healthy vegan desserts

A healthy chickpea peanut butter blondie recipe with chocolate chips, flourless, gluten-free, and vegan.

Chickpea Blondie Recipe

chickpeas

Peanut butter (or sunflower seed butter if nut free)

Maple syrup

Vanilla

Baking powder

Baking soda

Sea salt

Almond flour (or oat flour)

Vegan dark chocolate chips

Preheat oven to 180°C (350°F). Line a 9-inch x 9-inch brownie pan with parchment paper. Set aside.

Open the can of chickpea, rinse, drain and dry/rub the chickpeas in a clean towel to remove ALL the water or moisture. This is VERY  important, or the blondies will be fragile and too moist

Place the chickpea in the bowl of a food processor, add peanut butter, maple syrup, vanilla, baking soda, baking powder, and salt.

Blend on high speed for 1 minute or until smooth, and no big lumps are left.

Add in almond flour and process again at high speed for 15-30 seconds to blend evenly.

Remove the food processor blade, stir in chocolate chips. I recommend you keep 3 tablespoons on the side and sprinkle later on top of the blondie. This also prevents adding too much chocolate chips in the batter that will melt and turn your blondie into a brownie.

Spread the blondie batter evenly onto the prepared baking dish and sprinkle the chocolate chips you set aside on top.

Bake 20 - 30 minutes or until golden and crusty on top. CAREFUL, if your pan is wider, it will cook way faster. On the other hand, if your pan is smaller the blondies are thicker, and it may take more than 30 minutes to set. Always insert a pick in the center of the blondie to check baking. If it comes out clean with little crumbs, it is ready.

Cool 10 minutes in the pan to firm up the blondies. Don&#039;t skip this or they will break. Then gently loosen the sides with a knife and lift the pieces of parchment paper to easily release the blondie from the pan and transfer it onto a cooling rack. Careful the blondie will still be soft and fragile. If you feel it is too soft or moist wait 10 more minutes before transferring it onto the cooling rack. This prevents the blondie from breaking.

Cool for at least 1 hour before slicing into 1 bar, or they can be fragile. After 1 hour, you can pop the blondie in the fridge for 1 hour. It will add an extra fudgy texture and make it easier to slice.

Store up to 5 days in the fridge in an airtight container.

Storage

https://content.jwplatform.com/videos/Yr7wVE7p.mp4

an easy, healthy vegan blondie recipe with chickpeas, gluten-free, dairy free. This protein chickpea blondies are best clean eating treat

Chickpea blondies adthrive.mp4

Easy vegan smores recipe that only requires 4 ingredients and a sheet pan. YOur kids are going to love it!

Frozen S'mores

graham crackers

chocolate chips (melted)

cocowhip or coconut whipped cream (1 package)

vanilla protein powder (plant-based)

On a sheet pan or freezable container, lay down 4 of the graham cracker sheets side by side. 

Spread melted chocolate over the top of the graham crackers.

Next, open your package of coco whip, and mix it with the vanilla protein powder until combined.

Spread that over the graham crackers covered in chocolate until evenly dispersed. Top the graham crackers with the other four sheets to create “sandwiches”.

Place in the freezer for 2 to 4 hours. They will still be slightly soft on the inside, like a marshmallow. Freeze overnight for an ice cream like consistency. 

This fluffy mousse is the perfect healthy treat to enjoy this summer! It&#039;s vegan, gluten-free, and super refreshing with its coconut and mango flavors.

Vegan Mango Coconut Mousse

mango chunks (fresh

heavy coconut cream (see notes for substitutions)

tbsp confectioner sugar

pistachios

In a food processor or high-speed blender, purée the mango chunks until smooth.

In the bowl of a stand mixer, beat together the coconut cream and powdered sugar until soft peaks are formed, approximately 5-10 minutes.

Gently fold in 1 cup of the mango purée using a spatula, being careful not to lose the air that has been whipped into the cream.

Transfer the mousse to clear serving glasses, leaving some space at the top.

Top each glass with a layer of the remaining mango purée.

Garnish with chopped pistachios and chill in the refrigerator for 20 minutes.

Serve immediately, or cover and store in the refrigerator for up to 3 days.

These healthy rocky road bars are a crunchy homemade chocolate recipe filled with nuts, dried cranberries, and popcorn.

Healthy Rocky Road Bars

oz Dark Chocolate (85% or 70% cocoa)

Peanut Butter (Unsalted)

Coconut Oil

Vanilla Extract

Maple Syrup

Roasted Nuts (I used almonds

Cranberries (or chopped dates)

Freeze Dried Raspberries (or more cranberries)

Puffed Cereals (spelt, quinoa

Coconut Flakes

Line a 9-inch x 6-inch or 8-inch x 8-inch square pan with parchment paper. Slightly oil the paper. Set aside.

In a saucepan, under low heat, melt the dark chocolate, peanut butter, coconut oil, maple syrup and vanilla When the mixture is smooth, remove from heat.

Stir in all the filling ingredients. You can add more popcorn or puffed cereals, depending on your taste. Popcorn are bigger than puffed cereals, so you usually need less of it - in cups!

Transfer the mixture onto the prepared pan and press with the back of a silicone spatula to spread and flatten evenly.

Freeze 15 minutes or until the chocolate is set.

Cut into 16 bars and store in the fridge for up to 5 days, in an airtight container.

https://content.jwplatform.com/videos/lP3ey3dq.mp4

Healthy Rocky Road  Slice, a fudgy homemade chocolate bar with healthy crunchy nuts and pop corn

Healthy Rocky Road

Made with health-forward cocoa powder, this sinfully delicious chocolate ganache pie doesn&#39;t contain added fats or refined sweeteners. A lively green pistachio frangipane filling harnesses the chewy sweetness of dried pears to create a visually stunning contrast that&#39;s sensually layered. It&#39;s the perfect make-ahead dessert for special occasions.

No-Bake Vegan Chocolate Pistachio Pie WFPB Gluten-Free

pistachios ((optional))

medium grind sea salt

pears,

maple syrup

matcha powder

almond extract

salt

oats ((certified gluten-free if necessary))

dates, pitted and coarsely chopped ((packed))

cocoa powder

Tbsp plant milk

Tbsp ground flaxseed

11.9 oz package shelf stable silken tofu, extra firm or firm

vanilla extract

Place 2 to 4 tablespoons of raw pistachios in a small bowl or mug and cover with boiling water. Let the pistachios soak for one minute and rinse.

To peel pistachios rub them around on a clean kitchen towel so that the skins loosen up. Then remove as many of the dark papery skins as possible.

Place peeled pistachios in the bowl of a food processor and pulse until they are chopped. Be very careful not to over-process or you&#39;ll end up with pistachio butter. Very brief pulses are best. Stop after each pulse to determine if you&#39;ve gone far enough. Refer to photo in the main recipe text to see what I think is a good level of choppiness.

Remove chopped pistachios from food processor bowl and set aside.

Prepare Peeled Chopped Pistachio Topping (optional)

Place all ingredients for the pistachio pear frangipane paste in the bowl of the food processor.

Process ingredients until they form a smooth, or mostly smooth, paste. If necessary, use a silicon spatula to push down the sides of the mixture. Don&#39;t worry about over-processing. Refer to photo in main recipe text to see how smooth is smooth enough for me.

Remove pistachio pear frangipane paste from food processor, placing it in a small bowl. Set aside.

Pistachio Pear Frangipane Paste

You don&#39;t need to clean the bowl of the food processor before this step.

Place all ingredients for chocolate oat pie crust in the bowl of the food processor and process for approximately 2 minutes until a dough forms that clusters together. Small white oat specs will still be visible.

Transfer dough to an inch springform cake pan.

Begin by using your fingers to press dough into the pan and up the sides. Then, use the bottom of a flat-bottom untapered glass or a measuring cup to pack the dough evenly, starting from the center and moving outward. Push crumbs against the sides to build walls, using your fingers or the cup to create even, packed edges.

Place formed pie crust in the freezer for at least 10 minutes.

Make Chocolate Oat Pie Crust

It&#39;s important to remove as much excess water from the silken tofu as possible, so don&#39;t skip this step.

Place a strainer over a mixing bowl and the cheesecloth, or another kind of absorbent lint-free cloth, over the trainer. The mixing bowl under the strainer is there to catch the excess liquid.

Remove shelf stable silken tofu from its package and place the it over the cheesecloth and begin crumbling it using a spoon or your fingers. Part of the liquid is released right away. Then, to remove as much liquid as possible, wrap the cheese cloth around the crumbled tofu and gently squeeze. When it feels like you&#39;ve gotten most of the liquid out of the tofu, carefully remove the tofu crumbles from the cheese cloth and place them in a small bowl. The liquid in the bowl is discarded.

Squeeze Out Water from Silken Tofu

If there are crumbs left on the food processor bowl or blades, wipe them away with a moist towel. There&#39;s no need to wash it completely.

Place the tofu with liquid removed and all other chocolate ganache ingredients in the bowl of the food processor and process until a smooth custard forms. You will need to push down the mixture from the sides of the bowl several times. Be patient. This could take several minutes of processing. If the dates you&#39;re using are very dry you may need to add a little bit more liquid, either more plant milk or water, one teaspoon at a time. The ganache should be creamy but quite thick. If you need to add extra liquid, make sure it&#39;s as little as possible.

Remove the blade from the food, carefully scraping off the ganache that&#39;s stuck to it. Leave the ganache in the food processor bowl and set aside.

Make Chocolate Ganache

Remove the pie crust from the freezer.

Transfer the pistachio pear frangipane paste onto the pie crust.

Wet fingers are the best way to spread the frangipane paste which is very sticky. Place a small bowl of water nearby to wet your fingers as you press and spread the frangipane paste over the pie crust. Try to get it as even as possible.

Place the frangipane paste covered pie crust back in the freezer for at least 10 minutes.

Spread the Pistachio Pear Frangipane Layer

Remove the frangipane paste covered pie crust from the freezer.

Spread the chocolate ganache evenly over the frangipane paste layer. A frosting spatula is a great tool for this, but you can also use a clean silicon cake spatula.

Sprinkle a pinch of medium grind sea salt over the ganache layer.

Sprinkle the top layer of chopped pistachios (optional) over the pie.

Gently press the chopped pistachios into the pie with a clean spoon, or clean fingers. The idea is for the chopped pistachios to sink in a little so they don&#39;t get loose and roll off when you cut the pie.

Complete the Top Layers

Chill pie for at least 2 hours in the fridge before removing the springform ring and serving.

This pie can be made several days in advance.

Chill and Serve

Top 5 healthy vegan desserts recipes from across the web

The most viewed healthy vegan desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chickpea Blondie Recipe

Frozen S'mores

Vegan Mango Coconut Mousse

Healthy Rocky Road Bars

No-Bake Vegan Chocolate Pistachio P...

Top 5 healthy vegan desserts recipes from across the web

The most viewed healthy vegan desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Blondie Recipe

Frozen S'mores

Vegan Mango Coconut Mousse

Healthy Rocky Road Bars

No-Bake Vegan Chocolate Pistachio P...

The most viewed healthy vegan desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine