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Lemon Cupcakes with Coconut Whip Cream

by 4 Comments

Vegan Lemon Cupcakes with Coconut Whip Cream!

Vegan Lemon Cupcakes

Vegan Lemon Cupcakes

These Lemon Cupcakes are super light and fluffy! The Lemony Coconut Whip Cream makes for a light and refreshing dessert that isn’t overly sweet. In my opinion, these are perfect for spring or an Easter treat.

They’re also healthier than traditional cupcakes. These cupcakes are vegan, gluten-free, and refined sugar-free. The base is made with oat flour, which is naturally gluten-free and filled with fibre. I lightly sweetened the cupcakes and whip cream with maple syrup, which is a natural sweetener with the added bonus of additional nutrients. The coconut milk and coconut cream add some healthy fats making this dessert satisfying.

Keep these cupcakes stored in the fridge and let them come to room temperature just before serving. I have also tried freezing the cupcakes after frosting them with the whip cream and thawing them in the fridge overnight.

These Lemon Cupcakes are delicious paired with this Lemony Coconut Whip Cream.

For more dessert recipes, try my Chocolate Cupcakes or Mini Lemon Cheesecakes!

For more healthy recipes and nutrition tips, follow me on Instagram @livesimplyhealthy!

Lemon Cupcakes with Coconut Whip Cream

Laura Brining
Vegan Lemon Cupcakes with Lemony Coconut Whip Cream!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10

Ingredients
  

Cupcakes:

  • 2 3/4 cups oat flour 2 3/4 cups oats ground into a fine flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup coconut cream the thick white part from a chilled can of full-fat coconut milk
  • 1/2 cup coconut milk the thin part from a chilled can of full-fat coconut milk
  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla

Whip Cream:

  • Coconut cream from two 400 ml cans of chilled full-fat coconut milk the thick white part
  • 4 teapoons lemon zest
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla

Instructions
 

  • To prepare the cupcakes, preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin pan with 10 silicone baking cups.
  • In a blender, blend the oats until you reach a fine flour. Add the baking powder and baking soda and blend to combine.
  • Add the coconut cream, coconut milk, maple syrup, apple cider vinegar, lemon juice and zest, and vanilla. Blend until fully combined and smooth, scraping down the sides as necessary.
  • Pour the batter into 10 prepared muffin cups. Bake in the preheated oven for 22-25 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool completely.
  • To prepare the Coconut Whip Cream, remove the thick white coconut cream from 2 chilled cans of full-fat coconut milk. Make sure your coconut milk cans have completely chilled in the fridge for at least 4 hours to ensure the coconut cream fully separated from the coconut milk. Beat the chilled coconut cream with a hand mixer or stand mixer until light and fluffy. Add the lemon zest, maple syrup, and vanilla and beat again until fully combined. Swirl the whip cream over the chilled cupcakes with a knife or pipe with a piping bag.
  • Store cupcakes in the fridge. Allow the cupcakes to come to room temperature before serving.

Notes

Save the remaining coconut milk and coconut cream to use in smoothies, yoghurt bowls, curries, soups, etc. It will last in the fridge for up to a week.

Vegan Lemon Cupcakes

Raw Fudge Brownies with Chocolate Ganache

by 6 Comments

Raw Fudge Brownies with Chocolate Ganache!

These Raw Fudge Brownies with Chocolate Ganache are such a decadent treat. The brownie base is covered in a thick chocolate ganache and topped with chopped walnuts. They’re super rich and chocolatey, but also healthier for you. These brownies are so fast and easy to make, and they store perfectly in the freezer for whenever you’re in the mood for a sweet treat.

These brownies are vegan, gluten-free, grain-free, and refined sugar-free. They are sweetened with dates and a little bit of maple syrup. The base is made with walnuts, so you’re getting some healthy fats and protein to help you feel satisfied. Although these brownies are made with healthier ingredients than typical brownies, they are still super rich and indulgent.

For more chocolate recipes, try my Chocolate Fudge Cheesecake, Chocolate Cupcakes with Fudgy Chocolate Frosting, or Chewy Chocolate Oat Cookies.

Raw Fudge Brownies with Chocolate Ganache

Laura Brining
Super rich vegan Raw Fudge Brownies with Chocolate Ganache.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 -12

Ingredients
  

For the Brownies:

  • 1 1/2 cup dates pitted
  • 1 1/2 cup walnuts
  • 1/2 cup cocoa powder
  • 3 tablespoons almond milk or any nut milk

For the Ganache:

  • 3 tablespoons coconut oil melted
  • 3 tablespoons cocoa powder
  • 2 tablespoons almond milk room temperature
  • 2 tablespoons maple syrup

For Topping:

  • 1/4 cup walnuts chopped

Instructions
 

  • To prepare the brownies, line a 9x5 inch loaf pan with parchment paper.
  • Add the pitted dates, walnuts, and cocoa powder to a blender. Blend until fully combined and the mixture forms fine crumbs. Add the almond milk and blend to combine. You may need to stir with a spatula until fully combined and smooth.
  • Firmly pat the mixture into the prepared pan and set aside.
  • To prepare the ganache, add the melted coconut oil, cocoa powder, almond milk, and maple syrup in a small bowl. Whisk to combine. If your almond milk is not room temperature, you may need to melt the mixture in order to achieve a smooth liquid to pour over the brownies. Pour the ganache over the prepared brownies in an even layer. Top with chopped walnuts. Place in the fridge to set for about 1 hour.
  • Slice into 8-12 squares, depending on your desired size.

vegan raw fudge brownies with chocolate ganache

Vegan Tomato Curried Lentils

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Vegan Tomato Curried Lentils!

I have been loving lentils lately. After developing my Sweet Potato Lentil Curry recipe, I wanted to create another recipe featuring lentils that I could add to my rotation of meals. I went a little more simple with these Vegan Tomato Curry Lentils, but they’re still packed with flavour. These are great as a main meal served over brown rice with a side of veggies, but they would also make a nice side dish.

Lentils are a great source of iron and plant-based protein, and they’re also abundant in minerals and vitamins. By serving this meal with a side of your favourite veggies, it becomes a great balanced meal that will leave you feeling full and satisfied. It’s been perfect on these chilly rainy days we’ve been having during these last few weeks of winter.

For more of my favourite curry recipes, try my Sweet Potato Lentil Curry, Tomato Coconut Chickpea Curry, or my Pumpkin Curry with Chickpeas!

Vegan Tomato Curried Lentils

Laura Brining
Easy vegan tomato curried lentils!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 medium onion diced
  • One 680 ml can of tomato sauce
  • 2 cups dried lentils
  • One 400ml can of coconut milk
  • 1 cup of water
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon curry powder

Instructions
 

  • Heat olive oil in a large pot over low-medium heat. Add the garlic and onions and cook until translucent, about 3-5 minutes.
  • Add the tomato sauce, lentils, coconut milk, water and seasonings. Stir until combined. Let simmer with the lid on for about 30 minutes, until the lentils are soft and the liquid is absorbed.
  • Serve over rice with your favourite veggies.
  • *Note: I pre-soak my dried lentils in advance to help with digestion. This step is not necessary. If you are adding un-soaked lentils you may need to add additional water to reach your desired consistency.

Vegan Tomato Curried Lentils

Vegan Peanut Butter Oatmeal Cookies

by 2 Comments

Vegan Peanut Butter Oatmeal Cookies!

These Vegan Peanut Butter Oatmeal Cookies are so soft and moist. They remind me of the classic peanut butter cookies I would make as a kid, but so much more nutritious. These cookies are vegan, gluten-free, and refined sugar-free. They are made with lots of nutritious and wholesome ingredients, including ground flax, oats, and peanut butter. I sweetened these cookies with dates, which are a natural sweetener and include additional vitamins and minerals. The base of these cookies is made with a combination of oats and oat flour. If you don’t have oat flour on hand, just blend the same amount of oats in a blender until you have a fine flour.

I find these cookies taste even better and more flavourful the next day. I store some in the fridge and keep some extras in the freezer for when I need a quick snack. Whenever I’m on the go, I just grab some cookies from the freezer and they thaw out to the perfect temperature within a couple of hours. They make a great morning snack balanced with complete carbohydrates, healthy fats from the peanut butter and coconut oil, and some protein.

Be sure to follow me on Instagram @livesimplyhealthy and tag me in your creations so I can see!

For more cookie recipes, try my Chewy Chocolate Oat Cookies, Oatmeal Date Cookies, or Double Chocolate Chunk Peppermint Fudge Cookies!

Vegan Peanut Butter Oatmeal Cookies

Laura Brining
Soft and moist vegan peanut butter oatmeal cookies!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18

Ingredients
  

  • 1 flax egg 1 tablespoon ground flax and 3 tablespoons water
  • 3/4 cup oat flour 3/4 cup oats ground into a fine flour
  • 1 1/2 cup oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup dates
  • 2/3 cup water
  • 2 tablespoons apple cider vinegar
  • 1/4 cup + 2 tablespoons coconut oil melted
  • 1/2 cup + 2 tablespoons natural peanut butter melted

Instructions
 

  • Prepare your flax egg by mixing 1 tablespoon of ground flax with 3 tablespoons of water and set aside to thicken for a few minutes.
  • Meanwhile, prepare your dry ingredients by adding the oat flour, oats, baking powder, baking soda, and salt to a large mixing bowl. Stir to combine.
  • Add the dates and water to a blender and blend until you have a completely smooth paste.
  • Add the flax egg, date paste, apple cider vinegar, melted coconut oil, and melted peanut butter to the dry ingredients. Stir until combined.
  • Place the dough in the fridge to chill for 10-15 minutes while you preheat your oven to 350 degrees Fahrenheit and line 2 baking trays with parchment paper or a silicone baking mat.
  • Remove the dough from the fridge and roll into 18 balls. Place the balls on the prepared baking sheets and press down with a fork to flatten the cookies and form a criss-cross.
  • Bake in the preheated oven for 10-12 minutes, until firm and slightly golden around the edges.
  • Let cool completely before serving. Store in the fridge for up to a week or in the freezer for up to a month. Remove from the freezer to thaw before serving.

Vegan Peanut Butter Oatmeal Cookies

Vegan Sweet Potato Lentil Curry

by 26 Comments

Vegan Sweet Potato Lentil Curry!

I just re-discovered how much I love lentils thanks to this meal! They’re soft and super flavourful in this Vegan Sweet Potato Lentil Curry. This curry is perfect served over brown rice and makes a quick and easy dinner that is both vegan and gluten-free. It’s also perfect for meal prepping and stores great in the fridge for up to a week.

This meal is super nourishing. The sweet potatoes add lots of vitamin A which is great for skin health and much needed as we come out of the winter months! This meal is also macronutrient balanced with the addition of healthy carbohydrates, protein from the lentils, and healthy fats from the coconut milk. You could also sprinkle on some hemp hearts for a crunchy topping loaded with additional protein and healthy omega-3.

For more vegan curry recipes, try my Tomato Coconut Chickpea Curry or my Pumpkin Curry with Chickpeas!

Vegan Sweet Potato Lentil Curry

Laura Brining
A vegan sweet potato and lentil curry!
4.93 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1/2 cup dried brown lentils soaked and drained, if desired
  • 2 cups sweet potato cubed
  • One 398 ml can of tomato sauce
  • 1 cup of water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • One 400 ml can coconut milk

Instructions
 

  • Heat olive oil in a pan over medium heat. Add the onion and garlic and simmer until soft, about 3-5 minutes.
  • Add the dried lentils, cubed sweet potato, tomato sauce, water, salt, pepper, turmeric, curry powder, and coconut milk. Stir to combine. Reduce heat to medium-low and simmer until the lentils and sweet potato are fully cooked, about 30 minutes.
  • Note: I pre-soaked and drained my lentils in advance to aid with digestion. This step is not necessary, however, you may need to add slightly more water if your lentils are not pre-soaked. I suggest cooking the lentils and then adding additional water if necessary.
  • Serve over rice.

vegan sweet potato lentil curry

 

Healthy Vegan Nanaimo Bars

by 11 Comments

Healthy Vegan Nanaimo Bars!

I have always wanted to create a healthier and vegan version of the Canadian classic Nanaimo bar. Nanaimo bars have always been one of my favourite desserts. I get them from my favourite vegan bakery to celebrate birthdays and special events every year. Most Nanaimo bars, whether vegan or not, contain tons of refined powdered sugar. I wanted to create a version of my favourite dessert that was made with simple and wholesome ingredients, and without any refined sugar, gluten, or animal products. It was challenging at first, especially seeing as the traditional custard filling is mainly butter and powdered sugar, but I think I have succeeded with this Healthy Vegan Nanaimo Bar creation!

These Healthy Vegan Nanaimo Bars are sweetened mainly with dates and a little bit of maple syrup. They’re loaded with healthy fats from the almonds, coconut, brazil nuts, coconut oil, and coconut cream. The addition of healthy fats makes this dessert more satisfying and also slows the absorption of the sugar in your bloodstream – avoiding that sugar spike. There is also some protein from the almonds and brazil nuts.

Store the sliced bars in the freezer for up to a month. Whenever you want a sweet treat or just before serving, remove the bars from the freezer for a few minutes to thaw.

I hope you enjoy this healthier version of my favourite Canadian treat!

For more healthy sweet treats, try my Caramel Pecan Cheesecake Bars, Vegan Twix Bars, or Chocolate Cupcakes!

Healthy Vegan Nanaimo Bars

Laura Brining
A healthier take on classic Canadian Nanaimo Bars!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings 12 -25

Ingredients
  

Bottom Layer:

  • 1 cup Medjool dates pitted
  • 1 cup almonds
  • 3/4 cup shredded unsweetened coconut flakes
  • 2 tablespoons cocoa powder
  • 2 tablespoons water

Filling:

  • 1/4 cup coconut oil melted
  • 1/2 cup coconut cream the thick white part from a chilled can of full-fat coconut milk
  • 1/4 cup coconut milk the thin part from a can of coconut milk
  • 1/4 cup Medjool dates pitted
  • 1/4 cup brazil nuts
  • 2 tablespoons coconut flour
  • 1/4 cup nut milk of choice I used almond milk

4 oz dark chocolate OR Chocolate Topping:

  • 1/4 cup coconut oil melted
  • 1/4 cup cocoa powder
  • 2 tablespoons maple syrup

Instructions
 

  • Line a 9x9 baking dish with parchment paper.
  • To prepare the bottom layer, add the pitted dates, almonds, shredded coconut, and cocoa powder to a blender. Blend until fine crumbs appear. Add the water and blend until sticky. Add the sticky crumbs to the prepared pan and pat down firmly with your hands or the bottom of a glass. Set aside.
  • To prepare the filling, add the coconut oil, coconut cream, coconut milk, dates, brazil nuts, coconut flour, and nut milk to a blender. Blend until completely smooth, this may take a couple of minutes. Pour over the prepared base. Place in the freezer to set, about 1 hour.
  • After the base has set, pour 4 oz of melted dark chocolate over the filling, or prepare the chocolate topping by combining the melted coconut oil, cocoa powder, and maple syrup. Pour over the set filing. Place in the freezer until the chocolate has set, about 1 hour.
  • Cut into squares of your desired size. Store in the freezer for up to a month. Remove squares from the freezer a couple of minutes before serving to thaw.

healthy vegan nanaimo bars

 

Vegan Oatmeal Date Cookies

by 6 Comments

Vegan Oatmeal Date Cookies!

These Vegan Oatmeal Date Cookies are super soft and delicious. I added chopped dates and shredded coconut to this simple oatmeal base to add a delicious and sticky sweet flavour. These cookies are so soft and moist. They’re also healthier, plus vegan, gluten-free, and refined sugar-free. The base of these cookies is made with a combination of oats and oat flour. I used a homemade date paste for a natural sweetener. The coconut oil adds a rich, buttery feel while adding some healthy fats.

I love having these cookies for a late morning snack. They are not overly sweet and have a good combination of complex carbohydrates and some healthy fats which provide energy. These are nut free and would be perfect in school lunches as well!

For more healthy snack recipes, try my Chewy Chocolate Oat Cookies or Sweet and Salty Peanut Bars!

Vegan Oatmeal Date Cookies

Laura Brining
Super soft oatmeal date cookies!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 -18

Ingredients
  

  • 1 flax egg 1 tablespoon ground flax and 3 tablespoons water
  • 3/4 cup oat flour
  • 1 1/2 cups oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup Medjool dates pitted
  • 1/3 cup water
  • 1/3 cup coconut oil melted
  • 2 tablespoons apple cider vinegar
  • 1/2 cup water
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup chopped Medjool dates

Instructions
 

  • To prepare the flax egg, mix the ground flax and water in a small bowl and let thicken for about 10 minutes. Meanwhile, prepare the oat flour by blending 3/4 cup of oats until you have a fine flour. Add the oat flour, oats, baking powder, baking soda, and salt to a large bowl. Mix to combine.
  • Add the 2/3 cup of dates and 1/3 cup of water to a blender. Blend until you have a smooth paste. Add the paste to the bowl of dry ingredients, along with the flax egg, melted coconut oil, apple cider vinegar, and additional water. Stir to combine. Add the chopped dates and shredded coconut. Stir until combined.
  • Place the dough to set in the fridge for about 10-15 minutes, while you preheat the oven to 350 degrees Fahrenheit.
  • Line two baking sheets with parchment paper. Drop tablespoon sized balls of dough onto the sheet and press down to form a cookie shape. You should have about 16-18 cookies depending on size.
  • Bake the cookies in the preheated oven for about 10-12 minutes, until slightly golden on the edges and set. Let cool completely. Store in the fridge for up to a week.

Chocolate Mousse with Raspberry Whip Cream

by 4 Comments

Vegan Chocolate Mousse with Raspberry Whip Cream!

A rich and creamy Vegan Chocolate Mousse topped with light and fluffy Raspberry Whip Cream. This is the perfect combination. The rich Chocolate Mousse pairs perfectly with the light tasting Raspberry Whip Cream and creates a perfect balance.

This dessert is elegant, delicious, and healthy! It’s vegan, gluten-free, and refined sugar-free. Both the mousse and whip cream are loaded with tons of healthy fats, and the mousse also includes additional protein from the hemp hearts!

I created this recipe for Valentine’s Day, but it would be delicious served all year round, and especially in summer with fresh raspberries. Feel free to top this with additional fresh raspberries or chocolate shavings.

For more chocolate dessert recipes, try my Chocolate Cupcakes or Chocolate Fudge Cheesecake!

Chocolate Mousse with Raspberry Whip Cream

Laura Brining
Rich Chocolate Mousse with light and fluffy Raspberry Whip Cream!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

Chocolate Mousse:

  • 1/2 cup raw cashews
  • 3/4 cup nut milk I used almond
  • 3 tablespoons cocoa powder
  • 1 1/2 tablespoons coconut oil melted
  • 3 tablespoons hemp hearts
  • 6 Medjool dates pitted

Raspberry Whip Cream:

  • Coconut cream from one 14oz can of full-fat coconut milk chilled
  • 1 tablespoon maple syrup
  • 1 handful fresh raspberries

Instructions
 

  • To make the Chocolate Mousse, add all ingredients to a high power blender. (My ninja bullet works for this and fits both servings at once.) Blend until completely smooth. Spoon the smooth mousse into two serving dishes. Refrigerate for 2 hours or overnight.
  • To prepare the Raspberry Whip Cream, separate the thick white coconut cream from a chilled can of coconut milk. Save the coconut milk for another use. Beat the chilled coconut cream with a hand mixer or stand mixer until light and fluffy. Add the maple syrup and fresh raspberries. Beat until fully combined.
  • Dollop or pipe the prepared Raspberry Whip Cream onto your chilled Chocolate Mousse. If you are piping your cream you may want to chill it in the fridge for a few minutes before piping.
  • Top with raspberries or chocolate shavings if desired.
  • Serve immediately or chill in the fridge for up to overnight.

Vegan Chocolate Mousse

Healthier Vegan Nachos

by 2 Comments

Healthier Vegan Nachos!

Healthier Vegan Nachos

Healthier Vegan Nachos

With the Superbowl coming up this weekend, I was inspired to create a healthier and vegan option for game day snacking! What better way to celebrate the Superbowl than with a classic plate of nachos? These Healthier Vegan Nachos have all the delicious flavours of traditional nachos and remind me of the ones I used to eat before I went vegan. They’re loaded with black beans, guacamole, homemade salsa, green onions, jalapenos, homemade sour cream, and drizzled in nacho cheese sauce. These nachos are completely customizable, but I’ve given you a starting base with the nacho cheese sauce, homemade cashew sour cream, and seasoned black bean recipes. Feel free to add any other toppings you like or omit anything I’ve added. The flavour combinations are endless.

These nachos are healthier by omitting saturated fats from the traditional ingredients used in regular nachos. They’re also made with fresh, wholesome ingredients. This meal also incorporates both healthy fats from the cashews and avocado and lean plant-based protein from the black beans and nutritional yeast.

These nachos are vegan and gluten-free. They’re perfect for game day snacking, as well as dinner parties, movie nights, or laid back weekends. If you’re eating these nachos as a meal, it will serve 2 people – or 4-6 people as an appetizer.

For more game day snacking inspo, try my Chipotle Bean Chili, Two Bite Brownies, or Cashew Chipotle Dip.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipe ideas and nutrition tips!

Healthier Vegan Nachos

Laura Brining
A healthier spin on traditional nachos!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 -4

Ingredients
  

  • 1 bag of tortilla chips

Nacho Cheese Sauce:

  • 2 cups potato cubed (about 1 large potato)
  • 1 cup carrots sliced (about 1 large carrot)
  • 1/4 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 1/4 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 cup water reserved from boiling water

Cashew Sour Cream:

  • 1/2 cup raw cashews soaked for 6 hours or overnight
  • 6 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon apple cider vinegar

Seasoned Black Beans:

  • One 540 ml can of black beans rinsed and drained
  • 1/4 teaspoon each of salt pepper, chili powder, garlic powder, and onion powder
  • Juice of 1/2 a lime

Toppings:

  • Guacamole
  • Fresh salsa
  • Fresh or pickled jalapenos
  • Green onions sliced
  • Fresh cilantro

Instructions
 

  • Line a tray or baking sheet with tortilla chips. Set aside.
  • To prepare the nacho cheese sauce, add the cubed potatoes and sliced carrots to a pot of water. Bring to a boil and boil uncovered until tender, about 20 minutes. Reserve 1 cup of water before draining. Drain the remaining water and add the drained potatoes and carrots to a high-speed blender. Add the cashews, nutritional yeast, garlic powder, onion powder, salt, and reserved water to the blender. Blend on high until completely smooth. If needed, add additional water until you reach your desired consistency.
  • Meanwhile, to prepare the Cashew Sour Cream, add the cashews, water, salt, pepper, and apple cider vinegar to a high powder blender. Blend until smooth. Store in the fridge. This can be done a day in advance.
  • To prepare the Seasoned Black Beans, add the black beans and all seasonings to a large bowl. Add the fresh lime juice. Stir until combined. Store in the fridge. This can also be done a day in advance.
  • To assemble the nachos, sprinkle the black beans over the tortilla chips. Drizzle the nacho cheese sauce and spoon dollops of the cashew sour cream over the chips. Top with desired toppings. I chose guacamole, salsa, pickled jalapenos, green onions, and fresh cilantro. You could also add olives, corn, or any desired toppings. Broil the nachos in the oven on high for about 5 minutes, until hot.
  • Serve immediately.

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Healthier Vegan Nachos

Chewy Chocolate Oat Cookies

by 2 Comments

Chewy Chocolate Oat Cookies!

Chewy Chocolate Oat Cookies Vegan

Chewy Chocolate Oat Cookies Vegan

These Chewy Chocolate Oat Cookies are a super quick and simple treat. These cookies are so soft and incredibly chewy. I think they’re one of the simplest cookies I have ever made. They come together in a few minutes and only a couple of steps – just blend everything together and then stir in the oats.

They’re vegan, gluten-free, and refined sugar-free. These cookies are also super healthy. They’re loaded with healthy fats from the almond butter and coconut oil, and the oats add complete carbohydrates. These are lightly sweetened with dates, which also provide fibre and nutrients.

I like to store these cookies in the freezer and take out a couple at a time. I bring them to school for snack and let them thaw out before eating them.

For more chocolatey recipes, try my Double Chocolate Chunk Peppermint Fudge Cookies or my Chocolate Cupcakes!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipe ideas and nutrition tips!

Chewy Chocolate Oat Cookies

Laura Brining
Super simple Chewy Chocolate Oat Cookies!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 16

Ingredients
  

  • 1/2 cup dates pitted
  • 1/2 cup almond butter
  • 2 tablespoons coconut oil melted
  • 3/4 cup nut milk
  • 2 tablespoons cocoa powder
  • 2 1/4 cup oats

Instructions
 

  • Preheat oven to 350 Fahrenheit. Line 2 baking sheets with parchment paper.
  • Add the dates, almond butter, coconut oil, nut milk, and cocoa powder to a blender. Blend until fully smooth.
  • Add the oats and stir until fully coated.
  • Scoop large spoonfuls of the mixture onto the prepared trays. I like to form the mixture into circles. The mixture should be sticky.
  • Bake in preheated oven for 6-7 minutes.
  • Let cool and store in the fridge or freezer.

Save this recipe for later:

Chewy Chocolate Oat Cookies Vegan