Sweets

Vegan Banana Chocolate Chunk Muffins

April 28, 2020 by livesimplyhealthy 4 Comments

Vegan Banana Chocolate Chunk Muffins!

These Vegan Banana Chocolate Chunk Muffins are so moist and delicious. It has taken me many years to create a banana recipe for the blog because I am usually not a huge fan of banana flavour. After some requests I finally made banana muffins and I am now a convert. These muffins are so soft with the perfect amount of sweetness.

I used whole food ingredients like oats, coconut flour, flax seeds, and coconut milk to create this healthier version of a regular muffin. These muffins are also vegan, gluten-free, and refined sugar free. I like using dark chocolate sweetened naturally with coconut sugar. For anyone in Canada, I use Zazubean Dark Chocolate. When I’m in the US I buy HU Kitchen Simple Dark Chocolate.

For more healthy muffin recipes, try my Blueberry Oatmeal Muffins, Chocolate Protein Muffins, or Lemon Cranberry Muffins!

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

Vegan Banana Chocolate Chunk Muffins

Laura Brining

Moist and delicious banana chocolate chunk muffins

5 from 2 votes

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Prep Time 15

Cook Time 30

Total Time 45

Servings 16

Ingredients

3 medium ripe bananas
3 flax eggs 3 tablespoons ground flax + 9 tablespoons water
2 1/2 cups oat flour 2 1/2 cups oats ground into a flour
1/2 cup coconut flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 cup maple syrup
1/3 cup coconut cream thick white part from a can of full fat coconut milk
1/2 cup coconut milk
2 teaspoons vanilla
4 tablespoons apple cider vinegar
1/2 cup dark chocolate chunks

Instructions

Line 2 muffin tins with silicone or paper muffin liners and set aside. Preheat oven to 350 degrees Fahrenheit.
Mash the bananas in a small bowl and set aside.
Prepare the flax eggs by mixing the ground flax with water and set aside to thicken.
In a large bowl, add the oat flour, coconut flour, baking soda, baking powder, and cinnamon. Stir until fully combined.
Add the mashed banana, flax eggs, maple syrup, coconut cream, coconut milk, vanilla, and apple cider vinegar. Stir until fully combined.
Mix in the chocolate chunks.
Scoop the mixture evenly into 16 prepared muffin cups. Bake in the preheated oven for 29-32 minutes, or until slightly golden.
Let cool before enjoying. Store in the fridge or freezer.

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Vegan Chocolate Peanut Butter Eggs

April 8, 2020 by livesimplyhealthy 6 Comments

Vegan Chocolate Peanut Butter Eggs!

These Vegan Chocolate Peanut Butter Eggs are a healthier take on Reese’s style peanut butter cups. I created a smooth peanut butter filling and coated it in a homemade rich dark chocolate. These chocolate eggs are vegan, gluten-free, refined sugar-free, and made with healthy whole food ingredients. They contain healthy fats and plant-based protein to keep you feeling full and satisfied.

Find directions to make these eggs both with and without a silicone egg mold.

These are so quick and simple to make and are perfect to enjoy around Easter time. They can also be formed into traditional round cups or balls and enjoyed all year round!

For more chocolate peanut butter goodness, try my Peanut Butter & Jelly Chocolate Cups or my Mini Chocolate Peanut Butter Pies!

Be sure to tag me on Instagram @livesimplyhealthy and follow along for more healthy recipes and nutrition tips. Leave a comment below and let me know what you think of the recipe!

Vegan Chocolate Peanut Butter Eggs

Laura Brining

Smooth peanut butter filling coated in rich dark chocolate

5 from 2 votes

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Prep Time 10

Total Time 10

Servings 12

Ingredients

Chocolate Coating:

1/4 cup coconut oil melted
1 tablespoon smooth peanut butter melted
1/4 cup cocoa powder
2 tablespoons maple syrup

Peanut Butter Filling:

1/4 cup smooth peanut butter
1 tablespoon coconut oil melted
1 tablespoon coconut flour
1 tablespoon maple syrup
1 teaspoon vanilla

Instructions

Method 1: Egg Mold

If you have a silicone egg mold, prepare the chocolate coating first by adding the melted coconut oil and peanut butter, cocoa powder, and maple syrup to a small bowl. Stir until well combined and smooth.
Spoon small spoonfuls of the chocolate coating into each egg mold. Depending on the size of your egg molds, you will get about 12 eggs. Smooth the chocolate coating to cover the bottom of each egg mold evenly. Place the eggs in the fridge to set for at least 30 minutes.
Meanwhile, prepare the peanut butter filling by adding the peanut butter, melted coconut oil, coconut flour, maple syrup, and vanilla in a small bowl. Stir until combined.
Divide the peanut butter mixture into 12 balls. Drop each ball into the center of your set chocolate egg molds and press them down so they are flat and evenly distributed. Cover each flattened peanut butter egg with the remaining chocolate coating. Place in the fridge until fully set.
Once set, remove the eggs from their silicone mold. Optionally drizzle each egg with melted chocolate or melted peanut butter.
Store in the fridge or freezer.

Method 2: Form by Hands

To prepare the eggs by hand, prepare the peanut butter filling first by adding the peanut butter, coconut oil, coconut flour, maple syrup, and vanilla in a small bowl. Stir until combined.
Divide the peanut butter mixture into 12 balls. Slightly flatten each ball so it forms an egg like shape. Place the eggs on a baking tray or plate lined with parchment paper and place them in the freezer to set for at least 1 hour.
Meanwhile, prepare the chocolate coating by adding the melted coconut oil and peanut butter, cocoa powder, and maple syrup to a small bowl. Stir until well combined and smooth.
Dip each frozen peanut butter egg into the chocolate coating and evenly coat the eggs. Set each egg on parchment paper and place in the fridge to set for at least 1 hour.
Optionally drizzle each egg with melted chocolate or melted peanut butter.
Store the eggs in the fridge or freezer.

Carrot Cake with Cashew Frosting

April 5, 2020 by livesimplyhealthy 8 Comments

Carrot Cake with Cashew Frosting!

This Carrot Cake with Cashew Frosting is the best cake I have had in a long time. This cake is so soft and moist, and the dense cashew frosting is the perfect compliment. The classic carrot cake flavour comes through without being overpowering.

This is a healthier version of classic carrot cake. It’s vegan, gluten-free, and refined sugar-free. The base is made with a combination of oat flour and coconut flour. It’s made with whole food ingredients that are nutrient dense and filling, like flax seeds, coconut milk, and cashews. Even my boyfriend was full after one slice because it truly is filling and satisfying. The protein and healthy fats help slow the absorption of the sugar and keep you feeling fuller for longer.

I used LIVA raw date sugar to sweeten this cake. Date sugar is a refined sugar-free option for white sugar. Not only is it organic and raw, but it also has fibre, minerals, vitamins, and a low glycemic index. I find it gives this cake a more real ‘cake like’ texture compared to using whole dates or maple syrup, so it’s perfect for a special occasion cake. You can find LIVA date sugar on well.ca or amazon.

Follow me on Instagram @livesimplyhealthy for more recipes and nutrition tips! Be sure to leave a comment below and let me know your favourite Easter dessert recipe! My favourite Easter recipe has always been carrot cake!

For more dessert recipes, try my Chocolate Layer Cake with Whip Cream, Lemon Cupcakes, or Strawberry Cheesecake Bites.

Carrot Cake with Cashew Frosting

Laura Brining

A moist carrot cake layered with vanilla cashew frosting

5 from 2 votes

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Prep Time 20

Cook Time 35

Total Time 55

Servings 10 -12

Ingredients

Carrot Cake:

3 flax eggs 3 tablespoons ground flax + 9 tablespoons water, or 1/2 cup + 1 tablespoon water
2 1/2 cups oat flour 2 1/2 cups oats ground into a fine flour
1/2 cup coconut flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup date sugar or coconut sugar
1/3 cup coconut cream the thick white part from a chilled can of full fat coconut milk
1/2 cup coconut oil melted
1 cup coconut milk
2 teaspoons vanilla
4 tablespoons apple cider vinegar
3 cups grated carrots

Cashew Frosting:

1 cups soaked cashews soaked for at least 6 hours and drained
3/4 cup water
1 teaspoons vanilla
1 tablespoon date or coconut sugar
1 1/2 tablespoon maple syrup

Instructions

Heat oven to 350 degrees Fahrenheit and line two 9 inch round cake pans with strips of parchment paper for easy access. Wipe pans with coconut oil.
To prepare the cake batter, mix the flax eggs by adding the flax and water and set aside to thicken.
Meanwhile, add the oat flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and date or coconut sugar to a large mixing bowl. Whisk to combine.
Add the prepared flax eggs, coconut cream, melted coconut oil, coconut milk, vanilla, and apple cider vinegar and stir to combine. Add the grated carrots and stir until well combined.
Pour the cake batter evenly into the two prepared cakes pans. Bake in the preheated oven for 35-37 minutes, until the cake is set in the center. Allow the cakes to cool completely.
To prepare the cashew frosting, add the soaked cashews, water, vanilla, date or coconut sugar, and maple syrup to a blender. Blend on high until the frosting is completely smooth.
Lay one cake on a serving plate or cake stand. Pour a layer of frosting over the bottom cake. Lay the second cake on top of the frosted bottom layer. Pour the remaining frosting over the top and swirl it evenly over the cake.
Let the cake set in the fridge before serving.
Store the cake in the fridge for up to one week.

Peanut Butter & Jelly Chocolate Cups

March 31, 2020 by livesimplyhealthy 3 Comments

Peanut Butter & Jelly Chocolate Cups!

These Peanut Butter & Jelly Chocolate Cups are the perfect sweet treat. The classic peanut butter & jelly combo is combined with a rich dark chocolatey coating. The coconut oil based chocolate coating is smooth and rich paired with creamy peanut butter and a slightly sweet homemade raspberry chia jam. I created these cups in mini form so that when you bite into them, you end up with the perfect bite of peanut butter and jelly oozing out of the chocolate shell.

This sweet treat is vegan, refined sugar-free, and gluten-free. They are lightly sweetened with natural maple syrup. I like to enjoy one or two of these after dinner. They are so satisfying and perfect as a post meal treat.

For more homemade chocolate recipes, try my Healthier Chocolate Turtles, Chocolate Raspberry Chia Cups, or Vegan Twix Bars.

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

Peanut Butter and Jelly Chocolate Cups Vegan

Peanut Butter & Jelly Chocolate Cups

Laura Brining

Chocolate cups filled with homemade raspberry jam and peanut butter

5 from 2 votes

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Prep Time 15

Total Time 15

Servings 8

Ingredients

Raspberry Filling:

1/2 cup raspberries
1/2 tablespoon maple syrup
½ teaspoon vanilla
1/2 tablespoon chia seeds

Chocolate Coating:

¼ cup coconut oil melted
¼ cup cocoa powder
2 tablespoons maple syrup
OR ½ cup melted dark chocolate

Peanut Butter Filling:

4 tablespoons natural creamy peanut butter

Instructions

Line a mini muffin tin with 8 silicone or foil mini 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 ½ cup of dark chocolate.
Pour 1/2 tablespoon of the chocolate into the bottom of each prepared muffin tin. Spoon 1/2 tablespoon of the cooled raspberry mixture on top of the the chocolate, followed by 1/2 tablespoon of the peanut butter. Spoon 1/2 tablespoon of the chocolate mixture on top of the peanut butter and raspberry jam. Place in the freezer until fully set, about 2 hours.
Store in the fridge or freezer and let thaw for a few minutes before serving.

Double Chocolate Chunk Cookies

March 18, 2020 by livesimplyhealthy 4 Comments

Double Chocolate Chunk Cookies!

These cookies are so decadent and chewy. A chocolate oatmeal cookie base is made extra chocolatey with the addition of gooey chocolate chunks throughout. They’re the perfect texture for dipping in almond milk!

My Double Chocolate Chunk Cookies are made healthier by using all wholesome ingredients. They’re vegan, gluten-free, and refined sugar-free. The base is made with a mix of oats and oat flour. I’ve added fresh dates, flax, and almond butter to create a nutrient dense cookie that is delicious and satisfying!

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

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

Double Chocolate Chunk Cookies

Laura Brining

Chewy double chocolate chunk cookies!

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Servings 16

Ingredients

1 flax egg 1 tablespoon flax meal with 3 tablespoons water
3/4 cup oat flour oats blended into a fine flour
1 cup oats
1/2 cup cocoa powder
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
2 tablespoons coconut oil melted
2 tablespoons almond milk or any nut milk
1/4 cup almond butter
1/2 cup dark chocolate chunks or chips

Instructions

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
To prepare the flax egg, mix the flax meal with water and set aside for about 5-10 minutes to thicken.
Meanwhile, add the oat flour, oats, cocoa powder, 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, prepared flax egg, apple cider vinegar, coconut oil, almond milk, and almond butter to the bowl. Stir until fully combined.
Add the chocolate chunks and stir again.
Roll the dough mixture into 16 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.

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

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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.

Mini Chocolate Peanut Butter Pies

February 2, 2020 by livesimplyhealthy 2 Comments

Mini Chocolate Peanut Butter Pies

These Mini Chocolate Peanut Butter Pies are rich and indulgent. A thick peanut butter cream filling is layered into a chewy chocolate pie crust and drizzled with melted chocolate and peanut butter drizzle.

This recipe is a healthier version of peanut butter pie turned vegan, gluten-free, and refined sugar-free. I have used whole food ingredients to create an indulgent recipe that is nourishing and satisfying. The combination of healthy fats from the coconut cream, coconut oil, and peanut butter, along with protein in the peanut butter and pecans makes this dessert macronutrient balanced and filling.

These are best stored in the freezer and thawed for a few minutes at room temperature or in the fridge before enjoying.

Follow me @livesimplyhealthy for more easy recipes and meal ideas!

For more dessert recipes, try my Chocolate Fudge Cheesecake, Healthy Nanaimo Bars, or Raw Fudge Brownies.

Mini Chocolate Peanut Butter Pies

Laura Brining

Indulgent and rich mini chocolate peanut butter pies.

5 from 1 vote

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Prep Time 30

Total Time 30

Servings 4

Ingredients

Pie Crust:

1 cup pecans
1/2 cup dates
2 tablespoons cocoa powder

Peanut Butter Cream Filling:

Coconut cream from one 400ml can of full fall coconut milk chilled
1/4 cup peanut butter
1/2 teaspoon vanilla
3 tablespoons maple syrup
1 tablespoon coconut milk

Chocolate Drizzle:

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

Peanut Butter Drizzle:

1 1/2 tablespoons peanut butter
1/2 tablespoon coconut oil

Instructions

To prepare the chocolate pie crust, add the pecans and dates to a blender. Blend until fully combined and fine crumbs form. Add the cocoa powder and blend or stir to combine. Press into 4 silicone muffin cups or 4 cups in a greased muffin pan. Set aside.
To prepare the peanut butter cream filling, separate the thick white coconut cream from the thin coconut milk in one 400ml can of CHILLED coconut milk. Add the coconut cream, peanut butter, vanilla, maple syrup, and 1 tablespoon of the separated coconut milk to a stand mixer or large mixing bowl. Blend until everything is fully combined and the coconut cream is a whipped consistency. Evenly spoon the mixture into the prepared pie crusts. Place in the freezer to set while you prepare the chocolate and peanut butter drizzle ingredients.
To prepare the chocolate drizzle, melt 2 tablespoons of dark chocolate or mix the melted coconut oil with the maple syrup and cocoa powder. Stir until combined and set aside.
To prepare the peanut butter drizzle, melt the peanut butter and coconut oil. Stir until combined.
Drizzle the chocolate and peanut butter mixtures over the set peanut butter pies. Place in the freezer until fully set, at least 2 hours.
Store in the freezer and let thaw in the fridge or at room temperature before serving.

Notes

Be sure to chill your can of coconut milk at least 12 hours before preparing the peanut butter cream filling. The coconut milk must be full fat in order to separate the coconut cream. I like the Thai Kitchen brand best.

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.

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

Print Recipe Pin Recipe

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.

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Sweets

Vegan Banana Chocolate Chunk Muffins

Ingredients

Instructions

Vegan Chocolate Peanut Butter Eggs

Ingredients

Chocolate Coating:

Peanut Butter Filling:

Instructions

Method 1: Egg Mold

Method 2: Form by Hands

Carrot Cake with Cashew Frosting

Ingredients

Carrot Cake:

Cashew Frosting:

Instructions

Peanut Butter & Jelly Chocolate Cups

Ingredients

Raspberry Filling:

Chocolate Coating:

Peanut Butter Filling:

Instructions

Double Chocolate Chunk Cookies

Ingredients

Instructions

Chocolate Raspberry Chia Cups

Ingredients

Raspberry Filling:

Chocolate Coating:

Instructions

Mini Chocolate Peanut Butter Pies

Ingredients

Pie Crust:

Peanut Butter Cream Filling:

Chocolate Drizzle:

Peanut Butter Drizzle:

Instructions

Notes

Cranberry Orange Pecan Cookies

Ingredients

Instructions

Healthier Chocolate Turtles

Ingredients

Date Caramel:

Chocolate Coating:

Garnishes:

Instructions

Pumpkin Oatmeal Cookies

Ingredients

Instructions

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