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desserts

Chewy Vegan Brownies

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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 Orange Cookies

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Vegan Chocolate Orange Cookies!

These Vegan Chocolate Orange Cookies are so soft. Fresh orange juice and orange zest gives these chocolate cookies a bright burst of flavour. Chocolate and orange is a classic flavour combo and pairs perfectly in these fudgy cookies.

Not only are these vegan, gluten-free, and refined sugar-free, but these cookies are secretly made with black beans. I’ve given these cookies to many of my friends and they can never tell they’ve been made primarily with black beans! The black beans give these cookies a soft texture, as well as some protein. The coconut oil and almond butter add some healthy fats and macronutrient balances this snack with a combination of plant-based protein, healthy fats, and complete carbohydrates.

These are definitely best eaten slightly thawed from the freezer. This keeps the soft texture of the cookies but also gives them a thick and fudgy feeling.

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

Vegan Chocolate Orange Cookies

Laura Brining
Soft and fudgy chocolate orange cookies
5 from 2 votes
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 16

Ingredients
  

  • One 15 oz can of black beans rinsed and drained
  • 1/3 cup coconut oil
  • 1/3 cup almond butter
  • 3/4 cup dates pitted
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons coconut flour
  • 1 1/2 tablespoons orange zest + more for topping

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.
  • Add the black beans, coconut oil, almond butter, pitted dates, orange juice, and water to a blender and blend on high until the black beans are completely broken down and the batter is smooth. Add the cocoa powder, baking soda, baking powder, and coconut flour and blend again until fully combined. Add orange zest and stir to combine.
  • Drop spoonfuls of the batter onto your prepared baking sheet to form 16 cookies. The batter will be very soft, similar to a brownie batter. You can smooth the tops of the cookie with a spoon.
  • Bake in the preheated oven for 12-14 minutes, until slightly firm.
  • Sprinkle with additional orange zest while the cookies are still hot.
  • Store cookies in the freezer and let thaw slightly for 1-2 hours before enjoying.

Vegan Chocolate Orange Cookies

Caramel Pecan Cheesecake Bars

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Caramel Pecan Cheesecake Bars!

Caramel Pecan Cheesecake Bars

These Caramel Pecan Cheesecake Bars are a super elegant and delicious dessert. A rich and creamy cheesecake filling is layered over a simple sticky pecan base and topped with a gooey caramel sauce and chopped pecans. This dessert is super satisfying and indulgent, but made with healthy ingredients you can feel good about enjoying over the holiday season.

This entire dessert is packed with an abundance of healthy fats, fibre, and protein that leaves you feeling satisfied. Combining your sweet treats with healthy fats, protein, and fibre allows the glucose to be absorbed at a slower rate, which reduces that sugar spike we often feel after eating sweet treats. These bars are also totally vegan, gluten-free, and refined sugar-free.

They make a perfect dessert to serve at Christmas dinner, or a great option to bring to holiday gatherings.

For more Christmas treat ideas, try my Double Chocolate Chunk Peppermint Fudge Cookies or my Creamy Hot Chocolate!

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

Caramel Pecan Cheesecake Bars

Laura Brining
Rich caramel cheesecake with a pecan base and caramel sauce.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16

Ingredients
  

Pecan Base:

  • 3/4 cup dates
  • 1 1/2 cups pecans
  • 1/2 teaspoon cinnamon

Cheesecake Filling:

  • 1 cup raw cashews soaked for at least 6 hours and drained
  • 1/2 cup coconut cream the thick white part from a can of full-fat coconut milk
  • 4 tablespoons coconut oil melted
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla
  • 1/2 teaspoon cinnamon

Caramel Sauce:

  • 1/4 cup dates pitted
  • One 400 ml can full-fat coconut milk
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1 tablespoon corn starch
  • 1/2 cup roughly chopped pecans
  • 1/4 cup roughly chopped pecans for topping

Instructions
 

  • To prepare the Pecan Base, add the pitted dates, pecans, and cinnamon in a blender. Blend until fine crumbs form. Firmly press into a lined 9x9 baking dish. Set aside.
  • To prepare the Cheesecake Filling, add the soaked and drained cashews, coconut cream, coconut oil, maple syrup, lemon juice, vanilla, and cinnamon to a blender. Blend until fully smooth. This may take up to 5 minutes. Pour the smooth filling over the prepared base. Place in the fridge to set for at least 2 hours.
  • To prepare the Caramel Sauce, blend the dates with 1/2 cup of the coconut milk until smooth. Pour the date mixture into a pot along with the remaining coconut milk, maple syrup, salt, vanilla, and cinnamon. Whisk in the cornstarch while you bring the mixture to a boil. Allow the mixture to boil for 5 minutes while whisking occasionally. Reduce heat to low and allow to simmer gently for 20 minutes until thickened, whisking occasionally. Remove from heat and allow to cool before stirring in 1/2 cup chopped pecans.
  • Remove the cheesecake from the fridge once set completely and cut into 16 bars. Pour the cooled caramel and pecan sauce over the set cheesecake bars. Top the bars with the remaining 1/4 cup of pecans.
  • Place the cheesecake bars back in the fridge to set before serving. Store the cheesecake bars in the fridge until a few minutes before serving. You can also store these in the freezer.

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Caramel Pecan Cheesecake Bars

Vegan Chocolate Fudge Cheesecake

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Vegan Chocolate Fudge Cheesecake!

vegan chocolate fudge cheesecake 

 

This Vegan Chocolate Fudge Cheesecake is super thick and rich. The chewy chocolate base is topped with a dense and fudgy ‘cheesecake’ filling, making the ultimate chocolatey dessert. This would be a perfect dessert to serve at a dinner party or family gathering. I created this cheesecake to serve for Christmas dinner, but it could be enjoyed any time of year. It is super rich and elegant and perfect for any special occasion.

This elegant dessert is vegan, gluten-free, and refined sugar-free. I lightly sweetened this recipe with dates and maple syrup, which are both natural sweeteners with added nutrients. The base is gluten-free and made with a simple combination of nuts, dates, and cocoa powder. Both the base and filling of this cheesecake are filled with tons of healthy fats and some protein, making this a super rich and satisfying dessert.

I topped this cheesecake with some chocolate shavings and fresh raspberries, but you can get creative with topping choices. Some light and fluffy coconut whip cream would be amazing here!

For more chocolate dessert inspo, try my Double Chocolate Chunk Peppermint Fudge Cookies or my Chocolate Cupcakes.

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

Vegan Chocolate Fudge Cheesecake

Laura Brining
Rich and velvety Chocolate Fudge Cheesecake!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 16

Ingredients
  

Base:

  • 1 1/2 cups pecans
  • 3/4 cup Medjool dates pitted
  • 2 tablespoons cocoa powder

Filling:

  • 1 cup soaked raw cashews
  • 1/2 cup coconut cream the thick white part from a can of chilled coconut milk
  • 4 tablespoons coconut milk you can use the remaining liquid part from the can of coconut milk
  • 1/4 cup Medjool dates pitted
  • 4 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 4 tablespoons cocoa powder
  • 2 teaspoons vanilla

Instructions
 

  • To make the base, add the pecans and pitted dates to a blender. Blend until fully combined and no large chunks remain. Add the cocoa powder and blend until combined. Press into an 8 or 9 inch round springform pan. Set aside.
  • To make the filling, add the soaked cashews, coconut cream, coconut milk, pitted dates, coconut oil, maple syrup, cocoa powder, and vanilla to a blender. Blend on high until fully combined and smooth, this may take up to 5 minutes. Pour over the prepared base.
  • Place the cheesecake in the fridge to set for at least 6 hours or overnight. Slice into 16 servings. Store in the fridge and remove just before serving.
  • Top with chocolate shavings, coconut whip cream, or berries if desired.

vegan chocolate fudge cheesecake

 

Vegan Twix Bars

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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
Print Recipe Pin Recipe
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

Pumpkin Muffins (Vegan, GF, RSF)

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Pumpkin Muffins!

Pumpkin Muffins

These Pumpkin Muffins capture delicious fall flavours in every bite. They make a perfect breakfast with a hot cup of coffee or a perfect snack for on the go. These muffins are soft and moist, with a slight crunch from the added walnuts.

Gluten-free, refined sugar-free, and vegan, these muffins are allergen friendly and a healthier alternative to most muffins. If needed, the walnuts could be left out or subbed for chocolate chips or dried fruit. The base of the muffins is made with oat flour and whole oats, making it a super simple alternative to regular flours. Most people have oats on hand, and this recipe doesn’t require a bunch of different ingredients to substitute for the gluten. These muffins come together in minutes and are the perfect treat to enjoy in our last few weeks of fall.

For more healthy muffin ideas, try my Cinnamon Roll Muffins, Apple Cinnamon Oat Muffins, or Banana Chocolate Chunk Muffins. 

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

Pumpkin Muffins

Laura Brining
Delicious Pumpkin Muffins
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • 1/4 cup unsweetened almond milk
  • 2 tablespoons apple cider vinegar
  • 1/4 cup maple syrup
  • One 15 oz can pure pumpkin puree
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1 1/2 cups oat flour
  • 1 cup oats
  • 1/2 cup chopped walnuts or nuts of choice

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with silicone baking cups or lightly oil with melted coconut oil.
  • Combine almond milk, apple cider vinegar, maple syrup, and pumpkin puree in a large mixing bowl.
  • Add baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until fully combined.
  • Add oat flour and oats to the mixture and stir until combined. Add walnuts or nuts of choice and stir.
  • Scoop mixture into the prepared baking tin. Evenly distribute batter between the 12 cups.
  • Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean.

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Vegan Pumpkin Muffins

Dark Chocolate Coconut Balls (V + GF + RSF)

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Dark Chocolate Coconut Balls!

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Dark chocolate and coconut are one of my favourite combos, aside from dark chocolate and peanut butter, of course. These Dark Chocolate Coconut Balls are the perfect indulgence without being overly sweet. I like to keep these in my freezer and enjoy one after dinner for a treat once in a while.

These delicious treats are vegan, refined sugar-free, and gluten-free. The coconut and coconut oil provide healthy fats that are needed in our daily diets. These treats are so easy and super quick to make!

Dark Chocolate Coconut Balls

Laura Brining
Indulgent Dark Chocolate Coconut Balls.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

  • 1 cup shredded unsweetened coconut
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon vanilla
  • 1 tablespoon coconut milk
  • 50 g dark chocolate
  • 1 tablespoon coconut oil

Instructions
 

  • Add shredded coconut, coconut oil, maple syrup, vanilla, and coconut milk to a blender or food processor. Pulse until combined. Roll into 1 tablespoon balls and set aside.
  • Melt dark chocolate and additional coconut oil together.
  • Dip coconut balls into dark chocolate and fully coat in chocolate mixture. Place in the freezer to harden for 10 minutes.
  • Remove balls from the freezer and dip in a second coating of chocolate. Return to the freezer for at least 10 minutes to harden. Store in the freezer for up to a few weeks.