#vegan Archives » Kay's Clean Eats

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are so creamy and delicious. Naturally sweet and easy to make this is soon to be your new favorite vegan cheesecake. 

Hello guys! Happy Thursday, shall I say home stretch to the weekend!! And this weekend make yourself some time to make these EPIC No-Bake Vegan Peanut Butter & Jelly Cheesecakes! My kids and I officially moved this up to our favorite no-bake dessert.  

Peanut butter and jelly a childhood favorite. The combination is easily one everyone loves. Who doesn’t love a dessert that is good for you and taste great!

How To Make No-Bake Vegan Peanut Butter & Jelly Cheesecakes 

Let’s start with the cashews they must be soaked. I can not emphasize soaking the cashews enough, if you do not the flavor will be quite off tasting. I like to soak them overnight however you can flash soak them. 

How To Flash Soak Cashews

  1. Place cashews in a small pot and cover with water. 
  2. Bring water to boil. Cover and remove from heat.
  3. Soak cashews for 15-20 minutes. Drain, and your good to go!

Okay so now that we have established how important it is to soak your nuts lets move on, haha!

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn’t hold together when squeezed add a few teaspoons of water and blend.
  3. Press a spoonful into the bottom of your cake slots. 
  4. To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.
  5. Divide into 2 bowls.
  6. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl. 
  7. Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth. 
  8. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full. 
  9. Place the cheesecakes in the freezer for 4hours, or until they set.
  10. Remove from the freezer, un-mold and
  11. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cols the chocolate will harden quickly.
  12. Store leftovers in the freezer. 

Picture Steps:

Crust

Base Cheesecake:

Peanut Butter Cheesecake:

Jelly  Cheesecake:

Love healthy desserts, also try Sweet Potato Pie ParfaitsFruit Pizza with Peanut Butter WhipVegan Sweet Potato Brownies, and Raw Vegan Chocolate Strawberry Tart.

Yield: 8

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are so creamy and delicious. Naturally sweet and easy to make this is soon to be your new favorite vegan cheesecake. 

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

Crust

  • 1 cup raw pecans
  • 1/8 cup coconut oil
  • 10 pitted medjool dates 
  • 1/2 tsp vanilla extract 
  • pinch of pink salt

Cheesecake

  • 1 cup cashews, soaked overnight (for best results), drained and rinsed
  • 1/4 cup agave
  • 1 cup canned coconut cream
  • 1 tsp vanilla extract
  • 1/4 cup peanut butter 
  • 8 raspberries
  • 2 strawberries 
  • 1/2 tsp beet powder (optional)

Chocolate Coating

  • 1/3 cup dark chocolate chips

Instructions

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn't hold together when squeezed add a few teaspoons of water and blend.
  3. Press a spoonful into the bottom of your cake slots. 
    To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.
  4. Divide into 2 bowls.
  5. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl. 
  6. Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth. 
  7. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full. 
  8. Place the cheesecakes in the freezer for 4 hours, or until they set.
  9. Remove from the freezer and un-mold.
  10. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cold the chocolate will harden quickly.
  11. Store leftovers in the freezer. 

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry is a simple and healthy recipe bursting with flavor. Have this delicious meal out in 20 mins from start to finish!

Easy Tofu and Vegetable CurryThere is nothing like a warm bowl of curry on a chilly day. I don’t know what is going on with me but I can not get enough of this Easy Tofu and Vegetable Curry. Literally I’ve eaten this 4 times in the past week!! My curry cravings are crazy, funny thing is that I never actually liked curry till 6 months ago! Maybe I am just making up for the lost time. 

This dish has mild spice and is bursting with the most delicious cozy flavor. Serve it with some warm rice or naan and you got yourself the best meal ever! My love for curry lately is crazy, haha! The best part for me is it is that Easy Tofu and Vegetable Curry is a quick, nutritious and delicious meal!  I can have dinner on the table in 20 minutes!

A FEW RECIPES NOTES

  • Use Veggies You Like in this Easy Tofu and Vegetable Curry: Broccoli, bok choi, peas, peppers, and eggplant would all be great additions!
  • Rice: curry goes excellent with rice, rice noodles, and naan. 

Love curry, also try  15 – Minute Chickpea Curry and Quinoa.

If you tried this Easy Tofu and Vegetable Curry please let me know how you liked it by leaving a rating and comment below! Be sure to follow along on InstagramPinterest, and Facebook for all the delicious things happening around here!

Yield: 4

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry is a simple and healthy recipe bursting with flavor. Have this delicious meal out in 20 mins from start to finish!

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

Ingredients

  • 2 tbsp avocado oil
  • 14 oz tofu, extra firm cut into cubes
  • 1 shallot, diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 4 cups cauliflower florets
  • 3 garlic cloves, minced
  • 3 tsp ginger, crushed
  • 1 1/2 tbsp curry powder
  • 1/2 tbsp turmeric powder
  • 15 oz coconut milk, canned
  • 1 cup vegetable broth
  • Salt & Peper to taste

Instructions

  1. Heat avocado oil in a skillet on medium-high heat. Add in tofu and cook each side 1-2 minutes, until golden and crispy.
  2. Transfer tofu to a separate bowl and add in the shallot and cauliflower. Cook for 1 minute. Then add in carrots, zucchini, garlic, and ginger let cook for another 3-4 minutes.
  3. Add in the rest of the ingredients. Mix everything together till well combined. Add back in tofu and bring the curry to a simmer.
  4. Taste and adjust if needed, remove from heat and serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 283 Total Fat: 24g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 244mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 5g Sugar: 4g Sugar Alcohols: 0g Protein: 11g

Pumpkin Breakfast Cookies

Rise and Shine with these healthy and delicious Pumpkin Breakfast Cookies. Made with the wholesome ingredients you need to jump-start your day! A perfect grab and go breakfast that is gluten-free, dairy-free, and refined sugar-free. 

Cookies for breakfast how can anyone turn that down! I think my kids may have been the most excites, ha! So you may be wondering why fall flavors in January… well obviously cause pumpkin can never really go out of season! Let me introduce you to the best Pumpkin Breakfast Cookies around!

pumpkin breakfast cookies

So mornings are NOT my thing, I’ve tried multiple times to be a morning person but I am a tired and true night owl 🦉. During the week I like a quick and nutritious breakfast. One the kids can eat in the car on the way to school drop off if needed! These Pumpkin  Breakfast Cookies are the perfect make-ahead breakfast to have on hand. 

I love the versatility of these breakfast cookies, you can leave in the chocolate chips take them out, or sub them for any nuts or seeds. Adjust them to your liking you can’t go wrong with Pumpkin Breakfast Cookies!!

How To Make Pumpkin Chocolate Chip Breakfast Cookies

  1. Preheat your oven to 350 degrees F
  2. In a medium mixing bowl mash 1 ripe banana.
  3. Add in pumpkin, flax egg, almond butter, vanilla extract, and maple syrup. Mix till combined.
  4. Stir in almond flour, oats, baking soda, and cinnamon till combined. 
  5. Fold in chocolate chips.
  6. Using a cookie scoop, drop balls onto parchment paper. Flatten tops to desired thickness the cookies won’t flatten when cooking. 
  7. Bake cookies for 15 minutes. Let cool completely before serving.
  8. Enjoy!

Love breakfast, also try Banana Cinnamon OatmealGluten-Free Yogurt Banana BreadSweet Potato Pie Parfaits, and Maple Pear Baked Oatmeal. 

Yield: 18 cookies

Pumpkin Chocolate Chip Breakfast Cookies

Pumpkin Chocolate Chip Breakfast Cookies

Rise and Shine with these healthy and delicious Pumpkin Chocolate Chip Breakfast Cookies. Made with the wholesome ingredients you need to jump-start your day! A perfect grab and go breakfast that is gluten-free, dairy-free, and refined sugar-free. 

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

Ingredients

  • 1 ripe banana, mashed
  • 1/2 cup pumpkin puree
  • 1 flax egg, 1 tbsp ground flax + 2.5 tbsp water
  • 1/4 cup almond butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips

Instructions

    Preheat your oven to 350 degrees F
    In a medium mixing bowl mash 1 ripe banana.
    Add in pumpkin, flax egg, almond butter, vanilla extract, and maple syrup. Mix till combined.
    Stir in almond flour, oats, baking soda, and cinnamon till combined. 
    Fold in chocolate chips.
    Using a cookie scoop, drop balls onto parchment paper. Flatten tops to desired thickness the cookies won't flatten when cooking. 
    Bake cookies for 15 minutes. Let cool completely before serving. Enjoy!

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 98 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 9mg Sodium: 30mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 2g Sugar: 7g Sugar Alcohols: 0g Protein: 2g

Banana Cinnamon Oatmeal

Simplify mornings with Banana Cinnamon Oatmeal. The most delicious, healthy, and quick breakfast! This recipe is dairy-free, gluten-free, and has no added sugars!
 

Growing up my absolute favorite breakfast was Trader Joe’s maple brown sugar instant oatmeal with a piece of butter toast! Oh My Gosh, I ate so much of it. Little did I know that oatmeal may be the easiest thing to whip up!

Banana Cinnamon Oatmeal

Made with 4 wholesome ingredients Banana Cinnamon Oatmeal is a quick and easy meal! There is no added sugar in the glorious bowl of oatmeal. Lately, this has been my breakfast and afternoon snack, I cant seem to get enough! I like to change the toppings, usually, I will use what I have but the combination always includes chia seeds berries and nut butter. 

How To Make Banana Cinnamon Oatmeal 

  1. In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
  2. Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
  3. Top with chia seeds, berries, and your favorite nut butter. 

Love oatmeal, also try Maple Pear Baked Oatmeal!

Yield: 1

Banana Cinnamon Oatmeal

Banana Cinnamon Oatmeal

Simplify mornings with Banana Cinnamon Oatmeal. The most delicious, healthy, and quick breakfast! This recipe is dairy-free, gluten-free, and has no added sugars!

Prep Time 1 minute
Cook Time 9 minutes
Total Time 10 minutes

Ingredients

  • 1 ripe banana, mashed
  • 1 cup almond milk
  • 1/2 cup oats
  • 1/4 tsp cinnamon

Instructions

    In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
    Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
    Top with chia seeds, berries, and your favorite nut butter. 

Notes

Optional toppings:

Berries, seeds, nuts, and nut butter.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 317 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 13mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 8g Sugar: 22g Sugar Alcohols: 0g Protein: 8g

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling! 

Instant Pot Vegan !0 bean taco soup

Before I jump into this recipe I must share where my heart is at. With the passing of Kobe Bryant and his daughter along with all the other passengers yesterday, I’d say it has been a very heavy, emotional past 24 hours. I’ve cried on and off and yesterday just felt dark. My heart goes out to his wife mourning the loss of her baby girl and her husband. No mother should ever feel the unfathomable pain she must be going through… I pray God wraps his arms around the families that have been broken. These situations really test our faith, I have so many questions. My heart goes out to each victim and the families affected.

Let this be a reminder to all of us to never take life for granted. Life is short, continue to cherish each moment and love with all your heart.

“The most important thing is to try and inspire people so that they can be great at whatever they want to do.” – Kobe Bryant

 Instant Pot Vegan 10 Bean Taco Soup

If I am being completely honest I have had this Jar of 10 bean mix in my pantry for MONTHS! I knew one day I would use it, I love beans. They are a wonderful source of protein and fiber and a great alternative to meat. Instant Pot Vegan 10 Bean Taco Soup has a similar texture to chili but the taste was better in my opinion!

This week I am really focusing on lower our meat consumption by eating more vegan and vegetarian meals. I can not say I will ever be a vegan again but maybe more like a flex-A-tarian, kind of just made that up but I love the way it sounds! 

This soup tastes amazing, my kids eat it with some crushed tortilla chips on top, and I like mine with some vegan sour cream, so yummy!!! 

How To Make Instant Pot Vegan 10 Bean Taco Soup

  1. Rinse beans in a colander and set aside. 
  2. Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.
  3. Add in taco seasoning and mix till combined. 
  4. Pour in the beans, diced tomatoes, tomato sauce,  broth, and vegan bouillon cube. Stir and place the lid on the instant pot. 
  5. Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release. 
  6. Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft. 
  7. Season with salt and pepper to taste, Enjoy!

Love instant pot soups recipes, also try Instant Pot Bean Potato & Kale Vegan Soup and Instant Pot Lemon Chicken Orzo Soup.

Yield: 5

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling! 

Prep Time 5 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 tablespoons of avocado oil
  • 1 1/2 cups diced carrots
  • 1 1/2 half cups diced celery
  • 1 1/2 cups diced white onion
  • 4 garlic cloves, minced
  • 2 tbsp taco seasoning (I used Trader Joe’s brand)
  • 1 can (14.5 oz) petite diced tomatoes
  • 1 can (15 oz ) tomato sauce
  • 2 cups 10 bean mix
  • 2 quarts veggie broth ( can sub stalk)
  • 1 vegan bouillon cube
  • 1 cup orzo
  • Salt & Peper to taste

Instructions

    Rinse beans in a colander and set aside. 
    Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.
    Add in taco seasoning and mix till combined. 
    Pour in the beans, diced tomatoes, tomato sauce,  broth, and vegan bouillon cube. Stir and place the lid on the instant pot. 
    Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release. 
    Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft. 
    Season with salt and pepper to taste, Enjoy!

Notes

Garnish with your favorite toppings! We enjoy tortilla chips, cheese, sour cream, and cilantro!

Have a picky eater, serve it with a quesadilla for dipping.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 371 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 1mg Sodium: 422mg Carbohydrates: 65g Net Carbohydrates: 0g Fiber: 17g Sugar: 9g Sugar Alcohols: 0g Protein: 20g

Instant Pot Bean Potato & Kale Vegan Soup

Heres to warm meals on cold winter nights. Instant Pot Bean Potato & Kale Vegan Soup is hearty, cozy, healthy and delicious. Made with beans, potato, and kale and ready in no time.  

Instant Pot Bean Potato & Kale Vegan Soup

My Brief Vegan Background

More plant-based meals are what my body has been asking for lately. I go through phases with food but when my body wants more veggies I give it more! I have come along way in the whole ‘balanced’ eating regimen. The idea of listening to my body has been a journey.

Did you know I was a vegan for 4 years, and a raw vegan for 1 of those years!? That’s right no meat, dairy or animal products for 4 years! The vegan diet is a wonderful one however for me it wasn’t sustainable. It all ties back to listening to my body. It came to a point where I had to question why am I vegan, was it for the Instagram family and community I rapidly built? 

Long story short, yes, I was living for this community I had built this success and approval. I had ignored all signs but I am so glad I am here today practicing balance in all aspects of my life. Leaving the community was hard, got a lot of hate messages, threats and some friends I thought were friends left. It got to me and shut down my social media for a year. But, this was the best thing I really grew and worked hard on myself.

I love that I am finally comfortable to be here on this huge cyberspace again. Sharing all the recipes with you is what I LOVE about my job. This place of balance and self-acceptance I have found is beautiful and I hope you find yours too! Whatever it looks like for you I am always here as support! It is so silly to judge others based on the decisions they make to live a better and happier life! Cheers to you and all your doing to live out your very best life!!

Instant Pot Bean Potato & Kale Vegan Soup

What I love about this soup is the heartiness of it! Instant Pot Bean Potato & Kale Vegan Soup is healthier comfort food you can feel good about eating. I love it on cold nights with some warm sourdough bread, it’s an amazing combo. The addition of parmesan and fresh basil on top is another great way to enjoy this soup, to keep it vegan get some vegan parmesan at Whole Foods. I highly recommend Violife, I’m not sponsored just really like their vegan cheeses!

How To Make Instant Pot Bean Potato & Kale Vegan Soup

  • Turn your pressure cooker to saute mode. 
  • Add in avocado oil, onions, potatoes, kale, and garlic, saute for 8-10 minutes till veggies are softened and fragrant. 
  • Stir in seasonings. 
  • Add in beans, crushed tomatoes, broth, water, and vegan bouillon cube.  Stir till combined. 
  • Add salt & pepper to taste.
  • Place lid on Instant Pot and select pressure cook, set time to 10 minutes. 
  • Quick-release the pressure and remove the lid.
  • Dish, Serve, Enjoy!
  • Garnish with your favorites, parmesan & fresh basil work great!

Love an easy Instant Pot recipe, also try Instant Pot Lemon Chicken Orzo Soup.

Yield: 4

Instant Pot Bean Potato & Kale Vegan Soup

Instant Pot Bean Potato & Kale Vegan Soup

Heres to warm meals on cold winter nights. Instant Pot Bean Potato & Kale Vegan Soup is hearty, cozy, healthy and delicious. Made with beans, potato, and kale and ready in no time.  

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 tbsp avocado oil
  • 1/2 cup white onion, diced
  • 2 1/2 cups russet potatoes, diced ( 2 russet potatoes)
  • 2 cups curly kale, chopped & stems removed
  • 4 garlic cloves, minced
  • 1 tbsp dried parsley
  • 1 tbsp dried basil
  • 1 tsp garlic powder
  • 1 15 oz can kidney beans, drained & rinsed
  • 1 15 oz can white beans, drained & rinsed
  • 1 15 oz can crushed tomatoes
  • 32 oz veggie broth or stock
  • 1 3/4 cup water
  • 1 vegan chik'n bouilon cube
  • salt & pepper to taste

Instructions

    Turn your pressure cooker to saute mode. 
    Add in avocado oil, onions, potatoes, kale, and garlic saute for 8-10 minutes till veggies are softened and fragrant. 

    Stir in seasonings. 
    Add in beans, crushed tomatoes, broth, water, and vegan bouillon cube.  Stir till combined. 

    Add salt & pepper to taste.
    Place lid on Instant Pot and select pressure cook, set time to 10 minutes. 
    Quick-release the pressure and remove the lid.
    Dish, Serve, Enjoy!
    Garnish with your favorites, parmesan & fresh parsley work great!

Notes

Garnish with fresh basil and parmesan cheese.

Blueberry Protein Oatmeal Cups + Video

Blueberry Protein Oatmeal Cups are a great make-ahead breakfast and a perfect healthy snack between meals to keep you satisfied. They are vegan, gluten-free, and delicious!

blueberry oatmeal cups

I love New Year’s and I love cleaning up my diet after the holidays, it just feels so right! I am well aware of the failure rate for New Year’s resolutions is about 80%, however, one of the best ways to set yourself up for healthy eating is to meal prep. 

Meal prep is not my favorite but it sure as heck saves me from a bag of chips. I like to have snacks ready to go especially in the afternoons when I am carting my kids around. With the addition of protein powder to these Blueberry Protein Oatmeal Cups, you can be filled and energized. Both my kids love them with mini chocolate chips. These oatmeal cups are great for everyone! 

Serve Blueberry Protein Oatmeal Cups with your favorite nut butter and you have yourself a delicious snack!

How To Make Blueberry Protein Oatmeal Cups 

  1. Preheat your oven to 350 degrees F. Prepare your muffin tin by spraying with cooking spray or lining with liners.
  2. In a large mixing bowl mash your banana. 
  3. Add in almond milk, maple syrup, cinnamon, baking powder, salt, oats, and blueberries. Stir till combined. Lastly, add in 2 scoops of vegan vanilla protein powder and stir till combined. 
  4. Evenly divide the mixture into your muffin cups. 
  5. Bake for 25 minutes or until firm. Let cool before removing them.

Storing Blueberry Protein Oatmeal Cups

These oatmeal cups will last in the fridge for 7 days stored in a ziplock lock bag or sealed container. 

Love easy vegan recipes, also try Vegan Banana Cinnamon Muffins!

Yield: 12-15

Blueberry Protein Oatmeal Cups

Blueberry Protein Oatmeal Cups

Blueberry Protein Oatmeal Cups are a delicious, healthy, and foolproof. They are a great make-ahead breakfast and a perfect healthy snack between meals to keep you satisfied. 

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 medium ripe banana
  • 2 cups almond milk
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 cup maple syrup
  • 3 cups gluten-free rolled oats
  • dash of salt
  • 2 cups blueberries
  • 2 scoops vegan vanilla protein powder

Instructions

    Preheat your oven to 350 degrees F. Prepare your muffin tin by spraying with cooking spray or lining with liners.
    In a large mixing bowl mash your banana. 
    Add in almond milk, maple syrup, cinnamon, baking powder, salt, oats, and blueberries. Stir till combined.
    Lastly, add in 2 scoops of vegan vanilla protein powder and stir till combined. 
    Evenly divide the mixture into your muffin cups. 
    Bake for 25 minutes or until firm. Let cool before removing them.

Sweet Potato Pie Parfaits

Sweet Potato Pie Parfaits are naturally sweet and packed with essential vitamins and minerals to fuel your day! This healthy recipe is gluten-free, vegan-friendly, and refined sugar-free.

sweet potato ie parfait

 

Happy New Year everyone!! There is so much newness in the air! I don’t know about you but after the holidays it just feels good to eat lighter! My goal is to eat a more balanced diet which will not be hard considering December felt like cookies and cocktails on repeat, ha! When I eat a lot of sugary foods I crave them, so I breaking that cycle this month. 

I created this sweet potato parfait with the intention of it being an easy grab and go breakfast however it was sweet enough to be dessert and help curb my sweet tooth… damn those Chocolate Crinkle Cookies.. haha! So in order to not gravitate towards the junk, I decided to meal prep these Sweet Potato Parfaits and have when I am craving something sweet. 

sweet potato parfaits

The best part about these Sweet Potato Parfaits is that it uses minimal ingredients. The sweet potato layers are like pudding. To top it off I used yogurt and a quick homemade topping for some extra crunch. This parfait is so filling, be sure to keep some extra topping close by!

Sweet Potato Benefits

After baking sweet potatoes I put them into the food processor, no peeling of the skin. The skins are full of vitamins and minerals including potassium, vitamin C, zinc and B vitamins. Eating sweet potatoes has many positive effects on your health including but not limited to gut health, healthy hair & skin and anti-inflammatory properties. 

How do you make sweet potato parfaits

Topping

  • Preheat your oven to 375 degrees and prepare a baking sheet with parchment paper.
  • In a medium bowl combine all your topping ingredients till combined. Evenly spread out on your baking sheet and bake for 20 minutes turning once halfway. Let topping cool completely before transferring it to a container.

Sweet Potato Puree

  • To a food processor add in your baked sweet potatoes including skins, 3 tbsp agave, cinnamon, and vanilla extract. Puree until completely smooth. 
  • Remove half of the puree and set aside. 
  • To the food processor add coconut milk and 2 tbsp of agave, process till combined.
  • In six small jars layer parfaits in the following order, approximately 1/4 cup of sweet potato puree, approx 1/2 cup coconut-sweet potato puree, and a dollop of yogurt.
  • Serve with the topping and fruit, enjoy!

Yield: 6-7 parfaits

Sweet Potato Pie Parfaits

Sweet Potato Pie Parfaits

Sweet Potato Pie Parfaits are naturally sweet and packed with essential vitamins and minerals to fuel your day! This healthy recipe is gluten-free, vegan-friendly, and refined sugar-free.

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

Topping

  • 2 cups rolled oats (can use Gluten-Free)
  • 1/2 cup pecans
  • 1/2 cup sunflower seeds (I recommend using sprouted seeds)
  • 1/4 cup hemp seeds
  • 2 tbsp agave
  • 1 tsp cinnamon 
  • 1 tbsp coconut oil melted 

Sweet Potato Puree

  • 5-6 small baked sweet potatoes
  • 5 tbsp of agave, separated 
  • 1 tsp vanilla extract
  • 1 13.5 ounce can of coconut milk 

Instructions

    Topping:

    Preheat your oven to 375 degrees and prepare a baking sheet with parchment paper.
    In a medium bowl combine all your topping ingredients till combined. Evenly spread out on your baking sheet and bake for 20 minutes turning once halfway. Let topping cool completely before transferring it to a container.


    Sweet Potato Puree:

    To a food processor add in your baked sweet potatoes including skins, 3 tbsp agave, cinnamon, and vanilla extract. Puree until completely smooth. 
    Remove half of the puree and set aside. 
    To the food processor add coconut milk and 2 tbsp of agave, process till combined.
    In six small jars layer parfaits in the following order, approximately 1/4 cup of sweet potato puree, approx 1/2 cup coconut-sweet potato puree, and a dollop of yogurt.
    Serve with the topping and fruit, enjoy!

Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 456 Total Fat: 29g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 0mg Sodium: 578mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 6g Sugar: 16g Sugar Alcohols: 0g Protein: 10g

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: 111 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 5mg Sodium: 3mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 4g Sugar: 6g Sugar Alcohols: 0g Protein: 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!