Oatmeal Raisin Cookie NICE Cream

Listen, there is NO reason whatsoever that being a plant-based eater means you can’t indulge every once in a while (on plant based treats, of course). And since this “NICE” cream is made from plant foods, you can have your nice cream without any guilt because you’ll actually be doing your body good.

2 frozen bananas

1/3 cup oatmeal

1/4 cup raisins

2-4 tbsp oat milk

1/2 tsp cinnamon

  1. Add all ingredients into a food processor and blend until smooth and creamy. You can add more milk 1 tbsp at a time until it is the right consistency.
  2. Place in bowls and serve immediately.

 

Pie Crust

A gluten-free and oil-free pie crust?! Yep, it’s possible. And it is better than traditional pie crusts. Pie isn’t my go-to treat. I like pie, but I can say no to pie without having to really discipline myself. This pie, though, I am going to have to call in the self-control troops on this one.

Typically, when making pie, you have to cut in cold slices of butter and that’s what gives it a rich and creamy flavor while keeping the dough together. For this one, I used….wait for it….a cold banana! The texture is absolutely the same. I think it is even easier to work with. And, because of the banana the crust has a hint of sweetness which pairs well with the pie filling. Plus making it is not intimidating. There are only 3 ingredients. That’s it! And it’s super easy to make and to work with.  The best part….it is guilt free!!

 

1 1/4 cup brown rice flour

1 whole banana, cold

1 tsp cinnamon

  1. Combine everything in a food processor and pulse until there are no banana chunks left.
  2. Transfer out onto a clean, floured surface. I love using coconut flour for this because it adds a great flavor and sweetness to the crust.
  3. Add water, 1 tsp at a time, to get a workable dough consistency. Kind of like playdough. Not crumbly and not sticky. I generally only need 2-3 tsp of water.
  4. Roll dough out thin, then carefully pick it up and place it into a prepared pie plate. If any dough crumbles or breaks off you can easily pinch it back together. It is a very forgiving dough.
  5. Pour pie filling into crust and top with either a  top crust (so double this recipe for a top crust) or with a crumble topping.
  6. Bake at 400 for 20 minutes.

Vegan Chocolate Chip Cookies

Cookies that are oil-free, gluten-free, and dairy-free sound like they would be taste-free, right? Or at least taste like you’re eating a cardboard box. Who wants, that!? I don’t know about you, but when I have a treat I want full on flavor that tastes sinfully delicious but is not compromising to my health

Good news! These are oil-free, gluten-free, and dairy-free yet they taste unbelievably good, not like cardboard at all. Whew! That means we can eat healthy and still indulge in treats once in a while without completely sabotaging our health just to tickle our taste buds.

3/4 cup brown rice flour

2 tsp aluminum-free baking powder

pinch Himalayan sea salt

3 tbsp coconut palm sugar

3/4 cup dairy-free chocolate chips

3/4 cup creamy almond butter (sunbutter works, too, just make sure you softened it in a saucepan over a warm burner to get the right consistency)

1/4 + 2 tbsp maple syrup

2 tsp vanilla extract

2 tbsp water

  1. Preheat oven to 350.
  2. in a large bowl, add the brown rice flour, baking powder, salt, sugar, and chocolate chips. Stir well to combine.
  3. In a separate bowl, whisk together the almond butter, syrup, vanilla, and water. Whisk until completely smooth.
  4. Pour the wet over the dry ingredients and stir until no more flour is visible. Drop by spoonfuls onto a baking sheet and bake for 8-10 minutes.
  5. Once out of the oven, let them cool for 5-10 minutes on the baking sheet, then carefully transfer to a baking rack to finish cooling. Store in an airtight container.

Zucchini Brownies

Cakey and fudgy and oh so good. And GUILT FREE! Besides a small amount of maple syrup there is NO added refined sugar.

Zucchini boasts a good amount of vitamins and minerals including vitamin C, B vitamins, calcium, phosphorus and magnesium.  So you can eat a brownie and boost your health. No brainer!

2 cups pureed zucchini (peel and puree in a food processor, no need to cook first)

1 chia egg

1/2 cup coconut oil, softened

1/2 cup maple syrup

1 tsp vanilla extract

1/2 cup unsweetened dark cocoa powder

1 1/2 tsp baking soda

1/2 tsp Himalayan sea salt

1 1/2 cup brown rice flour

1 handful of dark chocolate chips (I like Enjoy Life brand, as they are dairy, soy, and nut free)

  1. Peel and puree zucchini in food processor.
  2. Preheat oven to 350.
  3. In a large bowl add everything except the chocolate chips and mix well.
  4. Spoon batter into a prepared 8×8 baking dish. I like to grease mine with a little coconut oil.
  5. Sprinkle chocolate chips on top and bake for 20-25 minutes. Until a toothpick inserted in the center comes out clean.

Triple Berry Cake – Gluten Free/Refined Sugar Free

If you like light and fluffy cake, then this is the cake for you!

It is a cross between a pancake and a muffin. Only it’s a cake!

This triple berry cake is healthy because it has no refined sugar and is topped with antioxidant-rich berries. You won’t have to feel guilty eating this for breakfast, dessert, or a snack.

Have your cake and eat it, too!

3 cups oat milk (or any non-dairy milk)

1 tbsp apple cider vinegar

1 1/2 cups brown rice flour

1 1/2 cups gluten free flour

3 tbsp aluminum free baking powder

1 tsp himalayan sea salt

2 tsp vanilla extract

1/3 cup coconut oil

1/4 cup pure maple syrup

1 cup chopped strawberries

1 cup blueberries

1/2 cup raspberries, cut in half

  1. Preheat oven to 375 and grease an 11×16 inch baking pan with coconut oil.
  2. In a medium sized bowl combine the milk and apple cider vinegar and set aside.
  3. In a large mixing bowl, combine the flour, baking powder, and salt.
  4. Add the vanilla, syrup, and coconut oil to the milk mixture and whisk.
  5. Pour the wet ingredients into the dry ingredients and mix until fully combined.
  6. Pour the batter into prepared pan. Bake for 15 minutes.
  7. While the cake is baking, chop the fruit. Pull the cake out after the timer goes off and sprinkle the berries on top, then bake for another 15 minutes. The cake is done with a toothpick inserted in the center comes out clean.

** You’ll want to wait until halfway through baking before adding the berries, otherwise they will all sink to the bottom of the wet batter.**

Fudge Brownie with Chocolate Glaze

You’ll never find a brownie more ooey-gooey than this one! It is flour-less yet packed with nutrition. And, my favorite, easy to make!

The bulk of this brownie (really it is more like fudge) is made of dates.

The power of dates is pretty awesome. They are full of fiber which has far-reaching and health-promoting effects on the body. The obvious benefit of fiber is aiding in healthy digestion. Fiber will make it’s way through the digestive tract and grab hold of everything that needs to be sent out as waste. But fiber is also great for heart health by lowering cholesterol, reducing your risk of stroke and diabetes, lowering your blood pressure, and encouraging a healthy weight (so that ticker doesn’t have to work so hard!). Dates are rich in magnesium, too. Magnesium is a wonderful anti-inflammatory which can reduce your risk for diseases such as arthritis, Alzheimer’s, and cardiovascular disease.

All that just for enjoying  a sinfully delicious treat?! Sign me up!

I added walnuts to these as well. You could add (or omit) any kind of nut you like. I like adding walnuts because of their healthy fat content as well as having vitamins and minerals that promote a healthy heart and circulatory system. Walnuts are a powerful anti-inflammatory, and what is really awesome is they have nutrients to boost brain power and improve memory!

2 1/2 cups dates, pitted

 11/2 cups walnuts

6 tbsp cocoa powder

2 tsp vanilla extract

1/2 cup water

  1. Blend all ingredients in a food processor. Press into an 8×8 pan.
  2. Pour on the chocolate glaze and spread with the back of a spatula.
  3. Refrigerate for at least 2 hours. (Keep these refrigerated)

Chocolate Glaze for the top:

1/4 cup cocoa powder

1/4 cup syrup

1 tsp vanilla extract

  1. Mix all ingredients in a small bowl.

 

Birthday Cake Donuts with Chocolate Frosting

I have no words. Good doesn’t even describe it. Neither does delicious, amazing or awesome.

All I can say is MAKE THESE. You won’t regret it. They taste like bad-for-you donuts with bad-for-you frosting…but they AREN’T.

Frosting:

2 avocado, peeled and pitted

1/2 cup unsweetened dark cocoa powder

1/2 cup pure maple syrup

2 tbsp coconut oil, melted

1 tsp vanilla extract

  1. Add all ingredients into a large bowl and whip with a hand mixer until creamy.
  2. This can be stored in the fridge for a couple of days IF you have any left over after frosting your donuts.

Birthday Cake Donuts:

2 cups gluten free flour

1/4 cup coconut palm sugar

2 tsp baking powder

1 tsp Himalayan sea salt

3/4 cup vegan buttermilk (3/4 cup cashew milk + 1 tsp apple cider vinegar) * you could also use almond milk if you prefer

2 chia eggs **

2 tsp vanilla extract

1/2 cup vegan butter

  1. Preheat oven to 425 and grease a donut pan with coconut oil.
  2. In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
  3. In a separate bowl, whisk the buttermilk, chia eggs, vanilla and butter.
  4. Add the wet ingredients to the dry ingredients and mix until smooth.
  5. Spoon batter into donut pan and bake for 7-9 minutes, until donuts are set.
  6. After 5 minutes, remove donuts from pan and cool completely on a wire rack. Once completely cooled you can frost them.

** To make 2 chia eggs: mix 2 tbsp of chia seeds with 6 tbsp water and let sit for a minute until it turns gelatinous.

Goji Berry Chocolates

When you can have a treat that actually does your body good, why would you ever choose store-bought, sugar-laden, disease-causing chocolate??

I don’t even have to tell you how bad sugar is. It’s pretty much the enemy. Just read about it here.

To make this chocolate treat I used dark chocolate and goji berries. That’s it! Have you ever had goji berries? If not, then you MUST try some. Not only are they really good but they are incredibly good for you.

Here are a list of health promoting benefits attributed to the goji berry:

They:

 are a powerful antioxidant

maintain a healthy blood pressure

reduce cholesterol

improve vision

support healthy liver function

treat menopausal symptoms

improve fertility

alleviate stress/anxiety

support kidney function

strengthen muscles and bones

improve memory and recall ability

improve quality of sleep

improve disease resistance

And dark chocolate is good for you too. Just make sure it is DARK chocolate, at least 72% or higher. Dark chocolate has many of the same benefits as the goji berries including being rich in vital vitamins and minerals. It can also increase blood flow to your heart and brain. Who doesn’t want that?!

So go ahead, have a treat!

You’ll need:

A candy mold (I used a heart shaped mold for the ones pictured, but any shape you want will do)

A bar of dark chocolate

Handful of goji berries

  1. Place a few pieces of goji berries in each mold. Melt chocolate in a double boiler.
  2. Once chocolate is melted, carefully spoon the chocolate into each mold covering the goji berries.
  3. Place in fridge for 30 minutes to set.

Gluten Free Gingerbread Men Cookie

It took several tries to get this gingerbread man just right.

This one is full of crunch with a very distinct ginger and molasses flavor.

The best part, though, is: NO refined sugar, NO dairy, and gluten free!

1 1/2 cups almond flour

3/4 cups tapioca flour

3/4 tsp ground ginger

1 tsp ground cinnamon

1/8 tsp ground cloves

1/4 tsp Himalayan sea salt

3 tbsp maple syrup

3 tbsp molasses

1/2 tsp vanilla extract

  1. Preheat the oven to 350.
  2. In a mixing bowl, whisk the dry ingredients.
  3. Add in the molasses, maple syrup, and vanilla to the dry ingredients.
  4. Roll/press dough into a ball, then flatten to 1/4 inch thick between 2 sheets of parchment paper on a cookie sheet. Refrigerate for at least 30 minutes.
  5. Pull back top layer of parchment paper and cut out gingerbread man shapes with a cookie cutter.
  6. Bake for 10-11 minutes. Let them cool on the pan.
  7. We chose not to decorate ours in an effort to stay away from refined sugar, but feel free to decorate yours as you wish. Just be sure the cookies are completely cool before doing so.