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Lemon Cupcakes with Coconut Whip Cream

by 4 Comments

Vegan Lemon Cupcakes with Coconut Whip Cream!

Vegan Lemon Cupcakes

Vegan Lemon Cupcakes

These Lemon Cupcakes are super light and fluffy! The Lemony Coconut Whip Cream makes for a light and refreshing dessert that isn’t overly sweet. In my opinion, these are perfect for spring or an Easter treat.

They’re also healthier than traditional cupcakes. These cupcakes are vegan, gluten-free, and refined sugar-free. The base is made with oat flour, which is naturally gluten-free and filled with fibre. I lightly sweetened the cupcakes and whip cream with maple syrup, which is a natural sweetener with the added bonus of additional nutrients. The coconut milk and coconut cream add some healthy fats making this dessert satisfying.

Keep these cupcakes stored in the fridge and let them come to room temperature just before serving. I have also tried freezing the cupcakes after frosting them with the whip cream and thawing them in the fridge overnight.

These Lemon Cupcakes are delicious paired with this Lemony Coconut Whip Cream.

For more dessert recipes, try my Chocolate Cupcakes or Mini Lemon Cheesecakes!

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

Lemon Cupcakes with Coconut Whip Cream

Laura Brining
Vegan Lemon Cupcakes with Lemony Coconut Whip Cream!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10

Ingredients
  

Cupcakes:

  • 2 3/4 cups oat flour 2 3/4 cups oats ground into a fine flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup coconut cream the thick white part from a chilled can of full-fat coconut milk
  • 1/2 cup coconut milk the thin part from a chilled can of full-fat coconut milk
  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla

Whip Cream:

  • Coconut cream from two 400 ml cans of chilled full-fat coconut milk the thick white part
  • 4 teapoons lemon zest
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla

Instructions
 

  • To prepare the cupcakes, preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin pan with 10 silicone baking cups.
  • In a blender, blend the oats until you reach a fine flour. Add the baking powder and baking soda and blend to combine.
  • Add the coconut cream, coconut milk, maple syrup, apple cider vinegar, lemon juice and zest, and vanilla. Blend until fully combined and smooth, scraping down the sides as necessary.
  • Pour the batter into 10 prepared muffin cups. Bake in the preheated oven for 22-25 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool completely.
  • To prepare the Coconut Whip Cream, remove the thick white coconut cream from 2 chilled cans of full-fat coconut milk. Make sure your coconut milk cans have completely chilled in the fridge for at least 4 hours to ensure the coconut cream fully separated from the coconut milk. Beat the chilled coconut cream with a hand mixer or stand mixer until light and fluffy. Add the lemon zest, maple syrup, and vanilla and beat again until fully combined. Swirl the whip cream over the chilled cupcakes with a knife or pipe with a piping bag.
  • Store cupcakes in the fridge. Allow the cupcakes to come to room temperature before serving.

Notes

Save the remaining coconut milk and coconut cream to use in smoothies, yoghurt bowls, curries, soups, etc. It will last in the fridge for up to a week.

Vegan Lemon Cupcakes

Raw Fudge Brownies with Chocolate Ganache

by 6 Comments

Raw Fudge Brownies with Chocolate Ganache!

These Raw Fudge Brownies with Chocolate Ganache are such a decadent treat. The brownie base is covered in a thick chocolate ganache and topped with chopped walnuts. They’re super rich and chocolatey, but also healthier for you. These brownies are so fast and easy to make, and they store perfectly in the freezer for whenever you’re in the mood for a sweet treat.

These brownies are vegan, gluten-free, grain-free, and refined sugar-free. They are sweetened with dates and a little bit of maple syrup. The base is made with walnuts, so you’re getting some healthy fats and protein to help you feel satisfied. Although these brownies are made with healthier ingredients than typical brownies, they are still super rich and indulgent.

For more chocolate recipes, try my Chocolate Fudge Cheesecake, Chocolate Cupcakes with Fudgy Chocolate Frosting, or Chewy Chocolate Oat Cookies.

Raw Fudge Brownies with Chocolate Ganache

Laura Brining
Super rich vegan Raw Fudge Brownies with Chocolate Ganache.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 -12

Ingredients
  

For the Brownies:

  • 1 1/2 cup dates pitted
  • 1 1/2 cup walnuts
  • 1/2 cup cocoa powder
  • 3 tablespoons almond milk or any nut milk

For the Ganache:

  • 3 tablespoons coconut oil melted
  • 3 tablespoons cocoa powder
  • 2 tablespoons almond milk room temperature
  • 2 tablespoons maple syrup

For Topping:

  • 1/4 cup walnuts chopped

Instructions
 

  • To prepare the brownies, line a 9x5 inch loaf pan with parchment paper.
  • Add the pitted dates, walnuts, and cocoa powder to a blender. Blend until fully combined and the mixture forms fine crumbs. Add the almond milk and blend to combine. You may need to stir with a spatula until fully combined and smooth.
  • Firmly pat the mixture into the prepared pan and set aside.
  • To prepare the ganache, add the melted coconut oil, cocoa powder, almond milk, and maple syrup in a small bowl. Whisk to combine. If your almond milk is not room temperature, you may need to melt the mixture in order to achieve a smooth liquid to pour over the brownies. Pour the ganache over the prepared brownies in an even layer. Top with chopped walnuts. Place in the fridge to set for about 1 hour.
  • Slice into 8-12 squares, depending on your desired size.

vegan raw fudge brownies with chocolate ganache

Vegan Peanut Butter Oatmeal Cookies

by 2 Comments

Vegan Peanut Butter Oatmeal Cookies!

These Vegan Peanut Butter Oatmeal Cookies are so soft and moist. They remind me of the classic peanut butter cookies I would make as a kid, but so much more nutritious. These cookies are vegan, gluten-free, and refined sugar-free. They are made with lots of nutritious and wholesome ingredients, including ground flax, oats, and peanut butter. I sweetened these cookies with dates, which are a natural sweetener and include additional vitamins and minerals. The base of these cookies is made with a combination of oats and oat flour. If you don’t have oat flour on hand, just blend the same amount of oats in a blender until you have a fine flour.

I find these cookies taste even better and more flavourful the next day. I store some in the fridge and keep some extras in the freezer for when I need a quick snack. Whenever I’m on the go, I just grab some cookies from the freezer and they thaw out to the perfect temperature within a couple of hours. They make a great morning snack balanced with complete carbohydrates, healthy fats from the peanut butter and coconut oil, and some protein.

Be sure to follow me on Instagram @livesimplyhealthy and tag me in your creations so I can see!

For more cookie recipes, try my Chewy Chocolate Oat Cookies, Oatmeal Date Cookies, or Double Chocolate Chunk Peppermint Fudge Cookies!

Vegan Peanut Butter Oatmeal Cookies

Laura Brining
Soft and moist vegan peanut butter oatmeal cookies!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18

Ingredients
  

  • 1 flax egg 1 tablespoon ground flax and 3 tablespoons water
  • 3/4 cup oat flour 3/4 cup oats ground into a fine flour
  • 1 1/2 cup oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup dates
  • 2/3 cup water
  • 2 tablespoons apple cider vinegar
  • 1/4 cup + 2 tablespoons coconut oil melted
  • 1/2 cup + 2 tablespoons natural peanut butter melted

Instructions
 

  • Prepare your flax egg by mixing 1 tablespoon of ground flax with 3 tablespoons of water and set aside to thicken for a few minutes.
  • Meanwhile, prepare your dry ingredients by adding the oat flour, oats, baking powder, baking soda, and salt to a large mixing bowl. Stir to combine.
  • Add the dates and water to a blender and blend until you have a completely smooth paste.
  • Add the flax egg, date paste, apple cider vinegar, melted coconut oil, and melted peanut butter to the dry ingredients. Stir until combined.
  • Place the dough in the fridge to chill for 10-15 minutes while you preheat your oven to 350 degrees Fahrenheit and line 2 baking trays with parchment paper or a silicone baking mat.
  • Remove the dough from the fridge and roll into 18 balls. Place the balls on the prepared baking sheets and press down with a fork to flatten the cookies and form a criss-cross.
  • Bake in the preheated oven for 10-12 minutes, until firm and slightly golden around the edges.
  • Let cool completely before serving. Store in the fridge for up to a week or in the freezer for up to a month. Remove from the freezer to thaw before serving.

Vegan Peanut Butter Oatmeal Cookies

Healthy Vegan Nanaimo Bars

by 11 Comments

Healthy Vegan Nanaimo Bars!

I have always wanted to create a healthier and vegan version of the Canadian classic Nanaimo bar. Nanaimo bars have always been one of my favourite desserts. I get them from my favourite vegan bakery to celebrate birthdays and special events every year. Most Nanaimo bars, whether vegan or not, contain tons of refined powdered sugar. I wanted to create a version of my favourite dessert that was made with simple and wholesome ingredients, and without any refined sugar, gluten, or animal products. It was challenging at first, especially seeing as the traditional custard filling is mainly butter and powdered sugar, but I think I have succeeded with this Healthy Vegan Nanaimo Bar creation!

These Healthy Vegan Nanaimo Bars are sweetened mainly with dates and a little bit of maple syrup. They’re loaded with healthy fats from the almonds, coconut, brazil nuts, coconut oil, and coconut cream. The addition of healthy fats makes this dessert more satisfying and also slows the absorption of the sugar in your bloodstream – avoiding that sugar spike. There is also some protein from the almonds and brazil nuts.

Store the sliced bars in the freezer for up to a month. Whenever you want a sweet treat or just before serving, remove the bars from the freezer for a few minutes to thaw.

I hope you enjoy this healthier version of my favourite Canadian treat!

For more healthy sweet treats, try my Caramel Pecan Cheesecake Bars, Vegan Twix Bars, or Chocolate Cupcakes!

Healthy Vegan Nanaimo Bars

Laura Brining
A healthier take on classic Canadian Nanaimo Bars!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings 12 -25

Ingredients
  

Bottom Layer:

  • 1 cup Medjool dates pitted
  • 1 cup almonds
  • 3/4 cup shredded unsweetened coconut flakes
  • 2 tablespoons cocoa powder
  • 2 tablespoons water

Filling:

  • 1/4 cup coconut oil melted
  • 1/2 cup coconut cream the thick white part from a chilled can of full-fat coconut milk
  • 1/4 cup coconut milk the thin part from a can of coconut milk
  • 1/4 cup Medjool dates pitted
  • 1/4 cup brazil nuts
  • 2 tablespoons coconut flour
  • 1/4 cup nut milk of choice I used almond milk

4 oz dark chocolate OR Chocolate Topping:

  • 1/4 cup coconut oil melted
  • 1/4 cup cocoa powder
  • 2 tablespoons maple syrup

Instructions
 

  • Line a 9x9 baking dish with parchment paper.
  • To prepare the bottom layer, add the pitted dates, almonds, shredded coconut, and cocoa powder to a blender. Blend until fine crumbs appear. Add the water and blend until sticky. Add the sticky crumbs to the prepared pan and pat down firmly with your hands or the bottom of a glass. Set aside.
  • To prepare the filling, add the coconut oil, coconut cream, coconut milk, dates, brazil nuts, coconut flour, and nut milk to a blender. Blend until completely smooth, this may take a couple of minutes. Pour over the prepared base. Place in the freezer to set, about 1 hour.
  • After the base has set, pour 4 oz of melted dark chocolate over the filling, or prepare the chocolate topping by combining the melted coconut oil, cocoa powder, and maple syrup. Pour over the set filing. Place in the freezer until the chocolate has set, about 1 hour.
  • Cut into squares of your desired size. Store in the freezer for up to a month. Remove squares from the freezer a couple of minutes before serving to thaw.

healthy vegan nanaimo bars

 

Vegan Oatmeal Date Cookies

by 6 Comments

Vegan Oatmeal Date Cookies!

These Vegan Oatmeal Date Cookies are super soft and delicious. I added chopped dates and shredded coconut to this simple oatmeal base to add a delicious and sticky sweet flavour. These cookies are so soft and moist. They’re also healthier, plus vegan, gluten-free, and refined sugar-free. The base of these cookies is made with a combination of oats and oat flour. I used a homemade date paste for a natural sweetener. The coconut oil adds a rich, buttery feel while adding some healthy fats.

I love having these cookies for a late morning snack. They are not overly sweet and have a good combination of complex carbohydrates and some healthy fats which provide energy. These are nut free and would be perfect in school lunches as well!

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

Vegan Oatmeal Date Cookies

Laura Brining
Super soft oatmeal date cookies!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 -18

Ingredients
  

  • 1 flax egg 1 tablespoon ground flax and 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
  • 2/3 cup Medjool dates pitted
  • 1/3 cup water
  • 1/3 cup coconut oil melted
  • 2 tablespoons apple cider vinegar
  • 1/2 cup water
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup chopped Medjool dates

Instructions
 

  • To prepare the flax egg, mix the ground flax and water in a small bowl and let thicken for about 10 minutes. Meanwhile, prepare the oat flour by blending 3/4 cup of oats until you have a fine flour. Add the oat flour, oats, baking powder, baking soda, and salt to a large bowl. Mix to combine.
  • Add the 2/3 cup of dates and 1/3 cup of water to a blender. Blend until you have a smooth paste. Add the paste to the bowl of dry ingredients, along with the flax egg, melted coconut oil, apple cider vinegar, and additional water. Stir to combine. Add the chopped dates and shredded coconut. Stir until combined.
  • Place the dough to set in the fridge for about 10-15 minutes, while you preheat the oven to 350 degrees Fahrenheit.
  • Line two baking sheets with parchment paper. Drop tablespoon sized balls of dough onto the sheet and press down to form a cookie shape. You should have about 16-18 cookies depending on size.
  • Bake the cookies in the preheated oven for about 10-12 minutes, until slightly golden on the edges and set. Let cool completely. Store in the fridge for up to a week.

Chocolate Mousse with Raspberry Whip Cream

by 4 Comments

Vegan Chocolate Mousse with Raspberry Whip Cream!

A rich and creamy Vegan Chocolate Mousse topped with light and fluffy Raspberry Whip Cream. This is the perfect combination. The rich Chocolate Mousse pairs perfectly with the light tasting Raspberry Whip Cream and creates a perfect balance.

This dessert is elegant, delicious, and healthy! It’s vegan, gluten-free, and refined sugar-free. Both the mousse and whip cream are loaded with tons of healthy fats, and the mousse also includes additional protein from the hemp hearts!

I created this recipe for Valentine’s Day, but it would be delicious served all year round, and especially in summer with fresh raspberries. Feel free to top this with additional fresh raspberries or chocolate shavings.

For more chocolate dessert recipes, try my Chocolate Cupcakes or Chocolate Fudge Cheesecake!

Chocolate Mousse with Raspberry Whip Cream

Laura Brining
Rich Chocolate Mousse with light and fluffy Raspberry Whip Cream!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

Chocolate Mousse:

  • 1/2 cup raw cashews
  • 3/4 cup nut milk I used almond
  • 3 tablespoons cocoa powder
  • 1 1/2 tablespoons coconut oil melted
  • 3 tablespoons hemp hearts
  • 6 Medjool dates pitted

Raspberry Whip Cream:

  • Coconut cream from one 14oz can of full-fat coconut milk chilled
  • 1 tablespoon maple syrup
  • 1 handful fresh raspberries

Instructions
 

  • To make the Chocolate Mousse, add all ingredients to a high power blender. (My ninja bullet works for this and fits both servings at once.) Blend until completely smooth. Spoon the smooth mousse into two serving dishes. Refrigerate for 2 hours or overnight.
  • To prepare the Raspberry Whip Cream, separate the thick white coconut cream from a chilled can of coconut milk. Save the coconut milk for another use. Beat the chilled coconut cream with a hand mixer or stand mixer until light and fluffy. Add the maple syrup and fresh raspberries. Beat until fully combined.
  • Dollop or pipe the prepared Raspberry Whip Cream onto your chilled Chocolate Mousse. If you are piping your cream you may want to chill it in the fridge for a few minutes before piping.
  • Top with raspberries or chocolate shavings if desired.
  • Serve immediately or chill in the fridge for up to overnight.

Vegan Chocolate Mousse

Chewy Chocolate Oat Cookies

by 2 Comments

Chewy Chocolate Oat Cookies!

Chewy Chocolate Oat Cookies Vegan

Chewy Chocolate Oat Cookies Vegan

These Chewy Chocolate Oat Cookies are a super quick and simple treat. These cookies are so soft and incredibly chewy. I think they’re one of the simplest cookies I have ever made. They come together in a few minutes and only a couple of steps – just blend everything together and then stir in the oats.

They’re vegan, gluten-free, and refined sugar-free. These cookies are also super healthy. They’re loaded with healthy fats from the almond butter and coconut oil, and the oats add complete carbohydrates. These are lightly sweetened with dates, which also provide fibre and nutrients.

I like to store these cookies in the freezer and take out a couple at a time. I bring them to school for snack and let them thaw out before eating them.

For more chocolatey recipes, try my Double Chocolate Chunk Peppermint Fudge Cookies or my Chocolate Cupcakes!

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

Chewy Chocolate Oat Cookies

Laura Brining
Super simple Chewy Chocolate Oat Cookies!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 16

Ingredients
  

  • 1/2 cup dates pitted
  • 1/2 cup almond butter
  • 2 tablespoons coconut oil melted
  • 3/4 cup nut milk
  • 2 tablespoons cocoa powder
  • 2 1/4 cup oats

Instructions
 

  • Preheat oven to 350 Fahrenheit. Line 2 baking sheets with parchment paper.
  • Add the dates, almond butter, coconut oil, nut milk, and cocoa powder to a blender. Blend until fully smooth.
  • Add the oats and stir until fully coated.
  • Scoop large spoonfuls of the mixture onto the prepared trays. I like to form the mixture into circles. The mixture should be sticky.
  • Bake in preheated oven for 6-7 minutes.
  • Let cool and store in the fridge or freezer.

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Chewy Chocolate Oat Cookies Vegan

Caramel Pecan Cheesecake Bars

by 2 Comments

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

by 2 Comments

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

 

Creamy Vegan Hot Chocolate with Coconut Cream

by 2 Comments

Creamy Vegan Hot Chocolate!

Vegan Hot Chocolate

Hot Chocolate is a classic winter treat to enjoy while watching a movie by the fire or warming up after a day spent outside in the cold. It’s a childhood favourite for many people, but can be loaded with unnecessary sugar and additives. This Creamy Vegan Hot Chocolate is much healthier, yet even more rich and creamy than the store bought version many of us enjoyed as kids. This recipe is made with only a few simple ingredients and comes together in minutes. It’s vegan, gluten-free, and refined sugar-free. I lightly sweetened this recipe with dates, which are a natural sugar that also contain fibre and nutrients. The richness comes from the cashews which add healthy fats and help you feel satisfied. This version of classic hot chocolate is actually packed with nutrients, as well as healthy fats and some protein. It’s a much healthier alternative for you and your family and so much more delicious.

I topped this recipe with thick coconut cream, cinnamon, and crushed candy canes. Adding the Coconut Cream seriously makes this drink taste like a Starbucks drink. The hot chocolate mixed with the cool Coconut Cream on top is the perfect combination! Feel free to get creative and top this hot chocolate with chocolate shavings, coconut whip cream, or even a dash of peppermint.

This recipe serves two, but it can easily be doubled depending on how many people you are serving.

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

Try this Creamy Vegan Hot Chocolate with my Double Chocolate Chunk Peppermint Fudge Cookies for the perfect winter combination.

Vegan Hot Chocolate

Creamy Vegan Hot Chocolate

Laura Brining
A rich and creamy Vegan Hot Chocolate.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 1

Ingredients
  

Hot Chocolate:

  • 1/2 cup soaked and drained raw cashews soaked for 2 hours or overnight
  • 2 Medjool dates pitted
  • 2 tablespoons cocoa powder
  • 2 cups of your nut milk of choice
  • 1/4 teaspoon cinnamon

Coconut Cream:

  • Coconut cream from 1 chilled 400ml can of full-fat coconut milk
  • 1/2 tablespoon maple syrup
  • 1/4 teaspoon cinnamon

Instructions
 

Hot Chocolate:

  • Add all ingredients to a blender. Blend on high until thick and creamy, with no date or cashew pieces left.
  • Pour mixture into a small pot. Heat over low-medium heat while stirring occasionally, until you reach your desired temperature. About 3-5 minutes.
  • Serve in your favourite mugs and top with prepared coconut cream.
  • Top with cinnamon, crushed candy canes, or chocolate shavings if desired. Add one drop of peppermint essential oil for a peppermint flavour.

Coconut Cream:

  • Remove the thick white coconut cream from a chilled can of coconut milk. (Chilling the coconut milk in the fridge for at least 4 hours separates the thick white cream from the thinner milk.) Save the thin coconut milk for another use, or use it as part of the 2 cups of nut milk required in the hot chocolate recipe.
  • Add the coconut cream, cinnamon, and maple syrup to a large bowl. Beat with your stand mixer or handheld mixer until thick. Spoon onto the Hot Chocolate.

Save this recipe for later:

Vegan Hot Chocolate