Vegan Pumpkin Chocolate Chip Blondies Recipe Eli Brecher cereal and peanut butter

To be honest, I never intended for this recipe to end up on the blog, I just had an open tin of pumpkin purée from the Pumpkin Pie Pancakes I shared recently, so needed to find an exciting way to use it up! Then this happened… And after the success of my Secret-Ingredient Blondies, I have no doubt that these Vegan Pumpkin Chocolate Chip Blondies will be just as popular with everyone who is lucky enough to try them!

These gooey chewy blondies are incredible served warm for an extra special treat, or equally delicious just as they are – as a picnic snack, BBQ dessert, dinner party treat or simply to munch on while watching your favourite Netflix show. The soft fudgy texture is complemented by the a little crunch from the cashews and melt-in-your-mouth chocolate chips.

These pumpkin blondies contain NO oil, NO eggs and NO butter (or any kind of dairy). In addition, they’re gluten-free and refined sugar-free, making them suitable people with all sorts of dietary choices or intolerances! Instead of using the traditional unhealthy ingredients, the richness of almond butter and the moisture of pumpkin purée work to bind the ingredients together here.

Vegan Pumpkin Chocolate Chip Blondies Eli Brecher cereal and peanut butter

Vegan Pumpkin Chocolate Chip Blondies Recipe Eli Brecher

VEGAN PUMPKIN CHOCOLATE CHIP BLONDIES RECIPE

INGREDIENTS

Makes 12 blondies

  • 1 cup jumbo oats
  • 1 cup gluten-free flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 1/4 cup dairy-free yoghurt (I used Nush Foods cashew yoghurt)
  • 1/2 cup pumpkin purée (from a tin, or homemade)
  • 1/3 cup smooth almond butter (or other nut butter)
  • 2 tablespoons of maple syrup
  • 1/2 cup dark chocolate chips
  • 1/4 cup chopped cashews (or any other nut)

DIRECTIONS

  1. Pre-heat your oven to 180 C and line a square baking tray with greaseproof paper.
  2. In a large bowl, combine the pumpkin purée, almond butter and maple syrup and mix well. Then stir in the yoghurt, milk and vanilla and mix until smooth.
  3. In a separate bowl, mix together the oats, flour, baking powder and cinnamon.
  4. Add the dry ingredients to the wet ingredients and mix until fully combined, then fold in the chocolate chips and cashews.
  5. Pour into the lined baking tray and bake for 20 minutes.
  6. Allow to cool for at least 30 minutes before slicing into 12 blondie bars. Store in an airtight container for up to a week, if they last that long!)

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more dessert recipes, check these out: 
Follow:

Vegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butter
I don’t know about you, but milkshakes were one of my favourite treats growing up! I used to thrive off that sweet sugar rush and dream of slurping every drop of a refreshingly icy vanilla milkshake. Needless to say I was a little worried how I’d get my milkshake fix after cutting out dairy for my health and slashing my intake of refined sugar…
 
However, I spent a while playing around with natural alternatives and discovered that frozen bananas provide the perfect base for “milkshakes” as they are naturally sweet and creamy, while coconut flour is a fantastic thickener which boasts health benefits such as being high in fibre and essential heart-healthy fats. A spoonful or two of nut butter helps bind everything together, and a scoop of protein powder makes it extra filling and helps to curb your sugar cravings.
 
The “mocha” element comes from a combination of coffee with chocolate – or raw cacao powder to be specific – which is full of minerals like magnesium and a natural stimulant, making it the perfect way to start your day on an energising note!
 
The BEST part of this has to be the chocolate sauce, which is a variation of my 3-ingredient raw chocolate recipe. If you like it runnier, feel free to add a small dash of almond milk. It is unbelievably satisfying and spoonably-thick (if spoonable isn’t a word it should be!)
 
Make sure you check out my other smoothie recipes (all are vegan), like this Strawberries and Cream Smoothie, these Top 3 Green Smoothiesthis Mint Chocolate Chip Smoothie and this Chocolate Peanut Butter Cup Milkshake
 
Vegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butterVegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butterVegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butter

Vanilla Mocha Milkshake Recipe

This recipe was developed in collaboration with Indigo Herbs using their ingredients.

Ingredients

Makes 1 large or 2 small servings

FOR THE SHAKE
  • 1 frozen banana
  • 2 tablespoons cacao powder
  • 2 teaspoons ground coffee
  • 1 cup almond milk
  • 2 tablespoons coconut flour
  • 1 scoop vanilla protein powder (I use MissFits Nutrition – use code CPB5 for £5 off)
  • 2 tablespoons almond butter
  • Pinch of sea salt
  • Optional: 1 teaspoon maple syrup, cacao nibs (for garnish)
FOR THE CHOCOLATE SAUCE
  • 1 tbsp cacao powder
  • 1 tbsp maple syrup
  • 1/2 tbsp coconut oil
  • 1/2 teaspoon nut butter of choice

Method

  1. Simply blend all ingredients for the shake together until completely smooth and pour into a glass.
  2. Combine all ingredients for the sauce in a small bowl and whisk until fully combined and no lumps remain.
  3. Pour sauce over the smoothie, garnish with cacao nibs, and serve immediately.
I’d love to know if you try this recipe! Leave a comment and rate it, and be sure to take a picture and tag me @cerealandpeanutbutter on Instagram!

Vegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butterVegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butter

Follow:

Protein Mocha Muffins Vegan Gluten Free Dairy Free eli brecher cerealandpeanutbutter

I know I’ve posted lots of chocolatey recipes recently, like this Chocolate Coconut Banana Bread, this Trillionaire Shortbread with Date-Tahini Caramel and theseVegan Fudgey Oreo Brownies. But these Protein Mocha Muffins were too good not to share with you ASAP!

At first sight, you’d think these Mocha Muffins are an unhealthy sugar-loaded dessert, but in reality, they are jam-packed with protein, healthy fats, fibre and nourishing ingredients, whilst not compromising on the taste! The soft gooey centre and fluffy crumb top are speckled with melting chocolate chips. These are dairy-free, gluten-free and can easily be made vegan by switching the egg to a flax egg.

They are based on the original recipe to my Paleo 2-Minute Chocolate Protein Mug Cake, but this recent twist takes this to a whole new level with an EVEN better consistency and a mocha spin.

I’ve always been a fan of coffee-flavoured desserts, from tiramisu to coffee ice-cream! So the ground coffee granules, together with delicious cacao powder, combine two of my favourite ingredients to give the mocha undertones to these delicious muffins. 

For the protein powder, my absolute favourite is Miss Fits Nutrition (they do vegan and whey), and you get £5 off your order with my code ‘CPB5’ at the check-out!

Protein Mocha Muffins Vegan Gluten Free Dairy Free eli brecher cerealandpeanutbutter

Protein Mocha Muffins Vegan Gluten Free Dairy Free eli brecher cerealandpeanutbutterProtein Mocha Muffins Vegan Gluten Free Dairy Free eli brecher cerealandpeanutbutter

Protein Mocha Muffins Recipe

Serves 2

Ingredients

  • 1 egg (or flax egg if vegan)
  • ¼ cup dairy-free yoghurt (I used almond yoghurt)
  • 1 teaspoon almond butter (or any other nut butter)
  • ½ teaspoon vanilla extract
  • 1 teaspoon maple syrup
  • 1 sachet vanilla protein powder (I use MissFits Nutrition – use code ‘CPB5‘ for £5 off)
  • 2 teaspoons coffee granules
  • 1 tablespoon cacao powder
  • 1 heaped tablespoon coconut flour
  • 1 teaspoon baking powder
  • 2 tablespoons dark chocolate chips 

Method

  1. Pre-heat the oven to 160 C and grease two oven-proof ramekins with a little coconut oil.
  2. In a large bowl, mix all wet ingredients – egg, yoghurt, maple syrup, almond butter, vanilla extract.
  3. To a separate bowl, add all remaining ingredients, except chocolate chips.
  4. Add the dry ingredients to the wet ingredients and stir until fully combined, then stir in the chocolate chips by hand.
  5. Pour batter into the ramekins, sprinkle a few extra chocolate chips and bake for 10-12 minutes. Alternatively, pour the batter into a mug and microwave for 90 seconds on a medium-high heat.

Protein Mocha Muffins Vegan Gluten Free Dairy Free eli brecher cerealandpeanutbutter

Follow:

Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Let’s be honest – everyone love millionaire shortbread! The biscuity base, caramel middle and chocolatey topping are an irresistible combination – however, our blood sugar levels (and waistlines) may not agree! Please welcome in my healthier spin, with these Trillionaire Shortbread Bites with a Date-Tahini Caramel. Like all my recipes, these are gluten-free, dairy-free and refined sugar-free, made from only the most wholesome ingredients. These raw vegan treats are probably the most addictive things I’ve made in a while – you won’t be able to stop at just one (you’ve been warned!)

The velvety smooth chocolate layer is a variation on my 3-Ingredient Homemade Chocolate, but if you’re short on time or ingredients you could easily just melt a bar of good quality dark chocolate instead.

These make for the dreamiest afternoon snack alongside a mug of Hot Chocolate – or perhaps a Matcha Latte or Golden Turmeric Tonic!

I’ve also tried replacing the gooey Date-Tahini Caramel with my Sticky Toffee Date Spread and it works SO well!! If you’re a fan of date caramel/toffee, then you absolutely MUST try these Chocolate Sticky Toffee Cups, this Salted Maca Caramel Ice-Cream and this Flourless Chocolate Cake with Toffee Frosting!

Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Trillionaire Shortbread Bites with Date-Tahini Caramel

Ingredients

(Makes 12)
Base:

  • 3/4 cup oats
  • 1/2 cup ground almonds
  • 2 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp melted coconut oil

Caramel Middle:

  • 1 cup medjool dates (soaked in hot water for 1 hour)
  • 4 tbsp tahini (can replace with any nut butter)
  • 4 tbsp coconut milk (you can also just use water)
  • 1/4 tsp vanilla extract
  • Pinch of salt

Top:

  • 2 tbsp maple syrup
  • 4 tbsp coconut oil
  • 2 tablespoons cacao powder (or cocoa)
  • 2 tablespoons cashew butter
  • 1/4 tsp vanilla extract
  • Pinch of sea salt

Method

  1. Line a baking tray with greaseproof paper. In a food processor, grind the oats into a flour, then add remaining base ingredients and blend.
  2. Spread this onto the tray and use the back of a spoon to press down the mixture and tightly pack together. Place in the freezer to set.
  3. Add the dates, tahini, salt and coconut milk/water to a food processor and pulse until a smooth sticky paste forms. Spread this over the oat base and return to freezer.
  4. In a glass bowl, combine all ingredients for the chocolate layer, and place over a pan of boiling water. Whisk until fully combined and no lumps remain. Pour over the caramel layer and return to freezer to set, at least 45 minutes. Store in the fridge for up 1 week or freeze for up to a month.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more chocolatey recipes, check these out: 
 
 
Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free
Follow:

Chocolate Coconut Banana Bread Gluten Free Dairy Free

This Chocolate Coconut Banana Bread is an explosion of flavours – if you didn’t already know, banana and chocolate are a match made in heaven, so with cacao powder and melt-in-your-mouth chocolate chips, it will make your kitchen smell like a chocoholic’s dream! Given that my Ultimate Banana Bread is one of my blog’s most popular recipes of all-time, I thought I’d experiment with some varieties of this classic dessert to share with you.

The fluffiness of the coconut flour works together with the yoghurt to create a texture that is light yet dense enough to feel like an indulgent banana cake. Believe it or not, this tastes EVEN better the next day. The loaf is studded with dark chocolate chips, and if you’re like me, you might accidentally-on-purpose spill half a bag of choc chips on top to decorate your Chocolate Coconut Banana Bread!

Make sure you wait until your bananas are over-ripe with black spots, begging to be used up – this is when they’re at their sweetest and work best in baking!

I’ve made loads of chocolate-themed recipes lately, so make sure you try my Chocolate Sticky Toffee Cups, Chocolate Cake PopsFlourless Triple Chocolate CakeChocolate Peanut Butter Jelly Cups, Chocolate Chip Quinoa Granola and the rest of the recipes linked at the bottom of this post!

Chocolate Coconut Banana Bread Gluten Free Dairy Free

Chocolate Coconut Banana Bread Gluten Free Dairy Free

Ingredients

  • 3 overripe bananas
  • 1/2 cup dairy-free yoghurt (I used Nush Foods almond yoghurt)
  • 1 egg (or flax egg if vegan)
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut oil, melted, plus extra to grease the tin
  • 1/4 cup coconut sugar
  • 2 tablespoons honey/maple syrup
  • 1/4 cup almond milk
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 heaped teaspoon cinnamon
  • 1/4 cup cacao powder (or cocoa)
  • 1 cup coconut flour
  • 1/3 cup dark chocolate chips, plus extra for decoration

Method

  1. Pre-heat oven to 180 C and loaf tin with coconut oil or baking paper.
  2. Mash the bananas in a large bowl, then whisk in the yoghurt, egg, almond milk, vanilla, melted coconut oil, coconut sugar and maple syrup until completely smooth.
  3. Combine all the remaining ingredients in another bowl, then add the dry ingredients to the wet ingredients and mix well until fully combined. Fold in the chocolate chips.
  4. Pour the mixture into the loaf tin and use the back of a spoon to even out the top. Sprinkle the remaining chocolate chips over the top.
  5. Bake for 55-60 minutes, until a toothpick comes out clean.
If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!
For more chocolatey recipes, check these out: 

Chocolate Coconut Banana Bread Gluten Free Dairy Free

Chocolate Coconut Banana Bread Gluten Free Dairy Free Eli Brecher cereal and peanut butter

Follow: