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Vegan Cherry Lime Cheesecake

Vegan Cherry Lime Cheesecake

It’s hashtag meatlessmonday and I am so so so excited to present to you my Vegan Cherry Lime Cheesecake! It’s the kind of cheesecake that you dream about eating at restaurants after a big and beautiful dinner. Except guess what? It’s vegan, but ya wouldn’t even know or care. The main ingredient in these creamy and dreamy cheesecakes is cashews. I had a super hectic weekend between traveling and school, so I only got to soak the cashews for an hour but I totes recommend soaking them in water for at least two. Vegan Cherry Lime Cheesecake is truly a perfect summertime dessert since it’s raw and fruity. May I recommend making my utterly fabulous and light Vegan Caesar Salad for dinner, then finishing the night with the ultimate dessert (hint: Cherry Lime Cheesecake). Perhaps the crust is best part about cheesecake and let me tell ya, this crust does not disappoint! It’s super simple and made of only two ingredients-macadamia nuts and dates. Oh my cherry lime you must try this delectable dessert and let me know just how big of a crowd pleaser it is. After all, life is better with a piece of cheesecake. Enjoy my friends!

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Stick these guys in the freezer for at least a couple of hours before serving them. Then, I like to let them sit out for a little bit after they come out of the freezer so they’re not super hard and easier to eat. IMG_8018IMG_8030IMG_8021

Vegan Cherry Lime Cheesecake
Serves 6
A fabulous vegan cheesecake recipe. Perfect for a summertime dessert!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. Crust
  2. 1 cup macadamia nuts
  3. 1 cup pitted dates
  4. Filling
  5. 1 cup lite coconut milk
  6. 2 cups cashews soaked in water and drained (I soaked cashews for 1 hr but recommend at least 2)
  7. 3 pitted dates
  8. 2 cups frozen cherries (thawed for about 30 minutes)
  9. 1 tbsp fresh lime juice
  10. 1 tbsp lime zest
  11. 1/4 cup maple syrup
Instructions
  1. Pulse the ingredients for the crust in a food processor until fully combined. The nuts and dates should stick together.
  2. Form a layer of crust about 1/4 inch think in large sized muffin tins.
  3. Combine the filling ingredients in a food processor and pulse until fully combined. A smooth and creamy mixture should form.
  4. Pour the filling into the muffin tins and stick in the freeze for a couple of hours before serving.
  5. This recipe makes enough to fill 6 large muffin tins.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Dark Chocolate & Almond Cookie Dough

Dark Chocolate & Almond Cookie Dough

Cookie Dough: Also known as a scrumptious blend of magical ingredients that have been combined into a malleable form, which people enjoy more than actual cookies. 

I definitely made that up but how accurate is it?! Sooo, I have been making this fabulous cookie dough for a long time now but never really took the time to take pics because it’s all gone after about 10 minutes. My brother who is a total carnivore I may add loves this stuff because it’s pack with fiber and protein. In fact, he asked me if he could pack the leftover cookie dough in his lunch this morning. I’d say this recipe is a success. If you’re health conscientious like my brother, you’re in luck. The cookie dough is made from sweet potato and chickpeas. Yes, you read that correctly. Okay, and melted chocolate and dates but still, it’s HEALTHY! Chickpeas are legumes and are the stars of the show in hummus. Now, they’re the stars of my cookie dough show. Grab the chocolate and the chickpeas and mix away. 

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Don’t ya just want to take a big spoon and dive right in?! My cookie dough recipe also tastes amazing on toast. Dream breakfast right there-toast and cookie dough, two of my favorite things. 

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Vegan Dark Chocolate & Almond Cookie Dough
Serves 8
A delicious vegan cookie dough that's perfect for eating by the spoonful!
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Prep Time
7 min
Prep Time
7 min
Ingredients
  1. 1 small sweet potato baked or cooked in microwave
  2. 1 can rinsed and drained chickpeas
  3. 50 grams dark chocolate of choice melted with 2 tbsp almond milk (I used unsweetened almond milk)
  4. 1 tbsp cacao powder
  5. 5 dates (I used Medjool)
  6. 3 tbsp almond milk
  7. 1 cup almonds
  8. More dark chocolate to fold in if wanted
Instructions
  1. In a food processor, combine everything but the 1 cup of almonds and extra chocolate. Process the dough until a thick and smooth consistency forms. Then, fold in the almonds and more chocolate if wanted.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Pumpkin Pecan Bites

Pumpkin Pecan Bites

Hello my friends! I have a super tasty and incredibly easy recipe for you to try today. I know it’s not November but this Ohio weather sure is making me feel like it is (think 50 degrees). Despite it being spring, anything pumpkin flavored will always have a special place in my heart and I enjoy it all year round. All you need for these simple yet scrumptious bites are dates, oat flour (I suggest Bob’s Red Mill), pumpkin puree, cinnamon, and pecans. How easy does that sound? I love creating recipes that everyone can enjoy no matter how skilled they are in the kitchen. So, lets grab our ingredients and bring fall back!

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Do these Pumpkin Pecan Bites look good or what!? They look like some orangey, sweet, bit-sized, cakey goodness to me.

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If you’re not a fan of pecans, just leave them out! The Bites will still taste yummy.

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Pumpkin Pecan Bites
Yields 12
Scrumptious vegan Pumpkin Pecan Bites-perfect for a quick snack!
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Ingredients
  1. 1.5 cups oat flour
  2. 1 cup of pitted dates
  3. 1/2 cup pumpkin purée
  4. 1/2 tsp cinnamon
  5. 3/4 cup chopped pecans
Instructions
  1. Put everything but the pecans into a food processor.
  2. Process until the dough sticks together.
  3. Add the dough to a bowl and fold in the pecans.
  4. Form into bite-sized balls.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Blueberry & Chocolate Chip Muffins

Vegan Blueberry & Chocolate Chip Muffins

Hey guys! Happy Monday! May your week be filled with my delicious Vegan Blueberry & Chocolate Chip Muffins. Trust me, these muffins will make your mornings a little bit better. After all, who doesn’t love healthy muffins that are packed with fresh blueberries and chocolate chips? You will love this recipe because it’s so easy! I combined oat flour and spelt flour to make these muffins, and the texture turned out to be fabulous. Also, I added one scoop of Sunwarrior Classic Protein Natural to add a little bit of protein. I’ve made so many different muffin recipes throughout my young life but I had never tried blueberries & chocolate chips together. Perhaps I thought that the two wouldn’t mesh together as well as my favorite fruit and chocolate duo: raspberries and chocolate. Perhaps I thought that blueberry muffins were already perfect enough alone without chocolate coming in to steal the show. Well, after a teeny bit of hesitation, I combined them together, and I haven’t looked back since. 

vegan recipes quick and easyVegan Blueberry & Chocolate Chip Muffins

I added more chocolate chips to the top right before I baked the muffins. Maybe I go a little overboard but I can’t help myself when it comes to chocolate.

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Look at that middle. I’m speechless. 

Enjoy my friends!

Vegan Blueberry & Chocolate Chip Muffins
Serves 6
A delicious vegan muffin recipe for breakfast or dessert!
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Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
Ingredients
  1. 3/4 cups spelt flour
  2. 1 cup oat flour
  3. 1 cup vanilla almond milk+2 tbsp
  4. 2 tbsp brown rice syrup
  5. 1/2 tsp aluminum free baking powder
  6. 1 scoop Sunwarrior Classic Natural (If you do not include protein, only add 1 cup almond milk)
  7. 1/3 cup dairy free chocolate chips
  8. 6 oz blueberries
Instructions
  1. Pre heat oven to 350 degrees.
  2. Combine dry ingredients and then whisk in wet.
  3. Fold in the blueberries and chocolate chips.
  4. I used large muffin tins, so the baking time was 25 minutes. If you use small or medium, cut the baking time.
  5. Use an ice cream scoop to create uniform-sized muffins.
  6. Bake for 25 minutes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Chocolate & Nut + Seed Butter Mug Cake

Vegan Chocolate & Nut + Seed Butter Mug Cake

Hey hey! Hope you’re in the mood for some feel good food aka warm Vegan Chocolate and Nut + Seed Butter Mug Cake. How great are mug cakes? After you’re done with dinner and crave something sweet, a mug cake sounds so tasty and easy. A lot of people don’t have time to bake cakes because of busy work and school schedules. However, putting everything into a mug and microwaving it for 2 minutes is as easy as it gets. This mug cake is large enough to serve two people. I happened to share it with my boyfriend and he loved it. The cake isn’t too sweet since I only used 1 tbsp of brown rice syrup to sweeten it but that’s what I’m used to. I added more Nut + Seed Butter to the top instead of frosting or syrup because it’s healthier, and it’s the best thing ever created. Regular peanut butter would be equally amazing in this recipe. Hope you enjoy my friends!

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I used NuttZo Seven Nut & Seed Butter in Original Peanut. Amazing. 

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Vegan Chocolate & Nut + Seed Butter Mug Cake
Serves 2
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Prep Time
2 min
Cook Time
2 min
Prep Time
2 min
Cook Time
2 min
Ingredients
  1. 1/3 cup white rice flour
  2. 1/2 cup vanilla almond milk
  3. 1 tbsp brown rice syrup
  4. 2 tbsp Nut + Seed Butter
  5. 1/4 tsp vanilla extract
  6. 1 tsp cacao powder
  7. 1/4 tsp aluminum free baking powder
  8. More Nut + Seed Butter for topping
Instructions
  1. Put the ingredients into a microwave safe mug, combine and cook in the microwave for 2 minutes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Lemon and Nut Protein Bites

Lemon and Nut Protein Bites

When I think of quick go to snacks, I automatically think of protein bites. These little balls of goodness tie me over when I don’t have time to sit down and enjoy a snack in between meals. Last semester, I was so busy on Mondays and Wednesdays with classes from 9 am to 9 pm, 2.5-3 hour lectures each. Yikes. There was not a lot of time to eat fresh produce. This semester is better and I find myself having much more time to make fresh snacks but next semester it’s back to protein bites. And I’m not complaining because I LOVE protein bites. There is nothing like taking a bite into a cakey perfectly portioned snack with a little bit of sweetness.

Want to know what I love most about protein bites? Their versatility. Oh, the options are endless. Chocolate bites, vanilla bites, mint chocolate chip bites, peanut butter bites, cookie dough bites and currently lemon nut bites! You name the flavors, you can probably make them into a protein bite. Another plus? Zero baking required. Woohoo! Yep, these are no-bake bites that you can make in a bowl or a food processor, roll into a ball and devour with no guilt. When it comes to protein, I haven’t found a vegan brand that compares to Sunwarrior. Nope, nada. Sunwarrior Protein tastes amazing and I strongly encourage you to try it if you’re looking for vegan protein! I use Classic Vanilla in this recipe.  

IMG_4202Lemon and Nut Protein Bites No Bake

Lemon and Nut Protein Bites No Bake

How cute are they!? I’m going skiing soon and you bet I will have these deliciously lemony, zesty friends in my ski coat ready to inhale at any moment. 

IMG_4235Lemon and Nut Protein Bites No Bake

I used liquid stevia to sweeten my Lemon & Nut Protein Bites and added roasted almonds for a little extra protein. The almonds also add a delicious toasty flavor. Almonds really take these to the next level!

Lemon and Nut Protein Bites No Bake

Lemon and Nut Protein Bites
Yields 12
A delicious vegan on the go snack with protein! This recipe makes 10-12 depending on size.
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Ingredients
  1. 2 scoops Classic Vanilla Sunwarrior Protein
  2. 2 cups oat flour
  3. 6 tbsp fresh lemon juice
  4. 1 tsp vanilla extract
  5. About 2/3 cup almond milk (May need slightly less so add a little at a time to monitor texture)
  6. Sweetener of choice (if wanted)
  7. 2 tbsp chia seeds
  8. 1/2 cup chopped roasted almonds
Instructions
  1. Mix everything but the almonds together in a bowl with a fork until fully combined.
  2. Then, fold in the almonds and form dough into balls.
  3. Refrigerate before serving (optional).
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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