Category: Desserts

Healthy Giant Oatmeal Raisin Chocolate Chip Cookies! (Vegan, GF, Oil-Free)

2/15/2019

Giant Oatmeal Raisin Chocolate Chip Cookies (Vegan, GF, Oil-Free Opt)

2/15/2019

Giant Oatmeal Raisin Chocolate Chip Cookies are a keeper! If you don't like raisins or chocolate chips you can choose your favorite or use both like me. So far everyone who has tried these cookies just loves them, even a non-vegan! Who doesn't love cookeis. They are a bit indulgent and that is okay. #treatyoself! Get the recipe below.

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Mixed Berry Pie (Vegan, GF & Delicious!)

12/28/2018

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Nothing like a piece of hot berry pie fresh from the oven. Am I right? Who can resist? I surely cannot! Especially when it is made with love. A homemade crust, mixed berry filling, topped with care, baked until golden and served hot or cold. I doubt anyone will notice that it's free of refined sugar, dairy and gluten, they'll just be sneaking a little more. Easy to make oil-free. Get your slice!

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PB&J Chocolate Cups - Quick & Easy

11/9/2018

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When you have an itch for itch for chocolate and something sweet this is a wonderful dessert to turn to. Chocolate, banana, PB&J and optional pecans for crunch and you are there.

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Luscious White Chocolate Cheesecake on a Fudgy Brownie Crust | A Rich and Decadent Vegan Dessert

3/8/2018

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A homemade brownie is topped with a white chocolate cheesecake and adorned with more chocolate and sliced almonds. An easy dessert to assemble with the wow-factor in full-force. It's a very rich dessert yet is somehow laced with good health. From almonds to dates to cacao powder you can find all that and more. This is a #plantbased/#vegan, #glutenfree and #oilfree dessert yet you'd never ever know it. I spent time perfecting the "perfect" cheesecake and this is my take. It is the Luscious Cheesecake from "The Artistic Vegan Cookbook: An Alchemical Transformation" dressed up as I was celebrating my birthday!

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Chocolate Peanut Butter Bars (Raw, Vegan, GF)

12/18/2017

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I've added my vegan touch to a classic dessert my mom would make each year around Christmas. They're sensational. If you love chocolate and PB then this is your dessert!! They come together in one bowl, require no baking and can be eaten the same day, a no-fail holiday treat.

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No Bake Chocolate Chip Cookie Dough Bites

3/9/2017

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Healthy Twix Bars - Raw, Vegan & GF

12/31/2016

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Vanishing Oatmeal Raisin Cookies - Quaker Original made Healthy!

7/23/2016

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A couple weeks ago we wanted a cookie. I ran through a variety of cookie options and my husband said oatmeal raisin!

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White Chocolate Cashew Cream Cake with Chocolate

6/17/2016

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A chocolate crust supports a rich and creamy white chocolate cashew cream with swirls of peanut butter, and fresh chocolate sauce. This gourmet dessert is easy to make, yet you would never know it if you looked at it. Made in a food processor, blender and frozen, it makes the perfect treat to "wow" others with little effort. I think this would be a superb dessert to make for Father's Day coming up!

Makes 8 Large Squares or 16 Triangles

Chocolate Crust
1 Cup Walnuts
1/2 Cup Packed Soft Medjool Dates
1/2 tsp Course Sea Salt
2 Tbsp Raw Cacao Powder

White Chocolate Cashew Cream
1 1/2 Cup Cashews - Soaked Overnight, Drained
1 Lemon - Squeezed
3/4 Cup Coconut Milk
1/4 Cup Agave Sryup
3 Tbsp. Melted Cacao Butter (for White Chocolate effect)

Swirl
1/3 Cup Creamy Natural Peanut Butter

Chocolate Sauce
2 Tbsp Melted Coconut Oil
2 Tbsp Agave Syrup
2 Tbsp Raw Cacao Powder

Opt Topping: Sprinkle of Almond Slices

Peaceful Preparation:

Place the walnuts in a food processor. Pulse until it is fine. Combine the balance of the crust ingredients in a food processor, scraping down the sides if needed, until it is well combined and sticks together when pressed.
Lightly grease a pan, I used a loaf pan. Line with plastic wrap, extending up the sides. Place the crust ingredients into the pan, press into the pan firmly.
Place the white chocolate cashew cream ingredients in a blender. Blend until smooth, scraping down the sides if needed and pour on top of the crust. Tap it a few times on the counter to settle.
Take a knife and swirl in the peanut butter. Place in the freezer and freeze overnight or until firm. (4 + hours)
Make the chocolate sauce, place it in a bed of hot water if needed to keep it in a liquid state. Slice the cheesecake into 8 squares once it has thawed a little, pour the chocolate sauce on top. Opt to top with a few almond slices. I did half with and half without the almond slices. All were consumed with joy!! You can also slice the square in half for a smaller serving. Store in the freezer. Thaw for 10+ minutes before consuming.