These popsicles deliver an indulgent hazelnut cream, plus the satisfying crunch of candied hazelnuts. They’re creamy, loaded with hazelnut flavor, and packed with healthy fats, making them a wholesome yet scrumptious dessert. Best of all? They’re gluten-free, refined sugar-free, paleo and secretly vegan.

I wanted to make this popsicle flavor because I kept buying hazelnut popsicles from a vegan ice cream brand I love. It’s a hazelnut cream stuffed with candied cashews in a chocolate sauce. They are incredibly delicious, but then I thought, why not make them myself?

My version is just as scrumptious but cheaper and definitely healthier. I also switched the cashews for more hazelnuts and, instead of a chocolate sauce, I candied them with a little bit of cacao powder. The result is nothing short of amazing. You won’t believe these luscious creamy popsicles are also vegan and wholesome. They were a bit hit with Juan and my family. Even my dad loved them, and he is not into healthy vegan food. So I know this healthy vegan dessert is going to win over even the most skeptical eaters.

These creamy crunchy pops can also be a delicious gluten-free dessert for someone with gluten allergies or sensitivities. And did I mention they are super easy to make and only require 6 ingredients?! What’s not to love?

WHY YOU’LL LOVE THESE VEGAN HAZELNUT POPSICLES

Super Creamy: Thanks to a combination of roasted hazelnuts and coconut milk, these popsicles are irresistibly smooth and creamy.

Rich Hazelnut Flavor: If you love the taste of hazelnuts, these popsicles are bursting with it. Think of a velvety hazelnut cream studded with candied hazelnuts. A dream come true.

Crunchy Candied Hazelnuts: Adding candied hazelnuts to the mix gives these popsicles the perfect texture contrast, with bits of sweet crunch in every bite.

Wholesome Ingredients: Made with natural sweeteners and no refined sugars, these treats are as healthy as they are delicious. Plus, they’re gluten-free!

Easy to Make: You only need a few ingredients and less than 20 minutes to whip up this vegan treat. Minimal effort, maximum satisfaction.

INGREDIENTS YOU’LL NEED

Roasted shelled hazelnuts: This is the base of the popsicles and the crunchy filling. I recommend buying roasted shelled hazelnuts, I really don’t recommend doing this at home. I tried roasting them and removing the skin myself and ended up with a gritty ice cream filled with soggy candied hazelnuts. I know roasted hazelnuts cost a bit more, but they are worth it.

Coconut Milk: Full-fat -canned- coconut milk makes these popsicles ultra-creamy and decadent. Light coconut milk is not going to give you the same richness.

Coconut Nectar or Maple Syrup: A natural sweetener that complements the hazelnut flavor perfectly. I always use coconut nectar, but feel free to use maple syrup instead.

Vanilla Extract: A dash of vanilla enhances the overall flavor.

THE PERFECT SUMMER TREAT

These vegan hazelnut popsicles are the ultimate summer treat—perfectly creamy, subtly sweet, and crunchy in all the right places. Whether you’re vegan or not, everyone is bound to fall in love with these wholesome popsicles. With only a handful of ingredients and minimal prep time, they’re the perfect make-ahead dessert for hot summer days.

Love this healthy ice cream recipe, then you might also like these 5-Ingredient Strawberries and Cream Pops, Creamy Chocolate Walnut Popsicles or this lovely Watermelon Nice Cream.

If you give this easy vegan dessert a try, let us know what you think in the comments below, and don’t forget to tag us on Instagram @mondaydreamsblog so we can see your beautiful creations!

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Vegan Hazelnut Popsicles

These decadent nutty popsicles are made with simple, nourishing ingredients, and are so creamy and delicious. They also happen to be vegan, paleo, gluten-free and refined sugar-free.

Course Dessert

Cuisine Mediterranean Diet Friendly, Plant-based, Vegan

Keyword creamy popsicle, gluten-free, hazelnut recipes, healthy desserts, plant based recipe, vegan desserts, vegan popsicles

Prep Time 20 minutes minutes

Chill Time 5 hours hours

Servings 6

Ingredients

HAZELNUT POPSICLES:

• 1 can full-fat coconut milk,* see notes
• ⅔ cups roasted shelled hazelnuts,** see notes
• ¼ cup coconut nectar or maple syrup, I used coconut nectar
• 1 tsp vanilla extract

CANDIED HAZELNUTS:

• ½ cup roasted shelled hazelnuts, finely chopped**
• 1 Tbsp coconut nectar or maple syrup I used coconut nectar
• 1 Tbsp coconut sugar
• 2 tsp cacao powder
• ½ tsp vanilla extract

Instructions

CANDIED HAZELNUTS:

• Preheat the oven to 325 °F / 160 °C. Place the chopped hazelnuts on a parchment-lined baking sheet. Add coconut nectar or maple syrup, coconut sugar, cacao powder and vanilla extract. Stir until all the hazelnut pieces are coated in the sugary mixture. Roast in the oven for 12 - 15 minutes, stirring every 4 – 5 minutes to prevent them from burning. Watch them closely because they burn easily. They should be fragrant, bubbly and darker in color.
• Remove from the oven. Let cool completely before chopping into small pieces.

HAZELNUT POPSICLES:

• Add coconut milk, roasted hazelnuts, coconut nectar or maple syrup and vanilla extract to a high-speed blender. Blend until smooth and creamy, this might take a few minutes.
• Add one big tablespoon of candied hazelnuts to each popsicle mold. Now fill ¾ of the mold with hazelnut ice cream. Divide the rest of the candied hazelnuts among the six popsicle molds and fill each mold with the remaining hazelnut ice cream. You can use a knife to spread the candied hazelnuts evenly.
• Insert popsicle sticks and freeze for at least 5 hours.
• Enjoy this decadent treat!

Notes

* Full-fat -canned- coconut milk makes these popsicles ultra-creamy and decadent. Light coconut milk is not going to give you the same richness.
** I recommend buying roasted shelled hazelnuts, I really don’t recommend doing this at home. I tried roasting them and removing the skin myself and ended up with a gritty ice cream filled with soggy candied hazelnuts. I know roasted hazelnuts cost a bit more, but they are worth it.

The post Creamy Vegan Hazelnut Popsicles appeared first on Monday Dreams.

This has to be one of my favorite cake recipes. The combination of strawberries, fresh ginger and pecans is absolute perfection. Also, strawberries are my favorite fruit.

What I love about this cake? Stewed strawberries, coconut nectar (can substitute with maple syrup) and dates add natural sweetness to the batter. And fresh ginger elevates the flavor profile to a whole new level. I also love that there’s no refined sugar in this cake, and you are not going to miss it. Plus, using whole wheat flour instead of refined flour transforms this vegan cake into a more nutritious, fiber-rich dessert without compromising on taste or texture. Have I mentioned this cake is super light, moist and incredibly tender?! It has a lovely soft texture that contrasts with the crunchy pecan crumb topping.

Want to bake something to impress your friends and family? This strawberry crumb cake is perfect. Everyone is going to fall in love with this wholesome treat.

If you give this healthy vegan cake a try, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Strawberry Ginger Cake with Pecan Crumb Topping

Fruity, light and fluffy with a delicious nutty topping. This healthier vegan cake is an absolute dream. The perfect treat to impress your friends and family. It’s so good nobody will ever know this recipe is whole-grain, refined sugar-free, dairy-free and egg-free.

Course Dessert

Cuisine Plant-based, Vegan

Keyword healthy desserts, strawberry cake, strawberry recipes, vegan baking, vegan cake, whole wheat cake

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 1

Ingredients

STRAWBERRY GINGER COMPOTE:

• 2 cups finely chopped strawberries, measure after chopping
• 1 Tbsp finely grated ginger

CRUMB TOPPING:

• ⅓ cup whole wheat flour
• ¼ cup coconut sugar, can substitute brown or muscovado sugar
• 3 Tbsp olive oil
• ½ tsp ground ginger
• ⅓ cup pecans, finely chopped

CAKE:

DRY INGREDIENTS:

• 2 ¼ cups whole wheat pastry flour
• 1 ¼ tsp baking soda
• ½ tsp baking powder

WET INGREDIENTS:

• ½ cup apple sauce*
• ½ cup coconut nectar or maple syrup, I used coconut nectar
• ⅓ cup + 1 Tbsp olive oil
• ¼ cup unsweetened almond milk
• ½ cup finely chopped strawberries, measure after chopping
• ⅓ cup dates, finely chopped – I used Deglet Noor, but Medjool dates would be just as delicious

Instructions

STRAWBERRY GINGER COMPOTE:

• Combine strawberries and ginger in a small saucepan over low medium heat, and cook, stirring occasionally. The strawberries will begin to release their juices and boil. Lower the heat and simmer for 15 minutes, until the sauce is thick.
• Mash any remaining strawberry pieces with a fork or wooden spoon. Let cool.

CRUMB TOPPING;

• In a small bowl combine flour, coconut sugar, olive oil and ginger.
• Add pecans and stir to combine. Set aside.

CAKE:

• Preheat the oven to 350 °F / 175 °C.
• Grease a 9” (23 cm) springform cake pan with a little olive oil. Set aside.
• Combine whole wheat flour, baking soda and baking powder in a big bowl.
• Transfer the strawberry ginger compote to a medium bowl. Add apple sauce, coconut nectar or maple syrup, olive oil and almond milk. Stir to combine. Stir in the chopped strawberries and dates.
• Add the wet mixture to the dry mixture and gently stir until combined.
• Pour the cake batter into the prepared baking pan. Top with the pecan crumb, use your fingers to slightly press it into the batter.
• Bake for 45 minutes or until you stick a knife and it comes out clean.
• Allow the cake to cool down completely before slicing.
• Enjoy this wholesome treat!

Notes

*I make my own apple sauce, but you can use storebought instead. To make the apple sauce, boil apple slices until thoroughly cooked. Strain and let cool. Puree the apple slices in a blender or food processor. Store in portions in little glass jars in the freezer. Defrost when ready to use.

The post Strawberry Ginger Cake with Pecan Crumb Topping appeared first on Monday Dreams.

Looking for a delicious, no-bake dessert that’s both healthy and indulgent? These Chocolate Almond Caramel Squares are just what you need! Featuring a chocolate almond base, a luscious almond butter caramel center, and a dark chocolate coating, this vegan delight is quick and easy to make. Perfect as a snack or dessert, these squares will satisfy vegans and non-vegans alike.

Why You’ll Love These Chocolate Almond Caramel Squares

Nutritious and Delicious:

Almonds are not just a tasty addition to your diet; they’re also packed with nutrients. Rich in healthy fats, fiber, protein, magnesium, and vitamin E, almonds can support heart health, improve brain function, and help maintain healthy skin. When combined with cacao, known for its antioxidant properties and rich flavor, you get a treat that’s as good for you as it is indulgent.

Quick and Easy:

No need to spend hours in the kitchen. This recipe is straightforward and requires no baking. In just a few steps, you’ll have a delicious dessert ready to enjoy.

Versatile Snack:

These squares are perfect for any time of day. Enjoy them as a mid-morning snack, an afternoon pick-me-up, or a satisfying dessert. They’re also a hit at gatherings and dinner parties!

Health Benefits of Almonds and Cacao

Almonds are a powerhouse of nutrients, providing a good dose of healthy fats, protein, and fiber. They can help reduce hunger, promote heart health, and even aid in weight management. Cacao, on the other hand, is packed with antioxidants, which help combat free radicals and reduce inflammation. Together, they make a nutritious and delicious base for these caramel squares.

Flavor Profile

Each bite offers a symphony of flavors and textures, making these squares utterly irresistible. With the nutty richness of almonds, the deep, slightly bitter notes of cacao, and the sweet, gooey goodness of almond butter caramel. They are so good everyone is going to love them. Whether you’re vegan or not, these Chocolate Almond Caramel Squares are sure to become a favorite. They’re gluten-free, dairy-free, and refined sugar-free, making them an excellent choice for anyone looking to enjoy a healthier sweet treat.

This dreamy vegan recipe is not just a treat for the taste buds but also a healthy addition to your snack repertoire. Easy to make and delightful to eat, they’re perfect for any occasion. So why wait? Whip up a batch today and indulge in the perfect blend of almonds, caramel and cacao!

If you try these homemade, no-bake candy bars, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!

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No-Bake Chocolate Almond Caramel Squares

You’ll fall in love with this rich, decadent and delicious healthy dessert or snack. These Chocolate Almond Caramel Squares are vegan, refined sugar-free, gluten-free, dairy-free, easy to make and packed with nutrients.

Course Dessert, Snack

Cuisine Gluten-Free, Plant-based, Raw Vegan

Keyword almonds, caramel, chocolate, healthy desserts, healthy snack, no bake desserts, vegan sweets

Prep Time 15 minutes minutes

Chill Time 30 minutes minutes

Servings 12 squares

Ingredients

CHOCOLATE ALMOND BASE:

• ⅓ cup almond butter
• 2 Tbsp coconut nectar or maple syrup, I used coconut nectar
• ½ tsp vanilla extract
• ½ cup almonds, about 2.3 oz or 65 grams
• 3 Tbsp cacao powder
• 2 Tbsp oat flour

ALMOND BUTTER CARAMEL:

• ⅓ cup almond butter
• 3 Tbsp coconut nectar or maple syrup, I used coconut nectar
• 2 Tbsp coconut oil
• ½ tsp pure vanilla extract

CHOCOLATE TOPPING:

• 2 oz or 60 grams of chocolate, roughly chopped - you can use sugar-free

Instructions

CHOCOLATE ALMOND BASE:

• In a medium bowl, whisk together almond butter, coconut nectar or maple syrup and vanilla extract until well combined.
• Add almonds to a blender or food processor and pulse until a coarse flour forms. A few almond pieces are okay.
• Add almonds, cacao powder and oat flour to the almond butter mixture. Stir until well combined, the texture should be similar to cookie dough.
• Press the mixture evenly into the bottom of a parchment-lined loaf pan, you can use your fingers, a spatula or the bottom of a measuring cup. Place in the freezer to set while you make the rest.

ALMOND BUTTER CARAMEL:

• In a small saucepan, over medium heat, whisk together the almond butter, coconut nectar or maple syrup, coconut oil and vanilla extract until the caramel starts to just slightly bubble. Remove from the heat.
• Remove the pan from the freezer and pour the almond butter caramel on top of the chocolate almond base. If necessary, use a spatula to spread it onto an even layer. Return to the freezer for 15 – 20 minutes to firm up.

CHOCOLATE TOPPING:

• To melt the chocolate, place the chocolate in the microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.
• Remove the pan from the freezer and pour the melted chocolate on top. Use a spatula to spread it onto an even layer. Place the pan back in the freezer for about 10 minutes or until the chocolate is set.
• Once fully set, remove from the freezer and cut into squares.
• Store any leftovers in the fridge for a quick and delicious treat anytime. Enjoy them straight from the fridge (not frozen) or at room temperature (but be careful, if the weather is too hot, the caramel might start to melt).

The post No-Bake Chocolate Almond Caramel Squares appeared first on Monday Dreams.

The Perfect Lemon and Coconut Combination

The marriage of lemon and coconut in this cake is simply divine. Do you love this combination as much as I do?!? The citrusy burst of lemon is balanced by the mellow, sweet taste of coconut, creating a flavor combo that will have you going back for seconds.

A Healthier Cake

This Lemon Coconut Cake is made with whole wheat flour and coconut sugar, making it a more nutritious choice compared to conventional cakes. The mixture of whole wheat and shredded coconut yields the most perfect texture: moist and tender, with an incredibly airy crumb. Trust me, I’ve shared this cake with friends and family, and they couldn’t believe this cake was eggless, vegan and made with whole-wheat flour. Also, these ingredients are the base for a healthier vegan cake that’s high in fiber and healthy fats. No refined sugars either. Coconut sugar provides a natural sweetness that pairs perfectly with the bright, tangy lemon flavor. You won’t miss the refined sugar and white flour in this recipe! Whether you’re serving this cake at a gathering or just treating yourself, it’s sure to be a crowd-pleaser.

Cashew Lemon Frosting

I topped the cake with a creamy dreamy cashew lemon frosting. It’s a lovely addition, but it’s not a must. This vegan frosting is made from soaked cashews, lemon juice, and a touch of coconut oil and is both luscious and refreshing. It adds a delightful zing, but the cake is so good on its own, you have my permission to skip it if you don’t have the time or the ingredients.

Let’s Get Baking!

Ready to dive into this vegan Lemon Coconut Cake? If you make this simple recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Lemon Coconut Cake

One-bowl, moist, light and incredibly fluffy Lemon Coconut Cake. Discover just how easy it is to create a healthier vegan dessert that doesn't compromise on taste or texture. This cake is made with whole wheat flour, refined sugar-free, dairy-free, egg-free. And is absolutely delicious!

Course Dessert

Cuisine Plant-based, Vegan

Keyword coconut cake, healthy desserts, lemon cake, vegan coffee cake

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 1

Ingredients

CAKE:

• 1 14 oz can full-fat coconut milk, see notes*
• 1 cup coconut sugar
• ⅓ cup coconut oil, melted – plus more for greasing the pan
• 3 Tbsp lemon juice
• 2 Tbsp lemon zest, finely grated
• 1 ½ tsp vanilla extract
• 2 cups whole wheat flour
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• 1 cup unsweetened shredded coconut

FROSTING:

• ½ cup cashews, soaked for at least 3 hours, preferably overnight**
• 2 Tbsp lemon juice
• 2 Tbsp coconut nectar or maple syrup
• 1 Tbsp coconut oil, melted
• 1 Tbsp water
• ½ tsp vanilla extract

Instructions

CAKE:

• Preheat your oven to 350°F (175°C). Grease a 9 x 9 - inch (23 x 23 cm) baking dish with a coconut oil.
• In a large mixing bowl, whisk together the coconut milk, coconut sugar, coconut oil, lemon juice, lemon zest and vanilla extract.
• Sift the flour, baking powder and baking soda into the wet ingredients. Gently stir to combine.
• Fold in the coconut.
• Pour the batter into the prepared baking dish.
• Bake for 40 – 45 minutes or until a knife inserted to the center comes out clean.
• Remove from the oven and let it cool before frosting.

FROSTING:

• While the cake is in the oven make the frosting.
• Drain and rinse the cashews. Add cashews, lemon juice, coconut nectar or maple syrup, coconut oil, water and vanilla extract to a high-speed blender.
• Blend until smooth and creamy, scraping down the sides as needed.
• Once the cake has cooled, spread the frosting evenly over the top.
• Garnish with toasted coconut flakes or lemon zest if desired.
• Slice and enjoy this delicious Lemon Coconut Cake!

Notes

*If the milk is solidified, warm it up on the stovetop until the cream melts. Let cool.
**Soaking nuts overnight makes them a whole lot healthier (you can read more about it here). But if you want to make this cake right now, you can soften your cashews by soaking them in boiling water for 20-30 minutes.

The post Lemon Coconut Cake appeared first on Monday Dreams.

I love making wholesome snacks that are great for your health and taste amazing. Today, I’m sharing a new favorite: No-Bake Carrot Cake Bites. These little delights are packed with nutrients and bursting with flavor, making them the perfect treat for any time of day.

I love carrot cake, but no-bake versions always seemed a little blah. I tried a few recipes in the past, and they were okay, but not great. Until I created this recipe. I’m not going to lie, they might taste a little different from a baked carrot cake, but they are absolutely delicious, and I think you are going to love these no-bake bites as much as I do. The key to making these carrot cake balls stand out from the rest is slightly toasting the walnuts. I know, I know, I said these are no-bake, but I believe toasting the walnuts doesn’t count.

Now let’s talk about the star ingredient: carrots. Packed with beta-carotene, fiber, and antioxidants, carrots not only support eye health but also promote a strong immune system and glowing skin. When combined with the natural sweetness of dates and the protein-rich goodness of nuts, these carrot cake bites become a powerhouse of nutrients. Plus, the addition of coconut adds a dose of healthy fats and a touch of sweetness. And a sprinkle of warming spices like cinnamon, ginger and nutmeg ties everything together, creating a flavor explosion in every bite. Imagine biting into a little ball of sunshine. That’s exactly what these carrot cake bites deliver.

Aside from their incredible taste, these no-bake carrot cake bites are a breeze to make. With just a handful of ingredients and 10 minutes of your time, you can have a batch ready to enjoy. Whether you’re craving a mid-afternoon pick-me-up or a guilt-free dessert after dinner, these bites have got you covered.
One of the best things about these carrot cake bites is that they cater to everyone. Whether you follow a vegan lifestyle or not, you’ll find yourself reaching for seconds (and maybe even thirds). They’re the perfect treat to satisfy any sweet tooth, without compromising on flavor or nutrition.

Traditional carrot cake may be delicious, but it often requires a lengthy baking process and plenty of added sugars and fats. These no-bake carrot cake bites offer a healthier, easier, and quicker alternative, without sacrificing any of the deliciousness. Plus, they’re portion-controlled, making them ideal for snacking on the go. Did I mention these are vegan, paleo, gluten-free, dairy-free, grain-free, oil-free and sugar-free?

These no-bake carrot cake bites are a must-try for anyone looking to satisfy their sweet cravings the healthy way. Packed with nutrient-rich ingredients and bursting with flavor, they’re sure to become a staple in your snack rotation. So go ahead, whip up a batch today, and treat yourself to a taste of sunshine in every bite!

These vegan energy balls, bliss balls or cake bites are also freezer-friendly. They will keep in the fridge for 7 – 10 days or in the freezer for 1 – 2 months.

If you try this healthier, easier and quicker carrot cake, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!

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No-Bake Carrot Cake Bites

A healthier, easier and quicker carrot cake. These no-bake carrot cake bites are vegan, paleo, sugar-free, gluten-free, super nutritious and incredibly delicious.

Course Dessert, Snacks

Cuisine Raw, Vegan, Vegetarian

Keyword bliss balls, carrot cake, energy balls, healthy snack, no bake desserts, vegan desserts

Prep Time 15 minutes minutes

Servings 12

Ingredients

• 1 cup dates, tightly packed - I used Deglet Noor
• ½ cup walnuts
• ½ cup cashews
• ½ cup shredded coconut, plus more for rolling
• 1 tsp vanilla extract
• ¾ tsp cinnamon
• ½ tsp ground ginger
• ⅛ tsp ground nutmeg
• 1 cup grated carrot

Instructions

• Soak dates in hot water for 30 minutes. Drain and pat dry with a paper towel. If you are using soft dates, you can skip this step.
• Preheat the oven to 350 F / 180 C. Add walnuts to a baking sheet (no oil) and roast in the oven for 7-10 minutes, until slightly golden and fragrant. Remove and let cool.
• Place cashews and toasted walnuts in a food processor. Pulse until coarsely ground.
• Add dates, coconut, vanilla and spices. Blend until all the ingredients are well combined.
• Add the grated carrot and blend, until a ball forms. The dough should be smooth, fudgy and slightly sticky, but firm enough to form the balls.
• Roll into balls. Optional: roll each ball in shredded coconut.
• Enjoy!
• Store leftovers in an airtight container in the fridge for 7 – 10 days or freeze them for up to a month or more.

The post No-Bake Carrot Cake Bites appeared first on Monday Dreams.

Are you in search of a quick and easy vegan gluten-free cookie recipe that’s both nutritious and delightful? Look no further! My Blueberry Oatmeal Cookies are a game-changer for your baking repertoire. These soft and chewy cookies combine the natural sweetness of blueberries with the heartiness of oats, resulting in a delectable treat that’s perfect for breakfast, a snack, or even dessert. Best of all, they can be ready in just 30 minutes!

Blueberries are little powerhouses of nutrients, bursting with antioxidants that support overall health and vitality. They add a juicy, tart-sweet burst of flavor to these cookies that perfectly complements the warmth of spices like cinnamon and ginger.

Oats and oat flour provide a wholesome base for these cookies, offering a hearty texture and a boost of fiber to keep you satisfied. Oats are known to support heart health and aid digestion, making them a wonderful choice for any time of day.

One of my favorite things about these Blueberry Oatmeal Cookies is how quick and easy they are to make. With simple, wholesome ingredients, you can whip up a batch in just 30 minutes. Perfect for a spontaneous baking session when you’re craving something sweet yet healthy.

These blueberry cookies are completely vegan, made without any dairy or eggs, yet they remain soft, chewy, and full of flavor. This makes them a fantastic option for vegans, but their delicious taste and texture mean that non-vegans will enjoy them just as much! I know this because Juan and my dad really loved them. Trust me, they are sure to become a staple in your kitchen, offering a wholesome and tasty treat for any occasion. Share them with friends and family or keep a batch on hand for a healthy grab-and-go snack. I can’t wait for you to try this recipe and experience the joy of homemade Blueberry Oatmeal Cookies!

If you try these vegan gluten-free cookies, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Vegan Blueberry Oatmeal Cookies

A nutritious and scrumptious vegan cookie. These soft and chewy cookies combine the natural sweetness of blueberries with the heartiness of oats, resulting in a delectable treat that’s perfect for breakfast, a snack, or even dessert. Best of all, they can be ready in just 30 minutes!

Course Breakfast, Dessert, Snack

Cuisine Gluten-Free, Mediterranean Diet Friendly, Plant-based, Vegan

Keyword blueberry recipes, healthy cookies, oatmeal cookies, vegan cookie

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Soaking Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Ingredients

• 1 Tbsp ground flaxseed
• 3 Tbsp water
• ¼ cup almond butter, can substitute with another nut butter or tahini
• ½ cup rolled oats
• ⅓ cup coconut sugar
• ⅓ cup small blueberries, halved if they are too big
• 1 tsp vanilla extract
• 1 tsp ground ginger
• ½ tsp cinnamon
• ¾ tsp baking powder
• ½ cup oat flour

Instructions

• Preheat the oven to 350 °F / 180 °C.
• Grease a baking sheet with a little oil.
• In a medium bowl combine ground flaxseeds and water. Whisk and set aside for 15 minutes.
• Once the flaxseeds have soaked up the water, add almond butter. Whisk until combined.
• Add oats, coconut sugar, blueberries, vanilla extract, ginger, cinnamon and baking powder. Stir until well combined. Don’t worry if you crush a few blueberries in the process.
• Add the oat flour and stir until combined.
• Use your hands to shape the dough into 8 balls (you can wet your hands if the dough is too sticky, this will help). Flatten the balls a little with the palm of your hands and place them on the prepared baking sheet leaving 2 inches (5 cm) of space between each cookie, they will spread out as they bake!
• Bake for 10 - 12 minutes or until the edges are slightly golden.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
• Enjoy these delicious blueberry cookies.

The post Vegan Blueberry Oatmeal Cookies appeared first on Monday Dreams.

This plant-based cookie dough tastes like actual cookie dough, but it’s edible and super nutritious. You’ll never guess these healthy cookie dough bars are made with chickpeas. Yes, you read that right. Chickpeas are the main ingredient here. It might sound weird, but you won’t taste them and they create the most perfect texture. They also make these no-bake cookie dough bars high in protein and fiber. So, treat yourself, this cookie dough is guilt-free.

These vegan cookie dough bars are fudgy, perfectly sweet and so easy. You need 6 ingredients to make this rich, decadent and addictive sweet treat. The best part is this cookie dough is undetectably healthy. It’s made with chickpeas, coconut nectar (or maple syrup), oat flour, peanut butter and chocolate. Did you know cacao powder is packed with antioxidants?! So choose a 70 % (or more) dark chocolate bar to keep these on the healthier side.

Take this easy no-bake dessert with you, it’s the perfect on-the-go snack, post-workout treat or afternoon pick-me-up. They are super nutritious, but rich and decadent at the same time.

You can store these edible cookie dough bars in the fridge for up to a week, or freeze them for up to a month.

If you try this vegan dessert or snack, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!

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No-Bake Cookie Dough Bars

A cookie dough recipe that tastes like actual cookie dough, but it’s edible and way healthier! You’ll fall in love with these vegan, gluten-free, high-protein, high-fiber cookie dough bars. They are incredibly delicious and so easy to make.

Course Dessert, Snacks

Cuisine Vegan, Vegetarian

Keyword cookie dough, edible cookie dough, no-bake dessert, vegan recipe

Prep Time 10 minutes minutes

Chill Time 15 minutes minutes

Servings 12 bars

Ingredients

COOKIE DOUGH:

• 1 15 oz can of chickpeas (no salt), drained and rinsed - or 1 ½ cups of cooked chickpeas
• ½ cup + 2 Tbsp oat flour
• ¼ cup smooth peanut butter
• ¼ cup coconut nectar or maple syrup
• 1 tsp vanilla extract
• ⅓ cup dark chocolate chips

CHOCOLATE COATING;

• 100 grams of dark chocolate, you can use more chocolate chips or a 70% dark chocolate bar
• 2 Tbsp peanut butter

Instructions

• Pat dry the chickpeas with a paper towel. Try to remove as much moisture as possible.
• Add chickpeas, oat flour, peanut butter, coconut nectar or maple syrup and vanilla extract to a food processor. Blend until smooth. This might take a few minutes.
• Transfer the dough to a medium bowl and fold in the chocolate chips using a spatula or with your hands.
• Transfer the dough to a loaf pan lined with parchment paper and use your fingers or a spatula to press the cookie dough into the base, until it’s even on top.
• Melt the chocolate. If using a chocolate bar, roughly chop it. Place the chocolate pieces or chips in the microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.
• Add peanut butter to the melted chocolate. Stir to combine.
• Pour the melted chocolate over the cookie dough. Use a spatula to smooth it out in an even layer. Place in the fridge to set.
• Slice into bars or squares and enjoy!
• Store leftovers in an airtight container in the fridge for up to a week, or freeze them for up to a month.

The post No-Bake Cookie Dough Bars appeared first on Monday Dreams.

These acai bliss balls, energy balls, truffles, whatever you want to call them, are simply perfect. They are vegan, gluten-free and have no added sugar (they are sweetened with fruits: blueberries, dates, coconut and acai berries). Plus, they are packed with fiber, healthy fats and antioxidants. They are full of goodness and so damn tasty.

Did you know acai berries are one of the fruits with the highest content of antioxidants? Want to learn more about the health benefits of this powerful berry? Check out this link.

I love that these little acai bites can be ready in less than 10 minutes and they couldn’t be any easier. All you need is a food processor and 6 simple ingredients. I used acai powder for this recipe. And you can use either fresh or frozen blueberries. Though fresh blueberries will require a bit more oat flour. There’s also coconut and peanut butter (or nut butter of choice).

This quick plant-based recipe delivers big berry flavor and a soft, almost fudgy, texture you are going to love. The best part is, they are secretly healthy; they are oil-free, gluten-free, sugar-free and dairy-free; so you can indulge yourself with absolutely no guilt. You’ll be giving nurturing your body with some incredible nutrients.

If you love acai smoothie bowls, then you are going to love this healthy snack/dessert. Busy in the mornings? Then meal prep these acai bliss balls and store them in an airtight container in the fridge, they are the perfect grab-and-go breakfast.

These vegan energy balls are also freezer-friendly. They will keep in the fridge for 7 – 10 days or in the freezer for 1 – 2 months.

If you try this simple acai recipe let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!

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Acai Bliss Balls

Sweet and fruity with a wonderful fudgy texture. These quick and easy energy balls are vegan, sugar-free, gluten-free, super nutritious and so incredibly delicious.

Course Breakfast, Dessert, Snack

Cuisine Vegan, Vegetarian

Keyword acai, bliss balls, energy balls, healthy dessert, vegan snack

Prep Time 10 minutes minutes

Soaking Time (optional) 30 minutes minutes

Servings 12 balls

Ingredients

• ½ cup dates, tightly packed - I used Deglet Noor
• ½ cup blueberries, fresh or frozen*
• ¾ - 1 cup oat flour, use GF if necessary
• ¼ cup unsweetened shredded coconut, plus more for rolling
• 3 Tbsp acai powder
• 2 Tbsp peanut butter, can substitute with almond, cashew or hazelnut butter

Instructions

• Soak dates in hot water for 30 minutes. Drain and pat dry with a paper towel. If you are using soft dates, you can skip this step.
• Place dates and blueberries in a food processor. Blend until you reach a chunky paste consistency. You might need to stop a few times and scrape down the sides.
• Add oat flour, coconut, acai powder and peanut butter and blend until you reach a cookie dough-like texture. NOTE: Frozen blueberries will require about ¾ cup of oat flour, but fresh, juicy blueberries will need closer to 1 cup. I recommend starting with ¾ cup of oat flour, if they dough is still wet and sticky, add another tablespoon of oat flour. Keep adding 1 Tbsp of oat flour at a time until the dough is moist, but firm enough to form the balls.
• Roll into balls. Optional: roll each ball in shredded coconut.
• Enjoy!

Notes

*I recommend using frozen blueberries, the recipe will require less oat flour. But feel free to use fresh if that’s what you have.

The post Acai Bliss Balls appeared first on Monday Dreams.

So, I turned one of my favorite smoothies into nutty, chocolatey popsicles. I did make a few changes to the original smoothie recipe (click here for the recipe) and I’m so happy with the result. This is a sweet and luscious treat that’s healthy-ish at the same time. These vegan popsicles are dairy-free, refined sugar-free and loaded with antioxidants and healthy fats.

Raw cacao is very high in antioxidants and walnuts are packed with minerals and healthy fats (including omega 3’s). I also added a little maca powder (completely optional) to boost the nutrition of these already nourishing popsicles. These creamy pops could also be a delicious gluten-free dessert for someone with gluten allergies or sensitivities. And did I mention they are super easy to make and require only 5 ingredients?! What’s not to love?

Toasted walnuts add such a beautiful depth of flavor. Please don’t use raw walnuts, roasting the walnuts in the oven only takes 7-10 minutes and makes such a difference. Juan and I love the deeply rich taste of these fudgy popsicles and I hope you love it too. They are totally share-worthy and perfect for warm summer days.

If you love this healthy ice cream recipe, then you might also like my 5-Ingredient Strawberries and Cream Pops and my Watermelon Nice Cream.

Giving this easy dessert recipe a try? Let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Creamy Chocolate Walnut Popsicles

Creamy, dreamy chocolatey pops. These luscious popsicles are made with simple, nutritious ingredients, and are so rich and delicious. They are also vegan, paleo, gluten-free and refined sugar-free.

Course Dessert, Snack

Cuisine American, Italian, Mediterranean

Keyword chocolate, healthy desserts, popsicles, summer recipes, vegan dessert

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 5 big popsicles

Ingredients

• 1 can full-fat coconut milk
• ⅔ cup walnuts
• ⅓ cup cacao powder
• ¼ cup coconut nectar or maple syrup, or more to taste
• 1 tsp vanilla
• 1 tsp maca powder optional, but good for you

Instructions

• Preheat the oven to 350 °F / 180 °C. Place the walnuts on a baking sheet (no oil) and roast in the oven for 7 - 9 minutes, until slightly golden and fragrant. Watch the nuts closely to prevent over-roasting them. They should be slightly toasted: light brown, not dark brown. Remove and let cool.
• Add coconut milk, toasted walnuts, cacao powder, coconut nectar or maple syrup, vanilla extract and maca powder (if using) to a high-speed blender. Blend until smooth and creamy, this might take a minute or two.
• Fill the popsicle molds with the creamy chocolate walnut mixture. Insert popsicle sticks and freeze for at least 5 hours.
• Enjoy this summery treat!

The post Creamy Chocolate Walnut Popsicles appeared first on Monday Dreams.

I know they are not the prettiest or most tempting-looking cookies, but they taste AMAZING, and that’s the only thing that matters. My non-vegan family loved them, they couldn’t even tell these chewy peanut butter cookies were on the healthier side.

If you love easy recipes, then this 1-bowl peanut butter cookie recipe is for you. I’ve tested this recipe 4 times until I got it just right. They have a soft, chewy texture and are full of surprises: crunchy roasted peanuts, dried cranberries, dark chocolate chips and rolled oats. Please don’t skip the cranberries, they add a beautiful tartness to the mixture that pairs so well with the bitterness of the chocolate. The blend of flavors and textures is my favorite thing about these and I hope you love it too.

These healthy gluten-free peanut butter cookies are vegan, dairy-free and refined-sugar free. They are loaded with goodies and have the most amazing flavor. Plus, they are high in fiber, rich in healthy fats and a good source of complex carbohydrates. And because they are made with oat flour, oats and peanut butter, I also love having one or two for breakfast or as an energizing snack.

Delicious, healthy and super easy oats and peanut butter chocolate chip cookies. What’s not to love?

If you try these gluten-free vegan cookies, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Healthier Peanut Butter Chocolate Chip Cookies

Easy, vegan, wholesome and super addictive peanut butter chocolate chip cookies. So incredibly delicious, even your non-vegan friends are going to love them.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword chewy cookies, chocolate chips, easy recipe, gluten-free, healthy cookies, peanut butter, refined sugar-free

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Chia seeds soaking time 15 minutes minutes

Total Time 32 minutes minutes

Servings 9 big cookies

Ingredients

• 1 Tbsp chia seeds + 3 Tbsp water
• ½ cup smooth (runny) peanut butter
• ¼ cup olive oil – coconut oil or sunflower oil might also work
• 1 tsp vanilla extract
• ¾ cup oat flour
• ½ cup coconut sugar – brown or muscovado sugar might also work
• 2 Tbsp tapioca starch
• 1 tsp baking powder
• ⅓ cup rolled oats
• ⅓ cup roasted peanuts, roughly chopped
• ⅓ cup dried cranberries
• ⅓ cup chocolate chips - I used mini chocolate chips. Can substitute with finely chopped dark chocolate

Instructions

• Preheat the oven to 350 °F / 180 °C.
• Grease a baking sheet with a little olive oil.
• In a big bowl combine chia seeds and water. Whisk and set aside for 15 minutes while you gather the rest of the ingredients.
• Once the chia seeds have soaked up the water and the mixture looks like a really thick jelly, add peanut butter, olive oil and vanilla extract. Whisk until combined.
• Add oat flour, coconut sugar, tapioca starch and baking powder. Stir until well combined.
• Add oats, peanuts, cranberries and chocolate chips and gently mix until everything is evenly distributed throughout the dough.
• Use your hands to shape the dough into 9 balls. Flatten the balls a little with the palm of your hands and place them on the prepared baking sheet leaving 2 to 3 inches (5 – 8 cm) of space between each cookie, they will spread out as they bake!
• Bake for 12 minutes or until the edges are starting to slightly brown.
• Remove from the oven and allow them to cool for a few minutes on the baking sheet. Don’t move them just yet, they will be soft and might fall apart, but they’ll become firmer as they cool down. After 10 – 15 minutes you can transfer them to a rack.
• Enjoy!

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