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Medjool Date Chocolate Peppermint Donuts

· Natalie 66 Comments

Baked chocolate peppermint donuts with brownie-like richness and refined sugar-free sweetness from Medjool dates for a decadent holiday dessert!

Flourless Chocolate Peppermint Donuts

THIS POST IS SPONSORED BY NATURAL DELIGHTS®

Did you really think I was going to post only gingerbread recipes the whole month?

If you did, you were almost right. But then the idea for these Medjool date sweetened, dark and chocolatey, decadently fudgy, candy cane decorated donuts happened in my head. And I couldn’t say no.

Is it a brownie? Is it a donut? YES.

It’s basically the most holiday appropriate way to disguise a brownie as a Christmas dessert. Because I know it’s the month of the cookie and all, but I am confident I can convince you that December donuts need NEED to happen…

Flourless Chocolate Peppermint Donuts

Why you need these Medjool Date Chocolate Peppermint Donuts in your December life:

  • Chocolate. In rich and dark and decadent quantities.
  • Only 7 ingredients.
  • Vegan and paleo. In case you have/are that picky person at the Christmas party.
  • No flour or refined sugar thanks to…
  • Medjool dates! They are the sweetener and the binder, making things healthier and fudgier at the same time.

Bonus! This is the perfect way to repurpose those candy canes that just seem to appear this time of year. In your house. And your car. Where do they come from? Where are they going in life?

Flourless Chocolate Peppermint DonutsFlourless Chocolate Peppermint Donuts

The batter. This is easier than easy. Our key players are Medjool dates, almond milk, nut or seed butter, and cacao powder. Then baking soda for fluff. And salt and peppermint extract for flavor. I recommend blending the Medjool dates with the liquid ingredients first to get it as lump free as possible, then adding the dry. If you are using really fresh and squishy Medjool dates, you won’t need to soak them. But if your Medjool dates are harder, then soak for 30 minutes in warm water and drain first.

Which is reason #354 I love Natural Delights®, their Medjool dates are always fresh and squishy. Plus organic and already pitted for you too if you want them to be! The organic pitted is probably my favorite variety they offer, but all of them are delicious and will work perfectly here.

The glaze. You have two options – both easy, neither required.

  1. Melted chocolate. Semi sweet or dark, drizzled or dipped.
  2. Coconut butter + cacao powder. Not sweetened, but delicious with a sweet donut underneath

Personally I went with option two, but there is no wrong choice. Because chocolate.

The sprinkles. I just used plain ol’ candy canes crushed up and sprinkled on . You could opt for a healthier/vegan/organic candy cane brand, those do exist. Or shredded coconut looks lovely and snow-like on top too.

Flourless Chocolate Peppermint Donuts

Chocolate, peppermint, Medjool dates, and your oven all pitched in to bring this delicious donut gift to you. I promise you won’t be needing the gift receipt.

Flourless Chocolate Peppermint Donuts

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Medjool Date Chocolate Peppermint Donuts

★★★★★ 4.8 from 12 reviews
  • Author: Natalie
  • Prep Time: 00:10
  • Cook Time: 00:15
  • Total Time: 25 minutes
  • Yield: 6 donuts 1x
  • Category: chocolate
  • Method: baking
  • Cuisine: american
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Description

Baked chocolate peppermint donuts with brownie-like richness and refined sugar-free sweetness from Medjool dates for a decadent holiday dessert!

Ingredients

Scale

Glaze:

Optional: crushed candy canes to decorate

Instructions

  1. Preheat the oven to 350F.
  2. Blend the Medjool dates, nondairy milk, almond butter, and peppermint extract.
  3. Transfer to a bowl. Add the cacao powder, salt, and baking soda. Mix.
  4. Spoon or pipe into a donut pan (silicone or lightly oiled so they don’t stick). You will get about 6 full size donuts or 10 minis.
  5. Bake for 15-17 minutes at 350F.
  6. Cool for 10 minutes. Then flip onto a cooling rack to cool completely.
  7. Dip or drizzle with glaze and sprinkle with candy canes if using. Chill for the glaze to set.
  8. Enjoy!

Nutrition

  • Serving Size: 1 donut
  • Calories: 239
  • Sugar: 23g
  • Fat: 12g
  • Saturated Fat: 1g
  • Carbohydrates: 33g
  • Fiber: 6g
  • Protein: 6g

Keywords: vegan, paleo, christmas, dessert, holiday, gluten-free, mint

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Vegan Gingerbread Bundt Cake

· Natalie 49 Comments

Soft, spiced, sweet, and EASY. This Vegan Gingerbread Bundt Cake is the perfect Christmas recipe with healthier ingredients and dreamy glaze drizzle on top!

Vegan Gingerbread Bundt Cake

THIS POST IS SPONSORED BY VITAMIX.

Mixing. Rolling. Cookie cutter-ing. Decorating. I don’t want to sound Grinch-y, but gingerbread cookies are kind of a lot of work. Which is why this recipe exists – to be your solution to the ever so common I-want-gingerbread-but-I’m-also-lazy problem.

Other problems this cake can solve:

  • What to bake at 10pm to bring to that christmas party you forgot was tomorrow?
  • What to make instead of your grandma’s gingerbread recipe because there is already enough butter and sugar happening this time of year?
  • What to make to satisfy your early December gingerbread muffin craving? (Yep, works in a muffin/cupcake pan too!)
  • Where is THAT perfect vegan + gluten-free gingerbread recipe to make every year from now until forever?

This Vegan Gingerbread Bundt Cake is simple. It is perfectly spiced with ginger and cinnamon and cloves. It is soft and the texture of the crumb amazed even me. And best of all the batter is made IN THE BLENDER, so you don’t have to use a single whisk or bowl. We’re getting close to the holidays, I don’t want you working too hard over there.

Vegan Gingerbread Bundt CakeVegan Gingerbread Bundt Cake

The key to making batters in the blender is to not over blend. Because yes it is much easier, but also yes it can make your cake turn out gummy (especially if oat flour is involved). I recommend blending all the liquid ingredients first, as high speed and for as long as you like. But once you add the flours you need to calm down, keep the speed on low, and blend until things are just combined. Also using a larger blender container helps too.

I used my Vitamix A3500 here with the 64oz container and kept it on speed 1 or 2. It blended beautifully – never got stuck, no lumps in sight, I didn’t have to stop and scrape down the sides even once. Ready for the oven in less than 10 minutes is my kinda holiday baking.

Vegan Gingerbread Bundt Cake

Let’s talk about the magic of the bundt pan for a minute. Reasons I love it:

  • I mean just look at it, all those majestic ridges
  • Majestic ridges = perfect glaze collecting vessels
  • Bakes more evenly, no squishy middle piece
  • Easier to slice and serve and share

But you could bake this cake in a square 9-inch cake pan or cupcake pan instead. The bake time will be similar, maybe reduce by 5 minutes for cupcakes and add 5 for a square cake. I do not recommend using a loaf pan, it is too moist of a cake and won’t bake through properly.

Vegan Gingerbread Bundt Cake

For the snowy glaze drips I simply used softened coconut butter. It’s naturally sweet, hardens like glaze, and is EASY (sensing a theme here?) But for a sweeter option, a mixture of powdered sugar and almond milk works too. Try this recipe.

Vegan Gingerbread Bundt Cake

Cookies might be cute, but they cannot compete with this zero-bowl level of easy. My lazy gingerbread-loving fam, this one is for you!

Vegan Gingerbread Bundt Cake

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Vegan Gingerbread Bundt Cake

★★★★★ 5 from 7 reviews
  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 00:40
  • Total Time: 55 minutes
  • Yield: 12 slices 1x
  • Category: cakes
  • Method: baking
  • Cuisine: american
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Description

Soft, spiced, sweet, and EASY. This Vegan Gingerbread Bundt cake is the perfect Christmas recipe with healthier ingredients and dreamy glaze drizzle on top!

Ingredients

Scale
  • 1 cup (250g) unsweetened applesauce
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 2/3 cup (110g) coconut sugar
  • 3 tbsp (60g) molasses
  • 1/2 cup (120g) non-dairy milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 1/2 cups (250g) oat flour
  • 1 1/2 cups (165g) almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • Optional: coconut butter for glazing (or for a sweeter glaze try this recipe)

Instructions

  1. Preheat the oven to 350ºF.
  2. Prepare the flax eggs and set aside to gel.
  3. Blend the applesauce, flax eggs, coconut sugar, molasses, milk, lemon juice, and vanilla in a Vitamix blender on medium-high speed (5 or 6) Alternately, whisk by hand.
  4. Add the flours, spices, baking powder, baking soda, and salt. Blend on low speed (1 or 2) until JUST combined. Do not over blend or the cake will turn out gummy.
  5. Pour into a greased bundt pan (8-10 cup capacity is best)*
  6. Bake for 35-40 minutes at 350ºF.
  7. Remove from the oven. Cool for 10-15 minutes before flipping onto a cooling rack to cool completely.
  8. Top with glaze, slice, and enjoy!
  9. Keep leftovers in an airtight container in the fridge for up to a week, or freeze (without glaze) for longer storage.

Notes

*Or you can use a 9″ square pan or cupcake pan. If making cupcakes, reduce bake time to 30 minutes. If making a square cake, the time will be approximately 35 minutes. I do not recommend making this recipe in a loaf pan.

Nutrition

  • Serving Size: 1 slice
  • Calories: 243
  • Sugar: 17g
  • Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 6g

Keywords: vegan, gluten-free, cupcake, dessert, spiced, christmas, holiday

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Vegan Gingerbread Bundt Cake

Almond Shortbread Cookies

· Natalie 51 Comments

Simple, buttery Almond Shortbread Cookies made with just 6 ingredients – no oil, gluten, or refined sugar. The perfect easy Christmas (or anytime) cookie!

Almond Shortbread Cookies

THIS POST IS SPONSORED BY NIELSEN-MASSEY.

It is December. Pumpkin things are out. Cookies are in. And I am READY FOR IT.

Admittedly I did get a jumpstart on holiday cookie-ing with these snickerdoodles. But they were healthy and designed for breakfast, doesn’t count. Now it’s officially time for sweet and buttery, break out the cookie cutters, dip in dark chocolate, real deal cookie baking.

Almond Shortbread Cookies

Sugar cookies or shortbread? Personally I think there’s a place at the holidays for both. Sugar cookies are softer and more delicate, yummy on their own but designed to be decorated with colorful glazes and candy sprinkles. Whereas shortbread is snappier and more sophisticated, best eaten plain or with a simple chocolate coating to show off those scalloped edges.

In my house growing up the tradition was always sugar cookies of every shape with every color of frosting piped on to make bells and trees and reindeer and ornaments. Those days spent in the kitchen with my mom and sister are some of my best holiday memories, and stand out much more than any gifts.

These days I love making healthier versions of my favorite holiday cookies, so I can have all the fun times with family but skip the stomachache from eating too much dough and frosting. Last year I recreated my favorite sugar cookies, so this year it was time to tackle shortbread. And yes, this recipe will work for cutting into festive shapes and decorating with frosting and sprinkles too!

I was worried when I set out to develop this recipe that I wouldn’t be able to get the proper shortbread cookie SNAP without oil or refined sugar. Chewy is easy, but crispy vegan cookies can be tricky. Well was I ever wrong…

Almond Shortbread CookiesAlmond Shortbread CookiesAlmond Shortbread Cookies

These Almond Shortbread Cookies are golden on the outside and crispy all the way through. Snappy when you bite in, and stay snappy for days if you store them properly. Not dry or crumbly. Not made with any grains or oil. Not not the easiest cookie you will make all season – six ingredients, one bowl, 10 minutes to bake!

You will need:

  • almond flour
  • coconut flour
  • maple syrup (naturally sweetened christmas cookies ftw!)
  • coconut butter
  • almond extract
  • salt

And that’s it. Crazy, right?

Almond Shortbread Cookies

The almond + coconut flour combo makes them moist but not too moist, crunchy but not too crumbly. And there is only a quarter cup of maple syrup for the whole batch (18-20 cookies), so that counts as healthier if you ask me. I don’t recommend swapping the coconut butter for anything else, but if you must cashew butter (same amount) or coconut oil (a little less) would be your best alternatives.

With such a simple lineup, most of the flavor comes from the almond extract. You know that magical little bottle of liquid that smells like happiness and marzipan, and makes everything taste faintly reminiscent of wedding cake. I used Nielsen-Massey’s Pure Almond Extract for these cookies, because I trust the quality of their extracts and flavors. The flavor is strong and the ingredient list is short – made with just alcohol, pure bitter almond oil, and water. All Nielsen-Massey products are all natural, GMO-free, certified gluten-free, and allergy friendly too.

And even though this recipe calls for just a teaspoon of almond extract, if you love the flavor as much as I do a little extra won’t hurt.

Almond Shortbread Cookies

These cookies are better make a double batch GOOD. Bake now and again for Christmas GOOD. Only share with your very favorite people GOOD. And the perfect way to kick off your holiday cookie baking GOOD.

If you give these Almond Shortbread Cookies a try, I want to see! Tag me @feastingonfruit and @nielsenmassey on Instagram, and follow Nielsen-Massey on Facebook and Pinterest for more recipe inspiration.

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Almond Shortbread Cookies

★★★★★ 4.8 from 9 reviews
  • Author: Natalie
  • Prep Time: 00:15
  • Cook Time: 00:10
  • Total Time: 25 minutes
  • Yield: 18 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

Simple, buttery Almond Shortbread Cookies made with just 6 ingredients – no oil, gluten, or refined sugar. The perfect easy Christmas (or anytime) cookie!

Ingredients

Scale

Instructions

  1. Preheat the oven to 350°F.
  2. Whisk together the coconut butter, maple syrup, and almond extract.
  3. Add the coconut flour, almond flour, and salt. Mix/knead to form a moist ball of dough.
  4. Roll out to 1/4 inch thickness. Cut into circles (using a cookie cutter or a mason jar lid works too!) and transfer to a baking sheet lined with parchment paper.
  5. Bake for 10 minutes at 350°F or until golden around the edges.
  6. Remove from the oven and cool. They are delicious warm, but if you are going to dip them in chocolate I recommend letting them cool completely first.
  7. Keep leftovers in the refrigerator in an airtight container for up to a week.

Notes

* Coconut butter is really best here, but if you have so substitute I’d recommend runny cashew butter (same 1/3 cup) or coconut oil (reduce to 1/4 cup).

Nutrition

  • Serving Size: 1 cookie
  • Calories: 104
  • Sugar: 5g
  • Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 3g

Keywords: christmas, paleo, vegan, baking, holiday, gluten free, easy, recipe, dessert

 

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Almond Shortbread Cookies

Chocolate Avocado Pudding Truffles

· Natalie 35 Comments

Ultra decadent Chocolate Avocado Pudding Truffles with the most heavenly texture and cruncy pistachio coconut coating. Vegan, paleo, and easy!

Chocolate Avocado Pudding Truffles

Sometimes you whip up a batch of chocolate ball things on a whim on a wednesday with a friend inspired by your favorite coffee shop and it turns out too good not to share. This was one of those times. Truffles just happened.

So I may have used black friday as an excuse to finally make the leap and upgrade my camera. And while the “business expense” funds were flowing I may have gotten a new macro lens too.

Rest in peace T5i, it’s been real.

Hello EOS R, I am loving you already.

Chocolate Avocado Pudding Truffles

With so many fun new photography toys, I really wanted to try shooting a slightly different style of video with more closeups and handheld shots. And it just so happens my friend Cathryn recently got a new camera too, so last week we transformed my living room into a video studio and shot a video of these truffles. The video is nowhere near perfect, but was really fun to shoot and edit (feedback welcomed!)

The truffles themselves however – perfect in the most decadent delicious way ♡

Chocolate Avocado Pudding Truffles

The idea for an avocado truffle came from one of my favorite local coffee shops here in St Pete. They sell exclusively gluten-free goodies, these heavenly little avocado balls among them. I try not to order one every time I go because $3 for two bites adds up, but it’s hard to resist.

Solution: make our own!

We did tweak the ingredients a bit:

  • included SunButter for an extra lush texture
  • reduced the sweetness for a darker chocolate flavor
  • added coffee because chocolate + coffee forever
  • and coated them in pistachios instead of almonds (instantly qualify as Christmas-y)

Chocolate Avocado Pudding Truffles

The texture of these Chocolate Avocado Pudding Truffles is similar to a ganache truffle. They hold their shape in the fridge, but when you bite in it’s instantly DREAMY. Like the spoon-free version of avocado chocolate pudding in a bite-sized ball.

They might not be a gingerbread house with snowy frosting and candy cane sprinkles and a cookie family living inside. But they might be better…

Chocolate Avocado Pudding Truffles

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Chocolate Avocado Pudding Truffles

★★★★ 3.7 from 6 reviews
  • Author: Natalie
  • Prep Time: 00:10
  • Cook Time: 2:00 (chilling time)
  • Total Time: 2 hours 10 minutes
  • Yield: 12 truffles 1x
  • Category: chocolate
  • Method: no bake
  • Cuisine: american
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Description

Ultra decadent Chocolate Avocado Pudding Truffles with the most heavenly texture and cruncy pistachio coconut coating. Vegan, paleo, and easy!

Ingredients

Scale

Instructions

  1. Scoop the avocados into a food processor. Add the maple syrup, nut/seed butter, and vanilla.
  2. Process until smooth. Let it go for a while, you don’t want any lumps of avocado.
  3. Add the cacao powder, salt, and instant coffee (if using).
  4. Process until combined.
  5. Freeze until firm enough to roll into balls (2-3 hours).
  6. Blend or finely chop the pistachios and coconut together.
  7. Roll the avocado chocolate mixture into balls.
  8. Coat in the pistachio coconut mixture.
  9. Enjoy! Keep in the refrigerator.

Nutrition

  • Serving Size: 1 truffle
  • Calories: 145
  • Sugar: 4g
  • Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 11g
  • Fiber: 5g
  • Protein: 3g

Keywords: vegan, paleo, easy, recipe, dessert, bite, bliss ball, snack

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Chocolate Avocado Pudding Truffles

 

SunButter Pumpkin Pie

· Natalie 45 Comments

The perfect vegan gluten-free SunButter Pumpkin Pie with a tender oat flour crust and silky pumpkin spice filling. Your Thanksgiving table NEEDS this one!

SunButter Pumpkin Pie

THIS POST IS SPONSORED BY SUNBUTTER

I have a problem.

Every year I post a new variation on pumpkin pie, because pumpkin pie is my favorite the best pie. But that’s not the problem (although may be a problem for pecan pie). The problem is that I’m not sure I can keep this up anymore.

It’s not because I don’t love a reason to taste test my way through a couple of pies every November. And it’s definitely not because I’ve found a better flavor of pie. It’s because this year’s pie turned out SO GOOD I can’t imagine how I will possibly top it next year. I just don’t 365 days will be enough.

SunButter Pumpkin Pie

Because when you mix SunButter and oat flour to create the most tender gluten-free crust that flakes apart majestically right underneath your fork. And you fill it with a custard-y rich pumpkin filling that is maple sweetened and warmly spiced. And you top all that with a fluffy coco dollop and a crunchy pecan sprinkle. You back yourself into quite the corner when it comes to room for improvement.

You also become everyone’s favorite person at your friendsgiving/thanksgiving celebration. Because we’re all just there for the pie anyways, right?

See, very problematic.

SunButter Pumpkin Pie

The crust. Round one of this recipe taught me a very important lesson, and that is not to use coconut flour for vegan pie crusts. With eggs? Maybe possible. Without eggs? Dry but also mushy and just weird.

I typically choose almond flour for pie crusts, but a) it’s expensive and b) I wanted this pie to be nut-free. So oat flour seemed like the best alternative, but oat flour can make for really chewy not good crusts (I’ve learned the hard way). Solution: SunButter (I used the no-sugar added kind) and coconut oil. So no, this crust is not oil-free. But yes it is tender and buttery and everything a holiday pie-holder should be.

I chose not to sweeten the crust and just let it be a slightly salty contrast to the sweet pumpkin filling. But if you wanted it slightly sweet, try swapping half the coconut oil for maple syrup. Or use a lightly sweetened variety of SunButter like their creamy or natural.

SunButter Pumpkin PieSunButter Pumpkin Pie

The filling. Instead of using full-fat coconut milk or silken tofu to add the richness that many vegan pumpkin pies do, we are using our favorite sunflower seed spread again in the filling and WHOA did it deliver. The “nutty” flavor of SunButter combined with all those spices…it’s subtle but it’s favorite-pumpkin-pie-I’ve-ever-made level good.

The rest of the ingredients are pretty straightforward – pumpkin of course, maple syrup to sweeten, almond milk to make it creamy, pumpkin pie spice and vanilla for flavor, and a little tapioca starch so it sets just slice-ably perfect.

SunButter Pumpkin Pie

If you…

  1. love pumpkin pie
  2. love healthier pumpkin pie that you will only feel a little bit judged for eating for breakfast
  3. love finding the perfect pumpkin pie that you can make forever and ever till you know the recipe by heart and can’t imagine a fourth thursday in november without it

…this is the pie for you.

SunButter Pumpkin Pie

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SunButter Pumpkin Pie

★★★★★ 4.3 from 3 reviews
  • Author: Natalie
  • Prep Time: 00:20
  • Cook Time: 00:55
  • Total Time: 1 hour 15 minutes
  • Yield: 8 slices 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
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Description

The perfect vegan gluten-free SunButter Pumpkin Pie with a tender oat flour crust and silky pumpkin spice filling. Your Thanksgiving table NEEDS this one!

Ingredients

Scale

Crust*

Filling

Instructions

  1. Preheat the oven to 425F.
  2. Combine the oat flour, coconut oil, SunButter, and salt. Mix, adding water slowly to form a ball of dough.
  3. Roll out between two sheets of wax paper. Flip into a pie pan. Press in and crimp the edges.
  4. In a blender (or you can mix by hand), combine the filling ingredients. Blend until smooth.
  5. Pour into the crust.
  6. Bake for 15 minutes at 425F. Reduce heat to 350 and bake for 40-45 minutes.
  7. Remove from the oven. Cool, then refrigerate overnight.
  8. Serve with coconut whipped cream and a sprinkling of pecans. Enjoy!

Notes

*If you are looking for a paleo or oil-free crust variation, keep scrolling for more crust and pie options below.

**Can substitute with cornstarch or arrowroot starch.

Nutrition

  • Serving Size: 1 piece
  • Calories: 322
  • Sugar: 14g
  • Fat: 17g
  • Saturated Fat: 6g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 7g

Keywords: vegan, gluten-free, thanksgiving, easy, dessert, oat flour

More pumpkin pie options:

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SunButter Pumpkin Pie