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

This homemade Pecan Pie Nut Butter is sweet, creamy, and super delicious nut butter that tastes like pecan pie. It is quick and easy to make with just a few ingredients. Vegan, gluten-free.

THIS PECAN PIE NUT BUTTER IS:

• vegan
• gluten-free
• dairy-free
• healthy
• creamy
• smooth
• flavorful
• so delicious
• naturally sweetened
• quick and easy to make

WHAT YOU NEED TO MAKE PECAN PIE NUT BUTTER

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

• Pecans – Good source of calcium, magnesium, potassium, and omega-3 fatty acids.
• Cashews – Great source of healthy fats, fiber, copper, and magnesium. You can substitute for other nuts, such as almonds, hazelnuts, or peanuts.
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
• Cinnamon – adds warm depth of flavor.
• Sea salt – balances the sweetness.
• Coconut oil – You can substitute it for any oil neutral in taste.
• Maple syrup – sweetens the butter. Also, the more maple syrup you add, the more thick the butter will be.
• Rum – adds more flavor. You can substitute it for bourbon. Optional ingredient.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make the nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use a blender tamper accelerator to push down the nuts to make it easier to blend.
• Glass jar with lid – for storage

HOW TO MAKE HOMEMADE PECAN PIE NUT BUTTER

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

1. Step: Roast pecans and cashews

Preheat the oven to 350°F (180°C). Add pecans and cashews to a baking tray and bake for 7-9 minutes, or until golden brown. Mix them through a few times. Be careful not to burn them.

After roasting, remove from the oven and let cool slightly.

2. Step: Make pecan pie nut butter

To the high-speed blender (or food processor), add roasted pecans, cashews, vanilla, cinnamon, and a pinch of salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides as needed. Then blend on high speed until it forms into creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending. The blending might take from 4-10 minutes, depending on your blender/food processor.

Once the butter is creamy and smooth, gradually add in coconut oil, maple syrup, and rum. Blend until incorporated.

Transfer the butter to a jar and let cool completely without any cover.

HOW TO SERVE NUT BUTTER:

• with Medjool dates
• on top of smoothie bowl, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread, pumpkin bread
• spoon from a jar

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE PECAN PIE NUT BUTTER LAST?

The nut butter will last for up to 2 weeks at room temperature or up to a month in the refrigerator.

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

• Banana Bread Nut Butter
• Raspberry Almond Cashew Butter
• Chocolate Hazelnut Spread (Homemade Vegan Nutella)
• Pecan Pie Bars
• Pumpkin Pecan Coffee 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. 

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

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PECAN PIE NUT BUTTER

This homemade Pecan Pie Nut Butter is sweet, creamy, and super delicious nut butter that tastes just like pecan pie. It is quick and easy to make with just a few ingredients. Vegan, gluten-free.

Course Nut Butter, Snack

Cuisine Vegan

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings 20 servings (approx. 1 cup)

Calories 93kcal

Author Plantiful Bakery

Ingredients

• 130 g raw pecans
• 130 g raw cashews
• 1/4 tsp ground vanilla optional
• 1/4 tsp ground cinnamon
• pinch salt
• 1 ½ tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1 tsp dark rum optional

Instructions

• Preheat the oven to 350°F (180°C). Add pecans and cashews to a baking tray and bake for 7-9 minutes, or until golden brown. Mix them through a few times. Be careful not to burn them.
• After roasting, remove from the oven and let cool slightly.
• To the high-speed blender (or food processor), add roasted pecans, cashews, vanilla, cinnamon, and a pinch of salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides as needed. Then blend on high speed until it forms into creamy butter. If you're using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending. The blending might take from 4-10 minutes, depending on your blender/food processor.
• Once the butter is creamy and smooth, gradually add in coconut oil, maple syrup, and rum. Blend until incorporated.
• Transfer the butter to a jar and let it cool completely without any cover. Enjoy!

Notes

Storing:

Store the nut butter in a glass jar at room temperature for up to 2 weeks or in the fridge for up to a month.

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

Nutrition

Serving: 1tbsp (15g) | Calories: 93kcal

Nutrition Facts

Serving: 1 tbsp (15g) / Calories: 93kcal / Total Fat: 8,5g / Saturated Fat: 1,8g / Cholesterol: 0mg / Total Carbohydrate: 3,5g / Fiber: 0,9g / Sugar: 1,2g / Protein: 1,8g / Sodium: 8mg / Potassium: 72mg / Iron: 0,6mg

Příspěvek PECAN PIE NUT BUTTER se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

This Homemade Pumpkin Maple Granola is crunchy, sweet, full of autumn flavor and so easy to make. Made with pumpkin puree along with oats, pecans, maple syrup, pumpkin seeds, pumpkin spice, and coconut oil. Vegan. Gluten-free option.

THIS PUMPKIN MAPLE GRANOLA IS

• vegan
• gluten-free (if using certificate gluten-free oats)
• dairy-free
• refined sugar-free
• healthy
• sweet
• crunchy
• spiced
• naturally sweetened with maple syrup
• made with 8 ingredients
• quick and easy to make
• perfect for breakfast or snack

WHAT YOU NEED TO MAKE PUMPKIN MAPLE GRANOLA

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

• Rolled oats – Also known as old-fashioned oats. For GF granola, use certificate gluten-free rolled oats.
• Pecans – Use whole or chopped pecans. You can use any nuts of your choice, such as cashews, almonds, walnuts, or hazelnuts.
• Pumpkin seeds
• Pumpkin spice – adds warm depth of flavor. Read below how I make my homemade pumpkin spice mix.
• Sea salt – balances the sweetness.
• Pumpkin puree – I recommend using thicker pumpkin puree. If the puree is too watery, it may take longer to bake, or the granola may be less crunchy.
• Maple syrup – helps to stick the granola together.
• Coconut oil – You can use any oil of your choice.

Equipment you need:

• Baking tray
• Parchment paper
• Mixing bowl
• Spatula or wooden spoon

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX

Making homemade pumpkin spice is easy. All you need is to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE THE BEST HOMEMADE PUMPKIN MAPLE GRANOLA

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

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 320°F (160°C) and line the baking tray with parchment paper.

2. Step: Prepare the granola

To a mixing bowl, add rolled oats, pecans, pumpkin seeds, pumpkin spice, and a pinch of salt. Mix to combine. Then add in pumpkin puree, maple syrup, and melted coconut oil. Mix well until oats are completely coated in pumpkin puree and maple syrup.

3. Step: Bake the granola

Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 35 minutes, but all ovens vary). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.

Once the granola is golden brown, remove it from the oven and let cool completely (it should crisp up).

HOW TO SERVE PUMPKIN MAPLE GRANOLA

5 ways to enjoy homemade granola:

• plant-based milk
• vegan yogurt
• on top of porridge, smoothie, fruit salad
• mix into muffin or cake batter
• on its own as a snack

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE GRANOLA?

First, make sure the granola has cooled completely. Then store the granola in an airtight container at room temperature.

HOW LONG DOES HOMEMADE PUMPKIN MAPLE GRANOLA LAST?

Homemade granola will last for up to 1 month in an airtight container at room temperature.

CAN YOU FREEZE HOMEMADE GRANOLA?

Yes, you can freeze homemade granola. Once the granola has cooled, pack it in an airtight container and place it into a freezer. It will last for about 3 months.

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

• Maple Pecan Granola
• Pumpkin Pecan Coffee Cake
• Chocolate Chip Oatmeal Bars
• Pumpkin Bread
• Pecan Pie Bars
• Pumpkin Cupcakes

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. 

Happy baking!

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HOMEMADE PUMPKIN MAPLE GRANOLA

This Homemade Pumpkin Maple Granola is crunchy, sweet, full of autumn flavor and so easy to make. Made with pumpkin puree along with oats, pecans, maple syrup, pumpkin seeds, pumpkin spice, and coconut oil. Vegan, gluten-free option.

Course Breakfast, Snack

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 18 servings (about 3 cups)

Calories 119kcal

Author Plantiful Bakery

Ingredients

• 1 ½ cup (150g) rolled oats*
• 1 cup (115g) pecans
• ¼ cup (35g) pumpkin seeds
• ½ tbsp pumpkin spice
• pinch salt
• 1/3 cup (75g) pumpkin puree
• 1/3 cup (80g) maple syrup
• 3 tbsp (41g) coconut oil, melted

Instructions

• Preheat the oven to 320°F (160°C) and line the baking tray with parchment paper.
• To a mixing bowl, add rolled oats, pecans, pumpkin seeds, pumpkin spice, and a pinch of salt. Mix to combine. Then add in pumpkin puree, maple syrup, and melted coconut oil. Mix well until oats are completely coated in pumpkin puree and maple syrup.
• Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 35 minutes, but all ovens vary). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.
• Once the granola is golden brown, remove it from the oven and let cool completely (it should crisp up).
• Enjoy with plant-based milk, yogurt, or on top of oatmeal!

Notes

Notes

* Gluten-free option: For GF granola, use certificate gluten-free rolled oats.

Storing:

Store the granola in an airtight container at room temperature for up to 1 month.

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

Nutrition

Serving: 27g (1/4 cup) | Calories: 119kcal

Nutrition Facts

Serving: ¼ cup (27g) / Calories: 119kcal / Total Fat: 8,2g / Saturated Fat: 2,5g / Cholesterol: 0mg / Total Carbohydrate: 10,2g / Fiber: 1,7g / Sugar: 3,2g / Protein: 2,3g / Sodium: 10mg / Potassium: 81mg / Iron: 0,7mg

Příspěvek HOMEMADE PUMPKIN MAPLE GRANOLA se objevil jako první na Plantiful Bakery.

Tento příspěvek je dostupný i v Češtině

These Healthy Biscoff Overnight Oats are super creamy, flavorful, filling, and so easy to make. They’re made with rolled oats, coconut yogurt, oat milk, chia seeds, Biscoff spread, and chocolate chips. Naturally sweetened with maple syrup. Vegan, dairy-free.

THESE BISCOFF OVERNIGHT OATS ARE

• vegan
• dairy-free
• gluten-free (if using certificate gluten-free oats and oat milk)
• super creamy
• flavorful
• filling
• nutritious
• healthy
• quick and easy to make
• made with Lotus Biscoff spread
• so delicious
• perfect make-ahead breakfast or snack

WHAT ARE OVERNIGHT OATS?

Overnight oats are (usually) rolled oats soaked in a 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 BISCOFF OVERNIGHT OATS

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

• Rolled oats – also known as old-fashioned oats. They are the best type of oats for overnight oats. Quick oats absorb more liquid and can turn out quite soggy. For a gluten-free version, use certificate gluten-free oats.
• Chia seeds – absorb the liquid and thicken the overnight oats. They make the oats more filling, plus they are a good source of omega-3 fatty acids and fiber.
• Chocolate – Use good quality dark chocolate chips or chunks.
• Coconut yogurt – I like to use coconut yogurt because it makes the oats super creamy, but you can use any plant-based yogurt of your choice.
• Lotus Biscoff spread – Adds super delicious flavor to the oats. Make sure it is at room temperature.
• Maple syrup – adds the perfect amount of sweetness. You can substitute it for agave syrup or stevia.
• Vanilla – I used vanilla powder, but you can use vanilla extract or paste.
• Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk.

OVERNIGHT OATS TOPPING IDEAS

• melted Biscoff spread
• crushed Lotus Biscoff biscuits
• nut butter
• chopped nuts
• chocolate chips
• cocoa nibs
• fresh berries
• banana
• jam
• hemp seeds
• shredded coconut or coconut flakes

HOW TO MAKE VEGAN HEALTHY BISCOFF OVERNIGHT OATS

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

1. Step: Combine the ingredients

In a bowl, combine rolled oats, chia seeds, and chocolate chips. Add coconut yogurt, Biscoff spread, maple syrup, and vanilla extract and mix to combine. Then add oat milk and mix until well combined. Cover the bowl and place it into the fridge to soak.

2. Step: Refrigerate overnight

Let the oats refrigerate for at least 4 hours or overnight (the oats and chia seeds should absorb most of the oat milk and the mixture becomes creamy).

3. Step: Add toppings and serve

Once the oats are set, take them from the fridge, and stir a few times. Add half of the oats into a jar or bowl, add your favorite toppings and enjoy!

FREQUENTLY ASKED QUESTIONS:

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

Yes, you can use quick 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 them over medium heat.

HOW TO STORE BISCOFF OVERNIGHT OATS?

Store the overnight oats in a jar or airtight container in the fridge.

HOW LONG DO BISCOFF OVERNIGHT OATS LAST?

Overnight oats will last for up to 4-5 days in the fridge.

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

• Peanut Butter & Jelly Overnight Oats
• Carrot Cake Overnight Oats
• Peanut Butter Protein Bars
• Biscoff Stuffed Chocolate Cookies
• Biscoff White Chocolate Blondies

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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HEALTHY BISCOFF OVERNIGHT OATS

These Healthy Biscoff Overnight Oats are super creamy, flavorful, filling, and so easy to make. They’re made with rolled oats, coconut yogurt, oat milk, chia seeds, Biscoff spread, and chocolate chips. Naturally sweetened with maple syrup. Vegan, dairy-free.

Course Breakfast, Snack

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 0 minutes

Chilling Time: 4 hours

Total Time 4 hours 5 minutes

Servings 2 servings

Calories 460kcal

Author Plantiful Bakery

Ingredients

• 1 cup rolled oats*
• 1 tbsp chia seeds
• 1 tbsp chocolate chips
• ½ cup coconut yogurt or any plant-based yogurt
• 2 tbsp Lotus Biscoff spread room temperature
• 2 tbsp maple syrup
• 1 tsp vanilla extract or 1/8 tsp vanilla powder
• 1 cup unsweetened oat milk or any plant-based milk

Instructions

• In a bowl, combine rolled oats, chia seeds, and chocolate chips. Add coconut yogurt, Biscoff spread, maple syrup, and vanilla extract and mix to combine. Then add oat milk and mix until well combined. Cover the bowl and place it into the fridge to soak.
• Let the oats refrigerate for at least 4 hours or overnight.
• Once the oats are set, take them from the fridge, and stir a few times. Add half of the oats into a jar or bowl, add your favorite toppings and enjoy!

Notes

* For a gluten-free version, use certificate gluten-free oats and oat milk.

Storing:

Store the overnight oats in a jar or airtight container in the fridge for up to 4-5 days.

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

Nutrition

Serving: 1jar | Calories: 460kcal

Nutrition Facts

Serving: 1 / Calories: 460kcal / Total Fat: 19,3g / Saturated Fat: 8,0g / Cholesterol: 0mg / Total Carbohydrate: 63,1g / Fiber: 7,9g / Sugar: 20,7g / Protein: 8,9g / Sodium: 110mg / Potassium: 286mg / Iron: 3,7mg

Příspěvek HEALTHY BISCOFF OVERNIGHT OATS 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.

THESE PUMPKIN CUPCAKES ARE

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• moist
• spicy
• rich
• so delicious
• easy to make
• topped with vegan maple pumpkin frosting
• perfect autumn treat

WHAT YOU NEED TO MAKE PUMPKIN CUPCAKES

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

• Unsweetened oat milk – In combination with apple cider vinegar, it creates vegan buttermilk, which improves the texture of cupcakes. Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it is at room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• All-purpose flour – keeps the cupcakes light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Cornstarch – improves the texture.
• Baking powder and baking soda
• Pumpkin spices – cinnamon, nutmeg, ginger, all-spice, and cloves. You can also use store-bought pumpkin spice mix.
• Salt – balances the sweetness.
• Sugar – Use coconut or organic cane sugar. It gives the cupcakes caramel flavor.
• Sunflower oil – improves the texture and makes the cupcakes moist. You can also use canola oil or any oil neural in flavor.
• Pumpkin puree – adds moisture to a batter and makes the cupcakes super moist. I used homemade puree from hokkaido pumpkin (red kuri squash). Make sure it is at room temperature.
• Unsalted vegan butter – Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.
• Powdered sugar – Sift the sugar to avoid lumps in the buttercream frosting.
• Maple syrup
• Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.

Equipment you need:

• Cupcake (muffin) pan
• 12 cupcake liners
• Medium size bowl
• Two large bowls
• Whisk
• Sifter
• Silicon spatula
• Cooling rack
• Hand mixer (or stand mixer) – to make the frosting
• Piping bag and piping star tip

HOW TO MAKE THE BEST VEGAN PUMPKIN CUPCAKES

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

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened oat milk, add apple cider vinegar (or lemon juice). Mix and set aside.

3. Step: Combine dry ingredients

In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, ginger, all-spice, cloves, and a pinch of salt. Set aside.

4. Step: Make cupcake batter

To a large bowl, add coconut sugar, sunflower oil, and pumpkin puree, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.

5. Step: Bake the cupcakes

Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.

Transfer to a cooling rack and allow to cool completely before frosting. If the cupcakes are still warm, the frosting will melt.

6. Step: Make maple pumpkin frosting

Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Add in pumpkin puree and mix until fully combined. While mixing, add one tablespoon at a time of maple syrup and oat milk and mix until incorporated and fluffy. Lastly, mix in vanilla, ground cinnamon, and nutmeg.

7. Step: Assemble the cupcakes

Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with ground cinnamon or pumpkin spice.

Serve immediately or store in the fridge in an airtight container.

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE PUMPKIN CUPCAKES THE DAY BEFORE FROSTING?

Yes, you can make the cupcake sponge the day before. Store them in an airtight container in a cool place and frost them the next day.

HOW TO STORE PUMPKIN CUPCAKES?

Store the cupcakes in an airtight container in the fridge.

HOW LONG DO VEGAN PUMPKIN CUPCAKES LAST?

Pumpkin cupcakes will last for about 4-5 days in the fridge.

CAN YOU FREEZE HOMEMADE PUMPKIN CUPCAKES?

To freeze unfrosted cupcakes, place than in an airtight container or plastic zip-lock bag and store in the freezer for up to 3 months. To defrost, let them thaw at room temperature. Then frost the cupcakes.

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

• Blackberry Chocolate Cupcakes
• Strawberry Cupcakes
• Pastel Rainbow Cupcakes
• Lotus Biscoff Cupcakes
• Chocolate Cupcakes Filled With Ganache
• Pumpkin Bread

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. 

Happy baking!

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

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VEGAN PUMPKIN CUPCAKES

These Vegan Pumpkin Cupcakes are fluffy, moist, spicy, and easy to make. They are topped with maple pumpkin buttercream frosting. A perfect autumn treat! Dairy-free, eggless.

Course Dessert

Cuisine Vegan

Diet Vegan

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 cupcakes

Calories 429kcal

Author Plantiful Bakery

Ingredients

Cupcakes:

• 250 ml (1 cup) unsweetened oat milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar or lemon juice
• 200 g all-purpose flour
• 1 tbsp cornstarch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon*
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• pinch ground all-spice
• pinch ground cloves
• pinch sea salt
• 120 g (⅔ cup) coconut sugar (or organic cane sugar)
• 72 g (⅓ cup) sunflower oil (or canola oil)
• 120 g (½ cup) pumpkin puree, room temperature

Maple Pumpkin Frosting:

• 300 g unsalted vegan butter, softened **
• 180 g powdered sugar
• 120 g (½ cup) pumpkin puree, room temperature
• 6 tbsp maple syrup
• 2 tbsp unsweetened oat milk, room temperature (or any plant-based milk)
• ¼ tsp ground vanilla or 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

Instructions

Preheat the oven and prepare the pan

• Preheat the oven to 350°F (180°C) and line the muffin pan with 12 cupcake liners. Set aside.

Make vegan buttermilk

• To unsweetened oat milk, add apple cider vinegar. Mix and set aside.

Combine dry ingredients

• In a medium-size bowl, using a whisk, combine all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, nutmeg, ginger, all-spice, cloves, and a pinch of salt. Set aside.

Make cupcake batter

• To a large bowl, add coconut sugar, sunflower oil, and pumpkin puree, and whisk to combine. Add in vegan buttermilk and mix until incorporated. Sift in dry ingredients and mix until just combined.

Bake the cupcakes

• Divide the batter evenly into 12 cupcake liners. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer.
• Transfer to a cooling rack and allow to cool completely before frosting.

Make maple pumpkin frosting

• Add soft vegan butter to a large bowl (alternatively, add the vegan butter to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Sift in powdered sugar and mix until combined. Add in pumpkin puree and mix until fully combined. While mixing, add one tablespoon at a time of maple syrup and oat milk and mix until incorporated and fluffy. Lastly, mix in vanilla, ground cinnamon, and nutmeg.

Assemble the cupcakes

• Using a piping bag with a star tip, pipe a swirl of frosting onto each cupcake. Top with ground cinnamon or pumpkin spice.
• Serve immediately or store in the fridge in an airtight container.

Notes

* Spices: You can use 2 tsp pumpkin spice instead.

** Vegan butter: Use vegan butter with 75-80% fat. Let the butter soften at room temperate before making the frosting.

Storing:

Store the cupcakes in an airtight container in the fridge for up to 4-5 days. You can also freeze the unfrosted cupcakes for up to 3 months.

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

Nutrition

Serving: 1cupcake | Calories: 429kcal

Nutrition Facts

Serving: 1 cupcake / Calories: 429kcal / Total Fat: 25,2g / Saturated Fat: 10,0g / Cholesterol: 0mg / Total Carbohydrate: 49,5g / Fiber: 1,6g / Sugar: 31,6g / Protein: 2,4g / Sodium: 182mg / Iron: 1,3mg

Příspěvek VEGAN PUMPKIN CUPCAKES 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.

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.

THIS BANANA BREAD NUT BUTTER IS

• vegan
• gluten-free
• dairy-free
• healthy
• creamy
• smooth
• naturally sweetened
• quick and easy to make

WAYS TO EAT/USE NUT BUTTER

• with Medjool dates
• on top of smoothie bowl, porridge, pancakes, waffles, granola bowl
• mix in a smoothie, porridge, ice cream, milkshake
• bake into cookies, muffins, loaf, brownies
• spread over a slice of toast, banana bread
• spoon from a jar

WHAT YOU NEED TO MAKE BANANA BREAD NUT BUTTER

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

• Peanuts – Rich in protein, healthy fats, fiber, vitamin E, copper, or magnesium. Use dry roasted unsalted peanuts.
• Almonds – Great source of healthy fats, fiber, calcium, magnesium, or vitamin E. Use raw almonds with the skin.
• Pecans – are a good source of calcium, magnesium, potassium, and healthy fats. You can use any other nut combination or just one type of nuts if you like (although this combination is so delicious!). Just keep the same amount.
• Freeze-dried (lyophilized) bananas – Add banana flavor and sweeten the butter. Blend them in a food processor into a fine powder before adding to the nut butter.
• Sea salt – balances the sweetness.
• Maple syrup – Optional ingredient. Just keep in mind that once you add in maple syrup, the butter thickens up.
• Oil – If you sweetened the butter with maple syrup, use oil to thin it out. You can use refined coconut oil, peanut oil, or any oil neutral in flavor, such as sunflower oil, canola oil, or grapeseed oil.

Equipment you need:

• Baking tray
• High-speed blender or food processor – To make your homemade nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use blender tamper accelerator to push down the nuts as mixing to make it easier to blend.
• Glass jar with lid – for storing

HOW TO MAKE HOMEMADE BANANA BREAD NUT BUTTER

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

1. Step: Roast almonds and pecans

Preheat the oven to 350°F (180°C). Add raw almonds and pecans to a baking tray and bake for 5-7 minutes. Mix them through a few times. Be careful not to burn them (ovens can vary).

After roasting, let them cool down slightly.

2. Step: Make banana powder

Place the freeze-dried bananas in a high-speed blender and pulse into a fine powder. Transfer to a bowl. Set aside.

3. Step: Make banana nut butter

To the high-speed blender (or food processor), add peanuts, roasted almonds, and pecans and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts as mixing to make it easier. The blending might take from 4-10 minutes, depending on your blender/food processor.

Add banana powder, cinnamon, and a pinch of sea salt and blend until combined.

To sweeten the butter, add maple syrup, and then any neutral oil of your choice to thin it out (optional step).

Transfer the butter to a jar and let it cool completely without any cover.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar with a lid at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE BANANA BREAD NUT BUTTER LAST?

The nut butter will last up to 2 weeks at room temperature and up to a month in the fridge.

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

• Raspberry Nut Butter
• Chocolate Hazelnut Spread (Homemade Vegan Nutella)
• Chocolate Chunk Banana Bread
• Banana Bread Waffles
• Peanut Butter Protein 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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BANANA BREAD NUT BUTTER

This Banana Bread Nut Butter is a creamy blend of roasted almonds, pecans, and peanuts mixed with freeze-dried bananas. It's quick and easy to make in less than 15 minutes. Vegan, gluten-free, dairy-free.

Course Basics, Nut Butter

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings 1 cup (approx.)

Calories 88kcal

Author Plantiful Bakery

Ingredients

• 100 g dry roasted peanuts, unsalted
• 80 g raw pecans
• 80 g raw almonds
• 20 g freeze-dried bananas
• ½ tsp ground cinnamon
• pinch sea salt
• 1 tbsp maple syrup (optional)
• 1-2 tbsp melted coconut oil, or any oil neutral in flavor * (optional)

Instructions

• Preheat the oven to 350°F (180°C). Add raw almonds and pecans to a baking tray and bake for 5-7 minutes. Mix them through a few times. Be careful not to burn them (ovens can vary). After roasting, let the nuts cool down slightly.
• To make banana powder, place the freeze-dried bananas in a high-speed blender and pulse into a fine powder. Transfer to a bowl. Set aside.
• To the high-speed blender (or food processor), add peanuts, roasted almonds, and pecans and blend on low speed until the nuts are all evenly mixed. Scrape down the sides to make sure everything blends. Then blend on high speed until it forms into a creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while mixing. The blending might take from 4-10 minutes, depending on your blender/food processor. Add banana powder, cinnamon, and a pinch of sea salt and blend until combined.
• To sweeten the butter, add maple syrup and then any neutral oil to thin it out (optional step).
• Transfer the butter to a jar and let it cool completely without any cover.

Notes

* Neutral oils: Sunflower oil, peanut oil, canola oil, grapeseed oil, refined coconut oil.

Storing:

Store the nut butter in a glass jar with a lid at room temperature for up to 2 weeks, or in the fridge for up to a month.

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

Nutrition

Calories: 88kcal

Nutrition Facts

Serving: 1 tbsp (15g) * / Calories: 88kcal / Total Fat: 7,7g / Saturated Fat: 0,8g / Cholesterol: 0mg / Total Carbohydrate: 3,6g / Fiber: 1,5g / Sugar: 1,4g / Protein: 2,6g / Sodium: 8mg / Potassium: 100mg / Iron: 0,4mg

* Nutrition Facts are calculated without maple syrup or oil.

Příspěvek BANANA BREAD NUT BUTTER se objevil jako první na Plantiful Bakery.

THESE BANANA BREAD WAFFLES ARE

• vegan
• dairy-free
• egg-free
• golden brown and crispy on the outside
• soft on the inside
• full of sweet banana flavor
• naturally sweetened
• quick and easy to make
• packed with crunchy chunks of walnuts
• a perfect breakfast for banana bread lovers

WHAT YOU NEED TO MAKE BANANA BREAD WAFFLES

You need the following ingredients to make these vegan banana bread waffles (the exact measurements are in the recipe card below):

• All-purpose flour – For a healthier version, you can use spelt or whole-wheat flour.
• Baking powder – helps to raise the batter.
• Sea salt – balances the sweetness.
• Ground cinnamon – optional ingredient but adds nice warm flavor.
• Bananas – Make sure the bananas are overripe with lots of brown spots. That’s when they are super sweet and easy to mash. You can also use frozen bananas (overripe as well). Just let them thaw at room temperature or defrost them in the microwave before making the batter.
• Maple syrup – perfectly sweetens the banana waffles. Use organic maple syrup.
• Sunflower oil – or use canola oil or olive oil.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Apple cider vinegar – You can substitute it for lemon juice.
• Walnuts – Chopped the walnuts into small chunks, or you can also use a walnut meal. Use good-quality walnuts. You can also use chocolate chips instead.

Equipment you need:

• Medium-size bowl
• Whisk
• Large bowl
• Fork or potato masher
• Silicon spatula
• Waffle iron (non-stick)

HOW TO MAKE VEGAN BANANA BREAD WAFFLES

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

Making these banana bread waffles is super easy and comes with 3 following steps:

1. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.

2. Step: Make the waffle batter

Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, sunflower oil, unsweetened almond milk, and apple cider vinegar, and stir to combine.

Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until incorporated. Don’t overmix the batter. Finally, fold in chopped walnuts.

3. Step: Cook the waffles and serve

Heat the waffle iron and spray it with oil (if you don’t have non-stick waffle iron). When your waffle iron is hot enough, pour the batter (1/2 batter for 2 waffles) to cover the waffle iron on each side. Cook until golden brown, about 7-10 minutes. Remove from iron, set aside, and repeat the process with the remaining batter. Serve warm with sliced banana and maple syrup.

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE WAFFLE BATTER THE NIGHT BEFORE?

Yes, you can make the waffle batter the night before. Store it in an airtight container in the fridge for up to 1 day.

CAN I MAKE THE WAFFLES GLUTEN-FREE?

For a gluten-free version, use gluten-free 1:1 baking flour.

CAN I STORE LEFTOVER WAFFLES?

Yes! First, make sure the waffles have cooled completely. Then store them in an airtight container or a plastic zip-lock bag in the fridge for up to 3 days. Then reheat them in a microwave or oven for a few minutes.

CAN I FREEZE BANANA BREAD WAFFLES?

For sure! You can freeze the waffles for up to 3 months. Store them in a plastic zip-lock bag or an airtight container. To defrost them, bake them in preheated oven at 350°C (175°C) for about 5-10 minutes, or microwave for about 1 minute.

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

• Chocolate Chip Pancakes
• Cinnamon French Toasts
• Chocolate Chunk Banana Bread
• Lemon Blueberry Muffins
• Chocolate Chips Muffins
• 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 BANANA BREAD WAFFLES

These Vegan Banana Bread Waffles are golden brown, crispy on the outside, soft on the inside with crunchy chunks of walnuts. They are quick and easy to make in less than 15 minutes. Perfect as a sweet breakfast for a lazy weekend. Naturally sweetened. Dairy-free, egg-free.

Course Breakfast, Brunch, Dessert

Cuisine American, Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 waffles

Calories 326kcal

Author Plantiful Bakery

Ingredients

Banana Bread Waffles:

• 140 g all-purpose flour*
• 2 tbsp baking powder
• pinch of sea salt
• ¼ tsp ground cinnamon (optional)
• 200 g ripe bananas (=2 small bananas)
• 2 tbsp maple syrup
• 2 tbsp sunflower oil or canola oil
• 5 tbsp unsweetened almond milk or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice
• 40 g walnuts, chopped ** (=about ¼ cup)
• Baking spray (if you don’t have non-stick waffle iron)

Toppings (optional):

• banana sliced
• chopped walnuts
• maple syrup

Instructions

• To a medium-size bowl, add all-purpose flour, baking powder, ground cinnamon, and a pinch of sea salt. Mix with a whisk and set aside.
• Add bananas to a large bowl and mash them well with a potato masher or fork into applesauce-like consistency. Add maple syrup, sunflower oil, unsweetened almond milk, and apple cider vinegar, and stir to combine.
• Sift the flour mixture into the mashed banana mixture and mix everything with a spatula until incorporated. Finally, fold in chopped walnuts.
• Heat the waffle iron and spray it with oil (if you don’t have non-stick waffle iron). When your waffle iron is hot enough, pour the batter (1/2 batter for 2 waffles) to cover the waffle iron on each side. Cook until golden brown, about 7-10 minutes. Remove from iron, set aside, and repeat the process with the remaining batter. Serve warm with sliced banana and maple syrup.

Notes

* All-purpose flour: You can use spelt or whole-wheat flour for a healthier version.

** Walnuts: You can use any nuts or chocolate chips instead.

Storing:

You can freeze the waffles for up to 3 months. Store them in a plastic zip-lock bag or an airtight container. To defrost them, bake them in preheated oven at 350°C (175°C) for about 5-10 minutes, or microwave for about 1 minute.

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

Nutrition

Calories: 326kcal

Nutrition Facts

Serving: 1 waffle* / Calories: 326kcal / Total Fat: 14,1g / Saturated Fat: 1,4g / Cholesterol: 0mg / Total Carbohydrate: 46,2g / Fiber: 3,1g / Sugar: 12,4g / Protein: 5,8g / Sodium: 49mg / Potassium: 284mg / Iron: 2,1mg

* Nutrition Facts are counted without any toppings.

Příspěvek VEGAN BANANA BREAD WAFFLES se objevil jako první na Plantiful Bakery.

THIS SMOOTHIE IS

• vegan
• dairy-free
• gluten-free
• flavorful
• rich
• refreshing
• healthy
• so delicious
• simple
• easy to make
• perfect quick breakfast or snack

WHAT YOU NEED TO MAKE SALTED CARAMEL MOCHA SMOOTHIE

You need the following ingredients to make this salted caramel smoothie (the exact measurements are in the recipe card below):

• Bananas – for better texture, use frozen bananas.
• Cold coffee – use cold brew or coffee cooled in the fridge.
• Almond milk – or use any plant-based milk, such as oat, soy, or cashew milk.
• Dates – gives the smoothie caramel flavor. If your dates are too hard, soak them in hot water for about 10 minutes, and then drain. Add more dates if you want a sweeter smoothie.
• Peanut butter – makes the smoothie super creamy. Use good-quality smooth natural peanut butter.
• Cocoa powder
• Ground coffee – adds more coffee flavor. You can also use instant espresso powder. If you don’t like strong coffee flavor, skip this ingredient.
• Sea salt – for delicious, salted caramel flavor. Also, it brings out the sweetness.
• Optional: caramel sauce – smooth peanut butter + maple syrup + sea salt

Equipment you need:

• High-speed blender – For a perfectly smooth and creamy consistency, use a high-speed blender. It will be also easier to blend dates and frozen bananas.

SMOOTHIE ADD-INS

• flax seeds
• hemp seeds
• chia seed
• cocoa nibs
• oats
• spinach
• protein powder
• maca powder

GARNISH IDEAS

• cocoa powder
• ground coffee
• chia seeds
• hemp seeds
• shredded coconut
• chocolate shavings
• coconut whipped cream

HOW TO MAKE VEGAN SALTED CARAMEL MOCHA SMOOTHIE

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

1. Place all the ingredients for the smoothie into a high-speed blender and blend on high until smooth, ensuring there are no remaining chunks of dates. If the consistency is too thick, add a little bit of almond milk or cold coffee. If you like a sweeter smoothie, add more dates.
2. For the caramel sauce, combine smooth peanut butter, maple syrup, and a pinch of sea salt into a smooth sauce. Drizzle some caramel sauce at the sides of the glasses. (optional)
3. Pour the smoothie into a glass. Add your favorite toppings, if desired, and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE SMOOTHIE AHEAD OF TIME?

Yes, you can make this smoothie the night before and store it in the fridge, so it’s ready to go in the morning.

CAN I STORE THE SMOOTHIE IN THE FRIDGE?

The smoothie is best to enjoy immediately, but you can store it in the fridge for 1-2 days.

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

• Chocolate Protein Smoothie Bowl
• Peanut Butter and Jelly Overnight Oats
• Peanut Butter Protein Bars
• No-Bake Salted Caramel Cookie Dough Bars
• Coffee Bliss Balls
• 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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SALTED CARAMEL MOCHA SMOOTHIE

This Salted Caramel Mocha Smoothie is rich, flavorful, refreshing, and super delicious. It is made from frozen bananas, peanut butter, dates, almond milk, coffee, and sea salt. Perfect quick and easy healthy breakfast or snack. Vegan, gluten-free, dairy-free.

Course Breakfast, Drinks, Snack

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 smoothie

Calories 416kcal

Author Plantiful Bakery

Ingredients

Smoothie:

• 150 g frozen bananas (=1 extra-large banana or 1 ½ small banana)
• ½ cup (120 ml) cold coffee
• 1/3 cup (80 ml) almond milk (or any plant-based milk)
• 4-5 soft dates*
• 2-3 tbsp smooth peanut butter natural
• 1 tsp cocoa powder
• ¼ tsp ground coffee (optional – for more intense coffee flavor)
• ¼ tsp sea salt

Caramel Sauce (optional):

• 1 tbsp smooth peanut butter natural
• 1-2 tbsp maple syrup
• pinch of sea salt (optional)

Instructions

• Place all the ingredients for the smoothie into a high-speed blender and blend on high until smooth, ensuring there are no remaining chunks of dates. If the consistency is too thick, add a little bit of almond milk or cold coffee.
• For the caramel sauce, combine smooth peanut butter, maple syrup, and a pinch of sea salt into a smooth sauce. Drizzle some caramel sauce at the sides of the glasses. (optional)
• Pour the smoothie into a glass. Add your favorite toppings, if desired, and enjoy!

Notes

* Dates: If your dates are too hard, soak them in hot water for about 10 minutes, and then drain.

Storage:

You can store the smoothie in the fridge for 1-2 days. It may thicken a bit.

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

Nutrition

Calories: 416kcal

Nutrition Facts

Serving: 1 smoothie / Calories: 416kcal / Total Fat: 17,6g / Saturated Fat: 2,9g / Cholesterol: 0mg / Total Carbohydrate: 63,7g / Fiber: 9,8g / Sugar: 37,9g / Protein: 10,8g / Sodium: 634mg / Potassium: 954mg / Iron: 1,4mg

* Nutrition facts are calculated without caramel sauce.

Příspěvek SALTED CARAMEL MOCHA SMOOTHIE 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.

THESE CHOCOLATE CHIP PANCAKES ARE

• vegan
• dairy-free
• egg-free
• naturally sweetened with maple syrup
• fluffy
• light
• pillowy
• sweet
• quick and easy to make
• made with simple ingredients
• loaded with chocolate chips
• perfect weekend breakfast or brunch

WHAT YOU NEED TO MAKE VEGAN CHOCOLATE CHIP PANCAKES

You need the following ingredients to make these Chocolate Chip Pancakes (the exact measurements are in the recipe card below):

• Unsweetened almond milk – Use any plant-based milk, such as oat, soy, or cashew. It should have room temperature.
• Apple cider vinegar – In combination with almond milk, it creates vegan buttermilk. Plus, it activates baking soda and makes the pancakes super fluffy. You can substitute for lemon juice.
• Maple syrup – perfect sweetener for pancakes. Use organic maple syrup.
• Sunflower oil – you can also use canola oil, melted coconut oil, or olive oil. If you have a non-stick pan, you can skip oil for frying and make a healthier version.
• All-purpose flour – makes pancakes super light. For healthier pancakes, use wholewheat flour. For a gluten-free version, use a gluten-free 1:1 flour blend.
• Baking powder and baking soda – Leavening agents that help to raise the batter.
• Sea salt – balances the sweetness.
• Chocolate chips – use good-quality vegan chocolate chips or chocolate chunks.

Equipment you need:

• Medium size bowl
• Whisk
• Small or medium size pan with lid – ideally non-stick
• Large ice cream scoop or 1/3 measuring cup (or small ladle)
• Turner

HOW TO MAKE FLUFFY VEGAN CHOCOLATE CHIP PANCAKES

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

Making these Chocolate Chip Pancakes is super easy and comes with 4 following steps:

1. Step: Mix wet ingredients

To unsweetened almond milk, add apple cider vinegar (or lemon juice), maple syrup, and sunflower oil. Mix and set aside.

2. Step: Mix dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, and a pinch of sea salt, and mix with a whisk.

3. Step: Combine wet and dry ingredients

To the dry ingredients, pour the almond milk mixture. Mix with the whisk until just combined. Don’t overmix the batter (to avoid gummy pancakes). Fold in chocolate chips, then let rest the batter for 5-10 minutes.

4. Step: Cook the pancakes and serve

Heat a pan (ideally non-stick) on medium heat and add about 1 tsp of oil (or spray a thin layer of oil). With a large ice cream scoop or 1/3 measuring cup, pour batter onto a heated pan (cook 1 to 2 pancakes at a time). Cover with lid and let cook until the surface of pancakes has some bubbles and the edges are dry (about 2-3 minutes). Carefully flip and cook on the other side until golden brown. If it’s cooking too fast, lower the heat.

Transfer the pancakes to a plate, and repeat the process with the remaining batter, lightly oiling the pan between each pancake.

Serve immediately with maple syrup and fresh fruit.

PANCAKES TOPPING IDEAS:

• maple syrup
• vegan butter
• fresh fruit (bananas, strawberries, blueberries, raspberries, …)
• chopped nuts
• nut butter, tahini
• melted chocolate
• vegan yogurt or sour cream
• whipped coconut cream
• fruit jam

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE PANCAKE BATTER THE NIGHT BEFORE?

Yes, you can make the pancake batter the night before. Store it in an airtight container in the fridge for up to 1 day. However, the pancakes may be less fluffy because the leavening agents will get less effective the longer the batter is stored.

CAN I MAKE THE PANCAKES GLUTEN-FREE?

For a gluten-free version, use gluten-free 1:1 baking flour.

CAN I STORE LEFTOVER PANCAKES?

Yes! First, make sure the pancakes cooled down completely. Store them in a plastic zip-lock bag in the fridge for up to 3 days. Then reheat in a microwave or on the pan for few minutes (on each side).

CAN I FREEZE PANCAKES?

For sure! You can freeze the pancakes for up to 3 months. Let them cool completely, and store them in a plastic zip-lock bag or an airtight container. To defrost them, bake in preheated oven at 350°C (180°C) for 5-10 minutes, or microwave for about 1 minute.

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

• Cinnamon French Toast
• Chocolate Chip Banana Bread
• Maple Pecan Granola
• Peanut Butter & Jelly Overnight Oats
• Bakery Style Chocolate Chip Muffins

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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FLUFFY VEGAN CHOCOLATE CHIP PANCAKES

Super Fluffy Vegan Chocolate Chip Pancakes made in less than 30 minutes with simple ingredients. They are sweet, light, pillowy, and easy to make. Perfect for quick weekend breakfast or brunch. Naturally sweetened with maple syrup. Dairy-free, egg-free.

Course Breakfast, Brunch

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 pancakes

Calories 195kcal

Author Plantiful Bakery

Ingredients

• ¾ cup (180ml) unsweetened almond milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar (or lemon juice)
• 2 tbsp maple syrup + extra for serving
• 1 tbsp sunflower oil (or any oil) + extra for frying
• 140 g (1 cup) all-purpose flour*
• 1 tsp baking powder
• 1 tsp baking soda
• pinch sea salt
• 1/3 cup (50g) vegan chocolate chips (or chocolate chunks)

Instructions

• To unsweetened almond milk, add apple cider vinegar, maple syrup, and sunflower oil. Mix and set aside.
• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, and a pinch of sea salt, and mix with a whisk.
• To the dry ingredients, pour the almond milk mixture. Mix with the whisk until just combined. Don’t overmix the batter. Fold in chocolate chips, then let rest the batter for 5-10 minutes.
• Heat a pan on medium heat and add about 1 tsp of oil (or spray a thin layer of oil). With a large ice cream scoop or 1/3 measuring cup, pour batter onto a heated pan (cook 1 to 2 pancakes at a time). Cover with lid and let cook until the surface of pancakes has some bubbles and the edges are dry (about 2-3 minutes). Carefully flip and cook on the other side until golden brown. If it's cooking too fast, lower the heat.
• Transfer the pancakes to a plate, and repeat the process with the remaining batter, lightly oiling the pan between each pancake.
• Serve immediately with maple syrup and fresh fruit.

Notes

* Gluten-Free: For a gluten-free version, use a gluten-free 1:1 baking flour blend.

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

Nutrition

Calories: 195kcal

Nutrition Facts

Serving: 1 pancake / Calories: 195kcal / Total Fat: 8,3g / Saturated Fat: 2,4g / Cholesterol: 0mg / Total Carbohydrate: 26,7g / Fiber: 1,5g / Sugar: 7,1g / Protein: 3,0g / Sodium: 617mg / Iron: 1,6mg

* Nutritional Facts are calculated without any toppings.

Příspěvek FLUFFY VEGAN CHOCOLATE CHIP PANCAKES se objevil jako první na Plantiful Bakery.