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Blueberry White Chocolate Muffins

· Natalie 14 Comments

Soft, springy blueberry muffins dressed up with white chocolate chips and a crackly cinnamon sugar topping. Vegan, gluten-free, easy to bake!

Blueberry White Chocolate Muffins (vegan + gluten-free)

SPONSORED BY SUNBUTTER

Just one of those recipe occasions where we’re packing many glorious things into one little muffin. On that delish loves list: blueberries, white chocolate chips, and cinnamon sugar. Honorable mention to perfectly fluffy muffin insides and perfectly crusty muffin tops. This might just become your new favorite blueberry muffin recipe!

Blueberry White Chocolate Muffins (vegan + gluten-free)
Blueberry White Chocolate Muffins (vegan + gluten-free)

Making These Yummy Blueberry Muffins

This recipe is easiest to prep in a stand mixer, but can definitely be made with a hand mixer too or even whisked by hand. I did test them in both a mini and full-size muffin pan, so I have included instructions and bake times for both. I personally think they’re fun and perfectly snack-sized as minis, plus you get more of that crackly top in every bite. But if you’re here for the soft, fluffy, cake-like inside, go full size.

Blueberry White Chocolate Muffin Ingredients

  • Flours. Gluten-free (or all-purpose) flour, almond flour, and coconut flour mix together and compliment each other to create the most unbelievably gluten-free egg-free crumb with lots of rise and fluff.
  • Cinnamon and nutmeg. Just a little bit of each, yes this is a summery recipe but a little spice is always yummy in a blueberry muffin.
  • Baking powder. Typically I use a combination of powder and soda, but since we are using SunButter in this recipe I didn’t want to risk green muffins so I scaled it back to just powder. Trust me, they still have plenty of rise!
  • Salt. Just a little bit to balance all the sweetness
  • Sugars. Cane sugar and brown sugar combine to create a more complex sweetness, and the brown sugar adds some extra moisture too. Coconut sugar can be swapped in for the brown sugar.
  • Avocado oil. Or another neutral flavored oil. You can use melted vegan butter or coconut oil.
  • Natural SunButter. My favorite snacking-by-the-spoonful SunButter of all the SunButters, and it’s also great for baking with just three simple ingredients and the perfect balanced sweet-salty flavor.
  • Almond milk. Or your non dairy milk of choice.
  • Lemon juice. Preferably fresh squeezed as it’s more acidic and that acid is what will counteract the baking powder and prevent your muffins from turning green after baking.
  • Vanilla and almond extracts. Or just vanilla is fine, but the almond does add a nice little extra flavor element if you have it.
  • Blueberries. Fresh is easier to fold in without turning your batter purple, but frozen will work too.
  • Dairy-free white chocolate chips. Or regular white chocolate chips if not vegan.
  • Cinnamon sugar. Two tablespoons of coarse cane sugar + 1/2 tsp cinnamon for sprinkling on top to create the most delicious muffin tops.
Blueberry White Chocolate Muffins (vegan + gluten-free)

Easy Recipe Variation Ideas

  1. Swap the berries: raspberries or chopped strawberries would be delicious in place of the blueberries.
  2. Swap the chocolate: if you’ve never had blueberries and DARK chocolate together, you are missing out. Use dark chocolate chips in place of the white chocolate for an also delicious twist.
  3. Swap the SunButter: swap in any creamy variety, or even Crunchy SunButter for extra texture.
  4. Make them not vegan: if you wanted to add in eggs for extra protein and fluff, reduce the almond milk to 3/4 cup and add 2 eggs to the batter
Blueberry White Chocolate Muffins (vegan + gluten-free)
Natural SunButter
Blueberry White Chocolate Muffins (vegan + gluten-free)

More Healthy Blueberry Recipes You’ll Love

Blueberry White Chocolate Muffins (vegan + gluten-free)
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Blueberry White Chocolate Muffins

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 (or 24 minis) 1x
  • Category: muffin
  • Method: baking
  • Cuisine: american
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Description

Soft, springy blueberry muffins dressed up with white chocolate chips and a crackly cinnamon sugar topping. Vegan, gluten-free, easy to bake!

Ingredients

Scale
  • 2 cups (248g) gluten-free flour
  • 1/2 cup (56g) almond flour 
  • 1/4 (30g) coconut flour 
  • 2 tsps baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup (110g) cane sugar
  • 1/4 cup (55g) brown sugar (or coconut sugar)
  • 1/4 cup (50g) avocado oil
  • 1/4 cup (64g) Natural SunButter
  • 1 1/4 cup (300g) almond milk
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup (130g) fresh blueberries
  • 1/2 cup (80g) dairy-free white chocolate chips
  • For topping: 2 tbsp cane sugar + 1/2 tsp cinnamon

Instructions

  1. Preheat the oven to 350°F and line a muffin pan (makes 12 full-size or 24 mini) with paper liners.
  2. In a measuring cup, stir lemon juice into the almond milk and set aside 10 minutes. Then add vanilla and almond extracts. 
  3. In a stand mixer, combine the flours, baking powder, spices, salt, and sugars. Mix on low speed until well blended.
  4. Whisk together the avocado oil and SunButter until well, combined. Then, with the mixer running, pour into the dry ingredients and mix on medium speed. It should resemble a sandy texture.
  5. Keep the mixer running and add the almond milk mixture. Keep mixing on low-medium speed until you have a smooth batter, don’t over mix.
  6. Fold in blueberries and white chocolate chips.
  7. Use a cookie scoop to evenly fill each muffin (about 3/4 of the way full), and sprinkle to coat the tops with cinnamon sugar.
  8. Bake for 25-28 minutes at 350°F (20-22 minutes for minis).
  9. Cool 15 minutes in the pan, then remove from the pan and cool on a wire rack.
  10. Enjoy while they’re still warm, and keep leftovers in the fridge in an airtight container.

Keywords: gluten free, spring, lemon, cinnamon sugar, fluffy, healthy, baking, snack, easy

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Blueberry White Chocolate Muffins (vegan + gluten-free)

Homemade Teddy Grahams

· Natalie 34 Comments

Homemade Teddy Grahams! The cutest nostalgic cookie copycat recipe in 3 classic flavors – honey cinnamon, cocoa, and chocolatey chip. Vegan, gluten-free, easy to make, and a perfect baking project with kids!

Homemade Teddy Grahams

There is no cuter kid-snack-classic cookie than TEDDY GRAHAMS. With mini marshmallows on a long road trip or dunked in canned frosting are my most vivid teddy graham memories, but there were lots of these little bears in my childhood. I couldn’t pick a favorite flavor, so I recreated three: cocoa, honey cinnamon (a combo of 2 classic store-bought flavors), and chocolatey chip.

Homemade Teddy Grahams
Homemade Teddy Grahams

Vegan Gluten-Free Teddy Grahams Recipe

Not only are these little bears not from a box, but they are also made with entirely vegan and gluten-free ingredients. The cookie dough base is quite similar for all three with slight tweaks to create each flavor, so pick one flavor or make all three. The cookie dough is also really easy to work with, so in case you don’t have a teddy graham mold (linked in the recipe) you can easily roll and cut it into mini bears (or any shape you like!) too.

Teddy Graham Ingredients

  • Gluten-free flour. To keep things easy, I opted for gluten-free flour blend. You could substitute all-purpose flour if not gluten-free.
  • Dairy-free butter. It does need to be softened, so be sure to pull this out of the fridge a few hours before teddy graham baking time. I do not recommend subbing coconut oil, the dough will be much trickier to work with.
  • Coconut milk. Or another non-dairy milk will work too.
  • Cane sugar. The primary sweetener for all 3 flavors, it helps to create that crunchy crispy teddy graham snap. Coconut sugar will create a softer chewier cookie, so I do not recommend.
  • Salt and vanilla.

There are a few other ingredients for each respective flavor – cocoa powder and agave for the cocoa flavor, mini chocolate chips for the chocolatey chip flavor, honey or maple syrup and cinnamon for the honey cinnamon – but it’s quite a simple cookie

Cocoa Teddy Grahams Recipe
Chocolatey Chip Teddy Grahams Recipe
Honey Cinnamon Teddy Grahams Recipe

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Homemade Teddy Grahams
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Homemade Teddy Grahams

★★★★★ 4.7 from 3 reviews
  • Author: Natalie
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Description

Homemade Teddy Grahams! The cutest nostalgic cookie copycat recipe in 3 classic flavors – honey cinnamon, cocoa, and chocolatey chip. Vegan, gluten-free, easy to make, and a perfect baking project with kids!

Ingredients

Scale

Cocoa

  • 1 cup + 2 tbsp (144g) gluten-free flour
  • 1/2 cup (40g) cocoa powder
  • 1/4 tsp salt
  • 1/4 cup (56g) dairy-free butter, softened*
  • 2 tbsp (30g) coconut milk
  • 1/2 tsp vanilla extract
  • 2/3 cup (140g) cane sugar
  • 2 tbsp (40g) agave or maple syrup

Chocolatey Chip

  • 1 1/4 cup (160g) gluten-free flour
  • 1/4 tsp salt
  • 1/4 cup (56g) dairy-free butter, softened
  • 3 tbsp (45g) coconut milk
  • 1 tsp vanilla extract
  • 2/3 cup (140g) cane sugar
  • 3 tbsp (30g) mini chocolate chips, chopped

Honey Cinnamon

  • 1 1/4 cup + 2 tbsp (176g) gluten-free flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 cup (56g) dairy-free butter, softened
  • 2 tbsp (30g) coconut milk
  • 1/2 tsp vanilla extract
  • 1/3 cup (70g) cane sugar
  • 1/4 cup (45g) coconut sugar
  • 2 tbsp (40g) honey (or maple syrup for vegan)

Instructions

For the chocolate version:

  1. In a stand mixer (or bowl with hand mixer), mix softened butter, sugar, coconut milk, vanilla, and agave on medium speed until combined (don’t over beat/whip).
  2. Add the flour, cocoa powder, and salt. Mix until just combined, it will be a pretty thick dough.

For the chocolate chip version:

  1. In a stand mixer (or bowl with hand mixer), mix softened butter, sugar, coconut milk, and vanilla on medium speed until combined (don’t over beat/whip).
  2. Add the flour, salt, and chopped chocolate chips. Mix until just combined, it will be a pretty thick dough.

For the honey cinnamon version:

  1. In a stand mixer (or bowl with hand mixer), mix softened butter, sugars, coconut milk, honey, and vanilla on medium speed until combined (don’t over beat/whip).
  2. Add the flour, salt, and cinnamon. Mix until just combined, it will be a pretty thick dough.

To bake:

  1. If you have a teddy graham mold, press the dough into the mold.
  2. Bake 15 minutes at 325°F. Cool 10 minutes in the mold, then pop out and cool completely.
  3. If you don’t have a mold, chill the dough 30 minutes. Then roll out and cut with a mini bear cookie cutter. Transfer to a lined baking sheet and bake 12-15 minutes at 325°F.
  4. Cool 10 minutes on a pan, then transfer to a cooling rack.

Notes

*I used Country Crock Plant Butter

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Homemade Teddy Grahams

The ULTIMATE Vegan Gluten-Free Carrot Cake

· Natalie 4 Comments

The BEST vegan gluten-free carrot cake recipe! Perfectly moist and fluffy, deliciously soft but sturdy enough to layer with lush dairy-free cream cheese frosting. This is the only easter dessert you need!

The ULTIMATE Vegan Gluten-Free Carrot Cake

It’s no secret that I LOVE carrot cake. It’s no secret that I’ve shared a handful of carrot cake recipes around here in years passed. If you know me in real life, it’s no secret that carrot cake is usually my bday cake request. So testing this recipe wasn’t too much of a chore, but I did test and re-test and re-re-test the heck out of it to find the ULTIMATE vegan gluten-free carrot cake recipe. And THIS is it.

The ULTIMATE Vegan Gluten-Free Carrot Cake
The ULTIMATE Vegan Gluten-Free Carrot Cake

Baking The Best Vegan Gluten-Free Carrot Cake

This recipe isn’t complicated, no crazy ingredients involved if your pantry is stocked for healthier baking. But there are a few tips and tricks to guarantee your cake comes out sweet, soft, and with that impeccable crumb. And most important of them all is measuring as accurately as possible (preferably by weight!) and not making any substitutions except for the few listed below.

Carrot Cake Ingredients

  • Flours. This is the most high maintenance part of the whole recipe, because yes we are using three different gluten-free flours: gluten-free all purpose, almond, and coconut. I know I know, a little bit annoying. But trust me they all compliment each other perfectly, the texture will be worth it.
  • Baking powder and baking soda. Both is best, if you just have powder you’ll be okay.
  • Spices. Cinnamon, ginger, nutmeg, and cloves.
  • Salt.
  • Brown sugar and cane sugar. Or white sugar is fine. You can try it with coconut sugar in place of the brown sugar, but it will make the cake a little more squishy and less soft/fluffy.
  • Avocado oil. Or another neutral flavored oil, coconut is not the best here but it will work in a pinch. Melted dairy-free butter will work just as well, 1/2 cup is equal to one stick.
  • Almond milk. Or whatever non-dairy (or dairy even) milk you prefer.
  • Apple cider vinegar. White vinegar or lemon juice will work okay too.
  • Vanilla extract.
  • Carrots. Finely grated (I like to use my food processor for this!) and with some of the moisture pressed/squeezed out in a paper towel
  • Walnuts. Finely chopped and totally optional.
The ULTIMATE Vegan Gluten-Free Carrot Cake
Dairy-Free Cream Cheese Frosting
The ULTIMATE Vegan Gluten-Free Carrot Cake

Dairy-Free Cream Cheese Frosting

Just like a dairy-based classic cream cheese frosting but with vegan butter and vegan cream cheese. Powdered sugar, a touch of vanilla and salt, cream it all together and you’ll have a very silky and delicious compliment to your carrot cake. I do recommend chilling it briefly (an hour or so) if you plan to stack your cakes, if not you can use it right away.

The ULTIMATE Vegan Gluten-Free Carrot Cake

Tips For The Perfect Carrot Cake

  1. Measure your ingredients by weight. I cannot cannot CANNOT recommend this enough. Its the most accurate way to go, and you’ll have no measuring cups to have to clean after.
  2. Baking pan size. I baked mine in 3 6-inch cake pans. This creates the perfect size and thickness for a triple layer cake. You could also do 2 8-inch cake pans for a double layer, slightly bigger cake. Or a 9×13″ sheet cake would be okay too.
  3. Don’t underbake. Start with 40 minutes at 350°F, and then gently touch the middle of one of the cakes to test for doneness. If it feel soft at all, add another 5 minutes. It should feel springy when gently pressed.
  4. Cooling the cakes. After baking, cool the cakes in the pan for about 15 minutes before flipping onto a cooling rack. Then let them cool COMPLETELY before frosting, or even wrap and chill overnight for easier frosting.
The ULTIMATE Vegan Gluten-Free Carrot Cake

More Carrot Cake Recipes You’ll Love

The ULTIMATE Vegan Gluten-Free Carrot Cake
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The ULTIMATE Vegan Gluten-Free Carrot Cake

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices 1x
  • Category: cakes
  • Method: baking
  • Cuisine: american
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Description

The BEST vegan gluten-free carrot cake recipe! Perfectly moist and fluffy, deliciously soft but sturdy enough to layer with lush dairy-free cream cheese frosting. This is the only easter dessert you need!

Ingredients

Scale
  • 2 1/2 cups (310g) gluten-free flour
  • 1/2 cups (56g) almond flour
  • 2 tbsp (15g) coconut flour (or more gluten-free flour)
  • 3 tsps baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 3/4 cup (150g) cane sugar
  • 3/4 cup (150g) light brown sugar*
  • 1/2 cup (108g) avocado oil**
  • 1 cup (240g) almond milk
  • 1 tbsp apple cider vinegar
  • 2 tsps vanilla extract
  • 1 1/2 cup (150g) grated carrots***
  • 3/4 cup (75g) chopped walnuts (optional)

Dairy-Free Cream Cheese Frosting

Instructions

For the cake:

  1. Preheat the oven to 350°F. Grease 3 6-inch round cake pans.
  2. Stir apple cider vinegar into the almond milk and set aside 5 minutes. Add vanilla extract.
  3. In a stand mixer, combine all the dry ingredients for the cake. Mix until combined.
  4. With the mixer running, stream in the oil.
  5. Stream in the almond milk mixture. Keep mixing until batter is just combined.
  6. Fold in grated carrots (I recommend grating ahead of time and spreading out between two paper towels to soak out some of the excess water) and walnuts.
  7. Divide into the 3 pans. Bake 40-42 minutes.
  8. Cool 15 minutes, then flip onto a cooling rack and cool cakes completely.

For the frosting:

  1. Cream together butter and cream cheese on medium high speed.
  2. Add remaining ingredients and mix on low until powdered sugar is mostly mixed in. Then turn to high speed briefly, mixing to a light fluffy frosting with no lumps remaining.
  3. If it seems a bit soft, add 1/2 cup more powdered sugar and/or chill for an hour or so before assembling your cake.

To assemble:

  1. Slice the tops off of each cake (chilling cakes overnight makes this easier) to create a flat surface.
  2. Layer the cakes with a thick layer of frosting in between. Use an offset spatula to cover the sides of the cake.
  3. Sprinkle the top with chopped pecans, coconut, sprinkles, etc.
  4. Slice and enjoy.

Notes

*You can use coconut sugar, but it won’t be as fluffy

**You can use melted dairy-free butter or another natural flavored oil

***Grate these carrots first before prepping the batter, and lay them out on a towel with another towel on top to press out/absorb excess moisture

Keywords: vegan, gluten free, dairy free, cream cheese frosting, healthy, spring, easter, healthy

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The ULTIMATE Vegan Gluten-Free Carrot Cake

Healthy Carrot Bundt Cakes with Lemon Cream Cheese Glaze

· Natalie 23 Comments

A delicious carrot bundt cake recipe with a vegan gluten-free batter (sweetened only with Medjool dates!) and topped with a dreamy lemon cream cheese glaze. An easy and healthier easter baking treat!

Healthy Carrot Bundt Cakes with Lemon Cream Cheese Glaze

SPONSORED BY NATURAL DELIGHTS

It isn’t easter without carrot cake, so for a holiday themed with the cutest springtime creatures why not make the cutest mini carrot cakes we possibly can? And for a holiday also defined by eating chocolate before 9am (at least in my childhood), why not make a healthier, less sugar-filled carrot cake for a little balance too?

These mini carrot bundt cakes are moist and super fluffy, filled with warm spices and toasty walnuts for a little crunch, with an easy to prep batter that also bakes up beautiful as cupcakes, and best of all they are refined sugar free sweetened only with Medjool dates (but you’d never guess from tasting them!) Stop at just the cake for more of a muffin experience, or drizzle with the dreamiest lemon cream cheese glaze for ultimate show-stopping easter dessert table status.

Healthy Carrot Bundt Cakes with Lemon Cream Cheese Glaze
Healthy Carrot Bundt Cakes with Lemon Cream Cheese Glaze

How To: Vegan Gluten-Free Mini Carrot Cakes

These little cakes are easy to prep, quicker to bake than a full-size cake, and both vegan and gluten-free!

Carrot Bundt Cake Ingredients

  • Natural Delights Pitted Medjool Dates. Starting with the star of this recipe – my favorite Medjool dates and all the sweetness this cake recipe needs. The freshest and tastiest Medjool dates, these are the only brand I will bake with. And best of all, Natural Delights gifts us with extra time too by selling them already pitted so all you have to do is toss them in the blender and get to baking.
  • Water. The other half of the date paste equation, slightly warm water is best for easiest blending.
  • Almond milk. Or whatever non-dairy milk you prefer, at room temperature.
  • Apple cider vinegar. Or lemon juice will work too, the acidic nature of either mixes with the almond milk to create vegan “buttermilk”.
  • Vanilla extract. A necessary flavor component of any proper carrot cake recipe.
  • Dairy-free butter. Melted, so you don’t have to remember to take it out of the fridge to soften ahead of time. You can sub with a neutral flavored oil like avocado oil.
  • Flours. We are using a combination of gluten-free flour, almond flour, and coconut flour. Trust me, the combination of these three is vegan gluten-free baking GOLD. I haven’t tested with any others, and I really do not recommend making any substitutions if you want the best egg and gluten free texture.
  • Spices. We are using a combination of cinnamon, ginger, nutmeg, and cloves. Just cinnamon and ginger will be okay if you want to scale it back.
  • Baking powder and baking soda. Because they work even better together.
  • Salt.
  • Grated carrots. I like to use my food processor to grate, definitely the fastest method.
  • Chopped walnuts. Optional, if you are a no-nuts-in-my-carrot-cake-please kind of person then skip ’em!
Healthy Carrot Bundt Cakes with Lemon Cream Cheese Glaze

Prepping The Carrot Cake Batter

I like to use a stand mixer to make the batter, it’s definitely the laziest method. But a hand mixer will be fine too. You will also need a high speed blender to make the date paste. Here is the ideal order for preparing the batter…

  • Step 1: Grate the carrots and spread on a paper towel/press with another paper towel to remove some of the extra moisture.
  • Step 2: Add vinegar to almond milk and set aside.
  • Step 3: Blend dates and water to make a date paste, then add almond milk to the blender. The extra moisture will help it blend smoother and pour out of the blender easier.
  • Step 4: Mix the dry ingredients, either by hand with a whisk or with the paddle attachment of your stand mixer.
  • Step 5: Add wet to dry, add melted butter, fold in carrot and walnuts.

At this point you should have a fairly thick but very well combined batter. You can either spoon or pipe into the bundt pans, but make sure you smooth the tops. Or if you don’t own mini bundt pans, bake as cupcakes instead (baking time will be about the same).

Healthy Carrot Bundt Cakes with Lemon Cream Cheese Glaze
Healthy Carrot Bundt Cakes with Lemon Cream Cheese Glaze

Making The Lemon Cream Cheese Glaze

Don’t let the “cream cheese” part confuse you, this glaze is completely dairy-free. We start by vigorously whisking dairy-free cream cheese with a little bit of lemon juice and a little bit of vanilla until smooth. Then add in the powdered sugar, in two parts to avoid making a mess. Keep whisking until smooth and thick. If it’s too thick, add a little more lemon juice. If it’s too thin, add a little more sugar. You want it to be drizzle-able but a very slowwwwwww drizzle. Make sure the cakes are COMPLETELY cool before adding the glaze, otherwise it will melt right off the cakes.

If you’d prefer not to use powdered sugar, try THIS frosting recipe instead.

Healthy Carrot Bundt Cakes with Lemon Cream Cheese Glaze

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Healthy Carrot Bundt Cakes with Lemon Cream Cheese Glaze
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Healthy Carrot Bundt Cakes with Lemon Cream Cheese Glaze

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 mini bundt cakes 1x
  • Category: cakes
  • Method: baking
  • Cuisine: american
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Description

A delicious carrot bundt cake recipe with a vegan gluten-free batter (sweetened only with Medjool dates!) and topped with a dreamy lemon cream cheese glaze. An easy and healthier easter baking treat!

Ingredients

Scale
  • 1 cup (200g) Natural Delights Pitted Medjool Dates (use FOF20 for 20% off!)
  • 3/4 cup (240g) warm water
  • 1/2 cup (120g) almond milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 cup (113g or 1 stick) dairy-free butter, melted (or avocado oil)
  • 1 3/4 cups (217g) gluten-free flour*
  • 1/3 cup (37g) almond flour
  • 3 tbsp (22g) coconut flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 cup (100g) grated carrots**
  • Optional: 1/2 cup (50g) chopped walnuts (optional)

Lemon Cream Cheese Glaze***

  • 1 1/2 cup (180g) powdered sugar
  • 2 tbsp (30g) dairy-free cream cheese
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla
  • Pinch of salt

Instructions

For the cake:

  1. Preheat the oven to 350°F.
  2. Stir apple cider vinegar into almond milk, and set aside 5 minutes. Then add vanilla extract.
  3. Melt the dairy-free butter and set aside to cool slightly.
  4. Blend pitted Medjool dates with water. Add the almond milk mixture and blend until smooth.
  5. In a stand mixer, combine flours, baking powder, baking soda, spices, and salt. Mix briefly to just combine.
  6. Add the date paste mixture. Mix on low speed for 15 seconds, then slowly stream in the melted butter with the mixer still running.
  7. Mix another 15 seconds or so on medium speed to a thick batter.
  8. Add carrots and walnuts, and mix briefly on low to just combine.
  9. Spoon into 6 well-greased mini bundt pans (as spaced out as possible).
  10. Place on a baking sheet and bake 30 minutes at 350°F.
  11. Cool 10 minutes, then flip out of the pans onto a cooling rack to cool completely.

For the glaze:

  1. Whisk together all the ingredients. It will be quite thick, you can add an addition 1/2 tbsp lemon juice if necessary.
  2. Drizzle over the cooled cakes, and allow 10-15 minutes for glaze to set before serving.

Notes

*Tested with King Arthur Measure For Measure Flour

**I recommend grating ahead of time and spreading out between two paper towels to soak out some of the excess water

***Or for a cashew-based option, use THIS recipe

Keywords: vegan, gluten free, fluffy, cream cheese, glaze, easter, healthy, baking, carrot cake

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Healthy Carrot Bundt Cakes with Lemon Cream Cheese Glaze

Medjool Date Peanut Butter Eggs

· Natalie 38 Comments

An easy homemade spin on reese’s peanut butter eggs with better ingredients that are tastier too. Vegan, paleo-friendly, and sweetened naturally!

Medjool Date Peanut Butter Eggs
THIS POST IS SPONSORED BY NATURAL DELIGHTS®
Originally posted 3/30/2019, photos updated 4/3/2023

I know I know, chocolate covered peanut butter shaped like an egg at the start of spring – how cliche of me.

But here’s the thing(s)…

  • No matter how many times it’s been done, KILLER COMBO.
  • These are healthier than most.
  • These are delicious-er than most.
  • These are vegan (and paleo if you want them to be!)
  • These are not easier than unwrapping yellow plastic, but are really really easy to make.
  • These will be the only thing you want in your easter basket.

These are Medjool Date Peanut Butter Eggs. Okay maybe still a little cliche, but sometimes cliche is where it’s at

Medjool Date Peanut Butter Eggs

I had 3 requirements for these eggs. They had to 1) be naturally sweetened 2) have the proper peanut butter filling texture 3) be prettier than store-bought.

Natural Delights took care of the first one for us, and if I’m being honest made the whole situation taste better than a Reese’s could ever dream of tasting too. Subtle caramel-y notes mingling amidst the peanut butter and chocolate – now that’s an upgrade! And a healthier spin too since Medjool dates make the filling refined sugar free. Use unsweetened chocolate for coating if you are really dedicated to keeping these 100% fruit-sweetened (the filling is quite sweet, I liked them this way), or use semi sweet or dark chocolate instead. Up to you!

I used their organic pitted dates for this recipe, but any variety will work here. The convenience of already pitted though…YES PLEASE.

Number 2 is all about achieving that not too creamy, almost fluffy, cakey but not dry textural sweet spot. The answer (that is not powdered sugar): coconut flour. Which makes them grain-free too, so if you swap the peanut butter for almond or sunflower seed butter these easter eggs can be paleo.

And finally, decorations. I had some fun here with a mix of hemp seeds, cacao nibs, a few colors of coconut sprinkles (made by blending coconut flakes with pitaya powder or beet powder or matcha or turmeric), chopped pistachios, and toasted coconut. You could use real easter-y sprinkles, crushed freeze dried fruit for natural color, other nuts or seeds, so many possibilities…

Or ignore everything I just said, leave them plain, and get to devouring sooner. I respect that decision, you clearly have your priorities straight.

Medjool Date Peanut Butter Eggs

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Medjool Date Peanut Butter Eggs
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Medjool Date Peanut Butter Eggs

★★★★★ 4.4 from 11 reviews
  • Author: Natalie
  • Prep Time: 00: 30
  • Cook Time: 00:30 (chilling time)
  • Total Time: 1:00
  • Yield: 12 eggs 1x
  • Category: chocolate
  • Method: no bake
  • Cuisine: american
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Description

An easy homemade spin on reese’s peanut butter eggs with better ingredients that are tastier too. Vegan, paleo-friendly, and sweetened naturally!

Ingredients

Scale

Instructions

  1. Blend the dates and water until smooth.
  2. Add the peanut butter and blend again.
  3. Transfer to a bowl. Stir in coconut flour (start with 3/4 cup, add more only if they are too sticky to shape) and salt.
  4. Press into a silicone egg mold. Freeze for 30 minutes.
  5. Flip/remove from the mold.
  6. Coat in melted chocolate.
  7. Sprinkle with flakey salt.
  8. Refrigerate until the chocolate is set (a few minutes). Enjoy!

Notes

*Use almond butter or sunflower seed butter (my favorite!) to make them paleo. Or try THIS recipe instead.

Nutrition

  • Serving Size: 1 egg
  • Calories: 266
  • Sugar: 17g
  • Fat: 12g
  • Saturated Fat: 7g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 6g

Keywords: chocolate, healthy, easter, reese’s, paleo, no bake, candy, dessert

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