Friday and cupcakes?!?! I can’t contain my excitement. The weekend+ tasty vegan treats = pure bliss. Earlier this week, my man and I were craving something sweet after dinner but we didn’t want to buy anything premade because many times, store-bought desserts are loaded with yucky ingredients. I just happened to have dates and carrots in my fridge, and coconut flour in my pantry, so voila! Easter is this weekend and No Bake Vegan Carrot Cake Cupcakes are PERFECT for dessert. These gems are sweet, beyond delicious, easy to make and you can pronounce every ingredient :).
Let’s talk about the beloved frosting. I wish I could fully express my fondness for the “cream cheese” frosting. Between the soaked cashews, dates, and vanilla almond yogurt, you’ll be putting a dollop of this stuff on everything from donuts to oatmeal.
No Bake Vegan Carrot Cupcakes
A clean and easy no bake carrot cake cupcake recipe!!
- Cupcake Ingredients
- 1 cup pitted dates ( I used Pitted Deglet Noor Dates)
- 1 cup finely grated carrots (packed down)
- 1 cup raw cashews
- 4 tbsp coconut flour
- 2 tbsp peanut butter (I used Earth Balance Natural Peanut Butter and Flaxseed Crunchy)
- 2 tbsp avocado oil
- 1 tsp cinnamon
- 1 tsp fresh lemon juice
- Cupcake Frosting Ingredients
- 1/2 soaked raw cashews (soak overnight)
- 1/2 cup yogurt (I used Amande Plain)
- 5 dates (Pitted Deglet Noor Dates)
- 1/2 tsp cinnamon
- Process the carrot cupcake ingredients in a food processor until everything is well-combined (refer to pictures for what texture should look like).
- Fill baking cups with cupcake filling and the "dough" should yield 8 small cupcakes.
- Place the cupcakes in the fridge and let them set overnight.
- In the morning, combine cupcake frosting ingredients in a nutribullet and process until a cream and smooth consistency forms.
- Top the cupcakes with the frosting, pop them in the fridge for about 30 minutes and then enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
I will never turn down a good salad, especially if it involves pan fried crispy tofu, but it better be GOOD. Lettuce face it, lettuce can be boring but it can also be wonderful when paired with nature’s goodies. This Vegan Detox Salad is one of my favorites and boy is it full nutritious veggies and fruit. I absolutely adore some crisp pieces of apple in my salads! Veggies are wonderful and all but the best part about this salad is my peanut dressing! It’s made with avocado oil, peanut butter, apple cider vinegar, ground ginger, nutritional yeast, and seat salt …. oh my. It’s truly out of this world. You know, the kind of dressing that’s so good you lick the spoon.
Vegan Detox Salad makes me feel amazing after I eat it because it’s so light, nutrient dense, and yummy. I made this salad for my parents and they both loved it! Next time, I’ll have to make some for my fiancé since he is the biggest salad lover I know.
Hi crispy tofu. Vegan Detox Salad is versatile, so if you don’t like one of the ingredients, there are lots of other veggies that work really well in this. May I also suggest adding avocado? What was I thinking?!
Vegan Detox Salad
A super fresh salad recipe packed with veggies, fruit, and crispy tofu!
- Salad Ingredients
- Tofu (1/2 to 3/4 of the block) Drain the tofu for a little bit to get rid of some water. Then, cut block into medium thick slices for frying).
- 14 oz coleslaw mix (green cabbage and carrots)
- About 8 oz mixed greens or super greens (slightly less if you want more dressing on salad)
- 3 oz portobello mushroom (1 large one)
- 1 large yellow bell pepper
- 1 large gala apple
- 1/3- 1/2 cup radishes (sliced)
- 2 tbsp avocado oil for pan frying tofu.
- Dressing Ingredients
- 7 tbsp avocado oil
- 1 tbsp apple cider vinegar
- 1/3 cup super creamy/ runny peanut butter
- 2 tbsp nutritional yeast
- 1/4 tsp sea salt
- 1/4 tsp ground ginger
- Cut the veggies into small pieces and thinly slice the radishes.
- Pan fry the tofu in avocado oil on medium heat for 4-5 minutes on one side and then flip and fry on other side for 3 minutes.
- Let the tofu cool down and then cut it into small bite sized pieces.
- Place greens, veggies, tofu, and fruit into a large bowl.
- Whisk the dressing ingredients together with a fork and then pour over salad.
- Toss to make sure everything is evenly coated.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
“Let food be thy medicine and medicine be thy food.” My Greek ancestors had the right idea! I truly live by this quote and ensure that my body is fueled with lots of vegetables, legumes, grains, and fruit every single day. Preparing meals for the next day is essential for me because then I’m less likely to eat out and reach for junk food. Take that extra 30 minutes when you get home from school or work to make some yummy planty eats. Your body and your mind will thank you lots :). I’ve been meaning to upload this post for quite some time, so please let me know if you enjoy it and I can post more!
Breakfast was a smoothie and it was awesome! If you follow me on Instagram, you’ve probably noticed that I switch between oatmeal, smoothies, and avo toast for breakfast. I’ve started to put frozen riced sweet potato in my smoothies and I’m tellin’ ya, it’s a game changer (the new riced cauliflower?). I have an obsession with avocados, so of course I threw 1/2 of one in there. Other ingredients included 1/2 of a banana, toasted coconut milk, a little bit of raw kale, frozen bluebs, nutritional booster, and golden milk (not pictured).
I had to bring some carrots and hummus with me to school. I’m actually a rabbit. The only thing that would have upgraded this snack would have been some crackers.
I didn’t forget my water bottle this time (happens often). Hydration is so important and it really helps beat the bloat.
Ah yes, lunchtime finally came and I devoured some veggie hash with potatoes, bell peppers, carrots, and zucchini. Hummus and walnuts completed the meal. A little banana on the side was the perfect treat!
I was hungry again at this point. No, I was hangry. Combine accounting (not my fave) with hunger and it’s not a pretty sight. Not to fear, kale chips are near. A handful of kale chips was the perfect snack to tide me over until dinner. These are SO good dipped in hummus or guacamole.
I worked out after class and I knew it wouldn’t be long until I craved a bowl of carbs. This was my favorite meal of the day and for the right reasons. First and foremost, it was pasta mixed with dairy-free Kite Hill cream cheese, hummus, and beans. Second, it was nourishing for my body since the pasta was made from brown rice and also gluten-free! The beans added some necessary protein.
Lastly, I finished my long day of eeeeeats with some dark chocolate dipped in a tiny bit of dairy-free plain cream cheese. I always opt for a high % of cacao when I buy dark chocolate.
TGIT friends!! It’s the new TGIF, or so I heard from the grapevine. I’m just thrilled that it’s almost the weekend and also, spring break time. A week of relaxation is so desperately needed and I can’t wait. I have a lot of cooking and baking plans over break, including making another batch of these fabulous Easy Vegan Chocolate Chip Oatmeal Cookies. Oh man, do they look fantastic or what?! The cookies are thick, chewy, and have the perfect amount of sweetness from dates.
Fact: life is better with chocolate chip oatmeal cookies. It just is. My new favorite quote comes from Cookie Monster and they’re the realest words ever spoken: “today me will live in the moment unless it’s unpleasant, in which case me will eat a cooke.” Yes Cookie Monster, important words to live by!
Easy Vegan Chocolate Chip Oatmeal Cookies
A delicious and easy chocolate chip oatmeal cookie recipe
- 8 pitted dates
- 1.5 cups organic sprouted spelt flour
- 1 cup unsweetened vanilla coconut milk
- 1/2 tsp baking powder
- 1 cup oats
- 1/2 cup dairy free mini chocolate chips
- Preheat oven to 350 degrees.
- Blend the 8 pitted dates, 1.5 cups organic sprouted spelt flour, and 1 cup unsweetened vanilla coconut milk in a nutribullet or blender until very smooth consistency forms.
- Then, transfer to a bowl and whisk in the baking powder.
- Next, fold in the oats and then chocolate chips.
- Line a baking tray with lightly greased parchment paper.
- Use an ice cream scoop to evenly distribute cookie batter.
- Bake at 350 degrees for 25 minutes.
- Recipe yields 8 cookies.
- Ice cream scoop size is almost equivalent to 1/3 cup (fills slightly less)
- *Cookies are supposed to be thick
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Good morning beautiful berry bliss bars! I have been so absent on my blog lately and I’m really sorry, life has just been busy to be honest. Hopefully this dreamy strawberry bar recipe will make up for it :). I thought about using dried strawberries in this recipe but nah, fresh is ALWAYS best. Since these bars are so fresh, it’s best to serve them on the same day you make them. Easy Vegan Strawberry Bars are perfect for a day time party on a warm day or you could serve them as breakfast for the whole fam! The other day, I made a smoothie for breakfast and crumbled one of the bars on top ……I couldn’t even. It’s the simple things in life.
I can’t get over the color of these. It’s as if there are lots of beautiful little rubies hidden in there. Some coconut cream or peanut butter icing would really take these bars to the next level if you wanted to make them slightly more decadent for a party!
Below is the Recipe because my Recipe Card Plugin isn’t working 🙁
Description: A refreshing and delicious dessert that’s perfect for a warm and sunny day!
1 cup raw almonds
8 pitted dates
1/2 cup oats
1/2 tsp vanilla extract
1/3 cup peanut butter (super smooth and creamy kind)
2 tbsp unsweetened almond milk
2 tbsp chia seeds ( I used organic white chia seeds)
1 cup fresh strawberries (cut into very small pieces)
Pulse the 1 cup raw almonds, 8 pitted dates,1/2 cup oats, and 1/2 tsp vanilla extract in a food processor until a choppy consistency forms.
Then, add the peanut butter and almond milk.
Process until the mixture starts to stick together (refer to my picture in food processor for what texture should look like).
Gently fold in the strawberries and chia seeds, you don’t want to break them up much because then the texture will be too watery (I used my hands to carefully mix).
Place mixture in a 6 x 8 inch pan and spread out evenly with hands.
Set in the freezer for 1.5 hours.
Take out and let bars thaw a bit before serving!
Notes: **Store in the fridge for up to one day in an airtight container–best to serve the same day!