chocolate peanut butter mousse (vegan, dairy free, gluten free, no added sugar)
(this post contains affiliate links which help fund this blog but at no cost to you) “We go together like birds of a feather…” If chocolate and peanut butter ever had a theme song, that would be it. They were simply made for each other. #Godsagenius And if you were playing Family Feud and had to name a food that went with peanut butter, I’m pretty sure “chocolate” would be a top answer. (“Jelly” might have the edge, numbers-wise, but taste-wise chocolate has “j” beat hands down IMO). You too? So it was only a matter of time before I gave my go to chocolate mousse recipe a slight makeover…
blueberry banana bread bars (vegan, no added sugar)
I love hard-working recipes – especially ones that can work as breakfast, dessert or a snack! And these blueberry banana bread bars are perfect for all three. I have a particular soft spot for these since it’s one of the first recipes I tried (thanks to the inspiration of Angela’s muffin tops recipe at Oh She Glows) that didn’t require any added sugar. And didn’t end up a yucky gummy mess which can happen when you remove the dairy and the added sugar. These blueberry banana bread bars are just one of the recipes featured in my 7-day plant-based refresh which you can sign up to receive for free…
festive vegan yogurt parfaits with no added sugar berry jam
Mmm, mmm, mmm. Aren’t these pretty? I love the colors in these vegan yogurt parfaits and the combination is so festive! While yogurt parfaits usually are associated with breakfast, I prefer them as a snack or dessert…I have a hard time parting with my go-to oatmeal bowl each morning. LOL Plus these are so pretty, I think they can hold their own on the dessert table and offer a refreshing alternative to heavier desserts. To make them, grab your favorite non-dairy, no added sugar yogurt (I used a cashew-based one here), whip up a batch of granola (I recommend this one to keep it free of added sugars) and…
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rockier road vegan brownies (no added sugar)
Sometimes getting a recipe just right takes awhile. Sometimes the results are only good for the garbage (yeah, that bad). And sometimes they are an unexpected blessing. This last result is exactly what happened here. I can’t remember exactly what I was going for when I first mixed this rockier road vegan brownies recipe up. I think it might have been chocolate cookies. Anyway, whatever it was, it just didn’t happen. Except the results were exactly what I was going for in an chocolately fudgey vegan brownie recipe. Whooop, whooop! Then inspired by another recipe I saw in a vegan cookbook, I tossed on some chopped almonds and cacao…
mini pumpkin pie-lets …updated (vegan, dairy free)
As I was cooking for Thanksgiving last week, I discovered a bit of an oops in this recipe for mini pumpkin pie-lets. Originally, I posted that the recipe made 12 pie-lets, when really, it makes about 36. I have no idea what I was thinking when I wrote up the original. Total face palm. Hint: if you want more than a little pastry leftover to make these, then make two dozen mini pumpkin pie-lets and eat the leftover filling like pumpkin mousse. I updated the recipe in the original post plus made a slight tweak to the spices because I can’t help it…I’m always experimenting! I found that I liked…
jam roll (vegan, added sugar free, nut free)
Growing up, I always knew pie meant one thing…jam roll. I’m not sure where the tradition started, but I remember my English grandmother and my mom making them – often using strawberry or raspberry jam as the filling. It’s a completely genius way to use up scraps of pastry left over from pastry making and there’s something so right about warm jam between a crispy layer of pastry. Here’s how it’s done. 1. Reform your pastry scraps into a ball and roll out to 1/8″-1/4″ thick. 2. Spread a thin layer of jam over the pastry bringing it almost to the edges. To keep it added sugar…
mini pumpkin pies with maple coconut whip (vegan, dairy free, nut free, added sugar free option)
Aren’t these the cutest? Teeny pumpkin pies just waiting to be popped into your mouth. Pumpkin pie made without any added sugars and allowing only a hint of it in the coconut whip. Funny thing, though, until I came up with this recipe, I wasn’t a pumpkin pie fan. Never baked one. Never wanted to. It’s a texture thing. With this recipe, the texture (thankfully) changes by pulling out the milk, eggs and sugar and replacing it with whole fruits. It also keeps the filling added sugar free which means you’re never going to regret that “one last piece.” So, yay, for a healthy makeover too! Besides…
thanksgiving recipe roundup (vegan, plant-based)
I cannot believe Thanksgiving is one week away!! How did that happen?! If you’re new(ish) to a plant-based/vegan diet, I’m guessing Thanksgiving can feel rather…intimidating. After all, the main feature of this holiday meal is the turkey. (Can you even hear “Thanksgiving” without picturing the turkey? I can’t!) And holidays usually mean eating with people who probably aren’t eating the way you at best or make you feel looney tunes for choosing a different diet altogether. But I’m here to encourage you that Thanksgiving – and all other holiday meals – can still be looked forward to and even give you chance to share how amazing a vegan diet can…
easier-than-pie apple crisp (no added sugar, vegan, soy free, dairy free)
I never was much of a pie person. Unlike pizza where I could eat just the crust, pie crust left me cold. And making it? My results were rarely worth the effort. Which is why crisps are more my speed. Easier to pull together and capped with a sweet, flavorful topping…mmmm. Yes. Please. My favorite way to make this apple crisp also makes it virtually foolproof because you can control your chunky-to-sauce ratio and turn out the perfect-for-you apple crisp every time. Personally, I like things a little more on the saucy side. For the topping, I swapped out the traditional brown sugar and butter for dates (in the…
chocolate doughnuts with milk chocolate glaze (vegan, no added sugar)
Doughnut, you guys! No added sugar, baked-not-fried, packed-with-fruit and finished-with-fun chocolate doughnuts. With milk chocolate glaze. And pink sprinkles. Food dye free sprinkles. It’s a party on your plate and in your mouth. How is all this accomplished in one little recipe? Simple! I used my chocolate zucchini muffin recipe, sweetened it up a bit (more dates and stevia) and spooned it into a doughnut pan. Voila! Healthy chocolate doughnuts. But, wait, there’s more! To increase the fun factor, I added a milk chocolate glaze and pink sprinkles – all made without a lick of added sugar, dairy or food coloring. This recipe makes more batter…
