Banana Chocolate Pecan Bars


  • 2 tbsp ground flaxseed
  • 1/2 cup hot water
  • 4 bananas
  • 1/3 cup tahini
  • 1/2 cup coconut sugar
  • 2 tbsp apple cider vinegar
  • 1 1/2 cup flour (can use wheat, gf blend, cassava, almond, or oat)
  • 1/2 chocolate chips
  • 1/2 cup chopped pecans


  1. Combine flax and hot water and allow to “gel” for a couple minutes.
  2. Add the mashed bananas, tahini, sugar, and vinegar.
  3. Fold in the flour.
  4. Then the mix-ins!
  5. Spread into a lined 8×8 baking sheet and bake at 350 degrees for 26 – 28 minutes.

Baklava Blondies


  • 3/4 cup coconut sugar
  • 3/4 cup aquafaba
  • 1/2 cup tahini
  • 3 tbsp orange zest
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cup chickpea flour
  • 1 cup chopped walnuts


  1. Beat together the sugar and aquafaba for 3 minutes.
  2. Add the tahini, orange zest, and spices.
  3. Fold in the flour.
  4. Then add the walnuts.
  5. Scoop into a lined 8×8 pan.
  6. Bake at 350 degrees fro 35 minutes.
  7. Let cool, slice, and enjoy!

Raspberry Cornmeal Muffins


  • 2 tbsp ground flaxseed
  • 1/3 cup hot water
  • 1/4 cup oat milk
  • 2/3 cup applesauce
  • 3 tbsp coconut oil (melted & cooled)
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1 cup gluten-free flour blend
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 2/3 cup freeze-dried (or frozen) raspberries


  1. Mix the flax and hot water. Let it “gel” for 5 minutes.
  2. Add the oat milk, applesauce, oil, sugar and vanilla and mix well.
  3. Fold in the dry ingredients.
  4. Then the raspberries.
  5. Scoop into mini muffin tins and bake at 350 degrees for 15 – 18 minutes.

Gingerbread Pumpkin Bars

All of the goodness of pumpkin pie taken up a notch.

Or five.

Flavor-packed crust.

Creamy pumpkin filling.

Perfectly spiced crumble.

Basically they’re the best.

Gingerbread Pumpkin Bars

All of the fall holiday spices come together in masterful harmony. The result? These bars.


Pumpkin Filling

  • 1 can pumpkin puree
  • 1 cup coconut cream
  • 1/2 cup maple syrup
  • 1 tsp pumpkin pie spice
  • 1/3 cup arrowroot starch

Crust & Crumble

  • 1/3 cup almond butter
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup
  • 1 tbsp molasses
  • 1 cup quick oats
  • 1/3 cup chickpea flour sub almond or oat
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ginger
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 Emmy's Organics Pumpkin Spice Cookies sub 1/3 cup coconut flakes


  • Preheat oven to 350 degrees.
  • Mix together the crust ingredients.
  • Press 75% of the mixture into a lined 9×5 loaf pan.
  • Bake for 10 minutes.
  • Mix together the filling until silky smooth.
  • Pour over the cooked crust.
  • Bake for 20 minutes.
  • Remove from oven and sprinkle remaining crumble on top.
  • Bake for a final 20 minutes.
  • Remove from oven and LET IT COOL COMPLETELY.
  • Store in the fridge.

Tahini Oatmeal Raisin Cookies

Ooof. Can’t think of a more polarizing cookie.

Love ’em? Or victim intense disappointment when you were expecting chocolate chips….

Some people are raisin haters.

And that’s okay. I can live with that.

It just means there will be more of these left for me!

Raisins and I are going through a phase.

We have a trail mix station at work – I am single-handedly causing an increase in order cadence of raisins.

And as great as they are to snack on plain…everything is better in a cookie.

Not gonna lie, I had low expectations for these.

A vegan and gluten free cookie? That stays together? Stays thick and chewy? And doesn’t taste like sand?

The ultimate cookie challenge.

Challenge. Accepted.

Challenge CONQUERED.

Seriously guys, it was love at first bite.

I literally said, “Oh my gosh. I can’t believe they’re actually this good.”

(great self confidence… hah!)

I’m going to go on a limb and say this is the best cookie recipe I’ve concocted. Ever.

And they’re vegan, gluten-free, and nut-free?

I’m basically a magician. Jk.

Want your own stack?

Lets get cooking.

The coconut oil should be a soft-solid when you measure. Add this to your bowl with the sugar. Beat until well combined.

Then scoop in the tahini.

Blend for a couple minutes until it is light and creamy.

Then the milk and flax egg get dumped in.

What’s a flax egg? Combine 1 tablespoon of ground flaxseed with 2 1/2 tbsp of hot water. Stir together and let sit for 5 minutes. It will turn gelatinous and gloopy.

After the wet ingredients are thoroughly combined, throw in the oats, flour, baking powder, and baking soda.

*sub flours at your own risk – adjust quantity if batter seems too wet

I used a power oats mix that included chia and quinoa, but normal oats are fine!

Last, but not least, the raisins.

You could make these with chocolate chips, but sometimes it’s gotta be the raisins’ time to shine!

Make sure you use a piece of parchment or a oven-safe liner on your pan.

Also a large ice cream scoop with a trigger makes scooping cookies a breeeeze. (Best cookie investment honestly…)

Pop them in the oven for 10-12 minutes.

And enjoy the lovely aroma that will fill your kitchen.

Okay, ready for the crucial part?! PATIENCE. You HAVE to let them cool on a wire rack. If not, they will collapse and crumble and turn into cookie granola. That’s not the objective here.

So. Let. Them. Cool.

Got it?


After they cool, stack ’em, grab ’em, and demolish ’em.

You know you want to 🙂

Tahini Oatmeal Raisin Cookies (v/gf)

Soft, chewy, rich and delish! You wouldn’t even guess they’re gluten-free and vegan!
Servings: 10 large cookies


  • 1/3 cup coconut oil *soft solid
  • 2/3 cup coconut sugar
  • 3 tbsp tahini *Seedible brand
  • 1 flax egg *1 tbsp flax + 2 1/2 tsp hot water
  • 1/4 cup almond milk
  • 1 cup oats
  • 3/4 cup gf all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 – 1/2 cup raisins


  • Preheat oven to 350 degrees.
  • Beat together the coconut oil and coconut sugar until very well comined.
  • Add the tahini and mix until smooth and creamy,
  • Pour in the milk and flax egg. Mix.
  • Combine the dry ingredients into the wet batter.
  • Lastly, add the raisins.
  • Scoop the dough onto a cookie sheet and bake for 10-12 minutes.
  • When you remove them from the oven, transfer to a rack to COOL.
  • Then you can enjoy.

Flourless Peanut Butter Cup Banana Brownies

It’s like banana bread and brownies got together for the most epic duo ever.

And then added dark chocolate peanut butter cups?


They’re literally UNREAL.

And the best part?

These couldn’t be easier.

Mix together 6 ingredients.

Add some cups.




And these 6 ingredients are “normal” ingredients.

Not those random specialty items you buy to use once before they collect dust in the back of your pantry.

Do a mental check. Bananas? Peanut butter? Coconut (or regular) sugar? Eggs? Cacao powder? Baking powder?


What are you waiting for?

Oh….you ate all of your peanut butter cups? Well here’s and excuse to buy more 🙂

Let’s talk substitutions:

Not a peanut butter fan? (crazies….) Use almond butter! Or tahini! Or sunbutter!

Trader Joe’s has some sunflower seed butter chocolate cups that would be epic in this recipe.

I used liquid egg whites in the original recipe, but you could sub 2 full eggs and be totally gucci.

Alright enough chit chat.

Who’s ready to get baking?

Me. Me. Me.

Flourless Peanut Butter Cup Banana Brownies

When banana bread and brownies collide to create the most epic treat. Only 6-ingredients and your fav chocolate peanut butter cups! Delish.


  • 2 bananas
  • 1/2 cup peanut butter *sub any nut/seed butter
  • 1/3 cup coconut sugar *sub normal sugar
  • 1/3 cup liquid egg whites *sub 2 eggs
  • 1/2 cup cacao powder
  • 1 tsp baking powder
  • chocolate peanut butter cups


  • Preheat oven to 350 degrees.
  • Mash the bananas. Then add the peanut butter, sugar, and eggs.
  • Once combined, stir in the cacao and baking powder.
  • Pour into a lined 8×8 pan and top with peanut butter cups.
  • Bake at 350 degrees for 30 minutes.
  • Let them COOL for at least 10 minutes, then enjoy!

Homemade Granola Butter

If a picture says a thousand words, that one is a whole novel.

A glorious, silky, golden novel.

Am I right or am I right?

I’m right.

Every novel has a theme.

So what’s this granola butter all about?

Think teddy grams in a jar meets cinnamon toast dripping from a spoon.

Swooning yet?

Let’s make it.

Start by spreading oats and coconut on a baking sheet.

Then toast them up until golden brown and fragrant.

This is the hardest part of the whole sha-bang.

It takes patience and consistent stirring.

But that golden deliciousness is oh so so worth it.

Let the oat mixture cool, then dump into a food processor.

Pulse until it transforms into a flour-ish consistency.

Add the olive oil, maple syrup, and coconut sugar.

Blend to combine.

Be patient and allow the ingredients to fully incorporate.

The mixture will be thick and gloppy.

It’s all good.

Tahini will transform it into a silky masterpiece.

Pour it in.

Add some cinnamon.


There we go…

Ultimate hart eyes for that consistency.



Transfer that drippy goodness to a glass jar to store.

(I dare you to do so without stealing a few spoonfuls…)

Sorry. I just st you up for failure.

Who could resist a lick of that?!

Store at room temperature for up to 10 days, or the fridge for longer.

FYI, it will solidify a bit in the fridge.

But just hat it back up and you’ll be good to go!

Enjoy with fruit, on toast, in banana bread, by the spoonful…opportunities are endless!

Grab your giant bag of oats and get to blendin!

Print Recipe
5 from 2 votes

Homemade Granola Butter

Liquid teddy grahams meets cinnamon toast crunch in a jar. What could be better? Oh and it’s vegan, nut-free, gluten-free, and dairy-free.


  • 3 cups oats
  • 1 cup shredded coconut
  • 3/4 cup olive oil
  • 3/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup tahini
  • 1 tbsp cinnamon
  • 1 tsp salt


  • Preheat oven to 325 degrees.
  • Spread the oats on a lined baking sheet and toast for 24 minutes, stirring very 8 minutes (3 rounds total).
  • Add the coconut to the oats and toast for another 32 minutes, stirring every 8 minutes (4 more rounds).
  • Let the oats and coconut cool, then pulse in a food processor until a flour forms.
  • Add the olive oil, maple syrup, and coconut sugar. 
  • Blend to combine.
  • Pour in the tahini, sprinkle in the cinnamon and salt.
  • Blend until silky smooth.
  • Store in an air-tight container.

Very Berry Chocolate Chunk Banana Bread

I love banana bread.

Like a lot.

Like I think I have 20 recipes on my Instagram.

So here’s number 21…

So what makes this one different than the multitude of others?

Dude, this is chalk-full of all my favorite things.

Granola Butter.




Dark Chocolate Chunks.

Come on.

You know you want a piece of that action.

I used my homemade granola butter for this loaf, cause I mean….yum.

But any nut butter would work!

Almond butter, peanut butter, tahini…all sound amazing!

The other ingredients? Bananas, almond milk, yogurt, eggs, gf flour, and flaxseed.

Real, wholesome, and delicious!

Start with the wet mixture.

The pink glob above is strawberry Lavva yogurt.

It’s my favorite plant-based yogurt on the market. Creamy, tart, fabulous. You won’t even miss the dairy!

But a different yogurt (or even applesauce) would sub right in.

Next add the dry ingredients and fold together until just combined.

Not gluten-free? Sub regular or whole wheat four.

Not into flaxseed? Ground chia seeds or even almond flour would work.

And now the best part: the mix-ins.

Lots of berries and a generous handful of chocolate chunks.

I used the Lily’s Blood Orange bar and it complemented the tart berries just beautifully.

But just use your fav chocolate bar or chocolate chips!

When the mix-ins are stirred around and evenly distributed, trasfer the batter to a lined 9×5 loaf pan.

Sprinkle on some extra chocolate chunks for good measure.

Then pop that baby in the oven and be patient for almost an hour.

The hardest part.

But then you get this!


Golden brown.

Melty chocolate.

Bursting berries.


Let it cool for a hot sec, then slice it up to devour.

Just look at all that goodness packed in one lovely loaf!

Each moist bite has the banana sweetness, berry tartness, and balanced chocolate bitterness.

My only warning: Save yourself a piece if you bring it into the office.

Cause my coworkers made this thing disappear in .2 seconds.

But can you blame them?


So whatcha waiting for?

Get cookin!

Very Berry Chocolate Chunk Banana Bread

All of the best things mixed into one delicious loaf of banana bread. Perfectly golden yet wonderfully moist. Just sweet enough and bursting with tart berries. 


  • 3 bananas
  • 3/4 cup granola butter *sub any nut/seed butter
  • 1/4 cup almond milk
  • 5.3 oz Strawberry Lavva Yogurt *sub other yogurt
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/2 cup gluten-free flour blend
  • 1/2 cup ground flaxseed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup cranberries
  • 1/3 cup blueberries
  • 1/2 cup chocolate chunks


  • Preheat the oven to 350 degrees.
  • Mash the bananas, then beat together with the granola butter, almond milk, eggs, and yogurt.
  • Stir together the dry ingredients, then fold into the wet mixture.
  • Add the berries and chocolate.
  • Pour batter into a lined 9 x 5 loaf pan.
  • Bake at 350 degrees for about 50 minutes.
  • Let cool for 10 minutes, then remove from the pan to enjoy.


This recipe is very adaptable. Sub any nut or seed butter for the granola butter. Use any yogurt you have on hand. Switch up the mix-ins. The banana bread world is your oyster!

Paleo Vanilla Cake with Berries & Cream

I celebrated my birthday last week with ice cream and cookies.

Don’t get me wrong – no complaints here – but did a birthday really happen if there wasn’t cake?

Just to be sure…this happened over the weekend.

And let’s just say it went above and beyond the birthday cake requirements.

The cake itself is only 8 ingredients: eggs, almond milk, olive oil, coconut sugar, vanilla, cassava flour, and baking powder.

While it’s obviously not your typical vanilla cake in terms of texture, it’s still bomb. Just take a look!

Also those simple ingredients = no tummy ache and allergy friendly!

So i’ll take it!

I had a heated debate with myself concerning the icing for this cake.

You see, dairy and I have a complicated relationship.

I typically skirt around it, preferring almond milk and other alternatives any way.

But let’s be honest: It’s hard to beat traditional butter cream.

So I bit the bullet. And my taste-buds thanked me. It was pretty perfect when paired with a light, fluffy wild blueberry whipped cream.

I’ll be the first to admit this cake is quite *extra* – especially for a girl making her own birthday cake and eating it alone…

But hey, why be basic when you can be fabulous?

Also I’m practicing top make my brother’s wedding cake next month. So it’s all in the name of science! Right?! Right.

The batter for this cake starts out with whipped egg whites.

Why? Creating a meringue with the egg whites will add shape and volume to a cake with non-traditional flour. Cassava can become tough and dense – the voluminous whites counteract that.

The rest of the wet ingredients get whipped together and then folded into the meringue.

Finally the dry ingredients are very carefully sifted and juuuuust combined.

Try to keep the fluff!

Divide the batter evenly into three 6″ pans. You could use larger vessels, but be aware the layers will be thinner.

Is that a bad thing though? Better cake-to-icing ratio!

These puppies go into a 325 degree oven for about 18 – 20 minutes.

Remove from the pans and COOL COMPLETELY.

Please be patient. The icing will become a gloopy mess if you try to slather it on warm cakes. No bueno.

Now lets talk about the buttercream.

This is about the easiest icing there is.

GOOD quality butter + powdered sugar + vanilla extract = YUM

Who wants to come lick the mixers?

Totally my favorite kitchen clean-up task.

Now it’s time for the whipped cream! No cans around here – the homemade stuff is where it’s at!

How to make perfect whipped cream every time? Stick your bowl in the freezer for 10 minutes before you start. Make sure your cream is very cool. Add the sugar after you’ve whipped the cream for a solid 2 minutes.


I folded some mini wild blueberries (Trader Joe’s frozen section) to really take this whipped cream to the next level.

Once your icing is made and your cakes are cool, you are cleared for assembly!

Gather up the goods and build yourself a masterpiece.

Start with a layer of cake.

Spread on some buttercream and then the blueberry whipped cream.

Place another layer of cake on the filling and press down slightly to secure it.

Repeat with another layer of buttercream and whipped cream, then the final tier goes on top.

To finish off the outsides, add a bit more buttercream to the gaps. Then with bottom to top strokes, create the lined with your knife.

Obviously doesn’t have to be perfect, the rustic look is totally hip right now duh.

A think layer of buttercream gets smeared on the top, followed by a big dollop (or seven) of blueberry whipped cream.

Then it’s time to get extra fancy with the berries.

Strawberries, raspberries, and extra blueberries are truly the cherries on top.

And perfectly festive for the Fourth tomorrow!

Now take a set back and admire your handiwork.

But not toooo long, cause we all know you wanna slice of that masterpiece.

So go for it! And don’t forget to add more berries and whipped cream to that slice.

Those layers y’all.

So pretty!

Almost too pretty to eat…


Paleo Vanilla Cake with Berries & Cream

A simple vanilla cake with all of the flavor and none of the grains. Piled high with berries and cream cause it’s a celebration y’all!


Paleo Vanilla Cake

  • 6 egg whites
  • 3 egg yolks
  • 2/3 cup coconut sugar
  • 1 1/2 cup almond milk
  • 2 tbsp olive oil
  • 1 tsp vanilla extract
  • 1 1/3 cup cassava flour
  • 1 tsp baking powder


  • 1/2 cup butter one stick
  • 2 tbsp heavy whipping cream
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Blueberry Whipped Cream

  • 1 cup heavy whipping cream
  • 1 tsp vanilla
  • 2 tbsp powdered sugar
  • 1/4 cup frozen wild blueberries thawed


For the Cakes:

  • Preheat your oven to 325 degrees.
  • Separate the egg whites from the yolks, reserving 3 of the yolks.
  • Add 1/3 cup of coconut sugar to the egg whites and beat on high until the eggs are white, glossy, and peak.
  • In a separate bowl, combine the egg yolks, remaining sugar, olive oil, almond milk, and vanilla. Fold this mixture into the meringue. 
  • Sift together the cassava flour and baking powder, then add to the wet mix until just combined,
  • Pour into three 6″ pans that are greased and lined with parchment paper on the bottom.
  • Bake for 18 to 20 minutes.

For the Buttercream:

  • Bring your butter to room temperature. Then whip with the cream, vanilla, and powdered sugar.

For the Whipped Cream:

  • Place your bowl in the freezer for 10 minutes before whipping.
  • Add the cream to a bowl and whip for 2 minutes. Then add the sugar and vanilla. 
  • Continue whipping until stiff peaks form.

To Assemble:

  • Make sure your cakes are cool.
  • Start with a layer of buttercream on top of the first layer of cake. Dollop and spread the whipped cream on top.
  • Add the next layer of cake and repeat filling steps.
  • The final layer of cake goes on top, then buttercream is spread along the sides.
  • Add a generous portion of whipped cream to the top of the cake and decoratively place berries.

Salted Caramel Peanut Butter Coconut Bars

Well hello there.

Talk about a heavenly stack.

Monday done right!

(aka filled with ooozing caramel)

Would you believe me if I told y’all these are paleo, vegan, and only 6-ingredients?

That’s right folks!

and you thought they couldn’t get any better…

My schedule right now is pretty darn packed.

Teaching ever morning, working all day, and studying for the GMAT at night.

Woohoo crazy town!

I do this to myself though…wouldn’t change a thing!

But running around like a crazy busy bee necessitates two things: easy recipes and sweet treats!

Six ingredients and no baking required. Holla.

Peanut Butter. Caramel. Coconut. Chocolate. Double holla.

So you ready to make ’em? Alright let’s do this.

First say hello to the star of the show: Emmy’s Organics Coconut Cookies!

See them in the back there? Yummm.

A mix of the peanut butter and chocolate flavors creates the perfect base for these bars.

Just crumble them up and press into a lined pan.

Next up is the caramel layer.

Guys I was straight up spooning this. It’s soooo freaking delish!

Peanut butter, dates, and almond milk.

Blend into creamy heavenly goodness.

Georgia Grinders peanut butter is my all-time fav, but feel free to use your go-to natural nut butter!

Also – SOAK YOUR DATES. Creamy caramel is only achieved through soft dates.

Now it’s time to assemble!

First, spoon the creamy caramel over the Emmy’s base.

Then sprinkle on a generous handful of peanuts.

Press these slightly into the caramel so they are anchored down.

And the final touch?


I am thiiissss close to licking the screen.

Anyone else?

Just drizzle it all over, smooth it out, and top with some sea salt.

Into the freezer they go!

Pro Tip: After they have chilled for 5 minutes, remove and “score” the chocolate with a knife. This will allow for easier bar-slicing!

Remove from the freezer and pull out of the pan.

Check out those layers!

Carefully slice the bars.

Use a sharp knife heated under hot water to help!

There ya have it folks.

Delish dessert for the week!

Or day…let’s be real…these won’t last long!

What sweet treat should I make next?

Leave a comment and let me know!

Salted Caramel Peanut Butter Coconut Bars

Everything you ever needed in one simple, vegan, no-bake treat! Cause can you really go wrong with peanut butter and caramel?
Servings: 8 bars


  • 12 Emmy’s Organics Cookies *I used peanut butter and chocolate
  • 1 cup dates *soaked in hot water
  • 1/4 cup peanut butter
  • 2 tbsp almond milk
  • 1/3 cup roasted peanuts
  • 1/2 cup chocolate chips


  • Crumble the cookies and press into a lined loaf pan.
  • Blend the soaked dates, peanut butter, and almond milk until smooth and creamy.
  • Spread the caramel over the base.
  • Sprinkle the peanuts on top, pressing into the caramel.
  • Melt the chocolate chips and pour over the peanuts.
  • Sprinkle on some sea salt to finish, then stick in the freezer to set.