Calling all dessert lovers! Ready to explore 45 of my best gluten-free desserts that taste delicious, but are secretly made with healthier ingredients? From crispy almond flour cookies to creamy coconut cheesecakes, these recipes will revolutionize your baking game. Trust me, these healthy gluten free treats will leave everyone begging for the recipes!
Whether you're gluten-free or just curious, these foolproof treats will become your new favorites. We've got decadent chocolate brownies, dreamy banana bread muffins, and no-bake energy balls that will satisfy every craving. And with easy recipes like our grain free peanut butter cookies, you'll never have to skip dessert again. Get ready to discover how amazing gluten-free baking can be!
Healthy Caramel Pecan Brownies (No-Bake, Vegan)
These healthy caramel pecan brownies are the perfect dessert to have prepped for the week. A chewy brownie base is layered with gooey caramel, and topped with crunchy pecans for an irresistible treat. Plus they're vegan and gluten free!
Ingredients
Pitted Medjool Dates
Walnuts
Hazelnuts
Cacao Powder
Instructions
1. Brownie: Combine all ingredients in a food processor until a brownie-like consistency is achieved. Press the mixture into your prepared pan in an even layer.
2. Salted caramel: Stir together all ingredients until smooth, then pour over the brownie layer. Scatter chopped pecans on top of the caramel.
3. Place the brownie tray in the freezer to firm up. Once set, sprinkle sea salt on top of the brownies. Slice into squares and enjoy!
4. Store in the freezer and thaw for 10 minutes before serving.
Dark Chocolate Covered Blueberries (3 Ingredients)
These Dark Chocolate Covered Blueberries are the perfect healthy treat to satisfy that sweet tooth! They're made with fresh blueberries, coated in a smooth dark chocolate, and topped with a touch of flakey sea salt.
Ingredients
Fresh blueberries
Dark Chocolate
Coconut Oil
Flaky sea salt (optional for topping)
Instructions
1. Melt the chocolate chips with coconut oil until smooth.
2. Add the blueberries to your bowl of chocolate and stir until evenly coated.
Scoop the mixture into clusters and transfer to a parchment-lined baking sheet.
3. Freeze until set, top with sea salt, and enjoy this easy dessert!
7 Ingredient Brownie Bliss Balls Recipe (Vegan)
healthy vegan brownie bliss balls
Ingredients
1 c dates (soaked if not soft)
¾ c walnuts
2 tablespoon cacao powder
1 teaspoon vanilla extract
1 scoop vanilla protein
pinch of salt
2 tablespoon chocolate chips
Instructions
1. Add all ingredients, except the chocolate chips, to a food processor and blend until a doughy texture forms.
2. Add 1-2 tablespoon of warm water if needed to blend.
3. Form into approximately 10 balls and transfer to a lined baking sheet. Place in the freezer for 15 minutes to firm up, then enjoy!
Easy Vegan Salted Caramel Slice (No-Bake, Healthy)
This Vegan Salted Caramel Slice is perfect for anyone craving an easy, decadent sweet treat. With layers of almond crust, gooey caramel, and rich chocolate, it has the perfect texture in every bite.
Ingredients
Crust:
½ c oats
¾ c walnuts
1 scoop vanilla protein
¼ c melted coconut oil
3 tablespoon maple syrup
Caramel:
12 medjool dates (~1 ⅓c)
¼ c tahini
½ teaspoon vanilla extract
1 tablespoon warm water
Chocolate Topping:
1 c chocolate chips
1 tablespoon coconut oil
flakey sea salt
Instructions
1. Crust: Combine all ingredients in a food processor until the mixture sticks together and the oats have broken down. Press down into a lined loaf pan
2. Caramel: soak dates in hot water for 10 minutes, rinse and pat dry. Blend all caramel ingredients until smooth, adding 1 tablespoon warm water if needed to combine. 3Spread over the top of crust and place in the freezer to firm
4. Melt together chocolate and coconut oil until smooth. Spread overtop of caramel layer.
5. Place in the fridge or freezer to set and enjoy!
No Bake Caramel Brownies Recipe (Gluten-free, Vegan)
These no bake caramel brownies are made with just a handful of healthy ingredients and taste like a rich, fudgy brownie! The delicious brownie bottom is topped with an ooey gooey sea salt caramel that is guaranteed to just melt in your mouth! Naturally, gluten free and refined sugar free.
Ingredients
Brownies:
1 ½ c pitted medjool dates
1 c walnuts
½ c hazelnuts
⅓ c cocoa powder
Salted Caramel:
½ c almond butter
¼ c maple syrup
1 tablespoon almond milk
1 tablespoon coconut oil
¼ teaspoon sea salt
Instructions
Brownie:
1. Combine all ingredients in a food processor until it reaches a brownie consistency. Press down into lined loaf pan.
Salted Caramel:
1. Stir together all ingredients until smooth and pour over top of brownie layer. Place in the freezer to firm (about 1hr.)
2. Once set, sprinkle with flaky sea salt, slice into 10-12 squares and enjoy! Best stored in the freezer.
Healthy Gingerbread Cake Recipe (Vegan, Gluten Free)
This Healthy Gingerbread Cake Recipe is the ultimate treat for anyone looking for a delicious and healthier dessert during the holiday season! It's completely vegan, gluten-free, and packed with wholesome ingredients.
Ingredients
1.5 c oat flour
1 c almond flour
1 teaspoon baking powder
1 teaspoon baking soda
⅓ c almond milk
1 flax egg (1tbsp ground flax + 2.5tbsp water)
¼ c molasses
¼ c coconut sugar
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
1 teaspoon vanilla
Frosting:
½ c greek yogurt
¼ c almond butter
2 tablespoon maple syrup
½ tsp cinnamon
Instructions
1. Preheat oven to 350°F and prepare 8x8 pan.
2. Mix dry ingredients in one bowl, wet ingredients in another.
3. Combine wet and dry ingredients, pour into pan, and bake 35-40 minutes.
4. Cool for 20 minutes, then top with frosting (mix all frosting ingredients until smooth).
Healthy Blender Banana Muffins (Easy, Gluten-Free)
These healthy blender banana muffins are loaded with healthy ingredients like oats, bananas and greek yogurt and are so easy to make! Perfect for easy meal prep, on the go breakfast or a delicious sweet treat!
Ingredients
2 c rolled oats
2 bananas (ripe)
2 eggs
½ c greek yogurt
¼ c almond milk
¼ c maple syrup
1 teaspoon vanilla
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ c protein powder (optional)
½ c chocolate chips
Instructions
1. Preheat oven to 350F. Line a 12 muffin tin with liners and spray liners with cooking spray.
2. Add dry ingredients to a blender and pulse into a coarse flour texture. Add in rest of ingredients and blend until almost smooth (be careful not to overblend!)
3Stir in chocolate chips or desired mix-ins by hand.
4. Spoon batter into muffin moulds, filling each ¾ way full. Top with additional chocolate chips and bake 18-20mins until lightly golden and toothpick comes out almost clean.
5. Let cool in pan for 10 mins, then transfer to a rack to cool completely.
Soft Gluten-free Gingerbread Cookies (Paleo, Easy)
These gingerbread cookies soft and chewy, warmly spiced and just melt in your mouth! They're made naturally paleo, gluten free, refined sugar free and are the perfect treat for the holiday season!
Ingredients
¼ c molasses
¼ c coconut sugar
¼ c almond butter
2 tablespoon melted coconut oil
1 teaspoon vanilla extract
1 egg
1 c almond flour
¼ c coconut flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon all spice
Coating
¼ c coconut sugar
1 teaspoon cinnamon
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper
2. Mix wet ingredients, then add dry ingredients to form dough
3. Chill dough for 30 minutes, meanwhile prepare cinnamon sugar coating
4. Form 1-inch balls, roll in coating, flatten slightly, and bake 10-12 minutes until cracked on top
Healthy No Bake Cookie Dough Bars (Gluten-Free, Vegan)
These no bake cookie dough bars are the perfect healthy sweet treat you'll want to make again and again. Chewy, edible cookie dough, decadent chocolate, and flakey sea salt come together to create the most irresistible combination—it's every cookie dough lover's dream!
Ingredients
Cookie dough
1 ¼ c almond flour
½ c creamy almond butter
1 teaspoon vanilla extract
¼ c maple syrup
1 tablespoon coconut sugar
Pinch salt:
½ c chocolate chips
Topping
1 c chocolate chips
2 teaspoon coconut oil
Instructions
1. Combine all cookie dough ingredients and then fold in chocolate chips. Press firmly into a lined loaf pan. Place in freezer while you prepare chocolate.
2. Melt together chocolate chips a and coconut oil. Pour overtop of cookie dough in an even layer. Top with flakey sea salt.
3. Place in the freezer till set and chocolate has hardened. Enjoy!
The Best Vegan Thin Mints Recipe (Gluten Free)
These vegan thin mints are a healthier take on the classic Girl Scout cookies we all know and love. They have the perfect crispy texture and are packed with peppermint goodness. Plus this homemade version is completely vegan and gluten-free.
Ingredients
1 c almond flour
2 tablespoon arrowroot powder
3 tablespoon coconut oil (melted)
2 tablespoon maple syrup
2 tablespoon cocoa powder
½ teaspoon peppermint extract
Chocolate Coating:
1 dark chocolate bar (or 1c chocolate chips)
2 teaspoon coconut oil
Instructions
1. Mix dry ingredients, add wet ingredients, and chill dough for 20 minutes.
2. Preheat to 350°F, roll dough thin between parchment, cut circles, and bake 12 minutes.
3. Melt chocolate with coconut oil and dip cooled cookies.
4. Freeze until chocolate sets, then store in freezer.
Chocolate Marbled Pumpkin Bread (Vegan, Gluten-free)
This marbled chocolate pumpkin bread takes your classic pumpkin bread to another level. Layers of gooey pumpkin batter swirled together with fudgy brownie like batter to create the marble loaf of your dreams! Plus it's naturally vegan, gluten free and refined sugar free!
Ingredients
1 ¾ c gf flour or white wheat flour
1 tablespoon pumpkin spice
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1.5 c pumpkin purée
⅔ c coconut sugar
¼ c almond milk
1 flax egg*
¼ c applesauce
¼ c coconut oil (melted)
¼ c vegan chocolate chips
Chocolate Swirl:
¼ c cocoa or cacao powder
½ c vegan chocolate chips
2 tablespoon almond milk
Instructions
1. Preheat oven to 350°F and line a loaf pan with parchment paper
2. Mix dry ingredients in one bowl, wet ingredients in another, then combine (don't overmix)
3. Divide batter in half; add cocoa powder, milk and chocolate chips to one half
4. Layer batters alternately in pan (regular-chocolate-regular-chocolate), swirl with a knife, top with chocolate chips, and bake 55 minutes
No Bake Cheesecake Brownies Recipe (Easy, Vegan)
These no bake cheesecake brownies are vegan, gluten free, and made from good for you ingredients! They're made with a fudgy brownie base, layered with ultra creamy cheesecake, and topped with the most decadent chocolate drizzle!
Ingredients
Brownie Layer:
1 c medjool dates
1 c hazelnuts
¼ c cocoa powder
1 tablespoon almond milk
Cheesecake Layer:
1 c raw cashews (soaked overnight or in hot water for 2hrs)
½ c full fat coconut milk
¼ c maple syrup
2 tablespoon melted coconut oil
1 teaspoon vanilla extract
¼ teaspoon salt
Chocolate Drizzle:
½ dark chocolate bar
2 teaspoon coconut oil
Instructions
Brownie:
1. Soak dates in hot water 10mins if not soft. Drain & pat dry.
2. Combine all ingredients in a food processor until it reaches a brownie consistency, scraping down sides as needed.
3. Press mixture down into a loaf pan lined with 2 flaps of parchment paper.
Cheesecake:
1. Add soaked and drained cashews to a high speed blender or food processor along with all other ingredients. Blend on high until smooth and creamy.
2. Pour on top of brownie layer and then place entire pan in the freezer 2hrs to set.
Chocolate drizzle:
1. Microwave dark chocolate bar with coconut oil at 20 second increments until smooth. Drizzle on top of your cheesecake layer.
2. Lift out with parchment paper, slice into bars and enjoy!
Healthy Pumpkin Spice Scones (Gluten-Free, Vegan)
Get ready to fall in love with these gluten-free pumpkin spice scones that taste just like they came from your favorite bakery! These scones are naturally vegan, gluten-free, and made with healthier ingredients. They're soft, tender, and the perfect companion to a cozy cup of coffee.
Ingredients
2 c oat flour
½ c pumpkin puree
¼ c coconut sugar
¼ c nut milk
⅓ c solid, chilled coconut oil
2 tablespoon coconut yogurt (thick)
1 teaspoon vanilla extract
2 teaspoon pumpkin pie spice
1 tablespoon baking powder
White Chocolate Glaze:
⅓ c vegan white chocolate chips
1 teaspoon coconut oil
¼ c chopped pecans
Instructions
1. Preheat oven to 425°F and line baking sheet with parchment.
2. Mix dry ingredients, cut in coconut oil, then add wet ingredients until just combined.
3. Shape dough into disk, cut into 8 triangles, and bake 16-18 minutes.
4. Once cooled, drizzle with white chocolate-coconut oil glaze and top with pecans.
No Bake Blueberry Cheesecake (Vegan, Gluten-Free)
This no bake blueberry cheesecake is ultra creamy, perfectly sweet and just melts in your mouth! The best part? It's completely plant-based and refined sugar-free. Perfect for a healthier summer dessert!
Ingredients
Crust:
1 c pitted medjool dates (soft)
1 c walnuts
Cheesecake:
1.5 c raw cashews
⅔ c full fat coconut milk
¼ c maple syrup
2 tablespoon unrefined coconut oil (melted)
1 teaspoon vanilla extract
1 c frozen blueberries
Fresh blueberries (optional for topping)
Instructions
1. Line 9x5 loaf pan with parchment paper.
2. Make crust: blend dates and walnuts, press into pan.
3. Blend cheesecake ingredients (except blueberries), pour ⅔ over crust and freeze.
4. Blend remaining mixture with blueberries, pour on top, and freeze 2+ hours until set.
Frozen Chocolate Covered Banana Pops
These frozen chocolate covered banana pops are the perfect healthy summer treat! They require only 5 ingredients and are so easy to make. Both kids and adults will love them!
Ingredients
4 bananas
¾ c chocolate chips
1 teaspoon coconut oil
⅓ c peanut butter
¼ c shredded coconut
Instructions
1. Insert popsicle sticks into halved bananas and freeze for 2 hours.
2. Coat frozen bananas with peanut butter, freeze again, then dip in melted chocolate-coconut oil mixture.
3. Top with coconut and freeze until set.
The Best Tiramisu Chia Pudding
This tiramisu chia pudding tastes like dessert for breakfast, but is secretly packed with healthier ingredients. Made with chia seeds, almond milk, and greek yogurt, it's the perfect way to satisfy your sweet tooth, while getting in key nutrients to fuel your mornings.
Ingredients
¼ c chia seeds
¾ c almond milk
¼ c cold coffee
2 medjool dates
1 tablespoon cacao powder
1 scoop collagen
pinch salt
Chocolate Ganache:
¼ c greek yogurt
1 tablespoon cocoa powder
1 tablespoon almond milk
cacao nibs (optional for topping)
Instructions
1. Blend all ingredients together until almost smooth, scraping down sides as needed.
2. Divide between 2 jars, seal and set in the fridge 2hrs-overnight to thicken.
3. When ready to eat, combine topping ingredients and spoon overtop. Sprinkle on cacao nibs and devour!
Chocolate Chip Cookie Baked Oats
These chocolate chip baked oats are made with healthier ingredients like oats, almond milk and nut butter. They taste like you're eating cake for breakfast and are so easy to make!
Ingredients
½ c rolled oats
½ teaspoon baking powder
½ c almond milk
3 tablespoon applesauce
1 tablespoon cashew butter
1 tablespoon chocolate chips
2 mini cookies, crumbled (optional)
Instructions
1. Preheat oven to 375°F and grease a small baking dish
2. Blend all ingredients except chocolate chips and cookies until smooth
3. Stir in chocolate chips and crumbled cookies, pour into dish, top with extra chips
4. Bake 23-25 minutes until golden, serve with a splash of almond milk
Grain Free Peanut Butter Cookies
These grain free peanut butter cookies are made with 7 simple ingredients and are so easy to whip up! They're completely grain-free, refined sugar free, and are sure to be a new crowd favourite!
Ingredients
1 c creamy peanut butter
¼ c coconut sugar
¼ c honey
1 egg
1 teaspoon vanilla extract
⅓ c almond flour
¼ teaspoon baking soda
¼ teaspoon salt (if your peanut butter isn't salted)
Flakey sea salt (optional for topping)
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper
2. Mix dry ingredients (almond flour, baking soda, salt) in one bowl, wet ingredients (peanut butter, coconut sugar, honey, egg, vanilla) in another
3. Combine wet and dry ingredients until well mixed
4. Form into balls, make fork cross-cross pattern, and bake 11-13 minutes; optional sea salt topping when cool
Vegan Pumpkin Spice Donuts
These pumpkin spice donuts are so light and fluffy and are loaded with all the coziest pumpkin spice flavours! Vegan, no refined sugars and topped with a silky smooth coconut butter glaze, these are sure to be a new crowd favourite!
Ingredients
1 c white wheat flour or 1:1 gluten free flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅓ c coconut sugar
2 teaspoon pumpkin pie spice
⅓ c pumpkin puree
½ c almond milk
2 tablespoon coconut oil (melted and cooled)
½ teaspoon vanilla extract
Coconut Butter Maple Glaze
2 tablespoon coconut butter
2 tablespoon maple syrup
Instructions
1. Preheat oven to 375°F and grease a 6 donut pan
2. Mix dry ingredients in one bowl, wet ingredients in another, then combine (don't overmix)
3. Pipe batter into donut molds (¾ full) and bake 10-12 minutes
4. Once cooled, glaze donuts by mixing coconut butter and maple syrup, dip donuts, and let set for 20 minutes
Hot Chocolate Freezer Fudge
This hot chocolate freezer fudge is the perfect holiday treat that's so easy to whip up! It's ultra creamy, fudgy, and irresistibly delicious!
Ingredients
1 c peanut butter
¼ c maple syrup
¼ c coconut oil (melted)
1 teaspoon vanilla extract
2 tablespoon hot chocolate mix
2 tablespoon cocoa powder
Flakey sea salt (optional for topping)
Instructions
1. Combine all ingredients in a large bowl.
2. Pour into a 9x5 loaf pan lined with parchment paper and spread evenly. Top with flakey sea salt if desired.
3. Freeze at least 1 hour to set. Then slice into squares and enjoy!
Paleo Pumpkin Chocolate Chip Muffins
These paleo pumpkin muffins are fluffy, melt in your mouth moist, and are loaded with cozy pumpkin spice flavours. They're sure to be every pumpkin lover's new favourite muffin recipe!
Ingredients
1 c almond flour
2 tablespoon coconut flour
2 teaspoon pumpkin pie spice
1 teaspoon baking soda
¼ teaspoon salt
⅓ c almond butter
2 eggs
¾ c pumpkin puree
¼ c maple syrup
1 teaspoon vanilla
½ c chocolate chips
Instructions
1. Preheat oven to 350°F and line a muffin tray with liners
2. Whisk wet ingredients, then stir in dry ingredients (except chocolate chips) until just combined
3. Fold in chocolate chips, scoop into 9 muffin molds, top with extra chips
4. Bake 20 minutes, cool in pan for 10 minutes, then transfer to wire rack
Apple Cinnamon Oatmeal Bars
These apple cinnamon oatmeal bars take just minutes to prep and are loaded with cozy fall flavours. Perfect for on the go breakfast or an easy dessert that's both healthy and delicious!
Ingredients
1 c applesauce
⅓ c almond butter
1 flax egg
2 tablespoon almond milk
1 teaspoon vanilla extract
¼ c maple syrup
1 c rolled oats
1 ¼ c oat flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 c chopped apples
Instructions
1. Preheat oven to 350°F, prepare 8x8 pan, and make flax egg (flaxseed + water)
2. Mix dry ingredients (oat flour, oats, cinnamon, baking powder) in one bowl, wet ingredients with flax egg in another
3. Combine wet and dry ingredients, fold in ⅔ of chopped apples, pour into pan and top with remaining apples
4. Bake 25 minutes, cool 10 minutes in pan, then transfer to cooling rack before slicing
Almond Butter Chocolate Chip Oatmeal Bars
These oatmeal bars are soft baked, so easy to whip up, and make your house smell like a dream! They're both vegan and gluten free and are perfect for breakfast, dessert, or snacking in between!
Ingredients
1 c rolled oats
1 ¼ c oat flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 c mashed bananas (about 2 large bananas)
½ c creamy almond butter
¼ c unsweetened applesauce
¼ c maple syrup
1 teaspoon vanilla extract
¼ c vegan chocolate chips + more for sprinkling on top
Instructions
1. Preheat oven to 350°F and line 9x9 pan with parchment paper
2. Mix dry ingredients (oats, oat flour, baking powder, cinnamon, salt) in one bowl, mash bananas and mix with wet ingredients (almond butter, applesauce, maple syrup, vanilla) in another
3. Combine wet and dry ingredients, fold in chocolate chips, transfer to pan and top with extra chips
4. Bake 25 minutes until golden, cool 10 minutes in pan, then transfer to wire rack before slicing
Vegan Mocha Banana Bread
This vegan mocha banana bread is a scrumptious twist on your classic banana bread! It's vegan, naturally sweetened, and tastes like a rich, fudgy brownie! Perfect for a delicious treat, breakfast, or afternoon pick me up!
Ingredients
1 ¾ c white spelt flour (sub all-purpose, gf or oat flour)
⅓ c unsweetened cocoa powder
1 teaspoon cinnamon
2 teaspoon instant coffee powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 flax eggs (2tbsp ground flaxseed + 5 tablespoon water)
3 ripe mashed bananas
¼ c maple syrup
¼ c almond milk
1 teaspoon cider vinegar
1 teaspoon vanilla extract
½ c chocolate chips + more for sprinkling on top
Instructions
1. Preheat oven to 350°F, line loaf pan with parchment and prepare flax eggs (2 tablespoon ground flax + 5 tablespoon water).
2. Mix wet ingredients (mashed bananas and flax eggs) in one bowl, dry ingredients (except chocolate chips) in another.
3. Combine wet and dry ingredients, then fold in chocolate chips.
4. Pour into pan, top with extra chips, and bake 50-60 minutes until done. Cool before removing.
Caramel Apple Pizza
This healthy caramel apple pizza is every apple lover's dream come true! It's made with an easy 2 ingredient crust, loaded with a juicy apple filling, and topped with a delicious vegan caramel sauce.
Ingredients
Pizza Crust:
1 ½ c self-rising flour*
1 c greek yogurt (or thick coconut yogurt)
Filling:
3 medium apples (diced)
¼ c coconut sugar
1 tablespoon flour
1 teaspoon cinnamon
Crumble:
½ c almond flour
½ c oats
¼ c coconut oil (melted)
¼ c coconut sugar
Vegan Caramel Sauce:
½ c almond butter
¼ c maple syrup
1 tablespoon almond milk
1 tablespoon coconut oil (melted)
Instructions
1. Preheat oven to 350°F and grease a 12-inch pizza pan
2. Make crust by combining flour and yogurt, knead into ball, then roll into circle and place on pan
3. Mix apple filling (apples, coconut sugar, flour, cinnamon), spread over crust
4. Make crumble topping, scatter over apples, and bake 20-25 minutes
5. Prepare caramel sauce while baking; once pizza cools 15 minutes, drizzle with caramel and serve
Samoa Baked Oatmeal Bars
These samoa baked oatmeal bars are soft, moist, and loaded with toasted coconut and gooey chocolate chips! They're the perfect grab and go breakfast, healthy snack or afternoon treat!
Ingredients
2 overripe bananas, mashed
⅓ c almond butter
1 flax egg
2 tablespoon almond milk
1 teaspoon vanilla extract
1 c oat flour
1 c rolled oats
1 teaspoon baking powder
2 tablespoon maca powder (optional)
½ c shredded coconut
½ c chocolate chips
Instructions
1. Preheat oven to 350°F, prepare 8x8 pan, and make flax egg (1 tablespoon flaxseed + 2.5 teaspoon water).
2. Mix dry ingredients (oat flour, oats, baking powder, maca) in one bowl, wet ingredients with flax egg in another.
3Combine wet and dry ingredients, then fold in coconut and chocolate chips.
4. Pour into pan, add toppings, and bake 20-25 minutes. Cool before slicing.
Healthy Blueberry Crumble Bars
These healthy blueberry crumble bars are made with simple ingredients and are the perfect summer snack or dessert! Naturally vegan and gluten free, these delicious treats are sure to please any crowd!
Ingredients
Crust and crumble:
1 ¼ c oats
1 ¼ c oat flour
¼ c melted coconut oil
¼ c almond butter
¼ c maple syrup
1 teaspoon vanilla
¼ teaspoon salt
¼ teaspoon baking soda
Filling:
2.5 c blueberries fresh or frozen
1 tablespoon arrowroot powder sub cornstarch
2 tablespoons maple syrup
1 tablespoon lemon juice
1 tablespoon chia seeds
Instructions
1. Preheat oven to 350°F, line 8x8 pan with parchment, and prepare crust mixture - press ¾ of it into the pan and bake for 10 minutes.
2. Make filling: Cook blueberries, arrowroot powder, maple syrup, and lemon juice in a saucepan, mashing berries as they soften. Simmer for 5 minutes, then stir in chia seeds and let thicken.
3. Pour filling over pre-baked crust and top with remaining crumble mixture.
4. Bake 20-25 minutes until bubbly and golden, then cool completely before slicing.
No Bake Cookie Dough Cups
These cookie dough cups start with a date cacao brownie base, followed by a layer of soft and chewy cookie dough, and are topped off with a decadent chocolate drizzle! Vegan, gluten free, and made from simple, healthy ingredients. These are sure to be every cookie dough lover’s dream!
Ingredients
Base:
1 c pitted medjool dates*
1 c walnuts
2 tablespoon cocoa or cacao powder
2 tablespoon shredded coconut
1-2tbsp warm water (if needed to blend)
Cookie dough:
1 c canned chickpeas (drained, rinsed and patted dry)
¼ c cashew butter
2 tablespoon coconut flour
1 scoop vanilla protein powder
2 tablespoon maple syrup
Pinch salt
Splash almond milk
¼ c mini chocolate chips
Chocolate drizzle:
⅓ c vegan chocolate chips
1 teaspoon coconut oil
Instructions
1. Process nuts and remaining base ingredients into a sticky dough, then press into 20 mini muffin liners and freeze.
2. Blend cookie dough ingredients (except chocolate chips), fold in chips, then layer on top of frozen brownie base.
3. Press cookie dough layer in and freeze for 10 minutes.
4. Top with melted chocolate-coconut oil mixture, freeze 30 minutes until set. Store in freezer and thaw briefly before eating.
Healthy Chocolate Rice Krispie Treats
These healthy chocolate rice krispie treats are made from just 5 good for you ingredients and come together in minutes! This no-bake, vegan and gluten free dessert is sure to satisfy any sweet tooth!
Ingredients
½ c pitted medjool dates
⅓ c peanut butter
¼ c hazelnuts
2 tablespoon maple syrup
2 c brown rice cacao crisps
1-2 tablespoon water
Instructions
1. Soak dates in hot water for 10-15 minutes to soften.
2. Blend all ingredients except brown rice crisps in a high speed food processor. Add 1-2tbsp water as needed to blend, mixture should be sticky.
3. Transfer to a bowl and stir in brown rice crisps by hand, one cup at a time.
4. Press firmly into a 9x5 loaf pan lined with parchment paper.
5. Place in the fridge to set (~1hr). Then slice into squares and enjoy! Store leftovers in an airtight container in the fridge.
Healthy Strawberry Banana Muffins
These healthy strawberry banana muffins are light, fluffy and filled with fresh strawberry flavour! Made paleo, grain free, and refined sugar free, they’re perfect for breakfast or any time of day!
Ingredients
⅔ c chopped california strawberries
2 ripe bananas
2 eggs
¼ c almond butter
⅓ c maple syrup
1 teaspoon vanilla extract
½ c coconut flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Instructions
1. Preheat oven to 375°F and line a muffin tin with liners
2. Mash bananas, mix with wet ingredients (eggs, vanilla, almond butter, maple syrup)
3. Stir in dry ingredients (coconut flour, baking soda, baking powder, salt) and fold in ½ cup strawberries
4. Fill muffin cups, top with remaining strawberries, bake 20 minutes, then cool in pan 10 minutes before transferring
Healthy Blueberry Oat Muffins
These healthy blueberry oat muffins are perfectly fluffy and loaded with fresh bursting blueberries! No one would ever guess that these delicious muffins are naturally sweetened, gluten free and so easy to make!
Ingredients
1 ½ c oat flour
½ c rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
2 eggs
1 ripe mashed banana
½ c applesauce
⅓ c maple syrup (or honey)
¼ c almond milk
1 teaspoon vanilla extract
1 c fresh blueberries
1 tablespoon oat flour
Instructions
1. Preheat oven to 375°F and grease/line a muffin tin
2. Mix dry ingredients in medium bowl, wet ingredients in large bowl, then combine (don't overmix)
3. Coat blueberries in oat flour, fold into batter, divide into muffin cups (¾ full)
4. Bake 18-22 minutes until golden, cool 10 minutes in pan, then transfer to wire rack
Vegan Chocolate Espresso Donuts
These vegan espresso donuts are a chocolate and coffee lovers dream come true! They're moist and fluffy at the same time, sweetened with raw cacao powder, and topped with a silky smooth espresso chocolate glaze. Baked rather than fried and made with wholesome ingredients for a delicious treat that everyone will enjoy!
Ingredients
1 c all-purpose flour or 1:1 gluten free flour
2 tablespoon raw cacao powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ c coconut sugar
⅓ c almond milk
⅓ c cold brew* (or espresso and water to reach ⅓c liquid)
2 tablespoon coconut oil (melted and cooled)
½ teaspoon vanilla extract
Glaze:
⅔ c icing sugar
1 tablespoon cocoa powder
1 tablespoon cold brew (or 1tsp espresso + 2tsp water)
1-2 teaspoon almond milk
Instructions
1. Preheat oven to 375°F and grease a 6 donut pan
2. Mix dry ingredients in one bowl, wet ingredients in another, then combine (don't overmix)
3. Pipe batter into donut molds (¾ full) and bake 10-12 minutes
4. Once cooled, mix glaze ingredients, dip donuts, and let set for 20 minutes
Vegan Carrot Cake Bars
These vegan carrot cake bars are soft-baked, moist and loaded with the coziest carrot cake spices! They're topped off with a luxurious cashew cream cheese frosting that hits the spot every time. Vegan, gluten-free and no refined sugars!
Ingredients
1 c oat flour
1 c almond flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 c shredded carrots
2 flax eggs (2tbsp ground flaxseed + 5tbsp water)
½ c applesauce
¼ c almond milk
¼ c melted coconut oil
⅓ c maple syrup
1 teaspoon vanilla extract
¼ c chopped pecans
Frosting:
1 c raw cashews (soaked overnight or in hot water for 2hrs)
¼ c almond milk
2 tablespoon melted coconut oil
3 tablespoon maple syrup
1 tablespoon lemon juice
1 teaspoon vanilla extract
Instruction
1. Preheat oven to 350°F, prepare 8x8 pan, and make flax egg (flaxseed + water)
2. Mix dry ingredients, toss with shredded carrots
3. Add wet ingredients including flax egg, stir to combine, fold in pecans, then transfer to pan
4. Bake 35-38 minutes and let cool completely
5. Make frosting (blend cashews and ingredients), chill 30 minutes to thicken, then spread on cake
Healthy Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are soft baked, warmly spiced, and are loaded with ooey gooey chocolate chips! Vegan, gluten-free, grain free and healthy enough to eat for breakfast!
Ingredients
1 ¾ c almond flour
2 teaspoon pumpkin pie spice
1 teaspoon baking soda
⅓ c pumpkin puree
⅓ c almond butter
1 flax egg (or 1 egg if not vegan)
⅓ c maple syrup
1 teaspoon vanilla extract
⅓ c chocolate chips
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper
2. Mix wet ingredients, then add flour, pumpkin spice, and baking soda
3. Fold in chocolate chips and refrigerate dough for 30 minutes
4. Scoop onto baking sheet, flatten slightly, and bake 10-12 minutes
Vanilla Funfetti Cookies
These vanilla funfetti cookies are filled with that birthday cake flavour we all know and love! Made with almond flour, coconut flour, and cashew butter for a healthy sweet treat that's both adorable and delicious!
Ingredients
1 ¼ c almond flour
¼ c coconut flour
½ teaspoon baking soda
¼ teaspoon salt
1 egg
¼ c maple syrup
⅓ c cashew butter
2 tablespoon almond milk
½ teaspoon vanilla extract
2 tablespoon sprinkles (or more if desired)
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper
2. Mix wet ingredients in one bowl, dry ingredients (except sprinkles) in another, then combine
3. Chill dough 30 minutes, then fold in sprinkles and form into slightly flattened balls
4. Bake 12-15 minutes, cool on pan 5 minutes before serving or transferring
Vegan Peppermint Biscotti
This vegan peppermint biscotti is made with a crunchy almond cookie base, lightly sweetened with maple syrup, and finished with a delicious chocolate peppermint coating. Vegan, gluten free, and made with just 8 simple ingredients for the perfect holiday treat!
Ingredients
2 c almonds
2 tablespoon cornstarch
1 teaspoon baking powder
¼ teaspoon salt
1 flax egg*
⅓ c maple syrup
2 tablespoon coconut oil
¾ teaspoon peppermint extract
Coating
⅓ c vegan chocolate chips
1 teaspoon coconut oil
¼ teaspoon peppermint extract
Crushed Candy canes
Instructions
1. Preheat oven to 350°F, prepare baking sheet, and make flax egg (flaxseed + water)
2. Blend almonds into coarse flour, mix with dry ingredients (cornstarch, baking powder, salt)
3. Combine wet ingredients with flax egg, mix with dry ingredients, form into two logs
4First bake: 20-25 minutes at 350°F; second bake: cut into slices, bake 20 minutes at 300°F, flipping halfway
5. Once cooled, dip in melted coating, sprinkle with crushed candy canes, and let harden
Vegan Cheesecake Cookie Dough Bars
These cheesecake bars are made from wholesome, raw ingredients and are completely vegan, gluten free and dairy free! Store them in the freezer for a perfect anytime treat!
Ingredients
Cheesecake:
1 c raw cashews (soaked overnight or in hot water for 2 hours)
1 tablespoon melted coconut oil
3 tablespoon maple syrup
2 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon sea salt
½ c full fat coconut milk
Cookie Dough:
½ c creamy almond butter
¼ c maple syrup
1 teaspoon vanilla extract
1 tablespoon coconut sugar
1 ¼ c almond flour
Pinch salt
½ c vegan chocolate chips
Chocolate Drizzle:
⅓ c vegan chocolate chips
1 tablespoon coconut oil
Instructions
Raw Vegan Nanaimo Bars
These vegan nanaimo bars are a homemade, healthier take on the Canadian classic dessert that we all know and love! They start with a sweet coconut hazelnut crust layered with a creamy cashew filling, and are finally topped with smooth and silky rich chocolate. No bake, naturally vegan and gluten free, and made from just a handful of simple ingredients!
Ingredients
Crust:
1 c pitted medjool dates (soaked 10mins if not soft)
1 c hazelnuts
½ c unsweetened shredded coconut
¼ c cocoa powder
2-3 tablespoon water as needed to blend
Filling:
1 c soaked & drained cashews (soaked overnight or in hot water for 2hrs)
¼ teaspoon turmeric
½ c thick full fat coconut milk
¼ c maple syrup
2 tablespoon melted coconut oil
Chocolate Topping:
¾ c chocolate chips
2 teaspoon coconut oil
Instructions
Crust:
1. Add all crust ingredients to a high speed food processor and blend until smooth. Add water by the tablespoon to blend as needed. Mixture should be slightly moist and stick together when pressed between fingers (add more water if too crumbly.)
2. Transfer batter to an 8x8 pan lined with two flaps of parchment paper sticking out the sides. Press firmly into an even layer.
Filling:
1. Blend all filling ingredients in a food processor until completely smooth. Pour over top of crust and smooth to an even layer. Place entire pan in freezer for at least 2 hours to set until middle layer is frozen.
Chocolate Topping:
1. Melt chocolate chips with coconut oil in microwave until smooth. Pour quickly over filling layer and spread evenly.
2. Lift out entire bar using parchment paper flaps and cut into 12-16 squares (tip: dip knife in boiling water for clean cuts!) Store in the freezer for best texture and let thaw 10-15 minutes before enjoying!
Ferrero Rocher Bliss Balls
These ferrero rocher bliss balls are so easy to make and taste like those classic ferrero rochers that we all know and love! They're made with just 5 simple ingredients and are stuffed with a crunchy hazelnut centre for a delicious treat that everyone will enjoy!
Ingredients
¾ c roasted hazelnuts
1 c pitted medjool dates
¼ c hazelnut butter
3 tablespoon cocoa powder
¼ c shredded coconut
Filling:
2 tablespoon whole hazelnuts
Chocolate Drizzle (optional):
⅓ c chocolate chips (melted)
Instructions
1. Add hazelnuts to a food processor and pulse into tiny pieces. Remove 2tbsp and set aside for coating.
2. Add all ingredients to the food processor and pulse until dates have broken down and a sticky dough texture forms.
3. Use a tablespoon or cookie scoop to scoop out dough. Press one whole hazelnut in the center and roll into balls. Then, gently roll balls in your crushed hazelnut coating.
4. Place in freezer for 20 minutes to set, and then drizzle chocolate on top if desired!
5. Store in an airtight container in the fridge or freezer.
Dark Chocolate Tahini Oatmeal Cookies
These dark chocolate tahini oatmeal cookies are soft baked, loaded with gooey dark chocolate chips, and are sure to be your new family favourite cookie recipe! They're vegan, gluten-free, and come together in just 20 minutes!
Ingredients
1 c rolled oats
⅓ c almond flour
⅓ c maple syrup
⅓ c tahini*
1 flax egg (1tbsp ground flax + 2.5tbsp water)
1 tablespoon melted coconut oil
1 teaspoon baking powder
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon salt
¼ c dark chocolate chips
Instructions
1. Preheat oven to 375°F, line baking sheet, and make flax egg (flaxseed + water)
2. Mix wet ingredients with flax egg, then stir in dry ingredients
3. Fold in chocolate chips, scoop onto baking sheet, flatten slightly, top with extra chips
4. Bake 10-12 minutes and let cool completely to set
Vegan Chai Spiced Donuts with Maple Glaze
These vegan chai spiced donuts have all those cozy chai flavours and are topped off with a silky smooth maple frosting! They’re light, fluffy, and are sure to be a total crowd pleaser!
Ingredients
1 c white wheat flour or 1:1 gluten free flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅓ c coconut sugar
1 teaspoon cinnamon
½ teaspoon cardamom
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ginger
¼ c applesauce
½ c almond milk
2 tablespoon coconut oil melted and cooled
½ teaspoon vanilla extract
Maple Glaze
⅔ c powdered sugar
2 teaspoon almond Milk
1-2 tablespoon maple syrup
½ teaspoon cinnamon
Instructions
1. Preheat oven to 375°F and grease a 6 donut pan
2. Mix dry ingredients in one bowl, wet ingredients in another, then combine (don't overmix)
3. Pipe batter into donut molds (¾ full) and bake 10-12 minutes
4. Once cooled, mix glaze ingredients, dip donuts, and let set for 20 minutes
Healthy Pumpkin Bread
This healthy pumpkin bread is so moist and fluffy at the same time, and is loaded with all those cozy pumpkin spices! Gluten free, oil free, and so irresistibly delicious, it's sure to be a house favourite!
Ingredients
1 ¾ c white wheat flour or gf flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice
2 eggs (or flax eggs for vegan)
1 c pumpkin puree
1 teaspoon vanilla extract
½ c maple syrup
½ c applesauce
¼ c almond milk
¼ c pumpkin seeds (optional)
Instructions
1. Preheat oven to 350F and line a loaf pan with parchment paper.
2. In a large bowl, combine wet ingredients.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin spice.
4. Add dry ingredients to wet and stir until just combined. Fold in any mix-in’s desired.
5. Pour batter into prepared pan and sprinkle with pumpkin seeds. Bake for 45-55 minutes or until toothpick comes out clean.
Healthy Twix Cups
These homemade Twix cups are a healthier take on the classic candy bar we all know and love! Layered with an almond flour cookie crust, followed by a gooey date caramel center, and finished with a homemade chocolate topping for a delicious healthy treat. Naturally sweetened, vegan, and gluten free!
Ingredients
Crust:
1 c almond flour
2 tablespoon maple syrup
3 tablespoon coconut oil
Caramel:
1 c pitted medjool dates
¼ c almond butter
½ teaspoon vanilla extract
1-2 tablespoon warm water
Chocolate topping:
⅓ c cocoa powder
3 tablespoon almond milk
2 tablespoon coconut oil
2 tablespoon maple syrup
Instructions
Crust:
Preheat oven to 350F and line a mini muffin pan with liners.
Mix together all ingredients and press with hands into the bottom of each mould. Bake for 10 minutes and let cool 10 minutes before layering caramel.
Caramel:
1. Soak dates in boiling water for 15 minutes.
2. Add all ingredients to a food processor. Start on low speed and increase to high. Blend until smooth and creamy texture, scraping down sides occasionally. Add 1-2tbsp warm water if needed to blend.
3. Spread the caramel layer on top of your cooled crust and place tray in freezer for 30 minutes until caramel sets.
Chocolate Topping:
1. Melt coconut oil in the microwave and then immediately stir in all ingredients till combined (if any clumps remain, microwave 10sec.)
2. Let cool slightly and pour on top of caramel.
3. Place tray in the fridge for 1 hour until the chocolate has completely hardened. Store in the fridge or freezer until you’re ready to enjoy:)
Vegan Chickpea Cookie Dough Blondies
These chickpea cookie dough blondies are soft, ooey gooey, and loaded with those melty chocolate chips! They're naturally vegan, grain free and require only 10 simple ingredients. Perfect for a healthy afternoon snack or late night sweet tooth fix!
Ingredients
1 15oz can chickpeas (drained and rinsed)
½ c almond butter
¼ c maple syrup
2 tablespoon coconut sugar
2 teaspoon vanilla extract
¼ c almond flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ c vegan chocolate chips
Instructions
1. Preheat oven to 350°F and grease 8x8 pan.
2. Blend all ingredients (except chocolate chips) in food processor until smooth.
3. Fold in chocolate chips, pour into pan, and add extra chips on top if desired.
4. Bake 20-25 minutes until edges are golden, then cool 20 minutes before slicing.
Healthy Oatmeal Chocolate Chip Cookies
These cookies are that classic oatmeal chocolate chip cookie recipe you've been looking for with a soft and chewy centre, and chocolate chips that just melt in your mouth! They're vegan, gluten free, dairy free, and are ready to devour in just 20 minutes!
Ingredients
¼ c melted coconut oil
½ c coconut sugar
½ c rolled oats
¾ c oat flour
⅓ c mashed banana (about 1 medium banana)
1.5 teaspoon vanilla extract
¾ c unsweetened shredded coconut
1 egg (flax egg if vegan - see notes below)
¼ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
½ c dark chocolate chips or vegan chocolate chips
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper
2. Beat wet ingredients (coconut oil, banana, sugar, vanilla, egg) until fluffy, mix dry ingredients (oats, flour, baking soda, powder, salt) separately
3. Combine wet and dry ingredients, beat in coconut, then fold in chocolate chips
4. Scoop onto baking sheets, bake 10-12 minutes until golden, cool 10 minutes before transferring
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