Delicious, Easy Chocolate Pudding (Vegan & Refined Sugar Free)


Summer is officially here, and for those that hope to stay healthy during the heat, I have the perfect recipe for you – vegan chocolate pudding.  You can make within 5 minutes because there are only 5 ingredients: cocoa powder, maple syrup, salt, vanilla, and… avocado.  Before you judge this snack based on the avocado, I assure you that you will not even taste it.  Proof: my brother’s friends loved it, and asked for seconds.  Also, the chocolate flavor masks any trace of avocado.  Overall, it’s an extremely healthy alternative for the summer, and it actually cools you down.  Snacks in the summer often include heavily color-died popsicles, or ice cream sandwiches – but this pudding is guaranteed to make you feel more satisfied, and stay full longer.  Avocados contain a high amount of  potassium, monounsaturated fatty acids (aka “heart healthy fat”), fiber, and antioxidants which help combat aging.  Aside from all the health benefits this pudding may offer, it is incredibly easy to make, and within several times of making it, you’ll notice that you don’t even need to measure out each ingredient.


It’s creamy, velvety, and is quite addicting for chocolate lovers!


5.0 from 1 reviews
Delicious, Easy Chocolate Pudding (Vegan & Refined Sugar Free)
Recipe type: Snack/Dessert
Cook time: 
Total time: 
  • 2 medium-sized ripe avocados
  • ⅔ cup unsweetened cocoa powder
  • ⅓ cup maple syrup (add to taste)
  • 1 tsp vanilla extract
  • a dash of salt
  1. Place all ingredients in a food processor and blend until smooth.
  2. Cover and refrigerate for about 1 hour.
Based on your avocado's size, you will have to adjust the amounts of cocoa and maple syrup, and according to your level of sweetness, you can adjust the amount of maple syrup you put in.


Easy, quick, delicious DF, GF Nutella

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Nutella is one of the hardest things to separate yourself from when you become dairy free.  But the more you separate yourself from it, the more you realize how unhealthy it is for you.  It’s essentially a frosting – but possibly worse.  Nutella has an astounding 21g sugar, while Betty Crocker’s Rich and Creamy White Frosting has 19g.

Frosting has less sugar than the Nutella?

As crazy as it sounds, yes.

To add on top of it, instead of hazelnuts or cocoa powder being the prime ingredient, sugar is. Then comes palm oil, and finally, hazelnuts and cocoa powder.  Then we hit another stump. There’s milk, soy lecithin, and vanillin, an artificial flavor.

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Luckily, we have hope.  You can make your own nutella.

Worried about time?  Don’t be!  This recipe takes no longer than 5 minutes!  Plus, it’s delicious!

This recipe is creamy, delicate, and extremely tasty.  Ready to try it?

5.0 from 1 reviews
Recipe type: Spread
Cuisine: Gluten free, Dairy free, Soy free
Prep time: 
Total time: 
  • 3½ cups roasted hazelnuts
  • 6 tbsp melted dark chocolate chips*
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • cinnamon
  • salt
  1. Blend hazelnuts in a powerful food processor until it starts to produce oil.
  2. Melt chocolate, and add to the hazelnuts. Blend.
  3. Spread onto anything you wish!
*Depending on how dark your chocolate is, you might want to add some sweetener such as maple syrup. Also, make sure to check that there is no soy lechitin or milk powder in the chocolate.


DF Deviled Eggs


Deviled eggs are one of those extremely easy recipes, and are very impressive.  Super tasty, and rich in protein and omega 3, you can eat these during anytime of the day, for any occasion.


In a trip to California three years ago, I fell in love with these deviled eggs.  Ever since, I’ve wanted to replicate them to make them dairy free, and just as delicious.  The key ingredient if vegenaise, a vegan mayonnaise.  It helps the egg mixture to be more creamy, and depending on how you like your deviled eggs, you can add more or less vegenaise.  Also, hummus makes the egg taste much better, and the hints of cracked black pepper make it so much more flavorful.


If you like to play with flavors, this recipe will allow you to do so.  For example, I’ve replaced my original hummus with horseradish hummus which gives it a kick.  Similarly, you can add a touch of wasabi to the original recipe.

By the time you’re done making these, you would have already eaten 4 halves of these amazing delived eggs!

Deviled Eggs
Recipe type: Appetizer
Cuisine: Gluten free, Dairy free
Prep time: 
Total time: 
Serves: 17
  • 17 eggs
  • ½ cup vegeniase*
  • 3½ tbsp hummus
  • 2 pea sized amounts of mustard
  • dash of paprika and black pepper
  • ¾ tsp salt
  • horseradish
  • wasabi
  1. Boil eggs.**
  2. Cut the eggs in half (after taking off the shell), and take out the egg yolk. Repeat with other eggs.
  3. Put the eggs yolks in a bowl and mix with other ingredients.
  4. Take a small cookie scooper and place the scoop of egg into an egg yolk. Repeat with other eggs.
  5. Sprinkle with paprika.
*Adjust to your liking **I used Martha Stewart's method (


Peanut Butter Cup Eyes

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For those people yesterday like me, who ate no candy due to dairy and gluten intolerances, have a chance to catch up today with these awesome peanut butter cup eyes!  They were an experiment of mine that finally have been perfected.  The secret – two types of peanut butters – roasted and raw.  The roasted flavor enhances the chocolate, and the raw peanut flavor paired with the coconut oil and maple syrup, add delicacy.  Did I forget to mention that these peanut butter cups only have 5 ingredients?  It’s that simple.

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They taste just like Reese’s Peanut Butter Cups, but with no dairy, no gluten, no refined sugar, or even citric acid.  Instead, the coconut oil and maple syrup accentuate the peanut butter flavor, which creates a very delicious taste.


Also, just adding a dollop of chocolate on top of the peanut butter make it that much more fun to eat!

Peanut Butter Cup Eyes
Recipe type: Candy
Cuisine: Gluten free, Vegan, No refined sugar
Prep time: 
Cook time: 
Total time: 
Serves: 32
  • ½ cup roasted peanut butter
  • ¼ cup raw peanut butter
  • 4 tbsp coconut oil, melted
  • 6 tbsp maple sugar
  • 1 tsp vanilla extract
  • 7 oz chocolate (I used dark chocolate)
  1. Place cupcake liners in mini cupcake pan.
  2. Mix the peanut butters, coconut oil, maple syrup, and vanilla together.
  3. Melt chocolate.
  4. With a spoon, fill ¼-1/3 of the cupcake liner with chocolate. Repeat with others. (No need to freeze)
  5. With another spoon, fill the cupcake liner with the peanut butter mixture.
  6. Refrigerate for 1-2 hours, or freeze for around 20+ minutes.
  7. Place a dollop of melted chocolate on each peanut butter cup. Refrigerate for another hour, or freeze for 20 minutes.
  8. If wanted, remove each cupcake liner to create a true peanut butter cup effect!


Vegan Greek Yogurt is here!


The time has come!  You can have vegan greek yogurt!  Is that even possible?!  I am pleased to say, “YES.”  Even better – you can make it at home with the simplest ingredients, 6 to be exact.

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It all started when I made my vegan cheesecake, I had left over soaked cashews, so I decided to attempt making my own yogurt.  It turned out amazingly! This yogurt has the texture and tang of  greek yogurt.

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Since it’s so simple that you can completely customize it into anything you want.  For example, you can put in probiotic powder in it to create more of a tangy flavor, or you can add some cocoa powder and expresso powder to create a mocha flavor.  The possibilities are endless!

Vegan Greek Yogurt is here!
Recipe type: Snack
Cuisine: Gluten free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
  • 3 cups cashews, soaked and drained
  • ⅓ - ½ cup maple syrup, agave, or coconut nectar (to taste)
  • ¼ cup coconut oil
  • ½ cup + 2 tbsp almond milk*
  • ½ cup lemon juice (to taste)
  • optional
  • 1 probiotic capsule
  • expresso powder
  • caco powder
  • vanilla beans
  1. Soak cashews for 3 hours. Drain.
  2. Blend all ingredients together until creamy.
  3. Eat with your choice of toppings!
*If the mixture is too thick, you can add more almond milk to make it less thick.


Gluten Free Dairy Free Vanilla Bean Mug Cakes


Vanilla bean mug cake

A mug cake is something you can make under 5 minutes without having to go crazy with all the ingredients…  The problem is the mug cake’s taste and texture.  We’ve all experienced the moment our mug cakes were too gooey or too dry, or that simply tasted like dog food.  Fortunately, you’re in luck because an easy, delicious, moist mug cake is coming your way.  After several test tries, and the help of my friends, I was able to create a delicious cake.  I mean mug cake!


You can do so much with this recipe like add in cinnamon, nutmeg, or some dark chocolate chips!  My final test of the mug cakes included vanilla beans, and my friends (who are not gluten free or dairy free) said, “This is it.  It’s so good!” And they are right.  Enjoy making it and eating it!

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Gluten Free Dairy Free Mug Cakes
Recipe type: Dessert/Snack
Cuisine: Gluten Free, Dairy Free
  • 2 tbsp coconut flour
  • 2 tbsp oat flour*
  • ¼ tsp baking powder
  • 1½ tbsp granulated sugar
  • 4 tbsp almond milk (or dairy free milk)
  • 2 tbsp egg white
  • ¼ tsp coconut oil
  • vanilla extract and vanilla beans
  1. Mix dry ingredients together in a coconut oil greased mug.
  2. In a separate bowl, mix in almond milk, egg whites, and vanilla extract.
  3. Pour wet ingredients in dry. Mix. Add in coconut oil.
  4. Mix until combined. Do not over mix.
  5. Put the mug into a microwave for 1½ minutes.
*you can grind oats in the food processor to make flour