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.

A hearty, comforting, satisfying and wholesome meal your family is going to love (even if they are not vegan). This plant-based curry is packed with protein, fiber and antioxidants. It’s a simple dish that checks all the boxes for flavor, nutrition, and simplicity.

Perfect for busy weeknights or cozy weekend meals, this one-pot red lentil curry comes together with very little prep and delivers bold, warming spices in every bite. Whether you’re a seasoned cook or just getting started with plant-based meals, this recipe is a no-fail way to impress your taste buds and your loved ones. Trust me, this is a crowd pleasing recipe that is going to have everybody coming back for seconds.

WHY YOU’LL LOVE THIS RED LENTIL CURRY

Creamy and Comforting: The combination of coconut milk and tender red lentils creates a lusciously creamy texture that’s incredibly satisfying. Is there anything more comforting than a bowl of curry?

Packed with Protein, Fiber and Antioxidants: Red lentils are a fantastic source of fiber and plant-based protein, making this curry filling and nutritious. Carrots, tomatoes and spices are known for their antioxidant properties.

Spice-Rich and Flavorful: A beautiful blend of spices -ginger, curry, garam masala and turmeric- elevates the flavors, making each bite a delight.

Vegan and Gluten-Free: This recipe is naturally vegan, dairy-free, and gluten-free, making it suitable for many dietary needs.

Easy to Make: Just one pot and simple ingredients are all you need for this fuss-free recipe.

Batch Cooking and Meal-Prep Friendly: This recipe doubles well and makes great leftovers! Store any extras in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

This curry pairs beautifully with brown rice or quinoa. For an extra special touch, serve it with a side of homemade naan or roti. You can also serve it alongside steamed potatoes or a light cucumber salad to balance out the rich flavors.

Red lentils are a fantastic plant-based protein source and cook quickly compared to other lentils. Their mild flavor makes them the perfect base for bold spices, and they break down into a creamy texture -my favorite thing about them- ideal for thickening curries. Plus, they’re rich in fiber, iron, and essential nutrients, making this dish as nourishing as it is delicious.

FAQ

Can I make this curry ahead of time?
Yes! This curry tastes even better the next day after the flavors have had time to meld together. Store it in the fridge and reheat gently on the stove when ready to enjoy.

Can I use other types of lentils?
I wouldn’t recommend using other types of lentils, this curry is all about texture and creamy red lentils are partly responsible for that. Not a fan of red lentils? Then try my Potato, Carrot and Chickpea Curry.

Is this curry freezer-friendly?
Absolutely! This curry freezes well for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw overnight in the fridge and reheat on the stove.

If you make this lentil curry recipe, be sure to leave a comment below! And don’t forget to snap a picture and tag us on Instagram @mondaydreamsblog so we can see your delicious creations. I love hearing from you and seeing how you make these recipes your own!

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Vegan Red Lentil Curry

A healthy crowd-pleasing recipe that’s perfect for busy weeknights or cozy weekend meals, this one-pot red lentil curry is easy to prepare and delivers bold, warming spices in every bite.

Course Main Course

Cuisine Gluten-Free, Indian-Inspired, Vegan, Vegetarian

Keyword comfort food, easy recipes, gluten-free dinner, lentil curry, vegan curry, vegan recipes

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 5

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 Tbsp finely grated ginger
• 2 Tbsp tomato paste
• 2 medium carrots, very finely chopped or coarsely grated
• 2 tsp curry powder
• 1 tsp garam masala
• 1 tsp chili flakes, optional, omit if you don’t like spicy food
• ½ tsp turmeric powder
• 1 cup uncooked red lentils, rinsed and drained
• 1 14 oz can diced tomatoes
• 1 14 oz can full fat coconut milk
• 1 ⅓ cup water
• 1 tsp sea salt
• 1 tsp coconut sugar

TO SERVE:

• Brown rice or quinoa
• Cilantro
• More chili flakes

Instructions

• In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
• Add garlic, ginger, tomato paste and carrots and sauté for 5 more minutes.
• Stir in the curry powder, garam masala, chili flakes and turmeric. Toast the spices for 1 – 2 minutes, stirring frequently, to release their flavors.
• Add the red lentils, tomatoes, coconut milk, water and sea salt. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 25 – 30 minutes, or until the lentils are soft and the curry has thickened.
• Add coconut sugar. Stir to combine. Turn off the heat, taste and adjust seasoning. I added ¼ tsp more of sea salt.
• Serve with rice and cilantro and enjoy this cozy meal.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

The post Vegan Red Lentil Curry appeared first on Monday Dreams.

WHY YOU’LL LOVE THIS SMOOTHIE

Healthy Ingredients: This no sugar-added smoothie is filled with nutrients to fuel your day. Bananas are rich in potassium, tahini and hemp seeds add a dose of healthy fats and provide a plant-based protein boost. Cinnamon and cardamom add warm, earthy notes while also bringing anti-inflammatory benefits. Medjool dates round out the flavor with natural sweetness and are a great source of fiber.

Satisfying and Energizing: The combination of healthy fats, protein, and fiber in this smoothie will keep you feeling full and energized for hours, making it perfect for breakfast or as a post-workout snack.

Simple and Quick: You only need a handful of ingredients and a blender to make this smoothie in under 5 minutes. And is perfect for on-the-go!

Versatile: For a creamier smoothie use a frozen banana. Want a protein boost? Add a scoop of your favorite plant-based protein powder. Like it thicker? Use less plant milk. Either way, it’s incredibly delicious and I’m sure you’re going to be making it on repeat.

Health Benefits of the Ingredients

Bananas are a great source of potassium, supporting heart health and balancing electrolytes.

Tahini provides healthy fats, essential for brain function and long-lasting energy. Tahini is high in plant-based protein and a great source of vitamins and minerals like calcium, magnesium and zinc.

Hemp Seeds are rich in vegan protein and omega-3 fatty acids, promoting skin health and reducing inflammation.

Medjool Dates offer a natural source of sweetness while being rich in fiber, which aids digestion.

Cinnamon and Cardamom are both powerful spices with antioxidant and anti-inflammatory properties, supporting overall wellness.

Flavor Profile

This sugar-free smoothie has a creamy, rich texture with natural sweetness from the banana and Medjool date. The tahini adds a slightly nutty, earthy flavor that pairs beautifully with the warmth of cinnamon and the fragrant, spicy kick of cardamom. It’s a delightful balance of flavors that I think you are going to love!

Whether you’re looking for a quick breakfast, a post-workout snack, or something to keep you full until lunch, this Banana Tahini Smoothie is the perfect choice. It’s packed with nutrients, full of flavor, and so easy to whip up.

Give this healthy smoothie a try and let us know how it turned out, tag us on Instagram @mondaydreamsblog or leave a comment below! We appreciate your feedback.

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Banana Tahini Smoothie

A quick, filling breakfast, a post-workout snack or a wholesome sweet treat, this delicious vegan smoothie is creamy, easy to whip up and packed with flavor.

Course Breakfast, Snack

Cuisine Plant-based, Vegan

Keyword banana smoothie, healthy breakfast, healthy sanck, plant based breakfast, smoothie, tahini recipes, vegan smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Ingredients

• 1 big ripe banana, fresh or frozen
• 1 tbsp tahini
• 1 tbsp hemp seeds
• 1 Medjool date, pitted
• ½ tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp cardamom
• 1 cup unsweetened almond milk or oat milk

Instructions

• Add all ingredients to a high-speed blender and blend until smooth and creamy.
• Serve and enjoy!

The post Banana Tahini Smoothie appeared first on Monday Dreams.

This Potato, Brussels Sprouts and Lentil Salad is as filling as it is delicious, and it might just become your new favorite. It’s a simple yet hearty dish, packed with plant-based protein, fiber, and a burst of flavors that will leave you craving more. Plus, it’s topped with a creamy tahini olive oil dressing that elevates this salad to a whole new level.

I love that this recipe is perfect whether you need a nutritious main dish or a vibrant side to complement any meal. And if you’re not a fan of Brussels sprouts, this dish might just be the one to change your mind!

WHAT’S GREAT ABOUT THIS SALAD:

Healthy and Nourishing: Each ingredient in this salad is a nutritional powerhouse. Lentils are rich in protein and fiber, keeping you full and satisfied. Potatoes offer complex carbs and potassium, while Brussels sprouts add a boost of antioxidants and vitamins C and K. Together, they create a salad that’s as nourishing as it is tasty.

Simple and Easy: You won’t need to spend hours in the kitchen to make this salad. It’s a straightforward recipe that involves roasting the vegetables and tossing everything together. The creamy tahini olive oil dressing is equally easy to whip up and adds a luscious, tangy touch to the salad.

Flavor-Packed: This isn’t your average salad. The combination of earthy lentils, roasted potatoes, slightly caramelized Brussels sprouts and creamy avocado creates a delightful mix of textures and flavors. Fresh parsley and dill add a little freshness and the creamy tahini olive oil dressing ties it all together with a smooth, nutty richness that’s balanced by the bright acidity of apple cider vinegar and the addition of Dijon Mustard and capers.

This Potato, Brussels Sprouts and Lentil Salad is not just another healthy salad; it’s a celebration of wholesome, nourishing ingredients brought together in a simple yet flavorful way. Whether you’re meal prepping for the week, hosting a dinner, or just looking for an easy and healthy lunch, this salad ticks all the boxes.

If you’ve never been a fan of Brussels sprouts, I hope you give this recipe a try. The roasting process brings out their natural sweetness and turns them into crispy, golden bites of deliciousness. Combined with the lentils and potatoes, and the most scrumptious dressing, this salad just might change your mind!

If you make this delicious 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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Potato, Brussels Sprouts and Lentil Salad

A hearty salad that’s easy to make and oh-so-delicious. This beautiful vegan main or side dish is full of goodness, bursting with flavor, and ready to become your new favorite dish.

Course Main Course, Salads, Sides

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

Keyword brussels sprouts, healthy recipe, high fiber, lentil recipes, potato recipes, salads, vegan food, vegan protein

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 3 mains - 6 sides

Ingredients

SALAD:

• 2 cups Brussels sprouts, halved, measured after chopped
• 2 cups diced potatoes, chopped into 2/3” or 1.5 cm cubes
• 1 small red onion, diced
• 2 Tbsp olive oil
• ½ tsp garlic powder
• ½ tsp ground coriander
• ½ tsp sea salt
• 1 ½ cup cooked lentils, I used jarred lentils, but you can cook them from scratch, see notes*
• 1 small avocado, diced
• ½ cup parsley, finely chopped
• ¼ cup dill, finely chopped
• Sea salt and pepper to taste

DRESSING:

• 2 Tbsp olive oil
• 1 Tbsp tahini
• 1 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 tsp coconut nectar or maple syrup, can substitute honey if you are not vegan
• 1 tsp capers, minced

Instructions

• Preheat the oven to 400°F (200°C).
• Add potatoes, brussels sprouts and red onion to a baking sheet. Drizzle with the olive oil, add garlic powder, coriander and sea salt. Toss to coat. Spread them out and roast in the oven for 20 minutes, stir and roast for another 15 – 20 minutes, until the potatoes are golden and the Brussels sprouts are slightly charred. Remove from the oven and let them cool slightly.
• While the vegetables are in the oven, make the dressing. In a small bowl, whisk together the olive oil, tahini, apple cider vinegar, Dijon mustard, coconut nectar or maple syrup and capers.
• Once the vegetables are cooked, assemble the salad. In a large bowl, combine roasted vegetables, lentils, avocado, parsley and dill. Drizzle the dressing over the salad, season with salt and pepper to taste and toss to coat.
• This salad can be enjoyed slightly warm or at room temperature. Serve it as a satisfying main dish or a hearty side. Either way, it’s sure to be a hit! Enjoy!
• Leftovers can be stored in the fridge for 2 – 3 days.

Notes

*About ⅔ cup dry lentils yields 1 ½ cups cooked lentils. To make the lentils: rinse the lentils and add them to a medium pot with lots of water. Bring to a boil, then lower the heat and simmer for about 20 minutes, until tender. Drain the excess water, let cool.

The post Potato, Brussels Sprouts and Lentil Salad 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.

This delicious, wholesome, plant-based dinner is simple to prepare and so comforting! It’s inspired by Mediterranean cuisine and is sure to become a favorite in your home. Packed with fiber, protein, healthy fats, and complex carbs, this cozy vegan dish is not only incredibly satisfying but also boasts numerous health benefits.

Butter Beans: These creamy legumes are rich in protein and fiber, making them a fantastic meat substitute. They also provide essential vitamins and minerals like folate, magnesium, and iron, supporting heart health and boosting energy levels.

Zucchini: I’m loving zucchini lately, it’s low in calories but high in nutrients, zucchini is a great source of vitamins A and C, potassium, and antioxidants. It adds a subtle juiciness to the dish, perfectly balancing the creamy texture.

Tomatoes: One of my favorite ingredients and a Mediterranean Diet staple. Bursting with flavor and nutrition, tomatoes are an excellent source of vitamin C, potassium, and lycopene, a powerful antioxidant that prevents and fights cancer. Tomatoes add a bright, tangy element that complements the other ingredients beautifully.

Cashews: These nuts are a wonderful source of healthy fats, protein, and magnesium. When blended, they create a rich, creamy base that enhances the overall texture and taste of almost any dish.

Amazing Flavors

Inspired by the fresh, vibrant flavors of Mediterranean cuisine, this dish combines creamy, buttery beans with juicy zucchinis, tangy sweet tomatoes and a beautiful blend of herbs. The cashew cream ties everything together, creating a luxurious, velvety sauce that takes this simple recipe to the next level.

This dish is not only bursting with flavor but also packed with nutrients. The butter beans provide plant-based protein and fiber, aiding in digestion and keeping you full longer. Zucchini and tomatoes contribute essential vitamins and antioxidants, promoting overall health and well-being. The cashews add a dose of healthy fats and protein, making this a balanced meal that supports heart health and keeps you energized.

The result is a wholesome, satisfying and oh-so-tasty vegan meal that will have you going back for seconds. A perfect example of how plant-based meals can be both nourishing and incredibly delicious. Not vegan? Trust me, everyone is going to enjoy a bowl of this cozy butter bean stew.

Tried this simple vegan recipe? Feel free to share your creations on Instagram @mondaydreamsblog and tag us so we can see your beautiful dishes! Or leave a comment below. We love hearing from you!

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Creamy Zucchini Tomato Butter Beans

A creamy, wholesome, and utterly comforting meal. An easy recipe that will satisfy vegans and non-vegans alike. Give it a try for your next dinner and enjoy a taste of Mediterranean-inspired goodness.

Course Mains

Cuisine Mediterranean, Vegan, Vegetarian

Keyword butter beans, easy recipe, healthy dinner, mediterranean cuisine, nutritious meal, plant based meal, vegan dinner, vegan recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Soaking Time (optional) 8 hours hours

Ingredients

CASHEW CREAM:

• ⅓ cup cashews, soaked for at least 3 hours, preferably overnight*
• 1 cup water

BUTTER BEANS:

• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 medium zucchini, halved lengthwise, then thinly sliced
• ⅓ cup finely diced red pepper
• 2 tsp dried basil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp chili flakes, optional, omit if you don’t like spicy food
• 2 cups cooked butter beans
• 2 cups diced fresh tomatoes
• 3 Tbsp tomato paste
• 2 tsp coconut sugar
• 1 – 1 ¼ tsp sea salt

TO SERVE:

• Slice of sourdough
• Fresh parsley and basil
• Drizzle of olive oil

Instructions

CASHEW CREAM:

• Drain and rinse cashews.
• Add cashews and water to a high-speed blender and blend until smooth and creamy. Set aside.

BUTTER BEANS:

• In a large skillet or pot, heat olive oil over medium heat. Add onion and garlic and sauté for 5 minutes.
• Add the zucchini, red pepper, dried herbs and spices and a big pinch of sea salt. Cook, stirring, for 8 more minutes.
• Stir in the butter beans, tomatoes, tomato paste, cashew cream, coconut sugar and sea salt. Lower the heat and simmer, stirring occasionally to prevent the beans and vegetables from sticking to the bottom, for 15 – 20 minutes, or until the zucchini is tender.
• Turn off the heat and serve warm with a big slice of sourdough, fresh herbs and a drizzle of olive oil.
• Enjoy this comforting vegan meal!
• Leftovers can be stored in an airtight container in the fridge for 4 – 5 days. You can reheat leftovers on the stove.

Notes

*Soaking nuts overnight makes them a whole lot healthier (you can read more about it here). But if you are hungry and want to make this tasty treat right now, soak the cashews in boiling water for 20 - 30 minutes. This will soften them quickly.

The post Creamy Zucchini Tomato Butter Beans appeared first on Monday Dreams.

Are you looking for a colorful, nourishing, and absolutely delicious vegan salad?!? Then you’ve come to the right place. This Sweet Potato and Blueberry Salad is a delightful blend of flavors and textures, perfect as a main meal or a flavorful side dish. Packed with nutrient-dense ingredients like Japanese sweet potatoes (because I think they taste so much better than regular sweet potatoes, am I the only one?!), fresh spinach, protein-rich quinoa, juicy blueberries, crispy chickpeas, creamy avocado, and toasted pumpkin seeds, this salad is a feast for both the eyes and the palate. To top it all off -and my favorite part- a creamy blueberry-lime dressing adds a tangy and sweet finish that’s simply irresistible.

Why I Think You’ll Love This Salad:

Flavor Explosion: The combination of sweet potatoes, tart blueberries, crispy chickpeas, fresh spinach with the tangy blueberry-lime dressing creates the most perfect harmony of flavors.

Nutrient-Packed: This salad is loaded with vitamins, minerals, and antioxidants from the spinach, blueberries, avocado and sweet potatoes, plus protein from the quinoa and chickpeas.

Perfect Texture: From the creamy avocado to the crunchy pumpkin seeds and juicy blueberries, every bite offers a satisfying mix of textures. A good salad always has a great mix of textures.

Versatile: Enjoy it as a nourishing main dish or a colorful side. It’s perfect for meal prep, lunch on-the-go, or a light dinner.

Tips for Success

Meal Prep: Roast the sweet potatoes and chickpeas and cook the quinoa ahead of time to make assembly quick and easy.

Storage: Store the salad and dressing separately in airtight containers in the fridge for up to 3 days. Add avocado and pumpkin seeds just before serving to keep them fresh.

Customization: Feel free to swap out spinach for arugula or mizuna or a mix of greens, quinoa for barley or farro, or pumpkin seeds for roasted almonds.

Now Let’s Talk About the Health Benefits:

Japanese Sweet Potatoes: Rich in vitamins A and C, fiber, and antioxidants, Japanese sweet potatoes support eye health and boost your immune system.

Spinach: A powerhouse of nutrients, spinach is high in iron, calcium, and vitamins K and A, promoting healthy bones and skin.

Quinoa: This complete protein is also high in fiber, magnesium, and antioxidants, supporting muscle repair and overall health.

Blueberries: These little berries are loaded with vitamins C and K and have one of the highest antioxidant levels of all fruits.

Chickpeas: Packed with protein and fiber, chickpeas help keep you full and satisfied.

Avocado: A great source of healthy fats, avocado also provides vitamins E, K, and folate.

Pumpkin Seeds: These seeds add a crunch and are rich in magnesium, iron, and zinc.

This colorful Sweet Potato Blueberry Salad is a powerhouse of nutrition. And it tastes amazing. It’s the perfect plant-based meal for any occasion, it’s sure to become a family favorite.

If you try this beautiful vegan salad, let us know what you think, leave a comment below or tag us on Instagram @mondaydreamsblog. We love hearing from you!

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Sweet Potato & Blueberry Salad

A simple, nourishing and delicious main or side dish that you are going to love. It’s full of goodness and has a wonderful mix of textures and flavors.

Course Main Course, Salads, Sides

Cuisine Mediterranean Diet Friendly, Plant-based, Vegan

Keyword blueberries, healthy salads, plant based meal, quinoa salads, sweet potato recipes, vegan recipes, vegan sides

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 2 mains - 4 sides

Ingredients

SALAD:

• 2 cups Japanese sweet potato, diced into bite-sized pieces.
• ⅔ cups cooked chickpeas, patted dry with paper towels
• 1 Tbsp olive oil
• ½ tsp sea salt
• ¼ cup uncooked quinoa
• 4 – 5 cups baby spinach, or mixed greens of choice, roughly chopped
• ½ cup blueberries, halved
• ½ medium-sized avocado, diced or thinly sliced
• 2 Tbsp toasted pumpkin seeds*

BLUEBERRY-LIME VINAIGRETTE:

• ½ cup blueberries
• 3 Tbsp olive oil
• 2 Tbsp lime juice
• 1 small pitted Medjool date,* can substitute with maple syrup or honey if you are not vegan
• 1 tsp Dijon mustard

Instructions

• Preheat the oven to 400°F (200°C).
• Toss the sweet potatoes and chickpeas with olive oil and sea salt. Spread them evenly on a baking sheet and roast, tossing halfway through, for 25 – 30 minutes, or until the sweet potatoes are tender and slightly browned and the chickpeas are golden and crispy. Let them cool slightly.
• While the potatoes are in the oven, cook the quinoa. Rinse well, add quinoa to a small saucepan and cover with lots of water. Bring it to a boil, then lower the heat and simmer for 15 - 20 minutes; until tender. Drain and rinse with cold water.
• Make the dressing. In a blender, combine blueberries, olive oil, lime juice, date and Dijon mustard. Blend until smooth. Adjust the seasoning to taste, adding more lime juice or ½ - 1 more date (or sweetener of choice) as needed.
• Assemble the salad: In a large bowl, combine spinach, roasted sweet potatoes, chickpeas, quinoa and blueberries. Gently toss to combine. Just before serving, gently fold in the avocado and sprinkle with pumpkin seeds. Drizzle the desired amount of blueberry-lime dressing over the salad (I used it all).
• Serve immediately and enjoy!

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.
**You can soak the date in boiling water for 15 minutes to soften, it will be easier to blend.

The post Sweet Potato and Blueberry Salad 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.

Craving something comforting, but wholesome at the same time? Then you have to try this vegan polenta with mushroom ragù. It’s rich, creamy, incredibly flavorful and so satisfying.

The Perfect Harmony of Flavors

Picture this: vegetables cooked until they’re golden and caramelized, allowing their natural sweetness to shine through. Mushrooms with the perfect ‘meaty’ texture, chickpeas, onions, carrots, and garlic, all simmered together in a rich red wine sauce infused with fragrant herbs. The result? A mouthwatering ragù that boasts a depth of flavor that will leave your taste buds singing.

Creamy Polenta with Mushroom & Chickpea Ragù

Creamy Polenta: The Perfect Base

Now, let’s talk about the creamy polenta that serves as the perfect canvas for this tasty vegan ragù. Made from finely ground cornmeal cooked to silky perfection, this comforting staple provides the ideal backdrop for the robust flavors of the ragù to shine.

Health Benefits Galore

Not only is this dish a culinary delight, but it’s also packed with nutritional goodness. The combination of mushrooms and chickpeas provides plant-based protein, while carrots add a vibrant pop of color and a dose of vitamin A. Plus, the fiber-rich ingredients will keep you feeling satisfied and nourished for a very long time.

How to Serve

To assemble this masterpiece, simply ladle the warm mushroom and chickpea ragù over a generous helping of creamy polenta. Garnish with a sprinkle of fresh herbs for a burst of color and flavor. Serve it up family-style and watch as everyone gathers around the table, eager to dig in.

Tried this comforting vegan meal? Let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Creamy Polenta with Mushroom and Chickpea Ragù

This Creamy Polenta with Mushroom and Chickpea Ragù is fiber-rich, has a healthy dose of plant-based protein and is incredibly flavorful. A hearty vegan meal that also happens to be healthy and super cozy; it’s the perfect weeknight dinner.

Course Main Course

Cuisine Italian-Inspired, Mediterranean, Plant-based, Vegan

Keyword chickpea ragù, creamy polenta, easy vegan dinner, healthy recipe, mushroom ragù, plant-based protein, vegan meal

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4

Ingredients

MUSHROOM AND CHICKPEA RAGÙ:

• 2 Tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 cup finely diced carrots, tightly packed
• 14 oz or 400 grams of mushrooms, chopped, I used half portobello, half oyster mushrooms
• 6 big sundried tomatoes, rehydrated and finely chopped
• 2 Tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried basil
• 2 ½ cups water or vegetable broth
• ⅔ cup red wine
• 1 bay leaf
• 1 ½ cup cooked chickpeas
• 2 tsp coconut sugar
• 1 tsp balsamic vinegar
• 1 tsp sea salt or more to taste

POLENTA:

• 3 cups unsweetened almond milk
• 1 cups water
• 1 cup instant polenta
• 1 tsp sea salt, or more to taste

Instructions

MUSHROOM AND CHICKPEA RAGÙ:

• In a medium/big pot, heat olive oil over medium heat.
• Add the onion and sauté for 5 minutes, until translucid.
• Add garlic, carrots, mushrooms, sundried tomatoes, and a big pinch of sea salt and sauté for 5 more minutes.
• Add tomato paste, paprika, thyme, rosemary and basil. Sauté for 2 minutes.
• Add water or vegetable broth, wine and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 25 minutes.
• Stir in the chickpeas. Let it simmer for 10 more minutes. The water/broth should be almost gone and the ragù should be thick by now.
• Turn off the heat and add coconut sugar, balsamic vinegar and sea salt. Stir to combine. Taste and adjust seasonings.

POLENTA:

• Add milk, water and sea salt to a medium pot. Bring to a boil.
• Reduce the heat to low and slowly whisk in the polenta, always whisking to avoid any lumps.
• Cook, stirring, until it becomes thick and creamy, about 5 minutes.
• Divide into four bowls and top with the mushroom ragù and fresh parsley.
• Enjoy this hearty meal!

The post Creamy Polenta with Mushroom and Chickpea Ragù appeared first on Monday Dreams.