These pistachio raspberry homemade energy bars taste like dessert but are the perfect quick healthy snack. They are super easy and quick to prepare with only 6 ingredients and 20 minutes of active preparation time. (Psst, there’s a video with step-by-step instructions, as well!)
It’s been a crazy week round here. Actually, the last few
weeks months have been crazy. Whoever said that starting a blog in the first year of your PhD was a piece of cake was… actually, I doubt anyone has ever said that. Because, honestly, who could possibly be insane enough to do it?
Yep. That’s right. Me. *facepalm*
This dairy free frosting just might be the fluffiest you’ve ever tasted. With only three ingredients, this vegan chocolate frosting recipe is easy and reliable, and gives the most delicious results. It’s also perfect for anyone with food intolerances or allergies, being gluten and dairy free.
This recipe is part of the “How To’s” post series, where I share my kitchen tips and tricks – as well as simple go-to recipes that don’t really fit into a category. Handy, ain’t it? You can find all the posts in the series here or in the recipe index under “How To’s”.
Frosting. The reason we all eat cake.
Yes, yes, the sponge part can be super tasty – but let’s be real: we’re all here for the fluffy, creamy, sweet awesomeness that is frosting.
This healthy cookie dough ice cream sundae is everything you’d want a sundae to be, plus more. There’s the amazing vegan refined sugar free salted caramel sauce, the gluten free cookie dough, and the dairy free ice cream – which are all individually amazing, but together… they will blow your mind.
Let’s talk about bananas. They’re the one fruit I couldn’t do without (although currently, I’d say the same for watermelon, but that’s because it’s hooooooot). They’re this magic fruit that makes decadent milkshake-like concoctions which are actually healthy, as well as ice cream that you can eat for breakfast.
This vegan cookie dough is the perfect treat for when you are craving the buttery deliciousness of chocolate chip cookie dough, but want to eat something reasonably healthy at the same time. It’s gluten, dairy and refined sugar free, as well as vegan and paleo – but most importantly: it’s super delicious.
This recipe is part of the “How To’s” post series, where I share my go-to baking tips and tricks, as well as super simple recipes for which I don’t know into which category to place them. (Oops?) You can find all the posts in the series here or in the recipe index under “How To’s”.
Can we get one thing out of the way?
My paleo & vegan caramel sauce isn’t actual caramel sauce. And almond milk isn’t actual milk. And my raw vegan raspberry cheesecake isn’t actually a cheesecake. And nice cream isn’t actually ice cream.