#vegandesserts
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4-ingredient Strawberry Slushy😍 This is such a refreshing and yummy treat for hot summer days!
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MY RECIPE E-BOOK IS OUT NOW!❤️ For more recipes like this, check it out, link in my profile @fitfoodieselma or go to www.fitfoodieselma.com and click E-book in the menu🥰
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This makes 2 servings:
2 cups ice (480 ml)
1 cup cold water (240 ml)
1 cup / 6 oz. frozen strawberries (240 ml / 170 g)
juice of 1/2 lemon
1 tablespoon liquid sweetener of choice
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1. Add all the ingredients into a blender and mix until smooth
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#slushy #slushie #vegandessert #vegandesserts #vegandessertrecipes #healthydessert #healthydesserts
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MY RECIPE E-BOOK IS OUT NOW!❤️ For more recipes like this, check it out, link in my profile @fitfoodieselma or go to www.fitfoodieselma.com and click E-book in the menu🥰
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This makes 2 servings:
2 cups ice (480 ml)
1 cup cold water (240 ml)
1 cup / 6 oz. frozen strawberries (240 ml / 170 g)
juice of 1/2 lemon
1 tablespoon liquid sweetener of choice
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1. Add all the ingredients into a blender and mix until smooth
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#slushy #slushie #vegandessert #vegandesserts #vegandessertrecipes #healthydessert #healthydesserts
Super easy pumpkin biscuit “monkey bread”! Fall is close enough to share this, right?? 🎃 Full recipe can be found on my Instagram! 👻 #veganfallrecipe #veganfallrecipes #fallbaking🍁🍂 #simpledessertrecipe #pumpkinmonkeybread #biscuitdessert #pumpkindesserts #fallishere🍁🍂 #vegandessertrecipes #vegandessertshare #vegandesserts
easing our way into pumpkin season with a fun spin on my mini twix bites ! These are ABSURDLY good, beware 😂
Makes about 14 small cups!
Cookie base:
•1 cup almond flour
•1 tbsp coconut flour (can sub protein powder)
•2 tbsp + 2 tsp maple syrup
•2 tbsp + 2 tsp coconut oil, melted
•1 tsp vanilla + pinch of sea salt
filling:
•1/2 cup nut/seed butter (i used @georgiagrinders pecan butter. Wouldn’t recommend PB!)
•3 tbsp canned pumpkin purée
•5 tbsp maple syrup
•1/4 cup coconut oil, melted
•1 tsp vanilla
•1 tsp pumpkin pie spice
•pinch of sea salt
Topping:
•1 1/3 cups white chocolate
•1/2 tbsp coconut oil if needed to thin it out a bit
Combine base ingredients & divide amongst a greased mini muffin tin. Bake at 325f for 8-12 mins until golden around the edges. Cool completely.
Whisk together the caramel ingredients until completely smooth. Taste and adjust as you need to. Divide the caramel amongst the crusts. Melt the chocolate until smooth, & cover the caramel layer of each bite. Place in the freezer to set up, at least two hours. Store in an air right container in the freezer! :)
OAT BASE:
1 cup rolled oats
1/4 cup plus 1 tbsp coconut flour
1/4 cup melted coconut oil
1/4 cup maple syrup
1 tsp vanilla + pinch of salt
•blend the oats until it make a fine flour. Mix together all ingredients. Bake same as above!
#glutenfreecookies #minidesserts #healthydessertrecipes #healthycookies #healthysnacks #healthydessertrecipes #plantbasedrecipes #lowsugarsweets #glutenfreedairyfree #vegandesserts #cookiecups #pumpkinspice #psl #pumpkinseason #pumpkinpie
Makes about 14 small cups!
Cookie base:
•1 cup almond flour
•1 tbsp coconut flour (can sub protein powder)
•2 tbsp + 2 tsp maple syrup
•2 tbsp + 2 tsp coconut oil, melted
•1 tsp vanilla + pinch of sea salt
filling:
•1/2 cup nut/seed butter (i used @georgiagrinders pecan butter. Wouldn’t recommend PB!)
•3 tbsp canned pumpkin purée
•5 tbsp maple syrup
•1/4 cup coconut oil, melted
•1 tsp vanilla
•1 tsp pumpkin pie spice
•pinch of sea salt
Topping:
•1 1/3 cups white chocolate
•1/2 tbsp coconut oil if needed to thin it out a bit
Combine base ingredients & divide amongst a greased mini muffin tin. Bake at 325f for 8-12 mins until golden around the edges. Cool completely.
Whisk together the caramel ingredients until completely smooth. Taste and adjust as you need to. Divide the caramel amongst the crusts. Melt the chocolate until smooth, & cover the caramel layer of each bite. Place in the freezer to set up, at least two hours. Store in an air right container in the freezer! :)
OAT BASE:
1 cup rolled oats
1/4 cup plus 1 tbsp coconut flour
1/4 cup melted coconut oil
1/4 cup maple syrup
1 tsp vanilla + pinch of salt
•blend the oats until it make a fine flour. Mix together all ingredients. Bake same as above!
#glutenfreecookies #minidesserts #healthydessertrecipes #healthycookies #healthysnacks #healthydessertrecipes #plantbasedrecipes #lowsugarsweets #glutenfreedairyfree #vegandesserts #cookiecups #pumpkinspice #psl #pumpkinseason #pumpkinpie
This makes a smaller batch, so you can double it to make a larger one! It’s just equal parts of each ingredient!
You need:
1/3 cup nut/seed butter
1/3 cup maple syrup
1/3 cup coconut oil, avocado oil, or ghee for a true fudge feel
1 tsp vanilla + pinch of sea salt
1 cup Chocolate chips (optional, for topping)
Add the oil/butter & maple syrup to a small saucepan over medium-high heat. Bring it to a boil & let it bubble for a minute. Then remove from the heat & stir in the nut butter, vanilla, & sea salt.
Use a mini muffin tin or candy mold (or you can add it to a lined loaf pan & cut into squares) and divide the mixture amongst it. Freeze for an hour or so until firm enough to top with melted chocolate. Add a sprinkle of flakey sea salt & place back in the freezer for a few hours to fully firm up! Enjoy!
Store these in the freezer, as they melt!
#healthydessertrecipes #fudge #vegandesserts #maplefudge #veganfudge #nobakedessert #glutenfreerecipes #healthytreats #peanutbutterfudge #healthysnacksrecipes #cleaneatingrecipe
You need:
1/3 cup nut/seed butter
1/3 cup maple syrup
1/3 cup coconut oil, avocado oil, or ghee for a true fudge feel
1 tsp vanilla + pinch of sea salt
1 cup Chocolate chips (optional, for topping)
Add the oil/butter & maple syrup to a small saucepan over medium-high heat. Bring it to a boil & let it bubble for a minute. Then remove from the heat & stir in the nut butter, vanilla, & sea salt.
Use a mini muffin tin or candy mold (or you can add it to a lined loaf pan & cut into squares) and divide the mixture amongst it. Freeze for an hour or so until firm enough to top with melted chocolate. Add a sprinkle of flakey sea salt & place back in the freezer for a few hours to fully firm up! Enjoy!
Store these in the freezer, as they melt!
#healthydessertrecipes #fudge #vegandesserts #maplefudge #veganfudge #nobakedessert #glutenfreerecipes #healthytreats #peanutbutterfudge #healthysnacksrecipes #cleaneatingrecipe
Chocolate Covered Rice Cake Sandwich with PB & Jam😋 This is such a yummy combo😍
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Ingredients:
2 rice cakes
1 tablespoon unsweetened peanut butter (I use a pb that is 100% made of peanuts)
2 - 3 pieces of 80% dark chocolate
1/2 teaspoon coconut oil
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For the strawberry chia jam:
3 big strawberries
1/2 teaspoon chia seeds
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1. Mash the strawberries
2. Add the chia seeds and stir to combine
3. Let sit for 20 minutes to let the chia seeds soak and mixture to thicken
4. Spread peanut butter onto one of the rice cakes
5. Then add the jam
6. Add the other rice cake on top
7. Melt the chocolate in the microwave with the coconut oil
8. Cover the rice cake sandwich with the melted chocolate
9. Let set in the fridge for 20 minutes and enjoy!
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🩷Follow for more easy recipes!
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#healthydessert #healthydesserts #healthydessertrecipes #vegandessert #pbjelly #pbandjelly #vegandesserts #vegandessertrecipes #glutenfreedessert #easydessert #ricecakedessert
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Ingredients:
2 rice cakes
1 tablespoon unsweetened peanut butter (I use a pb that is 100% made of peanuts)
2 - 3 pieces of 80% dark chocolate
1/2 teaspoon coconut oil
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For the strawberry chia jam:
3 big strawberries
1/2 teaspoon chia seeds
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1. Mash the strawberries
2. Add the chia seeds and stir to combine
3. Let sit for 20 minutes to let the chia seeds soak and mixture to thicken
4. Spread peanut butter onto one of the rice cakes
5. Then add the jam
6. Add the other rice cake on top
7. Melt the chocolate in the microwave with the coconut oil
8. Cover the rice cake sandwich with the melted chocolate
9. Let set in the fridge for 20 minutes and enjoy!
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🩷Follow for more easy recipes!
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#healthydessert #healthydesserts #healthydessertrecipes #vegandessert #pbjelly #pbandjelly #vegandesserts #vegandessertrecipes #glutenfreedessert #easydessert #ricecakedessert
Vegan raspberry tart filled with homemade custardy pastry cream, raspberry preserves and glazed fresh raspberries. It has such an intense raspberry flavor paired with buttery pasty and vanilla custard, this tart is a dream! Recipe is on my site #veganpastry #vegantart #raspberry #veganbaking #vegandesserts #custardtart
3 days until my new recipe e-book is released🤩 The full recipe for these 4-ingredient Strawberry Popsicles is in the book😋 There are 100 healthy & easy recipes in the book💛 The book is released on July 12th🥳
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- All the recipes in the book are gluten-free & lactose-free!
- They are also IBS-friendly (if a recipe contains a high-FODMAP ingredient, there’s always an IBS-friendly ingredient swap included in the recipe)
- 50% of the recipes are also vegan, and another 20% can easily be made vegan just by switching the milk/yogurt to a plant-based option💛
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#healthypopsicles #healthydessert #healthydessertrecipes #glutenfreedessert #vegandessert #vegandesserts #healthydesserts #popsicles #healthytreats
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- All the recipes in the book are gluten-free & lactose-free!
- They are also IBS-friendly (if a recipe contains a high-FODMAP ingredient, there’s always an IBS-friendly ingredient swap included in the recipe)
- 50% of the recipes are also vegan, and another 20% can easily be made vegan just by switching the milk/yogurt to a plant-based option💛
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#healthypopsicles #healthydessert #healthydessertrecipes #glutenfreedessert #vegandessert #vegandesserts #healthydesserts #popsicles #healthytreats
One week until my new recipe E-book is released🥳 The healthy ”nutella” recipe is in the book🤩
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- There are 100 healthy & easy recipes in the book!
- All of them are gluten-free, lactose-free & IBS-friendly☺️
- 50% of the recipes are also vegan, and another 20% can easily be made vegan just by switching the milk/yogurt to a plant-based option💛
- The book is released on July 12th😍
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For the folded tortilla wrap you need:
a (gluten-free) tortilla
1 tablespoon homemade healthy ”nutella”
1 tablespoon unsweetened peanut butter
2 strawberries, sliced
1/4 banana, sliced
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1. Make a cut to a tortilla from the edge to the center
2. Add the toppings
3. Fold the tortilla
4. Cook on a non-stick skillet on each side until crispy
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❤️Follow for more easy recipes!
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#foldedwrap #viralwrap #glutenfreedessert #glutenfreedessert #vegandessert #vegandesserts #healthydessert #healthydesserts #easydessert #easydesserts #quickdessert
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- There are 100 healthy & easy recipes in the book!
- All of them are gluten-free, lactose-free & IBS-friendly☺️
- 50% of the recipes are also vegan, and another 20% can easily be made vegan just by switching the milk/yogurt to a plant-based option💛
- The book is released on July 12th😍
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For the folded tortilla wrap you need:
a (gluten-free) tortilla
1 tablespoon homemade healthy ”nutella”
1 tablespoon unsweetened peanut butter
2 strawberries, sliced
1/4 banana, sliced
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1. Make a cut to a tortilla from the edge to the center
2. Add the toppings
3. Fold the tortilla
4. Cook on a non-stick skillet on each side until crispy
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❤️Follow for more easy recipes!
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#foldedwrap #viralwrap #glutenfreedessert #glutenfreedessert #vegandessert #vegandesserts #healthydessert #healthydesserts #easydessert #easydesserts #quickdessert
