SWEETS

Apple Pie Chia Seed Pudding

Make it Your Own

  • Don’t like pecans? Substitute with any of your favorite nut to give a nice crunchy texture to your pudding
  • Make the chia seed pudding overnight and let thicken for 8 hours.
  • Leftovers last for 2-3 days covered in the refrigerator.

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Apple Pie Chia Seed Pudding

  • Servings: 2 jars
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This Apple Pie Chia Seed Pudding is packed with nutrients and super easy to whip up. Layered with a creamy chia seed pudding and topped with fried cinnamon apples. It is the perfect make ahead recipe when you have a busy week ahead of you.


Apple Pie Chia Seed Pudding

  • 1 Tbsp coconut oil
  • 6 Tbsp chia seeds
  • 1 ½ cup dairy-free milk, I used almond
  • 2 tsp vanilla
  • 2 red apples, chopped into bite size pieces
  • 1 tsp cinnamon
  • 2 Tbsp agave or maple syrup
  • ⅛ tsp salt
  • ¼ cup pecans
  • 1 Tbsp dried coconut flakes (optional)
  • 1 Tbsp hemp seeds (optional)

Directions

  1. Combine dairy free milk, chia seeds, 1 tsp vanilla and 1 tablespoon of syrup (optional) together in an airtight container and mix. Place it in the refrigerator for at least 4 hours to thicken.
  2. Heat a small pan on low to medium heat. Add the coconut oil and chopped apples and fry for 5 minutes.
  3. Add 1 tsp vanilla, cinnamon, and salt to the pan of apples and toss. Cook for an additional 2 minutes.
  4. Mix chia seed pudding again to avoid clumping. Divide the chia seed pudding into cups and top with the fried apples. Top with pecans, hemp seeds, 1 tablespoon syrup, and serve!

Pumpkin Chocolate Bread

Make it Your Own

  • Love chocolate? Add another tablespoon of cacao powder to the pumpkin chocolate batter.
  • Don’t have dark chocolate chips? For non vegans us milk chocolate chips instead.
  • I use parchment paper to line my loaf pan. However, if you do not have parchment paper spray your loaf with non stick spray before adding the batter to the loaf pan.
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Pumpkin Chocolate Bread

  • Servings: 1 loaf
  • Difficulty: easy
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This Pumpkin Chocolate Bread is soft, cakey, and filled with pumpkin spice. Made with all of your fall favorites, applesauce, cinnamon, pumpkin puree, and dark chocolate.

Pumpkin Cake Donuts

  • 1 Tbsp oil, I used non stick canola spray
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1/2 cup white sugar
  • ½ cup oil, I used canola oil but coconut oil or softened butter will work.
  • 1 cup dairy-free milk, I used almond
  • 1/3 cup apple sauce
  • ⅔ cup pumpkin puree, I used it from the can
  • 1 tsp apple cider vinegar
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • 2 Tbsp cacao powder
  • ¼ cup dark chocolate chips

Directions

  1. Preheat the oven to 350 degrees fahrenheit (176.6 C). Spray your loaf pan with cooking oil or line with parchment paper. Set aside.
  2. Combine the milk and apple cider vinegar together in a large bowl to curdle.
  3. In a large bowl combine the flour, baking powder, baking soda, sugar, cinnamon, pumpkin spice, and salt.
  4. In the bowl of milk and apple cider combine the pumpkin puree, apple sauce, and vanilla together and whisk.
  5. Mix both the dry and wet ingredients together and whisk for 20-30 seconds.
  6. Split batter into two seperate bowls. Add the cacao powder to one bowl making your pumpkin chocolate batter.
  7. Pour the pumpkin batter into the loaf pan first.
  8. Add the pumpkin chocolate batter on top of the pumpkin batter. Sprinkle chocolate chips on top of the chocolate batter.
  9. Bake for 35 – 45 minutes depending on your oven temperature. To test loaf is cooked all the way through, stick a toothpick in the middle of your loaf. If it comes out clean without any dough on it the bread is cooked all the way.
  10. Let the loaf cool in the pan for 5 minutes. Then remove from pan and let cool on a cooling rack before cutting.
  11. Leftovers will last 1-2 days in the fridge and a 1 month in the freezer wrapped up.

Strawberry Cake Loaf

Make it Your Own

  • Try not over mix your cake batter. I like to limit my mixing to 20-30 seconds including when you add the strawberries.
  • Skip the cream cheese frosting if you are not a fan. This Strawberry Cake taste as wonderful without the topping.
  • Line your loaf pan with parchment paper before adding the batter. This will prevent the cake from sticking to the pan after baking.

Strawberry Cake Loaf

  • Servings: -4-5
  • Difficulty: easy
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This Strawberry Cake Loaf is moist, soft, and simple to make. Bursting with fresh strawberries, and topped with a delicious creamy cream cheese frosting. This loaf is super easy to make and just takes 15 minutes to prep.


Strawberry Cake Loaf

  • 2 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 3/4 cup cane sugar
  • ½ cup softened coconut oil
  • 1 cup dairy-free milk, I used almond
  • 1 Tbsp vanilla
  • ½ small lemon, juiced
  • 1 tsp lemon zest
  • 1 cup of fresh strawberries, washed and sliced
  • ½ cup fresh strawberries, to top cake (optional)

Cream Cheese Frosting

  • 8 ounces or one container of vegan cream cheese
  • 1 Tbsp vanilla
  • 1 Tbsp cane sugar (optional)

Directions

  1. Preheat your oven to 350 degrees fahrenheit ( 176 C).
  2. Spray your loaf pan with oil and line it with parchment paper.
  3. In a large bowl combine the flour, baking powder, baking soda, sugar, lemon zest, and salt.
  4. In a separate bowl combine the softened coconut oil, milk, vanilla, lemon juice, and whisk.
  5. Combine both the dry and wet ingredients together and whisk for 20 seconds. Fold ½ cup of fresh cut strawberries into batter.
  6. Pour batter in your loaf pan and add the additional ½ cup of strawberries to the top of the cake (optional). The batter is thick, so you might need to push the strawberries down a little.
  7. Bake for 35 – 40 minutes depending on your oven temperature. To test loaf is cooked all the way through, stick a toothpick in the middle of your loaf. If it comes out clean without any dough on it the bread is cooked all the way through.
  8. Add the cream cheese frosting ingredients together in a bowl. Using an electric mixer whip the frosting until it is fluffy and creamy.
  9. Let the cake completely cool for at least 1 hour then spread the cream cheese frosting on the Strawberry Cake Loaf. Top loaf with sliced almonds and sliced strawberries and serve!
  10. Leftovers will last 2-3 days in the fridge and a 1 month in the freezer wrapped up.

No Bake Vegan Cheesecake

No Bake Vegan Cheesecake

  • Servings: Serves 24 mini cheesecakes
  • Difficulty: easy
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This is a creamy no bake, raw, vegan, gluten free cheesecake! Made with a sweet crumbly crust, a layered peach and strawberry filling, and topped with fresh fruit.


Crust

  • 1 cup medjool dates
  • 2 cups walnuts
  • 1 ½ cup oats (gluten free option)
  • ½ cup agave or maple syrup

Cheesecake Filling

  • 2 cup cashews, soaked (see notes)
  • -1 lime, juiced
  • ½ cup dairy- free milk, I used almond
  • 1 can of full fat coconut milk, chilled
  • 1 Tbsp chia seeds
  • 1 Tbsp vanilla
  • 1 cup strawberries
  • 1 cup peaches
  • ¼ cup agave or maple syrup (optional)
  • ½ cup of water, if to thick

Directions

  1. In a food processor or high powered blender combine all crust ingredients and blend.
  2. Using a rubber spatula transfer the crust to your muffin tin or cake pan. Press the mixture down with the spatula to make a firm crust. Pop it in the freezer while you make the cheesecake filling.
  3. In a blender combine the soaked cashews, milk, chilled coconut milk, vanilla, chia seeds, lime juice, water, syrup (optional) and blend for 4-5 minutes until completely creamy.
  4. Pour half of the cheesecake mixture in a bowl. Add your strawberries to the blender and blend until smooth. Remove the strawberry mixture from the blender and transfer to a bowl.
  5. Transfer the remaining cheesecake mixture back in the blender and add the peaches. Blend until smooth.
  6. Take your crust out of the freezer. Pour your peach cheesecake mixture in the muffin tin or pan. If you are using muffin tins I would use a spoon to transfer the mixture. Repeat this process with the strawberry mixture.
  7. Top cheesecake with fresh strawberries and peaches. Place cheesecakes back in the freezer for at least 4 hours.

Make it Your Own

  • You can make this No Bake Vegan Cheesecake with either two 12 cup muffin tins to make mini cheesecakes or one 8 inch by 12 inch pan to make cheesecake slices.
  • To easily remove your mini cheesecakes from the muffin tin just use a butter knife to simple “pop” them out of the tin.
  • Didn’t have time to overnight soak your cashews? You can quickly soak your cashews by placing in a pot with water. Turn your stove top to medium heat and bring the water to a boil. Remove from heat immediately and let the cashews sit in warm water for fifteen minutes.

Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

  • Servings: -4-5
  • Difficulty: easy
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This Lemon Poppy Seed Cake is moist, soft, and simple to make. Bursting with poppy seeds and lemon, and topped with a delicious creamy lemon cream cheese frosting. It is super easy to make and just takes 15 minutes to prep.


Poppy Seed Lemon Cake

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2/3 cup cane sugar
  • 2 Tbsp poppy seeds
  • 1 Tbsp chia seeds
  • ½ cup softened coconut oil
  • 1 cup dairy-free milk, I used almond
  • 1 tsp vanilla
  • 2 small lemons, seeds removed and juice
  • 1 Tbsp lemon zest

Lemon Cream Cheese Frosting

  • 8 ounces or one container of vegan cream cheese
  • 1 tsp lemon
  • 1 tsp vanilla
  • 1 Tbsp cane sugar (optional)

Directions

  1. Preheat the oven to 350 degrees fahrenheit (176.6 C).
  2. In a large bowl combine the flour, baking powder, baking soda, sugar, poppy seeds, chia seeds, and salt.
  3. In a separate bowl combine the softened coconut oil, milk, vanilla, lemon juice, lemon zest and whisk.
  4. Combine both the dry and wet ingredients together and whisk for 20-30 seconds.
  5. Pour batter in your loaf pan and add additional lemon zest to the top of the cake (optional).
  6. Bake for 35 – 45 minutes depending on your oven temperature. To test loaf is cooked all the way through, stick a toothpick in the middle of your loaf. If it comes out clean without any dough on it the bread is cooked all the way through.
  7. Add the lemon cream cheese frosting ingredients together in a bowl. Using an electric mixer whip the frosting until it is fluffy and creamy.
  8. Spread the lemon cream cheese frosting on the Poppy Seed Lemon Cake after it cools. I like to wait at least 1 hour after baking.
  9. Leftovers will last 2-3 days in the fridge and a 1 month in the freezer wrapped up.

Make it Your Own

  • Try not over mix your cake batter. I like to limit my mixing to 20-30 seconds.
  • Do you love vanilla? Add 1 Tbsp of vanilla instead of 1 tsp to the cake batter.
  • Line your loaf pan with parchment paper before adding the batter. This will prevent the cake from sticking to the pan after baking.

Fruit Dip

Vegan Fruit Dip

  • Servings: 10
  • Difficulty: easy
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This Fruit Dip is creamy, light, and fluffy. With only 4 ingredients it is super easy to whip up in 5 minutes or less. Not only is this dip vegan but is gluten free and dairy free.


Ingredients

  • 8 oz container of dairy free cream cheese
  • 1 can of whole fat coconut milk, chilled for at least 4 hours
  • 1 tsp vanilla
  • 2 tsp agave or maple syrup

Directions

  1. Open your chilled can of coconut milk. The coconut milk will have a hardened top, you want to use that hardened coconut cream for the dip. Avoid using a lot of the coconut liquid, you can save that for smoothies.
  2. Combine all ingredients into a medium bowl.
  3. Using a electric hand mixer whisk your ingredients for 2-3 minutes or until the dip gets creamy and fluffy. If you notice the coconut cream is clumpy keep whipping until clumps disappear.
  4. Scrap dip into the bowl and garnish with crushed graham crackers (optional). Dip, eat and enjoy!
  5. Leftovers will last 3-5 days wrapped up in the refrigerator.

Make it Your Own

  • Are you gluten free? This fruit dip is gluten free. Just make sure to stick with fruit for dipping.
  • Don’t want it to be too sweet? Skip adding the agave or maple syrup.
  • Leftovers will last 3-5 days wrapped up in the refrigerator.

Berry Nice Cream

Make it Your Own

  • Adding a scoop of protein powder will not only increase your protein but add an extra flavor to your bowl.
  • The more frozen fruit you add the thicker your bowl will be.
  • If you don’t have plant milk coconut water is also a great substitution.

Berry Nice Cream

  • Servings: 4
  • Difficulty: easy
  • Print

Looking for a healthy dessert or snack? This Nice Cream is dairy free, gluten free and is simple to make.


Ingredients

  • 3 frozen bananas, chopped
  • 1 cup plant milk
  • ½ cup frozen cherries
  • ½ cup frozen blueberries

Directions

  1. In your high powered blender add your bananas,blueberries, cherries and plant milk. Blend until smooth. If you see that it is too thick add a little more milk until it is your desired constantly.
  2. Divide into serving bowls or ice cream cones. Top with additional berries and serve.
  3. Leftovers will last in the freezer for up to 2 months.

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