Chocolate Peanut Butter Banana Bread

A decadent comfort food, this chocolate peanut butter banana bread is perfect for breakfast, snack, or even dessert. Made from simple ingredients, it’s vegan and oil-free with simple nut-free and gluten-free options.

A loaf of chocolate peanut butter banana bread with sliced banana on top.

Why you’ll love it

Who doesn’t love a good banana bread? And this banana bread, that just so happens to be loaded with chocolate and peanut butter, is sure to become a new favorite for adults and kids alike.

  • Moist- No one likes a dry bread, loaded with flaxseeds, applesauce, and maple syrup this bread is certainly on the moist (and delicious) side.
  • Chocolatey- Do I really even need to say any more? Chocolate.
  • Satisfying- Full of fiber and plant-based protein, this bread makes for a filling breakfast.
  • Simple- Using simple ingredients that you probably have on hand makes this bread super easy to prepare.
A sliced loaf of chocolate peanut butter banana bread with sliced banana on top.

Bananas

Before you make this bread it’s very important to make sure that you have the correct bananas on hand. You want very ripe, easily mashed bananas. Two medium to large bananas will be more than enough to give you the perfect amount of banana flavor and sweetness throughout your bread.

I’d also like to recommend the use of a third banana. If you happen have and additional ripe (but not too ripe) banana on-hand that you could stand to get rid of use it in this recipe for decoration. Peel it, slice it length-wise and place both halves cut-side up on the top of your banana bread once it’s safely transferred to your prepared loaf pan.

A stack of slices of chocolate peanut butter banana bread.

Chocolate Peanut Butter Banana Bread

I love quick breads. Anything the doesn’t require yeast is just pure joy to me. I’m pretty sure that most people have made banana bread before. But just incase you haven’t, or perhaps your new to vegan baking and don’t know some of the basics, don’t worry, I’ve got you.

Prepare your flaxegg by whisking together 1 tablespoon of flaxseed meal and 2 1/2 tablespoons of water in a small bowl. Set that aside for a good 10-15 minutes so that it can gel.

Dry Ingredients

In a large bowl combine the whole wheat flour (use a gluten-free flour if needed), baking soda, baking powder, salt, cinnamon, and nutmeg. At this point, you will also mix in the chocolate chips and chopped walnuts. By coating these heavy, chunky foods in flour, you’ll prevent them from all sinking to the bottom of your bread while baking. Have you even gotten a slice of bread and all the add-ins are only at the bottom of the slice? Yeah, that’s because they were added last, instead of with the dry ingredients.

Wet Ingredients

Now, in a separate medium-sized bowl, mash the very ripe bananas. It’s ok if there are still a few little chunks, it doesn’t have to be completely smooth. Personally, I don’t mind a few small pieces of banana in my bread. But if you want it completely smooth, go for it! Mash them to your heart’s content. To the mashed bananas add the maple syrup, applesauce, peanut butter, flaxegg, and vanilla. Incorporate everything well and then pour into the dry ingredients.

Baking

Mix the wet and dry ingredients together until just incorporated. Beware of over-mixing. Prepare a loaf pan by spraying with cooking spray and dusting lightly with flour. Pour the batter into the pan and gently place halved bananas on top, cut side up. Bake your chocolate peanut butter banana bread at 350*F for 45 minutes or until a toothpick inserted in the center comes out clean (minus and melted chocolate).

A loaf of chocolate peanut butter banana bread with sliced banana on top.

Ingredient Health Benefits

Apples- vitamin C, soluble and insoluble fiber

Bananas- vitamin C, B6, fiber, potassium

Cinnamon- manganese, iron, calcium, and fiber

Flaxseed- Omega-3 fats, soluble and insoluble fiber

Peanuts- antioxidants

Walnuts- Omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols

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Chocolate Peanut Butter Banana Bread

A decadent comfort food, this vegan and oil-free chocolate peanut butter banana bread is perfect for breakfast, snack, or dessert. GF & nut-free options.
Prep Time15 mins
Cook Time45 mins
Cool Time30 mins
Total Time1 hr 15 mins
Course: Bread, Breakfast, Dessert, Snack
Cuisine: Oil-free, Vegan
Keyword: applesauce, easy, kid-friendly, peanut butter, peanuts, quick, simple, walnuts
Author: Erin

Ingredients

  • 1 cup whole wheat flour use gluten-free flour if necessary
  • ¼ cup vegan chocolate chips ensure oil-free if necessary
  • ¼ cup walnuts, chopped optional
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp cinnamon
  • dash nutmeg
  • 2 very ripe bananas, mashed
  • cup maple syrup
  • ¼ cup applesauce
  • ¼ cup peanut butter use additional ¼ cup of applesauce if nut-free
  • 1 flaxegg (1 tbsp flaxseed meal + 2½ tbsp water)
  • 1 tsp vanilla
  • 1 ripe banana, sliced lenght-wise optional

Instructions

  • Preheat the oven to 350°F. Grease a loaf pan and dust with flour. Set aside.
  • In a large bowl combine the whole wheat flour, vegan chocolate chips, walnuts, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a medium bowl, mash the 2 very ripe bananas. Add the applesauce, maple syrup, vanilla and flaxegg. Mix well to combine. Add the wet ingredients to the dry ingredients. Mix unti just combined.
  • Pour banana bread batter into the prepared loaf pan. Top with sliced bananas.
  • Bake for 45 minutes until a toothpick inserted in the center (avoiding the banana slices) comes out clean.
  • Allow to cool on a cooling rack for at least 30 minutes before slicing. Serve warm with a dollup of plant-based yogurt, smeared with more peanut butter, or a drizzle of melted chocolate. Store leftovers in the refrigerator or freeze slices for up to 3 months.
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Hot Chocolate Granola

A simple 10-ingredient hot chocolate granola that makes the perfect breakfast, snack, or dessert. It’s vegan, nut-free, oil-free, and delicious! Grab a bowl (or a mug) and dig in.

White mug full of hot chocolate granola surrounded by marshmallows and a mug of granola in the background.

Who doesn’t love a cup of hot chocolate granola? I mean, wait…did I say granola? Yup, I did! And that’s what I meant. Ok, you don’t have to eat it out of a cup but a really large bowl of it would probably be a fantastic idea! Let’s get started.

Why you’ll love it

Aside from tasting like a fresh cup of hot chocolate you’ll love this granola because it’s:

  • Simple
  • Quick
  • Crunchy
  • Chocolate-y

Granola Tips

You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should. 

  • First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn. 
  • Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
  • Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks. This granola is pretty crunchy right out of the oven so you shouldn’t have to wait too long to break it apart. You only have to be a little patient.
A hand reaching for a white mug full of hot chocolate granola.

Hot Chocolate Granola

There’s not much to this granola really. Preheat your oven to 325*F, line a rimmed baking sheet with parchment paper, and grab a large bowl. That’s it! Let’s go! In your large bowl, add the wet ingredients and, using a rubber spatula, stir to combine. Dump in the dry ingredients and mix everything together. Press the granola onto the parchment paper and bake for 18-20 minutes. When the granola is done, it might still be soft but it’ll crunch up as it cools.

Add Ins

Now that the granola is ready let’s talk about add ins shall we? May I suggest…vegan mini marshmallows and chunks of dark chocolate! The granola is awesome on it’s own don’t get me wrong. But the simple addition of rich creamy dark chocolate and soft chewy marshmallows will really up the texture and flavor profile of this granola.

Pro tip: totally add in the chocolate and store at room temperature. But the marshmallows? Don’t add those in before storage. Their moisture will soften the granola and remove that amazing crunch you worked so hard to get. Don’t undo your hard work. Say it with me: “I will add the marshmallows only RIGHT BEFORE I eat the granola.” Good job! Thanks!

Enjoy friends!

Ingredient Health Benefits

Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

Cinnamon- manganese, iron, calcium, and fiber

Oats- vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber

Sesame (tahini)- lignans (fight hormonally driven cancers, breast and prostate), phytosterols

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Hot Chocolate Granola

A simple 10-ingredient hot chocolate granola that makes the perfect breakfast, snack, or dessert. It's vegan, nut-free, oil-free, and delicious! Grab a bowl (or a mug) and dig in.
Prep Time5 mins
Cook Time20 mins
Cool Time20 mins
Course: Breakfast, Dessert, Snack
Cuisine: Vegan
Keyword: 1 bowl, 10-ingredients, easy, gluten-free, nut-free, oil-free, quick, simple, vegan
Servings: 2 cups
Author: Erin

Ingredients

Dry Ingredients

  • cups old-fashioned oats
  • 1 tbsp cocoa powder
  • 1 tbsp chia seeds
  • ¼ tsp cinnamon
  • tsp salt

Wet Ingredients

  • cup runny tahini
  • ¼ cup maple syrup
  • 1 tsp vanilla extract

Add Ins

  • mini vegan marshmallows
  • dark chocolate chunks (or chocolate of choice)

Instructions

  • Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine wet ingredients and mix thoroughly using a rubber spatula.
  • Add the dry ingredients to the wet ingredients. Mix until all the dry ingredients are coated and moist.
  • Pour the granola onto the parchment paper and press down evenly. Remember, this is small batch granola so it will probably only cover about ½ of the baking sheet.
  • Bake for 18-20 minutes checking after 15 to prevent burning. Allow the granola to cool completely before breaking into chuncks.
  • Store in an airtight container or add chocolate and mini marshmallows and enjoy.
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Vegan Eggnog Bites

Made from only 8 simple and wholesome ingredients, these Vegan Eggnog Bites (AKA Lumps of Coal) are the perfect personal-sized snack to lighten up your holiday season.

Pile of vegan eggnog bites on a white plate with white lights and a white cup of eggnog in the background.

If you’re looking for a festive snack or dessert that doesn’t require many ingredients or very much time and effort look no further than these vegan eggnog bites. They’re soft and smooth on the inside and, with an optional chocolate coating, crunchy and rich on the outside. Full of wholesome ingredients like chickpeas and cashews they are perfect for small hands. Or, with the optional addition of rum or bourbon, they’re perfect for adults as well.

Why you’ll love them

Incase you didn’t read the above paragraph, or perhaps you just need to hear it again to be convinced, here’s why you should make a batch of vegan eggnog bites:

  • Wholesome
  • Simple
  • Chocolate-y
  • Creamy
  • Smooth
  • Festive
  • Make-ahead
  • Kid-friendly version
A pile of vegan eggnog bites on a white plate surrounded by white lights, a cup of eggnog, cinnamon sticks, and a copy of A Christmas Carol.

Eggnog Bites

Desserts really don’t get much simpler than dumping a few simple ingredients into a food processor and letting the machine do the work for you. Even better, make this dessert ahead of your time for your holiday party without anyone knowing the difference.

In the bowl of a food processor, combine drained and rinsed chickpeas, cashew butter, maple syrup, vanilla extract, cinnamon, and vegan eggnog. You can also add rum or bourbon instead of eggnog if you are preparing this as an adult dessert. Once all the ingredients are safely inside your food processor, process them until they come together into a thick, sticky, hummus-like consistency.

Line a baking sheet with parchment paper. Using two spoons or a large cookie scoop, scoop out balls about 2-3 tablespoons in size. It’s ok if they’re not perfectly smooth, remember, they’re meant to look like lumps of coal.

Once all the eggnog dough has been scooped, rolled, and placed on the lined baking sheet, put them in the freezer for about 15 minutes until firm. While you’re waiting, begin making the chocolate coating.

Pile of vegan eggnog bites on a white plate with white lights and two white cups of eggnog in the background.

Chocolate Coating

To make the chocolate coating, begin with a microwaveable bowl and place chopped chocolate (or chocolate chips) inside along with 1 tablespoon full of vegan eggnog. Microwave the chocolate for 15-20 seconds. Remove the bowl and stir. Return the bowl the microwave and heat for another 15-20 seconds. Continue to heat and stir the chocolate until it’s completely melted watching closely to prevent burning.

Once the chocolate is melted and the eggnog dough is hardened dip the bites into the melted chocolate. Coat evenly and thoroughly then place back on the parchment paper. Once all the bites are covered place them back in the freezer for an additional 15-20 minutes or until hardened.

You can either store the bites in the freezer until 10 minutes before serving or put them in the refrigerator if you’ll be serving them soon. They’re also great at room temperature, but make sure you watch them so they don’t melt in your cozy warm home.

Enjoy friends!

Pile of vegan eggnog bites on a white plate beside a cup of eggnog, cinnamon sticks, and a copy of A Christmas Carol.

Ingredient Health Benefits

Chocolate-magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

Cinnamon-manganese, iron, calcium, and fiber

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Vegan Eggnog Bites

Prep Time10 mins
Freeze Time30 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: Holiday, Vegan
Keyword: almond nog, eggnog, energy bites, holiday baking, kid-friendly, quick, simple, vegan, vegan eggnog
Author: Erin

Ingredients

Eggnog Filling

  • 1, 15oz can chickpeas, rinsed and drained
  • cup cashew butter
  • 2 tbsp maple syrup
  • 2 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tbsp vegan eggnog (or rum or bourbon) optional

Dark Chocolate Coating

  • 4 oz vegan dark chocolate
  • 1 tbsp vegan eggnog

Instructions

Vegan Eggnog Bites

  • In the bowl of a food processor combine all the vegan eggnog bite ingredients. Process until well combined, stopping to scrape down the sides as needed.
  • Line a cookie sheet with parchment paper.
  • Scoop out 2 tbsp worth of dough and smooth into a ball. Place on the prepared cookie sheet. Continue until all the dough is used making about 12 eggnog bites.
  • Place in the freezer for 15-20 minutes to harden.

Dark chocolate coating

  • In a microwave safe bowl combine dark chocolate and eggnog. Microwave for 15-20 seconds and stir. Continue alternating between microwaving and stirring until the chocolate is melted and smooth. Watch chocolate carefully to prevent buring.
  • Remove eggnog bites from the freezer and dip into the dark chocolate coating. Place dipped bites back on the parchment paper and freeze for an additional 15-20 minutes or until the chocolate has hardened.
  • Remove from the freezer about 5 minutes before serving. Enjoy with a cold glass on vegan eggnog or a hot cup of coffee.
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Balsamic Vegetables with Artichoke Hummus

These balsamic vegetables with artichoke hummus are a perfect combination of flavors and textures. Served atop sweet potato toasts, the roasted vegetables are topped with artichoke hummus and almond ricotta cheese. Each require fewer than 10 wholesome and easily accessible ingredients.

Roasted balsamic vegetables on sweet potato toast topped with artichoke hummus and almond ricotta cheese with a red onion in the background.

This has been one of my most-liked recipes on Instagram so I figured I would officially give this meal a home here on my blog. It’s such a fun, unique dish and can easily be transformed into other wonderful dishes as well. Use the hummus as a dip served with raw vegetables, chips, crackers and the like. The marinated and roasted vegetables make an excellent topping on a pizza. Add it to your favorite pasta or even use it as a side with your favorite vegan protein.

Artichoke Hummus

northern beans

This hummus is so creamy and flavorful. It has become one of my all-time favorites. The secret to its creaminess is the use of northern beans instead of garbanzo beans. They are just as mild in flavor as garbanzo beans, so they won’t overpower the artichokes. But they are much softer so they blend up really well in this hummus.

artichoke hearts

Marinated artichokes are used in this recipe because they have much more flavor than canned or fresh artichokes. We also use some of the olive oil from the marinated artichokes to help thin the hummus during the final stages of blending.

Artichoke hummus with roasted balsamic vegetables on sweet potato toast in the background.

Artichoke Hummus

Creamy thanks to northern beans and flavorful from marinated artichoke hearts. Whip this hummus up in less than 10 minutes using fewer than 10 ingredients.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean, Vegan
Keyword: artichoke, easy, hummus, marinated artichokes, northern beans, quick, simple, snack, tahini, vegan
Servings: 2 cups
Author: Erin

Equipment

  • Food Processor

Ingredients

  • 1 15oz, can northern beans, drained, rinsed
  • 8-10 marinated artichoke quarters plus more for pulsing in later
  • cup tahini
  • ½ lemon
  • 1 clove garlic, minced
  • 4-5 leaves fresh basil
  • ½ tsp cumin
  • ¼ tsp paprika
  • 1-2 tbsp marinated artichoke oil

Instructions

  • In the bowl of a food processor blend drained and rinsed northern beans, 8-10 marinated artichoke quarters, tahini, lemon juice, garlic, basil, cumin, and paprika. Process until smooth.
  • With the blade running (but the lid securely on), drizzle in the olive oil 1 tbsp at a time. Continue adding olive oil until thick and creamy, but not runny and oily.
  • Add 2-4 marinated artichoke quarters and pulse until just chopped. Serve drizzled with more olive oil and paprika.

Roasted Vegetables

portobellos

To start, begin by marinating some washed, thickly sliced portobello mushrooms. Grab a large, shallow dish and pour in enough balsamic vinegar to thinly coat the bottom, about 1/4 of a cup. Additionally, season with truffle salt and black pepper to taste. Gently toss the mushrooms in the balsamic vinegar then allow them to marinate for 1o minutes. After the mushrooms have marinated, heat a large skillet over medium-high heat and evenly place in the marinated mushrooms as well as any leftover balsamic vinegar. If needed, add more balsamic vinegar to keep the mushrooms from sticking. Allow mushrooms to cook for 2-3 minutes per side. There’s no need to stir them and when you do flip them do it gently so that they don’t break apart. Once cooked, place on a parchment-lined, rimmed baking sheet.

Red Bell peppers and onions

To complete the roasted vegetables, add diced or julienned red bell peppers and thinly sliced red onions to the prepared baking sheet along with the portobello mushrooms. You may add additional balsamic vinegar, truffle salt, and/or black pepper to taste if desired. Bake the vegetables at 400*F for 30-4o minutes stirring once half way. The vegetables are done when they are crispy and the mushrooms are tender.

Sweet Potato Toasts

To complete this dish you’ll need to prepare the sweet potato toasts. Begin by thoroughly scrubbing the sweet potatoes. I prefer to leave the skin on for added nutrients and fiber but feel free to remove it per your preference. Then slice the sweet potatoes length-wise, into 1/4 inch thick “toasts”. You can either coat them with avocado oil, salt, and pepper or leave them plain. Roast the sweet potatoes at 400*F for 10 minutes on each side. Remove them when they’re soft but not burned.

Assembly

To assemble the dish, begin by placing your roasted vegetables on top of your sweet potato toasts and top with a generous helping of artichoke hummus and a crumble of almond ricotta. This brand is my new favorite. In my opinion, the more hummus and ricotta, the better.

I certainly hope that you enjoy this meal as much as I do. It’s quickly become one of my favorite lunch options. Please share with me in the comments just how much you like this meal as well as the hummus.

Enjoy friends!

Ingredient Health Benefits

Artichokes- vitamin C, folate, fiber, magnesium, potassium, 7th highest food antioxidant-containing food (2004 USDA study)

Cumin- iron, essential oils

Bell peppers- vitamin C, beta carotene, B vitamins

Northern beans- rich in protein and fiber, potassium, folate, magnesium, manganese, molybdenum, thaimine

Sweet potatoes- vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber

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Roasted Vegetables

These balsamic vegetables with artichoke hummus are a perfect combination of flavors and textures. Served atop sweet potato toasts, the roasted vegetables are topped with artichoke hummus and almond ricotta cheese. Each requires fewer than 10 wholesome and easily accessible ingredients.
Course: Main Course
Cuisine: Vegan
Keyword: almond ricotta, artichoke hummus, bell peppers, easy, hummus, mushrooms, portobello mushrooms, potatoes, red onions, ricotta cheese, roasted vegetables, simple, sweet potatoe toast, sweet potatoes, truffle salt, vegan, vegan ricotta, vegetables
Author: Erin

Ingredients

  • 2 large portobello mushrooms, washed, thickly sliced
  • 2 tbsp balsamic vinegar
  • truffle salt, to taste sub regular salt
  • black pepper, to taste
  • 2 large sweet potatoes, washed, sliced long-way
  • 2 red bell peppers, julienned
  • 2 red onions, thinly sliced

Instructions

  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • In a shallow baking dish or container, place balsamic vinegar, truffle salt, and black pepper. Stir to combine and place in sliced mushrooms. Toss gently to coat and allow to marinate for 10 minutes.
  • Place red bell peppers and red onions on lined baking sheet. Toss with 1-2 tbsp of balsamic vinegar and truffle salt and black pepper to taste.
  • Heat a large skillet over high heat. Place marinated mushrooms and liquid into pan and saute over medium-high heat. Cook for 2-3 minutes per side until mushrooms are browned.
  • Add sauteed mushrooms to peppers and onions. Bake for 15 minutes, gently toss, cook for addional 15 minutes until vegetables are roasted.
  • Keep oven at 400°F and line a rimmed baking sheet with parchment paper. Place sweet potato toasts on prepared baking sheet and bake for 10 minutes per side.
  • To assemble, place sweet potato toast on a plate and top with roasted vegetables, artichoke hummus, and vegan cheese of choice*.

Notes

*This is my new favorite vegan almond ricotta cheese.  It crumbles perfectly just like a soft goat cheese.  
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Gingerbread Granola

Have your gingerbread cookie for breakfast and eat it too with this vegan, gluten-free, 10-ingredient, gingerbread granola. Crunchy, chunky, sweet, spicy and ready in 30.

Gingerbread granola on a sheet pan surrounded by pine and gingerbread cookie cutters.

Why you’ll love it

A chunky, crunchy, sweet, and spicy delight this gingerbread granola is perfect for anyone who wants to enjoy a festive treat for breakfast. Or even as a snack.

  • Simple- Did I mention this granola is only 10 ingredients? Well it is. Did I also mention you only need 1 bowl to make it? Well, that’s all you need. It really doesn’t get much easier than that. And don’t worry, granola doesn’t really get much more delicious than this.
  • Chunky- I love a chunky granola! That crumbly, tiny, oat-dusty kind just isn’t for me. If this resinates with you, make this granola. You won’t be disappointed.
  • Spicy- A gingerbread cookie wouldn’t be complete without cinnamon, ginger, and cardamom. Thankfully, this granola too has all those spices. So it’s not so much spicy in intensity, but in flavor. Don’t worry, kids and those who prefer mild foods will still totally enjoy this gingerbread granola.
  • Gluten-free- Sometimes finding a good vegan cookie recipe can be difficult. So make this granola instead! As long as your rolled oats are gluten-free, this is a super simple way to enjoy gingerbread without compromising your dietary limitations.
Gingerbread granola on a sheet pan surrounded by pine and gingerbread cookie cutters.

Pecan Butter

Now, I usually can only find pecan butter online since it isn’t carried at many of my local grocery stores. And although I’m sure the online brands are good, there’s just nothing like HOME MADE pecan butter (or any nut/seed butter for that matter). And let me tell you…it’s easy. It’s cheap. And it tastes absolutely AMAZING when you make it yourself. But you have to be crazy to make it at home right? I mean, it takes FOREVER and you have to have a super powerful food processor. Right? Wrong, wrong, WRONG!

All you need is 1 cup of pecans to make enough pecan butter for this recipe. And you’ll even end up having extra to spread on toast, drizzle into oatmeal, dip apples into, or lick right off the spoon (I won’t judge). 

Making homemade nut butter

So here we go…Dump those lovely little raw pecans (or walnuts) into your food processor and process. The stages of pecan butter (or any nut/seed butter) are as follows:

  • Flour: After about 30 seconds the nuts will turn into a flour-like consistency.
  • Paste: Give it another 1-2 minutes and it will turn into paste. Scrape down the sides with a rubber spatula and continue.
  • Thick butter: Another 2-3 minutes and you’ll have a thick butter-like texture. Scrape the sides again. You’re almost there! 
  • Creamy, delicious, warm pecan butter: Another 2-3 minutes and the thick butter has turned super smooth and pourable. Congratulations! You’ve done it! You can now make your own nut and seed butters at home! Go crazy, get creative, and tell me what you come up with!

After you’ve successfully created the most amazing pecan butter in the world all you have to do is combine it will the other wet ingredients and dump in the dry ingredients. And if you don’t have pecan butter or don’t want to make it, you can sub almond or sunbutter instead. Just a side note: I wouldn’t recommend peanut butter for this recipe, it’ll be too strong and will overpower the gingerbread flavor we’re going for. Other than that…Bam! Done. Well, kinda…continue reading for my 3 perfect granola tips. Because having an amazing granola recipe is only half the battle.

Granola Tips

You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should. 

  • First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn. 
  • Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
  • Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks. This granola is pretty crunchy right out of the oven so you shouldn’t have to wait too long to break it apart. You only have to be a little patient.
Gingerbread granola on a sheet pan surrounded by pine and gingerbread cookie cutters.

Gingerbread Granola

This really is a very simple granola recipe. You only need 1 bowl and 10 ingredients. Let’s get started! Preheat the oven to 325*F and line a rimmed baking sheet with parchment paper. In a large bowl combine the wet ingredients (coconut oil, pecan or walnut butter, maple syrup, molasses, and vanilla extract). Dump in the following ingredients in order: rolled oats, chopped pecans or walnuts, cinnamon, ginger, salt, and cardamom. Stir to combine and then firmly press into the prepared baking sheet. Bake the granola for 15-20 minutes checking to prevent burning. Once the granola is done, allow to cool before breaking into chunks.

Granola Custumization

If you’d like, throw in some chopped candied ginger or even dark chocolate chunks. I prefer the ginger although you may want to omit that and opt for chocolate if this is going to be something you’re serving kids. Although the ginger is coated in sugar it is still rather, well, ginger-y so it might not be the best option for people opposed to a true ginger flavor.

However you make it, it’s fantastic and has become my new favorite granola flavor this holiday season. Let me know what you think down in the comments section below. Happy granola-ing.

Enjoy friends!

Ingredient Health Benefits

Cardamom-essential oils, antioxidants

Cinnamon-manganese, iron, calcium, and fiber

Ginger-antioxidants

Oats-vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber

Pecans- thaimine, vitamin E, magnesium, protein, fiber, antioxidants, oleic acid, phytochemicals

Walnuts- omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, vitamin E, polyphenols

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Gingerbread Granola

Have your gingerbread cookie for breakfast and eat it too with this vegan, 10-ingredient, gingerbread granola. Crunchy, chunky, sweet, spicy and ready in 30.
Prep Time10 mins
Cook Time20 mins
Cooling Time30 mins
Total Time1 hr
Course: Breakfast, Snack
Cuisine: Holiday, Vegan
Keyword: 1 bowl, candied ginger, coconut oil, easy, gingerbread, holiday baking, holiday recipes, molasses, pecans, quick, simple, walnuts
Servings: 3 cups
Author: Erin

Ingredients

Wet Ingredients

  • ¼ cup coconut oil, melted
  • ¼ cup pecan or walnut butter
  • ¼ cup maple syrup
  • ¼ cup blackstrap molasses
  • 1 tsp vanilla extract

Dry Ingredients

  • cups rolled oats
  • ½ cup pecans or walnuts, chopped
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp salt
  • ¼ tsp cardamom

Add-In

  • ¼-⅓ cup candied ginger, chopped (optional)

Instructions

  • Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.

Wet Ingredients

  • In a large bowl, combine coconut oil, pecan or walnut butter, maple syrup, blackstrap molasses, and vanilla extract.

Dry Ingredients

  • In the same bowl add rolled oats, chopped pecans or walnuts, cinnamon, ground ginger, salt, and cardamom. Stir well to combine.
  • Gently press granola onto parchment paper about ¼ inch thick making sure that there are no gaps in the granola.
  • Bake for 15-20 minutes watching to prevent burning. Remove from oven and allow to cool completly before breaking into chuncks. Add optional chopped candied ginger.
  • Store in an airtight container at room-temperature.
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Vegan Charcuterie Board

How To

With the holidays just around the corner, let’s put together a vegan charcuterie board! They are extremely versatile, customizable, and easy to prepare. I’ll show you how you can create the perfect charcuterie board for your next gathering.

Charcuterie board with fresh vegetables, fresh & dried fruits, chips, hummus, and vegan cheese.

So what the heck is a charcuterie board anyway? Well, it’s a large platter filled with finger foods of varying flavors, textures, and colors. It’s a feast for the eyes as well as the senses. Charcuterie boards make a fantastic appetizer for parties, holidays, and other large social gatherings. They are also a fantastic way to serve many different foods as an appetizer or light meal. Everyone is able to select what they would like and create their own spread. In this post, I’ll give you tips about how to put together the perfect charcuterie board.

What to include on your Charcuterie Board

The trick to having the perfect charcuterie board is creating layers. You want to have layers of flavors as well as textures. Think sweet, spicy, salty, savory. As well as creamy, crunchy, and smooth. Fruits, vegetables, spreads, dips, crackers, breads, nuts, meats, cheezes…all of these can fit into any number of those categories. So let’s brainstorm a bit to give you some ideas that might be a little out of the box.

Fruits

Select fruits that are in season. In the spring and summer think berries, peaches, nectarines, grapes. In the fall and winter months focus on figs, apples, persimmons, grapes, pomegranate arils. And don’t be afraid to add dried fruits. Sprinkle raisins over your board for a finishing touch. Or place dried apple rounds out since freshly sliced apples will brown too quickly.

Vegetables

Raw vegetables are definitely a must when making a charcuterie board. Think sweet bell peppers, broccoli, tomatoes, or cucumbers. If making a charcuterie board in the summer add grilled zucchini or summer squash. Even pickled or jarred vegetables will work. Think olives, asparagus, or artichokes.

Dips & Spreads

It’s easy to select fruits and vegetables when making a vegan charcuterie board. Obviously, those are vegan. But finding dips and spreads that are vegan can be a bit more challenging. If you don’t have access to a grocery store with a wide variety of vegan dips or spreads this may end up being the portion of the charcuterie board that you have to spend a little bit of time preparing. But don’t let that frighten you off. Most dips are very quick and easy to prepare. Allow me to give you some examples of both store-bought as well as homemade vegan dips and spreads.

Crackers

Choose crackers that have some personality. You should have some mild ones that will pair well with anything and some others that are for specific dips and cheeses. Think outside the box. I love the beet crackers and sweet potato crackers from Trader Joes. Off the Eaten Path has a fantastically salty and crunchy Veggie Crisp. There are also dried carrot, beet, and kale chips. All of which will add depth and interest to your charcuterie board.

Bread

Use your favorite artisan breads to enhance the texture of your board. Add breads with rosemary, hunks of garlic, or cranberries and walnuts to create even more flavor on your board. And don’t think you have to slice your bread either! Feel free to rip the loaves into large chunks to add texture and visual interest to your board.

Nuts

Including nuts in your charcuterie board will add visual interest and texture as well as flavor. Use raw, roasted, spiced, or candied nuts to further elevate the flavor profile of you board. Don’t underestimate the power that flavored and roasted seeds can have as well. I have three wonderful recipes for roasted squash seeds that would work perfectly in an autumnal charcuterie board.

Vegan Meats

A traditional charcuterie board will contain deli meats. Now, it is up to you to decide if you would like to include vegan meats in your own charcuterie board. Personally, I’m not a huge fan of vegan deli meat alternatives. I find them to be rubbery, extremely salty, and rather unappealing to look at. That however is just my opinion so please feel free to add whatever, if any, deli alternatives you find appetizing.

Vegan Cheezes

There are so many vegan cheeses available now! Check out your local grocery store or whip up your own nut-based cheeses at home. I love this feta recipe from Erin Ireland. It’s so simple and adds the saltiness to your board that definitely cannot be overlooked.

Extras

Now that you’ve determined what kinds of fruits, vegetables, dips, spreads, crackers, bread, nuts, “meats”, and cheezes you would like to include on your charcuterie board let’s take just a second to discuss the layout of the actual board. Some tips for creating a beautiful and inviting board are as follows:

  • Pick a board large enough to fit everything you want to include. But not a board that is so large that you will have lots of unfilled space. Empty space on the board will give it an unfinished, uninviting feel. You can, to some extent, fill empty space with herbs but you want to use fresh herbs sparingly as a garnish, not as a star feature.
  • Make sure that you provide utensils for spreading, cutting, spearing, and slicing the spreads, fruits, vegetables, meats, and cheeses. These can be fancy to add interest to the board. They can be your everyday serving utensils. Or you can use something as simple as toothpicks! There’s not need to go out and buy anything special.
Charcuterie board with fresh vegetables, fresh & dried fruits, walnuts, vegan deli meat, crackers, chips, hummus, and vegan cheese.

Charcuterie Board Steps

Once you have all the pieces of your charcuterie board puzzle figured out, it’s time to put them all together to create that visually appealing appetizer no one will be able to keep their hands off. Let’s go through the steps of laying out all your charcuterie board items.

  • Step 1: Gather your board, bowls, and food items. Place any dips or spreads into your selected bowls and place them on the board in the rough location that you would like them to be.
  • Step 2: Begin by placing your largest food items on the board first. Think large crackers, blocks of vegan cheese, fruits (such as this pomegranate half), and vegetables (the florets of broccoli). Ensure that the food is overlapping to prevent the board from showing through.
  • Step 3: Place medium food items around the larger ones. Think slices of vegan deli “meat”, smaller crackers, chips, and/or dried fruit.
  • Step 4: Place your smallest food items on the board last. If necessary, corral them onto the board by surrounding them with larger, sturdier foods and bowls to prevent them from rolling off the board. Think loose grapes, blueberries, or nuts.
  • Step 5: The final step is adding fresh herbs to your board. Top dips with parsley, dill or cilantro as appropriate. Stick sprigs of rosemary or sage out from under bowls. Don’t be afraid to re-arrange as you go. If something doesn’t look or feel right rearrange it or remove it from the board. Everything you intended on using might not fit and that’s ok. You can always have two charcuterie boards!

Bonus Tip

Make a dessert charcuterie board! Include your favorite cookies, cakes, chocolate hummus, fruits for dipping in chocolate, sugared nuts…let me know in the comments section what you include in your dessert charcuterie board.

I hope that you all have found this charcuterie board how-to informative and helpful. Know that any board you put together will be a hit with your party guest. I mean, who doesn’t love a bunch of fresh food sprawled out on a wooden board? Be sure to let me know in the comments if you make a charcuterie board.

Enjoy friends!

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Pumpkin Pie Granola

Pecan meets pumpkin in this slightly sweet, totally crunchy, and super chunky pumpkin pie granola. It’s the ultimate autumn snack, breakfast, or dessert. All you need is 1 bowl and about 30 minutes to whip up it up.

Oat yogurt in an orange bowl topped with pumpkin pie granola and a jar of spilled pumpkin pie granola in the background.

So let’s talk about what you’re going to need to make this amazing pumpkin pie granola. What makes this granola special is the use of pecan butter. Have you ever tried pecan butter? If not you’re going to be hooked after this recipe. You have been warned…

Close up of a sheet pan full of pumpkin pie granola.

Pecan Butter

Now, I usually can only find pecan butter online since it isn’t carried at many of my local grocery stores. And although I’m sure the online brands are good, there’s just nothing like HOME MADE pecan butter (or any nut/seed butter for that matter). And let me tell you…it’s easy. It’s cheap. And it tastes absolutely AMAZING when you make it yourself. But you have to be crazy to make it at home right? I mean, it takes FOREVER and you have to have a super powerful food processor. Right? Wrong, wrong, WRONG!

All you need is 1 1/2 cups of pecans to make enough pecan butter for this recipe. And you’ll even end up having extra to spread on toast, drizzle into oatmeal, dip apples into, or lick right off the spoon (I won’t judge).

So here we go…Dump those lovely little raw pecans into your food processor and process. The stages of pecan butter (or any nut/seed butter) are as follows:

  • Flour: After about 30 seconds the nuts will turn into a flour-like consistency.
  • Paste: Give it another 1-2 minutes and it will turn into paste. Scrape down the sides with a rubber spatula and continue.
  • Thick butter: Another 2-3 minutes and you’ll have a thick butter-like texture. Scrape the sides again. You’re almost there!
  • Creamy, delicious, warm pecan butter: Another 2-3 minutes and the thick butter has turned super smooth and pourable. Congratulations! You’ve done it! You can now make your own nut and seed butters at home! Go crazy, get creative, and tell me what you come up with!

After you’ve successfully created the most amazing pecan butter in the world all you have to do is combine it will the other wet ingredients and pour it over the mixed dry ingredients. And if you don’t have pecan butter or don’t want to make it, you can sub almond or sunbutter instead. Bam! Done. Well, kinda…continue reading for my 3 perfect granola tips. Because having an amazing granola recipe is only half the battle.

A jar of pumpkin pie granola with oat yogurt in an orange bowl topped with pumpkin pie granola in the background.

Granola Tips

You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should.

  • First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn.
  • Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
  • Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks.

So there you have it! I hope that you have found this post informational. And when you make this granola it’s going to be perfect. I hope that you all enjoy my Pumpkin Pie Granola and as always, please share your thoughts in the comments below.

Enjoy friends!

Ingredient Health Benefits

Oats- vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber

Pumpkin seeds- omega-3 fats, magnesium, iron, calcium, zinc, fiber

Pecans- thiamine, vitamin E, magnesium, protein, fiber, antioxidants, oleic acid, phytochemicals

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Pumpkin Pie Granola

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: Vegan
Keyword: easy, granola, pecan butter, pecans, pumpkin, pumpkin pie spice, quick, simple
Servings: 3 cups
Author: Erin

Ingredients

Dry Ingredients

  • cups rolled oats
  • ¼ cup pumpkin seeds
  • ¼ cup pecan pieces
  • 2 tbsp chia seeds
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt

Wet Ingredients

  • cup pecan butter
  • ¼ cup coconut oil, melted
  • ¼ cup pumpkin puree
  • ¼ cup maple syrup
  • 1 tsp vanilla

Instructions

  • Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine dry ingredients. Add wet ingredients. Stir well to combine.
  • Evenly press granola onto parchment paper. About ¼ inch thick.
  • Bake for 25 minutes until fregrant and slightly browned but not burned. Do not stir granola or shake the pan.
  • Once completely cooled, break granola into large chunks.
  • Store in an airtight container at room temperature.
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Pumpkin Pie Hummus

Ready to go in 10 minutes and with only 6 ingredients this pumpkin pie hummus is sure to hit the spot the next time you’re craving a sweet snack. Vegan, gluten-free, refined sugar-free, oil-free, nut-free, and seed-free but definitely not flavor-free. Grab your blender or food processor and let’s do this!

Pumpkin pie hummus in a bowl with pretzel crackers and cinnamon sticks.

I’ve been on a hummus kick lately. I’ve been making different varieties all week and although they’ve been amazing they’ve all been savory. And today, I needed something sweet. It’s the weekend after all! So here it is, my ode to the fall season: pumpkin pie hummus.

Pumpkin pie hummus in a bowl with pretzel crackers and cinnamon sticks.

There’s not much to say about this hummus except that it’s absolutely delicious. It’s super simple, ready quickly, and requires ingredients you probably already have (especially at this time of the year). I only have one note about the dates…

Dates

When it comes to dates you REALLY want to make sure they’re fresh. And by fresh I mean soft, moist, and gooey. It’s easier to remove the pits from them and your blender/food processor won’t have such a hard time combining them if the dates are soft. That being said, if your dates aren’t up to snuff, no worries. Simply place your dates in very hot water for 5-10 minutes. Once they’re soft, squeeze out the excess water from them and remove the pits. Now they should be soft enough to pulse in the blender or food processor.

Pretzel cracker being dipped into pumpkin pie hummus surrounded by pretzel crackers and cinnamon sticks.

Serve It

This pumpkin pie hummus is absolutely amazing with pretzels (can you say salty/sweet?), crackers, or your favorite bread. For a finishing touch, top the hummus with vegan graham cracker crumbs or some cinnamon. This hummus would also make a nice addition to a vegan cheese board. It’ll also make a perfectly quick and easy dessert for Thanksgiving. The possibilities for this hummus are endless.

Enjoy friends!

Ingredient Health Benefits

Pumpkin

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Pumpkin Pie Hummus

Prep Time10 mins
Total Time10 mins
Course: Dessert, Snack
Cuisine: Vegan
Keyword: 10-minutes, 6-ingredients, dates, gluten-free, hummus, naturally-sweetened, nut-free, oil-free, pumpkin, pumpkin pie spice, refined-sugar free, seed-free
Servings: 2 cups
Author: Erin

Ingredients

  • 8 soft dates, pitted make sure the dates are very soft*
  • cup plant-based milk I used flax milk
  • cup canned pumpkin not pumpkin pie filling
  • 1 tsp vanilla
  • 1, 15oz can garbanzo beans drained and rinsed
  • 1 tsp pumpkin pie spice

Instructions

  • Add pitted, soft dates* to the blender or food processor and pulse until they resemble a paste.
  • To the blender/food processor add plant-based milk, canned pumpkin, vanilla, garbanzo beans, and pumpkin pie spice in this order.
  • Blend until well combined stopping occasionally to scrap the sides of the container.
  • Garnish with vegan, gluten-free graham cracker crumbs or a sprinkling of cinnamon. Serve with pretzels, crackers, or bread.

Notes

*If your dates are rather dry place them in hot water for 5-10 minutes allowing them to soften.  Squeeze excess water from each date before adding to the blender.
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Roasted Squash Seeds Three Ways

Use the seeds from all your winter squash by roasting them in one of these three seasoning blends. Choose from either sweet, spicy, or curry. Nothing but squash seeds, oil and spices. Eat up!

Close up photo of roasted and seasoned spaghetti squash seeds with a side salad in the background.

STOP! Before you throw out all those seeds from your favorite winter squashes (I’m looking at you pumpkin, butternut, spaghetti and acorn) let’s talk about just what exactly you’re tossing in the trash. Firstly, you’re wasting money. You’ve paid for not only the flesh of the squash but the seeds as well. Use them! Secondly, you’re wasting nutrients. Squash seeds contain magnesium, iron, calcium, zinc, fiber…all things that definitely don’t belong in the trash. And thirdly, you’re wasting flavor, texture, and interest that could be used to top soups, salads, breads and pasta. They can be the base for a unique pesto or, if you have enough, they can be turned into a seed butter.

Close up photo of a spaghetti squash on a wooden table with a black background.

My point is, don’t toss out those amazing little squash seeds. They’re worth the extra work to harvest from the “guts” of the squash. Once you’ve got them, just wash them really well and let them drain thoroughly. Air drying them is best. But you can also dry them between two dish towels. Once they’re dry, they’re ready to be transformed!

I have here 3 simple spice combinations that will work really well with all manor of autumn recipes (including a few I currently have on my site). Enjoy any one (or more) of the following: sweet, spicy, or curry blend. But don’t just go by these three. Use these as a jumping off point. Get creative with your use of these seeds and be sure to tell me down in the comments section how you use them this fall.

Enjoy friends!

Ingredient Health Benefits

Ginger: antioxidants

Squash seeds: omega-3 fats, magnesium, iron, calcium, zinc, fiber

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Roasted Squash Seeds Three Ways

Use the seeds from all your winter squash by roasting them in one of these three seasoning blends. Choose from either sweet, spicy, or savory. Nothing but squash seeds, oil and spices. Eat up!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Snack
Cuisine: Vegan
Keyword: 5-ingredient, savory, snack, spicy, squash seeds, sweet, topping
Author: Erin

Ingredients

  • ½ cup squash seeds pumpkin, delicata, spaghetti, butternut, acorn, etc.

Sweet Roasted Squash Seeds

  • tsp nutmeg
  • tsp cloves
  • ¼ tsp cinnamon
  • ¼ tsp vanilla optional
  • ½ tsp maple syrup granulated or coconut

Spicy Roasted Squash Seeds

  • pinch paprika
  • tsp cumin
  • ¼ tsp chili powder
  • ½ tsp avocado oil

Curry Roasted Squash Seeds

  • pinch ginger
  • tsp curry powder
  • ¼ tsp garam masala
  • 2 tsp coconut milk

Instructions

  • Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
  • In a small bowl combine the spices of the particular spice blend that you've chosen. Lightly coat seeds in olive oil or coconut cooking spray then toss with spice blend.
  • Spread seeds evenly on prepared baking sheet so that none or overlapping or touching.
  • Roast seeds for 10 minutes. Stir seeds are return to oven for additional 8 minutes watching that they don't burn.
  • Once roasted remove from oven and enjoy on salads, soups, breads, pastas or turn into a pesto or seed butter.
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Apple Pie Bliss Bites

Only 7 ingredients and 30 minutes stand between you and these apple pie bliss bites. Packed with wholesome ingredients to power you through than afternoon slump these snacks are vegan, gluten-free, oil-free, and refined-sugar free.

Apple pie bliss bites on a white plate, one of which is being picked up.

I’m going to be completely honest with you guys (because that’s what blogs are for right?). I had never made energy bits before creating this recipe. I know. Crazy right? But it’s true. Phew…I’m glad to have gotten that off my chest. Now…on to why you should give these apple pie bliss bites a try.

Apple pie bliss bites on a white plate one of which has a bite taken out of it.

Complex Carbohydrates

I’m gonna get a little nerdy with you guys right now. But not too much. Alright, carbohydrates ARE NOT BAD. Let me just say that again so it can sink in a bit: Carbohydrates are not bad. Carbohydrates are an important energy source for the human body. Our brain and muscles love carbohydrates and need them to function properly. Quick, easy energy. That’s what our body sees when it’s given carbohydrates. Complex carbohydrates are a slower form of energy which means that your body is still going to get the energy but the sugar will enter your bloodstream slowly, and be absorbed slowly. In the simplest terms, there’s not going to be an energy crash after eating complex carbs like there might be after eating straight sugar. And that’s a good thing! We want our food to give us long-lasting energy. No afternoon crashes wanted.

Apple pie bliss bites on a white plate with slivered almonds all around.

Healthy Fats

Fat is an as an important component of our food. It helps us stay full, longer. And that’s great because no one wants to be eating constantly right? We are busy people and we have other important things to do with our day besides eat. Fat is also an important component for brain function. Just like carbohydrates, your brain needs fat to work properly. All the fats in this recipe come from plants which means that they have positive health attributes. Chia seeds, sunflower seeds, and almonds all provide healthy fats in this recipe.

Apple pie bliss bites on a white plate with apples and slivered almonds on the side.

Plant-Based Protein

We know that protein in important in building lean muscle. But did you also know that protein plays an important roll in cell formation and functionality, as well as the health and well-being of your immune system? It’s true, proteins are not a one-stop shop when it comes to their importance in the diet. And plant-based proteins are just as useful as animal-based ones. Thank the almonds, oats and chia seeds for their supply of plant-based proteins in this snack.

What do you guys think about gaining a little more nutritional background information about these apple pie bliss bites? Is this something you’d enjoy reading more of in the future? Or is it all just way too much information? Let me know in the comments below your thoughts on this information as well as any feedback you have on the bites themselves.

Enjoy friends!

Ingredient Health Benefits

Almonds-protein, fiber, vitamin E, magnesium, calcium, iron

Apple- vitamin C, soluble and insoluble fiber

Oats-vitamins A & B; calcium, magnesium, potassium, selenium, copper, zinc, iron, manganese; soluble and insoluble fiber; phytochemicals

Sunflower seeds- polyunsaturated fats, vitamin E, folate, magnesium, selenium, copper

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Apple Pie Bliss Bites

Only 7 ingredients and 30 minutes stand between you and these apple pie bliss bites. These snacks are vegan, gluten-free, oil-free, and refined-sugar free.
Prep Time5 mins
Freezing Time30 mins
Total Time35 mins
Course: Snack
Cuisine: Vegan
Keyword: apple, apple pie, energy ball, gluten-free, naturally-sweetened, oil-free, refined-sugar free, vegan
Author: Erin

Ingredients

  • ½ cup rolled oats
  • ½ cup slivered almonds
  • 5-6 soft dates
  • ¼ cup applesauce
  • 1-2 tsp apple pie spice
  • 1 tbsp chia seeds
  • ¼ cup sunflower seed butter

Instructions

  • Add rolled oats and slivered almonds to a food processor and pulse until roughly chopped.
  • Add the rest of the ingredients to the oat and almond mixture and pulse until a ball forms.
  • Scoop out 1½ tbsp amounts of mixture and roll into a ball. Mixture will be sticky so wetting your hands may help keep it from sticking to your skin.
  • Place balls on a parchment-lined baking sheet and put into the freezer until firm. About 30-35 minutes.
  • Once firm, remove from freezer and store in an airtight container in the refrigerator.
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