Looking for a sweet vegan treat that is great for gifting during the holidays or for putting on your Halloween treats table? Vegan Snickers Cups is where it’s at! I don’t think I need to explain the concept of Snickers at great length. Let’s just say that if you love chocolate, caramel, and peanut butter then these Vegan Snickers Peanut Butter Cups are the way to go!

Homemade snickers cups are made with an easy peanut nougat, peanuts, dates which act as caramel layer, and chocolate  – a vegan, gluten-free, and grain-free homemade treat that you will love.

Traditional nougat for chocolate bars like mars or snickers bars is made with egg whites, sugar and vanilla. To make these Snickers Cups extra flavorful, I opted to make vegan peanut butter nougat using peanut butter as a base and adding maple syrup for sweetness and oat flour as a thickener. It works like a charm and only takes minutes.

Instead of caramel, we add halved, pitted dates, nature’s caramel!

Obviously, these are an amazing food gift but are also ideal for anyone who like Snickers and Reese’s Peanut Butter Cups but find them a tad too sweet these days.

More vegan treats and candy:

• Vegan Peanut Butter Chocolate Bark
• Pumpkin ginger snaps 
• Chocolate dipped sugar Cookies. GF
• Ginger tahini cookies
• Gingerbread Biscotti 
• Vegan Snickers Bars

Continue reading: Vegan Snickers Peanut Butter Cups

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It’s getting to be that cozy time of year where candy, desserts and all the comfort food start showing up. I can pass on most store-bought candy, but a piece of my pumpkin pie or vegan pumpkin bread are things I look forward to all year and cannot say no to.

This is the time of year I also start stocking the fridge and freezer with healthy fall-tastic snacks and mini treats that taste like the fall desserts I so love. These Pumpkin Pie Energy Balls or Snack Bites are the perfect replacement for when I’m craving a slice of pie but really just one bite – not the whole slice.

These vegan pumpkin energy balls are packed with cozy pumpkin spice, pumpkin puree, and healthy nuts and seeds. So as you can imagine they’re also great as a pre or post-workout snack.

These should be stored in the fridge until you are ready to eat them. Keep them no longer than 3 hours at room temperature. You could, however, coat these in melted, tempered dark chocolate to make them less sticky to handle.

More Vegan Snacks

• Blueberry Muffin Energy Bites – When you want a blueberry muffin without baking.
• Carrot Cake Bites – They taste like Carrot Cake!
• Peanut Butter Chocolate Balls with Rice Krispies– Cannot get any better than pb and choc
• Seedy Chocolate Snack Bars – no dates!
• Golden Sesame Balls – Because turmeric
• Mojito Energy Balls – so fresh and zesty!

Continue reading: Pumpkin Energy Balls – Pumpkin Snack Bites

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The first crisp fall mornings have arrived. Time to gather in the kitchen for cozy breakfasts. These fluffy vegan pumpkin pancakes are just the thing to make on a grey fall morning. A light and fluffy vegan buttermilk pancake batter swirled with a mix of pumpkin puree, pumpkin spices, maple syrup and brown sugar. Fall Central! These pumpkin pancakes look, feel and taste oh so special, but are quick to stir together.

Trust me, these are so much better than Trader Joe’s Pumpkin Pancake Mix .

The recipe features a quick homemade vegan buttermilk batter and  a pumpkin pie spice swirl that gives the batter a pretty orange color and that signature pumpkin pie taste. I don’t mix the pumpkin purée directly in the batter. The purée is cooked with the pie spice and maple syrup and thickened to a pumpkin butter which is swirled into the batter. This adds bursts of pumpkin flavor in the pancakes!

Feeding a crowd of more than 2 or three and don’t feel like sweating over that skillet while everyone else is chatting at the breakfast table? Turn these into sheet pan pancakes! That’s right – no stressing over first batches getting cold while trying to get everything on the table at the same time. You can easily double the recipe! The instructions for sheet pan pumpkin pancakes are at the bottom of the step-by-step instructions.

More pancake recipes to try:

• Banana Oat Pancakes
•  Chocolate Pancakes with ganache. 
• Tiramisu Pancakes. 
• Cinnamon streusel Pancakes
• Samoa Cookie Pancakes
• Cinnamon Swirl Cake
• Banana French Toast

Continue reading: Vegan Pumpkin Pancakes

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These days, I’m all about gifting edibles. Something delish that I made myself that will put a smile on someone’s face.

Gifting consumables is always a win! And should you be looking for an especially simple treat to gift to and share with your friends and family this holiday season, I have the perfect recipe for you!

Vegan Peanut Butter Cup Chocolate Bark! Say what?

This Peanut Butter Cup Chocolate Bark is SO easy to make! And can you really ever go wrong with the classic All-American chocolate and peanut butter combo? I don’t think so! It is a match made in heaven! Add some chopped peanuts on top for some crunch and you have a divine snack that tastes even better than the popular candy.

And it’s so forgiving! You can make big pb swirls, small pb swirls, and you can even let the kids help. It’s a fun little weekend project.

You can package the vegan peanut butter cup chocolate bark in cute bags and give it to your friends and family for a delicious holiday treat! They will LOVE it!

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Prepare to “fall” in love with these marbled Vegan Snickerdoodles!

These Pumpkin Spice Snickerdoodles should really come with a warning label because they are so good. I mean, we are in a season that should be all about gratitude and sharing the goodies, but these are SO good they could trigger a spot of the old “food greed”. This can be easily solved by just making a huge batch and keeping some all for yourself. Baker’s privilege, right?

A classic snickerdoodle cookie is a type of holiday sugar cookie rolled in cinnamon sugar. This fall-centric pumpkin spice version adds a pinch of pumpkin pie spice aka. our favorite fall drug. While baking, the pumpkin pie spices will fill your whole kitchen with the most comforting cozy scent and will give you all those fall feels. The other half is chocolate which complements the cookie and the season perfectly. Don’t like pumpkin pie spice? Use just cinnamon or just vanilla and skip the cinnamon sugar coating.

More cookie Recipes from the blog

• Cinnamon Roll Cookies. 
• PB J thunbprints
• grainfree Brownie cookies 
• Lemon Chia Cookies. GF
• Peanut oatmeal Chocolate chip cookies
• Paleo Chocolate Chip Cookies. GF
• Breakfast Cookies gf
• Ginger Tahini Cookies GF option

They are Glutenfree, have amazing texture and flavor, they’re perfectly pumpkin spicy…AND they have added chocolate so they are extra awesome! I am fully bandwagon-ed up with these babies and I think you should do the same!

Continue reading: Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree)

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This easy vegan Butternut Squash Carbonara is the perfect fall and winter dinner. It’s a creamy spin on my popular Pumpkin Sage pasta and trust me, it will likely become a staple you will make again and again. Traditional Italian Carbonara Sauce is made from parmesan cheese and egg yolks.  This vegan version is just as deliciously rich and creamy (even without egg or dairy), thanks to cashew cream, and even quite cheesy thanks to nutritional yeast, and a hearty thanks to miso paste and fresh sage!

While traditional Carbonara is often topped with bacon or pancetta, I wanted that smoky “chew” on top and went with oven-roasted tofu. Before roasting the tofu, we coat it in a whole bunch of spices to bring on the smoky-sweet notes.

Let me tell you this dish has a perfect balance and blend of cozy fall flavors (butternut squash + sage = fall central)! A simple plant-based pasta dinner or plant-based lunch your whole family will love. Even your kids will give this a big thumbs up!

Let’s make this gorgeous fall meal.

Continue reading: Vegan Butternut Squash Carbonara

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If you’re a fan of sweet and decadent Starbucks drinks, this copycat recipe is one you will want to keep handy for sure. But even if you don’t LOVE coffee you will really enjoy this drink!

This recipe is especially great for those wanting a homemade and less sweet version than the caramel mocha you can buy at the coffee shop. The sweetness is just right and the chocolate flavor paired with the salted caramel is simply to die for. You will find yourself craving this homemade coffee shop favorite all year round and now that you know how to make it, there’s no need for waiting until Starbucks puts it back on the menu.

Continue reading: Vegan Salted Caramel Mocha Coffee

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These Ginger Cookies are soft, fudgy, blondie like with flavors from the Pumpkin, Ginger bread spices and molasses. They come together very quickly, are almost one bowl if you use a sifter. Even with 2 bowls used, you need to wash only 1.

Pumpkin adds a softness to the cookies which bakes up to a fudgy cookie texture compared to the snappy crisp molasses cookies. Bake them longer for a more cookie like crumb and less for fudgier. Use spices of choice like ginger bread, pumpkin pie spice or chai spice. Add some candied ginger or orange, or chocolate chips or nuts for variation.

I was hoping to edit an amazing roasted squash post for today, but the easier post won. We’ve all be sleep deprived because of Chewie’s cough. It seems to be letting up a little, so keeping our fingers crossed for our resident adopted fluffster. 

Dang these are so good. Make a double batch! Crackly cookies also perfect for halloween!

Continue reading: Vegan Soft Pumpkin Ginger Snaps

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One week to halloween and loads to do. Carve the pumpkins, Setup some decoration, think of costumes for chewie. I am not sure if Chewie will love wearing anything elaborate. Plus he never gets to meet the trick or treating visitors. They get scared of his barking. He is a super friendly dog. But someone coming to his home, ringing the bell, means he will bark at you until you address him name nicely and give him some love. No petting means no tail wags.

A super easy Cheddar Cheese ball today that you can shape into a pumpkin or any other shape you like or serve as is.  Savory is the game on the blog for halloween. There are hardly any candy recipes on the blog for halloween, but there are tons of pumpkin things (cookies, muffins, cakes) to make.

This Cheese ball is Nut-free, yup no Cashews! See below to find out what is this cheese made of! Allergen friendly and fabulous! Make some and Pin this post.

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These pumpkin cookies are easy, pumpkiny and spiced with fall spices. Use other spices if you like such as cardamom. These large cookies are also a great canvas for some halloween-y ideas. 

Make the dough. Chill, shape into large cookies, press chocolate chips and chunks in. Bake and done. I am having a ton of trouble concentrating on writing this post today too many things on my mind!

Pumpkin cookies can easily end up too cakey. To keep them less so, chill the dough, press the dough to make thin cookies, and let the cookies sit for a while after baking. Preferably chill for a few hours. The cookies settle and get chewy. The spices used also get stronger with time.

Continue reading: Vegan Pumpkin Chocolate Chip Cookies

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