Indulge in my guilt-free Strawberry Creami recipe. Easy to make using a Ninja Creami, it’s perfect for satisfying cravings while packing a flavor punch.

This recipe costs approximately $6.69 to make. It makes four servings and costs around $1.67 per serving. 

What sets this recipe apart is the fact that is’ naturally sweetened and made with whole ingredients. Using the Ninja Creami makes the process so simple—blend, freeze, churn, and enjoy within minutes. This Ninja Creami strawberry ice cream isn’t just about taste; it’s about making smart choices that support my health goals while still enjoying a delicious treat.

What You’ll Love About This Strawberry Creami

• Easy Preparation: Simple instructions make it accessible for all skill levels, requiring basic blending and freezing techniques.
• Customizable Sweetness: Optional stevia drops allow for personalized sweetness levels to suit individual preferences.
• No Churn Required: This recipe utilizes the Ninja Creami for effortless churning, creating a smooth sorbet-like consistency without a traditional ice cream maker.
• Family-Friendly: Loved by both adults and children alike, making it a crowd-pleasing dessert option.

Ingredients and Estimated Cost:

Recipe Cost: $6.69

Price Per Serving: $1.67

• 14.5 oz can lite coconut milk – $1.98
• ⅔ cup sugar-free maple syrup – $2.65
• 1 cup strawberries – $1.37
• 1 teaspoon vanilla extract – $0.68
• ⅛ teaspoon sea salt – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in July 2024.

How To Make Strawberry Protein Ice Cream

***For complete recipe instructions, see the recipe card below.

PREPARE THE ICE CREAM MIXTURE:

1. In a Ninja Creami pint, combine coconut milk, sugar-free maple syrup, diced strawberries, vanilla extract, and sea salt. Blend until smooth using an immersion blender.

FREEZE THE ICE CREAM:

2. Cover the pint with the lid and place it in the freezer for 8-10 hours.

CHURN THE ICE CREAM:

3. Place the pint in the Ninja Creami maker, select the sorbet setting, and press start.

SERVE AND ENJOY:

4. Once the cycle is complete, scoop out the strawberry protein ice cream and serve immediately.

Recipe Variations

For additional Ninja Creami recipes, try my Vanilla Protein Ice Cream and my Chocolate Protein Ice Cream. 

Recipe FAQs

How can I adjust the sweetness of the ice cream? 

Use more or fewer stevia drops or adjust the amount of sugar-free maple syrup to suit your taste.

Can I use a different type of milk?

Yes, you can substitute coconut milk with almond milk, soy milk, or dairy milk, though the texture and flavor may vary.

Can I add other fruits to this recipe?

Yes, you can experiment with adding other fruits like raspberries, blueberries, or mangoes for different flavor variations. Adjust sweetness accordingly.

Is this recipe vegan-friendly?

Yes, if you use plant-based milk such as coconut milk and ensure all ingredients are vegan-friendly.

More Healthy Desserts

• Coconut Milk Chia Pudding
• Almond Flour Pumpkin Cake Balls
• Chocolate Chip Pecan Cookies

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Strawberry Creami

Indulge in my guilt-free Strawberry Creami recipe. Easy to make using a Ninja Creami, it's perfect for satisfying cravings while packing a flavor punch.

Course Dessert

Cuisine American

Keyword ninja creami recipes, strawberry ice cream

Prep Time 5 minutes minutes

Freeze Time 10 hours hours

Total Time 10 hours hours 5 minutes minutes

Servings 4 people

Calories 113kcal

Author Jillian

Cost $6.69

Equipment

• Measuring cups and spoons
• Ninja Creami
• immersion blender
• mixing spoon

Ingredients

• 14.5 oz can lite coconut milk
• ⅔ cup sugar free maple syrup
• 1 cup or 4-5 meduim strawberries diced
• 1 teaspoon vanilla extract
• ⅛ teaspoon sea salt
• Stevia drops optional

US Customary – Metric

Instructions

• In the provided Ninja Creami pint, mix together the milk, maple syrup, strawberries, vanilla extract, and sea salt.
• Using an immersion blender, blend until the mixture is thoroughly combined.
• Cover the pint with the provided lid and place it in the freezer for 8-10 hours.
• Once frozen, place the pint in the Ninja Creami maker, select the sorbet setting, and press the start button.
• Once done Serve and Enjoy!

Nutrition

Serving: 0.5cup | Calories: 113kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 7g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 272mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 21mg | Calcium: 6mg | Iron: 0.1mg

Posh Plate - Healthy Feel-Good Recipes

Healthy, soft, and easy, these gluten-free cranberry oatmeal cookies are made with pure maple syrup and coconut sugar. They’re an easy recipe, perfect for busy families and kids!

It costs approximately $9.16 to make these Oatmeal cookies. The recipe makes sixteen servings and costs around $0.57 per serving. 

Ingredients List and Notes

Recipe Estimated Cost:

Recipe Cost: $9.16

Per ServingCost: $0.57

• 2 large eggs – $0.46
• 3 Tablespoons unrefined coconut oil – $0.36
• ⅓ cup coconut sugar – $2.66
• ⅓ cup pure maple syrup – $0.30
• 2 teaspoons vanilla extract – $1.36
• ¾ cup blanched almond flour – $2.50
• 1 cup gluten-free oat flour – $1.09
• 1 cup gluten-free rolled oats – $0.42
• 1 teaspoon baking soda – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2024.

How To Make Gluten-Free Oatmeal Cookies

***For complete recipe instructions, see the recipe card below.

1. Add coconut oil to a mixing bowl and melt in the microwave. 
2. Whisk in coconut sugar, maple syrup, vanilla extract, salt, and eggs and set aside.
3. Whisk to combine almond flour, oat flour, rolled oats, and baking soda in another bowl.
4. Add dry ingredients to wet and fold with a spatula until combined. Add any desired mix-ins.
5. Scoop the dough onto a parchment-lined baking sheet. 
6. Bake at 325°F for 10 minutes. Let cookies cool before serving.

Tips for Making the Perfect Gluten-Free Cranberry Oatmeal Cookies Every Time.

1. Rest the batter: 10 minutes lets the ingredients meld for a thicker batter.
2. Uniform size: Use a cookie scooper for even baking.
3. Shape options: Roll dough into balls for a classic look, or scoop directly for a rustic style (space 2 inches apart).
4. Leavening: This recipe uses baking soda for even spreading.
5. Lower heat: Bake at 325°F for 10 minutes for gluten-free cookies (prevents burning).
6. Non-stick magic: Line your baking sheet with parchment paper or a baking mat for easy removal.

Read the recipe from start to finish. You will better understand its flow and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

More Healthy and Gluten-Free Desserts:

• German Chocolate Cake Dessert Truffles
• Almond Flour Pumpkin Bread (dairy-free!)
• Almond Flour Chocolate Chip Cookies

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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Gluten-Free Oatmeal Cookies

Healthy, soft, and easy, these gluten-free oatmeal cookies are made with pure maple syrup and coconut sugar. They're an easy recipe, perfect for busy families and kids!

Course Desserts

Cuisine American

Keyword cookies, gluten-free, oats

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting and Cooling Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 16 people

Calories 140kcal

Author Jillian

Cost $9.16

Equipment

• Baking sheet
• 2 Tablespoon cookie scoop
• Measuring cups and spoons
• mixing bowls
• silicone baking meat
• mixing spoon
• spatula

Ingredients

Wet Ingredients

• 2 large eggs
• 3 tbsp melted unrefined coconut oil scraped and leveled
• ⅓ cup coconut sugar
• ⅓ cup pure maple syrup
• 2 tsp vanilla extract I used alcohol-free

Dry Ingredients 

• ¾ cup blanched almond flour
• 1 cup gluten-free oat flour
• 1 cup gluten-free rolled oat or quick-cooking rolled oats
• 1 tsp baking soda
• Optional: 3/4 cup dried cranberries also known as craisins

US Customary – Metric

Instructions

Prepare the wet ingredients

• Get two mixing bowls ready.
• In the first bowl, prepare the wet ingredients. Add the coconut oil into one of the bowls and melt it in the microwave for 30 seconds or until completely liquified.
• When ready, add the coconut sugar, pure maple syrup, vanilla extract, and salt. Whisk until well incorporated. Next, whisk in the eggs one at a time. Set the wet ingredients aside. 

Prepare the dry ingredients

• In the second bowl, add the almond flour, oat flour, rolled oats, and baking soda. Whisk to combine ingredients. Now we will put it all together. 

Putting it all together

• Add the dry ingredients to the wet ingredients. Ditch the whisk and use a nonstick spatula to mix and fold everything together. 
• Next, add in any raisins, craisins, chocolate, or nuts. 
• Finally, scoop out a tablespoon or so of the batter onto a baking sheet lined with parchment paper or a baking mat. Place each cookie two-inches apart, leaving plenty of room to expand. 
• Bake at 325 °F for 10 minutes. 
• Allow cooling before enjoying them.

Nutrition

Serving: 1cookies | Calories: 140kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 70mg | Fiber: 2g | Sugar: 7g | Vitamin A: 30IU | Calcium: 28mg | Iron: 1mg

Recipe FAQs

Is Oatmeal Gluten-free?

That’s a good question. According to Very Well Fit, Quaker Oats stated, “Yes, oats are naturally gluten-free. However, during farming, transportation, and storage, gluten-containing grains like wheat, rye, barley, and spelt may be unintentionally introduced.”

Why add salt to the wet ingredients?

When salt is added to the liquid ingredients, this will ensure the salt is evenly and fully dissolved, thus creating a better balance of salty-sweet.

What makes cookies soft and chewy?

Baking at a low temperature will help retain moisture. In addition, my secret ingredient—pure maple syrup—helps to keep these cookies nice and moist.

Posh Plate - Healthy Feel-Good Recipes

Five ingredients, 10 minutes, pure bliss! These Vegan Rice Crispy Treats are the easiest way to satisfy your cravings. They’re Kid-approved and easy to make!

It costs approximately $14.65 to make this treat. The recipe makes 12 servings and costs around $1.22 per serving. 

What You’ll Love About These Vegan Rice Krispies Treats

• Quick and Easy: This recipe takes just ten minutes to make. Because these treats are so quick to make, you can make them on the spur of the moment. 
• Minimal Ingredients: It takes just five ingredients to make this treat. The ingredients are pantry staples to keep on hand to make them whenever you want. 
• Classic Treat: This classic treat with a twist to be adaptable to meet your dietary restrictions that everyone loves. 

Vegan Rice Krispie Treats Ingredients and Cost:

Recipe Cost: $14.65

Per Serving Cost: $1.22

• 2 (10 oz) Dandles vegan vanilla flavored marshmallows – $9.98
• 6 Tablespoons coconut oil – $0.72
• 1 cup peanut butter – $1.38
• 5 cups Rice Krispies – $1.55
• 1 ½ teaspoons vanilla extract – $1.02 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2024.

How To Make Vegan Rice Krispie Treats Recipe:

***For complete recipe instructions, see the recipe card below.

1. Grease a 9×13″ pan with butter and set aside.
2. Melt coconut oil & peanut butter in a pot over medium-high heat; stir often.
3. Add marshmallows and stir until melted (lumpy is okay).
4. Remove pot from heat, stir in vanilla.
5. Gently fold in Rice Krispies until coated.
6. Spread the mixture evenly in the pan and press down gently.
7. Cool completely (30+ min) before cutting & serving.

Vegan Rice Crispy Treats Recipe FAQs

Are Rice Krispie treats vegan?

Traditional Rice Krispies treats are not vegan. I created my vegan-friendly recipe so you can enjoy this classic treat without sacrificing flavor. 

What kind of marshmallows are vegan?

Dandles is my brand of choice for vegan marshmallows. However, Trader Joe’s, Yummalo, Freedom Mallows, and Mallow Puffs are all other brands that offer vegan options. 

What’s the difference between regular marshmallows and vegan marshmallows?

The number one difference between regular marshmallows and vegan marshmallows is the gelatin used to make the former. The gelatin is made from boiled-down animal parts, such as connective tissue.

More Vegan Recipes

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Vegan Rice Krispie Treats

5 ingredients, 10 minutes, pure bliss! These Vegan Rice Krispie Treats are the easiest way to satisfy your cravings. They’re Kid-approved and easy to make!

Course Desserts

Cuisine American

Keyword rice krispies, Vegan

Prep Time 10 minutes minutes

Cooling Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 people

Calories 383kcal

Author Jillian

Cost $14.65

Equipment

• 9×13-inch baking dish
• Sauce pot
• Wooden mixing spoon

Ingredients

• (2) 10 oz packages Dandles vegan vanilla flavored marshmallows
• 6 Tablespoons coconut oil
• 1 cup peanut butter
• 5 cups Rice Krispies
• 1 ½ teaspoons vanilla extract

US Customary – Metric

Instructions

PREP PAN:

• Butter and set aside a greased 9×13 pan.

MAKE THE TREATS:

• Add the coconut oil and peanut butter to a deep sauce pot and melt at medium-high temp.
• Once the oil and peanut butter has melted, add the marshmallows and stir until melted (when melted, it will be lumpy).
• Remove the pot from the stove, add vanilla, and stir until combined.
• Add in the Rice Krispies and stir until combined.
• Spoon the mixture into the 9×13 dish in an even layer.
• Cool for 30 minutes before serving.

Nutrition

Serving: 1treat | Calories: 383kcal | Carbohydrates: 53g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 192mg | Potassium: 139mg | Fiber: 1g | Sugar: 31g | Vitamin A: 776IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 4mg

Posh Plate - Healthy Feel-Good Recipes

Try Chickpea Cookies for a surprising twist! These healthy, gluten-free, vegan, naturally sweetened treats are soft, chewy, and irresistible. 

These Chickpea Cookies cost approximately $6.53 to make. The recipe makes twenty servings for about $0.32 per serving.

Chickpea Chocolate Chip Cookies

When you are craving something sweet but are not craving the extra calories, these Chickpea Cookies are your answer. They combine earthy chickpeas with maple syrup, a natural sweetener, sweet chocolate chips, and creamy peanut butter to create a guilt-free dessert.

The bits of chocolate complement the nutty flavor of the cookie and are a match made in Heaven. 

Follow my easy step-by-step directions to quickly make a batch of these wholesome, delicious Chickpea Cookies in less than an hour.

What You’ll Love About Chickpea Cookies

• Healthy Ingredients: Chickpeas are an excellent source of protein and fiber. The recipe uses Maple Syrup as a natural sweetener, while peanut butter adds a healthy fat. 
• Texture: The soft and creamy inside of the cookie contrasts beautifully with the bits of chocolate and the slightly crispy outer edge of the cookie. 
• Dietary Adaptations: These cookies are gluten-free, dairy-free, and vegan, meeting various dietary restrictions. 

Ingredients and Estimated Cost:

Recipe Cost: $6.53

Per Serving Cost: $0.32

• 15-ounce can of Chickpeas – $0.86
• 2 teaspoons Vanilla Extract – $1.36
• ¾ cup creamy Peanut Butter – $1.03
• ½ cup Maple Syrup – $2.66
• 1 teaspoon Baking Powder – $0.04
• ½ cup mini dairy-free chocolate chips – $0.58

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in August 2023.

How To Make Chickpea Cookies

***For complete recipe instructions, see the recipe card below.

1. First, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. 
2. Next, remove the ‘skins’ on the chickpeas, if desired, and then place the chickpeas and the other ingredients except for the chocolate chips in the food processor. 
3. Process the ingredients until smooth and creamy. 
4. Fold in the chocolate chips. 
5. Scoop the dough onto the cookie sheet. 
6. Bake for twelve minutes. 
7. Let the cookies cool for forty-five minutes on a wire rack for forty-five minutes before serving. 

Chickpea Cookies Recipe Variations and Substitutions

• Nut Butter Variations: Instead of peanut butter, use almond butter, cashew butter, or sunflower seed butter for a different flavor profile.
• Sweetener Options: Replace maple syrup with honey or agave nectar.
• Nut Mix-Ins: Add chopped nuts such as almonds, walnuts, or pecans for added crunch and richness.    
• Protein Boost: Mix in a scoop of your favorite protein powder to increase protein content.
• Toppings: After scooping the dough onto the cookie sheet, lightly press additional chocolate chips, chopped nuts, or coconut flakes onto the tops for added visual appeal.
• Add-ins for Texture: Fold in shredded coconut, chia seeds, or crushed pretzels to give the cookies an interesting texture.

Recipe FAQs

More Healthy Desserts:

• Plum Galette
• Sweet Potato Oat Cookies
• Almond Flour Pumpkin Cake Balls
• Chocolate Chip Pecan Cookies
• Almond Flour Chocolate Chip Cookies With Peanut Butter
• Chocolate Coconut Butter Cups – 3 Ingredients

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5 from 4 votes

Chickpea Chocolate Chip Cookies

Try Chickpea Cookies for a surprising twist! These healthy, gluten-free, vegan, naturally sweetened treats are soft, chewy, and irresistible.

Course Dessert

Cuisine American

Keyword cookies, gluten-free, Vegan

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Cooling Time 45 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Servings 20 cookies

Calories 134kcal

Author Jillian

Cost $6.53

Equipment

• food processor
• parchment paper
• Cookie Sheet
• Cookie Scoop or spoon
• Measuring cups and spoons
• can opener

Ingredients

• 15 ounce can Chickpeas
• 2 teaspoons Vanilla Extract
• ¾ cup Peanut Butter creamy
• ½ cup Maple Syrup
• 1 teaspoon Baking Powder
• ½ cup dairy-free Mini Chocolate Chips

US Customary – Metric

Instructions

PREP OVEN AND BAKING SHEET:

• Move the oven rack to the middle position.
• Preheat oven to 350 F°.
• Line a baking sheet with parchment paper.

MAKE BATTER:

• Remove the ‘skins’ on the chickpeas. (This step is optional but helps make the dough creamier.)
• Place the chickpeas and all other ingredients, except chocolate chips, in your food processor.
• Process until creamy.
• Fold in the chocolate chips.
• Use your cookie scoop to scoop out your dough onto the cookie sheet.

BAKE COOKIES:

• Bake for 12 minutes.
• Allow to cool for 45 minutes on a cooling rack before enjoying.

Nutrition

Serving: 1cookie | Calories: 134kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 0.4mg | Sodium: 123mg | Potassium: 137mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6IU | Vitamin C: 0.02mg | Calcium: 36mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

These soft and chewy Sweet Potato Oat Cookies are gluten-free, dairy-free, and naturally sweetened with pure maple syrup. They’re perfect as a sweet snack or a grab-and-go breakfast treat.

These Breakfast Oat Cookies cost around $8.85 to make. The recipe makes twelve servings and costs about $0.73 per serving.

If you are looking for another sweet potato recipe, try my Stuffed Sweet Potatoes. 

What I love about these sweet potato cookies: The sweet potato gives both sweetness and a moist, rich flavor and texture. They bake up in fifteen minutes. Finally, it’s a nice twist to the classic chocolate chip cookie.

These cookies are simple to make. You don’t even need a mixer to make them! You can make these cookies as a convenient and healthy breakfast or mid-day snack with a few simple ingredients.

They are moist cookies full of oats, chocolate, and sweet potatoes. You do not need to add sugar to these cookies because of the natural sweetness from the sweet potatoes and pure maple syrup.

I love to make these after the holidays when I have extra mashed sweet potatoes to use up. However, these Sweet Potato Oat Cookies are delicious any time of the year.

How To Cook Sweet Potato

Below are three fool-proof methods for cooking sweet potatoes for this recipe. Choose which way suits your cooking style.

Microwave method

• Pierce all over the outer skin of the sweet potato with a fork. Add the sweet potato to a microwave-safe bowl and a cup of water.
• Microwave for 4 minutes. Flip the potato and continue to cook for an additional 4 minutes or until tender when pierced with a fork.

Instant Pot method

• Pierce all over the outer skin of the sweet potato with a fork. Add one cup of water to the instant pot.
• Place the steamer rack on the bottom. Add the sweet potato. Place the lid on a set the time for 10 minutes. Release the steam and pierce with a fork to ensure its softness.

Oven method

• Pierce all over the outer skin of the sweet potato with a fork. Wrap the sweet potato in foil and bake for 45 minutes or until fork-tender.

Recipe and Flavor Variations

I kept this recipe as simple as possible. If you want to change things up, feel free to add one of these ingredients.

• To make this vegan, swap the egg for ¼ teaspoon of vegan-grade xanthan gum. 
• I kept this recipe as simple as possible. If you want to change things up, feel free to add one of these ingredients: dried fruit like raisins, apricots, or apples.
• You can also add sprouted pumpkin, hemp, or chia seeds.
• Sometimes I like to add nuts like walnuts, pecans, or chopped cashews.
• I like to add spices like cinnamon, ginger, or turmeric during the fall.

Recipe FAQs

More Dairy-Free Dessert Recipes

• Gluten-Free Oatmeal Cookies
• Almond Flour Chocolate Chip Cookies
• Chocolate Truffles Recipe (vegan)
• Chocolate Truffle Recipe with Coconut and Pecans
• Chickpea Cookies

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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4.34 from 6 votes

Sweet Potato Oat Cookies

These soft and chewy Sweet Potato Oat Cookies are gluten-free, dairy-free, and naturally sweetened with pure maple syrup. They're perfect as a sweet snack or a grab-and-go breakfast treat.

Course Breakfast

Cuisine American

Keyword cookies, gluten-free, sweet potato

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 12 people

Calories 186kcal

Author Jillian

Cost $8.85

Equipment

• Measuring cups and spoons
• food processor
• large mixing bowl
• Baking sheet
• parchment paper OR silicone baking mat
• mixing spoon

Ingredients

Wet Ingredients

• 1 cup of mashed sweet potato
• ⅓ cup and 2 tbsp pure maple syrup
• 1 egg
• 1 tsp vanilla extract

Dry Ingredients

• 1 ½ cup gluten-free rolled oats
• 1 cup blanched almond flour packed
• ½ tsp baking soda
• pinch of kosher salt
• ½ cup of non-dairy dark chocolate chopped or dark chocolate chips

US Customary – Metric

Instructions

MAKE COOKIE DOUGH BATTER:

• Transfer the mashed sweet potato to a food processor.
• Add the pure maple syrup down the tube while it's processing. The results should be a smooth and creamy consistency. 
• Next, transfer the mixture to a large mixing bowl. Then, add the egg and vanilla extract. Mix to combine. 
• Mix in the dry ingredients until combined.
• Fold in the chopped dark chocolate.

PREHEAT OVEN AND PREP BAKING SHEET:

• Set the batter aside for 10 minutes. Meanwhile, preheat the oven to 350°F.
• Line a baking sheet with parchment paper or a silicone baking mat.

BAKE COOKIES:

• Divide the cookie batter into 12 even pieces and place them onto the baking sheet.
• Press down the cookie dough mounds with your fingertips to create a circular cookie shape.
• Bake at 350°F for 15 minutes. 
• Cool for at least 15 minutes before enjoying.

Notes

How To Cook Sweet Potato

Below are three fool-proof methods for cooking sweet potatoes for this recipe. Choose which method suits your cooking style.

Microwave method

• Pierce all over the outer skin of the sweet potato with a fork. Add the sweet potato to a microwave-safe bowl and a cup of water.
• Microwave for 4 minutes. Flip the potato and continue to cook for an additional 4 minutes or until tender when pierced with a fork.

Instant Pot method

• Pierce all over the outer skin of the sweet potato with a fork. Add one cup of water to the instant pot.
• Place the steamer rack on the bottom. Add the sweet potato. Place the lid on a set the time for 10 minutes. Release the steam and pierce with a fork to ensure its softness.

Oven method

• Pierce all over the outer skin of the sweet potato with a fork. Wrap the sweet potato in foil and bake for 45 minutes or until fork-tender.

Nutrition

Serving: 1cookie | Calories: 186kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 225mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4507IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

These Almond Flour Pumpkin Cake Balls are easy, no-bake, healthy, and made with wholesome ingredients. The cake balls are naturally gluten-free and can be keto-friendly, too. 

It costs approximately $8.11 to make these Almond Flour Pumpkin Cake Balls. The recipe makes ten servings, which works out to cost about $0.81 per serving.

If you are looking for more almond flour recipes, try my Almond Flour Chocolate Chip Cookies and my Favorite Almond Flour Pancakes.

These delicious morsels are the perfect snack when needed on demand. Whenever I have a craving, I pop my head in the fridge, remove the lid of my glass container, and toss one into my mouth. More than likely, I toss two.

The warm spices in the dough mixture create the perfect cozy snack that I love during the Fall season. It is so easy to make these Almond Flour Cake Balls that the whole family will enjoy. You can make these ahead of time and then enjoy snacking on them throughout the week.

These Gluten-Free Pumpkin Cake Balls are perfect because they:

• Can Be made ahead.
• They are easy to make and are dairy-free (make sure to use non-dairy chocolate chips).
• Require no baking.
• They are perfect for packing for work or school.

Ingredients You Need to Make These Delicious Almond Flour Pumpkin Cake Balls

Almond Flour — will be the flour of choice, adding a nice cake(y) consistency.

Pumpkin Puree — of course.

Pure Maple Syrup — is the perfect sticky sweetener with a nice mellow flavor. Feel free to use sugar-free maple syrup if on a keto diet. I would not recommend using honey.

Cinnamon — come on, who doesn’t love cinnamon? It adds sweetness without adding more sugar.

All Spice — adds a pleasant fall aroma and taste. Feel free to sub for pumpkin spices if you do not have this spice. Whatever you do, please don’t leave it out. Use one or the other.

Kosher salt — is always helpful to balance out the sweetness.

Recipe Variations

• If you want something with a stronger outer shell, try dipping these balls into chocolate or rolling them into hemp seeds or oats.

Recipe FAQs

More Naturally Sweetened (NS) Recipes

• Fall Spinach Salad
• Best Banana Nut Bread
• Dandelion Salad with Avocado Ceasar Dressing
• Chocolate Chip Pecan Cookies
• Almond Joy Chia Pudding
• Chocolate Coconut Butter Cups
• Vegan Chocolate Truffles
• Banana Chocolate Chip Cookies

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 6 votes

Almond Flour Pumpkin Cake Balls

These Almond Flour Pumpkin Cake Balls are easy, no-bake, healthy, and made with wholesome ingredients. The cake balls are naturally gluten-free and can be keto-friendly, too. 

Course Desserts

Cuisine American

Keyword almond flour, chocolate chips, pumpkin puree

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 people

Calories 248kcal

Author Jillian

Cost $8.11

Equipment

• Whisk
• Mixing bowl
• Measuring cups and spoons
• spatula
• 1 Tablespoon cookie scoop

Ingredients

• 1 cup pumpkin puree
• 3 tbsp pure maple syrup use sugar-free maple syrup for keto
• ½ tsp ground cinnamon
• ⅛ tsp or a nice pinch allspice or pumpkin spice
• ¼ tsp kosher salt
• 2 ½ cups blanched almond flour
• ⅔ cup white or dark chocolate chips use dairy-free, or sugar-free accordingly

US Customary – Metric

Instructions

• With a large mixing bowl and your handy whisk, add into the bowl the pumpkin puree, sticky sweetener of choice,  cinnamon, allspice, kosher salt, and whisk until all of the ingredients are well incorporated. 
• When ready, add in the almond flour. Now, ditch your whisk and use a spatula to fold and mix. It will take about a minute until all of the ingredients are fully incorporated. The batter will be wet and moist and will always be in that consistency (see notes). 
• Grab the mixture with a tablespoon and form each glob into balls with your palms. Using a small cookie scooper will ensure each ball will be the same size every time. 
• Enjoy immediately or store in an air-tight container for up to 3 days.

Notes

• The batter/balls will always have a sort of wet and moist consistency even when left in the fridge overnight.
• If you are looking for something with a stronger outer shell, try dipping these balls Into chocolate or rolling them into hemp seeds or oats. 

Nutrition

Serving: 2balls | Calories: 248kcal | Carbohydrates: 19g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 73mg | Potassium: 141mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3814IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

These Chocolate Chip Pecan Cookies are gluten-free and dairy-free, and they’re naturally sweetened with pure maple syrup and dates.

This recipe makes eight servings for $0.74 per serving, totaling $ 5.94.

Cookies are a yummy treat with so many flavor variations. Try these Gluten-Free Oatmeal Cookies, Banana Chocolate Chip Cookies, and Almond Flour Chocolate Chip Cookies with Peanut Butter for more delicious cookie recipes.

These are not your typical bakery-style Chocolate Chip Pecan Cookies. They are better because they are healthier! The dates and oat flour give the cookies their shape and naturally sweet flavor. 

Combining the crunchy, salty pecans with the sweet chocolate chips makes these cookies divine. What’s almost better than the final taste is that the cookies are made in one bowl! This easy recipe creates crispy, golden cookies perfect for any occasion.

Recipe Variations

• You can easily substitute the pecans for another nut, such as macadamia nuts, cashews, walnuts, or pistachios. All would work well.
• Dried fruit such as mango or apricots can be added to the recipe. Fresh diced apples or shredded carrots would also be a delicious addition.

Recipe FAQ’s

More Naturally Sweetened Recipes

• Almond Joy Chia Pudding
• Chocolate Coconut Butter Cups
• Apple Cinnamon Tea with Ginger
• Vegan Chocolate Truffles
• Apple Pancakes with Cinnamon Maple Syrup
• Copycat Pink Dragonfruit Refresher Drink
• Sweet Potato Breakfast Oat Cookies
• Almond Flour Pumpkin Cake Balls
• Cinnamon Plum Chia Pudding
• Banana Date Shake

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4.80 from 5 votes

Best Gluten Free Chocolate Chip Cookies

These Chocolate Chip Pecan Cookies are made entirely gluten-free, dairy-free, and they’re naturally sweetened with pure maple syrup and dates.

Course Desserts

Cuisine American

Keyword chocolate chips, cookies, pecans

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 people

Calories 285kcal

Author Jillian

Cost $5.94

Equipment

• food processor
• Measuring cups and spoons
• Liquid measuring cup
• Baking sheet
• cookie scoop

Ingredients

• 2 cups rolled oats (1 of the cups will be used to make the oat flour)
• 1 cup cashew flour
• ⅓ cup maple syrup
• 2 pitted dates
• ⅓ cup almond milk (can use any non-dairy milk)
• ½ tsp baking powder
• pinch of salt
• ⅓ cup mini chocolate chips + more for decorating
• ⅓ cup pecans
• ¼ tsp cinnamon (optional)
• 2 tbsp coconut butter
• 1 tbsp coconut oil (this is optional. Sometimes this can help the coconut butter loosen up if it is too condensed.)

US Customary – Metric

Instructions

PREP OVEN:

• Move the oven rack to the middle position and preheat the oven to 350°F.

MAKE COOKIE DOUGH:

• In a food processor, add 1 cup of oats and the cashew flour and process until combined.
• Next, add the remaining cup of oats, maple syrup, coconut butter, oil (if using), dates, almond milk, cinnamon, baking powder, and salt. Process again until a cookie dough-like batter forms.
• Finally, toss in the pecans and chocolate chips. Process just enough to mix everything together.

SCOOP DOUGH AND BAKE:

• Transfer about a tablespoon or so of the cookie dough onto a baking sheet lined with parchment paper and press the dough into a cookie shape. These cookies do not rise too much and do not expand much. The shape you make it will be the shape it will be.
• Top/decorate the cookies with extra pecans and chocolate chips and bake in the oven set at 350°F for 10-15 minutes.
• Enjoy once the cookies have completely cooled for about 45 minutes.

Video

Notes

•  There is no need to bake the cookies longer than 10-15 minutes as everything in the cookie can already be eaten raw. Bake just until the cookies are firm to the touch.
• The cookies are best served at room temperature.
• They can be stored in a cookie jar or Ziploc bag on the countertop for up to 3 days.

Nutrition

Serving: 1cookie | Calories: 285kcal | Carbohydrates: 30g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 45mg | Potassium: 121mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This Easy 6-Ingredient Almond Joy Chia Pudding is dairy-free, requires no baking and is the perfect healthy dessert or snack.

It costs about $6.72 to make four servings of this chia pudding. The cost per serving is just $1.68.

If you love Chia Pudding as much as I do, I highly recommend trying my Cinnamon Plum Chia Pudding in addition to this Almond Joy Chia Pudding.

You are going to love these chewy chia seeds submerged in chocolatey, coconutty goodness. Let’s not forget those crunchy slivered almonds! This pudding takes the classic flavors of a favorite candy bar, Almond Joy, without the sugars and carbs!

The recipe uses chia seeds, chocolate, slivered almonds, and coconut milk to create this extremely satisfying bowl of goodness. Almond Joy Chia Pudding is perfect for curbing the afternoon snacking dilemma, breakfast on the go, or dessert after dinner. 

What ingredients go in this easy almond joy chia pudding?

Chia seeds–not only are chia seeds good for you, but they will also play as the coagulator, or in other words, they will help make the dessert pudding-like.

Coconut milk–will add creaminess and coconut flavor.

Maple syrup–adds natural sweetness.

Cocoa powder–make the pudding its chocolate flavor.

Mini Chocolate chips–because why not!?

Slivered almonds– gives the perfect amount of crunch, that’s not too hard.

Usually, I would make a list of substitutions or additions, but there are none. Seriously, changing ingredients like oat milk for coconut milk will alter the taste– creating something entirely different.

INGREDIENTS AND COST

RECIPE COST: $6.72

PRICE PER SERVING: $1.68

• 2 ½ cups coconut milk – $1.55
• 4 Tablespoons chia seeds – $1.56
• ½ cup non-dairy chocolate chips – $2.20
• 3 Tablespoons maple syrup – $0.84
• ⅓ cup slivered almonds – $0.37
• 2 Tablespoons cocoa powder – $0.20

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

HOW TO MAKE ALMOND JOY CHIA PUDDING

1. First, stir together the coconut milk, chia seeds, and maple syrup in a mixing bowl.
2. Then, using another mixing bowl, add half of the coconut milk chia mixture. Sift in the cocoa powder and then mix in the chocolate chips. 
3. Use saran wrap to cover both bowls and set them in the fridge to chill for at least six hours. 
4. Next, layer a 4 oz serving glass with the coconut chia pudding followed by the chocolate chia pudding until you reach the middle of the glass. 
5. At the middle of the glass, add slivered almonds and chocolate chips. Layer and repeat until all of the ingredients have finished. 
6. Finally, garnish the top of the pudding with more slivered almonds and chocolate chips before serving. 

STORAGE TIPS

Serve: As with most recipes with dairy products in them, you shouldn’t leave this pudding out for longer than 2 hours. 

Store: Store in an airtight container for up to three days. 

Freeze: Chia pudding does not freeze and defrost well. I do not recommend freezing this recipe.

RECIPE FAQ’S

MORE HEALTHY DESSERTS

• Chocolate Coconut Butter Cups
• Almond Flour Pumpkin Cake Balls
• Chocolate Truffle Recipe
• Almond Flour Chocolate Chip Cookies
• Plum Galette
• Chocolate Chip Pecan Cookies

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5 from 5 votes

Easy Almond Joy Chia Pudding (non-dairy)

This Easy 6-Ingredient Almond Joy Chia Pudding is dairy-free, requires no baking and is the perfect healthy dessert or snack.

Course Breakfast

Cuisine American

Keyword chia pudding, dairy-free

Prep Time 15 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 4 people

Calories 508kcal

Author Jillian

Cost $6.72

Equipment

• mixing bowls
• mixing spoon
• Measuring cups and spoons
• Liquid measuring cup
• 4 oz serving glass

Ingredients

• 2 ½ cups coconut milk
• 4 tbsp chia seeds
• ½ cup non-dairy chocolate chips (mini preferred + more for garnish)
• 3 tbsp maple syrup
• ⅓ cup slivered almonds
• 2 tbsp cocoa powder, sifted

US Customary – Metric

Instructions

• In a mixing bowl, add the coconut milk, chia seeds, and maple syrup. Stir all the ingredients until well-combined, set aside.
• In another mixing bowl, add half of the coconut milk chia mixture. Sift in the coco powder, add the chocolate chips, and mix well until all the ingredients are well-incorporated.
• Cover both bowls with ceramic wrap or a lid and place into the fridge for a minimum of 6 hours or until both liquids become pudding-like. When ready, let’s put it all together.

PUTTING IT ALL TOGETHER

• In your favorite 4 oz serving glass, first layer the bottom with the coconut chia pudding. Next, layer the chocolate chia pudding until you reach the middle of the glass.
• When you reach the middle of the glass, add slivered almonds and chocolate chips. Layer and repeat until all of your ingredients have finished.
• Garnish the top of the pudding with more slivered almonds and more mini chocolate chips.
• Enjoy immediately or make them ahead and store them in the fridge for up to three days.

Notes

• I used coconut milk from Aldi. 
• Add shredded fresh or dried coconut for more coconut flavor.
• If you are feeding a crowd, make sure to double or triple the amount accordingly.
• Chia seeds didn’t thicken? Add more chia seeds and allow them to sit for an hour or until desired consistency is met.

Nutrition

Serving: 1cup | Calories: 508kcal | Carbohydrates: 32g | Protein: 7g | Fat: 43g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 27mg | Potassium: 495mg | Fiber: 6g | Sugar: 18g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 6mg

Posh Plate - Healthy Feel-Good Recipes

These Decadent Chocolate Coconut Butter Cups feature a rich coconut filling inside a dark chocolate shell. A simple, no-bake, vegan-friendly dessert. The cups are made with fresh coconut butter.

Coconut Butter Cups

These Chocolate Coconut Butter Cups are simple to prepare and feature a rich coconut butter filling in a chocolate shell. They require only three main ingredients and no baking. The result is a smooth, chocolatey treat that satisfies cravings without relying on highly processed additives.

You can make these right at home with minimal equipment. The dark chocolate provides a crisp exterior while the coconut butter and maple syrup create a creamy center that melts in your mouth. They are an excellent option for keeping in the fridge for a quick sweet bite.

Ingredients, Notes, and Costs:

Recipe Cost: $4.87

Per Serving Cost: $0.60

• Vegan Dark Chocolate: Use 1 cup of dark chocolate chunks or chips. High-quality chocolate melts better and provides a smoother finish.
• Coconut Butter: You need ⅓ cup. Note that coconut butter is different from coconut oil. It includes the meat of the coconut, which gives it a thick, spreadable texture similar to nut butter.
• Maple Syrup: 1 tablespoon adds just enough sweetness to the filling.
• Coconut Flakes (optional): These add a nice crunch and visual appeal to the tops of the cups. 

What kind of chocolate should I use?

Feel free to use your favorite chocolate chunks or chips. I prefer low-sugar dark chocolate. To melt the chocolate, add it to a microwave-safe container and melt on high for about 2 minutes.

Do not pause in between the melting process to stir the chocolate. Instead, cook it all the way through for the full two minutes. When ready, allow the chocolate to stand outside the microwave for 30 seconds before stirring. Know that stirring the chocolate too early cools it down and can turn a perfectly nice, melty chocolate into a ratchet mess.

Recipe Variations

• Instead of coconut butter, you can use any kind of healthy butter of your choosing. Just make sure it doens’t have any added refined sugar.
• Instead of maple syrup, you can use agave nectar.

Did you make these cups? I want to see how they turned out! Leave a star rating and comment below, or tag me on Instagram. 

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5 from 6 votes

Decadent Chocolate Coconut Butter Cups

These Decadent Chocolate Coconut Butter Cups feature a rich coconut filling inside a dark chocolate shell. A simple, no-bake vegan-friendly dessert. 

Course Dessert

Cuisine American

Keyword chocolate chips, coconut, dairy-free, Vegan

Prep Time 20 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 people

Calories 176kcal

Author Jillian

Cost $4.87

Equipment

• microwave safe bowl
• Measuring cups and spoons
• mixing spoon
• microwave safe bowl

Ingredients

• 1 cup Vegan dark chocolate chunks or chips
• ⅓ cup coconut butter
• 1 tbsp maple syrup
• coconut flakes for decorating optional

US Customary – Metric

Instructions

• Melt the chocolate in a microwave-safe bowl, heating in short intervals and stirring between each until smooth.
  1 cup Vegan dark chocolate chunks or chips
• Spoon about 1 tablespoon of melted chocolate into the bottom of each mini cupcake wrapper. Tilt or tap gently so the chocolate spreads into an even layer.
• In a small bowl, mix the coconut butter and maple syrup until fully combined.
  ⅓ cup coconut butter, 1 tbsp maple syrup
• Spoon a layer of the coconut mixture over the chocolate base.
• Add another tablespoon of melted chocolate over the coconut layer to cover it.
• Repeat the layers until the chocolate and coconut filling are used.
• Sprinkle the tops with coconut flakes if using.
• Transfer the cups to the refrigerator and chill for 1 to 2 hours until set.

Video

Notes

Storage Tips

STORE: Keep them in an air-tight container in the refrigerator for 10-14 days.

FREEZE: Place the coconut butter cups in a freezer-safe container and freeze for 1-2 months.

THAW: Thaw at room temperature for about 30 minutes before eating.

Nutrition

Serving: 1coconut butter cup | Calories: 176kcal | Carbohydrates: 13g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 162mg | Fiber: 3g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 3mg

More Healthy Desserts

• Almond Flour Chocolate Chip Cookies
• Cinnamon Plum Chia Pudding
• Plum Galette
• Banana Nut Bread
• Almond Joy Chia Pudding
• Chocolate Chip Pecan Cookies

Posh Plate - Healthy Feel-Good Recipes

These Vegan Chocolate Truffles are dangerously delicious, rich, and decadent. They’re dairy-free, and you only need two ingredients! They are the perfect make-ahead dessert to make for guests.

It costs $4.21 to make twenty-five truffles. That works out to be about $0.17 per truffle!

For another delicious truffle variation, I recommend trying my Chocolate Truffle Recipe with Coconut and Pecans.

These truffles are ridiculously soft and fudgy. Again, a real sophisticated dessert to serve to guests. They will never know you only used two ingredients and no heavy cream. ♡

They use simple ingredients and are a fun and healthier option for a dessert. The truffles are perfectly sweet, rich, creamy, and irresistible. 

This recipe for Vegan Chocolate Truffles is perfect for keeping the fridge to snack on throughout the week, wrapping up in special packaging for a gift, or serving at a family gathering at your house.

Ingredients to make vegan chocolate truffles

Ingredients and Cost Breakdown

RECIPE COST: $4.21

PRICE PER SERVING: $0.17

• 1 can sweetened condensed coconut milk – $1.23
• 2 cups cocoa powder – $2.98

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Instructions

1. First, using a large mixing bowl, add the sweetened condensed coconut milk.
2. Next, sift in the cocoa powder, ½ cup at a time. 
3. Mix until it is well combined. Then cover the bowl and let it chill in the fridge for at least two hours. 
4. Then, scoop ½ tablespoon and roll it into a ball and sprinkle with flake salt (optional) and a dusting of cocoa powder. 
5. Finally, place all the truffles in the fridge until ready to serve. 

***For complete instructions, see the recipe card below!

Recipe Variations

• If you want to keep these vegan, then there is no substitution for sweetened condensed coconut milk, sorry.
• The truffles that I don’t roll in cocoa powder, I like to prinkle those with flaked sea salt.

Storage Tips

Serve: Keep the truffles in the fridge until you are ready to serve them. 

Store: You can keep the truffles in an airtight container for 1 month in the refrigerator.

Freeze: Place the truffles in a single layer separated by layers of parchment paper in a freezer-safe container and freeze for 6 months.

Defrost: Defrost at room temperature for about two hours or overnight in the refrigerator before serving. You may need to re-roll them in cocoa powder.

Recipe FAQs

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

More Gluten-Free Dessets

• Easy 6-Ingredient Almond Joy Chia Pudding
• Chocolate Truffle Recipe with Coconut and Pecans
• Almond Flour Chocolate Chip Cookies
• Banana Chocolate Chip Cookies
• Sweet Potato Cookies

Now let’s make some decadent vegan chocolate truffles!

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5 from 5 votes

Chocolate Truffles Recipe (vegan)

These Vegan Chocolate Truffles are dangerously delicious, rich, and decadent. They're dairy-free, and you only need two ingredients! They are the perfect make-ahead dessert to make for guests.

Course Dessert

Cuisine American

Keyword chocolate, truffles, Vegan

Prep Time 15 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 25 truffles

Calories 16kcal

Author Jillian

Cost $4.21

Equipment

• measuring cups
• Mixing bowl
• Wooden mixing spoon

Ingredients

• 1 can of sweetened condensed coconut milk that’s 3/4 cup plus 2 tbsp
• 2 cups cocoa powder plus additional for coating the truffles
• Flake salt optional

US Customary – Metric

Instructions

• In a large mixing bowl, add the sweetened condensed coconut milk.
• Sift in the cocoa powder, about 1/2 cup at a time. Mix well until the cocoa fully emerges into the condensed coconut milk. In the beginning, the cocoa powder wants to resist mixing in. Keep stirring, it will fully mix in! A densely thick mixture should be the final result.
• When ready, cover the bowl and place it into the fridge for a minimum of two hours or even up to 3 days.
• Once chilled, grab the chocolate and roll about 1/2 tablespoon or so into your palms and roll it into a ball. Lastly, sprinkle each truffle with flake salt right before giving it a dusting of cocoa powder.
• Once all the truffles are fully coated with cocoa powder, place them back into the fridge until ready to serve to guests.
• Enjoy!

Notes

If the chocolate mixture is not dense enough, simply continue to add more cocoa powder until you are confident that the balls will hold their shape.

Nutrition

Serving: 1truffle | Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes