Tento příspěvek je dostupný i v Češtině

These Vegan Oreo Truffles are rich, fudgy, chocolaty, and so easy to make. Made with dark chocolate and crushed Oreos. This delicious no-bake treat is perfect for any occasion! Dairy-free.

THESE OREO TRUFFLES ARE

• vegan
• dairy-free
• no-bake
• fudgy
• rich
• chocolaty
• decadent
• quick and easy to make
• so delicious

WHAT YOU NEED TO MAKE VEGAN OREO TRUFFLES

You need the following ingredients to make these Oreo truffles (the exact measurements are in the recipe card below):

• Chocolate – Use good quality dark chocolate bar.
• Plant-based milk – You can use any plant-based milk of your choice, such as oat, soy, or almond milk. Make sure it is at room temperature.
• Oreo cookies – Crush the cookies in a blender or place them in a zip-lock bag and finely crush with a rolling pin.
• Salt – balances the sweetness.

Equipment you need:

• Medium size glass bowls
• Small pot
• Spatula or spoon
• Cooling rack

HOW TO MAKE NO-BAKE VEGAN OREO TRUFFLES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make chocolate ganache

Place finely chopped dark chocolate into a glass bowl and put it over a small pot with just-boiled water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually mix in oat milk (using a spatula or spoon). Stir until smooth.

2. Step: Let the ganache set in the fridge

Place the bowl with the ganache into the fridge for about 1,5-2 hours or until it thickens.

3. Step: Make Oreo truffles

Once the ganache is thicker, take it off the fridge and stir a few times. Then mix in crushed Oreo cookies and a pinch of salt.

Roll out 20 even balls by hands from the mixture (1 ball = 11-12g/0,4 oz).

4. Step: Cover the truffles in chocolate

Using two forks, dip each ball into melted chocolate, tapping off any excess. Place on a cooling rack or lined cookie sheet and refrigerate for about 30 minutes or until the chocolate set.

Drizzle with more chocolate, and sprinkle with sea salt or crushed Oreo cookies, if desired.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE VEGAN OREO TRUFFLES?

Store the truffles in an airtight container in the fridge.

HOW LONG DO HOMEMADE CHOCOLATE OREO TRUFFLES LAST?

Oreo truffles will last for up to 2 weeks in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Biscoff Chocolate Truffles
• Coffee Bliss Balls
• Coconut Cashew Balls
• No-Bake Salted Caramel Cookie Dough Bars
• No-Bake Oreo Dessert
• Oreo Layered Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN OREO TRUFFLES

These Vegan Oreo Truffles are rich, fudgy, chocolaty, and so easy to make. Made with dark chocolate and crushed Oreos. This delicious no-bake treat is perfect for any occasion! Dairy-free.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Chilling Time 2 hours

Total Time 2 hours 10 minutes

Servings 20 truffles

Calories 66kcal

Author Plantiful Bakery

Ingredients

For truffles:

• 70 g dark chocolate finely chopped
• 60 g oat milk room temperature
• 12 Oreo cookies finely crushed *
• pinch salt

For coating:

• 80 g dark chocolate melted

Instructions

Make chocolate ganache

• Place finely chopped dark chocolate into a glass bowl and put it over a small pot with just-boiled water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually mix in oat milk (using a spatula or spoon). Stir until smooth.
• Place the bowl with the ganache into the fridge for about 1,5-2 hours or until it thickens.

Make Oreo truffles

• Once the ganache is thicker, take it off the fridge and stir a few times. Then mix in crushed Oreo cookies and a pinch of salt.
• Roll out 20 even balls by hands from the mixture (1 ball = 11-12g/0,4 oz).

Cover the truffles in chocolate

• Using two forks, dip each ball into melted chocolate, tapping off any excess. Place on a cooling rack or lined cookie sheet and refrigerate for about 30 minutes or until the chocolate set.
• Drizzle with more chocolate, and sprinkle with sea salt or crushed Oreo cookies, if desired.

Notes

* Oreo Cookies: Crush the cookies in a blender or place them in a zip-lock bag and finely crush with a rolling pin.

Storing:

Store the truffles in an airtight container in the fridge for up to 2 weeks.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1truffle | Calories: 66kcal

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Nutrition Facts

Serving: 1 truffle / Calories: 66kcal / Total Fat: 3,7g / Saturated Fat: 2,0g / Cholesterol: 0mg / Total Carbohydrate: 7,5g / Fiber: 0,9g / Sugar: 3,8g / Protein: 0,8g / Sodium: 34mg / Potassium: 41mg / Iron: 0,7mg

Příspěvek VEGAN OREO TRUFFLES se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

These individual no-bake Vegan Biscoff Cheesecake Cups are creamy, rich, indulgent, absolutely delicious, and easy to make. They’re made of Biscoff cookie crust, Biscoff coconut cashew cheesecake filling, and Biscoff spread on top. Best served with coconut whipped cream. Dairy-free, eggless.

THESE BISCOFF CHEESECAKE CUPS ARE

• vegan
• dairy-free
• egg-free
• no-bake
• creamy
• smooth
• indulgent
• rich
• flavorful
• easy to make
• simple
• so delicious
• perfect dessert for Biscoff lovers

WHAT YOU NEED TO MAKE VEGAN BISCOFF CHEESECAKE CUPS

You need the following ingredients to make these Lotus Biscoff cheesecake cups (the exact measurements are in the recipe card below):

• Lotus Biscoff cookies – finely crush the cookies in a blender or place them into a zip lock bag and smash them with a rolling pin.
• Coconut oil – You can also use vegan butter.
• Cashews – Soak the cashews in water for at least 2 hours to soften them. If you have a powerful high-speed blender, you can skip the soaking.
• Coconut cream – a creamy part of full-fat coconut milk chilled in the fridge overnight.
• Lotus Biscoff spread
• Maple syrup – Adjust the sweetness to your taste. You can skip the maple syrup because the Biscoff spread is sweet enough.
• Lemon juice – adds a bit of sourness to the cheesecake filling.
• Coconut whipped cream – goes perfectly as a topping.

Equipment you need:

• 3 small glass bowls – about 6 oz (180ml)
• High-speed blender

HOW TO MAKE THE BEST NO-BAKE VEGAN BISCOFF CHEESECAKE CUPS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie crust

Combine crushed Biscoff cookies with coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

2. Step: Make the cheesecake filling

To a high-speed blender, add cashews, coconut cream, Biscoff spread, maple syrup, and lemon juice, and blend on high speed until creamy and smooth.

Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

3. Step: Add melted Biscoff spread and refrigerate

Top each cheesecake with melted Biscoff spread and let set in the fridge.

4. Step: Assemble and serve

Once refrigerated, top with coconut whipped cream and crushed Biscoff cookies.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE CHEESECAKE CUPS?

Store the cheesecake cups covered in the fridge.

HOW LONG DO VEGAN BISCOFF CHEESECAKE CUPS LAST?

No-bake vegan cheesecake cups will last for up to 5 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Apple Pie Cheesecake Cups
• Vegan New York-Style Cheesecake
• No-Bake Oreo Dessert
• Biscoff Overnight Oats
• The Best Biscoff Cupcakes
• No-Bake Chocolate Peanut Butter Pie

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN BISCOFF CHEESECAKE CUPS

These individual no-bake Vegan Biscoff Cheesecake Cups are creamy, rich, indulgent, absolutely delicious, and easy to make. They're made of Biscoff cookie crust, Biscoff coconut cashew cheesecake filling, and Biscoff spread on top. Best served with coconut whipped cream. Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 0 minutes

Chilling Time 2 hours

Total Time 2 hours 10 minutes

Servings 3 cups

Calories 678kcal

Author Plantiful Bakery

Ingredients

Crust:

• 60 g Lotus Biscoff cookies finely crushed
• 1 ½ tbsp coconut oil or vegan butter melted

Cheesecake Filling:

• 1/2 cup cashews soaked in water for at least 2 hours and drained
• 1 cup coconut cream = a creamy part of full-fat coconut milk chilled in the fridge overnight
• 4 tbsp Lotus Biscoff spread
• 1 tbsp maple syrup
• 1 tsp lemon juice

Topping (optional):

• 3-4 tbsp Lotus Biscoff spread melted
• coconut whipped cream
• Lotus Biscoff cookies crushed

Instructions

To make the crust:

• Combine crushed Biscoff cookies with coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

To make the cheesecake filling:

• To a high-speed blender, add cashews, coconut cream, Biscoff spread, maple syrup, and lemon juice, and blend on high speed until creamy and smooth.
• Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

Topping:

• Top each cheesecake with melted Biscoff spread and let set in the fridge.
• Once refrigerated, top with coconut whipped cream and crushed Biscoff cookies.

Notes

Storing:

Store the cheesecake cups covered in the fridge for up to 5 days.

Read my blog post above for tips and helpful information.

Nutrition

Serving: 1cup | Calories: 678kcal

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Nutrition Facts

Serving: 1 cup* / Calories: 678kcal / Total Fat: 51,6g / Saturated Fat: 28,2g / Cholesterol: 0mg / Total Carbohydrate: 47,9g / Fiber: 1,1g / Sugar: 27,5g / Protein: 6,9g / Sodium: 178mg / Potassium: 181mg / Iron: 1,7mg

* Nutrition facts are counted without coconut whipped cream.

Příspěvek VEGAN BISCOFF CHEESECAKE CUPS se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

These Chocolate Cinnamon Bliss Balls are a quick healthy no-bake snack packed with delicious flavor. Made with few ingredients in less than 15 minutes. Naturally sweetened with dates. Vegan. Gluten-free.

THESE CHOCOLATE CINNAMON BALLS ARE

• vegan
• gluten-free
• dairy-free
• no-bake
• healthy
• chewy
• flavorful
• so delicious
• naturally sweetened with dates
• quick and easy to make
• perfect snack

WHAT YOU NEED TO MAKE CHOCOLATE CINNAMON BLISS BALLS

You need the following ingredients to make these bliss balls (the exact measurements are in the recipe card below):

• Nuts – use any mix of nuts of your choice, such as almonds, walnuts, hazelnuts, or cashews.
• Cocoa powder – Use good quality natural cocoa powder.
• Cinnamon – Adds warm depth of flavor. I recommend using Ravaneō N°22 Ceylon Cinnamon.
• Salt – balances the sweetness. I recommend using Ravaneō N°15 Flower of Salt.
• Dates – Use soft pitted dates. If the dates are not soft and sticky, soak them in hot water for about 10 minutes, then drain them well.
• For coating: I used cocoa powder, ground pistachios, desiccated coconut.

Equipment you need:

• High-speed blender or food processor
• Kitchen scale (optional) – I like to use a kitchen scale to make sure the bliss balls are all even, but you can skip this step.

HOW TO MAKE THE HOMEMADE CHOCOLATE CINNAMON BLISS BALLS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Blend nuts, cocoa powder, and cinnamon

To the food processor or high-speed blender, add nuts, cocoa powder, ground cinnamon, and a pinch of salt. Blend on medium or pulse until finely ground.

2. Step: Mix in dates

Next, add in soft dates and blend for about 30 seconds or until it all combines and the mixture sticks together.

3. Step: Make bliss balls

Roll out 20 even balls from the mixture (use kitchen scale for more accuracy – 1 ball = about 15g/0,5 oz). Then roll each ball into the desiccated coconut or cocoa powder or ground pistachios to coat.

Enjoy immediately or refrigerate in the fridge to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BLISS BALLS?

Store the bliss balls in an airtight container in the fridge.

HOW LONG DO CHOCOLATE CINNAMON BALLS LAST?

The chocolate cinnamon balls will last in the fridge for up to 1-2 weeks.

CAN I FREEZE BLISS BALLS?

Absolutely! To freeze the bliss balls, place them in an airtight container or ziplock freezer bag and store them in the freezer for up to 3 months. When ready to eat, let them thaw for a few minutes at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Coffee Bliss Balls
• Carrot Cake Energy Balls
• Coconut Cashew Balls
• Peanut Butter Protein Bars
• Edible Triple Chocolate Cookie Dough

This recipe was created in collaboration with @ravaneofoods.

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

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CHOCOLATE CINNAMON BLISS BALLS

These Chocolate Cinnamon Bliss Balls are a quick healthy no-bake snack packed with delicious flavor. Made with few ingredients in less than 15 minutes. Naturally sweetened with dates. Vegan. Gluten-free.

Course Snack

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 15 minutes

Total Time 15 minutes

Servings 20 balls

Calories 66kcal

Author Plantiful Bakery

Ingredients

Bliss balls:

• 150 g mix of nuts (almonds, walnuts, cashews, …)
• 2 tbsp cocoa powder
• ½ tsp freshly ground cinnamon
• pinch salt
• 150 g soft pitted dates*

Coating:

• cocoa powder
• desiccated coconut
• ground pistachios

Instructions

• To the food processor or high-speed blender, add nuts, cocoa powder, ground cinnamon, and a pinch of salt. Blend on medium or pulse until finely ground.
• Next, add in soft dates and blend for about 30 seconds or until it all combines and the mixture sticks together.
• Roll out 20 even balls from the mixture (use kitchen scale for more accuracy – 1 ball = about 15g/0,5 oz). Then roll each ball into the desiccated coconut or cocoa powder or ground pistachios to coat.
• Enjoy immediately or refrigerate in the fridge to firm up.

Notes

* Dates: If the dates are not soft and sticky, soak them in hot water for about 10 minutes, then drain them well.

Storing:

The chocolate cinnamon bliss balls will last for 1-2 weeks in an airtight container in the fridge.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1ball | Calories: 66kcal

Nutrition Facts

Serving: 1 ball / Calories: 66kcal / Total Fat: 3.8g / Saturated Fat: 0.3g / Cholesterol: 0mg / Total Carbohydrate: 7.6g / Fiber: 1.7g / Sugar: 5.3g / Protein: 1.8g / Sodium: 8mg / Potassium: 116mg / Iron: 0.4mg

Příspěvek CHOCOLATE CINNAMON BLISS BALLS se objevil jako první na Plantiful Bakery.

THESE APPLE PIE CHEESECAKE CUPS ARE

• vegan
• dairy-free
• egg-free
• healthy
• no-bake
• creamy
• smooth
• indulgent
• rich
• spicy
• flavorful
• easy to make
• simple
• so delicious
• perfect autumn dessert

WHAT YOU NEED TO MAKE VEGAN APPLE PIE CHEESECAKE CUPS

You need the following ingredients to make these cheesecake cups (the exact measurements are in the recipe card below):

• Vegan cookies – I used vegan digestives, but you can use any vegan cookies, such as Lotus Biscoff biscuits.
• Coconut oil – You can also use vegan butter.
• Cashews – soak them in water for at least 2 hours.
• Coconut cream – a creamy part of full-fat coconut milk chilled in the fridge overnight.
• Maple syrup
• Lemon juice
• Vanilla extract
• Cinnamon and nutmeg – add warm depth of flavor.
• Apples – peeled and chopped the apples into cubes.

Equipment you need:

• 3 small glass bowls – about 6 oz (180ml)
• High-speed blender
• Small saucepan or pan
• Silicon spatula or wooden spoon

HOW TO MAKE VEGAN NO-BAKE APPLE PIE CHEESECAKE CUPS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie crust

Combine crushed cookies with melted coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

2. Step: Make the cheesecake filling

To a high-speed blender, add cashews, coconut cream, maple syrup, lemon juice, vanilla, ground cinnamon, and nutmeg and blend on high speed until creamy and smooth.

Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

3. Step: Make the apple pie topping

Add chopped apples, maple syrup, water, lemon juice, and cinnamon to a pan. Mix, cover with lit and let cook on medium heat until the apples are soft. Add more water if needed. Take off the heat and let cool completely.

4. Step: Assemble and serve

Once refrigerated, top each glass with apple pie topping and serve!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE CHEESECAKE CUPS?

Store the cheesecake cups covered in the fridge.

HOW LONG DO VEGAN APPLE PIE CHEESECAKE CUPS LAST?

The apple pie cheesecake cups will last for up to 5 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Crumble Cheesecake Bars
• Baked Cheesecake with Raspberry Sauce
• Pumpkin Cupcakes with Maple Pumpkin Frosting
• Pumpkin Bread
• No-Bake Oreo Lasagna

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

This Vegan Chocolate Mousse is made with aquafaba and dark chocolate. It is rich, sweet, fluffy, and light. Easy and simple dessert recipe, with only 3 ingredients. Best served with coconut whipped cream.

Check out this recipe

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

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NO-BAKE APPLE PIE CHEESECAKE CUPS

These individual No-Bake Apple Pie Cheesecake Cups are creamy, smooth, indulgent, spicy, and so easy to make. They’re made of cookie crust, spiced coconut cashew cheesecake, and apple pie filling on top. It’s a perfect autumn treat. Vegan, dairy-free, and eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 12 minutes

Cook Time 0 minutes

Chilling Time: 2 hours

Total Time 2 hours 12 minutes

Servings 3 servings

Calories 558kcal

Author Plantiful Bakery

Ingredients

Crust:

• 60 g vegan digestive cookies, finely crushed (or any vegan cookies)
• 1 ½ tbsp coconut oil melted

Cheesecake Filling:

• 1/2 cup cashews soaked in water for at least 2 hours and drained
• 1 cup coconut cream (a creamy part of full-fat coconut milk chilled in the fridge overnight)
• 4 tbsp maple syrup
• 1 tsp lemon juice
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• pinch ground nutmeg

Apple Pie Topping:

• 1 cup apples peeled and chopped into cubes
• 1 tbsp maple syrup
• 1-2 tbsp water
• ½ tbsp lemon juice
• ½ tsp ground cinnamon

Instructions

• To make the crust: Combine crushed cookies with melted coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.
• To make the cheesecake filling: To a high-speed blender, add cashews, coconut cream, maple syrup, lemon juice, vanilla, ground cinnamon, and nutmeg and blend on high speed until creamy and smooth.
• Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.
• To make the topping: Add chopped apples, maple syrup, water, lemon juice, and cinnamon to a pan. Mix, cover with lit and let cook on medium heat until the apples are soft. Add more water if needed. Take off the heat and let cool completely.
• Once refrigerated, top each glass with apple pie topping and serve!

Notes

Storing:

Store the cheesecake cups covered in the fridge for up to 5 days.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1bowl | Calories: 558kcal

Nutrition Facts

Serving: 1 / Calories: 558kcal / Total Fat: 38,4g / Saturated Fat: 25,6g / Cholesterol: 0mg / Total Carbohydrate: 48,7g / Fiber: 1,8g / Sugar: 32,4g / Protein: 6,0g / Sodium: 106mg / Potassium: 269mg / Iron: 1,8mg

Příspěvek NO-BAKE APPLE PIE CHEESECAKE CUPS se objevil jako první na Plantiful Bakery.

THIS TRIPLE CHOCOLATE COOKIE DOUGH IS

• vegan
• gluten-free
• dairy-free
• egg-free
• edible
• healthy
• naturally sweetened
• rich
• indulgent
• chocolaty
• quick easy to make
• done in 1 bowl
• perfect snack or healthy dessert

WHAT YOU NEED TO MAKE TRIPLE CHOCOLATE COOKIE DOUGH

You need the following ingredients to make this edible cookie dough (the exact measurements are in the recipe card below):

• Cashew butter – You can also use almond or peanut butter.
• Coconut oil – Make sure it is at room temperature.
• Maple syrup – You can substitute it for agave syrup.
• Plant-based milk – I used gluten-free oat milk, but you can use any plant-based milk of your choice, such as almond, cashew, or soy milk. Make sure it is at room temperature.
• Gluten-free oat flour – Either homemade or store-bought.
• Cocoa powder – Use good quality unsweetened cocoa powder.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Salt – Brings out the sweetness.
• Dark chocolate and white chocolate – Use good quality chocolate. Chunks or chips.

Equipment you need:

• Medium-size bowl
• Fork
• Silicon spatula or wooden spoon

HOW TO MAKE HEALTHY EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

This recipe is quick and super easy to make in just 3 steps:

1. Step: Mix wet ingredients

In a bowl, using a fork, combine cashew butter, coconut oil, and maple syrup. Add in oat milk and mix well.

2. Step: Add in dry ingredients

Add in oat flour, cocoa powder, vanilla powder, and a pinch of sea salt. Mix well to combine.

3. Step: Fold in chocolate and serve

Fold in dark and white chocolate chunks.

Serve immediately or refrigerate to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE EDIBLE COOKIE DOUGH?

Store the edible cookie dough in an airtight container in the fridge.

HOW LONG DOES EDIBLE COOKIE DOUGH LAST?

The cookie dough will last for up to a week in the fridge.

CAN YOU FREEZE EDIBLE COOKIE DOUGH?

Yes, you can freeze the dough for up to 1 month. Store it scooped out in an airtight container or a ziplock freezer bag. When ready to eat, let it thaw in the fridge overnight.

MORE VEGAN AND GLUTEN-FREE RECIPES:

• Salted Caramel Cookie Dough Bars
• Coconut Cashew Balls
• Peanut Butter Protein Bars
• Coffee Bliss Balls
• Banana Bread Nut Butter
• Salted Caramel Mocha Smoothie

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

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EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH

Super easy recipe for healthy Edible Triple Chocolate Cookie Dough. It is rich, indulgent, and loaded with lots of dark and white chocolate chunks. Completely vegan and gluten-free.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings 6 servings

Calories 390kcal

Author Plantiful Bakery

Ingredients

• ½ cup (135g) cashew butter*
• 2 tbsp (25g) coconut oil, room temperature
• ⅓ cup (94g) maple syrup
• 2 tbsp gluten-free oat milk, room temperature or any plant-based milk
• 110 g (1 cup 2 tbsp) gluten-free oat flour
• 3 tbsp (17g) cocoa powder
• ⅛ tsp vanilla powder or 1 tsp vanilla extract
• pinch sea salt
• ⅓ cup (50g) dark chocolate, chunks or chips
• ⅓ cup (50g) vegan white chocolate, chunks or chips

Instructions

• In a bowl, using a fork, combine cashew butter, coconut oil, and maple syrup. Add in oat milk and mix well.
• Add in oat flour, cocoa powder, vanilla powder, and a pinch of sea salt. Mix well to combine.
• Fold in dark and white chocolate chunks.
• Serve and enjoy!

Notes

* Cashew butter: You can substitute it for almond or peanut butter.

Storing:

Store the edible cookie dough in an airtight container in the fridge. It will last for up to a week.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 390kcal

Nutrition Facts

Serving: 1 serving / Calories: 390kcal / Total Fat: 23,5g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 40,9g / Fiber: 4,1g / Sugar: 17,8g / Protein: 7,7g / Sodium: 38mg / Potassium: 316mg / Iron: 2,9mg

Příspěvek EDIBLE TRIPLE CHOCOLATE COOKIE DOUGH se objevil jako první na Plantiful Bakery.

THESE COCONUT CASHEW BALLS ARE

• vegan
• dairy-free
• gluten-free
• healthy
• naturally sweetened
• sweet
• indulgent
• gooey
• no-bake
• easy to make
• made with 4 ingredients
• perfect snack

WHAT YOU NEED TO MAKE COCONUT CASHEW BALLS

You need the following ingredients to make these Coconut Balls (the exact measurements are in the recipe card below):

• Cashew butter – You can also use almond or peanut butter.
• Coconut cream – A creamy part of full-fat coconut milk chilled in the fridge overnight.
• Maple syrup
• Desiccated coconut – If the mixture is too sticky or can’t hold a shape, you can add coconut flour.

Equipment you need:

• Medium-size bowl
• Fork
• Kitchen scale (optional)
• Small bowl

HOW TO MAKE VEGAN COCONUT CASHEW BALLS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the mixture

In a bowl, using a fork, combine cashew butter and maple syrup. Add coconut cream a mix well to combine. Then add desiccated coconut and mix until well combined. If the mixture is too sticky, add more desiccated coconut or add coconut flour.

2. Step: Let chill in the fridge

Place the mixture in the fridge and let chill for about 60 minutes to firm up.

3. Step: Roll out balls

Roll out 22 even balls between your hands (1 ball = about 18g). Roll each ball in desiccated coconut to coat.

Enjoy immediately or refrigerate to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE COCONUT CASHEW BALLS?

Store the coconut cashew balls in an airtight container in the fridge.

HOW LONG DO COCONUT BALLS LAST?

The coconut balls will last in the fridge for up to 7 days.

CAN I FREEZE COCONUT BALLS?

Yes, you can freeze them for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them thaw for a few minutes before eating or in the fridge overnight.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Carrot Cake Energy Balls
• Coffee Bliss Balls
• Chocolate Biscoff Truffles
• Peanut Butter Protein Bars
• Salted Caramel Cookie Dough Bars

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN COCONUT CASHEW BALLS

Vegan Coconut Cashew Balls. Sweet, indulgent, absolutely delicious, and super easy to make. You’ll need only 4 ingredients to make this healthy no-bake treat. Gluten-free.

Course Dessert, Snack

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 15 minutes

Cook Time 0 minutes

Chilling Time: 1 hour

Total Time 1 hour 15 minutes

Servings 22 balls

Calories 97kcal

Author Plantiful Bakery

Ingredients

• ¾ cup (188g) cashew butter*
• ⅓ cup (70g) coconut cream = a creamy part of full-fat coconut milk chilled in the fridge overnight
• 5 tbsp (85g) maple syrup
• 1 ½ cup (100g) desiccated coconut + extra for coating

Instructions

• In a bowl, using a fork, combine cashew butter and maple syrup. Add coconut cream a mix well to combine. Then add desiccated coconut and mix until well combined. If the mixture is too sticky, add more desiccated coconut (or add coconut flour).
• Place the mixture in the fridge and let chill for about 60 minutes to firm up.
• Roll out 22 even balls between your hands (1 ball = about 18g). Roll each ball in desiccated coconut to coat.
• Enjoy immediately or refrigerate to firm up.

Notes

* Cashew butter: You can also use almond or peanut butter.

Storing:

Store the coconut cashew balls in an airtight container in the fridge for up to 7 days.

Nutrition

Calories: 97kcal

Nutrition Facts

Serving: 1 ball / Calories: 97kcal / Total Fat: 7,8g / Saturated Fat: 4,1g / Cholesterol: 0mg / Total Carbohydrate: 6,1g / Fiber: 0,9g / Sugar: 3,3g / Protein: 1,8g / Sodium: 5mg / Iron: 0,6mg

Příspěvek VEGAN COCONUT CASHEW BALLS se objevil jako první na Plantiful Bakery.

THESE CHOCOLATE BISCOFF TARTLETS ARE

• vegan
• dairy-free
• egg-free
• no-bake
• rich
• chocolaty
• decadent
• indulgent
• creamy
• sweet
• easy to make
• made with 6 ingredients
• delicious vegan dessert

WHAT YOU NEED TO MAKE CHOCOLATE BISCOFF TARTLETS

You need the following ingredients to make these vegan chocolate tartlets (the exact measurements are in the recipe card below):

• Lotus Biscoff Biscuits – Finely crush the cookies and mix them with melted vegan butter to make a no-bake crust.
• Vegan butter – I recommend using vegan butter with 75-80% fat.
• Dark chocolate – Use a good-quality vegan dark chocolate.
• Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. You can also use vegan cooking cream or coconut milk. Make sure it has room temperature.
• Lotus Biscoff spread – For ganache and as a topping.
• Sea salt – balances the sweetness.

Equipment you need:

• Food processor or high-speed blender – to crush the cookies
• Medium size bowl
• Small pot
• Glass bowl – larger than the pot
• Silicon spatula
• 4 non-stick mini tart pans with a removable bottom – dia 10cm (about 4 inches)

TARTLETS DECORATION IDEAS

• Crushed cookies
• Grated chocolate
• Coconut whipped cream
• Fresh fruit
• Sea salt flakes
• Shredded coconut
• Nuts (such as pistachios or hazelnuts)
• Mint leaves

HOW TO MAKE NO-BAKE VEGAN CHOCOLATE BISCOFF TARTLETS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie crust

In a food processor or blender, crush Biscoff cookies until they are finely ground and transfer to a bowl. Mix them with melted butter until well combined. Divide the mixture into 4 mini pans. Press the cookie mixture into each pan, working up the sides a little bit, use a spoon to pack it tightly. Place in the fridge while making the filling.

2. Step: Make the ganache filling

Place finely chopped dark chocolate bar and Biscoff spread in a glass bowl, and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let it slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, using a spatula or spoon, mix in unsweetened oat milk. Stir until combined into a smooth ganache.

Pour the ganache over chilled cookie crust and smooth it out evenly. Place in the fridge for about 1 hour to set.

3. Step: Add Biscoff spread topping and let it chill

Once the ganache has set, pour over melted Biscoff spread and smooth it out. Place back to the fridge to set for about 30 minutes.

Once set, decorate, and serve! I served them with coconut whipped cream, crushed Biscoff cookies, grated chocolate, and sea salt.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHOCOLATE BISCOFF TARTLETS?

Store the tartlets in an airtight container in the fridge.

HOW LONG DO VEGAN CHOCOLATE BISCOFF TARTLETS LAST?

Biscoff tartlets will last for about 4-5 days stored in an airtight container in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Biscoff Truffles
• Lotus Biscoff Cupcakes
• Chocolate Biscoff Lava Cake
• Chocolate Cupcakes Filled With Ganache
• Biscoff White Chocolate Blondies
• No-Bake Peanut Butter Chocolate Pie

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN CHOCOLATE BISCOFF TARTLETS

These no-bake Vegan Chocolate Biscoff Tartlets are rich, decadent, creamy, and easy to make with only 6 ingredients. A simple recipe for a delicious dessert made from a Biscoff biscuit crust and a dark chocolate ganache filling topped with Biscoff spread. Dairy-free, egg-free.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 0 minutes

Chilling Time: 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 4 mini tarts

Calories 545kcal

Author Plantiful Bakery

Ingredients

Cookie Crust:

• 12 Lotus Biscoff biscuits (=120g)
• 35 g vegan butter, melted

Ganache Filling:

• 100 g dark chocolate bar, finely chopped (vegan)
• 60 g Lotus Biscoff spread
• 90 g unsweetened oat milk, room temperature (or any plant-based milk)*
• pinch of sea salt

Topping:

• 70 g Lotus Biscoff spread, melted

Instructions

• In a food processor or blender, crush Biscoff cookies until they are finely ground and transfer to a bowl. Mix them with melted butter until well combined. Divide the mixture into 4 mini pans**. Press the cookie mixture into each pan, working up the sides a little bit, use a spoon to pack it tightly. Place in the fridge while making the filling.
• Place finely chopped dark chocolate bar and Biscoff spread in a glass bowl, and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let it slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, using a spatula or spoon, mix in unsweetened oat milk. Stir until combined into a smooth ganache.
• Pour the ganache over chilled cookie crust and smooth it out evenly. Place in the fridge for about 1 hour to set.
• Once the ganache has set, pour over melted Biscoff spread and smooth it out. Place back to the fridge to set for about 30 minutes.
• Once set, decorate, and serve! I served them with coconut whipped cream, crushed Biscoff cookies, grated chocolate, and sea salt.

Notes

* Plant-based milk: Use any plant-based milk of your choice, such as oat, soy, or almond milk. You can also use vegan cooking cream or coconut milk. Make sure it has room temperature.

** 4 non-stick mini tart pans with removable bottom: dia 10cm (about 4 inches)

Storing:

Store the tartlets in an airtight container in the fridge. They will last for up to 4-5 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 545kcal

Nutrition Facts

Serving: 1 tart / Calories: 545kcal / Total Fat: 35,0g / Saturated Fat: 13,4g / Cholesterol: 0mg / Total Carbohydrate: 55,4g / Fiber: 2,6g / Sugar: 32,8g / Protein: 4,9g / Sodium: 234mg / Iron: 1,7mg

Příspěvek VEGAN CHOCOLATE BISCOFF TARTLETS se objevil jako první na Plantiful Bakery.

THIS CHOCOLATE BROWNIE ICE CREAM IS:

• vegan
• dairy-free
• soy-free
• creamy
• no-churn
• rich
• chocolaty
• decadent
• easy to make
• made without ice cream maker
• loaded with pieces of fudgy brownies
• swirled with peanut butter caramel

WHAT YOU NEED TO MAKE HOMEMADE VEGAN BROWNIE ICE CREAM

You need the following ingredients to make this dairy-free chocolate ice cream (the exact measurements are in the recipe card below):

• Peanut butter – Use good-quality natural smooth peanut butter (avoid crunchy and thick peanut butter). You can substitute it for cashew or almond butter.
• Maple syrup – The combination of peanut butter and maple syrup makes delicious healthy caramel.
• Sea salt – for salted caramel flavor.
• Coconut cream – Creamy part of full-fat coconut milk chilled in the fridge overnight.
• Vegan condensed milk – Use store-bought condensed milk, or make your own with only 2 ingredients.
• Cocoa powder – Use natural unsweetened cocoa powder.
• Vegan brownies – Click here for my brownie recipe. You can also use chocolate cookies, such as Oreos, instead.

Equipment you need:

• Medium-size bowl
• Large bowl
• Hand mixer or stand mixer
• Silicon spatula
• Loaf pan – 9 x 5 inch (25x13cm) or freezer-safe airtight container
• Parchment paper
• Aluminum foil

HOW TO MAKE VEGAN CHOCOLATE BROWNIE ICE CREAM

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Line the baking pan or airtight container

Line a 9”x 5” (25x13cm) loaf pan or freezer-safe airtight container with parchment paper and set aside.

2. Step: Make peanut butter caramel

In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Set aside.

3. Step: Make chocolate brownie ice cream

In a large bowl, using a hand mixer (alternatively, in a stand mixer with a whisk attachment), whip coconut cream until creamy and smooth and small peaks form. Mix in vegan condensed milk (in two parts) until incorporated. Add in cocoa powder and mix until combined. Lastly, swirl in peanut butter caramel and stir in small chunks of vegan brownies.

4. Step: Let it freeze

Transfer the ice cream into a lined loaf pan or freezer-safe airtight container and cover (use aluminum foil as a cover if using a loaf pan). Store in the freezer for at least 5 hours or overnight.

Before serving, let it thaw for about 20-30 minutes (use a scoop warmed under hot water for easier scooping).

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN BROWNIE ICE CREAM?

Store the ice cream in the loaf pan covered with aluminum foil or in an airtight container in the freezer.

HOW LONG DOES HOMEMADE VEGAN ICE CREAM LAST?

Homemade vegan ice cream will last for up to 2 months in the freezer.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Homemade Vegan Condensed Milk
• Fudgy Brownies
• No-Bake Oreo Lasagna
• Salted Caramel Cookie Dough Bars
• Chocolate Mousse
• No-Bake Peanut Butter Chocolate Pie

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN CHOCOLATE BROWNIE ICE CREAM

This no-churn Vegan Chocolate Brownie Ice Cream is loaded with fudgy brownies and swirled with peanut butter salted caramel. It is creamy, rich, chocolaty, decadent, and easy to make without an ice cream maker. Dairy-free, soy-free.

Course Dessert, Ice Cream

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 0 minutes

Chilling Time 5 hours

Total Time 5 hours 10 minutes

Servings 10 servings (one 9” x 5” loaf pan)

Calories 375kcal

Author Plantiful Bakery

Ingredients

• 100 g (1/2 cup) natural peanut butter, smooth
• 90 g (1/4 cup) maple syrup
• ½ tsp sea salt (optional)
• 500 g coconut cream (a creamy part of full-fat coconut milk chilled in the fridge overnight) = from about 2 cans
• 260 g vegan condensed milk*
• 40 g cocoa powder
• 3 vegan brownies, small chunks **

Instructions

• Line a 9”x 5” (25x13cm) loaf pan or freezer-safe airtight container with parchment paper and set aside.
• In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Set aside.
• In a large bowl, using a hand mixer (alternatively, in a stand mixer with a whisk attachment), whip coconut cream until creamy and smooth and small peaks form. Mix in vegan condensed milk (in two parts) until incorporated. Add in cocoa powder and mix until combined. Lastly, swirl in peanut butter caramel and stir in small chunks of vegan brownies.
• Transfer the ice cream into a lined loaf pan or freezer-safe airtight container and cover (use aluminum foil as a cover if using a loaf pan). Store in the freezer for at least 5 hours or overnight.
• Before serving, let it thaw for about 20-30 minutes (use a scoop warmed under hot water for easier scooping).
• Enjoy!

Notes

* Vegan Condensed Milk: Use store-bought condensed milk, or make your own with only 2 ingredients.

** Vegan Brownies: Click here for my brownie recipe. You can also use chocolate cookies, such as Oreos, instead.

Storing:

Homemade vegan ice cream will last for up to 2 months in the freezer.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 375kcal

Nutrition Facts

Serving: 1 / Calories: 375kcal / Total Fat: 25,3g / Saturated Fat: 18,4g / Cholesterol: 0mg / Total Carbohydrate: 35,5g / Fiber: 3,3g / Sugar: 27,0g / Protein: 4,4g / Sodium: 168mg / Potassium: 196mg / Iron: 1,7mg

Příspěvek VEGAN CHOCOLATE BROWNIE ICE CREAM se objevil jako první na Plantiful Bakery.

THESE CARAMEL COOKIE DOUGH BARS ARE

• vegan
• dairy-free
• egg-free
• gluten-free
• healthy
• decadent
• flavorful
• chewy
• made with peanut butter and almond flour
• topped with dark chocolate
• naturally sweetened with maple syrup
• simple
• easy to make
• so delicious
• perfect as a snack or dessert

WHAT YOU NEED TO MAKE SALTED CARAMEL COOKIE DOUGH BARS

You need the following ingredients to make these vegan no-bake caramel cookie dough bars (the exact measurements are in the recipe card below):

• Peanut butter – Use good-quality natural smooth peanut butter (avoid crunchy and thick peanut butter). It is used both in the cookie dough and in the caramel. You can substitute for cashew or almond butter.
• Maple syrup – perfect sweetener for the cookie dough. The combination of peanut butter and maple syrup makes easy and simple gooey caramel.
• Sea salt – brings out the sweetness.
• Almond flour – adds moist, delicate texture to the cookie dough. Use fine almond flour for the best results. Oat flour should work as well.
• Chocolate chips – add as many chocolate chips to the cookie dough as you like. You can also use a chopped chocolate bar.
• Chocolate bar – For the topping, use good-quality vegan dark chocolate, about 60-80%.
• Coconut oil – improves the consistency of the chocolate and makes it easier to slice when the chocolate sets.

Equipment you need:

• Loaf pan – ideally 10×5 inches (25x13cm)
• Parchment paper
• 3 medium-size mixing bowl – for melting the chocolate, it should be a glass bowl
• Fork
• A small pot

HOW TO MAKE NO-BAKE CARAMEL COOKIE DOUGH BARS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Prepare the loaf pan

Line loaf pan (10×5 inches/25×13 cm) with a strip of parchment paper and secure it with binder paper clips. Set aside.

2. Step: Make cookie dough

To a medium-size bowl, add peanut butter, maple syrup, and sea salt, and mix it with a fork until smooth. Then add almond flour and combine it into a thick dough. Fold in chocolate chips and transfer it to the prepared pan. Press the dough to the pan (use the bottom of the measuring cup or glass to flatten it and smooth the top). Make sure to get it all the way into the corners of the pan. Refrigerate while making the salted caramel.

3. Step: Make the salted caramel

In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Evenly spread the caramel over the cookie dough and let it set in the fridge for about 20 minutes.

4. Step: Melt the chocolate, spread it over the caramel layer, and let it set in the fridge

Place finely chopped dark chocolate bar and coconut oil in a glass bowl and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up. Mix it through a few times. Once the chocolate is melted, take the bowl off the heat.

Pour the chocolate over the caramel layer, spread it to the sides, and place it in the freezer to set for about 10 minutes. Then sprinkle with sea salt and slice into 8 bars (use a sharp knife dipped into hot water to make it easier to cut through the chocolate layer).

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE COOKIE DOUGH BARS?

Store the bars in an airtight container in the fridge.

HOW LONG DO CARAMEL COOKIE DOUGH BARS LAST?

You can store the cookie dough bars for up to 2 weeks in the fridge.

CAN I FREEZE NO-BAKE COOKIE DOUGH BARS?

Yes, you can freeze the no-bake cookie dough bars for up to 3-5 months. Store them in an airtight container or zip-lock bag. Before serving, let them thaw at room temperature or in the fridge overnight.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• No-Bake Chocolate Peanut Butter Pie
• Peanut Butter Protein Bars
• Coffee Bliss Balls
• Peanut Butter and Jelly Overnight Oats
• No-Bake Oreo Lasagna Dessert

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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NO-BAKE CARAMEL COOKIE DOUGH BARS

These No-Bake Caramel Cookie Dough Bars are made up of a chocolate chip cookie dough layer and a gooey salted caramel layer topped with dark chocolate. They are made with just 7 healthy ingredients and are gluten-free, vegan, and super delicious. It’s an easy and simple no-bake dessert recipe. Naturally sweetened with maple syrup.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes

Chilling Time: 30 minutes

Total Time 40 minutes

Servings 8 bars

Calories 423kcal

Author Plantiful Bakery

Ingredients

Cookie Dough:

• 180 g (3/4 cup) smooth peanut butter, natural *
• 100 g (5 tbsp) maple syrup
• pinch sea salt
• 65 g (2/3 cup) almond flour, fine
• 55 g (1/3 cup) chocolate chips

Salted Caramel:

• 80 g (1/3 cup) smooth peanut butter, natural
• 80 g (4 tbsp) maple syrup
• ½ tsp sea salt

Chocolate Layer:

• 100 g (3,5oz) dark chocolate bar, 60-80%, chopped (vegan)
• 15 g (1 tbsp) coconut oil

Instructions

• Line loaf pan (10x5 inches/25x13 cm) with a strip of parchment paper and secure it with binder paper clips. Set aside.

Cookie dough

• To a medium-size bowl, add peanut butter, maple syrup, and sea salt, and mix it with a fork until smooth. Then add almond flour and combine it into a thick dough. Fold in chocolate chips and transfer them to the prepared pan. Press the dough to the pan (use the bottom of the measuring cup or glass to flatten it and smooth the top). Make sure to get it all the way into the corners of the pan. Refrigerate while making the salted caramel.

Salted caramel

• In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Evenly spread the caramel over the cookie dough and let it set in the fridge for about 20 minutes.

Chocolate layer

• Place finely chopped dark chocolate bar and coconut oil in a glass bowl and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up. Mix it through a few times. Once the chocolate is melted, take the bowl off the heat.
• Pour the chocolate over the caramel layer, spread it to the sides, and place it in the freezer to set for about 10 minutes. Then sprinkle with sea salt and slice into 8 bars (use a sharp knife dipped into hot water to make it easier to cut through the chocolate layer).

Notes

* Peanut butter: You can substitute it for cashew or almond butter.

Storage:

Store the cookie dough bars in an airtight container in the fridge for up to 2 weeks. You can also freeze them for up to 3-5 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 423kcal

Nutrition Facts

Serving: 1 bar / Calories: 423kcal / Total Fat: 29,4g / Saturated Fat: 8,5g / Cholesterol: 0mg / Total Carbohydrate: 33,7g / Fiber: 5,2g / Sugar: 22,7g / Protein: 10,8g / Sodium: 172mg / Potassium: 423mg / Iron: 2,0mg

Příspěvek NO-BAKE CARAMEL COOKIE DOUGH BARS se objevil jako první na Plantiful Bakery.

THIS OREO LASAGNA IS

• vegan
• dairy-free
• no-bake
• creamy
• light
• layered
• quick and easy to make
• made with 4 ingredients
• topped with crushed Oreos
• so delicious
• simple dessert

WHAT YOU NEED TO MAKE NO-BAKE OREO LASAGNA

You need the following ingredients to make this No-Bake Vegan Oreo Lasagna (the exact measurements are in the recipe card below):

• Oreo cookies – finely crush the Oreo in a food processor or blender. Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin.
• Vegan sour cream – makes creamy layers. It can be substituted for thick coconut yogurt.
• White granulated sugar – sweetens the sour cream.
• Cocoa powder – mix two tablespoons of cocoa powder with about ¾ cup of sour cream to make a chocolate layer. Use high-quality unsweetened cocoa powder.

Equipment you need:

• High-speed blender or food processor – to crush the cookies
• Two mixing bowls (medium size)
• Whisk
• Small baking dish/pan – I used a round 18x6cm (about 7×2,4 inches) baking dish. You can also use a cake pan around the same size.
• Silicon spatula

HOW TO MAKE NO-BAKE VEGAN OREO LASAGNA

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Oreo Lasagna is super easy and comes with 4 following steps:

1. Step: Crush Oreo cookies

In a food processor or blender, crush the Oreos until they are ground (there can be a few small pieces uncrushed). Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin until they are crushed. Save some cookie crumbs for the topping.

2. Step: Make sour cream mixtures

In a mixing bowl, whisk together vegan sour cream and granulated sugar until combined. Then take about ¾ cup of mixture and mix it with cocoa powder in a separate bowl (to avoid lumps, sift the cocoa powder or use a mini whisk to mix it in).

3. Step: Layer the lasagna

To a small baking dish, add about half of the crushed Oreos and evenly distribute them. Next, add ½ of the light sour cream mixture on top of the Oreo layer and spread it evenly. Add another layer of remaining crushed Oreos. Then spread the chocolate sour cream mixture over top of the Oreo layer, following by the rest of the light sour cream mixture. Sprinkle the top with crushed Oreos that you have put aside.

4. Step: Chill in the fridge

Cover the Oreo lasagna and place in the fridge for at least 4 hours or overnight before serving.

Enjoy!

FREQUENTLY ASKED QUESTIONS:

WHAT CAN I USE INSTEAD OF VEGAN SOUR CREAM?

You can substitute the vegan sour cream with thick coconut yogurt, it should have a similar texture and flavor. You can also use coconut whipped cream but will thicken up more when it is refrigerated.

HOW TO STORE OREO LASAGNA?

Store the Oreo lasagna covered in the fridge.

HOW LONG DOES NO-BAKE OREO LASAGNA LAST?

No-bake Oreo lasagna will last in the fridge for up to 3 days (if it last that long).

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

No-Bake:

• No-Bake Chocolate Peanut Butter Pie (with Oreo crust)
• Biscoff Chocolate Truffles
• Vegan Chocolate Mousse
• Coffee Bliss Balls

More Desserts:

• Baked New York Style Cheesecake with Raspberry Sauce
• Fudgy Brownies
• Biscoff White Nougat Blondies
• Biscoff Chocolate Lava Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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NO-BAKE VEGAN OREO LASAGNA

An easy No-bake Vegan Oreo Lasagna recipe. This 4-ingredient dessert has layers of crushed Oreo cookies and vegan sour cream. Super creamy and delicious. Less than 10 minutes to make.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 8 minutes

Chilling Time: 4 hours

Total Time 4 hours 8 minutes

Servings 6 servings

Calories 302kcal

Author Plantiful Bakery

Ingredients

• 16 Oreo cookies (176g)
• 2 cups (480g) vegan sour cream*
• ¼ cup (50g) white granulated sugar
• 2 tbsp (12g) cocoa powder, unsweetened

Instructions

• In a food processor or blender, crush the Oreos until they are ground (there can be a few small pieces uncrashed). Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin until they are crushed. Save some cookie crumbs for the topping.
• In a mixing bowl, whisk together vegan sour cream and granulated sugar until combined. Then take about ¾ cup of mixture and mix it with cocoa powder in a separate bowl.
• To a small baking dish**, add about half of the crushed Oreos and evenly distribute them. Next, add ½ of the light sour cream mixture on top of the Oreo layer and spread it evenly. Add another layer of remaining crushed Oreos. Then spread the chocolate sour cream mixture over top of the Oreo layer, following by the rest of the light sour cream mixture. Sprinkle the top with crushed Oreos that you have put aside.
• Cover the Oreo lasagna and place in the fridge for at least 4 hours or overnight before serving.
• Enjoy!

Notes

*Vegan Sour Cream: You can substitute it for thick coconut yogurt.

**Baking Dish: I used a round 18x6cm (about 7x2,4 inches) baking dish. You can also use a cake pan around the same size.

Storage:

Store the Oreo lasagna covered in the fridge for up to 3 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 302kcal

Nutrition Facts

Serving: 1 / Calories: 302kcal / Total Fat: 18,1g / Saturated Fat: 14,3g / Cholesterol: 0mg / Total Carbohydrate: 34,5g / Fiber: 1,9g / Sugar: 19,7g / Protein: 2,7g / Sodium: 117mg

Příspěvek NO-BAKE VEGAN OREO LASAGNA se objevil jako první na Plantiful Bakery.

THESE CARROT CAKE ENERGY BALLS ARE

• vegan
• dairy-free
• gluten-free (if you use certificate gluten-free oats)
• full of carrot cake flavor
• spiced with cinnamon and nutmeg
• naturally sweetened with dates
• chewy
• nutritious
• healthy
• no-bake
• quick and easy to make
• made with simple ingredients
• delicious on-the-go snack

WHAT YOU NEED TO MAKE CARROT CAKE ENERGY BALLS

You need the following ingredients to make these Vegan Carrot Cake Energy Balls (the exact measurements are in the recipe card below):

• Oats – I prefer to use quick oats because they are finer but you can use rolled oats (old-fashioned oats) as well. For a gluten-free version, use certificate gluten-free oats.
• Walnuts – Use good-quality walnuts. You can also use a walnut meal for this recipe, or substitute for any nuts (but you will ‘lose’ the carrot cake flavor).
• Shredded coconut – used in the energy balls and for the coating (which is optional). Use unsweetened shredded coconut.
• Ground cinnamon and nutmeg – Carrot cake spices.
• Sea salt – balances the sweetness.
• Dates – Use soft pitted dates. If your dates are a bit dry and not sticky, soak them in hot water for about 10 minutes and then drain them before blending.
• Carrots – Use finely grated carrots.
• Almond butter – helps to combine the ingredients. You can also use tahini or any nut butter.

Equipment you need:

• High-speed blender or food processor
• Kitchen scale – I like to use a kitchen scale to make sure the energy balls are all even, but you can skip this step.

HOW TO MAKE NO-BAKE VEGAN CARROT CAKE ENERGY BALLS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making these Carrot Cake Balls is super easy and comes with 3 following steps:

1. Step: Blend oats, walnuts, coconut, and spices

To the food processor or high-speed blender, add oats, walnuts (or walnut meal), shredded coconut, ground cinnamon, a pinch of ground nutmeg, and a pinch of sea salt. Blend until it’s finely ground.

2. Step: Add dates, grated carrots, and almond butter and blend

Next, add soft dates, grated carrots, and almond butter to the blender and blend for about 30 seconds until it all combines and the mixture sticks together.

3. Step: Roll out the balls

Roll out 12 balls by hands from the mixture (for even balls, use kitchen scale – 1 ball should weigh about 22g/0,8oz). Then roll each ball into the shredded coconut to coat (optional).

Enjoy immediately or refrigerate in the fridge to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE ENERGY BALLS?

Store the energy balls in an airtight container in the fridge.

HOW LONG DO CARROT CAKE ENERGY BALLS LAST?

These carrot cake energy balls will last in the fridge for up to 7 days (if they last that long).

CAN I FREEZE ENERGY BALLS?

Yes, they can be freeze for up to 3 months. Store them in an airtight container or ziplock freezer bag and place them into the freezer. Then just let them thaw for a few minutes before eating.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Coffee Bliss Balls
• Carrot Cake Overnight Oats
• Peanut Butter and Jelly Overnight Oats
• Peanut Butter Protein Bars
• Chocolate Protein Smoothie Bowl
• Maple Pecan Granola

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN CARROT CAKE ENERGY BALLS

These Vegan Carrot Cake Energy Balls are a quick healthy no-bake snack packed with delicious carrot cake flavor. Simple ingredients, less than 10 minutes to make. Naturally sweetened with dates.

Course Snack

Cuisine Czech

Diet Vegan

Prep Time 8 minutes

Total Time 8 minutes

Servings 12 energy balls

Calories 87kcal

Author Plantiful Bakery

Ingredients

• ¾ cup (67g) quick oats*
• ½ cup (50g) raw walnuts, halved
• 2 tbsp (9g) shredded coconut + extra for coating
• ½ tsp ground cinnamon
• pinch of ground nutmeg
• pinch of sea salt
• 100 g (2/5 cup/ 3,5oz) soft dates**
• ½ cup (50g) carrots, finely grated
• 1 tbsp (15g) almond butter***

Instructions

• To the food processor or high-speed blender, add oats, walnuts, shredded coconut, ground cinnamon, a pinch of ground nutmeg, and a pinch of sea salt. Blend until it’s finely ground.
• Next, add soft dates, grated carrots, and almond butter and blend for about 30 seconds until it all combines and the mixture sticks together.
• Roll out 12 balls by hands from the mixture (for even balls, use kitchen scale – 1 ball should weigh about 22g/0,8oz). Then roll each ball into the shredded coconut to coat (optional).
• Enjoy immediately or refrigerate in the fridge to firm up.

Notes

*Gluten-Free: For a gluten-free version, use certificate gluten-free oats.

**Dates: If your dates are a bit dry and not sticky, soak them in hot water for about 10 minutes and then drain them before blending.

***Almond butter: You can use tahini or any nut butter instead.

Storage:

These carrot cake energy balls will keep in an airtight container in the fridge for up to 7 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 87kcal

Nutrition Facts

Serving: 1 ball / Calories: 87kcal / Total Fat: 4,4g / Saturated Fat: 0,9g / Cholesterol: 0mg / Total Carbohydrate: 11,5g / Fiber: 2,0g / Sugar: 5,8g / Protein: 1,9g / Sodium: 16mg / Potassium: 121mg / Iron: 0,5mg

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THESE PEANUT BUTTER AND JELLY OVERNIGHT OATS ARE

• vegan
• dairy-free
• gluten-free (if you use certificate gluten-free oats)
• super creamy
• peanut buttery
• filling
• nutritious
• healthy
• quick and easy to make
• made with 7 ingredients
• so delicious
• perfect make-ahead breakfast or snack

WHAT ARE OVERNIGHT OATS?

Overnight oats are (usually) rolled oats soaked in liquid in the fridge overnight and don’t require any cooking. It’s a simple grab-and-go breakfast or snack, perfect for meal prep, that is eaten straight from the refrigerator.

WHAT YOU NEED TO MAKE PB AND J OVERNIGHT OATS

You need the following ingredients to make these Vegan Peanut Butter and Jelly Overnight Oats (the exact measurements are in the recipe card below):

• Rolled oats – also known as old-fashioned oats. They are the best for overnight oats. Quick oats absorb more liquid and turn out soggy. For a gluten-free version, use certificate gluten-free oats.
• Chia seeds – absorb the liquid and thickens the overnight oats. They make the oats more filling, plus they are a good source of omega-3 fatty acids and fiber.
• Vegan yogurt – Makes the oats super creamy. I like to use coconut yogurt but use any plant-based yogurt of your choice.
• Natural peanut butter – adds creaminess and perfect taste to the oats. You can substitute for tahini or any nut butter, such as almond, cashew, or pecan butter.
• Maple syrup – adds the perfect amount of sweetness. You can also use agave syrup or stevia instead.
• Unsweetened almond milk – You can use any plant-based milk, such as oat, soy, or cashew milk.
• Strawberry jam – I like to use unsweetened strawberry jam, but feel free to use any type of jam, such as raspberry, apricot, cherry, or blackberry.

Equipment you need:

• Bowl
• Spoon
• Two jars or glasses

OVERNIGHT OATS TOPPING IDEAS

• peanut butter (or any nut butter)
• chopped nuts
• fresh berries
• banana
• jam
• hemp seeds
• shredded coconut or coconut chips
• cocoa nibs
• chocolate chips
• pumpkin seeds
• ground cinnamon

HOW TO MAKE VEGAN PEANUT BUTTER AND JELLY OVERNIGHT OATS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this PB&J Overnight Oats is super easy and comes with 3 following steps:

1. Step: Combine the ingredients

In a bowl, combine rolled oats and chia seeds. Then add vegan yogurt, peanut butter, maple syrup, and unsweetened almond milk. Mix well until combined. Cover the bowl and place it into the fridge to soak.

2. Step: Refrigerate overnight

Refrigerate the oats for at least 3 hours, or overnight (the oats and chia seeds will absorb the most of the almond milk).

3. Step: Swirl in strawberry jam, add toppings and serve

Once overnight oats are set up, take them from the fridge, and stir a few times with a spoon. Divide into 2 jars or glasses and swirl in strawberry jam. Top with more peanut butter, fresh berries, or granola.

Serve and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS INSTEAD OF ROLLED OATS FOR OVERNIGHT OATS?

Yes, you can use quick oats instead of rolled oats, but they can turn a little mushy and less creamy. Rolled oats, also called old-fashioned oats, are the best option when it comes to overnight oats.

CAN OVERNIGHT OATS BE WARMED UP?

Yes! If you prefer your oats to be warm, you can definitely warm them up. Transfer them into a saucepan and warm up over medium heat.

HOW LONG OVERNIGHT OATS LAST?

Overnight oats can last for about 4-5 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Carrot Cake Overnight Oats
• Peanut Butter Protein Bars
• Chocolate Protein Smoothie Bowl
• Cinnamon French Toast
• Maple Pecan Granola
• Strawberry Oatmeal Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN PEANUT BUTTER AND JELLY OVERNIGHT OATS

These Vegan Peanut Butter and Jelly Overnight Oats are the perfect quick breakfast. They are super creamy, healthy, filling, and easy to make. Made with rolled oats, vegan yogurt, chia seeds, and peanut butter. Let the oats soak overnight, swirl in strawberry jam, and your breakfast is ready.

Course Breakfast, Snack

Cuisine American

Diet Vegan

Prep Time 5 minutes

Chilling Time: 3 hours

Total Time 3 hours 5 minutes

Servings 2 servings

Calories 563kcal

Author Plantiful Bakery

Ingredients

Overnight oats:

• 1 cup (90g) rolled oats*
• 1 tbsp (11g) chia seeds
• ½ cup (120g) coconut yogurt (or any plant-based yogurt)
• 2 tbsp (30g) natural peanut butter
• 3 tbsp (55g) maple syrup
• 1 cup (250ml) unsweetened almond milk (use any plant-based milk)
• 4 tbsp (60g) strawberry jam, unsweetened

Optional toppings:

• peanut butter
• chopped peanuts
• fresh berries
• granola, shredded coconut, hemp seeds, …

Instructions

• In a bowl, combine rolled oats and chia seeds. Then add coconut yogurt, peanut butter, maple syrup, and unsweetened almond milk. Mix well until combined. Cover the bowl and place it into the fridge for at least 3 hours, or overnight.
• Once overnight oats are set up, take them from the fridge, and stir a few times with a spoon. Divide into 2 jars or glasses and swirl in strawberry jam. Top with more peanut butter, fresh berries, or granola.
• Serve and enjoy!

Notes

*Gluten-Free: For a gluten-free version, use certificate gluten-free oats.

Storage:

Overnight oats can last for about 4-5 days in the fridge.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 563kcal

Nutrition Facts

Serving: 1 serving / Calories: 563kcal / Total Fat: 22,4g / Saturated Fat: 6,6g / Cholesterol: 0mg / Total Carbohydrate: 81,1g / Fiber: 13,7g / Sugar: 34,1g / Protein: 14,1g / Sodium: 83mg / Potassium: 398mg / Iron: 5,5mg / Calcium: 336mg

* Nutrition Facts are counted without any toppings.

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THIS CHOCOLATE MOUSSE IS

• vegan
• eggless
• dairy-free
• gluten-free
• chocolaty
• rich
• fluffy
• light
• easy & simple recipe
• made with only 3 ingredients
• so delicious
• perfect chocolate dessert

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE MOUSSE

You need the following ingredients to make this Chocolate Mousse (the exact measurements are in the recipe card below):

• Aquafaba – It is liquid from cooked chickpeas. Use canned chickpeas low in salt. Make sure it has room temperature. Once you open the can, drain the chickpea water to the bowl through a strainer. The good thing about aquafaba (unlike egg whites) it cannot be overwhipped.
• Dark chocolate – Use high-quality (vegan) chocolate bar, about 60-70%. Finely chop the bar to make it easier and faster to melt.
• White granulated sugar – used as a sweetener. You must add it slowly as you whip the aquafaba with a hand mixer. You may add less or more sugar to the aquafaba. It depends on your taste and how sweet is the chocolate you use.

For Coconut Whipped Cream you need:

• Coconut cream – I used the cream from a can of full-fat coconut milk and let it chill overnight in the fridge so that the cream separated. But you may find already separated coconut cream in your store and use that.
• Powdered sugar – sweetener for the whipped cream. You can substitute for maple syrup.

Equipment you need:

• Strainer
• 2 medium-size glass bowl – for whipping aquafaba and melting the chocolate. The bowl you use for whipping the aquafaba needs to be dry and completely grease-free.
• Hand mixer or a stand mixer
• Small pot
• Spatula

HOW TO MAKE VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Vegan Chocolate Mousse with aquafaba is easy and comes with 5 following steps:

1. Step: Whisk the aquafaba

Open the can of chickpeas and drain the chickpea water (aquafaba) through a strainer into a medium-size glass bowl (make sure the bowl is grease-free and dry).

Whisk the aquafaba with a hand mixer on high speed until stiff peaks form. It should take about 5-10 minutes. If you tilt the bowl and the aquafaba slides down, keep whipping. Then slowly add the granulated sugar while the mixer is running and mix for about 3-5 minutes.

2. Step: Melt the chocolate

Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times.

Once the chocolate is melted, take the bowl off the heat, and allow the chocolate to cool down a little (it should not be warm to touch).

3. Step: Combine melted chocolate with whipped aquafaba

Gently and gradually fold the melted chocolate into the whipped aquafaba using a spatula (it will deflate a bit once you combine it).  Make sure that no chocolate drop to the bottom of the bowl. Be careful not to overmix.

4. Step: Divide into 4 jars and let chill in a fridge

Divide the mixture into 4 smaller glasses. Put them into the fridge, and let chill for at least 3 hours, ideally overnight, to set.

5. Step: Make coconut whipped cream (optional) and serve

Add coconut cream and powdered sugar to a mixing bowl, and whip it with a hand mixer until light and fluffy and small peaks form.

Serve chilled chocolate mousse with coconut whipped cream, chocolate shavings, or fresh berries.

CHOCOLATE MOUSSE TOPPING IDEAS

• coconut whipped cream
• vegan yogurt or sour cream
• chocolate shavings
• crushed cookies (Oreos, Biscoff biscuits, …)
• chopped nuts
• fresh berries
• pomegranate seeds
• ground freeze-dried strawberries or raspberries
• orange zest
• shredded coconut

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN CHOCOLATE MOUSSE?

Store the chocolate mousse in the glasses in a fridge, ideally covered (e.g with aluminum foil).

HOW LONG DOES AQUAFABA CHOCOLATE MOUSSE LAST?

The aquafaba chocolate mousse will keep in the fridge for up to 3-5 days.

CAN YOU FREEZE CHOCOLATE MOUSSE?

I wouldn’t recommend storing the chocolate mousse in the freezer, as it changes the texture. It is best enjoyed the next day after chilled in the fridge.

Despite that, you can freeze it in an airtight container for up to 2 months.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• The Best Fudgy Brownies
• Chocolate Cupcakes Filed With Ganache
• Chocolate Orange Cookies
• Homemade Vegan Nutella
• Chocolate Protein Smoothie Bowl
• Vegan Baked Cheesecake

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

This Vegan Chocolate Mousse is made with aquafaba and dark chocolate. It is rich, sweet, fluffy, and light. Easy and simple dessert recipe, with only 3 ingredients. Best served with coconut whipped cream.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Chilling Time: 3 hours

Total Time 3 hours 15 minutes

Servings 4 servings

Calories 258kcal

Author Plantiful Bakery

Ingredients

Chocolate Mousse:

• 125 g (1/2cup/125ml) aquafaba, room temperature (liquid from a can of chickpeas)
• 150 g (5,3oz) vegan dark chocolate bar, 60-70% (high-quality)
• 3 tbsp (38g) white granulated sugar*

Coconut Whipped Cream (optional):

• 200 g coconut cream (thick part from a can of full-fat coconut milk chilled in the fridge overnight)
• 4 tbsp (30g) powdered sugar

Instructions

• Open the can of chickpeas and drain the chickpea water (aquafaba) through a strainer into a medium-size glass bowl (make sure the bowl is grease-free and dry). Whisk the aquafaba with a hand mixer on high speed until stiff peaks form. It should take about 5-10 minutes. If you tilt the bowl and the aquafaba slides down, keep whipping. Then slowly add the granulated sugar while the mixer is running and mix for about 3-5 minutes.
• Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water (don't let the bottom of the bowl touch hot water). Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, take the bowl off the heat, and allow the chocolate to cool down a little (it should not be warm to touch).
• Gently and gradually fold the melted chocolate into the whipped aquafaba using a spatula (it will deflate a bit once you combine it).  Make sure that no chocolate drop to the bottom of the bowl. Be careful not to overmix.
• Divide the mixture into 4 smaller glasses. Put them into the fridge and let chill for at least 3 hours, ideally overnight, to set.
• Coconut Whipped Cream: Add coconut cream and powdered sugar to a mixing bowl and whip it with a hand mixer until light and fluffy and small peaks form.
• Serve chilled chocolate mousse with coconut whipped cream, chocolate shavings, or fresh berries.
• Enjoy!

Notes

* You may add less or more sugar to the aquafaba. It depends on your taste and how sweet is the chocolate you use.

Storage

Store the chocolate mousse in the glasses in a fridge, ideally covered (e.g with aluminum foil). It will keep up for 3-5 days.

Nutrition

Calories: 258kcal

Nutrition Facts

Serving: 1 serving / Calories: 258kcal / Total Fat: 14,4g / Saturated Fat: 8,3g / Cholesterol: 0mg / Total Carbohydrate: 30,1g / Fiber: 3,0g / Sugar: 23,7g / Protein: 2,6g / Sodium: 4,8mg / Iron: 2,5mg / Potassium: 213mg

*Nutrition Facts are calculated without coconut whipped cream.

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THESE PEANUT BUTTER PROTEIN BARS ARE

• vegan
• dairy-free
• gluten-free
• grain-free
• healthy
• fudgy
• soft
• no-bake
• packed with protein
• naturally sweetened
• quick and easy to make
• drizzled with chocolate
• perfect as a snack

WHAT YOU NEED TO MAKE HOMEMADE PEANUT BUTTER PROTEIN BARS

You need the following ingredients to make these Protein Bars (the exact measurements are in the recipe card below):

• Dates – Use soft pitted dates. If you don’t have soft dates, soak them in hot water for about 10 minutes and then drain them before blending.
• Maple syrup – adds more sweetness. You can also use agave syrup instead.
• Sea salt – balances the sweetness.
• Peanut butter – Helps to bind the bars together. Use high-quality natural smooth peanut butter. If you want some crunch, use crunchy peanut butter.
• Vegan protein powder – Use any vegan protein, but make sure it’s unsweetened (and unflavored). I like to use pea protein because it’s more neutral in flavor.
• Chocolate – to drizzle the bars. Use a high-quality chocolate bar.

Equipment you need:

• Food processor (or high-speed blender) – I recommend using a food processor for this recipe, but a good quality high-speed blender works as well. If you use a blender, use a blender tamper to help the mixture to blend easier.
• Mixing bowl
• Loaf pan – 9- or 10-inches x 5 inches (25cm long)
• Parchment paper

HOW TO MAKE HOMEMADE VEGAN PROTEIN BARS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making these protein bars is super easy and comes with only 6 simple steps:

1. Step: Blend the dates, maple syrup, sea salt, and peanut butter

To the food processor add dates*,  maple syrup, and a pinch of sea salt and blend until well combined, then add peanut butter and blend again into a sticky mixture.

*If you don’t have soft dates, soak them in hot water for about 10 minutes, then drain them.

2. Step: Combine the mixture with protein powder

Transfer the mixture to the mixing bowl, add vegan protein powder, and knead into a firm dough-like mixture. If it’s sticky, add more protein powder.

3. Step: Transfer to a loaf pan

Line loaf pan (9- or 10-inches x 5 inches) with a strip of parchment paper and secure it with binder paper clips.

Transfer the mixture to the prepared pan and press to the sides to make it even. Use the bottom of the measuring cup or glass to flatten it and smooth the top. Make sure it’s tightly packed.

4. Step: Let it chill and melt the chocolate

Place it in the fridge and refrigerate for about 30 minutes to let it firm up.

Meanwhile, melt the chocolate in a double boiler over medium heat or in the microwave for a few seconds.

5. Step: Cut into bars and drizzle with chocolate

Remove the pan from the fridge and cut the dough-mixture into 8 even bars.

Drizzle each bar with melted chocolate on top.

6. Step: Let the chocolate set in the fridge

Transfer the bars to the fridge, and refrigerate until the chocolate has set (about 15 minutes).

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE PROTEIN BARS?

To maintain the texture, store the protein bars in an airtight container in the fridge.

HOW LONG DO PROTEIN BARS LAST?

These protein bars will keep in the fridge for up to 2 weeks (if they last that long).

CAN YOU FREEZE HOMEMADE PROTEIN BARS?

Yes, you can freeze these protein bars for up to 3 months. Put them in an airtight container or ziplock freezer bag and place them into the freezer. Then just let them thaw at room temperature for a few minutes before eating.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Coffee Bliss Balls
• Creamy Chocolate Protein Smoothie Bowl
• Homemade Nutella
• Carrot Cake Overnight Oats
• Maple Pecan Granola
• Biscoff Chocolate Truffles
• Pecan Pie Bars

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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HOMEMADE PEANUT BUTTER PROTEIN BARS

These Homemade Peanut Butter Protein Bars are fudgy, soft, no-bake bars topped with dark chocolate. They are healthy, vegan, gluten-free, quick, and easy to make. Naturally sweetened with dates and maple syrup. Each bar has 13 grams of protein and makes a perfect snack.

Course Snack

Cuisine Czech

Diet Vegan

Prep Time 20 minutes

Chilling Time: 45 minutes

Servings 8 bars

Calories 254kcal

Author Plantiful Bakery

Ingredients

• 250 g (9 oz) dates, soft, pitted
• 3 tbsp maple syrup
• pinch sea salt
• 120 g (½ cup/ 4,2 oz) natural peanut butter, smooth
• 90 g (3 scoops) vegan protein powder, unsweetened (unflavored)
• 40 g (1,5 oz) dark chocolate (for drizzle - optional)

Instructions

• To the food processor, add dates*, maple syrup, and a pinch of sea salt and blend until well combined, then add peanut butter and blend again into a sticky mixture.
• Transfer the mixture to the mixing bowl, add vegan protein powder, and knead into a firm dough-like mixture.
• Line loaf pan (9- or 10-inches x 5 inches) with a strip of parchment paper and secure it with binder paper clips. Transfer the mixture to the prepared pan and press to the sides to make it even. Use the bottom of the measuring cup or glass to flatten it and smooth the top. Place it in the fridge and refrigerate for about 30 minutes to let it firm up.
• Meanwhile, melt the chocolate in a double boiler over medium heat or in the microwave for a few seconds
• Remove the pan from the fridge and cut the dough-mixture into 8 even bars. Drizzle each bar with melted chocolate. Transfer the bars to the fridge and refrigerate until the chocolate has set (about 15 minutes).
• Enjoy!

Notes

*If you don’t have soft dates, soak them in hot water for about 10 minutes, then drain them.

Storage

Store the protein bars in an airtight container in the fridge for up to 2 weeks. You can also freeze them for up to 3 months.

Nutrition

Calories: 254kcal

Nutrition Facts

Serving: 1 protein bar / Calories: 254kcal / Total Fat: 9,9g / Saturated Fat: 2,2g / Cholesterol: 0mg / Total Carbohydrate: 32,1g / Fiber: 3,9g / Sugar: 23,7g / Protein: 13,4g / Sodium: 132mg / Iron: 0,7mg / Potassium: 217mg

Příspěvek HOMEMADE PEANUT BUTTER PROTEIN BARS se objevil jako první na Plantiful Bakery.