• Vegan Eggnog Chocolate Chunk Scones
    Dairy Free,  Dessert,  Holiday,  Recipe,  Vegan,  Vegetarian

    Vegan Eggnog Chocolate Chunk Scones

    Trying to find a way to use up that extra eggnog? These ultra soft and fluffy Vegan Eggnog Chocolate Chunk Scones are just the thing!

    soft eggnog scones

    Hey all you chocoholics, as I promised….I brought you chocolate!

     

    This post is all about eggnog chocolate chunk scones

    best eggnog scones

    Not only chocolate, but chocolate wrapped in festive marvelousness!!

    Are you ready for the holidays? I can’t believe it’s already here. I have spent months planning and preparing and it snuck up on me.

     

    Amazing vegan scone recipe

    Okay, what do you think about eggnog? To be honest the actual eggnog made with eggs was always pretty disgusting to me. That’s why when I discovered that you could have almost the exact same flavor with an alternative such as almond, coconut, or soy milk. This past Christmas I found that there were so many kinds to choose from and I even tried making my own. You can try my recipe for Homemade Vegan Eggnog here

    fluffy chocolate chip scones

    So, tell me, what do you traditionally eat for Christmas dinner? Here in my family, in the past many years, we have decided to do finger foods on Christmas day. This way, no one is in the kitchen cooking and cleaning all day. I don’t remember how many years we have been doing this, but at least 5 or 6. These scones are a perfect fit for this style meal/dessert. So, along side the obligatory fudge, we have scones.

    best vegan scone recipe

     

    Scones are great because they stay fresh for a few days. If you ever need to make something a day or two in advance for a party or get together, scones should be on the list. They are obviously best fresh but they will still be delicious.

     

    best vegan scone recipe


    Here are some other recipes you may enjoy:

    Chocolate Coconut Almond Joy Scones (Vegan)

    Triple Chocolate Sour Cream Scones (Vegan)

    Fluffy Whole Wheat Eggnog Pancakes with Homemade Eggnog


    amazing scone recipe

     

     

    Vegan Eggnog Chocolate Chunk Scones

    The holidays and nog are sort of synonymous. These scones are a great way to celebrate this Christmas flavor we love. 

    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 12 scones

    Ingredients

    Scones

    Glaze

    Instructions

    1. Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment or silicone mats.

    -If using food processor (steps 2-3):

    1. Combine flour, sugar, baking powder, and salt in bowl of a food processor
    2. Add cold coconut oil to dry mixture and pulse until it is fine and powdery. Add vinegar, nog, and vanilla extract to mixture and pulse to combine until it comes together into a dough.

    -If doing by hand (steps 4-5):

    1. Add flour, sugar, baking powder, and salt to a large mixing bowl and mix well. Grate cold coconut oil with a cheese grater then use a pastry cutter or pair of knives to cut it into the dry mix until you have a course, crumbly mixture.
    2. Add the vinegar, nog, and vanilla extract to a small bowl and stir to combine, then pour into dry ingredients and fold together with a rubber spatula until it comes together.
    3. Fold in chocolate then scrape dough onto a lightly floured surface. Divide in half and, with well floured hands because the dough will be a bit wet, flatten each half into a circular disc shape, about an inch high. Do your best to handle the dough as little as possible in order to keep it cold. (If you're having trouble with handling it you can chill it for about 30 minutes in the fridge or even the freezer to make it easier to work with.)
    4. Make 3 cuts, straight, across, and diagonally, in the circle so that you have 6 equal triangles. Repeat with other half of dough. Separate them and place each triangle about 2 inches apart to allow spreading room on prepared pan.

    5. Bake for 12 - 16 minutes or until edges start to turn golden brown. Remove from oven and allow to cool completely.
    6. While the scones are cooling, whisk all ingredients together for the glaze until smooth. When completely cool drizzle glaze over scones and let dry for about 30 minutes. Store in an air-tight container for up to 5 days.

    Wanna save this recipe for later? Pin it to your favorite Pinterest boards!

     


    Vegan Eggnog Chocolate Chunk Scones


    This post was all about eggnog chocolate chunk scones

     

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

    Easy Homemade Vegan Eggnog

    This homemade vegan eggnog recipe is sure to be a new holiday favorite. Use it in coffee, baking, or simply enjoy a chilled cup of it by the fire!
    Vegan eggnog recipe easy

    This post is all about Homemade Vegan Eggnog

    Not gonna lie, eggnog always grossed me out as a kid, I liked the flavor but the though of drinking semi raw eggs in such a rich drink didn’t do anything for me. This recipe has totally changed how I feel about eggnog. obviously there are no eggs involved but you’ll be surprised how close this tastes to the familiar Christmas drink.
    The base of this version of homemade vegan eggnog is cashews. The neutral flavor of cashews is perfect for adding that creamy base that eggnog is known for. When you mix it together with spices and natural sweetener you get a luscious treat for the holiday season.
    How to make eggless nog for vegans

    Homemade Vegan Eggnog is the BEST recipe to make for the holidays for your family.

    If you’ve followed for any length of time you know that I’m obsessed with Christmas. No matter what is going on in my life Christmas is always a time to be happy and spend time with friends and family. This recipe has all the flavors of holiday nostalgia that we love. I used it for these homemade vegan eggnog pancakes and wow, so amazing! Highly recommend.
    no egg "eggnog" recipe for plant-based

    Feel free to add some booziness to this vegan eggnog recipe

    I personally don’t drink often but this recipe is great with some dark rum, brandy, or cognac. It’s a great way to make it for a party or family gathering. It is especially good if you have family and friends with dairy intolerance or egg allergies.

    Also, try adding to coffee or hot cocoa!

    I love putting some of this in my morning coffee during the holiday season as well. It’s so creamy and delicious as a coffee creamer. It will have you feeling so festive! I also love cuddling up to watch Elf for the fifteenth time in the month and sipping a mug of eggnog hot cocoa. Kids especially love this use.

    How to make your own eggless eggnog

    Tips for making Easy Homemade Vegan Eggnog:

    Be sure to soak the cashews for a good length of time. If you do the rushed method of pouring boiling water over the cashews you still need to let it soak for about 15 minutes. Otherwise it will be very hard to blend into a smooth consistency.

    Chill the “eggnog” for a while for a thicker consistency. When you first blend the ingredients you will have a much thinner drink than after it gets chilled. Depending on what you plan to use it for it may be fine. If using in a recipe the thickness isn’t that important.

    Use a high power blender or food processor. This recipe can be done in a small blender but you will get better results with a blender such as Ninja Blender, a Vitamix, or a Cuisinart Food Processor

    FAQs for How To Make Vegan Eggnog?

    What is vegan eggnog made of?

    Vegan eggnog can be made from a variety of plant-based ingredients such as cashews or oat milk and holiday spices. Traditional eggnog is a mixture of eggs and cream with spices. This recipe uses cashews to achieve a thick creamy texture and delicious flavor with no raw eggs.

    Can you buy vegan eggnog?

    Yes, many stores carry a variety of options such as Almond nog, Coconut nog, and Cashew nog. If you are running short on time to make it at home you can absolutely grab one of these at your local grocery store.

    Why is eggnog so bad for you?

    Traditional eggnog may be considered a risky food when made at home because it typically requires raw egg yolks. This recipe made at home is completely safe and uses natural sweetener to make it even healthier.

    Is Starbucks eggnog latte vegan?

    No, Starbucks eggnog latte is not vegan but you can make a homemade version at home using this recipe!

    Eggnog recipe for Christmas time

    This post is all about Homemade Vegan Eggnog

    Easy Homemade Vegan Eggnog

    Not a fan of raw eggs and dairy but you love this classic holiday drink? This homemade vegan eggnog recipe is perfect for you!

    Prep Time 15 minutes
    Resting time 1 hour
    Servings 4 servings

    Ingredients

    Instructions

    1. Drain the cashews and rinse well.

    2. Combine cashews all other ingredients in a food processor or blender and pulse until smooth. It may take a full minute or two to get the cashews smooth without leaving a grainy texture.

    3. For thickest consistency chill in the fridge for about 3 hours. Store in fridge in an airtight container for up to 2 weeks.

    4. Makes about 2 cups.


     

    Here are some other recipes you may enjoy:

  • vegan pumpkin bread healthy
    Bread,  Breakfast,  Dairy Free,  Dessert,  Holiday,  Recipe,  Snacks,  Vegan,  Vegetarian

    The BEST Vegan Pumpkin Bread

    super moist vegan pumpkin bread

     

    Pumpkin bread is simply the most essential fall treat, can we agree? This is the BEST vegan pumpkin bread recipe I’ve ever made.

    This post is all about the best vegan pumpkin bread recipe

    super moist vegan pumpkin bread

    Fall Recipes are My Favorite

    Fall time means snuggling up in the morning with a flannel blanket and a hot cup of coffee. Colorful leaves changing, apple picking, pumpkin patches, hayrides, scary movies, and spices galore. Pumpkin spice bread is a seasonal favorite that families enjoy all autumn long. At least in my family that is.

     	super moist vegan pumpkin bread

    This recipe is so moist, it’s very simple to stir together and throw into the over to bake. You might even enjoy a little pumpkin bread glaze on yours but that is completely optional. I love it on mine.

    This recipe is slightly adapted from this pumpkin bread by VeganRicha. I loved her version and definitely want to give her the credit. I’ve never heard of using powdered sugar in a baked bread but it seemed to effect the texture a lot. I’ve been making this at the bakery I work at part time and it’s selling like crazy.

     

    Now, you might think that a plant based pumpkin bread can’t possibly be as good as one filled with non vegan ingredients. Not gonna straight up say you’re wrong because once you try this recipe I won’t have to.

    best vegan pumpkin bread

    LET’S TALK ABOUT THE RECIPE FOR THE BEST VEGAN PUMPKIN BREAD

    If you have a mixing bowl, a whisk, a bread pan, and the ingredients that’s pretty much all you need. If you like a very spiced bread feel free to go a little heavier on the pumpkin spice. The bake time with vary based on your oven. I’ve made this both in a professional oven at a bakery and in my home oven and the time was very different. My current oven is a piece of…it’s not nice. ;P

    easy vegan pumpkin bread

    FAQs For How To Make The Best Vegan Pumpkin Bread

    Can I make this vegan pumpkin bread gluten free?

    Yes, I’ve used Bob’s Red Mill 1 to 1 gluten free flour with great results but not all gluten free flours are the same. You may need to test it a bit to find the right amount of another gluten free flour.

    Can I make this recipe into muffins?

    Yes, this recipe makes about 6 large muffins or 12 small ones.

    super moist vegan pumpkin bread

    The BEST Vegan Pumpkin Bread

    Pumpkin Bread is a seasonal favorite that everyone loves. This recipe is simple, moist, and delicious with coffee.

    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 1 loaf

    Ingredients

    DRY

    • 1 cup whole wheat pastry flour
    • 3/4 cup unbleached white
    • 1/2 cup powdered sugar
    • 1/2 cup brown sugar
    • 2 1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1 teaspoon salt
    • 2 to 4 teaspoons pumpkin pie spice or use 11/2 tsp cinnamon ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves

    WET

    • 1 1/2 cups pumpkin puree
    • 1/4 cup plant-based milk
    • 1/3 cup organic sunflower oil or any baking oil you prefer
    • 1 teaspoon lemon juice

    Instructions

    1. Preheat the oven to 35 degrees F. Sift the dry ingredients into a large mixing bowl and stir to combine.

    2. Make a well in the center and add the wet ingredients. The mixture will be very thick. Mix until the batter looks well combined but don't over mix. Add an extra tablespoon of plant-based milk if the batter seems too thick.

    3. Transfer to a parchment lined or well greased and floured loaf pan. I parchment line and grease.

    4. Bake for 20 minutes then remove from oven and carefully cover with a piece of foil. Return to oven and bake for about 40 minutes more or until the toothpick from the center comes out almost clean.

    5. Cool for 15 minutes then remove from the pan. Cool completely before slicing. Keep at room temperature for up to 3 days in an air-tight container, or refrigerate for up to 1 week.

    This post was all about the best vegan pumpkin bread recipe

    Here are some other posts you might enjoy:

    Chewy Pumpkin Spice Chocolate Chip Cookies (Vegan)

    Walnut Chocolate Chunk Banana Bread (V+GF)+ Video

    The BEST Vegan Pumpkin Spice Donuts with Cinnamon & Sugar

     	vegan pumpkin bread healthy

     

  • Bread,  Dairy Free,  Gluten Free,  Popular,  Recipe,  Vegan,  Vegetarian

    Coconut Cream Chocolate Chip Waffles (Vegan)

    vegan waffles frozen

    This post may contain affiliate links. That means I may receive a commission if you purchase something from the links. See disclaimer here.

    Breakfast isn’t really breakfast without waffles, you know? You’ll absolutely LOVE these easy coconut cream waffles.

    Can you believe Summer is so close to being over? I am already planning Fall and even Christmas recipes. I feel like this year has just flown by.

    This post is all about vegan coconut cream waffles.

    vegan waffles tasty

    I’m not sure if it’s just the area I live in, but it’s been unreasonably hot the past few weeks. Let me know in the comments if it’s been hot where you live too. On top of that, we’ve been having a lot of wildfires so the smoke is thick. It’s quite depressing. I’ve been baking a lot to brighten the mood.

    gluten free vegan waffles

    Now a huge debate between me and my friends is; waffles or pancakes? I think I’m team waffle almost every time. Although, I made these Coconut Cream Pancakes recently and they were so amazing they had me thinking I might switch teams. What about you? Waffles or pancakes?

    vegan coconut cream waffles easy

    I have a little secret, this recipe is the same as the pancake recipe. It’s just made into waffles with added chocolate chips. Shhh, don’t tell. 😉  I just happened to realize that there’s an apparent gap for recipes focused on using coconut cream. Did you know that you can use the same batter for both? I thought that was common knowledge until I blew someone’s mind the other day.

    coconut cream waffles

    What’s the Difference Between Coconut Milk and Coconut Cream?

    You might be wondering what the difference between coconut cream and coconut milk is. Well, essentially it’s like cow’s milk and cow’s cream. Same idea, the cream is just the fattier part of the coconut milk that separates from the coconut water. You can buy just coconut cream from places like Trader Joe’s or Amazon, but if you want to just use a can of regular full-fat coconut milk you can. Here’s how. Stick the can in the fridge (or freezer if you’re in a hurry) then once it’s cold you’ll see that there’s a separation from the coconut water and the coconut cream which will float to the top. If you’re making a recipe that requires more than about 1/2 cup coconut cream you’ll probably need more than one can of coconut milk.

    chocolate chip vegan waffles

    Making Coconut Cream Waffles.

    Ok, let’s get to the part you’re here for, making these delicious waffles. I used a mini waffle maker, first because it’s freaking adorable, but also it’s the only waffle maker I have at the moment. You can get it HERE. Otherwise you can use a larger waffle maker. You’ll just get fewer big ones. Okay, then you’ll need some good quality chocolate chips. You can order those too. I love Enjoy Life Chocolate Chips or HU Chocolate Bars if you prefer cutting chocolate bars into chunks like I sometimes do. These waffles are so easy and they are kid-approved by my niece and nephew. Please let me know what you think if you try these!

    coconut cream waffles vegan anf gluten free

    Let’s Make Some Waffles!

    Coconut Cream Chocolate Chip Waffles (Vegan)

    Breakfast is said to be the most important meal of the day so let's not make it boring.

    Prep Time 5 minutes
    Cook Time 35 minutes
    Servings 12 mini waffles or 6-7 large

    Ingredients

    Waffles

    • 1/4 cup sugar
    • 1 cup almond milk
    • 2 teaspoons apple cider vinegar
    • 1/2 cup coconut cream *see note
    • 1 teaspoon vanilla extract
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2 cups all purpose flour
    • 1/2 dairy free chocolate chips

    Optional Toppings:

    • vegan "butter"
    • maple syrup
    • fresh berries
    • powdered sugar
    • additional chocolate chips

    Instructions

    1. Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of almond milk or flour). Last mix in the chocolate chips.

    2. Heat a waffle iron and spray lightly with cooking spray if the non-stick surface isn't very good. Scoop the amount of batter recommended by the waffle iron you're using. Cook waffles to your desired level of crispiness. I love crispy waffles but you can definitely make them soft. Also, be sure not to open the iron too soon or you'll rip the waffle.

    3. Serve with additional chocolate chips and whatever toppings you like!

    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.

    Depending on the size of waffle iron this recipe will make about 7 large waffles or 12 miniature ones like the ones in the photos. You can get the Mini Waffle Maker here.

    vegan waffles easy and yummy

     

     

     

     

  • Dairy Free,  Gluten Free,  Recipe,  Salad,  Sides,  Vegan,  Vegetarian

    Avocado Blueberry & Quinoa Salad (Vegan+GF)

    We’re really getting through Summer, aren’t we? How does an Avocado Blueberry Quinoa Salad sound?

    avocado quinoa recipes

    This post may contain affiliate links. That means I may receive a commission if you purchase something from the links. See disclaimer here.

    This post is all about Avocado Blueberry Quinoa Salad Recipe

    I don’t know if it’s just here, but it’s been a super hot one where I live. In all honesty, I’m pretty over it. My family is from Tennessee where hot and humid Summers are a given, but that’s why we all loved moving to where the Summers are usually mild. Haha, every time we get together we joke about this because it’s been surprisingly humid the past few weeks even though it’s usually very dry. On top of that, the wildfire smoke is still super bad so the Summer is just wearing out its welcome.

    corn blueberry quinoa salad

    I’m ready for some rain and chilly weather and Autumn vibes. You know me, I go crazy for Fall! 🙂 Alright, but enough droning on about that. The point is that it’s been way too hot and all I’ve wanted to do is make no-heat meals. Salads are a great way to accomplish that.

    THE BLUEBERRY QUINOA SALAD

    corn blueberry avocado quinoa salad

    Now, I know what I picture when I hear “salad”, a pile of leaves and an overly oily dressing with no flavor. Well, we’re not about that here. A salad’s gotta have texture, crunchies, flavor-packed dressing, and maybe some fruit, plus whatever you want.

    quinoa blueberry spinach salad

    Let me ask you, am I the only one who sometimes just want’s some basic iceberg lettuce for a salad? I know the darker greens are better for you, but the iceberg is just so refreshing and easy. I also threw on some corn, blueberries, avocado, pepitas, candied walnuts, homemade croutons (they’re so easy), and quinoa.

    avocado quinoa vegan salad

    THE DRESSING

    Oh, and don’t forget about the dressing. Like I mentioned above, I feel like most dressings are just way to oily. In fact, most of the dressings I share here on the blog are oil free. I just prefer a creamy dressing with nut butter or tahini or something. I think my favorite dressing is the one on this salad, definitely worth a try. This dressing gets all the creaminess naturally from the avocado. It also requires very low effort. Just throw it all into a blender, I used my Ninja (guys, I love this thing. you NEED one!), and push go. No emulsifying needed. This has been my go to salad dressing for the entire Summer. It’s amazing!

    blueberry avocado quinoa salad

    THE CRUNCHIES

    Then we need to make the crunchies. For that I decided to turn some leftover bread into croutons and make some candied walnuts. Another thing that would usually call for oil that I prefer not to add. I guarantee you’re croutons will get plenty toasty with no oil and the walnuts have plenty of oils naturally. However, feel free to add it if you want. For me the no oil thing isn’t for weight loss or anything, I just feel better with less oil and I notice my skin stays clearer. I still eat things with oil sometimes, like when I eat out. Oh, by the way, the croutons can be skipped or made with gluten free bread if you’re gluten free.

    vegan blueberry avocado quinoa salad recipe

    Okay, so throw this together for your next easy lunch or make it for a get together with friends and family. Let me know what you think, I love hearing from you!

     

    Avocado, Blueberry, & Quinoa Salad (Vegan+GF)

    Forget about boring leaves and vinaigrette salads. This easy salad is layered with flavors and textures and topped with a creamy avocado dressing.

    Prep Time 30 minutes
    Cook Time 20 minutes
    Servings 4 - 6 servings

    Ingredients

    Candied Walnuts:

    • 3/4 cup shelled walnuts
    • 1/4 cup organic cane sugar
    • 1 1/2 tablespoons water
    • 1 teaspoon lemon juice
    • 1/4 teaspoon cinnamon
    • pinch of salt

    Croutons:

    • 1 1/2 cups cubed bread use gluten free bread if you need this salad to be gluten free
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon garlic salt

    Dressing:

    • 1 medium avocado, ripe
    • 1/3 cup nutritional yeast
    • 1/3 cup water
    • 1 tablespoon lemon juice
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon pepper

    Salad:

    • 1 cup fresh blueberries
    • 1 cup cooked quinoa, chilled
    • 1 cup sweet, whole kernal corn
    • 2 1/2 cups chopped iceberg lettuce or any lettuce you prefer
    • 1 bunch fresh basil leaves, chopped
    • 2 tablespoons pepitas (pumpkin seeds)

    Instructions

    Candied Walnuts:

    1. Heat oven to 325 degrees F. In a small saucepan, stir together the sugar, water, lemon, cinnamon, and salt over low heat. Allow to reach bubbling stage, stirring often, until the sugar is dissolved. About 5 minutes.

    2. Once the sugar is dissolved and the syrup has thickened, add in the walnuts. Line a baking sheet with parchment or silicone mats and pour the walnuts out onto it. Spread apart to give them space not to stick together. Bake for about 5 minutes, then turn the walnuts and bake an additional 5 minutes, or until they begin to slightly darken. Remove and cool.

    Croutons:

    1. Increase oven temperature to 400 degrees F. Toss the bread and the seasoning in a large bowl and place on a parchment or silicone lined baking pan. Toast the bread for about 4 minutes then use a spatula to flip the bread and toast for about 4 minutes more until they start to get golden. Remove from oven and cool.

    Dressing:

    1. Combine all the ingredients for the dressing in a food processor or blender and blend until smooth.

    Salad:

    1. Toss all the ingredients for the salad in a large mixing bowl. Pour dressing over the salad and toss gently. Add the croutons and walnuts and scoop the salad into serving bowls. Garnish with fresh basil leaves if desired and serve immediately. Serve and enjoy.

      Note that if you plan to make this salad ahead of time it's best to keep the croutons, walnuts, and dressing separate to keep everything fresh.

    This post was all about Avocado Blueberry Quinoa Salad Recipe


    Here are some other posts you may enjoy:

    Creamy Avocado Pesto Zoodle Salad (Vegan+GF)

    Roasted Veggie & Quinoa Salad + Tahini Lemon Sauce (Vegan+GF)

    Meatless Tri-Color Quinoa Chili (V+GF)


     

  • Breakfast,  Dairy Free,  Popular,  Recipe,  Vegan,  Vegetarian

    Vegan Soft and Simple Coconut Cream Pancakes

    Wake up and greet the day with some super fluffy coconut cream pancakes that are so quick and easy to whip up.

    sweet coconut pancakes recipecoconut cream pancakes

    This post is all about vegan coconut cream pancakes

    So in case you haven’t noticed, I make pancakes pretty often and, oh wow, can my roommates put away some pancakes. The best part of when I make pancakes is that they are always slightly different. Pancakes are so versatile and easy that you can put all kinds of stuff in them. I love using the ends of bags of miscellaneous flours and various plant-based milks.

     

    coconut cream pancakes veganAmaizng coconut cream pancakes

    These particular pancakes were exceptional. I used one of my current obsessions, coconut cream, and it gave them the most amazing texture, Yum! You really need to try these if you like pancakes at all because these are up there with the best.

     

    the BEST coconut cream pancakesvegan coconut cream pancakes

    Oh, and if you aren’t much of a coconut fan, don’t worry. You really can’t hardly taste coconut at all. It’s more about the texture it adds than the flavor. I put these with some fresh berries, which I’ve told you about how many I have right now, and it was a great combination. You just need to do it!

    egan coconut pancakescoconut milk pancakes

    Soft and Simple Coconut Cream Pancakes

    Wake up and greet the day with some super fluffy pancakes that are so quick and easy to whip up.

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12 -14 large pancakes

    Ingredients

    Pancakes:

    • 1/4 cup sugar
    • 1 cup almond milk
    • 2 teaspoons apple cider vinegar
    • 1/2 cup coconut cream *see note
    • 1 teaspoon vanilla extract
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2 cups all purpose flour

    Optional Toppings:

    • vegan "butter"
    • maple syrup
    • fresh berries
    • powdered sugar

    Instructions

    1. Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour).

    2. Heat a griddle or large non-stick skillet over medium-low heat (you'll need it fairly low so that the pancakes don't cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes.
    3. Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done.
    4. Serve pancakes hot with desired toppings

    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.

    This post was all about vegan coconut cream pancakes

    Here are some other posts you may enjoy:

    The BEST Pumpkin Pancakes and Maple Nut Butter Spread (Vegan+GF)

    Single Serving Chocolate Protein Pancakes

    Whole Wheat Blueberry Pancakes

    coconut pancakesfluffy coconut pancakes

     

     

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

    Raspberry Chocolate Chip Crunchy PB&J Bars (Vegan+GF)

    Peanut Butter Jelly Time! Peanut Butter Jelly! Peanut Butter Jelly Time……

    Are you guys as happy it’s the weekend as I am? At least tell me you’re ready for something super killer deliciously awesome because this one just couldn’t wait for a weekday. Definitely a weekend treat.

    I’m also excited that it’s Valentine’s Day this weekend because I’ve been loving the pink theme on my Instagram. It’s a bit of a cliché holiday, I know, but I like to have fun with it.

    So, going along with the theme I had the inspiration for these cookie bars with raspberry jelly and peanut butter and chocolate. PB&J is maybe not the most romantic of flavors but I’m personally a sucker for comfort foods. Add in some chocolate and these are a treat that would win my heart.

    So these were initially going to be just plain pb&j bars but I was doing some other baking when I made these. There was chocolate sitting around because I happened to be making some chocolate chip cookies as well. 

    While making the two things side by side and I realized that the chocolate was destined to be with PB&J. Like, I think I might start putting chocolate chips on sandwiches. Why is that not a thing, people?

    Okay, so maybe putting chocolate on sandwiches that are already pushing the line between lunch and dessert is a bit of a stretch, but I’m just gonna tell you that it’s really working on these bars. Oh, and before the chocolate happened I had already opted to add crunchy peanut butter over creamy and realized that these needed extra peanuts too.

    So what we’ve got here is a treat that will have you completely addicted with one nibble. I dare to just eat one. Hey, it’s the weekend. Live a little!

    Raspberry Chocolate Chip Crunchy PB&J Bars (Vegan+GF)

    If you're a fan of a classic pb&j then these just might become your new favorite treat.

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 15 -16 bars

    Ingredients

    • 1/2 cup (1 stick) vegan butter
    • 1/2 cup organic cane sugar
    • 2 tablespoons unsweetened almond milk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1 cup brown rice flour
    • 1/4 cup arrowroot starch (or cornstarch)
    • 1/2 cup natural, crunchy peanut butter
    • 1/2 cup peanuts (I prefer roasted) roughly chopped
    • 1/2 cup raspberry or strawberry all-fruit jelly
    • 2/3 cup dairy-free semi-sweet chocolate chips
    • 1 cup gluten free old fashioned oats

    Instructions

    1. Pre-heat oven to 350 degrees F (180 C) and grease an 8x8 or 11x7 inch glass pan with oil. Cream butter and sugars together. Add milk, salt, baking powder, vanilla, and peanut butter, then beat until smooth. Add the starch and flours and mix just until combined. Add the chocolate chips and peanuts and mix evenly.

    2. Press about 1/2 of the dough into prepared pan and bake for 15 minutes until edges and top are just beginning to brown. Remove from oven and leave for about 5 minutes to cool. Spread jelly over bars in an even layer then top with crumbles of remaining dough. Return to oven and bake for 20 - 25 minutes until top is golden. Remove and cool completely then cut into squares