Vegan Sweet Potato Pie With Chia Oat Crust By Helyn Dunn This low fat, delicious, whole food crust is loaded with chia seeds—and it tastes like an oatmeal cookie. The sweet potatoes with a touch of nutmeg really shine through in this plant-based pie recipe.
Vegan Chocolate Ice Cream By Evelisse Capó, PharmD This chocolate banana ice cream is delicious, healthy, and the perfect way to satisfy a sweet tooth. It is dairy-free, vegan and free from refined sugar! You don’t even need an ice cream maker to prepare it.
Apple Cinnamon Oatmeal Cups By Elisa Burgos These easy baked oatmeal cups are great for breakfast, snacks, or even dessert. They are kid friendly and perfect for a meal on the go. You can even make them ahead and freeze them.
Mojito Fruit Salad By Evelisse Capó, PharmD This refreshing fruit salad with mint and lime tastes just like a sweet mojito without the alcohol.
Vegan Energy Bites By Galit Goldfarb, MS When you need some energy during the day, here is a great nutritious snack to pick you up quickly. Great for both adults and children.
Vegan Blueberry Loaded Muffins By Helyn Dunn These adorable muffins are so moist, soft, and stuffed full of sweet blueberries.
Fresh Mint and Basil Ice Cream By Giovana Fezer Enjoy this fresh and creamy basil and mint ice-cream. It is made with only whole, plant ingredients. It can be served as a dessert or even as a midafternoon snack.
Mocha Mint Vegan Shamrock Shake By Heather McClees Why have a regular Shamrock Shake when you can have a coffee and chocolate-infused Mocha Mint Shamrock Shake? This simple recipe is packed with nutrients and made with delicious, plant-based ingredients. It makes a great St. Patrick’s Day treat! *This recipe is adapted from Heather’s “Mocha Mint Superfood Shamrock Shake" recipe on her blog The Soulful Spoon.
Vegan Chocolate Mousse By Hollie Kempton This is a simple recipe for a dairy free chocolate mousse that you can whip up in about 10 minutes.
Chocolate Flax Seed Pudding By Katja Meier When you get bored of chia pudding, try flax pudding. Use whole flax seeds for this recipe.
Strawberry Chia Seed Bowl By Leah Wisner This chia seed bowl is great in the morning or as a snack! Feel free to replace the strawberries with any of your favorite berries.
Zucchini Bread By Terri Edwards With freshly grated zucchini, applesauce, and allspice, this deliciously & easy recipe can be enjoyed for breakfast, snack, or even dessert.
Applesauce Cinnamon Muffins By Terri Edwards Perfect for breakfast or a snack. Dark, moist, and scattered with raisins & fresh apple bits.
Chocolate Doughnuts By The China Study Family Cookbook My mom never let us have foods like doughnuts for breakfast at home. She tried to make sure we had a healthy breakfast, and doughnuts had a reputation as the bad boy of breakfast foods. Rightfully so—until now. These doughnuts are not only whole grain but also free of oil and processed sugar, so you can include them on the list of healthy breakfast foods you serve to your family.
Chocolate Sweet Potato Brownies By Vicki Brett-Gach This frosted brownies recipe has an incredible fudge-like texture, with a delectable frosting, and yet it’s not overly sweet. Amazingly enough, it’s also gluten-free and oil-free.
Raw Apple-Cinnamon Breakfast Parfait With Cinnamon Soft-Serve By Ashley Melillo This raw breakfast parfait is made from a simple combination of apples, dates, cinnamon, nutmeg, and chia seeds. The soft-serve is made by blending frozen bananas and ground cinnamon until frosty, thick, and creamy.
Coconut Rice Pudding By Chef Ramses When all the ingredients are mixed together, it will seem too soupy. Allow the right amount of refrigeration time and it will come together.
Classic Pecan Pie By Helyn Dunn Pecan pie is such a popular holiday dessert that I just had to create a healthy one. This pie is so deliciously decadent, not overly sweet, but definitely sweet enough and made from whole foods.
Vegan Cheesecake By Nele Liivlaid This dairy and egg-free creamy cheesecake is melt in your mouth delicious!
Butternut Squash Pie By Nele Liivlaid This butternut squash pie is oil-free and sugar-free using only wholesome ingredients. Butternut squash is a great alternative to bananas when baking as it’s so incredibly sweet and creamy.
Chocolate Pumpkin Brownies By Sonia Ramos García These chocolate pumpkin brownies are moist and delicious, gluten-free, nut-free and soy-free.
Butternut Squash Muffins for Halloween By Nele Liivlaid The grated, fresh butternut squash vs. a puree allows you to taste its deliciousness much more intensely.
Vegan Cheesecake By Helyn Dunn This dessert is sweetened with dates and no oil is needed. You can double the ingredients for a full sized version. Just increase the baking time by 10-15 minutes.
Pumpkin Pecan Oat Cookies By Chef Katie Simmons This easy recipe avoids refined sugar or syrup with the natural sweetness of bananas. Pumpkin purée keeps them oil-free while maple extract and pumpkin pie spice mix adds a seasonal flavor.