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 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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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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