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Two-Layer Chocolate Fudge Cups

Two-Layer Chocolate Fudge Cups

Well hi there friends. It’s been quite some time since I’ve popped in to show you a new recipe. I’m done with finals now and I can’t wait to work more recipes for the blog and Insta. The holiday season is so wonderful and full of good food no matter where you go. This year, we’re having Christmas at our house and I’m finally going to stop being lazy and make a few vegan dishes for people to try. Right now, the items on the menu include a brussels sprouts, mushrooms and sourdough bread stuffing recipe, lentil balls and perhaps this decadent Two-Layer Chocolate Fudge Cup dessert. If you know me or follow the upbeetandkaleingit Instagram, you can tell that I am a huge fan of no bake, low sugar and healthy fat desserts. This recipe is super easy to make and it tastes SO rich! You will love these fudgy cups of goodness.

A chocolate dessert that’s good for you, super filling, and low sugar? Sign me up for the rest of my life plz.

I waited a few hours for the cups to harden before I ate one. It took a lot of patience, let me tell ya. Enjoy foodie friends 🙂

Two-Layer Chocolate Fudge Cups
Yields 10
A decadent vegan two-layer chocolate freezer fudge cup recipe!
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Ingredients
  1. First Layer
  2. 4 tbsp cacao powder
  3. 1 cup almond butter (very runny and creamy- I used Simple Truth brand)
  4. 1/3 cup coconut butter melted- I used Maranatha brand
  5. 1/4 tsp vanilla extract
  6. Second Layer
  7. 3 oz bar 72 percent cocoa
  8. 1/3 cup coconut butter (melted)
  9. 1/3 cup unsweetened almond milk
Instructions
  1. Blend the first layer ingredients in a food processor until a smooth consistency forms.
  2. Then, add the "batter" to parchment paper baking cups.
  3. Place in the freezer for about an hour or until the first layer has hardened enough.
  4. Next, melt the second layer ingredients- I used a microwave. Place ingredients in a microwavable mug and microwave for 30 seconds. Take out, stir and microwave another 30 seconds. Stir until smooth consistency.
  5. Add a second layer on top of the first.
  6. Place in freezer again for a few hours and then enjoy!
  7. Store in the freezer and the cups will have to soften a bit before you eat them!:)
UpBeet and Kaleing It http://upbeetandkaleingit.com/

 

 

 

 

 

 

 

 

The Best Vegan Fudge Cups

The Best Vegan Fudge Cups

Happy Halloweeeeeen b00s! Has the time flown by or what? It feels like summer was so long ago but I guess time flies when you’re busy and having fun. I made apple pie freezer fudge cups not too long ago (by accident haha) and a lot of people asked me for the recipe, so I created an even simpler + tastier version. The Best Vegan Fudge Cups are very easy to make and most importantly, they are made with wholesome real ingredients. I looooove to read nutrition labels, it’s kind of a problem but hey, at least I know exactly what I’m eating. Have you ever read a premade candy or sweet treat’s nutrition label and said “YIKES, now that’s scary.” There are no hidden scaries in The Best Vegan Fudge Cups AND these yummy treats are low in sugar!


What are your Halloween plans? Are you dressing up? I wanted to be an avocado but I got lazy and didn’t feel like trying to find a costume. I guess that I’ll just eat them instead lolz.

The Best Vegan Fudge Cups
Yields 10
A low sugar, decadent and satisfying snack or treat!
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Ingredients
  1. 7 oz bag unsweetened coconut chips ( I used Fresh Thyme Market brand)
  2. 1 tsp organic coconut oil (room temp)
  3. 1/2 cup Creamy Roasted Almond Butter (Once Again Unsweetened and Salt Free brand)
  4. 6 tbsp coconut flour (Bob's Red Mill)
  5. 3 oz (1 bar) 85% cacao dark chocolate
  6. 1/3 cup unsweetened vanilla almond milk (I used Califia Farms brand)
Instructions
  1. To make coconut butter, add bag of unsweetened coconut chips and coconut oil to a food processor and process until a "butter" consistency forms.
  2. Add the almond butter and coconut flour to the food processor and process until fudge batter is a smooth consistency--see picture for what texture should look like.
  3. Add the fudge batter to muffin tins ( I used parchment paper baking cups)
  4. For the dark chocolate & almond milk mixture, add almond milk and dark chocolate to a bowl and microwave for thirty seconds. Pull out and stir with a fork. Then, microwave again for another 30 seconds and stir.
  5. Add a small amount of the dark chocolate mixture to the center of muffin cups.
  6. Place in freezer, allow vegan cups to harden and enjoy!
  7. Store in freezer.
Notes
  1. Makes 10
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Strawberry Banana Cookies

Vegan Strawberry Banana Cookies

Did someone say Vegan Strawberry Banana cookies?! I sure did. Although I don’t exactly love to bake (lolz), these cookies are giving me so much lifeeee. When it comes to dessert (if you even consider this a dessert), simple is what works for me. I love a strawberry banana combo when it comes to pretty much anything. Strawbs + bananas truly = the ultimate dream team. You and your friends will love these circles filled with goodness. Also, if you’re anything like me and don’t have a major sweet tooth, maybe consider using organic strawberry jam without added sugar. The local one I used has added sugar and it’s delicious but jam with no added sugar should work too!

These were a huge hit with the fam AND my man. If he loves the cookies, then I know they’re good. As I’m typing this post, I’m starting to get really hungry again and major cravings for Vegan Strawberry Banana Cookies and cold almond milk are kicking in. Cookies just make the world a better place.

Asking for a friend, which looks better- the inside texture or the outside? Ooooh I can’t possibly choose.

Enjoy the rest of your week, fabulous foodie friends.

Vegan Strawberry Banana Cookies
An easy, vegan, and delicious chewy cookie recipe!
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Ingredients
  1. 2 medium ripe mashed bananas (should have brown spots)
  2. 3 tbsp organic strawberry jam (the one I used has added sugar, could also use one without)
  3. 1/3 cup unsweetened almond milk ( I've made the cookies with both MALK and Califia Farms brand)
  4. 1/2 tsp vanilla extract
  5. 1/2 cup gluten free flour (Bob's Red Mill)
  6. 1/3 cup coconut flour (Bob's Red Mill)
  7. 1/2 tsp aluminum free baking powder
Instructions
  1. Preheat oven to 350 degrees.
  2. Mash the bananas and combine with the wet ingredients first.
  3. Then, add in the dry ingredients and whisk together with a fork until a smooth consistency forms.
  4. Lightly grease baking tray.
  5. Use a standard size ice cream scoop (between 1/4 -1/3 cup in size) and fill half (or a little more) for same size cookies.
  6. Use a spoon to slightly flatten out the cookie batter but you want cookies to still be thick.
  7. Bake at 350 degrees for 30 minutes.
  8. Let cookies cool for 20-30 minutes and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Healthy Fat Lemon Cake Balls

Healthy Fat Lemon Cake Balls

Hello my friends! It’s the weekend, YAY. It’s time to relax and make some good mood food. Speaking of food that puts you in a good mood, HELLOOOOO Healthy Fat Lemon Cake Balls! This time around, I really exceeded my expectations. It’s not easy to make something with very low sugar taste slightly sweet and rich like a dessert, so I’m considering this recipe a huge success. Lemon cake is typically loaded with sugar and requires baking (too much effort for me rn), so the next best alternative = no bake cake balls. Ah, enjoy these bites of heaven my friends.

Healthy Fat Lemon Cake Balls are super easy to whip up and make the perfect snack/dessert. I like to put mine in the freezer for about 5 minutes before I eat them. Store the cake balls in the fridge and you might need to hide them from the fam! Sharing is caring? Eh, not when it comes to my snacks.

Not to worry, I will be investing in a manicure in the near future!


Healthy Fat Lemon Cake Balls
Yields 9
An easy, low sugar, healthy fat snack/dessert recipe! Tastes just like cake!
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Ingredients
  1. 1 cup raw cashews
  2. 1 cup raw pecans
  3. 1/3 cup walnuts
  4. 1/3 cup almond butter (I used Maranatha No Stir creamy-has 3g sugar)
  5. 1/3 cup organic virgin coconut oil (room temperature)
  6. 2 tbsp coconut flour
  7. 2 tbsp lemon juice
Instructions
  1. Combine all ingredients in a food processor and process until a fairly smooth consistency forms-see picture above for what dough should look like!
  2. Roll dough into medium size balls.
  3. Store in refrigerator.
  4. Enjoy!!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
No Bake Pumpkin Brownies With Coconut Probiotic Yogurt

No Bake Pumpkin Brownies With Coconut Probiotic Yogurt

Do you really need another pumpkin recipe? YES, yes you sure do. I know, there’s a million recipes out there but I can’t seem to find one quite like this. Therefore, ya need it in your life. I am sitting in the library daydreaming about these brownies rn. Once you taste No Bake Pumpkin Brownies With Coconut Probiotic Yogurt (say that 10 times in a row lol), you’ll see what I mean! I made these brownies late Sunday night around 8:30 pm because it was that or Real Housewives and pumpkin brownies are so much better. Also, I made the Coconut Probiotic Yogurt the night before and it thickened nicely over night. The next morning, voilà, you have healthy vegan pumpkin brownies!

You should have a fair amount of Coconut Probiotic Yogurt left over, my recipe yields a lot. But hey, that’s a good thing, because you have clean, creamy, and filling yogurt for breakfast the next morning. 

No Bake Pumpkin Brownies With Coconut Probiotic Yogurt
Yields 9
Easy, healthy, and festive!
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Ingredients
  1. Pumpkin Brownies
  2. 1/2 cup pitted dates
  3. 1 cup raw cashews
  4. 1/3 cup almond butter ( I used crunchy fresh thyme market brand)
  5. 1/2 cup organic canned pumpkin puree (Farmer's Market brand)
  6. 4 tbsp coconut flour (Bob's Red Mill)
  7. 1 tsp pumpkin spice blend (Simply Organic Brand)
  8. Coconut Probiotic Yogurt
  9. 1 can coconut cream ( fresh thyme market brand)
  10. 1/4 tsp vanilla extract
  11. 2-3 probiotic capsules (I used silver fern brand)
  12. 1/4-1/2 tsp pumpkin spice blend
Instructions
  1. Blend all of the ingredients for the pumpkin brownies in a food processor until the "dough" is fully combined. See pictures to see what the texture should look like.
  2. Use your hands to press down dough to form a layer until it reaches about 1/3 inch thickness.
  3. For the yogurt, add the contents of the probiotic capsules to the coconut cream, vanilla extract, and pumpkin spice mixture. Blend in a nutri bullet until fully combined.
  4. Cover both the brownies and coconut yogurt (I used aluminum foil but plastic will work) and set in the fridge overnight.
  5. The next morning, pour coconut yogurt over the brownies and enjoy!
  6. *You will have a lot of leftover coconut yogurt-perfect with berries and granola
  7. *I used a 9 x 9 baking pan
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Lemon Blueberry Healthy Fat Bites

Lemon Blueberry Healthy Fat Bites

Since the weekend is almost here, it’s only right that I post the best snack bite recipe that ever existed. Ladies and gents, I present to you: Lemon Blueberry Healthy Fat Bites made with FRESH bluebz. That’s right my friends, it’s all about real and fresh food, and that’s what upbeetandkaleingit stands for. I refuse to count calories! I’m just making wholesome food with clean ingredients, and Lemon Blueberry Healthy Fat Bites are a perfectly nutritious snack. The coconut chips, coconut oil, and nuts are a healthy fat dream. I’ve been eating more healthy fat lately and I’m loving the results! These beautiful bites are a perfect combination of deliciousness and simplicity. Did I mention they taste amazing? Think about a decadent slice of lemon blueberry cake. Well these bites taste just like lemon blueberry cake, except they’re in a cute little snack ball form, even better!

Hungry? Hangry? Need something sweet? Want something with healthy fat to keep you full? LEMON BLUEBERRY HEALTHY FAT SNACK BITES ARE CALLING YOUR NAME. Sorry for the caps, I just get really excited about these.

Lemon Blueberry Healthy Fat Bites
A delicious, easy, and fabulous snack bite recipe.
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Ingredients
  1. 1 cup oats
  2. 2/3 cup unsweetened coconut chips (I used Simple Truth Brand)
  3. 7 medium-large pitted dates (organic medjool)
  4. 3 tbsp fresh lemon juice
  5. 3 tbsp coconut oil (make sure room temp and I used refined)
  6. 1/3 cup almond butter
  7. 1 cup raw cashews
  8. 6 ounces fresh blueberries
Instructions
  1. Process everything but the blueberries in a food processor until everything is combined and a dough forms.
  2. Transfer dough to a bowl and gently fold in blueberries with your hands-be careful not to break them and make sure blueberries are dry.
  3. Form the dough into medium size snack balls.
  4. Stick the snack bites in the freezer for 15-20 minutes before serving and store them in the fridge.
  5. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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