Gluten Free

Chocolate Raspberry Chia Cups

February 10, 2020 by livesimplyhealthy 6 Comments

Chocolate Raspberry Chia Cups!

These Chocolate Chia Raspberry Cups are a quick and easy no bake dessert idea. A sticky and sweet raspberry chia filling is layered between a rich chocolate coating, making a perfect combo. This dessert is vegan, gluten-free, and refined sugar-free. It’s lightly sweetened with maple syrup, and can be customized according to your desired sweetness.

I made this simple dessert to celebrate Valentine’s Day, but they’re perfect anytime of year. Try switching out the raspberries for other fruits like blueberries, strawberries, or mixed berries! Enjoy experimenting!

These Chocolate Chia Raspberry Cups are:

Sweet and sticky
Rich and delicious
Bite sized
Healthy
Vegan
Refined sugar-free
Gluten-free

You can also try making these into mini form! They’re super adorable, easier to eat, and make double the amount of cups.

To make these, I suggest using Silicone Baking Cups or a Mini Silicone Tray. The silicone allows them to slide right out once set.

Follow me on Instagram @livesimplyhealthy for recipe updates and nutrition tips!

For more Valentine’s inspired recipes, try my Chocolate Mousse with Raspberry Whip Cream, Strawberry Cheesecake Bites, Chocolate Layer Cake with Whip Cream, or Chocolate Fudge Cheesecake!

Chocolate Raspberry Chia Cups

Laura Brining

Quick and easy Chocolate Raspberry Chia Cups

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings 4

Ingredients

Raspberry Filling:

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

Chocolate Coating:

1/4 cup coconut oil melted
1/4 cup cocoa powder
2 tablespoons maple syrup
OR 1/2 cup melted dark chocolate

Instructions

Line a regular sized muffin tin with 4 silicone muffin liners, or a mini muffin tin with 8 silicone 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 1/2 cup dark chocolate.
Poor 1 tablespoon of chocolate into the bottom of the 4 prepared muffin liners (or 1/2 tablespoon if making mini cups). Set in the freezer until firm, about 5 minutes.
Spoon 1 tablespoon of the cooled raspberry mixture on top of the set chocolate lined cups. Smooth the raspberry mixture so it is smooth and evenly distributed. Place in the freezer to set for 5 minutes.
Spoon 1 tablespoon of the chocolate mixture onto each raspberry cup. Place in the freezer until fully set, about 2 hours.
Store in the freezer and let thaw a few minutes before serving.

Cranberry Orange Pecan Cookies

January 26, 2020 by livesimplyhealthy 2 Comments

Cranberry Orange Pecan Cookies!

These Cranberry Orange Pecan Cookies are the perfect winter cookie combo. The bursting flavour from the cranberries pairs perfectly with the subtle sweet orange flavouring. These cookies are super soft and chewy.

They are vegan, gluten-free, and refined sugar free. The base of these cookies is made with a combination of oats and oat flour. I have sweetened them with dates and orange juice. They are made with all whole food ingredients, which leave you feeling full and satisfied.

These Cranberry Orange Pecan Cookies make a perfect healthy snack or dessert. I love to make these around Christmas time and throughout the winter months. If you try them out, be sure to tag me on instagram @livesimplyhealthy so I can see how they turned out!

For more winter recipes, try my Lemon Cranberry Muffins, Chocolate Orange Cookies, or Healthier Chocolate Turtles!

Cranberry Orange Pecan Cookies

Laura Brining

Soft and flavourful cranberry orange pecan cookies!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings 14

Ingredients

1 flax egg 1 tablespoon of ground flax seeds and 3 tablespoons of water
1 cup oat flour 1 cup oats blended into a fine flour
1 1/4 cup oats
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup pitted dates
1/3 cup water
1/3 cup fresh orange juice
2 tablespoons apple cider vinegar
1/4 cup melted coconut oil
2 tablespoons almond butter
1/2 cup chopped pecans
2 teaspoons orange zest
1/2 cup fresh or frozen cranberries

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.
To prepare your flax egg, mix the ground flax and water, then set aside to thicken for 10 minutes.
Meanwhile, add the oat flour, oats, baking powder, baking soda, and salt to a large bowl. Stir to combine.
In a small blender, blend the dates with the water and orange juice until a smooth date paste forms. Add the date paste, prepared flax egg, apple cider vinegar, melted coconut oil, and almond butter to the dry ingredients. Stir until combined. Add the chopped pecans, orange zest, and cranberries. Stir to combine.
Form the dough into 14 round cookies. Place the cookies on your prepared baking sheet. Bake in the preheated oven for 9-11 minutes, until slightly golden brown. Let set for 5 minutes.
Store the cookies in the fridge for a few days, or the freezer for a few weeks.

Mini Vegan Pumpkin Pies

October 8, 2019 by livesimplyhealthy 4 Comments

Mini Vegan Pumpkin Pies!

These Mini Vegan Pumpkin Pies are the perfect Thanksgiving dessert! Their smaller size not only makes them adorable, but also makes for a lighter dessert after a heavy holiday meal. I paired a flaky shortbread-like pie crust with a rich and creamy pumpkin filling.

These mini pumpkin pies taste like your classic pumpkin pie, but they’re made with vegan, gluten-free, and refined sugar-free ingredients. These mini pies also happen to be grain-free. I have used healthier ingredients such as cashews and dates to create a rich, creamy flavour without the need for unhealthy additions. Using your own fresh pumpkin is so much easier than many people think and ensures you get the highest amount of flavour and nutrients.

This indulgent dessert is a great fall treat to enjoy all season long. This recipe makes 11-12 mini pies. I like to make these ahead of Thanksgiving and keep them frozen to create a super easy holiday meal prep. I just remove the pies from the freezer and let them thaw out before serving. For best results, warm the pies in the oven just before serving so you get that freshly baked out of the oven deliciousness! Don’t forget to garnish with a generous dollop of coconut whip cream!

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

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

Mini Vegan Pumpkin Pies

Laura Brining

Mini vegan pumpkin pies in flaky gluten-free shortbread pie crusts.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings 11 -12

Ingredients

Shortbread Pie Crust:

1 1/3 cups coconut flour
1 1/3 cups almond flour
1/2 teaspoon salt
1/2 cup + 2 tablespoons coconut oil
1/2 cup + 2 tablespoons water
3 tablespoons maple syrup

Pumpkin Pie Filling:

2 cups cooked pumpkin or canned pumpkin puree
1/2 cup cooked sweet potato
1/2 cup soaked cashews rinsed and drained
1/4 cup maple syrup
1/4 cups dates pitted
1/4 cup water
1/4 cup coconut or nut milk
1 teaspoon cinnamon
1/2 teaspoon dried ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla

Instructions

Preheat oven to 375 degrees Fairenheit. Grease a 12-cup muffin pan with coconut oil.
To prepare the shortbread pie crust, combine the coconut flour, almond flour, and salt in a bowl. Add the coconut oil, water, and maple syrup. Stir until fully combined. The dough should be flaky but will come together in your fingers when pressed together. Evenly distribute the dough mixture into 11 or 12 muffin cups, depending on how thick you like your crust. Firmly press the dough to line the muffin cups, wetting your fingers as necessairy.
Bake in the preheated oven for 5 minutes, until slightly golden and set. Remove from the oven and let sit while you prepare the pumpkin pie filling.
To prepare the pumpkin pie filling, add all ingredients into a blender. Blend on high until fully combined and smooth. Poor the mixture into your prepared pie-lined muffin cups.
Bake in the prehead oven for 29-31 minutes, or until the pie is set and slightly cracked in the centre.
Let the pies set for a few hours before serving.
For best results, warm the pies in the oven just before serving and top with a dollop of coconut whip cream!
Store in the fridge for up to 5 days, or in the freezer for up to 3 months. Let thaw in the fridge or at room temperature before serving.

Shawarma Salad with Chickpeas

July 21, 2019 by livesimplyhealthy 4 Comments

Shawarma Salad with Chickpeas!

I created this shawarma style salad by total accident! I was making a salad one day and realized the flavours reminded me so much of the shawarmas I used to love years ago. After making the connection I started tweaking the salad to include more shawarma aspects like the addition of pickles and pickled red onions and eventually ended up with this Shawarma Salad. I’ve been making versions of this salad for months now and I always get tons of recipe requests or questions about it on my Instagram, so I decided it was finally time to turn it into a recipe!

This salad combines the flavours of traditional shawarma into a healthier and vegan version. I combine cucumbers, pickles, pickled red onions, sauerkraut, and purple cabbage served over romaine lettuce and topped with homemade hummus, garlicky chickpeas, and the best part – a rich and creamy garlic dressing. You could also use the traditional pickled turnips, but I couldn’t find any at the time so I decided to make my own pickled red onions which achieves a similar flavour.

This salad is light and delicious, but I find it so filling and satisfying. You have protein from the chickpeas and hummus, along with some healthy fats from the cashew dressing and tahini in the hummus. I also sometimes throw on some sunflower seeds for added protein, healthy fats, and a slight crunch.

You can customize this salad however you want. Homemade Tabouli or some fresh tomatoes would also add some authentic shawarma flare to this salad.

Shawarma Salad with Chickpeas

Laura Brining

A shawarma inspired salad with crispy chickpeas

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings 4

Ingredients

Creamy Garlic Dressing:

1 cup cashews soaked and drained
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon apple cider vinegar

Crispy Chickpeas:

1 tablespoon olive oil
One 540 ml can chickpeas rinsed and drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Assembly:

Romaine lettuce shredded
Cucumber sliced
Garlic pickles sliced
Cabbage shredded
Hummus store-bought or homemade
Optional: sauerkraut pickled turnips, pickled onions, tomatoes, tabouli

Instructions

To prepare the creamy garlic dressing, add the soaked cashews, water, salt, pepper, garlic and onion powder, and apple cider vinegar to a blender. Blend on high until fully smooth. Add additional water if needed to reach your desired consistency. Place in the fridge to chill.
To prepare the crispy chickpeas, heat the olive oil in a large skillet over medium heat. Add the chickpeas, salt, pepper, and garlic powder. Stir to combine. Cook over medium heat until crispy and golden brown, about 10 minutes.
To assemble the salad, layer romaine lettuce, cucumber, garlic pickles, cabbage, and hummus. Add any optional additions such as pickled turnips or red onions, sauerkraut, or tabouli. Top with the crispy chickpeas and drizzle with the creamy garlic dressing. Enjoy immediately.
For leftovers, store all toppings separately. Reheat the chickpeas in a skillet until crispy and assemble the salad.

Easy Homemade Almond Milk

July 15, 2019 by livesimplyhealthy 2 Comments

Easy Homemade Almond Milk!

I know making nut milk can seem time-consuming, but it’s actually so much quicker and easier than it seems! Making your own nut milk is so much healthier than most store-bought versions. You avoid gums, additives, preservatives, and flavourings. By making your own nut milk, you can avoid all those added ingredients and possible sugars, as well as over-processing. You also get to control the flavours and consistency to make your ideal milk! Making your own nut milk also increases the nutrition content with much more almonds per glass of milk – this increases the healthy fat and nutrients you’re getting from the almonds.

This Easy Homemade Nut Milk recipe is a simple base recipe. You can add any flavourings and adjust the consistency to your preference. Try adding in a little cinnamon or cocoa and maple syrup for additional flavour. Use this nut milk in any recipe or enjoy it on its own as a refreshing drink. Be sure to leave out the vanilla if you’re using it in a savoury recipe.

This is the nut milk bag I used to make my almond milk. This bag makes the process of straining your nut milk so quick and easy, so there’s no excuse not to make your own nut milk more often! Use code livesimplyhealthy for 10% off your entire order!

Make sure to save your leftover almond pulp! You can store the almond pulp in the freezer and use it in tons of recipes like granola bars, oatmeal, cookies, or throw some in a smoothie. Try my Chocolate Almond Pulp Energy Balls for an easy snack!

For some perfect recipes to enjoy with a glass of your almond milk, try my Chocolate Chunk Oatmeal Cookies or my Chocolate Layer Cake!

Easy Homemade Almond Milk

Laura Brining

Classic homemade almond milk

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Servings 4 cups

Ingredients

1 cup of almonds soaked and rinsed (soaked at least 8 hours)
4 cups of water slightly more or less depending on your desired consitency
1/8 teaspoon salt
1/4 teaspoon vanilla

Instructions

Add all ingredients to a blender. For a thicker almond milk, add slightly under 4 cups of water. For a thinner almond milk, add slightly more than 4 cups of water.
Blend on high until fully smooth and blended, about 2 minutes.
Strain through a nut milk bag. Pour the contents into the bag over a large bowl or glass measuring cup. Allow the liquid to pour out of the bag while you gently squeeze. Squeeze until all the liquid has been squeezed out and the almond pulp is dry.
Save the almond pulp for another use and store the almond milk in glass jars in the fridge for 3-4 days.

Chocolate Almond Pulp Energy Balls

July 7, 2019 by livesimplyhealthy 12 Comments

Chocolate Almond Pulp Energy Balls!

These Chocolate Almond Pulp Energy Balls make the perfect quick snack any time of day. They’re so soft and delicious, yet packed with fuel to keep you feeling full and energized. These energy balls contain nuts and hemp hearts which add some protein and healthy fats to help keep you feel satisfied for longer. The protein and fat also macronutrient balances this meal, which helps slow the absorption of sugar. These energy balls are naturally sweetened with dates, which also contain some minerals and vitamins.

I used almond pulp from making fresh homemade almond milk to make these energy balls. After making any nut milk, you can freeze the extra pulp to save for making energy balls or other snacks! If you don’t have any nut milk on hand, you could also use 1 cup of almonds instead, although you may need slightly less liquid.

This is the nut milk bag I use to make my almond milk- it’s the best one I’ve used so far and makes the process super quick. Use code livesimplyhealthy for 10% off your entire order!

For more snack recipes, try my Chocolate Chunk Oatmeal Cookies, Lemon Blueberry Muffins, or my Sweet and Salty Peanut Bars.

Chocolate Almond Pulp Energy Balls

Laura Brining

Chocolate energy balls made with almond pulp!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings 30

Ingredients

1 cup almond pulp or 1 cup of almonds - you may need less liquid
1 cup walnuts
1 1/2 cup dates pitted
1/2 cup + 2 tablespoons cocoa powder
2 tablespoons hemp hearts
1/4 cup + 2 tablespoons almond milk or nut milk of choice

Instructions

Add almond pulp, walnuts, and dates to a blender. Blend until fully combined. Add the cocoa powder, hemp hearts, and almond milk. Blend until fully combined and smooth. This may take a couple of minutes.
Form the mixture into approximately 30 even sized balls.
Freeze until firm and set. Enjoy immediately or store energy balls in the freezer and let thaw for 5-10 minutes before enjoying.

Vegan Chocolate Layer Cake with Whip Cream

July 3, 2019 by livesimplyhealthy 8 Comments

Vegan Chocolate Layer Cake with Whip Cream & Strawberries!

This Vegan Chocolate Layer Cake with Whip Cream & Strawberries is one of my favourite desserts so far! I’m super proud of how well it turned out. The chocolate cake is light and fluffy, and pairs perfectly with the layers of super light coconut whip cream frosting and sweet strawberries.

This cake is so elegant and perfect for any occasion. It’s a great dessert for summer time and fresh strawberry season, but it would be great any time of year as well. You could also try layering this dessert with any fruit you like, although strawberries, whip cream, and chocolate are such classic pairings and the three of them together are a match made in heaven.

The cake is vegan, refined sugar-free, and gluten-free. I created this recipe using simple and whole food ingredients such as coconut milk, oats, cocoa, and maple syrup. This creates a dessert that also provides nourishment for your body. The cake is made with a base of oat flour and is sweetened with maple syrup. The cake base is not overly sweet, so it works really well with the refreshing whip cream and sweetness from the fresh strawberries.

Tag me on Instagram @livesimplyhealthy if you make this dessert so I can see how it turns out!

For more summer dessert recipes, try my Strawberry Cheesecake Bites, Lemon Cupcakes with Coconut Whip Cream, or Mini Lemon Cheesecakes!

Vegan Chocolate Layer Cake with Whip Cream and Strawberries

Laura Brining

A light and fluffy chocolate cake layered with coconut whip cream and fresh strawberries

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings 12 -14

Ingredients

Chocolate Cake:

4 1/2 cups oat flour oats blended into a fine flour
1 cup cocoa powder
2 tablespoons baking powder
2 teaspoons baking soda
1 cup coconut cream the thick white part from two chilled cans of coconut milk
1 1/2 cups coconut milk the remaining liquid from the cans of coconut milk
3/4 cup maple syrup
4 tablespoons apple cider vinegar
2 teaspoons vanilla

Whip Cream:

Coconut cream from two 400 ml cans of coconut milk the thick white part from a chilled coconut milk can
2 tablespoons maple syrup
2 teaspoons vanilla
2 cups fresh strawberries sliced

Instructions

Chill four 400 ml cans of coconut milk in the fridge overnight.
Preheat oven to 350 degrees Fahrenheit. Line two 9x9 round baking pans with a criss-cross of two thin strips of parchment paper for easy removal.
To prepare the cakes, combine the oat flour, cocoa powder, baking powder, and baking soda in a large bowl. Add the coconut cream, coconut milk, and maple syrup. Stir to combine. Add the apple cider vinegar and vanilla and stir until fully combined.
Pour the cake batter into the prepared cake pans. Bake in the preheated oven for 35-37 minutes, until a toothpick inserted in the centre comes out clean. Set in the fridge to cool completely.
When the cakes are cooled completely, prepare the whip cream by adding the coconut cream, maple syrup, and vanilla to a large bowl or stand mixer. Beat until light and fluffy, about 2-3 minutes.
To assemble the cake, lay your first cake on your serving plate. Dollop just under half the whip cream onto the cake and spread evenly to the edges, leaving a border 1/4 cm from the edges. Layer 1 cup of strawberries evenly over the cake. Lay the second cake on top. Spread the remaining whip cream over the top of the cake and lay your remaining strawberries on top in a circle or any decorative design you prefer. Serve immediately or store in the fridge until serving.
Store leftovers in the fridge for about 4 days, or individually freeze leftover slices for up to a month.

Notes

Make sure you use full-fat coconut milk in order to separate the cream from the coconut milk. I use Thai Kitchen. Chill your coconut milk cans in the fridge overnight before separating. Save any extra milk or cream that you do not use for adding to smoothies, curries, soups, or other recipes.

Black Bean & Mushroom Tacos

June 23, 2019 by livesimplyhealthy 3 Comments

Black Bean & Mushroom Tacos

This Black Bean & Mushroom Taco filling is the perfect starting point for loaded and flavourful tacos. The black beans are seasoned with garlic, onion, chili, oregano, and cumin, making a perfectly flavourful starting point for any taco. The addition of diced mushrooms creates a great ‘taco meat’ texture. The black beans add tons of healthy protein and fibre to this meal. This Black Bean & Mushroom filling would also be great in fajitas, burritos, or burrito bowls.

I like to serve this taco filling in soft grain-free tortillas. Feel free to top them with whatever your favourite toppings are. Some of my favourite toppings include my Vegan Nacho Cheese Sauce, homemade salsa, guacamole, and cilantro. Mango salsa, green onions, jalapenos, or fresh corn would also be amazing here. Check out my Healthier Vegan Nachos for more topping inspo and my Cashew Sour Cream recipe.

For more healthy summer dinner ideas, try my Black Bean and Corn Salad, Creamy Chipotle Pasta, or Creamy Tomato Red Pepper Soup!

Black Bean & Mushroom Tacos

Laura Brining

Seasoned black bean & mushroom taco filling

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings 4 -6

Ingredients

Black Bean & Mushroom Taco Filling:

1 teaspoon olive oil
3 cloves garlic minced
1 medium onion diced
One 8oz package of mushrooms diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cumin
Two 398 ml cans of black beans rinsed and drained

Topping Suggestions:

Vegan Nacho Cheese Sauce
Fresh cilantro
Salsa
Guacamole

Instructions

Heat olive oil in a large pan over medium-low heat. Add the garlic, onions, and mushrooms. Season with salt and pepper. Let cook over medium-low heat until soft, about 7-8 minutes.
Add the chili powder, oregano, garlic powder, onion powder, cumin, and black beans. Stir to combine. Let cook until hot, about 5 minutes.
Serve in your desired taco shells or tortillas and top with your toppings of choice.

Creamy Chipotle Cashew Dip

June 16, 2019 by livesimplyhealthy 4 Comments

Creamy Chipotle Cashew Dip!

This Creamy Chipotle Cashew Dip is the perfect quick and easy appetizer. It comes together in minutes and is perfect for dipping with veggies, fries (my personal favourite), tortilla chips, or whatever you like!

The base of this dip is made by blending soaked cashews. This creates a thick, rich, and creamy texture that’s perfect for dipping. The seasonings create a delicious flavour with a slight spice from the chipotle. If you’re looking for an even spicier dip, just add a little more chipotle powder. This dip is great served cold, but it’s also delicious warmed in the oven until slightly warm and golden.

This dip is great for serving with appetizers at a party, at game-day, or even for a quick afternoon snack. My ultimate favourite combo is pairing this dip with freshly baked home fries.

For another great crowd-pleasing snack idea, try my Healthier Vegan Nachos, or for another delicious chipotle flavoured recipe, try my Creamy Vegan Chiptole Pasta!

Creamy Chipotle Cashew Dip

Laura Brining

A rich and creamy chipotle flavoured dip!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings 4

Ingredients

1 1/2 cups soaked cashews rinsed and drained
3/4 cup water
1/4 teaspoon chipotle powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Instructions

Add all ingredients to a blender and blend on high until fully combined and smooth. This may take a couple of minutes to ensure a super smooth consistency.
If the dip is too thick, add water 1 tablespoon at a time until you reach your desired consistency, blending after each addition.
Serve immediately or bake in a 400-degree Fahrenheit oven for about 10 minutes until warm.
Serve with fries, tortilla chips, or veggies for dipping.

Vegan Chocolate Orange Cookies

June 2, 2019 by livesimplyhealthy 6 Comments

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

Cook Time 12

Total Time 22

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.

Gluten Free

Chocolate Raspberry Chia Cups

Ingredients

Raspberry Filling:

Chocolate Coating:

Instructions

Cranberry Orange Pecan Cookies

Ingredients

Instructions

Mini Vegan Pumpkin Pies

Ingredients

Shortbread Pie Crust:

Pumpkin Pie Filling:

Instructions

Shawarma Salad with Chickpeas

Ingredients

Creamy Garlic Dressing:

Crispy Chickpeas:

Assembly:

Instructions

Easy Homemade Almond Milk

Ingredients

Instructions

Chocolate Almond Pulp Energy Balls

Ingredients

Instructions

Vegan Chocolate Layer Cake with Whip Cream and Strawberries

Ingredients

Chocolate Cake:

Whip Cream:

Instructions

Notes

Black Bean & Mushroom Tacos

Ingredients

Black Bean & Mushroom Taco Filling:

Topping Suggestions:

Instructions

Creamy Chipotle Cashew Dip

Ingredients

Instructions

Vegan Chocolate Orange Cookies

Ingredients

Instructions

Footer