#refinedsugarfree Archives » Kay's Clean Eats

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing is easy to make with just a few simple ingredients. This dressing brings the most simple dishes to life, it is vegan, gluten-free, and refined sugar-free.

I love sauce, dips, spreads I pretty much need it on everything I eat. Cashew based dressing is my favorite, I also love Chipotle Cashew Cream!! I love to put Creamy Cashew Dressing on my salads, buddha bowls, and roasted veggies. You can dump this dressing on just about any savory bowl and it will be delicious! I seriously love all sauces but this one I make the most.

So today was a clean out the fridge day and roast all the veggies about to wilt over and die. We are usually pretty good at eating our veggies especially me, but my first trimester and veggies were not blending well. I had to stick to soups and smoothies to eat my veggies, thankfully were out of the trimester! Now in the second, I want nothing more than buddha bowls and big fresh salads, but still loving my carbs too, ha!

How to make Creamy Cashew Dressing 

 

This is a very easy recipe to make. Add all ingredients to your blender and blend till smooth and creamy! I use a Vitamix which also heats the dressing little so I chill mine in the fridge before eating. Keep the dressing stored in the fridge for up to 1 week in a sealed jar. 

Love amazing dressings, you must also try Chipotle Cashew Cream and Vegan Basil Cream Sauce!

Yield: 6 servings

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing is easy to make with just a few simple ingredients. This dressing brings the most simple dishes to life, it is vegan, gluten-free, and refined sugar-free.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup soaked cashews, drained and rinsed
  • 2  garlic cloves
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1/4 cup avocado oil
  • 1 tsp apple cider vinegar
  • 1/2 cup filtered water
  • Salt to taste

Instructions

    1. If you have not soaked cashews overnight, place cashews in boiling hot water and let soak for 15 minutes, then drain thoroughly.
    2. Place cashews, garlic, lemon juice, maple syrup, avocado oil, apple cider vinegar, and salt in a high-speed blender.
      Blend on high, and slowly add in the water, scrape down sides as needed. Blend till smooth and creamy, about 30 seconds to 1 minute.
    3. You can serve immediately or refrigerate. Leftovers will keep in the fridge for 1 week.

Notes

Prep time does not include soaking the cashews, I recommend you do this the night before or flash soak them in hot water for 15 minutes.

Healthy Peanut Butter filled Chocolate Eggs

Healthy Peanut Butter filled Chocolate Eggs are everything you love about a traditional Reese’s without the excess sugar! Made with wholesome ingredients these vegan eggs are the perfect treat for everyone!

Hello friends, first and foremost these Healthy Peanut Butter filled Chocolate Eggs are my current favorite chocolate treat! I have one a day… The kids love them too! I realize there is a lot of peanut allergies out there. The good news is that you can use any nut or seed butter you want! As a peanut butter lover, it has and will always be my number 1!

These Healthy Peanut Butter filled Chocolate Eggs are simple to make! I used peanut butter, maple syrup, and coconut flour for the filling. To shape the eggs I find it is easiest to use a cookie dough scoop and then shape the egg from there. For the chocolate, I melted together chocolate chips and coconut oil. I told you this is an easy recipe!

Healthy Peanut Butter filled Chocolate Eggs are best stored in the fridge and will last up to 4 weeks. 

How do you easily coat peanut butter eggs

The easiest way to do this is with a spoon and fork. Place your egg on top of your spoon and submerge into the chocolate, make sure to coat both sides. Transfer it to your fork and place it on parchment paper and sprinkle with a little salt. 

Healthy Peanut Butter filled Chocolate Eggs

Healthy peanut butter substitutions

The best nut-free substitute is sunflower seed butter. Sometimes it can run a little thinner than peanut butter and you will need to adjust the amount of coconut flour, try adding 1 tsp at a time.

Love easy and delicious treats also try, No-Bake Vegan Peanut Butter & Jelly Cheesecakes, and The Best Vegan Dark Chocolate Tart!

Yield: 9 eggs

Healthy Peanut Butter filled Chocolate Eggs

Healthy Peanut Butter filled Chocolate Eggs

Healthy Peanut Butter filled Chocolate Eggs are everything you love about a traditional Reese's without the excess sugar! Made with wholesome ingredients these vegan eggs are the perfect treat for everyone!

Prep Time 5 minutes
Additional Time 7 minutes
Total Time 12 minutes

Ingredients

  • 3/4 cup peanut butter
  • 2 tbsp coconut flour
  • 2 tbsp maple syrup (can sub agave)
  • 3/4 cup chocolate chips 
  • 1 tsp coconut oil 

Instructions

  1. In a medium bowl combine your coconut flour, smooth peanut butter, and maple syrup. The batter should be moist but stiff enough to mold.
  2. If the batter is too thick/crumbly add 1 tsp of liquid at a time.
  3. Line a plate or tray with parchment paper and set aside. Slightly wet your hands and form egg-shaped domes with your peanut butter mixture. Repeat till the peanut butter mixture is used up and place in the freezer.
  4. Once your eggs are frozen, melt your chocolate chips and coconut oil. Dip your peanut butter eggs into the chocolate coating both sides. Sprinkle with sea salt. Place eggs back on parchment paper and into the fridge to set. Enjoy!

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 221Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 105mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 6g

 

Almond Flour Banana Bread

This Almond Flour Banana Bread is perfectly sweet and nutritious. This one bowls recipe is Made with wholesome ingredients, it is gluten-free and refined sugar-free. It is the perfect recipe when you have extra ripe bananas!

I have a little secret, every week I buy excess bananas just so I can make banana baked goods! With a drizzle of peanut butter on top of Almond Flour Banana Bread, you instantly have the best snack ever! Or if your feeling a little extra try some mascarpone on a slice of this bread, unreal, your welcome! 

So how many of you are at the stage of quarantine were baking banana bread, haha! In all honesty, I have absolutely loved seeing all the bread-making going on in the foodie world! Looks like everyone is getting there bake on, after all, we all have the time in quarantine. 

I made the decision to make this bread after I cleaned the entire kitchen, it must have been like 9 pm. However the bananas were on their last hour of life it was a do or die situation, so yeah you bet I saved those bananas! Almond Flour Banana Bread and I have a history of failure 😭😭, I’ve been trying to perfect this texture for months whenever I had spotty bananas. There is nothing I hate more than MUSHY texture. Somehow I have finally stumbled upon the perfect portions for the moistest and delicious banana bread, woohoo!

Love health and easy baked goods, also try Banana Cinnamon OatmealGluten-Free Yogurt Banana Bread, and The Best Vegan Dark Chocolate Tart!

Yield: 10 slices

Almond Flour Banana Bread

Almond Flour Banana Bread

This Almond Flour Banana Bread is perfectly sweet and nutritious. This one bowls recipe is Made with wholesome ingredients, it is gluten-free and refined sugar-free. It is the perfect recipe when you have extra ripe bananas!

Prep Time 7 minutes
Cook Time 1 hour
Total Time 1 hour 7 minutes

Ingredients

  • 3 spotty ripe banans
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 2 cups almond flour
  • 1/4 cup tapioca flour 
  • 1 tsp baking powder
  • 1/2 cup chocolate chips + 1 tbsp

Instructions

  1. Preheat your oven to 350 degrees F. Line a loaf tin with parchment paper and set aside.
  2. In a medium bowl mash your bananas. Whisk them together with the coconut sugar, vanilla extract, eggs, and coconut oil. Add in the almond flour, tapioca flour, salt, and baking soda. Using a spoon whisk till combined. Fold in chocolate chips.
  3. Transfer batter to your prepared loaf pan and smooth out the top. Sprinkle with 1 tbsp of chocolate chips. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let banana bread completely cool before serving. As with all banana bread, it tastes best the next day! Enjoy

Healthy Carrot & Zucchini Cake Recipe

This Healthy Carrot & Zucchini Cake Recipe is so delicious and easy to make. It is gluten-free and refined sugar-free however each bite is so moist and sweet the way cake should be.

Countdown till easter, since we are on a ‘shelter at home’ order this year we won’t be doing any gatherings. So sad about this, this will be the first year we don’t do Easter at my mother-in-law’s house. I always get asked to bring dessert and this year I would have brought my Healthy Carrot & Zucchini Cake Recipe for everyone to enjoy! On the bright side… more for me, ha!

Anyone else doing a lot more eating these days? Quarantine life!

I have always had great luck when it comes to baking cakes. For every birthday in my family, I always make the birthday cake! Now I do not consider myself a baker but never say never. I love a dessert that’s just better for you, something that doesn’t leave you with too much guilt! This Healthy Carrot & Zucchini Cake Recipe is sweet, moist, and topped with the most delicious cream cheese frosting! 

For this cake, I used more ingredients than I usually do in my recipes, however each is important in creating this epic Healthy Carrot & Zucchini Cake Recipe!! The blend between almond flour and tapioca flour is a dream come true. When I first started working with almond flour I had a lot of difficulties with the texture in baked goods, but when it is blended with tapioca flour baked goods come out so perfect!

You can make this cake the day before, store it in the fridge so the frosting sets. So whose ready to bake a carrot cake?!

This Healthy Carrot & Zucchini Cake Recipe

Love desserts also try, Black Forest CakeChocolate Crinkle CookiesPecan Pie Bars, The Best Vegan Dark Chocolate Tart,  and Paleo Chocolate Chip Cookie Bars!!

Yield: 10

Healthy Carrot & Zucchini Cake Recipe

Healthy Carrot & Zucchini Cake Recipe

This Healthy Carrot & Zucchini Cake Recipe is so delicious and easy to make. It is gluten-free and refined sugar-free however each bite is so moist and sweet the way cake should be.

Prep Time 30 minutes
Cook Time 28 minutes
Additional Time 1 hour
Total Time 1 hour 58 minutes

Ingredients

Carrot Cake

  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tbsp cinnamon 
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 cup carrots, shredded
  • 1 cup zucchini, shredded
  • 1 cup coconut, shredded 
  • 4 eggs
  • 3/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1/3 cup coconut oil
  • 1/4 cup almond milk

Cream Cheese Frosting

  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 5 tbsp agave

Instructions

  1. Preheat your oven to 350 degrees F and grease two 8" round cake pans.
  2. In a medium bowl combine your dry ingredients, almond flour, tapioca flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a large bowl using an electric hand mixer, beat together the eggs, maple syrup, vanilla extract, coconut oil, and almond milk.
  4. Combine the dry ingredients into the wet ingredients and beat on medium/low till batter forms.
  5. Wring out your zucchini shreds, make sure to squeeze out any excess liquid. You can do this with a dishtowel.
  6. Fold in your carrots, zucchini, and coconut into your cake batter.
  7. Divide your cake batter evenly into your prepped cake pans.
  8. Bake both layers for 25 minutes or until a toothpick inserted in the center comes out clean. Let cakes completely cool before removing from cake pan (about 30-40 minutes).
  9. In a medium bowl place all your fristing ingredients, cream cheese, vanilla extract, and agave. With your hand mixer beat on medium/high till frosting forms (about 3 minutes).
  10. Use a blunt knife to spatula to spread the frosting
  11. Garnish your cake with walnuts. Enjoy!!
  12. Store in the fridge for up to 1 week.

Easy Hawaiian Chicken

The recipe for Easy Hawaiian Chicken is a delicious sweet and savory chicken that the whole family will love. This is an easy dinner and perfect for entertaining too. 

This meal was inspired by my craving for L&L Hawaiian bbq, a local hole in the wall Hawaiin food joint! Oh man… it is truly delicious, and probably full of ingredients you don’t want to find yourself eating every day! My favorite plate is the Hawaiin chicken plate served with Healthier Hawaiian Macaroni Salad salad and rice.

Because of all the restaurant closures due to the Covid-19 we are forced to recreate some of our favorite takeout meals. Introducing a healthy version of my favorite Hawaiian take out, Easy Hawaiian Chicken!! 

Love easy weeknight dinners, also try Easy Tofu and Vegetable CurryEasy Take-Out Style Chicken, and Rosemary Honey Chicken with Roasted Veggies. 

Yield: 5

Easy Hawaiian Chicken

Easy Hawaiian Chicken

The recipe for Easy Hawaiian Chicken is a delicious sweet and savory chicken that the whole family will love. This is an easy dinner and perfect for entertaining too. 

Prep Time 10 minutes
Cook Time 1 minute
Additional Time 3 hours
Total Time 3 hours 11 minutes

Ingredients

Chicken

  • 1 lb - 1.3 lbs chicken thighs, boneless and skinless

Hawaiian Chicken Marinde

  • 2 tbsp ketchup
  • 3 tbsp agave
  • 4 tbsp rice vinegar
  • 4 tbsp canned pineapple juice
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil 
  • 2 tbsp avocado oil, can sub any cooking oil
  • 1 tsp ginger minced
  • 4 garlic cloves minced
  • 3 tbsp soy sauce 

Instructions

  1. Place the ketchup, agave, pineapple juice, rice vinegar, sesame oil, avocado oil, giber minced garlic, and soy sauce into a medium-size bowl or a zip lock bag. Mix till well combined.
  2. Add chicken and marinate for 3-24 hours.
  3. Heat a cast-iron skillet to medium-high heat or a grill to medium heat. Remove the chicken from the marinade and cook for 6-8 minutes each side, or until chicken is cooked through.
  4. Serve chicken with rice, your favorite vegetable side, and Healthier Hawaiian Macaroni Salad. Enjoy

Easy Take-Out Style Chicken

This Easy Take-Out Style Chicken is a restaurant favorite and even better when you make it at home! Crispy slices of chicken breast stir-fried to perfection then tossed in a savory and slightly sweet and sticky sauce that is refined sugar-free. 

Have you ever just been in the mood for some delicious Chinese take-out? I can’t really say I eat it often but when the craving hits it is always delicious splurge! Last night Kyson, my son was asking for Panda Express… if you are not familiar with it, its just fast food place for American-Chinese food. Heres the thing, it’s delicious but it makes me feel so gross afterward.  I wasn’t in the mood to feel icky so I made my own style take-out for the fam!

After rummaging through the fridge I was able to pull out all the ingredients for this Easy Take-Out Style Chicken! The kids loved it, and so that’s a huge mom win!

How Do You Make Easy Take-Out Style Chicken

You will start this recipe by thinly slicing your chicken breast. The chicken slices will then be coated in corn starch. I recommend using non-GMO corn starch. The chicken is then stir-fried till golden and crispy. 

What Is The Sauce Made Out Of?

The crispy chicken is then tossed in a savory and sweet Asian sauce. The sauce is made out of tamari, coconut aminos, coconut sugar, ginger, garlic, and sesame oil. Once the chicken is tossed in the sauce the fresh green onions are added and give this dish so much flavor.

Recipe Tips 

Because I was low on groceries, I kept this dish super simple. You could add in any veggies you like to this Easy Take-Out Style Chicken. Some great additions are:

  • bell pepper
  • zucchini
  • mushrooms
  • carrots 
  • broccoli

I serve this dish over white rice for the family. For myself, I have a small amount of rice mixed with cauliflower rice or zucchini noodles. 

If your not a big fan of chicken breast you can use chicken thighs, shrimp, or beef. Regardless of what you use this recipe is delicious!

Love easy and healthy Asian inspired dishes, also try Teriyaki Chicken and Rice Bowls.

Yield: 5

Easy Take-Out Style Chicken

Easy Take-Out Style Chicken

This Easy Take-Out Style Chicken is a restaurant favorite and even better when you make it at home! Crispy slices of chicken breast stir-fried to perfection then tossed in a savory and slightly sweet and sticky sauce that is refined sugar-free. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2.5 lbs chicken breast, boneless and skinless, thinly sliced
  • 1/3 cup corn starch
  • 2 tbsp avocado oil
  • 1 tbsp ginger, finely chopped, skin removed
  • 5 garlic cloves, minced
  • 1 tbsp sesame oil
  • 1/4 cup tamari
  • 1/4 cup coconut aminos
  • 1/4 cup coconut sugar
  • salt and pepper to taste
  • 3 green onion sprigs, diced

Instructions

  1. Place the thinly sliced chicken breast in a plastic bag with the corn starch. Seal the bag and give it a few shakes till chicken is coated.
  2. Add the avocado oil to a large skillet over medium-high heat. Add in chicken and cook for 3-4 minutes per side, till golden.
  3. Transfer chicken from the pan to a plate lined with a paper towel. It will absorb excess oil.
  4. Add ginger and garlic to the pan and cook for 1 minute. Add in tamari, coconut aminos, sesame oil, and coconut sugar. Whisk together and bring sauce to a simmer.
  5. Add chicken and green onions to the pan and toss till chicken is coated.
  6. Taste, season with salt and pepper. Enjoy!

Paleo Cut-Out Skinny Sugar Cookies (Vegan)

Paleo Cut-Out Skinny Sugar Cookies are the ultimate healthier Christmas cookie that is fluffy, soft and grain-free! These cookies naturally sweet and the best healthy holiday treat!

Let me introduce you to the skinny version of sugar cookies! Paleo cut-out skinny sugar cookies are perfect to share at tea or even for Santa Clause. I have always loved soft sugar cookies. I now have a stash of guiltless ones, however, I also have some regular ones set in the fridge right now too 😜.

My kids still aren’t all in with the paleo sugar cookies, haha! They eat them but still look at me funny when they do🤣.

So before I made these I studied how sugar cookies are made all the best tips and tricks. However, I can not really say I found too much on the paleo vegan combo expect some hilarious Pinterest failures that had me rolling 😂!

These paleo cut-out skinny sugar cookies are failproof! I even tested twice because you know there is always beginner’s luck!

About a month ago I purchased the 5lb tub of coconut oil from Costco. I mean its a great deal! Coconut oil fixes all of life’s problems and it acts like butter in vegan baking too! Just like regular cookies, you will cream together your coconut oil and coconut sugar for a naturally sweet cookie base.

Vegan baking can be intimidating and it bloody sucks when you fail, mainly because the ingredients can be so pricy. I cringe when I waste precious almond flour,💸 haha! Lucky for you these are tested and true!

 

Icing:

You can, of course, use your favorite icing, this paleo and vegan version is more of a gel, not the easiest to work with but fits the title!

Coconut Oil or Vegan Butter?

Most vegan butter is not paleo however if you are just looking to keep the cookie vegan you can use vegan butter in place of coconut oil. I have not tested this but the ratio would be 1:1. 

Equipment:

Electric Mixer

Cookie Sheet

Plastic wrap

cookie cutters

How do I make these paleo vegan skinny sugar cookies?

For the Cookies:

  • Make flax egg, set aside.
  • Use a hand mixer and cream together the coconut oil and sugar till creamy and smooth.
  • Add in the vanilla extract and flax eggs, and agave mix till just combined.
  • Next, add in your coconut and almond flour and mix till a sticky dough is formed.
  • Form the dough into a round ball and cut it in half. Then form both balls into flat disks and place in plastic wrap.  
  • Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
  • Adjust oven rack to middle and preheat oven to 350 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
  • Work with one disk on a clean surface. Spray your rolling pin with a little cooking spray and roll out your dough. Work on a cool surface as coconut oil can be messy if it gets to warm. Roll dough to 1/8 inch thick. ( you can also use a floured surface instead of cooking spray on your rolling pin)
  • Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula.
  • With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
  • Bake cookies 1 sheet at a time for 10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

For the icing:

  • Whisk together melted coconut oil, coconut nectar ( can sub agave), and food coloring gel.
  • Spoon about 1/2 tsp of icing on each cookie and sprinkle with your favorite sprinkles. 
  • Place in freezer for 7 minutes so frosting sets.

Can I freeze Paleo Cut-Out Skinny Sugar Cookies?

Yes! Freeze these cookies for up to 2 months. If you choose to freeze allow time for the cookie to defrost in the fridge.

Love paleo desserts, also try Paleo Chocolate Chip Cookie Bars.

Yield: 30

Paleo Cut-Out Skinny Sugar Cookies (Vegan)

Paleo Cut-Out Skinny Sugar Cookies (Vegan)

Paleo Cut-Out Vegan Sugar Cookies are the ultimate healthier Christmas cookie that is fluffy, soft and grain-free! They are naturally sweet and the best healthy holiday treat!

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 50 minutes

Ingredients

  • COOKIES:
  • 1/2 cup coconut sugar
  • 1/2 cup coconut oil
  • 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1 1/2 cups almond flour
  • 2 tbsp coconut nectar (can sub agave)
  • ICING:
  • 1/3 cup melted coconut oil
  • 4 tbsp coconut nectar (can sub agave)
  • 8-10 drops of your favorite food coloring gel

Instructions

    For the Cookies:

    Make flax egg, set aside.
    Use a hand mixer and cream together the coconut oil and sugar till creamy and smooth.
    Add in the vanilla extract and flax eggs, and agave mix till just combined.
    Next, add in your coconut and almond flour and mix till a sticky dough is formed.
    Form the dough into a round ball and cut it in half. Then form both balls into flat disks and place in plastic wrap.  
    Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
    Adjust oven rack to middle and preheat oven to 350 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
    Work with one disk on a clean surface. Spray your rolling pin with a little cooking spray and roll out your dough. Work on a cool surface as coconut oil can be messy if it gets to warm. Roll dough to 1/8 inch thick. ( you can also use a floured surface instead of cooking spray)
    Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula.
    With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
    Bake cookies 1 sheet at a time for 10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.


    For the icing:

    Whisk together melted coconut oil, coconut nectar ( can sub agave), and food coloring gel.
    Spoon about 1/2 tsp of icing on each cookie and sprinkle with your favorite sprinkles. 
    Place in freezer for 7 minutes so frosting sets.

Notes

You can sub agave but it is not paleo-friendly, it is sweeter than coconut nectar. Both agave or coconut nectar works great in this recipe!

Nutrition Information:

Yield:

34

Serving Size:

1

Amount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 3mgCarbohydrates: 7gFiber: 4gSugar: 6gProtein: 3g

The Best Vegan Dark Chocolate Tart

This Vegan Dark Chocolate Tart is by far the most delicious chocolate tart I have ever tasted. Made with wholesome ingredients this is an ultra decadent and velvety chocolate treat for any chocolate lover!

This is an easy recipe that everyone can enjoy it is both gluten-free and vegan-friendly. Easy to make with a handful of ingredients and minimal baking time. You will have the chocolate tart of your dreams ready in no time! 

I love that this recipe only has about 10-15 minutes of active cooking, and the rest does itself in the fridge while it sets! This Vegan Dark Chocolate Tart is simply irresistible! I had a piece for breakfast with my coffee this morning it is dangerously delicious and so rich! It is one of those desserts you can make for any occasion. Pick your topping seasonally! Fall – pomegranate, winter – crushed candy canes, spring – any nut butter and crushed nuts, summer keep it skinny haha! What I am trying to get at is that you can top it with whatever your heart desires.

Cacao powder or Cocoa powder?

It’s a personal preference! Honestly, I prefer raw cacao powder simply for all the amazing benefits! It is full of antioxidants, calcium, and is a natural mood booster!

 

How do I make The Best Vegan Dark Chocolate Tart?

  • Preheat your oven to 350 degrees F and lightly grease your tart pan with coconut oil, set aside. 
  • In a medium bowl combine your almond flour, coconut oil, agave, and cacao powder. Stir ingredients together till evenly combined. 
  • Press the crust mixture evenly into your 9-inch tart pan. Bake for 13-15 minutes. You want the crust to feel dry and slightly firm. Set aside and let cool. 
  • While the crust is baking start your chocolate filling. Start by chopping up your dark chocolate bars, you can sub chocolate chips too. 
  • Pour the can of coconut cream into a saucepan and turn the heat on low. Whisk till simmering about 2 minutes and turn off the heat.
  • Pour in your dark chocolate pieces and let sit for 30 seconds. Slowly whisk together till chocolate is melted and smooth. 
  • Stir in agave, vanilla extract, and instant coffee till combined.
  • Pour chocolate mixture over your crust and sprinkle with pomegranate seeds.
  • Let it set in the fridge for 2 hours before serving.

 

 

Love healthy treats, also try Paleo Chocolate Chip Cookie Bars. 

Yield: 12

The Best Vegan Dark Chocolate Tart

The Best Vegan Dark Chocolate Tart

This Vegan Dark Chocolate Tart is bay far the most delicious chocolate tart I have ever tasted. Made with wholesome ingredients this is an ultra decadent and velvety chocolate treat for any chocolate lover!

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

  • Crust:
  • 2 cups blanched almond flour
  • 1/3 cup coconut oil
  • 1/4 cup cacao powder
  • 1/8 cup agave
  • Filling:
  • 1 13.5 oz can of coconut cream ( I used Trader Joe's brand)
  • 1 cup dark chocolate chopped, can sub chips
  • 1/4 cup agave
  • 1 tsp vanilla extract
  • 1/4 tsp instant coffee grounds (optional)
  • 1/4 tsp sea salt

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Combine all your crust ingredients till well combined.
  3. Press the crust mixture evenly into your 9-inch tart pan. Bake for 13-15 minutes. You want the crust to feel dry and slightly firm. Set aside and let cool. 
  4. While the crust is baking start your chocolate filling. Start by chopping up your dark chocolate bars, you can sub chocolate chips too. 
  5. Pour coconut cream into a saucepan and turn the heat on low. Whisk till simmering about 2 minutes and turn off the heat.
  6. Pour in your dark chocolate pieces and let sit for 30 seconds. Slowly whisk together till chocolate is melted and smooth. 
  7. Stir in agave, vanilla extract, and instant coffee till combined.
  8. Pour chocolate mixture over your crust and sprinkle with pomegranate seeds.
  9. Let it set in the fridge for 2 hours before serving. 

Notes

You can top with anything you like!

Maple Pear Baked Oatmeal

Maple Pear  Baked  Oatmeal is a vegan-friendly, easy and healthy breakfast. Made with wholesome ingredients and comes together in 1 bowl. 

It’s fall and I am all in on all the cozy dishes. Baked Oats are the perfect grab and go breakfast, however, it can be enjoyed as a snack too. As much as I love my eggs and toast in the morning it is nice to change it up. 

The pecans used in this baked oatmeal give it an amazing nutty flavor and crunch. They can be omitted or subbed for any nut of your preference.

This baked oatmeal is nutritious enough to keep you full all morning and it tastes amazing. It has all the cozy fall flavors but honestly, it is perfect year-round! I enjoy mine with a dollop of Greek yogurt and a sprinkle of cinnamon! Sometimes after dinner, I will also eat it as dessert warmed up with a light drizzle of peanut butter and a few chocolate chips, amazing! SO you see, you can not go wrong with this baked oatmeal! The versatility of this dish is endless!

 

The flavor is:

  • comforting
  • nutty
  • hearty
  • & naturally sweet

Into easy breakfast? Also, check out Vegan Banana Cinnamon Muffins

If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats . 

Yield: 8 servings

Maple Pear Baked Oatmeal

Maple Pear Baked Oatmeal

This Baked Oatmeal combines wholesome ingredients that can be adjusted to fit any dietary preference. You can make ahead and enjoy all week long! | 12 freestyle Points |

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 tbsp flax meal
  • 2 cups almond milk
  • 1/4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, softened
  • 2 cups old fashioned whole oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/3 cup pecan pieces
  • 2 pears, thinly sliced
  • pinch of salt

Instructions

Preheat oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick spray.

Whisk all ingredients together in one bowl. Pour into your prepared baking dish and top with pear slices. Alternatively, you can mix in the pear too.

Bake for 35 minutes or until the top is set.

Let cool 5 minutes before serving.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 291Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 81mgCarbohydrates: 19gFiber: 3gSugar: 12gProtein: 2g

12 freestyle points

 

Pumpkin Chocolate Chip Muffins

Nothing says October like Pumpkin Spice. Pumpkin Chocolate Chip Muffins are packed with pumpkin and topped with sugar. They are super moist and absolutely delicious. How else would I celebrate on the first day of October?

I could eat pumpkin muffins year-round. They give off all the cozy Fall feels. This time of year it seems like Trader Joe’s explodes with pumpkin everything and I am all for it! First on my list of pumpkin things to make is pumpkin chocolate chip bars. Next, these amazing Pumpkin Chocolate Chip Muffins! 

Pumpkin muffins are a great pair to your cup of coffee or tea. Freezer friendly only takes second to reheat in the microwave.  

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Delicious pumpkin flavor with bursts of chocolate.

Prep Time 7 minutes
Cook Time 35 minutes
Total Time 42 minutes

Ingredients

  • 1 1/2 cups all-purpose flour, or gluten-free
  • 1/2 tsp baking powder
  • 2 eggs
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 cup pure pumpkin puree
  • 1 tbsp almond butter any nut butter will work
  • 1 cup brown sugar or coconut sugar, if you like a sweeter muffin add in another 1/2 cup
  • 2 tsp pumpkin spice
  • 1/2 cup chocolate chips
  • dash of salt

Spice and Sugar topping

  • 1 tbsp sugar
  • 1 tsp pumpkin spice

Instructions

  1. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners. Spray each of them with nonstick spray.
  2. In a medium bowl mix together your flour and baking powder then set aside.
  3. In a large bowl whisk together the pumpkin puree, eggs, coconut oil, vanilla extract, almond butter, sugar, pumpkin spice and salt.
  4. Whisk in the flour mixture to your large bowl of wet ingredients BUT be careful to not over mix.
  5. Fold in chocolate chips.
  6. In a small bowl combine sugar and pumpkin spice for topping.
  7. Divide the batter evenly among the 12 muffin liners and sprinkle each muffin with the sugar and pumpkin spice mixture.
  8. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool 5-7.