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Vegan Mini Lemon Cheesecakes (V + GF + RSF)

by 4 Comments

Vegan Mini Lemon Cheesecakes!

Vegan Mini Lemon Cheesecakes

These Vegan Mini Lemon Cheesecakes are super cute and delicious! A simple pecan and date crust is topped with a rich and creamy lemon cheesecake filling. They’re light and refreshing and perfect for summer!

These mini cheesecakes are super healthy. They are packed with healthy fats from the cashews, pecans, and coconut cream. Healthy fats leave you feeling full and satisfied for longer, unlike many sugary desserts made with empty white carbs. These are slightly sweetened with dates and only 2 tablespoons of maple syrup. These delicious cheesecakes are vegan, gluten-free, and refined sugar-free – but no one will ever know!

For more light and refreshing summer desserts, try my Chocolate Cupcakes with Coconut Cashew Cream Vanilla Frosting or my Strawberry Cheesecake Bites!

Follow me on Instagram @livesimplyhealthy and be sure to tag me so I can see your creations!

Vegan Mini Lemon Cheesecakes

Vegan Mini Lemon Cheesecakes (V + GF + RSF)

Laura Brining
Light and delicious Vegan Mini Lemon Cheesecakes!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 24

Ingredients
  

Cheesecake Crust:

  • 1 1/4 cups pecans
  • 2/3 cups Medjool dates pitted

Filling:

  • 1 cup raw cashews soaked in water for 6 hours or overnight
  • 1/2 cup coconut cream the thick part from a chilled can of coconut milk
  • 4 tablespoons coconut oil melted
  • 2 tablespoons maple syrup
  • 5 tablespoons lemon juice
  • 1 1/2 teaspoons lemon zest

Instructions
 

Cheesecake Crust:

  • Add pecans and dates to a blender. Blend on high speed until fully combined and fine, sticky crumbs are formed. Scoop half tablespoons of the mixture into a 24 cup mini muffin pan, or scoop tablespoons of the mixture into a 12 cup muffin pan.
  • Press the mixture firmly into the bottom of each muffin tin.

Filling:

  • Add all ingredients into a blender. Blend on high until fully combined and smooth. This may take up to a couple of minutes depending on your blender. Scrape down the sides as necessary.
  • Pour the mixture evenly into the prepared muffin tins.
  • Place the cheesecakes into the freezer until firm, about 30 minutes.
  • Pop the cheesecakes out of each muffin tin using a sharp knife. It is easier to pop each cheesecake out if they are frozen.
  • Serve immediately or store in the fridge for up to a week or in the freezer for up to a month.

Vegan Mini Lemon Cheesecakes

Vegan Chocolate Cupcakes (V + GF + RSF)

by 2 Comments

Vegan Chocolate Cupcakes!

Vegan Chocolate Cupcakes

A classic Chocolate Cupcake recipe – made vegan, gluten-free, and refined sugar-free! These cupcakes are light and fluffy and are perfect for your new go-to classic chocolate cupcake recipe. They have a rich chocolate flavour and are not overly sweet.

These cupcakes are made with wholesome ingredients like oats, coconut milk, and coconut yogurt. I lightly sweetened these cupcakes with maple syrup, which is a natural sweetener with loads of minerals.

I like to frost these cupcakes with my Healthy Vegan Vanilla Frosting (pictured above), but if you’re looking for an even richer, chocolatey flavour – try my Fudgy Chocolate Frosting, made with a secret ingredient that adds tons of plant-based protein and fiber! These would also be great topped with fresh berries in the summer.

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

Healthy Vegan Vanilla Frosting

Vegan Chocolate Cupcakes

Laura Brining
Light and fluffy Chocolate Cupcakes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

  • 2 3/4 cups oat flour 2 3/4 cups oats blended into a fine flour
  • 1/2 cup cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons apple cider vinegar
  • 1 cup coconut yogurt
  • 1/4 cup + 2 tablespoons maple syrup
  • 1/4 cup + 2 tablespoons coconut milk

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with silicone baking cups or lightly grease with coconut oil.
  • Add oat flour, cocoa powder, baking powder, and baking soda to a large mixing bowl. Stir to combine.
  • Add apple cider vinegar, coconut yogurt, maple syrup, and coconut milk to the bowl. Stir until fully combined and smooth.
  • Add batter to the prepared muffin tins. Bake in preheated oven until a toothpick comes out clean, about 30-32 minutes.
  • Let cupcakes cool before frosting.

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Vegan Chocolate Cupcakes

Vegan Strawberry Cheesecake Bites

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Vegan Strawberry Cheesecake Bites!

vegan strawberry cheesecake bites

vegan strawberry cheesecake bites

These Vegan Strawberry Cheesecake Bites are super delectable. They are creamy and rich, and practically melt in your mouth. These bites are perfect to make throughout summer with fresh strawberries, but they can be enjoyed any time of year and taste great made with frozen strawberries as well. Bring them to all your summer potlucks and BBQs, they’re sure to be a hit – even with your non-vegan friends and family. They are easily transported in a container but try to keep them refrigerated until just before serving.

Although these Vegan Strawberry Cheesecake Bites taste like the perfect sweet treat, they are secretly healthy. They are vegan, gluten-free, and refined sugar-free. The base is made solely with pecans and dates. The cheesecake filling is made using soaked cashews and coconut cream and is lightly sweetened with maple syrup. The sticky strawberry topping is made with strawberries, a dash of maple syrup, and a little cornstarch to help it thicken.

These are super easy and quick to make, and can easily be made in advance. Store the bites in the refrigerator for up to a week, or freeze them and place the bites in the fridge a couple of hours before you want to enjoy them.

Looking for more sweet summer treats? Try my Mini Lemon Cheesecakes, Strawberry Shortcake, or Salted Popcorn Chocolate Chunk Cookies.

Follow me on Instagram @livesimplyhealthy for more recipes and nutrition tips!

vegan strawberry cheesecake

Vegan Strawberry Cheesecake Bites

Laura Brining
Delicious and light Strawberry Cheesecake Bites!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 36

Ingredients
  

Base:

  • 1 1/2 cups pecans
  • 3/4 cups Medjool dates pitted

Cheesecake Filling:

  • 1 cup soaked and drained cashews soaked in water overnight or for 6 hours
  • 1/2 cup coconut cream the thick part from a full fat can of coconut milk
  • 4 tablespoons coconut oil melted
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla

Strawberry Sauce:

  • 1 cups fresh or frozen strawberries
  • 1 tablespoon maple syrup

Instructions
 

Base:

  • Add the pecans and pitted dates to a blender or food processor and blend until ingredients are fully combined and form a crumb-like texture.
  • Tightly press the mixture into a 9x9 baking dish lined with parchment paper. Set aside and prepare the Cheesecake Filling.

Cheesecake Filling:

  • Add the soaked cashews, coconut cream, coconut oil, maple syrup, lemon juice, and vanilla to a blender or food processor. Blend until the mixture is fully combined and smooth, scraping down the sides as needed. This may take up to 5 minutes depending on your blender.
  • Pour the mixture over the prepared base. Place in the fridge while you prepare the Strawberry Sauce.

Strawberry Sauce:

  • Add fresh or thawed frozen strawberries to a blender along with the maple syrup. Blend until smooth.
  • Add the blended strawberries to a small saucepan. Bring the sauce to a light boil and then reduce the heat to medium-low and simmer until the sauce has reduced slightly, about 5-10 minutes.
  • Pour the sauce over your prepared cheesecake and swirl into the mixture with a toothpick or knife.
  • Place the cheesecake into the fridge to firm for at least 2 hours, or overnight.
  • Slice into 36 squares. Store the sliced squares in the fridge or freezer. Let thaw before serving.

vegan strawberry cheesecake bites

Black Bean and Corn Salad

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Black Bean and Corn Salad!

Black Bean and Corn Salad

This Black Bean and Corn Salad is delicious and refreshing! It makes a perfect summer meal and is one of my favourite go-to dinners throughout the summer months. The best part about this salad is its versatility. It is great served on its own, but it is even more delicious served over a bed of greens, paired with brown rice, topped with guacamole or avocado chunks, drizzled with spicy vegan nacho cheese sauce, or served with mango salsa. The combinations are endless and make this meal delicious and exciting each and every time.

This meal is packed with tons of plant-based protein and fiber. It is loaded with vegetables and is a super satisfying meal. Serving it with avocado adds lots of healthy fats, and pairing it with brown rice adds complete carbohydrates. It’s great enjoyed all summer long!

For more summer dinner inspiration, try my Mediterranean Platter, Creamy Tomato Red Pepper Soup, or Black Bean & Mushroom Tacos.

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

Black Bean and Corn Salad

Laura Brining
A summery Black Bean Salad with fresh corn!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients
  

  • 4 cobs of fresh corn cooked and kernels removed
  • Two 540 ml cans of black beans washed and drained
  • 1 cup yellow bell pepper cubed
  • 1/4 cup chopped fresh cilantro
  • Juice from 1/2 of a lime
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon onion powder

Instructions
 

  • Add fresh corn, black beans, yellow bell pepper, and fresh cilantro to a large bowl.
  • Add the fresh lime juice. Season with salt, pepper, cumin, garlic powder, chili powder, and onion powder. Stir until well combined.
  • Serve immediately or chill in the fridge before serving.

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Black Bean and Corn Salad

Sweet and Salty Peanut Bars (V + GF + RSF)

by 2 Comments

Sweet and Salty Peanut Bars!

These Sweet and Salty Peanut Bars are chewy and delicious. They make a perfect healthy and filling snack, or can also be enjoyed with breakfast. The peanuts and peanut butter add protein, while the oats and puffed quinoa add complete carbohydrates. They are sweetened with date paste, which is a natural sweetener packed with fiber and nutrients. Simply soak your dates in warm water, and then blend into a smooth paste. The added sea salt turns this chewy snack into a delicious sweet and salty combo.

Store them in the fridge for up to a week or try freezing them and taking one or two out at a time to dethaw before eating.

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

For more healthy snacks, try my Peanut Butter Rice Krispie Cups, Chocolate Almond Pulp Energy Balls or Peanut Butter Oatmeal Cookies.

Sweet and Salty Peanut Bars (V + GF + RSF)

Laura Brining
Delicious and healthy Sweet and Salty Peanut Bars!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings 16

Ingredients
  

  • 1 cup Medjool dates pitted
  • 1/2 cup warm water
  • 1/4 cup salted and roasted peanuts
  • 2 1/2 cups rolled oats
  • 1/4 cup puffed quinoa
  • 1/4 cup shredded unsweetened coconut
  • 1/2 cup natural peanut butter
  • 1/8 teaspoon coarse sea salt

Instructions
 

  • Cover the pitted dates in the 1/2 cup of warm water. Let soak for 5-10 minutes, or longer.
  • Add roasted peanuts, rolled oats, puffed quinoa, and shredded unsweetened coconut in a large bowl. Stir to combine.
  • Blend the soaked dates and the soaking liquid in a blender until a smooth paste forms. Add the date paste and natural peanut butter to the oat mixture. Stir until fully combined.
  • Firmly press the mixture in a 9x9 baking dish. Sprinkle the coarse sea salt evenly over the top of the bars. Let set in the fridge for 15-20 minutes, or longer.
  • Once set, slice into 16 bars.
  • Store bars in the fridge for up to a week or freezer for up to a month. I like to individually wrap the bars and keep them in the freezer for when I need a quick snack on the go.

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Sweet and Salty Peanut Bars Vegan

 

Vegan Chipotle Chili

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Vegan Chipotle Chili!

This Vegan Chipotle Chili is such a hearty and delicious meal. The smoked paprika and chipotle powder add a rich depth of flavour and bring out the smokiness of this chili. It is perfect enjoyed on a rainy day or for a healthy and balanced pre or post workout meal. The black beans and red kidney beans add tons of protein, while the quinoa adds both additional protein and complete carbohydrates. Adding sliced avocado would compliment this meal perfectly, and would also add some healthy fats. I like to serve this chili in stuffed peppers with a creamy dressing and fresh guacamole, but it is also delicious on its own!

Vegan Chipotle Chili

Laura Brining
A delicious Vegan Chipotle Chili
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 -6

Ingredients
  

  • 1 teaspoon olive oil
  • 2 cloves garlic minced
  • 1 medium onion diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon chipotle powder
  • 1 cup veggie broth homemade or store-bought
  • 1/4 cup quinoa
  • One 540 ml can black beans
  • One 540 ml can red kidney beans
  • Two 398 ml cans tomato sauce
  • 3 teaspoons maple syrup
  • 1 teaspoon soy sauce

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add garlic and onion. Season with salt, pepper, smoked paprika, and chipotle powder. Stir until soft, about 3-5 minutes.
  • Add veggie broth, quinoa, black beans, red kidney beans, tomato sauce, maple syrup, and soy sauce. Stir until well combined.
  • Cover and let simmer over low to medium heat for 35 minutes, or until quinoa is cooked through.
  • Serve immediately.

Vegan Chocolate Protein Muffins

by 8 Comments

Vegan Chocolate Protein Muffins!

Vegan Chocolate Protein Muffins

These Vegan Chocolate Protein Muffins are the perfect healthy snack or breakfast. They are gluten-free, vegan, and refined sugar-free. You can also make these muffins nut-free by substituting coconut milk for the almond milk, making them perfect for school lunches.

Chocolate protein powder adds extra protein to these muffins, helping to make you feel fuller for longer.

This protein is fully plant-based and made with clean ingredients. There is no added sugar, which is what I look for in a protein powder. Not only does this add healthy plant-based protein, but this product is packed with added greens. I’m always looking for ways to add extra greens into my diet, and this is the perfect way to do so without even noticing.

I like to drizzle almond butter or peanut butter over these muffins, but they are also delicious on their own. They are light and fluffy and perfect for a quick snack.

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

For more healthy muffin recipes, try my Blueberry Oatmeal Muffins, Banana Chocolate Chunk Muffins, or Lemon Cranberry Muffins.

Vegan Chocolate Protein Muffins (V + GF + RSF)

Laura Brining
Delicious and healthy Vegan Chocolate Protein Muffins!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients
  

  • 2 cups oat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • ¼ cup cocoa powder
  • ½ cup chocolate protein powder
  • ¼ cup almond milk
  • ¼ cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 cup coconut yogurt
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners or grease with coconut oil.
  • Add oat flour, baking powder, baking soda, salt, cocoa powder, and chocolate protein powder to a large bowl or blender. Stir or blend on high until fully combined.
  • Add almond milk, maple syrup, apple cider vinegar, coconut yogurt, and vanilla. Stir or blend until fully incorporated and smooth.
  • Scoop muffin mixture evenly into prepared muffin tins.
  • Bake in preheated oven for 20-23 minutes, or until a toothpick inserted comes out clean.
  • Allow muffins to cool. Drizzle with almond butter or peanut butter if desired, and enjoy!

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Vegan Chocolate Protein Muffins

Vegan Lasagna

by 2 Comments

Vegan Lasagna!

This lasagna is a vegan take on a classic, traditional lasagna. The noodles are layered between homemade tomato sauce and a ‘ricotta style’ tofu mixture. Each layer is sprinkled with my 3 Ingredient Healthy Vegan Cheese, which mimics a parmesan-style cheese. The lasagna is then topped with my All Purpose Cashew Cream sauce, with added nutritional yeast to create a nutty, cheesy flavour. When everything is baked together, this lasagna tastes extremely similar to a regular lasagna, even my non-vegan family loves it!

This Vegan Lasagna is the perfect meal to make ahead. I like to prepare all the components a day in advance. That way when I am ready to serve the lasagna, I just have to layer all the components together and bake it before serving. You could also assemble the lasagna in advance and bake it when you are ready to serve.

This lasagna is extremely filling and satisfying. You can enjoy it on its own, or serve it with a side salad or fresh baguette.

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

Vegan Lasagna

Laura Brining
A delicious vegan take on classic lasagna!
5 from 1 vote
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

Tofu Mixture:

  • One 350g block extra firm tofu drained and patted dry
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons nutritional yeast
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ cup spinach diced

Tomato Sauce:

  • 1 teaspoon olive oil
  • 1 clove garlic minced
  • 1 medium onion diced
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried chili flakes
  • ½ teaspoon dried chili powder
  • One 680 ml can tomato sauce
  • One 156 ml can tomato paste
  • ½ tablespoon soy sauce
  • ½ tablespoon red wine vinegar
  • 1 teaspoon maple syrup optional

Assembly:

Instructions
 

  • Prepare the Tofu Mixture first. Crumble the block of tofu into a bowl once it has been drained and patted dry. Add the olive oil, garlic, salt, pepper, nutritional yeast, basil, oregano, and spinach. Stir until combined. Place covered in the fridge. This step can be done a day in advance.
  • Next, prepare the Tomato Sauce. Heat olive oil in a large skillet over medium heat. Add the onion and garlic. Stir until translucent, about 3-5 minutes. Reduce heat to low. Add the pepper, salt, oregano, basil, chili flakes, and chili powder. Stir until combined. Add the tomato sauce, tomato paste, soy sauce, red wine vinegar, and maple syrup. Stir until combined. Simmer over low heat until ready to assemble.
  • Prepare a double batch of 3 Ingredient Healthy Vegan Cheese.
  • Prepare a batch of All Purpose Vegan Cashew Cream. Add two tablespoons of nutritional yeast and then blend again until smooth.
  • Preheat oven to 350 degrees Fahrenheit.
  • To assemble the lasagna, coat a 9x13 inch baking dish with Tomato Sauce. Layer the first three noodles in the bottom of the pan. Add 1/2 of the tofu mixture. Sprinkle with 1/3 of the Vegan Cheese. Layer with Tomato Sauce. Layer the next three noodles on top of the sauce. Repeat layering 1/2 of the tofu mixture, 1/3 of the Vegan Cheese, and Tomato Sauce. Layer the last three noodles. Add the remainder of the Tomato Sauce. Spread the Cashew Cream mixture on top. Sprinkle with the remaining 1/3 of the Vegan Cheese. Top with fresh basil if desired.
  • Cover the lasagna with tin foil. Bake in the 350-degree oven for 25 minutes. Remove foil and bake for an additional 5 minutes, or until golden brown.
  • Remove from oven and let rest for 10-15 minutes before serving.

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Blueberry Oatmeal Muffins (V + GF + RSF)

by 13 Comments

Blueberry Oatmeal Muffins!

These Blueberry Oatmeal Muffins are super moist and delicious. Their soft, fluffy texture is made using oat flour. Oat flour can be easily made by blending oats in your blender. It’s naturally gluten-free and the texture is extremely similar to traditional flour.

These muffins are vegan, gluten-free, and refined sugar-free. They are slightly sweetened with maple syrup. You can enjoy these muffins as is with blueberries, or try experimenting with other berry mixes. I love a mix of blueberries, blackberries, and sour cherries.

I think these muffins are healthy enough to enjoy as part of a quick breakfast, or bring them to lunch or school for an afternoon snack.

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

For more muffin recipes, try my Lemon Cranberry Muffins, Chocolate Protein Muffins, or Cinnamon Apple Oat Muffins!

Blueberry Oatmeal Muffins

Laura Brining
Moist and delicious Vegan Blueberry Oatmeal Muffins!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • 1 ½ cups oat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • ¼ cup almond milk
  • 2 tablespoons apple cider vinegar
  • ¼ cup maple syrup
  • 1 cup plain coconut yogurt
  • 1 teaspoon vanilla
  • ¾ cup fresh or frozen blueberries
  • ½ cup almonds chopped or sliced
  • 1 ¼ cups oats

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Add the oat flour, baking powder, baking soda, and salt into a large bowl. Mix until fully combined.
  • Add almond milk, apple cider vinegar, maple syrup, coconut yogurt, and vanilla. Stir until fully combined and smooth.
  • Add the berries, almonds, and oats. Gently stir until combined.
  • Line a 12 cup muffin tin with silicone baking cups or lightly grease with coconut oil. Scoop the mixture evenly into each cup.
  • Bake in preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Blueberry Oatmeal Muffins Vegan

Cherry Chocolate Chunk Energy Bars

by 2 Comments

Cherry Chocolate Chunk Energy Bars!

These energy bars are so rich and chewy, and make the perfect breakfast or snack. They are loaded with dark chocolate chunks and dried cherries, and have the perfect amount of sweetness. These bars are vegan, gluten-free, and refined sugar-free. I use unsweetened dark chocolate that contains no added sugar, but trust me, the base is already sweet enough on its own! This creates a rich chocolate flavour and includes all the amazing benefits of dark chocolate – including minerals, antioxidants, and healthy fats.

I love having these bars with my cup of coffee in the morning for breakfast, or as a snack with a cup of plant-based milk. The carbohydrates give you quick energy, while the protein and healthy fats keep you feeling full. This makes these bars perfect for a quick boost of energy or afternoon pick me up!

Cherry Chocolate Chunk Energy Bars

Laura Brining
Rich and chewy energy bars loaded with chocolate chunks and cherries.
5 from 1 vote
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 12

Ingredients
  

  • 1 cup oats
  • 1 cup unsweetened shredded coconut
  • 2/3 cup almonds
  • 1/3 cup pecans
  • 1 cup pitted dates about 10-12
  • 1/3 cup dried cherries
  • 1/3 cup unsweetened dark chocolate chopped into chunks

Instructions
 

  • Add the oats, coconut, almonds, pecans, and pitted dates to a blender or food processor. Blend on high until everything is fully combined and no large chunks remain. This should form a sticky crumb-like mixture.
  • Mix in the cherries and chocolate chunks.
  • Pour the mixture into a 9x9 baking sheet. Press firmly.
  • Set the mixture in the fridge to set for a few minutes. Remove from the fridge and cut into 12 bars.
  • Store the bars in the fridge for a week or in the freezer for up to a month.