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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.

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Vegan Hot Chocolate

Double Chocolate Chunk Peppermint Fudge Cookies

by 12 Comments

Double Chocolate Chunk Peppermint Fudge Cookies

Peppermint Fudge Cookies

Peppermint Fudge Cookies

These Double Chocolate Chunk Peppermint Fudge Cookies are the perfect treat to enjoy over the holiday season. They taste like a chocolatey indulgence, but they’re actually healthy and made with a secret health ingredient – black beans! No one will ever know that black beans make up the base of these cookies. They create a rich and fudgy texture while providing some healthy protein at the same time.

These cookies are definitely a healthier treat to enjoy this holiday season. The black beans add protein, while the almond butter and coconut oil add healthy fats. This all results in a fudgy cookie that will leave you feeling satisfied after only 1 or 2. I sweetened these cookies naturally with the help of dates and a touch of maple syrup.

I topped these cookies with crushed candy canes for some festive flare, but the candy canes are optional. These cookies get their peppermint flavour from a couple drops of peppermint essential oil.

These cookies are great straight from the oven after cooling, but I think they taste best frozen and slightly thawed. The freezing makes these cookies even more thick and fudgy and creates an amazing chewy texture.

For the perfect winter combination, try serving these cookies with my Creamy Vegan Hot Chocolate with Coconut Cream! 

For more chocolatey recipes, try my Vegan Chocolate Cupcakes or Fudgey Chocolate Frosting!

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

Double Chocolate Chunk Peppermint Fudge Cookies

Laura Brining
Thick and fudgy Double Chocolate Chunk Peppermint Fudge Cookies!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 14

Ingredients
  

  • One 15 oz can of black beans rinsed and drained
  • 1/3 cup coconut oil melted
  • 1/3 cup almond butter
  • 1/2 cup dates
  • 1/4 cup water
  • 1/4 cup maple syrup
  • 2-3 drops peppermint essential oil
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons coconut flour
  • 1/3 cup unsweetened dark chocolate chunks

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper and drizzle with coconut oil.
  • Add the drained black beans, melted coconut oil, almond butter, dates, water, maple syrup, and peppermint essential oil to a blender. Blend on high until fully incorporated and smooth, scraping down the edges as necessary. Ensure that all the black beans and dates have been fully broken down.
  • Add the cocoa powder, baking powder, baking soda, and coconut flour to the blender. Blend until fully combined. Scrap down the blender as necessary.
  • Stir in the unsweetened dark chocolate chunks.
  • Scoop the cookie mixture onto the prepared pans. The mixture will be slightly soft.
  • Bake in preheated oven for 12-14 minutes, until slightly firm to the touch.
  • Remove from the oven and allow to cool completely before transferring to a plate or container.
  • I like to store these cookies in the freezer and remove as many as I need a few minutes before serving to thaw slightly. These cookies taste best straight from the freezer.

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Peppermint Fudge Cookies

Chocolate Oat Bars

by 6 Comments

Chocolate Oat Bars!

Chocolate Oat Bars Vegan

Chocolate Oat Bars

These Chocolate Oat Bars are a perfect treat without being overly sweet. They have the perfect balance of richness and sweetness. The raw oat base is naturally sweetened with dates and topped in a rich dark chocolate coating. The chocolate coating is super smooth and rich, but you can also use your favourite melted dark chocolate instead.

These bars are super simple to make and require no baking. Simply blend the ingredients for the oat base in a blender, pat down into a parchment lined baking dish, and top with the chocolate coating. Then place the bars in the fridge to firm up. I like to cut these into 16 bars, but you could make them smaller if you’re bringing them to a potluck or party. Be sure to keep these in the fridge until serving, or store them in the freezer for whenever you’re craving something sweet.

For more delicious snack bar ideas, try my Sweet and Salty Peanut Bars or my Cherry Chocolate Chunk Energy Bars!

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Chocolate Oat Bars

Laura Brining
Quick and simple oat bars covered in a dark chocolate coating!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 16

Ingredients
  

Oat Base:

  • 2 cups oats
  • 1 cup nuts of choice I like almonds or pecans best
  • 1 cup Medjool dates pitted
  • 2 tablespoons water

Chocolate Topping:

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

Instructions
 

  • To prepare the Oat Base, add the oats, nuts, and pitted dates into a blender until fully combined and no chunks remain. Add 2 tablespoons of water and blend until combined. You may need to add an additional 1-2 tablespoons to get a sticky texture.
  • Pour the oat mixture into a parchment lined 9x9 baking dish. Pat down firmly with your hands or the back of a spoon. The mixture should be slightly sticky and should be patted down to form an even layer. Set aside.
  • In a separate bowl or large measuring cup, add the cocoa powder and maple syrup to the melted coconut oil. Stir to combine. Pour the chocolate coating over the oat base to form an even layer.
  • Place the oat bars in the fridge to set for at least 30 minutes.
  • Remove the oat bars from the fridge once set, and slice into 16 bars.
  • Store the bars in the fridge for up to a week, or in the freezer for up to a few months.

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Chocolate Oat Bars Vegan

Vegan Twix Bars

by 10 Comments

Vegan Twix Bars!

Vegan Twix Bars

These homemade Vegan Twix Bars seriously taste like the real thing! They include all the components of a classic Twix bar but are made with whole, natural ingredients. The bottom layer consists of a flaky shortbread, followed by a gooey caramel centre, and lastly dipped in smooth dark chocolate and sprinkled in sea salt. The sea salt complements the caramel layer, and brings all the components together. Like I said, these bars taste eerily similar to the original Twix bar, but are so much healthier for you, and even have many added nutrients.

The shortbread base is gluten-free and made with a combination of coconut flour and almond flour. These grain-free flours add healthy fats and nutrients to this dessert. The caramel layer is made with coconut milk and lightly sweetened with dates and maple syrup – both natural sweeteners. Lastly, the chocolate coating can be made with dark chocolate, but for a refined sugar-free option, I make a quick and easy chocolate coating that is lightly sweetened with maple syrup. All of these components add tons of healthy fats. Healthy fats are necessary in our diet, and eating a dessert with healthy fats helps us feel satisfied much quicker, and therefore makes it harder to overindulge. Healthy fats also help keep us feeling fuller for longer, while providing us with some nutrients that our bodies require.

I like to store these bars in the freezer, and that way you can grab one or two whenever you are craving a sweet treat! I find these taste best directly from the freezer, but you can let them thaw out for a couple minutes as well. These Vegan Twix Bars are the perfect treat to make for Halloween but can be enjoyed any time of year!

For more healthier sweet treats, try my Vegan Snickers Bars, Homemade Chocolate Turtles, or Brownie Oatmeal Cookies.

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

Vegan Twix Bars

Vegan Twix Bars

Laura Brining
A healthier take on the classic Twix Bar - made vegan, gluten-free, and refined sugar-free.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 22

Ingredients
  

Caramel Layer:

  • 1/4 cup pitted Medjool dates
  • One 400ml can full-fat coconut milk
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch

Shortbread Base:

  • 2/3 cup coconut flour
  • 2/3 cup almond flour
  • 1/2 cup coconut oil melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt

8 oz dark chocolate OR Chocolate Coating:

  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 3-4 tablespoons maple syrup depending on how sweet you want the chocolate coating

Instructions
 

  • First, begin by preparing the Caramel Layer. Blend the dates in a blender with some of the coconut milk until fully smooth. Add the blended dates to a small pot with the rest of the coconut milk, maple syrup, salt, and vanilla. Bring to a boil over medium heat, and then reduce heat and allow the caramel mixture to simmer, stirring occasionally. Allow the caramel mixture to reduce down to about half, this will take about 45-50 minutes of simmering over low heat.
  • While the Caramel Layer is simmering, prepare the Shortbread Base. Preheat oven to 350 degrees Fahrenheit. Add coconut flour, almond flour, coconut oil, maple syrup, and salt in a bowl. Stir to combine. Pat evenly and firmly into a 9x9 baking dish. Bake in preheated oven for 10 minutes. Remove from oven and let cool.
  • Once the caramel mixture has reduced after 45-50 minutes, whisk in 1 tablespoon of cornstarch while simmering to thicken the mixture slightly. Remove from heat. Allow the caramel to cool slightly before pouring over the shortbread base. Place the shortbread and caramel base into the freezer to firm for 20-30 minutes or longer.
  • Once firm, slice into 11 strips and then slice the strips in half. Place the cut strips back into the freezer to firm again while you melt the chocolate.
  • Either melt the 8oz of dark chocolate until smooth or prepare the Chocolate Coating.
  • To prepare the chocolate coating, melt coconut oil, then add cocoa powder and maple syrup. Stir to combine.
  • Dip the frozen shortbread caramel strips into the melted chocolate or chocolate coating. Place on a cookie sheet and place in the freezer to set again. If desired, drizzle additional chocolate or chocolate coating over the set bars and top with sea salt.
  • Store in the freezer for up to 2 months. Enjoy directly from the freezer or allow to thaw for a couple of minutes before enjoying.

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Vegan Twix Bars

Vegan Apple Crisp (GF + RSF)

by 4 Comments

Vegan Apple Crisp!

This Vegan Apple Crisp takes a classic fall favourite and transforms it into a healthier, but equally as delicious version! I wanted to create an apple crisp that was not only vegan, but gluten-free and refined sugar-free as well. This version contains less fat and sugar and is sweetened naturally with a little maple syrup. It is made with whole oats and oat flour instead of refined flour. These simple swaps result in a healthier version of a classic apple crisp that still tastes just like my childhood favourite recipe.

This recipe is perfect to use up freshly picked apples. I went apple picking on the weekend and made this apple crisp with a bunch of fresh apples. The smell of this Vegan Apple Crisp baking will fill your house with the aroma of fall!

Vegan Apple Crisp (GF + RSF)

Laura Brining
A delicious and healthier twist on a classic apple crisp!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 -8

Ingredients
  

  • 4 cups apples sliced and peeled
  • 3/4 cup oat flour oats blended into a fine flour
  • 2 tablespoons coconut oil room temperature
  • 4 tablespoons maple syrup
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 cups oats

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare oat topping by adding oat flour, coconut oil, maple syrup, nutmeg, cinnamon, and oats to a large bowl. Using a fork, slowly mix the ingredients together until fully combined and large crumbs form. Set aside.
  • Add sliced apples to a 7x11 or 9x9 baking dish.
  • Top the apples with prepared the oat topping.
  • Bake in the preheated oven for about 35 - 40 minutes, until the top is golden brown and the apples are fully cooked and soft.
  • Let cool before serving.

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

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 Strawberry Cheesecake Bites

by 14 Comments

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