chia cherry goji berry energy bites (vegan, gluten free, paleo)

 

Whether you need a quick pick-me-up as you’re on the go or a little something to hold those sugar cravings at bay, these chia cherry goji berry energy bites are just the thing. Fortunately, they are much easier to whip up than they are to say (LOL) with just seven ingredients.

Since the name is kinds of a mouthful, I decided to shorten it to “Bing-Go Bites” for the bing cherries and goji berries. So much easier – and fun! – to say.

I created this recipe while I was packing for our mission trip to the Dominican Republic last month. I wanted something that would travel well, include both healthy servings of plant protein and fruit and provide extra nutritional benefits like antioxidants (cacao nibs, goji berries and cherries) and omega-3 fatty acids (chia seeds). Oh, and free of added sugars of course.

That sounds like a tall order, doesn’t it?

I had been dreaming up energy bites like this for awhile but hadn’t pinned myself to actually pull something together and what better time than the day you have to leave the country? Let me tell you, I was praying these would turn out the way I had imagined since I left myself zero time to test multiple batches. So grateful God answered that prayer with a speedy “yes.”

 

 

 

Let me tell you, I’m extra grateful I had these chia cherry goji berry energy bites (a.k.a. Bing-Go bites) on hand as we encountered a two hour wait to get through the airport in Santo Domingo and the virus I ended up coming down with was starting to kick into gear. They got the stamp of approval from other team members too.

If you try these, or the other recipes on my site, I would love to hear your feedback too! Good and not-so-good. Your comments are extremely helpful as I continue to both develop and improve on the recipes I share with you.

chia cherry goji berry (Bing-Go) bites
Total Time
15 mins
 

Whether you need a quick pick-me-up as you're on the go or a little something to hold those sugar cravings at bay, these chia cherry goji berry energy bites are just the thing.

Course: Dessert, Snack
Author: Andrea Anderson
Ingredients
  • 1 cup date paste*
  • 1/2 cup peanut butter
  • 1/4 cup cocoa powder
  • 1 T chia
  • 1 T goji berries
  • 1 t cacoa nibs
  • 1/4 cup dried bing cherries
Instructions
  1. Add first four ingredients to a food processor and mix until thoroughly combined and smooth. Add the goji berries, cacao nibs and dried cherries and pulse until just combined.

  2. Scoop out mixture with a spoon and roll in your hands to form 1" balls. Place in an airtight container. Should be eaten within 1-2 days if stored in the cupboard or 5-7 days 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.
  • I used the Navitas brand of cacao nibs which I bought online at vitacost.com. But you also can find them here.
  • I found the dried Bing cherries at Trader Joe’s. You can get them online here if you don’t have a Trader Joe’s near you. Make sure they are free of added sugar and sulfur!
  • The goji berries were from the bulk section at Whole Foods, but you can get them online here.

ode to chocolate: a valentine’s day recipe roundup

Ahhhh, chocolate!

Food in general may win men over, but you, chocolate, are definitely the way to a woman’s heart. God knew what He was doing when He made you a super-fruit and then gave us things like coffee and chili and peanut butter and dates to mix with you and make our taste buds swoon.

The only thing, chocolate, is that you’re often paired with sugar and dairy milk and other sketchy ingredients which totally drags your healthy vibe down. So not cool.

But I’m here for you, chocolate, and created this Valentine’s Day recipe round up which gives you the starring role supported by a cast of ingredients that plays to your superfood talents and lets your antioxidant superpowers shine.

Ready? Roll recipes!

 

Chocolate, you make a surprising appearance in this comfort food staple…

 

His ‘n Hers Black Bean Chili

 

 

 

And with the main meal out of the way, here are all the desserts and snacks you were made for..

 

Mocha Hazelnut Torte

 

Nanaimo Bars

 

Rockier Road Brownies

 

 

 

Chocolate Doughnuts with Milk Chocolate Glaze + Pink Sprinkles

 

German Chocolate Cake

 

 

Chocolate Zucchini Muffins

 

 

Pistachio Wrapped Chocolate Truffles

 

Dark Chocolate Pudding Mousse

 

 

So there you have it, chocolate! Your Valentine’s Day recipe round up in a nutshell.

So many recipes you were simply made for. I can’t to see what other combinations we come up with this year. Looking back, I see we haven’t made nearly enough of pairing you with peanut butter or fresh fruit or even finding ways to sneak you in where people least expect to see you. We’ll have to remedy that, you and I.

XOXO

 

P.S. In the comments, tell me which recipe you absolutely have to try and/or what kinds of flavor combinations you might like to see me team up with chocolate in future recipes. I have a few ideas up my sleeve, but I always love to hear from you!

mocha hazelnut torte (vegan, added sugar free, no bake, gluten free, paleo)

I can’t decide which I like better: chocolate + coffee or chocolate + hazelnuts. Hmmmm….

If you had to pick one, what would you choose? (Tell me in the comments.)

Fortunately, we don’t have to choose one over the other because I’ve brought both together is this mocha hazelnut torte! It’s a dessert that looks decadent, but contains only whole food, added sugar free ingredients, so it’s a recipe that loves your body back.

Ever since I detoxed from sugar a few years ago, I’ve been on a mission to have my cake and eat it too…just without the added sugars which keep you hooked on the very thing that brings your energy levels down and anxiety up. Thanks to dates, stevia and few other tricks, it’s made this mission much easier and I’m excited to share the results with you in my recipes.

This mocha hazelnut torte is incredibly easy to whip up and I even have a pro tip for you for easily removing those pesky hazelnut skins which would make the crust bitter. Check out the tip here over at Will Cook for Friends. It’s seriously so ridiculously easy that you’ll probably do a happy dance in your kitchen. Or at least in your head.

Because my husband and I aren’t dedicated coffee drinkers, I’ve never learned to make a good pot of coffee and don’t keep coffee in the house (shocking, I know), so I relied on Trader Joe’s Coconut Cold Brewed Coffee Concentrate for the body of the torte. If you don’t have a Trader Joe’s near you and can’t find an equivalent, here’s a cold brew coffee recipe by Wellness Mama or see the “Shop the Recipe” section at the end of the post for a link on where you can buy it online.

But let’s dig in to the recipe, shall we?

 

Mocha Hazelnut Torte

Chocolate, coffee and hazelnuts come together in this easy, no bake dessert recipe that is free of added sugars so it loves your body back whether you have one slice...or two

Course: Dessert
Author: Andrea Anderson
Ingredients
For the crust:
  • 1 cup hazelnuts, skins removed
  • 1/4 + 2T cup cocoa powder (fair trade is best)
  • 2 scoop 100% pure stevia powder
  • 1/4 tsp salt
  • 1/2 cup date paste*
For the filling:
  • 2 avocados, peeled and pitted
  • 1.5 cups cocoa powder (fair trade is best)
  • 1.5 cups date paste*
  • 2 15 oz. cans full fat coconut milk
  • 1/2 cup cold brew coffee concentrate
  • 4 tsp vanilla
  • 6 scoops 100% pure stevia powder
  • 1/4 tsp salt
Instructions
For the crust:
  1. Add all ingredients to a food processor or blender and mix until thoroughly combined and the mixture easily holds together when pinched between your fingers. Pour into a 9" spring form pan and press firmly to form the crust.

For the filling:
  1. For one of the cans of coconut milk, make sure the fat has separated from the liquid by chilling it in the fridge overnight.

  2. Depending on the size of the bowl of your food processor or blender size, you may need to do the filling in two equal batches  to ensure everything mixes thoroughly.

  3. First combine the avocado, cocoa powder, date paste, vanilla, stevia, salt and one can of coconut milk.

  4. With the other can, remove the fat and then add it to the other filling ingredients along with the coffee concentrate. Mix until thoroughly combined, scraping the bowl a couple times to make sure everything is well blended and very smooth.

  5. Pour the filling onto the crust, cover with foil and chill for at least four hours before serving. It's best if kept refrigerated. Decorate with hazelnuts or fresh fruit if desired.

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 to make about 1/2 cup of date paste. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. Multiply quantities of dates as needed to make enough date paste for your recipe.

 

 

 

(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.
  • Cocoa powder: for fair trade cocoa powder which helps support farmers at fair wages, Equal Exchange is an excellent brand with a very rich cocoa flavor. I got mine at Whole Foods, but you can also find it online here.
  • Trader Joe’s coconut cold-brew coffee concentrate can also be found online 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

south-of-the-border party dip (vegan, oil free, added sugar free)

 

I could happily eat Mexican-style foods most days of the week. It’s one of the few cuisines that easily adapts to a plant-based diet without extraordinary effort or feeling like something is missing. Meat- and cheese-lovers might disagree, but as a former meat- and cheese-lover, this is my story and I’m sticking to it.

While this dip is made for the party scene, I also love it as a main, side or lunch any day of the week. It’s best when eaten within the first day, but can hold up in the fridge for a couple of days, although the avocado isn’t too happy about that.

This south-of-the-border party dip was inspired by one shared at a friend’s, but I “beefed” the recipe up with the addition of chickpeas plus a couple south-of-the-border ingredients: jalapenos and jicama.

 

 

 

If you’ve never tried jicama (pronounced hee-cama), it’s a root vegetable that has a pleasant crunchy texture and the flavor reminds me of apples, although not as sweet or pungent. To prepare it, all you do is peel it and slice as desired – for this recipe, I diced it. See the “Shop the Recipe” guide under the recipe for where you can find it.

This is a recipe where you can play with the ratios of ingredients and choose what to include and what to leave out, but of course, I recommend trying the whole kit and caboodle first as suggested in the recipe below. Since most of my family like foods on the mild side, I kept the jalapeno peppers to a minimum – really just enough to hint at some heat, but if you like things spicy, you’ll want to toss in more.

 

South-of-the-Border Party Dip
Prep Time
15 mins
 

A hearty, refreshing dip that is easy to pull together especially for large gatherings or when you want to whip up a quick meal.

Course: Appetizer
Cuisine: Mexican
Ingredients
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can chickpeas, drained and rinsed
  • 12-14 green onions, diced
  • 1-1.5 cups corn kernals
  • 1-1.5 cups diced cherry tomatoes
  • 3 cloves garlic, minced
  • 1-2 avocados, diced
  • 1 cup, packed cilantro
  • 2 jalapeno peppers, diced fine (optional)
  • 3/4-1 cup jicama, diced (optional)
Dressing Ingredients
  • 2-3 T veggie stock
  • 1-2 limes, juiced
  • 1/2 tsp salt
  • ground pepper to taste
Instructions
  1. With the exception of the avocado, add all the dip ingredients in a large bowl and mix thoroughly to combine. Add the avocado just before serving, coating it with extra lime juice to slow the browning.

  2. Combine the dressing ingredients, pour over the dip and stir to coat.

Serve with organic tortilla chips or combine it with lettuce for a hearty salad.

 

 

 

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

  • I used Eden Organics black beans and chickpeas for this recipe. I love that they are unsalted! If you can’t find them in your local store, you can get them here.
  • I always buy my corn organically because of GMOs in conventional corn. I get mine in bulk at BJs (a wholesale club), but Trader Joe’s also carries it. You also could look for the Woodstock brand in your local grocery store if they cater to an organic market. If you aren’t a member of BJs and want to check it out, use this link to sign up for a BJs membership and we’ll both get $25!
  • I bought my jicama at Whole Foods, but you could also look for it at Mexican grocery stores or larger grocery stores with an expanded selection of fruits and veggies may carry it.

buffalo cauliflower wings (vegan, gluten free, dairy free)

I cannot tell you how excited I am by how these buffalo cauliflower wings turned out! I’ve made them before, but experimented with a slightly different technique and voila! Beautiful plant-based buffalo wings just in time for the “Big Game” coming up in a couple of weeks.

While I’m not exactly a football fan, I do excited for the Super Bowl because it’s an excuse to make fun party foods to snack on. Kind of like how people look forward to Cinco de Mayo even though they aren’t Mexican. LOL

Anyway…these wings and the sauce are incredibly easy to make and are kept low in fat and gluten free by baking instead of frying and using rice flour over wheat. The inspiration came from the Lean Clean Eating Machine. I’ll even make these occasionally as my “main” dish with sides of veggies. Interestingly, my daughter, who typically loathes cauliflower, will actually eat these because of the spice, but my husband and sons won’t because of it. Go figure, right?!

You may be tempted to skip making the sauce and buying it instead but don’t!! It’s extremely easy to make and spares the icky preservatives and strange ingredients typically found in most hot wing sauces.

I prefer to pull the cauliflower florets apart to form the “wings” in roughly bite-sized bites and then chop up any stalk that’s left over.

To help your buffalo cauliflower wings crisp up faster, you’ll want to move them around on the parchment paper each time you go to turn them…that way they don’t stay in the same soggy spot. While I like them best fresh, they hold up quite well overnight so you can make them ahead of time…just crisp them up in a 350 F oven for about 10 minutes before eating.

 

Buffalo Cauliflower Wings
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Easy to make, these buffalo cauliflower wings are low in fat and gluten free since they are baked, not fried and use rice flour instead of wheat.

Course: Appetizer
Ingredients
For the sauce
  • 1 cup red pepper sauce
  • 1 cup water
  • 1 tsp paprika
  • 2 T vegan butter
  • 1 tsp garlic powder
  • 2 tsp tapicoa starch or 1/4 tsp xantham gum
For the cauliflower wings
  • 1 head medium cauliflower
  • 1 cup brown rice flour
  • 1 cup water
  • 1 tspsalt garlic powder
Instructions
For the sauce
  1. Add all ingredients to a small saucepan and whisk constantly over high heat until it thickens up. Turn off heat. Extra can be frozen.

For the wings
  1. Preheat oven to 450 F. Rinse the cauliflower and then pull of the florets in bite-sized pieces. Chop up the stalk into bite-sized pieces.

  2. In a medium bowl, mix together the remaining ingredients for the coating until thoroughly combined. Add the cauliflower florets and mix by hand until the cauliflower is coated with the brown rice mixture.

  3. Place cauliflower on a large baking sheet lined with parchment paper. Drizzle any remaining rice mixture over the larger cauli pieces. Bake for 10 minutes, remove from oven and rotate the florets, then return for another 10 minutes or until the coating on the wings is dried and crispy. It's best to slightly shift the wings on the parchment to a drier spot to help with the crisping.

  4. Pour some wing sauce in a clean bowl and begin dipping the baked cauliflower florets in it one by one, coating thoroughly and returning the coated cauli wings to the baking sheet. Repeat with all the cauli wings added more sauce as needed. Reserve any spare sauce for extra spicy dipping.

  5. When all the wings are coated in the sauce, return the baking sheet to the oven and cook 10 minutes. Remove from oven, turn the wings as before and bake another 10 minutes or until the wings start to crisp up.

  6. Serve immediately or let cool on the baking sheet before storing in the fridge so they don't sog up. Extra sauce can be frozen.

 

 

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.

easy black bean dip (vegan, dairy free, gluten free)

 

I have a gift for you today…an incredibly easy recipe for you to make and I bet you have all of the ingredients in your pantry. It’s been one of my favorites for years and is inspired by a recipe I found on the Whole Foods recipe site before I even made the transition to a plant-based diet: Black bean dip.

Although the “dip” word would make you think this is appetizer-only, I love making it for our main meal with a side of raw veggies and hummus! All of the “meaty” plant-based protein coming from the beans makes it hearty enough for that.

Because this black bean dip is quick and simple to pull together, I love saving it for Sundays (my low key cooking or no-cooking day) and for times when I’m up to my ears in life and/or have been cooking up a storm. You know, kind of like what will happen this weekend.

 

 

This black bean dip is made of only six ingredients and can be served with the traditional tortilla chips or you could try it with my sweet potato rounds if you have a little more time. Guacamole is an excellent side kick. You can get my basic guac recipe here or my new favorite spicy version here.

Because this recipe is so easy going, I rarely measure the ingredients when I’m whipping it up, but I’ve included suggested measurements for you here. It’s a recipe that works well for experimenting to adapt to your tastes, but if you do so, start with my suggestions and go slowly from there.

Bonus: You can make it a day ahead of time which also gives the flavors time to develop, though you might want to add a little extra salsa on the re-heating.

 

Easy Black Bean Dip
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This six-ingredient is simple to whip up and works well as an appetizer or main dish.

Course: Appetizer, Main Course, Side Dish
Cuisine: Mexican
Servings: 6
Author: Andrea Anderson
Ingredients
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 cup black beans, cooked
  • 3/4 cup salsa
  • 1/8 tsp salt
  • 1/2 tsp cumin
  • cilantro for garnish (optional)
  • torrilla chips for serving
  • guacamole on the side (optional)
Instructions
  1. Add garlic and onion to a medium saucepan with a little bit of water and saute over high heat until the onion is translucent, adding more water if needed to prevent burning.

  2. Reduce to medium-high heat and add in remaining ingredients. Mash beans slightly for a chunkier dip and more thoroughly for a smoother dip. Cook until all ingredients are thoroughly incorporated and heated through.

  3. Transfer to a serving dish and garnish with cilantro if desired. Serve with tortilla chips and/or sweet potato rounds and a side of guacamole, if desired.

 

 

 

 

vegan nanaimo bars (no added sugar, no bake, paleo, gluten free)

 

Last week I shared with you a no-added sugar brownie recipe that is a certified crowd please. Today I’m sharing one of my childhood favorites at Christmas time – naniamo bars. They are a Canadian thing that should take the world by storm and are named after Nanaimo, British Columbia which is on Vancouver Island. BTW…Vancouver and Vancouver Island are two must see destinations if you like to travel. But I digress…

These vegan nanaimo bars almost brought me to tears. The first time because I nailed the recipe which doesn’t always happen. The second time because I rushed the chilling process and they turned into a gooey mess when I wanted to photograph them (I forgot the first time). These pictures were my third time making and you can better believe I was praying hard they would turn out. They did. #happydance

The original nanaimo bar recipe is packed with sugar and dairy, so cue the makeover team (me) to turn them into no added sugar, vegan nanaimo bars. Which are paleo-friendly and gluten free to boot.

Let’s break it down, shall we?

 

The base: Regular nanaimo bars have a cookie-crumb base layer. This was the easiest layer to duplicate for the vegan, no added sugar option thanks to dates, almonds and coconut.

The custard layer: The traditional recipe is a custard flavor icing so it’s packed with sugar and dairy. This was the hardest layer to replicate for these vegan nanaimo bars but with a few savvy substitutions and a prayer, it turned out better than I anticipated. Yeah for a recipe win!

The top layer: Instead of melting chocolate and drizzling it over top, I chose to whip up a no-added sugar version that doesn’t harden like in the traditional recipe but gives you creamy chocolate goodness to sink your teeth into.

 

 

Even though these vegan nanaimo bars sound complicated and involved because of the three layers, they are incredibly easy to make and require zero baking. The only thing that’s really required beyond a food processor and blender is a little patience while they chill.

Like the brownies, you will get this VIP vegan nanaimo bars recipe when you become one of my newsletter friends. It’s free, of course, and not only does signing up get you extra special recipes like this one, it also saves you time by dropping new recipes right in your inbox!

Ready to get your vegan nanaimo bars recipe game on? Unlock it by clicking the picture below.

 

 

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.

 

 

 

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  • 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.