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!Â 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 blogÂ JarOHoney. Continue Reading…
Two or three crisp apples or firm pears plus vegan chocolate chips add up to a seriously good dessert recipe. And if you have a few dates on hand (and a machine to blend them up) you can make a caramel-y sauce to dip them into, though this is entirely optional.
These rich Nut-And-Seed Energy Balls are a great late-afternoon pick-me-up, post-workout snack, or delicious breakfastâ€”and the recipe is super simple! These intensely rich, super-seed and nut butter treats are meant to be consumed in small portionsâ€”one or two at a timeâ€”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…
No one will know that avocado replaces butter, cream, and eggs in this Raw Vegan Chocolate Mousse recipe. Create an easy and elegant parfait by layering this silky treat with Vanilla CrÃ¨me Sauce. Recipe contributed by Jennifer Cornbleet, from Raw Food Made Easy for 1 or 2 People*, revised edition. Â© 2012, Book Publishing Company. Photo by Warren Jefferson. Continue Reading…
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.
- 2 cups raw cashew nuts
- 1 cup coconut milk
- Â½ cup maple syrup
- 1 tbsp virgin coconut oil
- 1 pinch sea salt
- Put all items in food processor and blend into a thin liquid consistency, as smooth as possible.
- Place the mixture in small muffin tins and place in the freezer for 1 hour.
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 cookiesâ€”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.
- ¾ creamy almond butter
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1 cups unsweetened coconut flakes
- Â¼ cup cacao
- Prepare baking sheets with parchment paper.
- In a bowl, add almond butter, vanilla extract, maple syrup, coconut flakes, and cacao. Combine until the mixture is smooth.
- Place a small ball of the mixture on the plate and press the ball slightly so as to form a circle.
- Place the baking sheet in the freezer for about 30 minutes.
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 donâ€™t need any cooking!
- 1 cup dates, pitted and cut into pieces
- 1 cup flaked almonds
- Â½ cup chopped almonds
- 1 tbsp cacao
- ½ cup vanilla
- 2 tbsp hemp seeds
- Pour all the ingredients into the food processor and blend for about 2 minutes.
- Squeeze the mixture well and form into balls.
- Place in the fridge or the freezer, depending on the stiffness you prefer.
These Vegan No-Bake Peanut Butter Treats are a kid-friendly snack and an easy treat that kids can help make. A little sticky, but fun! Recipe adapted from The Double Energy Diet*Â by Judi and Shari Zucker.Â Reprinted by permission ofÂ The Book Publishing Company.Â Photo by Hannah Kaminsky ofÂ Bittersweet Blog. Continue Reading…
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.
- 1 cup dates, pitted and cut into pieces
- 1 cup oatmeal
- Â½ cup shredded coconut
- ½ tsp vanilla
- 2 tbsp chia seeds
- Pour all ingredients into the food processor and run the food processor for about 2 minutes.
- Squeeze the mixture well and form balls.
- Keep the balls in the freezer or in the fridge, depending on the texture you like.
Dark chocolate is deliciousâ€”and great for your heart! Leslie Cerier, known as The Organic Gourmet, shares her recipe for healthy dark chocolate truffles.
The taste of the Chia Seeds is neutralâ€”no particular tasteâ€”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 puddingâ€”very interesting for breakfast or a snack.Â Itâ€™s a raw and healthy recipe with a touch of the season from the apples and cinnamon.
- 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
- The day before, mix the chia seeds, coconut milk, agave syrup, and lemon juice in a container.
- Cover the container and store in the refrigerator.
- The next day, peel and cut apples into small cubes.
- Cook the apples with Â¼ cup water for 10 minutes, until you obtain a sauce.
- Add chia-coconut milk preparation to a small container.
- Place the apples sauce on top of the mixture.
- Sprinkle with cinnamon and grated lemon zest.
LeAnne Campbell used to love opening her school lunch box to find these no-bake chocolate oatmeal cookies â€”her all-time favorites! Not surprisingly, they were also a hit with her sons.Â And as the one packing their lunch boxes, she loved the ease of making this treat â€” 5 minutes to prep and 15 minutes to chill in the freezer. Recipe and photos fromÂ The China Study CookbookÂ (revised and expanded edition) Â©2018 by LeAnne Campbell. Published by BenBella Books, reprinted by permission. Continue Reading…
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 CheesecakeÂ (shown at top) might just be the best cheesecake youâ€™ve ever tasted. Rich with nuts and flavored with summer blueberries, you wonâ€™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.Â Continue Reading…
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 childâ€™s lunchbox!
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 tooâ€”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 Â© 2018, Avery Publishing. Reprinted by permission.
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, theyâ€™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.
I donâ€™t know if you remember this, but many years ago, Iâ€™m talking the â€™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 Â© 2017, BenBella Books. Reprinted by permission. Continue Reading…
This summery dessert has everything you love about Creamsicles, but in cake form! While the presentation makes it look like youâ€™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 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. RecipeÂ by Leslie Cerier, developedÂ for Equal Exchange with their organic dark chocolate chips. Chocolate is even more delectable when you know itâ€™s fair trade. Photo by Tracey Eller. Continue Reading…