Menu
Envelope Facebook-f Instagram Pinterest-p

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.

Save this recipe for later:

Caramel Pecan Cheesecake Bars

Vegan Chocolate Fudge Cheesecake

by 2 Comments

Vegan Chocolate Fudge Cheesecake!

vegan chocolate fudge cheesecake 

 

This Vegan Chocolate Fudge Cheesecake is super thick and rich. The chewy chocolate base is topped with a dense and fudgy ‘cheesecake’ filling, making the ultimate chocolatey dessert. This would be a perfect dessert to serve at a dinner party or family gathering. I created this cheesecake to serve for Christmas dinner, but it could be enjoyed any time of year. It is super rich and elegant and perfect for any special occasion.

This elegant dessert is vegan, gluten-free, and refined sugar-free. I lightly sweetened this recipe with dates and maple syrup, which are both natural sweeteners with added nutrients. The base is gluten-free and made with a simple combination of nuts, dates, and cocoa powder. Both the base and filling of this cheesecake are filled with tons of healthy fats and some protein, making this a super rich and satisfying dessert.

I topped this cheesecake with some chocolate shavings and fresh raspberries, but you can get creative with topping choices. Some light and fluffy coconut whip cream would be amazing here!

For more chocolate dessert inspo, try my Double Chocolate Chunk Peppermint Fudge Cookies or my Chocolate Cupcakes.

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

Vegan Chocolate Fudge Cheesecake

Laura Brining
Rich and velvety Chocolate Fudge Cheesecake!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 16

Ingredients
  

Base:

  • 1 1/2 cups pecans
  • 3/4 cup Medjool dates pitted
  • 2 tablespoons cocoa powder

Filling:

  • 1 cup soaked raw cashews
  • 1/2 cup coconut cream the thick white part from a can of chilled coconut milk
  • 4 tablespoons coconut milk you can use the remaining liquid part from the can of coconut milk
  • 1/4 cup Medjool dates pitted
  • 4 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 4 tablespoons cocoa powder
  • 2 teaspoons vanilla

Instructions
 

  • To make the base, add the pecans and pitted dates to a blender. Blend until fully combined and no large chunks remain. Add the cocoa powder and blend until combined. Press into an 8 or 9 inch round springform pan. Set aside.
  • To make the filling, add the soaked cashews, coconut cream, coconut milk, pitted dates, coconut oil, maple syrup, cocoa powder, and vanilla to a blender. Blend on high until fully combined and smooth, this may take up to 5 minutes. Pour over the prepared base.
  • Place the cheesecake in the fridge to set for at least 6 hours or overnight. Slice into 16 servings. Store in the fridge and remove just before serving.
  • Top with chocolate shavings, coconut whip cream, or berries if desired.

vegan chocolate fudge cheesecake

 

Creamy Vegan Hot Chocolate with Coconut Cream

by 2 Comments

Creamy Vegan Hot Chocolate!

Vegan Hot Chocolate

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

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

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

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

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

Vegan Hot Chocolate

Creamy Vegan Hot Chocolate

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

Ingredients
  

Hot Chocolate:

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

Coconut Cream:

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

Instructions
 

Hot Chocolate:

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

Coconut Cream:

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

Save this recipe for later:

Vegan Hot Chocolate

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.

Save this recipe for later:

Peppermint Fudge Cookies

Vegan Lemon Cranberry Muffins

by 9 Comments

Vegan Lemon Cranberry Muffins!

Vegan Lemon Cranberry Muffins

Vegan Lemon Cranberry Muffins

These Vegan Lemon Cranberry Muffins are bursting with flavour! The fresh lemon juice and zest add a delicious and natural lemon flavour, while the cranberries add a burst of tart sweetness. This classic flavour combination is perfect to enjoy over the holidays.

These muffins are a healthier alternative to classic lemon cranberry muffins. A few simple ingredient swaps make these muffins vegan, gluten-free, and refined sugar-free. They are lightly sweetened with maple syrup and are made with oat flour instead of regular flour. These muffins are a perfect morning snack or part of a healthy breakfast.

For more vegan & gluten-free muffin recipes, try my Apple Cinnamon Oat Muffins or my Chocolate Protein Muffins!

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

Vegan Lemon Cranberry Muffins

Laura Brining
Moist Lemon Cranberry Muffins!
3.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10

Ingredients
  

  • 3 flax eggs, 3 tablespoons ground flax meal + 9 tablespoons water
  • 2½ cups oat flour, 2½ cups oats blended into a fine flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup maple syrup or honey
  • 4 tablespoons lemon juice
  • 1/2 cup coconut milk, from a 400 ml can of coconut milk
  • 2 teaspoons lemon zest
  • ½ cup olive oil
  • 3/4 cup frozen cranberries

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and line two muffin trays with silicone or paper liners.
  • Prepare your flax eggs by mixing the flax meal with the water in a small bowl and set aside to thicken.
  • In a large bowl, add your oat flour, coconut flour, baking soda, and baking powder. Stir until combined. Add the prepared flax eggs, maple syrup, lemon juice, coconut milk, lemon zest, and olive oil. Stir until well combined and smooth.
  • Gently stir in the cranberries. Scoop the mixture evenly into 14 muffin liners.
  • Bake in your preheated oven for 22-24 minutes, until slightly golden and an inserted toothpick comes out clean.

Save this recipe for later:

Vegan Lemon Cranberry Muffins

Thai Noodle Soup with Crispy Tofu

by 2 Comments

Thai Noodle Soup with Crispy Tofu!

Thai Noodle Soup Vegan

This Thai Noodle Soup with Crispy Tofu has been one of my go-to dinners throughout the past few months. It makes a perfect warming dinner during a cold or snowy night, and it’s very quick to prepare. The leftovers store really well, so I like to meal prep this soup and have the leftovers for dinner throughout the work week.

This soup has a nourishing broth made with homemade veggie broth, coconut milk, ginger, garlic, and turmeric. These nourishing components make this soup perfect for when you feel like you’re coming down with a cold. The rice noodles add carbohydrates, the tofu adds plant-based protein, and the coconut milk adds some healthy fats, making this meal macronutrient balanced and satisfying.

I like to cook the broth of the soup first. I add the broccoli only 2-3 minutes before serving, so it stays bright green and crisp. Then I remove the soup from the heat, add in the cooked rice noodles, and stir to combine before serving into soup bowls. Lastly, I top with the crispy tofu so that it remains nice and crispy. You can garnish this with any toppings you want, I like fresh cilantro, sliced green onions, a lime wedge, or fresh sprouts.

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

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

Thai Noodle Soup with Crispy Tofu

Laura Brining
Thai Noodle Soup with mushrooms, broccoli, and crispy tofu
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5

Ingredients
  

Thai Noodle Soup:

  • 1 teaspoon coconut oil
  • 1 teaspoon ginger grated
  • 2 cloves garlic grated
  • 1 medium onion thinly sliced
  • One 8 oz package brown mushrooms thinly sliced
  • 3 cups veggie broth store-bought or homemade from scraps
  • One 400ml can of full fat coconut milk
  • 2 cups water
  • 1/2 fresh lime juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1 teaspoon curry powder
  • 2 cups broccoli cut into florets
  • 1 pound package of thick Thai rice noodles cooked

Crispy Tofu:

  • 1 teaspoon coconut oil
  • 1 block extra firm tofu thinly sliced into bricks
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Toppings (optional):

  • Fresh cilantro
  • Lime wedges
  • Sliced green onion
  • Sprouts

Instructions
 

  • Heat coconut oil in a large pot over low-medium heat. Add grated ginger and garlic, sliced onion, and sliced mushrooms. Cook over low-medium heat until soft, about 5-6 minutes.
  • Add veggie broth, coconut milk, and water. Season with fresh lime juice, salt, pepper, turmeric, garam masala, and curry powder. Reduce heat to low and let simmer while you prepare the tofu, about 15 minutes.
  • Heat coconut oil in a large frying pan over medium heat. Add the sliced tofu. Season with salt and pepper. Cook over medium heat while stirring frequently to prevent burning. Cook until tofu is crispy and golden brown, about 10-15 minutes. Remove from heat and set aside to assemble the soup.
  • Add the broccoli florets to the simmering soup about 2-3 minutes before serving. Add the cooked Thai rice noodles and stir to combine. Serve into soup bowls. Top each bowl with the crispy tofu. Garnish with your choice of fresh cilantro, lime wedges, sliced green onions, or sprouts, optional.
  • I like to store any extra soup and tofu separately. This way I can reheat the soup separately in the microwave and the tofu in a pan to ensure it stays crispy.

Save this recipe for later:

Thai Noodle Soup

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.

Save this recipe for later:

Chocolate Oat Bars Vegan

Walnut Mushroom Bolognese Sauce

by 4 Comments

Walnut Mushroom Bolognese Sauce!

Walnut Mushroom Bolognese

This Mushroom and Walnut Bolognese Sauce is a vegan twist on the classic. The combination of diced mushrooms and ground walnuts creates the perfect texture and consistency, and mimics the same texture of the non-vegan version. By using mushrooms and walnuts, this vegan version becomes much healthier. The mushrooms are a great way to sneak in extra veggies, and the walnuts add healthy fats and protein.

This meal is super easy to make, and quick to prepare. You can save the sauce in a container in the fridge for up to a week, or freeze it for a night when you’re in a rush and need a quick meal.

I like to serve this meal with a side salad of vegan caesar salad with crispy chickpeas. It’s a classic flavour combination and creates a complete meal with greens and added protein from the chickpeas.

For more plant-based pasta ideas, try my Vegan Lasagna or Easy Vegan Pesto.

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

Walnut Mushroom Bolognese Sauce

Laura Brining
A vegan twist on a classic bolognese sauce!
5 from 2 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
  • 1-2 cloves garlic minced
  • 1 medium onion diced
  • 8 oz brown mushrooms diced
  • 1 cup ground walnuts
  • One 680 ml can of tomato sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon chili powder
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon oregano
  • Optional: fresh basil or spinach

Instructions
 

  • Add olive oil to a large pot over low-medium heat. Add the garlic, onion, and mushrooms. Slowly cook over low-medium heat until soft and translucent, about 10 minutes.
  • Add 1 cup of ground walnuts (walnuts blended in a food processor or blender) and stir until combined. Add the tomato sauce, salt, pepper, chili powder, red pepper flakes, and oregano. Simmer over low-medium heat until the sauce is hot, about 10 minutes.
  • Add fresh basil or spinach before serving if desired.
  • Serve over your favourite noodles.

Save this recipe for later:

Walnut Mushroom Bolognese

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.

Save this recipe for later: 

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!