m really hoping this isn’t another one of those pumpkin shortage years but I’m getting a little nervous to be honest.

Nevertheless, I pressed on and substituted the canned butternut squash for the pumpkin in this recipe because let’s face it…they taste exactly the same! But people looooooove pumpkin. You don’t see a butternut squash spice latte at Starbucks do you? NO. Butternut squash scented candles? NO. It’s pumpkin…all. pumpkin.

However, I’m pleased to report that the butternut squash totally worked in this recipe and these brownies turned out AWESOME. The center was definitely more fudgy than the outer edges and to me they were slightly more cake-like (which is not a bad thing at all). But they were seriously to die for and I’ll just confess…we polished the pan off in probably 2 1/2 days. So proud!

These were also some of the easiest brownies I’ve made which is a huge bonus. Not to mention, dairy and refined sugar free! Feel free to use pumpkin or even sweet potato in these, instead of the butternut squash, because they’ll turn out fabulous no matter what.

For more healthy brownie inspiration, check out my Gluten-Free Brownies and Lightened Up Gluten-Free Brownies! 

*Updated recipe to reflect that I tried pumpkin in them and prefer them that way.

Fudgy Pumpkin Brownies
Author: 
 
Ingredients
  • 1, 15 oz. (1⅓ c.) Can Organic Pumpkin Puree butternut squash and sweet potato also work)
  • 1 T. Pure Vanilla Extract
  • 1½ c. Almond Butter (no added oil, salt, etc)
  • ¼ c. Agave
  • ½ c. plus 1 T. Organic Sprouted Spelt Flour (or whole wheat, white whole wheat, whole wheat pastry, etc.)
  • 2¼ t. Baking Soda
  • ¼ t. Sea Salt
  • ½ c. plus 1 T. Unsweetened Cocoa Powder
  • 1 c. Sucanat
Instructions
  1. Preheat the oven to 325. Spray a 9x9 pan with non-stick cooking spray.
  2. In the bowl of an electric mixer, beat together pumpkin puree, almond butter, vanilla and agave until smooth.
  3. In a separate medium bowl, whisk together remaining ingredients.
  4. Add the dry ingredients into the wet and beat on low speed until everything is incorporated and batter is smooth.
  5. Pour batter evenly into the prepared pan.
  6. Bake for 25-28 minutes, until a tester inserted in the middle comes out clean.
  7. Cool completely and cut into squares. Store in an airtight container.
Notes
Makes about 16 brownies.

 

 

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Chia Bars

I’ve been incorporating chickpea (garbanzo) flour into lots of things lately, mainly because it has a fairly neutral flavor once it’s been cooked and adds a good amount of protein and fiber to food. My favorite thing right now is to mix it into my kids oatmeal…they don’t even know it’s there! So when I saw these chia granola bars used it, I HAD to try them.

Aaaaaand…they turned out great!  I was expecting a crunchier bar but mine remained soft which is ok because we still loved them. Looking back over the original recipe, I actually missed the step about pressing them down again after they have been baked so that might have been my problem with them not being crunchy!

They are slightly sweet, a tiny bit salty and quite yummy! Love the good fats, protein and fiber from the chickpea flour and chia seeds and the little crunch from the crispy rice cereal is perfect. Great for breakfast or a snack!

Original Recipe: Power Hungry

Chia Bars
Author: 
Category: Bar
 
Ingredients
  • 3 c. Rolled Quick Oats
  • ¾ c. Crispy Brown Rice Cereal
  • ⅔ c. Chickpea Flour (also known as garbanzo bean flour)
  • 3 T. Chia Seeds
  • 1 t. Baking Soda
  • ¾ t. Sea Salt
  • ⅔ c. Agave
  • ⅓ c. Melted Coconut Oil
  • ¼ c. Sucanat
  • 1 T. Pure Vanilla Extract
Instructions
  1. Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper; spray with nonstick cooking spray.
  2. In a large bowl, whisk oats, rice cereal, chickpea flour, chia seeds, baking soda, and salt. In a small bowl, whisk together agave, coconut oil, sucanant and vanilla until blended,
  3. Add agave mixture to oat mixture, stirring until completely coated. Transfer mixture to prepared pan. Spray you hands with non-stick spray and press mixture down gently but firmly to compact into pan.
  4. Bake in preheated oven for 20 to 25 minutes (I did 20) or until light golden brown on top. Remove from oven and use the flat bottom of a small pan or dish to press down granola bars again. Cool in pan for 15 minutes, and then use parchment paper sling to carefully lift granola bars out onto a cutting board (you can leave them sitting on top of the parchment paper). Cool for 5 more minutes and then cut into bars. Move to a cooling rack to cool completely. Store in an airtight container.

 

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Avery’s Favorite Chocolate Chip Cookie

I created this chocolate chip recipe for my daughter awhile ago and had completely forgot about it until recently when the ONE and only friend I had shared it with (I’m a recipe hoarder…I can’t help it!), said she had made them with her kids. So of course I immediately dug it out and got to work on making some.

I had actually forgot how GOOD these cookies are and why I gave them the title of Avery’s “favorite”….because they are addictive and you seriously can NOT eat just one! They’re soft, chewy and have a perfectly rich, buttery, slightly sweet flavor with ZERO butter or refined sugar and to top it off they are vegan with a little help from aquafaba (check out my first time using it here!)! Win-win-win!

I’m completely ashamed to say that are little family of four polished off all 16 of these in about 3 days! Thankfully they are “healthy” as cookies go and will be an every now and then treat from now on! As they should be. 😉

Avery's Favorite Chocolate Chip Cookie
 
Ingredients
  • ½ c. Palm Oil Shortening (I used Nutiva which is a blend of palm oils and coconut oil)
  • ⅓ c. plus 1 T. Xylitol
  • ⅓ c. plus 1 T. Agave
  • 3 T. Aquafaba (chia/flax egg or normal egg would work also)
  • 2 t. Pure Vanilla Extract
  • 1⅓ c. Sprouted Spelt Flour
  • ¼ c. Ground Flaxseed
  • ¾ t. Baking Soda
  • ¼ t. Sea Salt
  • ¼ c. Thick Rolled Oats
  • ½ c. Chocolate Dream Semi-Sweet Chocolate Chips
Instructions
  1. Preheat the oven to 350 degrees. Line two large baking pans with parchment paper.
  2. In the bowl of an electric mixer, cream together the shortening, xylitol and agave on medium speed until light and fluffy. Turn mixer to low and add aquafaba and vanilla. Whisk together all the dry ingredients in a small bowl and slowly add to the wet ingredients until thoroughly incorporated. Mix in chocolate chips.
  3. Scoop dough into 1½" balls and place 2 inches apart on the baking sheets. Bake for 7-9 minutes, rotating pans and switching racks halfway through. Allow to cool on pans for about 5 minutes and then move to a cooling rack to cool completely. Store in an airtight container.
Notes
Makes 16 cookies

 

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One Bowl Gluten-Free, Vegan Banana Bread

We do gluten-free around here every now and then and it’s not because anyone has any type of allergies but more so because I truly love a lot of recipes that use almond flour. I can’t say I’ve had much success with coconut flour (as in ZERO) but almond flour never lets me down and it surprisingly makes the most moist and delicious banana bread I have EVER had.

My go-to and favorite banana bread recipe for years had been this one but I prefer this gluten-free version WAY more and it is honestly so much better. Plus, it’s VEGAN which I totally love seeing as how we’ve recently decided to eat plant-based in our every day lives.

The original recipe calls for one egg but I have recently discovered the magic of aquafaba. What’s that you ask? It’s bean water! More specifically the liquid from cooked or canned chickpeas. Crazy, right?! Well this stuff is magic! It’s a GREAT egg replacement for so many things. I am still learning and experimenting but it works wonders in this banana bread and helps take it to the next level of super healthy deliciousness! I’m pretty sure you’ll never go back to a regular ‘ole oil and sugar filled banana bread after you try this version!

One Bowl Gluten-Free Banana Bread
 
Ingredients
  • 3-4 Medium VERY Ripe Bananas (I use 4)
  • 1 T. Pure Vanilla Extract
  • 3 T. Aquafaba
  • 3 T. Coconut Oil, melted
  • ¼ c. Xylitol
  • ¼ c. Sucanat
  • 3½ t. Baking Powder
  • ¾ t. Sea Salt
  • ½ t. Ground Cinnamon
  • ¾ c. Unsweetened Almond or Cashew Milk
  • 2½ c. Blanched Almond Flour
  • 1¼ c. Gluten-Free Quick Oats
  • Handful of Chopped Walnuts (optional but delicious!)
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray.
  2. In the bowl of an electric mixer, beat ripe bananas until mashed. Mix in all other ingredients through the milk and combine. Add almond flour and oats and stir to combine. Add chopped walnuts (if using).
  3. Pour into prepared pan and bake for 1 hour to 1 hour and 15 minutes (mine took 1 hour and 5 minutes), until a tester comes out clean.
  4. Let cool completely before removing from pan and slicing. Store in an airtight container.

 

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Dark Chocolate Strawberry Cream Cake

If you are looking for a super decadent, rich, absolutely DELICIOUS and most importantly HEALTHY chocolate cake–look no further! I can honestly say this is maybe the best chocolate cake I’ve ever had and I can only guess it has something to do with the crazy amount of avocado in it! Yes, avocado!

I just love avocado. Although you’d NEVER guess it was in this cake. All you’ll taste is chocolate, chocolate and more chocolate! Oh and some strawberry. 😉 Avocado is so great for chocolate desserts, like this Chocolate Avocado Pudding and I’ve also seen chocolate frosting recipes that use it in place of butter although I have yet to try it myself! It really is the ultimate super food!

What makes this cake even better is the fact that it is totally dairy-free, gluten-free and refined sugar-free! Enjoy a big ‘ole slice without any guilt!

Dark Chocolate Strawberry Cream Cake
Author: 
Category: Cake
 
Ingredients
Dark Chocolate Cake
  • 3 c. Chopped Avocado (4-5 large), pureed
  • ¾ c. Xylitol
  • ¾ c. Sucanat
  • ¼ c. Agave (optional)
  • 4 Large Eggs
  • 3 T. Pure Vanilla Extract
  • 1 ½ c. Unsweetened Cocoa Powder
  • ½ c. Special Dark Cocoa Powder (or use another ½ cup regular)
  • ½ t. Sea Salt
  • 1 t. Espresso Powder
  • 2 t. Baking Soda
  • 1 c. Enjoy Life Dark Chocolate Chunks (optional)
Chocolate Whipped Cream
  • 1, 14.5 oz. Canned Full-Fat Coconut Cream, chilled in fridge (unopened) for at least 5-8 hours or overnight
  • 2-3 T. Refined Coconut Oil, softened
  • Pinch Sea Salt
  • 2 t. Pure Vanilla Extract
  • 2 t. Cocoa Powder
  • 2 T. Agave
  • 2 Packets Truvia (or use couple teaspoons of powdered stevia, etc)
Other
  • 1 c. Sliced Strawberries
  • ½ c. Enjoy Life Dark Chocolate Chunks, melted
Instructions
For the Cake
  1. Preheat oven to 350 degrees. Spray two, round 9x9-inch pans with non-stick spray and line with parchment paper.
  2. In the bowl of an electric mixer on low speed, beat the avocado puree, xylitol, sucanat and agave until smooth. Beat in the eggs and vanilla until fully incorporated.
  3. Beat in remaining ingredients (except chocolate chunks). Stir in dark chocolate chunks.
  4. Divide batter evenly between the two pans--it will be VERY thick. Bake for 22-25 minutes until a tester inserted in the middle comes out clean. Let cool completely on a wire rack.
For the Chocolate Whipped Cream
  1. Place the metal bowl and whisk of an electric mixer in the freezer for at least 30 minutes (if you don’t have an electric mixer, a bowl and whisk should work as well).
  2. Place the thick cream part of the chilled coconut milk (you can just discard the liquid if there is any or save for smoothies, etc) into the chilled electric mixer bowl and whisk the coconut milk, coconut oil, salt, vanilla, cocoa powder, agave and truvia on medium/high speed until fully combined and thick. Refrigerate or use immediately on cake.
To Assemble
  1. Remove chilled cakes from pans and peel away parchment paper. Put one cake on a large plate or cake stand. Spread ½ of the whipped on the first cake layer.
  2. Top with the second cake layer and spread with the remaining whipped Cream
  3. Place strawberry slices around the outer edge and drizzle with melted chocolate. Serve immediately or refrigerate covered until ready to serve.

 

 

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Chocolate Fudge Tart

Chocolate Fudge Tart 2

Chocolate Fudge Tart 1

If I told you this scrumptious looking Chocolate Fudge Tart was gluten free, dairy free, has ZERO refined sugar and is no-bake, would you believe me?  Well, it’s totally true!  I used this recipe from Deliciously Organic and modified it just a bit to my liking.  What resulted was one of the richest, most delicious things I’ve ever had.  If you like super dark chocolate and fudge, this is the recipe for you. And if you don’t like super dark chocolate and fudge…what’s wrong with you?!?!!

Just kidding.

Chocolate Fudge Tart 3

Chocolate Fudge Tart 4

I love that the crust uses almond meal…it’s absolutely delicious in the recipe.  Little confession though…I had to use half almond meal and half oat flour (which I just made by processing organic rolled oats in my processor) because I ran out of almond meal.  It was still delicious and I might just make it that way from now on.  As with all “healthy” treats, this one still has calories and sugar, just not the refined, overly processed junk.  So use moderation but definitely feel free to indulge without guilt!  Make it for someone you love this Valentine’s Day!

Chocolate Fudge Tart 5

Chocolate Fudge Tart
 
Ingredients
Crust
  • 2½ c. Almond Meal (or half almond meal and half oat flour)
  • ½ c. plus 1 T. Hershey Special Dark Cocoa Powder
  • ¾ t. Sea Salt (I use pink Himalayan
  • ⅓ c. Agave (or maple syrup, honey)
  • ⅓ c. Coconut Oil, melted
Fudge Filling
  • 3 c. Hershey Special Dark Cocoa Powder
  • 1 t. Sea Salt (I use pink Himalayan)
  • 2 c. Agave (or maple syrup, honey)
  • ⅓ c. Coconut Oil, melted
Instructions
  1. Lightly oil or spray a 9-inch springform pan with non-stick cooking spray.
For the Crust
  1. In a large bowl, whisk together the almond meal, cocoa powder and sea salt. Stir in the agave and coconut oil until large clumps form. Press into the bottom and up the sides of springform pan.
For the Chocolate Fudge Filling
  1. In a large bowl, whisk together the cocoa powder and salt. With a large wooden spoon, stir in the agave and coconut oil. Mixture will get VERY thick. Pour into the crust and gently spread into an even layer. Freeze or refrigerate for about two hours, until firm. Cut into slices and serve immediately. (I actually froze mine overnight so it was a bit too firm when I took it out of the freezer. I had to let it sit and soften for about 30-45 minutes, just fyi.)
Notes
Serves16

 

 

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