Dairy Free

Snickers Stuffed Dates

If you’re craving a candy bar, then eat the damn candy bar! But if you want to try making your own version without all the processed ingredients, then this recipe is for you. Dates taste very similar to caramel, so adding some peanuts and chocolate makes it taste kind of like a Snickers bar.

I love having one of these when I’m craving something a little something sweet.

Ingredients:

  • 12 dates
  • ¼ cup nut butter (peanut butter, almond butter, etc.)
  • 2 tablespoons nuts (peanuts, almonds, etc.)
  • ¼ cup chocolate (can use chocolate chips or chop up a chocolate bar)
  • ½ teaspoon coconut oil

Directions

  1. Line a baking sheet with parchment paper.
  2. Pit all of the dates.
  3. Fill each date with nut butter and put them on the baking sheet. 
  4. Chop up the nuts.
  5. Use a double boiler to melt the chocolate. Add a few inches of water to a pot, and bring it to a simmer. Then, put the chocolate and coconut oil in a glass bowl and set it on top of the pot. Stir until melted over low heat. 
  6. Drizzle the dates with melted chocolate using a spoon, and then sprinkle on the chopped nuts. 
  7. Put the dates in the fridge until the chocolate has set (about 30 minutes).

Homemade Almond Butter

If you follow me on Instagram, then you probably know that I love almond butter. I eat it on toast, put it on top of smoothies, make cookies, and use it to make almond milk for matcha lattes (my favorite). After I make my almond butter, I always add some water to the food processor and blend it some more to make almond milk with the almond butter still stuck to the sides. 

Recently I’ve been making almond butter from home instead of buying it, and it tastes amazing! I like making my own food because I know the ingredients I am consuming, and sometimes store-bought items can have questionable or unnecessary ingredients. 

You can also add other ingredients to this recipe like cinnamon, vanilla, maple syrup, honey, or even cacao powder. 

Ingredients

  • 3 cups raw almonds
  • 3 tablespoons avocado oil (or another neutral flavored oil)
  • ½ teaspoon salt

Directions

  1. Spread the almonds out on a baking sheet and toast them for 10 minutes at 350° F.
  2. Let the almonds cool for a few minutes after toasting them, and then add the almonds, oil, and salt to a food processor. 
  3. Blend the ingredients together. Use a tamper to push the ground almonds down the side of the container. If you don’t have one, you can stop blending and use a spatula to push the almonds down. Continue to blend until the almonds become creamy and it looks like almond butter. If the mixture is too clumpy, you can add more oil.
  4. Once everything is blended, transfer the almond butter to a container and store in the fridge for up to two weeks.

Gluten Free Chocolate Peanut Butter Banana Muffins

Ingredients

  • 4 eggs 
  • 1 cup natural peanut butter (only ingredients are peanuts & salt)
  • 2 teaspoons vanilla
  • 1/4 cup raw honey or maple syrup
  • 4 overripe bananas
  • 1 teaspoon cinnamon
  • 1/2 cup cacao powder
  • 1/3 cup coconut flour
  • 1/3 cup freshly ground flax seed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line two 12-count cupcake pans with liners (I use these silicon liners) and spray each one with non-stick cooking spray (I usually use this avocado oil spray).
  3. In a large bowl beat the eggs. Add peanut butter and mix until smooth. 
  4. Mash up the bananas with a fork.
  5. Add vanilla extract, honey/maple syrup, and mashed bananas. Beat or mix until just combined.
  6. In a separate, medium-sized bowl combine all the dry ingredients.
  7. Slowly add dry ingredients into the larger bowl of wet ingredients. Mix by hand until just combined.
  8. Fold in the chocolate chips.
  9. Evenly distribute the mixture into all the muffin tins and bake for about 20 minutes. Use a toothpick to test if the muffins are done. If the batter is still runny then bake a little bit longer. 
  10. Let the muffins cool and enjoy!

Avocado Toast


Ingredients

  • A piece of bread
  • ½ an avocado
  • ½  teaspoon lemon juice
  • A pinch of salt
  • A pinch of pepper
  • A peeled garlic clove
  • 1 teaspoon olive oil

Directions 

  1. Toast a piece of bread.
  2. Mash up half an avocado in a bowl, and mix in the lemon juice, salt, and pepper.
  3. Once the toast is done, rub the garlic clove on it and drizzle on some olive oil.
  4. Add the mashed avocado on top of your toast, and add any other toppings. I love topping my avocado toast with crushed red pepper, everything but the bagel seasoning, an egg, or tomatoes and balsamic glaze. Add whatever you want on top to make it your own!

Creamy Avocado Smoothie

I hadn’t used avocado in a smoothie until recently and I’m glad I tried it because it makes the texture smooth and creamy. I will definitely be using avocado in more recipes. 

I used a pitted date to sweeten this smoothie a little bit, but feel free to add maple syrup or another sweetener if you’d like. You could also make it without this. 

Ingredients

  • 1 banana
  • A handful of spinach
  • ½ of an avocado
  • 1 pitted date or a little bit of maple syrup
  • A scoop of protein powder (optional)
  • ½ cup almond milk
  • About 5 ice cubes

Directions

  1. Blend all the ingredients together.
  2. Pour into a glass and top with anything you’d like (I used hemp seeds).

Chocolate Peanut Butter Shake

This smoothie is like a shake and it’s perfect for breakfast, lunch, or even dessert. It’s also pretty filling because of the oats, protein powder, and peanut butter.

I don’t typically measure out my ingredients when making smoothies. I usually just eyeball it, but I wanted to create some smoothie recipes with concrete measurements for people to recreate. To make this smoothie thicker, add more ice and if the smoothie isn’t blending very well, then add a little more almond milk. You could also add sweetener to this smoothie if you’d like, but I think it’s sweet enough with the banana. 

Ingredients

  • 1 banana
  • ¼ cup gluten-free rolled oats
  • A serving of chocolate protein powder (I used the Nuzest Digestive Support protein)
  • 2 teaspoons cacao powder
  • 1 tablespoon peanut butter
  • 1 teaspoon cinnamon
  • ½ cup almond milk
  • Ice (I probably used about 10-12 ice cubes, but you can add as much as you’d like. The more ice, the thicker the smoothie)
  • Cacao nibs to top (optional)

Directions 

  1. Blend together all the ingredients except the cacao nibs.
  2. Pour into a glass and top with cacao nibs and some more peanut butter, if wanted. 

Date Caramel

If you’re someone who has a sweet tooth or loves caramel, then this recipe is for you! This caramel is a lot healthier than store bought and is super easy to make. Serve this with apples, pretzels, or whatever else you’d like. This recipe is gluten-free, vegan, dairy free, and can be made nut free if you use Sunbutter. 

Ingredients:

  • 12 pitted medjool dates
  • 1 tablespoon nut or seed butter (I used Sunbutter)
  • ½ cup water (use more to make it thinner or less to make it thicker)
  • 1 teaspoon salt
  • 1 teaspoon vanilla

Directions

  1. Add all the ingredients to a food processor.
  2. Blend until smooth. Stop and scrape down the sides as needed. Add more water if needed. 
  3. Scoop out into a dish to serve and enjoy!

Blueberry Zucchini Bread

I found a recipe for gluten free zucchini bread, and unlike most zucchini bread recipes, this one involved blending the zucchini up which is different, so I wanted to try it, but I didn’t like a lot of the ingredients or measurements, so I had to change the recipe up quite a bit, and after several tries this is what I came up with. This recipe is pretty easy to make, it just takes a little while to bake because it’s bread. I added fresh blueberries to this, but it’s not necessary. You could also add chocolate chips if you’d like. The zucchini makes the bread super moist, which makes it delicious, but be careful not too add more than two cups of zucchini, otherwise the bread will fall apart when you try to eat it. This recipe is gluten free and dairy free.

Ingredients

  • 1-2 cups chopped zucchini
  • 2 eggs
  • ½ cup oil (can use coconut, grapeseed, or avocado)
  • 1 teaspoon vanilla
  • ¾ cup almond flour 
  • ¾ cup cassava flour
  • ½ cup coconut sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • Blueberries or other add-ins (optional)
  • The juice of half a lemon
  • 1 tablespoon powdered sugar

Directions

  1. Add the zucchini, eggs, oil, and vanilla to a blender and blend until it’s all mixed together.
  2. In a large bowl mix together the flours, sugar, baking powder, baking soda, cinnamon and salt.
  3. Pour the zucchini mixture into the bowl and mix with the dry ingredients.
  4. Fold in blueberries, chocolate chips, or anything else you want (optional).
  5. Pour the mixture into a greased loaf pan.
  6. Bake at 325 F for about an hour.
  7. Use a toothpick to check if the bread is ready after an hour. If it’s still not cooked, let it bake about 5-10 more minutes and check again.
  8. Let the bread cool off.
  9. In a small dish, mix the lemon juice and powdered sugar together, then drizzle over the loaf of zucchini bread.

Gooey Peanut Butter Chickpea Blondies

These chickpea blondies are so delicious and can easily be made vegan! My family devoured these within days, so I’ll have to make more in the future. This is another recipe using a can of chickpeas, so keep the liquid to make my chocolate mousse or another recipe!

Ingredients

  • A can of rinsed and drained chickpeas (keep the liquid to use in other recipes if you want)
  • ¾ cup brown sugar
  • ⅓ cup peanut butter (or any nut butter)
  • 1 teaspoon vanilla
  • ¼ cup almond flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Desired amount of chocolate chips (use non-dairy chocolate chips for vegan)

Directions 

  1. Add all of the ingredients except the chocolate chips to a food processor and blend until combined.

2. Fold in chocolate chips

3. Pour the dough into an 8×8 inch pan lined with parchment paper and spread evenly with a spatula.

4. Sprinkle more chocolate chips on top, if desired.

5. Bake at 350 F for about 30 minutes. Let cool and enjoy!