Banana Granola Pops

A part of me wants to promote these bad boys as a kid friendly snack, but hell, I'm 23 and I'm in love! Banana granola pops are like the superhero of dessert. Super simple, super tasty, and super healthy! These guilt free frozen treats have the power to impress dinner guests, fill an afternoon with fun, and if you're feeling like a night in - they'll keep you company while you binge watch Netflix! Needless to say I'm a fan. 

Prep Time: 10 min  Cooling Time: 30 min  Total Time:  40 min Servings: 6


  • 3 Bananas 
  • 6 Popsicle Sticks/Fondue Sticks
  • 1 Cup Dairy Free Dark Chocolate
  • 1/8 Cup Smooth Peanut Butter
  • 1/4 Cup Granola (I use Central Roast)
  • 1/8 Cup Crushed Pistachios
  • 1/8 Cup Shredded Coconut


Step 1: Peel bananas, and cut into halves. Insert sticks halfway.

Step 2: Melt chocolate (approximately 3 minutes in a pot over medium heat). Dip bananas in chocolate, and set on a tray lined with parchment/wax paper. 

Step 3: Drizzle peanut butter over chocolate on as many pops as desired. Top with granola, pistachios, and coconut - in whichever combinations you prefer! 

Step 4: Place pops in the freezer for at least 30 minutes before serving. 

Chocolate Peanut Butter Pumpkin Spiced Cups

To say these peanut butter pumpkin spiced cups are addicting would be an UNDERSTATEMENT! Guys, I cannot stop... I'll admit, as a kid, those sneaky little Reese's PB cups were my weakness, but with becoming vegan, comes great responsibility. In other words, no hoarding candy bars off the shelves in the checkout line at grocery stores. It was only a matter of time before I brought this chocolate peanut buttery goodness back to life. This seriously simple recipe is definitely one for the win. Perfect for gifting, snacking, entertaining - you name it!

Prep Time: 10 min  Cooling Time: 20 min  Total Time:  30 min Servings: 12 Cups


  • 4 Cups Chopped Dark Chocolate
  • 4 Tablespoons Coconut Oil 
  • 1/2 Cup Smooth Peanut Butter
  • 1 Tablespoon Pumpkin Spice 
  • 1 Teaspoon Salt 
  • 1 Cup Puffed Quinoa 


Step 1: In a small mixing bowl, melt 2 cups of chocolate in the microwave, stirring every 30 seconds for 2 minutes. Add 2 tablespoons coconut oil and heat for another 20 seconds. Fill each muffin cup with 2 tablespoons of chocolate mix and set in fridge for 5 minutes. 

Step 2: In a small mixing bowl, add peanut butter, pumpkin spice, and salt, and stir until blended together. Add puffed quinoa and mix evenly, to create cup filling.

Step 3: Remove muffin tray from fridge, scooping a teaspoon of filling onto each puddle of chocolate, pressing down slightly. 

Step 4: Melt the remaining 2 cups of chocolate and 2 tablespoons coconut oil as done in step 1. Top each muffin cup with chocolate mixture, fully covering filling. Place in fridge for 20 minutes or until hardened.

On the Go Energy Bites

On the go energy bites are one of my favourite snacks! They're a perfect alternative to store bought energy bars that are at often times, a little overpriced. Recreating your own version of those energy bars is extremely simple so don't be intimidated! Plus, they can last a long time in your fridge or freezer! Try keeping for them snacks, for entertaining guests, or decorating smoothie bowls in the AM!

               Prep Time: ~ 25-30 min      Cook Time: 2 min      Total Time: ~30 min



  • 2 Cups Pitted Dates
  • 1 Cup Peanuts
  • 1/4 Cup Chia Seeds
  • 1/3 Cup Hemp Hearts
  • 1/4 Cup Agave Nectar 
  • 1/4 Cup Shredded Unsweetened Coconut
  • 1/4 Cup Cocoa Powder
  • 1/4 Cup Matcha Powder
  • 1/4 Cup Dark Chocolate 


Step 1: Blend dates in food processor for ~3 minutes until you reach the consistency of a single ball of dough. Remove blended dates and place in your mixing bowl.

Step 2: Blend peanuts for ~2 minutes or until you reach a grainy consistency. If you blend for too long, your peanuts will start to reach a peanut butter consistency, and become too oily to form energy bites. Empty peanut grains into your mixing bowl.

Step 3: Pour chia seeds and hemp hearts into your mixing bowl, and with your hands, mix ingredients together evenly. Now pour in your agave nectar, again mixing evenly.

Step 4: Lay your parchment/wax paper down over your baking sheet. Roll your energy bites into balls, ~ 1 inch in diameter. Your mixture should create ~38 bite size balls. Because we are working with agave and dates, you may need to wash your hands halfway through your mixture, as it can get fairly sticky!

Step 5: Fill each of your 4 small bowls with coconut, cocoa, matcha, and chocolate. Start by coating your coconut, cocoa, and matcha energy bites, and set on your baking sheet. In order to heat your chocolate, you can either microwave for 30 second increments for ~1.5 minutes, or you can melt in a small pot on your stove top on low for ~ 3 minutes. Coat your remaining energy bites, and place on your sheet.

Step 6: Place your energy bites in the fridge for ~30 minutes to allow the balls to harden slightly, and for the chocolate to settle. Energy bites can be stored in an air tight container in the fridge for a few weeks, or in the freezer for long term storage.


Double Chocolate Black Bean Brownies

Double Chocolate Black Bean Brownies recipe

          Prep Time: ~ 5 min             Cook Time: ~35 min             Total Time: ~ 40 min



  • 1 Can Black Beans

  • 1/2 Cup Oats

  • 1/2 Cup Grape seed Oil

  • 3 Tablespoons Ground Flax Seed

  • 1/4 Cup Cocoa Powder

  • 1/4 Cup Brown Sugar

  • 1 Tablespoon Vanilla

  • 1 Teaspoon Baking Powder

  • 1/2 Teaspoon Himalayan Salt

  • 1/4 Cup Almond Milk

  • 1/2 Cup Chopped Dark Chocolate


Step 1: Preheat oven to 425°F. Rinse and drain black beans and empty into food processor. Combine with oats and oil and blend.

Step 2: Combine 3 tablespoons of ground up flax seed, and stir in 7.5 tablespoons of water. Let sit for 5 minutes until a thick egg-like consistency forms. Flax eggs act as a great vegan binding ingredient!

Step 3: Add flax eggs, cocoa powder, brown sugar, vanilla, baking powder, salt, and almond milk to food processor and blend until smooth.

Step 4: Finely chop dark chocolate (or chocolate of your choice), and combine with brownie mix.

Step 5: Grease baking pan and pour in brownie mix. Bake for 35 minutes, and let stand for ~1 hour, then store in fridge (this allows the chocolate chunks to harden, adding a bit of a crunch).

Double Chocolate Black Bean Brownies recipe

Salted Hazelnut Spread


What if I told you that as a vegan, you don't need to give up Nutella! This salted hazelnut spread is a perfect balance of sweet and salty... and it's much healthier than the store bought stuff!

Note: Hazelnuts can be pricey! If you want to save money, but don't want to lose that delicious hazelnut flavour, try using half hazelnuts and half almonds OR peanuts!

This recipe was inspired by Minimalist Baker, however I've tweeked a few things to suit my own preferences. Both are amazing!


Prep Time: ~ 20 min                  Cook Time: ~ 15 min                    Total Time: ~ 35 min


  • 2.5 Cups Hazelnuts
  • 2/3 Cup of 90% Dark Chocolate
  • 1 Tablespoon Table Salt
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Grated Nutmeg
  • 1 Teaspoon Vanilla


Step 1: Preheat your oven to 350°F . Spread hazelnuts out onto a baking sheet in a single layer. A nonstick pan/parchment paper isn't necessary.

Step 2: Roast the hazelnuts for 10-15 minutes, or until the shells become a darker brown and begin to peel away.

Step 3: Wrap hazelnuts in a tea towel and let the hazelnuts steam for 1 minutes. I used an elastic to tie the cloth in place.

Step 4: Use the tea towel to rub the skins off the hazelnuts. Rolling handfuls like you would a ball of cookie dough also helps to skin the hazelnuts.

Step 5: Empty hazelnuts into your food processor and blend until smooth. It took me about 7 minutes to reach the right consistency; 4 minutes on low and 3 minutes on high.

Step 6: Melt the chocolate. I used 90% dark chocolate because it has a lower added sugar content and it's vegan. If you'd like to use a sweeter chocolate, you may not want to add the maple syrup. To melt the chocolate, I use the microwave, but you can also heat and stir on the stove. To use the microwave, I heat the chocolate for 30 seconds, then stir and let sit for 30 seconds. Do this about 3 times or until the chocolate is smooth and fully melted.

Step 7: Add the chocolate, maple syrup, vanilla, salt, and ground nutmeg to the food processor and blend until fully mixed.

Step 8: Try not to eat the entire bowl! This spread is great for drizzling over pancakes, adding to  smoothies, spreading on baked goods,  using as a topping on smoothie bowls for extra flavour, or eating straight out of the jar!

Vegan Healthy Nutella