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

    Healthy Edible Chocolate Chip Cookie Dough (Vegan+GF)

    You guys, you guys, Spring is finally here!!!!!

    Yesterday was a bit surreal because over the Winter we’ve accumulated about 3 feet of snow and yesterday it was as if a switch got flipped and Spring arrived. It’s all nearly gone now and what left is melting at an astonishing rate. It’s enough that my sister and I were able to bike and hike yesterday and the weather was like literal perfection!

    I don’t know about you but there are very few treats I crave more than cookie dough. I mean, if you’ve been following this blog for any amount of time you already know I’m obsessed. I think it has something to do with how much nostalgia is tied in with it’s flavor. It’s basically the taste of childhood innocence, you know what I mean?

    I know there are so many versions out there but this one is kinda unique. It uses sweet potato to add both creamy texture AND natural sweetness. There’s also no added sugars or oil in this (except the chocolate chips, but those are optional). If you are trying to cut out sugar completely or you follow a very low fat diet then something I’ve loved doing is just adding some extra chopped dates instead of the chocolate. Cacao nibs also work well.

    As for the powdered peanut butter, I know that most brands add some sugar so, again, if you don’t want added sugar be sure to get a brand without. Other options are to replace it with vanilla protein powder or use real peanut butter for an even more cookie dough-like flavor. I actually prefer cashew butter for a super cookie dough-ish flavor.

    I can’t wait to know what you think because I know you’re gonna love this!

    Healthy Edible Chocolate Chip Cookie Dough (Vegan+GF)

    Who said cookie dough couldn't be eaten for breakfast? This recipe has so many possibilities and takes only a few minutes to whip up.

    Prep Time 15 minutes
    Servings 2 1/2 cups (about 10 servings)


    • 1 cup cooked and peeled white flesh yam or sweet potato (you can use any color if you don't mind changing the color of the dough)
    • 1 1/2 cups chickpeas or white beans 1 [15 ounce] can, drained
    • 1/4 teaspoon sea salt
    • 1 tablespoon pure vanilla extract
    • 1/4 cup powdered peanut butter *see note
    • 1 cup pitted fresh medjool dates **see note
    • 1/2 cup dairy free semi-sweet chocolate chips ***see note


    1. (If using dried dates) In a bowl, cover the dates with 1/3 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid).
    2. If using fresh dates add all the ingredients except chocolate chips, to a food processor (a blender might work but I've found it very difficult to get the consistency right) and process until very smooth. Stir in chocolate chips (or desired add-ins and enjoy
    3. This is great as is with a spoon, served as a dip with fruit, or even as a spread on waffles, toast or pancakes.

    Recipe Notes

    *If you want to keep this recipe sugar free be sure to use a brand of powdered peanut butter that doesn't add sugar. If you don't mind making this recipe higher in fat then it's super delicious to use real nut butter instead. Any kind will work but my favorite is cashew butter for this recipe.

    **If you can't find fresh dates dried will work you need 3/4 cup and you need to soak them (see instructions)

    ***If chocolate chips don't fit in you diet needs then other options here are cacao nibs, chopped dates, raisins, nuts, etc.


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

    Copycat “Reese’s” Peanut Butter Cups (Vegan + GF)

    If I had to make a top 5 chocolate candy list, I think peanut butter cups would be near the top.

    There’s just something so timeless about peanut butter and chocolate. Personally I’m a fan of dark chocolate, but I know there are many who would disagree with me, namely my own family. Hey, we can all just agree to disagree, right? I mean, there really is no wrong way to combine peanut butter and chocolate.

    Of course, I think it’s pretty needless to say that there are some less than healthy ingredients in the name brand Reese’s so that’s why I really like making them at home. There honestly one of the easiest things you can make and they only take about 15 to 20 minutes to do the main prep and then you just chill until the chocolate is set and voilà!

    There’s something about the holiday season especially, that just needs to have some homemade candy, you know what I mean? These are so much fun to make as gifts as well. In fact, one of my favorite uses for them is in this gift idea I shared a while back for DIY vegan hot cocoa mix. They melt really well in that recipe and are a fun change to the traditional cocoa mix.

    You shouldn’t need any fancy ingredients or tools to make these, although I do recommend using silicone cupcake molds because it just makes like so much easier. However, using regular paper liners for cupcakes will also work fine.

    Anyway, from my home to yours I hope this is something that you enjoy making and sharing!

    Copycat "Reese's" Peanut Butter Cups (Vegan + GF)

    Dark chocolate and peanut butter are a match made in heaven, especially when you put them together in these super easy to make candies!
    Prep Time 20 minutes
    Chill Time 10 minutes
    Servings 18 candies



    1. For this recipe you will either need cupcake pans and paper liners or silicone cupcake molds. I prefer silicone molds. This recipe makes about 18 peanut butter cups. (*see note)
    2. Combine peanut butter, almond milk, vanilla, and salt and mix until smooth. Add in the starch and powdered sugar, and gently fold in until it all starts to form a dough-like mixture.
    3. Divide the dough into balls (about 1 tablespoon each).
    4. Melt chocolate and coconut oil slowly in a double boiler over low heat. Now use a spoon or pastry brush to coat the sides and bottoms of each cup liner, being sure to fill in any holes. Repeat with all the cups. Allow chocolate to dry just a bit and then place one of the balls of filling inside each one and press down to flatten and smooth the top. After you've filled each cup, use the remaining chocolate to coat the tops of each cup to seal them in chocolate. Allow them to harden (you can place them in the freezer to make this fast), then peel off the paper liners and enjoy.
    5. Store in an airtight container. (P.S. these are so good chilled!)

    Recipe Notes

    You can purchase silicone cupcake liners online or you can also buy cupcake pans and paper cupcake liners.

    If you’d like to try making your own almond milk check out this recipe and video here – >>>




    For the nut milk bag I used you can get it HERE -> It’s not absolutely necessary but it makes things so much simpler and I really enjoy having it.

     Use the the code “sincerelytori” for a discount!

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

    Chocolate Dipped Peanut Butter Cookies (V+GF)

    Baking is good for the soul my friends.

    There’s something so magical about being able to share something warm and fresh from the oven with friends and family. You know what I mean?

    Now I know that cookies aren’t the healthiest choice to eat everyday, but treats are a really important part of a healthy life. As I’ve heard it said before, there is food for the body and then there is food for the soul. Cookies being the latter of course but still important.

    Like I’ve mentioned recently, I’ve been really enjoying playing around with some healthier alternatives that still bake delicious cookies. It’s like a little experiment that I like to challenge myself with. It’s just really fun to see something turn out just as delicious when you can make it a lot more wholesome.

    Anyway, in my experience, peanut butter cookies are always second to chocolate chip with a crowd. It’s pretty sad too, because they’re so good in their own way but the chocolate just always steals the show. You know what I mean?

    That’s why I thought I’d get a little crazy and throw some chocolate onto these beauties. It’s obviously an optional thing so if you’d like to make them plain they’re still so good like that. I just wanted to give these a fighting chance against the classic chocolate chip cookie.

    These turned out really good and theres no oil needed. They’re also gluten free and they’re so easy to make. So let me know if you decide to try these because I’d love to know what you think. 😉

    Chocolate Dipped Peanut Butter Cookies (V+GF)

    These cookies bring the magic of the chocolate and peanut butter combo into a perfect treat with every soft and crispy bite.
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 24 cookies (about)



    • 2/3 cup coconut cream
    • 1 cup organic cane sugar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon sea salt
    • 2 teaspoons baking powder
    • 2/3 cup peanut butter
    • 1 cup gluten free flour
    • 1 cup oat flour be sure it's gluten free if needed
    • 4 oz semi-sweet chocolate bar or chips dairy free


    Pre-heat oven to 350 degrees F (180 C). Beat the peanut butter and sugar together in the bowl of stand mixer fitted with beater attachment. Beat in coconut cream one at a time. Add salt, baking powder, vanilla and beat until smooth. Add the flours one cup at a time until the dough comes together and is evenly mixed.

    Roll the dough into 1 1/2 inch-ish balls and place on parchment lined cookie sheet about 2 inches apart. Use a fork to press down and make criss cross marks on them. Bake for 10 -12 minutes until edges are just beginning to brown. Remove from oven and leave on pan for about 5 minutes, then remove to cooling rack.

    If you'd prefer to press chocolate squares into them all, do this right after pulling from the oven. However, if you want to dip or drizzle the cookies, simply melt the chocolate over low heat in a double boiler and coat as desired.

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

    25-Minute Thai Peanut Soba Noodle Salad (Vegan)

    I’m such a fan of Asian flavors you guys. If I didn’t try to keep things interesting here I’d probably just end up sharing stir-fry recipes and sushi every single day. As it is, I think I share quite a few recipes with those flavors.

    This recipe is one that you might be familiar. Or, maybe it’s something you’ve never heard of and it sounds super intriguing to you. I know I did when I first heard of something like this. First of all, can we just take a second to acknowledge the double standards within cultures when it comes to food. For example, who decided that pancakes and waffles are for breakfast? I mean, sometimes I want salad for breakfast and waffles for dessert. Who makes these standards?

    When I was living in Chile I took a pasta salad to a gathering one time. It was so funny because the Chilean woman couldn’t understand that it was supposed to be served cold. In fact, they took it back into their kitchen to heat it up and serve it hot. I think my point is that we all need to stop freaking out about foods we think are strange when some cultures eat bugs, ya know? I’m just saying it could be worse than cold pasta.

    That said, this recipe can absolutely be served warm if you want. It’s just great cold too. I think the main reason I love it cold is for convenience sake. Especially during the hot months. It’s a great meal to prep ahead and I think the soba noodles are even better for this than other pastas because they hold their texture longer.

    Anyway, as you probably already gathered from the title, this takes about 25 minutes to make and is so simple. Now I usually like to use fresh produce in my recipes as much as possible. However, in keeping with my recent mood, I’ve been trying to simplify things as much as possible and it really doesn’t get easier than frozen stir-fry veggies.

    So if you make this I’d love to know what you think. Did you try it hot, cold, upsides down?

    25-Minute Thai Peanut Soba Noodle Salad (Vegan)

    A quick and easy thai noodle salad that's perfect for Summer picnics and meal preps.
    Prep Time 25 minutes
    Cook Time 25 minutes
    Total Time 50 minutes


    • 1 8 ounce package soba noodles
    • 1/4 cup peanut butter
    • 1/4 cup tamari or soy sauce
    • 1 teaspoon freshly grated ginger
    • 1 tablespoon chili garlic paste
    • 1 tablespoon maple syrup
    • 2 tablespoons rice vinegar
    • 2 cups frozen stir-fry vegetables thawed
    • 1 8 ounce bag frozen shelled edamame, thawed
    • 1 medium zucchini ribboned
    • sesame seeds for topping optional


    Boil the soba noodles according to package instructions.

    While the noodles boil, stir together the ingredients for the sauce in a medium mixing bowl until smooth. Add the frozen veggies, edamame, and zucchini to bowl and set aside.

    Once the noodles are done, drain them and add them, hot, to the bowl with the veggies. Toss everything together gently. Serve now or store in an airtight container until ready to enjoy.

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

    Basic Homemade Peanut Butter Cups (V+GF)

    Happy Independence day to all my Stateside friends and happy Wednesday to everyone.


    So this recipe has nothing to do with today’s celebrations except that it’s great for every occasion. Also, it falls under all of the following categories; “reinventing-the-wheel”, “why-fix-what-ain’t-broke”,”seen-it-a-thousand-times”, and “can’t-you-just-buy-that?”.

    I’m well aware of this, don’t worry. It’s just, sometimes you need to overwrite all of these things in the name of getting in the kitchen and creating. Also, this version of a Reese’s copycat is going to be way healthier than the packaged variety. I mean, it’s only made with a few ingredients, it’s gluten free, dairy free, and vegan. Besides, I think you can even set all of those things aside and still have reason enough to make these because sometimes in life you just need to play with your food, you know? (Especially if it’s chocolate!).

    Now am I claiming these are healthy or “health food”, um no. However, if you’re going to eat peanut butter cups, and let’s be honest -> sometimes we are, then these are your friend.

    In the past I’ve made recipes for these that relied heavily on powdered sugar to give the filling texture, but obviously that’s not the smartest choice and I always felt that the final peanut butter cups turned out sickeningly sweet.

    With these I think I found the perfect balance. I used natural peanut butter, which you know, is fairly runny so I needed to even things out. That’s why I added a combination of some powdered peanut butter and some oat flour to give these thickness. Both are ingredients that I use all the time so I had them available but if you aren’t familiar with them they’re easy to find.

    However, on the slight chance that you can’t find them, the oat flour can be made quickly by simply grinding up some rolled oats in your blender or food processor. As for the powdered peanut butter, you can replace it with almond flour. You’ll end up with a little bit different filling, but still delicious.

    Oh, and while I was making these I made an alternative flavor because I’m obsessed. I made some with edible cookie dough as the filling and omg. Let me know if you want me to post that recipe and I’ll do it soon. I hope you’re having an amazing day wherever you are. 😉

    Basic Homemade Peanut Butter Cups (V+GF)

    Next time the craving for Reese's hits, skip the packaged variety and make these at home.
    Prep Time 25 minutes
    Servings 9 servings


    • 1/4 cup all natural peanut butter
    • 2 tablespoons maple syrup
    • 1/4 cup powdered peanut butter pb2
    • 1/2 cup oat flour
    • 1/2 teaspoon pure vanilla extract
    • 1/8 teaspoon salt
    • 3/4 cup about 120g semi-sweet dark chocolate, roughly chopped (vegan if needed)


    1. Combine peanut butter, vanilla, and salt and mix until smooth. Add in the oat flour, powdered peanut butter, and syrup and gently fold in until it all starts to form a dough-like mixture.
    2. Divide the dough into balls (about 1 tablespoon each).
    3. Melt chocolate slowly in a double boiler over low heat. Now use a spoon or pastry brush to coat the sides and bottoms of each cup liner, being sure to fill in any holes. Repeat with all the cups. Allow chocolate to dry just a bit and then place one of the balls of filling inside each one and press down to flatten and smooth the top. After you've filled each cup, use the remaining chocolate to coat the tops of each cup to seal them in chocolate. Allow them to harden (you can place them in the freezer to make this fast), then peel off the paper liners and enjoy.
    4. Store in an airtight container. (P.S. these are so good chilled!)


  • Dairy Free,  Recipe,  Vegan,  Vegetarian

    Sweet Potato Toast 4 Ways

    This new snack obsession is unreal you guys! I say snack, but it can absolutely be a meal too, especially on those occasions when you can’t decide between sweet or savory. Basically I just can’t believe I’ve never tried this before, but sweet potato toast is definitely going to be a lasting favorite from now on, that’s for sure.


    Oh, speaking of favorites, we had the most amazing lightning/thunderstorm last night and I was just loving it. If you’re the type of person that really doesn’t like storms and that sounds crazy to you, no worries, I totally get it. For me personally though, I grew up in a place that had the most epic Summer storms and I’ve always loved them.


    To me it’s like an amazing natural fireworks display and I feel like thunderstorms tend to be one of the less destructive forms of harsh weather when you compare them to like, tornadoes or hurricanes. (Eh hem, which I also find fascinating.) I’m not saying I like the harm they can cause you guys, promise, I just appreciate these marvels.) I appreciate them all the more for the fact that we very rarely have them where I live now. (read almost never.)

    I also love the rain this time of year. I mean, any other season and I’d probably be complaining about it. But I don’t know, there’s just something so indescribably calming about a Summer rain. Omg, but I’m still talking about the weather here when I’m supposed to be telling you about a recipe. Haha, maybe I should give up on this whole food sharing phase and become a meteorologist or a storm chaser.

    Okay, well back to this recipe, it’s possibly a strange concept to you. I know it was to me when I first heard of sp toast. Here’s what I love about it; it’s easy, naturally sweet, naturally gluten free, great for making ahead, and super versatile. You can top it all with some simple avocado, salt, and pepper and call it a day OR you can get really fancy and pile on the works.

    The latter option is borderline dangerous for my type of personality because I end up wanting to add some of everything in my fridge and pantry. Let’s simplify this. Here’s the basics, you just want something creamy to spread on top. For example, mashed avo, hummus, nut butter, or a spread like the olive tapenade I used. After that you need something colorful and fresh, then something crunchy.

    I think I’m gonna leave it here then. I hope you guys have an awesome weekend and maybe decide to try this recipe. As always with my recipes, feel free to switch it up and make it how you like.

    Sweet Potato Toast 4 Ways

    Switch out you typical toast with this very non-boring and super delicious versions using non other than your friendly neighborhood sweet potato!
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes


    Version 1:

    • avocado or guacamole
    • sliced radishes
    • arugula
    • black sesame seeds
    • sea salt & back pepper

    Version 2:

    • olive tapenade I used trader joe's
    • arugula
    • sea salt & back pepper

    Version 3:

    • blueberries
    • cereal
    • cinnamon
    • cashew butter

    Version 4:

    • raspberries
    • almond butter
    • granola
    • mini chocolate chips


    1. Preheat oven to 350℉. Place a wire rack on a baking sheet. (If you don't have a wire rack these can be baked directly on the baking sheet and flipped halfway through baking.)
    2. Trim both ends from the sweet potato using a knife.
    3. Slice sweet potato lengthwise into slices about 1/4-inch thick using a sharp knife. Arrange them in an even layer on your pan and bake for 15-20 minutes or until potatoes are tender but not fully cooked.
    4. Remove pan from oven and allow potatoes to cool completely before transferring to a lidded container storage container. They can be in the fridge for up to a week and pulled out whenever the sweet potato toast craving hits.
    5. To make the toasts, simple place your desired number of slices in a conventional toaster or toaster oven and allow them to get hot and slightly golden on the edges (in a conventional toaster this should take only 1-2 cycles and in a toaster oven about 5 minutes on the toast setting.)
    6. After they're hot, spread and top with whatever topping you want and enjoy!


  • Dairy Free,  Recipe,  Vegan,  Vegetarian

    No-Bake Raw Vegan Snickers Bars

    So let’s talk about legendary recipes. I’d say most families have them. Whether it’s grandma’s famous pie recipe passed down from generation to generation, dad’s special lasagna, or your uncle’s secret sauce recipe. It’s funny how the really good ones have a way of sticking around.


    Well, after spending a few years now constantly trying new recipes and coming up with different combinations, I’d like to think I’ve created a few of those type. The ones that will be repeated over and over because they’re just that good. Of course, I’d be the first to admit that not all my recipe testing has been 5-star-restaurant worthy. There have definitely been some epic fails and if you don’t believe me you can just ask my family because clearly they don’t mind backing me up on this.


    A few days ago I was trying to prove this point about smoothies and when I asked my 15-year-old brother to validate what I was saying he was more than willing to tell how many times I’ve made some really bad smoothies. Haha, I know I asked him to agree with me but I was also like “You could have hesitated just a little bit before agreeing so fast.” Hey, at least he’s honest, right?

    But anyway, today isn’t about smoothies, it’s about these snickers bars that have had a healthy makeover. Out of all my best recipe creations, I’d say the homemade snickers bars I made a few years ago are still near the top of my family’s list. It’s just, I’ve been wondering if it were possible to create a healthy version of them and I’m so excited to share these because I was really happy with how they turned out. I think I nailed it with this one, guys, if I do say so myself.


    Even my pickiest, “veggie-allergic” siblings said they liked them. I mean, let’s be real, my honest brothers admitted they would never be able to choose them over the originals but that they were surprised something healthy was that good.

    So these bars don’t need any baking and there really are only a few ingredients in them. Now, I’m not a vegan, or a dietitian, or anything but, being in the food biz, I have read a little about different ways of eating so I at least know a little about the raw vegan thing. I’m not 100% sure what qualifies as “raw”  but I’m pretty sure these do. In my book they’re raw. I mean, there’s no heat involved aside from melting the chocolate for the top and that should be done at the lowest temps possible anyway.

    The main thing is that these are a much better option to eating candy bars no matter who you are. They’re gluten free, dairy free, vegan, and yata-yata-yata, you get the point -> “healthy”.


    No-Bake Raw Vegan Snickers Bars

    If you thought a healthified version of your favorite candy bar could never taste amazing, think again. These sneaky treats are quick and don't require any baking.
    Prep Time 25 minutes
    chilling time 2 hours
    Servings 15 bars


    Date Caramel:

    • 2 cups pitted dates 220g
    • 2 tablespoons 32g natural peanut butter
    • 1/4 cup coconut cream 60ml *see note
    • 1 teaspoon pure vanilla extract
    • 3/4 teaspoon sea salt

    Crust Layer:

    • 1/4 cup prepared date caramel recipe above
    • 1/2 cup 65g raw peanuts
    • 1/2 cup 65g raw cashews
    • 1/3 cup 50g gf oat flour
    • 2/3 cup unsweetened dessicated coconut shreds
    • 1/2 teaspoon sea salt

    Chocolate Layer:

    • 4 ounces unsweetened baking chocolate vegan if needed
    • 1 tablespoon maple syrup or honey
    • 1 tablespoon coconut cream *see note


    Date Caramel:

    1. The first step is soaking the dates. They need at least 2 hours to blend well, but up to overnight is even better. Simply place them in a glass or metal bowl and pour boiling water (or very hot) over them and let them sit until softened.
    2. Drain the dates and add them to a blender or food processor along with the other ingredients for the date caramel. Pulse until completely smooth and blended.

    Crust Layer:

    1. Scrape the caramel into a separate bowl and add about 1/4 cup of it back to the blender. Add the other ingredients for the crust layer to the blender and pulse until it comes together into a thick, slightly crumbly mixture (you'll most likely need to scrape the sides a few times between pulses).
    2. Line a medium sized pan (such as an 8x8 or a 9x11) with parchment and press the crust mixture into it tightly.
    3. Now add the rest of the prepared date caramel to the top and smooth into an even layer with a rubber spatula. Chill in the freezer for at least an hour.

    Chocolate Layer:

    1. Melt the coconut oil and unsweetened chocolate in a double boiler over low heat, stirring gently. Once smoothly melted, stir in the maple or honey and pour out over the top of the chilled bars. Allow the chocolate to set before cutting into bars and serving slightly chilled.
    2. Store in the fridge in an airtight container.

    Recipe Notes

    Coconut cream can be purchased on it's own at stores like Trader Joe's or you can simply use a can of full-fat coconut milk. Chill the can and use the thick cream on the top of the can that separates from the liquid.