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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
Print Recipe Pin Recipe
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 Chocolate Peanut Butter Eggs

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Vegan Chocolate Peanut Butter Eggs!

Vegan Chocolate Peanut Butter Eggs

Vegan Chocolate Peanut Butter Eggs

These Vegan Chocolate Peanut Butter Eggs are a healthier take on Reese’s style peanut butter cups. I created a smooth peanut butter filling and coated it in a homemade rich dark chocolate. These chocolate eggs are vegan, gluten-free, refined sugar-free, and made with healthy whole food ingredients. They contain healthy fats and plant-based protein to keep you feeling full and satisfied.

Find directions to make these eggs both with and without a silicone egg mold.

These are so quick and simple to make and are perfect to enjoy around Easter time. They can also be formed into traditional round cups or balls and enjoyed all year round!

For more chocolate peanut butter goodness, try my Peanut Butter & Jelly Chocolate Cups or my Mini Chocolate Peanut Butter Pies!

Be sure to tag me on Instagram @livesimplyhealthy and follow along for more healthy recipes and nutrition tips. Leave a comment below and let me know what you think of the recipe!

Vegan Chocolate Peanut Butter Eggs

Vegan Chocolate Peanut Butter Eggs

Laura Brining
Smooth peanut butter filling coated in rich dark chocolate
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 12

Ingredients
  

Chocolate Coating:

  • 1/4 cup coconut oil melted
  • 1 tablespoon smooth peanut butter melted
  • 1/4 cup cocoa powder
  • 2 tablespoons maple syrup

Peanut Butter Filling:

  • 1/4 cup smooth peanut butter
  • 1 tablespoon coconut oil melted
  • 1 tablespoon coconut flour
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla

Instructions
 

Method 1: Egg Mold

  • If you have a silicone egg mold, prepare the chocolate coating first by adding the melted coconut oil and peanut butter, cocoa powder, and maple syrup to a small bowl. Stir until well combined and smooth.
  • Spoon small spoonfuls of the chocolate coating into each egg mold. Depending on the size of your egg molds, you will get about 12 eggs. Smooth the chocolate coating to cover the bottom of each egg mold evenly. Place the eggs in the fridge to set for at least 30 minutes.
  • Meanwhile, prepare the peanut butter filling by adding the peanut butter, melted coconut oil, coconut flour, maple syrup, and vanilla in a small bowl. Stir until combined.
  • Divide the peanut butter mixture into 12 balls. Drop each ball into the center of your set chocolate egg molds and press them down so they are flat and evenly distributed. Cover each flattened peanut butter egg with the remaining chocolate coating. Place in the fridge until fully set.
  • Once set, remove the eggs from their silicone mold. Optionally drizzle each egg with melted chocolate or melted peanut butter.
  • Store in the fridge or freezer.

Method 2: Form by Hands

  • To prepare the eggs by hand, prepare the peanut butter filling first by adding the peanut butter, coconut oil, coconut flour, maple syrup, and vanilla in a small bowl. Stir until combined.
  • Divide the peanut butter mixture into 12 balls. Slightly flatten each ball so it forms an egg like shape. Place the eggs on a baking tray or plate lined with parchment paper and place them in the freezer to set for at least 1 hour.
  • Meanwhile, prepare the chocolate coating by adding the melted coconut oil and peanut butter, cocoa powder, and maple syrup to a small bowl. Stir until well combined and smooth.
  • Dip each frozen peanut butter egg into the chocolate coating and evenly coat the eggs. Set each egg on parchment paper and place in the fridge to set for at least 1 hour.
  • Optionally drizzle each egg with melted chocolate or melted peanut butter.
  • Store the eggs in the fridge or freezer.

Peanut Butter & Jelly Chocolate Cups

by 3 Comments

Peanut Butter & Jelly Chocolate Cups!

Peanut Butter and Jelly Chocolate Cups Vegan

Peanut Butter & Jelly Chocolate Cups Vegan

These Peanut Butter & Jelly Chocolate Cups are the perfect sweet treat. The classic peanut butter & jelly combo is combined with a rich dark chocolatey coating. The coconut oil based chocolate coating is smooth and rich paired with creamy peanut butter and a slightly sweet homemade raspberry chia jam. I created these cups in mini form so that when you bite into them, you end up with the perfect bite of peanut butter and jelly oozing out of the chocolate shell.

This sweet treat is vegan, refined sugar-free, and gluten-free. They are lightly sweetened with natural maple syrup. I like to enjoy one or two of these after dinner. They are so satisfying and perfect as a post meal treat.

For more homemade chocolate recipes, try my Healthier Chocolate Turtles, Chocolate Raspberry Chia Cups, or Vegan Twix Bars. 

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

Peanut Butter and Jelly Chocolate Cups Vegan

Peanut Butter & Jelly Chocolate Cups

Laura Brining
Chocolate cups filled with homemade raspberry jam and peanut butter
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 8

Ingredients
  

Raspberry Filling:

  • 1/2 cup raspberries
  • 1/2 tablespoon maple syrup
  • ½ teaspoon vanilla
  • 1/2 tablespoon chia seeds

Chocolate Coating:

  • ¼ cup coconut oil melted
  • ¼ cup cocoa powder
  • 2 tablespoons maple syrup
  • OR ½ cup melted dark chocolate

Peanut Butter Filling:

  • 4 tablespoons natural creamy peanut butter

Instructions
 

  • Line a mini muffin tin with 8 silicone or foil mini muffin liners.
  • To prepare the raspberry filling, add the raspberries and maple syrup to a small pot. Bring to a simmer over medium heat, stiring occasionally for 8-10 minutes. Remove the pot from the heat and fully mash the raspberries. Add the vanilla and chia seeds. Stir to combine and let the chia seeds thicken while the raspberry mixture cools, about 10 minutes.
  • Meanwhile, add the melted coconut oil, cocoa powder, and maple syrup together to form a melted chocolate mixture. Alternatively, melt ½ cup of dark chocolate.
  • Pour 1/2 tablespoon of the chocolate into the bottom of each prepared muffin tin. Spoon 1/2 tablespoon of the cooled raspberry mixture on top of the the chocolate, followed by 1/2 tablespoon of the peanut butter. Spoon 1/2 tablespoon of the chocolate mixture on top of the peanut butter and raspberry jam. Place in the freezer until fully set, about 2 hours.
  • Store in the fridge or freezer and let thaw for a few minutes before serving.

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Double Chocolate Chunk Cookies

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Double Chocolate Chunk Cookies!

Double Chocolate Chunk Cookies Vegan

Double Chocolate Chunk Cookies Vegan

These cookies are so decadent and chewy. A chocolate oatmeal cookie base is made extra chocolatey with the addition of gooey chocolate chunks throughout. They’re the perfect texture for dipping in almond milk!

My Double Chocolate Chunk Cookies are made healthier by using all wholesome ingredients. They’re vegan, gluten-free, and refined sugar-free. The base is made with a mix of oats and oat flour. I’ve added fresh dates, flax, and almond butter to create a nutrient dense cookie that is delicious and satisfying!

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

For more cookie recipes, try my Chocolate Chunk Oatmeal Cookies, Chewy Chocolate Oat Cookies, or Chocolate Orange Cookies!

Double Chocolate Chunk Cookies Vegan

Double Chocolate Chunk Cookies

Laura Brining
Chewy double chocolate chunk cookies!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16

Ingredients
  

  • 1 flax egg 1 tablespoon flax meal with 3 tablespoons water
  • 3/4 cup oat flour oats blended into a fine flour
  • 1 cup oats
  • 1/2 cup cocoa powder
  • 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
  • 2 tablespoons coconut oil melted
  • 2 tablespoons almond milk or any nut milk
  • 1/4 cup almond butter
  • 1/2 cup dark chocolate chunks or chips

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
  • To prepare the flax egg, mix the flax meal with water and set aside for about 5-10 minutes to thicken.
  • Meanwhile, add the oat flour, oats, cocoa powder, 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, prepared flax egg, apple cider vinegar, coconut oil, almond milk, and almond butter to the bowl. Stir until fully combined.
  • Add the chocolate chunks and stir again.
  • Roll the dough mixture into 16 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.

Double Chocolate Chunk Cookies Vegan

Healthier Chocolate Turtles

by 5 Comments

Healthier Chocolate Turtles!

Healthier Chocolate Turtles vegan

Healthier Chocolate Turtles vegan

Chocolate Turtles were always one of my favourite treats during the Christmas season. I wanted to create a healthier version made with wholesome ingredients, that was still rich and delicious! These Healthier Chocolate Turtles are so decadent and sweet, but they’re made with whole foods. They are also vegan, refined sugar-free, and gluten-free.

The sticky sweet caramel is paired with pecans, dark chocolate, and a little touch of sea salt, making the perfect salty-sweet combo.

The base of the caramel is made with dates. Dates still contain high amounts of sugar, but they are natural sugars paired with vitamins and nutrients, as well as fibre to help fill you up. The sugar in the recipe is also accompanied with healthy fats from the coconut oil, pecans, and coconut milk, as well as some plant-based protein from the pecans. This helps slow the absorption of sugar. These Chocolate Turtles are a healthier version of the classic store-bought ones, but they still make an indulgent treat to enjoy at Christmas or any time of year.

Try my homemade version of Twix Bars or my Healthy Vegan Nanaimo Bars!

vegan chocolate turtles

Healthier Chocolate Turtles

Laura Brining
A healthier homemade version of Chocolate Turtles!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 14

Ingredients
  

Date Caramel:

  • 1 cup of Medjool dates pitted
  • 2 tablespoons of coconut milk or any nut milk
  • 1 teaspoon vanilla

Chocolate Coating:

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

Garnishes:

  • 56 pecan halves about 1 cup
  • 1 teaspoon sea salt

Instructions
 

  • Line a baking sheet with parchment paper.
  • To prepare the date caramel, add the pitted dates, coconut milk, and vanilla to a blender. Blend until fully smooth. Drop 14 round spoonfuls of the date caramel onto your prepared baking sheet. Press 4 pecan halves onto each spoonful of caramel. Place in the freezer until fully frozen.
  • To prepare the chocolate coating, mix the melted coconut oil with the cocoa powder and maple syrup until fully combined and smooth. Pour spoonfuls of the chocolate coating over the caramels. You can leave some of the pecans exposed. Place in the freezer until frozen, at least 10 minutes.
  • Remove the caramels from the freezer. Flip each caramel over and pour spoonfuls of the chocolate coating over the bottom of the caramel to ensure each caramel is coated in chocolate. Place in the freezer until fully frozen, at least 10 minutes.
  • Remove the chocolate covered caramels from the freezer. Flip the caramels back over. Drizzle the tops of the caramels with the remaining chocolate, and sprinkle with sea salt. Do not skip the sea salt step! Place the caramels back in the freezer until frozen.
  • Store the chocolate turtles in the freezer and remove just before serving.

Healthier Chocolate Turtles vegan

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

Vegan Fudgy Chocolate Frosting (V + RSF + GF)

by 2 Comments

Vegan Fudgy Chocolate Frosting!

vegan fudgy chocolate frosting

This Vegan Fudgy Chocolate Frosting is rich, thick, and delicious. It is secretly healthy and packed with protein thanks to a secret ingredient.

The base of this frosting is made with black beans, but you would never ever guess it! The black beans add fiber and protein while also creating a thick and rich consistency. This frosting is naturally sweetened with dates, which add additional fiber and nutrients to this healthier treat. The coconut cream adds healthy fats.

Enjoy this frosting swirled over my Vegan Chocolate Cupcakes or smeared over homemade brownies. It would also be great paired with a vanilla cake. My friends love eating this frosting on it’s own straight out of the bowl!

If you’re looking for a healthy vanilla frosting, try my Healthy Vegan Vanilla Frosting.

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

Vegan Fudgy Chocolate Frosting

Laura Brining
Rich and thick chocolate fudge frosting!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups

Ingredients
  

  • One 540 ml can black beans drained and rinsed
  • 1/4 cup cocoa powder
  • 1 cup Medjool dates pitted (about 10-11)
  • 3/4 cup coconut cream the thick part from a full-fat can of coconut milk

Instructions
 

  • Chill a can of full-fat coconut milk in the fridge for a few hours or overnight. This allows the coconut cream and milk to separate and makes it easy to get the coconut cream layer out from the can.
  • Place all ingredients in a high power blender or food processor. Blend on high for 5 minutes, ensuring everything is fully combined and smooth.
  • Frost your favourite cupcakes, brownies, and cakes, or chill the frosting in the fridge for up to a couple days until you are ready to use it.

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vegan fudgy chocolate frosting