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Peanut Butter Banana Bundt Cake

· Natalie 83 Comments

This Peanut Butter Banana Bundt Cake is like banana bread but lighter, filled with nutty peanut flavor and a salted caramel peanut butter glaze on top!

Peanut Butter Banana Bundt Cake (vegan + gluten-free)

If chocolate found out this was happening, I’d be in trouble. Chocolate with banana – amazing. Chocolate with peanut butter – magical. But just this once let’s let banana and peanut butter collaborate on a cake without chocolate getting in the way.

Look, I love a good brownie as much as the next person. But even mini chocolate chips seem to steal the flavor show of whatever you bake them into. And with sweetness from extra ripe bananas, nuttiness from creamy peanut butter, and decadence from the salted caramel peanut glaze on top, we want to keep ALL the flavor for ourselves.

Peanut Butter Banana Bundt Cake (vegan + gluten-free)
Peanut Butter Banana Bundt Cake (vegan + gluten-free)
Peanut Butter Banana Bundt Cake (vegan + gluten-free)

This recipe is like banana bread, but it is not banana bread. Because…

  • we are blending the bananas instead of mashing for a more consistent texture
  • the crumb is lighter and softer
  • the flavor is richer, more dessert than snack (but still can be both, of course!)
  • it’s baked in a bundt pan, not a loaf
  • SALTED. CARAMEL. GLAZE.

If you can’t tell I really love that glaze. Like really really really love.

But I have strong feelings for the cake too. The peanut butter flavor is not subtle…in a very good way. The bananas get even sweeter from baking, and combined with coconut sugar things quite caramel-y. And neither overpowers the other – they just harmonize perfectly!

Peanut Butter Banana Bundt Cake (vegan + gluten-free)

If you want to add chocolate chips I won’t stop you (who would do such a thing?), but I urge you to try at least the first batch without. I think you’ll find banana and peanut butter to have some serious solo game of their own.

Peanut Butter Banana Bundt Cake (vegan + gluten-free)

Happy bundt baking to you!

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Peanut Butter Banana Bundt Cake

★★★★★ 4.9 from 8 reviews
  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 00:45
  • Total Time: 1 hour
  • Yield: 12 slices 1x
  • Category: cakes
  • Method: baking
  • Cuisine: american
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Description

This Peanut Butter Banana Bundt Cake is like banana bread but lighter, filled with nutty peanut flavor and a salted caramel peanut butter glaze on top!

Ingredients

Scale

Cake

  • 3 medium bananas (250g)*
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 1/2 cup (70g) coconut sugar
  • 1/2 cup (125g) peanut butter
  • 1 cup (240g) nondairy milk
  • 2 cups (250g) oat flour
  • 1 1/2 cups (165g) almond flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt

Peanut Butter Glaze

  • 1/4 cup (60g) peanut butter
  • 1/4 cup (40g) maple syrup
  • 1/4 cup (50g) coconut oil, melted
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350ºF.
  2. Prepare flax eggs and set aside to gel for 5-10 minutes.
  3. Mash or blend the bananas.
  4. Mix together the banana, flax eggs, coconut sugar, peanut butter, and nondairy milk.
  5. In a separate bowl, combine the oat flour, almond flour, baking powder, cinnamon, and salt. Whisk to eliminate any clumps.
  6. Add the wet ingredients to the dry, and mix to form a batter. 
  7. Pour into a bundt pan** (mine was 10 cup but 8-cup would be fine too) that has been generously sprayed with nonstick spray.
  8. Bake for 40-45 minutes at 350ºF.
  9. Remove from the oven. Cool for 10 minutes. Flip onto a cooling rack to cool completely.
  10. Whisk together the glaze ingredients until smooth. If it’s too thick, microwave for 5-10 seconds.
  11. Spoon glaze onto cooled cake, and sprinkle with chopped roasted peanuts.
  12. Enjoy! Keep leftovers covered in the refrigerator for up to a week.

Notes

*About 1 cup after mashing. You can either mash with a fork, or blend to a puree if you don’t want any chunks.

**If you don’t have a bundt pan, cupcakes/muffins would be the best alternative. They will bake for slightly less time (about 30-35 minutes). You could try baking it in a regular cake pan, but I don’t recommend a loaf pan for this recipe.

Nutrition

  • Serving Size: 1 slice
  • Calories: 283
  • Sugar: 13g
  • Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 8g

Keywords: vegan, gluten free, banana, cake, bread, dessert, glaze, caramel, snack, healthy

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Peanut Butter Banana Bundt Cake (vegan + gluten-free)

Double Chocolate Hazelnut Muffins

· Natalie 98 Comments

Easy, ultra rich Double Chocolate Hazelnut Muffins with oats, hazelnuts, cacao, coffee, and dark chocolate chips – a decadent snack or healthy dessert!

Double Chocolate Hazelnut Muffins

Sometimes you need a mid afternoon snack that feels decadent like pre-dinner dessert, and answers your please send brownies! call, and fills that place in your heart that loves nothing more than biting into a soft chocolatey cupcake at the same time.

These Double Chocolate Hazelnut Muffins were crafted just for that purpose.

Double Chocolate Hazelnut Muffins

Decadent like dessert but made with good stuff like oats and yogurt so they’re healthier too. Rich like a brownie but not too fudgy and fluffier inside. And perfectly single-serving sized like a cupcake but without being as extra as 3 inches of piped frosting on top.

I truly think we’ve struck a perfect balance here. Although not so balanced when it comes to level of chocolate, that = AGGRESSIVE.

Double Chocolate Hazelnut Muffins

In my (unbiased of course) opinion these muffins are better than other chocolate muffins for a few reasons:

  • Flourless. Or more specifically we are making our own “flour” by grinding a combination of oats and hazelnuts in the Vitamix.
  • Oil-free. The hazelnut flour combined with nondairy yogurt gives these muffins all the moisture they need.
  • Coffee. Yes there’s some of that in here too…hello EXTRA richness.
  • DOUBLE chocolate. A.k.a. chocolate with chocolate chips.

And I may have added more chocolate chips on top pre-baking…triple chocolate? I take the job of chocolate chip allocation very seriously.

Double Chocolate Hazelnut Muffins

You will regret NOT making these, of that I am sure. So muffin-bake away my friends, but do come back and tell me how much you love them too!

Double Chocolate Hazelnut Muffins
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Double Chocolate Hazelnut Muffins

★★★★★ 5 from 12 reviews
  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 00:35
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Category: muffins
  • Method: baking
  • Cuisine: american
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Description

Easy, ultra rich Double Chocolate Hazelnut Muffins with oats, hazelnuts, cacao, coffee, and dark chocolate chips – a decadent snack or healthy dessert!

Ingredients

Scale

Instructions

  1. Preheat the oven to 350ºF.
  2. Line a muffin pan with paper liners or spray with nonstick oil.
  3. Mix together the flax and water for the flax eggs, and set aside to gel.
  4. Grind the oats and hazelnuts in a high speed blender to a fine flour consistency. 
  5. In a mixing bowl, whisk together the yogurt, coffee, maple syrup, flax eggs, and vanilla.
  6. Add the oat + hazelnut flour, cacao (or cocoa) powder, baking powder, and salt.
  7. Whisk/stir until you have a lump free batter.
  8. Fold in the chocolate chips.
  9. Fill each muffin 3/4 of the way with batter. Sprinkle a few extra chocolate chips on top of each.
  10. Bake for 30-35 minutes at 350ºF.
  11. Cool for 10-15 minutes before removing from the pan.
  12. Enjoy warm, or I like them even better chilled the next day.
  13. Store in the fridge in an airtight container, or freeze for longer storage.

Notes

*You can use almonds or another type of nut instead. Or if you don’t have a high speed blender, use 1 1/2 cups oat flour and 1 1/2 cups almond flour.

**Brewed and cooled or use cold brew. You don’t taste the coffee, it just enhances the chocolate flavor, but if you’d prefer to leave it out use nondairy milk instead.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 158
  • Sugar: 11g
  • Fat: 5g
  • Saturated Fat: 3g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 4g

Keywords: vegan, gluten free, nutella, snack, easy, baking, chocolate chip, yogurt, dairy free

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Double Chocolate Hazelnut Muffins

Tahini Medjool Date Chunk Cookies

· Natalie 166 Comments

Tahini Medjool Date Chunk Cookies. Crunchy outside, sweet/salty and soft-baked inside, these oatmeal cookies just might be better than chocolate chip!

Tahini Medjool Date Chunk Cookies
THIS POST IS SPONSORED BY NATURAL DELIGHTS®

My favorite Medjool dates now come in sweet little sprinkle-on-or-stir-into-anything-sized chopped chunks, and I am HERE FOR IT.

First new packaging, now this new chopped mini form – Natural Delights really knows how to spoil a girl. As if Medjool dates weren’t already snack-perfect enough, these new little Medjool morsels are nearly irresistible to eating by the handful (after handful after handful after…). And they are conveniently coated in a light dusting of coconut flour to keep the finger stickiness under control too. They think of everything.

But what I am even more excited about than the straight snack-ability is how perfect they are for baking! Or cooking. Or topping smoothie bowls. But COOKIES…

Tahini Medjool Date Chunk Cookies

With the help of these new chopped Medjool dates I have created chunky, BETTER than chocolate chip, salted Tahini Medjool Date Oatmeal Cookies. And with only a quarter cup of sweetener for the whole batch, because those Medjool dates mixed in take care of much of the sweetening naturally but without the time/cleanup of having to blend them into date paste or chop them yourself.

I’m very happy chopped Medjool dates are now part of my baking life. Almost as happy as you will be when your mouth is full of one of these sweet-salty cookies.

Tahini Medjool Date Chunk Cookies

And don’t think for even a second that I neglected texture in all my excitement about the caramel-like cookie taste – I would never. Tahini and almond flour keep them moist in the middle, oats give them a wholesome chewiness, and maple syrup makes the edges just crispy. They are the perfect mix of soft-baked but slightly crunchy.

And if tahini isn’t your thing (me two years ago, so I get you) swap it for almond butter or peanut butter or whatever nut/seed butter you like.

Chopped Medjool dates have just given cookie baking an easy, fruit-sweetened upgrade and you need to get in on this, friends!

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Tahini Medjool Date Chunk Cookies

★★★★★ 4.9 from 48 reviews
  • Author: Natalie
  • Prep Time: 00:10
  • Cook Time: 00:10
  • Total Time: 20 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

Tahini Medjool Date Chunk Cookies. Crunchy outside, sweet/salty and soft-baked inside, these oatmeal cookies just might be better than chocolate chip!

Ingredients

Scale

Instructions

  1. Preheat the oven to 350ºF.
  2. In a mixing bowl, stir together the oats, almond flour, baking soda, and salt.
  3. Add the tahini, maple syrup, and vanilla. 
  4. Mix to form a thick dough.
  5. Fold in the chopped Medjool dates.
  6. Scoop/roll into balls and arrange on a cookie sheet lined with parchment paper (they will spread so don’t overcrowd).
  7. Bake for 10-12 minutes at 350ºF or until golden around the edges.
  8. Remove from the oven and cool for at least 10 minutes. 
  9. Enjoy, these are delish warm!
  10. Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 136
  • Sugar: 6g
  • Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 4g

Keywords: vegan, oatmeal, gluten free, dessert, baking, snack, salted, oil free

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SunButter Chocolate Mousse

· Natalie 16 Comments

Easy SunButter Chocolate Mousse with the dreamiest texture you won’t be able to resist digging your spoon into, for dessert or a protein-rich snack!

SunButter Chocolate Mousse
THIS POST IS SPONSORED BY SUNBUTTER®

It’s the dreamiest thing you can make with four ingredients (three and a half really) whether it’s Valentine’s Day or February 15th or the middle of July. Although I don’t recommend waiting that long, you’re gonna be wanting this goodness in your life long before summer.

It’s SunButter Chocolate Mousse.

SunButter Chocolate Mousse
SunButter Chocolate Mousse
SunButter Chocolate Mousse

I’m having some trouble with words right now because no combination of letters can really do justice to just how heavenly this stuff is. I semi hate the word “mouthfeel”, but if ever I were to use it now would be the time and it would be with a stream of adjectives in front like: light, rich, luxurious, indulgent, divine…

My decadence tolerance is pretty damn high, but with this one even I will say you don’t need a huge serving. The decadence is concentrated, so a small(ish) serving loaded up with lots of light and fruity toppings is the way to do it.

SunButter Chocolate Mousse

Okay but what are these 3.5 to 4 magical ingredients?

  1. Coconut yogurt. The full fat kind. No runny almost-drinkable yogurt, that’s not what mousse dreams are made of. Or greek yogurt if not vegan.
  2. SunButter. The creamy kind that’s a little sweet and has that nutty peanut butter-esque flavor we love so much.
  3. Salt. Yeah there’s some in the SunButter already, but when it comes to chocolate desserts I like a little extra – optional!
  4. Cacao or cocoa powder. Of course. Add more or less to your level of chocolatey liking.

The process is even simpler than you’re probably imagining – bowl, whisk, watch as SunButter turns yogurt into an entirely new and marvelous mousse-y thing before your eyes. If you get the good yogurt, the really thick stuff, you may even have to switch from whisk to spatula halfway through. Yep, that’s the kinda texture we’re working with.

SunButter Chocolate Mousse

You know what else is really yummy? SunButter mousse without chocolate. I know, I know “without chocolate” are bold and maybe controversial words to ever say. But just the creamy non-chocolate mousse in all it’s straight up SunButter flavored glory…GOOD STUFF.

Or if you want to experience both, do what I did and take out half before adding the cocoa powder. Bonus points for the fancier two-toned look when layered in a glass jar even though it’s barely more work.

SunButter Chocolate Mousse

Maybe my favorite part of this SunButter Chocolate Mousse is how well it showcases toppings. Jk the texture is definitely my favorite part, but it’s top-ibility is nice too.

I kept it classic and holiday apropos with strawberries and chocolate chips, but don’t think my mind didn’t wander to blueberries or chopped hazelnuts or whipped coconut cream or cookie crumbs or granola or chocolate sauce or crushed pretzels or…well you get it.

SunButter Chocolate Mousse

So experiment and have fun getting to know your new favorite last minute dessert bestie ♡

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4-Ingredient SunButter Chocolate Mousse

★★★★★ 5 from 4 reviews
  • Author: Natalie
  • Prep Time: 00:05
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Category: desserts
  • Method: no bake
  • Cuisine: american
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Description

Easy SunButter Chocolate Mousse with the dreamiest texture you won’t be able to resist digging your spoon into, perfect for dessert or a protein-rich snack!

Ingredients

Scale

Instructions

  • Whisk together the yogurt, SunButter, and salt until thick and creamy.
  • Remove half and set aside.
  • Add the cocoa/cacao powder. Whisk to combine.
  • Layer the SunButter mousse and SunButter chocolate mousse into jars with berries and chocolate chips (or toppings of choice).
  • Enjoy!

Notes

*Or greek yogurt if not vegan. Or the cream from a can of full fat coconut milk.

**I used the creamy variety of SunButter, which is lightly sweetened. If using an unsweetened variety either use a sweetened yogurt or add 1-2 tbsp sweetener of choice (but a liquid sweetener will make the mousse thinner).

Nutrition

  • Serving Size: 1 serving
  • Calories: 504
  • Sugar: 5g
  • Fat: 47g
  • Saturated Fat: 29g
  • Carbohydrates: 17g
  • Fiber: 8g
  • Protein: 10g

Keywords: easy, dessert, snack, cacao, yogurt, protein, pudding, valentines day

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4-Ingredient SunButter Chocolate Mousse

No-Bake Chocolate Raspberry Cheesecakes

· Natalie 14 Comments

These No-Bake Chocolate Raspberry Cheesecakes are the perfect Valentine’s treat with a creamy pink filling and vegan gluten-free chocolate cookie crust!

No-Bake Chocolate Raspberry Cheesecakes
THIS POST IS SPONSORED BY EDWARD & SONS

Usually I semi forget about Valentine’s Day until, well, Valentine’s Day. But not this year (apparently). I’m over here cranking out the heart/pink/sweet things like it’s my job. Wait…

I’m not sure what changed, but I’m definitely not mad about more berry + chocolate leftovers in my life. Cotton candy pink raspberry cream on top of a crunchy chocolate hazelnut cookie crust…mmmmm. A batch of these petite little no-bake treats stashed close by for impromptu dessert-ing – now that’s how you show yourself and your freezer that you care ♡

No-Bake Chocolate Raspberry Cheesecakes
No-Bake Chocolate Raspberry Cheesecakes
No-Bake Chocolate Raspberry Cheesecakes

Between Instagram scrolling and the absurd frequency with which I visit Whole Foods, I try new healthy food products all the time. I know too much and am too good at rationalizing three dollars for a raw vegan grain-free superfood bar. Occupational hazard of being a food blogger, I suppose.

Honestly the shiny glittery excitement wears off after a while and it all just becomes a blur of snacks.

No-Bake Chocolate Raspberry Cheesecakes

But every once in a while one of them comes out of nowhere and really surprises me. Like ingredient list double take “how is this vegan and gluten-free?” surprised. That was the situation with these new Carino™ Wafer Rolls from Edward & Sons.

Imagine the most flaky buttery cookie (or chocolate cookie!) wrapped around a core of chocolate fudge cream. Just whoa. They taste like something you’d find in a showy glass jar by the checkout at a cozy coffee shop and never in a million years guess to be vegan AND gluten-free. Yet somehow these are! My money’s on magic…

No-Bake Chocolate Raspberry Cheesecakes
No-Bake Chocolate Raspberry Cheesecakes

After tasting them, I had to put them back in the shipping box, shut the lid, and remove them from the kitchen just so there would be some left for cheesecake making.

So yeah, they’re pretty good.

No-Bake Chocolate Raspberry Cheesecakes

But what’s even BETTER is a cookie crust made from them to go underneath our pretty pink cream filling.

And with the fudge center for moisture and delicate cookie outside for crunch, they were basically born to be turned into a crust. Just grind them up in a blender or food processor, add a couple of tablespoons of almond butter to hold everything together, and you have what is probably my favorite chocolate crust on the blog to date.

The raspberry layer is just as easy – soaked cashews, non-dairy yogurt, maple syrup, beet juice (for color), lemon juice, berries, and blend!

Patience while they freeze overnight – now that’s tricky.

No-Bake Chocolate Raspberry Cheesecakes

This cheesecake filling is coconut oil free, unlike most no-bake vegan cheesecakes, so they do need to stay frozen. Five to ten minutes out on the counter to soften and the texture will be perfectly lush and creamy to bite into though. You can mix up the kind of berry you use too – blueberries, blackberries, strawberries, etc.

And even though they are very Valentine’s apropos, no one said you have to wait until next week…

No-Bake Chocolate Raspberry Cheesecakes 8
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No-Bake Chocolate Raspberry Cheesecakes

★★★★★ 5 from 4 reviews
  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 8:00 (chilling time)
  • Total Time: 8 hours 15 minutes
  • Yield: 8 mini cheesecakes 1x
  • Category: desserts
  • Method: no bake
  • Cuisine: american
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Description

These No-Bake Chocolate Raspberry Cheesecakes are the perfect Valentine’s treat with a creamy pink filling and vegan gluten-free chocolate cookie crust!

Ingredients

Scale

Chocolate Crust

Raspberry Beet Filling

  • 1 1/2 cups (180g) raw cashews (soaked overnight)**
  • 1/2 cup (120g) nondairy yogurt***
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (60g) beet juice****
  • 1/2 cup (60g) raspberries (fresh or frozen)
  • 2 tbsp lemon juice
  • 1/4 tsp salt

Instructions

  1. For the crust, grind the wafers in a food processor or blender into small crumbs.
  2. Add the nut butter. Blend again until sticky and clumpy.
  3. Place a strip of parchment paper in each muffin tin.
  4. Drop two tablespoons of the crust mixture into the bottom of each muffin. Press in firmly.
  5. Blend everything for the filling on high until smooth and creamy.
  6. Pour on top of the crusts, filling each to the top.
  7. Press a few frozen raspberries on top of each.
  8. Freeze overnight.
  9. Remove from the freezer for 10 minutes to soften. Enjoy!
  10. Keep leftovers in the freezer.

Notes

*I used a mix of the Hazelnut and Cocoa varieties.

**Or if you forget, 1 hour in boiling water will work as long as you have a high speed blender like a Vitamix.

***I used full-fat coconut yogurt. You can substitute with coconut cream.

****I used 100% beet juice from a bottle. You can also substitute with nondairy milk, but the color won’t be as bright.

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 442
  • Sugar: 26g
  • Fat: 25g
  • Saturated Fat: 8g
  • Carbohydrates: 49g
  • Protein: 7g

Keywords: vegan, gluten free, oil free, healthy, valentines day, no bake, pink

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No-Bake Chocolate Raspberry Cheesecakes