This vegan chocolate bar recipe is absolutely perfect. My aunt made this for a famjam (a family jam!) and it hit the spot so well! She was kind enough to give me the recipe which I am, in turn, sharing with you. 🙂
I try to limit sugars whenever I can. Although, I like sweets just as much as the next guy (though not as much as my partner Irfan, I’ve never seen anyone inhale cookies like he can!).
Sometimes even we (by “we” I mean healthy nutty people) want chocolate bars. What’s better than a regular chocolate bar recipe you ask? A vegan chocolate bar recipe of course! Here you go, have your vegan chocolate bar already. 😉
If you have a sweet tooth, this will definitely satisfy it. It’s a great travel food that’s packed with protein and free of refined sugar. 🙂
Friends, I like to eat super clean as you can tell from my grain free sugar free vegan brownie recipe. When deciding to make something to eat, this is what my thought process looks like:
“Is it clean?” I try to minimize sugar in all of it’s forms. This includes carbs!
“Are these foods happygut for my gut?” Our guts like different things. Things that can be happy for your gut may not be happy for mine and vice versa. For instance, although I love the idea of cabbage but my gut doesn’t. It makes me super farty! This makes for uncomfortable and embarrassing situations, not to mention an unpleasant scent for Irfan :S (Irfan is my partner is crime!).
“Is it easy to make?” & “Is it tasty?” These two are tied. I like cooking but I don’t LOVE cooking (which is weirdo because I have a food blog haha), and more importantly I don’t like to spend a lot of time cooking. There are more important things in life like meditation and spending time with people I like. Also, though I like to eat super clean and the prime reason for my food intake is healthy fuel, I like tasty dishes like the next gyal! I grew up with the best South Asian food (shoutout to my Mama!) and have been spoiled with amazing recipes bursting with flavour! I know that food can taste amazing. So, if we have to eat and we must eat clean, might as well make it tasty!
There, now you know what goes on between me and food. 🙂
Anyhow, back to my grain free sugar free brownie recipe. I had a couple of friends come over for dinner and needed to come up with a dessert (based on my criteria above) quick fast. I whipped up this grain free sugar free vegan brownie recipe is no time. It was an absolute hit! I plan on making these again and again 🙂
Ingredients for Grain Free Sugar Free Vegan Brownie Recipe
1 cup almond butter
2 tablespoons chia + 6 tablespoons water
1/2 tsp salt
1 tsp baking soda
1/2 cup maple syrup
Directions for Grain Free Sugar Free Vegan Brownie Recipe
Preheat oven to 350
Grease a small pan (I used a 13 inch x 13 inch pan)
Throw all ingredients into a food processor and blend until smooth
Pour and smooth batter into pan
Bake for about 15-20 minutes (or until edges start to brown)
Let it sit for at least 30 minutes before you cut into it
Note: I stored it in my fridge for about 5 days and they just got better and better as the days went on! 🙂
O my gawd, these sugar free chocolate balls are soooooooo good! I could eat them all the time, every day, for the rest of my life. They are the perfect amount of sweet. I got this recipe from my aunt, God bless her!
This is my go to make-dessert-to-take-over-to people’s-house.
Check it out for yourself!
Ingredients for Sugar Free Chocolate Balls
1 cup almonds, soaked
1 & 1/2 cup raw cocoa powder
2 tablespoons pine nuts
1/2 cup coconut + 1/2 cup for coating
1/4 cup + 1 tablespoon honey (or maple syrup)
1/4 cup + 1 tablespoon water
Directions for Sugar Free Chocolate Balls
Add all ingredients into a food processor and blend until smooth (only add 1/2 cup coconut).
Scrape down sides of food processor as necessary.
Spread the remaining 1/2 cup coconut on a plate.
Rolled mixture into 1-inch balls and roll in shredded coconut.
Cover and store in refrigerator for up to two weeks.
In the search for the best vegan pumpkin pie recipe, I looked at many options on different blogs. Though, in the end, I decided to make my own version, I wanted to share those recipes that I had marked “to make soon.” I always like to have different meal options available depending on who I am cooking for. We have many different dietary needs in my family so I have to be very careful. I can have a vegan pumpkin pie made out of tofu, for example, but my nephew cannot. I’ve laid out the best vegan pumpkin pie recipes I came across and their corresponding diet details. Let me know if you find this helpful.
You’ll find recipes that are gluten free, grain free, vegan, soy free, nut free, sugar free and raw. All of the recipes are nightshade free, as well.
The number of ingredients and main items listed are for the pie fillings only and not the crust.
I searched far and wide for an amazing gluten free dairy free pie crust. It turns out there’s many of them! I’ve narrowed it down to 10 gluten free dairy free pie crust recipes. I choose those that I thought were cleanest (i.e. recipes made out of whole foods with ingredients that you would have in your pantry), had the fewest ingredients and that seemed the easiest to make.
They all look superb though the only one I have personally tried is Elana’s. I’d love to hear back about which gluten free dairy free pie crust recipe you choose and why 🙂
You know what’s better than a whipped cream recipe? A vegan whipped cream recipe. And, you know what’s better than a vegan whipped cream recipe?
Options for easy vegan whipped cream recipes 🙂
I initially started my search for a vegan whipped cream recipe with coconut but didn’t know that there were so many options out there! Coconut is the norm for a vegan whipped cream recipe but I also came across recipes with almonds, cashews and tofu. You should be able to find a vegan whipped cream recipe that caters to your dietary needs / preferences.
Note that the only vegan whipped cream recipe I have tried has been with coconut. That worked well, but I haven’t personally tried the other variations. Let me know how it goes on your end! 🙂
This vegan pumpkin pie recipe with coconut milk is so incredibly delicious and really easy to make. Trust me, I have had many vegan pumpkin pies in my days and this one tops the list for sure! I’m actually eating it while I write this post. 🙂
There are plenty of vegan pumpkin pie recipes out there but most of them call for tofu. I wanted to make a pumpkin pie that was completely allergy free (we have a lot of allergies in our family!) and so I created this vegan pumpkin pie recipe with coconut milk.
My friend Rasheeda came over to help me test out the goods. 🙂 We made a mung bean salad (soon to be posted) and had the pumpkin pie for dessert.
This recipe was so delicious and, better yet, was so easy to make! Many people, including myself, get freaked out at the thought of making a pie crust from scratch. Well, let me tell from the lens of a lazy cook, it is very possible and not scary at all! Try it for yourself and see. 😉
This is by far the best gluten free banana bread recipe I have found! And trust me, I have tried many. The texture and sweetness is absolutely perfect!
I originally got this recipe from a friend, who found it from a website (see below). I adapted the ingredients to make it gluten free (and vegan, if I want).
It’s kind of too good – I make it more than I care to share :S It is my go to “people coming over, o no, I need to make a quick dessert!” or “I want something amazing and sweet and not so unhealthy to eat”. I whip this up super quick and it’s ALWAYS hit. No one has yet been able to taste that it’s gluten free. I think it’s actually better than “normal banana bread” because it’s more moist and lighter.
This is just not the best gluten free banana bread recipe but it’s maybe the best dessert recipe I make!
Ingredients for The Best Gluten Free Banana Bread Recipe
1.5 cups rice flour
3/4 cups good sugar (I use coconut)
1 tsp baking soda
pinch of salt
1 tsp vanilla
3 eggs (or 3 tbsp chia combined with 9 tbsp water if making vegan)
1 stick butter softened (or vegan butter like earth balance, or you can also probably try with coconut oil although I haven’t done that yet)
3 very ripe bananas, mashed
2 handful chocolate chips or cocoa nibs (optional)
handful of walnuts (optional)
handful of shredded coconut (optional)
Directions for The Best Gluten Free Banana Bread Recipe
Heat oven to 350 Degrees
Grease bread pan
Mix dry ingredients in a bowl
Mix wet ingredients in another bowl
Mix dry and wet ingredients together
Add chocolate chips or cocoa nibs and shredded coconut, is using
Add remaining chocolate chips and coconut on top
Bake at 350 Degree for 45-50. You may have to cook longer if using a glass pan.
I was inspired from a recipe originally found on a website called Coconuts & Cardamom. The website no longer exists but you can find the Facebook Group here
I’ve made this cake so many times and it ALWAYS tastes A-M-A-Z-I-N-G!!
PLUS it is super quick and easy to make.
Ingredients 1-1/2 cups buckwheat flour
1 cup sugar (brown sugar, coconut palm sugar, natural cane sugar)
½ tsp baking soda
½ tsp fine sea salt
2 tbsp chia + 6 tbsp water (or 2 large eggs, at room temperature)
⅔ cup melted coconut oil (or other good quality oil)
1 tsp vanilla extract
1-3/4 cups mashed VERY ripe bananas
⅔ cup semisweet chocolate chips (use vegan & gluten-free if that’s what you fancy)
¾ cup coarsely chopped nuts (walnuts or pecans) – optional
Directions 1. Preheat oven to 350°F and oil a 9-inch (23 cm) square metal baking pan.
2. Combine chia with water and set aside
3. In a large bowl, whisk together flour, sugar, baking soda, and salt.
4. Add chia + water mixture (or eggs if using), oil and vanilla to flour mixture and stir with a wooden spoon until just blended.
5. Gently stir in bananas, chocolate chips and nuts.
6. Spread batter evenly in prepared pan.Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack. Serve warm or at room temperature.
I’ve been on a parasite candida cleanse for too many weeks to count now. Sugar is a no-no and so sugar free muffins have been my saving grace to satisfy my sweet tooth. These were pretty delicious!
3 tbsp ground chia
9 tbsp water
7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our “butter”)
3 cups pineapple pureed
2 cups oat flour*
1 cup rolled oats*
1 & 1/2 cups psyllium husks
1 & 1/2 cups flax
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
2 cups blueberries
optional: stevia (I use 3 full dips of the liquid)
1. Preheat oven to 350 degrees.
2. Mix the chia and 9 tbsp water. Let sit for about 15 minutes.
3. Combine the olive oil and salt mixture (our “butter”) with the chia mixture, pineapple puree and stevia (if using).
4. Combine the oat flour, rolled oats, psyllium, flax, baking powder, baking soda, spices and salt in a separate bowl.
5. Gradually add the flour mixture to wet mixture beating until well blended. Fold in blueberries.
6. Spread batter into a greased muffin/cake/loaf pan.
7. Bake 30-45 minutes or until wooden toothpick inserted in center comes out clean. Cool completely on wire rack.
*Make sure to use certified gluten-free oat/flour if you have a gluten sensitivity