Frozen Strawberry Yogurt Bars

Refreshing frozen strawberry cashew yogurt, with an amazing hazelnut raisin crust, makes for one great summer treat. Super easy to make, and even easier to eat it all. The recipe is below.

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Sweet Tahini Tortilla Rolls

This is perhaps one of the easiest (and fastest) pastries you can make with minimum time investment and absolutely impressive results. Made with only a few common ingredients, the recipe is pretty much about spreading a few things over a tortilla and rolling it up before sending it to oven. I always loved using tahini in desserts, I think it creates a wonderful contrast to the sweet taste and lends a luscious, almost earthy flavor in a very good way. The tortillas, of course, are the time savers here. They eliminate the need to make a pastry dough from scratch and they bake into a wonderfully crunchy texture.  The recipe, along with a video is below:

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Peanut Butter Chocolate Granola Bites

These delicious little peanut butter chocolate granola bites are as easy and healthy as they come. Sweetened only with dates (when without the optional glaze), and rich in protein and fiber, not a twinge of guilt is involved in enjoying this treat. These will keep well in the freezer and be ready to quench that dessert crave whenever it hits.
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Vegan Lemon Meringue Cookies

The weather is getting warmer and the sun is shining more. As summer approaches, we wanted to create a sweet, light treat, and these lemon meringue cookies are exactly that! How did we make those vegan? Well, it was more simple than you may think. Have you heard about aquafaba? It’s the liquid that’s left over from soaked garbanzo beans, but that bland description doesn’t do it justice. This “bean water,” combined with cream of tartar, can be whipped into something that resembles whipped egg whites. Using just a few ingredients and less than 30 minutes of prep time, you can make a delectable and classic vegan meringue. We baked the meringue into cookies, but you could likely use it as the meringue for a Baked Alaska or create a pavlova from it instead–the options are endless! Here is how we did it:

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Three Layer Mocha Vanilla Cheesecake with Caramel Topping

A vegan cheesecake with three layers made of chocolate, coffee and vanilla flavored fillings, an oreo crust and a caramel sauce topping!  This cake merges so many of my favorite flavors and the caramel sauce is the best I came up with so far.

This is made for a very special occasion as it is my love’s birthday today, so I am totally OK spending some extra time in the kitchen and allowing some indulgences like the oreo crust 🙂 There is still no baking, and it is still a very easy recipe for such an amazing treat, but there is still some prep and repeated trips to the freezer. The full recipe is below:

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Peanut Butter Chocolate Rice Crisp

Peanut Butter Chocolate Rice Crisp

The heat of the summer is already upon us, at least over here, and I am all for a 10 min prep, no-cook, vegan, gluten-free, chocolaty, peanut buttery, playfully crunchy dessert treat snack 🙂 Seriously for a dessert, these are pretty healthy besides being incredibly delicious. Peanut butter and pistachios add a nice bit of protein and healthy fats. No other oil is added, and only a bit of maple syrup is used for sweetening. So go ahead and indulge. I love keeping these, and other variations, in the freezer for a quick fix when I need my sweet. They can be enjoyed right off the freezer or thawed a little. It’s great either way. The recipe is below:

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Five Seed and Tahini Granola Bars

Five Seed and Tahini Granola Bars

This incredibly easy home made vegan protein bar is powered by five different superfood seeds, packing a serious amount protein as well as fiber, good fats and carbs. In a plant protein world largely dominated by soy, other beans, peas, gluten and nuts, the nutritional powerhouse seeds are often overlooked. But they are potent, and they are a nice alternative for those who wish to avoid or lessen soy, gluten or nut consumption.

This recipe is quite minimal, the only cooking involved is the toasting of the oats and the seeds but the bars themselves are not baked afterwards. The sweetening comes largely from dates and there is no added refined oil! And the result is a delightfully fresh and chewy consistency with an almost addictive texture due to all the variety of seeds.

I almost always have some of these available in the fridge or freezer and they are a life saver and an absolute treat. The recipe is below:
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