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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

Cranberry Orange Pecan Cookies

by 2 Comments

Cranberry Orange Pecan Cookies!

cranberry orange pecan cookies

These Cranberry Orange Pecan Cookies are the perfect winter cookie combo. The bursting flavour from the cranberries pairs perfectly with the subtle sweet orange flavouring. These cookies are super soft and chewy.

They are vegan, gluten-free, and refined sugar free. The base of these cookies is made with a combination of oats and oat flour. I have sweetened them with dates and orange juice. They are made with all whole food ingredients, which leave you feeling full and satisfied.

These Cranberry Orange Pecan Cookies make a perfect healthy snack or dessert. I love to make these around Christmas time and throughout the winter months. If you try them out, be sure to tag me on instagram @livesimplyhealthy so I can see how they turned out!

For more winter recipes, try my Lemon Cranberry Muffins, Chocolate Orange Cookies, or Healthier Chocolate Turtles!

cranberry orange pecan cookies

Cranberry Orange Pecan Cookies

Laura Brining
Soft and flavourful cranberry orange pecan cookies!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 14

Ingredients
  

  • 1 flax egg 1 tablespoon of ground flax seeds and 3 tablespoons of water
  • 1 cup oat flour 1 cup oats blended into a fine flour
  • 1 1/4 cup oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup pitted dates
  • 1/3 cup water
  • 1/3 cup fresh orange juice
  • 2 tablespoons apple cider vinegar
  • 1/4 cup melted coconut oil
  • 2 tablespoons almond butter
  • 1/2 cup chopped pecans
  • 2 teaspoons orange zest
  • 1/2 cup fresh or frozen cranberries

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper.
  • To prepare your flax egg, mix the ground flax and water, then set aside to thicken for 10 minutes.
  • Meanwhile, add the oat flour, oats, baking powder, baking soda, and salt to a large bowl. Stir to combine.
  • In a small blender, blend the dates with the water and orange juice until a smooth date paste forms. Add the date paste, prepared flax egg, apple cider vinegar, melted coconut oil, and almond butter to the dry ingredients. Stir until combined. Add the chopped pecans, orange zest, and cranberries. Stir to combine.
  • Form the dough into 14 round cookies. Place the cookies on your prepared baking sheet. Bake in the preheated oven for 9-11 minutes, until slightly golden brown. Let set for 5 minutes.
  • Store the cookies in the fridge for a few days, or the freezer for a few weeks.

 

Vegan Chocolate Layer Cake with Whip Cream

by 8 Comments

Vegan Chocolate Layer Cake with Whip Cream & Strawberries!

Vegan Chocolate Layer Cake Whip Cream Strawberries

Vegan Chocolate Layer Cake Whip Cream Strawberries

Vegan Chocolate Layer Cake Whip Cream Strawberries

Vegan Chocolate Layer Cake Whip Cream Strawberries

Vegan Chocolate Layer Cake Whip Cream Strawberries

This Vegan Chocolate Layer Cake with Whip Cream & Strawberries is one of my favourite desserts so far! I’m super proud of how well it turned out. The chocolate cake is light and fluffy, and pairs perfectly with the layers of super light coconut whip cream frosting and sweet strawberries.

This cake is so elegant and perfect for any occasion. It’s a great dessert for summer time and fresh strawberry season, but it would be great any time of year as well. You could also try layering this dessert with any fruit you like, although strawberries, whip cream, and chocolate are such classic pairings and the three of them together are a match made in heaven.

The cake is vegan, refined sugar-free, and gluten-free. I created this recipe using simple and whole food ingredients such as coconut milk, oats, cocoa, and maple syrup. This creates a dessert that also provides nourishment for your body. The cake is made with a base of oat flour and is sweetened with maple syrup. The cake base is not overly sweet, so it works really well with the refreshing whip cream and sweetness from the fresh strawberries.

Tag me on Instagram @livesimplyhealthy if you make this dessert so I can see how it turns out!

For more summer dessert recipes, try my Strawberry Cheesecake Bites, Lemon Cupcakes with Coconut Whip Cream, or Mini Lemon Cheesecakes!

Vegan Chocolate Layer Cake with Whip Cream and Strawberries

Laura Brining
A light and fluffy chocolate cake layered with coconut whip cream and fresh strawberries
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 -14

Ingredients
  

Chocolate Cake:

  • 4 1/2 cups oat flour oats blended into a fine flour
  • 1 cup cocoa powder
  • 2 tablespoons baking powder
  • 2 teaspoons baking soda
  • 1 cup coconut cream the thick white part from two chilled cans of coconut milk
  • 1 1/2 cups coconut milk the remaining liquid from the cans of coconut milk
  • 3/4 cup maple syrup
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons vanilla

Whip Cream:

  • Coconut cream from two 400 ml cans of coconut milk the thick white part from a chilled coconut milk can
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla
  • 2 cups fresh strawberries sliced

Instructions
 

  • Chill four 400 ml cans of coconut milk in the fridge overnight.
  • Preheat oven to 350 degrees Fahrenheit. Line two 9x9 round baking pans with a criss-cross of two thin strips of parchment paper for easy removal.
  • To prepare the cakes, combine the oat flour, cocoa powder, baking powder, and baking soda in a large bowl. Add the coconut cream, coconut milk, and maple syrup. Stir to combine. Add the apple cider vinegar and vanilla and stir until fully combined.
  • Pour the cake batter into the prepared cake pans. Bake in the preheated oven for 35-37 minutes, until a toothpick inserted in the centre comes out clean. Set in the fridge to cool completely.
  • When the cakes are cooled completely, prepare the whip cream by adding the coconut cream, maple syrup, and vanilla to a large bowl or stand mixer. Beat until light and fluffy, about 2-3 minutes.
  • To assemble the cake, lay your first cake on your serving plate. Dollop just under half the whip cream onto the cake and spread evenly to the edges, leaving a border 1/4 cm from the edges. Layer 1 cup of strawberries evenly over the cake. Lay the second cake on top. Spread the remaining whip cream over the top of the cake and lay your remaining strawberries on top in a circle or any decorative design you prefer. Serve immediately or store in the fridge until serving.
  • Store leftovers in the fridge for about 4 days, or individually freeze leftover slices for up to a month.

Notes

Make sure you use full-fat coconut milk in order to separate the cream from the coconut milk. I use Thai Kitchen. Chill your coconut milk cans in the fridge overnight before separating. Save any extra milk or cream that you do not use for adding to smoothies, curries, soups, or other recipes.

Vegan Chocolate Layer Cake Whip Cream Strawberries

Lemon Cupcakes with Coconut Whip Cream

by 4 Comments

Vegan Lemon Cupcakes with Coconut Whip Cream!

Vegan Lemon Cupcakes

Vegan Lemon Cupcakes

These Lemon Cupcakes are super light and fluffy! The Lemony Coconut Whip Cream makes for a light and refreshing dessert that isn’t overly sweet. In my opinion, these are perfect for spring or an Easter treat.

They’re also healthier than traditional cupcakes. These cupcakes are vegan, gluten-free, and refined sugar-free. The base is made with oat flour, which is naturally gluten-free and filled with fibre. I lightly sweetened the cupcakes and whip cream with maple syrup, which is a natural sweetener with the added bonus of additional nutrients. The coconut milk and coconut cream add some healthy fats making this dessert satisfying.

Keep these cupcakes stored in the fridge and let them come to room temperature just before serving. I have also tried freezing the cupcakes after frosting them with the whip cream and thawing them in the fridge overnight.

These Lemon Cupcakes are delicious paired with this Lemony Coconut Whip Cream.

For more dessert recipes, try my Chocolate Cupcakes or Mini Lemon Cheesecakes!

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

Lemon Cupcakes with Coconut Whip Cream

Laura Brining
Vegan Lemon Cupcakes with Lemony Coconut Whip Cream!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10

Ingredients
  

Cupcakes:

  • 2 3/4 cups oat flour 2 3/4 cups oats ground into a fine flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup coconut cream the thick white part from a chilled can of full-fat coconut milk
  • 1/2 cup coconut milk the thin part from a chilled can of full-fat coconut milk
  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla

Whip Cream:

  • Coconut cream from two 400 ml cans of chilled full-fat coconut milk the thick white part
  • 4 teapoons lemon zest
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla

Instructions
 

  • To prepare the cupcakes, preheat the oven to 350 degrees Fahrenheit and line a 12 cup muffin pan with 10 silicone baking cups.
  • In a blender, blend the oats until you reach a fine flour. Add the baking powder and baking soda and blend to combine.
  • Add the coconut cream, coconut milk, maple syrup, apple cider vinegar, lemon juice and zest, and vanilla. Blend until fully combined and smooth, scraping down the sides as necessary.
  • Pour the batter into 10 prepared muffin cups. Bake in the preheated oven for 22-25 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool completely.
  • To prepare the Coconut Whip Cream, remove the thick white coconut cream from 2 chilled cans of full-fat coconut milk. Make sure your coconut milk cans have completely chilled in the fridge for at least 4 hours to ensure the coconut cream fully separated from the coconut milk. Beat the chilled coconut cream with a hand mixer or stand mixer until light and fluffy. Add the lemon zest, maple syrup, and vanilla and beat again until fully combined. Swirl the whip cream over the chilled cupcakes with a knife or pipe with a piping bag.
  • Store cupcakes in the fridge. Allow the cupcakes to come to room temperature before serving.

Notes

Save the remaining coconut milk and coconut cream to use in smoothies, yoghurt bowls, curries, soups, etc. It will last in the fridge for up to a week.

Vegan Lemon Cupcakes

Raw Fudge Brownies with Chocolate Ganache

by 6 Comments

Raw Fudge Brownies with Chocolate Ganache!

These Raw Fudge Brownies with Chocolate Ganache are such a decadent treat. The brownie base is covered in a thick chocolate ganache and topped with chopped walnuts. They’re super rich and chocolatey, but also healthier for you. These brownies are so fast and easy to make, and they store perfectly in the freezer for whenever you’re in the mood for a sweet treat.

These brownies are vegan, gluten-free, grain-free, and refined sugar-free. They are sweetened with dates and a little bit of maple syrup. The base is made with walnuts, so you’re getting some healthy fats and protein to help you feel satisfied. Although these brownies are made with healthier ingredients than typical brownies, they are still super rich and indulgent.

For more chocolate recipes, try my Chocolate Fudge Cheesecake, Chocolate Cupcakes with Fudgy Chocolate Frosting, or Chewy Chocolate Oat Cookies.

Raw Fudge Brownies with Chocolate Ganache

Laura Brining
Super rich vegan Raw Fudge Brownies with Chocolate Ganache.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 -12

Ingredients
  

For the Brownies:

  • 1 1/2 cup dates pitted
  • 1 1/2 cup walnuts
  • 1/2 cup cocoa powder
  • 3 tablespoons almond milk or any nut milk

For the Ganache:

  • 3 tablespoons coconut oil melted
  • 3 tablespoons cocoa powder
  • 2 tablespoons almond milk room temperature
  • 2 tablespoons maple syrup

For Topping:

  • 1/4 cup walnuts chopped

Instructions
 

  • To prepare the brownies, line a 9x5 inch loaf pan with parchment paper.
  • Add the pitted dates, walnuts, and cocoa powder to a blender. Blend until fully combined and the mixture forms fine crumbs. Add the almond milk and blend to combine. You may need to stir with a spatula until fully combined and smooth.
  • Firmly pat the mixture into the prepared pan and set aside.
  • To prepare the ganache, add the melted coconut oil, cocoa powder, almond milk, and maple syrup in a small bowl. Whisk to combine. If your almond milk is not room temperature, you may need to melt the mixture in order to achieve a smooth liquid to pour over the brownies. Pour the ganache over the prepared brownies in an even layer. Top with chopped walnuts. Place in the fridge to set for about 1 hour.
  • Slice into 8-12 squares, depending on your desired size.

vegan raw fudge brownies with chocolate ganache

Healthy Vegan Nanaimo Bars

by 11 Comments

Healthy Vegan Nanaimo Bars!

I have always wanted to create a healthier and vegan version of the Canadian classic Nanaimo bar. Nanaimo bars have always been one of my favourite desserts. I get them from my favourite vegan bakery to celebrate birthdays and special events every year. Most Nanaimo bars, whether vegan or not, contain tons of refined powdered sugar. I wanted to create a version of my favourite dessert that was made with simple and wholesome ingredients, and without any refined sugar, gluten, or animal products. It was challenging at first, especially seeing as the traditional custard filling is mainly butter and powdered sugar, but I think I have succeeded with this Healthy Vegan Nanaimo Bar creation!

These Healthy Vegan Nanaimo Bars are sweetened mainly with dates and a little bit of maple syrup. They’re loaded with healthy fats from the almonds, coconut, brazil nuts, coconut oil, and coconut cream. The addition of healthy fats makes this dessert more satisfying and also slows the absorption of the sugar in your bloodstream – avoiding that sugar spike. There is also some protein from the almonds and brazil nuts.

Store the sliced bars in the freezer for up to a month. Whenever you want a sweet treat or just before serving, remove the bars from the freezer for a few minutes to thaw.

I hope you enjoy this healthier version of my favourite Canadian treat!

For more healthy sweet treats, try my Caramel Pecan Cheesecake Bars, Vegan Twix Bars, or Chocolate Cupcakes!

Healthy Vegan Nanaimo Bars

Laura Brining
A healthier take on classic Canadian Nanaimo Bars!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings 12 -25

Ingredients
  

Bottom Layer:

  • 1 cup Medjool dates pitted
  • 1 cup almonds
  • 3/4 cup shredded unsweetened coconut flakes
  • 2 tablespoons cocoa powder
  • 2 tablespoons water

Filling:

  • 1/4 cup coconut oil melted
  • 1/2 cup coconut cream the thick white part from a chilled can of full-fat coconut milk
  • 1/4 cup coconut milk the thin part from a can of coconut milk
  • 1/4 cup Medjool dates pitted
  • 1/4 cup brazil nuts
  • 2 tablespoons coconut flour
  • 1/4 cup nut milk of choice I used almond milk

4 oz dark chocolate OR Chocolate Topping:

  • 1/4 cup coconut oil melted
  • 1/4 cup cocoa powder
  • 2 tablespoons maple syrup

Instructions
 

  • Line a 9x9 baking dish with parchment paper.
  • To prepare the bottom layer, add the pitted dates, almonds, shredded coconut, and cocoa powder to a blender. Blend until fine crumbs appear. Add the water and blend until sticky. Add the sticky crumbs to the prepared pan and pat down firmly with your hands or the bottom of a glass. Set aside.
  • To prepare the filling, add the coconut oil, coconut cream, coconut milk, dates, brazil nuts, coconut flour, and nut milk to a blender. Blend until completely smooth, this may take a couple of minutes. Pour over the prepared base. Place in the freezer to set, about 1 hour.
  • After the base has set, pour 4 oz of melted dark chocolate over the filling, or prepare the chocolate topping by combining the melted coconut oil, cocoa powder, and maple syrup. Pour over the set filing. Place in the freezer until the chocolate has set, about 1 hour.
  • Cut into squares of your desired size. Store in the freezer for up to a month. Remove squares from the freezer a couple of minutes before serving to thaw.

healthy vegan nanaimo bars

 

Chocolate Mousse with Raspberry Whip Cream

by 4 Comments

Vegan Chocolate Mousse with Raspberry Whip Cream!

A rich and creamy Vegan Chocolate Mousse topped with light and fluffy Raspberry Whip Cream. This is the perfect combination. The rich Chocolate Mousse pairs perfectly with the light tasting Raspberry Whip Cream and creates a perfect balance.

This dessert is elegant, delicious, and healthy! It’s vegan, gluten-free, and refined sugar-free. Both the mousse and whip cream are loaded with tons of healthy fats, and the mousse also includes additional protein from the hemp hearts!

I created this recipe for Valentine’s Day, but it would be delicious served all year round, and especially in summer with fresh raspberries. Feel free to top this with additional fresh raspberries or chocolate shavings.

For more chocolate dessert recipes, try my Chocolate Cupcakes or Chocolate Fudge Cheesecake!

Chocolate Mousse with Raspberry Whip Cream

Laura Brining
Rich Chocolate Mousse with light and fluffy Raspberry Whip Cream!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

Chocolate Mousse:

  • 1/2 cup raw cashews
  • 3/4 cup nut milk I used almond
  • 3 tablespoons cocoa powder
  • 1 1/2 tablespoons coconut oil melted
  • 3 tablespoons hemp hearts
  • 6 Medjool dates pitted

Raspberry Whip Cream:

  • Coconut cream from one 14oz can of full-fat coconut milk chilled
  • 1 tablespoon maple syrup
  • 1 handful fresh raspberries

Instructions
 

  • To make the Chocolate Mousse, add all ingredients to a high power blender. (My ninja bullet works for this and fits both servings at once.) Blend until completely smooth. Spoon the smooth mousse into two serving dishes. Refrigerate for 2 hours or overnight.
  • To prepare the Raspberry Whip Cream, separate the thick white coconut cream from a chilled can of coconut milk. Save the coconut milk for another use. Beat the chilled coconut cream with a hand mixer or stand mixer until light and fluffy. Add the maple syrup and fresh raspberries. Beat until fully combined.
  • Dollop or pipe the prepared Raspberry Whip Cream onto your chilled Chocolate Mousse. If you are piping your cream you may want to chill it in the fridge for a few minutes before piping.
  • Top with raspberries or chocolate shavings if desired.
  • Serve immediately or chill in the fridge for up to overnight.

Vegan Chocolate Mousse

Chewy Chocolate Oat Cookies

by 2 Comments

Chewy Chocolate Oat Cookies!

Chewy Chocolate Oat Cookies Vegan

Chewy Chocolate Oat Cookies Vegan

These Chewy Chocolate Oat Cookies are a super quick and simple treat. These cookies are so soft and incredibly chewy. I think they’re one of the simplest cookies I have ever made. They come together in a few minutes and only a couple of steps – just blend everything together and then stir in the oats.

They’re vegan, gluten-free, and refined sugar-free. These cookies are also super healthy. They’re loaded with healthy fats from the almond butter and coconut oil, and the oats add complete carbohydrates. These are lightly sweetened with dates, which also provide fibre and nutrients.

I like to store these cookies in the freezer and take out a couple at a time. I bring them to school for snack and let them thaw out before eating them.

For more chocolatey recipes, try my Double Chocolate Chunk Peppermint Fudge Cookies or my Chocolate Cupcakes!

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

Chewy Chocolate Oat Cookies

Laura Brining
Super simple Chewy Chocolate Oat Cookies!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 16

Ingredients
  

  • 1/2 cup dates pitted
  • 1/2 cup almond butter
  • 2 tablespoons coconut oil melted
  • 3/4 cup nut milk
  • 2 tablespoons cocoa powder
  • 2 1/4 cup oats

Instructions
 

  • Preheat oven to 350 Fahrenheit. Line 2 baking sheets with parchment paper.
  • Add the dates, almond butter, coconut oil, nut milk, and cocoa powder to a blender. Blend until fully smooth.
  • Add the oats and stir until fully coated.
  • Scoop large spoonfuls of the mixture onto the prepared trays. I like to form the mixture into circles. The mixture should be sticky.
  • Bake in preheated oven for 6-7 minutes.
  • Let cool and store in the fridge or freezer.

Save this recipe for later:

Chewy Chocolate Oat Cookies Vegan

Vegan Mini Lemon Cheesecakes (V + GF + RSF)

by 4 Comments

Vegan Mini Lemon Cheesecakes!

Vegan Mini Lemon Cheesecakes

These Vegan Mini Lemon Cheesecakes are super cute and delicious! A simple pecan and date crust is topped with a rich and creamy lemon cheesecake filling. They’re light and refreshing and perfect for summer!

These mini cheesecakes are super healthy. They are packed with healthy fats from the cashews, pecans, and coconut cream. Healthy fats leave you feeling full and satisfied for longer, unlike many sugary desserts made with empty white carbs. These are slightly sweetened with dates and only 2 tablespoons of maple syrup. These delicious cheesecakes are vegan, gluten-free, and refined sugar-free – but no one will ever know!

For more light and refreshing summer desserts, try my Chocolate Cupcakes with Coconut Cashew Cream Vanilla Frosting or my Strawberry Cheesecake Bites!

Follow me on Instagram @livesimplyhealthy and be sure to tag me so I can see your creations!

Vegan Mini Lemon Cheesecakes

Vegan Mini Lemon Cheesecakes (V + GF + RSF)

Laura Brining
Light and delicious Vegan Mini Lemon Cheesecakes!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 24

Ingredients
  

Cheesecake Crust:

  • 1 1/4 cups pecans
  • 2/3 cups Medjool dates pitted

Filling:

  • 1 cup raw cashews soaked in water for 6 hours or overnight
  • 1/2 cup coconut cream the thick part from a chilled can of coconut milk
  • 4 tablespoons coconut oil melted
  • 2 tablespoons maple syrup
  • 5 tablespoons lemon juice
  • 1 1/2 teaspoons lemon zest

Instructions
 

Cheesecake Crust:

  • Add pecans and dates to a blender. Blend on high speed until fully combined and fine, sticky crumbs are formed. Scoop half tablespoons of the mixture into a 24 cup mini muffin pan, or scoop tablespoons of the mixture into a 12 cup muffin pan.
  • Press the mixture firmly into the bottom of each muffin tin.

Filling:

  • Add all ingredients into a blender. Blend on high until fully combined and smooth. This may take up to a couple of minutes depending on your blender. Scrape down the sides as necessary.
  • Pour the mixture evenly into the prepared muffin tins.
  • Place the cheesecakes into the freezer until firm, about 30 minutes.
  • Pop the cheesecakes out of each muffin tin using a sharp knife. It is easier to pop each cheesecake out if they are frozen.
  • Serve immediately or store in the fridge for up to a week or in the freezer for up to a month.

Vegan Mini Lemon Cheesecakes