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.

I love the blend of textures in this quinoa salad, you’ll enjoy a mixture of chewy, soft and crunchy, all in one single bite. Bold flavors from the radishes and the fresh herbs, a little nuttiness from the toasted seeds, and just the right amount of sweetness from the golden raisins take this healthy plant-based meal to the next level. And the bright citrus dressing complements the vegetables in such a lovely way. The dressing is a combination of olive oil, lime and orange juice, and ginger. It’s light, a bit tart and oh-so-tasty and it livens up the whole meal.

This satisfying salad will keep you full for hours but it’s not going to leave you feeling heavy and drained. It’s light, filling and packed with nutrients. I won’t bore you with all the health benefits, but I will mention this meal is an amazing source of fiber and plant-based protein. It’s the perfect addition to my weekly menu, and I think you are going to love it too.

Plus, it travels well, unlike regular salad. Are you a meal prep fan? Make a big batch, keep it in the fridge, and grab a container on your way to work. This refreshing salad is the perfect on-the-go lunch. Just keep the seeds in a smaller, separate container and add them to the salad right before you eat it, so they don’t get soggy.

Make this healthy salad for your next family dinner, it can be a satisfying main dish or a nourishing side dish. Either way, your family is going to love it. Or better yet, bring this vibrant salad to your next barbecue or dinner party. Share the recipe with your friends.

If you try this easy vegan salad 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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Herbed Quinoa Pea Salad

Vegan, wholesome, and packed with flavor! This refreshing spring salad is delicious and has a lovely blend of textures. It's a satisfying main dish or a nourishing side dish that everyone is going to love.

Course Mains, Salads, Sides

Cuisine Mediterranean Diet Friendly, Plant-based, Vegan

Keyword easy vegan recipe, healthy salads, plant based meal, quinoa salads, vegan side dish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3 mains - 6 sides

Ingredients

SALAD:

• ⅔ cup uncooked quinoa
• 1 cup cooked peas, I used frozen
• ½ cup cooked corn, I used frozen
• ½ cup very thinly sliced radishes
• ½ cup parsley, finely chopped
• ½ cup mint, finely chopped
• ⅓ cup finely chopped chives
• 3 Tbsp golden raisins
• 3 Tbsp toasted pumpkin seeds*
• 2 Tbsp sesame seeds

CITRUS DRESSING:

• 3 Tbsp olive oil
• 1 Tbsp lime juice
• 1 Tbsp orange juice
• 1 tsp coconut nectar, maple syrup or honey
• ½ tsp lime zest
• ½ tsp ground ginger

Instructions

• To cook the quinoa, rinse well and place it in a medium pot with lots of water. Bring to a boil, then lower the heat and simmer for 15 – 20 minutes, until tender. Drain well and cool completely.
• While the quinoa is cooking prep the veggies and make the dressing. Add all dressing ingredients to a small jar, close the lid and shake until well combined.
• Once the quinoa is cool, add quinoa, peas, corn, radishes, fresh herbs, raisins and seeds to a big bowl.
• Drizzle the dressing over the quinoa salad and toss to combine. Season with salt and pepper.
• Enjoy this refreshing salad!
• You can store leftovers in an airtight container in the fridge for 2 – 3 days. If you are making this salad ahead of time, don’t add the seeds until you are ready to eat it, or they will get soggy.

Video

Notes

* You can toast the seeds in a skillet over medium heat (no oil) until slightly golden, just shake the pan a few times so they don’t burn.

The post Herbed Quinoa Pea Salad appeared first on Monday Dreams.

Wholesome, comforting and so incredibly delicious.

I love Greek food so much! It’s one of my favorite cuisines. It’s simple, fresh and oh-so-tasty. This hearty stew is not a traditional dish, but it’s loaded with Greek flavors. My recipe is inspired by the classic ‘Patates Yahni’, a naturally vegan Greek stew that features potatoes cooked in a rich, herby, tomato and olive oil sauce. Well, this recipe is a little fancier, but I think it’s amazing and I truly believe you are going to love it.

Instead of onion I used leek, and instead of fresh tomatoes, I used a combination of cherry tomatoes and sun-dried tomatoes. These simple swaps add so much flavor. I also added a little white wine (which is what I sipped with every meal while I was visiting Santorini), black olives (a Greek classic) and gigante beans (because Gigantes Plaki are magical, and I thought it would be nice to incorporate some of that magic here). The end result is scrumptious and tastes like a Mediterranean dream. Simple, yet so flavorful.

Whether you are looking for a rich, cozy, satisfying meal that’s a crowd pleaser or a healthy, filling, plant-based dinner, this Greek-Inspired Stew is for you. It checks all the boxes. Best of all, it’s super easy to make. Just a little chopping, a little sauteing and the stove will do the rest for you. All you have left to do is slice a nice sourdough loaf, pour yourself a glass of wine (or not) and enjoy a big bowl of Mediterranean food. Make extra and you’ll have leftovers for the rest of week, but please don’t freeze it! Potatoes don’t freeze well, they’ll lose their texture and become a soggy, mushy mess.

WHY YOU’LL LOVE THIS RECIPE

Wholesome Ingredients: Olive oil, leek, garlic, potatoes, butter beans and tomatoes form the backbone of this dish. It’s simple, nutritious and delicious. It’s high in fiber, has a good dose of plant-based protein, complex carbs and healthy fats. Worried about the alcohol content? Wondering if this meal is kid-friendly? Don’t worry, the stew will simmer for half an hour so the alcohol will evaporate.

Mediterranean Goodness: So many Greek / Mediterranean staples in this warming stew. Think olive oil, garlic, leek, tomatoes, potatoes, beans, olives, herbs, white wine. Grab a spoonful, close your eyes and let the combination of flavors take you to a small village by the Mediterranean Sea.

Simple Comfort Food: Simple, wholesome ingredients and so easy to make, but it feels like a warm hug in a bowl. And it’ll keep you full for hours.

Family-Friendly: This naturally nourishing vegan meal is loved by plant-based enthusiasts and non-vegans alike.

TIPS FOR SUCCESS:

Use High-Quality Ingredients: Mediterranean cuisine is all about the quality of the ingredients. And since this dish relies on simple components, opt for the best ingredients you can find. Bland ingredients will result in a bland soup.

Serving Suggestions: Serve it with a big slice of sourdough bread and fresh herbs.

Make It Ahead: This comforting stew tastes great the next day, making it perfect for meal prep. But please don’t freeze it! Potatoes don’t freeze well, they’ll lose their texture and become a soggy, mushy mess.

WHY THIS GREEK-INSPIRED STEW DESERVES A SPOT ON YOUR TABLE

This nourishing meal is packed with Mediterranean flavors, plant-based protein and fiber. It’s healthy, yet hearty and comforting at the same time. It’s the perfect family dinner that everyone will love.

If you make this vegan stew, let us know what you think. Leave a comment below or tag us on Instagram @mondaydreams blog. We love hearing from you!

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Greek-Inspired Potato Stew

A hearty stew packed with Mediterranean flavors. This easy, wholesome, crowd-pleasing dinner is packed with fiber and healthy fats, and is a great way to add more plants to your diet.

Course Main Course, Soups and Stews

Cuisine Greek, Mediterranean, Plant-based, Vegetarian

Keyword easy vegan recipe, greek food, healthy dinner, mediterranean diet, potato recipes, vegan stew

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

• ¼ cup olive oil
• 5 garlic cloves, minced
• 1 medium leek, thinly sliced, white and light green parts only, yields about ¾ cups
• 1 pound or 450 grams of potatoes, chopped into bite size pieces, I like using quartered baby potatoes
• ½ cup black olives, pitted and finely chopped
• 1 cup small cherry tomatoes, halved
• 2 oz or 50 grams of sun-dried tomatoes, rehydrated and finely chopped, see notes*
• 2 Tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• ⅔ cups white wine
• 2 cups vegetable broth or water
• 2 cups cooked ‘gigante’ beans, giant butter beans or lima beans, drained and rinsed
• 1 tsp sea salt
• ½ tsp coconut sugar, optional, but I love how it balances the flavor

TO SERVE:

• Sourdough bread
• Fresh herbs

Instructions

• In a large pot, heat the olive oil over medium heat.
• Add garlic and leek and sauté for 2 minutes.
• Add potatoes. Sauté for 2 more minutes.
• Stir in the olives, cherry tomatoes, sun-dried tomatoes, tomato paste and herbs.
• Add wine and vegetable broth, bring to a boil, then lower the heat. Simmer, covered for 15 minutes.
• Add beans, sea salt and sugar and cook, covered, for another 15 minutes. Or until the potatoes are tender.
• Taste and adjust seasoning.
• Serve warm with a big slice of sourdough bread and your favorite fresh herbs.
• Enjoy this cozy stew!

Video

Notes

*If you are using sundried tomatoes in oil, the ones that are already rehydrated and come in a jar. Use about ¾ cup. Measure them first, then finely chop them.

The post Greek-Inspired Potato Stew 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.

If you’re looking for a quick, healthy, and flavor-packed side dish, this Cucumber, Pomegranate & Pistachio Couscous Salad is it. Light, vibrant, and ready in under 15 minutes, this plant-based recipe is ideal for busy weeknights, summer gatherings, or elegant dinner parties.

Made with whole grain couscous, crisp cucumbers, juicy pomegranate seeds, crunchy roasted pistachios, creamy chickpeas, and fresh herbs like parsley and mint, this easy couscous salad is as nourishing as it is beautiful. Tossed in a citrus dressing, it’s a fresh and satisfying dish that travels well and pairs perfectly with any meal (plant-based or not). Meal-prep it so you have a healthy meal to come home to, take it to work for a quick, light, nourishing lunch or bring it to your next dinner party or barbeque. Trust me, your friends and family will love this refreshing plant-based dish.

WHY YOU’LL LOVE THIS HEALTHY COUSCOUS SALAD

15-Minute Recipe: Quick, simple, and minimal clean-up. I love that about couscous, you don’t even need to boil it and it’s ready in 5 minutes.

Nutritious & Wholesome: Packed with fiber, plant-based protein, and antioxidants.

Loaded with Flavor & Texture: Think sweet, crunchy, herby, citrusy, and satisfying. So damn good!

Perfect for Meal Prep: Holds up well in the fridge for 2–3 days.

Vegan + Dairy-Free: 100% plant-based and naturally nourishing.

This is the kind of whole grain salad that checks every box: healthy, delicious, and easy to make.

INGREDIENTS THAT ARE AS GOOD FOR YOU AS THEY ARE DELICIOUS

Whole Grain Couscous: A quick-cooking, fiber-rich grain that makes a light and fluffy base.

Cucumbers: Add crunch, hydration, and a cooling contrast.

Pomegranate Seeds: Provide a sweet-tart pop of flavor plus vitamin C and antioxidants. Plus, they are gorgeous, and I just love their juicy texture.

Chickpeas: A plant-based protein powerhouse loaded with fiber and essential minerals.

Roasted Pistachios: Rich in healthy fats and vegan protein, they add an irresistible crunch and a delicious nutty flavor.

Fresh Parsley & Mint: Brighten and freshen the entire salad. This combo is just perfection.

Citrus Dressing: A simple citrus vinaigrette to tie it all together. Olive oil, orange and lemon juice. Simple, yet bright and tasty.

HOW TO MAKE THIS COUSCOUS SALAD (STEP-BY-STEP)

Cook the couscous: In a heat-proof bowl, pour boiling water over the couscous. Cover with a big plate and let it sit for 5 minutes, then fluff with a fork.

Prep your mix-ins: While the couscous steeps, chop the cucumbers, onion and herbs, rinse and drain the chickpeas, and remove the pomegranate seeds.

Assemble the salad: In a large bowl, combine couscous, cucumber, chickpeas, pomegranate seeds, onion, parsley, and mint. Drizzle with olive oil, orange and lemon juice and toss gently to coat. Serve with the roasted pistachios on top.

EXPERT TIPS & SUBSTITUTIONS

Make it gluten-free: Swap couscous for quinoa or millet. I think millet is more similar to couscous in texture and taste.

Make ahead: Prepare a few hours in advance and refrigerate. Add pistachios just before serving for the best crunch.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Perfect for meal prep or packing for lunch. The flavors only get better as it sits!

THIS COUSCOUS SALAD IS PERFECT FOR:

Plant-based dinner parties.

Summer BBQs or potlucks.

Healthy lunchbox meals.

Light weekday dinners.

Easy vegan meal prep.

If you make this Cucumber, Pomegranate & Pistachio Couscous Salad leave a comment and rating below! And be sure to tag us @mondaydreamsblog on Instagram so we can see your colorful creations.

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Cucumber, Pomegranate & Pistachio Couscous

A light, vibrant, and ready in less than 15 minutes side dish. This healthy vegan couscous is perfect for busy weeknights, summer gatherings, or elegant dinner parties.

Course Salads, Sides

Cuisine Mediterranean, Plant-based

Keyword couscous, healthy salads, healthy side dish, pistachio, pomegranate recipes, salads, vegan sides

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 5 - 6 sides

Ingredients

• ¾ cup whole-wheat couscous
• 1 cup cooked chickpeas
• ¾ cup finely cubed cucumber
• ¾ cup pomegranate seeds
• ½ cup finely cubed yellow onion*
• ½ cup parsley, minced
• ½ cup mint, minced
• 2 – 3 Tbsp olive oil
• 1 ½ Tbsp lemon juice
• 1 ½ Tbsp orange juice
• ¾ cup roasted pistachios, roughly chopped
• Sea salt and freshly ground pepper to taste

Instructions

• In a medium heat-proof bowl, pour ¾ cup of boiling water over the couscous. Make sure the couscous is submerged. Cover the bowl with a big plate and let it sit for 5 minutes, then fluff with a fork.
• While the couscous steeps, prepare the rest of the ingredients.
• Add cooked couscous, chickpeas, cucumber, pomegranate seeds, onion, parsley and mint to a big bowl. Drizzle with olive oil (start with 2 tablespoons), lemon and orange juice and toss to coat. Season with salt and pepper. Taste, see if you’d like to add the third tablespoon of olive oil or a little more lemon juice.
• Serve with the roasted pistachios on top. Enjoy this refreshing salad!
• Store leftovers in an airtight container in the fridge for up to 3 days. Add pistachios just before serving for the best crunch. This meal is perfect for meal prep or packing for lunch. The flavors only get better as it sits!

Video

Notes

* I don’t like the strong taste of raw onions, so I add the chopped onions to a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor. 

The post Cucumber, Pomegranate & Pistachio Couscous appeared first on Monday Dreams.

If you’ve traveled through Greece, chances are you’ve tried this delicious dish. But if you’ve never experienced the magic of Gigantes Plaki, you’re in for a treat!

Greek food is AMAZING, it’s simple, fresh and so flavorful. It’s very difficult to have bad food in Greece, or maybe I was just lucky, but every dish I had was incredible. Gigantes Plaki is one meal I had often, because it’s naturally vegan and scrumptious. So, what’s special about this traditional dish? Nothing. Gigantes Plaki combines giant beans with a garlicky tomato sauce; that’s it. Sounds boring? Trust me, it’s not. The secret to this incredible recipe is baking the beans for a long time. The sauce will thicken and develop a beautiful depth of flavor. The result is a comforting, rich, fragrant, truly satisfying meal you are going to be making on repeat. Because this super easy, yet wholesome and delicious dish will quickly become a family favorite.

WHY YOU’LL LOVE THIS RECIPE:

Wholesome Ingredients: Olive oil, onion, garlic, butter beans and tomatoes form the backbone of this dish. It’s simple, nutritious and delicious. Also, you might already have everything you need to make this recipe in your kitchen.

Mediterranean Goodness: The combination of tender white beans with a rich, garlicky tomato sauce that’s slow-simmered to perfection delivers a healthy and hearty meal that’s bursting with Mediterranean flavors.

Effortless Comfort Food: It’s a breeze to prepare but feels like a warm hug in every bite. Yes, it takes a bit of time to cook, but the oven does most of the work. Also, most recipes cook the beans from scratch, I like saving some time and buying jarred beans. Canned beans work too.

Family-Friendly: This naturally nourishing vegan meal is loved by plant-based enthusiasts and non-vegans alike.

TIPS FOR SUCCESS:

Use High-Quality Ingredients: Since this dish relies on simple components, opt for the best olive oil, ripe tomatoes, and creamy butter beans you can find. Bland tomatoes will result in a bland dish.

Serving Suggestions: Serve it with a big slice of sourdough bread and fresh herbs. You could also top it with chopped black olives and vegan (or not) feta cheese.

Make It Ahead: Gigantes Plaki tastes just as good the next day, making it perfect for meal prep.

WHY GIGANTES PLAKI DESERVES A SPOT ON YOUR TABLE

This dish isn’t just a testament to the beauty of Mediterranean cuisine; it’s also a versatile recipe that can be enjoyed in countless ways. Serve it as a main course, a hearty appetizer, or a satisfying side dish. Whether you’re hosting a dinner party or looking for an easy weeknight meal, Gigantes Plaki delivers every time.

This nourishing meal is loaded with plant-based protein and fiber. So, grab your ingredients, channel those sunny Greek vibes, and enjoy this simple yet unforgettable recipe. And let us know how it turns out— so, leave a comment below or tag us on Instagram @mondaydreams blog. We love hearing from you!

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Gigantes Plaki a.k.a Giant Baked Beans

A traditional Greek recipe that’s incredibly easy to make, naturally vegan, protein-rich and fiber-rich. This comforting, rich, fragrant, truly satisfying meal will quickly become a family favorite.

Course Appetizers, Main Course, Sides

Cuisine Greek, Mediterranean, Plant-based

Keyword butter beans, easy recipes, greek food, healthy dinner, mediterranean cuisine, mediterranean diet

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 3 mains

Ingredients

• 3 Tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 cups chopped tomatoes, use fresh, ripe tomatoes
• ½ cup water
• 2 Tbsp tomato paste
• 1 tsp coconut sugar, or brown sugar
• ½ tsp sea salt
• ½ tsp dried oregano
• ¼ tsp chili flakes
• Big pinch of cinnamon
• 2 cups cooked giant butter or lima beans, drained and rinsed

TO SERVE:

• Sourdough bread
• Fresh herbs
• Chopped black olives, optional
• Vegan (or not) feta, optional

Instructions

• Preheat the oven to 350 °F / 180°C.
• In an oven-safe large skillet, heat the olive oil over medium heat. If you don’t have an oven-safe skillet, just use a normal skillet and then transfer the beans to an oven safe casserole.
• Add onion and garlic, sauté for 5 minutes, until translucent.
• Add tomatoes, water, tomato paste, sugar, sea salt, oregano, chili flakes and cinnamon. Sauté for 10 more minutes.
• Stir in the butter beans. Turn off the heat.
• If you don’t have an oven-safe skillet, transfer the mixture to a baking dish.
• Bake the beans for 50 minutes, the sauce should be thick and bubbly.
• Sprinkle a bit more sea salt on top if needed and serve with a big slice of sourdough bread and your favorite fresh herbs.
• Enjoy this comforting meal.

The post Gigantes Plaki a.k.a Giant Baked Beans appeared first on Monday Dreams.

I’ve been drinking this dreamy Iced Vanilla Date Latte every afternoon and I can honestly say I’m in love. Why didn’t I make this before?! My mornings start with an oat milk latte, always (though I switched to decaf lately), and I usually have a second one in the afternoon. I don’t normally snack, I have a filling lunch and I’m not hungry until dinner, so a midday latte is the perfect treat. But it’s been way too hot for that second warm coffee, so iced coffee it is. This is a first for me, I used to drink my coffee hot. That has now changed. Forever. Because this Iced Vanilla Date Latte is the most refreshing, delicious drink I’ve had in a while. I’m obsessed. And if you try it, I’m pretty sure you are going to be making one every day too.

You only need 4 ingredients to make this delicious iced latte. This is not a fancy drink, this is my upgraded version of the humble iced latte. It’s simple, it’s iced coffee, it’s amazing. Plus, it’s sugar-free and dairy-free. A medjool date adds just the right amount of sweetness and a splash of vanilla adds a touch of flavor. Also, I’m using oat milk for this recipe, I think it pairs amazingly well with coffee, but feel free to use your favorite plant-based alternative.

This is my afternoon go-to drink, but feel free to make a big glass of this tasty coffee in the morning. It’s the perfect way to start the day. But know that you’ll need to make your coffee at least 20 minutes in advance, because it needs to be chilled.

If you are feeling a little fancier and prefer something a bit more filling, you can try my Creamy Coffee Smoothie, it’s divine.

Made this vegan iced latte? 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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Iced Vanilla Date Latte

A refreshing, dreamy drink you’ll want to make again and again. You only need 4 ingredients to make this delicious iced latte. It’s dairy-free, sugar-free and absolutely delicious.

Course Breakfast

Cuisine Mediterranean Diet Friendly, Vegan

Keyword healthy breakfast, iced coffee, vanilla latte

Prep Time 5 minutes minutes

Chill Time 20 minutes minutes

Servings 1

Ingredients

• ⅓ cup of strong brewed coffee or espresso, chilled
• ½ cup oat milk, or your favorite plant-based milk
• 1 medjool date, pitted
• ½ tsp pure vanilla extract
• Ice

Instructions

• Make your espresso, as usual, and chill in the fridge for 20 minutes or until cold.
• Add the chilled espresso, plant-based milk, date and vanilla to a high-speed blender. Blend until the date has dissolved.
• Fill your favorite glass with ice, pour coffee mixture, add a fancy straw, enjoy!

The post Iced Vanilla Date Latte appeared first on Monday Dreams.

Looking for a quick, satisfying, and healthy lunch? This Smashed Chickpea Avocado Sandwich is your answer! Bursting with plant-based protein, fiber, and healthy fats, this sandwich is ready in just 15 minutes. It’s simple, flavorful, and perfect for a nourishing midday meal. Plus, it’s completely vegan and loaded with nutrients. Let’s dive in!

WHY YOU’LL LOVE THIS RECIPE:

Quick & Easy: Ready in 15 minutes or less.

Wholesome & Nourishing: Packed with protein-rich chickpeas, creamy avocado, fiber, and healthy seeds.

Flavorful: A mix of creamy, crunchy, and tangy flavors that keep you coming back for more.

Versatile: Perfect as a sandwich, wrap, or on top of a salad! Skip the bread and serve the chickpea avocado mix on a bed of greens with extra veggies or use a whole wheat or gluten-free tortilla or wrap instead of bread.

NUTRITION AND BENEFITS:

This Smashed Chickpea Avocado Sandwich is a powerhouse of nutrients:

Chickpeas: Rich in protein and fiber, keeping you full and energized.

Avocado: Loaded with healthy fats and fiber, promoting heart health and gut health.

Tahini: Adds a creamy texture and is a great source of calcium, iron and vegan protein.

Hemp & Sunflower Seeds: Provide plant-based protein, healthy fats, and a satisfying crunch.

Whole Wheat Sourdough: A fiber-rich base that adds a slight tangy flavor. Sourdough is easier to digest and has a lower glycemic index. And it’s delicious.

FREQUENTLY ASKED QUESTIONS

Can I make this gluten-free?
Absolutely! Just swap the whole wheat sourdough for your favorite gluten-free bread.

Can I store leftovers?
Yes! Store any leftover chickpea-avocado mixture in an airtight container in the fridge for up to 3 days. Just give it a quick stir before using.

Can I add other veggies?
Yes, feel free to get creative! Add finely chopped tomatoes or bell peppers for extra crunch and color.

This easy sandwich is proof that wholesome, plant-based meals don’t need to be complicated. With minimal ingredients and maximum flavor, this is a recipe you’ll return to again and again (I do). Enjoy it as a quick lunch, light dinner, or a grab-and-go option!

If you love this vegan sandwich recipe, check out these other wholesome vegan favorites: Mediterranean Inspired Mashed Chickpea Salad Sandwich, Portobello Mushroom Sandwich, Pear and Butternut Squash Sandwich, Quick Smashed Chickpea Salad Sandwich.

Made this quick and easy Smashed Chickpea Avocado Sandwich? Let us know what you think. Tag us on Instagram @mondaydreamsblog or share a comment below. Happy cooking!

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Smashed Chickpea Avocado Sandwich

A quick and easy lunch that’s satisfying and delicious at the same time. This wholesome sandwich comes together in less than 15 minutes and is loaded with goodness. Rich in protein, fiber and healthy fats.

Course Breakfast, Main Course

Cuisine Mediterranean Diet Friendly, Plant-based, Vegan, Vegetarian

Keyword chickpea sandwich, easy recipes, healthy lunch ideas, healthy recipes, quick lunch, sandwich, vegan meals

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 sandwiches

Ingredients

SMASHED CHICKPEA AVOCADO SALAD:

• 3 Tbsp tahini
• 2 Tbsp lemon juice
• 1 Tbsp Dijon Mustard
• 1 Tbsp apple cider vinegar
• 1 ½ tsp coconut nectar or maple syrup, or honey if you are not vegan
• 1 ½ cups cooked chickpeas, or 1 15 oz can of chickpeas, drained and rinsed
• 1 avocado, roughly chopped
• ⅓ cup red onion, finely chopped*
• 2 Tbsp sunflower seeds
• 1 Tbsp hemp seeds
• 1 Tbsp capers, finely chopped

SANDWICH:

• 6 slices whole grain sourdough or your favorite gluten-free bread
• ½ cucumber, thinly sliced
• 3 cups microgreens, drizzled with a little olive oil and a pinch of sea salt

Instructions

• Add tahini, lemon juice, Dijon mustard, apple cider vinegar and coconut nectar or maple syrup to a medium bowl. Whisk to combine.
• Add chickpeas and avocado and mash them with a fork, you can leave a few whole chickpeas for texture.
• Add the rest of the ingredients and stir well to combine.
• Make the sandwich: Toast the sourdough bread slices until golden brown. Spread the chickpea avocado mash generously onto one slide (the recipe makes 3 sandwiches), top with a few slices of cucumber and the microgreens. Place the remaining slice of bread on top.
• Enjoy this delicious vegan sandwich!

Notes

*I don’t like the strong taste of raw onions, so I add the chopped onions to a small bowl and cover them with boiling water. After 10 minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.

The post Smashed Chickpea Avocado Sandwich 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.