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Chewy Vegan Brownies

by 2 Comments

Chewy Vegan Brownies!

Chewy Vegan Brownies

There’s nothing better than a classic brownie recipe. This recipe for Chewy Vegan Brownies is made healthier by using whole food ingredients. The brownies are soft, chewy, and slightly fluffy. They’re vegan, gluten-free, and refined sugar-free.

I sweetened this recipe with dates, and used a base of oat flour and almond flour to get that soft and chewy brownie texture. I topped one batch with dark chocolate chunks and walnuts, and left the other batch plain. These brownies are great on their own, but would also be great with fresh berries, coconut whip cream, or a drizzle of peanut butter.

For more dessert recipes, try my Raw Fudge Brownies with Chocolate Ganache, Chocolate Chunk Cookies, or Mini Chocolate Peanut Butter Pies.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Chewy Vegan Brownies

Laura Brining
Soft and chewy chocolate brownies
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • 3 flax eggs 3 tablespoons ground flax + 9 tablespoons water
  • 1 cup oat flour oats blended into a fine flour (certified gluten-free if needed)
  • 1 cup cocoa powder
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 cup dates pitted
  • 1 1/4 cup water
  • 4 tablespoons apple cider vinegar
  • 1/4 cup coconut oil melted
  • 2 tablespoons almond butter
  • Walnuts or chocolate chunks for topping optional

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line a 9x9 baking sheet with parchment paper or grease with coconut oil.
  • Prepare your flax eggs by adding the ground flax and water in a small bowl. Stir to combine and set aside to thicken.
  • In a large bowl, add the oat flour, cocoa powder, almond flour, baking powder, and baking soda. Stir to combine.
  • Add the dates and water to a small blender. Blend on high until a smooth date paste forms. Add the date paste, prepared flax egg, apple cider vinegar, melted coconut oil, and almond butter to the bowl. Stir until combined.
  • Add the mixture to your prepared pan and smooth evenly. Top with walnuts or chocolate chunks if desired.
  • Bake in the preheated oven for 28-20 minutes. Let cool before cutting into 12 slices. Store in the fridge or freezer.

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Chewy Vegan Brownies

Chewy Vegan Brownies

Vegan Lemon Blueberry Muffins

by 4 Comments

Vegan Lemon Blueberry Muffins!

 

These Vegan Lemon Blueberry Muffins are so soft and moist. The lemon and blueberry combination is perfect for spring! The bright lemon enhances the flavour of these muffins and really brings out the sweetness from the blueberries.

I love having these muffins for a morning snack. I find them super filing with the combination of complex carbohydrates and fibre from the oats, as well as some healthy fats from the coconut cream and coconut milk. They’re also a healthier version of most muffins! They’re vegan, gluten-free, and refined sugar-free, as well as nut free for school lunches!

I have also tried using 1 3/4 cups of oat flour and 1 cup of almond flour. The result is almost the same but I find the muffins crumble a little easier. The almonds add slightly more fat and protein making the muffins more filling. Follow me on Instagram @livesimplyhealthy and let me know if you make these!

Happy Spring!!

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

Vegan Lemon Blueberry Muffins

Laura Brining
Moist and soft Lemon Blueberry Muffins!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 2 3/4 cups oat flour 2 3/4 oats blended into a fine flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/2 cup coconut cream the thick white part from a chilled can of coconut milk
  • 1/2 cup coconut milk from the remaining canned coconut milk
  • 1/4 fresh lemon juice
  • 3 teaspoons lemon zest
  • 1 cup fresh or frozen blueberries

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with silicone baking cups or parchment paper cups.
  • In a large bowl, mix the oat flour, baking powder, baking soda, and salt until combined.
  • Add the maple syrup, apple cider vinegar, coconut cream, coconut milk, lemon juice, and lemon zest. Stir until fully combined.
  • Fold in the blueberries.
  • Scoop evenly into the prepared muffin pan. Makes 11 larger muffins or 12 slightly smaller muffins.
  • Bake in the preheated oven for 35-37 minutes, until slightly golden and a toothpick inserted in the centre comes out clean.
  • Store in the fridge for up to a week or the freezer for up to a month.

Vegan Lemon Blueberry Muffins

Chocolate Chunk Oatmeal Cookies

by 4 Comments

Chocolate Chunk Oatmeal Cookies!

Chocolate Chunk Oatmeal Cookies

Chocolate Chunk Oatmeal Cookies 

These Chocolate Chunk Oatmeal Cookies are my new favourite cookie. They are so soft and moist and are the perfect chocolate chip cookie remake. These cookies are made into a healthier version and include many nutrient-dense ingredients. I added flax seed, almond butter, and coconut oil for healthy fats and some extra protein. These are sweetened only with dates, which are also nutritious and include added fibre. These cookies are not only vegan but also gluten-free and refined sugar-free.

They’re super easy to make and store perfectly in the freezer. I like to make a double batch so I have lots of cookies on hand for the next few weeks ahead!

FYI – these cookies are also great with chopped almonds added in!

Happy baking!

For more cookie recipes, try my Chewy Chocolate Oat Cookies, Chocolate Chip Cookies, or my Peanut Butter Oatmeal Cookies!

Be sure to follow me on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips and tag me if you try this recipe!

Chocolate Chunk Oatmeal Cookies

Laura Brining
Soft and chewy Chocolate Chunk Oatmeal Cookies!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 14

Ingredients
  

  • 1 flax egg 1 tablespoon ground flax and 3 tablespoons water
  • 3/4 cup oat flour
  • 1 1/2 oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup dates pitted
  • 2/3 cup water
  • 2 tablespoons apple cider vinegar
  • 1/4 cup coconut oil melted
  • 2 tablespoons almond butter
  • 1/2 cup dark chocolate chunks

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking sheet.
  • Prepare the flax egg by mixing 1 tablespoon of ground flax and 3 tablespoons of water together in a small bowl. Set aside to thicken for about 10 minutes while you prepare the rest of the dough.
  • Add the oat flour, oats, baking powder, baking soda, and salt in a large bowl. Stir to combine.
  • Blend the pitted dates and water together until you reach a thick and smooth consistency. Add the date mixture, apple cider vinegar, coconut oil, almond butter, and prepared flax egg to the large bowl. Stir until fully combined.
  • Add the chocolate chunks and stir again.
  • Roll the dough mixture into 14 even-sized balls and place them on the prepared cookie sheet. Flatten each cookie slightly with the palm of your hand (the cookies will not spread out much during baking).
  • Bake in the preheated oven for 9-11 minutes. Let cool before serving. Store in the fridge or freezer and thaw before serving.

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Chocolate Chunk Oatmeal Cookies

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
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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 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
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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.

Double Chocolate Chunk Peppermint Fudge Cookies

by 12 Comments

Double Chocolate Chunk Peppermint Fudge Cookies

Peppermint Fudge Cookies

Peppermint Fudge Cookies

These Double Chocolate Chunk Peppermint Fudge Cookies are the perfect treat to enjoy over the holiday season. They taste like a chocolatey indulgence, but they’re actually healthy and made with a secret health ingredient – black beans! No one will ever know that black beans make up the base of these cookies. They create a rich and fudgy texture while providing some healthy protein at the same time.

These cookies are definitely a healthier treat to enjoy this holiday season. The black beans add protein, while the almond butter and coconut oil add healthy fats. This all results in a fudgy cookie that will leave you feeling satisfied after only 1 or 2. I sweetened these cookies naturally with the help of dates and a touch of maple syrup.

I topped these cookies with crushed candy canes for some festive flare, but the candy canes are optional. These cookies get their peppermint flavour from a couple drops of peppermint essential oil.

These cookies are great straight from the oven after cooling, but I think they taste best frozen and slightly thawed. The freezing makes these cookies even more thick and fudgy and creates an amazing chewy texture.

For the perfect winter combination, try serving these cookies with my Creamy Vegan Hot Chocolate with Coconut Cream! 

For more chocolatey recipes, try my Vegan Chocolate Cupcakes or Fudgey Chocolate Frosting!

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

Double Chocolate Chunk Peppermint Fudge Cookies

Laura Brining
Thick and fudgy Double Chocolate Chunk Peppermint Fudge Cookies!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 14

Ingredients
  

  • One 15 oz can of black beans rinsed and drained
  • 1/3 cup coconut oil melted
  • 1/3 cup almond butter
  • 1/2 cup dates
  • 1/4 cup water
  • 1/4 cup maple syrup
  • 2-3 drops peppermint essential oil
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons coconut flour
  • 1/3 cup unsweetened dark chocolate chunks

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper and drizzle with coconut oil.
  • Add the drained black beans, melted coconut oil, almond butter, dates, water, maple syrup, and peppermint essential oil to a blender. Blend on high until fully incorporated and smooth, scraping down the edges as necessary. Ensure that all the black beans and dates have been fully broken down.
  • Add the cocoa powder, baking powder, baking soda, and coconut flour to the blender. Blend until fully combined. Scrap down the blender as necessary.
  • Stir in the unsweetened dark chocolate chunks.
  • Scoop the cookie mixture onto the prepared pans. The mixture will be slightly soft.
  • Bake in preheated oven for 12-14 minutes, until slightly firm to the touch.
  • Remove from the oven and allow to cool completely before transferring to a plate or container.
  • I like to store these cookies in the freezer and remove as many as I need a few minutes before serving to thaw slightly. These cookies taste best straight from the freezer.

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Peppermint Fudge Cookies

Vegan Twix Bars

by 10 Comments

Vegan Twix Bars!

Vegan Twix Bars

These homemade Vegan Twix Bars seriously taste like the real thing! They include all the components of a classic Twix bar but are made with whole, natural ingredients. The bottom layer consists of a flaky shortbread, followed by a gooey caramel centre, and lastly dipped in smooth dark chocolate and sprinkled in sea salt. The sea salt complements the caramel layer, and brings all the components together. Like I said, these bars taste eerily similar to the original Twix bar, but are so much healthier for you, and even have many added nutrients.

The shortbread base is gluten-free and made with a combination of coconut flour and almond flour. These grain-free flours add healthy fats and nutrients to this dessert. The caramel layer is made with coconut milk and lightly sweetened with dates and maple syrup – both natural sweeteners. Lastly, the chocolate coating can be made with dark chocolate, but for a refined sugar-free option, I make a quick and easy chocolate coating that is lightly sweetened with maple syrup. All of these components add tons of healthy fats. Healthy fats are necessary in our diet, and eating a dessert with healthy fats helps us feel satisfied much quicker, and therefore makes it harder to overindulge. Healthy fats also help keep us feeling fuller for longer, while providing us with some nutrients that our bodies require.

I like to store these bars in the freezer, and that way you can grab one or two whenever you are craving a sweet treat! I find these taste best directly from the freezer, but you can let them thaw out for a couple minutes as well. These Vegan Twix Bars are the perfect treat to make for Halloween but can be enjoyed any time of year!

For more healthier sweet treats, try my Vegan Snickers Bars, Homemade Chocolate Turtles, or Brownie Oatmeal Cookies.

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

Vegan Twix Bars

Vegan Twix Bars

Laura Brining
A healthier take on the classic Twix Bar - made vegan, gluten-free, and refined sugar-free.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 22

Ingredients
  

Caramel Layer:

  • 1/4 cup pitted Medjool dates
  • One 400ml can full-fat coconut milk
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch

Shortbread Base:

  • 2/3 cup coconut flour
  • 2/3 cup almond flour
  • 1/2 cup coconut oil melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt

8 oz dark chocolate OR Chocolate Coating:

  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 3-4 tablespoons maple syrup depending on how sweet you want the chocolate coating

Instructions
 

  • First, begin by preparing the Caramel Layer. Blend the dates in a blender with some of the coconut milk until fully smooth. Add the blended dates to a small pot with the rest of the coconut milk, maple syrup, salt, and vanilla. Bring to a boil over medium heat, and then reduce heat and allow the caramel mixture to simmer, stirring occasionally. Allow the caramel mixture to reduce down to about half, this will take about 45-50 minutes of simmering over low heat.
  • While the Caramel Layer is simmering, prepare the Shortbread Base. Preheat oven to 350 degrees Fahrenheit. Add coconut flour, almond flour, coconut oil, maple syrup, and salt in a bowl. Stir to combine. Pat evenly and firmly into a 9x9 baking dish. Bake in preheated oven for 10 minutes. Remove from oven and let cool.
  • Once the caramel mixture has reduced after 45-50 minutes, whisk in 1 tablespoon of cornstarch while simmering to thicken the mixture slightly. Remove from heat. Allow the caramel to cool slightly before pouring over the shortbread base. Place the shortbread and caramel base into the freezer to firm for 20-30 minutes or longer.
  • Once firm, slice into 11 strips and then slice the strips in half. Place the cut strips back into the freezer to firm again while you melt the chocolate.
  • Either melt the 8oz of dark chocolate until smooth or prepare the Chocolate Coating.
  • To prepare the chocolate coating, melt coconut oil, then add cocoa powder and maple syrup. Stir to combine.
  • Dip the frozen shortbread caramel strips into the melted chocolate or chocolate coating. Place on a cookie sheet and place in the freezer to set again. If desired, drizzle additional chocolate or chocolate coating over the set bars and top with sea salt.
  • Store in the freezer for up to 2 months. Enjoy directly from the freezer or allow to thaw for a couple of minutes before enjoying.

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Vegan Twix Bars

Vegan Apple Crisp (GF + RSF)

by 4 Comments

Vegan Apple Crisp!

This Vegan Apple Crisp takes a classic fall favourite and transforms it into a healthier, but equally as delicious version! I wanted to create an apple crisp that was not only vegan, but gluten-free and refined sugar-free as well. This version contains less fat and sugar and is sweetened naturally with a little maple syrup. It is made with whole oats and oat flour instead of refined flour. These simple swaps result in a healthier version of a classic apple crisp that still tastes just like my childhood favourite recipe.

This recipe is perfect to use up freshly picked apples. I went apple picking on the weekend and made this apple crisp with a bunch of fresh apples. The smell of this Vegan Apple Crisp baking will fill your house with the aroma of fall!

Vegan Apple Crisp (GF + RSF)

Laura Brining
A delicious and healthier twist on a classic apple crisp!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 -8

Ingredients
  

  • 4 cups apples sliced and peeled
  • 3/4 cup oat flour oats blended into a fine flour
  • 2 tablespoons coconut oil room temperature
  • 4 tablespoons maple syrup
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 cups oats

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare oat topping by adding oat flour, coconut oil, maple syrup, nutmeg, cinnamon, and oats to a large bowl. Using a fork, slowly mix the ingredients together until fully combined and large crumbs form. Set aside.
  • Add sliced apples to a 7x11 or 9x9 baking dish.
  • Top the apples with prepared the oat topping.
  • Bake in the preheated oven for about 35 - 40 minutes, until the top is golden brown and the apples are fully cooked and soft.
  • Let cool before serving.

For more delicious fall inspired recipes, try my Cinnamon Apple Oat Muffins or Pumpkin Muffins!