#cleaneating #healthytreats 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.

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.

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. 

Gluten-Free Yogurt Banana Bread

Super moist and perfectly sweet this Gluten-Free Yogurt Banana Bread has the perfect soft bite!

BANANA BREAD SLICE

This is one of my favorite gluten-free yogurt banana bread recipes. Whenever there are spotty bananas around this recipe always comes to mind. Working with almond flour can be tricky and I absolutely hate mushy bread! I promise you this one holds together, no mushiness or crumbling when you pick it up!

After the holidays it feels nice to lay off the heavier foods but it was nice to indulge a little more than usual. Family and friend gatherings bring so much joy to my life at the moment they can be overwhelming but looking back I am so grateful for the time I spend with all my family and friends! 

Almond flour is my favorite gluten-free flour substitute and I love adding protein-packed greek yogurt to my recipes. I made this with the intention of making Christmas break mornings a little easier. A grab and go for the kids and me, we love it with a spread of peanut butter on top 😋 and for a side of espresso for me!

Tools/Equipment

  • loaf pan
  • 2 medium bowls

How to make Gluten-Free Yogurt Banana Bread 

  • Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
  • Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined. 
  • Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined. 
  • Combine the ingredients. 
  • Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean. 

Love banana bread, also try Vegan Banana Cinnamon Muffins and Blackberry Banana Bread Bars!

Yield: 12

Gluten-Free Yogurt Banana Bread

Gluten-Free Yogurt Banana Bread

Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes

Ingredients

  • 1 cup mashed ripe bananas, 2 bananas
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 cup plain greek yogurt
  • 1/2 cup brown sugar or sub coconut sugar
  • 1/2 tsp cinnamon
  • 2 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking soda

Optional add-ins

  • 1/2 cup of mini chocolate chips
  • 1/2 cup nuts

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
  2. Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined. 
  3. Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined. 
  4. Combine the ingredients. In the center of your dry ingredients make a well then pour in wet ingredients. Stir until combined.
  5. Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean. 

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!

Vegan Banana Cinnamon Muffins

 These vegan Banana Cinnamon Muffins are moist, perfectly sweet and crumbly on top! This egg-free muffin recipe is exceptionally delicious and easy to prepare.  

Eat it for breakfast, a midday snack or even as a dessert. Utterly delicious with a cup of coffee or tea. I love having them warm with a little butter.  My kids are crazy about these vegan banana cinnamon muffins and make for a really easy lunchbox snack or an easy breakfast before school. 

Together Fiori, my youngest and I had our first successful Fall baking day. However, I must note that the Fall season in Southern California starts off chilly in the morning, Spring by 10 am, full-blown Summer by 1 pm and back to fall around 6 pm! Not many seasonal changes around here.  So to not swelter in my little kicthen we cranked up the AC to give us those fall baking vibes! We ate tons batter and made a royal mess, haha! I mean have you ever cooked with a toddler.. things just seem to splatter everywhere. And well the pile of dishes we were left with almost made me call Home Depot and inquire about a dishwasher, first world problems! One day I will get my dishwasher until then I’ll gratefully keep doing them by hand. 

The texture of these Vegan Banana Cinnamon muffins is soft and flakey. The crumble does not get any simpler to make just mix coconut sugar and pecan pieces, that is it! These muffins came out exactly the way I was hoping for.  I am rarely disappointed by muffin recipies however I do find vegan baking a little of a challenge at times.  I am beyond ecstatic, jumping for joy happy with the way these vegan muffins turned out! 

Put your spotty muffins to good use and whip up some epic Vegan Banana Cinnamon muffins! 

Love baked goods, also try BlackBerry Banana Bars or Paleo Chocolate Chip Cookie Bars

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

Yield: 12

Vegan Banana Cinnamon Muffins

Vegan Banana Cinnamon Muffins

The only vegan banana muffin recipe you will need! Super moist and delicious.

Ingredients

  • 1 1/2 cups almond milk
  • 1 tsp apple cider vinegar
  • 1 1/2 cups flour
  • 1/4 cup rolled oats
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • pinch of salt
  • 2 large bananas
  • 1 tsp vanilla extract
  • 1/3 cup coconut oil softened
  • 1/2 cup coconut sugar,, use 3/4 if you like a sweeter muffin

Topping Crumble:

  • 1/4 cup pecans crushed
  • 3 tsp coconut sugar

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a small bowl combine almond milk and apple cider vinegar, let sit until curdled.
  3. In a large bowl mix together the flour, baking powder, oats, salt, and cinnamon.
  4. In a separate bowl mash the bananas and mix in the coconut oil, coconut sugar, vanilla extract, and the milk mixture. Pour the wet mixture into the flour mixture and stir with a wooden spoon just till mixed. Don't over mix.
  5. In a small bowl combine the crushed pecans and coconut sugar.
  6. Spoon the mixture evenly into 12 paper muffin liners in a muffin pan. Sprinkle the pecan and sugar mixture evenly on top of each muffin.
  7. Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool. Enjoy!

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.