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

Healthy Holiday Nog Pancakes | Vegan + Gluten-Free

Flip Or flop

Growing up, my mom made the best pancakes, and it wasn’t until I became a mom myself, that I finally mastered the art of the perfect pancake! I’ve tried several simple recipes that have seemed too good to be true—and they were. One after another attempt was quite literally—a flop.

The other morning was a bit of a momentous occasion as Dusty, Max and I flipped over my successfully delicious new creation! Since finding a tasty, whole food, gluten-free, baby and hubby-approved pancake recipe, I decided to take it to the next level for the holidays. Big thank you to plant-based brand, So Delicious Dairy Free, for sponsoring this post!

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Next Level

Eggnog was always one of my favorite holiday treats to sip on, but it never made me feel all that great. Eggs, whole milk, and heavy cream are among the worst offenders that can contribute to what I like to call…a massive food hangover! Since going vegan 5 years ago, I haven’t missed dairy one bit, but I did miss getting to enjoy classic, festive foods with family and friends. 

Rather than bowing out of holiday parties and saying no thank you, I like to make, bake, and take my goods with me wherever I go, to share the wealth! So Delicious Dairy Free products have made it easy for us to enjoy plant-based versions of our favorite snacks without having to compromise on taste—everything from yogurt, to milk, to epic seasonal treats!

when you promise the hubs first bite…

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Healthy Holiday Nog Pancakes

Make your breakfast merry & bright with this healthy, holly jolly pancake recipe, blended with vegan So Delicious Holiday Nog, for some extra festive flair! Enjoy these maple-infused pancakes plain, or topped with your favorite fruit, nuts, seeds, syrup, and whip!

dairy-free, gluten-free, soy-free, kid & baby-friendly, & oh-so-festive!

makes: 5 pancakes // time: 10 min

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ingredients:

• 1 cup rolled oats

• 1/2 cup So Delicious Holiday Nog

  • or other plant-based milk

• 1 ripe banana

• 1 tsp vanilla bean powder or extract

• 1 tbsp maple syrup

• 1 tsp baking powder

• pinch of salt

• top w/ So Delicious Cocowhip (optional)

steps:

1. Place all ingredients in blender and blend until smooth. Batter should begin binding and thickening.

2. Place non-stick pan on stovetop and allow to warm over medium heat for a minute or two. Making sure the pan is completely heated before pouring batter is key!

3. Pour about 1/2 cup of batter onto pan and allow to cook for about 1 minute and flip for another minute. (Should make about 5 pancakes). A good indicator that your pancake is ready to flip is when it begins to bubble.

4. Top pancakes with So Delicious Cocowhip, pomegranate, mixed berries, nuts, seeds, cinnamon, and/or maple syrup! I used a blend of thawed frozen raspberries with a touch of maple syrup blended up!

notes:

• Try adding a drop of food grade peppermint essential oil for a candy cane twist!

• You can also use almond milk, soy milk, or any other plant milk OR try adding pumped breast milk if making for your baby! (break pancakes into small pieces if going this route).

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Other seasonal Favorites

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Spread Good Cheer

I get asked a lot about how to be vegan with family and friends, and my number one piece of advice is to share the wealth. Make, bake, or take something delicious with you this holiday season and spread good cheer!

And when things don’t go according to plan, just remember that every great Christmas movie is great because of plans that didn’t go accordingly—Home Alone, Christmas Vacation, It’s a Wonderful Life—every great story that we look back on and laugh about or cherish, has a unique twist that sets it apart in our hearts. Enjoy all of the ups, the downs, and the in-betweens the Christmastime and always!

Designed For Your Lifestyle,

Erin