This is the best vegan banana cake recipe. I’ve tried many chocolate banana cakes, brownies, breads, muffins and whatever else banana you can imagine. I made this banana chocolate cake for a party we threw for my aunt for graduating from nursing school. It’s not everyday that you see a women with 3 children go back to school to become a nurse! My aunt is one such woman, you go woman! My cousin, her daughter, and I decided to throw her a surprise graduation party. It was my job to bring the cake and lucky for me, my aunt was on a no sugar diet. Well lucky for her, no sugar is my speciality! I made the cake it and it was a hit. No one had any idea that the cake was vegan or sugar free. Not only is it incredibly delicious but it is incredibly easy and simple to make! Try it for yourself and see. 🙂
The story of these nutella peanut butter cups goes as follows: excited, disappointed, satisfied, excited again! “What the H are you talking about?” you ask me? My bad! Let me explain. 🙂
I had nutella peanut butter cups on my mind! The interesting thing is that I hadn’t actually had nutella or peanut butter in about 6 years (I was diagnosed with Crohn’s 6 years ago and started to eat clean ever since). But since I am not afraid to fail in the kitchen (#startuplife #failfastiswhattheysay), I decided to attempt my own version of nutella and sub the peanut butter for sunbutter.
It started off great! I made the nutella with hazelnuts, cocoa, maple syrup and coconut oil. I usually add some coconut or almond milk to my homemade nutella but didn’t want it too creamy because it needed to pack well into a cup. I wanted to add the nutella on top of an oat and peanut butter (or sunbutter as I was using) to make a healthy chocolatey, peanut buttery dessert! I made the recipe and took a bit. This is where the first “disappointed” in my story comes from. I don’t know what I was expecting but the nutella (not made very creamy) was very dense, making the whole cup taste dense. It was delicious but very dense. I hoped for the best and served it for dessert anyway. The result? They loved it! “Sure, it’s dense, but it’s delicious!” This is where the “satisfied” in the story comes from. We were going camping a couple of days later and decided to take them with us for snacks during hiking and canoeing. They were absolutely perfect!! They were so tasty and incredibly hearty filled with nuts and oats. I have just discovered the best camping snack friends! 🙂
2 cups quick oats (*make sure to use GF ifyou have a gluten intolerance/allergy)
*1 cup peanut butter
Preheat the oven to 350.
Place hazelnuts on a baking sheet (don’t over stack)
Roast the nuts until they start to brown (should take 10-15 minutes)
Wait for the nuts to cool and put into your food processor or high powered blender (like a Blendtec or Vitamix). Make sure you use a high powered blender, I don't think the hazelnuts will blend in a regular blender.
Add the male syrup, cocoa and coconut oil and blend well. (Note: if you want to make it more creamy you can add a few splashes of dairy free milk).
In another bowl, combine combine the quick oats and peanut butter.
Spoon out the oat mixture into a cupcake pan until each cup is about 1/2 way full.
Put in fridge for about 2 hours.
Remove from fridge and spoon out the nutella mixture on top.
Put in fridge for another 2 hours.
Remove and enjoy!
You can use sunbutter if you can't have peanut butter.
You know what I love more than desserts? Healthy desserts of course! And even cooler than healthy desserts are desserts with unassuming ingredients. 🙂 These black bean brownies with coconut oil make the cut.
We had a friend and fellow foodie coming over to dinner and I wanted a dessert to please and surprise! I love adding unusually healthy ingredients into my desserts and so I thought of a black bean brownie recipe. I added oats, as oats are super versatile, work great as a regular flour replacer and taste delicious, along with some coconut oil and chocolate chips (don’t skimp out on the chocolate chips, they are a must).
The result was healthy delicious goodness. 🙂 The perfect combination of fudge and chocolate. We stored them in the fridge for a few days and they were still moist. Try it for yourself and see!
Friends, I’m not ready for summer to end and this vegan chocolate cheesecake recipe is a testament to that. I love LOVE vegan cheesecakes and this vegan chocolate cheesecake recipe has been one of my favourite desserts this summer. It was my sister-in-law’s birthday and it was my job to make the cake! I wanted a crowd pleaser so opted for chocolate. Who doesn’t love chocolate? Chocolate is always a safe bet. 🙂 I use my traditional base of nuts and dates and made the filling out of bananas and cocoa. The combination of bananas and chocolate is wonderful. The number of desserts that have been created by these two simple and delicious ingredients is plenty, I’m sure. I decided to keep the recipe simple and easy. The result? Pure chocolatey heaven. 🙂
This vegan caramel cheesecake hits the spot! I’m not a huge fan of caramel as I find it super sweet so I added some salt in the sauce and made it a salted caramel cheesecake. The result? The perfect amount of salty sweet goodness. 🙂
We had a few friends come over and so I wanted try out a new recipe. I used my previous vegan cheesecakes as a baseline (like my Mango Vegan Cheesecake) and adapted from them. I love vegan cheesecakes because they are incredibly easy to make. And, even more delicious. 😛
I made this dessert to go along with my vegan “meatballs” soon to be posted! It made for a perfect very satisfying meal.
I’ve been on a vegan cheesecake kick, I’ll admit it! 😛 I’ve been experimenting with raw vegan cheesecakes with all different flavours and this vegan mango cheesecake recipe is a very strong contender! The fruit markets by where I live have all of these delicious looking mangos and so whenever I walk by them, I must buy them. 🙂 I’ve been trying to be creative with using them, I’ve made my 3-Ingredient Mango Mousse and now this vegan mango cheesecake recipe. A friend came over for dinner and I made this for dessert. It was a hit! 🙂
I didn’t use any lemon in the recipe because my mangos were a bit tart, you may want to add some lemon if your mangos are sweet.
Vegan Mango Cheesecake Recipe
This vegan mango cheesecake recipe is so delicious and so easy to make!
meat from can of coconut milk (this is the solid part)
2 mangos, peeled and seeded
1 tsp vanilla
1/4 cup melted coconut oil
pinch of salt
1/4 cup soaked dates
Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
Throw all the crust ingredients into a food processor and blend until the mixture starts to form a ball.
In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
Pour the mango filling ingredients into the pan, on top of the crust and smooth out as well.
Freeze for at least 2 hours.
Remove from freezer and enjoy!
If your mangos are not very sweet, you may want to add some fresh lemon juice. I would start with 1 tsp and then continue until you get the desired taste. (My mangos were quite tart so I didn't add any).
This easy mint chocolate chip ice cream cake recipes comes from my deep love of the combination of mint and chocolate. I had been wanting to try out a recipe for a vegan raw mint chocolate chip ice cream cake and I had the perfect chance when I had a couple of friends come over for dinner a few weeks ago. I basically combined my Vegan Banana Cream Pie Recipe and Dairy Free Mint Chocolate Chip Ice Cream Recipe to come up with this easy mint chocolate chip ice cream cake.
I especially love this recipe because it is secretly healthy! Spinach is what makes this ice cream cake green, but not to worry because you can’t taste the spinach at all!
It was such a hit! My bro in law, who is not very concerned about healthy eating, stated, “This taste like restaurant cake.” There you have it folks. A healthy raw vegan easy mint chocolate chip ice cream cake that taste likes restaurant cake. 😛 Try it for yourself and see!
Easy Mint Chocolate Chip Ice Cream Cake
A raw vegan easy mint chocolate chip ice cream cake.
This vegan raw raspberry cheesecake recipe comes from my friend Anita who made this yummy dessert for my birthday! (Thank you Anita! You’re the best!).
This is her go-to dessert for good reason. Firstly, it is so darn tasty. Secondly, and equally as important, this recipe is so easy to make! While most people freeze their raw vegan cheesecakes overnight, Anita only puts it in the fridge for 2 hours which makes a deliciously creamy decadent consistency! Also, it works for those of us who are bad at planning desserts beforehand. 😛
This is a great base for any vegan cheesecake you make. Feel free to switch the raspberries to your fruit of choice and let us know how it goes!
Friends, I love the combination of chocolate and coconut, who doesn’t?! It was my job to make cupcakes for my nephew’s birthday and I wanted a crowd pleaser. I knew the cupcakes had to be chocolate (everyone loves chocolate) but wanted to add some coconut flavour. I adapted my Flourless Chocolate Cupcakes with Cocoa Powder to make these chocolate coconut cupcakes. The result? Amazing! Make sure to use my Coconut Milk Whipped Cream Frosting and add some sprinkled coconut on top. Not only is this recipe super delicious but it’s guilt-free! It’s flourless and sweetened with maple syrup (and vegan)! It doesn’t get healthier than this folks. 😛
Banana cream pie is my favourite. It’s the perfect feel good, reminds me of home dessert! This no bake vegan banana cream pie recipe hits the spot folks.
We had another games night with a couple of pals and I was to bring dessert. I wanted to make a banana cream pie and needed to make it vegan in a way that no one could tell it was vegan. 😛 I opted to make it raw instead of cooked (though I will be experimenting with a cooked version very soon – stay tuned!) and needed to think of something quick. I had cashews and coconut milk and knew that such a combination would result in deliciousness. I used Minimalist Baker and The Rawtarian and adapted from their recipes.
*Meat from 1 can of full fat/premium coconut milk (this is the solid part)
1 tsp vanilla
3/4 tsp of salt (start with 1/2 tsp and then add another 1/4 if you want more)
1/4 cup soaked dates
1 tbsp lemon juice (add more if you want more tangy)
1 tbsp maple syrup (add more if you want it more sweet)
1/4 cup melted coconut oil
Combine the crust ingredients into a food processor and blend until well combined and sticky.
Pat down the crust mixture into your cake/pie pan so that it's smooth and flat.
Combine all the filling ingredients into a high powered blender or food processor and go to town! Blend until completely smooth.
Poor the filling batter into the cake/pie pan.
Make sure to use full fat or premium because light coconut milk won't work. You will need to use the solid part of the milk. You can save the liquid from the can for another recipe or simple drink the milk as I do, it's delicious!