Nutella Peanut Butter Cups

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Nutella Peanut Butter Cups

The story of these nutella peanut butter cups goes as follows: excited, disappointed, satisfied, excited again! “What the H are you talking about?” you ask me? My bad! Let me explain. 🙂 

I had nutella peanut butter cups on my mind! The interesting thing is that I hadn’t actually had nutella or peanut butter in about 6 years. But since I am not afraid to fail in the kitchen (#startuplife #failfastiswhattheysay), I decided to attempt my own version of nutella and sub the peanut butter for sunbutter. 

It started off great! I made the nutella with hazelnuts, cocoa, maple syrup and coconut oil. I usually add some coconut or almond milk to my homemade nutella but didn’t want it too creamy because it needed to pack well into a cup. I wanted to add the nutella on top of an oat and peanut butter (or sunbutter as I was using) to make a healthy chocolatey, peanut buttery dessert! I made the recipe and took a bit. This is where the first “disappointed” in my story comes from. I don’t know what I was expecting but the nutella (not made very creamy) was very dense, making the whole cup taste dense. It was delicious but very dense. I hoped for the best and served it for dessert anyway. The result? They loved it! “Sure, it’s dense, but it’s delicious!” This is where the “satisfied” in the story comes from. We were going camping a couple of days later and decided to take them with us for snacks during hiking and canoeing. They were absolutely perfect!! They were so tasty and incredibly hearty filled with nuts and oats. I have just discovered the best camping snack friends! 🙂 

Nutella Peanut Butter Cups
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Ingredients
  1. 2 cups roasted hazelnuts
  2. 1/2 cup maple syrup
  3. 1/3 cup cocoa
  4. 2 tbsp coconut oil
  5. pinch of salt
  6. 2 cups quick oats (*make sure to use GF ifyou have a gluten intolerance/allergy)
  7. *1 cup peanut butter
Instructions
  1. Preheat the oven to 350.
  2. Place hazelnuts on a baking sheet (don’t over stack)
  3. Roast the nuts until they start to brown (should take 10-15 minutes)
  4. Wait for the nuts to cool and put into your food processor or high powered blender (like a Blendtec or Vitamix). Make sure you use a high powered blender, I don't think the hazelnuts will blend in a regular blender.
  5. Add the male syrup, cocoa and coconut oil and blend well. (Note: if you want to make it more creamy you can add a few splashes of dairy free milk).
  6. In another bowl, combine combine the quick oats and peanut butter.
  7. Spoon out the oat mixture into a cupcake pan until each cup is about 1/2 way full.
  8. Put in fridge for about 2 hours.
  9. Remove from fridge and spoon out the nutella mixture on top.
  10. Put in fridge for another 2 hours.
  11. Remove and enjoy!
Notes
  1. You can use sunbutter if you can't have peanut butter.
HappyGut http://www.happygut.ca/
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Black Bean Brownies (with coconut oil)

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Black Bean Brownies with Coconut Oil

You know what I love more than desserts? Healthy desserts of course! And even cooler than healthy desserts are desserts with unassuming ingredients. 🙂 These black bean brownies with coconut oil make the cut. 

We had a friend and fellow foodie coming over to dinner and I wanted a dessert to please and surprise! I love adding unusually healthy ingredients into my desserts and so I thought of a black bean brownie recipe. I added oats, as oats are super versatile, work great as a regular flour replacer and taste delicious, along with some coconut oil and chocolate chips (don’t skimp out on the chocolate chips, they are a must). 

The result was healthy delicious goodness. 🙂 The perfect combination of fudge and chocolate. We stored them in the fridge for a few days and they were still moist. Try it for yourself and see! 

Black Bean Brownies (with coconut oil)
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Ingredients
  1. 1 can black beans
  2. *1/2 cup rolled oats
  3. 1/3 cup cocoa
  4. 1/2 cup maple syrup
  5. 1/4 cup melted coconut oil
  6. 1 tsp vanilla
  7. 1 tsp baking soda
  8. pinch of salt
  9. 2 handfuls chocolate chips
Instructions
  1. Preheat oven to 350.
  2. In a food processor, combine all the ingredients in a food processor, except for the chocolate chips, and blend until smooth.
  3. Add in the chocolate chips and mix by hand
  4. Grease your baking pan
  5. Pour in the batter and smooth over with a spoon
  6. Sprinkle a few chocolate chips on top
  7. Bake for about 25 minutes
  8. Let it cool for at 20 minutes if you can wait that long 😛
Notes
  1. *make sure to use certified gluten-free oats if you have a gluten allergy/intolerance
HappyGut http://www.happygut.ca/
For more healthy dessert brownies you can check out my Mint Brownie Recipe From Scratch and Grain Free Sugar Free Vegan Brownie Recipe.

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Vegan Chocolate Cheesecake Recipe

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Vegan Chocolate Cheesecake Recipe

Friends, I’m not ready for summer to end and this vegan chocolate cheesecake recipe is a testament to that. I love LOVE vegan cheesecakes and this vegan chocolate cheesecake recipe has been one of my favourite desserts this summer. It was my sister-in-law’s birthday and it was my job to make the cake! I wanted a crowd pleaser so opted for chocolate. Who doesn’t love chocolate? Chocolate is always a safe bet. 🙂 I use my traditional base of nuts and dates and made the filling out of bananas and cocoa. The combination of bananas and chocolate is wonderful. The number of desserts that have been created by these two simple and delicious ingredients is plenty, I’m sure. I decided to keep the recipe simple and easy. The result? Pure chocolatey heaven. 🙂 

Vegan Chocolate Cheesecake Recipe
Vegan Chocolate Cheesecake Recipe | happygut.ca
Vegan Chocolate Cheesecake Recipe
Vegan Chocolate Cheesecake Recipe | happygut.ca

Vegan Chocolate Cheesecake Recipe
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Crust ingredients
  1. 1 cup soaked dates
  2. 1 cup almonds (or any other nuts like almonds, pecans)
  3. 1/2 shredded coconut
Filling ingredients
  1. 1 cup cashews, soaked
  2. meat from can of coconut milk (this is the solid part)
  3. 2 bananas
  4. 1/4 cup soaked dates
  5. 1 tsp vanilla
  6. 1 tsp salt
  7. 1/3 cup cocoa
  8. 1 tbsp lemon
  9. 1/4 cup melted coconut oil
  10. 1 tbsp maple syrup
Instructions
  1. Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
  2. Throw all the crust ingredients into a food processor and blend until the mixture starts to form a ball.
  3. In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
  4. Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
  5. Pour the chocolate filling ingredients into the pan, on top of the crust and smooth out as well.
  6. Freeze for at least 2 hours.
  7. Remove from freezer and enjoy!
HappyGut http://www.happygut.ca/

Here are a list of my other vegan cheesecakes: 

Raw Raspberry Cheesecake Recipe

Vegan Caramel Cheesecake

Vegan Mango Cheesecake Recipe

 

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Vegan Caramel Cheesecake (Raw)

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Vegan Caramel Cheesecake

This vegan caramel cheesecake hits the spot! I’m not a huge fan of caramel as I find it super sweet so I added some salt in the sauce and made it a salted caramel cheesecake. The result? The perfect amount of salty sweet goodness. 🙂 

We had a few friends come over and so I wanted try out a new recipe. I used my previous vegan cheesecakes as a baseline (like my Mango Vegan Cheesecake) and adapted from them. I love vegan cheesecakes because they are incredibly easy to make. And, even more delicious. 😛 

I made this dessert to go along with my vegan “meatballs” soon to be posted! It made for a perfect very satisfying meal. 

IMG_7038

Vegan Caramel Cheesecake
Vegan Caramel Cheesecake | happygut.ca

Vegan Caramel Cheesecake
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Crust
  1. 2 cups walnuts
  2. 1 cup dates
Filling
  1. 1 cup soaked cashews
  2. meat from can of full fat coconut milk (solid white part only)
  3. 1/4 cup freshly squeezed lemon juice
  4. 1 tsp vanilla
  5. 1/4 melted coconut oil
  6. pinch of salt
  7. 1/4 maple syrup
Salted Caramel Topping
  1. 1/4 cup dates (soaked in hot water)
  2. 1/4 cup maple syrup
  3. salt, to taste (depending on how salty you want it)
Instructions
  1. Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
  2. Throw all the crust ingredients into a food processor and blend until the mixture starts to form a ball.
  3. In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
  4. Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
  5. Pour the filling ingredients into the pan, on top of the crust and smooth out as well.
  6. Freeze for at least 2 hours.
  7. In the meantime, combine all the caramel sauce ingredients into a blender and blend until smooth. You may need to add some hot water if it is not blending easily.
  8. Remove from freezer, top with the caramel sauce and enjoy!
Notes
  1. If the caramel topping is not blending easily, you can add some hot water a few tablespoons at a time to make it easier. The softer the dates, the easier it will be to blend well.
HappyGut http://www.happygut.ca/
Love vegan cheesecakes? You can also check out my Raw Raspberry Cheesecake Recipe.

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Vegan Mango Cheesecake Recipe

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Vegan Mango Cheesecake Recipe

I’ve been on a vegan cheesecake kick, I’ll admit it! 😛 I’ve been experimenting with raw vegan cheesecakes with all different flavours and this vegan mango cheesecake recipe is a very strong contender! The fruit markets by where I live have all of these delicious looking mangos and so whenever I walk by them, I must buy them. 🙂 I’ve been trying to be creative with using them, I’ve made my
3-Ingredient Mango Mousse and now this vegan mango cheesecake recipe. A friend came over for dinner and I made this for dessert. It was a hit! 🙂 

I didn’t use any lemon in the recipe because my mangos were a bit tart, you may want to add some lemon if your mangos are sweet. 

Vegan Mango Cheesecake Recipe
Vegan Mango Cheesecake Recipe | happygut.ca
Vegan Mango Cheesecake Recipe
Vegan Mango Cheesecake Recipe | happygut.ca
Vegan Mango Cheesecake Recipe
Vegan Mango Cheesecake Recipe | happygut.ca

Vegan Mango Cheesecake Recipe
This vegan mango cheesecake recipe is so delicious and so easy to make!
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Crust ingredients
  1. 2 cups walnuts
  2. 1 cup dates, soaked
Filling ingredients
  1. 1 cup cashews, soaked
  2. meat from can of coconut milk (this is the solid part)
  3. 2 mangos, peeled and seeded
  4. 1 tsp vanilla
  5. 1/4 cup melted coconut oil
  6. pinch of salt
  7. 1/4 cup soaked dates
Instructions
  1. Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
  2. Throw all the crust ingredients into a food processor and blend until the mixture starts to form a ball.
  3. In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
  4. Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
  5. Pour the mango filling ingredients into the pan, on top of the crust and smooth out as well.
  6. Freeze for at least 2 hours.
  7. Remove from freezer and enjoy!
Notes
  1. If your mangos are not very sweet, you may want to add some fresh lemon juice. I would start with 1 tsp and then continue until you get the desired taste. (My mangos were quite tart so I didn't add any).
HappyGut http://www.happygut.ca/
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Easy Mint Chocolate Chip Ice Cream Cake

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Easy Mint Chocolate Chip Ice Cream Cake

This easy mint chocolate chip ice cream cake recipes comes from my deep love of the combination of mint and chocolate. I had been wanting to try out a recipe for a vegan raw mint chocolate chip ice cream cake and I had the perfect chance when I had a couple of friends come over for dinner a few weeks ago. I basically combined my Vegan Banana Cream Pie Recipe  and Dairy Free Mint Chocolate Chip Ice Cream Recipe to come up with this easy mint chocolate chip ice cream cake. 

I especially love this recipe because it is secretly healthy! Spinach is what makes this ice cream cake green, but not to worry because you can’t taste the spinach at all!

It was such a hit! My bro in law, who is not very concerned about healthy eating, stated, “This taste like restaurant cake.” There you have it folks. A healthy raw vegan easy mint chocolate chip ice cream cake that taste likes restaurant cake. 😛 Try it for yourself and see! 

 

Easy Mint Chocolate Chip Ice Cream Cake
Easy Mint Chocolate Chip Ice Cream Cake | happygut.ca
Easy Mint Chocolate Chip Ice Cream Cake
Easy Mint Chocolate Chip Ice Cream Cake | happygut.ca
Easy Mint Chocolate Chip Ice Cream Cake
A raw vegan easy mint chocolate chip ice cream cake.
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Ingredients
  1. Crust
  2. 1 cup soaked dates
  3. 1 cup walnuts
  4. 1/2 cup shredded coconut
  5. 1/2 cup cocoa nibs/(vegan/gf)chocolate chips
  6. Filling
  7. 1 cup soaked cashews
  8. handful spinach
  9. 2 tsp peppermint extract
  10. *meat of 1 can coconut milk
  11. 1/2 cup maple syrup
  12. 1/4 melted coconut oil
  13. pinch of salt
Instructions
  1. Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
  2. Throw all the crust ingredients into a food processor and go to town! Blend until the mixture starts to form a ball and is mushy.
  3. In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth. A high powered blender would work best so that you don't see any of the spinach pieces.
  4. Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
  5. Pour the filling ingredients into the pan, on top of the crust and smooth out as well.
  6. Freeze for at least 2 hours.
  7. Remove from freezer and sprinkle with some cocoa/cacao, optional.
  8. Enjoy!
Notes
  1. *Make sure to use full fat coconut milk and only the solid white part. You can drink the liquid or save it for later!
HappyGut http://www.happygut.ca/
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Raw Raspberry Cheesecake Recipe

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Raw Raspberry Cheesecake Recipe

This vegan raw raspberry cheesecake recipe comes from my friend Anita who made this yummy dessert for my birthday! (Thank you Anita! You’re the best!). 

This is her go-to dessert for good reason. Firstly, it is so darn tasty. Secondly, and equally as important, this recipe is so easy to make! While most people freeze their raw vegan cheesecakes overnight, Anita only puts it in the fridge for 2 hours which makes a deliciously creamy decadent consistency! Also, it works for those of us who are bad at planning desserts beforehand. 😛

This is a great base for any vegan cheesecake you  make. Feel free to switch the raspberries to your fruit of choice and let us know how it goes! 

RaspberryCheescake2 RaspberryCheescake3

RaspberryCheesecake4

Raw Raspberry Cheesecake Recipe | happygut.ca
Raw Raspberry Cheesecake Recipe (Vegan)
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Filling
  1. 1 tbsp grated lemon zest
  2. 1/2 cup lemon juice
  3. 1 & 1/2 cup cashews
  4. 1 pint raspberries
  5. 3 tbsp melted coconut oil
  6. 2 tbsp vanilla extract
Crust
  1. 1/2 cup almonds
  2. 1/4 cup cacao nibs
  3. 1/4 cup coconut flakes
  4. 1/2 dates
  5. pinch of salt
Raspberry Glaze
  1. 1 pint raspberries
  2. 1/3 cup maple syrup
Instructions
  1. Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
  2. Throw all the crust ingredients into a food processor and go to town! Blend until the mixture starts to form a ball.
  3. In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
  4. Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
  5. Pour the filling ingredients into the pan, on top of the crust and smooth out as well.
  6. Freeze for at least 2 hours.
  7. In the meantime, prepare the glaze by mixing the raspberries with the maple syrup in a food process/blender.
  8. Remove from freezer and add the glaze overtop.
  9. Enjoy!
HappyGut http://www.happygut.ca/
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Chocolate Coconut Cupcakes (Flourless & Vegan)

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Chocolate Coconut Cupcakes

Friends, I love the combination of chocolate and coconut, who doesn’t?! It was my job to make cupcakes for my nephew’s birthday and I wanted a crowd pleaser. I knew the cupcakes had to be chocolate (everyone loves chocolate) but wanted to add some coconut flavour. I adapted my Flourless Chocolate Cupcakes with Cocoa Powder to make these chocolate coconut cupcakes. The result? Amazing! Make sure to use my Coconut Milk Whipped Cream Frosting and add some sprinkled coconut on top. Not only is this recipe super delicious but it’s guilt-free! It’s flourless and sweetened with maple syrup (and vegan)! It doesn’t get healthier than this folks. 😛

Chocolate Coconut Cupcakes
Yields 6
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1/3 cup coconut flour
  2. 1/3 cup shredded coconut (I used unsweetened but you can use sweetened if you like)
  3. 1/4 cup cocoa powder
  4. 1 tsp baking soda
  5. generous pinch of salt
  6. 2 chia eggs (2 tbsp ground chia combined with 1/4 cup of water for 5-10 minutes) – or you can use 2 eggs if you’re not vegan
  7. 1/2 cup maple syrup
  8. 1/3 cup melted coconut oil
  9. 1 tsp vanilla extract
  10. 3 tbsp dairy free milk (I used almond milk)
Instructions
  1. Preheat oven to 350.
  2. In a food processor, combine the coconut flour, shredded coconut, cocoa, baking soda & salt
  3. Slowly add the chia mixture, maple syrup, coconut oil, vanilla and dairy free milk
  4. Combine until completely smooth
  5. Prep a muffin pan with 6 liners
  6. Use a 1/4 cup and scoop mixture into cups
  7. Bake for about 25 minutes
  8. Let it cool for about an hour
HappyGut http://www.happygut.ca/

 

Top with my coconut milk whipped cream frosting and some shredded coconut. 🙂

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Vegan Banana Cream Pie Recipe (No Bake)

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Vegan Banana Cream Pie Recipe

Banana cream pie is my favourite. It’s the perfect feel good, reminds me of home dessert! This no bake vegan banana cream pie recipe hits the spot folks.

We had another games night with a couple of pals and I was to bring dessert. I wanted to make a banana cream pie and needed to make it vegan in a way that no one could tell it was vegan. 😛 I opted to make it raw instead of cooked (though I will be experimenting with a cooked version very soon – stay tuned!) and needed to think of something quick. I had cashews and coconut milk and knew that such a combination would result in deliciousness. I used Minimalist Baker and The Rawtarian and adapted from their recipes. 

Vegan Banana Cream Pie Recipe
Vegan Banana Cream Pie Recipe | happygut.ca
Vegan Banana Cream Pie Recipe (No Bake)
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For the crust
  1. 2 cups almonds
  2. 1 cup soaked dates
For the filling
  1. 1 cup soaked cashews
  2. *Meat from 1 can of full fat/premium coconut milk (this is the solid part)
  3. 2 bananas
  4. 1 tsp vanilla
  5. 3/4 tsp of salt (start with 1/2 tsp and then add another 1/4 if you want more)
  6. 1/4 cup soaked dates
  7. 1 tbsp lemon juice (add more if you want more tangy)
  8. 1 tbsp maple syrup (add more if you want it more sweet)
  9. 1/4 cup melted coconut oil
Instructions
  1. Combine the crust ingredients into a food processor and blend until well combined and sticky.
  2. Pat down the crust mixture into your cake/pie pan so that it's smooth and flat.
  3. Combine all the filling ingredients into a high powered blender or food processor and go to town! Blend until completely smooth.
  4. Poor the filling batter into the cake/pie pan.
  5. Freeze overnight.
Notes
  1. Make sure to use full fat or premium because light coconut milk won't work. You will need to use the solid part of the milk. You can save the liquid from the can for another recipe or simple drink the milk as I do, it's delicious!
HappyGut http://www.happygut.ca/

Top with some sliced bananas and my coconut milk whipped cream frosting.

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Coconut Milk Whipped Cream Frosting

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Coconut Milk Whipped Cream Frosting

This coconut milk whipped cream frosting is perfect. With only 3 ingredients, it is ultra simple and incredibly delicious. I use it as a base for different types of frostings for cakes, cupcakes, pies and mousses. I even eat is alone when I’m feeling frisky. 😛 Try it for yourself and see! 

Coconut Milk Whipped Cream Frosting
Yields 12
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Ingredients
  1. *Coconut meat from 1 can of full fat/premium coconut milk (this is the solid part)
  2. 1/4 cup maple syrup
  3. 1 tsp of vanilla
Instructions
  1. Throw all the ingredients into a medium sized bowl and whip away with your hand blender!
Notes
  1. Make sure to use full fat or premium because light coconut milk won't work. You will need to use the solid part of the milk. You can save the liquid from the can for another recipe or simple drink the milk as I do, it's delicious!
HappyGut http://www.happygut.ca/
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