Dessert Archives » Kay's Clean Eats

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread is packed with fall flavors of pumpkin, spice, and chocolate chips. Serve slightly warm with a smear of butter or your favorite nut butter for a delicious fall treat. 

Pumpkin Chocolate Chip Bread

Fall is upon us! It seems the coffee shops around here start Fall at the beginning of September! I swear pumpkin spice season comes out earlier and earlier every year! But no complaints from me, I love pumpkin spice season! This pumpkin chocolate chip bread is so cozy and delicious! Anyway, Hooray for pumpkin season!

Pumpkin Chocolate Chip Bread

How to make Pumpkin Chocolate Chip Bread

Start by whisking together flour, baking soda, pumpkin spice, and cinnamon in a medium bowl. 

In a second bowl add your eggs, pumpkin puree, coconut sugar, agave, coconut oil, vanilla extract, and whisk well together. 

Add the wet ingredients to the dry ingredients and stir to combine. Gently fold in the chocolate chips.

Spread batter into a prepared loaf pan and bake!

We like some salted butter on warm pieces of bread. That little bit of salted butter against the warm, soft, sweet bread is so scrumptious!

How to Store Pumpkin Chocolate Chip Bread

More than anything I love this pumpkin chocolate chip bread warmed with my morning coffee. I find it best to store this bread in the fridge and in a sealed container then warm-up a slice before eating if you are not going to eat the loaf in a day! No matter how you eat it make sure you wrap it up so it does not dry out! To rewarm slices of your pumpkin bread just throw it in the microwave for 10 seconds! Your bread will store in the refrigerator wrapped up for up to a week. 

Love easy and delicious baked goods, also try:

Yield: 8 servings

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread is packed with fall flavors of pumpkin, spice, and chocolate chips. Serve slightly warm with a smear of butter or your favorite nut butter for a delicious fall treat. 

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 and 3/4 cups all-purpose flour 
  • 1 tsp baking soda
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 2 large eggs 
  • 1/4 cup coconut sugar
  • 1/2 cup agave
  • 1/4 cup refined coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup chocolate chips, plus more for topping if desired

Instructions

    1. Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray.
    2. Add flour, baking soda, pumpkin spice, and cinnamon to a large mixing bowl whisking to combine.
    3. To a smaller bowl add pumpkin puree, coconut sugar, agave, eggs, coconut oil, and vanilla extract whisk to combine.
    4. Pour the pumpkin mixture into the dry ingredients and stir until just combined.
    5. Gently fold in the chocolate chips.
    6. Spread the batter into the prepared loaf pan and bake for 50-60 minutes or until a tester comes out clean.
    7. Cool for 10 minutes in the pan before removing to a wire rack to cool completely, enjoy!

Vegan Peanut Butter Caramel Cups

These Vegan Peanut Butter Caramel Cups are a dream. A soft peanut butter base with a gooey texture from the vegan caramel,  crunch from the peanuts, and topped with silky smooth chocolate. These are the best rich vegan cups around!

No-bake vegan desserts are hands down some of my absolute favorites. I do not do sweets often as my sweet tooth seems to be nonexistent this pregnancy. All I really want is everything I can not have like sushi and a skinny margarita, haha! But in all seriousness these Peanut Butter Caramel Cups are incredible. The texture and flavor are out of this world!

Vegan Peanut Butter Caramel Cups

How to make Peanut Butter Caramel Cups

This recipe is easy, there is no baking involved. The steps are simple to follow just take time. I’ve broken the recipe up into 3 easy steps that allow each layer to set in the freezer. 

  1. Base: line a muffin tin with paper liners. The recipe should make about 10-12 cups depending on how thick you make your layers. The base is a delicious smooth peanut butter mixture. In a small bowl mix together your peanut butter, almond flour, agave, and coconut oil. In your prepared cups place 1 tbsp of peanut butter mixture in each cup, then set in the freezer.
  2. Caramel layer: In a small saucepan turn heat to medium-low. Combine your coconut cream, coconut sugar, and salt. As soon as sauce comes to a boil turn down the heat and a let simmer for 10-12 minutes, stirring often. The sauce will thicken more as it cools. Let it sit for 5 minutes off the heat and then layer about 1 tbsp on top of each peanut buttercup. Sprinkle peanuts on top of caramel evenly then place in the freezer to set. 
  3. Chocolate: Melt chocolate chips, vanilla extract, and coconut oil for 45 seconds in the microwave stir and continue heating on 20-second intervals until chocolate chips have melted and chocolate is smooth. Stir in peanut butter once the chocolate is melted. You can also do this in a small saucepan, just be careful to not burn the chocolate. Layer melted chocolate evenly on top of each peanut butter caramel cup and set in the freezer to set for 1 additional hour. 

Love vegan desserts also try:

Yield: 10-12 cups

Vegan Peanut Butter Caramel Cups

Vegan Peanut Butter Caramel Cups

These Peanut Butter Caramel Cups are a dream. A soft peanut butter base with a gooey texture from the vegan caramel, crunchy peanuts and topped with silky smooth chocolate. These are the best vegan cups around!

Prep Time 30 minutes
Freezer Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

Peanut Butter Base

  • 1/2 cup peanut butter, smooth 
  • 1/3 cup almond flour
  • 2 tbsp agave
  • 2 tbsp coconut oil

Caramel and Peanut layer

  • 1/2 cup coconut sugar, packed
  • 3/4 cup coconut cream
  • 1/4 tsp salt
  • 1/4 cup roasted peanuts 

Chocolate Layer

  • 3/4 cup vegan chocolate chips, could also use dark chocolate 
  • 2 tsp coconut oil
  • 1 tsp vanilla extract
  • 2 tsp peanut butter

Instructions

    1. Base: line a muffin tin with paper liners. The recipe should make about 10-12 cups depending on how thick you make your layers. In a small bowl mix together your peanut butter, almond flour, agave, and coconut oil. In your prepared cups place 1 tbsp of peanut butter mixture in each cup, then set in the freezer.
    2. Caramel layer: In a small saucepan turn heat to medium-low. Combine your coconut cream, coconut sugar, and salt. As soon as sauce comes to a boil turn down the heat and a let simmer for 10-12 minutes, stirring often. The sauce will thicken more as it cools. Let it sit for 5 minutes off the heat and then layer about 1 tbsp on top of each peanut butter layer.
    3. Sprinkle peanuts on top of caramel evenly then place in the freezer to set. 
    4. Chocolate: Melt chocolate chips, vanilla extract, and coconut oil for 45 seconds in the microwave stir and continue heating on 20-second intervals until chocolate chips have melted and chocolate is smooth. Stir in peanut butter once the chocolate is melted. You can also do this in a small saucepan, just be careful to not burn the chocolate. Layer melted chocolate evenly on top of each peanut butter caramel cup and set in the freezer to set for 1 additional hour. 

Notes

Keep cups stored in the freezer, in a sealed container.

Pumpkin Cream Cheese Swirl Muffins

These Pumpkin Cream Cheese Swirl Muffins are moist and delicious. Topped with sweet cream cheese that just melts in your mouth. 

Do you notice that every year pumpkin season comes earlier and earlier, haha! I know some people aren’t fans but I am a huge fan of pumpkin spice season. And well, we are kicking off pumpkin season here with these delicious pumpkin Cream Cheese Swirl Muffins!

These muffins are the ideal combination of sweet and creamy, you can enjoy them at breakfast, snack, with tea or coffee. This is your perfect lazy Sunday baking recipe. 

How To Store Pumpkin Cream Cheese Swirl Muffins 

These muffins are best out of the refrigerator, because of the cream cheese swirl. You can also freeze muffins for up to 3 months in a freezer bag, Let muffins fully thaw before serving. 

Love delicious pumpkin recipes, also try 

Yield: 12 muffins

Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins

These Pumpkin Cream Cheese Swirl Muffins are moist and delicious. Topped with sweet cream cheese that just melts in your mouth. 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 and 1/4 cup flour
  • 3/4 cup cane sugar
  • 2 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 3 tbsp coconut oil, melted, use refind for no coconut flavor
  • 1 egg
  • 1 tsp vanilla extract
  • 1 and  1/4 cup pureed pumpkin
  • baking spray

Cream Cheese Topping

  • 5 oz cream cheese at room temperature
  • 3 tbsp agave
  • 1 egg yolk
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line a muffin pan with muffin papers, and lightly spray with nonstick spray.
  2. In a medium bowl combine flour, cane sugar, pumpkin spice, cinnamon, and baking soda.
  3. In a large bowl stir or beat coconut oil, egg, vanilla extract, and pureed pumpkin.
  4. Add flour mixture to wet mixture. Stir to combine or beat and low speed, don't over mix.
  5. In a medium bowl beat cream cheese till smooth. Slowly beat in the agave, egg yolk, and vanilla extract.
  6. Pour pumpkin batter evenly into your muffin slots. Top each muffin with 1 spoonful of the cream cheese mixture. Using a toothpick swirl the cream cheese from edge to center of the muffin.
  7. Bake for 30 minutes, or until a toothpick comes out clean. Let muffins cool before serving, enjoy!

Apple Pie Smoothie

This Apple Pie Smoothie is beyond delicious, it’s sweet and full of apple pie spice flavor! Made with wholesome ingredients this smoothie is so sweet and perfectly creamy. 

I am in a pie craze phase in the middle of summer, haha, blaming it on my pregnancy! What baby wants baby gets! As much as I would love to bake a pie, all the sugar just is not the best for you! Not to mention the oven just heats the house and its already 90 degrees out! So the next best way to enjoy pie in the middle of summer, hello APPLE PIE SMOOTHIE!!

This completely blew my tastebuds away and satisfied my pie craving. I used greek yogurt for some extra protein however to keep this smoothie vegan you could add in your favorite plain plant-based yogurt. Personally I love smoothies that are just so cold and thick, so for this apple pie smoothie, I went ahead and stuck my apples and bananas in the freezer the night before. You could use them fresh the smoothie just won’t be as thick. Frozen or fresh fruit, whatever you prefer the flavor is downright DELICIOUS!!

Need more delicious smoothie ideas, also try:

Yield: 2 servings

Apple Pie Smoothie

Apple Pie Smoothie
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 frozen apples
  • 2 frozen bananas
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tsp molasses
  • 3 Medjool dates pitted
  • 1/4 cup greek yogurt
  • 1/2 cup ice 
  • 1/2 cup milk of choice
  • coconut whipped cream for serving, optional
  • cinnamon for serving, optional

Instructions

  1. Place all ingredients in a blender, blend till smooth. Serve with coconut whipped cream and a sprinkle of cinnamon, enjoy!

Mango Lime Chia Pudding

Mango Lime Chia Pudding is perfectly sweet and delicious! Eat it for breakfast or enjoy it as dessert! It is vegan, gluten-free, and refined sugar-free.

Alright, I a now 19 weeks pregnant and have my very first sweet craving! Hello Mango Lime Chia Pudding, you have been a lifesaver these days. My past 2 pregnancies and even when I am not pregnant I never turn down sweets, however, this time they just are not appealing to me what so ever!

So this delicious Mango Lime Chia Pudding can easily slide into the breakfast or dessert category. I topped mine with toasted coconut chips, it was like a tropical party in my mouth! 

 

The chia pudding can be made ahead of time and stored in the refrigerator. The mango lime mixture should be made and eaten on the same day. 

How to make Mango Lime Chia Pudding

This recipe is super easy! First, you will make your chia pudding. I like to do this in a jar with a lid, it is easier to shake the pudding then mix it with a spoon. Pour all your ingredients into a jar place the lid on and give it a shake to combine. If you don’t have a jar you can also mix it by hand.  Chia seeds will fall to the bottom so it’s important to shake or stir every now and then so pudding sets correctly.  

Once pudding has set make your mango mixture. The pudding will make 3 cups distribute as you like and top with mango mixture, serve with toasted coconut chips. 

If you love this one also try

Yield: 3 cups

Mango Lime Chia Pudding

Mango Lime Chia Pudding

Mango Lime Chia Pudding is perfectly sweet and delicious! Eat it for breakfast or enjoy it as dessert! It is vegan, gluten-free, and refined sugar-free.

Prep Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

Chia Pudding

  • 2 cups almond milk 
  • 1/2 cup chia seeds
  • 2 tsp vanilla extract
  • 2 tbsp agave ( can sub maple syrup, or sugar of your liking)

Mango Lime

  • 1 large mango, peeled, pitted, and diced
  • 1 lime, juice of
  • 1/2 tsp lime zest ( 1 lime)
  • Toasted coconut for serving

Instructions

Chia Pudding

  1. Place all chia pudding ingredients in a jar or bowl and mix well. Place in the refrigerator and mix every 20 minutes within the first hour. It should not take longer than 1 hr to set. Keep stored in the refrigerator will last 5-6 days.

Mango Lime Topping

  1. In a medium bowl gently stir mango chunks, lime juice, and zest.

To assemble

  1. In a small bowl or jar pour chia pudding and top with mango lime mixture. Sprinkle with toasted coconut and serve immediately.

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.

Delicious Vegan Chocolate Pudding

Vegan Chocolate Pudding is so creamy and rich! Made with 4 ingredients and so decadent one would have no clue this is gluten-free, dairy-free, and refined sugar-free.

This week has been a whirlwind, to say the least. My opinion has always been clear, better to be safe than sorry. There is a lot of uncertainty with the Covid-19 virus which has created absolute hysteria in our area. I was able to hit the markets earlier this week and I did not hoard a thing, I got shelf staples that were available and waited in a 40 min checkout line. The number of people and the panic all around me gave me the absolute worst anxiety. Trying to shift my focus to do things I love, like creating Vegan Chocolate Pudding!

vegan chocolate pudding

This vegan chocolate pudding is made from shelf staples! Let me tell you it is so amazing!! It could be used as a pudding, mousse, and tart filling! Personally I love it with a little drizzle of peanut butter and granola, unreal! 

Love healthy desserts, try The Best Vegan Dark Chocolate Tart and Sweet Potato Pie Parfait!

Yield: 4

Vegan Chocolate Pudding

Vegan Chocolate Pudding

Vegan Chocolate Pudding is so creamy and rich! Made with 4 ingredients and so decadent one would have no clue this is gluten-free, dairy-free, and refined sugar-free.

Prep Time 5 minutes
Additional Time 4 hours
Total Time 4 hours 5 minutes

Ingredients

  • 1/2 cup cashews, soaked overnight
  • 1 15.5 oz can coconut cream
  • 1 tsp vanilla extract
  • 3 tbsp cacao powder
  • 1/4 cup agave
  • pinch of pink salt

Instructions

  1. Place all ingredients into a highspeed blender. Blend till combined and smooth.
  2. Transfer to a Tupperware container and refrigerate for 4+ hours, or until it sets into a smooth velvety texture. Enjoy!

No Bake Vegan Chocolate RaspberryCakes

These No-Bake Vegan Chocolate Raspberry Cakes are the perfect healthy dessert you can indulge in and not feel guilty! Made of all plant-based ingredients these are naturally sweet, gluten-free, dairy-free, and also refined sugar-free. 

No-Bake Vegan Chocolate Raspberry Cakes

More raw cakes because they are the perfect and healthy sweet treat. My kids love No-Bake Vegan Chocolate Raspberry Cakes, they are a healthy family-friendly dessert! We made these cakes for our Valentine’s day dessert and I must say that they were a hit! The combo of chocolate and raspberry is so yummy!

The whole day was filled with hearts and love, the kids celebrated at school and probably ate more candy than I know.. haha! Then we went to Kyson’s basketball practice, so romantic I know, haha. But, when we got home I gave the kids each a little valentines day gift and we made heart-shaped pizzas, wings, and a Cesar salad, so dang delicious and fun! Heart pizzas will forever be our Valentine’s day tradition and those who follow my Instagram stories got to see it all happen! To end the day we had these amazing No-Bake Vegan Chocolate Raspberry Cakes. Love is a beautiful thing to celebrate!

Let’s Talk No-Bake Vegan Chocolate Raspberry Cakes

The steps are extremely similar to my insanely delicious  No-Bake Vegan Peanut Butter & Jelly Cheesecakes. 

I used a nut-based crust which is a blend of dates, pecans, coconut oil, vanilla extract, salt, and cacao powder. 

The chocolate filling is a smooth and velvety mix of raw soaked cashews, coconut cream, vanilla extract, cacao powder, and agave. This chocolate velvety filling is then layered with a raspberry layer that is sweet and slightly tart. It truly is the most perfect flavor combination. 

Equipment

You will need a food processor and a high-speed blender. For the cakes, I use a silicone mold, but a springform cake pan or tart pan will also work great. I recommend you line them with parchment paper for easy removal. 

Love healthy desserts, also try No-Bake Vegan Peanut Butter & Jelly CheesecakesSweet Potato Pie ParfaitsFruit Pizza with Peanut Butter WhipVegan Sweet Potato Brownies, and Raw Vegan Chocolate Strawberry Tart.

Yield: 8

Raw Vegan Chocolate Raspberry Kiss Cakes

Raw Vegan Chocolate Raspberry Kiss Cakes

These Chocolate Raspberry Kiss Cakes are the perfect healthy dessert you can indulge in and not feel guilty! Made of all plant-based ingredients these are naturally sweet, gluten-free, dairy-free, and also refined sugar-free. 

Prep Time 10 minutes
Additional 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
  • 4 tbsp cacao powder
  • pinch of salt

Chocolate Filling

  • 1 cup cashews, soaked (4+ hrs), drained and rinsed
  • 1 cup coconut cream
  • 1 tsp vanilla extract
  • 1/4 cup cacao powder
  • 1/4 cup agave

Raspberry Filling

  • 1 cup raspberries
  • 1/4 cup coconut cream

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 and flatten out with your fingers.
  4. To make the filling, combine everything but the raspberries. Blend in a high-speed blender till smooth. Transfer to a bowl.
  5. To make the raspberry filling, place raspberries and coconut cream in the blender and blend till smooth, set aside.
  6. Drop a spoon full of the chocolate filling over your prepared crust, then a spoonful of raspberry filling, another spoonful of chocolate filling. Repeat till cake slots are full.
  7. Place the cheesecakes in the freezer for 4 hours, or until they set.
  8. Remove from the freezer and un-mold.
  9. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cold the chocolate will harden quickly.
    Store leftovers in the freezer.

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. 

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: 456Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 578mgCarbohydrates: 44gFiber: 6gSugar: 16gProtein: 10g