Tag

vegan

Browsing
30 Minutes or Less

4-Ingredient Healthy Snickers

By
overhead image of healthy snickers cut in half with peanut butter inside.

Think snickers can’t be healthy?? Think again! I’ve pretty much made it my life’s work to take unhealthy treats and make them healthy. Like my healthy gluten-free mug cake, and my healthy cookie dough bars (another no-bake dessert in constant rotation around here!). These 4-ingredient healthy snickers fit seamlessly into my healthier treats lineup. My recent nighttime routine has included getting my baby to bed, popping 3 or 4 of these healthy snickers out of the freezer, and cozying up on the couch while I savor every last bite. My husband’s also obsessed, so I’ve been doubling this recipe to make sure there’s plenty to go around!

For this recipe, you’ll want to start with a silicone ice cube tray. I purchased these ones (they come in a 2-pack) and have loved them so far! They’re also great for making ice cubes too, as the silicone helps the cubes slide right out. From there, you’ll need just four simple ingredients – chocolate, coconut oil, dates, and peanut butter. All relatively healthy ingredients, but they come together to create a treat that tastes seriously indulgent, but won’t hurt your stomach… no matter how many you eat! *wink wink*

overhead image of a healthy snicker with flaky sea salt on top.

What You’ll Need To Make These Healthy Snickers

Chocolate Chips: Opt for dairy-free or dark chocolate chips for a healthier option. These provide the rich, chocolatey coating for your snickers bites.

Coconut Oil: Coconut oil helps melt the chocolate chips and creates a smooth, glossy texture for your healthy candy bars.

Medjool Dates: These naturally sweet and chewy dates serve as the caramel-like layer in your snickers, providing natural sweetness and a satisfying texture.

Crunchy Peanut Butter: Choose your favorite brand of crunchy peanut butter to add nutty flavor and crunch to your guilt-free treats!

overhead image of healthy snickers bars with flaky sea salt on top.

Tips and Tricks

  • If your dates are too firm, soak them in warm water for 10-15 minutes before using. This will help soften them and make them easier to work with.
  • Using a silicone ice cube tray makes it easier to remove the snickers bites once they’re frozen. If you don’t have one, you can line a regular ice cube tray with plastic wrap for easy removal.
  • To ensure even distribution of ingredients, use a layering technique when assembling your healthy snickers bites. Start with a layer of melted chocolate, followed by a date and a dollop of peanut butter, then top with another layer of melted chocolate.
overhead image of healthy snickers cut in half with peanut butter inside.
5 from 2 votes

4-Ingredient Healthy Snickers

This healthy snickers recipe is the perfect healthier treat to satisfy your sweet tooth! Made with just 4 wholesome ingredients; chocolate chips, coconut oil, medjool dates, and crunchy peanut butter. They taste just like a snickers, but with a fraction of the sugar!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 15 snickers

Ingredients

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil
  • 8 medjool dates, pits removed and cut in half
  • 1/4 cup crunchy peanut butter

Instructions

  • Melt the chocolate chips and coconut oil together in a small bowl in the microwave.
    healthy-snickers-step-1
  • Take a silicone ice cube tray and fill 15 cavities of the tray with 1/2 tablespoon each of the melted chocolate.
    healthy-snickers-step-2
  • Place one pitted date half into each cavity on top of the chocolate.
    healthy-snickers-step-3
  • Then, add about ½ a tablespoon of crunchy peanut butter to each ice cube cavity, on top of each date.
    healthy-snickers-step-4
  • Pour the remaining melted chocolate into each ice cube cavity, covering the dates and peanut butter completely.
  • Place the ice cube tray in the freezer for about 20 minutes, or until the chocolate has completely hardened. Remove the tray from the freezer and pop out the healthy snickers. Store snickers in the fridge or freezer for up to 3 months!
    healthy-snickers-step-6

Notes

  • Here’s a link to the silicone ice cube trays I used to make my healthy snickers! They worked wonders and were super easy to clean.
    • View Post
    By
    30 Minutes or Less

    Gluten Free Edible Cookie Dough Recipe – 2 ways!

    By
    overhead image of gluten free edible cookie dough in a small dish with a spoon.

    My toxic trait is needing a little something sweet after every meal. Lately, I’ve been reaching for either a slice of my 4-ingredient banana bread or a bite of gluten-free almond flour brownies. However, sometimes I just don’t have the time to bake anything – and that’s where this no-bake gluten free cookie dough comes in!

    Just 5 ingredients (not including the chocolate chips), one bowl, and only a few minutes to throw together. This seriously simple dessert recipe is so easy, even my husband could make it… and that’s saying something!

    a scoop of gluten free edible cookie dough in a small dish with a spoon.

    What You’ll Need to Make This Recipe

    Softened Butter or Coconut Oil: Choose your preferred butter or coconut oil to create that perfect cookie dough consistency. Butter adds richness, while coconut oil keeps it light and healthy.

    Milk: Opt for non-dairy milk to make this recipe dairy-free. Choose your favorite variety – almond, soy, or oat – to enhance the cookie dough’s creaminess.

    Sugar: Select your sweetener of choice – brown sugar, coconut sugar, maple sugar, or cane sugar. Cane sugar is best for a sugar cookie flavored dough, and brown sugar is best for a chocolate chip cookie flavored dough. I used maple sugar to make mine a little healthier, but still delicious!

    Vanilla Extract: A teaspoon of vanilla extract elevates the dough’s aroma and taste, creating that classic cookie flavor.

    Gluten-Free All-Purpose Flour: The star of our gluten-free show! Ensure it’s a high-quality gluten-free flour blend for the best tasting results.

    Mini Chocolate Chips: Tiny bits of chocolatey goodness – these Enjoy Life mini chocolate chips are perfectly sized for this edible cookie dough. However, if you don’t have mini chocolate chips, feel free to use any size chocolate chip or chunk you’d like!

    coconut oil, gluten free flour, vanilla extract, maple sugar, and chocolate chips on a table.

    Why You’ll Love This Gluten-Free Edible Cookie Dough

    • Simple & Quick: This recipe is incredibly easy to make with just a few ingredients and minimal prep time.
    • Delicious & Creamy: The combination of sugars and vanilla gives this dough a sweet, creamy flavor that’s perfect for satisfying your cookie dough cravings.
    • Versatile: Enjoy it straight from the bowl, as a topping for ice cream, or use it in other dessert creations like truffles or as a cake filling.

    Safety Tips (How to Heat-Treat Flour)

    To ensure the gluten-free flour is safe to eat raw, you can heat-treat it:

    • Microwave Method: Microwave the flour for about 1 minute, ensuring it reaches a temperature of 165°F.
    • Oven Method: Spread the flour on a baking sheet and bake at 350°F for 5-10 minutes, stirring occasionally to prevent burning.

    Adjust This Recipe to Your Dietary Needs

    Dairy-Free/Vegan: Use coconut oil instead of butter and non-dairy milk like almond milk. Ensure the chocolate chips are dairy-free and vegan.

    Sugar Alternatives: You can substitute brown sugar with coconut sugar, cane sugar, or maple sugar to fit your dietary preferences.

    Recipe Variations and FAQs

    Variations:

    • Chocolate Cookie Dough with Marshmallows: Add 2 tablespoons of cocoa powder and mini marshmallows.
    • Matcha White Chocolate Cookie Dough: Add 1 tablespoon of matcha powder and white chocolate chips.
    • Lemon Poppyseed Cookie Dough: Add ½ teaspoon lemon juice, ½ teaspoon lemon zest, and ½ tablespoon poppy seeds.

    FAQs:

    Can Gluten-Free Flour Be Eaten Raw?: It’s generally safe, but heat-treating the flour is recommended to kill any potential bacteria.

    How Long Will the Dough Last in the Fridge?: Store in an airtight container for up to 5 days.

    Can You Freeze Gluten-Free Cookie Dough?: Yes, freeze the dough for up to 3 months for later use.

    Edible double chocolate gluten-free cookie dough in a small dish with a spoon.

    Additional Notes

    • Storage: Keep the dough in an airtight container in the refrigerator to maintain its freshness and prevent it from drying out or absorbing other flavors from the fridge.
    • Use Fresh Ingredients: Ensure your ingredients, particularly the butter and milk, are fresh for the best taste and texture.
    • Enjoy Responsibly: This recipe is meant to be eaten raw, so don’t try to bake it as it won’t hold together properly without eggs.
    overhead image of gluten free edible cookie dough in a small dish with a spoon.
    4 from 60 votes

    Gluten Free Edible Cookie Dough Recipe – 2 ways!

    A super simple recipe for edible gluten-free cookie dough! It’s a quick and easy fix to satisfy your sweet tooth. Made dairy-free, egg-free, and healthy too!
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 6 servings

    Ingredients

    Classic Gluten-Free Cookie Dough

    • 2 tablespoons butter or coconut oil, softened
    • 3-4 tablespoons milk, I used non-dairy almond milk
    • 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)
    • 1 teaspoon vanilla extract
    • 3/4 cup gluten-free all purpose flour
    • 1/4 cup mini chocolate chips

    Double Chocolate Gluten-Free Cookie Dough

    • 2 tablespoons butter or coconut oil, softened
    • 3-4 tablespoons milk, I used non-dairy almond milk
    • 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)
    • 1/2 cup gluten-free all purpose flour
    • 1/4 cup unsweetened cocoa powder
    • 1/4 cup mini chocolate chips

    Instructions

    • Add all the ingredients except the chocolate chips to a large bowl and stir to combine.
    • Then, fold in the chocolate chips and enjoy!
      edible gluten free cookie dough step 2
    • For Storage: Keep the dough in an airtight container in the refrigerator to maintain its freshness and prevent it from drying out or absorbing other flavors from the fridge.

    Notes

  • Gluten-Free All Purpose Flour: I recommend using either Bob’s Red Mill 1:1 Gluten-Free Flour or King Arthur’s Gluten-Free Measure For Measure Flour, I’ve made these recipes with both brands and they’re delicious! The one gluten-free flour brand I would avoid is Trader Joe’s, for some reason the taste of that flour can be quite bitter.

    • Don’t Miss These Cookie Dough Recipes!

    View Post
    By
    Dairy-Free

    Creamy Butternut Squash Pasta (vegan!)

    By
    Placing down a bowl of vegan creamy butternut squash pasta.

    Hey, pasta lovers! If you’re on the hunt for a cozy, creamy, and utterly delightful vegan pasta recipe, you’re in the right place. Our Butternut Squash Pasta is here to dazzle your taste buds and provide that warm hug you crave during chilly evenings. No dairy, no problem – let’s dive into the comforting world of plant-based pasta magic!

    fork lifting butternut squash pasta out of a bowl.

    What You’ll Need to Make Butternut Squash Pasta

    Butternut Squash (with Skin): That’s right, no need to peel off the skin! It’s not only a time-saver but also adds a lovely nutty flavor and extra nutrients. Slice, roast, and blend.

    A Whole Head of Garlic: Roasting garlic adds a caramelized, almost sweet flavor to the sauce. Plus, the aroma while it’s roasting is heavenly.

    Shallots: These little gems provide a delicate oniony flavor that complements the butternut squash beautifully.

    Raw Cashews: Creamy, dreamy, and oh-so-healthy. Cashews are the secret to that luscious, dairy-free creaminess.

    Pasta of Your Choice: Feel free to pick your favorite pasta shape. Whether you’re into the classic spaghetti or something quirky like fusilli, it’s all about what makes you smile. I used this gluten-free spaghetti, and it was delicious!

    close-up image of butternut squash pasta in a bowl.

    Tips and Tricks

    • Roast ‘n’ Toast: Roasting the butternut squash and garlic is the superstar move here. The caramelization adds a depth of flavor that’s hard to resist. Drizzle with olive oil, sprinkle with salt and red pepper flakes , and pop ’em in the oven.
    • Add a Splash of Lemon: For an extra layer of flavor and a touch of freshness, consider adding a squeeze of fresh lemon juice to your creamy butternut squash sauce. The hint of citrus can brighten up the dish and provide a delightful contrast to the richness of the sauce. Just a little goes a long way, so start with a modest amount and adjust to your taste. It’s a simple twist that can elevate your pasta to a whole new level of deliciousness!
    • Season to Perfection: Don’t forget to season well with salt, pepper, and maybe a pinch of nutmeg for that extra warmth. Taste as you go to get it just right.
    Placing down a bowl of vegan creamy butternut squash pasta.
    No ratings yet

    Easy and Creamy Butternut Squash Pasta

    If you’re on the hunt for a cozy, creamy, and utterly delightful vegan pasta recipe, you’re in the right place. Our Butternut Squash Pasta is here to dazzle your taste buds and provide that warm hug you crave during chilly evenings. No dairy, no problem – let’s dive into the comforting world of plant-based pasta magic!
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 4 servings

    Ingredients

    • 2-3 cups cubed butternut squash, skin left on or peeled off
    • 1 whole head garlic, peeled
    • 2 shallots, peeled and cut in half
    • 1 tablespoon fresh thyme leaves
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1/4 teaspoon red pepper flakes
    • 1 pound pasta
    • 1 cup vegetable broth, or water
    • 1/2 cup raw cashews, unsalted
    • 2-3 fresh sage leaves

    Instructions

    • Preheat oven to 400° Fahrenheit.
    • On a large baking sheet, toss together the cubed butternut squash, peeled garlic cloves from one whole head of garlic, peeled and cut shallots, fresh thyme leaves, olive oil, salt, and red pepper flakes. Bake for 30 minutes, or until butternut squash is very soft.
    • Remove baking sheet from oven and let cool slightly. While the squash cools, bring a large pot of water to a boil. Once boiling, add in a big pinch of salt and the pasta. Cook pasta according to package instructions.
    • Once butternut squash is slightly cool, add to a blender along with the vegetable broth, raw cashews, and sage. Blend until completely smooth.
    • Right before draining the pasta, reserve 1 cup of pasta water. Then, drain the pasta and return to the pot along with the butternut squash sauce. Add ¼ cup of pasta water at a time to the pasta to thin out the sauce, as needed.
    • Serve immediately with additional fresh herbs.

    Nutrition

    Calories: 300kcal

    Interested In More Gluten-Free and Dairy-Free Pasta Recipes? Try These!

    View Post
    By
    Dairy-Free

    Gluten-Free Pumpkin Coffee Cake (vegan & refined sugar-free!)

    By
    close-up image of gluten-free pumpkin coffee cake

    Fall is in the air, and you know what that means – it’s pumpkin spice season! But don’t worry, we’ve got your back with a scrumptious Gluten-Free Pumpkin Coffee Cake recipe that’s not just gluten-free but also vegan and refined sugar-free. So, grab your apron, a pumpkin spice latte, and let’s dive right into this autumn treat.

    gluten-free pumpkin coffee cake on a baking sheet with milk on the side

    What You’ll Need to Make Gluten-Free Pumpkin Coffee Cake

    Gluten-Free All-Purpose Flour: To keep it gluten-free, we’ll be using a gluten-free all-purpose flour blend. Make sure it’s labeled as such to avoid any unwanted gluten surprises. I use and recommend this Bob’s Red Mill Gluten-Free 1:1 Baking Flour.

    Coconut Sugar or Brown Sugar: Sweeten things up with a touch of coconut sugar or brown sugar. These options add that wonderful caramel flavor we all crave in coffee cake.

    Pumpkin Puree: Our star ingredient! Go for the canned pumpkin puree or whip up some homemade pumpkin puree for that authentic fall flavor.

    Cinnamon: Spice things up with a generous pinch of cinnamon. It’s the secret ingredient that’ll make your kitchen smell like a cozy pumpkin spice haven.

    overhead image of gluten-free pumpkin coffee cake on a baking sheet

    Tips and Tricks

    • The Perfect Flour Mix: When using gluten-free flour, it’s crucial to get the right texture. Mix your gluten-free flour with a bit of xanthan gum to help with binding and structure. Typically, 1/2 teaspoon per cup of flour should do the trick.
    • Pumpkin Magic: If you want your coffee cake to be extra pumpkin-y, add a touch of pumpkin pie spice in addition to the cinnamon. Nutmeg, cloves, and allspice will give it that unmistakable autumn flavor.
    • Say No to Overbaking: One of the biggest gluten-free baking pitfalls is overbaking. Keep an eye on your coffee cake and use the toothpick test. Insert a toothpick into the center, and if it comes out with just a few moist crumbs, your cake is ready. Overbaking can make it dry.
    close-up image of gluten-free pumpkin coffee cake
    4.34 from 6 votes

    Gluten-Free Pumpkin Coffee Cake (vegan & refined sugar-free!)

    Fall is in the air, and you know what that means – it’s pumpkin spice season! But don’t worry, we’ve got your back with a scrumptious Gluten-Free Pumpkin Coffee Cake recipe that’s not just gluten-free but also vegan and refined sugar-free. So, grab your apron, a pumpkin spice latte, and let’s dive right into this autumn treat.
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 16 servings

    Equipment

    • 1 large bowl
    • 1 medium bowl
    • 1 small bowl
    • 1 9×9-inch baking pan

    Ingredients

    • 2 1/2 cups gluten-free all purpose flour see Notes
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 tablespoon pumpkin pie spice
    • 1/2 teaspoon salt
    • 1 cup coconut sugar or brown sugar
    • 1 cup milk (I used almond milk)
    • 1/3 cup melted coconut oil or melted butter
    • 1 cup pumpkin puree
    • 1 tablespoon vanilla extract

    For the filling:

    • 1/4 cup coconut sugar or brown sugar
    • 1 tablespoon gluten-free all purpose flour
    • 1 teaspoon cinnamon

    For the streusel topping:

    • 1 cup gluten-free all purpose flour
    • 1 cup coconut sugar, or brown sugar
    • 1/2 cup softened butter (I used vegan butter)
    • 1 teaspoon cinnamon

    Instructions

    • Preheat oven to 350° Fahrenheit and line an 8×8-inch baking pan with parchment paper.
    • In a large bowl, mix together the gluten-free all purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
    • In a separate medium bowl, whisk together the coconut sugar, milk, melted coconut oil, pumpkin puree, and vanilla extract.
    • Slowly pour the wet ingredients into the dry ingredients while stirring, then mix until just combined. Set the cake batter aside.
    • Add all filling ingredients to a small bowl and mix together.
    • Then, add all streusel topping ingredients to a bowl and mix together until it comes together. 
    • Transfer half of the batter to the 8×8-inch baking pan, then evenly pour the filling over the top of the batter.
    • Pour the remaining batter over the filling, then top the whole thing with an even layer on the streusel topping.
    • Bake for 45-50 minutes, or until a toothpick inserted down the center of the cake comes out mostly clean. Remove from pan and cool on a wire cooling rack before slicing and serving.

    Notes

  • Gluten-Free All Purpose Flour: Make sure you’re gluten-free flour contains xanthan gum for this recipe! If it doesn’t, then add 1 1/2 teaspoons of xanthan gum in with the dry ingredients.

    • Nutrition

    Serving: 1serving | Calories: 272kcal | Carbohydrates: 44g | Protein: 2.5g | Fat: 10g | Sugar: 26g

    There you have it, folks! A delightful Gluten-Free Pumpkin Coffee Cake recipe that’s not only gluten-free but also vegan and refined sugar-free. With the warmth of cinnamon and the cozy embrace of pumpkin, this coffee cake will have your taste buds doing the autumn dance.

    So, whether you’re gluten-sensitive, vegan, or simply looking for a healthier treat, this coffee cake has got you covered. Happy baking, and enjoy the flavors of fall in every bite!

    View Post
    By
    30 Minutes or Less

    Garlic and Herb Olive Oil Dip

    By
    bread being dipped into garlic and herb olive oil dip.

    A simple olive oil dip with garlic and herbs! It’s loaded with tons of flavor, and comes together in just a few minutes. Make this easy appetizer for your next party or potluck.

    overhead image of garlic and herb olive oil dip on a plate.

    What You’ll Need to Make Garlic and Herb Olive Oil Dip

    Garlic – Duh! Add plenty of fresh minced garlic to your dip. Heck, you can even add more than 3 cloves if you want. More garlic = more better …or at least I think so!

    Dried Oregano – Dried oregano is a pantry staple in my opinion. It freshens up any dish, but is dried so you don’t have to worry about it ever going bad. I used 2 teaspoons in this garlic and herb olive oil dip recipe, but feel free to use as much or as little as you’d like. OR, replace the dried oregano with your favorite dried herb or herb blend.

    Garlic Powder – Because there can truly never be too much garlic! A touch of garlic powder works to amp up that incredible fresh garlic flavor.

    Olive Oil – For an especially delicious olive oil dip, use good quality olive oil like this! I’m a firm believer that high-quality olive oil tastes better. And since we’re not cooking or heating the olive oil in this recipe, you’ll actually be able to taste it. So, skip the cheap stuff for this particular recipe.

    Parsley – Fresh chopped parsley is the cherry-on-top of this dip! While optional, I highly recommend you add some. It adds tons of fresh and delicious flavor.

    garlic and herb olive oil dip on a plate with bread on the side.

    Tips and Tricks

    • Have fun with this recipe! You can jazz up this garlic and herb olive oil dip however you’d like. Replace the dried oregano with dried Italian seasoning, use as much or as little garlic as you’d like, or throw in some fresh grated parmesan cheese for even more flavor!
    • Serve this dip with any kind of bread. I enjoyed mine with classic french bread – but focaccia, or even sourdough would make for a great pairing. Or, if you’re up for a little fun, drizzle this oil on a sandwich!
    • Prep it ahead of time! Making this olive oil dip for your next party? You can prep it up to one week in advance. Then, simply store in an airtight container at room temperature until ready to serve. Doing this actually amps up the flavor, since the garlic and herbs have more time to marinate in the olive oil!

    This Garlic and Herb Olive Oil Dip is….

    bread being dipped into garlic and herb olive oil dip.
    5 from 1 vote

    Garlic and Herb Olive Oil Dip

    A simple olive oil dip with garlic and herbs! It’s loaded with tons of flavor, and comes together in just a few minutes. Make this easy appetizer for your next party or potluck.
    Print Pin Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 8 servings

    Ingredients

    • 3 large garlic cloves, minced
    • 2 teaspoons dried oregano
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • pinch of red pepper flakes
    • 1/2 cup good quality olive oil
    • bread, for dipping
    • fresh chopped parsley, optional

    Instructions

    • Add garlic, dried oregano, garlic powder, salt, and red pepper flakes to a medium shallow bowl or plate with high sides.
    • Pour in the olive oil, then stir to combine. Top with an optional sprinkle of fresh chopped parsley, and serve with bread for dipping!

    Nutrition

    Calories: 300kcal
    View Post
    By