BLUEBERRY BUTTERSCOTCH FLAPJACK SQUARE

These Blueberry Butterscotch Flapjacks are soft and sweet with bursts of juicy tartness. They make the perfect meal prep & on the go breakfast. With just 10 simple ingredients you can make breakfast ahead of time to save you those extra few minutes in the morning! (vegan, dairy free, oil free & refined sugar free)

During the summer I took full advantage of the cheap & juicy berries and made tons of delicious recipes. I’m finally here to share my favourite one of all: BUTTERSCOTCH BLUEBERRY FLAPJACK SQUARES!

Blueberry Butterscotch Flapjack Squares in Pan1 (1 of 1).jpg

Have you heard of flapjacks before? My sister came back from the UK so I was curious as to the types of food they have there. They’re essential oat bars, but in North America *apperently* people use Flapjacks and Pancakes interchangeably… they are quite different though haha.

You can use your favourite berries for these, I just find the sweet butterscotch sauce pairs so well with the subtle tart blueberries and love that they’re like little bubbles of sweet juice to burst open with each bite. Fresh berries are always best, but I have tested these with frozen berries and they work great too!

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Just look at that oat base, berries gushing with juice surrounded by gooey butterscotch sauce with a crumbly crisped topping… its so good. PLUS these bars make the perfect on-the-go, make ahead breakfast or snack!

I hope you make these Blueberry Butterscotch Flapjack Squares & love them as much as I do because they are:

  • vegan friendly

  • dairy free

  • only 10 plant based ingredients 

  • way healthier than store bought flapjacks and oat bars

  • simple & easy to make

  • perfect as a on the go breakfast or snack

  • make-ahead friendly

  • easily adaptable to be made gluten & nut free

  • & SO crumbly and berry-licious

Lastly, here is a video tutorial of how I made it AND 4 other make-ahead breakfast recipes if you’re interested!

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If you make these awesome Blueberry Butterscotch Flapjack Squares please do share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Preheat the oven to 400F.

  2. Add the blueberries, corn starch, lemon juice & butter scotch sauce in one bowl and mix until corn starch is dissolved and blueberries are coated

  3. In another bowl mix in the oats, oat flour, mashed banana, nut butter, coconut sugar, maple syrup, vanilla and salt until well combined.

  4. Reserve 1/4 of the oat mixture and set aside, and then take the rest of the mixture and transfer over into a lined load pan pressing down and spreading it evenly.

  5. Pour over the blueberry butterscotch mixture and then crumble the remaining oat mixture on top.

  6. Bake in the oven for 20-25 minutes, rotating half way and until the tops are golden brown.

  7. Remove from the oven and let it cool. Once completely cooled, cut them into squares or your shape/size of choice. Store in a airtight container in the fridge for 4-5 days.

 

Ingredients

  • ½ c blueberries,

  • ½ tbsp corn starch

  • ½ juice lemon

  • 2 tbsp vegan butterscotch sauce

  • 3.5 cups rolled oats (1.5 c blended into oat flour OR 2 c oats & 1 c store bough oat flour)

  • ½ mashed banana (approx. 80 g)

  • 1/2c + 1.5 tbsp peanut butter*

  • 1/4 cup coconut sugar

  • 1/3 cup maple syrup

  • 1 tsp vanilla

  • Pinch salt

Notes: 

SERVINGS: 6-8

PREP TIME: <10 minutes

COOK TIME: 20 mins

INGREDIENTS: 11

DIFFICULTY: Easy

* sub any kind of nut or seed butter if allergic to nuts!

Baked Vegan Cheesecake (nut-free!)

BAKED VEGAN NUT FREE CHEESECAKE

Baked Vegan Cheesecake! Rich & creamy with a crumbly crust. Unlike most vegan cheesecake recipes, it doesn't contain any cashews so its lower in fat and totally nut free!

BAKED VEGAN CHEESECAKE NUT FREE
BAKED VEGAN CHEESECAKE NUT FREE

YOU GUYSSS!! I am so excited to finally share this recipe with you. I have tested this recipe so many times because I LOVED cheesecake when I was younger (despite my lactose intolerance) and wanted to get the right balance of flavours and textures. After some time in the kitchen, I finally got it down (if I do say so myself ;)). 

BAKED VEGAN CHEESECAKE NUT FREE
BAKED VEGAN CHEESECAKE NUT FREE

Most vegan cheesecake recipes that I have seen use a ton of nuts, in particular cashews. Now I have nothing against cashews, I mean I love cashews but they can get expensive and a ton of nuts at once don't seem to sit well in my stomach. I was playing around with my Tofu "Yogurt" recipe and added some maple syrup and lemon... and it oddly really reminded me of the flavour of cheesecake. Then I saw a cheesecake recipe using yogurt in a food magazine I happened to be browsing when waiting for my appointment at the dentist. 

BAKED VEGAN NUT FREE CHEESECAKE

My first attempt was just baking some blended tofu, lemon juice, sweetener and flour over a graham cracker crust and it was meh. There was a ton of flavour elements still missing so I went back to the drawing board and did a little research. I ended up deciding to add in more lemon juice for tang, nutritional yeast for a cheesy note, miso paste for a hint of savoury and my favourite ingredient that I think ties this cheesecake together: sake kasu (aka sake paste).

BAKED VEGAN NUT FREE CHEESECAKE

Now, I know sake paste is not the most easiest ingredient to find but I highly recommend you to check the asian grocery store the next time you're there. You can totally skip the sake paste if you can't find it or want to keep it alcohol free but it does add a depth of flavour to the cheesecake which I personally love. 

BAKED VEGAN NUT FREE CHEESECAKE

As a final touch, decorate and enjoy this cheesecake with some coconut cream and fruit! They pair magically with this cheesecake giving it more decadency and freshness. 

BAKED VEGAN NUT FREE CHEESECAKE

I hope you make this vegan cheesecake & love them as much as I do because it's:

  • vegan & vegetarian friendly 
  • nut free
  • low in fat without compromising flavour 
  • only 8 ingredients 
  • simple & easy to make
  • & so light, creamy and satisfying 
BAKED VEGAN NUT FREE CHEESECAKE

If you make this delicious vegan cheese cake please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  • 3.5 tbsp (50g) vegan butter
  • 7 rectangle (100g) honey-free graham crackers  
  • 2.5 cups 600g soft tofu (pressed 400g)
  • 1 tbsp miso paste 
  • 3.5 tbsp (50g) sake paste (optional but highly recommended if you can get your hands on it) 
  • 1/3 cup (100g) maple syrup (or white sugar, which will yield a white-er cheesecake) 
  • 4 tbsp AP flour
  • 1 tsp nutritional yeast 
  • 2.5 tbsp lemon juice
  • 2 tsp vanilla 

Notes

  • Prep time: 15 minutes 
  • Bake time: 1 hour
  • Rest time: Over night 
  • Makes 6-8 servings 

 

Method

  1. Pre-heat oven to 160 C  (350 F)
  2. meanwhile, in a food processor, process the crackers until fine then add the vegan butter until incorporated. In a lined cheesecake pan press the crust down flat evenly 
  3. blend pressed tofu, miso paste, sake paste, maple syrup, lemon juice, flour and vanilla into a high speed blender until smooth and then pour it over the crust 
  4. place into the oven and bake for 1 hour 
  5. let it cool and sit over night 
  6. serve with your choice of toppings! (whip cream goes amazingly) 

Dairy-free Balsamic Roasted Cherry Ice Cream (NO-CHURN!)

Dairy Free Balsamic Cherry Roasted Ice cream (NO CHURN)

This Balsamic Cherry Roasted Ice Cream is bursting with juicy roasted cherries enveloped in a creamy vanilla ice cream. With only 6 simple plant based ingredients, you can prepare a cool summer treat that will blow your taste buds away! Vegan, gluten free, dairy-free & nut free.

Dairy Free Balsamic Cherry Roasted Ice cream (NO CHURN)
Dairy Free Balsamic Cherry Roasted Ice cream (NO CHURN) 4

Cherry season has been poppin' this summer! I wanted to take advantage of the amazing price for a bag of these gems and make a dessert. I have been craving ice cream so much and remembered how much I loved cherry in my ice cream. 

Dairy Free Balsamic Cherry Roasted Ice cream (NO CHURN)

Now I could have just pit, froze and blended them up with a couple bananas and called it a day but I didn't think it would do the plump sweet and tart cherries justice. I wanted to bring out the flavours more. Truth me told, I decided to choose balsamic as my umami flavour because I passed by an aisle where someone had accidentally dropped a bottle and I was surrounded by the smell.

Dairy Free Balsamic Cherry Roasted Ice cream (NO CHURN)

I have seen fruits being roasted in balsamic and balsamic over some fruity salads so I had high hopes... and WHALA! Out of the freezer came a creamy dreamy ice cream bursting with robust flavours of cherry with a hint of umami. Yum. 

Dairy Free Balsamic Cherry Roasted Ice cream (NO CHURN)

I hope you make this Balsamic Cherry Roasted Ice-cream & love it as much as I do because its:

  • vegan friendly 
  • gluten, nut & dairy free
  • made with only 6 ingredients 
  • healthy & refreshing
  • packed with flavour 
  • simple & easy to make
  • amazingly smooth and creamy
  • perfect for a summer treat
Dairy Free Balsamic Cherry Roasted Ice cream (NO CHURN)

If you make this recipe please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Pre heat oven to 450 F

  2. Place whole cherries on a pan and roast for 15 minutes. Remove from oven, remove the seeds and toss in balsamic vinegar and place back into oven for additional 8-10 minutes. Let it cool and set aside.

  3. In to a blender add in the coconut cream, frozen bananas, vanilla extract and maple syrup. Blend until smooth.

  4. Pour in a bread loaf pan stirring in cooled roasted cherries.

  5. Place that into the freezer mixing every 20 minutes for the first hour and then letting it freeze for at least 4 hours 

 

 

 

 

 

Ingredients

  • 2 cups whole cherries
  • 1 tbsp balsamic vinegar 
  • 1/4 PURE coconut cream or 1/2 c canned coconut cream*
  • 3-4 frozen bananas
  • 3 tbsp maple syrup 
  • 1 tsp vanilla extract

Notes

  • Prep Time: 15 minutes
  • Oven time: 15-20 minutes
  • Freezing time: 5-6 hours 
  • Makes 4 servings 
  • * I like to use the brand Grace for Pure Coconut Cream and Thai Kitchen or Aroy-D full fat canned coconut milk
 
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Pineapple Coconut Panna Cotta (vegan

VEGAN PINEAPPLE COCONUT PANA COTTA

This Coconut Pineapple Panna Cotta recipe is a perfect light and refreshing dessert. It's fruity, creamy & delicious! 

VEGAN PINEAPPLE COCONUT PANA COTTA

How are you enjoy your summer so far? The weather has been all over the place here in Toronto, but despite the shine or gloomy days I'm always in the mood for dessert after a long day. I have been loving fresh and cold desserts like ice cream, frozen yogurt, fruit sorbets and yep- pana cotta! Have you tried pana cotta before? If you answered no, then this might end up being your new go-to summer dessert.

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Pana cotta is a chilled Italian dessert traditionally made with gelatin and heavy cream but it can easily be made allergen-free and vegan by swapping out those two ingredients with agar and coconut milk. 

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The beauty of pana cotta is that it requires only a few simple ingredients and can be made ahead of time. Plus, it's pretty hard to mess up which is what I love about this dessert. Full proof for any occasion & a definite crowd pleaser! 

If you prefer a even lighter pana cotta, you can swap the full fat coconut milk for a light version or even regular plant based milk! I have tried it all three ways and it is still satisfying and tastes wonderful. 

VEGAN PINEAPPLE COCONUT PANA COTTA

I hope you make this Coconut Pineapple Pana Caotta & love them as much as I do because they're:

  • vegan & vegetarian friendly 
  • gluten, gelatin & dairy free
  • healthy & refreshing
  • the perfect dessert on a hot day 
  • simple & easy to make
  • & oh so creamy and decadent  
VEGAN PINEAPPLE COCONUT PANA COTTA

If you make this super refreshing pana cotta please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Blend the coconut milk, maple syrup and vanilla into the blender
  2. Pour a little over 1/2 of the mixture into the small sauce pan and whisk 1/2 tsp of agar on medium heat until a gentle simmer. Be sure to stir consistently for around 5 minutes until the agar is diluted and becomes slightly thick. 
  3. Pour into 3-4 glass jars evenly and let it cool in the fridge. 
  4. Meanwhile, blend the remaining mixture with the pineapple, and repeat step #2
  5. Pour the mixture in the glass jars once the coconut base is set & place back in the fridge until firm. 
  6. Stop with strawberry sauce & enjoy :)

Ingredients

  • 1 can full fat coconut milk (13.5oz)
  • 120-150g pineapple, chopped
  • 3-4 tbsp maple syrup
  • 1 vanilla pod, scrapped (or 2 tsp vanilla extract)
  • 2-3 slivers of lemon skin
  • 1 tsp agar 
  • optional: strawberry sauce

Notes

  • Total time: 1 hour
  • Makes 3 servings 

 

 

Frozen Banana Pops: Chocolate Maple Peanut Butter & Butterscotch Almond

vegan banana pops

These Frozen Banana Pops make a healthy and easy snack or dessert! With just one ingredient and a couple of your favourite combination of toppings, you'll have your favourite treat right at your fingertips. 

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Summer is coming in at full swing which means frozen desserts are essential. While I do love to enjoy some delicious store bought vegan ice cream, they can be overpriced and quite processed. By making my own frozen treats, I know exactly whats in them and they don't flatten my wallet 😂

vegan banana pops
vegan banana pops

So have you tried frozen bananas before? For a long time, I thought it was so odd despite my obsession with banana ice cream... until I finally gave it a try. They are a TOTALLY different texture than raw bananas and become this creamy dreamy melt in your mouth bomb of deliciousness. And then with the other flavours of melty chocolate, sweet butterscotch caramel and the texture of the crunchy almonds.... yes. 

What I also love about frozen banana pops is that the topping and flavour combination are endless and I can have something new everyday! However, my favourite has to be the combination of chocolate, peanut butter and some kind of caramel sauce (in this case, butterscotch). I think chocolate is an essential to frozen banana pops, but of course you can use some vegan yogurt to drizzle as well. What are your favourite flavour combinations with frozen bananas? 

vegan banana pops
vegan banana pops

I hope you try making some Frozen Banana Pops & love them as much as I do because they're:

  • vegan & vegetarian friendly 
  • gluten & dairy free
  • healthy & refreshing
  • the perfect afternoon pick me up on hot summer days
  • cheap
  • customizable to satisfy anyones favourite combination of flavours 
  • fast & easy to make
vegan banana pops

If you make these delicious frozen banana pops please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Slice banana's into halves and poke them with cake pop sticks or popsicle sticks. Place them onto a metal tray and freeze for at least 2 hours. 
  2. Mix peanut butter and maple syrup together
  3. Melt chocolate chips over double boil or microwave and gather all your other topings
  4. For the peanut butter chocolate version, spread the maple peanut butter spread over and drizzle with melted chocolate. Top with coconut flakes.
  5. For the butterscotch chocolate version, drizzle melted chocolate and butterscotch over frozen bananas. Top with sliced almonds. 
  6. Place them back into the freezer for at least 1 hour. 

Ingredients

  • 3 large frozen bananas 
  • 2 tbsp peanut butter (+pinch of sea salt if not salted)
  • 1 tbsp maple syrup
  • 3/4 c semi-sweet mini chocolate chips 
  • butterscotch sauce 
  • sliced almonds
  • flaked coconut 

Notes

  • Prep Time: 15 minutes
  • Freeze Time: 2-3 hours but best over night 
  • Makes 6 servings 
 

Almond Jelly (vegan)

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Almond Jelly is a refreshing, light and healthy dessert made with just 6 ingredients- perfect for the summer! Vegan & gluten free. 

You GUYSSS!! Have you tried Almond Jello before? It's one of those foods thats reminiscent of my summers as a child. Traveling to Japan every summer to visit relatives, this was one of my go-to afternoon snacks to pick up at the convenient store because it's so dang refreshing. Unlike traditional jello made out of gelatin, this recipe uses Agar- the perfect vegan friendly substitute for gelatin! Agar is flavourless and colourless making it a super versatile ingredient. 

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The Almond Jelly that I used to buy came with syrup or fruit jam, but fresh fruit works perfectly as well! The flavour of almonds work perfectly with any sweet or tart fruit, and the contrast of textures from the lightly salted crunchy nuts make it even more delicious. 

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I hope you try this Almond Jelly & love them as much as I do because it's:

  • vegan & vegetarian friendly 
  • gluten & dairy free
  • healthy & refreshing
  • the perfect afternoon pick me up on hot summer days
  • fast & easy to make

If you make this refreshing Almond Jello please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Blend all ingredients together except the agar powder. Once everything is well blended, add the agar powder in and blend for a few more seconds

  2. Transfer the mixture into a small sauce pan on medium heat and simmer for 3-4 minutes

  3. Pour the mixture into two cups equally and let it cool, and place in the fridge until it firms up 
  4. Once firm, take it out of the fridge and add your favourite toppings such as fresh fruit, jam, compote and nuts!

Ingredients

  • 100g tofu 
  • 2-3 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 1 tsp agar 
  • 3/4 c almond milk
  • optional: 1/2 tbsp lemon juice 

Notes

  • Total time: 30 minutes
  • Makes 2 servings

Matcha Cookies (Vegan)

These Matcha Cookies are crisp on the edges and crumble apart perfectly in your mouth. They're vegan, gluten free, oil free & a delicious treat! 

Continuing my Matcha love, I am so excited to share these Matcha cookies! If you're new to Matcha, check out my Matcha Granola post to get to know this sophisticated superfood a little more and how to pick the best quality powder. 

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If you love cookies and love matcha (or is your first time trying matcha), here's why I think you'd love these cookies... they're:

  • vegan, gluten free & oil-free dairy-free
  • easy and fast to make
  • the perfect amount of matcha to taste its beautiful flavour but without the bitterness 
  • crispy on the edges and soft and crumbly toward the centre (we're talking melt-in-your-mouth)
  • perfect for an afternoon tea, snack or even dessert!

 

If you make this bomb matcha granola, please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  • 1 c oat flour (125g) 
  • 2 tsp matcha powder (I get mine from Encha)
  • 1/3 c tahini
  • 4 tbsp maple syrup 
  • 2 tbsp coconut sugar
  • 2 tbsp almond milk
  • 1 tsp vanilla
  • 1 tsp aluminium free baking powder
  • 1/2 tsp baking soda
  • Optional: 4 tbsp mini chocolate chips 

Notes

  • Total time: <30 minutes
  • Makes 10-12 cookies 
  • Longer bake time yields crunchier cookies while short bake time yields softer and crumbly cookies
  • the smaller you make them, the less baking time you will need & will also yield a more crunchy cookie 

Method

  1. Preheat oven to 180C.
  2. Combine all the dry ingredients in one bowl and wet ingredients into another. 
  3. Combine the wet ingredients into the dry ingredients and mix until well incorporated. 
  4. Scoop around 1.5 tbsp of dough per cookie in lined baking tray 
  5. Bake for 12-14 minutes 
Vegan Matcha Cookies Pinterest
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Chocolate Covered Salted Maca Caramel Bites

Chocolate Covered Salted Maca Caramel Bites (3 of 9).jpg

This easy to make treat is only 5 ingredients & will satisfy any sweet cravings. They're also vegan & paleo friendly, gluten free & nut free. 

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Easy treat and dessert recipes are an essential. I mean, who doesn't love sweets that are not a hassle to make? Especially when it contains chocolate AND caramel. 

Have you jumped on the maca bandwagon yet? I've been adding maca to everything lately and it works so well with this recipe because of it's caramel-like undertone. Not to mention it's hormonal health benefits! 

I used tahini for this recipe to keep it nut free (and because I've been obsessed with this ingredient lately too) but cashew and/or almond butter is just as delicious!

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If I haven't already convinced you to try these babies out through pictures, let me try by telling you a lil' more about them. They're:

  • only 5 ingredients
  • vegan & paleo friendly
  • oil, dairy, gluten & nut free
  • sweetened with dates
  • soft and chewy like real caramel
  • perfectly coated with chocolate to compliment the sweet dates

If you make these caramel bites, please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  • 135g soft dates
  • 75g tahini
  • 1  tsp maca
  • 1/4 tsp cinnamon
  • pinch of salt 
  • 150g semi sweet dark chocolate chips 

Notes

  • Total time: <30 minutes
  • Makes 12-16
  • Keep in freezer
  • Can sub tahini for any other nut butter
  • Use SOFT dates, I've tried using other kinds and they did not come out as caramel-y

Method

  1. Add all ingredients except the chocolate chips into a food processor and process until dough like consistency
  2. Roll into a cylinder, wrap and place into the freezer for 15 minutes
  3. Take them out of the freezer and cut them into pieces (around half inch)
  4. Place them back into the freezer
  5. Meanwhile, melt down your chocolate
  6. Take the caramel pieces back out of the freezer and dip each one into the chocolate
  7. Add a small sprinkle of salt over each piece and place back into the freezer until chocolate hardens

Chocolate Chip Tahini Cookies

These cookies have irresistible roasted tahini aroma with little pieces of chocolate peaking through- perfect for any tahini lover. Plus they're vegan, gluten free, dairy free & oil free without the compromise in taste or texture! 

Cookies are hands down my FAVOURITE dessert and treat. Something about the way cookies look, taste, and feel is just so satisfying. I have made this recipe at least ten times since testing it over six times because I was trying to make what I look for in cookies. 

My ideal cookies are:

  • Crispy on the outside
  • Chewy on the inside
  • Not overloaded with chocolate chips so I can actually taste the cookie
  • Light
  • Not gushing with oil
  • Dunk-able in milk

I think these cookies cover each point. I can honestly eat the whole batch in one go because of how light they are! Which is perfect because it's exam period right now which means my brain is like "snacks, treats, sweets, dessert". 

Also, I have been OBSESSED with tahini and sesame seeds lately. I've tried so many different kinds (raw vs roasted vs white vs black) & brands. I personally love the ones you can find at the asian grocery stores because they have a much more deep and aromatic tahini flavour. If you've tried tahini before and didn't like it, I highly recommend trying different brands because they honestly can taste really different. Of course, if you still don't like tahini, feel free to use any other nut or seed butter, they work great too!

Why you should whip up these delicious cookies: 

  1. SO easy to make
  2. Total time is less than 30 minutes
  3. Simple ingredients that you probably already have in your pantry 

AND these cookies are:

  • Vegan
  • Dairy free
  • Gluten free
  • Oil free
  • Nut free = all these free's in my book = healthy (heh)
  • Crispy on the outside
  • Chewy on the inside
  • Have little bits of CHOCOLATE in them... need I say more?

If you make these cookies, please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Preheat oven to 180c
  2. Mix in the tahini, maple syrup, vanilla, almond milk & sugar in a bowl until a smooth consistency
  3. Add in your oat flour, baking soda, baking powder and mix.
  4. Fold in your chocolate chips
  5. Add a 1-2 tbsp of dough onto a lined baking tray. Roll them into balls and flatten them with a back of a fork.
  6. Place them into the oven for 12-15 minutes. The longer the baking time, the more crisp the cookies will come out.
  7. Let them cool & enjoy with almond milk!

 

Notes

  • Total time: 20 minutes 
  • Makes 10-12 cookies 
  • Using aluminium free will ensure no weird "salty" taste
  • You can make your own oat flour by blending around 1.5 c of oats (125g)
  • These are tahini cookies, but I've made them with different nut butters too and work great!

Ingredients

  • 1/3 c tahini
  • 4 tbsp maple syrup
  • 1 tsp vanilla
  • 2 tbsp plant milk (I used veggie-moo)
  • 2 tbsp coconut sugar
  • 1 cup oat flour (125g)
  • 1 tsp baking powder (aluminum free)
  • 1/2 tsp baking soda 
  • chocolate chips (I used 1/3 cup) 

No Bake Chunky Monkey Twix Bars (Vegan)

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A twist on the classic Twix bar coming together with a bit of Chunky Monkey elements, this recipe will surely become your new go-to treat! There is no baking required, uses simple and healthy ingredients and is completely vegan and gluten free. 

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Growing up, Twix bars were hands down my favourite chocolate bar. I remember when I was a kid and after a night of trick-or-treating on Halloween, I would dig through my bag to only look for the Twix Bars (I *might* have also secretly dug through my sisters bags too, but that's okay I traded them with their favourite Kitkats and Snickers :)).

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I never miss any kind of food since going vegan, but if someone was to ask me what I do miss they would be Twix Bars. Something about the short bread cookie and caramel combo covered in chocolate... mmm. 

I'm sure I'm not the only one that does this, but I love to eat my treats frozen. I stick most of my protein bars, snack bars and chocolate bars in the freezer and I find it so much more satisfying to eat! I also loved to crumble on chocolate bars over some delicious chunky monkey icecream- and that's when I got the idea of sticking in some frozen bananas into these babies. 

As I'm sure a lot of you know, when you freeze bananas, it becomes a whole new different texture. It becomes denser, more creamier and just... delicious. Blending it up or straight up biting into frozen bananas is like a treat on its own! So I thought twix bar bites + frozen banana chunk (like a lil icecream bite) = deliciousness? I mean, I really didn't think the combination of a short bread cookie, peanut butter caramel, bananas & chocolate could go wrong. 

Note: now I know traditionally, chunky monkey has walnuts in them but 1. I didn't have walnut butter or walnuts on hands and 2. I actually prefer the combo of peanut butter + bananas + chocolate- but of course replace the peanut butter/peanuts with walnuts if you'd like.

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Alright, now let's get to know a little bit about No Bake Chunk Monkey Twix Bar:

  • made with healthier ingredients
  • no baking required
  • vegan & gluten free 
  • multiple layers of deliciousness
  • super creamy lush caramel
  • thick shortbread cookie bite

I hope I have now convinced you to try these delicious little bites :)

Chunky Monkey Twix Bites (1 of 15).jpg

 

If you make this delicious treat, please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Blend short bread cookie ingredients in a blender until it comes together
  2. Blend all caramel ingredients in the blender until you reach a smooth and creamy consistency
  3. Line a baking tray with parchment paper and cut the banana into coins (thickness is up to you!)
  4. Take a spoonful (around 13-15g) of the dough and roll them into balls
  5. Then press them so they become flat around the size of the banana coins) 
  6. Add 1 tsp of the caramel to each cookie and then top with a banana coin
  7. Optional: At this point, you can also add some crushed peanuts/walnuts for a more chunky monkey type effect
  8. Place them into the freezer for around 30 minutes or until the bananas are firm 
  9. Have melted chocolate ready before taking them out of the freezer and coat each bite in the chocolate
  10. Stick them back into the freezer for around 1 hour so the banana hardens or if you really can't wait- until the chocolate is fully firm :)

Ingredients

Short Bread Cookie

  • 1/4 c almond flour
  • 1/2 c + 2 tbsp oat flour 
  • 3 tbsp maple syrup
  • 1 small vanilla bean pod scraped or 1/2 tsp vanilla extract
  • 1/2 tsp butter extract
  • pinch of salt

Caramel

  • 100g dates, soaked 
  • 2 tbsp peanut butter (or walnut butter)
  • 1/2 tsp caramel extract
  • 1 tbsp date liquid from soaking 

Additional 

  • 1/2-3/4c chocolate chips for coating
  • 1 ripe banana 
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4-Ingredient Nutty Chocolate Balls

Nutty Chocolate Bites, these little morsels are soft, fudge-y and have the perfect balance of sweet and nutty. Made in one-bowl with just 4-ingredients, have yourself a batch of these delicious healthy treats for any occasion. Oh and yes, they are vegan, paleo and gluten-free. 

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Happy Friday! As a student, I think Friday's are the "yes, finally the weekend. party party & sleep in" type of deal... until exams start rolling in. It's that time of year again, when us students are quite literally, living in their study spots. One thing I never forget to pack with me when I travel to my study spot are snacks. I love to pack squareorganics bars, go macro barsand the good bean chickpea snacks. But I LOVE to make my own little snacks... like these delicious nutty chocolate bites for example. 

So a little ABOUT ME of these Nutty Bites

  • made with only 4 ingredients
  • made in one bowl
  • vegan, paleo, refined sugar free & gluten free
  • soft, tender, fudgey and smooth
  • bursting with nutty flavours with a settle sweetness
  • covered in rich melt-y chocolate
  • perfect study snack (or any time of day snack) 

I promise (well I really hope), these are the perfect snack to bring to your study spot. And if you don't have exams to study for, I promise (I mean, I really really hope that you think too that) it's the perfect snack to have at any time of day or occasion. :)

If you make this delicious treat, please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. In a bowl, mix the almond butter and maple syrup until well combined.
  2. Add the peanut butter flour and optional maca powder 
  3. At this time, you will want the consistency where you are able to roll them into balls with your hands (not too try or too wet). Depending on the type of almond butter used, if its at the top (tends to be more liquidy) vs the bottom of the jar (dryer), you can add more/less maple syrup. If you find it becomes too runny, add more peanut butter flour.
  4. Place them into the freezer 
  5. Meanwhile, melt down some chocolate chips
  6. Once fully melted, take out the truffles and coat with the chocolate and place back into the freezer for at least 15 minutes or until the chocolate it solid again
  7. Alternatively, you can add the chocolate chips into the truffles, roll them in some cacao powder or eat as is!

Ingredients

  • 1/2 c Almond Butter
  • 3 tbsp maple syrup
  • 2 tbsp Peanut Butter Flour
  • 1 tsp maca (optional)
  • 3/4c chocolate chips OR Cacao powder to roll in 

 

Fudgy Tahini Swirl Brownies (Vegan/Oil-Free/Nut-free)

Rich, fudgy and full of chocolatey goodness with the perfect amount of Tahini swirls. They're vegan, gluten free, nut free & oil-free using a hidden ingredient that everyone loves! 

You guys, I'm feeling super happy. Why? Because 1. It's friday. 2. I'm holding these delectable brownies in my hands as we speak & 3. Meg (@withalmondbutterontop) & I get to share our brownie recipes with you today!

Is there ever a specific time of the day when brownies arn't a good idea? I think not. Brownie's can be enjoyed at any time of the day in my book. 

See and feel the brownies through these images- it is always a good time for brownies- so grab those ingredients and start baking (you won't be disappointed). 

It is delectably fudgy, in and out packed with rich chocolatey goodness with the perfect amount of tahini peeping through to your taste buds. They're elegant, bold and crowd pleasing- just as good as they look. 

NOW... if for some reason you don't like tahini- feel free to sub with any other nut/seed butter of your choice. Or skip the swirls all together. OR try my gal Meg's Chocolate Fudge Brownies. They are made out of tahini, HOWEVER you can't taste it! They're naturally sweetened, gluten-free and nut free. Also, can we just take a second to admire that drizzle over the brownies... yum. 

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Now, it's time to get your brownie game on. If you make these brownies, please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

 

Ingredients

  • 3 tbsp tahini
  • 1.5 tbsp maple syrup
  • 1-2 tbsp soy milk (depending on how runny your tahini is)
  • 1 tsp maca powder
  • pinch of salt 

 

  • 1 small avocado (approx 1/2 c)
  • 1/4 cup soy milk
  • 1/2 c maple syrup
  • 1/2 tsp vanilla 
  • 1/4 c coconut sugar
  • 1 c gluten free flour*
  • 1/2 c cacao powder
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/3 c chocolate chips 

Method

  1. Pre-heat oven to 180C (350F)
  2. In a bowl, mix together the tahini, maple syrup, maca powder and salt. Add in 1 tbsp of almond milk and mix. Depending on how runny your tahini is, you may need to add 1 tbsp more. The consistency should be thick, but viscous enough for it to be able to swirl.
  3. In to blender, blend the avocado, almond milk, maple syrup, coconut sugar and vanilla extract. 
  4. Into a bowl, sift in your flour, cacao powder and baking soda. Then add the pinch of salt and mix.
  5. Pour in the liquid into the dry ingredients and mix until combined. 
  6. Fold in your chocolate chips and then pour it into a square 8x8 parchment lined pan
  7. Swirl in your tahini mixture. Here is a good video on how to make beautiful swirls! 
  8. Bake in the oven for 25 minutes (It should be done when you you poke a fork through and it comes out clean!)

 

Easy 6 Ingredient Strawberry Fudge (Vegan)

Easy Vegan Strawberry Fudge recipe, perfect for Valentines Day! They're creamy, thick and has a delicious strawberry milk flavour. Share them with your friends and family and spread the love!

Valentine's day is only a few days away and despite being single, again, for the 21'st year... I love Valentines day! It's not about being in a relationship, but showing love to everyone you care about. For me, I show the people I love and care about by making them food (usually desserts) and thats how my friends and family know I love them. 

These cute little fudgies are a perfect little treat to make your loved ones: (first can I just say again.. that they're so cute and they're pink!!) they're easy to make, take no time at all and they are so SO tasty and perfectly creamy. The feeling of my teeth sinking into this fudge is just... one of the most satisfying feelings.  

If you make these cute 'lil strawberry pink fudgies, don't forget to share it with me and everyone else on Instagram and tag me @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  • 1/2 c cashews (130g)
  • 70ml of berries (*strawberries or strained raspberries for pink colour)
  • 2.5 tbsp coconut butter
  • 3 tbsp maple syrup
  • 2 tbsp almond flour
  • 1/4 tsp vanilla bean powder (or 1 tsp vanilla)

Notes:

*Use strawberry puree or strained raspberries for a pink colour. Alternatively, you can use pitaya/beet root powder but you may then need to increase the amount of coconut butter. 

Method

  1. Add everything into the food processor and process until it becomes a thick paste
  2. Scoop the mixture into your choice of molds (hearts would be ideal for valentines) or into a parchment lined pan and spread evenly so there are minimal bubble gaps
  3. Place into the freezer for at least 45 minutes
  4. Once the time passes, take it out of the freezer and pop them out of the molds and enjoy!

Caramel Salted Maca Cookie Dough Bars (Vegan)

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These Salted Caramel Maca Cookie Dough Bars are no bake, vegan, grain free and gluten free! With a delicious sugary cookie dough base layered with a thick salted caramel and then finally topped with a layer of melted chocolate- these will be your new go-to treat!

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I know, I post a lot about cookie dough and my love for it. I can't help it, it's probably my most favourite dessert ever. But guys, I am so excited to share this recipe with you. 

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These bars are magical. The base is moist and when you bite down into it you get that sugary mouth feel of real cookie dough. The caramel is sweet, thick and gooey with a nice balance of sea salt. And the chocolate just pulls it all together because.. well what can't chocolate make better?

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AND... valentine's day is coming up. Valentine's day means chocolate right? Lots and lots of chocolate! If you're not in a relationship, it's all good- just make them for all the people you love and of course, yourself. I know what I'm doing on valentine's day: making a whole batch of these and watching the new episodes of Greys Anatomy ;) 

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If you make these irresistible bars, please share it with me and everyone else on Instagram and tag me @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

Base Layer

  • 100g almond flour*
  • 2 tbsp brown sugar 
  • 1/2 tsp vanilla bean 
  • 2 tbsp coconut butter
  • 3 tbsp almond butter 
  • 2 tbsp chocolate chips
  • 1/8 tsp sea salt 

Caramel Layer

  • 1 c dates (160g)
  • 1 tbsp almond butter 
  • 1/2 tsp vanilla bean (or 1 tsp vanilla) 
  • 2 tbsp almond meal 
  • 1 tbsp maca powder 
  • 1/8 tsp sea salt

Chocolate Layer

  • 100g vegan chocolate chips 

Method

Base Layer

  1. Pop the coconut butter into the microwave for 10 seconds and then combine it together with the almond butter
  2. In to another bowl, combine the rest of the ingredients
  3. Pour in the coconut and almond butter mixture into the dry ingredients and mix it together until when you squeeze the mixture it holds together (if it's too dry, add in 1 tbsp of plant milk slowly until it starts to come together)
  4. Transfer into a parchment lined pan and press down until the base is even
  5. Pop into the freezer and move on to making your caramel layer by adding all the ingredients into a food processor and processing it until it turns into a thick paste
  6. Take out the base and spread the caramel evenly over top and then place it back into the freezer
  7. Meanwhile, melt your chocolate in the microwave or on a double boiler
  8. Once it's melted, take it out of the freezer and then layer on the chocolate over top and spread evenly and then place it back into the freezer for 30 minutes
  9. Once the time passes, pop it out of the freezer and cut them into desired slices and enjoy!

Healthy Holiday Inspired Cookie Dough (High Protein!)

High Protein Vegan Cookie Dough

3 Holiday inspired cookie doughs so reminisce the holiday treats! Vegan, gluten free, high protein, low fat but still thick, creamy and delicious. 

You guys... I know I've posted these a lot on my instagram and many of you have been asking for the recipes so finally- here it is! 3 of my favourite cookie dough flavour combos. Cookie dough has to be one of my FAVOURITE desserts ever... I ate a lot of it during the holidays when baking cookies (vegan of course). I was feeling a little sick after all the cookie dough so wanted to experiment with a ~healthier~ version using chickpeas and tofu! Naturally high in protein, these cookie dough flavours will have your holiday treat cravings satisfied. Remember to tag me on instagram @lisakitahara if you make it, I love seeing your recreations!  

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Ginger molasses

  • 1/4c Tofu (65g)
  • 1/2 heaping cup of canned chickpeas (90g)
  • 1 tsp Vanilla
  • 2 dates (40g)* 
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp all spice
  • 2 heaping tsp molasses
  • 2/3 c Oat flour (80g)

Notes: For a more "sugar-y" cookie dough, use 2 heaping tbsp of brown sugar in place of dates.

Maple Tahini Cookie Dough

Maple Tahini

  • 1/4c Tofu (65g)
  • 1/2 heaping cup of canned chickpeas (90g)
  • 1 tsp Vanilla
  • 2 heaping tbsp tahini
  • 4 tbsp maple syrup* 
  • 2/3 c Oat flour (80g)

Notes: Add maple sugar for a more "sugar-y" cookie dough.

Caramel Apple Cookie Dough

Caramel Apple

  • 1/4c Tofu (65g)
  • 1/2 heaping cup of canned chickpeas (90g)
  • 1 tsp Vanilla
  • 2 dates (40g)* 
  • 2 tbsp apple butter
  • 1 tsp Carmel extract
  • 2/3 c Oat flour (80g)
  • 3 tbsp chopped dried apples

Notes: For a more "sugar-y" cookie dough, use 2 heaping tbsp of brown sugar in place of dates.

METHOD:

  1. Add all ingredients except for oat flour (and chopped apples) into the blender and blend until smooth. Use a spatula to help scrap down the sides.
  2. Add in the oat flour and blend until combined 
  3. For the caramel apple cookie dough, fold in the chopped dried apples
  4. Top with more cinnamon sugar, toasted sesame seeds and/or dried apples (+chocolate for extra yummyness)

High Protein Cookie Dough with a Secret Ingredient! (VEGAN)

If I had to pick one dessert to each for the rest of my life it would be cookie dough. That said, I eat this stuff by the spoonful at anytime of the day so I created this version that's actually food for you and packed with good stuff! These no-bake cookie dough balls are vegan, dairy free, nut free, gluten free, low in fat and high in protein. 

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I've been sharing my cookie dough obsession all over my instagram and thought it would finally be time to share the recipe with all of you! I have seen lots of high protein healthy cookie dough recipes using protein powder, lots of nut butter and/or oil but I have replaced those things with one of my FAVOURITE plant based foods: tofu. If you know me, you know I love tofu and use it for so many things like my tofu over night oats, smoothies, tofu "yoghurt", stir fries and so many other things. Another thing I really like about this recipe is that it's only 5 ingredients (okay maybe 6 if you count the squirt of vanilla that goes in there haha) and they are all things you probably already have in your fridge of pantry (aka vegan staples!!). 

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This is the most basic chocolate chip cookie dough but you can make it into so many more variations just by adding spices, cocoa powder, nuts or seeds and sprinkles if you desire :)

If you make this recipe, snap a picture of it on to instagram and don't forget to tag me @lisakitahara! ❤️

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Ingredients

  • 1/4 block silken/soft tofu (65g)
  • 1/2 c canned chickpeas drained and rinsed (90g)
  • 2 large dates (65g) (or 4 tbsp coconut sugar/maple syrup)
  • 1 tsp vanilla extract
  • 1 cup oats grounded into flour (80g)*
  • 1-2 tbsp almond milk
  • 3 tbsp mini choc chips

Method: 

Blend the tofu, dates, chickpeas, vanilla and almond milk until smooth. Then add in the oat flour and blend until its well combined

Recipe Notes:

* Use 1/4c of peanut flour instead for a more rich flavour

*adjust to sweetness to your liking by adding in more or lesss sweetner

Chocolate Peppermint and Rum Raisin Cake Pop Recipe

 INCREDIENTS:&nbsp;  Chocolate cake mix  Vegan icing  ½ tsp peppermint extract  ½ c chopped raisin soaked in rum overnight  Crushed candy canes  Dark chocolate (approx 100g)  White chocolate (approx 100g)  Coconut oil ½-1 tbsp     Make the chocolate cake according to the directions on the box.  Once cooled, add in the vegan icing and then separate the mixture into two bowls.     Peppermint Cake Pops:  3. Add in the peppermint extract, mix and roll into balls (around 1-1.5 tbsp) and place in fridge.  4. While it’s chilling, melt the dark chocolate (double boiler method) and add in the coconut oil. The oil helps it become thinner so it’s easier to work with.  5. Dip the cake pops into the chocolate fully or half way.  6. Sprinkle crushed candy canes over it and let it sit in the fridge for 5 minutes.     Rum Raisin Cake Pops:  3. Mix in the soaked chopped rum raisin and roll into balls (around 1-1.5 tbsp) and place in fridge.  4. While it’s chilling, melt the white chocolate (double boiler method) and add in the coconut oil.  5. Dip the cake pops into the chocolate fully or half way.  6. Sprinkle crushed candy canes over it and let it sit in the fridge for 5 minutes.

INCREDIENTS: 

Chocolate cake mix

Vegan icing

½ tsp peppermint extract

½ c chopped raisin soaked in rum overnight

Crushed candy canes

Dark chocolate (approx 100g)

White chocolate (approx 100g)

Coconut oil ½-1 tbsp

 

Make the chocolate cake according to the directions on the box.

Once cooled, add in the vegan icing and then separate the mixture into two bowls.

 

Peppermint Cake Pops:

3. Add in the peppermint extract, mix and roll into balls (around 1-1.5 tbsp) and place in fridge.

4. While it’s chilling, melt the dark chocolate (double boiler method) and add in the coconut oil. The oil helps it become thinner so it’s easier to work with.

5. Dip the cake pops into the chocolate fully or half way.

6. Sprinkle crushed candy canes over it and let it sit in the fridge for 5 minutes.

 

Rum Raisin Cake Pops:

3. Mix in the soaked chopped rum raisin and roll into balls (around 1-1.5 tbsp) and place in fridge.

4. While it’s chilling, melt the white chocolate (double boiler method) and add in the coconut oil.

5. Dip the cake pops into the chocolate fully or half way.

6. Sprinkle crushed candy canes over it and let it sit in the fridge for 5 minutes.

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4 INGREDIENT SNOWBALL COOKIES (VEGAN)

 
 Ingredients:&nbsp;  150g pastry flour  80g almond meal  30g powdered sugar  60g canola oil  Instructions:&nbsp;  Pre-heat oven to 160C.  Mix everything together well with your hands until you can squeeze the dough and the shape stays together. Roll them into balls (around 20g each) and flatten slightly.  Place them into the oven for 15 minutes  Once almost completely cooled, sprinkle powdered sugar over

Ingredients: 

150g pastry flour

80g almond meal

30g powdered sugar

60g canola oil

Instructions: 

Pre-heat oven to 160C.

Mix everything together well with your hands until you can squeeze the dough and the shape stays together. Roll them into balls (around 20g each) and flatten slightly.

Place them into the oven for 15 minutes

Once almost completely cooled, sprinkle powdered sugar over

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