chocolate peanut butter mousse (vegan, dairy free, gluten free, no added sugar)

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“We go together like birds of a feather…”

If chocolate and peanut butter ever had a theme song, that would be it. They were simply made for each other. #Godsagenius

And if you were playing Family Feud and had to name a food that went with peanut butter, I’m pretty sure “chocolate” would be a top answer. (“Jelly” might have the edge, numbers-wise, but taste-wise chocolate has “j” beat hands down IMO). You too?

So it was only a matter of time before I gave my go to chocolate mousse recipe a slight makeover to transform it into a chocolate peanut butter mousse.

 

 

There are three things I especially love about this chocolate peanut butter mousse recipe:

  1. It’s easy to make. With so many things on the go…four kids, two business, plus life and laundry, I want as many easy recipes in my life as possible.
  2. It’s a crowd pleaser. Whenever I hit on a recipe that satisfies many palettes, it quickly becomes a go-to and I love that this chocolate peanut butter mousse works as a snack or can be dressed up for company.
  3. It’s healthy but decadent. It’s my mission in life to prove that you can have a healthy dessert and eat it too without the sugar rush and crash and regretting that last bite, piece or helping. Dates and stevia stand in for added sugars but without fueling a sugar addiction and the fats from the avocado, peanut butter and coconut milk give a richness to the dessert that we often crave but with more substance and nutrients than we receive from butters and oils.

 

I’m giving you an option for a peanut butter mousse layer if you want to get all fancy pants and dress it up for guests. I’m perfectly content either way, but definitely run with the second option when I want to add a little wow factor. Mixing it up in food processor (this one’s my favorite), is my preferred way to make it because I find it easier to scrape than a blender. If you do go with the blender option, make sure it’s one with a motor powerful enough to handle blending the ingredients, especially the dates.

If you’re opting to add the peanut butter mousse layer, then you definitely want to serve this in a clear glass container. I used a Weck canning jar in this picture, which you can find here. For a slightly smaller size, these Weck tulip jars are my favorite. Yep, I totally crush over beautiful containers. And for parties, these jars make great portable, classy and environmentally friendly individual portion sizes. They’re my favorite party trick. For a party, though, you’ll want to double or triple the recipe depending on the number of guests.

 

P.S. Typically, I prefer using full fat coconut milk in my recipes, but because of the fat content in the peanut butter, I opted to use low fat coconut milk for this chocolate peanut butter mousse.

Chocolate Peanut Butter Mousse
Prep Time
10 mins
Chilling
1 hr
 

Easy but decadent, this chocolate peanut butter mousse whips up in a jiffy and satisfies all the cravings.

Course: Dessert, Snack
Keyword: chocolate, chocolate peanut butter, easy vegan dessert recipe, no added sugar dessert recipe, vegan chocolate mousse
Servings: 6 people
Ingredients
  • 1 just ripe avocado
  • 3/4 cup cocoa powder
  • 3/4 cup date paste
  • 1 15-oz can low fat coconut milk
  • 2 tsp vanilla
  • 3 scoops 100% pure stevia
  • 2/3 cup unsweetened natural peanut butter
  • 1/8 tsp salt
Instructions
  1. If making without the peanut butter swirl, add all ingredients to the food processor or blender and mix until smooth and creamy and chill in the fridge for at least one hour.


  2. If making the mousse with the peanut butter swirl, add all ingredients EXCEPT the avocado and cocoa powder to the food processor and blender. Blend thoroughly, then remove 1/4-1/2 cup and set aside. Then add the cocoa powder and avocado to the remaining mixture and blend until smooth and creamy.

  3. In clear glass containers, fill each 2/3 full of chocolate mousse, add enough peanut butter mousse to create a layered effect and then top with more chocolate mousse. Chill for at least one hour in the fridge.

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.
  • 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

blueberry banana bread bars (vegan, no added sugar)

 

I love hard-working recipes – especially ones that can work as breakfast, dessert or a snack! And these blueberry banana bread bars are perfect for all three.

I have a particular soft spot for these since it’s one of the first recipes I tried (thanks to the inspiration of Angela’s muffin tops recipe at Oh She Glows) that didn’t require any added sugar. And didn’t end up a yucky gummy mess which can happen when you remove the dairy and the added sugar.

These blueberry banana bread bars are just one of the recipes featured in my 7-day plant-based refresh which you can sign up to receive for free here.

Not only do these offer a delicious way to use overripe bananas, but they are easy to make and can be made gluten free by using certified gluten free oats. Since they’re crowd pleasers, I’ve often brought them to potlucks and brunches.

Blueberry Banana Bread Bars
Prep Time
15 mins
Total Time
30 mins
 

A versatile recipe that can be eaten as breakfast, dessert or a snack and is crowd-pleaser. Free of added sugar and can be made gluten free with the use of gluten-free oats.

Course: Breakfast, Dessert, Snack
Author: Andrea Anderson
Ingredients
  • 2 large bananas
  • 1/2 c. date paste
  • 1/4 c. coconut oil
  • 2 c. rolled oats gluten free if needed
  • 1/4 c. unsweetened shredded coconut
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2-1 cup fresh or frozen blueberries
Instructions
  1. Preheat oven to 350 degree F.

  2. Add bananas, date paste and coconut oil to a food processor and blend well.
  3. Add the oats, coconut, vanilla, cinnamon and baking powder and blend well.
  4. Press mixture into a greased 8×8 glass baking dish, then top with blueberries, gently pressing the berries into the batter.
  5. Bake for 15-20 minutes or until edges are lightly browned and the middle is firm, but yields slightly to the touch.

  6. Cool then cut.
Recipe Notes

If doubling the recipe, you will probably need to break up the steps further. Here’s what I do: First, coarsely blend all the oats and set aside in a large bowl. Then blend other ingredients per instructions above (without the oats). Next, stir the blended ingredients together with the oats in a large bowl. Continue with steps 4-6. I think this recipe works best with ripe to slightly overripe bananas.      *     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.
  • Unsweetened shredded coconut: If you have a Whole Foods or natural foods store near by, check the bulk section! Or get it here.

festive vegan yogurt parfaits with no added sugar berry jam

 

Mmm, mmm, mmm. Aren’t these pretty? I love the colors in these vegan yogurt parfaits and the combination is so festive!

While yogurt parfaits usually are associated with breakfast, I prefer them as a snack or dessert…I have a hard time parting with my go-to oatmeal bowl each morning. LOL Plus these are so pretty, I think they can hold their own on the dessert table and offer a refreshing alternative to heavier desserts.

To make them, grab your favorite non-dairy, no added sugar yogurt (I used a cashew-based one here), whip up a batch of granola (I recommend this one to keep it free of added sugars) and berry chia jam (recipe below) and top with a few pomegranate seeds.

Instead of layering the parfaits with two repeated layers of yogurt, granola, jam, I decided to layer everything on top of the yogurt which I think saves time and keeps things simple. I would definitely recommend this approach with shorter glasses like the ones I used here.

 

If you’re making the vegan yogurt parfaits for a crowd, use the shortest mason jam jars you can find. I love doing this for parties and have used it for my chocolate pudding mousse and apple crisp. It makes it easy for guests to pick up and the portion size is just about right for one person.

 

 

No added sugar Berry Chia Jam

A simple five-ingredient recipe that gives #allthejam without all the sugar.

Course: Topping
Author: Andrea Anderson
Ingredients
  • 1.5 cups frozen mixed berries
  • 1.2 T chia seeds
  • 1.5 scoops 100% pure stevia powder
  • 4 tsp freshly squeezed orange juice
  • 1 tsp tapioca powder or organic corn starch
Instructions
  1. Add all ingredients to a pot and bring to a boil. Reduce heat and simmer for about 10 minutes until the jam thickens, using a potato masher to break down the berries. Cool and store in an air tight jar in the fridge for up to one week.

 

 

 

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

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

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.)

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.

 

 

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!

 

 

loaded sweet potatoes with spicy guacamole and black bean sofrito (vegan, dairy free, soy free, gluten free)

 

It always amazes me how hard it is to find a recipe that my entire family likes. I often get close with a 5 out of 6 thumbs up, but hitting a perfect score of 6 for 6 is maddeningly elusive. So imagine my surprise when this loaded sweet potato with spicy guacamole and black bean sofrito was a clear winner.

Even with my daughter who doesn’t usually like bean dishes. Or my boys who prefer mild to spicy. Let’s pause while I celebrate with a hearty “ole.”

 

 

I love the contrasting flavors, textures and color of this dish…the sweetness with the spicy, the creaminess punctuated with a light crunchiness, the deep orange flesh of the sweet potato with the brilliant green of the avocado.

This recipe is extremely easy to pull together and is simply packed plant-powdered nutrition. Let me break it down:

  • The sweet potatoes are high in fiber and vitamins like A, B6 and C and carry a low glycemic index. And did you know you can eat their skins? You can! Just scrub them well before baking. I thought it would be weird to eat sweet potato skin at first, but I really like it!
  • The black bean sofrito boosts the protein along with the fiber in this dish. I learned the secret of yummy black bean sofrito when I was on a mission trip to Panama earlier this year…at each lunch and dinner while we were in the mountains, beans would be served (along with rice and some meat). I couldn’t get over how good the beans tasted and had to know what made them so flavorful. When I tried it after I got back home, I was extremely pleased with the results.
  • For the spicy gucamole, I wanted to do more than simply give it some heat – I wanted to sneak in some extra nutrients too which I accomplished by adding spinach. Were my kids any wiser? Nope!

 

 

If you want to make this for a weeknight but anticipate being tight on time, bake your sweet potatoes ahead of time. Although the sofrito cooks up quickly, to make things speedier, you also could make it ahead of time. You’ll want to make the spicy guacamole fresh, though, but it will take less than 10 minutes. While you’re making the guac, you can be re-heating the potatoes and sofrito.

 

loaded sweet potatoes with spicy guac and black bean sofrito
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

A nutrient-dense meal that's easy to pull together and a beautiful contrast in flavors, texture and color.

Course: Appetizer, Entree, Main Course
Cuisine: Mexican
Servings: 6 people
Author: Andrea Anderson
Ingredients
  • 1 per person sweet potato, scrubbed
For the black bean sofrito
  • 3 cups black beans, cooked
  • 1/2 onion, diced
  • 3 large garlic cloves, minced
  • 1 large tomato
  • 1 tsp oregano
  • 1/2 tsp salt
  • dashes pepper
  • 1/2 cup water
For the spicy guacamole
  • 3 avocadoes, peeled and pitted
  • 4.5-6 tsp freshly squeezed lime juice
  • 1/3 cup fresh cilantro, minced
  • 1 large garlic clove
  • 2 tsp cumin
  • 1/2 tsp, scant salt
  • 1/2 cup spinach, chopped fine
  • 1/3-1/2 cup jalapeno peppers, minced
  • dashes freshly ground pepper, to taste
  • dashes dried chili flakes, to taste (optional)
Instructions
  1. Pierce each sweet potato several times with a knife then in a 375 degree F oven for about 45 minutes or until the flesh is very tender.

For the black bean sofrito:
  1. Add the onion, garlic and tomato to a pot with a little water and cook over high heat until the onion is translucent. Add more water if needed to prevent the vegetables from sticking.

  2. Add remaining ingredients, bring to a boil and then simmer until the water is absorbed, using a potato masher to break up the beans slightly. For a creamier sofrito, add a little more water and adjust seasonings to taste.

For the spicy guac:
  1. Cut the avocado into a bowl and mash. Add remaining ingredients and stir to combine. Make sure you save the avocado pit which can be added to any leftovers to prevent browning.

 

 

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

  • My daughter and I have a mild obsession with Jeff’s Natural’s jalapeno peppers which you can find here. Jeff uses purer ingredients than the canned kind and I love them in this spicy guacamole.

 

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.

 

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.

 

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.

 

 

 

cheesy kale chips (vegan, oil free, gluten free, soy free, paleo)

 

Aren’t snack foods made from good-for-you ingredients the best? Like kale chips!

The first time I tried kale chips, it was love at first bite. Savory, salty, crunchy…yum! But the thing I wasn’t in love with was the price tag, especially for frequent snacking (keep in mind we have four hungry children to feed, three of which are boys).

So I turned to my own kitchen to try and re-create the ideal snacking experience.

 

 

Here are few things I’ve learned along the way:

  • The key to a good kale chip is the seasoning. Since kale is strongly flavored itself, if you’re too light with the seasonings, you have a chip that tastes just like dried kale. Not to exciting.
  • It’s also essential to get the moisture balance right. Too little and it’s hard to coat the kale, too much and they’re on the soggy side and take forever to dry out.
  • Ideally, kale chips are best made with a food dehydrator. But if you lack one of those, as I do, setting your oven at it’s lowest setting – usually about 200 degrees F – is an excellent runner up.
  • Unless you plan on eating your kale chips on the spot, you’ll want to be sure all the kale is completely dried out before storing them in an airtight container. Just a little bit of moisture and the chips loose their crispiness and become chewy. If this happens to you – and it has to me many times – trying popping them back in a 200 degree F oven for 10-15 minutes to dry them out again.

 

Pack these in ziplock bags if you’re traveling. Not only do they add zero weight to your luggage, but it can help you get your superfood fix if you’re not sure what snacking options you’ll have access to on the road. I brought these on a road trip with me this summer and will probably plan to do the same when I head to the Dominican Republic in February on a mission trip.

 

Last thing…if you’re new to vegan “cheese,” be prepared that it will not taste like the cheese you’ve been used to…if you go in expecting that, you’ll be disappointed every time. Or you’ll need to buy manufactured vegan cheeses. I’ve learned that the idea is try an approximate the flavors and textures of familiar foods and appreciate the plant-based version for what it is…healthier, lighter and fuel your body can use.

 

cheesy kale chips
Prep Time
15 mins
Total Time
1 hr
 

Savory, salty, crunchy, snack-y, yummy! That about sums up these cheesy kale chips that can be made in your oven or with a food dehydrator.

Course: Snack
Author: Andrea Anderson
Ingredients
  • 1/2 large bunch kale
  • 1/2 cup raw cashews
  • 1 lemon, juiced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 2 tsp nutritional yeast
  • 1/4 tsp salt
  • dashes freshly ground pepper
  • water
Instructions
  1. Preheat oven to 200 degrees F

  2. Prepare kale by rinsing, patting completely dry then removing the stems. Chop into large pieces that are approximately 2" square. Add to a large mixing bowl.

  3. In a food processor or blender, add remaining ingredients except the water and blend until the cashews are very finely chopped - almost powdery. Add just enough water to create a thick paste (too much water = soggy chips). Massage the mixture into the kale until all the leaves are completely covered.

  4. Spread the kale in a single layer on a large baking sheet. For best results, make sure each kale leaf is spread out. Sprinkle on additional seasonings to taste.

  5. Put into the oven for 20 minutes, then rotate the pan. Bake for another 15 minutes and remove any completely dried chips. Place remaining chips back in the over for another 10 minutes or until all the chips are completely dried.

Recipe Notes

While the chips are best enjoyed immediately for ultimate crispiness, they can be stored in an airtight jar after cooling completely. If they're too soft and you have to have them crispy, pop them in a 200 degree F oven for 10-15 minutes.

 

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

  • Click here for my favorite food processor
  • I found Trader Joe’s has the best price for cashews.
  • Nutritional yeast can be found in most health food stores or here. I get mine from the bulk section at Whole Foods.