'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

1

COOK TIME

5

INGREDIENTS

  • 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

  1. 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. 

AUTHOR & RECIPE DETAILS


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Healthy recipes from a professional chef. Maria Llamas is a Nutritional Coach and a Professional Chef. Following her passion she studied Culinary Arts, years later she got curious about how food affected our physical, mental and emotional health and graduated as Nutritional Coach. She is behind Healthy Forkful sharing delicious recipes as well as healthy tips. As a coach, my job is to educate people how important nutrition is and to help them creating new healthy habits based on their lifestyles.
 

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

487

SERVES

6

COOK TIME

35

INGREDIENTS

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:

  1. Pre-heat your oven to 355°F and line a mini tartlet tin with greaseproof paper.
  2. In a mixing bowl, combine the flour, melted coconut oil and maple syrup. Mix and bring together with your hands until a dough forms.
  3. 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.
  4. Allow to cool fully before filling.

TO MAKE THE FILLING:

  1.  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. 
  2.  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.
  3. 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.

AUTHOR & RECIPE DETAILS


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Simple, fun desserts and dinners that will inspire you to get in the kitchen. Hello, I am Holly Jade and I am the owner of The Little Blog of Vegan. I post delicious recipes, advice, and beauty tips. Everything is vegan and cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable and pastel daily photos on Instagram, why not check it out and come on the journey with me!
 
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

  1. Preheat your oven to 325°F.
  2. Grease a mini bundt pan or regular cupcake pan with your oil of choice.
  3. Mix the dry ingredients together in a bowl, then do the same with the wet ingredients in a separate bowl.
  4. Combine the two together and whisk until smooth.
  5. Fill each mini bundt mold about 2/3 full with the batter.
  6. Once you’ve used up all the batter, tap the pan gently on the counter a few times to release any air bubbles.
  7. Bake the cakes for 20-23 minutes until the tops spring back when gently touched.
  8. Cool the cakes in the pan for 10-15 minutes before un-molding them and letting them cool completely on a cooling rack.
  9. In a saucepan set over low heat, combine all of the glaze ingredients.
  10. Once the coconut butter begins to melt, whisk the mixture gently until it becomes cohesive and forms a glaze.
  11. 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.
  12. 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.

AUTHOR & RECIPE DETAILS


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It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.
 
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

1

COOK TIME

10

INGREDIENTS

  • 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

  1. Place all the ingredients in your blender (minus the kiwi or other fruit using to garnish) and blend until smooth
  2. 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

AUTHOR & RECIPE DETAILS


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Plant-based recipes ready in 30 minutes or less. GINA FONTANA is a certified health coach and food blogger based in Columbus, Ohio, creating naturally gluten-free + dairy free + plant-based dishes that take 30 minutes or less to prepare. Here she lives with her husband Ben, baby boy Read, and two fur babies Boomer + Mickey. Gina works full-time as a mommy, and in her “free time” she develops fun, fresh, unique recipes by pairing different flavors together to create one magical dish. You can find her recipes on her Healthy Little Vittles blog.
 

CHOCOLATE ZUCCHINI SQUARES [VEGAN, GLUTEN-FREE]

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

  1. Preheat the oven to 350°F.
  2. 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.
  3. Line a baking dish with parchment paper and pour in the mixture.
  4. 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.
  5. In the meantime, mix up all the ingredients for the frosting and blend them until smooth.
  6. 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.

AUTHOR & RECIPE DETAILS


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Recipes that use colorful and natural ingredients from all over the world. Kirsten is the foodie behind The Tasty K - a food video blog that promotes eating simple, healthy and above all tasty food! By experimenting with colourful and natural ingredients from all over the world she seeks to inspire everyone to get creative in the kitchen and include more whole foods and plant-based meals in their diet.
 

APPLE CINNAMON STICKY BUNS [VEGAN]

THIS RECIPE IS :

CALORIES

314

SERVES

15

COOK TIME

30

INGREDIENTS

FOR THE DOUGH:

  • teaspoons active dry yeast
  • cup almond milk
  • tablespoons vegan butter
  • cups bread flour
  • cup whole wheat pastry flour
  • teaspoon salt
  • tablespoon coconut sugar, or regular sugar

FOR THE GLAZE TOPPING:

  • 3/4 cup brown sugar
  • stick vegan butter(1/2 cup)
  • cup pecans

FOR THE FILLING:

  • tablespoons room temperature vegan butter
  • 2/3 cup brown sugar
  • medium apples, thinly sliced or shredded
  • teaspoons cinnamon
  • 1/2 cup pecans, optional

PREPARATION

  1. 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.
  2. Sprinkle on yeast set aside and allow to proof at least 10 minutes.
  3. In a large mixing bowl whisk together flour, salt and sugar. Create a well in the middle of flour and pour in yeast mixture.
  4. 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.
  5. Place ball into a greased bowl, cover with towel or plastic wrap and allow to rise for one hour in warm place.
  6. 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.
  7. 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.
  8. When dough is ready roll it out on a lightly floured parchment paper into a large rectangle about 1/4-inch thick.
  9. Spread on 2 tablespoons butter, top with brown sugar and apples and pecans.
  10. Carefully roll from the longest end using parchment paper to help keep roll tight.
  11. With seam side down, carefully cut into 2-inch slices and place in pan. Melt remaining butter and brush on rolls.
  12. Cover and allow to rise again for about 1 hour, during last 15 minutes of rising, preheat oven to 350°F.
  13. Bake for 25 to 30 minutes or until top is golden brown.
  14. Allow to cool slightly, invert, serve and enjoy!

NUTRITIONAL INFORMATION

Per Serving: Calories: 314 | Carbs: 39g | Fat: 17g | Protein: 4g | Sodium: 17mg | Sugar: 173g

AUTHOR & RECIPE DETAILS


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Clebrate whole foods that nourish the body using creative ingredients and flavor combos. Hello I’m Celeste a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome food, I'm the face behind The Whole Serving, a blog about celebrating and enjoying whole foods that nourish the body, and not feeling bad about eating The Whole Serving!
 

HEALTHY DESSERT BAKED SWEET POTATO [VEGAN]

THIS RECIPE IS :

CALORIES

307

SERVES

1

INGREDIENTS

  • medium sweet potato
  • 1 tablespoon coconut butter
  • 1 tablespoon almond butter
  • teaspoons toasted coconut flakes
  • teaspoons toasted pecans
  • teaspoons dairy-free, gluten-free chopped dark chocolate 
  • 1/4 teaspoon cinnamon

PREPARATION

  1. 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.
  2. 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 

AUTHOR & RECIPE DETAILS


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Brittany Mullins is a health coach, certified personal trainer and the blogger behind the healthy living blog, eatinbirdfood.com. She proves that maintaining a healthy lifestyle doesn’t have to be a challenge by sharing recipes, workouts, wellness articles, travel adventures, and more. She focuses on using wholesome, (mostly) plant-based ingredients to create meals that are not only nutritious, but also delicious and satisfying. Get inspired by visiting Brittany's blog.
 

SUGAR-FREE ENERGY MILLET BARS [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

CALORIES

125

SERVES

10

INGREDIENTS

  • 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

  1. Chop the seeds and the red fruits coarsely with a knife. In a large bowl combine with the millet.
  2. Add the chocolate, the malt, and the coconut oil after having melted it.
  3. 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.
  4. Bake at 300°F for about 20 minutes.
  5. 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.
  6.  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

AUTHOR & RECIPE DETAILS


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Homemade pasta, Italian classics, and more. I'm a landscape architect, but now my job is to cook and take food photos for magazines and companies . I'm vegan because I love animals and I want to do the best I possibly can for the environment. My goal is to help everyone get closer to having a vegan kitchen because it's necessary to protect our planet and resources and it is important to consume consciously. My vegan meals are healthy and ethical, but I also have a sweet tooth. To be convinced of how good they are, just try!
 

CHOCOLATE, BANANA, AND PEANUT BUTTER OVERNIGHT OATS [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

CALORIES

465

SERVES

1

INGREDIENTS

  • 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

  1. 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).
  2. 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.

AUTHOR & RECIPE DETAILS


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My name’s Sophie and I’m a 24 year old breakfast addict with a slight obsession for oats, cinnamon and peanut butter to name a few. Having been diagnosed with Coeliac Disease in 2014, I’ve been on a round trip food journey. I started out as a health obsessed and self diagnosed Orthorexic, to now channelling my love of healthy food through experimental breakfast and baking recipes on my blog Oat So Delicious.
 
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

330

SERVES

6

INGREDIENTS

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
  • 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

AUTHOR & RECIPE DETAILS


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Healthy and delicious recipes from a London-based blogger. A health and lifestyle blogger based in London. Passionate about healthy and delicious recipes, wellness and travel.