No protein powder needed to make this delicious vegan and gluten free shake!
Whip This Tofu Shake Up In A Snap
For this recipe all you’ll do is throw the ingredients into a blender and let it blend for 30-45 seconds and BAM your Vegan Chocolate Peanut Butter Tofu Shake is ready!
Here’s What You’ll Need
Dairy free chocolate chips
Optional: vegan whipped cream
The Key To The Perfect Thick Shake
When it comes to creating a thick shake you’ll want to reduce the liquid and increase the ice. So, feel free to reduce the liquid the recipe calls for by 2 TBSP and increase the ice by a few ice cubes (don’t get carried away here as you will have a very icy shake if you add too many ice cubes) if you would like a very thick shake. The recipe creates a shake of average thickness, so please tweak this to your liking.
If you prefer a thinner consistency, I recommend increasing the liquid but maintaining the ice that the recipe calls for as it will keep the shake cooler longer.
Add all ingredients except fo the dairy free chocolate chips and coconut Reddi Whip into the bender and blend for 30-45 seconds. If you would prefer a very thick shake you may reduce the liquid by 2 TBSPs and add 1-2 more ice cubes.
Pour into one large cup (or 2) and top with dairy free whipped cream.
Cut the dairy free chocolate to a fine powder and sprinkle it over the whipped cream.
*Nutritional information has been roughly estimated and calculated without the optional toppings.
Move over chewy bars because these simple homemade granola bars are no-bake and taste divine!
It’s So Simple
It’s mind bottling to me how I haven’t made these gluten free granola bars sooner. The effort is minimal and best of all, it’s cheaper than your typical gluten free granola bars and is sweetened only with honey
Here’s What You Need To Make These Healthy Granola Bars
Gluten free oats
Dairy free chocolate chips
You will be putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
The only effort involved in this recipe is mixing the honey and peanut butter together in a small pot over low-medium heat.
After that, you’ll let the pot of honey and peanut butter cool for 5-8 minutes. You don’t want to melt the chocolate in the chocolate chips so the cool time is essential.
Once everything is combined, simply press the mixture into an 8×8 pan spread evenly using your hands or the back of a glass.
I find using a glass makes evening the mixture much easier than a spatula or your hands.
After pressing the mixture into the pan sprinkle a little extra sea salt and chocolate chips over the top and put in the freezer for 30-45 minutes.
After that time, take it out of the freezer and let it sit for 5 minutes before cutting evenly into 10 bars.
Have an itch to keep baking? Give my latest recipes a try!
Simple 6 ingredient dairy free and gluten free granola bars that can be whipped up in minutes!
2 1/2 cups of oats
3 TBSPs – 1/4 cup of chocolate chips (I used dairy free)
1 1/4 tsp vanilla extract
1 tsp cinnamon
1/2 tsp sea salt
6 TBSP peanut butter
1/3 cup + 1 TBSP honey
Start by putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
Combine the honey and peanut butter into a small pot over low-medium heat for a few minutes and stir until combined. When combined set aside and let cool for 5-8 minutes. Remember we don’t want the chocolate chips to melt so this step is highly recommended.
Add the peanut butter honey mixture to the bowl with the other ingredients and combine.
Press the mixture into an 8×8 pan. Sprinkle additional chocolate chips and sea salt on the top.
Store in the freezer for 30-45 minutes.
Take out and let it sit for 5 minutes then cut into 10 equal bars.
These Dairy Free and Gluten Free Salted Caramel Pretzel Bars are everything you want…and more!
Ingredients for Gluten Free Salted Caramel Crunch Pretzel Bars
These decadent, layered bars consist of three layers of heavenly goodness. To make all the layers you will need these ingredients.
Your favorite natural peanut butte
Oat flour (or oats)
Powdered peanut butter
Vegan/Dairy free butter
Gluten free pretzels
Your favorite Dairy free chocolate
You could also omit the collagen and swap the honey for maple syrup to make these vegan. If you omit the collagen, reduce the honey needed in the caramel layer by 1-2 Tbsp.
How Do I Create The Layers?
The freezer is your best friend in this no-bake recipe. To create the layers you will combine all of the bottom layer ingredients and then freeze it for at least 45 minutes. After the bottom layer is frozen and will not easily stick to your hands, you add the caramel layer on top of the bottom (base layer) evenly spreading it across the entire layer.
Once the caramel layer is added you will then add the crushed pretzels and return to the freezer for one hour. Once the caramel layer is frozen its time for the decadent top chocolate layer which consists of melting vegan butter and chocolate in a microwave in increments of 30 seconds at a time.
Once the chocolate mixture is smooth and there are no bumps it is time to pour it on the caramel layer. As with the previous layer, you will evenly spread it and then spread the crushed pretzel on top of it.
The repeated motion of storing this in the freezer and waiting for them to set may seem daunting, but it is a rather simple recipe that involves most of the same ingredients, just different quantities in the layers.
Also, while these are setting you can feel free to catch up on your latest Netflix or Hulu TV show and sit back and relax. I can assure you that the time spent storing these in the freezer is well spent. If the layers are not stored in the freezer long enough the layers will start to mix and the bars will look as if they slightly melted.
So, I advise you to store these in the freezer for at least 45 minutes to 1 hour per layer.
These are Rich Bars!
These are decadent bars, with a capital D, which means they are rich and can be a bit much for some people to have (pallet wise).
To make these bars less rich, I recommend reducing the chocolate you use, making them thinner, or cutting the bars into 16 pieces, as apposed to 12.
For example, you can make the top chocolate layer a drizzle instead of a thick layer, cutting the chocolate in half. This way you can still get the chocolate flavor, but just not as much of it.
Before someone comments, these are not low-calorie bars. However, they are made with wholesome ingredients, no artificial sweeteners, and are packed with over 10 grams of protein, 4 grams of fiber, making them very filling! I have provided a rough estimate of the nutrition, but it is just that, an estimate. As with anything, moderation is key my friends :).
Cheers to you if you’ve read this far! Please comment below and let me know if you have any questions or how these turned out for you.
I invite you to view some of my favorite gluten free recipes that you don’t want to miss!
These no-bake layered bars are rich and nestled in a thick layer of dairy free salted caramel.
3/4 cup + 2 Tbsp peanut butter
1 cup + 2 Tbsp oat flour (you can make this by blending oats to a pulp)
1/2 cup powdered peanut butter
2–3 Tbsp non-dairy milk
5 Tbsp honey
3/4 tsp vanilla extract
1/4 tsp salt
1/4 cup whipped vegan butter (or normal butter)
2 Tbsp peanut butter
5 Tbsp honey
1/4 tsp vanilla extract
3 scoops collagen (you can omit, but if you do reduce your honey by 1 Tbsp)
1 cup gluten free pretzels crushed (I used Glutino)
1 cup gluten free pretzels
2 Tbsp vegan whipped butter
5 oz milk chocolate melted
Optional: sea salt
Combine all dry ingredients in a medium-sized bowl and set aside.
Warm the honey and peanut butter together in a small bowl by microwaving it for 20-30 seconds.
Add the wet to the dry ingredients and give it a good stir. The dough will be very thick. if you find it is sticky, add more flour.
Move the thick mixture to an 8×8 pan by evenly distributing the layer and store in the freezer for 45 minutes-1 hour.
Melt all ingredients together, except for the vanilla, collagen, and pretzels, in a small bowl for 20-30 seconds in the microwave.
Add the vanilla and collagen into the mixture. The caramel should be sticky and will be thick.
Add the caramel sauce on top of the bottom layer.
Sprinkle crushed pretzels over the caramel and store in the freezer for a minimum of 45 minutes.
Melt the butter and chocolate together in the microwave in increments of 30 seconds. Take it out of the microwave every 30 seconds giving it a good stir. Watch it carefully as you don’t want the chocolate to burn. The chocolate will be done when it is smooth and there is no bits that appear.
Pour the chocolate over the pretzel/caramel layer. Be sure to spread it to the corners.
Add the crushed pretzels to the top and sprinkle a dash of sea salt.
Store in the freezer, one last time for 45 minutes to 1 hour.
After the bars have froze, cut them into 12 pieces and enjoy! These are good for about 4-5 days in the freezer. you can enjoy them later but the pretzels may get a bit soggy.
*If you omit collagen in this recipe reduce the honey by at least 1 Tbsp in the caramel layer. *These can be made vegan if you omit the collagen and swap the honey for maple syrup. *The nutrition has been roughly calculated, so it is an estimate.
You can also try this recipe with peanut butter filled pretzels on the top as other people have had successful results with this. The pretzel brand and thickness of the pretzels you get may yield a slightly different texture so I highly recommend Gutino as they are very crunchy.
I’m not playing when it comes to these chewy Chocolate Chip Cookie bars! These are Gluten Free, Dairy Free, and easily Vegan by swapping out just one ingredient!
The Main Reasons I Love These Bars
Now, as a Gluten Free Gal I can say that making any type of cookies makes me nervous and I am sure you all know what I am talking about…
That’s right! The crumby, dry, and borderline un-bakeable texture that usually are accompanied by gluten free cookies.
But you can have peace of mind when baking these because they are 100% chewy, moist, and most of all a bit melty in the middle, which pairs greatly with ice cream!
You may be wondering, what makes these not crumble like a nature valley bar as soon as you touch it? That would be starch my friends! This includes all starches, like corn starch, potato starch, and arrowroot starch. When adding a starch it acts as the main binder and basically makes that crumble situation disappear.
This is what you’ll need to make these Magical Bars:
Almond butter and peanut butter (the drippier the better)
Plant based butter
Honey (or maple syrup for vegan)
Non-dairy mini chocolate chips
It may seem long, but every ingredient has a place and contributes to a chewy chocolate chip cookie bar. As mentioned before, the potato starch will act as the main binder.
You can also feel free to substitute the potato starch with arrowroot starch or cornstarch, you will just have to adjust the amount you add. For every Tablespoon of potato starch you should substitute with 2 tsp of arrowroot starch and cornstarch can be substituted in a 1:1 ratio. I admit I didn’t try substituting these in the recipe, but from my research and general knowledge of baking with starches these substitutions should be very similar since they are all starches.
These are a Triple Threat! They are:
Vegan (with one swap)
So, that means when you bring these to a party or a potluck, everyone can enjoy the Chocolate Chip Cookie Bar deliciousness!
Also, when looking at the nutritional information remember the key here is Healthier Chocolate Chip Cookie bars as these are a healthier alternative to the leading cookie usually has more than 20 grams of sugar and less than 2 grams of fiber.
These chewy, moist, and flavorful chocolate chip cookie bars are gluten free, dairy free, easily made vegan, and are lower in sugar than your average bars! Make this the ultimate dessert to top off your day!
6 Tbsp peanut butter
6 Tbsp almond butter
1 Tbsp plant-based butter
6 Tbsp non-dairy milk
2 Tbsp Honey (maple-syrup if vegan)
1 Tbsp Flaxseed
1 3/4 tsp vanilla extract
8 tsp potato starch
2 tbsp almond flour
2 Tbsp coconut flour
1/2 sifted oat flour
1/2 tsp baking soda
1/8 tsp sea salt
1/4 cup non-dairy mini chocolate chips
In a microwave-safe medium-sized bowl add in the nut butters, butter, and milk and microwave for 20-30 seconds.
Add in the remaining wet ingredients, stir, and set aside.
Add all dry ingredients in a large bowl and mix until combined.
Add the wet to the dry. You should have a thick and moldable dough at this point.
Fold in the chocolate chips.
Spray an 8×8 pan (also feel free to use parchment paper here) and bake for 23-25 minutes. If you would prefer a doughier texture than I would recommend baking more around 20 minutes.
Take out and let cool for 10 minutes.
This goes great with ice cream so feel free to serve these yummy bars with it and enjoy!
Long gone are the days of spongy gluten-free snacks that fall apart in your hands.
Say hello to the new and improved fluffy banana bread filled with sweet honey and coconut sugar, making for a perfectly sweet banana bread that will unfold with flavor in your mouth.
To make this banana bread I highly recommend using a gluten-free all-purpose flour that contains xanthan gum and has a mix of brown rice flour and tapioca or arrowroot starch.
These flours will make the banana bread very thick and will add the texture of gluten into the recipe, without actually adding in any wheat flour.
Because let’s be real, we’ve all had a gluten-free treat before, possibly a muffin or a bread that had a texture similar to a kitchen sponge…
I know what you’re thinking…
And NO ONE wants to eat something that tastes like that, so opt for a quality gluten-free all-purpose flour, even if it means spending a little more at the grocery store. I suggest using Bob’s Red Mill 1-for-1 baking flour or King Arthur’s all-purpose gluten-free flour.
Additionally, for sweeteners, I recommend using a mix of Honey and coconut sugar as this will yield a naturally sweet banana bread and will complement the sugar from the bananas well.
Feel free to decrease the amount of coconut sugar or honey in the recipe if your bananas are very spotty as you may not need the amount the recipe calls for.
When it comes to the vegan chocolate chips feel free to add more or as much as your heart desires!
I fear I commit a Cardinal sin of using less as I am not much of a fan of chocolate so I tend to not add as much as the average chocolate lover.
Tell that Starbucks Banana Bread that’s been eyeing you to move over because this Fluffy Gluten-Free Banana Bread is made for you! These slices are Hefty, and have 11 grams of protein per slice!
1/2cupvegan protein powder
1cupall-purpose gluten-free flour of choice
1/4 cup dairy free semi-sweet chocolate chips
1ContainerNancy’s non-dairy oat milk yogurt
Preheat the oven to 350 degrees and spray a loaf pan with non-stick spray
Mash the bananas and add them into a large bowl and combine with the wet ingredients
Add all the dry ingredients, except for the chocolate chips into a large bowl and mix until there is no clumps. If the batter is too thin, add more coconut flour, and if it’s to thick add a dash of water or non-dairy milk.
Mix in 2/3 of the chocolate chips and save the rest to sprinkle on top
Bake in the oven for 70-75 minutes. Watch it carefully as this is a thick and hefty loaf of banana bread so the timing may vary based on your oven and the vegan protein powder you used. When the banana bread is done let it cool for 10-15 minutes.
Cut into 9 Hefty Slices
You May be able to sub the eggs in this for flax eggs and sub the honey for maple syrup to make it vegan.