Valentine’s No-Bake Brownie & Birthday Cake Pops | Gluten-Free Vegan

A Not-So-Guilty Pleasure

I used to love going through the Starbucks drive-thru for a hot cup of green tea and a birthday cake pop, but like a lot of things, that fell away as we moved more and more towards plant-based and eventually went vegan. I don’t know why it took me until now to finally figure out how to make them on my own at home, with cleaner & fewer ingredients and without having to preheat the oven!

* Keeping my writing short and sweet in this blog post because I’m working on something exciting—enjoy the fun photos and recipe! ;)

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Valentine’s No-Bake Cake Pops | Gluten-Free Vegan

These guilt-free, bite-size treats are perfect to share with your Sweets this Valentine’s Day, and whether you’re a vanilla or chocolate-lover, I’ve gotcha covered! Not only are these cake pops gluten-free, they contain zero refined sugar and don’t require any baking!

dairy-free, gluten-free, soy-free, refined-sugar-free, kid-friendly, & oh-so-sweet!

makes: 10 pops // time: 25 min

ingredients:

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birthday cake pops + brownie bite cake pops

• 1/2 cup coconut flour

• 1/4 cup soaked cashews

• 1/2 cup plant milk (our favorite is Happy Planet Oat Milk)

• 8 pitted medjool dates

  • or 2 tbsp maple syrup or agave nectar

• optional: 2 tbsp SunWarrior Vanilla Warrior Blend

  • or 2 tbsp SunWarrior Chocolate Warrior Blend for the brownie pops

• 1/4 cup cacao powder (for brownie bites)

frosting

• 1/4 cup solid cacao butter

• 1/4 cup soaked cashews

• 3 tbsp oat milk

• 2 tbsp maple syrup or agave nectar

• 1 tsp vanilla extract or flavor (for birthday cake pops)

• handful freeze dried raspberries

  • crumble in a bowl for birthday cake pops

  • add into food processor for brownie bites

steps:

1. Drain and rinse soaked cashews and add to a food processor along with coconut flour, dates (or liquid sweetener), vanilla or vanilla protein powder, and oat milk and process until well-combined. A crumbly, dense, texture should form, that can be easily rolled into a ball. If too watery, add more coconut flour, if too dry, add more oat milk.

2. Roll dough into balls, stick cake pop sticks (or paper straws) in them, and place on a baking sheet lined with parchment paper.

3. Place in freezer to harden. Meanwhile, heat cacao butter on stovetop over low heat until melted.

4. Place cashews, oat milk, maple syrup, and vanilla into food processor or blender and blend until smooth. Add melted cacao butter and blend again.

5. Place mixture into refrigerator for 10-15 min to thicken a bit, and then remove cake balls from freezer and dip in frosting until fully coated. If frosting drips, twist cake pop until it settles.

6. Sprinkle freeze dried raspberries, shredded coconut, cacao nibs, or other toppings of choice on top and place back in freezer to solidify. Keeps well in refrigerator for a few days or longer in the freezer!

notes:

• Other types of flour will not work in this recipe, because they do not absorb as much moisture as coconut flour.

• Another delicious variation is to add a bit of nut butter to the chocolate cake pops!

• You can also try pressing the “cake” dough into a tray and creating power bars topped with the frosting

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Sharing A Bit Of XOXO

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Treat Yourself

Self-care and self-love is not selfish! Treat yourself to some homemade cake pops, a spa day, a good read, or whatever else may speak to your heart and feed your soul!

Wishing you all a Happy Heart Day!

Designed For Your Lifestyle,

Erin

Chocolatey Peanut Butter Protein Bars | No-Bake & Zero-Waste

On-The-Go, In The Gym, After Din

This year, Dusty and I have committed ourselves to working hard on making gains in the gym, and we constantly get asked where we get our protein on a plant-based lifestyle. Simply put, all foods contain protein, and if you’re eating enough calories, you’re getting enough protein. We don’t count calories, macros, or grams of protein, but we do need extra fuel for our highly active and on-the-go lifestyle…

Enter—the easiest, no-bake, homemade, gluten-free, vegan protein energy bar—that’s a mouthful, (and so is this tasty treat)! This fast fuel recipe is quick, simple, inexpensive, and tastes like your very own Clif Bar, without the added artificial flavors and other no-so-friendly ingredients.

After dinner, I’m always craving something a little sweet, and these puppies double as the perfect dessert!

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Arm Yourself With Weapons Of Mass Nutrition

Most protein and energy bars in stores are overpriced and over-processed. Artificial sweeteners and other mysterious ingredients can be a burden on our bodies, and over time, create symptoms like leaky gut, indigestion, and even cause us to hang onto excess weight. Remember: If you can’t read it, don’t eat it!

Not only that, individually packaged bars create excess waste that our landfills simply don’t need. Going zero-waste is near impossible, but recipes like this make it easier to lean in that direction, and do a little good for our bodies and the planet!

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Chocolatey Peanut Butter Protein Bars

The combination of protein plus healthy fats from whole food sources combines to make a deliciously simple energy bar that will keep you fueled on-the-go, in the gym, and as a sweet, post-dinner treat. Not only are they unprocessed, these bars are also zero-waste and super-duper kid-friendly!

vegan, gluten-free, oil-free, zero-waste, high protein, healthy fats

time: 10min + freeze time // makes: 8-12 bars

ingredients:

• 1 cup soaked pitted dates

• 1 cup gluten-free rolled oats

• 2 tablespoons peanut butter (or almond butter)

• 2 tablespoons shredded coconut

• 2 tablespoons hemp seeds

• 1 scoop SunWarrior Vanilla Warrior Blend (optional, but delicious!)

  • Use discount code EatMoveRest for 20% off!

• 3/4 cup dairy-free dark chocolate bar or chips

steps:

1. Pour all ingredients into a food processor (including a splash of the date water) and pulse until well-combined.

2. When well-combined, turn food processor on and let run for about a minute. Eventually a ball will form—this is good!

3. Once all ingredients are soft and shapeable, spread and press into a baking pan lined with parchment paper.

4. Meanwhile, melt dark chocolate bar or chips in a small pan on the stovetop on low heat, being careful not to burn the chocolate.

5. Drizzle or spread thin layer of chocolate on top of bars and place in freezer for at least 1 hour.

6. Take out of freezer and slice into desired sizes with chef’s knife.

7. Keep in refrigerator and enjoy within 5-7 days, or longer in the freezer!

note:

• Make sure bars are solid before removing from freezer and cutting. If too soft, chocolate will crack.

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As Seen On YouTube

Join us in the kitchen as we whip up these tasty protein treats on the EatMoveRest YouTube channel! Be sure to Subscribe, click that bell to turn on Notifications, give it a Thumbs Up, leave us some love in the Comments, and Share with family and friends!

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Monkey See, Monkey Do

If you’ve got kiddos, they’re gonna love getting messy making these delicious sweet treats. The more you can involve your littles in the grocery shopping, garden planting, and food making experience, the more likely they’ll be to opt for healthy choices that’ll keep ‘em happy! Lead by example and show them just how delicious and fun plant foods can be!

If you want to see more of our favorite healthy vegan snacks, high protein treats, and kid-friendly goodies, let me know in the comments!

Designed For Your Lifestyle,

Erin