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No-Bake and Raw Sweets

Easy and Decadent Banana Bon Bons

banana bon bons

We can all feel like royalty when we indulge in these Banana Bon Bons. Although they are simply made with sweet ripe bananas and homemade chocolate, the decadent taste and creamy texture will have you looking for your crown! Chef’s Tip: To quickly ripen bananas, place them in a large brown paper bag with an apple and fold down. Set the bag on the counter and check every 12 hours for freckles and browning. Once ripened, remove from the bag and use in your recipe. (P.S. The apple will be fine to eat, too!) Recipes and photos contributed by Joelle Amiot from her blog JarOHoney. Continue Reading…

Nut-and-Seed Energy Balls

Nut butter and seed energy balls

These rich Nut-And-Seed Energy Balls are a great late-afternoon pick-me-up, post-workout snack, or delicious breakfast—and the recipe is super simple! These intensely rich, super-seed and nut butter treats are meant to be consumed in small portions—one or two at a time—not scarfed down! Unlike other energy snacks, you need no blender or food processor to make them. Use different nut butters, seeds, and dried fruits to vary it each time you make it. Continue Reading…

Snack-Size Cashew Fat Bombs

Snack-Size Cashew Fat Bombs

It’s always nice to have a sweet snack after a meal, and these Cashew Fat Bombs fit the bill. This recipe is not only delicious, but delicously simple.

 

 

Snack-Size Cashew Fat Bombs
Serves: 12
 
Ingredients
  • 2 cups raw cashew nuts
  • 1 cup coconut milk
  • ½ cup maple syrup
  • 1 tbsp virgin coconut oil
  • 1 pinch sea salt
Instructions
  1. Put all items in food processor and blend into a thin liquid consistency, as smooth as possible.
  2. Place the mixture in small muffin tins and place in the freezer for 1 hour.
  3. Serve.

 

Vegan No-Bake Chocolate Cookies

Vegan No-Bake Chocolate Cookies

There are only advantages to preparing no-bake cookies. This recipe is ready in minutes, and you’re guaranteed to end up with a perfect batch of vegan chocolate cookies—not too cooked or too soft. You will enjoy them even more this summer when you can prepare them without turning on your oven during hot weather.

 

Vegan No-Bake Chocolate Cookies
Serves: 12
 
Ingredients
  • ¾ creamy almond butter
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1 cups unsweetened coconut flakes
  • ¼ cup cacao
Instructions
  1. Prepare baking sheets with parchment paper.
  2. In a bowl, add almond butter, vanilla extract, maple syrup, coconut flakes, and cacao. Combine until the mixture is smooth.
  3. Place a small ball of the mixture on the plate and press the ball slightly so as to form a circle.
  4. Place the baking sheet in the freezer for about 30 minutes.

 

Date and Almond Energy Bites

Date and Almond Energy Bites

These Date and Almond Energy Bites are the perfect snack or as a summer time treat. This recipe for energy balls really easy, filled with tasty ingredients that don’t need any cooking!

 

 

Date and Almond Energy Bites
Serves: 12
 
Ingredients
  • 1 cup dates, pitted and cut into pieces
  • 1 cup flaked almonds
  • ½ cup chopped almonds
  • 1 tbsp cacao
  • ½ cup vanilla
  • 2 tbsp hemp seeds
Instructions
  1. Pour all the ingredients into the food processor and blend for about 2 minutes.
  2. Squeeze the mixture well and form into balls.
  3. Place in the fridge or the freezer, depending on the stiffness you prefer.

 

Vegan Oatmeal Energy Bites

Vegan Oatmeal Energy Bites

Do you often get a little tired in the afternoon? Are you lacking energy? Do you need a snack before or after your workouts? Here’s a really easy Vegan Oatmeal Energy Bites recipe, filled with good ingredients and needing no cooking.

Vegan Oatmeal Energy Bites
Serves: 12
 
Ingredients
  • 1 cup dates, pitted and cut into pieces
  • 1 cup oatmeal
  • ½ cup shredded coconut
  • ½ tsp vanilla
  • 2 tbsp chia seeds
Instructions
  1. Pour all ingredients into the food processor and run the food processor for about 2 minutes.
  2. Squeeze the mixture well and form balls.
  3. Keep the balls in the freezer or in the fridge, depending on the texture you like.

 

Apples and Cinnamon Chia Pudding

The taste of the Chia Seeds is neutral—no particular taste—which makes the recipe possibilities infinite! Chia can also be used to thicken a drink, a smoothie, or a dessert. Here, I propose a kind of chia pudding—very interesting for breakfast or a snack.  It’s a raw and healthy recipe with a touch of the season from the apples and cinnamon.

Apples and Cinnamon Chia Pudding
Serves: 1-2
 
Ingredients
  • 1 cup of coconut milk
  • 5 tablespoons chia seeds
  • 1 cup apples, diced
  • Juice and grated rind of a lemon
  • 1 tablespoon agave syrup
  • 1 teaspoon cinnamon
Instructions
  1. The day before, mix the chia seeds, coconut milk, agave syrup, and lemon juice in a container.
  2. Cover the container and store in the refrigerator.
  3. The next day, peel and cut apples into small cubes.
  4. Cook the apples with ¼ cup water for 10 minutes, until you obtain a sauce.
  5. Add chia-coconut milk preparation to a small container.
  6. Place the apples sauce on top of the mixture.
  7. Sprinkle with cinnamon and grated lemon zest.

 

No-Bake Chocolate Oatmeal Drops

No Bake Chocolate Peanut Butter Drops - China Study Cookbook

LeAnne Campbell used to love opening her school lunch box to find these no-bake chocolate oatmeal cookies —her all-time favorites! Not surprisingly, they were also a hit with her sons. And as the one packing their lunch boxes, she loved the ease of making this treat — 5 minutes to prep and 15 minutes to chill in the freezer. Recipe and photos from The China Study Cookbook (revised and expanded edition) ©2018 by LeAnne Campbell. Published by BenBella Books, reprinted by permission. Continue Reading…

10 Incredible No-Bake Vegan Pies — Perfect for Summer Dessert

Vegan and Raw Blueberry Cheesecake

Whether fruity, creamy, chocolatey, nutty, or a combination, these no-bake vegan pies are cool, refreshing, and insanely delicious.So let’s get started, especially because these are incredibly easy to make as well.

Blueberry Cheesecake (shown at top) might just be the best cheesecake you’ve ever tasted. Rich with nuts and flavored with summer blueberries, you won’t believe that this is a raw, vegan dessert. Other than the 20 minutes of prep time, there are about 4 hours of freezing time.  Continue Reading…

Ultra Energy Bars

Ultra Energy Bars from Plantpower Way

Power-packed with healthy ingredients like nuts, seeds, coconut and dried berries that boast a plentitude of protein, healthy fats and fiber, these energy bars will keep your engine revving all day long. Great for packing in your child’s lunchbox!

Reprinted from Plantpower Way by arrangement with Avery Books, a member of Penguin Group (USA), a Penguin Radom House Company. © 2015, Rich Roll and Julie Piatt. Continue Reading…

Vanilla and Raspberry Vegan Cheesecake

Vanilla Raspberry Vegan Cheesecake

This raw cheesecake is much lighter and fresher-tasting than a dairy cheesecake and the cashew topping is such a good medium for color and decoration. Even though it looks stunning as a whole cake, we sometimes make individual ones in a silicone muffin tray.

It makes a fantastic light dessert, or, with a bit of imaginative decoration it makes a tastefully subtle celebration cake too—with a bit of planning needed for the freezing time. Freeze-dried raspberry powder may seem like a futuristic ingredient, but it is well worth having in your pantry as it has so many uses. Try stirring it into oatmeal and adding to your smoothies.

Recipe and photos from Super Loaves and Simple Treats: Modern Baking for Healthier Living by Melissa Sharp © 2018, Avery Publishing. Reprinted by permission.

Continue Reading…

Dried Fruit and Walnut Energy Balls

Vegan dried fruit and walnut energy balls

We love healthy treats that are as tasty as candy truffles, and these dried fruit and walnut energy balls fit that description. With just a few ingredients, they’re super easy to make, too. Did you you know that walnuts are just about the best source of omega 3 fatty acids? This beneficial fat is hard to come by in plant-based foods, and walnuts are the only nut that contains ALA, or alpha-linolenic acid. Eating 3 or 4 of these will give you just about your total daily requirement.

Though the maca powder in these is optional, it’s highly recommended — it’s another way to get an energy boost and enjoy its other health benefits. Continue Reading…

Chocolate Pudding Pie with Seed Crust

Chocolate Pudding Pie with Seed Crust

I don’t know if you remember this, but many years ago, I’m talking the ’70s, I think every mom in America was required to make her children chocolate pudding pie in a graham cracker crust and slather it with whipped cream. This was actually something I really loved to eat. Of course, I had to figure out a healthy, vegan, allergy-free version of it for my son (and for myself, who am I kidding?).

The best part is there is no need to bake it. Just assemble the parts and put it in the freezer. The avocado hiding out in the chocolate pudding adds a boost of potassium, a rich creaminess, and a smooth texture that makes it taste like custard.Recipe from Sweet, Savory and Free: Insanely Delicious Plant-Based Recipe Without Any of the Top 8 Food Allergens by Debbie Adler © 2017, BenBella Books. Reprinted by permission. Continue Reading…

Raw Vegan Orange Creamsicle Ice Cream Cake

Vegan and raw orange creamsicle cake

This summery dessert has everything you love about Creamsicles, but in cake form! While the presentation makes it look like you’ve been working on this dessert for days, it actually requires very little effort. Best of all, this orange creamsicle ice cream cake is vegan and raw.

This frozen cake is designed to be made in a springform pan so that the sides can be removed. Much like any ice cream cake, this recipe will melt when removed from the freezer. Continue Reading…

Dark Chocolate Coconut Mousse

coconut chocolate mousse

Dark chocolate coconut mousse is delicious any time of day! The secret to this simple and luscious 3-ingredient mousse is to thicken it up with a small amount of chia seeds, rather than arrowroot or cornstarch, which might make it lumpy. And it takes 10 minutes or less of hands-on time. Recipe by Leslie Cerier, developed for Equal Exchange with their organic dark chocolate chips. Chocolate is even more delectable when you know it’s fair trade. Photo by Tracey Eller. Continue Reading…

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Vegan recipes by VegKitchen