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Vegan Cashew Butter Pecan Cookies

Vegan Cashew Butter Pecan Cookies

Mondayzzzzz. They’re ALWAYS better when cookies are involved. So I do have quite a nice treat for you today- Vegan Cashew Butter Pecan Cookies. Guys, I have yet to come across silkier or creamier nut butters than Georgia Grinders. I used their Cashew Butter for the cookie filling and topped them with Pecan Butter. Verdict? Equally heavenly. Georgia Grinders uses NON-GMO nuts, which is a huge plus in my book. Also, they slow roasts the nuts and oh em gee the most decadent texture and flavor forms. Vegan Cashew Butter Pecan Cookies are also special because I used a can of chickpeas! It’s always a wonderful feeling when you can take healthy ingredients and make them taste like a rich and decadent dessert. I fed the cookies to the fiancé and fam, and they are obsessed, which is always a great indication of a successful recipe. Between the cashew butter, pecan butter, dates, a little bit of maple syrup and more, I know that you too will fall in love with these amazing cookies.

A little bit of nut butter and cookies are good for the soul. What does cookie monster say? “Today we will live in the moment, unless it’s unpleasant, in which case, we will eat a cookie.” I just love that <3


Enjoy your Monday and every other day! It’s always what you make of it. So go out there, believe in yourself, work hard and make it happen today. Also, don’t forget to eat some cookies.

Thank you Georgia Grinders for sponsoring this post and supporting upbeetandkaleingit!


Vegan Cashew Butter Pecan Cookies
A delicious and easy healthy cookie recipe!
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  1. 1 can chickpeas (rinsed, drained)
  2. 3 tbsp oat flour
  3. 5 pitted dates ( I used Natural Delights Organic Medjool Dates)
  4. 1/3 cup cashew butter (Georgia Grinders)
  5. 1 tbsp maple syrup
  6. 1/2 tsp non-aluminum baking powder
  7. 1 cup chopped pecans
  1. Preheat oven to 350 degrees
  2. Add everything but the pecans to a nutribullet or food processor and process until a very thick and smooth consistency forms.
  3. Then, transfer to a bowl and fold in the chopped pecans.
  4. Lightly grease your baking tray and use an ice-cream scoop to scoop the dough. Fill the ice cream scoop until its about 3/4 full.
  5. Lightly press down on the cookies so they're not too thick.
  6. Bake for 20 minutes at 350 degrees.
  7. I drizzled pecan butter on the cookies and topped them with chopped pecans.
  8. Enjoy!!
  1. Makes 7-8 cookies
UpBeet and Kaleing It http://upbeetandkaleingit.com/
No Bake Vegan Carrot Cupcakes

No Bake Vegan Carrot Cupcakes

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. 

That bite!!!

No Bake Vegan Carrot Cupcakes
Serves 8
A clean and easy no bake carrot cake cupcake recipe!!
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  1. Cupcake Ingredients
  2. 1 cup pitted dates ( I used Pitted Deglet Noor Dates)
  3. 1 cup finely grated carrots (packed down)
  4. 1 cup raw cashews
  5. 4 tbsp coconut flour
  6. 2 tbsp peanut butter (I used Earth Balance Natural Peanut Butter and Flaxseed Crunchy)
  7. 2 tbsp avocado oil
  8. 1 tsp cinnamon
  9. 1 tsp fresh lemon juice
  10. Cupcake Frosting Ingredients
  11. 1/2 soaked raw cashews (soak overnight)
  12. 1/2 cup yogurt (I used Amande Plain)
  13. 5 dates (Pitted Deglet Noor Dates)
  14. 1/2 tsp cinnamon
  1. Process the carrot cupcake ingredients in a food processor until everything is well-combined (refer to pictures for what texture should look like).
  2. Fill baking cups with cupcake filling and the "dough" should yield 8 small cupcakes.
  3. Place the cupcakes in the fridge and let them set overnight.
  4. In the morning, combine cupcake frosting ingredients in a nutribullet and process until a cream and smooth consistency forms.
  5. 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/
Easy Vegan Chocolate Chip Oatmeal Cookies

Easy Vegan Chocolate Chip Oatmeal Cookies

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
Yields 8
A delicious and easy chocolate chip oatmeal cookie recipe
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  1. 8 pitted dates
  2. 1.5 cups organic sprouted spelt flour
  3. 1 cup unsweetened vanilla coconut milk
  4. 1/2 tsp baking powder
  5. 1 cup oats
  6. 1/2 cup dairy free mini chocolate chips
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Then, transfer to a bowl and whisk in the baking powder.
  4. Next, fold in the oats and then chocolate chips.
  5. Line a baking tray with lightly greased parchment paper.
  6. Use an ice cream scoop to evenly distribute cookie batter.
  7. Bake at 350 degrees for 25 minutes.
  8. Recipe yields 8 cookies.
  9. Enjoy!
  1. Ice cream scoop size is almost equivalent to 1/3 cup (fills slightly less)
  2. *Cookies are supposed to be thick
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Easy Vegan Strawberry Bars

Easy Vegan Strawberry Bars

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!

Enjoy 🙂

Easy Vegan Bread Pudding

Easy Vegan Bread Pudding

HAPPY 2017 EVERYONE! Wow, 2016 went by fast and I really hope that 2017 is a better year in terms of peace, love, and unity. “I wish I could bake a cake filled with rainbows and smiles and everyone would eat and be happy” (Mean Girls reference). There is one thing that continues to bring people together in the best of ways, which is food. We all enjoy it and we all need it. So I may have not baked a caked with rainbows and smiles but My Easy Vegan Bread Pudding will undoubtedly bring everyone together to the kitchen table. Serve this pudding as a fabulous dessert after dinner or for a yummy breakfast. Warning: pleasant smells of warm cinnamon and cream will wake everyone up. 



In 2017, I want to eat more avocados than ever and start making my own kombucha. Reach for the stars Mar. #goals



I’m so happy bread pudding is my first recipe of 2017 because it’s truly a beautiful dish that will warm your soul. 



Easy Vegan Bread Pudding
Serves 5
A delicious and healthy vegan bread pudding that will warm your soul
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  1. Filling
  2. 6 cups of bread slices cut into medium cubes packed down (I used brown rice gluten free sliced bread)
  3. 5 pitted dates
  4. 2 cups toasted coconut milk (I used Califia Farms brand)
  5. 1/3 cup full fat coconut milk (I used Simple Truth Organic brand found at Kroger)
  6. 1/4 tsp cinnamon
  7. Frosting
  8. 1/3 cup unsweetened almond milk
  9. 1/3 cup Tofutti
  10. 4 pitted dates
  11. 1/4 tsp cinnamon
  1. Cut the sliced bread into medium sized cubes and place into baking pan.
  2. Combine the 5 dates, coconut milks, and cinnamon in a nutribullet or blender.
  3. Pour the wet ingredients over the bread and make sure the bread is fully coated.
  4. Cover the baking the pan with plastic wrap and refrigerate overnight.
  5. Preheat oven to 350 degrees.
  6. Bake bread pudding uncovered for 25 minutes.
  7. In the nutribullet or blender, mix the frosting ingredients until fully combined.
  8. Place a dollop of frosting on each piece of serving.
  9. Top with pecans if wanted.
  10. Enjoy!!
  1. I used a 13 x 9 baking pan
  2. *Pecans for topping if wanted
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Healthy Zucchini and Banana Nut Breakfast Cookies

Healthy Zucchini and Banana Nut Breakfast Cookies

I’m sitting in my big comfy red chair currently devouring two Healthy Zucchini and Banana Nut Breakfast Cookies…needless to say, I am content. I thought long and hard about my next blog recipe and I realized that I don’t have a lot of cookie recipes (shocking). Healthy and sweet cookies for breakfast sure do beat regular ole cereal, especially when they’re made with wholesome ingredients such as bananas, zucchini, and walnuts. These round chewy bites of deliciousness will be sure to brighten your morning!



A little bit of almond butter or peanut butter on a cookie always sounds like a good idea, would you agree?



Enjoy these nourishing cookies and quality time with family and friends. Happy Holidays to all of you!! 



Healthy Zucchini and Banana Nut Breakfast Cookies
Yields 7
A vegan breakfast cookie recipe packed with banana, zucchini, and walnuts!
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  1. 3 ripe medium sized bananas mashed
  2. 1/3 cup grated zucchini
  3. 1/2 cup chopped walnuts
  4. 1/3 cup coconut flour
  5. 1/3 cup 7 Grain Hot Cereal (I used Bob's Red Mill brand)
  6. 1 tbsp organic coconut palm sugar
  7. 1 tsp vanilla extract
  8. 1/2 tsp baking powder
  9. 1/2 tsp cinnamon
  10. 1/2 tsp nutmeg
  1. Mash the bananas and zucchini together before adding the other ingredients. Combine and fold in walnuts.
  2. Pre heat oven to 375 degrees.
  3. Form medium sized cookies and bake at 375 degrees for 25 minutes.
  4. Enjoy!
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