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Caramel Apple Pie Bars

· Natalie 17 Comments

These vegan, gluten-free Caramel Apple Pie Bars are pie turned healthier, easier, and portable. Or even top with ice cream and a caramel drizzle for a decadent fall dessert!

Caramel Apple Pie Bars (à la mode!) | Vegan & Gluten-Free

There seems to be a trend developing. A trend of starting out with one recipe idea, switching ideas mid-creation, and then telling you all about my thought process. Perhaps fall flavors just make me especially wishy-washy.

These apple pie snack bars were originally meant to be larabar-like date bars. But then a thought came to me that derailed that entire plan. One cold, creamy, banana-based thought that starts with an ‘N’ and ends with -icecream.

Caramel Apple Pie Bars (à la mode!) | Vegan & Gluten-FreeCaramel Apple Pie Bars (à la mode!) | Vegan & Gluten-Free

Yep, that’s right: nicecream. You know me too well.

Any good dessert is even better with a creamy topping, yes? Whipped cream on pudding–suddenly its a parfait. Ice cream on a brownie–suddenly it’s a sundae. Frosting on cake–suddenly it’s a birthday. A creamy dollop AND a saucy drizzle? Whoa there!

Add ice cream to a slice of apple pie and suddenly it gets a fancy French name upgrade. Plus a warm-meets-cold, crust-meets-creamy delicious dessert contrast. If apple pie can à la mode it’s way to an extra enticing treat, then I think an apple pie bar can too.

Caramel Apple Pie Bars (à la mode!) | Vegan & Gluten-FreeCaramel Apple Pie Bars (à la mode!) | Vegan & Gluten-FreeCaramel Apple Pie Bars (à la mode!) | Vegan & Gluten-Free

So back to the story. The thought of putting ice cream on top of a chewy date-based bar sounded way weird. Do you eat it with your hands? Do you eat it with a fork? Chopsticks? See, it’s just weird and confusing. However, ice cream on top of a soft, crumbly, baked apple pie bar sounded 100% natural. Who doesn’t put ice cream on their granola/breakfast/snack bars?

These Caramel Apple Pie Bars are based on my Chocolate Chip Clif Bar recipe because I love the texture of those bars! But with some seasonal substitutions. Lots of cinnamon, chunks of sweet apple, and a whole apple blended right in. I used dates as the base and primary sweetener for that baked-in caramel flavor, but a little extra drizzle of my Silky Sweet Date Caramel Sauce on top certainly doesn’t hurt. Caramel Apple Pie Bar with a scoop of vanilla nicecream and a generous caramel drizzle, oh so good….

Caramel Apple Pie Bars (à la mode!) | Vegan & Gluten-FreeCaramel Apple Pie Bars (à la mode!) | Vegan & Gluten-FreeCaramel Apple Pie Bars (à la mode!) | Vegan & Gluten-Free

Easier, healthier, apple pie turned portable. Or if you go all out with the ice cream and caramel sauce, it may be more like pie turned messy and melty but so scrumptiously worth it!

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Caramel Apple Pie Bars

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 bars 1x
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Ingredients

Scale
  • 1 cup pitted Medjool dates
  • 1 large apple (roughly chopped)
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • ¼ cup liquid sweetener of choice*
  • 1 tsp cinnamon
  • 1 cup brown rice cereal
  • 1 cup rolled oats
  • 1/2 cup vegan protein powder ** (I used Sprout Living Original Epic Protein)
  • 2 tbsps flax meal
  • ½ an apple finely diced
  • Optional: banana ice cream and caramel sauce for topping

Instructions

  1. Preheat oven to 325F.
  2. Combine the chopped apple, dates, vanilla extract, lemon juice, and liquid sweetener in a blender. Blend on high until smooth.
  3. Combine the dry ingredients in a large mixing bowl. Add the blender mixture. Stir to combine.
  4. Add the diced apple chunks and gently fold them in.
  5. Shape the dough into a long thin rectangle about 3″ wide and 1/2″ high. Slice into 8 bars. Transfer to a baking sheet lined with parchment paper.
  6. Bake for 25-30 mins at 325F.
  7. Let them cool for at least 10 minutes before removing from the pan.
  8. Top your bar with banana ice cream and caramel sauce, or enjoy plain. Keep in the fridge for up to 5 days.

Notes

*You can substitute applesauce here to make them completely date-sweetened.
**You can substitute oat flour.

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Caramel Apple Pie Bars (à la mode!) | Vegan & Gluten-Free

Silky Sweet Vegan Date Caramel Sauce

· Natalie 89 Comments

Just 5 ingredients, a blender, and a few minutes is all it takes to create this most decadent, silky, rich Vegan Date Caramel Sauce, perfect for dipping or drizzling!

Silky Sweet Vegan Date Caramel Sauce

I am still questioning whether this super simple recipe justifies it’s own whole post and video. But hey, we’re here, it’s rich and dreamy, let’s do this.

Silky Sweet Vegan Date Caramel Sauce

I am a big fan of the classic date caramel. For dipping, for coating, for frosting–it’s awesome. But one thing it is not awesome for is drizzling. Frankly it has no drizzle game, it just plops. And unattractively I might add.

I started experimenting in hopes of finding a more silky, less plopping prone date caramel sauce to use as part of another recipe, but after posting this photo on Instagram a drizzle-worthy caramel sauce recipe seemed to be in high demand. So I tweaked and tested multiple batches yesterday until I found an ingredient mix that had the exact consistency I was after. I should note this is not the same sauce as in that photo, that was a date-less nut butter situation. But I for one like this fruit-filled version much better!

Silky Sweet Vegan Date Caramel Sauce Silky Sweet Vegan Date Caramel Sauce

I didn’t even consider all that pesky stove-top candy thermometer business, so it had to be a no-cook blender recipe. A lot of no-cook caramel sauces are made up of a liquid sweetener + nut butter + coconut oil. For my liquid sweetener I chose coconut nectar because it is really sticky. Brown rice syrup would work too. Maple syrup is a bit thinner than you want for this recipe. I know it might seem weird to add a sweetener to already sweet dates, but that viscosity is essential for a smooth pour-able texture. The dates are the thickener here instead of nut butter, plus they add extra caramel flavor. The coconut oil I replaced with coconut milk. While still high fat, at least it’s not pure fat. You can try it with a lower fat plant milk, but it’s not going to have the same texture.

Blend it all up with a little bit of sea salt and vanilla bean powder (because yum), and you have a silky sweet vegan date caramel sauce. This sauce is by no means the healthiest caramel sauce around, good old 2-ingredient date caramel claims that title. But it is quite a topping treat on ice cream, brownies, oatmeal, spoons, almost anything!

Silky Sweet Vegan Date Caramel Sauce Silky Sweet Vegan Date Caramel Sauce

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Silky Sweet Vegan Date Caramel Sauce

★★★★★ 5 from 17 reviews
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 1/2 cups 1x
  • Category: Sauce
  • Method: Blender
  • Cuisine: American
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Description

Just 5 ingredients, a blender, and a few minutes is all it takes to create this most decadent, silky, rich Vegan Date Caramel Sauce, perfect for dipping or drizzling!

Ingredients

Scale
  • 1 cup pitted Medjool dates
  • 1/2 cup coconut nectar or brown rice syrup
  • 1/2 cup full fat coconut milk
  • 1/4 tsp vanilla bean powder (or 1 tsp vanilla extract)
  • Pinch of salt

Instructions

  1. Combine all the ingredients in a high speed blender.
  2. Blend on high until very smooth and creamy. You can adjust the consistency by adding more coconut milk if it is too thick to pour easily.
  3. It makes a lot, so keep the extra in an air-tight container in the fridge.

Keywords: Sauce, caramel, sweet, topping, dates, medjool, healthy, sweet, vitamix, easy

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Vegan Date Caramel Sauce Pin

Pumpkin Pie Parfait

· Natalie 23 Comments

Plant-based protein crust crumbles plus a 4 ingredient super creamy no-bake pudding, this Pumpkin Pie Parfait is healthier, easier, and tastier than any actual pie! Vegan, gluten-free, soy-free, and low-fat.

Pumpkin Pie Parfait {vegan, gluten-free, low-fat}

I’m sure I’ve mentioned it before in pumpkin seasons of years past, but I am a bit of a pumpkin dessert purist. By that I mean there’s pumpkin pie…and then there’s everything else. Not that I don’t love pumpkin cookies and ice cream and cakes and things, but they just don’t hit the pumpkin spot like a whole slice of pumpkin pie.

But being as impatient and kitchen-lazy as…well…everyone, the crust rolling, almost hour of baking, and overnight chilling that comes along with pie is kind of a turnoff. Hence I haven’t even made one yet this year. However, I think I may have finally found the perfect pie substitute in the form of this faster, healthier, no-bake Pumpkin Pie Parfait.

Since I know that simply blurting out “I love it and want to eat it for every meal every day until there are no more cans of pumpkin left in the pantry world!!!” is not terribly convincing as an endorsement, let’s talk specifics…

Pumpkin Pie Parfait {vegan, gluten-free, low-fat}Pumpkin Pie Parfait {vegan, gluten-free, low-fat}

Easy. 3 ingredient rawnola “crust” + 4 ingredient pumpkin pudding + coconut whipped cream optional. And ingredient stats aside, all you need is a blender to make the entire thing. No rolling pin. No pie pan. No oven.

Most pumpkin puddings require stovetop cooking to thicken, or the no-bake ones often use something like silken tofu or coconut cream. But for this parfait I found the perfect healthy sweet ingredient for the thickening job: sweet potato! Japanese sweet potato is my favorite here, but any kind will work. Just be sure to bake it (oven or microwave) instead of boiling or steaming to keep the pudding consistency thick and creamy. No extra water please!

Pumpkin Pie Parfait {vegan, gluten-free, low-fat}

Healthy. Okay so pumpkin pies have gotten pretty healthy in recent years with 139427384 different versions by just about every food blogger for just about every dietary preference. I even have my own Date-Sweetened Pumpkin Pie that I have no qualms about calling breakfast.

Besides the fact that sweet potato in the pudding makes it thick but low fat and sweeter with less sweetener, this recipe has another healthy advantage. Pumpkin Seed Protein Powder!

This is a new-to-me product from my favorite protein powder company, Sprout Living. I am really loving it for many reasons…
– It’s a protein powder with only 1 ingredient! One! I don’t know about you, but that makes me want to happy dance. It’s perfect for my sensitive digestive system too, no funky gums or artificial sweeteners to worry about.
– The taste is almost undetectable. With the sweet-sticky dates in this rawnola, you won’t even notice it. I have tested it out in simple banana smoothies, and apart from the pretty green color I could barely tell it was there. Great texture too!
– It’s raw, organic, nut-free, and plant-based with 19 grams of protein per serving.

And I am currently hosting a GIVEAWAY on Instagram for a 16 oz bag of the Pumpkin Seed Protein Powder as well as a few other goodies, so you have a chance to try it out for yourself!

Pumpkin Pie Parfait {vegan, gluten-free, low-fat}

Oh, and if you are wondering why I didn’t put pumpkin seed protein actually in the pudding, just think orange + green…not such a pretty color mix. If appearance isn’t important to you, go for it. But adding it into the rawnola is a healthy way to up the protein of this parfait too.

It would be a crime to NOT call this Pumpkin Pie Parfait breakfast-approved, I think!

Pumpkin Pie Parfait {vegan, gluten-free, low-fat}

Tasty. I’m not sure why I haven’t been adding sweet potato into my pumpkin pies and puddings for years, because it does wonders for the taste. The flavors are similar enough that you don’t detect a strong sweet potato taste, but it definitely amps up the natural sweetness. It’s like adding salt to granola or lemon juice to gingerbread–it perfectly compliments the main flavor without overpowering.

Don’t forget to enter my Sprout Living Giveaway –> HERE (Closes Sunday October 16th at midnight EST.)

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Pumpkin Pie Parfait with Pumpkin Seed Protein Rawnola

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 -2 servings 1x
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Ingredients

Scale

Pumpkin Seed Protein Rawnola

  • 1/2 cup rolled oats
  • 10–12 pitted Medjool dates
  • 2 scoops Sprout Living Pumpkin Seed Protein Powder

Pumpkin Pudding

  • 1 cup pumpkin puree
  • 1/2 cup baked sweet potato (Japanese sweet potato is best)
  • 1/2 tsp pumpkin pie spice
  • 1/4 cup maple syrup

Instructions

  1. Combine the rawnola ingredients in a blender or food processor. Blend on low speed until clumpy. Do not over blend or it will form one big ball. Transfer to a jar and refrigerate (you will have extra).
  2. Combine the pudding ingredients in a high speed blender. Blend on high until very smooth.
  3. In a jar, layer rawnola, pudding, coconut whipped cream, and a sprinkling of more rawnola or pumpkin seeds on top. Enjoy!
Pumpkin Pie Parfait #vegan #healthyClick To Tweet

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Pumpkin Pie Parfait {vegan, gluten-free, low-fat}

Soft-Baked Pumpkin Snickerdoodle Cookie

· Natalie 52 Comments

A soft-baked, cinnamon sugar topped snickerdoodle cookie with pumpkin added in for extra fall flair. This vegan, gluten-free, single cookie recipe is ready for warm-from-the-oven devouring in no time!

Pumpkin Snickerdoodle Single Cookie Recipe {vegan & gluten-free}That title up there was supposed to read ‘Soft-Baked Sweet Potato Snickerdoodle Cookie’. It has a nice ring to it doesn’t it, with the alliteration. But in the middle of making it the idea for an orange ingredient swap hit me, and I just had to test the recipe one more time but with pumpkin instead.

Now I don’t know if it was my actual tastebuds talking or the current pumpkin craze, but the pumpkin version was kinda sorta a whole lot more delicious!

Plus I haven’t posted anything pumpkin in like…okay fine it’s been less than a week. But it’s October so that means it’s acceptable to post all pumpkin all the time. At least I hope so. Otherwise I have some major content calendar revising to do.

Pumpkin Snickerdoodle Single Cookie Recipe {vegan & gluten-free}Pumpkin Snickerdoodle Single Cookie Recipe {vegan & gluten-free}

You may be thinking “Another oversized cookie on a Monday?” But of course you are thinking that in an excited tone not an exasperated one, right? If there is anything Monday needs, it’s more exceptionally large and quick to make baked goods. Healthy-ish dessert the size of a hockey puck–I can’t imagine a better way to kick off the week.

No sprinkles or frosting or movie tie-in this time, but this cookie doesn’t need all that. Because it has something else. Something wonderful. Cinnamon sugar!

Pumpkin Snickerdoodle Single Cookie Recipe {vegan & gluten-free}

Soft and chewy. Drowned in lightly sprinkled with cinnamon sugar before baking. Only 6 ingredients. A single cookie recipe means you get to enjoy the entire batch at peak warm-from-the-oven freshness. Ready in 12 minutes. Happier Monday friends.

Soft-Baked Pumpkin Snickerdoodle Cookie #vegan #glutenfreeClick To Tweet

Pumpkin Snickerdoodle Single Cookie Recipe {vegan & gluten-free}

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Soft-Baked Pumpkin Snickerdoodle Cookie

★★★★★ 5 from 2 reviews
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 1 cookie 1x
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Ingredients

Scale
  • 2 tbsp pumpkin puree
  • 1 tbsp coconut sugar
  • 4 tbsp oat flour
  • ¼ tsp cinnamon
  • ½ tsp baking powder
  • 1/2 tsp vanilla extract

Cinnamon Sugar Topping

  • 1 tsp coconut sugar*
  • Dash of cinnamon

Instructions

  1. Preheat the oven to 350F.
  2. Combine all of the ingredients for the cookie in a bowl. Mix to form a sticky dough.
  3. On a pan lined with parchment paper, press into a thick cookie shape (about 4 inch diameter). Or you can even use a cookie cutter for a perfect circle.
  4. Mix together the cinnamon sugar topping. Sprinkle on top and press in lightly
  5. Bake for 12 mins at 350F.
  6. Let it cool for 5-10 mins before eating.

Notes

*Coconut sugar works and tastes great here. But for the classic sparkly sugar-coated snickerdoodle look, organic cane sugar works better.

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 Pumpkin Snickerdoodle Single Cookie Recipe {vegan & gluten-free}

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Turmeric Spice Pancakes

· Natalie 44 Comments

Easy, fluffy Turmeric Spice Pancakes you can whip up in the blender in no time for a vegan, gluten-free, oil-free, anti-inflammatory breakfast. And with 2 color options!

Turmeric Spice Pancakes {vegan & gluten-free}Turmeric Spice Pancakes…and a chemistry lesson.

Do you remember in school when they taught us about the color wheel? Do you remember the part about how it’s not possible to make primary colors with other colors? Well that is a lie and these pancakes prove it. Because it turns out yellow + yellow can = red. Whaaaaaaat??

Turmeric Spice Pancakes {vegan & gluten-free}Turmeric Spice Pancakes {vegan & gluten-free}

Turmeric + lemon juice = red. Mind blown! At least my mind, maybe you already knew that. But you better believe I was completely confused when I poured yellow pancake batter into the pan, flipped it, and it was RED.

Chemistry–always surprising me when I least expect it.

UPDATE! I was wrong. A very smart reader explained it to me, read the real reason in the comments –> here

Turmeric Spice Pancakes {vegan & gluten-free}

After I ate my pancakes, did some googling, discovered that turmeric and lemon can make red, and then recovered from my pancake color confusion, I remade them without the lemon so as to not confuse everyone. Gold and glowing, just as all things turmeric are supposed to be. But I have to admit I actually like the red ones better.

Without the lemon juice they are just not as super fluffy. Still fluffy, just not SUPER fluffy. And more importantly the red compliments the pumpkin butter yogurt swirls much better, don’t you think?

Turmeric Spice Pancakes {vegan & gluten-free}Turmeric Spice Pancakes {vegan & gluten-free}

So if you want a super fluffy stack, go with the red version. Or if you wanted to fool someone into thinking you made them a tall stack of red velvet pancakes but secretly sneak them a dose of anti-inflammatory turmeric spice this would be the perfect way to carry out that deception. Or if you ever find yourself making red velvet cupcakes only to realize you are out of beets mid batter-mixing, having this trick in the back of your mind could save the color of your batch of cupcakes.

But the gold version is nice too.

I should note, there isn’t much info out there on google about this crazy color magic. Some sites said only lime + turmeric makes red, not lemon. Considering the batter was still very much yellow, and I know I’ve combined the two before in juices/smoothies, maybe it’s only with heat. Or maybe I possess a rare color-morphing bottle of turmeric. I don’t completely understand it, but I do find it fascinating. Edible, soft, fluffy, breakfast science is the best kind of science!

Turmeric Spice Pancakes {vegan & gluten-free}

For the spice part of the Turmeric Spice Pancakes, I added in the typical golden milk latte spices: cinnamon, ginger, black pepper, and (not a spice) vanilla.

And just in case all those warming spices weren’t autumn enough, I topped the entire breakfast stack with yogurt and Tiina, from My Berry Forrest’s, delicious Apple-Pumpkin Butter. I may be a little bit obsessed with this stuff right now. Make it…you’ll see why!

Apple Pumpkin Butter - My Berry Forest Turmeric Spice Pancakes {vegan & gluten-free}

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Turmeric Spice Pancakes

★★★★★ 4.8 from 4 reviews
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 5 -7 pancakes 1x
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Ingredients

Scale
  • 1/2 cup unsweetened applesauce
  • 1 1/4 cup oat flour
  • 1/2 cup non-dairy milk
  • 2 tbsps maple syrup
  • 1 tbsp baking powder*
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp ground turmeric
  • pinch of black pepper
  • ¼ tsp ginger

For topping

  • Coconut milk yogurt
  • My Berry Forest’s Perfect Apple-Pumpkin Butter
  • Chopped pecans

Instructions

  1. Combine all ingredients in a blender.
  2. Blend till combined. Don’t over blend.
  3. Heat a non-stick skillet over medium-high heat.
  4. Pour about 1/4 cup of batter into the pan. Since it is quite thick, spread/smooth into a circle.
  5. Cook for 2-3 minutes on the first side. When you can easily slide a spatula under, flip. Cook for another 2-3 minutes. Remove from pan.
  6. Repeat until all the batter is gone.
  7. Top with yogurt, pumpkin-apple butter, and chopped nuts. Enjoy!

Notes

*If you want to make the fluffier but red version, use 1 tsp baking soda + 2 tsps baking powder + 1 tsp lemon juice.

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Turmeric Spice Pancakes {vegan & gluten-free}