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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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Ingredients
  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
Instructions
  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!!
Notes
  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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Ingredients
  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
Instructions
  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 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. 

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

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

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Easy Vegan Bread Pudding
Serves 5
A delicious and healthy vegan bread pudding that will warm your soul
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Ingredients
  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
Instructions
  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!!
Notes
  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!

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

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

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Healthy Zucchini and Banana Nut Breakfast Cookies
Yields 7
A vegan breakfast cookie recipe packed with banana, zucchini, and walnuts!
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Ingredients
  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
Instructions
  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!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Gingerbread Smoothie Bowl & Holiday Rawnola

Gingerbread Smoothie Bowl & Holiday Rawnola

Oh the weather outside is not frightful (like70&sunny) and this recipe is so delightful…meaning it’s a good FriYAY! Yes yes YES, bring on the Holidays. This vegan chick is prepared this time around, tofurky and all. Just kidding about the tofurky, I have some way better stuff coming your way, like Millet and Veggies With Spicy Peanut Sauce aka the side dish of your plant based dreams. Anyways, I often go off on a tangent, so let’s get back to this one bowl wonder. Instead of being an exemplary law student and reading the 3493240 pages that were due, I found myself daydreaming about all things gingerbread, specifically this smoothie bowl. Well my dear friends, your smoothie bowl standards will never be the same. The smoothie mixture is refreshingly sweet but most importantly, you’ll feel wonderful afterwards since it’s healthy and light. Holiday Rawnola can satisfy the sweetest sweet tooth of them all and it’s made of dates, raw almonds, nutmeg, cinnamon, and coconut oil. If you’re a date skeptic, Holiday Rawnola will absolutely change your mind. 

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My Holiday Rawnola goes with just about anything and everything. I mean, you could put it on an avocado and it would still probably be delicious.

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Gingerbread Smoothie Bowl & Holiday Rawnola
Serves 2
A seasonal healthy smoothie bowl recipe topped with sweet Holiday Rawnola
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Ingredients
  1. Gingerbread Smoothie Bowl
  2. 1 can coconut milk (I use simple truth organic brand--you don't want one low in calories/watery)
  3. 1 tbsp coconut oil
  4. 2 ripe bananas
  5. 1 pitted date
  6. 1/2 tsp cinnamon
  7. 1/2 tsp nutmeg
  8. 1/2 tsp fresh grated ginger (I recommend grating yourself rather than using store bought)
  9. Handful of ice
  10. Holiday Rawnola
  11. 6 pitted dates
  12. 1/2 cup organic raw almonds
  13. 1 tbsp coconut oil
  14. 1/4 tsp cinnamon
  15. 1/4 tsp nutmeg
  16. Other Toppings if wanted
  17. Toasted Coconut Chips
  18. Dried Cranberries
Instructions
  1. For the smoothie mix, blend all ingredients in a nutribullet until a smooth consistency forms. To make the Holiday Rawnola, add all ingredients to a food processor and pulse until the mixture sticks together. Refer to my pictures for the right texture.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Chickpea Chocolate Chip & Pumpkin Brownies

Chickpea Chocolate Chip & Pumpkin Brownies

Chickpea Chocolate Chip & Pumpkin Brownies, try saying that five times in a row. It’s no easy task. Anywho, hellooooo my fabulous friends. Let’s make today National Vegan Chickpea Chocolate Chip & Pumpkin Brownie Day, ok? I mean, a National Raisin Bran Day does exist, so we actually stand a chance! All jokes aside, you’re going to want to give this decadent, fudgey, sweet, seasonal, and slightly crumbly brownie its own holiday because it’s just that good. Thanksgiving is just around the corner, and some of us can’t eat a majority of the Thanksgiving food. Well, at least as far as dessert goes, these brownies are the answer to our vegan, organic, non GMO prayers. Ha! I’m being serious, you could totally take this to Thanksgiving lunch/dinner and have a crowd pleaser despite being up against pumpkin pie & and rich double chocolate cake. I kept things healthy around here, the main ingredient: fiber-packed chickpeas, which are also a great source of plant-based protein. 


What’s better than a tower of gooey and chocolately brownies? Ummmm, maybe guac and chips but it’s still a really close call. 

 

Chickpea Chocolate Chip & Pumpkin Brownies
A healthier seasonal version of everyone's favorite dessert: brownies!
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Ingredients
  1. 1 can rinsed and drained chickpeas
  2. 1/2 cup pumpkin puree
  3. 3 tbsp almond butter (I used Barney Butter Raw+Chia it has only 1g added sugar)
  4. 5 tbsp maple syrup
  5. 4 tbsp coconut flour
  6. 1/2 tsp baking powder (aluminum free)
  7. 1 tsp vanilla extract
  8. 1/3 cup mini dairy free chocolate chips
Instructions
  1. Add everything but chocolate chips to a food processor until the batter is a smooth consistency.
  2. Transfer batter to a bowl and fold in chocolate chips.
  3. Preheat ove to 350 degrees.
  4. Line a baking pan with parchment paper (I used an 11 x 7 x 1.5 in baking pan).
  5. Evenly spread out dough.
  6. Bake brownies at 350 degrees for 30 minutes.
  7. Let brownies cool for at least 30 min and enjoy!
Notes
  1. Yields 8 Brownies
  2. Store in fridge!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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