'Sweet' Recipes This Week & Vegan Pins, Red Velvet Doughnuts, Chocolate, Banana, and Peanut Butter Oats, Energy Bars, Apple Cinnamon Buns, Strawberry Cheesecake, Baked Sweet Potato, Mini Bundt Cakes, Chocolate Zucchini Squares, Mango Shake & a Citrus Smoothie!
Have you ever been in the middle of a flu domino effect? This winter citrus smoothie will be your very best friend in the morning. Loaded with vitamin C, flavonoids, anti-inflammatory, antioxidant agents, will help you feel your best and stay energized all day long! Boost your immune system with this delicious citrusy smoothie.
WINTER CITRUS SMOOTHIE [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
SERVES
1COOK TIME
5INGREDIENTS
- 1 kiwi peeled and diced
- 3 tangerines juiced
- 1/2 lemon juiced
- 1/2 teaspoon ground turmeric
- 1 piece (hazelnut size) fresh ginger grated
- 1 pinch black pepper cracked
- Hemp seeds (optional)
- Raspberries (optional)
PREPARATION
- Place all ingredients (except the optional ones—those are to top your smoothie with) in your blender and blend until smooth. Pour into a glass.
Everyone loves a sweet dessert and these little handheld bites are packed full of delicious flavor. These tartlets have a 'shortbread' crust and are filled with a creamy strawberry filling and topped with coconut cream and white chocolate.
MINI STRAWBERRY CHEESECAKE TARTLETS [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
CALORIES
487SERVES
6COOK TIME
35INGREDIENTS
TO MAKE THE CRUSTS:
- 7-ounces of plain, gluten-free flour
- 3 1/2-ounces of coconut oil (Melted)
- 5 tablespoons of maple syrup
TO MAKE THE FILLING:
- 5 1/4-ounces of cashew nuts (soaked overnight and drained)
- 1 3/4-ounces of coconut oil (melted)
- 1 tablespoon of maple syrup
- 9-ounces of strawberries
TO TOP (OPTIONAL):
- Dairy-free white chocolate
- Vegan pink food coloring
- Fresh strawberries
PREPARATION
TO MAKE THE CRUSTS:
- Pre-heat your oven to 355°F and line a mini tartlet tin with greaseproof paper.
- In a mixing bowl, combine the flour, melted coconut oil and maple syrup. Mix and bring together with your hands until a dough forms.
- Press the dough into the lined tins, prick with a fork and pop into the oven to bake for 9-10 minutes, until golden in color.
- Allow to cool fully before filling.
TO MAKE THE FILLING:
- Place the drained cashew nuts, coconut oil, maple syrup and strawberries in a food processor/blender and blend on high until smooth. This will take around 5 minutes.
- Pour into the mini tart cases and level. Pop back into the freezer to set. This will take around 2-3 hours or you can leave it overnight.
- Defrost fully and serve with fresh strawberries and pink colored white chocolate.
NUTRITIONAL INFORMATION
Per Serving: Calories: 487 | Carbs: 41 g | Fat: 36 g | Protein: 6 g | Sodium: 9 mg | Sugar: 16 g
Nutrition information does not include optional ingredients.
Nutrition information does not include optional ingredients.
These adorable treats are topped with crushed, dried rose petals. These mini bundt cakes are decadent without being overly sweet and have a particularly great crumb for being both gluten-free and vegan.
CARDAMOM COCOA MINI BUNDT CAKES WITH COCONUT BUTTER GLAZE [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
SERVES
Makes 8 mini bundts.INGREDIENTS
TO MAKE THE DRY INGREDIENTS:
- 2-ounces brown rice flour
- 1-ounce oat flour
- 1 1/4-ounces arrowroot flour
- 3 tablespoons unsweetened cocoa powder
- 6 tablespoons coconut sugar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon psyllium husk or xanthan gum
- 1/2 teaspoon freshly ground cardamom
TO MAKE THE WET INGREDIENTS:
- 2-ounces melted coconut oil
- 2-ounces unsweetened applesauce
- 1/2 cup plant milk
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
TO MAKE THE COCONUT BUTTER GLAZE:
- 1/4 cup coconut butter (not the same as coconut oil)
- 2-4 tablespoons plant milk (start with 2, then add more as needed to thin)
- 1-2 tablespoons maple syrup (sweeten to your tastes)
- 1/2 teaspoon vanilla extract
- Tiny pinch of salt
PREPARATION
- Preheat your oven to 325°F.
- Grease a mini bundt pan or regular cupcake pan with your oil of choice.
- Mix the dry ingredients together in a bowl, then do the same with the wet ingredients in a separate bowl.
- Combine the two together and whisk until smooth.
- Fill each mini bundt mold about 2/3 full with the batter.
- Once you’ve used up all the batter, tap the pan gently on the counter a few times to release any air bubbles.
- Bake the cakes for 20-23 minutes until the tops spring back when gently touched.
- Cool the cakes in the pan for 10-15 minutes before un-molding them and letting them cool completely on a cooling rack.
- In a saucepan set over low heat, combine all of the glaze ingredients.
- Once the coconut butter begins to melt, whisk the mixture gently until it becomes cohesive and forms a glaze.
- If it seems too thick, add a splash of plant milk at a time until you get a pourable consistency. Drizzle some of the glaze on each cooled mini bundt.
- Finish them off with a dusting of ground dried rose petals. Feel free to do the same or leave off this step. You could also sprinkle them with toasted shredded coconut, cocoa powder, cardamom, or anything else you’d like.
This recipe is so simple, healthy, and delicious! Just pour this shake over some plant milk for a beautiful, tie-dye look!
MAGICAL MANGO MATCHA SHAKES [VEGAN]
THIS RECIPE IS :
SERVES
1COOK TIME
10INGREDIENTS
- 1 frozen banana
- 1 teaspoon matcha powder
- 1 cup unsweetened almond milk
- 1/2 avocado
- 1 cup frozen mango
- 1 scoop vegan vanilla protein powder
PREPARATION
- Place all the ingredients in your blender (minus the kiwi or other fruit using to garnish) and blend until smooth
- You can simply enjoy it this way OR you can then pour plant-milk milk into desired glasses, then pour the matcha shake over top and mix with a straw to get that swirly tie-dye look
NUTRITIONAL INFORMATION
Per Serving: Calories: 492 | Carbs: 59 g | Fat: 18 g | Protein: 35 g | Sodium: 566 mg | Sugar: 35 g
CHOCOLATE ZUCCHINI SQUARES [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
INGREDIENTS
FOR THE SQUARES:
- 1 cup zucchinis, shredded
- 1/3 cup applesauce, unsweetened
- 1 teaspoon pure vanilla extract
- 1 cup coconut flour
- 1/2 cup melted coconut oil
- A pinch of sea salt
- 3/4 cup coconut sugar
- 1 teaspoon baking powder
- 3/4 cup raw cacao powder
- 1/4 cup chia seeds, soaked in warm water
- 1/4 cup vegan chocolate chips (optional)
- 1/2 cup water
- 1 tablespoon maple syrup
FOR THE FROSTING:
- 1/2 cup melted coconut oil
- 1/8 cup maple syrup
- 1/2 cup raw cacao powder
PREPARATION
- Preheat the oven to 350°F.
- Place all the ingredients for the squares into a blender and mix them until well-combined.
Add 1/2 cup of water to the mixture. - Line a baking dish with parchment paper and pour in the mixture.
- Spread the mixture until it’s even and bake it, at 350°F, for 20 minutes. Afterward, put it in the refrigerator for about 30 minutes to cool it down.
- In the meantime, mix up all the ingredients for the frosting and blend them until smooth.
- When the dough has cooled down, spread the frosting over the dough and let everything firm up in the refrigerator overnight.
NOTES
If you want you squares to be more firm, squeeze out the liquid of the zucchini shreds with a simple kitchen towel before using them.
APPLE CINNAMON STICKY BUNS [VEGAN]
THIS RECIPE IS :
CALORIES
314SERVES
15COOK TIME
30INGREDIENTS
FOR THE DOUGH:
- 2 teaspoons active dry yeast
- 1 cup almond milk
- 3 tablespoons vegan butter
- 2 cups bread flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 1 tablespoon coconut sugar, or regular sugar
FOR THE GLAZE TOPPING:
- 3/4 cup brown sugar
- 1 stick vegan butter(1/2 cup)
- 1 cup pecans
FOR THE FILLING:
- 3 tablespoons room temperature vegan butter
- 2/3 cup brown sugar
- 2 medium apples, thinly sliced or shredded
- 3 teaspoons cinnamon
- 1/2 cup pecans, optional
PREPARATION
- Pour almond milk into large measuring cup, add earth balance and heat in microwave for about 45 seconds or until everything is warn and melted. Mixture should be warn, not hot, if too hot it will kill the yeast.
- Sprinkle on yeast set aside and allow to proof at least 10 minutes.
- In a large mixing bowl whisk together flour, salt and sugar. Create a well in the middle of flour and pour in yeast mixture.
- Mix flour and milk together, when dough comes together, transfer to lightly floured surface and knead for 2 to 3 minutes. Sprinkling on flour as needed to keep dough from sticking to surface or your fingers, you should have a soft springy ball.
- Place ball into a greased bowl, cover with towel or plastic wrap and allow to rise for one hour in warm place.
- While dough is rising mix together 3/4 cup of brown sugar and 1 stick of room temperature butter and spread on bottom of 9-inch by 13-inch pan, set aside.
- Peel apples and slice into thin strips or shred in food processor, mix together in medium bowl with 2 teaspoons of cinnamon, cover and set aside.
- When dough is ready roll it out on a lightly floured parchment paper into a large rectangle about 1/4-inch thick.
- Spread on 2 tablespoons butter, top with brown sugar and apples and pecans.
- Carefully roll from the longest end using parchment paper to help keep roll tight.
- With seam side down, carefully cut into 2-inch slices and place in pan. Melt remaining butter and brush on rolls.
- Cover and allow to rise again for about 1 hour, during last 15 minutes of rising, preheat oven to 350°F.
- Bake for 25 to 30 minutes or until top is golden brown.
- Allow to cool slightly, invert, serve and enjoy!
NUTRITIONAL INFORMATION
Per Serving: Calories: 314 | Carbs: 39g | Fat: 17g | Protein: 4g | Sodium: 17mg | Sugar: 173g
HEALTHY DESSERT BAKED SWEET POTATO [VEGAN]
THIS RECIPE IS :
CALORIES
307SERVES
1INGREDIENTS
- 1 medium sweet potato
- 1 tablespoon coconut butter
- 1 tablespoon almond butter
- 2 teaspoons toasted coconut flakes
- 2 teaspoons toasted pecans
- 2 teaspoons dairy-free, gluten-free chopped dark chocolate
- 1/4 teaspoon cinnamon
PREPARATION
- Pre-heat oven to 400° F. Pierce sweet potato several times with a fork. Place the sweet potato on a rimmed baking sheet lined with foil. Bake for about 45 minutes, or until sweet potato is completely tender and oozing a little bit.
- Make a slit in the top of the sweet potato. Mash down each side and add toppings: coconut butter, almond butter, coconut flakes, pecans, dark chocolate, and cinnamon. Enjoy warm.
NUTRITIONAL INFORMATION
Per Serving Calories: 307 | Carbs: 9 g | Fat: 18 g | Protein: 4 g | Sodium: 53 mg | Sugar: 5 g
SUGAR-FREE ENERGY MILLET BARS [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
CALORIES
125SERVES
10INGREDIENTS
- 1 1/2-ounces puffed millet
- 1 1/2-ounces almonds
- 1 tablespoon hazelnuts
- 1 tablespoons pumpkin seeds unsalted
- 1 tablespoon rice malt
- 1 1/2-ounces dark chocolate
- 1 1/2-ounces dried fruits of your choice
- 4 tablespoons coconut oil
PREPARATION
- Chop the seeds and the red fruits coarsely with a knife. In a large bowl combine with the millet.
- Add the chocolate, the malt, and the coconut oil after having melted it.
- Mix well and pour the mixture into a square or rectangular cake tin lined with parchment paper, flatten the mixture and level it well keeping a thickness of about 1/2-inch.
- Bake at 300°F for about 20 minutes.
- Remove from the oven, wait a few minutes, and when they are slightly warmed, cut the mixture into 10, rectangular bars with a sharp knife.
- Let it cool completely. Keep in sealed containers.Some notes: you can change cereals, (you can also use cereal flakes) fruit and seeds, depending on what you have at home and according to your tastes.
NUTRITIONAL INFORMATION
Per Serving Calories: 125 | Carbs: 10 g | Fat: 9 g | Protein: 3 g | Sodium: 1 mg | Sugar: 5 g
CHOCOLATE, BANANA, AND PEANUT BUTTER OVERNIGHT OATS [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
CALORIES
465SERVES
1INGREDIENTS
- 1/2 cup gluten-free oats
- 1/2 cup almond milk
- 1 ripe banana
- 1 tablespoon peanut butter (extra to top—optional)
- 1 tablespoon cocoa powder
- 1 teaspoon maple syrup
PREPARATION
- Mash half of the banana in a bowl, then add the oats, milk, cocoa powder, peanut butter and maple syrup. Mix together, cover and pop in the fridge overnight (or for at least 3 hours).
- Top the oats with the remaining half banana and drizzle with more peanut butter.
NUTRITIONAL INFORMATION
Per Serving: Calories: 465 | Carbs: 80 g | Fat: 13 g | Protein: 13 g | Sodium: 120 mg | Sugar: 31 g
Nutrition information does not include optional ingredients.
Nutrition information does not include optional ingredients.
Baking doughnuts is so much healthier then the typical method, although they taste just as good! Made from just 10 easy ingredients they are ready in only 15 minutes. Naturally gluten free and vegan. Surprise, these doughnuts have beets!
HEALTHY BEET RED VELVET BAKED DOUGHNUTS [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
CALORIES
330SERVES
6INGREDIENTS
FOR THE DOUGHNUTS:
- 1 and 1/4 cups buckwheat flour
- 3/4 cup granulated coconut sugar
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 chia egg
- 2/3 cup coconut oil
- 1/2 cup almond milk
- 1 tablespoon maple syrup
- 1 cup steamed beets blended
FOR THE CASHEW CREAM FROSTING:
- 3/4 cup raw cashews soaked overnight in warm water
- 1 and 1/2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1 tablespoons unsweetened almond milk (or any milk)
PREPARATION
- Heat oven to 350°F.
- Lightly spray doughnut pan with cooking spray.
- In medium bowl, stir together flour, granulated sugar, baking powder, salt, cinnamon and nutmeg with whisk.
- Add the beets to a blender and blend.
- In a separate bowl beat chia egg, oil, milk, maple syrup, blended beets and with whisk.
- Pour wet ingredients into dry ingredients; fold until just combined.
- Transfer mixture to the doughnut pan filling about half full.
- Bake on centre oven rack 10 to 12 minutes or until doughnuts are golden around edges and spring back when touched.
- Remove from oven, repeat with remaining batter.
CASHEW CREAM FROSTING:
- Add all ingredients to food processor and pulse until completely creamy.
- Layer on top of the red velvet.
NUTRITIONAL INFORMATION
Per Serving: Calories: 330 | Carbs: 25g | Fat: 26g | Protein: 4g | Sodium: 47mg | Sugar: 6g