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Protein Granola

· Natalie 6 Comments

Quick and easy protein granola with 10g of protein per serving! Toasty clusters of oats, seeds, coconut, protein powder, and optional egg whites make this a delicious healthy snack perfect with milk, on top of yogurt, or by the handful!

Protein Granola Recipe

At long last! The granola recipe I can’t stop making and eating and loving makes it to the blog. A happy day and a happy recipe loaded with good stuff, crunchy and clustery, with toasty cinnamon flavor, and more protein than you’d think granola could give you. It’s the perfect topping/snack/cereal stuff!

Protein Granola Recipe
Protein Granola Recipe

Making The Perfect Homemade Protein Granola

This recipe was born from a desire to have my favorite chia pudding as a meal and still get the recommended 30g of protein per meal without having to pack in a disgusting amount of protein powder. A scoop of protein powder in the pudding got me to about 20g and a spoonful of almond butter on top helped a little bit too, but that last 10g was eluding me. Until I started experimenting with a protein packed crunchy topping that complimented the chia perfectly in texture and flavor too. After many batches and tweaks I have found the perfect mix of ingredients, the best low-and-slow-until-toasty bake time and temperature, and managed to deliver 10g of protein per 1/2 cup without any detectable taste. You can see why I’m making it on repeat.

Protein Granola Recipe

The Granola Ingredients

For the dry ingredients…

  • Oats. Rolled is best, quick would work.
  • Coconut flakes. These are the toasty-est part, I like big flakes not shreds.
  • Seeds. A mix of any of your favorites, I like hemp, chia, flax, pumpkin, and sunflower.
  • Puffed cereal. These add a little bit of puffy lightness that I love, any sort of cereal will work really. Puffed quinoa, rice, or millet are my favorites.
  • Protein powder. I recommend an unsweetened and unflavored variety, the Original Epic Protein from Sprout Living is what I usually use.
  • Salt and cinnamon.

For the wet ingredients…

  • Vegan butter. Or coconut oil, but the butter adds more flavor. I like Miyoko’s brand.
  • Maple syrup. Or any liquid sweetener you love.
  • Vanilla extract.
  • Egg whites. Totally optional, if you are vegan skip it! But it does add an easy and undetectable extra boost of protein and makes for a more cluster-filled granola too.
Protein Granola Recipe
Protein Granola Recipe
Protein Granola Recipe

Protein Granola FAQs

How long will the granola stay fresh?

In an airtight container, I’ve kept a batch for 2-3 weeks before and it’s still yummy and crunchy and perfect. It’s usually all eaten much faster though…

Egg whites?

Yes I know this is a primarily vegan blog, but personally I am no longer vegan so I like to give options for vegans and non-vegans sometimes that are both tested and delicious. It’s an easy way to add some extra protein here, but you will still have a high protein granola without. If you used fresh egg whites (vs liquid), give them a little whisk first.

Can I omit the cereal?

Sure! Just add more oats or seeds or some nuts to make up for it. This recipe is very versatile and can be easily customized.

Can I add dried fruit or chocolate chips?

Sure! Just let the granola cool completely, then mix them in.

How did you calculate the protein content?

The nutrition facts are calculated for 1/12 of a batch (about 1/2 cup) made with the Sprout Living Epic Original Protein and the egg whites of 2 large organic eggs.
Protein Granola Recipe

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Protein Granola Recipe
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Protein Granola

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 cups 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: american
Print Recipe

Description

Quick and easy protein granola with 10g of protein per serving! Toasty clusters of oats, seeds, coconut, protein powder, and optional egg whites make this a delicious healthy snack perfect with milk, on top of yogurt, or by the handful!

Ingredients

Scale

Dry Ingredients

Wet Ingredients

  • 1/3 cup (75g) vegan butter (or coconut oil)
  • 1/3 cup (105g) maple syrup
  • 1 tsp vanilla extract
  • Optional: 2 egg whites or 1/4 cup (60g) liquid egg whites

Instructions

  1. Preheat the oven to 300°F. Line a large baking pan with parchment paper.
  2. In a large mixing bowl, stir together the dry ingredients.
  3. In a separate bowl, combine the wet ingredients. Microwave for 30-60 seconds to melt, then whisk to combine.
  4. Pour on top of the dry ingredients, add the egg whites (if using), and mix until evenly coated.
  5. Spread evenly onto the baking pan.
  6. Bake for 40-45 mins at 300°F until golden brown around the edges.
  7. Cool at least 15 minutes (the longer it cools, the bigger the chunks will be) before breaking apart. 
  8. Store in a tightly sealed container for up to 2 weeks.

Keywords: gluten free, oatmeal, coconut, hemp seeds, homemade, high protein, protein powder, baking, easy, snack, breakfast

Chocolate Cherry Ice Cream Sandwiches

· Natalie Leave a Comment

Flourless, grain-free chewy chocolate cookies sandwiched with creamy, dairy-free cherry frozen yogurt combine for an easy sweet summertime treat!

Chocolate Cherry Ice Cream Sandwiches (gluten-free + dairy-free)

SPONSORED BY SUNBUTTER

Baking cookies might not seem like a summertime activity at first glance, but when you sandwich them around frosty ice cream, add the in-season summer fruit flavor of dark sweet cherries, and make the “bread” out of chewy flourless chocolate cookies for that classic black forest pairing, they instantly become a perfect warm night sweet bite!

Chocolate Cherry Ice Cream Sandwiches (gluten-free + dairy-free)

How To Make Chocolate Cherry Ice Cream Sandwiches

It’s too hot for any extensive baking adventures right now, so this recipe is minimal ingredients and maximum simplicity. Five ingredients in the cookies, 2 ingredients in the cherry ice cream filling – I don’t think I could make it any easier than that. You do need to clear a little bit of freezer space for chilling the no-churn cherry filling overnight, but if you play your cards right there will be leftover cherry soft serve after all the sandwich making is done…so that’s a happy perk!

Flourless 5-Ingredient Grain-Free Chocolate Cookies

I’ve been excited to try a chocolate version of my favorite flourless 5-ingredient cookies, and this seemed like the perfect occasion. With the help of Chocolate SunButter converting these cookies to a rich chocolatey version was easy, you don’t even need cocoa powder or chocolate chips. The yummy flavor of Chocolate SunButter adds some sweetness too, so you can use a bit less maple syrup than the original version. Besides those two main ingredients, all that’s left is a little bit of baking soda, tapioca starch, and salt.

I know I know, how does this list of ingredients come together to form a roll-able cookie dough? I’m asking you to trust me, to grab a hand mixer and a bowl, to start mixing on medium-high speed for a full 2-3 minutes, and to be AMAZED. First it will seem like way too many wet ingredients and no flour, but if you just keep mixing it will start to clump together into an easy-to-scoop cookie dough. I promise, and have tested them many times.

Fun Fact: Adding mini chocolate chips to the batter at the very end before baking would be a very delicious idea too!

Chocolate Cherry Ice Cream Sandwiches (gluten-free + dairy-free)
Chocolate Cherry Ice Cream Sandwiches (gluten-free + dairy-free)

Dairy-Free Cherry Ice Cream Filling

And if I’m being honest, it’s really more of a frozen yogurt filling situation. But “chocolate cherry frozen yogurt sandwiches” just doesn’t flow very well. I didn’t want to call for an ice cream machine or a Ninja Creami or anything fancy like that for this filling. So I utilized the easiest already creamy ingredient: coconut yogurt! Blended with frozen pitted dark sweet cherries to jumpstart the chilling process (reduces ice crystal formation vs using fresh fruit), and then frozen overnight in a pan so it’s easy to cut into perfect sandwich fillings circles.

If you go with this method, I do recommend letting the sandwiches thaw for 10 to 15 minutes before eating so the filling has a little bit of time to soften. If you want an already soft filling, break apart the whole cherry yogurt mixture into chunks and re-blend in your food processor before scooping onto the cookies. You will have to work quickly with that option as it’s a meltier route, but the texture is straight-out-of-a-froyo-machine creamy. Both are delicious, you can’t go wrong.

Chocolate Cherry Ice Cream Sandwiches (gluten-free + dairy-free)
Chocolate Cherry Ice Cream Sandwiches (gluten-free + dairy-free)
Chocolate Cherry Ice Cream Sandwiches (gluten-free + dairy-free)

Ice Cream Sandwich FAQs

Can I use other fruits instead of cherries?

Absolutely! Any frozen berry would be delicious, or even frozen bananas.

My cookie batter is too runny/thin?

Keep mixing! Maybe turn up the speed of your hand mixer. Be patient, it will come together.

My cookies are very fragile?

These cookies are quite fragile when hot, you really need to let them cool for at least 15 minutes before moving from the pan.

My cherry ice cream is too hard to cut into rounds?

Either 1) wait 5-10 minutes for it to soften, and then work quickly so it doesn’t get too melty or 2) break it all up into chunks and re-blend in your food processor until creamy.
Chocolate Cherry Ice Cream Sandwiches (gluten-free + dairy-free)

More Ice Cream Sandwich Recipes You’ll Love

Chocolate Cherry Ice Cream Sandwiches (gluten-free + dairy-free)
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Chocolate Cherry Ice Cream Sandwiches

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Chilling Time: 8 hours
  • Cook Time: 15 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 6 sandwiches 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
  • Diet: Gluten Free
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Description

Flourless, grain-free chewy chocolate cookies sandwiched with creamy, dairy-free cherry frozen yogurt combine for an easy sweet summertime treat!

Ingredients

Scale

Flourless Chocolate Cookies

  • 1 cup (256g) Chocolate SunButter
  • 1/3 cup (105g) maple syrup (or agave)
  • 1 tbsp tapioca starch (or cornstarch/arrowroot)
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Cherry Ice Cream Filling

  • 2 cups (480g) coconut yogurt*
  • 1 1/2 cups (210g) frozen cherries

Instructions

  1. In a food processor, blend the coconut yogurt and the frozen cherries until smooth and creamy.
  2. Line a pan or dish with plastic wrap for easy removal, and transfer the cherry mixture into the dish (you want about a 1 inch thick layer, a 9×9″ cake pan or small baking sheet works well). 
  3. Freeze overnight.
  4. In the meantime, prep the cookies.
  5. Preheat the oven to 325°F.
  6. Combine all the cookie ingredients in a mixing bowl and beat with a hand mixer for 2-3 minutes on medium-high speed until clumpy and scoop-able. It will seem very liquidy at first, just keep mixing it will come together to a dough consistency.
  7. Scoop 1 tablespoon balls of dough onto a baking sheet, leaving plenty of room in between for spreading (6 per pan max).
  8. Bake for 14-15 minutes at 325°F.
  9. Allow to cool on the pan for at least 15 minutes, then transfer to a cooling rack to cool completely. 
  10. The next day, use a round cookie cutter to cut out circles of the cherry ice cream filling (you will have some scraps leftover, I like to re-blend and eat as soft serve like THIS!). 
  11. Assemble the sandwiches, and enjoy!

Notes

*You need to use a true coconut yogurt that’s thick due to its high fat content NOT thickened with gums/thickeners, this will result in an icy filling. I used Cocojune’s vanilla unsweetened variety.

Keywords: gluten free, grain free, yogurt, frozen, summer, ice cream, flourless, chocolate, dairy free, dessert, baking

Dairy-Free Cookies and Cream Ninja Creami

· Natalie 6 Comments

Delicious cookies and cream ice cream with 35g of protein! This dairy-free Ninja Creami recipe tastes just like the classic but is made without oreos for a healthier gluten-free swap. With a blender option too, you can serve it soft serve style or scoop into cones for the perfect summer treat!

Dairy-Free Cookies and Cream Ninja Creami

Somehow we are already experiencing peak summer heat in June here in upstate NY, but I’m not mad about it because that just means we have to eat more ice cream. I’m also moving back to Florida next week, so this is fantastic practice. If you are also somewhere sweating in 90+ degree temps, or if you are also just Ninja Creami obsessed year-round and looking for some new flavor inspiration this recipe is whatcha need.

It’s frosty and scoopable, sweet and healthy, high protein and dairy free, it’s cookies and cream protein ice cream.

But don’t start thinking it’s going to taste all healthy and chalky and protein powder ick, not at all. I opted for a high quality unflavored protein and sweetened with a little bit of maple syrup, so you don’t get that fake sweet protein powder taste. And I wanted to be a little more wholesome that regular Oreos but I didn’t want to send you on a grocery store goose chase for some crunchy brand of Oreo knock-offs either, so we are making our own “cookie” crumbs with chocolate granola instead.

I’ve eaten this three days in a row and I am already dreading the day I have to pack my Ninja Creami on a moving truck and stop the streak. But until then, join me in this cookies and cream ice cream obsession!

Dairy-Free Cookies and Cream Ninja Creami
Dairy-Free Cookies and Cream Ninja Creami

How to Make The Best Dairy-Free Protein Ice Cream

Yes, this recipe is designed for the Ninja Creami. But if you don’t have one don’t worry, I won’t leave you hanging – there is a blender method too! It takes a tiny bit more work than pressing a few buttons, but the end result is just as deliciously creamy.

Gluten-Free Cookie Crumbs (without Oreos!)

I’ve used this sneaky swap for creating crumb crusts before, and I even used a similar method in a cookies and cream pie last summer that is divine. Take your favorite chocolate granola, add a little extra cocoa and some coconut oil to mimic the moisture of the Oreo cream, and grind it all up to sandy crumbs. It tastes quite reminiscent of Oreos, and once it’s blended into vanilla ice cream you’ll never know the difference. Of course if you prefer actual Oreos in this protein ice cream base, go for it. You will need:

  • Chocolate granola. I used store-bought, but homemade is great too. Alternatively you can use a crispy rice cereal like I did here.
  • Cocoa powder. For the most authentic Oreo-ish flavor, I recommend dark cocoa powder. But the regular kind will be fine too.
  • Coconut oil. Melted, or dairy-free butter would work too.
Dairy-Free Cookies and Cream Ninja Creami

The Dairy-Free Vanilla Protein Ice Cream

How do you pack in lots of protein but still maintain the most delicate delicious vanilla flavor? Unflavored high quality protein powder, a touch of sweetener (not sugar-free sweetener like stevia or monk fruit), dairy-free yogurt, and a decent splash of vanilla extract. The yogurt + protein powder gets you to 30g of protein total (or more depending on brands), opting for unflavored protein avoids that funky protein powder flavor, and the vanilla makes it all taste like you are at an ice cream shop not eating a healthy high protein snack.

  • Almond + coconut milks. All coconut milk is too rich, all almond milk is too icy, the proper ratio of these two together is perfection. I find about 2:1 almond to coconut to be ideal.
  • Dairy-free yogurt. Preferably a coconut yogurt, one with a relatively high fat content not just a lot of thickeners and stabilizers. I’ve been loving Cocojune’s pure coconut flavor lately.
  • Protein powder. I included both a plant-based and grass fed beef isolate option, I’ve tested with both and really love both. Both are dairy-free and work for me, you do you. If you would prefer to use a vanilla flavored protein powder, you can omit the sweetener coming up next…
  • Maple syrup. Or honey or agave. You don’t need much, the cookie crumbs will add some sweetness too, but adjust to your liking.
  • Salt and vanilla. Both VERY important.
Dairy-Free Cookies and Cream Ninja Creami
Dairy-Free Cookies and Cream Ninja Creami
Dairy-Free Cookies and Cream Ninja Creami
Dairy-Free Cookies and Cream Ninja Creami
Dairy-Free Cookies and Cream Ninja Creami
Dairy-Free Cookies and Cream Ninja Creami

What Ninja Creami setting did you use?

I always start with the Light Ice Cream setting, then add a splash of milk and Re-Spin, then add my mix-ins and use the Mix-In button. At this point it should be creamy and well blended. If not, you can always add an extra Re-Spin cycle before adding your mix-ins.

Do I really have to freeze overnight?

Eight hours at a minimum, I will often prep in the morning and make it for after dinner dessert!

My Creami stopped and the blade popped off, what do I do?

This happens when your ice cream is TOO frozen solid, I always microwave my pint container for 15-30 seconds before processing in my Ninja Creami.
Dairy-Free Cookies and Cream Ninja Creami

More Dairy-Free Ninja Creami Recipes You’ll Love

Dairy-Free Cookies and Cream Ninja Creami
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Dairy-Free Cookies and Cream Ninja Creami

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 20 minutes
  • Chilling Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 1 serving 1x
  • Category: ice cream
  • Method: ninja creami
  • Cuisine: american
Print Recipe

Description

Delicious cookies and cream ice cream with 35g of protein! This dairy-free Ninja Creami recipe tastes just like the classic but is made without oreos for a healthier gluten-free swap. With a blender option too, you can serve it soft serve style or scoop into cones for the perfect summer treat!

Ingredients

Scale

Cookie Crumbs

  • 1 cup (90g) chocolate granola (store-bought or homemade)
  • 1 tbsp cocoa powder
  • 1 tbsp coconut oil, melted

Vanilla Protein Ice Cream

  • 1 cup (240g) almond milk
  • 1/2 cup (120g) full-fat coconut milk
  • 4oz (115g) dairy-free yogurt*
  • 1 scoop unflavored protein powder**
  • 1 tbsp sweetener or 2 pitted medjool dates (omit if protein powder is sweetened)
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract

Instructions

  1. Grind the granola to coarse crumbs in a food processor. Add the cocoa powder and coconut oil. Process again to a wet sand consistency. Set aside (you will have enough cookie crumbs for 3-4 pints of ice cream).
  2. Combine all the ice cream ingredients in a Ninja Creami*** pint container (if using dates, you will need to blend instead).
  3. Use a frother or electric whisk to thoroughly mix.
  4. Freeze overnight.
  5. Remove the lid and microwave 15-30 seconds to soften (this will prevent your machine from getting stuck).
  6. Process on the “light ice cream” setting.
  7. Add a splash of coconut milk, and process again on “re-spin”.
  8. Add a few tablespoons of cookie crumbs, and process again on “mix-in”.
  9. Enjoy!

Notes

*I used Cocojune plain coconut yogurt.

**I like Sproutliving Epic Protein for a plant based option, or Be Well By Kelly grass fed beef isolate.

***If you don’t have a Ninja Creami machine, see FAQs section for alternative blender method.

Keywords: gluten free, dairy free, healthy, snack, ninja creami, easy, dessert, coconut milk, granola

Strawberry Rhubarb Donuts

· Natalie 2 Comments

The classic summer combo of strawberry plus rhubarb infused into a fluffy baked doughnut dipped in a silky strawberry rhubarb glaze. Easy to make, undetectably gluten-free, and so delicious!

Strawberry Rhubarb Donuts (vegan + gluten-free)

SPONSORED BY SUNBUTTER

What is tangy and tart and fruity and sweet and fluffy and silky all in one bite? These beautiful baked and glazed Strawberry Rhubarb Donuts.

It all starts with simmering fresh rhubarb and in-season strawberries together until they are extra sweet and juicy, then blending them together to create a flavorful puree that will become the base of the batter and the glaze. The gluten free batter comes together in just one bowl, and bakes into a fruit-forward fluffy cake donut. Then the remainder of the puree is whisked with powder sugar and a splash of milk to create a fruity dip/drizzle for the fresh donuts. Wait just long enough for the glaze to set, and you will have a perfect bite of sweet summer flavor on your hands!

Strawberry Rhubarb Donuts (vegan + gluten-free)
Strawberry Rhubarb Donuts (vegan + gluten-free)

How To Make Strawberry Rhubarb Donuts

This recipe is completely vegan and gluten-free, made without eggs or dairy, but I promise you won’t miss either in the taste or texture. It’s also oil-free made with SunButter instead, which adds flavor, structure, and all the moisture these donuts need. Let’s break it down step by step…

Step 1: Make the Strawberry Rhubarb Puree

The easiest way to turn fresh produce into a flavorful form that blends perfectly into baking is by cooking it down with a splash of lemon and a little bit of sweetness and then pureeing until smooth. This will concentrate both the sweetness of the strawberries, and the tart flavor of rhubarb so neither gets lost in the oven. It also creates a really good base for a baked donut batter since it adds lost of moisture, so no dry crumbly donuts here.

Roughly chopped rhubarb, half the strawberries and remove the stems, and then simmer everything together for about 10 minutes until reduced to a sticky softened mixture. Then you can use an immersion blender to save yourself some clean up, or transfer to a normal blender and blend until smooth. It’s best to let the puree cool for about 30 minutes before mixing into the batter.

Strawberry Rhubarb Donuts (vegan + gluten-free)

Step 2: Prepare the Donut Batter

We start by beating together the wet ingredients:

  • Strawberry rhubarb puree
  • Almond milk – or whatever milk you prefer
  • SunButter – I used the Creamy variety for this recipe
  • Cane sugar – or coconut sugar is fine
  • Vanilla extract

Just until combined. Then comes the dry ingredients:

  • Gluten-free flour – yes, the variety I used does contain xanthan gum
  • Almond flour – the light, non-gummy compliment the cakey crumb needs
  • Baking powder
  • Salt

Continue mixing by hand or with an electric mixer until fully combined, but don’t over mix or they may become gummy while baking.

Strawberry Rhubarb Donuts (vegan + gluten-free)
Strawberry Rhubarb Donuts (vegan + gluten-free)
Strawberry Rhubarb Donuts (vegan + gluten-free)

Step 3: Bake the Donuts

I use a metal donut pan, but silicone as great as well. Either way, make sure you grease it – I don’t trust any donut pans to truly be “nonstick”. The fastest way to get batter > pan is with a piping or ziplock bag. Transfer the batter into the bag, step off one corner, and easily fill each donut cavity without any drips or mess. Then bake for approximately 18 to 20 minutes, cool briefly, then flip out and admire those fluffy, golden, warm baked beauties (but actually just let them cool completely).

Step 4: Make The Strawberry Rhubarb Glaze

This couldn’t be any easier – combined the remaining strawberry, rhubarb purée, powdered sugar, and one or 2 tablespoons of almond milk. Whisk whisk whisk until it’s smooth and drizzle-able and delicious. If you want a bolder color, you can add ground freeze dried strawberries for a punch of pink and extra flavor.

Once the donuts are completely cool, dip or drizzle or dunk or get that glaze on them however you please! And I personally like a lot of glaze, but a light drizzle would be delicious too if that’s more your thing. You can eat them immediately or wait an hour or two for the glaze to set into a hard sugar-crackle situation.

Strawberry Rhubarb Donuts (vegan + gluten-free)

All baked goods are best fresh, but that is especially true for health-ish ones like this. However, that glaze will help lock in some of the moisture of the donuts, so they will be just fine for 3 to 5 days as long as you keep them in an airtight container in the fridge. If you are bringing them to a party or potluck, they will be fine at room temperature for a couple of hours.

Strawberry Rhubarb Donuts (vegan + gluten-free)
Strawberry Rhubarb Donuts (vegan + gluten-free)

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Strawberry Rhubarb Donuts (vegan + gluten-free)
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Strawberry Rhubarb Donuts

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 9 donuts 1x
  • Category: donuts
  • Method: bake
  • Cuisine: american
  • Diet: Gluten Free
Print Recipe

Description

The classic summer combo of strawberry plus rhubarb infused into a fluffy baked doughnut dipped in a silky strawberry rhubarb glaze. Easy to make, undetectably gluten-free, and so delicious!

Ingredients

Scale

Strawberry Rhubarb Puree

  • 2 cups (~280g ) strawberries, halved stems removed
  • 2 cups (~250g) fresh rhubarb, chopped
  • 1/3 cup (75g) cane sugar
  • 2 tbsp (30g) lemon juice

Donut Batter

  • 3/4 cup (200g) strawberry rhubarb puree (above)
  • 1/2 cup (120g) almond milk
  • 1/2 cup (100g) cane sugar
  • 1/4 cup (65g) Creamy SunButter
  • 1 tsp vanilla extract
  • 1 1/2 cups (186g) gluten-free flour
  • 1 cup (112g) almond flour
  • 2 tsp baking powder
  • 1/4 tsp salt

Glaze

  • 2 cups (240g) powdered sugar
  • 1/4 cup (~60g) strawberry rhubarb puree (above)
  • 1–2 tbsp almond milk

Instructions

  1. Combine puree ingredients in a medium saucepan. Bring to a boil, reduce the heat to medium, and summer for 10 to 12 minutes. Transfer to a blender, and purée until smooth. Set aside to cool.
  2. Preheat the oven to 350°F and grease a donut pan with nonstick spray.
  3. In a mixing bowl, combine the puree, almond milk, sugar, SunButter, and vanilla. Beat with a hand mixer until fully combined (or whisk by hand).
  4. Add the flours, baking powder, and salt. Mix on low speed until just combined.
  5. Transfer the batter to a piping bag (or ziplock with one corner snipped off), and fill each donut cavity.
  6. Bake for 18-20 minutes until just golden around the edges.
  7. Cool for 10 minutes in the pan, then flip onto a cooling rack to cool completely.
  8. Whisk together the glaze ingredients until smooth.
  9. Dip the cooled donuts in glaze, then place on a wire rack to allow excess to drip off. Glaze will set in approximately 1 hour, or you can refrigerate to speed it up.
  10. Keep leftovers in an airtight container in the fridge for optimal freshness.

Keywords: gluten free, vegan, glaze, summer, baked, healthy, breakfast, brunch, dessert, dairy free

Chocolate Raspberry Tarts

· Natalie Leave a Comment

Fresh juicy raspberries blanketed in decadent dairy-free chocolate cream all nestled inside a buttery gluten-free granola crumb crust – the easiest no-bake summer dessert!

Chocolate Raspberry Tarts (dairy-free)

SPONSORED BY SUNBUTTER

This is one of those recipes that’s an easy YES, you can’t go wrong with berries plus chocolate. Especially delicious in the summer months when berries are in-season sweet, but smooooooooth chocolate, a pop of juicy fruit, and a crunchy contrasting crust always hits the spot for me. They’re 10-ingredient easy, so so dreamy, and currently all I’m craving for dessert.

Chocolate Raspberry Tarts (dairy-free)
Chocolate Raspberry Tarts (dairy-free)

How To Make Dairy-Free Chocolate Raspberry Tarts

The only baking involved is twelve-ish minutes to crisp up those crusts, and most of the “work” just involves hitting buttons on your blender. Let’s do this.

Gluten-Free Granola Crumb Crust

I will never stop shouting about how AMAZING granola is for making crumb crusts without graham crackers – a little more wholesome and easily gluten-free too. But the texture and flavor is so reminiscent of a graham cracker crust with just the right amount of crumble and just the right buttery-ness. And you only need three ingredients to make it:

  • granola – plain or vanilla is best (you could even make your own!)
  • coconut sugar – optional, but makes it more graham cracker-ish
  • coconut oil – or melted dairy-free butter

This crust is very simple to make, but one very important step is grinding the granola and sugar alone BEFORE adding the oil. If you combine everything from the start, you will never get the fine crumb texture we are looking for here. A food processor works best, and if you don’t have mini tart pans you can make chocolate raspberry BARS instead by using an 8×8″ baking pan.

Chocolate Raspberry Tarts (dairy-free)
Chocolate Raspberry Tarts (dairy-free)
Chocolate Raspberry Tarts (dairy-free)
Chocolate Raspberry Tarts (dairy-free)
Chocolate Raspberry Tarts (dairy-free)
Chocolate Raspberry Tarts (dairy-free)

Dairy-Free Chocolate Cream No-Bake Filling

Now that the crumbly shell is prepped, baked, and cooling, it’s time for the decadent part! I could not be more in love with chocolate cream. It’s perfectly sweet, smooth as can be with this incredible pudding-meets-fudge texture, and made from just 5 delicious ingredients. I am very much not a fan of the word “mouthfeel”, but the sometimes you gotta say it because the mouthfeel of this filling is pure perfection.

While these tarts do need to be served chilled, they can easily hang out at room temperature for 30 minutes or so without becoming too soft or melty. I could ramble on and on about this dreamy stuff, but let’s get down to what is in it:

  • Chocolate SunButter. When we’re starting with Chocolate SunButter, of course the end result is going to be unbelievably dreamy! This seed butter is so good (too good honestly, it’s not fair) just with a spoon, so blended into a no bake tart it adds so much delicious flavor and so much smoothness.
  • Coconut milk. The canned kind, but you can shake up that can before using. I haven’t tested with any other milks, but a lower fat option could work.
  • Semi-sweet chocolate chips. Melted, cooled briefly, then blended in. You could use a darker chocolate as well.
  • Vanilla and salt. And that’s it! So easy!
Chocolate Raspberry Tarts (dairy-free)

Assembling The Chocolate Raspberry Tarts

I considered making a raspberry compote and layering that into the bottom of each tart. I considered using raspberry jam from a jar, but I thought it might be too sweet. I considered freeze dried raspberries on top, or even blending a separate raspberry cream. But in the end, I decided to go with simplicity – fresh whole raspberries buried underneath all that decadent chocolate. It was the right decision. Very very right.

Not only is it easy and saves that’s another step of prep work, but the sweet-tart flavor of the berries pops through so beautifully in each bite, and the little juicy pockets are a yummy contrast to the smooth chocolate all around them. Smallish berries are ideal, you don’t want the poking at the top of the chocolate, but you can also give them a light smush if necessary before pouring the filling in. This is one occasion where I would not recommend using frozen berries, they will release too much juice and mess up the chocolate filling.

For the toppings, I did a drizzle of Chocolate SunButter (thinned out with a little coconut oil + microwaving for 30 seconds), bits of frozen raspberry “crumbles”, and a sprinkle of shaved dark chocolate. But dress them up however you like!

Chocolate Raspberry Tarts (dairy-free)
Chocolate Raspberry Tarts (dairy-free)

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Chocolate Raspberry Tarts (dairy-free)
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Chocolate Raspberry Tarts

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  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 6 mini tarts 1x
  • Category: tart
  • Method: no bake
  • Cuisine: american
  • Diet: Vegan
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Description

Fresh juicy raspberries blanketed in decadent dairy-free chocolate cream all nestled inside a buttery gluten-free granola crumb crust – the easiest no-bake summer dessert!

Ingredients

Scale

Granola Crumb Crust

  • 8oz (225g) plain granola
  • 2 tbsp (18g) coconut sugar
  • 1/4 cup (50g) coconut oil, melted

Chocolate Raspberry Filling

Instructions

For the crusts:

  1. Preheat the oven to 350°F.
  2. In a food processor, grind the granola and coconut sugar together to fine crumbs. 
  3. Add the coconut oil, and continue processing to a wet sand consistency.
  4. Pressed into the bottom and sides of six mini tart pans (alternatively you can make these as bars in an 8×8″ square pan).
  5. Bake the crusts for 12-14 minutes at 350°F until just golden around the edges.
  6. Cool, while you prepare the filling.

For the filling:

  1. Melt the chocolate chips.
  2. Blend the Chocolate SunButter, coconut milk, melted chocolate, vanilla, and salt until very smooth.
  3. Play 4-5 raspberries in each crust and press/smash them lightly.
  4. Pour the chocolate filling over top of the raspberries, generously filling each tart.
  5. Refrigerate overnight (or at least 4 hours).
  6. Top with drizzles of Chocolate SunButter, more fresh berries, chocolate shavings, etc. before serving.

Keywords: gluten free, dairy free, easy, no bake, summer, berry, healthy, granola, cream

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Chocolate Raspberry Tarts (dairy-free)