Chocolate Chip Cookie Vegan Cheesecake



You my friend are the real MVP. Growing up one of my all time favorite desserts was cheesecake and to this day it is still one of my favorites. Cheesecake is so creamy and rich in flavor and this dairy free cheesecake is just as creamy as the original. The whole cheesecake crust and all is only 9 ingredients and comes together fairly easy. Seriously anyone can do it!




  • 1 box of Chocolate Chip cookies (I used Simple Mills can sub your favorite if not vegan)
  • 1 tbsp coconut oil
  • 1/2 tbsp maple syrup

Chocolate Cheesecake:

  • 1/2 c raw cashews (soaked in hot water for an hour)
  • 1 5oz can of coconut cream
  • 8 oz vegan cream cheese
  • 1/4 maple syrup
  • 1 tbsp coconut oil
  • 2 tbsp cocoa powder

How it’s done:

  1. Pre heat oven to 350 and pulse all of the crust ingredients in a food processor
  2. Dump the mixture into a springform pan and pat down with the bottom of a glass
  3. Bake for 10-12 minutes take the crust out and let it cool
  4. Drain the cashews and add all the ingredients into a blender
  5. Blend for 5-8minutes until the mixture is thick and creamy
  6. Pour the filling into the pan and bake for 40-45 minutes *The cheesecake is done when the edges have set but the middle still jiggles a little
  7. Take the cheesecake out and let it cool for 20 minutes
  8. Cover and place in the fridge for 2 hours or over night
  9. Take out, slice and enjoy!

Two Ingredient Sweet Potato Gnocchi



  • 2 Medium sweet potatoes
  • 2 c whole wheat flour

How it’s done:

  1. Boil sweet potatoes until soft
  2. Peel the skin off the potatoes
  3. Add the potatoes in a food processor and blend until smooth add salt and pepper to taste
  4. Dump potatoes on a cutting board and slowly add the flour until it forms a dough *If dough is still sticky add more flour
  5. Divide dough into four small balls and roll into logs
  6. Cut the dough into tiny bite size pieces
  7. Boil water
  8. Once water is boiling add gnocchi and cook for about 5 minutes *If the gnocchi is sticking to the bottom use a spoon to scrape them up and they will float to the top
  9. Drain gnocchi and cook again in a pan with olive oil or butter and add your favorite herbs I used basil!
  10. ENJOY!

Not Your Average Chocolate Chip Cookie

You may be surprised when you find out whats in these cookies but don’t worry they secret ingredient is what makes them all ooooey gooey! They are the perfect bite size cookies and take no time at all to make unlike other types of cookies. They are part is waiting for them in the oven!



  • 1 can drained chickpeas
  • 2 tbsp nut butter
  • 1 tbsp maple syrup (can sub honey)
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 c rolled oats
  • 1/4 c dark chocolate chips

How it’s done:

  1. Blend all of the ingredients besides the chocolate chips in a food processor  until it forms a dough
  2. Mix in chocolate chips
  3. Roll the dough into balls and bake at 350 for 10 minutes
  4. Take out and let cool or ENJOY a nice warm cookie!

Gluten Free Blender Pancakes

So I have a ton of pancake recipes want to know why? Because pancakes are the BEST! I really try to keep all my recipes simple and still keep them healthy. This recipe is super simple all you got to do is blend all the ingredients and cook the pancake batter in a pan. The actual fun part is deciding what toppings to add! This recipe is gluten-free and no has no added sugars.



  • 1/2 c oats
  • 1/4 c almond milk
  • 1 tbsp powder peanut butter
  • 1 egg
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 egg

How it’s done:

  1. Add everything into the blender and blend away
  2. Heat a skillet on medium low heat and spray lightly with cooking oil
  3. Pour the batter onto the pan and cook for 3 minutes each side
  4. Top the pancakes with your favorite toppings
  5. ENJOY!


Peppermint Mocha Protein Brownies

What if I told you that you could eat brownies as a post workout snack? Well you can! These are around 100 calories per square and packed with protein, oats, and greek yogurt.

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  • 1/4 c strong coffee
  • 1/4 c cashew milk (Sub any kind)
  • 4 tbsp plain Greek yogurt
  • 2 eggs, 1 tsp vanilla
  • 1/4 tsp peppermint
  • 1 1/2 c oat flour (ground oats)
  • 1/2 c chocolate protein
  • 1/3 c coconut sugar
  • 3 tbsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 c mint dark chocolate chips.  Preheat oven 350 and spray a square baking pan with coconut oil. Mix dry and wet ingredients and then combine. Bake for 15minutes! About 110 cals per brownie! •

How it’s done:

  1. Preheat oven to 350 and spray a square baking pan with coconut oil
  2. Combine all the wet ingredients in a medium bowl
  3. Combine all the dry ingredients in another bowl and then add the wet into the dry
  4. Mix well
  5. Bake for 15 minutes
  6. ENJOY!

Blueberry Lemon Tart Pancakes

It’s Spring time which means lemon and blueberries are a must! So I bought this Rebbl drink and I’ve had the coffee one that they make and it is AMAZING so I was like I should give another one a try but to be honest I wasn’t a huge fan. Turmeric is great for you but the taste can be over powering at least for me. I didn’t want to throw it out (not cheap) and it is pretty much like milk so hey why not add it to pancakes? The flavor is Turmeric Lemon Tart and I added the blueberry flavor and it turned out perfect! These are gluten-free with no sugar added besides whats in Rebbl drink.



  • 1 c rolled oats
  • 1/2 scoop vanilla protein
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 c almond milk
  • 1/4 c Rebbl turmeric lemon tart
  • 1 flax egg (can sub regular egg)
  • dash of cinnamon

Add ins:

  • Coconut flakes and blueberries

How it’s done:

  1. Blend everything on high spend until it is mix well
  2. Heat a skillet on med low heat and spray with cooking oil
  3. Add 1/4 c of batter into the pan and cook for 3-4 minutes each side
  4. Top with the goods (fruits, maple syrup, peanut butter)
  5. ENJOY!


Chunky Monkey Protein Shake

This is my go-to protein shake. I love experimenting with different things in my smoothies but this one will never disappoint because lets face it not all my smoothies have turned out good even when the color is pretty and I am like this is going to taste awesome and it turns out to be so gross. So if I am not in an experimenting mood or really just feeling some peanut butter and chocolate this is it oh and it is coffee based for all you coffee lovers!



  • 8 oz of cold brew
  • 1 frozen banana
  • 1/2 c mixed zucchini and cauliflower  (steamed and frozen)
  • 1 scoop chocolate protein
  • 1 tbsp powder peanut butter
  • dash of cinnamon (optional)


  • Coconut flakes
  • Flax seeds
  • Cacao nibs

How it’s done:

  1. Blend on high until creamy
  2. Pour and ENJOY!

Half Baked Peanut Butter Pretzel Pie

This right here is the ultimate sweet and salty treat. When I was younger one of my favorite snacks was pretzels dipped in peanut butter and if you haven’t tried this you are missing out! So I got thinking how can I make one of my favorite snacks from when I was little into a dessert and still make it healthy. Here we have the Half Baked Peanut Butter Pretzel Pie 6 clean ingredients, minimal prep time, it is vegan and can easily be made gluten free.




  • 1 c finely crushed pretzels (can use gluten free pretzels)
  • 1/4 c melted coconut oil
  • 2 tbsp maple syrup


  • 1/2 c creamy peanut butter (I like Trader Joe’s unsalted natural peanut butter)
  • 1/4 c melted and cooled coconut oil
  • Date paste (4-6 dates processed with hot water to create a liquid paste this is the sweetener)


  • 3 oz dark chocolate
  • 1/4 c coconut milk
  • Chopped pretzels and Peanut butter cups for the topping

How it’s done:

  1. Preheat oven to 350.
  2. Mix all crust ingredients and press into a mini tart pan bake for 10-12 minutes take out and let cool/harden
  3. Create date paste by blending dates and very hot water until a liquid paste forms
  4. Mix peanut butter, coconut oil and date paste and pour into the cooled crust and place in the fridge for 30 minutes
  5. Break the dark chocolate up and place in a glass bowl
  6. Heat coconut milk for over medium heat until it is hot (can microwave for 30-45 seconds) pour hot coconut milk over chocolate and let sit for 30 seconds
  7. Mix until all the chocolate pieces are melted
  8. Pour over the filling and top with crushed peanut butter cups and pretzels
  9. Let sit in the fridge for another 30 minutes or until the top has harden
  10. Take out and slice with a sharpe knife
  11. ENJOY!

Notes: The finer you crush the pretzels the better of the crust staying together and not crumbling.

3 Ingredient Banana Protein Pancakes

This right here is as simple as it gets: banana, eggs and vanilla protein and bam you’ve got yourself a nice stack of pancakes. If you couldn’t tell already I LOVE sweets so yes I do enjoy pancakes, waffles, oatmeal loaded with berries and peanut butter in the mornings but I am always trying to find a healthy and easy way to make these things without having to buy a box mix. We all know box mixes are super easy when it comes to pancakes but what we don’t know is how much unhealthy ingredients are in that box. Many box mixes are packed with bleached flour, corn syrup, sugar, and a ton of words we can’t even pronounce. So i’ve got you covered for pancakes that are simple, taste great, gluten-free and have no added sugar in them.



  • 1 ripe banana mashed
  • 2 eggs (can sub 4 egg whites)
  • 1 scoop of vanilla protein

How it’s done:

  1. Mix all ingredients
  2. Pour into a non stick pan and cook for 3-5 minutes on each side
  3. Top with fresh fruit, pure maple syrup, honey, peanut butter
  4. ENJOY!

Chocolate Peanut Butter Protein Squares

Ditch the store bought protein bars and make your own! It is amazing what you can find in the ingredients on protein bars many have a ton of added sugar and words you can’t even pronounce and you know that is never good. These are made with only 5 ingredients and are naturally sweetened with dates and honey.

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  • 2/3 c rolled oats
  • 1 c pitted dates
  • 2 tbsp raw honey (can sub maple syrup if vegan)
  • 6 tbsp creamy peanut butter
  • 3 scoops chocolate protein powder

How it’s done:

  1. Blend everything in a food processor but leave out 2 of the 6 tbsp of peanut butter
  2. Press into a baking dish lined with parchment paper
  3. Freeze for 10 minutes
  4. Take out of the freezer and top with the rest of the peanut butter and cut into squares
  5. ENJOY!