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Homemade Vegan Snickers

by 15 Comments

Homemade Vegan Snickers

Homemade Vegan Snickers

 

These Homemade Vegan Snickers are a healthier version of the classic snickers candy bar! They’re rich, sweet, and delicious. I’ve taken a chewy nougat topped with smooth caramel and chopped peanuts and coated in dark chocolate.

This homemade version is so so much healthier than the original. I’ve used all real, whole food ingredients that are naturally vegan, gluten-free, and refined sugar-free. For sweetener I have used a combination of dates, maple syrup, and raw date sugar. I use Liva Foods Raw Date Sugar, but you could also use coconut sugar. These are all natural sugar options that still contain fibre and minerals. By combining that with healthy fats and protein from peanut butter, coconut cream, almond flour, and peanuts, you end up with a macronutrient balanced treat that will slow the absorption of sugar and avoid that sugar rush we’ve all felt from eating too many snickers.

This recipe is fairly simple. You start by preparing the nougat base, topping it with peanuts and a homemade caramel sauce, and letting them set before slicing them and dunking them in a rich chocolate coating.

For more healthy candy recipes, try my Homemade Twix Bars, Reese’s Style Chocolate Peanut Butter Eggs, or Peanut Butter and Jelly Chocolate Cups.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Homemade Vegan Snickers

Homemade Vegan Snickers

Laura Brining
A homemade and healthier version of the classic snickers candy bar.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 10 full size bars

Ingredients
  

Nougat:

  • 1/4 cup dates
  • 1/2 cup almond flour
  • 1/2 cup oat flour 1/2 cup oats blended into a fine flour
  • 1 tablespoon peanut butter
  • 2 tablespoons coconut oil melted

6 tablespoons chopped peanuts

Caramel:

  • 3/4 cup coconut cream the thick white part from a chilled can of full fat coconut milk
  • 2 tablespoons coconut oil
  • 6 tablespoons date sugar or coconut sugar
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla

Chocolate Coating

  • 1/2 cup cocoa or cacao powder
  • 1/2 cup coconut oil melted
  • 1/4 cup maple syrup
  • OR use about 1 cup melted dark chocolate

Instructions
 

  • First prepare the nougat base. Line a loaf pan with parchment paper.
  • In a small blender, blend your dates, oat flour, and almond flour together until fully combined and fine. Stir in the peanut butter and coconut oil. Press evenly into the bottom of your lined loaf pan. Set in the fridge while you prepare the caramel.
  • To prepare the caramel, add your coconut cream, coconut oil, date or coconut sugar, sea salt, and vanilla to a small saucepan over low-medium heat. Bring the mixture to a gentle boil, stirring often. Let the mixture gently simmer until thickened, this should take about 12-15 minutes.
  • Evenly spread the chopped peanuts over the nougat base, and then pour the caramel sauce over top. Set in the freezer for about 2 hours.
  • Remove from the freezer and cut into 10 bars.
  • Prepare the chocolate coating by adding the cocoa powder, melted coconut oil, and maple syrup. Alternatively you could use about 1 cup of melted dark chocolate.
  • Dip each frozen bar into the melted chocolate to evenly coat. Place on a parchment lined baking tray to set. Drizzle each bar with any leftover chocolate, optional. Let the bars set in the fridge.
  • Store the bars in the fridge or freezer and let thaw at room temperature before serving.

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Homemade Vegan Snickers

Healthier Apple Crumble

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Healthier Apple Crumble!

Healthier Apple Crumble

Nothing screams the beginning of fall like a warm apple crumble! This recipe has a soft and golden apple crumble topping, and tastes like a traditional apple crumble – made healthier.

The apple crumble topping is made with a base of oats and almond flour, making this recipe naturally gluten-free, vegan, and refined sugar-free. I sweetened this recipe using maple syrup as a natural sweetener that adds a depth of flavour. This crumble is soft, warm, and perfectly seasoned with cinnamon and nutmeg. The addition of healthy fats, protein, and fibre makes this treat macronutrient balanced and leaves you feeling satisfied without a sugar rush. It’s perfect to serve for dessert, or enjoyed as a snack.

For more fall inspired recipes, try my Mini Pumpkin Pies, Apple Crumble Cake, Cinnamon Roll Muffins, or Pumpkin Oatmeal Cookies!

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Healthier Apple Crumble

Laura Brining
Warm apples topped with a golden crumble topping
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 -8

Ingredients
  

  • 1 cup almond flour
  • 1 1/2 cups oats
  • 4 tablespoons maple syrup
  • 6 tablespoons coconut oil melted
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 4 cups apples sliced (about 8-10 apples)

Instructions
 

  • To prepare your crumble topping, add your almond flour and oats to a small blender. Pulse until most of the oats have turned into a fine texture, and a few whole oats remain. Add your oat mixture to a bowl and add the maple syrup, coconut oil, cinnamon, and nutmeg. Stir until combined. Set aside.
  • Preheat your oven to 350 degrees Fahrenheit.
  • Peel and slice your apples. Add your apples to a 7x11 or 9x9 baking dish. Crumble your oat mixture evenly on top of the apples.
  • Bake in your preheated oven for 40-45 minutes, until apples are soft and crumble topping is golden brown. Let cool slightly before serving.

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Healthier Apple Crumble

Healthy Peach Crisp

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Healthy Peach Crisp!

Healthy Peach Crisp Vegan

This Healthy Peach Crisp is a perfect way to use up the last peaches of the summer season. It’s sweet and delicious, and made with simple whole food ingredients. This peach crisp is a healthier version of traditional peach crisp. Butter is swapped for the healthy fats in coconut oil, and brown sugar is swapped for maple syrup, which lightly sweetens the oat topping. Not only is this delicious dessert vegan and refined sugar-free, it’s also gluten-free! The oat topping is made with a combination of oats and almond flour, making a perfect texture.

This makes a perfect warm dessert on a cool night, but I also like to enjoy it for a morning snack!

For more healthy summer desserts, try my Strawberry Cheesecake Bites, Blueberry Crumble Bars, or Peanut Butter and Jelly Chocolate Cups!

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Healthy Peach Crisp

Laura Brining
A healthier version of peach crisp
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients
  

  • Filling:
  • 10 peaches sliced (about 6 cups)
  • 1 tablespoon arrowroot powder or cornstarch
  • 1 tablespoon coconut sugar or maple syrup
  • Crumble Topping:
  • 1 cup almond flour
  • 1 1/2 cup oats gluten-free if needed
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil melted
  • 1 1/2 teaspoons cinnamon

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit.
  • To prepare the filling, add your sliced peaches to a 9x13 baking dish. Add the arrowroot powder or cornstarch and coconut sugar or maple syrup. Stir until combined and set aside.
  • To prepare the crumble topping, add the almond flour, oats, maple syrup, melted coconut oil, and cinnamon. Stir until combined and a crumbly mixture forms.
  • Sprinkle the crumble mixture evenly over your peaches.
  • Bake in the preheated oven for 53-56 minutes, or until the top is slightly golden.
  • Allow to cool before serving.

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Healthy Peach Crisp Vegan

Salted Popcorn Chocolate Chunk Cookies

by 2 Comments

Salted Popcorn Chocolate Chunk Cookies!

Popcorn Chocolate Chunk Cookies

These cookies are the most soft and chewy cookies ever. I don’t know why but the addition of popcorn reminds me of a campfire. These are the perfect cookies to enjoy on a summer weekend or movie night! The salted popcorn makes a great combo with the chocolate chunks, and makes for a super fun cookie!

I of course made these cookies with healthier, whole food ingredients. The base is made with almond flour which results in a grain-free cookie. These cookies combine sources of healthy fats and protein to ensure a slower absorption of sugar and will leave you feeling satisfied. I sweetened these cookies with maple syrup for a refined sugar-free alternative. These cookies are vegan, grain-free, gluten-free, and refined sugar free.

They are soft and slightly chewy, and have the best texture when they come out of the oven with slightly golden edges. Feel free to store these cookies in the fridge or freezer if you would like to keep them for longer.

For more cookie recipes, try my Chocolate Chip Cookies, Peanut Butter Oatmeal Cookies, or Chewy Chocolate Oat Cookies. 

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Salted Popcorn Chocolate Chunk Cookies

Laura Brining
Soft and chewy chocolate chunk cookies with salted popcorn
5 from 1 vote
Print Recipe Pin Recipe
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 cup coconut oil melted
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 1 tablespoon almond butter
  • 1/2 cup dark chocolate chunks or chips
  • 3 tablespoons popcorn kernels popped
  • 1/3 teaspoon sea salt

Instructions
 

  • Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
  • Add the almond flour and baking soda to a large bowl. Stir until combined.
  • Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the chocolate chunks are stir. Set your dough in the fridge for 15-20 minutes.
  • Preheat your oven to 350 degrees Fahrenheit. Roll your chilled dough into 14 even sized balls. Place each ball on the prepared baking sheet and flatten slightly with your hand. Top each cookie with the popped popcorn and press gently the into the dough. Sprinkle with sea salt.
  • Bake in your preheated oven for 11-14 minutes, or until slightly golden on the edges but soft in the middle. Allow to cool completely.

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Popcorn Chocolate Chunk Cookies

Healthy Blueberry Crumble Bars

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Healthy Blueberry Crumble Bars!

Healthy Blueberry Crumble Bars Vegan

These Healthy Blueberry Crumble Bars are a perfect summer treat. They’re a healthier version of a typical blueberry crumble dessert. I made these bars with nutrient dense, whole foods and only a small amount of natural sweetner. I like to warm one or two of these blueberry crumble bars and enjoy them for a morning snack.

The oat crumble is made from a combination of almond flour and oats, and is used for both the base and the crumble topping. The chia blueberry filling is sweet and thick. It pairs perfectly with the hint of cinnamon and nutmeg from the oat crumble.

For more summery desserts, try my Chocolate Layer Cake with Strawberries and Whip Cream, Mini Chocolate Peanut Butter Pies, or Chocolate Chip Cookies. 

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

vegan blueberry bars

Healthy Blueberry Crumble Bars

Laura Brining
A warm baked blueberry filling with an oat and almond crumble
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16

Ingredients
  

Blueberry Filling:

  • 3 cups blueberries fresh or frozen
  • 2 tablespoons maple syrup
  • 1/2 tablespoon lemon juice
  • 2 tablespoons chia seeds

Crumble:

  • 1 cup almond flour
  • 1 1/2 cup oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup dates pitted
  • 1/4 cup + 2 tablespoons water
  • 2 tablespoons almond butter
  • 2 tablespoons maple syrup
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • To prepare the blueberry filling, add the blueberries, maple syrup, and lemon juice to a small pot over medium high heat. Bring the mixture to a simmer for 5 minutes while stirring the mixture and allowing the blueberries to break down. Add the chia seeds and stir to combine. Reduce heat to low and gently simmer for 10 minutes, stirring occasionally. Set aside.
  • To prepare the cumble, add the almond flour, oats, baking powder, cinnamon, and nutmeg to a large bowl. Stir until combined. Add the dates and water to a small blender. Blend on high until a smooth date paste is formed. Add the date paste, almond butter, maple syrup, melted coconut oil, and vanilla to the bowl. Stir until fully combined and crumbly.
  • Line a 9x9 baking dish with parchment paper or grease with coconut oil. Divide the batter and press 2/3 of the batter into the prepared baking dish. Save the remaining 1/3 of the batter for the topping.
  • Pour the prepared blueberry filling over the base and spread until it evenly covers the base. Crumble the remaining 1/3 of the batter over the blueberry filling.
  • Bake in the prepared oven for 24-26 minutes, until the crumble topping is slightly golden. Let cool and then cut into 16 bars. Store leftovers in the fridge and warm them slightly before serving.

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Healthy Blueberry Crumble Bars Vegan

Vegan Chocolate Chip Cookies

by 12 Comments

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
Print Recipe Pin Recipe
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

by 6 Comments

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
Print Recipe Pin Recipe
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 date sugar or coconut 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 coconut milk the thin watery part from a can of coconut milk or coconut beverage
  • 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 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.

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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