A quick and easy chocolate almond vegan granola bar recipe perfect for snacking or dessert! Vegan and can be made gluten-free.
I’ve always struggled with finding the perfect vegan granola bar recipe. I can bake a cake or cookie, like nobody’s business, but the perfect vegan granola bars still proved to be a struggle. I wanted a perfect combination of easy, no bake, and ready to throw together. I don’t usually have a ton of nuts and dried fruits on hand in my pantry, so I wanted something I usually have (chocolate, always) and packs a little protein punch (almonds, FTW). I also didn’t want them to be overly sweet or complicated, so I think the short seven ingredient list hits the nail right on the head.
I will say these homemade granola bars require some chill time, but honestly, it was super easy to make these, freeze for a few hours and then cut them up before popping them into a bag. I really needed something that was going to break my chips and salsa every day after work addiction, and these chocolate almond vegan granola bars did just the trick! (more…)
There are plenty of reasons to watch March Madness, but I personally show up for the apps. Surprise, surprise. Filling out a bracket is a yearly ritual – and so is losing every single year. I always pick the wrong upsets because I just love a Cinderella team. But if I did it to win, I would’ve stopped by now. No, no. I do it for the apps! It’s impossible to watch multiple basketball games at once without proper sustenance. Please excuse me while I try (and fail) to avoid using sportsball puns in all of these recommendations. Enjoy!
Obvi my first choice is loaded nachos because… loaded nachos, you know? These chips are loaded up with black beans, spicy chickpeas, jalapenos, and more to give you a little bit of everything. (Bonus points if you top with Cookie and Kate’s Creamy Vegan Queso )
This post is sponsored by USA Pulses and Pulses Canada. Thanks for supporting the brands that make this space possible!
This is me, the self-proclaimed avocado hater (yep, I do. not. like them.) telling you that I’ve finally found something with avocado that I actually like. It’s true! Honestly, I’ve always been an avocado hater, they are too squishy and green for my taste and if they are on a warm sandwich? Forget it! Nope, not interested. But, once I figured out that you could smash a small amount of avocado on toast and mix all kinds of fun toppings with it (like crispy split peas), I started to change my tune.
For my once in a blue moon avocado toast (I’m still warming up to it!), I usually go avocado, salt, red pepper flakes, and hot sauce. Simple, doesn’t take too much like avocado and usually keeps me full for a few hours until it’s time for second breakfast. But, I needed to come up with something with a little more staying power and fiber, to keep me full when I’m trying to power through a full day of work or out and about on a weekend. The perfect mix in and topping to solve this ended up being.split peas! I really don’t use split peas enough at all, forgetting about them most of the time until I need a batch for a soup recipe, but they ended up being a perfect topping for my new favorite avocado toast. The trick with this recipe is to prep the night before, with soaking the beans and then making them crispy right before stirring into the avocado mixture for your toast.
I love that this is one more way to reach the Half-Cup Habit goal of adding ½ cup serving of pulses to your diet just three times a week! Split peas are part of the pulse family (in addition to beans, chickpeas and lentils) and are full of fiber and nutrients that keep me full until it’s time for second breakfast/early lunch. Coming from an avocado hater, that’s a pretty tall order to get me to love avocado toast.
A perfectly spicy vegan black bean dip, great for your next party or potluck! Chock full of black, beans, garlic, and a hefty dose of your favorite salsa.
This post is sponsored by USA Pulses and Pulse Canada. Thank you for supporting the brands that make this space possible!
You know what I love most about Super Bowl weekend? Obviously, the snacks! I actually understand football about 40% more than I used to before I met my husband, but I’m not a superfan by a long shot. I can pay attention for a while, but honestly, when we all gather on a Sunday afternoon at a friend’s house, you can usually find me hovering around the snacks. This year, I’ll be hanging out by the spicy vegan black bean dip and eating through all the tortilla chips. (more…)
Gluten Free+ Vegan French Onion Dip will be your favorite snack for game day, parties, and everything in between! Can be made soy free.
One of the biggest obstacles I’ve found when making vegan snacks is conquering the perfect creamy, delicious vegan dip. I still eat dairy from time to time (although it never makes me feel that great) and the one dip I kept wishing I could conquer is a classic vegan french onion dip. While I’ve got a delicious white bean dip (with one surprising ingredient!) and a ‘cheesy’ spinach dip recipe under my belt, vegan french onion dip (more…)
Steel cut oats are the perfect base for a hearty banana vegan steel cut oat muffins studded with dark chocolate chunks! Vegan, GF option
When it comes to recipe testing, my husband can be a hard nut to crack (although sandwich cookiesand layer cakes usually get the automatic thumbs up). I always know if he loves something like these steel cut oat muffins or is just on the fence about it, because he will either be quick to exclaim ‘This is really good!’ or just keep quiet and be all ‘oh yeah it’s pretty good…’. Sometimes when he’s just so-so about a (more…)