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Carrot Cake with Cashew Frosting

by 8 Comments

Carrot Cake with Cashew Frosting!

Carrot Cake with Cashew Frosting

Carrot Cake with Cashew Frosting

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

Carrot Cake with Cashew Frosting

Laura Brining
A moist carrot cake layered with vanilla cashew frosting
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.

Carrot Cake with Cashew Frosting

Peanut Butter & Jelly Chocolate Cups

by 3 Comments

Peanut Butter & Jelly Chocolate Cups!

Peanut Butter and Jelly Chocolate Cups Vegan

Peanut Butter & Jelly Chocolate Cups Vegan

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
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
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.

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Vegan Cashew Rice Bowl

by 3 Comments

Vegan Cashew Rice Bowl!

Vegan Cashew Rice Bowl

Rice bowls are a simple and easy dinner idea packed with fresh veggies and nutrients. These Vegan Cashew Rice Bowls are nutrient dense and filling. Rice, cabbage, broccoli, and carrots are tossed in a creamy asian-style tahini dressing and topped with toasted cashews.

These bowls are a great balance of veggies, protein, complex carbohydrates, and healthy fats. Plant-based protein comes from a combination of the cashews and tahini. Grilled tofu would also be a great addition here. Healthy fat is found in the olive oil, tahini, coconut milk, as well as the cashews and tahini. The rice and vegetables provide complex carbohydrates and a great source of energy.

Feel free to customize these bowls and add in whatever veggies you have! Tag me on Instagram @livesimplyhealthy with your creations and follow along for more healthy recipe ideas and nutrition tips!

For more easy dinner ideas, try my Sweet Potato Lentil Soup, Creamy Chipotle Pasta, or Black Bean and Mushroom Tacos.

Vegan Cashew Rice Bowl

Laura Brining
A simple rice bowl with cashews and cabbage
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 cups rice dry
  • 2 teaspoons olive oil
  • 4-5 cloves garlic minced
  • 2 tablespoons ginger minced
  • 2 cups carrots shredded
  • 3 cups broccoli chopped
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon chili flakes

Tahini Sauce:

  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon sesame oil
  • 3 tablespoons tahini
  • 1/2 tablespoon maple syrup
  • 3 tablespoons coconut milk

Finishings:

  • 3 cups cabbage shredded
  • 1/2 cup cashews toasted if desired

Instructions
 

  • Cook rice according to package directions, set aside.
  • In a large pot, heat olive oil over medium heat. Add the garlic, ginger, carrots and broccoli. Season with salt, pepper, and chili flakes. Saute over medium heat while stirring occasionally until the vegetables are soft, about 5-6 minutes.
  • To prepare the tahini sauce, add the tamari, sesame oi, tahini, maple syrup, and coconut milk in a small bowl. Whisk together until smooth.
  • Add the cooked rice, tahini sauce, and cabbage to the pot of prepared veggies. Stir until fully combined, allowing the cabbage to wilt from the heat.
  • Toast the cashews in a pan over medium heat before serving, if desired.
  • Serve in bowls and garnish with cashews.

Vegan Cashew Rice Bowl

Double Chocolate Chunk Cookies

by 4 Comments

Double Chocolate Chunk Cookies!

Double Chocolate Chunk Cookies Vegan

Double Chocolate Chunk Cookies Vegan

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 Vegan

Double Chocolate Chunk Cookies

Laura Brining
Chewy double chocolate chunk cookies!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.

Double Chocolate Chunk Cookies Vegan

Vegan West African Peanut Stew

by 11 Comments

Vegan West African Peanut Stew!

West African Peanut Stew

This Vegan West African Peanut Stew is so hearty and flavourful. It has quickly become one of my favourite meals. I based this recipe off of the classic flavours found in West African Peanut Stew, and used all wholesome plant-based ingredients.

This stew is a perfect balanced meal. The sweet potato and rice adds a good source of carbohydrates, while the peanuts and peanut butter add both healthy fats and plant-based protein. Your choice of kale, collard greens, or swiss chard adds a healthy serving of greens. The melted peanut butter adds the perfect creamy texture to this flavourful dish.

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

For more hearty dinner recipes, try my Sweet Potato Lentil Soup, Creamy Chipotle Pasta, or Homemade Hamburger Helper.

West African Peanut Stew

Vegan West African Peanut Stew

Laura Brining
Hearty west african peanut stew served over rice
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 2 teaspoons olive oil
  • 4-6 cloves of garlic minced
  • 1 medium onion diced
  • 2 tablespoons fresh ginger minced
  • 1-2 fresh jalapeños minced
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 4 cups sweet potato peeled and cubed
  • 3 cups fresh tomatoes diced
  • One 400 ml can of coconut milk
  • 3/4 cup natural peanut butter
  • 1/2 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried coriander
  • 3 cups collard greens kale, or swiss chard, chopped
  • 3/4 cup unsalted peanuts

Instructions
 

  • Heat olive oil in a large pot over low-medium heat. Add the garlic, onion, ginger, and jalapeños. Season with salt and pepper. Cook until soft, about 3-5 minutes.
  • Add the sweet potato, tomatoes, coconut milk and natural peanut butter. Stir to combine. Season with cumin, red pepper flakes, and coriander. Simmer over low heat with the lid closed until the sweet potato is soft, about 23-25 minutes. Add the chopped greens about 5 minutes before the stew is finished cooking to allow the greens to wilt.
  • Add the peanuts and stir to combine. Serve over your choice of cooked rice.

West African Peanut Stew

Vegan Homemade Hamburger Helper

by 2 Comments

Vegan Homemade Hamburger Helper!

Vegan Homemade Hamburger Helper

 

Hamburger Helper was a staple for many of us growing up. This Vegan Homemade Hamburger Helper is a healthier take on the classic version. It’s vegan and gluten-free, and made with real wholesome ingredients.

This meal is an ultimate comfort food dish turned healthy. The ‘hamburger’ is made from a mushroom walnut combination instead of a processed vegan meat alternative. The ‘cheese sauce’ is made with carrots, potatoes, and nutritional yeast. I served this meal over brown rice noodles for a gluten-free alternative, but you can use your favourite noodles.

I topped this pasta dish with basil and diced tomatoes for an added fresh flavour. You can serve this plain or top it with your own favourite toppings. Be sure to tag me on Instagram so I can see all your creations! Follow me @livesimplyhealthy for more healthy recipes and nutrition tips!

For more vegan pasta recipes, try my Creamy Chipotle Pasta, Walnut Mushroom Bolognese, or my Creamy Mushroom Pasta.

Vegan Homemade Hamburger Helper

Vegan Homemade Hamburger Helper

Laura Brining
A healthier vegan take on classic hamburger helper
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

Cheese Sauce:

  • 2 cups potato cubed (about 1 large potato)
  • 1 cup carrots sliced (about 1 large carrot)
  • ¼ cup raw cashews
  • ¼ cup nutritional yeast
  • 1¼ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • 1 cup water reserved from boiling water

Walnut Mushroom 'Hamburger'

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 3-4 cloves garlic minced
  • 8 ounces of mushrooms diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon chili peppers
  • 1/2 teaspoon oregano
  • 1 cup walnuts

Extras:

  • 16 oz dried pasta cooked according to directions
  • Fresh diced tomatoes and basil for topping optional

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 20 minutes. Reserve 1 cup of water before draining. Drain the remaining water and add the drained potatoes and carrots to a high-speed blender. Add the cashews, nutritional yeast, garlic powder, onion powder, salt, and reserved water to the blender. Blend on high until completely smooth. If needed, add additional water until you reach a smooth consistency.
  • To prepare the walnut mushroom 'hamburger,' heat the olive oil in a pan over low-medium heat. Add the garlic and onions and cook until soft, about 2-3 minutes. Add the diced mushrooms and cook until soft, about 5-6 minutes. Season with salt, pepper, chili peppers, and oregano. Blend the walnuts until fine crumbs form. Add the walnut crumbs to the mushroom mixture and stir to combine.
  • In a large pot or serving bowl, and your hot cooked pasta noodles of choice, cheese sauce, and mushroom 'hamburger' mixture. Stir until fully combined. Serve and top with fresh diced tomatoes and basil if desired.

Vegan Homemade Hamburger Helper

Creamy Sweet Potato Squash Soup

by 2 Comments

Creamy Sweet Potato Squash Soup!

Creamy Sweet Potato Squash Soup Vegan

Creamy Sweet Potato Squash Soup Vegan

This Creamy Sweet Potato Squash Soup is the ultimate cozy and comforting winter meal. Sweet potatoes, butternut squash, apple, and coconut milk are blended together to make a thick and creamy soup, perfect on it’s own or great served with some warm bread, rice, or a side salad. This soup is seasoned with fresh garlic and ginger, cinnamon, nutmeg, and turmeric, creating a perfectly seasoned soup.

This soup is vegan and gluten-free. It is packed with many nutrients that our bodies need during the winter months. The squash and sweet potato provide tons of Vitamin A and Vitamin C, which are both antioxidants that are needed to support our skin during the harsh winter months and our immune systems. Topping this soup with some pumpkin or sunflower seeds adds a little crunch and some plant-based protein.

For more soup recipes, try my Creamy Tomato Red Pepper Soup, Thai Noodle Soup with Crispy Tofu, or my Sweet Potato Lentil Soup.

Follow me on Instagram @livesimplyhealthy for nutrition tips and healthy recipes!

Creamy Sweet Potato Squash Soup Vegan

Creamy Sweet Potato Squash Soup

Laura Brining
Creamy vegan sweet potato and squash soup
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 1 teaspoon olive oil
  • 2-3 cloves of garlic minced
  • 1 medium onion minced
  • 1 teaspoon fresh ginger minced
  • 1 cup apple peeled and cubed
  • 5 cups butternut squash peeled and cubed (or squash of choice)
  • 2 cups sweet potato peeled and cubed
  • Two 400 ml cans of coconut milk
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon nutmeg

Instructions
 

  • Heat olive oil in a large pot over medium to low heat. Add the garlic, onion, and ginger. Cook until soft, about 3 minutes.
  • Add the apple, butternut squash, sweet potato, coconut milk, water, and seasonings. Stir to combine. Cover and let simmer over low to medium heat, until the squash and sweet potato are soft.
  • Remove from the heat, blend with an immersion blender in the pot, or blend in a stand blender in batches. Return the soup to the pot. Taste and adjust seasonings to your preference.
  • Serve immediately, store in the fridge, or freeze until needed.

Creamy Sweet Potato Squash Soup Vegan

Vegan Sweet Potato Lentil Soup

by 2 Comments

Vegan Sweet Potato Lentil Soup

Vegan Sweet Potato Lentil Soup

This Vegan Sweet Potato Lentil Soup has been one of my favourite go-to meals all winter long. It’s satisfying and hearty, and so nutrient dense. This soup is made with fresh garlic, onions, sweet potatoes, coconut milk, lentils, and kale. They make a thick and creamy soup that is perfect on a winter night. I have also been meal prepping this soup to bring to work for lunch.

This soup is both vegan and gluten-free. It contains protein from the lentils, complete carbohydrates from the sweet potatoes and lentils, plus healthy fats from the coconut milk, which is why this soup is so filling and hearty.

For more soup recipes, try my Thai Noodle Soup with Crispy Tofu, Creamy Tomato Red Pepper Soup, or White Bean Soup with Mushrooms and Potatoes.

Follow me on Instagram @livesimplyhealthy for more nutrition tips and healthy recipes.

Vegan Sweet Potato Lentil Soup

Vegan Sweet Potato Lentil Soup

Laura Brining
Satisfying sweet potato lentil soup
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 1 teaspoon olive oil
  • 2-3 cloves garlic minced
  • 1 medium onion diced
  • 2 cups dried lentils I like to pre soak them before
  • 1 1/2 cups sweet potato peeled and cubed
  • 4 1/2 cups water
  • One 400 ml can of coconut milk
  • One 398 ml can of tomato sauce
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon dried ginger
  • 2 cups kale diced

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the garlic and onions and cook until soft, about 3-4 minutes.
  • Add the lentils, sweet potato, water, coconut milk, tomato sauce, and seasonings. Stir until combined. Let simmer over low-medium heat until the lentils are cooked and the sweet potato is soft, about 33-36 minutes.
  • Add the chopped kale about 3-5 minutes before the soup is done cooking.
  • Remove the soup from the heat and let stand about 10 minutes to thicken.
  • Serve immediately or store in the fridge for up to 1 week.

Notes

I soak and drain my lentils in water for 4-6 hours before cooking. If you are using dried lentils, you may need to add more water throughout the cooking process.

Vegan Sweet Potato Lentil Soup

Chocolate Raspberry Chia Cups

by 6 Comments

Chocolate Raspberry Chia Cups!

chocolate raspberry chia cups vegan

chocolate raspberry chia cups vegan

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
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.

chocolate raspberry chia cups vegan

 

Mini Chocolate Peanut Butter Pies

by 2 Comments

Mini Chocolate Peanut Butter Pies

Mini Chocolate Peanut Butter Pies Vegan

 

 

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.

vegan peanut butter pie

Mini Chocolate Peanut Butter Pies

Laura Brining
Indulgent and rich mini chocolate peanut butter pies.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
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.

Mini Chocolate Peanut Butter Pies Vegan Mini Chocolate Peanut Butter Pies Vegan