Carrot Cake Truffles

True or False:

Making something bite-sized increases the appeal ten-fold.

I’m gonna go with true.

Exhibit A: These Carrot Cake Truffles.

I take after my dad in many ways.

Corny jokes, enjoyment of golf, excel nerdiness…

and love of carrot cake.

Of course the real deal is best. A little bit of pineapple, some walnuts, and a thick layer of cream cheese frosting.

But always accessible? Not so much.

So what if you could get a bite of carrot-cakey goodness with a recipe that requires only 5 main ingredients and a food processor?

Winning.

I used Emmy’s Organics vanilla coconut cookies to make these truffles a) super simple and b) super delish.

Emmy’s are my FAV cause you know exactly what’s in each delish bite. Nothing I wouldn’t put in them myself!

So just throw them in a food processor with the other ingredients.

If you chill the batter before scooping, it will make the rolling part of this whole dealio so much simpler.

Also, a mini cookie scoop is a gadet you will never regret having in your arsenal.

Perfectly sized bites of goodness every time!

Rolling the scoops into smooth balls can get a little sticky.

I’ve found it to be easier with slightly damp hands.

These bites are delish just rolled up like that!

But for a finishing touch, roll them in shredded coconut.

Ta-da!

How pretty!

When rolling, it helps to press the ball into the coconut so the shreds adhere.

That’s it.

You now have an army of carrot cake bites ready for delish snacking!

These would be perfect for an Easter get together too!

Serve them up. Get compliments. Then surprise everyone with the whole “they’re actually healthy!” revelation.

The best.

A couple more things:

Any nut butter will work. Cashew would probably be delicious!

If you don’t have Emmy’s, just add some coconut shreds and a bit more maple syrup.

Happy Spring y’all!

Carrot Cake Truffles

The delish flavor of a classic spring cake in bite-sized form! Vegan, gf, no-bake goodness that results from dumping 5 ingredients in a food processor. Serve these up for an Easter win!
Servings: 14 truffles

Ingredients

  • 1 large carrot
  • 3 Emmy's Organics Vanilla Cookies
  • 2 tbsp pumpkin seed butter *sub any nut/seed butter
  • 1 tbsp maple syrup
  • 2 tbsp coconut flour
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • coconut shreds to coat

Instructions

  • Shred the carrot in the food processor, then add the cookies, pumpkin seed butter, and maple syrup.
  • Pulse in the coconut flour and spices.
  • Transfer dough to a bowl to chill in the fridge for 20 minutes.
  • Scoop and roll dough into balls.
  • Coat the truffles in shredded coconut if using.

Strawberry Orange Fig Newtons

Why are they called fig newtons?

Anyone know?

Well, google told me a man named Charles was actually the OG fig newton creator before selling out to Nabisco in 1910.

So why “Newton”? Not sure.

Theory A: Charles was so proud of his fig-roll-making-machine that he named them after Sir Isaac Newton – the famous physicist.

Theory B: It’s a tribute to the town of Newton, Massachusetts.

Theory C: They were a NEW product that people would eat a TON of. (kidding… obvi I just made that up)

Regardless of the history, they’re scrumptious.

So let’s get down to the figgy business.

I love my graham cracker recipe. And you all seem to as well!

Therefore, I wanted to use that as a guide for the newton dough.

Something about the combo of sunbutter, coconut sugar, and almond flour yields a golden delicious canvas.

In keeping with the original fig newton goal (digestion *ahem), I added ground flaxmeal to the dough.

And a sprinkle of baking powder gives it just the perfect fluff.

I find it’s easier to work in two batches with this dough, so I divide and conquer.

And now the filling.

A step above the classic.

Strawberry jam.

Orange.

And the figs.

The perfect flavor family.

*make sure you soak the figs in hot water before blending

Roll the dough into a long rectangle and generously fill ‘er up.

(Try not to just straight up eat the filling.)

Leave just a tab bit of room on both ends.

Ever so carefully fold the sides over the filling and press together.

Then flip the log over so the creased side is underneath.

Bake until just golden brown, then let it cool *before* slicing.

Then cut up your log into little newtons!

The filling is revealed.

Just look at how scrumptious they are!

Alright, now you can dig in.

Stay sweet my friends!

Strawberry Orange Fig Newtons

With a crust reminiscent of graham crackers and a filling augmented with strawberries and orange, these are a step above the og Nabisco favorite. Oh they're vegan and paleo too. 

Ingredients

Graham Dough

  • 1/4 cup sunflower seed butter
  • 1/4 cup coconut sugar
  • 2 tbsp silan (date syrup) *sub maple
  • 1/4 cup almond milk
  • 1 tsp vanilla
  • 1 1/2 cup almond flour
  • 1/4 cup flaxmeal
  • 1 tsp baking soda
  • 1 tsp cinnamon

Filling

  • 12 dried figs *soaked in hot water for 20 minutes
  • 2 tbsp strawberry jam
  • 2 tbsp orange juice
  • 1 tsp orange zest

Instructions

  • Preheat oven to 325 degrees.
  • Beat together the sunbutter, coconut sugar, silan, almond milk., and vanilla.
  • Add the almond flour, flax, baking powder, and cinnamon.
  • Divide dough into two portions.
  • Drain the figs and blend with the strawberry jam and orange.
  • Roll the dough into two long rectangles (about 4 inches wide).
  • Spread the filling along the center.
  • Roll the sides of the dough over the filling and press to close.
  • Flip the rolls over (crease side on bottom) and place on a parchment-lined baking sheet.
  • Bake for about 20 minutes.
  • Remove and let cool before slicing.

Nut-Free Brownie Truffles

“So good I had to go back for another.”

(words of affirmation from an appreciative co-worker concerning these truffles)

But I mean…can you blame her?

Chocolate-lovers: This one’s for you.

Gluten-free peeps: Duh.

Vegans: You as well.

Nut-free friends: I gotchu.

The general human population: Yup. You need these.

Already drooling?

Well let’s make them even more appealing.

Only 7 ingredients (or 6 potentially) stand between you and bites of decadence.

And little to ZERO cooking skills required. This is a dump-and-stir-and-roll-and-coat-and-devour kind of recipe.

The Safe + Fair brownie mix is comin in clutch again for this recipe.

I paired the mix with a combo of sunflower seed butter and chocolate coconut tahini from Everland foods.

And that combo was pretty much perfect. But feel free to use whatever nut / seed butter you’re craving!

Like I said, just mix all the ingredients and chill out.

(Cold batter allows for easier truffle creation.)

Freezing the truffles after rolling helps the chocolate set quickly.

And fast setting chocolate = shorter time to taste buds.

Duh.

I like to dip the bottom of the truffle into the bowl of melted chocolate first.

Then pour / drizzle more chocolate on top.

Less messy than trying to coat it all at once.

But you still get plenty of chocolate coating.

Even enough to melt on your fingers.

These babes are best when stored in the fridge.

Keeps them cool, but not frozen solid.

So they’re ready when a chocolate craving STRIKES.

Enjoy them my dear friends!

Brownie Truffles

These decadent bites of delicious glory are vegan, gluten-free, and nut-free. Only 6 ingredients - and adaptable. Perfect for an easy treat!

Ingredients

  • 1/2 package Safe + Fair brownie mix
  • 1 flax egg *1 tbsp flax + 2 1/2 tbsp hot water
  • 1/3 cup sunflower seed butter *any nut/seed butter
  • 1/3 cup Everland Foods Chocolate Tahini *any nut/seed butter
  • 2 tbsp silan (date syrup) *sub maple/honey
  • 2 tbsp coconut flour *packed
  • chocolate for coating

Instructions

  • Combine the brownie mix and flax egg. Then add the nut/seed butter and date syrup.
  • Chill the bough in the fridge for 20 minutes. (It will be easier to roll.)
  • Scoop the dough and roll into balls.
  • Freeze the balls for 20 minutes.
  • Coat in chocolate.

Notes

*store in the fridge / freezer 

Mexican Arancini

Alright team. Raise your hands if you’re not drooling over this pic…

(Everyone’s hands are down as they rapidly scroll through this post to get the recipe.)

What even are these?

What’s crispy, spicy, cheesy, fried, and actually good for you?

Dairy-free, gluten-free, air-fried Mexican Arancini.

Arancini – cheese-stuffed fried rice balls dunked in marinara – are traditionally Italian. But in true Katie fashion, I took a leap away from tradition. Homemade dairy-free cauliflower “cheese”, chickpea “rice”, bean tortilla chip “breadcrumbs”, and vegan queso. Totally not traditional. But totally DELISH.

Now my first call to action: DO NOT BE INTIMIDATED.

These are deceptively easy to make. And you really don’t need to be all fancy with the boujie ingredients. Normal cheese and rice will work just fine if you’re down for that. Pick your battles people.

First things first, let’s cut the cheese.

It’s made with steamed cauliflower, coconut oil, roasted hot peppers, some other spices, and gelatin.

Say what? Guys. It works. Just look at these cubes of delish pepper jack “cheese”!

The cheese also shreds like a charm. Which makes it a perfect addition to the arancini rice mixture.

Just combine with Banza chickpea rice, arrowroot powder, and an egg and you’re good to go.

To form the arancini, scoop a couple tablespoons of the rice mixture into your hand (helps if it is slightly damp).

Enclose a cheese cube in the center and place on a parchment-lined plate. Repeat.

Once you’ve formed all the balls, freeze them for at least 30 minutes.

It will be immensely helpful when it’s time to coat them for frying.

Speaking of coating, lets talk about this flavor-packed combo that’s gonna turn into crispy goodness.

Three different steps: a light arrowroot flour coating, and egg dip, and crushed toritlla chips for the final layer.

I used Beanfields Pico de Gallo flavored chips. And bam. They’re goooood. And made from beans! Hello delicious protein.

When all of the arancini have been rolled, dipped, and coated, it’s time to fry.

I used my air-fryer. I’m kind of obsessed. So quick. So easy. So healthy. And minimal clean-up. Just 12 minutes and you’ve got crispy golden perfection.

The arancini are done. It’s time to devour.

Let’s get saucy with some vegan queso and fresh salsa.

Sound like a plan?

Great. Now dig in people!

Mexican Arancini

Spinning tradition on it's head with these dairy-free, gluten-free, crispy bites of goodness. Dip them in salsa and/or queso and head straight to flavor-town heaven.

Ingredients

Homemade Pepper Jack "Cheese"

  • 2 cups pureed steamed cauliflower
  • 1 tbsp melted coconut oil
  • 3 roasted mini hot peppers
  • 3 tbsp gelatin
  • 1/2 tsp salt

Rice Mixture

  • 2 cups cooked rice *I used Banza chickpea rice
  • 1/2 cup shredded cheese
  • 1/4 cup arrowroot powder
  • 1 egg *beaten
  • 1/4 tsp salt
  • 1/2 tsp oregano

Breading

  • 1/3 cup arrowroot powder
  • 1/4 tsp salt
  • 1/2 tsp oregano
  • 1 egg
  • 1 tbsp almond milk
  • 2 cups crushed tortilla chips *I used Beanfields

Instructions

For the Cheese:

  • Puree all ingredients until smooth.
  • Scoop into a lined loaf pan and smooth out.
  • Chill in fridge for at least 3 hours to set up.

For the Arancini:

  • Shred some of the cauliflower cheese (1/2 cup worth).
  • Mix the cheese, rice, egg, arrowroot, and seasonings.
  • Scoop 2 tbsp of the mixture into the palm of your hand. 
  • Place a cheese cube in the middle, and form the rice mix around to enclose it.
  • Repeat with the remaining mixture, placing formed balls on a parchment-lined plate.
  • Freeze the balls for at least 30 minutes. (Will make breading so much easier!)
  • Mix the arrowroot powder and spices together in one bowl.
  • Beat the egg and almond milk in a second bowl.
  • Have the crushed tortilla chips ready in a third.
  • Take the balls out of the freezer. 
  • Roll one of the balls in the arrowroot mix, dip in the egg wash, then coat in tortilla chips.
  • Place coated arancini to the side and repeat with the remaining balls. 
  • When all arancini are breaded, set your air-fryer to 400 degrees.
  • Working in batches, fry them at 400 degrees for 12 minutes.
  • Serve with queso and salsa.

Sunbutter Kettle Corn Truffles

Hello there sweet, salty, delish bite of heaven.

Only 4 ingredients? And covered in chocolate?

Winning.

You know you want a bite.

But let’s talk about what’s in these babies.

Kettle. Corn. Granola.

Yum.

Thanks Safe + Fair for creating a granola that makes these truffles epic!

The only other ingredients in these guys?

Dates, sunflower seed butter, and a splash of almond milk.

Be sure to pit and soak the dates – then they will blend super smooth.

Blend the dates, sunbutter and almond milk first.

Then add the granola.

Have a different granola on hand you love? Swap that in instead. I’m sure they will still be delish.

Transfer the dough to a bowl and freeze for a bit.

Trust me. It will make it a million times easier to roll into truffles.

After you scoop and form the truffles, freeze them again while you make the chocolate coating.

It will help the chocolate set.

Dip. Dunk. Pour. Drizzle. Roll.

Just get the chocolate on there.

And for a pretty garnish? Add some baby granola clusters to the top while the chocolate is still melty.

Then stick back in the freezer to set up.

And just like that – your little bites of heaven are done.

Share with friends.

Or don’t.

Just enjoy them!

Sunbutter Kettle Corn Truffles

Sweet, salty, and covered in chocolate. Can it get any better? These are a simple, no-bake vegan, gluten-free treat that you'll wanna pop right in your mouth!

Ingredients

  • 1 cup soaked pitted dates
  • 1/2 cup sunflower seed butter *sub any nut butter
  • 2 tbsp almond milk
  • 2 cups Sweet Kettle Corn Safe+Fair Granola
  • 1/3 cup coconut oil
  • 1/4 cup cacao powder
  • 1 tbsp date or maple syrup

Instructions

  • Soak dates in boiling water for 10 minutes.
  • Drain dates, then add to a food processor with the sunbutter and almond milk. Blend until silky smooth.
  • Add the granola and pulse to combine.
  • Transfer the dough to a bowl, and freeze for 30 minutes (it will be easier to roll).
  • Roll dough into tablespoon-sized balls and freeze.
  • Melt the coconut oil and combine with the cacao powder and maple syrup.
  • Drizzle chocolate on the truffles and top with more granola.
  • Chill until firm.

Notes

*best stored in the freezer

Vegan Graham Crackers & Cream Cheese

Graham Crackers – a classic American snack.

Integral in every s’mores operation. Fabulous as pie crust. Phenomenal dunked in milk. Perfection with a spread of chocolate frosting. Inspiration for a spin off cereal and bear-shaped bites. Delectable as a vehicle for cream cheese. Oh, and apparently dog treats?

Bottom line: We can all agree that they’re delicious.

So why not make that deliciousness available in a vegan, gluten-free, super nutritious form? But in a way that ACTUALLY tastes like the original.

The ultimate dream.

And that dream is now a reality.

Somehow the sunflower butter, coconut sugar, maple syrup, cinnamon combo is a dead-ringer for that classic graham flavor.

Not sure how. But not questioning it.

As a vegan recipe, the ingredients are pretty adaptable. Almond flour can be swapped for ground flaxseed. Oat flour for chickpea or quinoa flour. And vise versa.

The main thing to remember? Refrain from eating all of the dough before cooking. It’s a challenge for sure.

Baking times will vary from oven to oven. Just keep an eye on your grahams and pop ’em out when they’re golden brown.

When you remove them from the oven, re-trace the slices while the crackers are still warm. Spread the pieces apart to cool and crisp up.

These grahams are amazing just as is.

But they’re even BETTER with some homemade vegan cinnamon cream cheese.

Or maybe even that Vegan Chocolate Frosting?!

Either way, you can’t go wrong.

Vegan Graham Crackers & Cinnamon Cream Cheese

Ingredients

Graham Crackers

  • 1/4 cup sunflower seed butter
  • 1/4 cup almond milk
  • 1/4 cup coconut sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 cup almond flour
  • 1 cup oat flour *subs listed below
  • 3 tbsp ground flax *sub extra flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon

Cinnamon Cream Cheese

  • 1 package silken firm tofu
  • 1/2 cup raw cashews *no need to soak
  • 3 tbsp maple syrup
  • 2 1/2` tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp salt

Instructions

Graham Crackers

  • Preheat oven to 325 degrees.
  • Mix together the sunflower butter, almond milk, coconut sugar, maple syrup, and vanilla until homogeneous.
  • Combine the dry ingredients in a separate bowl, add to the wet mixture, and stir until incorporated.
  • Separate the dough into two equal portions. And try not to eat it all.
  • Place half of the dough onto a piece of parchment paper the size of your cookie sheet. Press another piece of parchment on top.
  • Roll out the dough until it is 1/8 inch thick. (Pro Tip: A drinking glass works as a rolling pin in a pinch.)
  • Slice the flat sheet of dough into approximately 2 inch x 2 inch squares. Poke a couple sets of fork holes in each cracker.
  • Bake for 10 minutes, then check the crackers. They might have expanded and grown together while baking. If so, re-trace the cuts and separate slightly. 
  • Bake for another 15 minutes.
  • Remove from the oven and let them cool. They will crisp up as they do so.

Cinnamon Cream Cheese

  • Drain the tofu. (No need to squeeze or press.)
  • Add all of the ingredients to a blender or food processor. Blend until silky smooth.
  • Store in the fridge - it will be thicker when cold. 

Notes

*subsitute the almond and oat flours for any of the following: quinoa, chickpea, ground flaxseed, gf all-purpose blend, whole wheat flour
*do NOT use coconut flour

Homemade Vegan Snack Mix

Anyone else grow up on Chex Mix?

My mom ALWAYS had a glass canister full of it sitting on our counter.

I was the girl who picked out all the rice chex and pretzels…leaving the wheat chex and brown cracker things for someone else.

Sorry not sorry. I know what I like.

And you know what I’m reeeeaaally liking? This revamped, super nutty, subtly spicy, vegan snack mix.

Like my coworkers and I are addicted. No shame. You will be too.

That golden goodness? You know it’s calling your name.

This recipe is about as un-scientific as it gets. Substitutions are not only welcome, they’re encouraged.

Not a cashew fan? Want some sunflower seeds? Are you a corn > rice chex kind of person? Or maybe wanna get sweet and spicy with some honey nut cheerios and extra sriracha?

Go. For. It.

Let’s talk about the sauce.

Typically, chex mix is made with Worcestershire sauce. But people know the ingredients in that stuff just as well as they know how to pronounce it. Aka they don’t.

So let’s make a sauce with ingredients you know, love, and have lying around.

Just look at that bowl of FLAVOR!

I used vegan butter in this recipe (to make it vegan..obvi…) but normal butter will do the trick!

Just melt it. Combine with the sauces and spices. And pour over the bowl of raw snacky stuff.

Now, baking this takes patience. Not gonna lie.

Your kitchen is going to smell divine, and you’ll just want to dig in.

This whole “bake for 30 – stir – bake for 30 – stir” will be tedious.

But you can do it.

Cause that perfectly crisp, crunchy, golden goodness is worth it.

Make this for your next party. Or for your coworkers. Or movie night. Or yourself.

I pinky promise you’ll be obsessed.

Nutty Vegan Snack Mix

Super addicting. Better than the original. Customizable to your nut-preference. Snack away!

Ingredients

  • 3 cups pretzels *gf if needed
  • 2 1/2 cups rice chex cereal
  • 2 cups plain cheerios
  • 1 cup peanuts
  • 3/4 cup cashews
  • 1/2 cup pumpkin seeds

For the sauce...

  • 6 tbsp melted vegan butter *sub normal
  • 3 tbsp coconut aminos *sub soy sauce
  • 1/2 tbsp sriracha
  • 1/2 tbsp dijon mustard
  • 2 tsp garlic powder
  • 1 tsp dried onion flakes
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Preheat oven to 200 degrees.
  • Combine the cereals, nuts, and seeds in a large bowl.
  • Mix together all of the sauce ingredients until homogeneous.
  • Pour sauce over the dry ingredients and stir until everything is evenly coated.
  • Spread evenly onto two baking sheets.
  • Bake for 30 minutes. Stir. 
  • Bake for another 30 minutes, then test "roasted-ness".
  • If needed, bake for more 15 minute increments until golden and crispy.
  • Let the mix cool, then devour!

Chocolate Chunk Cranberry Pumpkin Cookies

Vegan, gluten-free cookies that are nutritious enough to eat for breakfast? Count. Me. In.

While these cookies were first crafted as a holiday treat, I’m so down to enjoy them all year round.

Anyone else?

These scrumptious lil guys start with a base of smooth pumpkin puree, creamy almond butter, and rich date syrup (I love Soom Foods).

Moist and sweet. But not tooooo sweet.

Next up: the fiber-full dry ingredients.

The almond flour I used was the result of a batch of No Waste Almond Milk – store bought works just as great!

Pumpkin flour from Live Glean is a fab addition, but feel free to sub extra almond flour, flaxmeal, etc.

The oatmeal mixture seen below has quinoa, flax, and some other goodies intermixed. Thanks Soulfull Foods for that extra nutrient boost! But standard rolled oats will also suffice.

The recipe calls for 1 tsp of cinnamon…but you know I dumped more in there…

And now for the best part – MIX INS!

I used a combo of fresh cranberries, chocolate chunks, cacao nibs, and sliced almonds.

But it’s really a blank canvas for your creativity!

Coconut would be fab. Or pumpkin seeds. Or whatever. You do you.

Shape dough into hockey pucks and place on a lined baking sheet.

These cookies don’t really spread, so no need to budget sheet pan real estate for that.

Bake until nice and golden brown (mine were in for about 15 minutes) and let cool.

The longer they cool, the less they’ll crumble.

Then ENJOY!

A cool glass of almond milk is a strong pairing recommendation.

Chocolate Chunk Cranberry Pumpkin Cookies

Healthy enough for breakfast. Sweet enough for dessert. Fresh holiday flavors and rick chocolate. Can you get any better?

Ingredients

  • 1/2 cup pumpkin puree
  • 1/2 cup almond butter *sub any nut/seed butter
  • 1/3 cup date syrup *sub maple or honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup Soulfull Project Super Cereal *sub rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup fresh cranberries *chopped
  • 1/2 cup chocolate chunks
  • 1/4 cup sliced almond
  • 2 tbsp Live Glean pumpkin flour *sub more almond four

Instructions

  • Preheat oven to 350 degrees.
  • Mix together the pumpkin, almond butter, syrup, date syrup, and vanilla.
  • Add the almond flour, oats, baking powder, baking soda, and cinnamon,
  • Dump in the mix ins and stir to combine.
  • Scoop dough, form into large disks, and place on a lined baking sheet. (These cookies don't spread.)
  • Bake for 15 minutes.
  • Let them cool to avoid over-crumbling.
  • Enjoy with a cool glass of almond milk!

Cinnamon Applesauce

What do you get when you combine a box of imperfectly perfect apples and a rainy Saturday?

The golden opportunity for my first homemade applesauce adventure.

And friends let me tell ya, I will never buy store-bought applesauce again! Four ingredients. Ten minutes. Bowls on jars on bowls of beautiful goodness.

Just look at it though…

How do you like them apples?!

But really, y’all are gonna thank me for this one.

It’s almost magic how these little misfit beauties transform into silky heaven.

Oh and if you don’t just eat it all up immediately, check out my Mandarin Honey Cornmeal Skillet and Orange Coconut Cornmeal Loaves. Both made with this very applesauce!

Cinnamon Applesauce

a simply delish recipe that will have you asking "Why didn't I make this sooner?!"

Ingredients

  • 6 apples
  • 1/2 cup water
  • 1 tbsp cinnamon
  • 1-2 tbsp sweetener of choice (I used Soom Foods Silan)

Instructions

  • Wash the apples well, then slice into 4 large pieces per apple. *Peeling is optional.
  • Dump the apples, water, and cinnamon into your instant pot.
  • Seal and pressure cook for 5 minutes.
  • Allow for slow release for 5 minutes, then manual release the remaining pressure.
  • Stir in your sweetener of choice, while slightly mashing with a fork.
  • Let the apple mix cool, then transfer to a blender or food processor to puree until silky smooth.