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Chocolate Brownie Overnight Oats

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Chocolate Brownie Overnight Oats!

Chocolate Brownie Overnight Oats

Chocolate Brownie Overnight Oats Vegan

These Chocolate Brownie Overnight Oats are so creamy and luxurious. They taste rich and chocolatey, while made with all wholesome ingredients. These overnight oats are vegan, refined sugar-free, and gluten-free. I made a creamy base made with nuts and seeds for added protein and fat. The combination of fiber, carbohydrates, protein, and healthy fats makes these oats filling and satisfying.

These oats are great on their own, but I also love to enjoy them with fresh strawberries, shredded coconut, or other fresh berries.

For more breakfast and snack ideas, try my Cinnamon Roll Muffins, Healthy Overnight Chia Oats, or Healthy Toasted Granola.

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

Chocolate Brownie Overnight Oats

Laura Brining
Thick and creamy chocolate overnight oats
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients
  

  • 1 Medjool date pitted
  • 1 tablespoon raw cashews
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon hemp hearts
  • 1 tablespoon cocoa or cacao powder
  • 3/4 cup water
  • 1/2 teaspoon vanilla
  • 1/2 cup oats
  • 1 tablespoon chia seeds
  • 1/2 cup full fat coconut milk from a can of coconut milk

Instructions
 

  • Add the date, cashews, pumpkin seeds, hemp hearts, cocoa powder, water, and vanilla to a small blender. Blend on high until all the ingredients are a smooth liquid. Pour the chocolate liquid into a glass jar or container. Add the oats, chia seeds, and coconut milk. Stir until fully combined.
  • Set the mixture aside and stir again about 5 minutes later to prevent the chia seeds from clumping.
  • Place the oat mixture in the fridge overnight or for at least 6 hours to thicken.
  • Right before eating the oats, you can add additional water depending on how thick you like your oats. Add 1-4 tablespoons of water until you reach your desired consistency, if needed.

 

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Vegan Chocolate Chip Cookies

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Vegan Chocolate Chip Cookies!

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

These cookies are the perfect classic chocolate chip cookie. I cannot believe how close these taste to the classic cookies I would bake as a child, even though they are made grain-free, vegan, and refined sugar-free. These cookies are so soft and chewy. They are my new go-to cookie when I am craving a sweet treat and are so amazing slightly warm fresh from the oven.

I made these cookies using whole food ingredients. They’re made from a base of almond flour and sweetened with maple syrup. The almond flour adds healthy fats and plant-based protein to these cookies, while creating a chewy texture.

I like to use dark chocolate sweetened naturally with coconut sugar. I use Zazubean Extra Dark Chocolate in Canada or HuKitchen Simple Chocolate when I can get to the states.

For more healthy cookie recipes, try my Chocolate Chunk Oatmeal Cookies, Double Chocolate Chunk Cookies, or Peanut Butter Oatmeal Cookies.

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

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Laura Brining
Soft and chewy classic chocolate chip cookies
5 from 5 votes
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 14

Ingredients
  

  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 1 tablespoon almond butter
  • 1/2 cup dark chocolate chips or chocolate chunks

Instructions
 

  • Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Add the almond flour, baking soda, and salt to a large bowl. Stir to combine.
  • Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the chocolate chips or chunks and stir again. Place in the fridge to chill for 20 minutes.
  • Preheat your oven to 350 degrees Fahrenheit. Remove the chilled dough from the fridge and roll into 14 even sized balls. Place the dough balls on the prepared baking sheets. Press the cookies gently with the palm of your hand to flatten them slightly. Do not flatten them completely as they will spread out on their own.
  • Bake in the preheated oven for 11-14 minutes, or until slightly golden on the edges but still somewhat soft in the centre. Let cool completely.

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Vegan Chocolate Chip Cookies

Vegan Coconut Cream Cake

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Vegan Coconut Cream Cake!

Vegan Coconut Cream Cake

Vegan Coconut Cream Cake

Vegan Coconut Cream Cake

This Coconut Cream Cake is so decadent and fluffy. It reminds me of a cross between a coconut cream pie and a vanilla cake. It features two coconut cakes layered between coconut whip cream and topped with shredded coconut.

It’s vegan, gluten-free, refined sugar-free, and made with whole food ingredients. I’ve used ingredients like oats, coconut flour, coconut milk, and flax seeds to create a nutrient dense cake that still tastes delicious. This cake is sweetened with date sugar for a natural sugar option loaded with fibre and minerals. I use this raw date sugar, but you can also use coconut sugar.

Store this cake in the fridge for up to a week. It’s perfect enjoyed slightly warmed or room temperature so that the cake is light and fluffy, but the whip cream is still chilled.

For more healthy cake recipes, try my Carrot Cake with Cashew Cream, Chocolate Layer Cake with Coconut Whip Cream, or Strawberry Swirl Cheesecake Bites. 

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

Vegan Coconut Cream Cake

Laura Brining
Moist coconut cake with coconut whip cream and flaked coconut
5 from 3 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 -12

Ingredients
  

Coconut Cake:

  • 3 flax eggs 3 tablespoons flax meal and 9 tablespoons water
  • 2 1/2 cups oat flour 2 1/2 cups oats blended into a fine flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 cup coconut sugar or cane sugar
  • 1/3 cup coconut cream the thick white part from a can of chilled full fat coconut milk
  • 1/2 cup coconut oil melted
  • 1 cup plant milk
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons vanilla
  • 1 cup unsweetened shredded or flaked coconut

Coconut Whip Cream:

  • Coconut cream from two 400 ml cans of full fat coconut milk the thick white part from a chilled coconut milk can
  • 2 teaspoons maple syrup
  • 1/2 cup unsweetened shredded or flaked coconut for topping

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line two 9 inch round cake pans with parchment paper or grease them with coconut oil.
  • Prepare your flax eggs by mixing the flax meal and water together in a small bowl and set aside to thicken.
  • In a large bowl, add the oat flour, coconut flour, baking powder, baking soda, and date sugar. Stir until combined. Add the prepared flax eggs, coconut cream, coconut oil, coconut milk, apple cider vinegar, and vanilla. Stir well until fully combined. Add the coconut flakes and stir until combined.
  • Pour the batter evenly between the two prepared cakes pans. Bake in the preheated oven for 35-37 minutes. Let cool completely.
  • To prepare the coconut whip cream, add the coconut cream to a mixing bowl or stand mixer. Whip on high until light and fluffy. Add the maple syrup and whip again to combine.
  • To assemble the cake, place one cake on your serving plate. Top with a thin layer of whip cream. Place the second cake directly on top of the first cake. Frost the cake with the whip cream. Sprinkle the coconut flakes on top of the frosted cake.
  • Chill in the fridge before serving. Store the cake in the fridge for up to one week.

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Vegan Coconut Cream Cake

Vegan Shepherd’s Pie

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Vegan Shepherd’s Pie

Vegan Shepherd's Pie

Vegan Shepherd's Pie

Vegan Shepherd's Pie

I hadn’t had a classic Shepherd’s Pie for years before creating this recipe. I believe any dish can be made healthier using whole food ingredients, while still maintaining classic flavours. This Vegan Shepherd’s Pie is rich and delicious. Seasoned hearty lentils and mushrooms are combined with carrots and peas to create the base of this dish. They’re topped with a thick and creamy mashed potato topping and broiled until crispy and golden.

This version of Shepherd’s Pie is vegan and gluten-free. The mashed potatoes are made creamy with a combination of coconut oil and cashew cream. I used classic seasonings like thyme, paprika, and tarragon to create a flavourful lentil mushroom filling.

For more healthy dinner ideas, try my West African Peanut Stew, Cheesy Broccoli Rice Casserole, or Creamy Chipotle Pasta.

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

Vegan Shepherd's Pie

Laura Brining
A vegan version of Shepherd's Pie made with seasoned lentils and mushrooms
5 from 4 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 -8

Ingredients
  

Lentil Mushroom Filling:

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 3-4 cloves garlic minced
  • 1 cup carrot diced (about 1 large carrot)
  • One 8oz package mushrooms diced
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried tarragon
  • 1 1/2 cup dried lentils soaked and drained
  • 2 cups water or veggie broth
  • 2 tablespoons tomato paste
  • 1 tablespoon tamari or soy sauce gluten-free if needed
  • 1 tablespoon red wine vinegar
  • 1/2 cup frozen peas

Mashed Potatoes:

  • 5 cups potatoes chopped (about 5-6 medium potatoes)
  • 1/2 cup raw cashews
  • 3/4 cup water
  • 2 tablespoons coconut oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley

Instructions
 

  • To prepare the lentil mushroom filling, heat the olive oil in a large pot over medium-low heat. Add the onion, garlic, carrot, and mushrooms. Season with salt, pepper, smoked paprika, thyme, and tarragon. Stir occasionally until soft, about 8-10 minutes.
  • Add the lentils, water or veggie broth, tomato paste, tamari, and red wine vinegar. Simmer over medium-low heat until the lentils are soft, about 20 minutes. Add the frozen peas right after cooking. Remove from the heat and set aside.
  • Meanwhile, add the potatoes to a large pot and cover with cold water. Bring to a boil for about 20 minutes, until tender. While the potatoes are cooking, prepare the cashew cream by blending the soaked cashews and water in a small blender until smooth.
  • To prepare the mashed potatoes, drain the cooked potatoes and return them to the pot. Mash them to your desired consistency. Add the prepared cashew cream, coconut oil, and remaining seasonings. Stir until smooth and combined. Set aside.
  • To assemble the Shepherd's Pie, add the cooked lentil mushroom filling to a 8x12 baking dish. Top the lentils with the prepared mashed potatoes. Garnish with additional dried parsley if desired. Broil on high until golden brown, about 5-7 minutes.
  • Let sit for 10 minutes before serving.

Notes

It is not necessary to soak your lentils before cooking, however it cuts down on cooking time and increases our ability to digest and absorb the nutrients from the lentils. I soak my lentils overnight, but even a few hours will be beneficial. If you do not soak your lentils, you may need to add slightly more liquid and increase the cooking time.

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Vegan Shepherd's Pie

Vegan Cinnamon Roll Muffins

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Vegan Cinnamon Roll Muffins!

Vegan Cinnamon Roll Muffins

Soft and fluffy Vegan Cinnamon Roll Muffins topped with a creamy cashew icing. These cinnamon swirled muffins feature a crunchy pecan topping and creamy icing. I love enjoying these muffins slightly warmed!

These muffins are vegan, gluten-free, and refined sugar free. They are made with nutrient dense ingredients such as oats, coconut flour, coconut milk, and pecans. They’re lightly sweetened with maple syrup for a natural sweetener with added minerals.

For more healthy snack ideas, try my Cinnamon Apple Oat Muffins, Banana Chocolate Chunk Muffins, or Oatmeal Date Cookies.

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

Vegan Cinnamon Roll Muffins

Vegan Cinnamon Roll Muffins

Laura Brining
Soft cinnamon roll muffins with a cashew icing
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16

Ingredients
  

Muffins:

  • 3 flax eggs 3 tablespoons flax meal + 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
  • 1/4 cup maple syrup
  • 2/3 cup coconut cream the thick white part from a chilled can of coconut milk
  • 1/2 cup coconut milk
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons vanilla
  • 3 teaspoons cinnamon

Topping:

  • 1 teaspoon cinnamon
  • 1 tablespoon coconut oil melted
  • 1 tablespoon maple syrup
  • 1/4 cup pecans roughly chopped

Icing:

  • 1/4 cup cashews soaked for at least 4 hours and rinsed
  • 3 tablespoons water
  • 1/4 teaspoon vanilla
  • 1 tablespoon maple syrup

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line a cupcake tray with 16 silicone cupcake liners.
  • To prepare the muffin batter, mix the flax meal and water in a small bowl to create the flax eggs and set aside to thicken.
  • In a large bowl, add the oat flour, coconut flour, baking soda, and baking powder. Stir to combine.
  • Add the flax eggs, maple syrup, coconut cream, coconut milk, apple cider vinegar, and vanilla. Stir until well combined.
  • Set aside 1/2 cup of the prepared batter in a small bowl. Add the cinnamon to the 1/2 cup of batter and set aside.
  • Evenly scoop the remaining batter into 16 prepared muffin cups. Add a spoonful of the cinnamon batter into each muffin cup and swirl it together with a knife.
  • Prepare the topping by adding the cinnamon, melted coconut oil, maple syrup, and pecans in a small bowl. Evenly distribute the topping over the prepared muffin batter.
  • Bake the muffins in the preheated oven for 29-32 minutes. Allow to cool.
  • Prepare the icing by adding the drained cashews, water, vanilla, and maple syrup to a small blender. Blend until fully smooth. Drizzle the icing over the cooled muffins.
  • Store the muffins in the fridge or freezer.

Notes

Ensure your oats are certified gluten-free if required.

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Vegan Cinnamon Roll Muffins

Vegan Chipotle Taco Pasta

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Vegan Chipotle Taco Pasta!

Vegan Chipotle Taco Pasta

Vegan Chipotle Pasta combines classic taco flavours in a creamy tomato-based pasta sauce. This sauce is so smokey and flavourful. The smokey chipotle flavours pair perfectly with the cheesy nutritional yeast. I used black beans and romano beans, but red kidney beans or pinto beans would also be great here.

I suggest topping this pasta with a generous sprinkle of nutritional yeast. It adds more delicious cheesy flavour and it’s packed with B vitamins and protein. I also like to crumble some tortilla chips on top. I like the grain-free Siete Tortilla Chips best.

For more pasta recipes, try my Creamy Mushroom Pasta Sauce, Mediterranean Pasta Salad, or Creamy Chipotle Pasta Sauce.

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

Vegan Chipotle Taco Pasta

Vegan Chipotle Taco Pasta

Laura Brining
Creamy chipotle taco pasta sauce
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 -6

Ingredients
  

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 3-4 cloves garlic minced
  • 2 medium bell peppers diced
  • 1 1/4 teaspoons sea salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Two 540 ml cans of beans rinsed and drained*
  • One 400 ml can of coconut milk
  • One 398 ml can of tomato sauce
  • 1/4 cup nutritional yeast
  • One 454g package of your pasta of choice cooked according to package directions

Instructions
 

  • Heat olive oil in a large pot over low to medium heat. Add the onion, garlic, bell peppers, and all seasonings. Saute for 6-8 minutes, until soft.
  • Add the beans, coconut milk, tomato sauce, and nutritional yeast. Stir until combined. Simmer on low to medium heat for about 14-16 minutes until hot.
  • Serve over your choice of pasta. Sprinkle with additional nutritional yeast if desired.

Notes

*I used one can of black beans and one can of romano beans. You could also use red kidney beans, pinto beans, or a mix of beans.

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Vegan Chipotle Taco Pasta

Peanut Butter Rice Krispie Cups

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Peanut Butter Rice Krispie Cups!

Peanut Butter Rice Krispie Cups Vegan

Peanut Butter Rice Krispie Cups are a delicious twist on the classic marshmallow treat. These rice krispie cups combine a creamy peanut butter sauce with brown rice puffs and a drizzle of dark chocolate. I like to enjoy these straight from the freezer, but they are also great slightly thawed.

These are made with whole food ingredients, which makes them a healthier version of rice krispie treats. This version is vegan, gluten-free, and refined sugar-free. Try to look for a rice puff cereal without added sugar. I used Nature’s Path Organic Rice Puffs which are made with organic puffed brown rice as the only ingredient.

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

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

Peanut Butter Rice Krispie Cups Vegan

Peanut Butter Rice Krispie Cups

Laura Brining
Peanut butter rice krispie cups drizzled in dark chocolate
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 12

Ingredients
  

Rice Krispie Cups:

  • 1/2 cup natural peanut butter
  • 1/4 cup coconut cream the thick white part from a can of full fat coconut milk
  • 2 tablespoons coconut oil
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla
  • 4 cups puffed rice I used brown rice puffs

2 tablespoons dark chocolate OR Chocolate Coating:

  • 1 tablespoon cocoa or cacao powder
  • 1 tablespoon melted coconut oil
  • 1/2 tablespoon maple syrup

Instructions
 

  • Line a muffin pan with 12 silicone muffin liners or grease with coconut oil.
  • Add the peanut butter, coconut cream, and coconut oil to a glass bowl. Gently melt the mixture over a double boiler while stiring occasionally, or melt the mixture in the microwave by microwaving for 30 second intervals and stirring in between intervals until fully melted.
  • Once melted, remove the bowl from the microwave or double boiler and add the maple syrup and vanilla. Stir until combined. Add the puffed rice and stir until combined.
  • Spoon the mixture evenly into the prepared 12 silicone muffin liners or greased muffin cups. Press the mixture down firmly. Place in the freezer while you prepare the chocolate coating.
  • To prepare the chocolate coating, melt 2 tablespoons of dark chocolate OR prepare the chocolate coating mixture by adding the cocoa or cacao powder, melted coconut oil, and maple syrup to a small bowl. Stir until fully combined.
  • Remove the rice krispie cups from the freezer and drizzle the melted chocolate or chocolate coating over each rice krispie cup.
  • Place in the freezer to set for at least 2 hours.
  • Pop the rice krispie cups out of their silicone moulds or pan. You can enjoy these straight from the freezer or let them thaw slightly before enjoying them. Store the rice krispie cups in the freezer.

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Peanut Butter Rice Krispie Cups Vegan

Vegan Banana Chocolate Chunk Muffins

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Vegan Banana Chocolate Chunk Muffins!

Vegan Banana Chocolate Chunk Muffins

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

Vegan Banana Chocolate Chunk Muffins

Laura Brining
Moist and delicious banana chocolate chunk muffins
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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 Banana Chocolate Chunk Muffins

Vegan Cheesy Broccoli Rice Casserole

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Vegan Cheesy Broccoli Rice Casserole!

Vegan Cheesy Broccoli Rice Casserole

This Cheesy Broccoli Rice Casserole is so rich and decadent. It reminds me of a casserole I would have as a child, but so much healthier and nutrient dense. This casserole is vegan and gluten-free. It combines a creamy vegan cheese sauce with rice and sauteed broccoli.

The cheese sauce is made with a combination of cooked potatoes and carrots, cashews, and nutritional yeast. The cashews provide some protein and healthy fats, while the nutritional yeast adds some additional protein and tons of B vitamins. This dish makes a great side dish or light dinner option.

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

For more easy dinner ideas, try my West African Peanut Stew, Creamy Mushroom Pasta Sauce, or Sweet Potato Lentil Soup.

Vegan Cheesy Broccoli Rice Casserole

Vegan Cheesy Broccoli Rice Casserole

Laura Brining
Broccoli and rice in a creamy cheese sauce
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 2 cups dried rice cooked according to package directions
  • 4 cups broccoli florets
  • 1/2 teaspoon chili flakes optional

Cheese Sauce:

  • 2 cups potato cubed (about 2 medium potatoes)
  • 1 cup carrots sliced (about 1 large carrot)
  • 1/4 cup nutritional yeast
  • 1/2 cup cashews soaked for at least 2 hours and drained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 2 cups water reserved from cooking water

Instructions
 

  • To prepare the cheese sauce, add the cubed potatoes and sliced carrots to a pot of water. Bring to a boil and boil uncovered until tender, about 18-20 minutes.
  • Meanwhile, cook 2 cups of dried rice according to package directions and set aside.
  • Lightly saute the broccoli. Add a splash of water to a pot over low-medium heat. Add the broccoli and lightly saute with the lid on until the broccoli is bright green and tender, about 5-6 minutes. Remove from the heat, drain any remaining water, and set aside.
  • After the potatoes and carrots are finished cooking, reserve 2 cups of cooking water before draining. Drain the remaining water and add the drained potatoes and carrots to a high-speed blender. Add the nutritional yeast, soaked cashews, garlic powder, onion powder, salt, pepper, and reserved water to the blender. Blend on high until completely smooth. Set aside.
  • Combine the rice, broccoli, optional chili flakes, and prepared cheese sauce to a large pot. Stir until well combined. Serve in a baking dish immediately or broil for 3-5 minutes until bubbling and lightly golden.

Vegan Cheesy Broccoli Rice Casserole

Vegan Chocolate Peanut Butter Eggs

by 6 Comments

Vegan Chocolate Peanut Butter Eggs!

Vegan Chocolate Peanut Butter Eggs

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

Vegan Chocolate Peanut Butter Eggs

Laura Brining
Smooth peanut butter filling coated in rich dark chocolate
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
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.