Protein peanut butter cups 

Ingredients:

  • Dark chocolate chips
  • Coconut oil
  • Protein (any flavor)
  • Peanut butter (natural)

How it’s done: 

  1.  Melt half the chocolate chips with 1 tsp it coconut oil 
  2. Mix chocolate until smooth and glossy
  3. Add 1 tbsp of chocolate into 6 muffin tins 
  4. Freeze for 15 minutes
  5. Take out add 1/2 tbsp (or more) of peanut butter on top of the frozen chocolate 
  6. Freeze
  7. Melt the rest of the chocolate with 1 tsp of coconut oil and mix
  8. Add the protein into the chocolate mixture 
  9. Take the muffin tin out and top the cups with the rest of chocolate 
  10. Freeze for 15 minutes 
  11. ENJOY! 

Dairy Free Raspberry Cheesecake Popsicle 

Ingredients:

  • 1 c raw soaked cashews
  • 1 can coconut milk (13oz)
  • 1/4 c pure maple syrup 
  • 1 pint raspberries 
  • Crushed graham crackers 

How it’s done:

  1. First drain the cashews (can soak overnight or in very hot water for an hour or so)
  2. Blend the drained cashews, coconut milk and maple syrup on high speed for about 8 minutes or until mixture is creamy
  3. Drop 4-6 raspberries into popsicle molds and mash a bit with a fork 
  4. Pour the “ice cream” mixture into the molds until almost full
  5. Top each popsicle mold with the crushed graham crackers
  6. Freeze overnight
  7. ENJOY! 

Chewy Chocolate Brownies

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Ingredients: 

  • 1 c creamy peanut butter (natural)
  • 3 tbsp cocoa powder
  • 2 tbsp chocolate protein powder
  • 6 tbsp organic coconut sugar
  • 1 tbsp pure maple syrup
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 c small dark chocolate chips

Frosting (optional): 

  • 1/2 c dark chocolate chips
  • 2 tbsp peanut butter
  • 1 tbsp coconut oil
  • 3 tbsp almond milk (sub any kind)

How it’s done:

  1. Preheat an oven to 350 and line a 8×8 glass dish with parchment paper
  2. Mix all the brownie ingredients in a bowl ( batter will be really thick that’s ok!)
  3. Pour the batter into the lined baking sheet and even out the batter
  4. Bake for 15-20 minutes take out and cool
  5. While brownies are cooling in a small saucepan melt chocolate chips, peanut butter, and coconut oil over low heat.
  6. Stir until smooth and shiny. Take off heat and add in the milk
  7. Once brownies are cooled add the frosting on the top
  8. Serve right away or place in the fridge for the frosting to set.
  9. ENJOY!

Chocolate Chip Cookie Vegan Cheesecake

 

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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!

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Ingredients:

Crust:

  • 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!

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!

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Ingredients: 

  • 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!

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.

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Ingredients:

Crust-

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

Filling-

  • 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)

Topping-

  • 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.

Vegan Peanut Butter Cookies

My obsession with peanut butter is REAL. These peanut butter cookies took only about 15 minutes and are made with only 6 ingredients! Drizzle of dark chocolate is optional but highly recommended 😉

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Ingredients:

  • 1/2 c creamy peanut butter
  • 1/4 c maple syrup
  • 2 tbsp coconut milk (sub any kind of milk)
  • 1 tbsp melted coconut oil
  • 1 tsp vanilla
  • 4-6 tbsp coconut flour

How it’s done:

  1. Pre heat oven to 350
  2. Mix all ingredients besides coconut flour
  3. Once mixed add coconut flour 1 tbsp at a time until a dough forms
  4. Roll into tbsp size balls and press down with a fork on a baking sheet lined with parchment paper
  5. Bake for 10-12 minutes
  6. ENJOY!

**If the dough is sticky when you are rolling add a touch of coconut oil to palms

Healthy Peaches and Cream

So I finally tried Siete Foods tortillas and lets just say I am not disappointed! First I started with the typical tortilla meal AKA tacos and then I got thinking what else can I do with this baby and thats when I came up with peaches and cream in a tortilla bowl. This dessert is is only 6 ingredients and came together in literally 10 minutes! Try it!

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Ingredients: 

  • 1 Siete coconut flour tortilla
  • Organic sliced peaches (frozen or fresh)
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup
  • Coconut oil spray
  • A scoop of your favorite vanilla ice cream (I used Arctic Zero)

How it’s done: 

  1. Pre heat oven to 350
  2. Spray the tortilla with coconut oil and sprinkle cinnamon *You can add sugar or coconut sugar for a sweeter taste
  3. Place the tortilla on the back of a muffin tin in between the indents
  4. Bake in the oven for 10 minutes or until golden brown
  5. While the tortilla is baking sauté peaches in maple syrup on medium heat until peaches are soft and golden in color
  6. Take the tortilla out add a scoop of ice cream and top with the peaches
  7. ENJOY!