This cookie is soft, chewy, and loaded with melty chocolate chips. Made with simple pantry staples like oats, spelt flour and peanut butter, it’s a healthier dessert option you’ll feel good about — but still tastes indulgent.

Ready for your new favorite afternoon treat or late-night snack? This recipe comes together 15 minutes, and it’s amazing! You can even bake it for breakfast.

WHY YOU’LL LOVE THIS RECIPE:

Single-serve dessert: Perfect for satisfying cookie cravings without overbaking (or overindulging).

Vegan + dairy-free: Made without butter, milk, or eggs.

Whole grain goodness: Rolled oats and spelt flour (can substitute with whole wheat flour) add fiber and a hearty, chewy texture.

Quick & easy: Just one bowl, no chill time, and ready in under 15 minutes.

Absolutely delicious: Tastes like a bakery-style oatmeal chocolate chip cookie, but healthier.

INGREDIENTS YOU’LL NEED:

This simple cookie calls for a handful of nourishing ingredients you likely already have in your pantry:

Rolled oats: For that classic oatmeal cookie chewiness.

Spelt flour: Keeps it fiber-rich and wholesome (swap for whole wheat or GF flour if needed).

Peanut butter: Adds richness and nutty flavor (almond butter works too).

Oat milk: Or your favorite plant-based milk, to help bind the dough.

Coconut sugar: My go-to natural sweetener with a caramel-like taste.

Vanilla extract: A must for depth of flavor.

Baking soda: For that perfect rise.

Dark chocolate chips: The more the merrier.

HOW TO MAKE A VEGAN SINGLE-SERVE OATMEAL CHOCOLATE CHIP COOKIE:

1. Stir together the wet ingredients + baking soda. Peanut butter, oat milk, vanilla extract and baking soda.
2. Mix in the dry ingredients. Fold in rolled oats, flour and coconut sugar,
3. Add chocolate chips. Stir in a generous amount.
4. Shape & bake. Form into one thick cookie and place on a parchment-lined baking sheet. Bake at 375°F (190°C) for 10–12 minutes, until golden on the edges and soft in the center.

In just 15 minutes, you’ll have a warm, chewy, utterly satisfying cookie all to yourself.

TIPS FOR SUCCESS:

Don’t overbake. Pull out the cookie when it’s slightly golden around the edges and the center still looks a tad underdone — it will firm up as it cools.

Make it gluten-free. Use certified gluten-free oats and your favorite gluten-free flour blend.

Fun add-ins. Swap chocolate chips for raisins, walnuts, or dried cranberries for variation.

Double it. Want to share it with someone special? Just double the recipe and bake two cookies.

PERFECT FOR SWEET CRAVINGS

This single-serve vegan oatmeal chocolate chip cookie is soft, chewy, chocolatey, and comforting. It’s a little healthier than your average cookie thanks to oats, spelt flour, and natural sweeteners — but still indulgent enough to hit the spot when cravings strike.

Enjoy it as a quick afternoon pick-me-up, a cozy dessert after dinner, or even serve it warm with a scoop of vegan vanilla ice cream for a decadent treat.

This recipe proves that dessert for one doesn’t have to be boring — it can be absolutely delicious.

If you make this vegan cookie recipe, leave a comment below and let us know how it turned out! Don’t forget to share your creations on Instagram and tag us @mondaydreamsblog — we love seeing your delicious treats.

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Single-Serve Oatmeal Chocolate Chip Cookie

Soft, chewy, chocolatey, and comforting. A super quick and easy vegan dessert or snack that’s a little healthier than your average cookie, but still indulgent enough to hit the spot when cravings strike.

Course Dessert, Snack

Cuisine Plant-based, Vegan, Whole foods

Keyword easy cookie recipe, healthy cookies, healthy dessert, healthy snack, single-serve cookie, vegan oatmeal cookies

Prep Time 2 minutes minutes

Cook Time 12 minutes minutes

Total Time 14 minutes minutes

Servings 1

Ingredients

• 1 Tbsp peanut butter
• 2 tsp oat milk, or your favorite plant-based milk
• ¼ tsp vanilla extract
• ⅛ tsp baking soda
• 2 Tbsp spelt flour, can substitute with whole wheat flour or your favorite GF flour blend
• 1 Tbsp rolled oats
• 4 tsp coconut sugar
• 1 Tbsp mini chocolate chips

Instructions

• Preheat the oven to 375°F (190°C) and line a small baking sheet with parchment paper. Or brush it with a little olive oil.
• Combine peanut butter, oat milk, vanilla extract and baking soda in a small bowl. Whisk until combined.
• Fold in flour, rolled oats, coconut sugar, and baking soda.
• Gently stir in the chocolate chips.
• Use your hands to form into one thick cookie and place on a parchment-lined baking sheet. Bake for 12 minutes, until slightly golden on the edges and a little soft in the center.
• Let cool for 5 – 10 minutes to firm up.
• Enjoy!

Video

The post Single-Serve Oatmeal Chocolate Chip Cookie appeared first on Monday Dreams.

This is the kind of vegan dessert that’s so decadent, no one will believe it’s dairy-free, gluten-free, and refined sugar-free. And the best part? No ice cream maker needed!

THIS PLANT-BASED ICE CREAM IS:

No churn, no fuss – no need for special equipment, just a high-speed blender.

Vegan, paleo, gluten-free, and refined sugar-free.

Made with wholesome, real-food ingredients.

Naturally sweetened with dates.

Packed with candied almonds for the best creamy-crunchy texture.

Loaded with healthy fats and antioxidants.

Rich in chocolate flavor thanks to raw cacao powder.

Perfect for hot summer days or anytime chocolate cravings hit. Ice cream is an all-year-round dessert in this house. And chocolate, well, it’s an everyday treat in this house.

But most importantly, it’s insanely delicious.

KEY INGREDIENTS & HEALTH BENEFITS:

This no-churn chocolate almond ice cream gets its dreamy texture and deep flavor from just a few pantry staples:

Full-Fat Coconut Milk: Creates a luscious, creamy base while adding healthy fats to keep you full and satisfied. Make sure to use canned, full-fat coconut milk for the best texture.

Raw Cacao Powder: Adds bold chocolate flavor along with a boost of antioxidants, magnesium, and mood-boosting compounds.

Almond Butter: Brings in healthy fats, protein, and a subtle nutty richness that pairs beautifully with chocolate.

Dates: Naturally sweeten the ice cream while providing fiber, minerals, and caramel-like flavor. No need for refined sugar here!

Candied Almonds: Sweet and crunchy. They add the perfect contrast to the creamiest base, making every bite exciting. Plus, they are really easy to make. But you can use store-bought, if you prefer.

Vanilla Extract: A simple flavor enhancer that rounds out the richness and balances the sweetness.

HOW TO MAKE NO CHURN VEGAN CHOCOLATE ALMOND ICE CREAM:

You won’t believe how easy it is to whip up this homemade vegan chocolate ice cream:

1. Soften the dates by soaking them in hot water for 30 minutes, then drain.
2. Blend all the base ingredients: coconut milk, cacao powder, dates, almond butter and vanilla extract until silky smooth.
3. Prepare the candied almonds (just a quick toast with coconut nectar or maple syrup and coconut sugar).
4. Pour the blended mixture into a loaf pan, swirl in the candied almonds, and smooth the top.
5. Freeze for 4–6 hours or until set.
6. Scoop and enjoy!

STORAGE TIPS:

Store leftovers (if you have any!) in a sealed container in the freezer for up to 2 weeks. Let the ice cream thaw for 15 – 20 minutes before scooping for the perfect texture.

WHY YOU’LL MAKE THIS AGAIN AND AGAIN:

I can guarantee you’ll be making this luscious vegan ice cream again and again. I already made it so many times in the past couple of weeks. This creamy vegan chocolate ice cream with almonds is:

A healthier alternative to store-bought vegan ice creams.

Free from dairy, eggs, and refined sugars.

So rich and creamy, nobody will guess it’s made with whole-food ingredients.

Great for kids and adults alike. Also, great for vegans and non-vegans alike. I promise, this decadent dessert is so rich, creamy and chocolatey that no one is ever going to know it’s a healthy vegan treat.

A dessert that actually satisfies.

Insanely delicious. Make it once and you’ll never buy ice cream again.

Quick and easy. This ice cream requires minimal effort, but yields the best results.

MORE VEGAN DESSERT RECIPES YOU’LL LOVE:

No-Bake Chocolate Almond Caramel Squares.

Vegan Hazelnut Popsicles.

Lemon Coconut Cake.

FINAL THOUGHTS

This no-churn vegan chocolate almond ice cream is proof that dessert can be both wholesome and indulgent. It’s easy to make, completely plant-based, and packed with real-food goodness.

Whether you’re vegan or just looking to cut back on dairy and sugar, this refined sugar-free chocolate ice cream is going to blow you away. Trust me, your friends and family won’t believe it’s healthy!

If you make this delicious vegan recipe, tag us on Instagram @mondaydreamsblog and leave a review below! We’d love to hear how it turned out.

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No Churn Vegan Chocolate Almond Ice Cream

A rich and creamy chocolate ice cream that’s studded with candied almonds. This healthy vegan ice cream is so easy to make and so incredibly delicious you’ll be making it on repeat.

Course Dessert

Cuisine Dairy-Free, Mediterranean Diet Friendly, Vegan

Keyword chocolate desserts, chocolate recipes, no churn ice cream, vegan desserts, vegan ice cream

Prep Time 25 minutes minutes

Soaking and Chill Time 6 hours hours 30 minutes minutes

Servings 6

Ingredients

CHOCOLATE ICE CREAM:

• 1 cup dates, tightly packed
• 1 can full-fat coconut milk*
• ⅓ cup almond butter
• ⅓ cup cacao powder
• 1 Tbsp coconut nectar or maple syrup, optional – see notes**
• 1 tsp vanilla extract

CANDIED ALMONDS:

• ⅓ cup almonds
• 2 tsp coconut nectar or maple syrup
• 2 tsp coconut sugar

Instructions

• CANDIED ALMONDS:
• Preheat the oven to 325 °F / 160 °C.
• Roast the almonds for 8 – 10 minutes. Until slightly golden and fragrant.
• Roughly chop the almonds and place the chopped almonds on a baking sheet. Add coconut nectar or maple syrup and coconut sugar. Stir until all the almond 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. Transfer the almonds immediately to a non-stick surface. Let them cool completely before chopping them again into smaller pieces.
• ICE CREAM:
• Add dates to a small bowl and cover them with boiling water. Let them soak for 30 minutes, then drain well and pat dry with paper towels to remove excess water.
• Add dates, coconut milk, almond butter, cacao powder, coconut nectar or maple syrup (if using) and vanilla extract to a high-speed blender. Blend until smooth and creamy.
• Pour chocolate ice cream into a loaf pan or a glass air-tight container, swirl in the candied almonds, and smooth the top. Close the lid of the container or cover the loaf pan with plastic film to minimize air exposure.
• Freeze for 4–6 hours or until set.
• Scoop and enjoy!
• Store leftovers (if you have any!) in the freezer for up to 2 weeks. Let the ice cream thaw for 15 - 20 minutes before scooping for the perfect texture.

Video

Notes

*If your coconut milk has solidified, warm it up until it’s liquid again.
**If you are using Medjool dates, you won’t need to add a tablespoon of sweetener. Medjool dates are sweeter than other varieties. I used Deglet Noor dates and felt it needed that tablespoon of coconut nectar, though it could easily do without. My recommendation is to blend all the ingredients -without the sweetener-, then taste it and see if you want to add that tablespoon of coconut nectar or maple syrup.

The post No Churn Vegan Chocolate Almond Ice Cream appeared first on Monday Dreams.

Sometimes I get the recipe right on my first attempt, other times, it takes me a while. And it can be disappointing, I’m not going to lie. It took me more than five tries (I lost count) to get this recipe just right, but it was well worth the effort and frustration. Because I believe you are going to love these Apple Pecan Cookies. They are filled with soft apple pieces, crunchy pecans, and warm spices, and they’re the perfect balance of cozy and satisfying. Oh, and did I mention they’re also gluten-free?

WHY YOU’LL LOVE THESE COOKIES

Easy to Make: These cookies come together in 1 bowl in less than 20 minutes (no need to chill) with simple, wholesome ingredients.

Naturally Sweetened: Apple juice, apples and coconut sugar make these cookies a healthier indulgence.

Gluten-Free & Vegan: Made with oat flour and free from dairy or eggs, they’re perfect not only for vegans, but for those with dietary restrictions.

Perfect Texture: Soft, crumbly, and slightly crisp around the edges.

SERVING SUGGESTIONS

These Vegan Apple Pecan Cookies are perfect on their own, but if you’re feeling fancy, try pairing them with:

A warm cup of chai or coffee.

A dollop of coconut yogurt for a dessert-like treat.

Crumbled over vegan vanilla ice cream for a decadent twist.

WHY THESE COOKIES ARE A MUST-TRY

Whether you’re baking for a cozy fall afternoon, prepping snacks for the week, or simply craving something sweet but wholesome, these cookies hit the mark. So, you are not vegan? Not into healthy food? Trust me, I’ll say it again, these cookies hit the mark. The combination of apples, pecans, and warm spices creates a flavor profile that’s irresistible, while the soft and crumbly texture makes each bite pure bliss.

If you liked these easy, one-bowl, gluten-free cookies, then you might also fall in love with these: Crispy Lemon Ginger Cookies, Peanut Butter Oatmeal Cookies, Blueberry Oatmeal Cookies or Oat, Almond and Caramel Cookie Sandwiches.

So, what are you waiting for? Gather your ingredients and whip up a batch of these Vegan Apple Pecan Cookies today. And don’t forget to leave a comment below and tag us on Instagram @mondaydreamsblog  – we love seeing what you bake!

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Apple Pecan Cookies

These vegan, gluten-free cookies are a combination of apples, pecans, and warm spices. They have crispy edges and a soft and crumbly texture that makes each bite pure bliss. Everyone is going love this easy wholesome, and delicious treat.

Course Breakfast, Dessert, Snack

Cuisine Gluten-Free, Plant-based, Vegan

Keyword apple recipe, easy cookie recipe, healthy cookies, plant-based sweets, vegan cookies

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10 - 12 cookies

Ingredients

• 4 tsp ground flaxseeds
• 3 Tbsp unsweetened apple juice, can use homemade or store-bought*
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 ¾ cups oat flour
• ½ cup + 1 Tbsp coconut sugar
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 small Cripps Pink apple, peeled and chopped into 1/5” or 0,5 cm cubes
• ½ cup roasted pecans, chopped into small pieces

Instructions

• Preheat your oven to 375 °F / 190 °C.
• Grease a baking sheet with a little oil or line it with parchment paper.
• In a medium bowl combine ground flaxseeds and apple juice. Whisk and set aside for 15 minutes.
• Once the flaxseeds have soaked up some of the juice, add coconut oil and vanilla extract. Whisk to combine.
• Add oat flour, coconut sugar, baking powder, cinnamon, ginger, nutmeg. Stir until well combined.
• Gently stir in the apple and pecan pieces.
• Use your hands to shape the dough into 10 – 12 balls. Flatten the balls with the palms of your hands -cookies should be between ½” - ⅓” (1 cm) thick- and place them on the prepared baking sheet, leaving 2” (5 cm) of space between each cookie; they will spread out as they bake. Cookies won’t fit on one baking sheet, so you'll need to bake them in two batches.
• Bake for 14 – 17 minutes or until the edges are golden. Don’t underbake the cookies -bottom and edges need to be slightly brown- or they will fall apart after 1 or 2 days.
• 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 apple pecan cookies.
• Store the cookies in an air-tight container for up to 5 days or freeze them for up to a month. These cookies are best enjoyed on the day you bake them. They will still be delicious, soft and crumbly the day after, but they will lose their beautifully crispy edges.

Video

Notes

*Don’t have apple juice? I’m almost sure you can substitute the apple juice with plant-based milk. Though I haven’t tried the recipe that way. If you try the recipe with plant-based milk, I’d love to know how it turns out.

The post Apple Pecan Cookies appeared first on Monday Dreams.

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.