The perfect vegan chocolate chip skillet cookie! This would be perfect topped with a scoop of vanilla ice cream and served warm.
I’ve been tinkering with my vegan chocolate chip skillet cookie recipe for some time now, giving it a few tries before deciding that it was never going to work (dramatic much?) and letting it take a backseat to my other recipe testing for a while (although these stuffed beauties are some of my favorite cookies at the moment).
Vegan strawberry lemon bars are the PERFECT summer treat! Made healthy with an almond flour crust and SUPER easy vegan strawberry lemon filling.
Every feel like you always need a better vehicle to get strawberry AND lemon into your life more?! I know, ME TOO. These healthy vegan strawberry lemon bars were born out of a desire to make a twist on my lemon bar recipe, with a little extra pop of summer. Plus, they’re kind of healthy? YES, please.
The most delicious vegan deep dish peanut butter cookie in existence! Chewy, crunchy, and the perfect combo of crispy edges and a soft, perfect middle. Serve with a scoop of vanilla ice cream and you’re in HEAVEN.
Peanut butter cookies have always held a special place in my heart. From little on, peanut butter cookies were always made by my mom with love for our family. I’ve already perfected the Best Vegan Peanut Butter Cookies, so I set out to do something a little, uh, bigger, if you will. When I had the opportunity to make a deep dish peanut butter cookie, you can bet I was all the way in. I can’t believe I didn’t think of it sooner! It’s a super simple recipe and I bet you already have most of the things you need in your pantry.
Hazelnuts and dates are blended together to make sweet homemade vegan Nutella. Perfect spread on toast, used in donuts, and more!
When I studied abroad in Australia, my roommates and I were notorious for eating copious amounts of Nutella on just about everything we were given. Breakfast was a piece of toast slathered very (VERY) thickly with the chocolate hazelnut spread, and sometimes we maybe even plopped some right into our bowls of oatmeal, to the horror of our host family. A lot of Aussies just didn’t understand why we Americans were nuts over Nutella, especially since our host brothers thought it was ‘too sweet.’ Excuse me, what does that even mean?! (more…)
Chocolate-filled vegan croissants made with coconut oil and no butter are the ultimate vegan pastry. Enjoy for breakfast or as a mid-day snack!
They are HERE. These chocolate vegan croissants have been months in the making. Between multiple trials of the recipe, testing out a few different methods, and using a lot of coconut oil, this is the vegan croissant recipe you have been waiting for (or at least the one I have).
I started testing this recipe some time ago, thinking that I would totally get it up on the blog earlier. NOPE. (more…)