These super easy almond butter brownies have only 6 ingredients with no added oil and taste incredibly decadent. Packed with rich chocolate, creamy almond butter, and maple syrup for sweetness, soy-free. Options for gluten-free, and nut-free.

I mean, what’s not to like about all of this ooey, gooey, chocolatiness! These brownies with creamy almond butter are perfect just five to 10 minutes after you pull them out of the oven. If you want them to slice more cleanly, just let them cool for a bit longer.

These brownies are chewy and decadent. Almond butter gives them more texture and chewiness. The brands of almond butter might affect the texture a bit. You want to underbake these brownies for the best result.

There’s limited binding in these brownies as almond butter is gluten-free and there’s barely some flour, they will be a bit more soft and gooey. Lift the slices delicately, so they don’t fall apart on you. I like them as a scoop-and-serve warm brownie topped with vegan vanilla ice cream or with whipped coconut cream.

Store them on the counter in a closed container for up to a week. To serve, I do recommend warming them up in the microwave or the oven just a bit, because they taste the most fudgy and decadent when they’re warm. The almond butter gives them more texture than your conventional brownies, which works best when it’s warm.

The sweetness of these brownies depends on the sweetness of your almond butter (or alternative nut or seed butter) and your chocolate chips. If you like your brownies on the sweeter side, you can add a little extra sugar to the batter.

Why You’ll Love Brownies with Almond Butter

• rich, fudgy brownies with no added oil
• batter comes together in just one pan
• refined sugar free and refined oil free
• easily made gluten-free, soy-free, and/or nut-free

Continue reading: Almond Butter Brownies (6 ingredients, gluten-free option)

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Crisp on the outside, fudgy on the inside almond butter blondies with decadent chocolate chips are the quick and easy one-bowl dessert you’ve been looking for!Just 8 main ingredients, 15 minutes to whip them up in just 1 bowl. Serve with a dollop of your favorite vegan ice cream. This recipe was first published on feb 20, 2015. It has been updated with new pictures, write up and video.

These amazing, fudgy vegan almond butter blondies only take 15 minutes to whip up in one bowl. After mixing, you just pour them into a baking pan and bake to perfection.

This blondies recipe is lightly sweetened, fudgy, and buttery, with flavors of vanilla and cinnamon. Use other flours or gluten-free flour blend of choice. If you are using a whole grain flour to replace the white flour in this recipe, add 1 to 2 tablespoons less than the mentioned quantity, and add more only if the mixture is too wet. 

Not only are almond butter blondies delicious and easy to make, the batter is free from added refined oil! If you want to make them completely oil-free, use cacao nibs in place of the chocolate chips.

They’re also refined sugar-free, since we sweeten these blondies with coconut sugar, which gives them such a nice flavor.

Why You’ll Love Almond Butter Blondies

• crisp, butter, and fudgy with flavors of cinnamon and vanilla
• lots of decadent chocolate chips
• one-bowl batter takes only 15 minutes to mix
• easy to make soy-free and even nut-free

Continue reading: Vegan Almond Butter Blondies with Chocolate Chips (1 bowl, soy-free, nut-free option)

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After all the Baklava inspired recipes I had to make the real deal. Baklava is a decadent and  sweet treat. Traditional baklava is not vegan as it uses butter and honey. I changed it up with some vegan butter and and a sticky lemon syrup made with maple syrup!

This vegan version of baklava is made with layers of sweet filo and chopped nuts, all covered in a sweet syrup! we also add dates to the nut filling since our syrup is not very sweet. We add less sweetener than in traditional baklava recipes. This is a simple yet showstopping dessert guaranteed to impress!

Baklava has many variations and flavors. I use  a blend of nuts and some lemon zest for that decadent and refreshing flavor! If you want, add some rose water to the syrup but be careful as a little goes a long way.

The texture is flaky, soft, buttery, with some added crunch from the crisp filo and nuts. It’s sweet and with a hint of lemon and cinnamon without any flavor being overpowering.

What is phyllo pastry?

Many people are unaware that phyllo dough and filo pastry is actually vegan. There are no eggs or dairy used.

The number of Phyllo sheets needed depends on the size of your pan. I used an 8×8 inch glass pan and needed 24 sheets of that size. The phyllo bundle that  I had had 18 sheets but they were larger sheets and I could cut out of them.

More vegan desserts with nuts:

• Vegan Pistachio Cookie Recipe
• Hazelnut Brownies
• Oatmeal Walnut Chocolate Chunk Cookies
• Vegan Almond Halwa
• Vegan Snickers Peanut Butter Cups

Baklava inspired desserts

• Baklava cheesecake 
• Baklava cookies
• baklava Lassi
• Baklava cake 

Continue reading: Vegan Baklava with Date nut filling

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We are huge fans of Indo-Chinese Cuisine in my home! Indo Chinese cuisine has Chinese inspired dishes with a touch of Indian like spices, ginger, local veggies and more. Manchurian sauce is a fave with that perfect balance of spice, sweetness, tang, and umami!

And why you are at it, also try my other jndo chinese recipes! Baked Gobi Manchurian , my Indo Chinese Chilli Garlic Noodles,  indo Chinese fried rice, hakka noodles  , chili tofu ! 

These Vegan Manchurian noodles need just 1 pan and everyday ingredients. Ramen noodles are tossed in a sweet and spicy chili, ginger and garlic sauce along with pan-fried tofu chunks that provide a bit of a chew and plant-based protein. A meatless one pan dinner you can whip up on any weeknight.

Why you’ll love these manchurian noodles

• 1 pan noodle dish that’s also flexible to your taste
• Nutfree recipe
• easily made gluten-free with gluten-free noodles
• indo-Chinese flavors are addictive and perfect for everyday meals and parties!

More easy noodle recipes:

• Indo Chinese Chilli Garlic Noodles
• Vegan Garlic Noodles
• Peanut Sesame Noodle Salad
• Peanut Butter Noodle Casserole Vegan

Continue reading: Manchurian Noodles – Indo-Chinese Ginger Garlic Chili Noodles

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These sweet and zesty lemon blueberry pancakes are gluten-free and grain-free, yet they’re so light and fluffy! You are not going to believe that these almond flour pancakes are gluten-free!

I love pancakes when they are hearty and not just carriers of maple syrup These gluten-free lemon blueberry pancakes are my latest pancake-making adventure and use almond flour that make them a satisfying breakfast. They’re packed with sweet blueberries and have a great, tangy flavor from lemon juice and zest. They have a perfect texture and flavor — no one will guess that they are both gluten-free and grain-free!

You can make them even more fluffy by adding a little bit of club soda to the batter instead of the non-dairy milk. I use non-dairy milk for this recipe, but as you have seen in my other gluten-free recipes, like my gluten-free cakes, I usually add club soda as one of the rising agents. Adding some air to gluten-free batter before cooking or baking it helps it rise and get fluffy, and reduces the chances of gummy result.

If you like these pancakes, don’t miss my other vegan pancake recipes, like my sheet pan pancakes, banana oat pancakes, and cinnamon streusel pancakes! These are all either gluten-free or include an option for making them gluten-free.

Why You’ll Love Lemon Blueberry Pancakes

• SO light and fluffy with sweet-tart blueberries and zesty lemon
• easy, 1-bowl batter
• gluten-free, grain-free, and soy-free
• 30-minute vegan breakfast

More Lemon Blueberry Goodness

• Lemon Blueberry Pound Cake
• Lemon Blueberry Waffles
• Blueberry Lemonade
• Lemon Blueberry Muffins

Continue reading: Gluten-Free Lemon Blueberry Pancakes (grain-free, vegan, 1 bowl)

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Tiramisu cookies give you all of the amazing flavors and textures of tiramisu in a grain-free, gluten-free cookie form! They have a coffee caramel drizzle over vegan cream cheese in each bite. And they’re so easy and fun to make!

I’ve been thinking about making some kind of tiramisu-inspired cookies for a while, and these turned out amazing! 

I use my almond flour cookie base, add some coffee to the cookie dough, and then make some sweetened cream cheese mixture. Then, you make this incredible, coffee-brown sugar-coconut-caramel.

All that gets stuffed into the cookie, and it oozes out during baking. It adds so much flavor and texture to the cookies. It’s fantastic! 

These tiramisu cookies do take a little bit of time to make, with all the stuffing and everything. But believe me, they are worth the effort. They are very addictive and delicious! You will want to double triple the batch!

For quicker option, make it into cookie bars. Press half the cookie dough in a pan, then top with the vegan cream cheese mixture and the caramel. Then press the remaining cookie dough on top!

Why You’ll Love Tiramisu Cookies

• all of the flavors and textures of tiramisu in cookie form!
• tender, gluten-free cookie base
• creamy, vegan cream cheese filling
• gooey, coffee-date caramel drizzle
• naturally gluten-free and grain-free

More Almond Flour Cookies

• Ginger Molasses Cookies
• Almond Joy Cookies
• Baklava Cookies
• Blueberry Muffin Cookies

Continue reading: Tiramisu Cookies (grain-free, gluten-free)

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Crispy lemon pepper tofu is a restaurant-style dish that’s packed with flavor. 1 pan 30 minute dinner. The vibrant, lemony sauce is slightly sweet and so addictive!

This is a tangy, sweet, and lemony tofu dish. It is best with freshly-squeezed lemon juice and is amazingly refreshing!

You make both the tofu and the sauce together in one pan, so lemon pepper tofu makes a delicious, easy, 30 minute weeknight dinner!

Why You’ll Love Lemon Pepper Tofu

• crispy tofu in vibrant, lemony sauce
• one-pan dish, perfect for weeknight meals
• naturally nut-free with gluten-free option

More Lemon Recipes

• Turmeric Lemon Rice
• Lemon Asparagus Pasta
• Lentil Orzo Salad
• Lemon Pudding (no-cook)
• Lemon bars

Continue reading: Lemon Pepper Tofu

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Coming at you with a refreshing, unusual but delicious tofu recipe that will turn into a favorite in no time at all. Blackberry Gochujang Tofu. Pan-fried crispy tofu, coated with a sticky, spicy & sweet blackberry glaze! This is a true flavor bomb and thanks to the blackberry it has a beautiful deep purple color. Pluck those blackberries and make this easy sauce!

Korean chili paste gochujang adds some heat to the glaze while maple syrup helps intensify the natural sweetness of the blackberries.  A small amount of cornstarch helps thicken the glaze while simmering.

You will love the slight tartness the berries add to the glaze! Serve this with rice or cauliflower rice or make lettuce wraps.

More tofu recipes:

Malaysian Tofu Curry

Honey Chilli Tofu

Sesame Crusted Tofu Bowls

Sweet Sour Tofu Veggie Stir Fry

Continue reading: Blackberry Gochujang Tofu

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Spicy honey chilli tofu features crispy pieces of tofu in a homemade sticky, vegan honey sauce! It’s a 1-pan 30 minute dish that’s delicious served over rice or noodles.

This 1 Pot 30 minute Honey Tofu stir fry will be your next fave tofu dish! Apple juice with maple syrup adds a honey-like flavor to this honey chilli tofu! The best part is that the sauce uses everyday ingredients that makes this an easy, quick, one-pot meal.

The crispy tofu with the stir fry veggies like peppers and onions is fabulous. The sauce gets its heat from sambal oelek or sriracha sauce along with plenty of ginger and garlic to give it an amazing flavor.

Why You’ll Love Honey Chili Tofu

• Spicy-sticky-sweet sauce with tender-crispy tofu is totally addictive!
• quick, one-pan meal
• soy-free and gluten-free options
• naturally nut-free

More Addictive Vegan Dinner Recipes

• Sticky Sesame Cauliflower
• Spicy Maple Mustard Tofu Bowl
• Sweet and Sour Chickpeas
• Baked Sticky Sesame Mushrooms
• Gochujang Tofu Stir Fry

Continue reading: Honey Chilli Tofu

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Sticky Baked Sesame Mushrooms – sweet salty and savory mushroom deliciousness! And all baked in a pan! No need to stand around sautéing and browning the mushroom! Mushrooms leak a lot of moisture and when sautéeing, they take a long while. When you bake them, the cooking is handsfree! The sauce is a fave sesame soy garlic sauce. The sesame oil adds a nice nutty taste to the sticky sauce, the toasted seeds add additional nutty toasty flavor and a bit of crunch to this mushroom dish.

The mushrooms are first coated in cornstarch and sesame oil, then baked to give them a nice meaty texture. Then we add all ingredients for the sticky sesame sauce and return everything to the oven.

I love me a one-casserole dish. Fewer dishes means more quality time with the family. This recipe is so simple. Bake, season to taste, and serve with rice or, quinoa or for a lower-carb meal, in lettuce wraps or over cauliflower rice.

You can play around with the recipe, adding more maple syrup for additional sweetness and adapting the amount of sambal olek according to your personal heat tolerance.

More mushrooms mains:

Baked Vegan Mushroom Rice

Instant Pot Garlic Mushrooms

Ethiopian Inspired Mushroom Tibs Stir-Fry

 Stuffed Mushrooms

Mushroom Patiala (Mushrooms in Spicy Yogurt Sauce)

Continue reading: Baked Sticky Sesame Mushrooms

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