Walnut Fudge with Walnut Caramel

This vegan walnut fudge topped with walnut caramel is just the dessert you should make for the upcoming holidays. The fudge is thick, chocolate-y, and perfectly chewy. And my vegan walnut caramel takes this (or any) dessert from ordinary to extraordinary.

Stack of walnut fudge with more walnut fudge in the background.

Walnut Fudge

This fudge is so simple there’s not much to talk about. Unless of course you want to know just how delicious it is. In that case, there’s plenty to discuss. Don’t let the fact that it’s only 5 ingredients fool you. This perfect holiday dessert packs a powerful punch. It’s sweet, chocolate-y, and chewy. With a slight crunch from walnuts to boot. Made in less 30 minutes, all you’ll need is a food processor and a loaf pan to prepare this ultimate holiday dessert. Make it ahead of time so you can spend your holiday doing what’s really important-hanging out with family and friends.

To make this incredibly easy dessert all you’ll need is: two firmly packed cups of soft, pitted medjool dates, 1/2 cup of walnut butter (for tips on making you own check out this post), some warm water, and a splash of vanilla extract.

Start by pulsing the dates in your food processor until a sticky ball forms. You want a pretty smooth date paste and once you have that, separate the ball so that it’s evenly distributed in the bowl of the processor. Then add the walnut butter, 1/2 cup warm water, and a splash of vanilla extract. Process until everything is incorporated. Continue adding warm water until the fudge is

At this point you can add walnut pieces and pulse to combine. Press the thick, sticky fudge into the prepared loaf pan. Bake at 350*F for 15-20 minutes until the edges of the fudge are just crispy. Allow the fudge to cool in the pan. The longer this fudge sits the firmer it will get. When you’re ready to serve, top it with walnut caramel, vegan ice cream, or whipped coconut cream. Store it in an airtight container at room temperature or in the refrigerator.

Plated walnut fudge topped with walnut caramel sauce with walnut fudge in the background

Caramel Sauce

As if the fudge isn’t dreamy enough, I’m giving you the ultimate walnut caramel sauce to top it off with. This sauce is vegan, gluten-free, oil-free, and naturally sweetened with dates. It requires only 4 ingredients and can be made in a food processor in about 5 minutes.

Use it not only to top off this fudge, but any other holiday dessert you wish. Try it on cheesecake, over brownies, or sandwiched between cookies. It’s also pretty amazing right off a spoon too.

Walnut Date Caramel

This 4-ingredient walnut caramel will take your holiday desserts from ordinary to extraordinary. Vegan, gluten-free, naturally sweetened, and oil-free. All you need is a strong food processor and 10 minutes.
Prep Time5 mins
Processing Time5 mins
Total Time10 mins
Course: Dips and Sauces
Cuisine: Vegan
Keyword: 4-ingredients, caramel, date, dates, dessert, easy, food processor, gluten-free, medjool dates, naturally-sweetened, oil-free, quick, refined-sugar free, sauce, simple, topping, vegan, vegan topping, walnut butter
Servings: 1 cups
Author: Erin

Equipment

  • Food Processor

Ingredients

  • 6 pitted medjool dates
  • ¼ cup walnut butter
  • ⅓-½ cup warm water
  • 1 tsp vanilla

Instructions

  • Place fresh, pitted dates to food processor and process until a sticky ball forms. Break apart ball and evenly distribute in the bowl of the food processor.
  • Add walnut butter, vanilla and ⅓ cup warm water. Process until smooth. Add more warm water as needed to thin the caramel.
  • Place in an airtight container and store in the refrigerator.

Let me know if you make this super simple dessert for your next holiday get-together. I promise, you guests won’t know they’re being served a vegan dessert (unless you tell them).

Enjoy friends!

Ingredient Health Benefits

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

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Walnut Fudge

This vegan walnut fudge is just the dessert you should make for the upcoming holidays. Thick, chocolate-y, and perfectly chewy, you won't believe it's made from only 5 wholesome ingredients.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: Gluten-Free, Vegan
Keyword: 5-ingredients, brownies, chocolate, cocao, dates, dessert, easy, food processor, gluten-free, quick, simple, vegan, walnut butter, walnuts
Servings: 8 pieces
Author: Erin

Equipment

  • Food Processor

Ingredients

  • 2 cups pitted, tightly packed dates*
  • ½ cup walnut butter
  • cup cocao powder
  • 2 tbsp coconut oil, melted
  • ¼ cup chopped walnuts

Instructions

  • Preheat oven to 350°F and line a small loaf pan with parchment paper.
  • Add moist, sticky dates to the food processor and process until a ball forms. Break the ball apart and spread it evenly around the bowl of the food processor.
  • Add walnut butter, cocoa powder, and melted coconut oil and pulse until incorporated. The mixture will be very sticky and thick.
  • Add chopped walnuts and pulse to incorporate.
  • Dump fudge into prepared loaf pan. Press more chopped walnuts into the top of the fudge if dessired.
  • Bake for 15-20 minutes until slightly crunchy around the edges. Allow to cool in the loaf pan. The longer it sits the firmer it will become. Cut into 8-10 pieces and serve with walnut caramel sauce, vegan ice cream, or whipped coconut cream.
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Vegan Caramel Apple Pancakes

These vegan caramel apple pancakes are perfect for a cozy autumn morning spent inside. Prepared in 30 minutes and made with wholesome ingredients, these pancakes are vegan, gluten-free, refined sugar-free, oil-free, and nut-free. With a decadent 3-ingredient vegan caramel sauce you’ll feel like you’re having dessert for breakfast.

Apple pancakes on a plate with date caramel, apples and cotton in the background.

I wanted to create a breakfast recipe that EVERYONE can enjoy. And with these caramel apple pancakes I think I’ve hit the jackpot. There’s no need to order any crazy ingredients or go hunting in specialty grocery stores to prepare these perfectly fluffy and wholesome caramel apple pancakes.

Plated apple pancakes surrounded by caramel sauce, apples and cotton.

Apple Pie Spice

Before we get going on this recipe let’s just take a quick second to discuss something: apple pie spice. It’s pretty hard to come by in the grocery store unless you happen to be shopping for it during the autumn months. That being said, making your own spice blend is SUPER simple. Plus it tastes much better in my opinion. You can also customize it. Leave out a spice that perhaps you aren’t too fond of. Or substitute in another favorite that has the same flavor profiles as the others. So really quickly, let me just tell you how I make my apple pie spice blend.

  • 2 tbsp cinnamon
  • 3/4 tsp cardamon
  • 3/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp allspice

Mix these all up together and store them in a small, airtight jar. Add this spice to coffee, oatmeal, quick breads, homemade applesauce…go crazy!

Close up of caramel apple pancakes on a fork with apples and a cup of tea in the background.

Pancakes

Now that you’ve got your apple pie spice let’s talk about actually making these incredibly easy and completely satisfying caramel apple pancakes. First you’ll need oat flour. If you’ve checked out my pumpkin pancakes you’ll know that I love using oat flour. It’s so easy (and cheap) to make at home and is gluten-free (just make sure that you purchase confirmed gluten-free oats). If you have rolled oats, you essentially have oat flour. Just dump the whole rolled oats into your food processor or blender and pulse until you have, well, a flour. Done! The rest of the ingredients are pretty self-explanatory which is totally what I was going for: Simple!

The only thing that I really want to stress about these pancakes is that, once all the ingredients have been combined, please make sure that you let the batter rest for at least 5-10 minutes. This is going to result in super fluffy, tender pancakes. Who wants flat, tough pancakes? Not me! So while the batter is resting make yourself some of my amazing 3-ingredient caramel sauce…

Caramel Sauce

It was really important for me to up the sweetness factor of these pancakes without adding any cane sugar, coconut sugar, maple syrup or *gasp* artificial sweeteners. Enter the incredible date. Simply pull the pits from 8 dates, toss them into a small food processor, and pulse until they’re very well chopped. Next add in the coconut milk and a splash of vanilla. Process until it’s well combined and creamy. If it’s too think simply add in more coconut milk a little at a time until it’s pourable.

The caramel color from the dates and vanilla isn’t the only thing that looks authentically caramel about this sauce: it’s just as sweet and satisfying as the dairy-containing original! This caramel sauce pairs perfectly with the apple pancakes but it could easily be used to top your favorite vegan ice cream, chocolate cake, brownies, cheesecake…you name it! You can even eat it right off a spoon. I won’t judge.

Caramel apple pancakes on a plate with date caramel sauce being poured on the pancakes.

Ingredient Health Benefits

Apple- vitamin C, soluble and insoluble fiber

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

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Vegan Caramel Apple Pancakes

Prepared in 30 minutes and made with wholesome ingredients, these pancakes are vegan, gluten-free, refined sugar-free, oil-free, and nut-free.
Prep Time5 mins
Cook Time15 mins
Resting Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: Vegan
Keyword: breakfast, gluten-free, naturally-sweetened, nut-free, oil-free, refined-sugar free, vegan
Servings: 10 pancakes
Author: Erin

Ingredients

Apple Pancakes

  • cups oat flour
  • ½ tbsp baking powder
  • ½ tsp apple pie seasoning
  • 1⅓ cup plant-based mylk
  • ½ cup applesauce
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Caramel Sauce

  • 8 medjool dates, pitted soak in hot water for 5-10 minutes if hard
  • 1 cup coconut milk can be either full or reduced-fat, from a can
  • ½ tsp vanilla extract

Instructions

Apple Pancakes

  • In a medium-sized bowl whisk together the oat flour, baking powder, and apple pie spice.
  • Add the applesauce, plant-based mylk, vanilla, and apple cider vinegar.
  • Mix until just combined. Do not over-mix. Allow to sit for 5-10 minutes to thicken.
  • Heat a griddle or skillet with vegan butter. Cook ⅓ cup of batter on griddle or skillet for 3-4 minutes (or until bubbles pop) and flip, cooking additional 3-4 minutes on the other side. Repeat using all the pancake batter.

Caramel Sauce

  • In a small food processor, pulse pitted dates until well chopped.
  • Add coconut milk and vanilla extract processing until smooth. Add more coconut milk, a little at a time, if caramel is too thick.
  • Serve pancakes warm and topped with caramel sauce.
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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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Walnut and Tofu Bolognese Sauce

This walnut and tofu “meat” bolognese sauce will be your new go-to family dinner during the cold weather months. Vegan and refined-sugar free with gluten-free and oil-free versions, this recipe will surely satisfy everyone at the table. Made with loads of fresh vegetables and simple, pantry-staple ingredients this meal will become your family’s new favorite dish.

Two bowls on walnut and tofu "meat" bolognese sauce in white bowls.

There aren’t many dishes I miss since going vegan over a year ago. But a good, hearty bolognese sauce is one of them. Well….was one of them. Since this recipe has been in my life, I definitely don’t miss my old version. This walnut and tofu “meat” bolognese sauce has it all going on. It’s got plenty of protein just like the original but it’s made even better by including all the veggies. And, let’s be honest, any excuse to eat pasta is a good one. Let’s explore this vegan bolognese sauce a little more shall we?

Pasta and walnut and tofu "meat" bolognese sauce on a fork.

Baked Tofu “Meat”

So this bolognese sauce is made up of three parts: the sauce, the walnut “meat”, and the tofu “meat”. I have found that including both tofu and walnuts in this recipe really enhances the texture and assists in recreating a “traditional” bolognese sauce. The baked tofu is simply crumbled, marinated in spices and oil (or water for an oil-free version), and baked in the oven. Super, super simple right? So while that’s baking in the oven we can move on to the rest of the “meat” sauce.

Walnut “Meat”

To complete the texture of the vegan bolognese sauce we need to make the walnut “meat” sauce. This is just as easy as the baked tofu portion of the recipe mentioned above. Simply place the walnuts into a food processor and pulse until the texture resembles that of, you guessed it, ground beef. Once the vegetables are soft, the walnuts and baked tofu will be added along with the sauce and a few spices.

Two bowls on walnut and tofu "meat" bolognese sauce in white bowls.

The Vegetables

In this section of the recipe I like to keep things as close to the original meat version as possible. That being said I always use: onions, carrots, celery, and zucchini. Some people like to include mushrooms. Personally, I love mushrooms, just not in my bolognese sauce. But if you’re one of those mushroom bolognese folk then by all means, throw them in! This recipe is very forgiving so you can use whichever vegetables you have or, to save money, vegetables currently in season. Some other vegetable ideas include: eggplant, leeks, and winter or summer squash.

There you have it my friends! My super simple walnut and tofu “meat” bolognese sauce. Throw this sauce on your favorite whole-wheat or gluten-free pasta. You could even up the veggie intake more if you’d like and spiralize yourself some zucchini, sweet, potato or carrot noodles. The possibilities are endless and that’s part of the appeal of this recipe. Make it your own and customize it to your family’s preferences.

Enjoy and be sure to let me know what you think down in the comments below.

Two empty white bowls with pieces of walnut and tofu "meat" bolognese sauce left.

Ingredient Health Benefits

Basil- phenolic compounds

Carrot- vitamin A; fiber; manganese; B vitamins; potassium; vitamin C

Celery- vitamin A; vitamin C; B vitamins; calcium; iron; magnesium; phosphorus; potassium

Garlic- phytochemicals

Olive oil- Monounsaturated fat; polyphenols; anti-inflammatory properties

Onion-antioxidants; fiber; vitamin C; folate

Oregano- antioxidants

Tomato- vitamin C; potassium; polyphenols

Walnuts- omega-3s; B vitamins; phosphorus; magnesium; copper; phytochemicals

Walnut and Tofu Bolognese Sauce

Vegan and refined-sugar free with gluten-free and oil-free versions, this recipe will surely satisfy everyone at the table. Made with loads of fresh vegetables and simple, pantry-staple ingredients this meal is sure to become your family's new favorite dish.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian, Vegan
Keyword: gluten-free, oil-free, pasta, refined-sugar free, sauce, tofu, vegan, walnuts
Servings: 4 people
Author: Erin

Ingredients

Baked Tofu

  • 16 oz extra firm tofu
  • tbsp coconut aminos/soy sauce
  • 3 tbsp nutritional yeast
  • tsp chili powder
  • tsp paprika
  • ¾ tsp garlic powder
  • tbsp olive oil (use water for oil-free version)

Walnut Bolognese Sauce

  • 1-2 tsp olive oil (use water for oil-free version)
  • 1 tbsp minced garlic
  • 1 medium onion, finely diced
  • 1 cup celery, finely diced
  • 1 cup carrot, finely diced
  • 1 medium zucchini, diced
  • 1 cup walnuts pulsed in food processor to resemble ground beef
  • 28 oz tomato sauce (Trader Joe's is my favorite)
  • ½ cup pasta water
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • salt to taste

Pasta

  • 16 oz pasta of choice (use whole-wheat, gluten-free, or spiralized zoodles)

Instructions

Tofu Crumbled "Meat"

  • Preheat oven to 375°F. Begin by pressing the tofu in a tofu press or place between two cloth dishtowels and top with something heavy. Press for at least 10 minutes.
  • While tofu is being pressed, whisk together the coconut aminos, nutritional yeast, chili powder, paprika, garlic powder and olive oil. The mixture should resemble a paste.
  • Crumble tofu into the size of ground meat and mix with marinade until all tofu pieces are coated.
  • Spread into an even layer on a parchment-lined baking sheet and bake for 30 minutes stirring half way through cooking. Watch the tofu closely so that it doesn't burn.

Pasta

  • Prepare pasta according to package directions cooking until al dente. Reserve ½ cup pasta cooking water for bolognese sauce.

Walnut Bolognese Sauce

  • Prepare walnuts but pulsing in a food processor until course. Should resemble ground beef.
  • Heat a large skillet over medium-high heat and add olive oil, garlic, onion, celery, carrots and zucchini. Cook for 4-5 mintues until onion is transleucent and zucchini is soft.
  • Add pulsed walnuts, prepared tofu crumbled "meat", tomato sauce, basil, oregano, salt (to taste), and reserved pasta cooking water. Simmer for 10-15 minutes allowing flavors to combine.
  • Serve over pasta and top with vegan parmesan cheese.
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Almond Butter Brownies

These vegan almond butter brownies are moist, chewy, and filled with something unexpectedly good for you. They also happen to be refined sugar free. Get ready to change the way you look at desserts!

White plate filled with almond butter chocolate brownies topped with chocolate chips and slivered almonds

Hey everyone! I hope that this week has treated everyone well and that you’re all looking forward to the weekend as much as I am. My eldest daughter started Kindergarten last Monday so the past few weeks have been an emotional rollercoaster for everyone in the house. New experiences, new schedules, new routines.

It’s been such a challenge trying to make time to do the things I love most which includes cooking. But I think we’re finally starting to hit our stride.

A bite from a almond butter chocolate brownie topped with melted chocolate chip and slivered almonds

Anyway, a few weeks back, to celebrate the beginning of the school year for all the kids on our cul-de-sac, we decided to have a dessert party. It was our last hurrah for summer and we wanted to end the season with a bang. Naturally, when I think of dessert I think of…CHOCOLATE! And what better grab and go, running around playing, form of chocolate is there than a brownie?!

Behold: The chocoloate-y, chewy, moistness that are these vegan almond butter brownies. And you know what I love about giving these brownies to the kids? Why, the secret ingredient of course! Are you ready for this? RED LENTILS! I swear! It may sound crazy but these brownies owe much of their awesomeness to the fiber filled, protein-packed red lentil.

Batch of almond butter chocolate brownies topped with chocolate chips and slivered almonds.  Red lentils in a measuring cup and slivered almonds on the side.

Trust me when I say: you cannot taste the lentils. I’m not sure they would have been a hit with the kids had there been even the slightest “bean-y” flavor. But don’t just take my word for it! Whip these guys up yourself and see just what I’m talking about. Do it! Go! Now! Kids and adults alike will thank you.

White plate with crumbs of the almond butter chocolate brownies

Ingredient Health Benefits

Almonds: Good source of protein, fiber/Vitamin E, magnesium, calcium, iron

Almond Butter Brownies

These vegan almond butter brownies are moist, chewy, and filled with something unexpectedly good for you. They also happen to be refined sugar free. Get ready to change the way you look at desserts!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Vegan
Keyword: almonds, brownies, chocolate, dessert, lentils
Servings: 9 brownies
Author: Erin

Ingredients

Brownie Batter

  • ½ cup red lentils
  • 1 cup + 1 tbsp water
  • 3 tbsp canola oil
  • cup maple syrup
  • ½ cup vegan mini chocolate chips
  • cup smooth almond butter
  • 2 tsp vanilla
  • cup flour
  • ½ tsp salt
  • ½ tsp baking powder

Almond Butter Base

  • ¾ cup crunchy almond butter
  • cup maple syrup
  • ½ tsp vanilla
  • 3 tbsp unsweetened plant-based milk

Toppings

  • slivered almonds
  • mini vegan chocolate chips

Instructions

  • Preheat oven to 350°F and line an 8×8 baking dish with parment paper.

Brownie Batter

  • Begin by cooking the red lentils. Sort and thoroughly rinse the lentils. Add water and lentils to a small pot over medium-high heat. Bring to boil thenlower to medium-low heat and cook for 15 minutes until lentisl are very tender and water has been absorbed.
  • While lentils are cooking warm canola oil and maple syrup in a small pot over medium heat. When hot but not boiling remove from heat and stir in chocolate chips. Continue to stir the mixture until all the chips have melted and the mixture is smooth.
  • When the lentils are done cooking add them to a food processor and blend until smooth. Add remaining ingredients and blend. Set aside.

Almond Butter Base

  • Whisk together crunchy almond butter, maple syrup, vanilla & plant-based milk. The mixture should be thick and resemble a paste.
  • Evenly press the almond butter base into the bottom of the parchment-lined baking dish. Pour in the brownie batter. Sprinkle with slivered almonds and mini chocolate chips if desired.
  • Bake for 30-35 minutes unitl a toothipick inserted into the center comes out clean. Let cool completely before slicing with a serrated knife.
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Fig and Blueberry Cobbler for Two

A fig and blueberry cobbler for two with a sweet and tangy filling and a crunchy, buttery crumble. Vegan, gluten-free, refined-sugar free, and prepped in 10 minutes this dessert is perfect for using up those delicious end-of-summer fruits.

Bowl of fig and blueberry cobbler topped with vegan whipped cream, figs, and blueberries

Is anyone else saddened by the thought that summer is almost gone? Don’t get me wrong, I love fall. The crisp, cool night air, shorter days, and the season of pumpkin treats brings a smile to my face. But for some unknown reason this year I’m reluctant to let summer go.

Labor Day is almost here and with the unofficial end of summer drawing near I find myself longing for the fresh, delicious fruits of the season. Take the often overlooked end-of-summer favorite the fig for example…

Figs are amazing. It’s a travesty that they’re only in season for such a short time. But that just makes us appreciate them more, right? Right! We’ve all seen them in salads or, of course, dried and used as a filling in cookies but sometimes you want to welcome fall early while still enjoying the fruits of summer.

Close up photo of fresh figs on a white marble countertop with a white background

Therefore I give you this fig and blueberry cobbler for two! The gooey, fruity filling is naturally sweet from ripe, fresh figs and blueberries as well as from a hint of maple syrup. And that deliciously crunchy textured top is achieved with the help of rolled oats and vegan butter.

Two bowls of fig and blueberry cobbler with fresh cut figs and a spoonful of blueberries

This dessert is the perfect end-of-summer treat for two. Using on 10 ingredients and ready for the oven in less than 10 minutes it leaves you plenty of time to enjoy the last little bit of summer. Finally, it’s best when served warm and topped with vegan whipped cream, lemon zest or fresh figs and blueberries. So from my kitchen to yours-Enjoy!

A spoonful of fig and blueberry cobbler

Ingredient Health Benefits

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

Figs: High in fiber; rich in potassium, calcium, magnesium, and iron; excellent source of polyphenols

Fig and Blueberry Cobbler for Two

A fig and blueberry cobbler for two with a sweet and tangy filling and a crunchy, buttery crumble. Vegan, gluten-free, refined-sugar free, and prepped in 10 minutes this dessert is perfect for using up those delicious end-of-summer fruits.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: Vegan
Keyword: 10-ingredients, dessert, for two, sweets, vegan
Servings: 2 people
Author: Erin

Ingredients

Fig and Blueberry Filling

  • 10 figs, fresh, trimmed and quartered
  • 1 cup blueberries, fresh
  • 1 medium lemon, zested
  • 1 tbsp maple syrup
  • 2 tsp vanilla
  • 1 tbsp arrowroot powder

Crumble

  • ½ cup oat flour
  • ½ cup oats
  • 1 tbsp maple syrup
  • ½ tsp salt
  • ¼ cup cold vegan butter

Instructions

  • Preheat oven to 350°F.

For Fig and Blueberry Filling:

  • Remove the stem and quarter figs. Add figs to remaining filling ingredients in a small bowl. Gently toss to coat.
  • Divide filling into two small oven-safe ramekins.

For Crumble Topping:

  • In a medium bowl mix flour, oats, salt, and maple syrup.
  • Cut in cold vegan butter with a pastry cutter (or 2 butter knives) until mixture is course and resembles wet crumbly sand.
  • Evenly top each ramekin with half the crumble topping mixture. Gently press down.
  • Place ramekins on a cookie sheet and check after 1 hour of cooking to ensure they're not burning.
  • If they're bubbling and golden they're done. If not, continue cooking for 10-15 mintues keeping an eye out to prevent over-cooking.
  • Top with: vegan whipped cream, lemon zest, or fresh figs and blueberries.
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Chunky Peanut Butter Granola

Chunky, salty, crunchy, and slightly sweet. Need I say more? Made in less than 30 minutes and with less than 10 simple ingredients this chunky peanut butter granola will become a breakfast and snacking staple in your home.

Close up of bowl filled with chunky peanut butter granola

Ryan came home this week after being gone for 6 months so I decided to make him a welcome home present. He absolutely LOVES this chunky peanut butter granola and I absolutely LOVE how easy it is to prepare.

Made with pantry staple ingredients this quick and easy granola recipe is sure to be gone faster than it will take you to make. Don’t worry, the recipe is easy enough to double. Or triple…

Peanut Butter Granola Variations

One thing I love about this granola is its versatility. Allergic to peanuts? Easily substitute the peanuts and peanut butter for a different nut and nut butter. There’s a wide variety of nut butters available now (my newest obsession is cashew butter).

Or if all nuts are a no go for you, try seeds. Sunflower seed butter and tahini (sesame seed butter) are great options for those of you who are nut free. You could even leave out the whole nuts or seeds and substitute with an additional 1/2 cup of oats.

Just as a side note: No matter what type of nut or seed butter you use, aim for one that has little to no other ingredients besides the nut or seed being creamed. Added salt, sugar and oils can affect the flavor and texture of you finished granola.

Another tip is to be sure that when you press the prepared granola onto the baking sheet there are no “holes” in the granola. You want a uniform thickness and evenly spread granola. This will ensure that, once cooked and broken apart, the granola is evenly cooked and super chunky. I don’t know about you, but chunky granola is the best in my opinion!

Ingredient Health Benefits

Cinnamon: source of manganese, iron, calcium, and fiber

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

Peanuts: high in antioxidants (especially when roasted)

Close up of peanut crumbles from chunky peanut butter granola recipe

Chunky Peanut Butter Granola

Chunky, salty, crunchy, and slightly sweet. Need I say more? Made in 30 minutes and from less than 10 simple ingredients this chunky peanut butter granola will become a breakfast and snacking staple in your home.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Breakfast
Cuisine: Gluten-Free, Refined Sugar-free, Vegan
Keyword: chia seeds, easy, granola, peanut butter, peanuts, simple
Servings: 3 cups
Author: Erin

Ingredients

Dry Ingredients

  • cups rolled oats
  • ½ cup shelled, roasted, unsalted peanuts
  • 2 tbsp chia seeds
  • 1 tsp cinnamon
  • ¼ tsp salt

Wet Ingredients

  • ½ cup unsalted peanut butter
  • ¼ cup coconut oil, melted
  • 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.
  • In a small bowl, combine wet ingredients.
  • Pour wet ingredients over dry ingredients and stir well to incorporate.
  • Evenly press granola onto parchment paper. About ¼ of an inch thick.
  • Bake for 20-25 mintues until fregrant and browned but not burned. Do not stir granola or shake the pan!
  • Once completely cool break granola into chunks.
  • Store in an airtight container at room temperature.

Notes

Recipe adapted from Erin Lives Whole 
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5-Ingredient Bruschetta

A quick, easy, and crowd-pleasing appetizer this 5-ingredient bruschetta is sure to please the masses. Perfect to use up those end-of-summer tomatoes and fresh basil.

Toasted sourdough topped with bruschetta on a dark cookie sheet with a bowl of bruschetta in the background.

Labor Day weekend is upon us and that means it’s the unofficial end of summer. So if you’re throwing an end-of-summer bash this weekend then do yourself a favor and prepare this amazingly simple appetizer, snack, lunch-whatever you wanna call it. You’ll be in the kitchen for less than 10 minutes and back out enjoying the last bits of summer with family and friends. Most importantly, there’s no cooking required which means you won’t have to worry about unnecessarily heating up your house to enjoy this 5-ingredient bruschetta.

Ingredients

And all you need to make this bruschetta are 5 simple ingredients:

  • Roma tomatoes
  • White balsamic vinegar
  • Olive oil
  • Garlic
  • Fresh Basil
Roma tomatoes, fresh basil, a head of garlic, and a loaf of sourdough bread on a white marble countertop.

A tip for preparing this dish: make sure that you tear (not cut) the basil. Cutting basil bruises the leaves and turns it a deep green. Tearing the basil will ensure that its vibrant green remains intact. This dish is so simple and really only has two ingredients that are visible so you want to ensure that it’s as beautiful as possible. Therefore, you should tear the basil. Promise?

One of the best things about this bruschetta is its versatility. It can be served on toast (may I recommend sourdough?), crackers and even tortilla chips. The fresh tomatoes and basil would also work well as a salsa served on tacos, nachos or burrito bowl.

Toasted sourdough bread on a black cookie sheet next to a bowl of bruschetta and a sourdough loaf in the background.

So what do you guys think? Are you ready to kiss summer goodbye with this 5-ingredient bruschetta? Or are you counting down the days until pumpkin makes its way into everything? Let me know which season you prefer in the comments. And be sure to let me know if you make this bruschetta! I guarantee it will become an easy appetizer staple in your home.

Toasted sourdough topped with bruschetta on a black cookie sheet next to a bowl of bruschetta.

Ingredient Health Benefits

Basil: Phytochemicals; volatile oils (antibacterial properties)

Garlic: Phytochemicals

Olive oil: Monounsaturated fats

Tomatoes: Vitamin C; potassium; polyphenols

5-Ingredient Bruschetta

A quick, easy, and crowd-pleasing appetizer this 5-ingredient bruschetta is sure to please the masses. Perfect to use up those end-of-summer tomatoes and fresh basil.
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: Gluten-Free, Vegan
Keyword: 5-ingredient, appetizer, basil, easy, fresh, quick, tomatoes
Servings: 6 people
Author: Erin

Ingredients

  • 4 roma tomatoes
  • 1 tsp olive oil
  • 2 tsp white wine vinegar
  • 3 cloves garlic, minced
  • fresh basil, torn to taste

Instructions

  • Dice tomatoes into bit-sized pieces.
  • To a medium-sized bowl add diced tomatoes, white wine vinegar, olive oil, garlic, and torn fresh basil.
  • Serve with toasted bread (I prefer sourdough), crackers, tortilla chips or as a topping to tacos.
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