• Breakfast,  Dairy Free,  Dessert,  Gluten Free,  Recipe,  Vegan,  Vegetarian

    Blueberry Almond Streusel Crumb Muffins (Vegan+GF)

    I just typed out “It’s been a muffin since I’ve shared a minute recipe.”

    That’s pretty much what today’s like, but you know what? It’s the weekend, we’re just gonna go with it. Speaking of that though, how did this weekend sneak up so quickly, you know what I mean? It’s nearly May already. I mean, I know they say time flies but this just feels crazy.

    So I got a message recently from a friend asking for a specific recipe, one that would be fitting for a some limitations that this friend was trying to stick to, such as, “no refined sugar, only maple syrup”, “no dairy”, and “only whole wheat flour”.

    With it getting into the warmer time of year (finally) I’ve had more than a few of you let me know you’re trying to change some things in how you’re eating also so I thought I’d share this muffin recipe because it actually turned out to be really delicious, despite being the ingredients being a little bit constrained. I tried it using just whole wheat flour but I also tried it as a gluten free recipe using this gluten free flour mix that I got recently. It bakes really well in recipes like this and I’ve yet to use it in anything that didn’t turn out well. It’s worked measure for measure in everything I’ve tried. I don’t have a gluten allergy but I’ve baked for friends who do so I always enjoy trying alternatives.

    If you do prefer to use whole wheat flour or even basic all-purpose, those both work fine in this recipe also. Obviously these muffins are not going to fit everyone’s needs, (as much as it would be lovely to please everyone at once, right?) but maybe you can find inspiration from this recipe or adapt it to fit your needs. I think my favorite thing about them was the combination of the blueberries with the almond flavor. I don’t know about you, but I could probably add almond extract to everything I bake and never get tired of it. It just might be my favorite flavor of extract.

    I was thinking what a great addition to a Mother’s Day breakfast/brunch these would be, or even just a Spring bake break! If you do make little alterations to the recipe or even if you bake it just as it is, I’d love to know how they turn out!

    Blueberry Almond Streusel Crumb Muffins (Gluten Free)

    Looking for a soft and simple blueberry muffin that's healthy too? These are sweet, easy, refined sugar free, dairy free, and gluten free optional.
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 12 muffins


    For The Streusel:

    • 1/4 cup maple syrup
    • 1/4 cup natural almond butter
    • 1/2 cup gluten free flour mix or whole wheat flour *see note
    • 1/2 cup rolled oats
    • 2 tablespoons coconut oil melted
    • 1/4 teaspoon salt
    • 1/4 teaspoon cinnamon optional
    • 1/3 cup slivered almond

    For The Batter:

    • 1/2 cup oil
    • 1/2 cup maple syrup
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 1 1/4 cups full-fat coconut milk
    • 2 teaspoons lemon juice or vinegar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2 cups gluten free flour mix or whole wheat flour
    • 2 cups fresh blueberries
    • 1/2 cup slivered almond


    1. Preheat oven to 350 degrees F (180 C) and line a 12-count muffin tin with paper liners or grease well with oil and flour.
    2. In the bowl of a stand mixer, combine ingredients for streusel (except almonds) and beat together until it comes together into a dough. Fold in the slivered almonds and scrape into a separate bowl and set aside.
    3. Beat the oil and sugar until smooth. then add the lemon juice and coconut milk and mix until well combined. Add the almond extract, vanilla, salt, and baking powder. Mix in flour until there are no lumps. Fold in berries and slivered almonds, then divide batter into prepared pan. Now crumble the streusel topping over the muffin batter.

    4. Bake for 35 - 45 minutes, depending on your oven, until toothpick comes out clean. Remove from oven and allow to cool.
    5. When muffins are completely cool, carefully loosen from pan with a thin knife or spoon. Serve while still slightly warm or at room temp. Store in an air-tight container.


  • vegan cauliflower wings air fryer
    Appetizers,  Dairy Free,  Gluten Free,  Recipe,  Sides,  Snacks,  Vegan,  Vegetarian

    Vegan Ranch Fried Cauliflower Bites (Gluten Free)

    Need a change from your typical veggies and dip for an appetizer? These vegan ranch fried cauliflower bites are here for you! They’re crispy, delicious, easy, and gluten free.

    Coming at you guys with another recipe.

    crispy cauliflower wings

    This post is all about Ranch Fried Cauliflower Bites

    You know that age old question about desert islands and a single food? The one that goes “If you could only choose one food to live off of on a desert Island for the rest of your life, what would it be?”

    fried cauliflower wings

    So I get the point of it, a fancy way of deciding what your favorite food is, but I’ve always felt this question was still too vague. I mean, I like specifics. Are there any other people on the Island? Does the island have anything edible on it already? Like, if we’ve got some coconuts and pineapple then we’ll make some spears, catch some fish, and be all set right? I’m just saying, details would be nice people.

    breaded cauliflower wings

    Whatever the case, I’m a very indecisive person so this question has always been a real tough one for me. Now if I had to make this decision on other’s behalf, like for my family, I think it would be easier. I’d go for something crunchy, salty, and deep fried. Yes, those are probably the most popular kinds of foods in my family, even if not the healthiest. The boys are especially huge fans of any form of fried food. That’s why coming up with a slightly healthier version seemed like a great idea.


    I recently made some new friends that have some pretty restrictive allergies with certain foods,. I love a culinary challenge and they’ve inspired me. I’ve recently been playing around a little bit with more alternative ingredients just to get some fresh ideas.

    gluten free cauliflower wings

    This version of cauliflower can either be baked, pan-fried, or air-fried, depending on your preference. I wanted to try coating them in a simple coating that would be gluten free without needing any hard-to-find ingredients. That’s why I used almond flour and unsweetened shredded coconut. These still aren’t the most common ingredients, but I’ve noticed them both becoming more popular on the shelves at more than one local grocery so I’m hopeful you can find them as well.

    best vegan cauliflower bites

    If you can’t find them the almond flour it can be made at home using raw almonds. Besides the fresh cauliflower and vegan yogurt you can order all of the ingredients online. I also shared a recipe for homemade vegan ranch dip but you can buy vegan ranch online.

    Coconut Almond Ranch Fried Cauliflower Bites (Vegan+GF)

    Need a change from your typical veggies and dip for an appetizer? These cauli bites are here for you! They're crispy, delicious, easy, and gluten free.
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 8 - 12 servings




    1. If making the ranch homemade, mix ingredients for the ranch in a small bowl and refrigerate until ready to use.
    2. Mix almond flour, coconut, pepper, and salt; pour into pie plate. Pour cornstarch into a separate pie plate and milk and ranch in a small bowl.
    3. Cut cauliflower into bite-size pieces and dip first into cornstarch, then milk/ranch, then breading and place on parchment lined tray.
    4. Fill a large saucepan or deep fryer with a few inches of oil and heat to medium high. Fry chicken in batches for 1 to 2 minutes per side until done through. I like to test by cutting the largest piece to make sure it is completely cooked. Remove to paper towel lined plate to absorb excess oil. (Alternatively you can bake at 400 degrees F for about 12 minutes or until crispy)
    5. Serve immediately with hot sauce or extra ranch..

    This post was all about Ranch Fried Cauliflower Bites

    Here are some other posts you may enjoy:

    Crispy Baked Almond Crusted Tofu Sticks (Vegan+GF)

    Superbowl Sunday: Vegan Superbowl Eats & Treats

    Mini Cheese Pizza Bagel Swirl Bites (Vegan)

  • Dairy Free,  Dessert,  Gluten Free,  Recipe,  Vegan,  Vegetarian

    Blueberry White Chocolate Almond Oatmeal Cookies

    It’s a little bit strange getting back to being in the kitchen after many days away and traveling.

    As most of you know, I’ve been in San Diego for the past week. Ironically enough, my father had booked tickets to a concert in Spokane the day I returned so it feels like even longer since I’ve been back to my typical daily routine. I’m not going to lie, it’s been really nice to get a change of scenery. On the other hand, I do like a little routine to help me stay more productive, so a mixture of the two is perfect.

    Another nice thing about traveling this time of year is escaping the cold weather. I remember telling you guys recently before leaving that it had been unusually warm here. Well, as I suspected the Winter isn’t quite done yet and my sister and I got home to some bitter temperatures. In fact, last night’s low broke records. It was about -7 degrees Fahrenheit. Let’s just say the beach sounds really good about now.

    While I was traveling I talked to so many people from all over the world. I guess California attracts all kinds. Tell me if I’m wrong, but I’d say for the most part the world is starting to rely more and more on technology and the internet. I mean, just simply navigating in the city, my sister and I were using our phone’s GPS and using them for Uber, and staying connected to family. Not to mention sharing bits of the trip with you guys.

    That’s why it really surprised me that so many of the people I talked to asked me what a blogger was when I told them that’s what I do. I don’t know, I just thought it was more common these days. When I was living in South America it was more understandable for people I met to be unfamiliar with blogging, but I’d have thought in San Diego it wouldn’t be such a mystery. Granted, most of these people were a little bit before my generation, but still. Hmm, guess we’ll have to give it another decade or so, right?

    My sister’s birthday is this week and she and my brother-in-law just got home from a trip of their own to Seattle. On their trip they ate a Cheesecake Factory and ordered the Godiva cheesecake. She loved it so much that I’m going to try a little copycat version, so that just might have to be a recipe appearing on the blog soon.

    For today though, I’m sharing these oatmeal cookies that I made before I left for California actually. The past few weeks, in case you haven’t noticed from this salad and this berry filled trifle, I’ve been really getting in the mood for an early spring and I think my recipes have been reflecting that.

    So something we love to do up here, during the warmer weather days mid to late Summer, is pick the mountain huckleberries that you can find growing wild up in Sandpoint where my aunt and uncle live. I’d really hoped to go with them to pick while I was staying with them through the summer. Of course, my 4-wheeler accident changed those plans a lot so I wasn’t able to pick any this past season to freeze for later. I mean, you can buy them from the local markets but they cost an arm and a leg (and you’d understand why once you’ve spent a whole afternoon for a single bucket full.)

    So my older sister created a family favorite when she decided to make huckleberry white chocolate cookies one year, and now they are a seasonal must.

    Now that we’re getting closer to berry season again I wanted to make something similar to her recipe but without having any huckleberries i thought I’d try using some blueberries instead. Just until I get huckleberries + they can be interchangeable in this recipe) Almonds have been on my radar a lot recently too so they made their way into these cookies, and the white chocolate is clearly non-negotiable. Ah yes, and I decided that some oats to make them feel a little more wholesome for snacking.

    ‎The final cookies were pretty perfect if I do say so myself. You get the tart pockets of baked blueberries, the creamy sweet bites of white chocolate, and the nutty crunch from the almonds with the oatmeal cookie base to balance it all out. Yep, perfection.?

    Blueberry White Chocolate Almond Oatmeal Cookies

    Ever wondered what would happen if a granola bar hooked up with a blueberry muffin? These cookies will answer your question.
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 24 cookies



    1. Preheat oven to 350 degrees F (180 C). Mix almond milk, nut butter, coconut sugar, and maple syrup until combined. Add vanilla and almond extract, salt, and baking powder. Mix in almond and oat flour then oats. Fold in the slivered almonds, white chocolate chips, and frozen blueberries.
    2. Use a cookie scoop or your hands to roll dough into 2 tablespoon sized balls (because the blueberries are frozen the dough might get a bit hard to work with and you might need to use your hands to form and shape the dough around all the mix ins.) place evenly apart on parchment lined baking sheet, and flatten with palm because these cookies don't spread. (you should get about 24 cookies)
    3. Bake for 12-15 minutes or until edges are golden. Remove and cool completely.

    Recipe Notes

    These cookies are best eaten within 24 hours of baking as the fruit makes them soft after a little while. If you do plan to save and eat them after a day or two you can bake them again for 3-5 minutes to bring them back.

  • Appetizers,  Dairy Free,  Gluten Free,  Main Course,  Recipe,  Salad,  Sides,  Vegan,  Vegetarian

    Springtime Vibes Salad+Cilantro Almond Butter Dressing (Vegan+GF)

    You guys, this salad!

    Omg, in case the name didn’t give it away, this salad is inspired by both my trip to California (which as I write this I’m about to pack but if your reading it I’m probably chilling in San Diego by now) and all things Springtime as well. It’s basically a little celebration in a bowl about the approach of warm weather and longer daylight hours. I can’t wait to share my trip with you later this week. I can guarantee I’ll have way too many pictures.

    Photo of peaches and limes. Recipe ingredients for a salad. Springtime Vibes Salad+Cilantro Almond Butter Dressing (Vegan+GF)

    I’ve heard a lot of you guys saying that it’s been really cold where you live in different places across the US and even Europe, so obviously this doesn’t apply to everyone, but up here in the Northwest the groundhog must not have seen his shadow because the weather has been really unusually warm. After a few months of pretty cold weather and snow, I’m pretty okay with this. As you can see I’m totally gearing up for Spring.


    So I have this really big problem when I start to plan out a salad, there are no rules. Now I can see how this would be a problem in an opposite way for many people because they don’t even know where to start. For me though, I can hardly find where to stop because when I start on all the colorful veggies and toppings I just get too inspired and want to add literally EVERYTHING!

    Photo of a coclorful salad for Spring. Salad recipe with strawberries, asparagus, peaches, dressing, spinach, and peppers. Springtime Vibes Salad+Cilantro Almond Butter Dressing (Vegan+GF)

    It’s alright, I just make it a rule for myself to not put more than with fit into a large bowl.   good news for you because that means if there’s an ingredient you don’t have or don’t like it can be easily left out and you’ll still have plenty of flavors going on.

    Photo of a coclorful salad for Spring. Salad recipe with strawberries, asparagus, peaches, dressing, spinach, and peppers. Springtime Vibes Salad+Cilantro Almond Butter Dressing (Vegan+GF)

    The key player on this salad is definitely the dressing. I know it’s not completely an original idea to use nut butter as the creamy factor in a sauce (hello Thai Peanut sauce) or dressing but almond butter was a first for me, and wow, YUM! The cliantro with the citrus adds a ton of deliciousness too, so the final dressing is one you’ll be going back to over and over.


    The rest of the ingredients were partly just what I had in my fridge that I wanted to add. Because if that I honestly had the hardest time choosing a name for it. I think that, other than the dressing of course, the best part might have to be the roasted asparagus and chickpeas. Oh, and if you’re ever think that somehow my kitchen is perfect, well just know that I have real life moments too. For example, I’d planned to have a beautiful sliced avocado for the photos, but you know, sometimes avos decide to ripen faster than you use them. Hence the choice to go with guacamole.


    I also love these type of easy and fast salads because they can be made into a meal by adding some extra protein and even cheese if you like, or served as a side as is. The recipe as it is is vegan and gluten free, so that’s a plus.

    Photo of a coclorful salad for Spring. Salad recipe with strawberries, asparagus, peaches, dressing, spinach, and peppers. Springtime Vibes Salad+Cilantro Almond Butter Dressing (Vegan+GF)

    Springtime Vibes Salad+Cilantro Almond Butter Dressing (Vegan+GF)

    A fresh and fruity filled salad topped with a dressing that's super creamy without any dairy. This is a great one for Spring and Summer!
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 4 - 6 servings


    Roasted Chickpeas & Asparagus:

    • 1 bunch asparagus woody stems cut off and chopped
    • 1 15 ounce can chickpeas, rinsed and drained
    • salt & pepper to taste
    • 1 tablespoon olive oil


    • 1 cup strawberries stemmed and sliced
    • 2 nectarines sliced
    • 4 cups fresh spinach leaves
    • 1 cup miniature sweet peppers or bell pepper, seeded and sliced
    • 1/2 medium onion diced
    • 1/4 cup fresh cilantro finely chopped
    • 1/3 cup slivered almonds
    • 1/2 cup guacamole optional

    Cilantro Almond Butter Dressing:

    • 1/4 cup fresh cilantro
    • 3 cloves garlic
    • 1/4 cup raw almond butter
    • 2 tablespoons olive oil
    • 3 tablespoons lime juice
    • 1 1/2 tablespoons maple syrup
    • 2 teaspoons sriracha optional
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper


    Roasted Chickpeas & Asparagus:

    1. Preheat oven to 400 degrees F (200C) and toss the asparagus and chickpeas with olive oil, then season to taste with salt and pepper. Bake for 30 - 45 minutes until the chickpeas are golden brown and the asparagus tender.


    1. Toss together the spinach, cilantro, onion, peppers, strawberries, and nectarines in a large salad bowl. Top with guacamole, slivered almonds, dressing, and roasted chickpeas and asparagus.
    2. Cilantro Almond Butter Dressing:
    3. Combine the ingredients for the dressing in a small food processor or blender and pulse until smooth. Store in an airtight container until ready to store.



  • Dairy Free,  Reader Favorite,  Recipe,  Vegan,  Vegetarian

    Almond Flour Chocolate Chip Cookies (Vegan + GF)

    I realized a few days ago that I just couldn’t let January end without sharing a healthy cookie recipe.

    Firstly, can I just say that all I wanna do sometimes is take pictures of chocolate chip cookies all day! Okay, if you’re thinking what I think you’re thinking, something along the lines of “how can you have anything close to a chocolate chip cookie if you cut out the butter, eggs, and wheat flour????”, well you’re not alone.

    To be honest, I was thinking the same exact thing until batch no. 4729474 of these cookies came out of the oven (okay not really, more like batch no. 8)

    Anyway, for my family it’s pretty hard to beat a classic chocolate chip cookie. I think if I had to guess-timate how many chocolate chip cookies I’ve made to date I’d be pretty challenged to come up with any kind of number. Although, I do know that I’ve probably made more of them than any other one single thing or recipe.

    In fact, I’m fairly sure they were the first recipe I ever learned how to make. I can still remember our excitement as little kids when we’d hear my mom turn on her mixer to make them and we’d hurry in to see if the dough was ready for “poison checking”. I know not everyone is a fan of raw cookie dough in case of health risks and I totally get that, but um…..me and my sibs are still around to eat it so, yeah…..

    She would also let me sit on the counter and watch sometimes (something I look back at and admire now because I know having a kid sitting on my workspace would personally make me a little nuts.) When she first taught me how to make them I remember thinking I could never make them as good as hers, and while I still don’t think I ever have, I’ve always used her basic recipe with very little changes. It’s drilled in my head actually and I even use it as a starting point for an adaptation like this one.

    I may not have have made as many batches as I exaggerated before but I did go through quite a few not so glamorous variations. My main goal was to find a recipe that could fit both the gluten free category AND the vegan category. At the end of the day there are two versions that I’d say were keepers. One does include eggs but still no dairy or wheat flour.

    Thankfully I have a team of wonderful taste control helpers around for projects like these, especially when they involve chocolate in any form, so I can always count on second opinions, and third, and fourth….. What really surprised me is that with all the different flours I tried for these recipes the best ones were when I used exclusively  almond flour. Even the kiddos that don’t like nuts agreed on that.

    So here it is, a cookie that you can love and still feel good about if you’re trying to keep things nutritious this month. I’m sharing the version without eggs but I’ve added in the swaps with details on how to make the version that does use eggs. I think either version might even be acceptable enough for the breakfast menu, or at the very least a fun treat to snack on.

    Almond Flour Chocolate Chip Cookies (Vegan + GF)

    If you've ever wanted a great cookie without using dairy, eggs, or wheat, this is it. These are chewy, delicious, and really easy to make.
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes


    • 1/2 cup coconut oil room temerature
    • 1/2 cup granular sugar
    • 1/2 cup brown sugar packed
    • 2 tablespoons coconut cream *see note
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 teaspoon arrowroot powder or cornstarch
    • 2 cups blanched almond flour
    • 1 cup 175g semi-sweet chocolate chips or chopped chocolate (be sure your brand is gf and vegan if necessary)


    1. Preheat oven to 350 degrees F (180 C). Cream together the coconut oil and sugars in bowl of stand mixer or large bowl. Scrape sides of bowl and add the coconut cream; beat until fluffy. Add vanilla, soda, salt, and starch. Add flour one cup at a time and beat after each addition. Stir in chocolate until combined.
    2. Line a cookie sheet with parchment and roll dough into balls, about 1 inch in diameter, and place about an inch apart on baking sheet. Press the cookie dough balls down slightly and place tray in oven. Bake for 10 - 12 minutes until the edges are golden.
    3. Remove and cool for at least 5 minutes and enjoy.

    Recipe Notes

    If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

  • Dairy Free,  Dessert,  Gluten Free,  Recipe,  Vegan,  Vegetarian

    Chewy Almond Flour Fudge Brownies (Vegan+GF)

    Okay, wow I feel like we need some major recap time guys. It’s been forever since we had a chat and even longer since that chatting involved chocolate. I know, no chocolate? The world might as well have ended, right?


    So I mentioned being sick in one of my recent posts and that was very true but what I didn’t realize at the time of writing that post, was that I would end up getting sicker the next day and what’s more, end up feeling really-not-great for over one full week! Even as I’m writing this I’m fighting not to be distracted by some of the annoying leftover symptoms that just won’t seem to let up despite the fact that it’s been about 11 days now, grrrrr!

    Sorry, not trying to make this sound so negative. Actually, my point in telling you is that I wanted to let you know the reason for me being AWOL on you guys and that my lack of posts wasn’t intentional. I’ve missed sharing posts and recipes with you so much.

    It was so weird getting back in the kitchen, even making something as basic as brownies felt sort of off at first, but luckily it only took a few moments for me to feel at ease again. I have to admit though, seeing what things are like when I’m not whipping up food at my usual pace was quite interesting. My house is full of perfectly capable cooks, don’t get me wrong, but instead of anyone filling in on my behalf as kitchen whirlwind the whole gang pretty much did their own thing. I think it was sort of refreshing for everyone actually but,(*face-palm-moment*) there might have been some frozen chicken nuggets and pizzas when I wan’t around to protest. Apparently the daily amount of sandwich bread and sliced cheese was pretty insane as well. As I said though, no one minded and change is always a good thing.

    Ok, but to get to the brownies. I’d have to say that these brownies are the ultimate fudgy experience for those who are seeking an ultra rich treat that’s also kinda healthy (I said “kinda”). So recently I dug through my ingredients for something that I could use to give my recipe something fun and different from a basic brownie recipe. I’m one of those people that always has a billion tiny bits of ingredients left over from different things. That’s why I love baking because you can add so many different things to make each recipe unique and fun.

    So with these I decided to use the last bit of almond flour that I had from another recipe. To be honest, I was hoping to come up with something really different to try but then I came back to the fact that sometimes less is more and, besides, almond flour is delicious. The end result with these brownies is a perfectly balanced treat. They’re soft, chewy, a little hint of nuttiness, and plenty of deep chocolaty goodness!

    Chewy Almond Flour Fudge Brownies (Vegan+GF)

    Almonds make a perfect lead ingredient in these fudgy, chewy brownies.

    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 12 - 15 brownies


    • 1 cup coconut sugar
    • 2/3 cup cocoa powder
    • 1/2 cup coconut cream *see note
    • 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water, whisk together, set for 15 minutes)
    • 1/2 teaspoon instant coffee powder
    • 3/4 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • 1 cup blanched almond flour
    • 1/3 cup non-dairy semi-sweet chocolate chunks


    1. Preheat oven to 350 degrees F (180 C) and grease an 8x8 inch square pan with oil.
    2. In a small saucepan set over low heat, stir coconut cream with sugar and cocoa powder while whisking.
    3. Once warm, remove from heat and scrape into a medium bowl then stir in baking powder, espresso powder, salt, and vanilla until combined. Add the coconut milk then the flour and stir in until smooth.
    4. Pour the batter into prepared pan and sprinkle chocolate chips over the batter evenly. Bake the brownies for 25-30 minutes until the center doesn't jiggle when the pan is nudged (you can also check center with a toothpick and see if it comes out clean). Remove from oven and cool for about 10 minutes before cutting.
  • Breakfast,  Dairy Free,  Gluten Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Chocolate Tahini Smoothie

    So It’s the weekend and I know we’ve all got life going on all around us so I’m keeping it short and sweet today. I’m just popping in to share this smoothie recipe that I made this past week because it’s one any smoothie lover is going to be thrilled with.

    That is, of course, unless you’re one of those fruity smoothie people who think chocolate should be strictly in desserts. You’re not, right???

    This smoothie is simple, fast, and only a few ingredients. It’s also gluten free, dairy free, and vegan, and you can adapt it very easily too. For example, peanut butter is a great sub for the tahini and if you want it creamier just trade out the almond milk for regular or some lite coconut cream for something really decadent!


    Chocolate Tahini Smoothie

    Find out that there are more ways than one to enjoy tahini when you try this chocolatey smoothie!

    Prep Time 10 minutes
    Total Time 10 minutes


    • 1 tablespoon tahini sesame seed paste
    • 1 1/2 tablespoons cocoa powder
    • 1 cup almond milk plain or vanilla
    • 1/2 of a large banana or a whole one for a thicker and more filling smoothie
    • 1/2 cup fresh spinach leaves
    • 1/2 cup ice optional
    • 1 tablespoon natural sweetener such as honey or maple syrup or to taste (use stevia for a sugar free option)
    • 1/8 teaspoon vanilla extract
    • dash of sea salt optional but so good!
    • Optional garnishes: sasame seeds cocoa powder, shaved dark chocolate


    1. Combine all of your ingredients in a blender or food processor and pulse until smooth. Top with some shaved dark chocolate, cocoa powder, and/or sesame seeds if you want. That's it, enjoy!