rockier road vegan brownies (no added sugar)

 

Sometimes getting a recipe just right takes awhile. Sometimes the results are only good for the garbage (yeah, that bad). And sometimes they are an unexpected blessing. This last result is exactly what happened here.

I can’t remember exactly what I was going for when I first mixed this rockier road vegan brownies recipe up. I think it might have been chocolate cookies. Anyway, whatever it was, it just didn’t happen.

Except the results were exactly what I was going for in an chocolately fudgey vegan brownie recipe. Whooop, whooop! Then inspired by another recipe I saw in a vegan cookbook, I tossed on some chopped almonds and cacao nibs. Voila! Rockier road vegan brownies.

Why rockier road?

Because in the name of all things no-added-sugar, I left out the marshmallows. See? The road just got rockier. I honestly don’t think you’ll miss that pop of sugar, though, and I’ve shared this with enough people to know you won’t hear any complaining.

The recipe for these rockier road vegan brownies is a VIP recipe which you can snag when you sign up for my newsletter here (or click the image below). I’m also including the photos for how I packaged these to give as a gift along with gift tag labels.

Let’s spread a little no-added-sugar plant-based food joy, shall we?

 

 

carrot muffins (vegan, dairy free, no added sugar)

 

Since we’re in the season of getting together and gift-giving, I want to give you a better-for-you, better-for-them muffin recipe. A carrot muffin recipe and one that is free of any added sugar and full of vitamins and make-you-feel good ingredients.

This time of year, it feels like we’re inundated with foods that are high in fats and sugars, doesn’t it? And even though muffins appear innocent, many muffin recipes have plenty of both. Especially if you add the pat of butter – vegan or no.

 

 

Why am I so passionate about this? It’s because I’ve seen how much better I feel and how much better my body functions when I keep the added sugars and even fats on the lower side. I also know how impossible it feels eat healthier when it seems like everyone else is digging into those holiday treats. I’ll be sharing much more on sugar, it’s effects and what you can do about it in the coming weeks and am excited about something I have in the works for you!

So what’s the secret to keeping these carrot muffins on the healthy side? Dates, carrots and a bit of zucchini, plus using whole grain flour. They were a big hit with my children who can be picky, so I think it’s safe to say these will be a crowd-pleaser.

Make these for breakfast, for a snack for a brunch or for someone else whom you want to love with food that loves you back. XOXO

 

(Oh, and if you want a second no-added-sugar muffin recipe, you can grab my chocolate zucchini muffin recipe here.)

Print
carrot muffins
Prep Time
20 mins
 

Carrot muffins free from added sugar and filled only plant-based ingredients. Perfect for breakfast, brunch or a snack.

Course: Breakfast, Brunch, Snack
Servings: 12
Author: Andrea Anderson
Ingredients
Dry Ingredients
  • 1.5 cups whole grain spelt or ivory wheat flour
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 scooop 100% pure stevia
  • 1 tsp cinnamon
  • 1/8 tsp all spice
  • 1/8 tsp powdered ginger
Wet Ingredients
  • 1/4 cup chopped walnuts
  • 1 small just ripe or slightly underripe banana
  • 1.5 cups almond coconut milk
  • 1/2 cup date paste
  • 1 flax egg (1 T ground flax + 2 T water)
  • 1 tsp vanilla
  • 1 cup shredded carrots
  • 1/2 cup shredded zucchini
  • 1 tsp apple cider vinegar
Instructions
  1. Preheat oven to 350 degree F. Grease a muffin very well (coconut oil is recommended).

  2. Add the dry ingredients together in a large bowl and stir to thoroughly combine.

  3. Add walnuts to a food processor and blend until the walnuts begin to release their oils (will start to become like a paste). Add remaining ingredients EXCEPT carrots, zucchini and apple cider vinegar and blend until well combined.

  4. Pour into the bowl containing the dry ingredients and gently fold to mix.

  5. Gently stir in the carrots and zucchini until thoroughly combined and then gently stir in the apple cider vinegar. Spoon into the prepared muffin tin - adding the batter almost to the top.

  6. Place in the pre-heated oven and bake 27-30 minutes or until a toothpick comes out clean. Let them cool for 5-10 minutes in the tin, then loosen and move muffins to a cookie rack to finish cooling. Store in an air tight container.

Recipe Notes

RECIPE NOTES:    If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.          *           I highly recommend storing these muffins in the fridge if they aren't eaten after the first day. Without the added sugar plus high moisture content, they can turn moldy more quickly than you might expect. Experience is talking here.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • I got my organic spelt flour (GMO free!) from the bulk section at Whole Foods, or you can find it here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping
  • I use Silk almond coconut milk. If you can’t find it, you could always mix half unsweetened almond milk and half full fat coconut milk.

 

 

mini pumpkin pie-lets …updated (vegan, dairy free)

As I was cooking for Thanksgiving last week, I discovered a bit of an oops in this recipe for mini pumpkin pie-lets. Originally, I posted that the recipe made 12 pie-lets, when really, it makes about 36. I have no idea what I was thinking when I wrote up the original. Total face palm.

Hint: if you want more than a little pastry leftover to make these, then make two dozen mini pumpkin pie-lets and eat the leftover filling like pumpkin mousse.

I updated the recipe in the original post plus made a slight tweak to the spices because I can’t help it…I’m always experimenting! I found that I liked a little more of each spice compared to the portions I initially wrote down. I’m re-sharing the updated recipe here too.

If you want a little more behind-the-scenes details on how my Thanksgiving prep went (including why I felt like a total failure), I’m sharing that with my newsletter insider crew. If you want to get on that list so you never miss a recipe and have direct access to tips and stories I only share there, you can do that by signing up here.

Now for that updates mini pumpkin pies recipe…

 

Print
pumpkin pie-lets with maple coconut whip
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 

Made mostly added-sugar free, these mini pumpkin pies are a vegan twist on a traditional holiday recipe.

Course: Dessert
Servings: 36 mini pumpkin pies
Ingredients
For the crust:
  • 2.5 cups spelt flour
  • 1 tsp salt
  • 3/4 cup vegan buttery spread, chilled
  • 1/2-2/3 cup ice water
For the filling:
  • 1 15 oz can pumpkin puree
  • 1 cup full fat coconut milk
  • 3/4 cup date paste
  • 1/2 small just ripe banana
  • 3/4 tsp cinnamon
  • scant 1/2 tsp nutmeg
  • scant 1/2 tsp ginger
  • scant 1/4 tsp cloves
  • 4 scoops 100% pure stevia
  • 1 tsp vanilla
For the maple coconut whip:
  • 1 15-oz can full fat coconut milk
  • 2 tsp pure maple syrup or 1/2 scoop stevia
  • 1/2 tsp vanilla
Instructions
For the crust:
  1. For best results, chill the bowl, pastry blender, utensils and all ingredients for at least 30 minutes.

  2. In a medium bowl, stir together flour and salt, then use the pastry blender to cut in the butter until tiny pea-sized balls begin to form. Gradually stir in a 1/2 cup of the ice water using a metal spoon. Add more water as needed until the pastry begins to form the shape of a ball.

  3. Chill in the fridge for 30 minutes. Before rolling out, divide the dough in half.

  4. Remove half of the dough from the fridge and on a lightly floured surface, roll out the dough to 1/8"-1"4 thickness. Use the lid of a wide-mouth mason jar to trace out circles for the individual pie crusts. It's best to start around the edges of the crust and then trace out the circles on the inside to maximize the use of your crust. Put scraps aside in the fridge and roll out the other half of the dough, then use remaining scraps and re-roll.

  5. Place each crust into a mini cupcake/tart pan and gently form the crust to the inside of each cup. Prick the bottom of each pie crust several times with a fork, then line top of pan with a double thickness of foil before placing in a 450 degree F oven for 8 minutes. Remove foil and bake for an additional 4-6 minutes or until pastry is golden brown.

  6. Remove from oven and remove each shell to cool on a cooling rack. Store in an airtight container or freeze in a sturdy freezer-friendly container until ready to use.

For the filling:
  1. Add all ingredients to a food processor or high speed blender and mix until thoroughly combined. I find it helps to blend for several minutes, let it rest for a few minutes and then give it a final blending for an additional 1-2 minutes.

  2. If not filling the mini pie shells immediately, store filling in an air tight container in the fridge.

For the maple coconut whip:
  1. Chill the can of full fat coconut milk in the fridge overnight to have the cream set. Open the can and carefully drain off the liquid/remove the cream from the can.

  2. Place the cream in mixing bowl and add the maple syrup or stevia and the vanilla. Use a set of beaters or hand whisk to whip up the cream. The coconut whip can be made one day ahead of time, but you'll need to repeat the whipping process before serving.

To assemble the pie-lets:
  1. Spoon the pumpkin pie filling into each pie shell. Top with a dollop of maple coconut whip and a dash of nutmeg.

Recipe Notes

RECIPE NOTES:

If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.

 

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • I got my organic spelt flour (GMO free!) from the bulk section at Whole Foods, or you can find it here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping
  • I’ve found the full-fat coconut milk at Whole Foods doesn’t set well and not all brands do. Thai Kitchen is one brand, however, that has pretty reliably set for me. You can get it here if you can’t find it in the Asian section of your local grocery store.

jam roll (vegan, added sugar free, nut free)

 

Growing up, I always knew pie meant one thing…jam roll.

I’m not sure where the tradition started, but I remember my English grandmother and my mom making them  – often using strawberry or raspberry jam as the filling. It’s a completely genius way to use up scraps of pastry left over from pastry making and there’s something so right about warm jam between a crispy layer of pastry.

Here’s how it’s done.

 

 

1. Reform your pastry scraps into a ball and roll out to 1/8″-1/4″ thick.

2. Spread a thin layer of jam over the pastry bringing it almost to the edges. To keep it added sugar free, use only jam made with 100% fruit. I used Crofter’s wild blueberry jam here.

3. Fold one of the long side over to the middle.

4. Repeat with the other long side.

5. Then fold both short ends over and press to seal.

6. Place on a baking sheet and bake in a 350 degree F oven for about 20-25 minutes or until the pastry is a light golden brown.

7. Let the jam roll cool slightly before slicing and serving…preferably with a cup of tea.

 

I would love to hear back from you on this…have you made jam rolls from left over pastry scraps before? Or do you have another brilliant method that’s become a tradition in your family? Tell us in the comments!

 

 

mini pumpkin pies with maple coconut whip (vegan, dairy free, nut free, added sugar free option)

 

Aren’t these the cutest? Teeny pumpkin pies just waiting to be popped into your mouth. Pumpkin pie made without any added sugars and allowing only a hint of it in the coconut whip.

Funny thing, though, until I came up with this recipe, I wasn’t a pumpkin pie fan. Never baked one. Never wanted to. It’s a texture thing.

With this recipe, the texture (thankfully) changes by pulling out the milk, eggs and sugar and replacing it with whole fruits. It also keeps the filling added sugar free which means you’re never going to regret that “one last piece.” So, yay, for a healthy makeover too!

 

 

Besides those two pumpkin pie victories, I think my biggest cause for celebration was the pastry crust. As I shared here, I’m normally a crisp person because of my pie crust struggles. But this crust came together beautifully with the combination of whole grain spelt flour and Earth Balance vegan buttery spread, plus keeping everything chilled. (BTW you’ll definitely want to come back here early Wednesday for a recipe idea using leftover pie crust dough.)

You could easily bake the pumpkin pie shells ahead of time – even freeze them a few weeks in advance – and the filling is perfect for making a day or two ahead of time to let the flavors of the spices fully develop. My personal preference is to let each person add their own dollop of coconut whip along with a dash of nutmeg, or leave it off completely.

 

Print
pumpkin pie-lets with maple coconut whip
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 

Made mostly added-sugar free, these mini pumpkin pies are a vegan twist on a traditional holiday recipe.

Course: Dessert
Servings: 36 mini pumpkin pies
Ingredients
For the crust:
  • 2.5 cups spelt flour
  • 1 tsp salt
  • 3/4 cup vegan buttery spread, chilled
  • 1/2-2/3 cup ice water
For the filling:
  • 1 15 oz can pumpkin puree
  • 1 cup full fat coconut milk
  • 3/4 cup date paste
  • 1/2 small just ripe banana
  • 3/4 tsp cinnamon
  • scant 1/2 tsp nutmeg
  • scant 1/2 tsp ginger
  • scant 1/4 tsp cloves
  • 4 scoops 100% pure stevia
  • 1 tsp vanilla
For the maple coconut whip:
  • 1 15-oz can full fat coconut milk
  • 2 tsp pure maple syrup or 1/2 scoop stevia
  • 1/2 tsp vanilla
Instructions
For the crust:
  1. For best results, chill the bowl, pastry blender, utensils and all ingredients for at least 30 minutes.

  2. In a medium bowl, stir together flour and salt, then use the pastry blender to cut in the butter until tiny pea-sized balls begin to form. Gradually stir in a 1/2 cup of the ice water using a metal spoon. Add more water as needed until the pastry begins to form the shape of a ball.

  3. Chill in the fridge for 30 minutes. Before rolling out, divide the dough in half.

  4. Remove half of the dough from the fridge and on a lightly floured surface, roll out the dough to 1/8"-1"4 thickness. Use the lid of a wide-mouth mason jar to trace out circles for the individual pie crusts. It's best to start around the edges of the crust and then trace out the circles on the inside to maximize the use of your crust. Put scraps aside in the fridge and roll out the other half of the dough, then use remaining scraps and re-roll.

  5. Place each crust into a mini cupcake/tart pan and gently form the crust to the inside of each cup. Prick the bottom of each pie crust several times with a fork, then line top of pan with a double thickness of foil before placing in a 450 degree F oven for 8 minutes. Remove foil and bake for an additional 4-6 minutes or until pastry is golden brown.

  6. Remove from oven and remove each shell to cool on a cooling rack. Store in an airtight container or freeze in a sturdy freezer-friendly container until ready to use.

For the filling:
  1. Add all ingredients to a food processor or high speed blender and mix until thoroughly combined. I find it helps to blend for several minutes, let it rest for a few minutes and then give it a final blending for an additional 1-2 minutes.

  2. If not filling the mini pie shells immediately, store filling in an air tight container in the fridge.

For the maple coconut whip:
  1. Chill the can of full fat coconut milk in the fridge overnight to have the cream set. Open the can and carefully drain off the liquid/remove the cream from the can.

  2. Place the cream in mixing bowl and add the maple syrup or stevia and the vanilla. Use a set of beaters or hand whisk to whip up the cream. The coconut whip can be made one day ahead of time, but you'll need to repeat the whipping process before serving.

To assemble the pie-lets:
  1. Spoon the pumpkin pie filling into each pie shell. Top with a dollop of maple coconut whip and a dash of nutmeg.

Recipe Notes

RECIPE NOTES:

If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • I got my organic spelt flour (GMO free!) from the bulk section at Whole Foods, or you can find it here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping
  • I’ve found the full-fat coconut milk at Whole Foods doesn’t set well and not all brands do. Thai Kitchen is one brand, however, that has pretty reliably set for me. You can get it here if you can’t find it in the Asian section of your local grocery store.

 

 

thanksgiving recipe roundup (vegan, plant-based)

I cannot believe Thanksgiving is one week away!! How did that happen?!

If you’re new(ish) to a plant-based/vegan diet, I’m guessing Thanksgiving can feel rather…intimidating. After all, the main feature of this holiday meal is the turkey. (Can you even hear “Thanksgiving” without picturing the turkey? I can’t!) And holidays usually mean eating with people who probably aren’t eating the way you at best or make you feel looney tunes for choosing a different diet altogether.

But I’m here to encourage you that Thanksgiving – and all other holiday meals – can still be looked forward to and even give you chance to share how amazing a vegan diet can be! After all the turkey is only one part of the meal…the rest is a delightful array of sides which let the veggies we love shine.

So let’s get on with the roundup, shall we? #inspirationloading

 

Lentil Walnut Mushroom Balls by Oh She Glows

Hands down this is my favorite dish that I look forward to every year. I use it as my “main” dish and love it because it reminds me of stuffing. I usually make a batch for Canadian Thanksgiving in October and have enough to last me until Christmas (since I’m the only one who isn’t eating the turkey).

photo credit: oh she glows

 

 

Classic Vegan Stuffing by Raepublic

Confession: the stuffing is the one part of this meal I do eat even though it’s been cooked in the turkey. Shocking, I know. But I eat a vegan diet for health reasons, not strictly for animal rights, and it’s a rare indulgence. If you’re eating strictly vegan, however, give this stuffing recipe a try.

photo credit: raepublic

 

 

Vegan Porchini Mushroom Gravy by Veganosity

I’m still working on a vegan gravy recipe that hits the spot. This one looks divine.

photo credit: veganosity

 

 

Easy Biscuit Recipe by Whole New Mom

Anytime you can squeeze “easy” into a labor-intensive meal is a win! Plus this one is made from whole grains and can easily be made 100% plant-based by using dairy free milk.

photo credit: whole new mom

 

 

Fresh Cranberry Apple Relish by Veggies Save the Day

I love this twist on traditional cranberry sauce which usually is loaded with added sugars – it wins be over by relying on the natural sweetness found in the apples and dates.

photo credit: veggies save the day

 

Jeweled Sweet Potatoes

These are my favorite side dish that I’ve added as a “must have” to my holiday menu. They even eat like dessert!

 

 

Savory Stuffed Butternut Squash by Emilie Eats

Usually, I prepare my squash simply with just a little Earth Balance butter and cinnamon, but if you’re up for a twist on the traditional, give this recipe a try. It could stand in for a main dish as well!

photo credit: emilie eats

 

 

Apple Cabbage Slaw with Apple Cinnamon Dressing

This is my new favorite salad because it’s so refreshing! A perfect contrast to the heavier dishes and spotlights how tasty clean eating can be. It’s one of the bonus recipes included in the Fall edition of my Perk Up Your Pantry recipe ebook, which you can get here.

 

 

 

Fall Brussels Sprouts Quinoa Salad by Emilie Eats

I love the looks of this “meatier” salad and all of the fall colors in one dish!

photo credit: emilie eats

 

 

Easier-than-pie Apple Crisp

With all the work you put into the main meal, having an easy dessert recipe in your hip pocket is a must. Bonus: you can make the filling and topping separately up to several days ahead of time!

 

 

Vegan Pumpkin Caramels by Minimalist Baker

Here’s one way to spin dessert if you want to break away from the traditional pie. No added sugar, of course!

photo credit: minimalist baker

 

 

Pumpkin Pie-lets with Maple Coconut Whip

Although I was never a pumpkin pie fan (it’s a texture thing), I do love this vegan spin on a Thanksgiving staple. The pie-lets are free of added sugar and the coconut whip has only a teensy amount. These are coming at you Monday here on the blog…stay tuned!

 

easier-than-pie apple crisp (no added sugar, vegan, soy free, dairy free)

 

I never was much of a pie person. Unlike pizza where I could eat just the crust, pie crust left me cold. And making it? My results were rarely worth the effort. Which is why crisps are more my speed.

Easier to pull together and capped with a sweet, flavorful topping…mmmm. Yes. Please.

My favorite way to make this apple crisp also makes it virtually foolproof because you can control your chunky-to-sauce ratio and turn out the perfect-for-you apple crisp every time. Personally, I like things a little more on the saucy side.

For the topping, I swapped out the traditional brown sugar and butter for dates (in the form of date paste) and pecans. Much healthier options and still distinctly sweet too. The oats were allowed to stay (you can make these certified gluten free if need be).

While I’ve shared before that I hesitate to label any of my recipes kid friendly (because they like to buck trends), this is a recipe that all of my children enjoy. And because it’s free of any added sugars, I have no problem if they want to eat it for a snack or even for breakfast.

The apple crisp filling is one “ingredient” where I don’t measure because it’s kind of hard to mess up. The only way you can really ruin the filling is by using too much cinnamon. Feel free to let your hair down and not worry about getting it perfect. Good grief, cooking should be fun, not stressful and there are some recipes (like these) where I love to encourage you to feel confident in straying from a strict recipe! When you try this recipe for yourself the first time, go easy on the cinnamon – tasting it before adding more.

 

Print
easier-than-pie apple crisp
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

This apple crisp is extremely easy to make and, with managing the sweetness without added sugars, is perfect as a dessert, snack or even breakfast!

Course: Breakfast, Dessert, Snack
Author: Andrea Anderson
Ingredients
For the filling
  • 2 per person apples (organic is best)
  • dashes cinnamon
For the crust
  • 3/4 cup date paste
  • 1 cup pecans
  • 1 cup whole rolled oats, organic is best
Instructions
For the filling:
  1. Peel and core apples* and roughly chop. Add to a large saucepan along with enough water to cover the bottom of the pan. Bring to a boil, then reduce heat and simmer until apples begin to break down. A potato masher can help with this. For a chunkier filling, leave more apples in tact in bite-sized pieces. For more sauce, mash more apples up. Sprinkle with dashes of cinnamon to taste.

For the topping:
  1. While the apples are cooking, add all topping ingredients to a food process or blender and blend until it becomes crumbly.

For the crisp:
  1. Add filling to a casserole or glass baking dish and sprinkle on the topping. You can stop here and eat it as is, or, place in a 350 degree oven for 20 minutes for a slightly firmer topping.


Recipe Notes

*RECIPE NOTES:  Using a mix of green or tart apples with sweeter ones yields the most flavorful filling       *        If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.       *       Extra topping can be stored in the fridge for about a week. Sprinkle it over raw fruit or add to oatmeal...or eat it by the handful like I sometimes do!

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.

 

 

chocolate doughnuts with milk chocolate glaze (vegan, no added sugar)

 

Doughnut, you guys!

No added sugar, baked-not-fried, packed-with-fruit and finished-with-fun chocolate doughnuts. With milk chocolate glaze. And pink sprinkles. Food dye free sprinkles.

It’s a party on your plate and in your mouth.

How is all this accomplished in one little recipe? Simple! I used my chocolate zucchini muffin recipe, sweetened it up a bit (more dates and stevia) and spooned it into a doughnut pan. Voila! Healthy chocolate doughnuts.

 

 

But, wait, there’s more! To increase the fun factor, I added a milk chocolate glaze and pink sprinkles – all made without a lick of added sugar, dairy or food coloring.

 

This recipe makes more batter than can fill one six-doughnut pan which leave you with a couple options…fill a second doughnut pan or the same doughnut pan twice or use the remaining batter for cupcakes (which is what I did).

Eat them on your own, with a friend, with coffee or tea. Eat them for dessert, as a snack or even at breakfast. Because who says healthy eating has to be boring? #notme

About those no-added-sugar, food-dye-free sprinkles, though…that’s an extra special bonus recipe that you can only get here. So fun! I don’t think these doughnuts would be the same without them.

 

As with all my recipes, if you’re not sure where to get the ingredients or items needed to replicate this in your own kitchen, see below the chocolate doughnuts with milk chocolate glaze recipe for a “Shop the Recipe” guide.

 

Print
chocolate doughnuts with milk chocolate glaze

These chocolate doughnuts are sweetened entirely with fruit and baked, not fried, so you can enjoy this healthy treat as a dessert, snack or even for breakfast!

Course: Breakfast, Dessert, Snack
Author: Andrea Anderson
Ingredients
Dry Ingredients
  • 1 cup spelt flour
  • 1/2 cup cocoa powder
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 scoops 100% pure stevia*
Wet Ingredients
  • 1 small ripe/slightly underripe banana
  • 1 cup unsweetened almond coconut milk
  • 1 flax egg 1 T ground flax seed + 3 T water
  • 1 tsp vanilla
  • 2/3 cup date paste*
  • 1/4 cup almond or peanut butter
  • 1 cup shredded zucchini
  • 1 tsp apple cider vinegar
For the milk chocolate glaze
  • 3/4 cup full fat coconut milk
  • 1/4 cup cocoa powder
  • 1/3 cup date paste
  • 1/2 scoops 100% pure stevia
  • pinch salt
  • non-dairy milk, to thin
Instructions
For the doughnuts:
  1. Pre-heat your oven to 350 degrees F and grease your doughnut tin extremely well (coconut oil is recommended). Mix up your flax egg and set aside.

  2. In a large bowl combine all dry ingredients and mix to thoroughly combine.
  3. In a food processor or high speed blender, add all wet ingredients EXCEPT the zucchini and apple cider vinegar. Blend until well-combined and very smooth then add to the dry ingredients. Gently fold the dry ingredients into the wet until combined.
  4. Gently stir in the zucchini and then add the apple cider vinegar and gently mix again. Spoon into prepared doughnut tins making the batter level with the pan and bake for 25-28 minutes or until a toothpick inserted in the center comes out clean.

  5. When finished baking, leave in the doughnut tins for 10-15 minutes and then loosen with a knife and remove from the tin and place on a cooling rack. Store muffins in a covered container for 1-2 days refrigerated or 3-4 days refrigerated.

For the milk chocolate glaze
  1. Add all ingredients to a small sauce pan and stir over medium-high heat until the date paste breaks down completely and the mixture is very smooth. A potato masher or immersion blender can help with this.

  2. Cool, then thin as needed with additional non-dairy milk.

Recipe Notes

*RECIPE NOTES: Be sure to use 100% pure stevia (see this post for more info)       *       If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.       *       I recommend using spelt flour and unsweetened almond coconut milk as it's why I used and results may vary with other flours or dairy-free milks although feel free to experiment       *        Unless you don't mind a slight banana flavor to these muffins, I recommend using a small perfectly ripe or just under-ripe banana

 

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

If you dough-nut have a doughnut pan (sorry, couldn’t resist), try your local thrift shop or re-sale site/app. Or here are two options I found for you online: a metal pan and a silicon one.

  • Click here for my favorite food processor
  • I got my organic spelt flour (GMO free!) from the bulk section at Whole Foods, or you can find it here.
  • Target and many other grocery stores carry the unsweetened almond coconut milk, but you also can get it here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping
  • I usually buy my almond butter from Trader Joe’s, but click here for another option.
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.

 

 

 

essential ingredient: the scoop on stevia

If you’ve been here for more than a few posts, you’ll notice that the majority of my recipes are free from any form of added sugars. Instead, I love using whole fruits (mostly dates) and stevia to do the heavy lifting of adding the required sweetness because they don’t give you the spike and crash and are more immune system-friendly.

Stevia has continued to gain traction in the food marketplace, but with it, packaging that I believe is deceptive and misleading. You might think you’re getting stevia, when you’re actually getting stevia + other sweeteners and fillers.

That’s why I decided to go live over on the wildberry press Facebook page today.

Check out the video over there or view it below – let’s just ignore the weird close-eyed video still. #goodgrief If you want the online ordering info for 100% pure stevia, don’t forget to scroll past the video.

 

Here’s the order information I referenced for easy access:  NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order. (contains affiliate links @ no cost to you, but helps fund this blog)

If you plan on ordering from Vitacost and want to save on shipping then you’ll also want to download my top Vitacost buys tip sheet. In it, I share the products I most often buy from Vitacost to bulk up my order. As an added bonus, the products in the tip sheet are usually cheaper on Vitacost than other online or brick-and-mortar store options! Click here to get it delivered to your inbox.

P.S. If you wanted the Spicy Sweet Pumpkin Seed recipe I referenced in the video, you can get that here.

apple pumpkin granola fall parfait (vegan, no added sugar, gluten free option)

Last week, I shared one apple-based recipe and one with pumpkin – both bonus recipes in my Perk Up Your Pantry – Fall edition recipe ebook.

Today, I’m ending the debate and bringing both flavors together with one snack-tastic recipe…the apple pumpkin granola fall parfait.

When I created Perk Up Your Pantry, my thought was to include recipes that could be enjoyed by themselves, but also easily combined in new ways so your meal plans feel fresh and fun. Which is exactly what I love about this pumpkin harvest granola!

 

 

 

You could make this for breakfast or as a snack – even one on the go. To re-create your parfait as I did, you’ll need your favorite variety of fresh apple, my date caramel recipe and the pumpkin harvest granola which can only be found in the Perk Up Your Pantry recipe ebook.

The other thing I love is that it shows how easily you can create an indulgent-looking snack (or breakfast!) without any added sugars or dairy products. It’s food that loves you back!

I will add, however, that it’s still wise to eat a well balanced diet – one filled with leafy greens especially. If you go crazy on the carbs – especially added sugars, plant-based fats, processed vegan foods and fruits and veggies with a high naturally-occurring sugar profile, you might not experience the health benefits you’re looking for.

That’s also what you’ll find in the Perk Up Your Pantry recipe ebook – a good balance of recipes with sensible, but fun, vegan eating in mind. The recipe ebook also includes:

  • 5 essential sauce recipes
  • 5 essential snack recipes
  • 5 easy main dish recipes
  • 3 fall-inspired bonus recipes
  • A shopping list of all ingredients

PLUS you’ll receive two bonus items: a meal prep tip sheet and a meal plan tip sheet which includes a suggested meal plan featuring the recipe in the Fall Perk Up Your Pantry recipe book. All for only $8! Click here to buy it now.