1. Vegan Pumpkin Mac and Cheese Bake
  2. White Chocolate Pumpkin Peanut Butter Cups
  3. Instant Pot Sooji Halwa – Rava Kesari
  4. Chai Waffles with Cinnamon Apple Topping
  5. One Bowl Pumpkin Chocolate Muffins (Vegan + Gluten-free)
  6. Sheet Pan fajitas Tacos
  7. Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot
  8. Vegan Gummy Worms
  9. Product Review: So Delicious Frozen Mousse
  10. Vegan Lemon Poppy Seed Donuts
  11. Mad Scientist Smoothies
  12. Halloween Slime
  13. Instant Pot Wild Rice Mushroom Soup
  14. Kabocha Squash Feta Salad
  15. Easy Halloween Snack Ideas
  16. Protein Bar Witches Fingers
  17. Vegan Pumpkin Pie Truffles
  18. Pulled Jackfruit Sandwiches – Vegan Pulled “Pork”
  19. Vegan Pumpkin Blondies
  20. Chia Jam (using Juicy Juice)
  21. Grilled Plant-Based Beer Sausages
  22. Sleepy Morning Blender Matcha
  23. Soft-Batch Chocolate Chip Cookies {The Simply Vegan Cookbook}
  24. Vegan Cinnamon Roll Cookies
  25. 20 Vegan Lunch box Ideas – Back To School Recipes
  26. Vegan Cauliflower Tikka Masala
  27. Cilantro Onion Dip Party Platter
  28. Instant Pot Cauliflower and Butternut Thai Curry
  29. Instant Pot Tikka Masala – Vegan Tikka Masala Sauce
  30. Cucumber Sushi Rolls
  31. Curry Fried Rice – 1 Pot 20 Mins
  32. Sandwich Tacos
  33. Easy Homemade Salsa – 5 Min Blender Salsa
  34. Instant Pot Tomato Bisque from Scratch
  35. Tic Tac Toe Sandwiches
  36. Instant Pot Mushroom Tetrazzini
  37. Grain-free, Nut-free Vegan Chocolate Chunk Cookies
  38. My Diaper Bag Essentials (+ A Life Update)
  39. Vegan Cardamom Cookies – Cardamom Snickerdoodles
  40. Chickpea Flour Frittata – Eggless Vegan Frittata
  41. Fruit and Veggie Car Snacks
  42. Edible Car Snacks
  43. Pistachio Matcha Ice Cream
  44. Vegan Coffee Cake Recipe – Cinnamon Streusel Cake
  45. 3-Ingredient Chia and Quinoa Flatbread (vegan)
  46. Peanut Butter Balls with Rice Krispies
  47. Mexican Stuffed Peppers
  48. Chickpea Salad Sandwich {Fuss-Free Vegan Cookbook}
  49. Harissa Chickpea Stew with Sweet Potato
  50. Easy Chocolate Hemp Protein Balls
  51. Dairy Free GoGurt
  52. Vegan Banana Donuts Recipe – Baked Banana Bread Donut
  53. Falafel Burgers
  54. Samosa Wraps – Spiced Potato Chickpea Chutney Burrito
  55. Egg and Toast Cups
  56. Nut Free Snacks
  57. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  58. Cold Soba Noodle Salad Recipe
  59. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  60. Chipotle Tofu Rainbow Wraps
  61. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  62. Pineapple Raspberry Wine Spritzer
  63. Mango Overnight Oats with Turmeric
  64. Vegan Chocolate Chip Cake Recipe
  65. Down Home BBQ Burger
  66. What’s inside my makeup bag (cruelty-free)
  67. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  68. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  69. Vegan Pesto Pasta with Charred Broccoli
  70. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  71. Grilled BBQ Lentil Pizza
  72. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  73. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  74. Smoky Jackfruit “Chicken” Salad
  75. Smoky Jackfruit “Chicken” Salad
  76. Watermelon Crabs
  77. Avocado Raspberry Pops
  78. Vegan Blueberry Muffins with Pineapple
  79. Tuscan Pasta Salad with Lemon Vinaigrette
  80. Vegan Mango Ice Cream
  81. Vegan Yack Attack On the Go! Release + Giveaway
  82. Mexican Street Corn Salad with Black Beans
  83. Grilled Blackberry Cobbler
  84. One Pot Quinoa and Black Bean Wraps
  85. One Pot Quinoa and Black Bean Wraps
  86. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  87. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  88. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  89. Octopus Pizzas
  90. Easy Vegan Zucchini Bread Recipe
  91. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  92. Golden Turmeric Roasted Cauliflower with Raita Dip
  93. Avial – South Indian Veggie Coconut Curry
  94. Zucchini Bread Oatmeal
  95. Zucchini Bread Oatmeal
  96. Vegan Instant Pot Mushroom Risotto
  97. Bulgogi Roasted Spring Veggie Bowl
  98. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  99. Vegan Lemon Cake with Cream Cheese Frosting
  100. Gluten-free Avocado Tahini Pasta
  101. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  102. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  103. Tofu and Veggie BBQ Bowl
  104. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  105. Mini Cookie Dough Fudge Pops
  106. Mini Cookie Dough Fudge Pops
  107. Rice Cake Flowers
  108. Avocado Pasta with Smoky Pecans
  109. Caterpillar Fruit Kebabs
  110. Instant Pot Mushroom Masala
  111. BBQ Bean Bowls
  112. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  113. Vegan Recipe and Snack Ideas for Camp and Travel
  114. Vegan Recipes and Snack Ideas for Camp and Travel
  115. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  116. Pulled BBQ Jackfruit Sandwiches
  117. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  118. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  119. Lentil Bolognese with Spaghetti
  120. Vegan Mother’s Day Brunch Recipes!
  121. Vegan Mother’s Day Brunch Recipes!
  122. Vegan Cinnamon Swirl Cake
  123. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  124. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  125. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  126. Things I’m Loving Lately: May 2, 2018
  127. Things I’m Loving Lately: May 2, 2018
  128. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  129. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  130. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  131. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  132. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  133. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  134. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  135. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  136. Banana Yogurt Goose Pops
  137. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  138. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  139. 25 Easy Lentil Recipes
  140. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  141. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  142. Crazy Mug Lady: A round-up of my fave mugs!
  143. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  144. Deconstructed Vegan Summer Rolls
  145. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  146. Instant Pot Saag Aloo with Sweet Potatoes
  147. Vegan Biscuits and Gravy
  148. Vegan Biscuits and Gravy
  149. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  150. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  151. Vegan Chocolate Chip Muffins with Coconut
  152. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  153. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  154. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  155. 15 Vegan Easter Brunch and Dessert Recipes
  156. Things I’m Loving Lately: March 29, 2018
  157. April Fools Pranks Your Kids Will Love
  158. Cake Sushi
  159. Ginger Coriander Sprouted Lentils Avocado Toast
  160. Refreshing Strawberry Turmeric Salad
  161. Refreshing Strawberry Turmeric Salad
  162. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  163. 25 Healthy Vegan Gluten Free Dinner Recipes
  164. Vegan Spinach Pinwheels with Cream Cheese
  165. Carrot Garden Cupcakes
  166. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  167. Veggie Chickpea Potato Soup in Instant Pot
  168. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  169. Lentil Sloppy Joes
  170. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  171. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  172. Cauliflower Fried Rice – 1 Pot
  173. 20 Lucky St Patricks Day Food Ideas
  174. Things I’m Loving Lately: March 12, 2018
  175. Leprechaun Apple Hats
  176. Mint Chocolate Chip Pancakes
  177. Shamrock Pizza
  178. Vegan Keema Naan with Keema Lentils
  179. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  180. 30 Truffle Recipes (Vegan, Gluten Free)
  181. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  182. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  183. Salted Caramel French Toast Casserole
  184. Salted Caramel French Toast Casserole
  185. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  186. Rainbow Pancake Tacos
  187. How to Make a Leprechaun Trap
  188. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  189. Shamrock Shake
  190. Thandai Phirni – Spiced Rice Flour Pudding
  191. Matcha Pancakes
  192. Flourless Bite-Sized Breakfast Muffins
  193. Mexican Pinto Beans (Vegan, Gluten Free)
  194. 15 High Protein Vegan Meals
  195. Mango BBQ Soy Curls or Jackfruit Tacos
  196. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  197. Double Chocolate Granola Bars (Vegan)
  198. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  199. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  200. PB&J Buckwheat Granola – #VYAPantryChallenge
  201. 16 Fun Vegan Appetizers!
  202. Rocky Road Popcorn Clusters
  203. White Bean Beer Fondue
  204. Refined Sugar-Free Raspberry Hot Cocoa
  205. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  206. Update + Coconut and Berries in 2016
  207. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  208. A Vegan Dinner Party with La Belle Assiette
  209. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  210. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  211. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  212. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  213. Review: Healthy Nibbles Box
  214. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  215. Mini Vegan Pizza Potato Skins
  216. Tempeh Pizza Three Ways
  217. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  218. Black Rosé Punch
  219. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  220. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  221. Vegan 4th of July!
  222. BBQ Pulled Jackfruit
  223. Creamy Dreamy Avocado Zucchini Pasta
  224. Sake & Plum Wine Sangria
Tuesday, October 23, 2018
  1. Vegan Pumpkin Mac and Cheese Bake
  2. White Chocolate Pumpkin Peanut Butter Cups
  3. Instant Pot Sooji Halwa – Rava Kesari
  4. Chai Waffles with Cinnamon Apple Topping
  5. One Bowl Pumpkin Chocolate Muffins (Vegan + Gluten-free)
  6. Sheet Pan fajitas Tacos
  7. Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot
  8. Vegan Gummy Worms
  9. Product Review: So Delicious Frozen Mousse
  10. Vegan Lemon Poppy Seed Donuts
  11. Mad Scientist Smoothies
  12. Halloween Slime
  13. Instant Pot Wild Rice Mushroom Soup
  14. Kabocha Squash Feta Salad
  15. Easy Halloween Snack Ideas
  16. Protein Bar Witches Fingers
  17. Vegan Pumpkin Pie Truffles
  18. Pulled Jackfruit Sandwiches – Vegan Pulled “Pork”
  19. Vegan Pumpkin Blondies
  20. Chia Jam (using Juicy Juice)
  21. Grilled Plant-Based Beer Sausages
  22. Sleepy Morning Blender Matcha
  23. Soft-Batch Chocolate Chip Cookies {The Simply Vegan Cookbook}
  24. Vegan Cinnamon Roll Cookies
  25. 20 Vegan Lunch box Ideas – Back To School Recipes
  26. Vegan Cauliflower Tikka Masala
  27. Cilantro Onion Dip Party Platter
  28. Instant Pot Cauliflower and Butternut Thai Curry
  29. Instant Pot Tikka Masala – Vegan Tikka Masala Sauce
  30. Cucumber Sushi Rolls
  31. Curry Fried Rice – 1 Pot 20 Mins
  32. Sandwich Tacos
  33. Easy Homemade Salsa – 5 Min Blender Salsa
  34. Instant Pot Tomato Bisque from Scratch
  35. Tic Tac Toe Sandwiches
  36. Instant Pot Mushroom Tetrazzini
  37. Grain-free, Nut-free Vegan Chocolate Chunk Cookies
  38. My Diaper Bag Essentials (+ A Life Update)
  39. Vegan Cardamom Cookies – Cardamom Snickerdoodles
  40. Chickpea Flour Frittata – Eggless Vegan Frittata
  41. Fruit and Veggie Car Snacks
  42. Edible Car Snacks
  43. Pistachio Matcha Ice Cream
  44. Vegan Coffee Cake Recipe – Cinnamon Streusel Cake
  45. 3-Ingredient Chia and Quinoa Flatbread (vegan)
  46. Peanut Butter Balls with Rice Krispies
  47. Mexican Stuffed Peppers
  48. Chickpea Salad Sandwich {Fuss-Free Vegan Cookbook}
  49. Harissa Chickpea Stew with Sweet Potato
  50. Easy Chocolate Hemp Protein Balls
  51. Dairy Free GoGurt
  52. Vegan Banana Donuts Recipe – Baked Banana Bread Donut
  53. Falafel Burgers
  54. Samosa Wraps – Spiced Potato Chickpea Chutney Burrito
  55. Egg and Toast Cups
  56. Nut Free Snacks
  57. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  58. Cold Soba Noodle Salad Recipe
  59. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  60. Chipotle Tofu Rainbow Wraps
  61. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  62. Pineapple Raspberry Wine Spritzer
  63. Mango Overnight Oats with Turmeric
  64. Vegan Chocolate Chip Cake Recipe
  65. Down Home BBQ Burger
  66. What’s inside my makeup bag (cruelty-free)
  67. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  68. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  69. Vegan Pesto Pasta with Charred Broccoli
  70. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  71. Grilled BBQ Lentil Pizza
  72. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  73. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  74. Smoky Jackfruit “Chicken” Salad
  75. Smoky Jackfruit “Chicken” Salad
  76. Watermelon Crabs
  77. Avocado Raspberry Pops
  78. Vegan Blueberry Muffins with Pineapple
  79. Tuscan Pasta Salad with Lemon Vinaigrette
  80. Vegan Mango Ice Cream
  81. Vegan Yack Attack On the Go! Release + Giveaway
  82. Mexican Street Corn Salad with Black Beans
  83. Grilled Blackberry Cobbler
  84. One Pot Quinoa and Black Bean Wraps
  85. One Pot Quinoa and Black Bean Wraps
  86. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  87. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  88. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  89. Octopus Pizzas
  90. Easy Vegan Zucchini Bread Recipe
  91. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  92. Golden Turmeric Roasted Cauliflower with Raita Dip
  93. Avial – South Indian Veggie Coconut Curry
  94. Zucchini Bread Oatmeal
  95. Zucchini Bread Oatmeal
  96. Vegan Instant Pot Mushroom Risotto
  97. Bulgogi Roasted Spring Veggie Bowl
  98. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  99. Vegan Lemon Cake with Cream Cheese Frosting
  100. Gluten-free Avocado Tahini Pasta
  101. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  102. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  103. Tofu and Veggie BBQ Bowl
  104. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  105. Mini Cookie Dough Fudge Pops
  106. Mini Cookie Dough Fudge Pops
  107. Rice Cake Flowers
  108. Avocado Pasta with Smoky Pecans
  109. Caterpillar Fruit Kebabs
  110. Instant Pot Mushroom Masala
  111. BBQ Bean Bowls
  112. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  113. Vegan Recipe and Snack Ideas for Camp and Travel
  114. Vegan Recipes and Snack Ideas for Camp and Travel
  115. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  116. Pulled BBQ Jackfruit Sandwiches
  117. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  118. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  119. Lentil Bolognese with Spaghetti
  120. Vegan Mother’s Day Brunch Recipes!
  121. Vegan Mother’s Day Brunch Recipes!
  122. Vegan Cinnamon Swirl Cake
  123. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  124. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  125. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  126. Things I’m Loving Lately: May 2, 2018
  127. Things I’m Loving Lately: May 2, 2018
  128. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  129. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  130. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  131. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  132. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  133. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  134. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  135. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  136. Banana Yogurt Goose Pops
  137. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  138. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  139. 25 Easy Lentil Recipes
  140. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  141. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  142. Crazy Mug Lady: A round-up of my fave mugs!
  143. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  144. Deconstructed Vegan Summer Rolls
  145. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  146. Instant Pot Saag Aloo with Sweet Potatoes
  147. Vegan Biscuits and Gravy
  148. Vegan Biscuits and Gravy
  149. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  150. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  151. Vegan Chocolate Chip Muffins with Coconut
  152. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  153. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  154. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  155. 15 Vegan Easter Brunch and Dessert Recipes
  156. Things I’m Loving Lately: March 29, 2018
  157. April Fools Pranks Your Kids Will Love
  158. Cake Sushi
  159. Ginger Coriander Sprouted Lentils Avocado Toast
  160. Refreshing Strawberry Turmeric Salad
  161. Refreshing Strawberry Turmeric Salad
  162. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  163. 25 Healthy Vegan Gluten Free Dinner Recipes
  164. Vegan Spinach Pinwheels with Cream Cheese
  165. Carrot Garden Cupcakes
  166. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  167. Veggie Chickpea Potato Soup in Instant Pot
  168. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  169. Lentil Sloppy Joes
  170. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  171. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  172. Cauliflower Fried Rice – 1 Pot
  173. 20 Lucky St Patricks Day Food Ideas
  174. Things I’m Loving Lately: March 12, 2018
  175. Leprechaun Apple Hats
  176. Mint Chocolate Chip Pancakes
  177. Shamrock Pizza
  178. Vegan Keema Naan with Keema Lentils
  179. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  180. 30 Truffle Recipes (Vegan, Gluten Free)
  181. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  182. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  183. Salted Caramel French Toast Casserole
  184. Salted Caramel French Toast Casserole
  185. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  186. Rainbow Pancake Tacos
  187. How to Make a Leprechaun Trap
  188. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  189. Shamrock Shake
  190. Thandai Phirni – Spiced Rice Flour Pudding
  191. Matcha Pancakes
  192. Flourless Bite-Sized Breakfast Muffins
  193. Mexican Pinto Beans (Vegan, Gluten Free)
  194. 15 High Protein Vegan Meals
  195. Mango BBQ Soy Curls or Jackfruit Tacos
  196. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  197. Double Chocolate Granola Bars (Vegan)
  198. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  199. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  200. PB&J Buckwheat Granola – #VYAPantryChallenge
  201. 16 Fun Vegan Appetizers!
  202. Rocky Road Popcorn Clusters
  203. White Bean Beer Fondue
  204. Refined Sugar-Free Raspberry Hot Cocoa
  205. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  206. Update + Coconut and Berries in 2016
  207. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  208. A Vegan Dinner Party with La Belle Assiette
  209. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  210. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  211. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  212. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  213. Review: Healthy Nibbles Box
  214. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  215. Mini Vegan Pizza Potato Skins
  216. Tempeh Pizza Three Ways
  217. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  218. Black Rosé Punch
  219. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  220. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  221. Vegan 4th of July!
  222. BBQ Pulled Jackfruit
  223. Creamy Dreamy Avocado Zucchini Pasta
  224. Sake & Plum Wine Sangria

Oh boy did I spend a lot of time getting this popsicle recipe just right. I’m picky about my popsicles (okay, really, I’m super picky about every recipe I share), and I’m SO happy with how these finally turned out—I have to say, eating dozens of fudge pops has really paid off…hah!

As much as I love making my kids healthy popsicles, for this recipe I set out to create a decadent fudge pop for adults and older kids. The other day I said to Nicole (OSG’s incredible recipe tester), “Why should little kids have all the fun?!” She wholeheartedly agreed that us grown-ups need an indulgent popsicle recipe for ourselves, too! After testing these pops, Nicole wrote back and said, “Oh my, these are Amazing AF (As Fudge, ha!). Thank you a million times…I will be eating these all summer.” She cracks me up!

I started by creating a super-easy vegan cookie dough…let me tell you, this stuff is dangerously easy to whip up. Even if for some crazy reason you don’t make the fudge pops, these cookie dough chunks can be used a million different ways (like for topping banana soft serve or throwing into homemade blizzards).

I rolled the cookie dough between two pieces of parchment paper and cut the dough into chunks after freezing it. After that, I made a rich and creamy fudge base starring melted dark chocolate and coconut cream. DREAMY!! Then I simply alternated layering the base and cookie dough chunks in my popsicle molds (these are my all-time favourite mini molds!) and stuck them in the freezer. Just a few hours later, we were diving into decadent fudge pops studded with chunks of the most heavenly cookie dough. You won’t believe these delicious pops are dairy-free, I can promise you that!

Yield
22 mini fudge pops
Prep time
Cook time
0 Minutes
Chill time
2 1/2 to 3 hours
Total time

Ingredients:

For the cookie dough:
  • 1/4 cup (60 g) natural almond, sunflower, or peanut butter
  • 3 tablespoons (45 mL) pure maple syrup
  • 1 1/2 tablespoons (22.5 mL) virgin coconut oil, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 5 tablespoons (43 g) gluten-free oat flour
  • 5 tablespoons (30 g) almond flour
  • 1/8 teaspoon baking soda (for an authentic cookie dough flavour!)
  • 1/4 teaspoon fine sea salt
  • 1 1/2 tablespoons (17 g) mini vegan chocolate chips*
For the fudge pops:
  • 1 (100g) dark chocolate bar (70%)**
  • 1 (14-oz/398 mL) can full-fat coconut milk, chilled***
  • 3 tablespoons (45 mL) pure maple syrup
  • 1 tablespoon (6 g) unsweetened cocoa powder
  • 1 teaspoon (5 mL) pure vanilla extract
  • Pinch fine sea salt, to taste

Directions:

  1. For the cookie dough: In a medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla until smooth. Now stir the oat flour, almond flour, baking soda, salt, and chocolate chips into the wet mixture until combined.
  2. Place the dough between two large sheets of parchment paper and use a rolling pin to roll the dough into a 1/4- to 1/2-inch-thick rectangle. Using the parchment paper to grip, lift the cookie dough onto a large plate. Transfer the plate to the freezer and freeze for 15 to 30 minutes until the slab is solid.
  3. For the fudge pops: Break the chocolate bar into chunks and melt in a small pot over low heat. Once two-thirds of the chocolate has melted, remove it from the heat and stir until smooth.
  4. Scoop the solid coconut cream from the top of the can (you should have about one cup) and place it in a high-speed blender. Save the coconut water for another use, such as a smoothie.
  5. Add the melted chocolate, maple syrup, cocoa powder, vanilla and salt to the coconut cream. Blend on high until smooth. Pour the liquid into a small bowl.
  6. Remove frozen cookie dough slab from freezer. Using a pizza slicer, slice the slab into small square chunks (about 1/4-inch wide).
  7. Grab a narrow teaspoon and spoon 1/2 to 1 teaspoon fudge pop liquid into the bottom of each mold. Top with 2 to 3 frozen cookie dough chunks. Spoon more liquid into the molds and add a couple more chunks on top, making sure the liquid fills to just below the top of the mold. Insert the sticks into each respective mold.
  8. Freeze the molds for 2 1/2 to 3 hours, or until solid. Store leftovers in the freezer (either directly in the popsicle mold or in a freezer-safe zip bag) for up to 2 weeks (any longer and they tend to get icy).

Tips:

* I use Enjoy Life’s mini vegan chocolate chips for this recipe. If you’re using regular-sized chips or chocolate chunks, I recommend chopping them finely first.

** I love 70% dark chocolate in this recipe. If you’re using a sweeter variety (such as 55% cacao), you may need to reduce the maple syrup a bit. Conversely, if you use a darker chocolate (such as 85%), you may want to increase the maple syrup to 1/4 cup.

*** You will need about 1 cup of coconut cream to make the fudge pop base.

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