3-Ingredient Chocolate Hazelnut Cereal

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This Chocolate Hazelnut Cereal is the perfect alternative to sugary processed cereals. Made with just 3 simple ingredients, you can make your own crispy, sweet and chocolatey! (vegan and refined sugar & gluten free)

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Ahh, my childhood was definitely comprised of a lot of sugary, chocolatey and very processed cereals. Something about the crunchy sweet morsels with cold milk was just so satisfying to eat. The best part? The left over milk that usually absorbs the left over sugary chocolate coating. My love for cereal still hasn’t changed, but I’ve opted for healthier cereals that to me, actually taste really good! The only problem is, they get kind of expensive and being a student… well sometimes it just doesn’t fit into my budget. I looked around in my kitchen and found a HUGE bag of rice puffs that were just sitting there, getting all stale because let’s be honest, they just don’t taste that good. BUT they are very cheap… and I know you can make rice puffs taste good.. do you see where I’m going with this?

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I was craving chocolate, so I grabbed some vegan hazelnut spread and mixed it into the rice puffs. I tasted it, and it needed to be a bit more sweet. I poured in a bit of maple syrup and mixed. It was good, but it lost it’s crispiness. How to crisp things oven? I usually go to my oven. Popped it in for 5 minutes and shook the tray a bit and put it back in for another 5. I wasn’t sure it was was nice and crispy yet so put it in there for another 2, keeping an eye on it. I let it cool and then holy moly you guys, perfectly crispy chocolate cereal!

If you don’t like chocolate, you can use any nut butter! I’ve tried it with tahini and it’s DELICIOUS. Add in some dried coconut, dried fruits, some more chocolate chips, nuts, seeds… whatever you like!

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Why you’ll LOVE this DIY method of making your own cereal! It’s:

  • crunchy

  • chocolatey

  • the perfect amount of sweetness

  • low in sugar

  • customizable

  • only 3 ingredients

  • vegan

  • gluten & dairy free

  • meal prep friendly

  • simple and easy to make

  • & makes for a quick breakfast or snack!

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Tips and Tricks to making 3-Ingredient Chocolate Hazelnut Cereal

  • Ensure your nut butter is smooth and not dried out, this will help coat the cereal

  • Maple syrup can be replaced with coconut nectar, rice malt syrup or agave

  • Use larger puffed rice if possible because I did notice that they tend to shrink in size when placed in the oven

  • Make this ahead of time for an easy meal-prepped breakfast or snack! It will last 2-3 days in a airtight container.

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If you recreate this DIY 3 Ingredient Chocolate Hazelnut Cereal 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

  •  2 c brown rice cereal

  • 1.5-2 tbsp nut butter

  • 2-3 tbsp maple syrup

  • almond milk to serve and fruit

     


Method

  1. Preheat oven 160 C

  2. Mix lesser amount of nut butter butter and lesser amount of maple syrup into a large bowl

  3. Add in the rice cereal and mix until coated

  4. If it looks a little too dry, add in half more tbsp of nut butter and 1 more tbsp of maple syrup

  5. Spread evenly on lined baking tray and place into oven for 12-15 mins, rotating the tray half way (mix the cereal on the tray as well)

  6. Remove and let it cool completely before consuming or storing it in a airtight container

Notes

  • SERVINGS: 2

  • PREP TIME: 10 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 15

  • DIFFICULTY: EASY

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Pumpkin Spice Granola (Vegan & Oil Free)

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This Pumpkin Spice Granola is packed with fall spices and uses real pumpkin! It’s packed with clusters of crunchy deliciousness and uses pecan butter to enhance the rest of the ingredients. Makes for a perfect breakfast, snack or even dessert! (vegan and gluten, oil & refined sugar free)

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Making a batch of granola is a part of my weekly meal prep routine. But now that the weather has completely changed to fall, I’ve just been craving all things pumpkin. So here’s my variation of pumpkin spice granola, using my favourite variety of pumpkin: kabocha!

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It starts with just 10 ingredients, including real pumpkin and pecan butter. Of course, you can use any kind of nut butter but I figured that pecan butter reflected the taste of fall a little better and can I just say… pecan butter is absolutely delicious. I make my own by roasting a bag in the oven and blending it up in my vitamix.

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Vegan Pumpkin Spice Granola

Mix up all the liquid ingredients and spices. You’ll find it creates this silky smooth…. pumpkin infused caramel like mixture. Try not to lick the entire bowl before adding in the rest of the ingredients(!!). Then add in the rest of the dry ingredients and mix until covered. That does onto a baking tray. I’ve been seeing a lot of cluster methods on my instagram feed lately, so decided to try it out! The main ones I’ve been seeing are: packing it down into the tray, using “stick together” ingredients like oat flour/smaller nuts & seeds and not touching it at all when in the oven. I found that you do need to move it slightly, just so some parts of the granola don’t burn but that can depend on the type of oven you have I guess. My oven tends to be hotter at the back right so I more so flip the granola than mix it. Into the oven for 25 minutes and you’ll find your entire house smelling like pumpkin spice, basically screaming fall.

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GOSH JOLLY look at the clusters. I hope you can feel the crunchy-ness through the screen.

Eat this granola with yogurt, on top of oats, smoothie bowls, with milk or even on its own! It makes for the perfect crunchy snack.

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I hope you try out this variation of Pumpkin Spice Granola & make it as much as I do because it’s:

  • vegan friendly

  • dairy, oil & gluten free

  • way cheaper & healthier vs. store bought granola

  • made with only 9 pantry ingredients

  • clustery, crunchy and infused with tons of fall spices

  • simple & easy to make

  • & makes for the perfect fall breakfast or snack!

Okay, are you prepared for your kitchen to smell like serious fall deliciousness?

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Tips and Tricks to making Pumpkin Spice Granola

  • Mix the liquid along with the spices first to ensure the flavours evenly spread throughout when adding the rest of the dry ingredients

  • For maximal large clusters: press your granola into the pan for form a single layer, and will bake into one pan sized bar & when mixing half way through, don’t over mix. Instead, try to flip the granola for even baking without breaking up the caramelization

  • Let it cool on the baking tray once it’s out of the oven and this will yield tons of granola clusters that you can then break apart (or not) as big as you want them

  • If you find you’re having trouble creating clusters, you can blend 1/2 c of the oats into oat flour and mix it in. This will create flakes and a paste that will cover the ingredients and can help with the caramelization process

  • Need more granola recipes? Check out my chocolate espresso, matcha granola, 5 minute granola & Chili Lime Granola recipe!

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If you recreate this Pumpkin Spice Granola please share it and let me know what you think by tagging me on Instagram @lisakitahara! We can roll around in the abundance of granola together ;)

Method

  1. Pre-heat the oven to 325F.

  2. Into a large bowl add in your creamy pecan butter, maple syrup, pumpkin puree, vanilla extract, salt and pumpkin pie spice and mix until combined.

  3. Add in the rest of the dry ingredients and mix until well coated and combined. Transfer over to a lined baking tray. If you want some serious cluster action, press down your granola and allow the mixture stick together. Place into the oven for 25 minutes, rotating and flipping (gently!!) half way.

  4. Let it cool and then eat as is or transfer into airtight container to store.

Notes

  • SERVINGS: Approximately 2.5 cups

  • PREP TIME: 5 minutes

  • COOK TIME: 25 minutes

  • INGREDIENTS: 10

  • DIFFICULTY: EASY

Ingredients

  • 1 tbsp pumpkin pie spice

  • 1/2 tsp salt

  • 1/3 c creamy pecan butter

  • 1/3 c pure maple syrup

  • 1/4 c pumpkin puree

  • 1 tsp vanilla extract

  • 3 c gluten free rolled oats

  • 3/4 c pecans

  • 1/2 c sunflower (or pumpkin) seeds

  • 1/4 c raisins

  • 4 tbsp hemp seeds

    baked at 325 for 25 mins


Chilli Lime Granola

Sweet & Savoury Chili Lime Granola

This Chilli Lime Granola is sweet AND savoury! A delicious change from typical granola where it’s zesty with a touch of heat. Perfect to make ahead of time and take on the go as a snack or to top off salads! Made in one bowl, using only 7 staple pantry ingredients and in less than 25 minutes.

Sweet & Savoury Chili Lime Granola

Posting a granola recipe every week might be becoming a part of my routine… I mean I can’t help it- I LOVE GRANOLA! I say this every time, but granola is just the best thing to snack on because it comes in so many different flavours and combinations. Plus, I can eat it in so many different ways. I usually make some sort of granola using the basics: oats, nuts and/or seeds, a nut butter & maple syrup with some flavour add ins but you guys… this time I’ve come up with something much more epic: SWEET & SAVOURY CHILLI LIME GRANOLA. Yes, savoury granola.

Sweet & Savoury Chili Lime Granola

It starts with a couple staple pantry ingredients such as: oats, coconut sugar, coconuts flakes, nuts and seeds, limes, chilli and cinnamon.

Sweet & Savoury Chili Lime Granola
Sweet & Savoury Chili Lime Granola

All the ingredients go with into one bowl, gets mixed together and baked in the oven for 16-17 minutes.

Sweet & Savoury Chili Lime Granola

Truly, the hard part is letting it cool because it smells so dang good- but trust me it’s worth it. Because 1. you don’t want to burn your tongue and 2. it becomes crispy, crunchy and infused with zesty heaty deliciousness as it cools.

Sweet & Savoury Chili Lime Granola

If I’ve successfully persuaded you to make this Chilli Lime Granola, I hope you love it as much as I do because it is:

  • vegan friendly

  • dairy, gluten & oil free

  • sweet, savoury, crunchy & bursting with flavour

  • only 7 simple plant based ingredients

  • customizable

  • healthier & cheaper than store bought granola

  • perfect as a snack to take on the go

  • make-ahead friendly

  • & (dangerously) addicting

Alright, are you ready to make some bomb zesty & heat-y delicious granola?! GRAB YOUR MIXING BOWL!

Sweet & Savoury Chili Lime Granola

Tips and Tricks to making Chilli Lime Granola

  • Not too much to this granola, but my main tip is to be patient and let this granola cool! It becomes crispy and crunchy as it does, and the flavours become more intense

  • Remember to rotate and mix the granola half way to prevent burning! Once at the 16 minute mark, check your granola and if its golden brown it’s ready to come out. If not, let it bake for an additional 1-2 minutes and checking every minute or so.

  • Need more granola recipes? Check out my chocolate espresso, matcha granola & 5 minute granola recipe!

Sweet & Savoury Chili Lime Granola

If you recreate this Chilli Lime 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!

Method

  1. Preheat oven to 325 C

  2. Mix lime juice and coconut sugar until it becomes much like syrup

  3. Add in the rest of the ingredients and mix until everything is well combined and coated

  4. Spread on a lined baking tray and place into oven for 16-18 minutes, rotating & mixing half way- it should be nice and golden brown

  5. Let it cool and then eat immediately or place in dry cool air tight container

Notes

  • SERVINGS: 6-8 servings

  • PREP TIME: 5 minutes

  • COOK TIME: 16-18 minutes

  • INGREDIENTS: 7

  • DIFFICULTY: EASY

Ingredients

  • 2 tbsp lime juice

  • 4 tbsp coconut sugar

  • 1.5 c gluten free oats

  • ½ c coconut flakes

  • ¼ c pumpkin seeds

  • ½ tsp chilli powder

  • ½ tsp cinnamon

  • 1 tsp lime zest

  • ½ tsp salt


5-Ingredient Vegan "Nutella" Granola Bars

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These Vegan “Nutella” Granola Bars are crunchy on the outside and chewy on the inside. They’re made with only 5 ingredients and made in one-bowl but so rich and delicious! Plus they make for a tasty afternoon snack that you can make ahead of time & take with you on the go.

I LOVE granola bars. Mainly because it’s basically granola but way easier to eat when on the go and to bring around with me as a snack. These are by far my favourite chocolate granola bars because well, it has chocolate hazelnut spread!! Nutella used to be my tahini back when I was a kid.

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It starts off with just 5 simple ingredients: vegan nutella/chocolate hazlelnut spread, oats, dried cherries, chocolate chips and maple syrup. Feel free to sub the dried cherries with your favourite dried fruit!

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That all goes into one large bowl and is combined together. Already smellin’ so chocolate-y! 🙆🏻

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Then the mixture goes into an 8x8 lined baking pan and is placed in the oven for 25 minutes. Let it cool and cut them up into granola bars! Yup it’s seriously that easy 😛.

Look at how crispy AND chewy they look! Those are key textures I look for in good granola bars.

Yes, they keep their shape but still crumble with every bite 😉

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These Vegan Nutella Granola Bars are SO TASTY & you should make them because they’re:

  • vegan friendly

  • dairy & gluten free

  • only 5 ingredients

  • made in just one bowl

  • on the go & meal prep friendly

  • crunchy on the outside and chewy on the inside

  • & incredibly tasty, chocolate-y and satisfying

Alright, have I convinced you to make these yet? LET’S GET BAKIN’!!

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Tips and Tricks to making Vegan Nutella Granola Bars

  • Use rolled oats for the right texture vs. quick oats

  • Remember to rotate the pan half way for even baking

  • Slice into granola bars before it’s completely cooled to prevent cracking and breaking of the bars

  • Increasing baking time by 2-3 minutes will yield crunchier granola bars whereas decreasing it by 2-3 minutes will yield more chewy granola bars.

  • Cranberries are delicious in place of dried cherries ;)

  • Need more on-the-go snack chocolate filled recipes? Check out my One-Bowl Tahini Chocolate Chip Muffins and my Chocolate Espresso Granola recipe!

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If you make these decadent vegan nutella granoa bars 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 350 C

  2. Mix the maple syrup and hazelnut spread into a large bowl until combined

  3. Add in the rest of the dry ingredients and mix until everything is coated evenly

  4. Transfer into a lined 8x8 baking tray and flatten as best as possible

  5. Place into the oven for 25 minutes, rotating half way

  6. Once out of the oven, let it cool slightly & then cut them into bars before completely cooled

Notes

  • SERVINGS: 6

  • PREP TIME: 5 minutes

  • COOK TIME: 25 minutes

  • INGREDIENTS: 5

  • DIFFICULTY: EASY

Ingredients

  • 1 1/2c rolled oats

  • 3/4 c rolled oats, blended into oat flour OR 1/2 c oat flour

  • 1/4 c mini chocolate chips

  • ½ c dried cherries

  • 1/3 c maple syrup

  • ½ c vegan chocolate hazelnut spread

     


3 INGREDIENT MICROWAVE GRANOLA

This 3 Ingredient Granola is crunchy, perfectly sweet and nutty- you won’t believe it was made in the microwave and took less than 5 minutes! It makes the perfect quick breakfast or snack and you don’t ever have to worry about running out of granola ever again!

Happy Monday! Who else has routinely had granola as part of their breakfast? Granola is definitely a staple food in my diet, especially homemade granola. Not only is it cheaper but you can customize it to your liking of sweetness, add-ins and combination of flavours. I always prep granola on the weekends so that I have some on hand throughout the week, but sometimes I snack a little more than I expect and run out for the next morning… *gasp*. HAVE NO FEAR OF RUNNING OUT OF GRANOLA ANYMORE THOUGH BECAUSE today… I have for you one of the best hacks you should know!! and keep in the back of your pocket: MICROWAVED GRANOLA. Yup, microwaved granola. In one mug, no mess, no oven, no fuss & its ready in 5 minutes.

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It starts off with 3 basic ingredients with the optional pinch of salt and/or vanilla. Mix all the ingredients into a microwave safe mug and then just pop that into the microwave for a total of 2.5 minutes! Remember to keep an eye on it for the last 20 seconds so it doesn’t burn.

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And there you have it, crispy, crumbly, nutty & sweet ol’ granola for any of your breakfast needs. It’s delicious over smoothie bowls, banana icecream bowls, yogurt bowls & honestly even on its own or a bit of almond milk. Get creative with the flavours by substituting the types of nut/seed butter you use and all the additional add ins you can add!

I really hope you try making granola in the microwave and love it as much as I do because it’s:

  • vegan, dairy & oil free

  • can be made gluten & allergy free

  • customizable & versatile

  • made in one bowl

  • only 3 simple ingredients & made in less than 5 minute

  • crunchy, sweet & toasty

  • & totally a magical crowd pleaser

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Tips and Tricks to making Microwave Granola

  • Use ROLLED oats for the proper crisp-ness of granola

  • I personally love maple syrup as a sweeter, but if you decide to use any other liquid sweetener, be sure to play around with the ratios for sweetness! If you add less sweetener, add more nut butter.

  • Any nut or seed butter can be used here, just make sure its runny!

  • Keep dry & wet ingredient ratios as similar as possible. If adding extra nuts/seeds or even dried fruit be sure to bump up the amount of liquid sweetener or nut butter. I add 1/2 tsp more for every 1 tbsp of extras.

  • Play around with the timing for your own microwave, every microwave is different! Keep an eye on the granola when microwaving for the second time. If it doesn’t seem to be cooked and crispy yet, microwave in increments of 10-15 seconds.

  • Need more granola recipes? Check out my chocolate espresso & matcha granola recipe!

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If you make this 3 ingredient Microwave 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!

Method

  1. Mix all ingredients into microwave safe mug or bowl

  2. Microwave for 1.5 minutes (at 1000W) and then mix

  3. Microwave for an additional minute or until oats golden brown

  4. Let it stand for 2-3 minutes before digging in!

Notes

  • SERVINGS: 1

  • PREP TIME: 1 minute

  • COOK TIME: 2.5 minutes

  • INGREDIENTS: 3

  • DIFFICULTY: EASY

Ingredients

  • 2/3 c rolled oats

  • 2 tbsp maple syrup 

  • 1 tbsp nut butter

  • 1 tbsp water

  • pinch of salt

ADD INS

  • 1/2 tsp vanilla for flavour

  • 1/2 tsp spices such as cinnamon

  • 2 tbsp chocolate chips, dried fruit, nuts, seeds or coconut flakes


ONE-BOWL TAHINI CHOCOLATE CHIP MUFFINS

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These Chocolate Chip Tahini Vegan Muffins come together in just 20 minutes, in ONE bowl using only 8 wholesome ingredients! They’re moist and fluffy in texture and have notes of roasted tahini infused into them. They make for a perfect on the go breakfast or snack! (vegan, & free of: refined sugar, dairy, nuts, oil, gluten)

We all need a lil’ bit (or a lot) of muffins in our life right? Right. Well, do I have a muffin recipe for you! These are the BEST DANG TAHINI MUFFINS EVER because they not only are fluffy, moist and soft just how muffins should be- but they’re studded with delicious morsels of semi sweet rich chocolate! Tahini is like the adult, more sophisticated version of peanut butter. Peanut butter chocolate? Yes. TAHINI chocolate? HECK YES. These two flavours pair so fabulously together, I’m guilty of dipping my chocolate bars into a jar of drippy tahini… anyone else?

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This easy recipe consists of only 8 ingredients that go into one bowl.

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Mix. Mix. Fold. Mix. Then scoop them into some muffin tins.

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Into the oven it goes for around 12 minutes and they’re done!

Here’s why I LOVE these Tahini Chocolate Chip Muffins so much (and why I think you should make them too 😉):

  • they’re vegan, dairy, gluten & nut free

  • made in one bowl (hey, less clean up)

  • made within 20 minutes

  • only 8 plant based simple ingredients

  • healthier than any muffin bought at the shops

  • fluffy, soft and moist

  • studded with rich semi sweet chocolate chips

  • make-ahead & freezer friendly

  • & perfect to take on the go for breakfast or as a snack

Are you convinced on making these muffins? Lets go!

Tips and Tricks to making this Tahini Chocolate Chip Muffin Recipe

  • Use overripe bananas! They have natural sweetness & give the muffins more moisture. The more spotty the tastier. Adjust the amount of maple syrup based on ripeness.

  • Use runny tahini as this gives the muffin more moisture along with the bananas.

  • Be gentle when mixing the batter! How much & how long you mix the mixture for will effect the overall outcome of the muffins. Over mixing might lead to tough, dense and flat muffins. Fold the mixture, just enough so that everything is incorporated.

  • Make these for meal prep & freeze them for maximal freshness! Just thaw them out the night before or when you wake up so that they’re defrosted by the time its breakfast/snack time.

  • If you have any food allergies, sub the tahini for sunflower butter or any nut/seed butter of your choice! They can be *insert name of nut/seed butter here chocolate chip muffins* and still be delicious :)

  • Toast these muffins if you have time! The chocolate chips get melty and spread around the muffin- SO GOOD.

  • Need more muffin recipes? I GOT YOU check out my protein banana muffins and pumpkin spiced muffins!

·            

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If you recreate these Tahini Chocolate Chips Muffins 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 the oven to 450F.

  2. Mash the bananas in a large bowl and stir in the tahini, maple syrup, vinegar and vanilla.

  3. Next, add in your oat flour, baking powder, salt and chocolate chips. Mix gently, in folding motions. *don’t over mix, as it will yield dense & chewy muffins!

  4. Divide into 8 muffin tins.

  5. Place them into the oven and bake for 5 minutes. Drop the temperature to 400F and bake to 12-14 minutes (keeping on eye on the last 2 minutes). Check my inserting a toothpick, it should come out clean!

Notes

  • SERVINGS: 8 muffins

  • PREP TIME: 8 minutes

  • COOK TIME: 12 minutes

  • INGREDIENTS: 8

  • DIFFICULTY: Easy

Ingredients

  • 3 Bananas (1 & 1/3c or 300g)

  • 1/4 c tahini

  • 1/4c  maple syrup

  • 1 tsp vanilla  

  • 1 tsp vinegar

  • 1 c + 1/3 c gluten gluten free out flour (215g)

  • 1 tsp baking powder

  • 1/3 c chocolate chips

  • ½ tsp salt

     


Chocolate Espresso Granola (vegan)

This Chocolate Espresso Granola is vegan & oil free. With just 9 ingredients, whip up this super crunchy, cluster packed granola with robust rich flavours of coffee and subtle sweetness of chocolate. The perfect breakfast or snack to make ahead of tim and take with you on the go!

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Who else is a morning person? I absolutely love waking up early, doing my usual morning routine and getting ready for the rest of the day. My productive mornings are always accompanied with a cup of hot coffee. I take mine black or with a bit (or a lot on special days) soy milk or dairy-free creamer. After the usual duties, I move on to breakfast- which almost ALWAYS consists of granola. Store bought granola is great, but ever since I learned to make my own I rarely ever buy granola because 1. Its WAY cheaper to make it yourself  2. Its soooo easy to make and takes like no time at all really 3. The flavor combinations are endless! You can add your favorite base ingredients and change up the flavors every time.

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If you’ve never tried making your own granola, what are you waiting for?!?! There are tons of granola recipes out there, so here’s one more to add to your list of granolas to make: CHOCOLATE ESPRESSO GRANOLA. This granola is So. Dang. Good. Crunchy. Clustery. Flavourful. Rich. Sweet and Savory? YES. And by the way, it’s only 9 ingredients ;)

If it is your first time making granola, let me lay out how easy it is: Mix wet ingredients. Mix dry ingredients. Spread on a tray. Bake flipping half way. Cool & store. & thats it!

I personally love clusters in granola, it just takes it to the next level. There are several ways you can make granola such as adding little dollops of a liquid sweetener to the tray, pressing your granola or (like in this recipe) adding chocolate chips after the granola has been baked, letting them melt in stirring gently a couple times and letting the chocolate harden again.

Granola is one of the best things to know how to make because it’s such a meal-prep friendly food and you can easily take it with you on the go for breakfast or a snack. Plus, granola is a perfect topper for smoothie bowls, banana ice cream, yogurt bowls, on toast, cooked oats… etc. Or you can eat it like cereal with some creamy plant based milk or even on its own… it’s such a versatile food!

I really hope you make this Chocolate Espresso Granola & love it as much as I do because it is:

  • vegan friendly

  • only 9 plant based simple ingredients 

  • customizable, and can be made nut-free

  • budget & make ahead friendly

  • crispy, chocolatey and smells like coffee!!

  • snackable ;)

  • & super tasty over smoothie bowls, yogurt bowls or even on its own!

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If you recreate this Chocolate Espresso 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!

Method

  1. Preheat oven to 325F.

  2. Mix maple syrup, espresso shot, vanilla extract, salt and cacao powder until well combined.

  3. Add in the oats, coconut, pumpkin seeds, nuts and salt and mix until everything is evenly coated.

  4. Place into the oven and bake for 25 minutes (or until crisp), rotating the tray and mixing the granola half way.

  5. Take it out of the oven and toss in the chocolate chips and mix the granola. This will allow the chocolate chips to melt and make clusters. Once fully cooled, store in air tight container.

Notes

  • SERVINGS: 5-6

  • PREP TIME: 8 minutes

  • COOK TIME: 25 minutes

  • INGREDIENTS: 9

  • DIFFICULTY: Easy

Ingredients

  • 1/3 c maple syrup

  • 1 shot espresso

  • 3 tbsp cocoa powder

  • 1 tsp vanilla

  • 3 c oats

  • 1/4 c large flaked coconut

  • 1/4 c pumpkin seeds (or seeds of choice)

  • 1/4 c chopped walnuts (or nuts of choice)

  • 1/3 c chocolate chips

  • ¾ tsp salt


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!

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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!

Blueberry Butterscotch Flapjack Squares (13 of 13).jpg

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!

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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Vegan Matcha Buns with Sweet Red Bean Filling (Matcha Anpan)

These Matcha Buns are filled with Sweet Red Bean Paste and are a popular choice in every Japanese bakery. They're the perfect treat for breakfast or even as a snack! 

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Happy Friday friends! I thought today would be the perfect day to *finally* share the Matcha Bun recipe I have been teasing some of you with on my instagram story. Matcha buns aka Anpan is a classic Japanese soft bun pastry filled with sweet red bean paste. 

If you've never tried the flavour combination of slightly bitter matcha and sweetness of red bean paste, then you gotta... they are like the asian pairing of peanut butter and chocolate!

I know when people think if making buns it seems tedious, laborious, a lot of work and time consuming but these bund come together surprisingly quick. Most of the time is allotted to letting it rise, but if you have a warm kitchen they will be done in no time. 

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I hope you make these Matcha Buns with Sweet Red Bean Paste & love them as much as I do because they're:

  • vegan & vegetarian friendly 
  • soft, airy and fluffy
  • perfect for on the go 
  • able to be made ahead of time
  • quick and easy to make 
  • & so very delicious 

If you make these tasty Red Bean Filled Matcha Buns  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. Add all ingredients (except red bean paste) into your bread maker and let it knead on bread setting (approx 1 hour)
  2. Punch down to dough, take it out and divide into 9 pieces (use a scale)
  3. Using your fingers, knead them into balls. Cover with wrap and let it sit for 10 minutes
  4. Mean while, form your red bean paste into balls (around 1oz/2 tbsp each) and top with walnut pieces
  5. Roll out the sides of the matcha buns leaving the middle slightly elevated and place a red bean paste ball in the middle. Wrap it with the dough and pinch at the top to close.
  6. Flatten the bun gently and make incisions on the side with a knife and top with walnut pieces
  7. Cover with wrap and let it sit for 20-30 minutes (depending on the temperature of your kitchen, the hotter it is the less time it will take and the colder it is the longer it will take. It should double in size) 
  8. Place them into your pre-heated oven at 350 for 15 minutes
  9. Let them cool & enjoy!

Ingredients

  • 300g bread flour
  • 20 g sugar
  • 225 soy milk
  • 10g matcha powder
  • 4g yeast
  • 30 g vegan butter
  • 250g red bean paste (adzuki/anko) 
  • optional: walnuts 

Notes

  • Prep time: 15 minutes 
  • Rising time: 30-40 minutes 
  • Cooking time: 15 minutes 
  • Makes 9 Buns
  • You can make your own red bean paste filling or find them at asian grocery stores
 
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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

Snickerdoodle Protein Bites

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No bake protein bites are perfect as a any-time snack! These snickerdoodle bites are higher in protein, nut free, gluten free & vegan.

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ITS SNACK TIME!! Who wants some?

I wish I could virtually send you some through the computer screen, but I promise you can easily make these addicting little snacks in less than 10 minutes! All you need is a couple basic ingredients & a food processor. 

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Measure. Pour. Blend. Roll... & thats it! 

Vegan Snickerdoodle Protein Bites

Now you can enjoy these little morsels any time you're feelin' a little snacky or craving something sweet. Something about the combination of cinnamon & sugar brings me back to my childhood and I can't stop reaching for these bites!

Vegan Snickerdoodle Protein Bites

I hope you give these Snickerdoodle bites a go & love them as much as I do because they're:

  • perfectly cinnamon-y 
  • tender
  • higher in protein
  • vegan, gluten free AND nut free
  • super fast and easy to make
  • made in 1 bowl = less clean up
  • healthy
  • & so yummy
Snicker Doodle Protein Bites Vegan .jpg

 

If you make these addicting little 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

  • 1/3 c  sunflower butter (or cashew)
  • 1/3 c dates
  • 2/3 c gluten-free oat flour 
  • ¼ c vanilla protein
  • 2 tbsp maca powder
  • 2 tsp of cinnamon
  • 1 tsp vanilla extract
  • pinch of salt
  • Optional: Mix 1/2 tbsp vanilla protein, 1/2 tsp cinnamon & 1 tsp un-refined cane sugar for coating 

Notes

  • Total time: <10 minutes
  • Makes 10-12 balls 
  • Make your own oat flour by blending 1 c rolled oats

Method

  1. Combine all ingredients into food processor and pulse until dough-like consistency forms
  2. Roll them into balls (around 30g each)
  3. Dust in vanilla protein, cinnamon and sugar
 

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 Chip Cranberry Matcha Granola

Vegan Matcha Granola

Crunchy Vegan Matcha Granola: the superfood everyone is talking about. This granola is refined sugar & oil free, packed with nutritious ingredients making it a perfect breakfast or snack. 

Vegan Matcha Granola 1

I LOVE granola. It's the perfect topper for any breakfast: smoothie bowls, acai bowls, yogurt bowls, oatmeal, toast.. and so much more. I even just eat is by the handful or with a bit of almond milk as a snack. 

Vegan Matcha Granola

I used to always just buy my granola out of convenience but it is honestly one of the easiest things to make! Measure, mix & bake... AND its a fraction of the cost of store bought granola. Its perfect for meal prepping since you can make a huge batch of it on the weekend and store it so you have some on hand for the rest of the week. Plus, you can customize it exactly how you want. The flavour and ingredient combinations are endless so you can a different flavour every week. This time around, I decided to add in the superfood that seems to be the craze lately: matcha!

Vegan Matcha Granola

What is Matcha (抹茶)?

Coming from a Japanese background, I grew up surrounded by A LOT of Matcha flavoured things: from simple desserts & treats to a more sophisticated traditional Japanese tea ceremony. Simply, Matcha is green tea leaves that is finely grounded into powder. This ingredient has been around for centuries, and is packed with antioxidants, polyphenols and catechins. As well, chlorophyll (from the rich green colour) theanine and a good amount of caffeine. Supposedly, Matcha can reduce mental & physical stress and provide energy steadily (aka no quick energy crashing that a lot of caffeine supplements seem to do). 

How to Pick your Matcha: 

Good quality Matcha can be pricy, but it's so worth it. The taste is completely different and a little does go a long way! I always like to base the quality of the Matcha based on the packaging and colour of the Matcha. I prefer to buy ones that come in tins and that are rich and vibrant in colour. This and this are two of my favourite. 

Vegan Matcha Granola

If you're still not sold on the whole Matcha thing,and debating whether you should try this granola recipe out- maybe I can still try to convince you. This Matcha Granola is: 

  • vegan, oil-free dairy-free and refined-sugar free
  • rich in flavour with the perfect amount of sweetness to balance the bitterness of the Matcha
  • easy to make and perfect for meal prep for busy mornings
  • different texture profiles from the variety of wholesome ingredients 
  • made with nutrient packed ingredients that will keep you full and satisfied

I hope I've now tempted you to get your granola making on! ;) 

Vegan Matcha Granola
Vegan Matcha Granola

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!

Method 

  1. Preheat oven to 180 C
  2. Add all dry ingredients (except chocolate chips and sesame seeds) into a mixing bowl and mix
  3. Add wet ingredients and mix to combine until all dry ingredients are evenly coated 
  4. Spread mixture over parchment lined baking tray and place into the oven for 20 minutes 
  5. Let it cool and then add in your chocolate chips and sesame seeds 

 

Ingredients

  • 1c oats
  • 1/4 c pistachios chopped 
  • 1/4 c almonds chopped
  • 1 tbsp matcha
  • 1/4 tsp salt 
  • 1 tsp vanilla 
  • 1/3c dried fruit (cranberries)
  • 3 tbsp  maple syrup
  • 2 tbsp coconut sugar 
  • 4 tbsp chocolate chips 
  • 2 tbsp roasted sesame seeds 

Notes

  • Total time: <30 minutes
  • Makes 2-4 servings 
  • Store in airtight container 

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.

Chunky Monkey Twix Bites (9 of 15).jpg

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 
no bake chunky monkey twix bites.png

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. 

4 Ingredient Nutty Almond Butter Truffles  (10 of 10).jpg

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 

 

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)

30 Minute Pizza PinWheels (Vegan!)

 Simple Basil Pesto:  1 cup basil leaves (around 45g)  3 garlic cloves  1/4 c roasted almonds (or pinenuts/cashews)  2 tbsp EVOO  Juice of half a lemon&nbsp;  Salt and ground black pepper to taste     Pizza Pinwheels :&nbsp;  Premade pizza dough  ¾ c marinera  Pesto (recipe below)  Toppings of your choice ex. Chopped red onions, corn, olives, peppers etc.        Method:&nbsp;  1. Blend all the pesto ingredients in a food processor.&nbsp;  2. Roll out the pizza dough  3. Spread the pesto, then marinera and add the toppings  4. Bake at 425 for 15-20 minutes   

Simple Basil Pesto:

1 cup basil leaves (around 45g)

3 garlic cloves

1/4 c roasted almonds (or pinenuts/cashews)

2 tbsp EVOO

Juice of half a lemon 

Salt and ground black pepper to taste

 

Pizza Pinwheels : 

Premade pizza dough

¾ c marinera

Pesto (recipe below)

Toppings of your choice ex. Chopped red onions, corn, olives, peppers etc.

 

 

Method: 

1. Blend all the pesto ingredients in a food processor. 

2. Roll out the pizza dough

3. Spread the pesto, then marinera and add the toppings

4. Bake at 425 for 15-20 minutes

 

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