Refined Sugar Free

Healthier Chocolate Turtles

December 7, 2019 by livesimplyhealthy 5 Comments

Healthier Chocolate Turtles!

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!

Healthier Chocolate Turtles

Laura Brining

A healthier homemade version of Chocolate Turtles!

5 from 2 votes

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Prep Time 20

Total Time 20

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.

Pumpkin Oatmeal Cookies

October 26, 2019 by livesimplyhealthy 4 Comments

Pumpkin Oatmeal Cookies!

These cookies are the perfect fall snack! They’re made with fresh pumpkin and cinnamon creating the ultimate flavour combination. These cookies are soft and chewy, plus they’re super moist thanks to the addition of the pumpkin puree.

I created these cookies with whole food ingredients. They are vegan, gluten-free, and refined sugar-free. The base of these cookies consists of oats and oat flour. I sweetened them with dates, which are a great natural sweetener with tons of fibre. I made these cookies with fresh pumpkin, but you could also use canned purre. Be sure to get one without added sugar, my favourite is this brand.

Be sure to check out some of my other fall recipes! Try my Mini Pumpkin Pies, Cinnamon Apple Oat Muffins, or Twix Bars!

Pumpkin Oatmeal Cookies

Laura Brining

Soft and chewy pumpkin oatmeal cookies

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 16

Total Time 26

Servings 16

Ingredients

1 flax egg 1 tablespoon flax meal with 3 tablespoons water
3/4 cup oat flour
1 1/2 cups oats
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons cinnamon
3/4 cup dates pitted
2/3 cup water
2 tablespoon apple cider vinegar
1 cup pumpkin puree fresh or canned

Instructions

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
Prepare your flax egg by mixing the flax meal with water and set aside while you prepare the dry ingredients.
Add the oat flour, oats, baking powder, baking soda, salt, and cinnamon in a large bowl. Stir to combine.
Blend the dates with the water until a smooth paste forms. Add the date paste, flax egg, apple cider vinegar, and pumpkin puree to the dry mixture. Stir until combined.
For any pumpkin and chocolate lovers, feel free to add 1/4 - 1/2 cup of dark chocolate chunks.
Let the dough chill in the fridge for 10 minutes so the cookies are easier to form. Form the dough into 16 balls and press them flat onto the prepared baking sheet.
Bake in the preheated oven for 14-16 minutes, until golden at the edges and set in the center.
Store in the fridge or freezer.

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

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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.

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

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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

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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

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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.

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.

Vegan Lemon Blueberry Muffins

May 19, 2019 by livesimplyhealthy 4 Comments

Vegan Lemon Blueberry Muffins!

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

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

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

Happy Spring!!

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

Vegan Lemon Blueberry Muffins

Laura Brining

Moist and soft Lemon Blueberry Muffins!

5 from 2 votes

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Prep Time 10

Cook Time 35

Total Time 45

Servings 12

Ingredients

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

Instructions

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

Top Healthy Mother’s Day Treats

May 11, 2019 by livesimplyhealthy Leave a Comment

My Top Healthy Mother’s Day Treats!

I can’t believe it’s already Mother’s Day weekend! I’ve rounded up my top healthy mother’s day treats from the blog! All of these treats are fairly quick and easy to make. I’ve included cheesecake desserts, muffins, cookies, cakes, and brownies. They’re all vegan, gluten-free, and refined sugar-free.

Any of these treats would be a perfect healthier option to bring to a family gathering this weekend. They also make great gifts to enjoy with your mom.

Make sure you check out my blog for lots of other great treat ideas.

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

I hope you have an awesome Mother’s Day weekend! Happy baking!

1. Chocolate Chunk Oatmeal Cookies

Soft and chewy oatmeal cookies loaded with rich dark chocolate chunks. These make a perfect Mother’s Day gift.

2. Chocolate Layer Cake with Strawberries and Whip Cream

This cake is an elegant showstopper perfect for any Mother’s Day event. Fluffy chocolate cake is layered between light coconut whip cream and fresh strawberries.

3. Raw Fudge Brownies with Chocolate Ganache

These raw fudge brownies are a perfect make ahead dessert great for gatherings. They’re always a hit at any party I bring them to. They’re rich and fudgey and can be cut into any size you like.

4. Chocolate Fudge Cheesecake

A more elegant dessert for a fancier lunch or dinner. Rich chocolate cheesecake. Top this elegant dessert with whip cream, fresh berries, drizzled melted chocolate, or chocolate shavings.

5. Mini Lemon Cheesecakes

These mini lemon cheesecakes are a lighter dessert option. Their mini size makes them perfect for gatherings. The bright lemon flavour is perfect to welcome spring.

6. Blueberry Oatmeal Muffins

These muffins are a perfect Mother’s Day breakfast or brunch idea. They also make great gifts for Mom. Blueberries and oatmeal are a classic combo that result in a super moist muffin.

7. Coconut Cream Cake

A fluffy and moist coconut cake with light and fluffy coconut cream. Perfect for brunch or dinner dessert.

8. Classic Chocolate Chip Cookies

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Chocolate Chunk Oatmeal Cookies

April 20, 2019 by livesimplyhealthy 4 Comments

Chocolate Chunk Oatmeal Cookies!

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

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

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

Happy baking!

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

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

Chocolate Chunk Oatmeal Cookies

Laura Brining

Soft and chewy Chocolate Chunk Oatmeal Cookies!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 11

Total Time 21

Servings 14

Ingredients

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

Instructions

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

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Refined Sugar Free

Healthier Chocolate Turtles

Ingredients

Date Caramel:

Chocolate Coating:

Garnishes:

Instructions

Pumpkin Oatmeal Cookies

Ingredients

Instructions

Mini Vegan Pumpkin Pies

Ingredients

Shortbread Pie Crust:

Pumpkin Pie Filling:

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

Vegan Chocolate Orange Cookies

Ingredients

Instructions

Vegan Lemon Blueberry Muffins

Ingredients

Instructions

Chocolate Chunk Oatmeal Cookies

Ingredients

Instructions

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